New Kitchen Gadget – One Click Butter Cutter

I don’t use butter as much as I used to. I recently didn’t have any butter in my kitchen for over three months and had no substitute butter spread either. I just did without. Enough butter denial…a little butta is a good thing. And that must be the same reasoning that Paul Wilhelm had when he invented the One Click Butter Cutter. His daughter told me that he spent over 10 years and made more than 60 prototypes. More power to him. This kitchen gadget is 8-inches tall (vertical) so saves space in the refrigerator. All you do is load a
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Recipe: Indian Spiced Salmon with Riesling, Rose Wine Pairing

Yes, it’s that time again… time to put on your apron and get in the kitchen, and make something new and exciting for your friends, and hey, even yourself. This week I have given you a chance to explore various spices and spice combinations. Basically, we are making our own curry powder from scratch and once you’ve bought all these spices you’ll be making more curry then you ever thought. I used salmon in this dish but of course you can change it out, but be aware of the cooking temperatures, you may want to stick with quick cooking meats
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The Best Job in the World: Restaurant Critic

For three years now I’ve had the best job in the world. It’s only part-time and the pay is minimal, but the job allows me to have some fun while I make a little cash. Add meeting new people, learning new things, attending exciting events, eating for free and doing something I totally love and one couldn’t ask for anything more. I am a restaurant reviewer for a local publication. I use the word reviewer lightly because I do more than just tell what the food was, I also get to critique the whole experience. So I like to think
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Healthy Lifestyle: 8 Foods that You Should Be Eating

AOL published eight foods that can make you live longer as part of a healthy lifestyle. I don’t believe (or agree) with everything I read but I find this list interesting so I’ll comment.   The first on the list is blueberries. Blueberries has made every list on this subject for the past five years so I agree — eat more blueberries. You can buy them frozen and they taste great. AOL says studies with rats…that gives me the goose bumps. I rather not think about rodents and blueberries in the same sentence. Guava is next. I didn’t even know what guava
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Which is more important — good service or good food?

Lately, it seems that whenever I get together with my fellow food writers the issue of good service/hospitality comes up. We’ve pretty much decided that when it comes to the question, “Which comes first — good food or good service?”, good service wins every time. Well, I’ll admit that I dine out more than most people due to my job as a restaurant critic (another issue I will rant on some time in the future), but I am still amazed at the way diners are treated. Whether from lack of training on the part of management or sheer laziness/ditziness on
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Recipe: Balsamic Chicken with Wine Pairing-Pinot Noir, Sauvignon Blanc

It’s Friday! And to celebrate the weekend, I have given you an easy chicken recipe paired with wines. There’s only a few ingredients, but this dish is bursting with flavor. So go ahead — show off your skills. Your recipe this week is for Balsamic Chicken. This tastes best using the dark meat with the skin on (hence, thigh meat is listed in your ingredients), it tends to have more flavor and stays juicier than say a boneless skinless (flavorless) chicken breast. TIP: When reducing a Balsamic vinegar, keep the heat at a medium heat so as not to burn the natural
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Book Review: Loss of Gastronomic Virginity (a food memoir)

French Lessons by Peter Mayle Last weekend I drove from Tucson to La Quinta (near Palm Springs). I hate driving. I really do. A zillion years ago I couldn’t wait to get my driver’s license, these days I wish I could afford to hire someone to drive me around in a town car. Actually my eco-conscience wouldn’t allow me the luxury of a town car so make that a hybrid. Driving might be okay if there’s someone in the car to laugh and talk to but, alas, I made the journey alone to meet up with friends from Los Angeles
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Food and Wine: Pairing Wine with Oysters (Oyster Wine)

Last year about this time, I was fortunate to be invited to be a judge at the 12th Annual Pacific Coast Oyster Wine Competition. Sponsored by Taylor Shellfish Farms of Washington State, this unique competition is the brainchild of Jon Rowley, a restaurant consultant and well-known oyster lover. I met Jon through the Internet after I’d written a review on a seafood restaurant in Tucson. The competition works this way: First, a call goes out to all West Coast wineries to submit the wines they feel work best with those briney gems of the sea. Next, these wines are blind
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Recipe Friday: Clam Chowder and Wine Pairing

Well, hello and welcome. I am a serious foodie who likes to share her knowledge and love of food with others. Thus, I created the concept of Recipe Friday at my place of employment. It gets my co-workers asking me questions and in the kitchen, trying out new things. So each Friday (ok it’s a bit delayed this week for all of you) I send out a recipe along with an appropriate wine pairing for the dish I have provided. It’s a great way to cook and pair well, and it’s a great way to fool your friends into thinking
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Katherine Hepburns Brownie Recipe

This recipe for Katherine Hepburn’s chocolate brownies is taken from “A Harried Cook’s Take on Some Fast Food” by Laurie Colwin, published Gourmet magazine February 1992.  I am retyping this as it appeared, but I bolded the ingredients so you’ll know what you need. Melt together 1 stick of butter & 2 squares of unsweentened chocolate and take the saucepan off the stove. Stir in 1 cup sugar, add 2 eggs & 1/2 teaspoon vanilla and beat the mixture well. Stir in 1/4 cup all purpose flour & 1/4 teaspoon of salt. (In the original recipe, 1 cup of chopped walnuts
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