Would you like to have fries with hummer?
Individuals who are food lovers will definitely love fries. Some people eat to live while others live to eat. In the present world, food industry is one of the most successful businesses in the world. There are different varieties of food available across the globe. French cuisine, Italian cuisine, continental cuisine and many other types of cuisines are being offered these days. Also there are a number of brands that serves you the best quality fast food. For instance a very well know food chain called McDonalds serve you different varieties of fast food. These brands design different food deals for kids and for adults. Continue reading
Until recently, pizza pretty much came two ways: delivered to the door or from the frozen foods section.
And variety in the pizza realm meant a smattering of mushrooms or peppers among the standard-issue pepperoni. Wild and cra zy were those folks out in California who had a penchant for putting pineapple pieces atop their pies.
Well, those days are definitely in the past. Now pineapple seems almost downright run-of-the-mill as people pile their pizzas with everything from truffles and duck confit to tuna and capers. Pizza has gone gourmet. Continue reading
I love a piece of chocolate, especially when paired with a bag of cheese curls. I’ve wondered why some genius has not invented a chocolate-covered cheese curl. Now that would be the perfect snack.
On a recent trip to Germany I found that chocolate is even bigger in Europe than the United States. Nearly every village or city produces and markets a different chocolate confection. There a hot chocolate means melted chucks of chocolate mixed with milk and frothed like a cappuccino. Continue reading
In the grand panoply of food festivals offered with regularity here in Lower Alabama, one stands out as a prime example of just exactly how we like to do things.
Sunday, from 4-7 p.m., the good folks of Dauphin Island will be showcasing their abilities in the town’s annual fund-raising event. The Taste of Dauphin Island features some of the region’s best examples of good cooking served in the relaxed, laid-back island atmosphere
More than 20 vendors, featuring local restaurants as well as local home chefs, will be serving up food during the event at the Dauphin Island Chamber of Commerce building at 401 LaVente St.
As expected, seafood is the guest of honor at this affair, which benefits the Dauphin Island Chamber of Commerce and its various projects.
The menu features a raft of goodies, including shrimp dishes (boiled, Creole and fried), flounder jubilee, crab balls, jambalaya and various seafood casseroles. Continue reading
I have often said that one of the many advantages of living in Mobile is its proximity to the treasures of the Gulf Coast.
With Florida beaches or Gulf Shores just a short drive away, and New Orleans around 120 miles away, day-tripping from here is a breeze.
One of my favorite destinations is Ocean Springs, Miss., which is less than an hour away. It is famous as the home of artist Walter Anderson and Shearwater Pottery, which he founded with other family members. Continue reading
Let the celebration begin: School is out, sundresses are in, and a tea party is the order of the day.
A tea party — the very term conjures up a picture of dainty bone china set on a crisp, white tablecloth and spread with a delicious selection of wafer-thin sandwiches, fruited or plain scones with raspberry jam and clotted cream, sweet pastries and dainty cakes.
Add three schoolgirls dressed in white with flowers in their hair, and you have a lively threesome marking the beginning of summer vacation. Continue reading
For most folks around these parts, grains are considered far from gourmet fare and are, instead, something you might be more likely to feed livestock.
But in actuality, grains are (and always have been) a big part of our daily diets — rice and grits, for example. And consider couscous and perhaps polenta — yep, they are grain products too and getting more mainstream by the minute. Continue reading
Mustard is my favorite condiment. Mustard is the best condiment.
As for the others, I’m not politically opposed to mayonnaise and I must admit there is nothing better on a tomato sandwich.
Ketchup is the choice of the boomer babies’ babies who have grown up with happy meals, but I only eat it on hushpuppies. I have been known to go for horseradish and Worcestershire on raw oysters. Continue reading
Everybody knows barbecue, right? Who among us doesn’t consider himself an authority on the proper vagaries of the right way to cook, eat and present barbecue?
You can’t legitimately call yourself an authority, though, unless you’ve been to school — barbecue judging school, to be specific. Continue reading
I have been preaching about the virtues of extra-virgin olive oil for many years. For many, it is the only oil they cook with or eat raw.
Many chefs prefer butter, and while I usually have no problem taking a stand, I must admit to mixed feelings in mak ing a choice between the two. Continue reading