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Picking The Right Restaurant Name

What's in a name? History says plenty!So you want to open a little place of your own. It's something you always wanted to do. Just a cute little place with good food, a few plants and small intimate tables where people like to gather. You've spent months mulling over the name. You could go with the obvious-"Henry's Restaurant". After all, this was the name given to the little stops along a travel route that served food and beverage to "restore" its weary patrons. Nice title, but you're right-it's obvious. You might consider a name that is a little more down to earth... read more

Pastitsio-Greek "Lasagna"

  • by PeteModerator

  It’s time to dirty a few dishes. Okay, more than a few, but making pastitsio is worth the pile of pots and pans it requires to make it. If you are not familiar with pastitsio, it is a layered pasta dish, kind of similar to Italian Lasagna, most often associated with Greek cuisine although a similar dish can be found throughout the Mediterranean and Middle East. Often made with lamb, although beef is common also, the dish starts with a layer of pasta, then a layer of meat sauce, followed by another layer of pasta, and finally topped with with a rich bechemel, often... read more

Discussion Forum Tutorial

  Learn how to: Use the Forums Start A New Thread Reply To A Post Reply With A Quotation Edit Your Post Rate Posts Report A Post Export A Forum Post To A Wiki   Read the Forums Understand The Icons Read All New Posts Go To The First Unread Post In A Thread Use The Activity Feed Mark Forums As Read   Using the Forums Start A New Thread Begin by navigating to the appropriate forum. Once in the desired forum, at the top left, you'll see the Forum Nav tools including the "New Thread"... read more

Monkey Bread

  • by PeteModerator

  Okay, I have to admit, I’m a sucker for Monkey Bread!!! Yes, I know, it probably can’t be considered the height of the culinary arts, but damn it’s good. Plus, with the holidays coming up soon, it's a great, easy breakfast item that can feed a lot of people with very little effort.  For lighter eaters just that and some coffee and your good to go.  Besides what’s not to like; rich caramel, buttery goodness, a crisp crust and gooey interior. It’s got everything you need to start the day off right!! Add a cup or 2 of coffee and you can start your day in high... read more

How To Make Pesto

by: Chef Jim Berman Great endings do not always mean great beginnings. Pesto emerges from a weedy start and develops into a formidable proponent of enormous flavor. Pesto can be an amalgam of various green, leafy herbs with oil, some grated hard cheese and garlic. It can also be fancied with sun-dried tomatoes, artichokes and the like or made rustic with spinach and walnuts in the Tuscan style. But, if it is the fundamental concoction that keeps the attention of this cook. Pesto is merely the assemblage of basil, god oil, toasted pine nuts, minced garlic and grated... read more

Community Profile Tutorial

Learn: Edit Your Community Profile Edit Your List Change Your Avatar Edit Your Account Change Your Password User Name Changes     Edit Your Community Profile Your Community Profile is the place for you to tell other members of the community a little bit about yourself. Navigate to your user page by clicking on the "My Profile" tab. Toward the top right hand side of your user page, you will see the "Edit Community Profile" button. Click the "Edit Community Profile" button to answer the Profile Questions.  Feel free to... read more

Lemon Verbena

No doubt about it. The rather bland looking lemon verbena, Aloysia triphylla, is not going to be stage center in those herb gardens where esthetics play a strong role, but the wise cook will most assuredly find a place for this homely child; it can work wonders as a flavor enhancer in dishes from desserts to entrees - even in iced drinks. Referred to as "a member of a select group of olfactory ambushers" by a well-known herbalist, one need only smell the scented leaf to understand its culinary value. And yet this exotic herb is seldom seen in recipe books. Considered a... read more

The Restaurant Evolution

Today, our nation is facing multiples negative impacts within the economy overall, that is causing many changes in the labor market as well. Many industries have been affected putting on the street thousands of people. The food service industry, at the same time have been affected by eliminating or combining two different job positions into one.   For example, in multiples kitchen today many cooks are facing high volume of work responsibilities, not only cooking but to prepare, organize the storage, cooler, freezer, wash, peel, and cut hundreds of pounds of carrots,... read more

Kitchen Facts & Fictional Living: Feeding Starving Minds at a Buffet of Questionably Prepared Food for Thought (Second Course)

  What follows, and will follow, for what I believe to be a long time as the story is still being recollected and written, is a bit of confabulation and a story-telling apparition. Some truth and some elaborate flights of my own need to sound cooler than I really am. And some details covered over with so much chocolate sauce as to distort what really happened (and happens!) that the innocent remain free of tyranny from speculation and, well, to keep you interested. Kitchen Facts & Fictional Living:  Feeding Starving Minds at a Buffet of Questionably... read more

Squash Autumns Ambassadors

The envoys of fall arrive to greet us well before the autumnal equinox.  Gourds, which include pumpkins, winter squash, and those warty, odd-shaped decorative miniatures, begin showing up in supermarkets and roadside stands in late summer.  Appearing even before the leaves start changing, they're a distinctive harbinger of autumn.  For the gourmet, they're a key ingredient in a variety of seasonal dishes. Squash is the fruit of plants from the gourd family.  Squash originated in the western hemisphere and was being consumed by man at least 5,000 years ago, probably... read more

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