Well, this season was an eating challenge for us as it was for many people. We certainly enjoyed the time with our family, our friends, and all those delicious foods. Oh, all those yummy foods. And let's not forget the alcohol that accompanied those foods.
Chef Dave tours Osaka Market and takes you on a 8 week tour through the market. Join Chef Dave every Friday beginning January 6, 2012 and learn about traditional Asian foods.
If you have a difficult time limiting your cheese intake, buy your cheese grated. If you go into the fridge looking for a snack, you can't cut off a chunk of cheese if all you have available is grated. Somehow a "pinchful" of grated cheese isn't as satisfying as a slice and it's a whole lot messier.
The award-winning The Science of Good Food by David Joachim, Andrew Schloss, and A. Phillip Handel, Ph.D. is a great reference book for anyone who loves to cook, wants to learn how to cook, or just enjoys science.
Where does the time go? American Thanksgiving has come and gone. We are only a week away from Christmas. 'Tis the season to eat, drink, eat and drink some more, and be merry. It's the time of year that is a nightmare for all who are working at weight management.
Bill started his weight loss program at the end of May and lost 20# in 3 months. And how is doing during the holidays?
Chef Dave takes a tour of Granville Island, BC Canada. Learn all about poultry.
Rice is the one grain that is consumed all over the word. Rice is low in cost and is versatile in breakfast foods, main entrées, or dessert. Rice can grow just about anywhere as long as the weather is warm and there is plenty of water.
Rice comes in many varieties and the most common are long grain and short grain. The longer grains are used primarily in main dishes and side dishes because the grain stays intact while cooking, and are less sticky. The shorter varieties are commonly used in dessert or in foods where a sticky…
Anyone that knows me knows I love cheese so this blog's spotlight is on hard cheese.
Cheeses are divided into hard cheeses and soft cheeses. Hard cheese sometimes gets a bad rap because many people tend to think of it in the grated form, when in fact it never started out that way. Most hard cheese is made into 10 to 30 pound rounds. Hard cheeses are known for their full flavors and sharpness, and in my opinion, should be placed on every cheese platter.
Unlike soft cheese which takes only months to make, hard cheeses can take years.…
With all the extra food and treats around this time of the year it's easy to pop something in your mouth without thought. All that "popping" can add up to a whopping amount of extra calories. Remember stop, drop, and roll from fire safety class? Well in order to prevent the calorie flame from spreading, before you pick up that bite, stop, think, and choose.
Chef Dave takes a tour of Granville Island, BC Canada. Learn all about deli meat and learn which ones to buy and which ones to avoid
