Please enter your username below and press the send button.A password reset link will be sent to you.
If you are unable to access the email address originally associated with your Delicious account, we recommend creating a new account.
This link recently saved by joegermuska on October 18, 2010
This link recently saved by joegermuska on May 10, 2010
"It’s a show and tell that is not for the squeamish. The process starts with boxes of raw beef and lamb trimmings, and ends with what looks like oversized Popsicles the shade of a Band-Aid. In between, the meat is run through a four-ton grinder, where bread crumbs, water, oregano and other seasonings are added. A clumpy paste emerges and is squeezed into a machine that checks for metal and bone. (“You can never be too careful,” Mr. Tomaras said.) Hydraulic pressure — 60 pounds per square inch — is used to fuse the meat into cylinders, which are stacked on trays and then rolled into a flash freezer, where the temperature is 20 degrees below zero."
This link recently saved by joegermuska on April 19, 2010
This link recently saved by joegermuska on March 08, 2010
"Chicken pot pie, like so many other dishes, was a way to stretch chicken by encasing it in less expensive, more filling dough. Although in restaurants the dish has gone through something of a renaissance, not many people make it at home, maybe because it seems like too much work. This version is different, using a far simpler procedure. "
This link recently saved by joegermuska on February 10, 2010
This link recently saved by joegermuska on January 27, 2010
This link recently saved by joegermuska on December 19, 2009
"While guidebooks and hotel concierges may warn you that eating at a warung is a little like playing Russian roulette with your stomach, they are probably being overly cautious. The truth is that the street food in tourist-friendly Bali is as sanitary as what you’d find in most American cities, if not more so."
This link recently saved by joegermuska on December 10, 2009
"Sprout, version 4.0, opened a few weeks later -- Friday the 13th of November -- under executive chef Dale Levitski and sous chef Sara Nguyen. On opening night, the two were served court papers for owing back rent.
"We were in such a good mood, we started laughing," Levitski said. (They've since paid it off.)"
This link recently saved by joegermuska on November 27, 2009
'When you know who made your food, Erik and Ehran add, you know what you're eating. "A friend came to me and said 'I love your sausages—don't tell me what you put in there,'" recalls Ehran. "I said, 'No, I will tell you. Ask me, and I will tell you, because it's not leftover scraps.'"
'"It's no longer scary to know what's in your sausage," says Erik. "It's just pork shoulder and about five spices."'
This link recently saved by joegermuska on November 01, 2009
"Seventeen years later, the number of Crown Burger outposts has multiplied to seven, each owned by one of Rula’s brothers, nephews or in-laws, all members of a large family of immigrants from the Greek island of Crete named Katsanevas, and all seemingly bent on bringing their signature burger to every corner of the Wasatch Front. "