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'When I taste savoury, it’s home:' L.A. man asks for N.L. seasoning, Twitter delivers

Via: freefaller • Wine & Food • 7 Comments • 4 years ago

LOS ANGELES — A Newfoundlander in Los Angeles will be giving thanks for a savoury saviour Monday night as he tucks into a holiday dinner made possible by the magic of social media. Chad Richardson...

What is the ultimate comfort food?

By: gordy327 • Wine & Food • 205 Comments • 4 years ago

Comfort food-we've all had it. We all want it. And if you do not, I pity you. Comfort food is food that brings emotional joy and gratification, even if only for a short time. Maybe it's something...

What's Your Favourite Spice?

By: buzz-of-the-orient • Wine & Food • 57 Comments • 4 years ago

What's Your Favourite Spice ? Variety may be the spice of life, but spice adds variety to your food. Some famous persons have had something to say about spice: "I often...

A Red Lobster employee found a rare blue lobster. Instead of cooking it, the restaurant sent it to an Ohio zoo

Via: buzz-of-the-orient • Wine & Food • 11 Comments • 4 years ago

How the hot dog became an American icon

Via: buzz-of-the-orient • Wine & Food • 20 Comments • 4 years ago

Probably the most basic food served in baseball parks.

Chinese Restaurant Entreés They Won't Eat in China

Via: buzz-of-the-orient • Wine & Food • 20 Comments • 5 years ago

The history of Jewish families eating Chinese food on Christmas

Via: buzz-of-the-orient • Wine & Food • 10 Comments • 5 years ago

BUZZ NOTE: There are two videos in this article that I am unable to post. Just click the "SEEDED CONTENT" link immediately below this note to go to the original article and view the videos.

Scotch whisky collection up for auction

Via: buzz-of-the-orient • Wine & Food • 25 Comments • 5 years ago

I sold my wife's Peloton and bought a smoker!

By: badfish-hd-h-u • Wine & Food • 41 Comments • 5 years ago

We plan on getting fat together.

Why you should consider eating the whole banana — skin and all

Via: buzz-of-the-orient • Wine & Food • 21 Comments • 5 years ago

BUZZ NOTE: Articles about bananas are presently in vogue on this site, so I thought I'd amuse you with this one.

My Thanksgiving Dinner

By: buzz-of-the-orient • Wine & Food • 38 Comments • 5 years ago

Last night I attended the annual Expats' Thanksgiving Dinner at the Crowne Plaza Hotel (formerly InterContinental Hotel) in downtown Chongqing. I ate so much, and things I'm not used to (have...

Wine Talk: The Sound of Silence

Via: buzz-of-the-orient • Wine & Food • 51 Comments • 5 years ago

Wine Talk: The Sound of Silence

Via: buzz-of-the-orient • Wine & Food • 0 Comments • 5 years ago

Unusual but true: Guinea pig-flavored ice cream

Via: buzz-of-the-orient • Wine & Food • 3 Comments • 5 years ago

Unusual but true: Guinea pig-flavored ice cream chinadaily.com.cn | Updated: 2019-10-11 Maria del Carmen Pilapana tops a scoop of guinea pig flavored ice cream with peanuts at her...

‘Tocabe’ brings its Native American cuisine to the road

Via: kavika • Wine & Food • 37 Comments • 5 years ago

Native American foods and restaurants are becoming more popular every day. The Sioux Chef, Sean Sherman, and his Indigenous kitchen have become a mainstay for those that what to experience what...

Crock Pot Reuben dip

By: sparty-on • Wine & Food • 24 Comments • 5 years ago

This recipe fits a standard 4-5 quart Crock Pot. Adjust up or down depending on the size of your pot. Ingredients: 16 ounces cream cheese, softened is easier if baking, i use hard because...

Scientists Played Music to Cheese as It Aged. Hip-Hop Produced the Funkiest Flavor

Via: bob-nelson • Wine & Food • 16 Comments • 5 years ago

Bern University of the Arts HKB The creation of good cheese involves a complex dance between milk and bacteria. In a quite literal sense, playing the right tune while this dance unfolds...

My 101 year old Grandma's potato salad recipe

By: gregtx • Wine & Food • 12 Comments • 5 years ago

Boil 4-5 large potatoes with jackets on till fork done. Let cool then peel and cube, My mom and Mammaw do about 1" cubes, but I like to make 'em a little bit bigger. Then add 1 medium chopped...

Let’s talk about fruit

By: kathleen • Wine & Food • 79 Comments • 5 years ago

If you could only pick one fruit to eat for the rest of your life, what would it be? I know this is a hard question, because there are so many that are delicious. Please be civil... thank you..

How to pick a good watermelon

Via: buzz-of-the-orient • Wine & Food • 11 Comments • 5 years ago

How to pick a good watermelon A flavorless watermelon is a reason for a good cry. By Robin Shreeves, Mother Nature Network, June 4 2018 A ripe, full-of-flavor watermelon is one of...

Banned bread: why does the US allow additives that Europe says are unsafe?

Via: bob-nelson • Wine & Food • 16 Comments • 5 years ago

Give us this day our daily foam expander. It may sound odd, but in America, your loaf of bread can contain ingredients with industrial applications – additives that also appear in things...

Scientists discover why grocery store tomatoes don’t taste like anything

Via: bob-nelson • Wine & Food • 15 Comments • 5 years ago

In a new study published in Nature Genetics , researchers including those from the Agricultural Research Service and the Boyce Thompson Institute have mapped the genome of the modern...

I Broke Breakfast

Via: bob-nelson • Wine & Food • 1 Comments • 5 years ago

There’s no good reason you can’t eat a chicken-parmesan hoagie for breakfast. That’s what I decided last year when I woke up one morning, hungover and ravenous, craving the sandwich’s very...

What Is SPAM, Anyway?

Via: john-russell • Wine & Food • 18 Comments • 5 years ago

What Is SPAM, Anyway? by Meghan Jones via Reader's Digest It shares its name with those annoying emails you don’t want. It comes in a can...

The Health Case for High Cocoa Dark Chocolate in Moderation

By: enoch • Wine & Food • 110 Comments • 5 years ago

High cocoa dark chocolate (any amount at 72% or higher cocoa) is known to have at least the following five health benefits, if consumed in moderate quantities. 1. More bio flavanoids than...

Discussions

'When I taste savoury, it’s home:' L.A. man asks for N.L. seasoning, Twitter delivers

What is the ultimate comfort food?

What's Your Favourite Spice?

A Red Lobster employee found a rare blue lobster. Instead of cooking it, the restaurant sent it to an Ohio zoo

How the hot dog became an American icon

Chinese Restaurant Entreés They Won't Eat in China

The history of Jewish families eating Chinese food on Christmas

Scotch whisky collection up for auction

I sold my wife's Peloton and bought a smoker!

Why you should consider eating the whole banana — skin and all

My Thanksgiving Dinner

Wine Talk: The Sound of Silence

Wine Talk: The Sound of Silence

Unusual but true: Guinea pig-flavored ice cream

‘Tocabe’ brings its Native American cuisine to the road

Crock Pot Reuben dip

Scientists Played Music to Cheese as It Aged. Hip-Hop Produced the Funkiest Flavor

My 101 year old Grandma's potato salad recipe

Let’s talk about fruit

How to pick a good watermelon

Banned bread: why does the US allow additives that Europe says are unsafe?

Scientists discover why grocery store tomatoes don’t taste like anything

I Broke Breakfast

What Is SPAM, Anyway?

The Health Case for High Cocoa Dark Chocolate in Moderation

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