I’m not much of a kitchen gadget collector. I admit to owning a food processor, blender, and a very small microwave. I have one set of good knives, a vegetable peeler, and several rubber spatulas in different sizes. And that’s about it.
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Confused about what cuts of meat should be used for certain applications? Here are some guidelines that may help you in selecting meat. First of all, remember that beef is muscle tissue and the most used muscles (brisket, round and shank) are generally tougher and require long, slow cooking with moist heat (braising, boiling or stewing) to allow tenderizing.
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Community Coffee Co., a Louisiana-based coffee company, has donated 750 pounds of dark roast coffee to the 256th Infantry Brigade, a National Guard Unit based in Lafayette, La. The brigade has been tapped for duty in Iraq.

Good deed indeed!

We still have some warm weather ahead of us before autumn drops in. Before you put away your outdoor grill, you might want to enjoy a few easy meals.
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FOOD & WINE Magazine offers this great idea. Make lemonade ice cubes to add to drinks such as a French Kiss.
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I, along with millions of others, will certainly miss Julia Child. I met her several times over the years and she always said something that stuck with me.
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I am a staunch scotch-and-soda drinker. But I do imbibe in other drinks, depending on the season of the year.
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If you have the money, Masa Takayama has the time, ingredients and talent to prepare a shushi meal that can cost up to $1,000 for two (includees wine, tax and tip) at his New York restaurant.
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Come August 29th, Emeril’s Atlanta will celebrate it’s one-year anniversary. Located in the Alliance Center in Buckhead, it was designed by the Rockwell Group. Emeril’s Atlanta occupies a ground floor space of 9,500 square feet and seats 225 patrons. The restaurant is an infusion of warm Emeril-style Southern hospitality. Design highlights include a sparking glass wine tower which displays 9000 bottles of wine in temperature controlled conditions, a food bar with a signature spice frame surround, and an expo kitchen.
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Though both shallots and scallions are in the onion family, (and some folks use the terms interchangeably), they are very definitely different. Shallots are bulbous and grow more like garlic than onions, with a thin outer layer that dries much like an onion’s outer skin.
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