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Showing posts from April, 2008

Cheeseburger In A Can

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Not sure what to make for dinner tonight? Well have I got the solution for you! Ladies and Gentlemen; allow me to present to you the greatest invention since the wheel… Cheeseburger in a Can! Does it come with bacon? And I have the perfect slogan for it; “Straight from the can to your can!”

Multiple Reasons to Use Extra Virgin Olive Oil

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If your doctor wants you to switch to Extra Virgin Olive Oil, these may be the reasons. Extra Virgin Olive Oil is great for the skin, hair, heart, preventing cancer, cooking, tanning, and whatever else you can think of. This article on Extra Virgin Olive Oil from Johns Hopkins University is very informative and explains why you should be using EVOO to cook with. The Benefits of Extra Virgin Olive Oil EVOO, which stands for extra virgin olive oil, is an abbreviation I first encountered watching Rachel Ray's cable TV show "30 Minute Meals." The celebrity chef has even launched her own brand of olive oil (which she's dubbed EVOO, naturally). But even though Ray uses extra virgin olive oil in abundance, I was never sure what made extra virgin different from regular olive oil. A little research revealed that there are, in fact, culinary as well as health reasons behind choosing this type of olive oil. Extra virgin olive oil, known for its strong taste and flavor, is produc

April Is National Soft Pretzel Month

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In honor of “Soft Pretzel Month”, here is Alton Brown’s Soft Pretzel recipe from the classic Good Eats episode Pretzel Logic . Homemade Soft Pretzels Recipe Summary Difficulty : Intermediate Prep Time : 30 minutes Inactive Prep Time : 1 hour Cook Time : 25 minutes Yield : 8 pretzels 1 1/2 cups warm (110 to 115 degrees F) water 1 tablespoon sugar 2 teaspoons kosher salt 1 package active dry yeast 22 ounces all-purpose flour, approximately 4 1/2 cups 2 ounces unsalted butter, melted Vegetable oil, for pan 10 cups water 2/3 cup baking soda 1 large egg yolk beaten with 1 tablespoon water Pretzel salt Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.

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