logoSign upLog in
Cooking for Men and other Culinary-Challenged People - beBee

Cooking for Men and other Culinary-Challenged People

~ 100 buzzes
Rod Loader wrote a post where he describes his ineptitude in the kitchen in comedic detail. It inspired me to create this hive.

Here, I will post articles on cooking, easily, simply, and deliciously. Yes, I will include recipes. Think of it as Your Kitchen Survival Guide.

Feel free to ask questions or suggest posts. Please do not use this Hive to publicize or otherwise promote posts. Any such will be deleted.

If you would like to contribute to the Hive, just message me.
  1. Louise Smith

    Louise Smith

    Can't have your cake & eat it too !
    Donna Summer (Macarthur Park Live 1978)
    Donna Summer (Macarthur Park Live 1978) best rendtition ever...
  2. ProducerRandall Burns

    Randall Burns

    “Holy Jumpin’ Jehoshaphat Hot Peppers!-This Year’s Harvest”
    “Holy Jumpin’ Jehoshaphat Hot Peppers!-This Year’s Harvest”I’ve been growing my own hot peppers for a few years now and usually yield enough that once dried last me through the winter until the following year’s crop. I always grow Habaneros, Scotch Bonnets, Ghost, and Jalapenos, last year I added Burning...


    Paul "Pablo" Croubalian
    09/09/2017 #5 Paul "Pablo" Croubalian
    Great post, @Randall Burns, and thank you, @Gert Scholtz for tagging me.

    I definitely fall into the "discretion" side of things. I like spicy but not blow-the-back-of-your-head-off hot. My wife finds medium strength store-bought salsa too hot.

    I also completely agree that all cooking is "fusion." How could it not be? Anything we create accounts for the sum total of our experiences to that point, unless we consciously stifle it.

    On a side note, I never knew why Peter Peppers were so named. Now I do.
    Ken Boddie
    09/09/2017 #4 Ken Boddie
    Hey, Randy, didn't know there was so much variety in the heat generated by peppers, other than 'hot', 'bloody hot' and 'hotter than a sheep shearer's armpit'. I am not a fan of really hot food, in spite of having married a lady from Indonesia, who, incidentally, has a mouth lined with asbestos. It's not so much the "put my eyes back in their sockets" initial reaction when I find, to my dismay, that I have unwittingly been exposed to a plate packed with peppers, but the 'ring of fire' the next day, after the dealin's done and my gut decides to get its own revenge on my mouth and throat. I have tried over a number of years to acquaint my metabolism to the rigours of the wily pepper, hoping that frequent and repeated abuse might eventually result in a calmer exit, but to no avail. In my case, this particular culinary teaser requires to be treated as ground zero and kept at a respectful distance ..... "abstinence makes the fart grow stronger".
    Gert Scholtz
    09/09/2017 #3 Gert Scholtz
    @Randall Burns Very funny and informative Randy - a "hot" buzz if ever there was one. If I may, I am tagging @Paul "Pablo" Croubalian who I think will also enjoy your post.
    Harvey Lloyd
    09/09/2017 #2 Harvey Lloyd
    This was funny. I love spicy food but i cut it off around the 100-200k Scoville. Habaneros in chili cant be beat.

    I enjoyed the thoughts on the range. We grew habaneros and Jalapenos and the heat was all over the place. Some of the Jalapenos were as your said were more suited for apple pie. Others well lets just say we had to evacuate ourselves in the creek to keep from setting the woods on fire.
  3. Louise Smith

    Louise Smith

    Louise Smith
  4. ProducerAlberto 🐝 de la Torre
    Rosas de alcachofa rellenas de jamón con salsa fría de cabrales
    Rosas de alcachofa rellenas de jamón con salsa fría de cabrales¿Has preparado alguna vez rosas de alcachofas rellenas? He querido hacer esta receta de rosas de alcachofas, rellenas de jamón con salsa fría de cabrales, como una idea original que podemos presentar a nuestros invitados y que, aunque puede parecer...


    Leonor Guijarro Guerra
    28/08/2017 #11 Leonor Guijarro Guerra
    #10 Hola : a pesar que es una salsa esta fría , queda el sabor a este queso que huele y sabe fuerte .
    Alberto 🐝 de la Torre
    24/08/2017 #10 Alberto 🐝 de la Torre
    #9 Hola Leonor, es verdad que el queso de Cabrales tiene un sabor fuerte, en eso estamos de acuerdo, pero recuerda que el queso no es puro. Es una salsa fría de Cabrales, por lo cual es muy suave. No tiene esa intensidad que podría hacer lo que comentas, enmascarar el sabor de la alcachofa y el jamón. Te aseguro que es una receta que funciona perfectamente y está muy equilibrada. Gracias por tu comentario. ;)
    Leonor Guijarro Guerra
    24/08/2017 #9 Leonor Guijarro Guerra
    El queso de cabrales es bastante fuerte y no se aprecia el sabor de la alcachofa que tiene un sabor suave y te llena la lengua de gusto de queso y jamón .
    Louise Smith
    24/08/2017 #8 Louise Smith
    #7 I am very disappointed ! I was looking forward to ordering from Australia!
    Alberto 🐝 de la Torre
    24/08/2017 #7 Alberto 🐝 de la Torre
    #4 Louise, not at the moment. I'm only a Blogger. ;)
    Sonia 🐝 Quiles Espinosa
    24/08/2017 #6 Sonia 🐝 Quiles Espinosa
    #3 Curso de abejas cocineras, jajajajaja Bss @Ana-María Llácer Sánchez
    Sonia 🐝 Quiles Espinosa
    24/08/2017 #5 Sonia 🐝 Quiles Espinosa
    #2 Que eras un cocinillas, ha sido una sorpresa @Alberto 🐝 de la Torre!! Enhorabuena por la receta. Compartida en TW
    Louise Smith
    24/08/2017 #4 Louise Smith
    Mouthwatering. DO you have a take out service?
    Ana-María Llácer Sánchez
    24/08/2017 #3 Anonymous
    ¡Madre mía.... y eso que acabo de comer, que buena pinta!
    Al final entre tu @Alberto 🐝 de la Torre y @Sonia 🐝 Quiles Espinosa ¡voy a tener que volver a cocinar!
    Alberto 🐝 de la Torre
    24/08/2017 #2 Alberto 🐝 de la Torre
    #1 Claro que sí, @Sonia 🐝 Quiles Espinosa verás cómo sorprendes a todos!! ;)
    Sonia 🐝 Quiles Espinosa
    24/08/2017 #1 Sonia 🐝 Quiles Espinosa
    Me encanta la propuesta @Alberto 🐝 de la Torre, este invierno la probaremos!!
  5. ProducerPaul "Pablo" Croubalian
    For Renée: Yellowfin Tuna Burgers
    For Renée: Yellowfin Tuna BurgersRenée 🐝 Cormier recently posted a picture of her supper. It looked yummy. That's it in the bottom left of the header image. You can find it here.Renée also tagged me and asked what I thought of it Calorie-wise.It well illustrates some misconceptions...


    Paul "Pablo" Croubalian
    21/08/2017 #11 Paul "Pablo" Croubalian
    I added a Recipe Sizer link to this post
    Paul "Pablo" Croubalian
    20/08/2017 #7 Paul "Pablo" Croubalian
    #4 So I figured, @Renée 🐝 Cormier. No one can eat a day's worth of Calories in a single meal and get away with it. I'm a carnivore. If I could I would eat your version evey day. Then I'd have trouble fitting through doorways.
    Deb🐝 Lange, Brand Ambassador @beBee
    20/08/2017 #5 Deb🐝 Lange, Brand Ambassador @beBee
    Plenty of detail there! What s good idea writing for men!
    Renée  🐝 Cormier
    20/08/2017 #4 Renée 🐝 Cormier
    Oh, my foodie friend, you make me laugh! Thank you for the healthy alternative. I would never eat a burger like that on a regular basis, by the way. I be as big as a moose if I did that. Having said that, however, we all must live a little now and then.
    Bill Stankiewicz, 🐝 Brand Ambassador
    19/08/2017 #3 Bill Stankiewicz, 🐝 Brand Ambassador
    YUM !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
    Joyce 🐝 Bowen   Brand Ambassador @ beBee
    19/08/2017 #2 Joyce 🐝 Bowen Brand Ambassador @ beBee
    oooooo--oh I love food. Thanks for the recipe.
    Javier 🐝 beBee
    19/08/2017 #1 Javier 🐝 beBee
    @Renée 🐝 Cormier 🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦
  6. ProducerPaul "Pablo" Croubalian
    Doing the Shrimp Gumbo Mambo, Big Easy-style
    Doing the Shrimp Gumbo Mambo, Big Easy-styleIt's a blah day here in Montreal. It's cold, blustery, and wet. It would be a half-decent November 18th, but it's August 18th.August 18th has no business having this kind of weather.The dark weather darkened my mood. I'm in need of a pick-me-up. My...


    Paul "Pablo" Croubalian
    21/08/2017 #21 Paul "Pablo" Croubalian
    I updated this post to include a link to a Recipe Resizer function. It's behind a members-only wall, but membership is free. Please refer to the Update.

    Wayne Yoshida
    20/08/2017 #20 Wayne Yoshida
    #12 I was thinking of going half and half before I saw your idea of how to make the squash work. Perfect solution, thanks.
    Paul "Pablo" Croubalian
    20/08/2017 #19 Paul "Pablo" Croubalian
    #18 Brian, nobody says, "Sacre blue" LOL
    Brian McKenzie
    20/08/2017 #18 Brian McKenzie
    Gumbo w/o okra! Sacre bleu !
    Paul "Pablo" Croubalian
    20/08/2017 #17 Paul "Pablo" Croubalian
    #15 I can't say I'm a big okra fan either. My Mom loves it. In Arabic, it's bahmiah. My wife also loves it. I swap out half the okra with zucchini when I make this at home
    Pamela 🐝 Williams
    20/08/2017 #16 Pamela 🐝 Williams
    oops, I mean; original name means okra LOL
    Pamela 🐝 Williams
    20/08/2017 #15 Pamela 🐝 Williams
    thank you, thank you for the zucchini suggestion. The only okra I'll eat is fried and even then it has to be fried until the okra is unrecognizable, so what's the use? I love gumbo with the exception of that one ingredient but it seemed to be blasphemy to make it without, you know, considering it's original name means gumbo!
    Paul "Pablo" Croubalian
    19/08/2017 #14 Paul "Pablo" Croubalian
    #10 I live in a two-tiered household, @🐝 Fatima G. Williams. I love spicy, but not mind-blowing spicy. My wife can't eat spicy at all. Any normally spicy recipe gets prepared in a mild version here. Then I add my spicy stuff at service.

    There's no reason to make multiple meals.
    Paul "Pablo" Croubalian
    19/08/2017 #13 Paul "Pablo" Croubalian
    #9 That's the idea, @John White, MBA. There's no reason to eat rabbit food just 'cause one needs to lose weight. Adjustments are necessary, but not onerous.
    Paul "Pablo" Croubalian
    19/08/2017 #12 Paul "Pablo" Croubalian
    #8 I confess, @Wayne Yoshida, I'm not a huge okra fan, although my wife loves it. I actually used half okra and half zucchini
    Lisa 🐝 Gallagher
    19/08/2017 #11 Lisa 🐝 Gallagher
    Oh does this sound good @Paul "Pablo" Croubalian!! Book marking this. I can't believe how cold it was in Montreal yesterday. We haven't had a cold spell in weeks. I thought maybe you were getting similar weather to ours. It's been like the south here without the luxury of being near the Ocean. Thanks for sharing this recipe and I will try to send our weather your way ;-)
    🐝 Fatima G. Williams
    19/08/2017 #10 🐝 Fatima G. Williams
    yummy for the tummy and I love shrimps and you like spicy? Nice work Paul
    John White, MBA
    19/08/2017 #9 John White, MBA
    You had me at shrimp gumbo!
    Wayne Yoshida
    19/08/2017 #8 Wayne Yoshida
    Glad you mentioned the "issue" with okra and how to fix it. Thanks @Paul "Pablo" Croubalian!
    Paul "Pablo" Croubalian
    18/08/2017 #7 Paul "Pablo" Croubalian
    #6 Is that a challenge, @Pascal Derrien? I managed to make Crepes Suzette Low Cal AND yummy
    Pascal Derrien
    18/08/2017 #6 Pascal Derrien
    Need to check your book...... Tiramisu Lo Cal yuk !!!!
    Paul "Pablo" Croubalian
    18/08/2017 #5 Paul "Pablo" Croubalian
    #4 Yes, Jim, that's a great addition if weight loss is not a concern. Each 100g of Andouille adds 330 Calories. Just one will tip the recipe over the edge
    Jim 🐝 Cody
    18/08/2017 #4 Jim 🐝 Cody
    I live Gumbo and Okra. I grow Okra every year. Andouille sausage added is great also.
    Paul "Pablo" Croubalian
    18/08/2017 #2 Paul "Pablo" Croubalian
    #1 That's the idea, Glo. It's easier to lose weight when you eat good looking, great tasting food. You also don't feel deprived.
    Gloria 🐝 🐾 💫 ☕ (Glo) Ochoa
    18/08/2017 #1 Anonymous
    this looks really really good!
  7. ProducerPaul "Pablo" Croubalian
    Chef's unDiet: Lo-Cal Lahmajoun a.k.a Armenian Pizza
    Chef's unDiet: Lo-Cal Lahmajoun a.k.a Armenian PizzaLahmajoun, a.k.a. Armenian Pizza has its origins lost in antiquity.  The earliest references I can find date back about 4,000 years. It was popular in Jerusalem centuries before the birth of Christ. I'm sure both Jesus Christ and Mohammed ate...


    Sandra Smith
    12/08/2017 #5 Sandra Smith
    Paul "Pablo" Croubalian
    10/08/2017 #3 Paul "Pablo" Croubalian
    Understood that's why this recipe uses a Beef Turkey mix.

    I had a tough time with horse meat until I met my current wife. She's from the Bari region of Italy where apparently horse is a common food.

    I can't say I like it though.
    Pascal Derrien
    10/08/2017 #1 Pascal Derrien
    Nice recipe for the culinary challenged :-) Cannot do horse my grand father was a horse trainer ....... (yet the dadas would still be sent to the butcher if not performing... that s a different story)
  8. ProducerRandall Burns

    Randall Burns

    “Political Correctness” in a Professional Kitchen
    “Political Correctness” in a Professional KitchenWarning/Disclaimer; This article is NOT Politically Correct, (by today’s standards), there is very colorful language, off-color humor, and general teasing across a broad spectrum so if you’re a S.N.A.G., (Sensitive New Age Guy), a...


    Randall Burns
    08/08/2017 #38 Randall Burns
    #37 Thank You @Paul Walters actually no PC in any kitchen as far as I know. :-)
    Paul Walters
    08/08/2017 #37 Paul Walters
    @Randall Burns Nice one chef ...no PC in your kitchen I trust!!
    Randall Burns
    07/08/2017 #36 Randall Burns
    #35 LMAO! @Aaron 🐝 Skogen I'll come chop onions in your kitchen anytime!
    Aaron 🐝 Skogen
    07/08/2017 #35 Aaron 🐝 Skogen
    @Randall Burns, I'll come chop onions in your kitchen anytime. Word of warning though, if you ask me chop the all-purpose flour, I might respond with a volley from the salad shooter, and remind that other newb grunt that the fillet knife is the one with the 90 degree edge cut off at 45 degrees. . .
    Randall Burns
    06/08/2017 #34 Randall Burns
    #33 Actually @Ken Boddie the little bits aren't too bad but the big chunks are difficult and they're not just a "little bit hard" but very hard. I did actually make a real "Chocolate Moose" once, it was a chocolate sculpture for a Game buffet, I'll have to see if I can find pictures...
    Ken Boddie
    06/08/2017 #33 Ken Boddie
    Highly offensive and hence, eye-wateringly, belly-achingly hilarious, Randy. But, since we're on the subject of what happens in the kitchen, when Canadian chefs make chocolate mousse, aren't the antlers a little bit hard to digest?
    Joyce 🐝 Bowen   Brand Ambassador @ beBee
    05/08/2017 #31 Joyce 🐝 Bowen Brand Ambassador @ beBee
    Oh did I ever need this today. A breath of fresh farts to be sure. Colorful, cogent, and relative. Thanks for the hahas.
    Randall Burns
    05/08/2017 #30 Randall Burns
    HaHa! @Nicole Chardenet Thanks for the feedback and stories.
    Nicole Chardenet
    05/08/2017 #29 Nicole Chardenet
    Politically incorrect commentary, Part Deux...

    One night after work we brought beer into the office and the boss told a hilarious story about his brother-in-law who would take ANY dare and once accepted a dare to stick his ding-dong in an electric fan (yes, it was on at the time :) ) Apparently it ended in a highly bruised wee-wee and a huge amount of laughter from the staff. (Said BIL showed up a few months later and everyone went, "Hey, we know who you are! You're the guy who stuck his dick in a fan!" He was ready to kill our boss. :)

    Oh yeah, the guys always got me to sing happy birthday to them in a Marilyn Monroe voice (it got to be A Thing after the first time) and once I did it over the office PA system. Oh, and we had a running joke about a senior network engineer being a pedophile (he wasn't, but that didn't stop us from saying it all the time, not even after he became our boss).

    So, we were probably just as bad as you cocky cooks and shameful chefs, maybe even worse!

    You can take the American out of America but you can never take America out of the American.

    And if you don't like it, you can all go fuck yourselves :)
    Nicole Chardenet
    05/08/2017 #28 Nicole Chardenet
    I will have to try and post this comment in two parts because I keep getting a beBee message saying a message should be 1-2000 characters. I don't think mine is that long but maybe they count differently in Brazil :)

    Well that was SOME article, Randall! But don't hold back...how do you REALLY feel about political correctness??? LOL

    Living as I do in the heart of The P.C. Beast in Toronto, and being coming not only from the largely politically incorrect United States and the hideously, grievously, hopelessly politically incorrect IT industry (25 years now), I can laugh with you and pretty much agree with you and remember fondly one of the best jobs I ever had working for a small VAR (Value Added Reseller) of computers & networks in Hartford, CT.

    It was THE most politically incorrect office I've ever worked in. But, we were a really tight team who got along really well and no one was a tightass. The shit we used to say to each other...and pull. We flirted with each other, told horrible stories that would have given the HR department many, many Maalox moments had we had an HR department (or any Maalox), and then there were the silly jokes we played on each other. Like sending the President home to his Boston office with a Depends pad snuck into his hard drive box, which apparently he opened in front of a customer and then snorted, "Those guuuuys!!!" (Some of us guuuuuuys were women :) )

    to be continued...
    Martin Wright
    04/08/2017 #27 Martin Wright
    Made laughing out loud and made me rhink too. - you really must stop getting me into bad habits.
    Lisa 🐝 Gallagher
    04/08/2017 #26 Lisa 🐝 Gallagher
    #25 I think @Nicole Chardenet would enjoy this!
    Randall Burns
    04/08/2017 #25 Randall Burns
    #23 LMAO!! @Lisa 🐝 Gallagher, I guess I'll have to make you some "Cock-a-Leeky" soup sometime, (it's a "classic", Google it), It's delicious and I think that you might enjoy it. :-)
    Numo Quest
    04/08/2017 #24 Numo Quest
    Wow!!!! Hilarious. It's like people calling the 'Discrimination card' without them realizing they simply exist because of natural discrimination or those constant wave the 'Racist' flag, not understanding there is only ONE Race, 'Homo Sapiens', the world is getting more and more illiterate and ridiculous. Well Put Randal, many thanks. René C
    Lisa 🐝 Gallagher
    04/08/2017 #23 Lisa 🐝 Gallagher
    OMG I couldn't stop laughing. I love your raw candor @Randall Burns. People use the F bomb more than they'd admit. As long as it not being used in a crude manner who cares?!! I once read an article this past year stating that people who use the F bomb during conversation tend to be of higher intelligence. I must have a pretty high IQ then - oh and you too LOL! People would be surprised how many Health Care Professionals that work with patients use the F bomb when away from the patients. Many off color jokes too because humor is necessary when you work in a profession that can have more down days than up and is very serious. I would imagine the stress of the kitchen could do the same on another level as you described quite well above.

    For the record, I've never eaten cock before... not to my knowledge and for those that just read this, get your head out of the gutter haha.
    Randall Burns
    04/08/2017 #22 Randall Burns
    #14 HaHa @Rick Delmonico I would have to say that is your prerogative to have your opinion, it is my choice as to whether I would allow you to have that much power over me to actually offend me. Kind of hard to have a debate, and be at a disadvantage, if I was that fickle. :-)
    Randall Burns
    04/08/2017 #21 Randall Burns
    #17 Anytime!@Melissa Hefferman :-)
    Randall Burns
    04/08/2017 #20 Randall Burns
    #16 LOL, Thanks @David B. Grinberg I don't mind if you mention President Trump, he's not my president. :-)
    Randall Burns
    04/08/2017 #19 Randall Burns
    #13 HaHa! @Phil Friedman Thanks for the feedback!
  9. Louise Smith

    Louise Smith

    Louise Smith
  10. ProducerPaul "Pablo" Croubalian
    Fill Up not Fill OUT: Low Cal Lasagna WITH Pasta for Wayne
    Fill Up not Fill OUT: Low Cal Lasagna WITH Pasta for WayneA little bit ago, I wrote a post/recipe about Mediterranean Pasta with Seafood. In the comments, Wayne Yoshida said he makes lasagna without pasta. He subs sliced zucchini for the pasta sheets. That got me to thinking. Lasagna just isn't lasagna...


    Jerry Fletcher
    21/07/2017 #7 Jerry Fletcher
    Thanks Paul, I 've printed out the recipe and I'll shop tomorrow. Now, where did I put that roasting pan?
    Paul "Pablo" Croubalian
    20/07/2017 #6 Paul "Pablo" Croubalian
    #2 There's a trick to this stuff. We need to keep recipes as close to the originals as possible while still making them edible, yummy, AND low-cal!

    Thank God for the USDA Nutrients Database https://ndb.nal.usda.gov/ndb/search/list
    Paul "Pablo" Croubalian
    20/07/2017 #5 Paul "Pablo" Croubalian
    #3 Kevin "The Panther" Pashuk.... I LIKE THAT
    Paul "Pablo" Croubalian
    20/07/2017 #4 Paul "Pablo" Croubalian
    #2 You may as well. It may help the anti-gluten lobby
    Kevin Pashuk
    20/07/2017 #3 Kevin Pashuk
    Thank you Paul.. This should help maintain my lean, lithe, panther-like figure. (Although I have no idea why people laugh when I say that...)
    Wayne Yoshida
    20/07/2017 #2 Wayne Yoshida
    YAY! Thanks @Paul "Pablo" Croubalian -- My fake lasagna also uses low fat cottage cheese instead of ricotta. I need to post that recipe - but maybe not, since this one is here.
    Paul "Pablo" Croubalian
    20/07/2017 #1 Paul "Pablo" Croubalian
    @Wayne Yoshida is mentioned in this post.
  11. ProducerPaul "Pablo" Croubalian
    How to: Mediterranean Pasta Chock Full o'Seafood
    How to: Mediterranean Pasta Chock Full o'SeafoodI'm coming up for air. Phew! The last few months have been a whirlwind. I need a break, but, I have to be honest. I don't know how.The second test book in the Lost In Amazon series is ready for publication. There's still some back-end, web-support...


    Shelley Brown
    20/07/2017 #18 Shelley Brown
    Thanks @Paul "Pablo" Croubalian and congrats!!!!
    Joyce 🐝 Bowen   Brand Ambassador @ beBee
    20/07/2017 #17 Joyce 🐝 Bowen Brand Ambassador @ beBee
    Oh yum--move over Paul; I'll be right over.
    Paul "Pablo" Croubalian
    19/07/2017 #16 Paul "Pablo" Croubalian
    #15 Thanks, Chef Randall. I linked directly to the USDA Foods Database, so don't break your head with conversions and Calorie counts. It's pretty quick to do from here.
    Randall Burns
    19/07/2017 #15 Randall Burns
    Great recipe @Paul "Pablo" Croubalian and yes I need to come up for air as well and pass on some recipes to you, extremely busy at work at the moment. I agree with you in that there are no "bad" foods, we all have choices, as reflected in your book, (which I'm still reading), it is a very good read, logical and straightforward.
    I will expand on this comment later...
    Paul "Pablo" Croubalian
    19/07/2017 #14 Paul "Pablo" Croubalian
    #9 Don't laugh, Wayne. Celery has a reputation for negative calories. Supposedly, it takes more Calories to digest it than you get from eating it. That tidbit must have been spread by the Celery Growers Association. (Is there such thing? LOL)
    Paul "Pablo" Croubalian
    19/07/2017 #13 Paul "Pablo" Croubalian
    #8 Thanks for taking the time to read and comment, Lyon.
    Paul "Pablo" Croubalian
    19/07/2017 #12 Paul "Pablo" Croubalian
    #7 Thanks, Praveen
    Praveen Raj Gullepalli
    19/07/2017 #11 Praveen Raj Gullepalli
    Was a time Yoshida-san when I seriously contemplated opening a street Chinese fast food chain out here with the name "Yu Kan Chew" ;) Sounds palatable still eh? :)
    Wayne Yoshida
    19/07/2017 #10 Wayne Yoshida
    #7 Excellent phrase @Praveen Raj Gullepalli -- "Disruptive Cuisine" -- sounds like a great name for a book or restaurant!
    Wayne Yoshida
    19/07/2017 #9 Wayne Yoshida
    #6 Thanks @Paul "Pablo" Croubalian! And I agree to portion sizes. I would indeed ditch the cheese and olives for more MEATs any time!
    Negative calorie foods -- LMFAO.
    Lyon Brave
    19/07/2017 #8 Lyon Brave
    mouth watering
    Praveen Raj Gullepalli
    19/07/2017 #7 Praveen Raj Gullepalli
    Ground breaking, disruptive cuisine PC! Another commendable effort from your repertoire of skills. Awesome.
    Paul "Pablo" Croubalian
    19/07/2017 #6 Paul "Pablo" Croubalian
    #5 Re: Olives.... Sure, if you don't care for olives. The olives give 100 Calories to the recipe. The Shrimps and Scallops give 142 each. You could dump the olives and add 150g of shrimps, scallops, or a combo of both. Just bear in mind that SEA scallops have less Calories than BAY scallops. Cut BAY by 10%

    Heck, If you don't like olives and feta, wipe them both out and double the seafood.

    FYI: There are no "bad" foods. There are no "miracle" foods. There are no "negative Calorie" foods. There are only choices. Some choices are better than others. Cut out a food group and you will end up binging on it sooner or later.

    Since I have plenty of willpower but no won't power, I need the biggest portions possible. Who the F! can eat 3 chips or 56g of steak???

    RE: Recipes... The goal is to have 200 ready to go. That will take time (@Randall Burns ?) I'll post a few here.

    If anyone wants the advance version of the book/method message me with your email
    Wayne Yoshida
    19/07/2017 #5 Wayne Yoshida
    Very awesome, @Paul "Pablo" Croubalian -- glad you are coming up for air.

    I like the portions for 4 - it's great for single people, cooking for 2 is not that great, because I tend to lean towards larger portions. Hence my weight problem.

    1) If I were to delete the olives (fats) - can I increase the amount of scallops, shrimp or cheese? You know, exchange one bad item for another bad item.

    2) Can we look forward to the over 50 recipes in a series of posts from you?

    3) And - Big thanks for teaching us how to covert "bad" dishes into "about" (better, good for us) dishes. I see what you are doing. I have done something like this before, like making a lasagna using thinly sliced zucchini squash instead of pasta, deleting the meats and putting in chopped spinach and more spices and garlic and using a marinara sauce instead of the usual meat sauce.

    And - Thanks @John White, MBA for the heads-up!
    Franci🐝Eugenia Hoffman, beBee Brand Ambassador
    19/07/2017 #3 Franci🐝Eugenia Hoffman, beBee Brand Ambassador
    Wow! This looks delicious! Thank you for sharing the recipe.
    John White, MBA
    19/07/2017 #2 John White, MBA
    Dang! You foodies know how to draw a guy into your posts. Well done, @Paul "Pablo" Croubalian and YUM!! cc: @Wayne Yoshida
    Sandra Smith
    18/07/2017 #1 Sandra Smith
    Paul, sometimes I think we're telepathically linked. I've been craving seafood linguine for so long. And, as you know, am on a diet. This looks and sounds delish, and for under 400 calories? Sold.
  12. Louise Smith

    Louise Smith

    I have a friend who is Vegan so I am trying to learn to cook Vegan.
    It's not so hard (not)
    Louise Smith
    How to Swap This for That to make it Vegan • it doesn't taste like chicken
    itdoesnttastelikechicken.com How to swap this for that to make it vegan! The ultimate substitution guide to make dairy-free, meat-free, and egg-free cooking and eating...
  13. Louise Smith

    Louise Smith

    Louise Smith


    Louise Smith
    16/06/2017 #4 Louise Smith
    #3 Yes I love roasting garlic like that for use in other dishes. I also roast pine nuts for pesto and sesame seeds for Japanese style food.
    Randall Burns
    16/06/2017 #3 Randall Burns
    What's really nice @Louise Smith , and I do this with other recipes, especially cold ones, (like Caesar dressing, gaspacho, etc.), is to roast the garlic first. Roast the whole bulb, in the skin, (400 degree oven, drizzled with EVOO and salt), until soft, about 10 minutes. You have to double the amount of garlic but the flavor is deeper, more mellow, etc.
    Louise Smith
    07/06/2017 #2 Louise Smith
    #1 Great ! I also like capsicum/red pepper and dried tomato pesto.
    Wayne Yoshida
    06/06/2017 #1 Wayne Yoshida
    So easy! Thanks @Louise Smith
  14. Louise Smith

    Louise Smith

    beBees like Sage and try to be one Louise Smith
  15. Randall Burns

    Randall Burns

    Randall Burns
    "Stress!" The dynamics in a professional kitchen
    www.bebee.com “…Fear is the mind killer…” (Frank Herbert, “Dune”, excerpt from the “Litany against Fear”) “The Dream” “The sweat is pouring off of me, stinging...
  16. ProducerRandall Burns

    Randall Burns

    "Zen and the Art of "Bomber" Cleaning"
    "Zen and the Art of "Bomber" Cleaning"I leave “the line”, the peak of service is over, and the adrenaline is still coursing through my veins. It is loud, the “hum” of the kitchen, pans hitting the stove, oven doors opening and closing, buzzers and timers chiming away, the fryers loud...


    Dean Owen
    29/03/2017 #5 Dean Owen
    #4 I met him once at a dinner during the Singapore Food Festival. He really loves Singapore street food. Have a signed copy of the book somewhere...
    Randall Burns
    29/03/2017 #4 Randall Burns
    #3 LMAO! @Dean Owen , well I am working on something, actually have quite a bit written. I love the title that you propose and will credit you if I use it. I will have something coming up soon in the same vein as Bourdain's writing, will let you know when I post it. Here's a very short read that will give you an insight as to my perspective of Anthony Bourdain;


    Thanks for stopping in and commenting, I appreciate it
    Dean Owen
    29/03/2017 #3 Dean Owen
    When are we going to read your version of Kitchen Confidential? You could call it Kitchen Burns! Confessions of a Line Cook!
    Ian Weinberg
    27/03/2017 #2 Ian Weinberg
    Fascinating @Randall Burns Lived every moment of that with you!
    Ken Boddie
    25/03/2017 #1 Ken Boddie
    After-service wash and scrub, uniquely described as an enlightening experience. Scouring, rubbing and wiping down those Behemoth Bombers sounds like the Battle of the Somme is replayed every night, Randall. Never will I again complain about doing the washing up ..... until next time I leave my wallet at home, that is. 👨🏻‍🍳
  17. ProducerPaul "Pablo" Croubalian
    How to Make Great Tasting Pizza in Under 10 minutes (sort of)
    How to Make Great Tasting Pizza in Under 10 minutes (sort of)Wayne Yoshida and Lisa Gallagher both asked for my Indestructible Pizza Dough recipe. I call it indestructible because it's nearly impossible to goof it up. It can also handle freezing cooked or not.Pizzas fall into two groupsThere are the...


    Lisa 🐝 Gallagher
    03/05/2017 #11 Lisa 🐝 Gallagher
    I'm glad I was going through your buzzes. Obviously I missed this! Sharing this to my hive to save. Even though I'm sick, this still made me hungry!! Thanks @Paul "Pablo" Croubalian :))
    Paul "Pablo" Croubalian
    14/03/2017 #10 Paul "Pablo" Croubalian
    #9 ?? diagnosed celiac? When I had my bakery, I had a ton of customers who thought they were gluten-intolerant, but had no issues with my strong doughs.

    I assume it was more an intolerance to the unfermented dough that is so common today.

    I can send you recipes for preferment or poolish-based dough in you want to give it a shot. Just let me know what qty to make the recipe for.
    Renée  🐝 Cormier
    14/03/2017 #9 Renée 🐝 Cormier
    #7 Sounds delightful. I love bread but I can't eat it anymore, unless I decide to put up with the pain. I sometimes do. Thanks for the response.
    Paul "Pablo" Croubalian
    14/03/2017 #8 Paul "Pablo" Croubalian
    #4 Sounds like a plan! I'm making pizza tomorrow, so the morning after that it is!! Assuming there's any pizza left that is.
    Paul "Pablo" Croubalian
    14/03/2017 #7 Paul "Pablo" Croubalian
    #6 Yes, you can let this dough sit for quite a while in the fridge. Let's say a max of five days.

    Used as a bread dough, the texture is slightly dense but fluffy on the inside, crispy on the outside. I use it for sausages and pulled pork. The crispiness holds in the juices long enough for the insides to absorb them
    Renée  🐝 Cormier
    14/03/2017 #6 Renée 🐝 Cormier
    I love making bread by hand. I find the whole process to be really relaxing and pleasurable. I love kneading the dough, watching the yeast bubble up before I add it to the flour, waiting for the dough to rise... all of it. If anyone ever bought me a bread maker, I'd never use it. All the fun is in the process. Now here's my question: Can you let this dough rise in the fridge for a few days? Also, what is the texture of the bread?
    Aaron 🐝 Skogen
    14/03/2017 #5 Aaron 🐝 Skogen
    Cant wait to try this one out @Paul "Pablo" Croubalian! Might even give it a whirl on the treager.
    Brian McKenzie
    14/03/2017 #4 Brian McKenzie
    Cold pizza in the morning topped with eggs, bacon and more cheese is great too!
    Paul "Pablo" Croubalian
    14/03/2017 #3 Paul "Pablo" Croubalian
    #2 LOL, actually Dean I like that processed junk on a pizza. NOT the stuff in a can! That's going too far. Pile it high with lots of cracked pepper and garlic. Yum

    For a margarita pizza I'd use home-made fresh mozz
    Dean Owen
    14/03/2017 #2 Dean Owen
    You are the pizza king! What a mighty walkthrough. Sheesh that guy Tony G can spin. Now so long as you use fresh mozzarella and not that processed gunk, I'm in!
    Wayne Yoshida
    13/03/2017 #1 Wayne Yoshida
    Thank you @Paul "Pablo" Croubalian -- I can't wait to try this on the Big Green Egg!
  18. ProducerPaul "Pablo" Croubalian
    Yes, Crazy-Hot Melissa, Here's How To Make Bread
    Yes, Crazy-Hot Melissa, Here's How To Make BreadAfter a heavy post like "Get a GREP," I thought it would be nice to lighten things up a little.For those of you who don't know, I went to Culinary School for both Professional Cooking and Pastry. It was a bucket-list thing, but I did open and sell a...


    Paul "Pablo" Croubalian
    04/03/2017 #29 Paul "Pablo" Croubalian
    #28 LOL please don't, I hate alliterations
    Wayne Yoshida
    04/03/2017 #28 Wayne Yoshida
    #27 The pizza buzz title could be something like "Paul's Professional Pizza Preparation Pointers" - just saying....
    Paul "Pablo" Croubalian
    04/03/2017 #27 Paul "Pablo" Croubalian
    #26 It all depends on my mood. Sometimes I like a cracker with marinara and fresh mozz. Sometimes, I like to use a focaccia dough that has a crispy bottom with an inch-high, bubbled doughy part. Usually, I just go with the middle of the road.

    I also experimented with unsweetened puff pastry as a pizza crust. Didn't come out as good as I thought it would (i.e. crap)
    Wayne Yoshida
    04/03/2017 #26 Wayne Yoshida
    #25 Excellent tips - thanks! Sounds like a new Buzz idea, I think. Pizza dough, Pizza toppings, Pizza construction. My criteria for pizza is the crust and the sauce, so we are pretty close on how it should be done. I am not a fan of the "cracker-thin" crusts, but also not a fan of the "deep dish" -- something in-between is what I like. Crunchy, a little chewy, but not "rubbery." And for me, the sauce has to be on the sweet side, not the "acid" side. IMHO. . . . pizza means a lot to a lot of people. Even if it is not "true Italian pizza."
    Paul "Pablo" Croubalian
    04/03/2017 #25 Paul "Pablo" Croubalian
    #24 No worries, my friend.

    BTW there are two main types of pizza: dough and topping. My preference is for the latter. Dough pizzas are, to me, just flat bread scantily topped. The dough must carry the flavor profile. I'm not a fan.

    I prefer a neutral dough with lots of chunky, flavorful toppings.

    A caveat: Most pizzas are over-sauced, even those from pizzerias. That makes the toppings float and slide off. Think of the sauce as glue to hold down the toppings and you'll do fine. When sauced, you should still see quite a bit of dough through the sauce.

    Because the sauce is so lightly used, it needs to be much more potently flavored. If it's good on pasta, it's too weak. Kick it up three or four seasoning notches for pizza.
    Wayne Yoshida
    04/03/2017 #24 Wayne Yoshida
    #23 Thanks Paul. My uncle wasn't like that, he was pretty proud of his creative cooking skills. But glad to trigger that memory about my "Uncle Indian." I might have to share the story about him, he was an interesting guy.

    Thanks for the comment about freezing the dough. I am ordering a scale for measuring, I need to try my hand at bread and pizza dough.

    And yes, I did have pizza for dinner last night. A new place near my home. . . . not sure if I will go back there again.. . more motivation for making my own dough.
    Paul "Pablo" Croubalian
    04/03/2017 #23 Paul "Pablo" Croubalian
    #22 LOL, thanks for the apology, @Wayne Yoshida, but it isn't necessary. My skin is much thicker than that.

    Bread and dough don't mind being frozen. I freeze mine since it's easier for me to make much bigger batches than I can possibly eat in one sitting.
    Wayne Yoshida
    04/03/2017 #22 Wayne Yoshida
    @Paul "Pablo" Croubalian - I'm losing sleep tonight because I thought about my comment. I didn't mean to insult you by adding the thing about frozen dough. I should know better. One of my uncles (passed away many years ago) was a master chef. He would win amazing awards in food competitions. He would always complain and comment about those awards banquets. He'd say something like, "They served us canned string beans over there" and things like that.

    Do keep sharing your professional secrets, recipes and stories - like the cake mix story - it's great insight for use non-commercial cookers and hackers out here.
    Lisa 🐝 Gallagher
    04/03/2017 #21 Lisa 🐝 Gallagher
    #8 Thanks @Paul "Pablo" Croubalian, that's good to know it just takes longer. I'm not a big fan of the bread maker either because I've been looking at really cool recipes and I don't think the bread maker would have the same effect. It's a lot of work to make bread!
    Sandra Smith
    04/03/2017 #20 Sandra Smith
    #19 haha chuffin. Haven't heard that one in a while.
    Wayne Yoshida
    04/03/2017 #19 Wayne Yoshida
    #15 I had to Google "chuffed." I used to work with a Brit that said "chuffin" all the time. Not the same thing!
    Wayne Yoshida
    04/03/2017 #18 Wayne Yoshida
    #16 Yes, Pleeeeeese!
    Sandra Smith
    04/03/2017 #17 Sandra Smith
    #16 Do it!
    Paul "Pablo" Croubalian
    04/03/2017 #16 Paul "Pablo" Croubalian
    #15 maybe my next food post will be my Indestructible Pizza Dough. No one has ever screwed it up, and it goes from flour to oven in about an hour or so
    Sandra Smith
    04/03/2017 #15 Sandra Smith
    #14 now I have a pizza craving as well. And that pre-packed one in my fridge isn't going to do it. Paul, I should tell you I used to make my own pizza dough (when I had the bread machine), and once I took a couple into work. My boss said it was 'like, the best pizza i've ever had!' I was so chuffed. I should really get back into it. thank you for inspiring me.
    Wayne Yoshida
    03/03/2017 #14 Wayne Yoshida
    Thanks @Lisa 🐝 Gallagher for sharing this - and your baking story.

    @Paul "Pablo" Croubalian - I love this story, thanks for that. Now I have a pizza craving, too.

    There is another option for "the rest of us" -- frozen bread dough. A typical brand in the USA (or at least Calif) is Bridgford.

    They have been around since - forever. Makes great cinnamon rolls. . . I used it to make this stromboli, although it needs more experimenting:

    Wayne Yoshida
    03/03/2017 #13 Wayne Yoshida
    #2 we can stand
    Paul "Pablo" Croubalian
    03/03/2017 #12 Paul "Pablo" Croubalian
    #10 FYI baking in general and pastry making in particular, are the tastiest forms of applied chemistry.

    Come to think of it, ALL cooking is applied chemistry
    Paul "Pablo" Croubalian
    03/03/2017 #11 Paul "Pablo" Croubalian
    #10 LOL, here we're the complete opposite. We may order pizza once or twice a month (if that.) Even then I complain that it isn't as good as mine.

    I work at home and my office is a few steps from the kitchen. Right now, there's a huge batch of double-meat spaghetti sauce simmering away. I'll add a couple of packages of 'shrooms in about an hour.

    I think I'll make up a batch of pizza dough on my next break. You made me crave pizza, Todd.
    Todd Jones
    03/03/2017 #10 Todd Jones
    Interesting post, Paul. I had never realized the considerable amount of chemistry that goes into baking. Here at the Jones homestead, we do not maintain the wherewithal to cook, let alone bake, anything that doesn't come in a box. Even then, our efforts are dubious. My wife thinks that the plastic wrap on frozen pizzas are intended to be a chewy glaze. Which would be fine, except the cardboard on the bottom of the pizza tends to burst into flames around 414 degrees, rendering the entire affair inedible. Cookbooks in our kitchen have been replaced by takeout menus.
  19. Mike Macioci

    Mike Macioci

    Great read by my friend and ex Military Veteran
    Mike Macioci
    Jeffcamp – IS GOAT BEEF?
  20. ProducerDamien Justus

    Damien Justus

    Hungry? What Foods Will Truly Offer Strength And Satisfaction
    Hungry? What Foods Will Truly Offer Strength And SatisfactionFans of the cartoon character Popeye the Sailor Man will fondly remember that Popeye was always able to defeat his adversaries, no matter how big and strong they were, after eating a can of spinach. Granted, a can of spinach does not endow anyone...
  21. ProducerBrian McKenzie

    Brian McKenzie

    Blini ala Boria
    Blini ala Boria This is my interpretation of a Russian classic ~ and makes fans whenever it appears upon plates.  Blini are the traditional Russian pancake. I say pancake - they are more like a crepe - infact - if you can make crepes- you can do this with ease....


    David Noble
    27/03/2017 #2 David Noble
    Woah, these blinis are a million miles from the ones I make. Mine are always made with buckwheat flour and I fold in beaten egg whites just before cooking so they get the fluffy "height" I demand from such a thing. Plus they're always savory - smoked salmon, caviar and a dill spiked creme freche topping if you please!
    Dean Owen
    26/01/2017 #1 Dean Owen
    I love blini. Here is a tip when using a gas hob, and this works for crepes, pancakes, hotcakes (A Japanese pancake that is usually two or three inches thick) and blini. Have a wet tea towel ready next to the pan. Heat up the pan. Once the pan is hot, rest it on the wet towel for a couple of seconds. Then back to the heat and pour the batter. This will help for an even distribution of heat and blini with a consistent colour.
  22. ProducerDamien Justus

    Damien Justus

    How to Whip Up a Masterpiece Together with Ease
    How to Whip Up a Masterpiece Together with EaseCooking is such a special skill and talent to develop. Once you've thought you've learned it all, there's more to take in. Masterfully maneuvering your way around the kitchen is truly something that comes with time. If you're growing impatient and...
  23. ProducerLisa 🐝 Gallagher
    Bugs for Dinner, Anyone?
    Bugs for Dinner, Anyone? Last night I watched a show about people going to Restaurants which served bugs in various ways on The Nat Geo Channel last night. I admit, I've never tried anything bug that I'm aware of. It appears bugs are gaining popularity as the newest of...


    Lisa 🐝 Gallagher
    02/05/2017 #101 Lisa 🐝 Gallagher
    #100 I give you credit for trying. I bet pigeon does taste like garbage!
    Nicole Chardenet
    01/05/2017 #100 Nicole Chardenet
    #99 The steak I had was pretty well-seasoned. I didn't know it was illegal in the States. Puffin tastes like pigeon (yes, I had that once too, in Chinatown) and pigeon tastes like garbage. Literally.
    Lisa 🐝 Gallagher
    01/05/2017 #99 Lisa 🐝 Gallagher
    #97 #98 I had no idea anyone served whale steaks? I had to look it up because it's not legal to serve it in the US but in some countries it is. I read they aren't allowed to season it though, is that true? Awe, I couldn't eat a cute little puffin LOL. I would have never guessed whale looks like beef, interesting! Don't ask what happened to Jimmy Hoffa... LMAO, good one!! Sounds like an interesting book. I have French roots, maybe that's why strange foods capture me? ;-)
    Nicole Chardenet
    01/05/2017 #98 Nicole Chardenet
    BTW I have an awesome book I highly recommend to other gustatory adventurists: YUCK! The Things People Eat by Neil Setchfield. It's a silly coffee table book but it covers a lot of recipes and food items from around the world that people eat. I'm proud to say that I have sampled or eaten 19 of them.

    In my French family, if it doesn't move fast enough, we'll eat it. Don't ask us what happened to Jimmy Hoffa.

    If he'd been in that book I just referenced, my number would be 20 :)
    Nicole Chardenet
    01/05/2017 #97 Nicole Chardenet
    #94 It's pretty good. I also had a whale steak when I was in Iceland (along with puffin - don't eat - and kangaroo - do eat! And no, I don't know what the kangaroo was doing in Iceland but let its fate be a warning to the others!) The whale steak looked like a beef steak but had a unique flavour all its own. I loved it. And before anyone says it...THERE IS NOTHING IN THE WORLD THAT TASTES LIKE CHICKEN EXCEPT CHICKEN!!!
    Lisa 🐝 Gallagher
    24/04/2017 #96 Lisa 🐝 Gallagher
    #95 You've tried more than me! I've never had ostrich or pheasant. I suppose I could have pheasant the next time my son in law goes bird hunting. I guess it tastes pretty good when he's done cooking it. I bet we've all had bugs unknowingly in our meals (particularly the type that fly into food during a picnic?) LOL!
    Franci🐝Eugenia Hoffman, beBee Brand Ambassador
    24/04/2017 #95 Franci🐝Eugenia Hoffman, beBee Brand Ambassador
    Sorry, I'm late for dinner - um I mean this post. I've had gator, frog legs, ostrich, pheasant, and venison, but no bugs (that I know of). Good one, @Lisa 🐝 Gallagher.
    Lisa 🐝 Gallagher
    23/04/2017 #94 Lisa 🐝 Gallagher
    #93 shark is called requin in French? Jaws, that gave me a good chuckle. I've never tried shark.
    Nicole Chardenet
    17/01/2017 #93 Nicole Chardenet
    #90 I found plenty of gator in New Orleans to eat. Had it like three times. It really does have its own unique and enjoyable flavour. Not gamey in the slightest. On a separate note, I'm happy to have eaten Jaws (or "requin" as it was called on the French menu) when I was in Guadeloupe!
    Lisa 🐝 Gallagher
    15/01/2017 #92 Lisa 🐝 Gallagher
    #91 haha, gator tagine, now that might taste very different. I wish I could remember the name of the dish, I will have to ask my friend. However, Lamb tagine sounds extremely good- I looked up the recipe and I'm going to make it this week, so thank you!! :))
    Arnab Ghosh
    15/01/2017 #91 Arnab Ghosh
    #90 Ahhh, tagine dishes need chunks of meat. The flavour will be quite different if you use ground meat. And apricot is a big part of flavour in Moroccan cuisine. Gator tagine... how about that...?
    Lisa 🐝 Gallagher
    15/01/2017 #90 Lisa 🐝 Gallagher
    #87 #88 #89 Lamb Tangine, sounds familiar but I think I made the dish with ground meat and there wasn't dried apricot in it. However, it was very similar to Lamb Tangine and it was served on top of couscous. Head to Florida one day, you wont have a problem finding gator on the menu ;-) As for the gator in my yard and my free meals... that's funny!!
    Arnab Ghosh
    15/01/2017 #89 Arnab Ghosh
    #84 Why? Dinner comes to your doorstep! Look on the bright side: get bag one of those, and you can forget the butcher's bill for a month! He he he
    Arnab Ghosh
    15/01/2017 #88 Arnab Ghosh
    #83 I must confess I haven't tried gator meat. But I am guessing it should be similar, considering how (physically) similar the two beasts are.
    Arnab Ghosh
    15/01/2017 #87 Arnab Ghosh
    #82 Is it "Lamb Tagine" that you tried...? Moroccan cuisine is quite something, I must say. I enjoy it.
    Lisa 🐝 Gallagher
    13/01/2017 #86 Lisa 🐝 Gallagher
    #85 That's interesting. I wonder why they are increasing as a nuisance in other's yards now? Agree.. lunchtime sistah or brother if your in my yard! We were driving back to our Condo one evening in Myrtle beach and traffic was stopped. They had an Ambulance and EMT's working on an alligator that was hit by a car. I never saw a sight like that before. I was glad it wasn't a person.
    Nicole Chardenet
    12/01/2017 #85 Nicole Chardenet
    #84 Ironically I was just reading about gators strolling through one's yard last night while reading a book on the collected columns of Florida report Carl Hiaasen. It sounds like it's way more of a problem than it was when I lived there back in the day (Orlando). Today, with alligators eating pets and occasionally going after small children, I say....turn about's fair play? If you're in my yard, it's LUNCHTIME!!! :)
    Lisa 🐝 Gallagher
    12/01/2017 #84 Lisa 🐝 Gallagher
    #83 I found it tasted very good too. Just glad I don't have gators strolling through my yard LOL
    Nicole Chardenet
    11/01/2017 #83 Nicole Chardenet
    #79 How different is croc meat from alligator meat? I would suspect probably very little if any...I've had alligator, in N'Awlins...and I didn't find it tough at all, quite delicious (tastes like alligator!) and extremely nutritious too. If I could easily buy gator meat in Toronto I would add it to my home menu.
    Lisa 🐝 Gallagher
    10/01/2017 #82 Lisa 🐝 Gallagher
    #79 I forgot to mention, I thought my friend told me it was at dusk but I couldn't remember. He is from Morocco and mentioned food they were eating during Iftar and it sounded so good I asked for the recipe. I told him that I revised it a bit and he said that was a big no-no... I asked why, and he said because it was his mom's original recipe LOL. I must say it was tasty. I forget what it was called. Meat with cinnamon, raisins and other ingredients. I need to find the recipe!
  24. ProducerBrian McKenzie

    Brian McKenzie

    The Elvis Sammich
    The Elvis SammichHey Dude, don't be so sadTake a slab o bread - slather it in butterRemember to add that bacon and bananThen you can cover it all in peanut-butterHey Dude, don't be afraidElvis made these after show to fill up the bellyThe moment you taste it - you...


    Brian McKenzie
    28/12/2016 #4 Brian McKenzie
    You may say I'm a dreamer, but I am not the only one, I hope some day you find Elvis, even with donuts as buns.......Just imagine! I thought it sounded odd and gross too, but I love bacon - so I gave it a try. ....it is delicious. If you do use donuts, I like 3 day old glazed, I slice them in half, toast the breaded side and put the warmed glazed side next to the meat..... yes, I double up on BACON.
    Deb 🐝 Helfrich
    28/12/2016 #3 Deb 🐝 Helfrich
    I am just gonna say it, the one between the peanut butter cookies is such a good idea...although mostly I go with the one right above - two open-faced toasted english muffins - as I like the banana and bacon on separate slabs of peanut butter.
    Dean Owen
    28/12/2016 #2 Dean Owen
    Talk about a foodie blog that drains my appetite! Since the 90's I've seen "The Elvis" appear on brunch menus of trendy joints from Kuala Lumpur to Kyoto. Much as I loved Elvis, I just don't get this Sammich! In one of your pictures the bun is a donut for frikkin' sake! This dish would never have taken off under any name but Elvis. Imagine if it was called The Michael Moore!
    Franci🐝Eugenia Hoffman, beBee Brand Ambassador
    27/12/2016 #1 Franci🐝Eugenia Hoffman, beBee Brand Ambassador
    Entertainment at its best - very cool. The "sammich" is decadent and deserves a trophy! 🏆
  25. ProducerAntoine 🐝 Prager
    Chef Turns Invasive Species Into Delicious Sushi
    Chef Turns Invasive Species Into Delicious SushiCreator Bun Lai is adapting strange new ingredients for his menu, which responds to the ecological impact of overabundant creatures in the local environment Bun Lai, a sushi chef in New Haven, Connecticut, offers strange, invasive species instead of...


    Lisa 🐝 Gallagher
    29/11/2016 #3 Lisa 🐝 Gallagher
    #2 You raised some great points @Ken Boddie. I'd love to know if @Antoine 🐝 Prager has been a patron of Miya's Sushi? Like you, if the chef is highly knowledgeable and has return customers who rave over the food, I might be willing to try it but the Chef would have to have a good reputation. I would never be as daring as Andrew Zimmern LOL!
    Ken Boddie
    28/11/2016 #2 Ken Boddie
    #1 Thanks for the tag, Lisa. The older I get, the more willing I am to try alternative foods, but only after research and/or a convincing argument from the chef. Bu Lai certainly sounds very convincing in the video, but I have to wonder if I would be game to try something on a menu of which I have no prior knowledge. Begs the question, what sort of marketing does he do in order to get patrons to his restaurant and, in particular, to taste his stranger food items? How about you, Antoine? Do you have any knowledge of the workings of this restaurant, and have you actually been to Miya's Sushi?
    Lisa 🐝 Gallagher
    28/11/2016 #1 Lisa 🐝 Gallagher
    This was extremely interesting @Antoine 🐝 Prager! I have eaten almost raw venison before, it's very tasty... the key, how it's marinated, then just seared for about 1 min on each side. As for flies and wax worms, I think the Chef could count me out. Ok, I might try them... might, it would depend how they were presented in front of me and someone else would have to try them with me haha. The soup he made on the boat with the seaweed, Yum! I wonder if @Dean Owen and @Ken Boddie would try the worms or flies?
See all