https://www.youtube.com/watch?v=93pXrmCdlI0 5. Carbonite Bark Chocolate Imagine Han Solo’s reaction to this surprise desert choice during his mandatory dinner with Darth Vadar! And as a preview to what’s in store comes this clever chocolate bark recipe from the Star Wars website. Click here to see it (but you’ll need the mold to make it.) 4. Death […]
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FOOD FIGHT!! CHEESE – Denmark vs. France
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 6 pounds from France, please welcome Roquefort! His opponent, weighing in at 7 pounds from Denmark , please welcome Danish blue cheese! LET’S GET READY TO RRRRR…….HAVE A SPIRITED DEBATE ON […]
ARCHAEOLOGY OF MEAT – flat iron steak (beef)
WHAT IS A FLAT IRON STEAK? This cut has many names including a boneless top chuck, a book steak, a butler steak or a top blade steak. This is the 2nd most tender cut on the cow due to the connective tissue being removed as it’s cut. Some butcher remove the sinew that runs through […]
ARCHAEOLOGY OF HERBS & SPICES – Thyme
WHAT IS THYME? This perennial evergreen herb is actually a member of the mint family. In French cooking in particular it holds a special place in a bouquet garni (along with celery, parsley and dried bay leaves) or in an Herbes de Provence blend (with oregano, lavender, savory, basil, sage, and rosemary). While thyme does […]
TOP 5 “THE EXPANSE” SPACE RECIPES
5. Scorched Stormtrooper Heads Are you sitting in the middle of the Tatooine desert starving to death, surrounded by dead stormtroopers? What would Master Yoda do? Hmmm, well he was a green, alien-looking scavenger from outer-space that feeds on things he found in a swamp….he’d say try this recipe from the StarWars.com website! Embrace […]
ARCHAEOLOGY OF HERBS & SPICES – Chives
WHAT ARE CHIVES? This herb is in the same plant family as onions and garlic. The name itself comes from the Latin word for onion. While not as strong in flavor, these thin, green stems are a popular last minute addition to many dishes. Even the purple flowers that blossom from their tips are edible and […]
ARCHAEOLOGY OF SEAFOOD – Whitefish
WHAT IS WHITEFISH? Whitefish has become a generic name for a number of different, similar fish. They can be caught in either fresh or saltwater. What they do have in common are their taste profiles. They’re all mild flavored, somewhat sweet, inexpensive and easy to fry up or throw in a soup. Usually these fish […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Winesap Apple
WHAT IS A WINESAP APPLE? This American heirloom apple dates back to the 1800’s and are noted for their dark red color and juicy flesh. The name itself comes from its aromatic, wine-like flavor. It’s a nuanced balance between a sweet Honeycrisp and a tart Granny Smith . Unlike most apple trees, the winesap flowers […]
FOOD FIGHT!! SPICES – All Natural vs. Irradiated
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 4 ounces from Asia, please welcome all natural spices! His opponent, weighing in at 4 ounces as well from the United States, please welcome irradiated spices! LET’S GET READY TO RRRRR…….HAVE […]
ARCHAEOLOGY OF HERBS & SPICES – Aji Dulce
WHAT IS AJI DULCE? The name is used both for the brightly colored Caribbean chili pepper and the spice mix made from it. Starting off as green in color, they gradually turn red, yellow or even orange. They range in heat from mild to very spicy. Noted for their fruity flavor, they are similar in […]
ARCHAEOLOGY OF HERBS & SPICES – Sumac
WHAT IS SUMAC? Sumac is made from the berries of the sumac flower which are dried and ground into a powder. The name itself comes from the Aramaic word for “dark red.” This plant grows wild in places as diverse as Sicily, Turkey and Iran. Greek and Roman medical texts several thousand years old praise […]
TOP 7 “MONTY PYTHON” RECIPES
7. Spam It’s not easy to introduce an air of intrigue when it comes to pre-ground, canned pork. But the Hormel corporation’s brand has done just that since World War II! With just 6 ingredients, it’s often confused with ham based on taste. This sketch is also the reason why junk e-mail today is also […]
ARCHAEOLOGY OF MEAT – hangar steak (beef)
WHAT IS A HANGAR STEAK? Known as onglet in France, skirt in the UK or lombatello in Italy, the hanger steak is considered one of the most delicious steak cuts around. It’s scarcity makes it makes it hard to find outside of expensive steak houses. Even among butchers it’s a tough sell, both because it’s […]
ARCHAEOLOGY OF BREAD – Baking Soda
WHAT IS BAKING SODA? Also known as sodium bicarbonate or bicarb soda, baking soda is a leavening agent (meaning it makes your dough or batter rise). With a white, crystalline appearance, it needs both liquid and an acidic ingredient to start working. The soda produces small bubbles of carbon dioxide gas which become trapped in […]
TOP 5 “ELVIS PRESLEY” RECIPES
5. Monkey Bread Elvis love of carbohydrates and sugar almost met its match with this recipe. A mix of biscuit dough, nuts and sugar, nowadays Monkey Bread is also known as a cinnamon roll! The name comes from the tendency of diner’s to rip it apart with their hands like a primate. This recipe is […]
FOOD FIGHT!! CURED HAM – Spain vs. Italy
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 15 pounds from Spain, please welcome Jamon Iberico! His opponent, weighing in at 17 pounds from Italy, please welcome Prosciutto di Parma! LET’S GET READY TO RRRRR…….HAVE A SPIRITED DEBATE ON […]
ARCHAEOLOGY OF SEAFOOD – Catfish
WHAT IS A CATFISH? Above all else, catfish are famous for their droopy whiskers! Predominately freshwater, they come in a range of sizes throughout the world. The Mekong variety for example can grow up to 10 feet (3 meters) and almost 500 lbs (227 kg) in size. In general this fish prefers to live inland […]
ARCHAEOLOGY OF HERBS & SPICES – Black Mustard Seed
WHAT IS BLACK MUSTARD SEED? Black mustard seed (actually a dark brown) is considered to be the spiciest in the mustard plant family. By themselves they’re a popular ingredient in Indian cuisine. However ground they become the classic base for one of the most famous condiments in the world – mustard! Due to their high […]
TOP 6 “GODFATHER” MOVIE RECIPES
6. Meatballs Meatballs with spaghetti is an Italian American dish that, like with Alfredo, failed to catch on back home. Over 3 million people from southern Italy immigrated to the U.S.A. in the early 1900s. The movie starts in 1945 with the first and second generation of these native Italians. Clemenza is both their resident […]
ARCHAEOLOGY OF HERBS & SPICES – Zaatar
WHAT IS ZAATAR? Zaatar is a Middle Eastern blend of herbs and salt. It’s up there with Old Bay as being a must-have kitchen spice. Also known as Middle Eastern or Syrian oregano, it usually consists of dried oregano, thyme, majoram, sumac, and toasted sesame seeds. Other herbs and spices are often added including zest, […]
