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Articles by Les Finley |
801. Having A Fun Beach Party Picnic
April 26, 2010
Beach party, picnic or just a simple get-together at home will never feel complete unless you mount gas grills on one side and start grilling your favorite fish or meat. Just the aroma of smoked fish can confer you a festive mood. In fact, it can afterwards drag you to a luscious and appetizing meal...
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802. Finding Famous Names In Barbecue
April 26, 2010
They are grilling celebrities in their own right. You've seen them on TV and you see their cookbooks lined along the shelves of your local bookstore. They may have different backgrounds and a variety of cooking styles, but just like you, they all share the same passion and that is for grilling and b...
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803. How The European Teapot Became Popular In The West
April 26, 2010
The European Teapot has become an American heirloom that most of us thought originated here. Craftsmen and glassblowers from Europe have immortalized their craft for the American market where most European Teakettles are sold as gifts.
A teapot makes an attractive gift selection that adds ch...
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804. Creating Dr. Seuss Inspired Recipes
April 26, 2010
What child doesn't grow up with Dr. Seuss books? We have quite a few of them lying around the house. The kids love the silly characters and the rhymes. The Dr. Seuss inspired recipes that I'm about to share with you have been a great hit in my house. Of course the famous green eggs and ham are inclu...
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805. Finding Your Kitchen Personality
April 26, 2010
What kind of cook are you? Do you prefer to get up early to prep the evening meal? Are you simply too crazed to even think about dinner until after work? Or are you one of those who are able to find a balance in between?
These are some of the questions I ask in "Kitchen Life," my new book i...
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806. Cooking Deviled Eggs At Home
April 26, 2010
Deviled eggs have earned their niche in the finger-food hall of fame. One of the reasons they're so popular is that they can be varied in so many ways. For your next barbecue, patio party or picnic, why not go beyond the traditional filling flavorings of mayo, mustard and pickle relish? Experiment w...
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807. Cooking With A Deep Fryer
April 26, 2010
For a time I worked in a convenience store as a clerk and cook and I used a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Of course the chicken doesn't start out battered. It comes delivered frozen in big cardboard boxes. Before the chicken is ready for t...
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808. Deep Frying A Turkey
April 26, 2010
While your neighbors are putting up their Halloween decorations and scouring supermarkets for bargain candy, it's the perfect time for you to deep fry a turkey. If you've been thinking about deep frying a turkey for Thanksgiving but want to try it first, then October is the perfect time. It's close ...
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809. The Many Different Types Of New Cookware
April 26, 2010
As in most other industries, the cookware industry are constantly coming out with new lines and innovations. Some of the new lines are only available in gourmet or specialty shops and are sure to be expensive.
Regalware has a new cast iron cookware with a twice-fired ceramic exterior. It's a...
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810. Fine Italian Wine Cooking
April 26, 2010
Instead of enjoying a fantastic glass of your favorite fine Italian wine with dinner, consider using the nectar of the gods as an ingredient in your favorite dish. Cooking with wine has never been more popular and endless recipes abound that incorporate all different types of wine into favorite dish...
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