Ever wondered why some people can eat absolutely anything and never put on weight while certain others can get fat just by the smell of chocolates and cookies. Well the answer to this lies in the body type of each individual. Ectomorph, Endomorph and Mesomorph are the three body types and these are largely responsible […]
Author Archives: ndwright
Indian cuisine is renowned the world over for its unusual spices and preference for an eclectic range of vegetables. Hence, it is not at all hard or complicated for individuals to cook up Indian vegetarian dishes. The recipes listed below fall into distinct food groups. Different types of breads are used in Indian vegetarian dishes. […]
My wife and I love to eat out at a certain hamburger place that lets you “dress” your own hamburger. How can you complain when everything but the meat and bun are put there by you? I was busy making the rounds between the lettuce, pickles and mayo when I saw a youngster, about six […]
Havarti is a semi-soft cheese that has a mild yet slighty nutty taste. This cheese, originally made in Denmark, is a common addition to cheese platters, sandwiches, fondues and sauces. It’s also available in a variety of styles as flavors like dill, caraway and even jalapeno. The jalapeno variety of havarti has just enough kick […]
Take your barbecue and grilling skills to a new level by learning how to make marinades for the food you cook on your bbq grill. By using your own bbq marinades you can not only produce lots of exciting and different food flavors, but also ensure that your barbecued food is more pleasant and healthy […]
Calf fries, also known as Rocky Mountain oysters, are made from either calf or turkey testicles. My guess is not many will actually try this recipe. But if you can get past the thought of eating testicles, and if you enjoy different types of traditional but unusual foods, and good food in general, then give […]
This is a healthy recipe that you would want to try on a summer hot day. If you like, you could grill the chicken in advance to save it for the next day. Cut it into strips and refrigerate it for several days so you won’t bother cooking another one. It is okay to eat […]
Every few months my husband and I enjoy treating ourselves to a homemade oyster dinner. Most of the time we bake them in a casserole-style recipe as we don’t enjoy just plain steamed oysters. Oysters should be purchased fresh and then placed into the refrigerator and consumed as soon as possible. Some people say they […]
A consomme is made by adding a mixture of ground meats or mouselin with Mirepoix, tomatoes, and egg whites into either bouillon or stock. This is then slowly brought to a simmer, and carefully kept there until the desired product is reached. The act of simmering brings impurities to the surface of the liquid, which […]
The first line in the recipe for that old German delicacy, “Hasenpfeffer”, reads: “Catch a Rabbit.” The first line in recipes that incorporate Phyllo reads: “Thaw the Phyllo Dough”. In truth, Phyllo dough, consisting of incredibly thin sheets of dough, are typically kept frozen. Because Phyllo (or “fillo”) is so thin, it dries out extremely […]