Warning: openlog() has been disabled for security reasons in /home/jpalmtop/public_html/foodhistorian/modules/syslog/syslog.module on line 76

Warning: syslog() has been disabled for security reasons in /home/jpalmtop/public_html/foodhistorian/modules/syslog/syslog.module on line 79
Food Historian | www.foodhistorian.com
: preg_replace(): The /e modifier is deprecated, use preg_replace_callback instead in /home/jpalmtop/public_html/foodhistorian/includes/unicode.inc on line 345.

Peanut Brittle

Makes about 2 pounds (approximately 12 servings)

My friend Catherine lives in Virginia with her two little white Westies and for Christmas, I received a giant 2+ pound tub of REAL VIRGINIA HOME-COOKED GOURMET SALTED PEANUTS from them - HO HO HO! No additives, no preservatives - just pure, make in the USA peanuts flavored with nothing but salt and cooked in canola oil. They are the freshest, crunchiest, biggest peanuts EVER. You can order from http://www.vapeanuts.com and you'll love 'em! They make the perfect gift for someone like me - someone who has just about everything - except peanuts.

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.

Thanksgiving Survival Kit for Mobile Phones

We released our first Thanksgiving Survival Kit for Palm and Pocket PC as an entertaining "Digital Marketing Giveaway" in 2001 - it was huge success.

Here is an updated version for all mobile smartphones including Blackberry, Nokia and other smartphones, Palms and Pocket PCs.

Click on this link to download. It requires Mobipocket on your mobile phone which is a free download from http://www.mobipocket.com/en/DownloadSoft/ProductDetailsReader.asp - give it a try!

It contains eight essential recipes so you'll be prepared to save the big day.

Enjoy!

Trina

Syndicate content