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| Cooking With Chiles
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The earlier you add fresh chiles to a recipe that you're cooking, the hotter the bite will be. If you like a more mild bite then add them to your recipe at the last possible moment.
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| Posted on: 10/02/2009 | 2 Feedback(s) |
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| Vanilla Bean Recipes
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I'm looking for recipes using vanilla beans; any suggestions? Thanks.
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| Posted on: 08/19/2009 | 1 Feedback(s) |
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| Using Durian
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 Durian often referred to 'That stinky fruit' to those who are not accustomed to the smell, but cherished by many who grew up around it. Known as 'The King of Fruits' through out Asia.
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| Posted on: 03/24/2009 | 1 Feedback(s) |
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| Using Fish Sauce
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 Fish sauce is fermented for many months and the liquid is drained out through a spigot and processed. It comes in many varieties, made with herbs and spices mixed in or just with salt. The color can range from light amber to dark brown.
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| Posted on: 03/06/2009 | 3 Feedback(s) |
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| Using Bell Pepper
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 Bell peppers come in a variety of colors;including, green, red, yellow, and orange. Also, yet rarely, they can be found purple, white and brown. Bell peppers are technically a fruit but usually referred to a vegetable, in the culinary sense.
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| Posted on: 02/23/2009 | 3 Feedback(s) |
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| Using Basil
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 Basil comes in many varieties. It is usually has oval shaped leaves with pointed tips and lightly serrated edges. Basil is considered the "king of herbs" by many chefs. It is often used in Italian and Southeast Asian cuisines.
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| Posted on: 02/17/2009 | 0 Feedback(s) |
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| Links: Making And Using Acorn Flour
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I learned of this several years back and always wanted to make my own and use it in a recipe!
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| Posted on: 10/29/2008 | 0 Feedback(s) |
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| Using Dragon Fruit
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 The Dragon fruit is simply an amazing fruit, like no other. On the outside the fruit is bright fuchsia with lime green on the tips of the long leathery leaves that spurt off the entire fruit. When cut open the fruit reveals its stunning white pulp speckled with tiny black seeds...
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| Posted on: 10/24/2008 | 3 Feedback(s) |
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| Using Balsamic Vinegar
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 All balsamic vinegars are not created equal. Traditional artisan balsamic vinegar is highly praised by gourmet chefs and is also very expensive. The balsamic vinegar drizzled liberally over a salads which many of us are familiar is not made in the same way as the traditional artisan balsamic vinegar, which is reduced grape juice aged for at least 12 years in various types of wooden barrels.
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| Posted on: 10/10/2008 | 0 Feedback(s) |
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| Using Arrowroot
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 Arrowroot is used as a thickening agent for gravies and sauces. Will give a nice gloss to the food you add it to.
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| Posted on: 10/08/2008 | 0 Feedback(s) |
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