Kitchen Inspired is proud to announce the re-lauch of our newly designed website, Twitter page, and now our Food Rescuer Blog. The focus of the blog will be for you our readers. Giving you a place to ask any and all food related questions. A place where together, kitchen nightmares will turn into culinary adventures.
I want this blog to be all about food and the kitchen all the time. Tell me about your latest kitchen diaster and lets see how to fix it. Want me to try a new kitchen gadget out and give it a thumbs up or down before you buy, just ask. If you are going to the grocery store and want to know how to buy avocados, post the question and I will answer you asap.
Food is my passion, the kitchen is my heaven, and I want you to experience that feeling I get from feeding family and friends. Remember one important thing as we begin this journey together. Cooking is one of the only arts that appeals to all your senses and together we will enhance all of them.
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ReplyDeleteChef Bear,
ReplyDeleteOnce a year, the men in my family prepare a gourmet dinner for our wives. We like to impress so we have several courses like appetizers, soup, salad, main dishes and then dessert. We even do a themed drink. The issue is we always have twice as much food as we need and since this tradition has been going on for several years, we are running out of ideas.
Any suggestions that can make our dinner a success to earn us the points we need for the rest of the year?
Please help!
Al from Chicago
Chef Bear,
ReplyDeleteI am looking for an uber-utensil - a potato peeler and a zester. I want the best money can buy - any suggestions?
Also, I'd like to make a chicken curry dish, with a twist for a gal-pal get-together in April. Got any suggestions?
cap from Ottawa
Hi Chef Bear,
ReplyDeleteI'm also in Ottawa and we recently went to Chez Fatima in Gatineau for some amazing Moroccan food. I found some recipes online that I'm trying to replicate but several call for Harissa - do you have a recipe or know where I can purchase?
thanks!
I love eggplants but I am unable to prepare them so that they are soft and juicy. They always seem to turn out dry and sturdy. Should I marinate them, soak them? I am sure that there is a trick!
ReplyDeleteThanks!