by TT on June 22nd, 2011 | Food News
In my role, I receive many offers to sample products. These products range from obvious items that aren't of interest to items that would be interesting to try to items whose arrival is counted by the minute. About a month ago, I received an email offering to send
Organic Volcano Lemon Burst and Lime Burst. These two products fell into the middle category: worthy of my time but nothing that had me awaiting the mailman at the door.
When the package arrived, I noted the typical plastic packaging, shaped and colored appropriately for each flavor. I placed both of them
by TT on March 10th, 2011 | Food News
One of my favorite work-related events is attending the
Boston Wine Expo. Every year I am amazed at the number of interesting product I discover and intriguing people I meet. This year was no different. Of course, the majority of the booths are filled with wineries, which are delicious in their own right, but there also are booths with food vendors. At one of these booths, I met
Mike Forbes, who is marketing director for
California Olive Ranch.
A favorite indulgence of mine when dining at a restaurant is enjoying fresh bread and dipping oil. Well, on a weekend that
by TT on October 30th, 2007 | Food News
As a food blog, we are always interested in finding other cooking and food Websites to peruse for kitchen ideas. We recently found Recipe Key. This Website can help you find recipes based on the ingredients available in your kitchen, level of cooking difficulty, and time spent creating the dish. It can also be used as a means of social networking.
We spoke with staff at Recipe Key to learn more about this Website.
How is Recipe Key going to distinguish itself from other social network sites?
Recipe Key is a social network with a twist. The Recipe Key website aims to distinguish
by TT on October 29th, 2007 | Appetizers, Recipes
Yesterday was a big
sport games day in our household. Between our favored football team's game at 4:00 and the World Series at 8:30, there was going to be a lot of time spent watching tv and eating snacks.
We created a menu that would please all of the eaters. There were homemade pita chips, veggies, and Southwest dip. We had a tray of fresh mozzarella, prosciutto, capicola, and melba rounds. Finally, cocktail shrimp rounded out our menu, as it was easier than
cooking shrimp. Unfortunately, when we did our shopping, we thought we had cocktail sauce at home. To
by TT on October 27th, 2007 | Main Dishes, Recipes
I had planned on going to dinner after a busy afternoon of homework and music lessons for kids. However, as I was getting ready for work that morning I decided that it would be far nicer to come home for a meal. Looking at the options in my freezer and cupboard, I quickly created an easy recipe.
With the chill of fall in the air, using the crockpot was my first choice. I had a package of boneless pork loins that I could defrost in a pinch. Having been to a local farmstand the previous weekend, I had apples and cider.
by TT on October 25th, 2007 | Food News
CD Earth, LLC, (
http://www.cdearth.com) is excited to announce the release of 10,001 Greatest Recipes CD with bonus recipe manager software, now available for Windows PC.
Tasty Thoughts recently spoke with a representative of
CD Earth about this new collection.
Q: How did you determine the Top 10,001 recipes?
A: We tried to determine what we would like and what we would want to serve at our own tables. We tried to have a wide mix including about a third international recipes so people can experiment with foods they may not normally be exposed to.
Q: How can a user get
by TK on October 16th, 2007 | Main Dishes, Recipes
The fact is that my mom was never a great cook. Growing up we ate a lot of takeout food and a lot of things that came from a box. As a kid you don't really care about such things, takeout food and things from a box are some of the best kids meals!
But one meal I do remember fondly is my mom's barbecue and on a recent cold fall New Hampshire day, I called my mom to get her recipe. Like I am want to do, I often take a recipe and change it and that is what I
