okay…whoever said that was wrong.
Christian Newman, whose cooking passion goes unmatched, has just started a new cooking site, 10 stars out of 11 deserved. Click on the banner below to check it out! Oh, and do link him.
Kenfrog
April 23, 2008
April 21, 2008
I haven’t been updating this blog, but I’ve written some articles on Japanese food, including some recipes for simple sushi. These articles are available on my writing site at http://frogplace.wordpress.com in the articles section.
or click here.
Kenfrog
February 24, 2008
by Leah, Cambodia
Being that my home consist of roughly half new disciples (mostly Asian) and half long time family members, there’s often lots of different opinions when It comes to Tofu.
First there are those who are used to tofu ala combo days: drippy, stir fried blocks tasting heavily of soy sauce. Then there are the Asians who feel tofu is sacred, a lovely dish to be eaten as often as possible.
We settled on a happy medium of tofu once a week, but it was still abhorred by the “white folk” until I came up with a simple recipe one day when I had time to experiment that put tofu on the list for everyone. (more…)
October 25, 2007
By Daniel Spaniel, Africa.
This delicious East African recipe is healthy, and easy to
prepare. The rich blend of African, Indian, and Arabic peoples of East
Africa blend in a cuisine typified by such dishes as this variety of
pilau.
Tried and proven by myself in a number of homes. Never had a complaint
yet.
Enjoy.
(more…)
August 20, 2007
I’ll be cooking at XD for three weeks, sao i wont be updating…then again i havent for a whole month! be back!
kenfrog
July 14, 2007
How food manufacturers trick consumers with deceptive ingredient lists
Posted by kenfrog under Health, Miscellaneous Tips and Tricks[4] Comments
Mike Adams, NewsTarget
The myth: Ingredient lists on food products are designed to inform consumers about what’s contained in the product. The reality: ingredients lists are used by food manufacturers to deceive consumers and trick them into thinking products are healthier (or better quality) than they really are. This article explores the most common deceptions used by food manufacturers to trick consumers with food ingredients lists. It also contains useful tips for helping consumers read such labels with the proper skepticism. (more…)
June 24, 2007
(kenfrog, edited and modified from cookbook)
A nice, light, fragrant summer pie. It may seem difficult with its two layered filling, but it’s really easy. Unlike many other recipes (custard for example…or some cakes) in which the egg yolks are the main star and the whites are confined to am eternity in a tuppaware in the fridge, this pie uses the yolk and white of the whole egg. Convenient.
Once you’ve made it once, you can reduce the sugar each time you make it until you find the right level…then you can make it for breakfast.
makes 1 large 25 cm pie…multiply as led. (more…)
June 24, 2007
What first sparked my interest in this wonderful dish was a trailer for the new Disney Pixar film about a rat who is trying to realize his impossible dream to become a gourmet chef. The film is called Ratatouille, punning on rat.
Thisa is an oven-roast take on the classic Italian vegetable stew. I like to serve it with roast chicken on the side and a mild pasta flavored with olive oil and garlic.
The recipe itself is quite versatille, so use different ratios of vegetables at will. Just season it well.
recipe and photo courtesy Delia Smith
Serves 4 (more…)
June 7, 2007
The Immaculately Dressed Salad: Seven Ways to Make a Salad Special
Posted by kenfrog under Miscellaneous Tips and Tricks, Salads and Dressings[3] Comments
Yahoo Food reprint
I can think of few things that disappoint me more than being served what-could-have-been a nice salad, only to find that it is literally swimming in dressing toward the bottom. There are a few rules for making great salads, but the number one rule is: don’t overdress! If there is ANY liquid at all remaining when the salad is finished, too much was used. (more…)
