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Tantalizing the world one tastebud at a time...

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YOU ARE HERE:Finding the Life You Want In The City You Live [Nov. 5th, 2009|02:30 pm]
Tantalizing the world one tastebud at a time...
leeditorchris
<a target="_blank" href=""><img title="" style="border-style: none; border-width: 0px;" src="http://www.lifeepicurean.com/wp-content/uploads/2009/11/youarehereheader.jpg"></a> <br> <p>Over the next few weeks, <em>You Are Here</em> will explore the proto-typical urban center of the US. These articles will relate strategies and constants that are discovered and developed through surveys, interviews and experiments in the Columbus area, a noted test market. Topics will range from how to become a coffee shop regular in 2 weeks, to karaoke-ing with gusto, and plenty in between. Drawing on expertise and opinions from professionals and layman alike, <em>You Are Here</em> will give So and So a better understanding of how to find a better understanding of his city. <a target="_new" href="http://www.lifeepicurean.com/?p=2924">READ MORE HERE.</a><br></p><br><br>
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Cigar 101: Selecting Your Cigar [Nov. 3rd, 2009|06:37 am]
Tantalizing the world one tastebud at a time...
leeditorchris
<a target="_blank" href=""><img title="" style="border-style: none; border-width: 0px;" src="http://www.lifeepicurean.com/wp-content/uploads/2009/10/selectingyourcigar.jpg"></a> <br>Finding the right cigar for you is perhaps the most essential part of getting interested in cigars. A poor choice of cigar, and someone who was previously curious about cigars will quickly have that interest extinguished. A great choice is all about setting yourself up for success. This isn’t about finding the most expensive cigar in the store, or blowing your wad on a finely aged cigar, or even selecting a big name cigar that had the flashiest ads. As the old saying goes, the proof is in the pudding, and in this instance, what performs best is what one should favor rather than what is trendy in the cigar world or in the cigar magazines. With that in mind, there are some things one should know before one spends their hard earned cash on a smoke. <a target="_new" href="http://www.lifeepicurean.com/?p=2474">READ MORE HERE.</a><br><br>
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Almond tofu [Apr. 8th, 2009|10:57 pm]
Tantalizing the world one tastebud at a time...

silentauror
[Tags|, , , , ]

So, people: tell me, what do you do with almond tofu? I just bought some today and I'm curious to find out what I should do with it now that I have it, haha. Do you ever eat it/use it in stuff? Tell me the ways of the almond tofu!
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My Everpresent Pancake Dilemma - Lumps! [Mar. 5th, 2009|12:01 pm]
Tantalizing the world one tastebud at a time...

norton_gale
Hi, everyone! This is my first post to the comm.

I love making pancakes. I never use a mix: just flour, an egg, milk (or soy milk/yogurt, what have you), and a dash of oil. But lately I've been having terrible problems with flour lumps! I have tried mixing the milk/egg and whisking it into the flour, and also pouring the flour slowly into the milk/egg mixture while whisking. Nothing seems to make a difference! Any suggestions?

Also, I have found thin pancakes much easier to cook than thick ones. The thicker ones tend to brown too fast before they're ready to turn. Is the solution to turn down the heat?
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Blackberries [May. 19th, 2008|09:19 am]
Tantalizing the world one tastebud at a time...

scorpla
Hi everyone, I was hoping that some of the members here could give me some ideas.

Every summer I start to crave Blackberry cobbler, my Mothers version, and I hadn't been able to replicate it. Last night I decided to try plain Bisquick (used the shortcake recipe) and dropped it dumpling style all over the berries. I did remember that instead of just covering the berries with sugar and letting them set, my mother would always simmer hers with a cup of sugar.

Which leads to my question. Whenever I do a cobbler I usually just spoon the fruit into my casserole dish, so that I get some of the liquid but not too much. Last night I just poured the blackberries from the sauce pan to the casserole. It was perfect last night with all the leftover liquid to spoon over vanilla ice cream but now of course it's mush. Any idea's on using the remaining liquid? I was thinking a vinaigrette or syrup but I don't have any recipes. Thanks!
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(un)green smoothie - chocolate covered strawberry sorbet edition [Jan. 27th, 2008|01:15 pm]
Tantalizing the world one tastebud at a time...

in_lieyw_of
Another recipe for getting rid of Swiss Miss packets without compromising taste:

6 large frozen strawberries
2 stalks of fresh celery
1 cup of milk
1 packet of Swiss Miss hot cocoa mix

Throw in blender, blend, drink. It should be good and frozen to a slushie-like consistency. Yummm.

(Makes three cups - if you halve the amount of strawberries and celery, it still tastes about the same, but with a more liquid consistency.)
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South Pacific Shrimp [Jan. 14th, 2008|12:25 pm]
Tantalizing the world one tastebud at a time...

yodels
[mood |chipperchipper]

I actually cooked myself a real dinner last night, so I thought I'd share. It turned out pretty well, and was wicked easy to prepare. I even have photographic evidence.

South Pacific ShrimpCollapse )
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Inspired by my favorite sweet treat ... [Dec. 9th, 2007|09:16 am]
Tantalizing the world one tastebud at a time...
karadin


Has a smooth dark rich texture with a hint of sweet and tart,
just like it's Japanese rockstar namesake.


Recipe under cut
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(no subject) [Nov. 11th, 2007|01:13 pm]
Tantalizing the world one tastebud at a time...

bella_donna428
A quick question for those who share my anchovie aversion... what do you use if a recipe calls for Worcestershire sauce? I usually just skip it, but I know it does add a lot of flavor and was curious to see if anyone had found something comparable (minus the fishies)?
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(no subject) [Nov. 7th, 2007|06:33 pm]
Tantalizing the world one tastebud at a time...
waygal
Hi , The Festive season approaches. I need recipes for good dips, the kind you dip crackers or pita into. Preferably not seafood. Also a good taco dip for taco chips, naturally. Thanks in advance
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