WATERMELON STEAK

Oh, if I only had a smoker! I definitely want to try this!  

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Eating Animal-Free In A Chinese Restaurant

 

IT’S ALL MOM’S FAULT

 

WHY WE COOK.

From Chef Davies-Tight: The folks over at Penzeys Spices sent me this email today 23 July 2016. It's an interesting slant on cooks. Give it a read. WHY WE COOK. Five years ago today the world lost a great talent, a great mind, and a great heart in the passing of musician Amy Winehouse at the … Continue reading WHY WE COOK.

WHY VEGAN? Not Graphic. A Must See For All Chefs & Aspiring Chefs.

AFC BLOOD RED ITALIAN SAUSAGE BURGER©

AFC BLOOD RED ITALIAN SAUSAGE BURGER© Hamburg is soft-textured. It's not hard - even when cooked. These burgers replicate that texture. Isn't it convenient to be able to take some dough from the refrigerator, form a patty and fry it? You can also bake the patties and refrigerate till ready to reheat and serve! Perfectly … Continue reading AFC BLOOD RED ITALIAN SAUSAGE BURGER©

Beyond meat: The end of food as we know it? Video

AFC VEG BLOOD BURGER©

Taste The Sizzle! AFC VEG BLOOD BURGER© Great news! A homemade burger that tastes and textures just like a beef burger - blood and all! Easy to make. Fry them fresh, or bake and refrigerate or freeze. Taste The Sizzle! For meat-eaters and vegans! I'm lovin' it! Makes 7-8 cups burger dough (depending on how … Continue reading AFC VEG BLOOD BURGER©