Sentences with phrase «get his thoughts on cooking»

We caught up with the king of seafood to discuss his new range and get his thoughts on cooking and, of course, Cornwall.

Not exact matches

NEXT gets startups on the fast track, the Glimpse conference shows them the future, Feast makes them think, Martha Stewart's American Made teaches them to cook.

«We have had our eye on looking for the best opportunity for us to get into LNG and Asia - Pacific — I see those as pretty closely linked — and that's what led us to thinking about Santos,» says US - born Cook, a one - time trainee on oil rigs in Michigan whose track record at Shell has earned her the moniker of the «first lady» of oil and gas.

I don't think Jesus would support this administration... And since you want to know about Jesus... The Bible says if you don't work you don't eat... So I'm SICK of working my butt off and seeing all these people sit around cooking out and not working and wearing real nice clothes, nothing but the best... That is nuts... Nancy Pelosi get out on the streets go from neighborhood to neighborhood... Try Memphis, or New Orleans... You don't have a clue of what goes on... Your Blind...

Hi Claire, lots of veg make awesome sauces — tomatoes are great because they're so saucy but I definitely think you could experiment with slow cooking and blitzing any veg in a pan with oil and seasoning — let me know how you get on!

On the other hand I think our eating style is getting more and more international, we choose our ingredients and inspirations from many countries and cooking styles and often mix in our own taste (or cooking abilities for that matter).

Me and some friends are going to cook this for dinner tonight, the pictures look amazing and I hope we can get the same result:) We only have the basic basil and no I couldn't get my hands on any coconutoil, but I think it will be just fine!

I'm just thinking if I used cooked and have it on low for 3 - 4 hours, the rice will get real mushy.

When the holidays get here one thing I think all cooks like to do is come up with something delicious, beautiful and impressive to put on the table like a perfectly roasted Prime Rib Roast!

Before getting into cooking I would have never thought on a dip with walnuts as the foundation, but now I'm beginning to realize that you're only limited by your imagination.

You would normally deep fry prawns to get them crispy but we don't like the thought of that, and to be honest a spritz of cooking oil on some breaded prawns is enough to help get them perfectly crisp in a hot oven.

I think they're a fantastic way to get flavorful, filing, healthy, batch cook - friendly food on the table.

I haven't ever made granola in the oven btw, I actually think it gets crispier cooking on the stove

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeCooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Biddeford The mere thought of a blustery New England winter might be enough to keep the average American curled up under a pile of blankets, but this train car - turned - diner's continued success proves nothing stops hardscrabble Mainers from getting their mitts on delicious home - cooked meals.

While I really enjoy the recipe swaps that we have on the What's Cooking board because they are specified to a certain type of category of food and it gets me to try out new recipes, the thought of being able to pick any recipe that I like is definitely appealing.

On Friday, I went to my son's school to cook with his class and I thought the kids would get a kick out of kneading dough and choosing flavorings to throw in.

Also I cooked it as a free form loaf and for about 8 minutes extra to get the center to 210 degrees F. I think I'm on to the Broccoli Cheddar soup next with all of this rain!

In the weekends when we had more time we'd cook eggs, but poached eggs on toast every single weekend can also get a bit monotonous so I started thinking of different ways we could have eggs such as blueberry coconut pancakes, maca cacao hotcakes, or baked eggs with spinach and beans!

Any thoughts on how this would turn out if I got everything together and in the loaf pan the day before and kept it in the fridge overnight before cooking?

I contemplated leaving it whole, but in the end, decided to cut it up into individual chops — thinking that it would cook faster that way and that each piece would get a great sear on it.

After the pancetta -LCB- aka bacon -RCB- has gotten nice and crispy and you think it's finished cooking, spoon out the meat bits and set them aside on a paper towel / plate.

When you think salmon is almost done, flip and allow to cook for just a minute or so to get nice grill marks on the salmon.

a few of my grandchildren deciced they wanted to spend the weekend and while doing so decided to look for something they themselve could make for themand grandma for lunch while i was out doing things in the garden, so to make a long story short when asked if they could make lunch i said sure but no cooking on the stove.thinking that would save them geyying hurt in any way.i half exoecte beanut butter and jelly or ham and chesse sandwiches and chips or something but what got was This wonderful Taco Pizza., I always keep taco meat made up i the freezer along with all the other things in which to make easy fast dishes for them needless to say i was delighted and surprized., when i askes how they did it I was told thats for us to know and you to enjoy.well I did and i think that if a 14,10 and very very smart 3 yr old can make this its simply wonderful.thank you and it took some work but i bribed the 10 yr old into telling my where he found it thank goodness the computer has history, lol, and bookmarking.its something every mother or grandmother should try to make with their little taco lovers.thank you From a grandmother

Lots of Horseradish (fresh if you have it) Splash of hot sauce Pickled okra, fat olives, gerkins, and cooked, peeled shrimp on a skewer I tend to think celery stalks get in the way, I wan na swirl my drink with my skewer of deliciousness I'm from Baltimore, and in these parts we rim the glass with Old Bay - it adds a great salty kick!

So, I got ta ask, where are you going for «real» research on this that makes you think this is some cooked up social media narrative?

Yesterday, I decided that I needed to get back into slow cooking again with something completely new, so I tried a recipe that I've been seeing on Facebook for a while and thought I'd share it here.

For on the go or when you haven't had chance to cook at home, I think the HiPP Organic pouches are a perfect dinner time option to ensure your little one is getting a healthy and nutritious meal.

Any off - the - top - of - your - head thoughts on how to get even more scratch cooked food onto kids» trays in my own district?

Today Adler is the culinary director of Blue Apron, and he now spends his days thinking about home cooks, what they need to succeed, and how they can get food on the table quickly using the meal components he creates for them.

So whether you whip veggies into a smoothie, toss them on a salad, or cook up some leafy greens, be sure to add a good fat (think avocado, EVOO, nuts, or seeds) to get the most nutritional benefits.

We usually autopilot to omelets when we think about egg - and - vegetable breakfasts, but a frittata gets my brunch - at - home vote for the fact that you can let it cook in the oven while you shower (or lie in bed with the shades drawn until the timer goes off) and because you don't have to worry about wrecking it when you try — and fail — to flip it without making a mess, something most of us have trouble with even when we're firing on all cylinders.

A commondiet consists of an overabundance of saturated fats, trans fats, and those fats from plant sources (think of regular cooking oils) usually overflowing with omega 6 compounds, as they are the easiest and most economical to get your hands on.

I think that from now on, chicken will ALWAYS get cooked this way in this household.

I came looking for your link up — I'm cooking with coconut oil all the time now - working to get healthy - I have a linky on Tues called Kids in the Kitchen - I'll be back thurs & weekly to link w you and learn more — I hope you will link w us to help teach our readers about whole food as well (no kiddos required in pics - we just think it's cute)

With Christmas just around the corner, it's time to start thinking about what will get cooked on the big day.

Since I'm the primary person who does all of the grocery shopping, meal planning, prep, and cooking in my household, I tend to get a bit burned out on thinking about food.

I am building up my slow cooker recipes (got a great roundup post coming soon on that) and I think that will help.

My mom used to make it but since moving out I've not made it for myself I normally get bones from the farmer's market — I think they think I'm mad, because I never want the expensive cuts just the leftovers — and let it sit in the slow cooker for 4 - 12 hours (obviously depending on whether I have it on high or low).

This pile of Fried Calamari not only has me craving the satisfying crunch you can only get from cooking something in piping hot oil, but the flavor of Fried Calamari drizzled with fresh lemon always makes me think of happy hour on a patio.

(Leo McCarey, 1958) Reel 30b01 — Positano (Pierre Clémenti, 1969) Right Now, Wrong Then (Hong Sangsoo, 2015) Rio das Mortes (R. W. Fassbinder, 1971) Rak ti Khon Kaen (Cemetery of Splendour, Apichatpong Weerasethakul, 2015) Sag es mir Dienstag (Astrid Ofner, 2007) Shrimp Boat Log (2006 - 2010), So Sure of Nowhere Buying Times to Come (2010), David Gatten Schwitzkasten (John Cook, 1978) Shift (1972 - 1974), Still (1969 - 1971), Ernie Gehr Sisters (1973), Raising Cain (1992), Brian de Palma Smorgasbord (Jerry Lewis, 1983) Spain (Beryl Sokoloff, 1962) Spin (Hannes Schüpbach, 2001) Stella Dallas (King Vidor, 1937) Still Light (1970/2001), Sotiros (1976-1978/1996), Robert Beavers Suspicion (1941), Rope (1948), Alfred Hitchcock The Black Cat (Edgar G. Ulmer, 1934) The Effect of Gamma Rays on Man - in - the - Moon Marigolds (Paul Newman, 1972) Outer Space (2000), The Exquisite Corpus (2015), Peter Tscherkassky The Seventh Victim (Mark Robson, 1943) The Thoughts That Once We Had (Thom Andersen, 2015) The Throw 1 (2006), Eye Eclipse (2007), Fried Egg (2008), The Initiate (2008), Fruit Polyhedron (2009), Hand, Smaller than Hand (2009), The Soup (2009), Cassowary (2010), Pot Smaller than Pot (2010), Spaghetti Tornado (2010), Benguelino putting a spell on the camera (2011), Bread, Tea and Bao Game (2011), Donkey (2011), Dream of a Ray Fish (2011), Getting into bed (2011), The horse of the prophet (2011), The Unparticled Man (2011), Under a Car (2011), Wave (2011), Wheels (2011), Darwin's Apple, Newton's Monkey (2012), Placing the Fisheye (2012), Those animals that, at a distance, resemble flies (2012), Triangles and Squares (2013), Water Mill (2012), Proboscis (2013), João Maria Gusmão & Pedro Paiva Thorndon (1975), Napkins (1975), Aberhart's House (1976), Johana Margaret Paul Three Films from the Room (Peter Todd, 2015) Tortured Dust (Stan Brakhage, 1984) Trixi (Stephen Dwoskin, 1969) Twin Peaks (1990), Fire, Walk with Me (1992), David Lynch Viaggio in Italia (Roberto Rossellini, 1954) Vivir para vivir (Laida Lertxundi, 2015) Yolanda and the Thief (1945), An American in Paris (1951), The Bad and the Beautiful (1952), The Cobweb (1955), The Courtship of Eddie's Father (1963), The Sandpiper (1965), Vincente Minnelli Zanj Revolution (Tariq Teguia, 2013)

Just like how back on the Wii they had the Cooking Mama baby game and you got a doll which you put the Wii mote in to make it seem more realistic, I feel this option is really, really good and certainly tricked you into thinking you have a small kitten in your hands.

- Aonuma and Miyamoto have played through BotW start to finish - the strangest thing Link can eat is «dubious food» which happens when you mess up cooking - «it's a secret» as to whether the Master Sword can break - Switch TV mode will have better resolution / sound than Wii U - Link can wear green, but it wasn't specified if this was his iconic green tunic - Link does no speak a full sentence - Link does not have a family - Breath of the Wild was the toughest Zelda game to create - companions outside of your horse include a wolf, but this was most likely referencing the wolf Link amiibo - the stamina meter can be upgraded - Link's last name is the same as Mario's according to Miyamoto, meaning it's Link Link - Link is not human - Breath of the Wild takes place after Ocarina of Time - Aonuma / Miyamoto are unsure what NX stood for, but they say it was probably for Nintendo X - you can eventually get a snowboard for a shield (this may be a joke)- you can not eat horses - the game does have big surprises - Miyamoto thinks that Pauline lives in New Donk City - Aonuma / Miyamoto say that Tingle is always happy and the devs love him - While there are multiple Links in games, it's always the same Mario in his adventures - the idea of Paper Zelda is discussed, and while the convo does seem playful, Aonuma says they're working on it.

We've also got thoughts on the new Mass Effect ending, Andrew Garfield's pre-Spider-Man work, and the tenuous threads between Dane Cook and Capcom.

To get people to see the possibilities, you have to start by getting them to spend more time cooking, more thought on how they're cooking.

I had gone through maybe five, and discovered that none were climate scientists, one was Honeycutt (the Timbuk2 entrepreneur), one was a Finnish blogger who to his credit explicitly declared that he was not a climate scientist (on his blog, I think), one was Nuccitelli, who I might have heard of before, one was logicman, and of course Cook, who is beyond the power of any degrees to restore (and statements like he «studied physics» are too vague — I've got «Six Easy Pieces» and «Six Not So Easy Pieces», so I, and millions, have studied physics.)

I love the open cabinet look and was just thinking which door I'd take off when I kept reading and found your very useful advice on how you decided... which answered my question and sadly, since my kitchen is small, the wall with cabinets is the same with the stove and unless i get a super efficient hood I think my plates and other lovely items would start getting a bit greasy (note to self: need to learn to cook in the oven more!!)