Trina's blog

Blog Entry: Pasta & Creamy Tomato Sauce, American's Test Kitchen Link

http://www.cooksillustrated.com/recipes/login.asp?docid=13065

The above link takes you to a wonderful pasta with creamy tomato sauce from America's Test Kitchen.

It is "the bomb" - must make. Calls for procuitto minced, sundried tomatos, crushed tomatoes and heavy cream.

Log in and see it - give this site a test drive!

Chefs on the Loose!

I had the best time the other night at Chefs on the Loose - 3401 Bay to Bay Blvd in Tampa FL 33629.

check out http://www.chefsontheloose.net for some f-u-n, f-u-n fun!

We made turkey scollapini, roasted potatoes (pre micro'ed for 6 min), and strawberries w/ balsamic glaze!

Gather with your friends and business associates here for a deliciously wonderful time!

YUM!

Trina

Red Velvet Cake - Foodhistorian's Inaugural Mission

Shortly after foodhistorian.com opened the electronic doors in 2008, we were asked for help determining the origins and ingredients for an authentic red velvet cake. Our findings were to be used to settle a brother-in-law / sister-in-law debate.

Here is our report with the red velvet cake basics, suggestions for exploring red velvet cake in more detail yourself, and links to various red velvet cake recipes we found. Our recommendation is to follow one or more of these recipes, enjoy the cake(s) with friends and family, and hope that settling all family debates is this simple and this delicious! Donielle - I hope this arrives in time to be helpful!

Red Velvet Cake

Red velvet cake is making a modern day comeback. It is without a doubt a beautiful, stand-out, almost exotic-looking dessert due to it's unusual red color.

According to our online and printed cookbook-based research:

So NOW what?

Thanksgiving is behind us now and what to do with all that's left? Here in our home, once we've had our fill of turkey sandwiches with Hellmann's REAL mayonnaise (of course!) on fresh, squishy white bread, we make turkey stock and then it's promptly on to turkey pot pie and squash soup for us.

Because we're basically all incredibly tired of turkey at this point, making a giant pot of soup now seems pointless so we reserve enough stock for the squash soup (about 5 cups) and the turkey pot pie (about 2 cups) and we simply freeze the remaining stock for some wonderful Winter soup cookery.

Here's how we do it.

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