cdkitchen > feeddaily blog
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I feel like it's been weeks since I posted anything, but in reality it's only been a few days. As I mentioned in my cupcake post for National Vanilla Cupcake Day, I've been battling bronchitis for a couple of weeks. While I haven't been sick-in-bed sick, I haven't been myself either. I just haven't gotten much accomplished.
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I love vanilla. It's not what you normally hear when you ask someone "what's your favorite flavor ____?" I imagine chocolate ranks highest among things like cakes, ice cream, and other desserts. Not me. I love vanilla. Oh, yes, sometimes I'll venture to the wild side and try a different flavor. But I love the unadulterated, unmasked, unpretentious flavor of vanilla.
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Since November is National Fun With Fondue Month, I felt obligated to dig into some melty goodness (fondue is French for "melted" in case you didn't know).
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Pizza in its purest form is defined by the American Heritage Dictionary as "a baked pie of Italian origin consisting of a shallow breadlike crust covered with toppings such as seasoned tomato sauce, cheese, sausage, or olives." I know a few people who balk at calling a dish "pizza" when it doesn't fit this definition. And I kinda agree. However, I think calling anything that looks or tastes like it as "pizza" is here to stay.
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Today kicks off National Fig Week. Dating back to the Stone Age, hundreds of varieties of figs have emerged. The most commonly found ones here in the US are Smyrna (Calimyrna) and Mission. Fresh figs are usually found in May through November. They are highly perishable and need to be used almost immediately upon purchase. You can store them in the fridge for a couple of days. If you can't find fresh figs many stores carry them canned (usually in a syrup but sometimes in water), dried, and candied.
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TGIF! Although, I have to admit that Fridays don't mean much to me. Tuesday, Friday - they are all the same in my world. I work 7 days a week so "weekends" just mean that the office phone doesn't ring for two days. And the only way I know it's Friday some weeks is that there is a new cooking jigsaw due on the website.
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It must be close to 20 years ago now since Brent first introduced me to hummus. He used to get it at a co-op near where he worked as a student on the University of Minnesota campus. He used to eat it with pita wedges as his dinner on the evenings he worked. I don't remember the exact occasion that he brought some home, or what my initial response was, but I can tell you this: I was hooked.
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Add salt, to taste. It's rather amazing how those four short words can affect a recipe so much.
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Today is National Oatmeal Day. Are you celebrating? We did. Of course, I'll use pretty much any excuse to test a recipe (and eat it).
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No, I'm not referring to the catch phrase of a certain celebutante, I'm talking about your crockpot.
by
Growing up in the Midwest, foods like stuffed bell peppers and cabbage rolls were very common. The fillings were basically the same for both - ground beef, rice, probably some tomatoes or tomato sauce, and maybe some cheese. The recipes might vary from cook to cook but the basics were usually the same. And I'll admit, sometimes I crave those foods from my childhood - but I also enjoy trying new variations on these classics.
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I've clearly been over-shopping lately. I don't mean spending money on too many shoes (although SOME people might argue I do that as well). I'm talking about groceries. When I do our testing menus each week I make a list of the ingredients I need for the entire list. I remove anything from the list that I know we already have in stock. But sometimes I forget, or I miss something, and we end up with more than we need of a certain ingredient. And looking at CDKitchen's pantry, it looks like I've been pretty bad about this lately.
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It's official. I'd said I'd never be a blogger, but now I am. Oh, don't get me wrong, I don't have a problem with anyone blogging, that's not it. Being a blogger (a good one, anyway) takes a lot of time and effort. Something I hadn't been willing to devote to this type of activity... until now.
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Earlier this week I was going back through some of the photos taken from our previous taste testing events. We've cooked a LOT of food over the years. Some good, some bad, some more fun than others. One photo made me smile when I saw it. I think this got more play with our taste-testers than any other recipe. Not because it was some fabulous, gourmet recipe either. But rather because it was so unexpected. And fun.
by
We test recipes nearly every week here at CDKitchen, but I have the most fun with our recipe testing events. Several times a year we gather our foodie friends together to feast on some good eats. It's a great way to test a lot of recipes at once (and a good excuse to socialize!)
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Several years ago we implemented a rating scale on the recipes that would indicate the difficulty level for that particular recipe. The rating is from 1 to 5, one being the easiest and five being the most difficult. We take into account the number of steps involved to complete the recipe, the number of ingredients, the ease of obtaining the ingredients (do they require a specialty store?), the cooking or preparation methods involved, and other factors.
From The Editors At CDKitchen: Feed Daily
by
I feel like it's been weeks since I posted anything, but in reality it's only been a few days. As I mentioned in my cupcake post for National Vanilla Cupcake Day, I've been battling bronchitis for a couple of weeks. While I haven't been sick-in-bed sick, I haven't been myself either. I just haven't gotten much accomplished.
by
I love vanilla. It's not what you normally hear when you ask someone "what's your favorite flavor ____?" I imagine chocolate ranks highest among things like cakes, ice cream, and other desserts. Not me. I love vanilla. Oh, yes, sometimes I'll venture to the wild side and try a different flavor. But I love the unadulterated, unmasked, unpretentious flavor of vanilla.
by
Since November is National Fun With Fondue Month, I felt obligated to dig into some melty goodness (fondue is French for "melted" in case you didn't know).
by
Pizza in its purest form is defined by the American Heritage Dictionary as "a baked pie of Italian origin consisting of a shallow breadlike crust covered with toppings such as seasoned tomato sauce, cheese, sausage, or olives." I know a few people who balk at calling a dish "pizza" when it doesn't fit this definition. And I kinda agree. However, I think calling anything that looks or tastes like it as "pizza" is here to stay.
by
Today kicks off National Fig Week. Dating back to the Stone Age, hundreds of varieties of figs have emerged. The most commonly found ones here in the US are Smyrna (Calimyrna) and Mission. Fresh figs are usually found in May through November. They are highly perishable and need to be used almost immediately upon purchase. You can store them in the fridge for a couple of days. If you can't find fresh figs many stores carry them canned (usually in a syrup but sometimes in water), dried, and candied.
by
TGIF! Although, I have to admit that Fridays don't mean much to me. Tuesday, Friday - they are all the same in my world. I work 7 days a week so "weekends" just mean that the office phone doesn't ring for two days. And the only way I know it's Friday some weeks is that there is a new cooking jigsaw due on the website.
by
It must be close to 20 years ago now since Brent first introduced me to hummus. He used to get it at a co-op near where he worked as a student on the University of Minnesota campus. He used to eat it with pita wedges as his dinner on the evenings he worked. I don't remember the exact occasion that he brought some home, or what my initial response was, but I can tell you this: I was hooked.
by
Add salt, to taste. It's rather amazing how those four short words can affect a recipe so much.
by
Today is National Oatmeal Day. Are you celebrating? We did. Of course, I'll use pretty much any excuse to test a recipe (and eat it).
by
No, I'm not referring to the catch phrase of a certain celebutante, I'm talking about your crockpot.
by
Growing up in the Midwest, foods like stuffed bell peppers and cabbage rolls were very common. The fillings were basically the same for both - ground beef, rice, probably some tomatoes or tomato sauce, and maybe some cheese. The recipes might vary from cook to cook but the basics were usually the same. And I'll admit, sometimes I crave those foods from my childhood - but I also enjoy trying new variations on these classics.
by
I've clearly been over-shopping lately. I don't mean spending money on too many shoes (although SOME people might argue I do that as well). I'm talking about groceries. When I do our testing menus each week I make a list of the ingredients I need for the entire list. I remove anything from the list that I know we already have in stock. But sometimes I forget, or I miss something, and we end up with more than we need of a certain ingredient. And looking at CDKitchen's pantry, it looks like I've been pretty bad about this lately.
by
It's official. I'd said I'd never be a blogger, but now I am. Oh, don't get me wrong, I don't have a problem with anyone blogging, that's not it. Being a blogger (a good one, anyway) takes a lot of time and effort. Something I hadn't been willing to devote to this type of activity... until now.
by
Earlier this week I was going back through some of the photos taken from our previous taste testing events. We've cooked a LOT of food over the years. Some good, some bad, some more fun than others. One photo made me smile when I saw it. I think this got more play with our taste-testers than any other recipe. Not because it was some fabulous, gourmet recipe either. But rather because it was so unexpected. And fun.
by
We test recipes nearly every week here at CDKitchen, but I have the most fun with our recipe testing events. Several times a year we gather our foodie friends together to feast on some good eats. It's a great way to test a lot of recipes at once (and a good excuse to socialize!)
by
Several years ago we implemented a rating scale on the recipes that would indicate the difficulty level for that particular recipe. The rating is from 1 to 5, one being the easiest and five being the most difficult. We take into account the number of steps involved to complete the recipe, the number of ingredients, the ease of obtaining the ingredients (do they require a specialty store?), the cooking or preparation methods involved, and other factors.