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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. 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...


    Paul "Pablo" Croubalian
    20/07/2017 #1 Paul "Pablo" Croubalian
    @Wayne Yoshida is mentioned in this post.
  2. 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.
  3. 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...
  4. 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
  5. Louise Smith

    Louise Smith

    beBees like Sage and try to be one Louise Smith
  6. 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...
  7. 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. 👨🏻‍🍳
  8. 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!
  9. 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.
  10. Mike Macioci

    Mike Macioci

    Great read by my friend and ex Military Veteran
    Mike Macioci
    Jeffcamp – IS GOAT BEEF?
  11. 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...
  12. 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.
  13. 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...
  14. 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!
  15. 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! 🏆
  16. 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?
  17. ProducerJavier 🐝 beBee
    Gazpacho - a spanish potion :)
    Gazpacho - a spanish potion :)Ingredients: Tomato, pepper, cucumber, onion, extra virgin olive oil 5%, wine vinegar, salt, garlic, lemon juice. Vegetable content: 93%.Gazpacho is a soup made of raw vegetables and served cold, originating in the southern Spanish region of...


    Irene 🐝 Rodriguez Escolar
    08/05/2017 #64 Irene 🐝 Rodriguez Escolar
    Un artículo genial, denso, con mucha información, se ha "refrescado" en una época ideal, ya va despuntando el buén tiempo. Aunque no soy una adepta, a beberlo como si de agua se tratase, puedo tomarlo como si fuera una sopa, de vez en cuando.
    Cyndi wilkins
    08/05/2017 #63 Cyndi wilkins
    Gazpacho is my favorite freezer friend all summer long! I never thought it might be the reason I hold a tan so well;-) Learn something new every day!
    Joyce 🐝 Bowen   Brand Ambassador @ beBee
    20/04/2017 #62 Joyce 🐝 Bowen Brand Ambassador @ beBee
    Mmmmmm. Left me hungry for more.
    Randall Burns
    14/04/2017 #60 Randall Burns
    Excellent and informative article @Javier 🐝 beBee. Obviously I have a professional interest in this topic and can say that this is a favorite item to have on my menus. We eat a lot of Gazpacho here in Canada in the hot summer months but I also lived in the Caribbean for over 20 years where I had this on all of my menus year round. There are many variations that can be produced in this easily prepared item, (no cooking needed), incorporating fresh local fruits, (like mango, one of my favorites), papayas, pineapple, etc. Another trick is to roast the garlic beforehand and while you will need twice as much garlic for the recipe the flavor deepens and is greatly enhanced giving a slightly smoky flavor, (roasted peppers also add a "smoky" hint), . fresh herbs, (as opposed to dried), are essential.
    A very versatile, healthy dish, that can easily be modified to suit one's personal tastes or special menu, theme or occasion.
    Devesh 🐝 Bhatt
    14/03/2017 #59 Devesh 🐝 Bhatt
    I will make this on Saturday. Thanks
    Javier 🐝 beBee
    29/01/2017 #58 Javier 🐝 beBee
    #57 @Sandra Smith probably you are right :). We are very lucky to have this unique climate.... https://www.bebee.com/producer/@javierbebee/spain-tourism
    Sandra Smith
    29/01/2017 #57 Sandra Smith
    I love gazpacho. But only in spain :) (too cold in UK lol)
    Lisa 🐝 Gallagher
    10/01/2017 #56 Lisa 🐝 Gallagher
    If you haven't seen this and love to try something new.. read! I made the gazpacho and it was delicious. I've made it since too, it's addicting. Article by @Javier 🐝 beBee
    Javier 🐝 beBee
    09/01/2017 #55 Javier 🐝 beBee
    #54 @Alvaro 🐝 INFANTE SANCHEZ si hacemoa un artículo sobre el kalimotxo igual arrasamos en relevantes jajaja
    09/01/2017 #54 Alvaro 🐝 INFANTE SANCHEZ
    #53 Don Simón ? Eso es para hacer kalimotxo barato, no ? 😉😉😉
    Javier 🐝 beBee
    09/01/2017 #53 Javier 🐝 beBee
    #52 @Alvaro 🐝 INFANTE SANCHEZ me gusta tanto el gazpacho que el Don Simón también me vale :)
    09/01/2017 #52 Alvaro 🐝 INFANTE SANCHEZ
    Alvalle is the best if you don't want to do it at home.
    Daniele Tarenzi
    09/11/2016 #51 Daniele Tarenzi
    Wonderful cup! ;-)
    Paz🐝 Hueso Luque
    09/11/2016 #50 Paz🐝 Hueso Luque
    #48 Ajoblanco...delicious!!
    Antonio L Rodríguez del Pozo
    09/11/2016 #49 Antonio L Rodríguez del Pozo
    And do not forget about "porra antequerena"
    Antonio L Rodríguez del Pozo
    08/11/2016 #48 Antonio L Rodríguez del Pozo
    Do not stop only at Gazpacho, try too Salmorejo Cordobes, Ajoblanco and Mazamorra.
    08/11/2016 #47 Alvaro 🐝 INFANTE SANCHEZ
    Alvalle is the best. My favourite is Alvalle gazpacho original
    Juliana De Vasconcellos Gomes
    08/11/2016 #46 Juliana De Vasconcellos Gomes
    Aqui no Brasil é Delvalle.
    Ben Pinto
    08/11/2016 #45 Ben Pinto
    So how do you feel about yogurt cultures, @Lisa 🐝 Gallagher? #22
  18. ProducerPaul "Pablo" Croubalian
    Fall Comfort Food: Rich Beef Stew
    Fall Comfort Food: Rich Beef StewToday is October 14th, 2016 in Montreal. It's overcast and cold. At least, the rain and wind let up. The last few days featured heavy winds Maybe those in the Southern USA wouldn't consider our winds heavy after Mathew's visit. For us it was...


    Lisa 🐝 Gallagher
    18/10/2016 #23 Lisa 🐝 Gallagher
    #22 Thats great to know Paul!!
    Paul "Pablo" Croubalian
    18/10/2016 #22 Paul "Pablo" Croubalian
    #20 There/s really no way to know for sure exactly how many calories you need to hold your weight. It changes daily within a fairly tight range and varies with the individual, their normal amount of activity, etc. You can't know, but you can infer.

    This is how we did it. Once Filly (my wife, Filomena) got to 123 pounds, we started increasing her intake. First, we jumped up 150 calories. We stayed there a few days and she kept losing. We kept bumping up the intake until she gained, then we cut back a step. Now she fluctuates between 118 and 122... we aren't talking fast swings though.
    🐝 Fatima G. Williams
    18/10/2016 #21 🐝 Fatima G. Williams
    A very tempting delicious recipe A must try I'm sure ill enjoy it 🤗🤗🤗🤗
    Lisa 🐝 Gallagher
    18/10/2016 #20 Lisa 🐝 Gallagher
    #19 Thanks for explaining your diet so thoroughly @Paul "Pablo" Croubalian. I like the idea of a balanced diet vs. a series of balanced meals. I know that I eat too many bad carbs so that's something I would have to balance out on my plate. I probably need more protein. Interesting facts about portions of meat. Your wife is at a very good weight for her height. How do you figure out how many calories you need for your height and body weight you want to attain? I remember changing my husband's portions and also cut back on carbs for him once- he lost 25 lbs. I wasn't over weight and ate more than him. I've always had a hardy appetite and it's caught up with me since I hit the big 5-0! I think it's time to go back to what I used to do for him, we both need to lose some weight. I just began a fast paced power walking exercise video the other night and wow- amazing how 30 minutes of moving different body parts in various ways causes sweating and I could feel it in my major muscles. I actually enjoyed it because the gal made it fun and it went by fast.
    Paul "Pablo" Croubalian
    17/10/2016 #19 Paul "Pablo" Croubalian
    #18 It's all about calories and balancing where they come from. I calculated an 1100 calorie plan where 40% came from proteins, and 30% each from carbs and fruits/veggies. The big change for me was cutting a lot of beef.

    It's also important to understand that the goal is a balanced diet not a series of balanced meals.

    Some people say your meat should be the size of a deck of cards. Well, that's a little too much beef, a little too little lean pork, and far too little fish, shrimp, chicken or turkey.

    If I get hungry I eat. I had to make sure I had enough stuff on my plate so that I didn't feel deprived.

    Too often, weight-loss programs are dumbed down to the point of being nearly impossible to make work. There's a difference between a chicken breast and a steak of the same weight. A 6 oz breast will have about 150 calories. A 6 oz steak will have nearly 425.

    I ate good sized portions. I was never hungry. The weight fell off. I call it the UnDiet.

    Weight GAIN is insidious. Just eating 100 calories too much a day will add a pound a month (12 a year). That's the bad news. The good news is that it works the other way too.

    Cutting 100 calories makes you lose a pound a month. Everybody has a different balance point where they neither gain nor lose. That balance point is a moving target and changes every day based on activity. For women it's usually around 2000-2500. Men, with their greater average muscle mass, make it closer to 3000-3500. My wife, who is 5'2" and 120 lbs, has a balance about 1750. Mine is about 2900.
    Lisa 🐝 Gallagher
    17/10/2016 #18 Lisa 🐝 Gallagher
    #12 Impressive weight loss! Did you find cutting out or back on carbs, fats, or calories helped? OR was it a combination of factors?
    Paul "Pablo" Croubalian
    17/10/2016 #17 Paul "Pablo" Croubalian
    Me too, but risotto is definitely not in the "easy cooking" category. Even pros burn it often, and they hate it because it is labour intensive. Hmm, this might call for the creation of a simplified version.
    Dean Owen
    17/10/2016 #16 Dean Owen
    #15 Much prefer risotto to polenta.
    Paul "Pablo" Croubalian
    17/10/2016 #15 Paul "Pablo" Croubalian
    #14 and cut the liquid to 25%. Soups, Stews, and Braises are all variations on a theme. The biggest difference is in the quantity of liquid.

    Osso buco is a crowd favorite, but one of the easiest recipes. We should do it. Or, we could do my favorite, lamb shanks braised in red wine, served on a bed of polenta
    Dean Owen
    17/10/2016 #14 Dean Owen
    A very tempting recipe! Great advice on the cuts of meat to use. Replace with veal shanks, add a quarter bottle of white wine and you've got a pretty good Osso Buco!
    Paul "Pablo" Croubalian
    16/10/2016 #13 Paul "Pablo" Croubalian
    #11 An old picture from Algonquin Park, but I don't remember exactly where. Weren't you up there this year?
    Paul "Pablo" Croubalian
    16/10/2016 #12 Paul "Pablo" Croubalian
    #10 Funny you should mention the diet food thing, Lisa. After culinary school, I found that I had ballooned up to 247 lbs! All that rich food is not great for the waistline. We are basically taught how to make people fat. I figured if I did the opposite, I'd get thin.

    Thank you, George Costanza!

    I used what I learned to make the most stuff on a plate for the least calories and dropped to 186 relatively painlessly. Losing weight does not mean you have to eat tasteless crap.
    Lisa 🐝 Gallagher
    16/10/2016 #11 Lisa 🐝 Gallagher
    One way to save recipes, especially @Paul "Pablo" Croubalian's because he's shares easy yet awesome recips... saving it to my hive. PS: I forgot to mention, love the fall foliage photo for your header Paul.
    Lisa 🐝 Gallagher
    16/10/2016 #10 Lisa 🐝 Gallagher
    @Paul "Pablo" Croubalian, I hope you had better weather today, if not today- Sunday for sure. We had temps in the 70's and it was sunny all day. I'm about 9 hours from Montreal so I'm assuming the weather is headed in your direction too. Can relate to bear hibernation mode/mood!!

    What a great recipe. I can smell it cooking already! I bookmark your recipes, soon I can sting them! I had no idea that potatoes don't freeze well, thanks for the heads up!

    Psst, you know how everyone is selling diet foods and delivering them right to a persons door? I think it's time for comfort food to be sold too. If people eat in moderation and get enough exercise, no reason not to eat what you crave!
    Jamie Davis
    16/10/2016 #9 Jamie Davis
    I love a good stew and this one sounds delicious 😋 I also love the beautiful fall picture, even though I am not ready for the coming cold weather conditions
    Jim 🐝 Cody
    15/10/2016 #8 Jim 🐝 Cody
    #7 The kitchen is hers, The work shop is mine.
    Paul "Pablo" Croubalian
    15/10/2016 #7 Paul "Pablo" Croubalian
    #6 so freak her out and make it yourself, Jim
    Jim 🐝 Cody
    15/10/2016 #6 Jim 🐝 Cody
    Great receipe much like my wife's. Taste good on a cold day.
    Paul "Pablo" Croubalian
    15/10/2016 #5 Paul "Pablo" Croubalian
    #3 Yup, 3 years of culinary school after selling my biz. It was a bucket list thing.
    Franci🐝Eugenia Hoffman, beBee Brand Ambassador
    14/10/2016 #4 Franci🐝Eugenia Hoffman, beBee Brand Ambassador
    I love the photo. The colors are spectacular! So, let us know what we should come over for stew. (kidding, of course).
  19. ProducerWayne Yoshida

    Wayne Yoshida

    Sweet Mustard Glazed Chicken Thighs
    Sweet Mustard Glazed Chicken ThighsPhoto: Sweet mustard glazed chicken thighs. Maple syrup and smoke make an interesting combination.There’s something amazing when you include maple syrup in a marinade. I make Thanksgiving turkey with a brine that includes some syrup and other...


    Wayne Yoshida
    12/10/2016 #10 Wayne Yoshida
    #5 Hello Ako -- Yes, I do practice what I preach! Thank you for reading and commenting.
    Wayne Yoshida
    12/10/2016 #9 Wayne Yoshida
    #3 Dean -- Arg! I wonder if you can make some?
    Wayne Yoshida
    12/10/2016 #8 Wayne Yoshida
    #1 OK @Lisa 🐝 Gallagher -- you got my attention on your very strange marinade -- please share!
    Wayne Yoshida
    12/10/2016 #7 Wayne Yoshida
    #2 Tony - thanks for reading and commenting. I agree, true maple syrup is the way to go. The picture shows my bottle of Log Cabin, however. I used to live in Connecticut and tasted the real stuff from Vermont and other New England states - they definitely are better.

    Share some of your recipies!
    Wayne Yoshida
    12/10/2016 #6 Wayne Yoshida
    #1 Lisa - Thanks for your comment. I have a sister who likes everything burnt. (Blackened?)

    It may have been the sugar in your marinade. Do you grill indirectly when cooking chicken? That may help.
    Ako Kasahara
    12/10/2016 #5 Ako Kasahara
    So @Wayne Yoshida, you really are the BBQ master. It was not just a sample title you use in the LinkedIn classes you teach. Look so yummy!
    Lisa 🐝 Gallagher
    12/10/2016 #4 Lisa 🐝 Gallagher
    #3 wow, it must be very expensive @Dean Owen. I can usually buy it here for 9.00
    Dean Owen
    12/10/2016 #3 Dean Owen
    Maple syrup is so expensive here in Shanghai that it is one the only a handful of items on supermarket shelves that are on display in locked cabinets, or when the bottles have a small handled, they are chained to the shelves under padlock.
    Tony Brandstetter
    12/10/2016 #2 Tony Brandstetter
    Thank you for the tip Wayne, I have been using more and more maple syrup in my cooking and I found that the all natural is the real deal -
    Lisa 🐝 Gallagher
    12/10/2016 #1 Lisa 🐝 Gallagher
    @Wayne Yoshida, you did it again, made me hungry! I bookmark your recipes. By the way, I use maple syrup in some of my marinades, and it sure does add another level of flavor :)) Thanks for sharing anf making hungry AFTER I already ate my dinner haha. I have a very strange marinade I use to grill chicken on occasion, maybe I'll share it sometime, people may think it sounds gross but its great. Just dont do what I did the last time I made it. I was trying to impress my daughter's then fiance, with my cooking and chatting skills. I turned my back to chat and well uhm, the chicken sort of caught on fire. Yep, I ruined it. Yep, I was humiliated; -) Love the recipes you share!
  20. ProducerPaul "Pablo" Croubalian
    Kick-Ass Glazed Ham, That's Much Easier than it Sounds
    Kick-Ass Glazed Ham, That's Much Easier than it SoundsMy fellow Canuck, Graham Edwards mentioned that today is Canadian Thanksgiving Day. He did a cool Live Buzz on the subject. It's here  if you're curious.I mentioned my Thanksgiving day menu in the comments. Some people asked for the Glazed Ham...


    Wayne Yoshida
    03/01/2017 #19 Wayne Yoshida
    #18 Awesome. Consider posting Traeger cooks in my Barbacoa Barbecue BBQ Hive -- https://www.bebee.com/group/barbacoa-barbecue-bbq
    Aaron 🐝 Skogen
    03/01/2017 #18 Aaron 🐝 Skogen
    #17 Hey @Wayne Yoshida, I did give this a try over the holiday season using the Traeger. IT worked great. I made a couple modifications. First I used a large 1.5" deep cake sheet pan, and filled that with water. I then set in a tall bakers rack on top of which I placed the roasting pan. I also used an apple spice beer for my fluid in the roasting pan (sorry @Paul "Pablo" Croubalian, but I had to try it, it wasn't worth drinking, yet I figure every beer has a purpose). I used apple wood pellets in the Traeger. Outside of that, I followed Pauls recipe to the letter. I tell you what, this was the first time I used Cardamom in a glaze, and it was fantastic. The smoke added a hint of flavor as well.
    Wayne Yoshida
    29/12/2016 #17 Wayne Yoshida
    #3 #6 #7 Thanks Paul - I need to try this on my Big Green Egg.

    @Aaron 🐝 Skogen - let us know how it went on your Traeger. And share it in my Barbacoa Barbecue BBQ Hive!
    Lisa 🐝 Gallagher
    13/10/2016 #16 Lisa 🐝 Gallagher
    #14 Geez I want to eat dinner at your home @Paul "Pablo" Croubalian ;-) Ah, so we should smoke both before doing the glaze? That's good to know. Interesting about the butcher, turkey being deboned etc... Turkey Quiche? I bet that's good too! You sure are a great chef!
    Paul "Pablo" Croubalian
    12/10/2016 #14 Paul "Pablo" Croubalian
    #12 I assume both hams are raw? If so, smoke them both. This recipe is based on the so-called "ready-to-eat" hams aka RTE. Generally, they are brined and boiled so the glazing only finishes the cooking.

    Starting from raw is completely different.

    Turkey is the prime protein for Thanksgiving, but not everyone likes turkey. That's when ham comes into play. I bought the ham for $22. Fed 16 people and sent them all home with leftovers. I've made quiches, pea soup, sandwiches and breakfasts with my leftovers. I still have some left.

    RE TURKEY: A very cool way to serve turkey requires a good butcher. I mean good by his/her skill set not meat quality. It involves having the turkey deboned so that both breasts are in one piece. Next, the thighs and drumsticks are also deboned and ground up. Finally, the ground dark meat is rolled into the center of the breasts and the whole thing tied up like a roast.

    Cooking is now far more even and dry breasts are eliminated.
    Paul "Pablo" Croubalian
    12/10/2016 #13 Paul "Pablo" Croubalian
    #11 Ham and pork come from the same animal but the similarity ends there. Yes, the ham is a cheaper cut. It is often brined in the smoking/simmering process so it may be quite salty. That's why so many glazed ham recipes are sweetish.

    Admittedly, if I had to choose, I would go with a nice garlic roasted pork loin over a glazed ham. That's not to say that one is better than the other, they are different. ( that distinction seems to pop up regularly these days)

    No matter, you can definitely use Ceylon if you prefer.
    Lisa 🐝 Gallagher
    12/10/2016 #12 Lisa 🐝 Gallagher
    I feel like I just hit the jackpot! My mom used to make an awesome glazed ham with a dark brown gravy that was sweet. I never asked her for the recipe because I've never been one for ham. But, I loved her ham when she used to make it. She stopped making hams when we were teens-adulthood because everyone preferred turkey to ham. I always wondered how she made her gravy and forgot to ask. I think this may be very similar to what she did make! I just bought a half a pig and I have 2 half hams in my freezer. We're going to smoke one, and I'm using your recipe for the other. Thanks so much!! I'm hungry now ;-)
    Dean Owen
    12/10/2016 #11 Dean Owen
    Yes, I am not a fan of Earl Grey at all and you'd see why if you did a blind tasting against Ceylon tea. But Earl Grey has better branding for some archaic reason. I have never quite understood glazed ham. Why do a glazed ham over a roast pork which will taste much better? I assume it is to do with the old days when people cured meats to last through the winter and keeping up with tradition, but now fresh pork is available throughout the year, why choose ham over pork? All that said, I would definitely not turn down an invitation to feast on your KA Glazed ham!
    Laura Mikolaitis
    11/10/2016 #10 Laura Mikolaitis
    #9 No it doesn't, and quiche recipes would be great. I love quiche. Well, I love food in general so it's a good thing it's close to dinner time because now I'm feeling hungry too - LOL!
    Paul "Pablo" Croubalian
    11/10/2016 #9 Paul "Pablo" Croubalian
    #8 LOL, yes, but then you need to deal with a boat load of leftovers. Ham does not freeze well!

    Maybe I should add some quiche recipes?? Or, vol-au-vents?
    Laura Mikolaitis
    11/10/2016 #8 Laura Mikolaitis
    Now I'm craving a ham dinner with all the fixings! Great recipe @Paul "Pablo" Croubalian, thanks for sharing. I'll be saving this one and sharing with my husband. Maybe he'll cook one for dinner this weekend.
    Aaron 🐝 Skogen
    11/10/2016 #7 Aaron 🐝 Skogen
    #6 Right, I've done that with poultry before, putting a sheet cake pan down, filling it with water, then setting in a cooling rack, and finally placing the the roasting pan on top of the rack. . . Its worked with poultry. . . Should work!
    Paul "Pablo" Croubalian
    11/10/2016 #6 Paul "Pablo" Croubalian
    #5 That bottom heat may be an issue, I would try to double pan... place the ham in one pan then ham and pan in another identical pan. That's a bakers' trick to avoid burned bottoms (bread not bakers)
    Aaron 🐝 Skogen
    11/10/2016 #5 Aaron 🐝 Skogen
    #4 It's pretty fast, not like my convection oven inside, but pretty quick nonetheless. I can get it to about 450 degree's max, so 425 is doable. The only issue with the heat is that it comes from a fire-pot in the center bottom. While there are two heat baffles and a fan to dissipate the heat, it still heats the bottom of the pan more than a convection oven.
    Paul "Pablo" Croubalian
    11/10/2016 #4 Paul "Pablo" Croubalian
    #3 It should work just fine. It may even work better. Can the Traeger raise temperature super-quick for the second phase of cooking? You can crank it pretty high if you are able to. The ham will finish cooking in the resting phase anyway.

    Just an FYI I rarely need to add liquid.
    Aaron 🐝 Skogen
    11/10/2016 #3 Aaron 🐝 Skogen
    Nice! Thanks @Paul "Pablo" Croubalian. I think this may work on my Traeger, which I often substitute for an oven. Although, I will likely need to add liquid more frequently. I've never tried cardamom in a glaze before, which is what really entices me about this one. I've always stuck to cinnamon, nutmeg and ginger, yet I love the flavor of cardamom.
    Graham🐝 Edwards
    11/10/2016 #2 Graham🐝 Edwards
    Thanks for the mention @Paul "Pablo" Croubalian... and the recipe.
    Paul "Pablo" Croubalian
    10/10/2016 #1 Paul "Pablo" Croubalian
    @Graham🐝 Edwards and @Dean Owen are mentioned in this post
  21. ProducerLisa 🐝 Gallagher
    Crab Cakes With Imitation Crab Meat
    Crab Cakes With Imitation Crab MeatI love to cook. Tonight I decided to make crab cakes but I didn't have real crab on hand. I did,  however, have imitation crab and decided to use that for my crab cakes. I was hoping they'd taste as good as crab cakes made with the real deal! They...


    Conrad Thiele
    02/11/2016 #11 Conrad Thiele
    What's immatation crab made of..?
    Lisa 🐝 Gallagher
    13/10/2016 #10 Lisa 🐝 Gallagher
    #9 We love it on occasion @Donna-Luisa Eversley!
    Lisa 🐝 Gallagher
    12/10/2016 #8 Lisa 🐝 Gallagher
    Thanks @Andrew Porter and @Sophie Perrin, they are very tasty!!
    Andrew Porter
    10/10/2016 #7 Anonymous
    These look scrumptious @Lisa 🐝 Gallagher thanks for sharing this recipe, will definatley be trying!
    Sophie Perrin
    10/10/2016 #6 Sophie Perrin
    It looks delicious! Thanks for the recipe, I will try it soon :)
    Dean Owen
    10/10/2016 #5 Dean Owen
    Do you use the Thai fish sauce (Nam pla)? Quite smelly, but I love using it in stir fries. Not sure about crab cakes though...
    Lisa 🐝 Gallagher
    09/10/2016 #4 Lisa 🐝 Gallagher
    Thanks for sharing @Dean Owen!
    Lisa 🐝 Gallagher
    09/10/2016 #3 Lisa 🐝 Gallagher
    #2 It sounds very similar to the imitation crab meat you find in the states. I think the first ingredient (or shall I say, main) is Pollock. There is also 2% crab as well. When they first came out with the imitation crab years ago, they were shaped like long logs. I mixed red salmon with them the last time I made the cakes and they were very tasty. It's a quick/cheap recipe. Obviously, they won't taste like the real deal but for me, close enough! I think the fish sauce and cooking with sesame oil helps a bit too.
    Dean Owen
    09/10/2016 #2 Dean Owen
    What a brilliant idea! I mean, who doesn't love crab cakes? Not sure what imitation crab looks like in the States, but in Japan we call it Kani Kamaboko, and it is basically ground white fish meat mixed with starch and shaped into crab leg meat. Tastes horrible in salads, but is edible in hotpots. Might try out your recipe soon....
    Lisa 🐝 Gallagher
    09/10/2016 #1 Lisa 🐝 Gallagher
    For those of my friends who like to cook yet keep it simple & tasty. This is an easy recipe I came up with last evening & wanted to share it.
  22. Brian McKenzie

    Brian McKenzie

    Because Breakfast is booooooring - you should be able to write secret messages and get live news updates to your Toast.
    Toasteroid Campaign Video
    Toasteroid Campaign Video Learn More: https://www.toasteroid.com/ Support our Thunderclap Campaign: https://www.thunderclap.it/projects/44197-reinvent-your-breakfast?locale=en We are...
  23. Brian McKenzie

    Brian McKenzie

    Twice Baked Breakfast Twice:

    Bake the Potatoes ~ slice off the tops
    Scoop out the soft core middles with a spoon
    Lay in the Cheese to support the sides and bottom
    Crack in the Eggs
    *Add peppers, bacon, onions and mushrooms if you wish
    Top with Cheese
    Cap with baked potato - and return to the oven for 10 minutes at 275

    Eat them up Yum
    Brian McKenzie


    Brian McKenzie
    27/09/2016 #2 Brian McKenzie
    #1 @Tommy McElroy, MD I will have to update my tech to do that kind of broadcast - it is in the works though. These can be done when camping too, just wrap them in foil and place near the hot embers of the fire - make a pot of coffee and enjoy.
    Tommy McElroy, MD
    27/09/2016 #1 Tommy McElroy, MD
    Cool idea. I could see this being recorded from the exact angle, sped up, with a voiceover, and a hit video! Plus I bet they taste great!
  24. Dean Owen

    Dean Owen

    Fellow bees - Introducing Honeycomb Oat Noodles from Inner Mongolia. No live buzzes from China yet, but hopefully soon. So please make do with prerecorded buzzes from me for now.
    A Taste of China
    A Taste of China Dean Owen visits Xibei Youmian Cun restaurant in Shanghai to try the famous YouMian Wo Wo (Honeycomb Oat Noodles) of Shanxi and Inner...


    Juan Imaz
    26/09/2016 #13 Juan Imaz
    Dean Owen
    26/09/2016 #12 Dean Owen
    #11 Hey thanks for watching. Wonton are slightly different. I live in a part of China famous for wonton and will do a video shortly....
    Lisa 🐝 Gallagher
    26/09/2016 #11 Lisa 🐝 Gallagher
    Oh wow, that just made me very hungry @Dean Owen ! Thsts a lot of work they put into making the honeycomb pasta, and what we call wontons hrre, well I bet they are delicious with the minced lamb mixture. I could have used some of that soup yesterday; )) Loved the video , thanks for sharing
    Mamen 🐝 Delgado
    25/09/2016 #10 Mamen 🐝 Delgado
    #4 We will share it some time in the future. Thanks Dean!!! Deeply grateful!!
    Dean Owen
    25/09/2016 #9 Dean Owen
    #7 I think it is very rare that you'll find lamb on the menu in Chinese restaurants in the West as they are usually Beijing, Cantonese or Sichuan restaurants, but good luck! The girl is unbelievable. Fortunately they appear to be on a rotational shift as ten minutes later I saw her on another station. I can't imagine doing that for hours on end. It is amazing how she presses a tiny bit of dough between her fingers, then flattens it with her palm, meanwhile the other hand is busy as bees.
    Dean Owen
    25/09/2016 #8 Dean Owen
    #6 I am becoming a fan of video as a medium although this is only my second production, it's so easy with the tools we have these days. IF I'm making people hungry, I guess it is working! Now being barred from the kitchen is a punishment worse that watching a Trump speech!
    Pamela 🐝 Williams
    25/09/2016 #7 Pamela 🐝 Williams
    Oh, I want one of the minced lamb sandwiches! It was amazing how the cook had both hands constantly working making the noodles and rolling them for the steamer. Now that's talent! Well thanks for sharing Dean, now I want some steamed noodles with lamb and I don't know of a place in Greensboro that makes it! I must be deprived of this craving.. :-)
    CityVP 🐝 Manjit
    25/09/2016 #6 CityVP 🐝 Manjit
    Lovely Jubbly! I am glad this was a pre-recorded video because until I decide to upgrade my personal technology, I cannot view beBee Live Video. I also surrendered my cell phone - which is all a part of my learning journey shtick I practice here and at my offline club. Only draw back was that this video was so delicious, I now need to plan a new commando raid into our kitchen - which is well defended by the women of our house, who apparently have ordered me to get back on a fitness discipline to curb my eat on demand.
    Dean Owen
    25/09/2016 #4 Dean Owen
    #3 Glad you enjoyed it, and thanks for sharing! I'd love to share with you a bowl of honeycomb noodles but the beBee technology, as cutting edge as it is, is not quite ready for food sharing!
    Mamen 🐝 Delgado
    25/09/2016 #3 Mamen 🐝 Delgado
    OMG!!!! Thanks so much for this video @Dean Owen!!!! It took me to China and the wonderful tastes there... Ohh, how I love Chinese food, but Chinese food in China.

    Sorry I'm going to write a little Spanish to bring @detapitasenlacalle .. to this wonderful corner. Este vídeo de nuestro querido Dean es todo un lujo Detapitas. No te lo pierdas!!!
  25. ProducerPaul "Pablo" Croubalian
    Heresy in the Kitchen: How To Make Pulled Pork the Easy Way
    Heresy in the Kitchen: How To Make Pulled Pork the Easy WayIt's been a while since I wrote a cooking post. I decided on a controversial one. Pulled Pork is an incredible dish. It's a staple of the Amercian South. It is usually the crowning event in competitive barbeque. If you ever have the opportunity to...


    jesse kaellis
    02/09/2016 #10 jesse kaellis
    #8 I quit drinking 13 + years ago but I haven't forgotten and I better not forget. Nice story. Thanks.
    jesse kaellis
    02/09/2016 #9 jesse kaellis
    #7 I know it's bad but me no care.
    Paul "Pablo" Croubalian
    02/09/2016 #8 Paul "Pablo" Croubalian
    #6 LOL, we aren't exactly teetotalers up here in Canada. When I make my own BBQ sauce it's more Jack Daniels than anything else. Much as i like shortcuts, I haven't slunk down to buying ready-made Pulled Pork or Ribs. They are just too easy to make.
    jesse kaellis
    02/09/2016 #6 jesse kaellis
    Walmart sells pulled pork. As for using beer or hard liquor on the barbeque. In Vegas, we always used alcohol​ when barbequing. It seems to tenderize meat, and we were alcoholics, so booze is GOOD, right? Nice story. Now I need some pulled pork.
    Tony Brandstetter
    01/09/2016 #5 Tony Brandstetter
    Food porn? I need a Kleenex
    Wayne Yoshida
    01/09/2016 #4 Wayne Yoshida
    Excellent short cut @Paul "Pablo" Croubalian - I have to admit doing something similar to this every now and then. The cinnamon is a new twist for me. It's been a while since I smoked pulled pork on my Big Green Egg. Maybe this coming holiday (Labor Day over here).
    Paul "Pablo" Croubalian
    01/09/2016 #2 Paul "Pablo" Croubalian
    #1 Yes, Robert, two actually. Both are equally heretical.

    If you have a Middle Eastern market nearby, buy kafta meat. It's perfectly mixed and seasoned for incredible burgers. Adonis over here sells it in 1 kg bags.

    The other option is to use 2/3 lean beef and 1/3 pork (anyone who is religiously averse to pork can use straight beef). Squish them by hand until well mixed. Then add the secret ingredient....

    Wait for it...


    Make sure you're sitting down, I don't want you to get hurt....

    Here it comes...

    Jarred salsa.

    Yes, the stuff you eat with tortilla chips.

    You can use mild, medium or spicy, as you like. Just pour some in, squish it around, pour more until you have the consistency you like.

    Burger forming tip: When forming burgers, the edges tend to get very thin. They burn and break. Use a butter knife to push the edges back towards the middle to avoid that thin edge. When you have them the way you want, lightly press the back of a tablespoon in the middle to form a depression. It will pop out in cooking and keep your burger fairly flat. Never, ever squish them with a spatula!

    Maybe you can help with future cooking posts. I never know how complex to make them, so I stick with the easy-peasy ones. Thoughts?

    One person asked how to make Wellington (beef or salmon) I thought that would be too much. Many chefs would order puff pastry from me, even though puff is not tough to do at all.
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