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How To Become A BBQ Grill Master With These Helpful Grilling Tips. Top Story - July 2021. Created with: Kick Ash Basket.
My name is Craig Tabor and I am a published cookbook author (Mastering the Big Green Egg), two time Big Green Egg Eggtoberfest Champion, two time World Food Championships competitor, and KCBS certified Judge and Fire Master at Playing with Fire BBQ Emporium in Suwanee, GA. I have been an advocate of the Kick Ash Basket™ products for years, use them in all of my cookers, and offer them for sale in my retail store.
By Craig Tabor4 years ago in Feast
How to eat like a local in Abu Dhabi!
The two main components of Arabian cuisine are generosity and hospitality. People in the Gulf make sure that their dinner guests are given the best experience. In the Middle East, dining has always been a communal thing. Food is shared among family and friends over the dinner table, or in the past, it was the Bedouin tent in the desert under the starry sky. Eating like in local in Abu Dhabi is a delightful experience.
By Gabriel Anthony5 years ago in Feast
The Humble Tortilla Done Right
Let me tell you about the best tortilla I have ever eaten. I have had many "aha" moments when it comes to food, as I'm sure you have. I remember the first time I tasted Thai food in Hawaii in the early 1990s. Even though I tried to eat the long thick sticks of lemongrass in my dish, I was blown away by the flavors of this new (to me) cuisine. Some of the "ahas" were subtler. When I was young, I didn't understand the fuss people made over produce and why they preferred this grocery store over that. Sometime in my 20s when I had begun shopping and cooking for myself, I started to get it. You taste a homegrown tomato from your friend's garden and something clicks. I eat lots of perfectly good nuts, but a few years ago I had some really fresh ones and I realized I had been missing something. Agustina's tortillas were like that. I've eaten plenty of tortillas in my life, but hers were special.
By Belinda Light5 years ago in Feast
July 4th red, white, and blue shortbread recipe
I have a yearly tradition of making red, white, and blue shortbread bars for July 4th. This year is no exception. The only thing that is different this year is that I am going to share my recipe with you!
By Food Writer - Deanna Martinez-Bey5 years ago in Feast
Getting the most(y) out of rösti
Is it a hashbrown? A hushpuppy? Risotto? Is it a side dish? Breakfast? Late-night snack? Whatever this strange Swiss dish was sitting on my plate, it was begging to be consumed. It was crispy golden brown, fried to perfection and oozing with grease and cheese. “Rösti,” said the smiling Swiss waitress, observing me indulgently, “eat it. It’s good.”
By Julie Gilkison5 years ago in Feast
