STAFF BLOG AG RIGHT WITH AGWEEK REPORTER JONATHON KNUTSON Wine, cheese and more
My knowledge of French agriculture is limited. I know France is Europe's biggest ag producer and that it's a major player in wine and dairy. I also know that the Limousin cattle breed originated in a ... Posted on 5/22/13 at 8:40 AM
STAFF BLOG AREAVOICES COMMUNITY Why didn't I think of that?
Every once in awhile, I run across a blog that makes me think, "Why didn't I think of that?"
Rose's Pin-Tests is one of those blogs: http://rosespintests.areavoices.com
The blog is written by a coll... Posted on 3/18/13 at 3:34 PM
COURAGE IN THE KITCHEN: REMINISCENCES AND RECIPES Kasha (Buckwheat Groats)
My father raised buckwheat on one of our fields, but I did not know it wasn't a grain until I was in college. It is actually related to rhubarb. The only buckwheat we had at home was buckwheat pancake... Posted on 2/25/13 at 4:40 PM
STAFF BLOG CHEF JEFF Chipotle Black Bean Chili
Have you every wondered why black beans have become so popular in the United States in recent years? They've long been a staple in our south-of-the-border neighbor, Mexico, where they're called frijol... Posted on 2/8/13 at 2:31 PM
My father raised buckwheat on one of our fields, but I did not know it wasn’t a grain until I was in college. It is actually related to rhubarb. The only buckwheat we had at home was buckwheat pancakes made with buckwheat flour, so my ignorance was understandable.
Chuck Rang, "Courage in the Kitchen" on Areavoices
, May 20, 2013
Caribou isn’t exactly common in this part of the world but this recipe from Kris Winkelman’s “Ultimate Wild Game and Fish Cookbook” would work with just about any other wild game, from venison to elk, moose or antelope, as well. The key, Winkelman says, is to only cook the wild game steaks to medium rare for the finest flavor. Overcooking is the biggest mistake people make when preparing wild game.
Probably nowhere else in the world outside of South Asian countries of Bangladesh, India, Pakistan, Nepal and Sri Lanka — among others — can you find more restaurants that feature curry so prominently as in Great Britain.
It’s February, which means the Season of Love is about to begin.
Every year around this time, Tony and I sit down to plan our Valentine’s Day menu for Sarello’s, and we love to include as many aphrodisiac foods as possible, just to help out those couples seeking some added romance with their loved ones.
The decor was beautiful, the menu long and the booth comfortable when I visited Casa Mexico in East Grand Forks. The place, which opened Dec. 19 and has been home to other restaurants, has been redecorated and refurbished in most inviting Mexican style.
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