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Cooking Vacations and Recipes, Formaggio Con Le Pere, Chicken Cacciatore, Tuscan Biscotti, and more

This is a newsletter from Cooking Vacations. I would encourage you to sign up on their website. Mangiare Bene Fresh Recipes, New Kitchen Ideas, Food News & Fun Things To Do In Sunny Italy Today is 27C in Positano that’s just about 79F. Visitors are on the beach and bathing in the sea and there was even an...

A Review, RealSalt: Ancient All Natural Sea Salt

RealSalt is unrefined sea salt mined from ancient sea beds. . Delicious. Oh how I enjoy reading the ingredients list of a new product, and finding only one!  Ingredients in Redmond’s award winning RealSalt: Ancient Sea Salt. . For our team of culinary writers there is only one word that counts: taste....

Caribbean Culinary Bites Comes from ELIZABETH WUNDERLICH —U.S.MEAT EXPORT FEDERATION

I am fortunate to receive these updates, and wanted to pass them on as they include many market trends. MARKET TRENDS: PORK The pork cutout peaked at a record $1.10/lb in the second week of August, following a similar trend as in Aug 2008 and 2010 and as such has now declined to $0.97/lb for the final week...

The Art of Olive Oil Tasting

Wine and food tasting is one of the many pleasures of the life of a travel writer. Olive oil tasting is an art similar to wine tasting in terms of complexity. The Hill Team has been learning about olive oil tasting in Spain, Florida  and the Temecula Valley of California wine country. Sampling delicious...

Top Ten Flavor Trends with Menus

Since Brenda and I both always find watching the flavor trends, it seemed appropriate to share what Flavor Trends itself includes in its list. I’ve referred to this magazine in the past as Flavor and the Menu. The new title is just Flavor Trends. Marketed to the hospitality industry, we both find the...

Sirha 2011 Sets the Trends and The Tandem Tasters Will Cover It

As many of you are aware, Brenda and I, The Tandem Tasters, covered Sirha 2009 which included Bocuse d’Or. Our long time friend, French Master Chef, Herve Laurent, accompanied us. He had been inviting us ever since we co-authored a book with him in 2005. We first met Herve in the late 90’s when he was...

Taste – Tip for Beef Marinade

A bloody good tip. I tried this tip I learned on the food network for my latest cookout. My guest loves bloody Mary’s. I saved some of the mix, basically one part vodka to 2 parts vegtable, tomato or bloody Mary mix juice with seasonings. I marinated a skirt steak with about a half cup of Mary mix. (any...

Tastes – Bison Tips

Usually when Brenda or I write, we cover topics that have all sort of tips from us or from chefs we’ve experienced. Today’s tip is unusual as it is what not to do. I like bison and I’m always game to try different cuts. I purchased a “chuck” cut and figured I’d cook it similar to a chuck roast. That was...

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