Recent content by spiceplace

Hi! Jamie Oliver is a celebrated British chef that recently been added to the BBC America lineup. He operates a large number of restaurants in the UK and has a passion for food. In the "Jamie Oliver's 30 Minute Meals" now showing on BBC America, Jamie makes delicious meals with a dessert from...

Hi! In addition to having a forum, we have a Cooking Blog on our website. It's full of our favorite recipes and every recipe there we have made (usually a regular meal), and is something we found outstanding. The theme on our cooking blog is to cook low fat, no-salt added, healthy meals* which...

I've driven by an Aldi store for a year or so and finally stopped in one. They're a little different from other grocers in that you leave a quarter deposit when you get a shopping cart so you bring it back. This saves them labor costs. Plus they don't accept credit cards. Cash or debit only...

I listen to NPR and BBC World Service as a source for news while working. Locally here in Maryland we have one of the premier NPR Stations, WAMU, which produces many of the programs on NPR. A little more than a month ago I was driving somewhere and they had a segment of the Kojo Show on Juicing...

Call me naive but I've never made sausage and cabbage for dinner before. I've made keilbasa (known as keilbasy around here) with sauerkraut. But not plain sausage and cabbage. Last week I was watching the New York, NY CBS Midday News on my satellite TV and they have a grocer segment everyday...

I've been buying it but it hurts to pay so much for what must be the same mix as coca cola without the cola and red color instead of caramel color. Looking for something someone uses regularrly that they know won't hurt the little fella's. Matt

It was food week on NPR's Fresh Air with Terry Gross. Yesterday, a fellow named Russ Parsons was on discussing onions. During the interview he basically says that sweet onions are great raw and tasteless cooked and it's better to use the good old yellow onions for making soups like French Onion...

Anyone done any Sous vide cooking? It's a water oven. You seal, say, a steak, in a foodsaver bag. Then cook it in, say, 140 deg F water for 8 hours. It's safe because you get the food to an internal temperature high enough to kill the bad things. And yet, the temperatures are low enough to...

You can view the page at http://www.spiceplace.com/forums/content.php?r=93-Managing-CMS-Section-and-Content

You can view the page at http://www.spiceplace.com/forums/content.php?r=93-Managing-CMS-Section-and-Content

You can view the page at http://www.spiceplace.com/forums/content.php?r=93-Managing-CMS-Section-and-Content

You can view the page at http://www.spiceplace.com/forums/content.php?r=93-Managing-CMS-Section-and-Content

You can view the page at http://www.spiceplace.com/forums/content.php?r=40-Welcome-to-the-new-CMS-Read-me-first

You can view the page at http://www.spiceplace.com/forums/content.php?r=40-Welcome-to-the-new-CMS-Read-me-first

You can view the page at http://www.spiceplace.com/forums/content.php?r=40-Welcome-to-the-new-CMS-Read-me-first