JTk just couldn’t take it anymore and decided that it was time for a face lift for Wide Word of food. We wanted to go with a lighter, fresher look as well as with a three column theme.
Take a look around and tell us what you think – we are still tweaking here and there – but this is the look we are going with for the foreseeable future.
I don’t eat much dairy, in fact I think that I could give it up entirely if it wasn’t for one thing – Ice Cream!
I love ice cream in all form and flavors. Personally, I don’t like a bunch of stuff in my ice cream, but I’ll eat it with some nuts or fruit in it, just don’t stick any cookies or marshmallows in mine please. But if you want to mix and match and make your own flavor ( virtually ) pay a visit to Ben and Jerry.
A little ice cream history from Wikipedia:
Before the development of modern refrigeration, ice cream was a luxury item reserved for special occasions. Making ice cream was quite laborious. Ice was cut from lakes and ponds during the winter and stored in large heaps, in holes in the ground, or in wood-frame ice houses, insulated by straw. Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in the summer. Frederic Tudor of Boston turned ice harvesting and shipping into big business, cutting ice in New England and shipping it around the world.
Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This was called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a sorbtierre (a covered pail with a handle attached to the lid). In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt.
The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure water. The immersed container can also make better thermal contact with the salty water and ice mixture than it could with ice alone.
Ice cream is not all fun and games – it’s a huge business. Not to mention that ice cream seems to figure in more crime then one might imagine. And criminals are even getting into the act of making ice cream.
Relevant pics from Flickr
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 By merkley??? |
 By Thomas Hawk |
 By awonderfultreat |
Related News
Ice cream truck driver challenges Portsmouth’s music ban – Chicago Tribune
Bowl up for designer dessert – New Zealand Herald
Milk minnow a family affair – The Press
Award gives ice-cream producer a real buzz – Berwick Today
Taste of summer delight melts into the past – Sydney Morning Herald
Yahoo Answers
Ben and Jerry Icecream owners are gay?
Icecream maker recipe?
Ice cream, freezer, icecream freezer, or icecream maker?
I’ve been making a number of dishes that use tarragon and I starting thinking that I had no idea what tarragon was. It was like when I discovered that I had no idea what the capers that I was putting on my bagel and cream cheese were. ( capers are little flower buds btw. ) I’ve been growing it in the herb garden for years, but I decided that I needed details.
Tarragon or dragon’s-wort is a perennial herb related to wormwood. Corresponding to its species name, a common term for the plant is “dragon herb.” It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to western North America, and south to northern India and Mexico. The North American populations may however be naturalised from early human introduction.
Tarragon is one of the four fines herbs of French cooking, and particularly suitable for chicken, fish and egg dishes. Tarragon is one of the main components of Bearnaise sauce. In Russia there is even a popular tarragon soft drink flavor.
I want to try this Mushroom Stuffed Beef Tenderloin With And Red Wine Tarragon Sauce recipe asap; it looks yummy, and this is a little more ambitious but maybe I’ll have the nerve to try this Spaetzle With Corn, Peas, Braised Rabbit and Tarragon.
Related News
French Tarragon – Epoch Times
Yahoo Answers
Tarragon & Saffron?
Anyone know a good substitute for tarragon?
What are the best uses for tarragon?
Make this Tarragon Chicken more bold?
I have a question on herbs? tarragon?
I had never heard of Anthony Bourdain until seeing him of Top Chef, but I immediately liked him as soon as he starting talking.
He has to be one of my favorite guest judges on Top Chef because he says exactly how he feels about a dish with no holds barred. He is brash, rude and unforgiving. And now he is giving us his thoughts on Rachael Ray:
After hearing that she was endorsing Dunkin’ Doughnuts, he had this to say:
“She’s hugely influential, particularly with children. And she’s endorsing Dunkin’ Donuts. It’s like endorsing crack for kids.”
“Juvenile diabetes has exploded. Half of Americans don’t have necks. And (Rachael’s) up there saying, ‘Eat some [bleeping] Dunkin’ Donuts. You look great in that swimsuit — eat another doughnut!’ That’s evil.”
Relevant pics from Flickr
 By marmalade mel |
 By rude girl ♥ rsm |
 By seeking_epiphany |
 By Bombass |
Related News
Rachael Ray cooks up tips for healthy kids meals – Houston Chronicle
Anthony Bourdain dunks ‘evil’ Rachael Ray – MSNBC
Rachael Ray Takes Some Heat – Hartford Courant
Impossible to Avoid – New York Post
Chef wars, Bourdain throws down with Rachael Ray – Monsters and Critics.com