I'm sure you've all heard of the news on the new 3D food printing technology that has been released recently. So here's an article on the possible benefits of 3D food printing.
Link to Article: http://newsfeed.time.com/2013/05/24/nasa-funded-3d-food-printer-could-it-end-world-hunger/
Misha's Food
If you like lots of different types of food, and like cooking different types of food, this is the place for you.
Wednesday, May 29, 2013
Wednesday, May 22, 2013
Wednesday, May 1, 2013
Diners, Drive-ins, and Dives
If you like the show Diners, Drive-ins and Dives on Food Network on Monday's 10pm/9c, then you should go to the app store, play store, etc and get an app called "Diners, Drive-ins and Dives - The Unofficial Guide"
Wednesday, April 10, 2013
Wednesday, March 20, 2013
Food Science
Here's a link to a wikipedia page on food science:
http://en.wikipedia.org/wiki/Food_science
http://en.wikipedia.org/wiki/Food_science
Wednesday, March 13, 2013
New Harlem Shake Restaurant?!
Today, I found an article on a restaurant opening up soon in Harlem called "Harlem Shake." This whole thing has officially gone way too far.....
Link to article: http://harlemcondolife.com/2013/03/07/new-harlem-restaurant-harlem-shake-nyc-opening-soon/#.UUCosTGFx-Y
Link to article: http://harlemcondolife.com/2013/03/07/new-harlem-restaurant-harlem-shake-nyc-opening-soon/#.UUCosTGFx-Y
Wednesday, March 6, 2013
Wednesday, February 27, 2013
Wednesday, February 20, 2013
Food Pyramid
This is what everyone should be eating everyday. All of these things are important to maintain a healthy body. I strongly advise following this food pyramid.
Friday, November 16, 2012
The Perfect Turkey
It's Thanksgiving time, so I thought that I would post a recipe for the perfect turkey!
Prep: 30 minutes
Cook: 4 hours
Ready In: 17 hours
Ingredients:
Prep: 30 minutes
Cook: 4 hours
Ready In: 17 hours
Ingredients:
- 1 (18 pound) whole turkey neck and giblets removed
- 2 cups kosher salt
- 1/2 cup butter, melted
- 2 large onions, peeled and chopped
- 4 carrots, peeled and chopped
- 4 stocks celery, chopped
- 2 springs fresh thyme
- 1 bay leaf
- 1 cup dry white wine
Directions:
- Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
- Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
- Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Source: http://allrecipes.com/recipe/perfect-turkey/detail.aspx?event8=1&prop24=SR_Title&e11=turkey&e8=Quick%20Search&event10=1&e7=Home%20Page
Friday, November 9, 2012
Friday, October 12, 2012
Friday, February 24, 2012
Thursday, May 26, 2011
French Crepes
Servings: 12
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon white sugar
- 1/4 teaspoon salt
- 3 eggs
- 2 cups milk
- 2 tablespoons butter, melted
Directions:
1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
URL: http://allrecipes.com/Recipe/French-Crepes/Detail.aspx
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