Possibilities | Easy Delicious Recipes

Bring it: Bacon Cupcakes in the Bacon Takedown, Chicago

August 25, 2010 – 4:35 am | by admin

The Bacon Takedown is going to rock Chicago on the second weekend in September – and they want your bacon cupcakes! Yes, even cupcakes have succumbed to the magical enchantment of BACON. Imagine what 15 lbs of crispy bacon could do to a cupcake recipe. Oh, the sweet and salty possibilities! It will be hosted on September 11 at 1:30pm at Lincoln Park’s very cool venue, Lincoln Hall . 20 local contestants will have the opportunity to win $1,500 in kitchen gear from Wustof , Anolon and Microplane . Each contestant is given 15 lbs of Hormel bacon to work his/her magic with. Spots are still open and you can email to enter. Or if you just want to come and taste all the different kinds of bacon wonderment that can most definitely will happen at this event, buy tickets here for $15. Not only will you get your bacon fix, but a portion of the proceeds goes to Feeding America , too.

This Post was extracted from The Vegetarian Recipes
Read more from the original source: Bring it: Bacon Cupcakes in the Bacon Takedown, Chicago

Tags: america, bacon, bacon mania, bacon-takedown, chicago, enchantment, gear, kinds, kitchen, lincoln-park, magic, opportunity, possibilities, proceeds

No Comments | Posted in » Cooking Food

Peanut Butter & Co. Chocolate PB Cupcake Mix

June 30, 2010 – 4:24 pm | by admin

At the Summer Fancy Food Show, a large trade event currently happening in NYC, I stopped by to visit a local favorite, the Peanut Butter & Co. booth. They’ve taken the idea of peanut butter and really explored the possibilities – dark chocolate (PB) dreams, anyone? An addition to their ever-growing product lineup, I spotted this “Mighty Fine” Peanut Butter & Co. Chocolate Peanut butter cupcake mix, with “real homemade taste!” According to their website, the peanut butter frosting is made with peanut flour, made from their signature peanut butter with the oil pressed out. The resulting flavor promises to be “deeply nutty.” I’m a big fan of peanut butter cupcakes, so I’m curious to see what the mix will taste like. I haven’t used a mix in awhile, but I’ve got my eyes/whisk set on this one.

This Post was extracted from Vegetarian Recipes Online
See the original post here and read more: Peanut Butter & Co. Chocolate PB Cupcake Mix

Tags: butter-cupcake, butter-frosting, cupcake mixes, flickr, melissa-eats, mighty fine, nyc, peanut, peanut-butter, possibilities, signature, summer, taken-the-idea

No Comments | Posted in » Cooking Food

An Introduction to Karē-Raisu, Japanese Curry Rice

June 21, 2010 – 4:55 pm | by admin

In response to this post about a Japanese curry-loving cat , Aya Tanaka (also known as Carioca on SE) suggested that we write more about Japanese curry. It sounded like a great idea—and Aya, a Japanese curry aficionado and literature professor, sounded like just the right person to do it. This week in a series of four posts she introduces Serious Eaters to the joys of making and eating Japanese curry rice. —The Mgmt. [ Photographs: Robyn Lee , unless otherwise noted] People might be surprised to find curry in Japanese restaurants, but the fact is karē raisu (カレーライス), or Japanese curry rice, is so ubiquitous in Japanese home-cooking that it might well be considered one of the country’s national dishes. Curry was introduced to Japan via the British in the second half of the nineteenth century, when Meiji-era Japan opened its doors to foreigners and their goods. As a result, Japanese curry inherits most of its characteristics from Anglo curry—which means that the Japanese used and continue to use curry powder . Curry powder, a ready-made mix of …

This Post was extracted from Easy Cooking Time
Read more from the original source: An Introduction to Karē-Raisu, Japanese Curry Rice

Tags: aya, britain, cat, hawaii, japan, possibilities, result, vegetables

No Comments | Posted in » Cooking Food

Food Network Liveblog Marathon, Part 3 – 7:01pm to 12am

December 16, 2009 – 8:17 pm | by admin

Welcome to the Food Network Liveblog/Running Diary, Part 3.

This Post was extracted from Vegetarian Recipes Online
Read more from the original source: Food Network Liveblog Marathon, Part 3 – 7:01pm to 12am

Tags: british, diary, food, glasses, network, possibilities, sports, staten, the-contestants, tree

No Comments | Posted in » Cooking Food

What’s a food co-op?

October 12, 2009 – 10:20 pm | by admin

I have a local food co-op that I don’t take advantage of because it’s not very close to where I live. I also have two amazing health food stores nearby and farmer’s market I can go to six times a week. I also used to buy things in bulk through a local buying club, but I no longer have the room to store large quantities of anything. I downsized to a small studio to live a digital nomad lifestyle. Nonetheless, I’m determined to re-visit my local coop and explore the possibilities. Here is an interesting article that made me think about food co-ops again. For many of us, it’s definitely worth a try.

This Post was extracted from Vegetarian Organic Blog
Go here to see the original and read more: What’s a food co-op?

Tags: bulk-through, digital-nomad, food-co-ops, local-buying, news, possibilities, small-studio, store-large, take-advantage

No Comments | Posted in » Vegetarian, food

2001 Gravner "Anfora" Ribolla Gialla, Friuli, Italy

August 31, 2009 – 1:35 am | by admin

When it comes to winemaking there’s New World, and there’s Old World. There’s new school, and of course, there’s old school. And then there are a select few people and wines who make the old school winemakers look like young tykes with newfangled toys. In a world where “traditional” or “natural” winemaking has now become a self imposed designation of the most extreme proponents of biodynamic and non-interventionalist winemaking, Josko Gravner puts them all to shame. These people proclaim how in touch they are with the “traditional” methods of winemaking, but they’re still using what Gravner would call modern technology: wooden barrels. The iconoclastic Gravner eschews wines in wood, in favor of the original stuff: wines aged in huge clay amphorae sealed with beeswax and buried in the ground. Gravner , a small winery near Oslavia in Northern Italy’s Fruili Venezia Giulia region. It …

This Post was extracted from Vinography: A Wine Blog
Get more from this post here: 2001 Gravner "Anfora" Ribolla Gialla, Friuli, Italy

Tags: boutique wines, french, georgians, green, internet, italy, josko-gravner, mind, possibilities, sauvignon-blanc, white wine, wine

No Comments | Posted in » Drinks

common $en$e tactics for this economy

July 16, 2009 – 9:15 pm | by admin

Isn’t it annoying how the phrase “in this economy” now seems to infiltrate every other sentence? One thing I’ve observed over the past year of financial hysteria is that we Americans usually seem to view spending in terms of black and white. There has been no middle ground. In good times, people were spending $200 on blue jeans, eating out every night and borrowing against their house so they could buy an even bigger house that they then had to furnish, heat and maintain. Now, newspapers and TV shows run stories on saving money ad nauseum. Some of the tips so basic ["Don't eat out every night, buy generics, pay off your credit card bills"] that I wonder just which planet I’m living on. I’m not gloating, but I have always been a saver– a by-product of being raised by two parents who grew up during the throes of the Great Depression. If you…

This Post was extracted from urban vegan
Check out the entire article here: common $en$e tactics for this economy

Tags: clothes, daczycyn, economy, friends, house, larger-the-size, money, possibilities, pottery-barn, price, tips

No Comments | Posted in » On And Off

Cook the Book: Roasted Olives

July 10, 2009 – 12:15 pm | by admin

From Recipes Each time that I find myself grocery shopping for a dinner party, I make sure to pick up a few snacks for cocktail hour. Being a creature of habit, my pre-dinner nibbles are inevitably Marcona almonds and olives. The almonds are easy, but the olives are another story; no jars or sub-par olives at my house. I am fortunate to have a few go-to olive purveyors that sell the tastiest and meatiest olives in town. But if you’re not as lucky, there is no need to fret: You, too, can have fantastically flavorful olives at home. Olives are preserved, but that doesn’t mean that you cannot doctor them up up. A simple roast with a few aromatic herbs and a bit of acid changes their flavor completely. This recipe for roasted olives from Sasa Mahr-Batu and Andy Pforzheimer’s The …

This Post was extracted from Serious Eats
Read more from the original source: Cook the Book: Roasted Olives

Tags: barcelona, barcelona-cookbook, book, bowl, house, olives, oven, pepper, possibilities, recipes, refrigerator, the-olives, the-pepper