tag:blogger.com,1999:blog-50134511141021225772024-03-18T21:36:31.069-07:00Smacznego: A BlogJonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-5013451114102122577.post-38372307932729121662012-10-10T02:12:00.002-07:002012-10-10T02:13:54.750-07:00New Things Are Happening!I would like to thank all the readers & subscribers of Smacznego: A Blog.<br />
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This week Smacznego: A Blog will be launching a new web design format that has been in the making since the conceptualization of the site over one year ago. It is because of the continued success of this site, in over 20 countries, that has made this transition possible.<br />
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We hope you continue to make us your destination to make your meals tasty!<br />
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<b>Where to Find Older Posts.</b><br />
The current site will be archived and have a link on the home page of the new site. Eventually, all the older articles will be transferred to the new site.<br />
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<b>The Web Address will be the Same.</b><br />
The current web address www.SmacznegoaBlog.com is in transition to the new site and will remain the same.Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-76156598861613286992012-10-02T19:43:00.002-07:002012-10-02T19:49:29.456-07:00Behind the Brand of Raw Sugar<div class="separator" style="clear: both; text-align: left;">
Raw sugar brands have become popular in recent years but are not often associated to a particular ingredient term. If you've read the last two posts, the term turbinado sugar should be familiar. Another popular name for this ingredient is <i>pure cane sugar</i>. Pure cane sugar <i>is </i>turbinado sugar<i>.</i></div>
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<b>What is Turbinado Sugar?</b><br />
Turbinado sugar is minimally processed. After the first pressing of sugar cane, it is crystallized, packaged and then sent to store shelves. It is often categorized as a healthier sweetener.<br />
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<b>Different Names = Different Prices.</b><br />
When purchased under the name, <i>pure cane sugar</i>, the ingredient can be purchased for quite a bit cheaper than some of its other marketed brands.<br />
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<b>Turbinado Sugar is not Brown Sugar.</b><br />
There is a tendency to confuse brown sugar with turbinado sugar. The two are not equal. Brown sugar is actually white sugar that has molasses added to it. The difference between <i>light </i>and <i>dark</i> brown sugar is based on the amount of molasses. Contrary to popular opinion, brown sugar is actually processed more than white sugar.<br />
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<b>The Flavor of Turbinado Sugar.</b><br />
Turbinado sugar is more robust than white sugar but not as heavy as brown sugar. With its light caramel taste, it is used in autumn cooking and baking to enhance the flavor of rustic cuisine. Use turbinado sugar as a natural in recipes with apples, sweet potatoes, squash and pumpkin, to name a few. It also works well with dairy based desserts like cheesecake, c<span style="line-height: 115%;"><span style="font-family: inherit;">rème brulee, and ice cream.</span></span><br />
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<b>How to Use Turbinado Sugar.</b><br />
Turbinado sugar can be used cup for cup as a replacement for both white and brown sugar. Apart from taste, when replacing white sugar with turbinado sugar, expect a slight difference in texture as turbinado sugar has a slightly higher moisture content.<br />
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<b><i>How do you "Smacznego" with Turbinado Sugar. Leave a comment below!</i></b>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-83438427583323248082012-09-30T19:11:00.001-07:002012-10-01T00:53:20.060-07:003 Ways to Stop and Smell the Coffee<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiFt_lfl5FLeMBSHOYCW8V-Vll2S9lWiRwkPAFWvSK5twpyGyDRb8C6E_MQXLRGhgwkk88G7008MV-dG1CA7nZh8Oj1mH7qqH3PVhh6ZxiSASGMPl1KX2F7KnnqFVGS0N2xDMiFhTctah/s1600/coffee.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiFt_lfl5FLeMBSHOYCW8V-Vll2S9lWiRwkPAFWvSK5twpyGyDRb8C6E_MQXLRGhgwkk88G7008MV-dG1CA7nZh8Oj1mH7qqH3PVhh6ZxiSASGMPl1KX2F7KnnqFVGS0N2xDMiFhTctah/s320/coffee.jpg" width="281"></a></div>
For many of us, October is the kick-off for a festive season leading into the wintry months. As a celebration of all things orange, spiced and all things nice, I thought it would be nice to do one last short post leading into October.<br>
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This post has nothing technical, just a tip to make your coffee and guests a little more happy this season. No fancy tricks, no formulas, no special ingredients.<br>
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<b>Flavoring Your Joe.</b><br>
Many people flavor their coffee, it really isn't anything new. But how people flavor it will create a big difference from <i>eh</i> to <i>AMAZING! </i><br>
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Instead of purchasing preflavored coffee, or sweetened syrups to add to your post-brew, try this instead. Add a teaspoon of your favorite spices inside the coffee filter before you turn the coffee pot on.<br>
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Coffee is not only an experience of taste, but aromatics. By adding ingredients to the top of the pot, people will be able to smell the freshness of the spices added. It also creates a smooth final brew without unpleasant mystery spice specks for your guests.<br>
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Here are three suggestions: (each suggestion is based on a 5 cup brew, with 5 rounded Tbsp. of ground coffee beans)<br>
<a href="http://smacznegoablog.blogspot.com/2012/09/stop-and-smell-coffee.html#more">Read more »</a>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-65770629298665606272012-09-29T01:44:00.000-07:002012-09-30T19:22:40.695-07:00Spiced Pumpkin Rum Tiramisu & Salted Caramel Walnuts<div class="MsoNormal">
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<span style="font-family: inherit;">Tiramisu, the “pick me up” dessert, is a food of the
culinary gods. Rich, creamy, and loaded
with calories – just the way it was meant to be. But everything you’ve known about tiramisu is
about to be shattered. This recipe will
break the mold of any preconceived notions and create a new tradition this
autumn season. You will be in love with
tiramisu once again. The romance will continue…</span><o:p></o:p></div>
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<b>Simple Concept.<o:p></o:p></b></div>
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This recipe is surprisingly easy. It can be served almost immediately and takes
about an hour to make. Traditionally, lady
fingers – a sponge cake cookie – soaked in espresso coffee are used. Instead, the lady fingers are
replaced with thin slices of angel food cake and the custard is piped through a
rosette tip to create a lovely presentation.
It is then topped with Salted Caramel Walnuts.<o:p></o:p></div>
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<b>Creating Harmony among the Ingredients.</b><o:p></o:p></div>
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There was a bit of difficulty conceptualizing this
recipe. The pumpkin Italian custard and
espresso soaked cake initially clashed.
It didn’t make sense on the taste buds.
Some recipes change the espresso to another liquid, but then the
contrast of the sweet cream and bitter coffee flavor would be lost. It needed something to bring the two ingredients
to harmonize. <o:p></o:p></div>
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<b>Eggnog Always<i> </i>Makes
Things Better.<o:p></o:p></b></div>
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Since I was stuck on using espresso <i>and </i>pumpkin, something had to be added to connect the flavors
together. The answer – Eggnog. Mixing equal portions of espresso coffee and
eggnog gave the dish the distinguished taste it deserved. Eggnog was also added to the custard. Finally, it made sense. The bitterness of the espresso and the flavor
of the pumpkin came together reminiscent of a pumpkin spice latte. Topped with another layer of espresso-eggnog
soaked sponge, topped with more custard, and sprinkled with salty, sweet
walnuts, perfection is served!<br>
</div><a href="http://smacznegoablog.blogspot.com/2012/09/spiced-pumpkin-rum-tiramisu-salted.html#more">Read more »</a>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-41891932824934127542012-09-19T14:02:00.003-07:002012-09-20T04:33:03.676-07:00Ribeye Steak Diane, Reinvented<br>
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<span style="font-size: medium;"><span style="font-family: inherit;">This recipe strays from traditional French cuisine by the addition of some smoky flavors most associate with southern barbecue. However, the dish still remains its integrity with a traditional cream sauce that harmonizes beautifully. Though traditionally Steak Diane sauce has a touch of mustard and </span>Worcestershire<span style="font-family: inherit;">. Some people also add Brandy or C</span>ognac<span style="font-family: inherit;"> to the cream sauce</span><span style="font-family: inherit;">. Feel free to customize this variation further to suit your </span>palate.<span style="font-family: inherit;"> </span></span></div>
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<a href="http://smacznegoablog.blogspot.com/2012/09/ribeye-steak-diane-reinvented.html#more">Read more »</a>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-52864464035682872372012-09-02T17:41:00.000-07:002012-09-14T01:22:03.161-07:00Creating the Next Generation of Food Snobs<div class="separator" style="clear: both; text-align: center;">
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Now that I live on a college
campus, the accusation of “food snob” has been thrown around quite often. So in an effort to create the next generation
of food snobs, here are 5 Tips on how to determine authentic ingredients from non-authentic.<o:p></o:p></div>
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<a href="http://smacznegoablog.blogspot.com/2012/09/creating-next-generation-of-food-snobs.html#more">Read more »</a>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com1tag:blogger.com,1999:blog-5013451114102122577.post-32352445619358534602012-08-23T00:00:00.002-07:002012-08-23T00:02:52.497-07:00The Perfect Pie Dough<br>
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<span style="font-family: inherit; font-size: 10pt;">This post may be a
little lengthy but if you like flaky crust, bear with me...<o:p></o:p></span></div>
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<b><span style="font-family: inherit; font-size: 10pt;">Pie Crust: The
Science...<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: 10pt;">Like all baking, it is a
science based on specific formulas. If the formula is out of balance, the
results will be inconsistent.</span></div>
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<a href="http://smacznegoablog.blogspot.com/2012/08/perfect-pie-dough.html#more">Read more »</a>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com1tag:blogger.com,1999:blog-5013451114102122577.post-2199620338556100672012-06-05T01:08:00.001-07:002012-06-05T01:08:48.793-07:00Grilled Sirloin Burgers with Fire Roasted Peppers & Yellow Horseradish Mayo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyr5Phg77c-UphpUAxow0Q8jniI7dynLeGpesgBGuKD8k4JwnpdH9seLsTEIK8JtHhiMoTzuLcxF10EyxLuKxMzder6MC0Z9j0FCLsh2lG9uyOVGOAYPicjj5jnYN4ImPX1U-IL0Jqqnd/s1600/SirloinBurger.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyr5Phg77c-UphpUAxow0Q8jniI7dynLeGpesgBGuKD8k4JwnpdH9seLsTEIK8JtHhiMoTzuLcxF10EyxLuKxMzder6MC0Z9j0FCLsh2lG9uyOVGOAYPicjj5jnYN4ImPX1U-IL0Jqqnd/s320/SirloinBurger.jpg" width="320"></a>You've never tasted anything so delicious. So juicy with a delicate balance of flavors. Subtle yet spicy, the inspiration came from the beefy flavors of roast beef that hints around upscale dining. The beef will take center stage. Get ready for the applause. This is not your average cookout sandwich.<br>
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For this recipe, use 50% Ground Chuck and 50% Ground Sirloin for best results. You can, however, substitute regular ground beef and still get satisfactory results. Select beef that has significant marbling of fat, about 80-85% lean.<br>
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Don't be timid about making your own fire-roasted peppers. Since we will be grilling the hamburgers anyway, you can use the same heat distribution to make the peppers. If you must, substitute any high-quality store brand. But give it a try, you won't be disappointed by making your own.<br>
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<a href="http://smacznegoablog.blogspot.com/2012/06/grilled-sirloin-burgers-with-fire.html#more">Read more »</a>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com1tag:blogger.com,1999:blog-5013451114102122577.post-24036914960309696732012-06-02T15:11:00.000-07:002012-06-02T15:20:27.040-07:00Authentic Pretzels, the EASIEST EVER!Generally, homemade pretzels are complicated, time consuming and inferior in quality to the commercial counterparts. But I've managed to put together an EASY recipe that will have you making these in no-time! In about 2 hours, you will have the BEST tasting pretzels your taste buds will experience. Before making, be sure to read all instructions and <em>"Tips for Success"</em> thoroughly to understand what is happening and the importance of each step.<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWWPF82Nzpq90bZdGdh9aOguHhqRBi4F2VX0hTQNkEHOLadaqZCgqgIy669MP1II__U8axWPEunZwiRj_Gc5unnHJ5P1QDRXpbPzRf1rS0KAplzGfP8unrZe7ITuKlt3V5stMJE9fMJMA/s1600/Pretzel.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWWPF82Nzpq90bZdGdh9aOguHhqRBi4F2VX0hTQNkEHOLadaqZCgqgIy669MP1II__U8axWPEunZwiRj_Gc5unnHJ5P1QDRXpbPzRf1rS0KAplzGfP8unrZe7ITuKlt3V5stMJE9fMJMA/s320/Pretzel.jpg" width="320"></a>Pretzels are mostly made with a dough that is similar to sourdough. Sourdough requires endless days of fermentation and feeding to create the best flavor and texture. This recipe, however, only needs about 30 - 45 minutes to allow the dough to double in size. No flavor is compromised due to the addition of caraway to create the tangy, sourdough flavor unique to pretzels.<br>
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<a href="http://smacznegoablog.blogspot.com/2012/06/authentic-pretzels-easiest-ever.html#more">Read more »</a>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-26687487436419678402012-05-21T10:27:00.000-07:002012-05-21T10:27:12.497-07:00Be a Summer Superstar Cherry Pie<div style="text-align: center;">
Become the superstar at the cookout parties this summer! Serve this with vanilla ice cream to create your own piece of heaven. Whether it's for Memorial Day, Independence Day, or just a family gathering the optional floral design will have everyone talking, get ready to take orders!</div>
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<u></u><a href="http://smacznegoablog.blogspot.com/2012/05/be-summer-superstar-cherry-pie.html#more">Read more »</a>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-52143700616543798492012-04-18T12:14:00.001-07:002012-04-18T12:18:40.779-07:00Cooking Quick Tip: Pineapple Juice Substitution<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzX8QX7GHRm-tKDdzof7u7E6fMW5JygupDtrPJ9EGPNDDc4YltnnAaoc2Rq3aZ3lJzdYVWljOvk2AoQBf8oAj7GFDBqujXMexheGjYdvSsg301d3OgNgEQX1og534Do4ETViQWsQ4zyVDy/s1600/Pineapple+Juice+Substitution.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzX8QX7GHRm-tKDdzof7u7E6fMW5JygupDtrPJ9EGPNDDc4YltnnAaoc2Rq3aZ3lJzdYVWljOvk2AoQBf8oAj7GFDBqujXMexheGjYdvSsg301d3OgNgEQX1og534Do4ETViQWsQ4zyVDy/s320/Pineapple+Juice+Substitution.jpg" width="320" /></a>Since the "How to Select, Peel & Cut a Pineapple" post and video, a few subscribers wanted to know what was a good substitution for pineapple juice. Quite a few times, different cocktails call for this juice and sometimes at the store it slips the mind.<br />
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The most common trick I use is simply equal parts orange juice and apple juice. To get the proper color, just add a few drops of yellow food coloring. The orange juice adds acidity, while the apple juice adds sweetness. While the taste is not exact, this is enough to mimic the flavor of pineapple juice in drinks and recipes.<br />
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I hope this helps. <em>Smacznego!</em>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-13992415608838562982012-04-14T02:33:00.000-07:002012-04-14T02:35:16.286-07:00Peanut Butter: Do You Know What You're Eating?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhauZ9IpGwwcdTOit9Iy2rWqKU-w3BOQYMZ36ZuUsvwkCEVq9ma0_tdmRGdCu8RIns2UezZXEPdZCJ7OvAMknzUJAwLa_mwybf9zEFa7wU54NYOShqBYTTazf7MWrqNpE7ThQINwVUaFyWG/s1600/Peanutbutter.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhauZ9IpGwwcdTOit9Iy2rWqKU-w3BOQYMZ36ZuUsvwkCEVq9ma0_tdmRGdCu8RIns2UezZXEPdZCJ7OvAMknzUJAwLa_mwybf9zEFa7wU54NYOShqBYTTazf7MWrqNpE7ThQINwVUaFyWG/s320/Peanutbutter.jpg" width="239"></a>The FDA (Food & Drug Administration) has specific standards for certain foods called 'defect levels'. These levels are what you can expect to be contained in the food.<br>
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Go to "Read More" to find out the defect levels for peanut butter.</h4>
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<em>Be sure to subscribe to Smacznego: A Blog for more "Do You Know What You're Eating" segments!</em><br>
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<a href="http://smacznegoablog.blogspot.com/2012/04/peanut-butter-do-you-know-what-youre.html#more">Read more »</a>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com1tag:blogger.com,1999:blog-5013451114102122577.post-22489734524824080422012-04-12T00:57:00.001-07:002012-04-12T02:26:07.765-07:00Cracking Open the Egg<div class="separator" style="clear: both; text-align: center;">
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Easter was just upon us, though this post is probably late in coming, it will serve as a valuable tool for all bakers that want to know if the egg is all that it is cracked up to be.<br>
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Yes, this essential ingredient is more than omelets for breakfast. It's uses are endless, from ice cream to cakes, from breakfast to dessert, the culinary industry would not be here if it were not for the egg.<br>
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The Composition of an Egg</h3>
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The egg is comprised of six items; three of which are important for uses as culinarians.</div>
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<tr><td class="tr-caption" style="text-align: center;">The Anatomy of an Egg</td></tr>
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(1) The Egg Shell</div>
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(2) The Egg Yolk</div>
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(3) The Egg White</div>
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<strong><em>The Egg Shell: </em></strong>The egg shell is what protects the egg from spoilage and other outer elements that could otherwise damage the fragile interior. One thing that must be kept in mind, the shell is rather porous. It is essential to properly store eggs away from strong odors, like chopped onions, to keep them tasting fresh. Because the shell is porous, it also allows for quite a bit of moisture to evaporate through the exterior if not stored correctly. To keep eggs lasting fresh longer, keep in a chilled atmosphere, but not freezing.</div>
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</div><a href="http://smacznegoablog.blogspot.com/2012/04/basic-egg-science.html#more">Read more »</a>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-47145274093385305392012-04-11T11:57:00.001-07:002012-04-11T11:59:54.926-07:00Video: Simple Pineapple & Kiwi Fruit SaladFinally, the secret to the perfect fruit salad is revealed! Feel free to add other fruits or come up with your own combination. The dressing recipe is universal across fruit salads: that is the point I am making here. The spices are optional, however, they add a depth of flavor that fruit alone cannot provide. Please don't think that it is 'spiced' tasting. The spices are here to ENHANCE the fruit, not mask and cover it up. My recipes are intensly developed to highlight the main ingredients.<br />
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So here is the video! .Smacznego.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='400' height='266' src='https://www.youtube.com/embed/qjvuAo5r1Fs?feature=player_embedded' frameborder='0'></iframe></div>
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<br />Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-70202668295232485652012-04-10T16:34:00.004-07:002012-04-10T19:58:54.561-07:00Video: How to Select, Peel & Slice a PineappleI don't understand why so many people leave the core in the pineapple. Just this weekend, I had the pleasure of going to a dinner party for Easter. There was a beautiful fruit salad. But all deliciousness was lost when half my plate was filled with pineapple cores. So please do your guests (and yourself) a favor, and decore your fruit before serving.<br />
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Watch this video, where I show you how to select, peel & slice a pineapple (yes, without the core). Enjoy! (Psst. Don't forget to subscribe by visiting my YouTube channel, & typing your email in the box to the left)<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='400' height='266' src='https://www.youtube.com/embed/cBAblZLMf30?feature=player_embedded' frameborder='0'></iframe></div>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-7529135008765475462012-03-06T20:29:00.002-08:002012-03-06T22:33:36.018-08:00Apple Crisp: Not Just for Autumn Anymore!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeUNKnkHw9ARnJGU5o0YvemvpLn2xGQ9LuYuF1cMqLxdX983iTmGju2h9tFlc9MLlQOQZUeE3xa0wdqMGFeyE6ZW71xMHNEIgz86_DPQsS3voR5-Gqy4gxgcLgxL7zNEOD-F2_zy4RLqx/s1600/Apple+Crisp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeUNKnkHw9ARnJGU5o0YvemvpLn2xGQ9LuYuF1cMqLxdX983iTmGju2h9tFlc9MLlQOQZUeE3xa0wdqMGFeyE6ZW71xMHNEIgz86_DPQsS3voR5-Gqy4gxgcLgxL7zNEOD-F2_zy4RLqx/s640/Apple+Crisp.jpg" width="640"></a></div><div align="left" class="separator" style="clear: both; text-align: center;"></div> Apple crisp is not just for autumn anymore. The deep, rich flavors in this traditional New England classic have been altered to reflect the fresh, crisp sunshine of spring. Though apples are not in season yet, it does not mean you have to sacrifice quality. Local orchards keep fresh apples in a chilled environment all year to preserve the freshness of this autumn fruit.<br>
The secret in the transformation of this apple concoction is the streusel topping. The heavy flavors of brown sugar, oats & nuts have been left out to give a buttery cookie taste to the topping. Though the heavy flavors are negated, it is still lightly spiced to give a pleasant aromatic presence that is welcomed throughout the year!<br>
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<a href="http://smacznegoablog.blogspot.com/2012/03/apple-crisp-not-just-for-autumn.html#more">Read more »</a>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-13489963618668200112011-08-10T00:44:00.000-07:002011-08-11T01:04:42.680-07:00Recipe from a Coleslaw Addict<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxxMgT8MZ4Y3bhbZJJVH3_IdEjJQo0WugltfbQmG-NwP6UpQB4jFAbTrFrXkfll6u3xT03DkifzyxdSHunQpKDyVxqDI83ejUT0WlXixEnBgsjHdhPyMIRQnGty8GNIVcvBoXZjCiSdIb/s1600/Coleslaw.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxxMgT8MZ4Y3bhbZJJVH3_IdEjJQo0WugltfbQmG-NwP6UpQB4jFAbTrFrXkfll6u3xT03DkifzyxdSHunQpKDyVxqDI83ejUT0WlXixEnBgsjHdhPyMIRQnGty8GNIVcvBoXZjCiSdIb/s320/Coleslaw.jpg" width="320"></a></div>Yes, I must admit, since I can remember nothing could satisfy more than <em>good</em> classic creamy coleslaw. Notice the word <em>good, </em>I honestly don't know how many don't meet this classification. Most often it's <em>okay, </em>or<em> fair</em>, or<em> just another coleslaw.</em> But take it from a connoisseur of coleslaw, this recipe will meet the most discriminating taste buds while satisfying old-fashioned uncle Ted at the next pig roast.<br>
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When shopping for ingredients, whatever you do, don't skip the white balsamic. This is the <em>secret. </em>This is the ingredient that makes people go, "<em>Yes, they brought coleslaw again!". </em>And one last tip, <em><u><strong>when</strong></u></em> people ask for the recipe (this is not an <em>"if" </em>they ask) don't tell people what vinegar you use when you hand this recipe out. It will drive them nuts. Just write "vinegar", let them have the hassle of discovering what vinegar to use.<br>
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<a href="http://smacznegoablog.blogspot.com/2011/08/recipe-from-coleslaw-addict.html#more">Read more »</a>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-68951170926139701272011-08-05T19:06:00.000-07:002011-08-05T19:06:12.295-07:00The Ice Cream Challenge!In the past few weeks, Connecticut, like many parts of the country have been suffering from triple-digit heat. During summer heat waves, nothing is more satisfying than a food frozen treat like ice cream. As a gourmet, the typical vanilla and chocolate flavors were a bit redundant. With a motive to find a contemporary twist, I asked members of a food forum where I regularly contribute for exotic ideas on ice cream. After trying nearly one dozen flavors, these two have stood out. Judging was based on simplicity, ease of ingredient access, and of course, taste.<br>
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</div><div>Please click on "Read More" for recipes.</div><div><br>
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</div><div class="separator" style="clear: both; text-align: center;"><b><i>This ice cream is SO ADDICTING! The first bite: BOOM, the thick and fudgey chocolate flavor with a slightly bitter mocha coffee taste. But then, the ice cream begins to melt in your mouth and WHOA! The heat of the peppers mixed with the frozen feel on your tongue is genius. A slow and growing spice continues to build after each bite. Once your spicy sundae is gone, you'll have to fetch a glass of water! This ice cream is made in a traditional custard-style so it has the richest flavor and will call you back to the freezer after each bite.</i></b></div><div class="separator" style="clear: both; text-align: center;"><br>
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</i></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b><i>Whoever thought of putting cantaloupe and vanilla together in one bite? Well, apparently Diane K. of New Jersey did! This is the greatest twist on the classic vanilla ice cream since Ben & Jerry's Ice Cream, I swear. </i></b><b><i>When pureeing the cantaloupe, be sure to leave little bits of cantaloupe to make this a summer dream dessert. Serve in a halved cantaloupe for a beautiful presentation! Opposed to the Chocolate Red Pepper Ice Cream, this is made in Philadelphia-Style, which means it is simply cream based without any egg yolks. This makes this recipe significantly easy and is perfect for the beginning ice cream novice.</i></b></div><br>
<div></div><a href="http://smacznegoablog.blogspot.com/2011/08/ice-cream-challenge.html#more">Read more »</a>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-34952843816854377772011-08-01T04:39:00.000-07:002011-08-01T18:11:57.847-07:00The New "About" Page<div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZxRb1WZfzXAks95PpFoJa9M36uXauR39wr7srbCHNj9QNewQfGpCl0KL_WGv99N4kdGJSoyGBfAxWQAROtRrS9ckzkPQWOki5ljAAdEBgGaESG_3C7JWMqwlh_bycxbtq_Ce2N1UJRdQ8/s1600/photos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZxRb1WZfzXAks95PpFoJa9M36uXauR39wr7srbCHNj9QNewQfGpCl0KL_WGv99N4kdGJSoyGBfAxWQAROtRrS9ckzkPQWOki5ljAAdEBgGaESG_3C7JWMqwlh_bycxbtq_Ce2N1UJRdQ8/s320/photos.jpg" width="242" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"> </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">From fresh baked apple pie to catering private functions, Jonathan Miller's unique approach to the world of food is refreshing and straight forward. With over 10 years of experience, he has successfully produced and created hundreds of dishes. He has worked as a freelance sous chef, and has been titled with "Connecticut's Best Apple Pie" in 2006 by the Association of Connecticut Fairs. He is also ServSafe certified by the National Restaurant Association.</div><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>The History Behind Smacznego: A Blog</b></div></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b></b> </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i>Great Grandmother Adele Rosia Cooking with her Protege</i></td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><div style="text-align: left;"> Smacznego: A Blog is the first attempt in a plan to expand the horizons of home cooks looking for a new way to approach food: the professional way. Since the start of this blog in March of 2011, many people have questioned why the name Smaczneo. The term Smacznego is loosely translated into Polish as "May This Meal Be Tasty". No, Polish is not my native language; however, my roots are based in the European countryside of Poland & Lithuania. The name is in honor of the traditions of our family legacy; to never let a guest leave hungry. Each holiday that passes by is filled with stories from both sides of the aisle on how the Lithuanians perfected the cuisine of the Poles. Laughter is always the center of conversation, but food is what brings both sides to the table asking for more!</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"> Smacznego: A Blog rests in the loving memory of my Lithuanian great grandmother, Adele Rosia, who started a restaurant that became the hot spot for dinning in a small lake village in Holland, Massachusetts. As time continued, it became tradition after our supper prayer for the family to burst out in one accord, SMACZNEGO! Though the privilege of this family tradition came before my time, I respect the roots of my culinary heritage.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><em>~ Please, come in and sit down for good times with Smacznego: A Blog! ~</em></div></div>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-79206703682659029822011-07-29T15:28:00.000-07:002011-07-29T15:31:18.138-07:00Cracking the Convection Oven<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0H7P6C6Ys2oxa1fagOcHHC-XEQdZbKavv5zmntcIH3nzakRpslhEr4DxqjAlNHXvs1tBcsI_c5Md3CIbCwmBdmYHe8pUyJcy3SymewSqZeiOI3-gKxtmwIo9-oSWH7NkG44HP47x-mObw/s1600/Samsung+Convection+Range.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0H7P6C6Ys2oxa1fagOcHHC-XEQdZbKavv5zmntcIH3nzakRpslhEr4DxqjAlNHXvs1tBcsI_c5Md3CIbCwmBdmYHe8pUyJcy3SymewSqZeiOI3-gKxtmwIo9-oSWH7NkG44HP47x-mObw/s320/Samsung+Convection+Range.jpg" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>Samsung 30" Electric Convection Range</strong></td></tr>
</tbody></table><strong><em>Do you own a convection oven? If so, what kind and how do you like it? Please Comment Below.</em></strong><br>
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<strong><em>If you have any questions concerning convection ovens, please read the FAQ section at the bottom of the article. If your question is still unanswered, please feel free ask it in the comment section!</em></strong><br>
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Unless you were employed in the culinary industry, convection ranges were virtually unheard of a few decades ago. The world's most affluent were among the select few that installed these commercial beasts in their own home. The electric output was costly, and special fans and ventilation needed to be installed for these stoves to be compatible in the kitchen. It was no wonder that convection cooking was left to the professional world of food.<br>
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It was not until recent media exposure on topics incorporating gourmet meals in the kitchen that the home cook began to explore new cuisines in their own kitchen. Thanks to few, but popular television networks, the world of professional cooking at home began to take interest to many. This "food craze" is what has many companies searching to improve professional technology for the pleasure of the home cook.<br>
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One of the greatest improvements to modern day kitchen appliances is the convection range. However, many people are uncertain with this cooking method and are unsure if this is just another gadget or a technology that has staying power. As a professional in the food industry, I am pleased to announce convection cooking here to stay! It is true that there are convection ovens on the market that promise to deliver but in fact only disappoint. But it is possible to find an excellent standard size home convection oven model within a reasonable price range.<br>
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So lets get cooking and Crack Open the Convection Oven!<br>
<a href="http://smacznegoablog.blogspot.com/2011/07/cracking-convection-oven.html#more">Read more »</a>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-29805440318294946522011-05-17T02:37:00.000-07:002011-07-23T19:15:24.221-07:00May's Featured Ingredient: Cilantro<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90KJV9dLXJZh-9i-jLYjIMzEnCeUR5jcokH1noiwzZt8IG1CGDsoEKiY3aaix51rnX0Ql3uSYO4u3lj6Rz8hAW0gLm3pjofAREnncnzrExBTl51i0yUH_cZsti4ajcKxV-q9AYahAKCZg/s1600/cilantro.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90KJV9dLXJZh-9i-jLYjIMzEnCeUR5jcokH1noiwzZt8IG1CGDsoEKiY3aaix51rnX0Ql3uSYO4u3lj6Rz8hAW0gLm3pjofAREnncnzrExBTl51i0yUH_cZsti4ajcKxV-q9AYahAKCZg/s320/cilantro.jpg" width="212" /></a></div>Cilantro is an herb that closely resembles parsley. A relative of the carrot family, it is extremely fragrant and flavorful. Natural compliments to this refreshing herb includes garlic, citrus, tomatoes and onions. It also helps to add a savory component to sweet tropical fruits such as pineapple, mango, and papaya.<br />
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Cilantro is best known for its pungent flavor in Mexican inspired cuisine, such as in pico de gallo (fresh salsa). However, its use is not limited to Central American cooking. In fact, cilantro has been cultivated in other international regions for thousands of years prior to its use in Mexican foods. Cilantro can be found being grown and harvested in South East Europe, Egypt, India and parts of China. <br />
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The term cilantro is believed to have originated from the Greek word "<i>koris"</i>, literally meaning "bedbug". Cilantro is said to have a similar aroma that of bedbugs; this may be a disgusting fact, however, true! Cilantro was used in ancient potions said to give women fertility and the immortalization of human life. Cilantro is said to be an appetite stimulant.<br />
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Alternative names for cilantro include Chinese parsley, and koriandron. Though some refer to cilantro as "coriander", the term coriander typically refers to the seed of cilantro rather than the leaves of the plant. Coriander (cilantro seed) is referred to as a spice, while cilantro (grown coriander) is classified as an herb.<br />
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When selecting cilantro, leaves should be rich green in color; never yellow or brown. Leaves should be securely fastened to the stem of the plant. Before storing, rinse leaves gently in running cool water to wash off any excess dirt that can cause cilantro to prematurely rot. Cilantro should be moist when storing, but not excessively wet.<br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>~ Smacznego! ~</i></span></div>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-77142044696208689772011-04-12T20:39:00.000-07:002011-04-12T23:31:59.587-07:00Orange & Dill Vinaigrette w/ Tomatoes & Mozzarella<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jFbk_NZDfv6KDhUP_NlHAta1fp2iiWJQ7KUQXz1rlrypZ3WXIrSUo9SrARlJAyFo5TYzH-3WRTn9PAMB-KJ_z5SNybg0yDlxwJLoLV6zhkQrTYsUtfAjKvkXLUnehPD7SXY9uaj5WJO1/s1600/Orange+%2526+Dill+Salad+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246px" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jFbk_NZDfv6KDhUP_NlHAta1fp2iiWJQ7KUQXz1rlrypZ3WXIrSUo9SrARlJAyFo5TYzH-3WRTn9PAMB-KJ_z5SNybg0yDlxwJLoLV6zhkQrTYsUtfAjKvkXLUnehPD7SXY9uaj5WJO1/s400/Orange+%2526+Dill+Salad+5.JPG" width="400px"></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br>
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Using April's featured ingredient, dill, this vinaigrette is perfect for any type of spring time salad. Serve these marinated tomatoes over a bed of fresh baby spinach, al dente cooked penne pasta, or simply eat alone as a healthy snack choice.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br>
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</div><div class="separator" style="clear: both; text-align: center;"></div> For mozzarella, I find that the individual sized cheese sticks are great for cutting bite-size circles. However, you may decide to use fresh miniature mozzarella balls, or cut the block mozzarella in tiny squares. If you arrange a plate of salad, as seen in the picture, you will notice the round pieces of mozzarella arranged in between the halved cherry tomatoes. <br>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUliJhyphenhyphenC8tRHjsCJ-1rz5P4tq4y_8e0mDrDX6bTxmDOq8CZIGgWfhS-eh3SXj0vugiBjxu7r3GgQI2-Hm7sGFu3hrMlz6U5bmLANIu_Bt_sSIgr1DRpntv0TM83N4g_fk59kf1PAZTdpzj/s1600/Orange+%2526+Dill+Salad+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206px" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUliJhyphenhyphenC8tRHjsCJ-1rz5P4tq4y_8e0mDrDX6bTxmDOq8CZIGgWfhS-eh3SXj0vugiBjxu7r3GgQI2-Hm7sGFu3hrMlz6U5bmLANIu_Bt_sSIgr1DRpntv0TM83N4g_fk59kf1PAZTdpzj/s400/Orange+%2526+Dill+Salad+2.JPG" width="400px"></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"> In the photograph's, there are two types of serving ideas. One is the more traditional salad plate, and the second is in a medium sorbet cup. This would also present nice in a regular size martini glass.</div><br>
<strong>Click on "Read More" for Recipe.</strong><br>
<a href="http://smacznegoablog.blogspot.com/2011/04/orange-dill-vinaigrette-w-tomatoes.html#more">Read more »</a>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com2tag:blogger.com,1999:blog-5013451114102122577.post-29437162362253787722011-04-10T21:20:00.000-07:002011-04-11T01:21:31.344-07:00April's Featured Ingredient: Dill<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9JB1uqkkXuKvTgVdxuf6Xxd747_LcFJBGZOKYj-J2Nbjnxw2YFnC22gO96qBzJLuDRZBDh9gyV1ZYTio1S5kafgbL4lPdmGS9Wn-IcrUMfau7vbjllXHWtRt0hi5ntNuZZ4BUMPDPPY3z/s1600/Picture4.gif" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="198" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9JB1uqkkXuKvTgVdxuf6Xxd747_LcFJBGZOKYj-J2Nbjnxw2YFnC22gO96qBzJLuDRZBDh9gyV1ZYTio1S5kafgbL4lPdmGS9Wn-IcrUMfau7vbjllXHWtRt0hi5ntNuZZ4BUMPDPPY3z/s200/Picture4.gif" width="200" /></a></div> Dill, known as <em>Anethum graveolens</em>, is most often remembered as the flavor that brings those crunchy summer pickles to life! The flavor of dill is often underestimated, and if used correctly, can bring a new dimension into the home cook's repertoire of herbs and spices.<br />
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Dill is native to the Eastern regions of the Mediterranean, and parts of Russia. Dill is named after the Old Norse term <em>dilla</em>; meaning to calm or soothe. Historically, Old Norse is a North Germanic language that was used between 800 A.D. - 1300 A.D. The Romans and Greeks viewed dill as a sign of luck and wealth, often believing it had the power to protect against witchcraft. The use of dill could be seen hung over a doorway, or a child's cradle to protect them and keep evil spirits at bay.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> In cooking, dill can be used as an herb or a spice. It's fern like leaves are often confused with that of fennel/anise leaves. The infamous dill weed is a popular herb that can be added to enhance flavors similar to fennel and caraway. As a spice, dill seed can be used, and has a similar flavor profile to that of the dill weed; this is the popular use of dill in Scandinavian and German cuisine. Going beyond the traditional pickle, dill is often used to flavor cured Salmon, borscht, and other Eastern European soups.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><strong>Borscht w/ Sour Cream & Dill</strong></td></tr>
</tbody></table> When using dill weed/seed in cooking, fresh is preferred over dried, as the oils can dissipate weakening the potent flavor of the original fresh weed. When purchasing dill, look for even green coloration with feathery leaves. There should be no yellow or brown leaves, and never be slimy. Select leaves that are soft to the touch, and are securely fastened to the plant. Fresh dill should have the appearance as if it was just picked from the garden. Because dill is widely available in stores, one should not settle on quality upon selection.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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Incorporating dill into a regular diet can be an essential part of healthy living. Dill weed is high in calcium, magnesium and iron. It is also attributed to soothing upset stomachs and helping maintain a healthy digestive track.<br />
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<strong>Keep checking Smacznego: A Blog throughout the month of April for recipes containing Dill...</strong><br />
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<div align="center"><em>Smacznego!</em></div>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-16710041611862741462011-04-09T02:30:00.000-07:002011-04-11T01:22:41.899-07:00New England Peak SeasonsThis chart is sponsored by www.CT.gov's Grown in Connecticut campaign. Though this list is specific to Connecticut, it is generally unchanged throughout New England and many other Northern American states.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAENg34bxzS3ZyDajQJo5qh9Sw6Cw8jBGT2Z-G8VxTkqwYw3YOl7AQ8gGiNpXHp7Zie1Gdr632twjGppYDH1a70mu_iZarnLqtes5wHk1s7RDbBnDW3QOpCt_2H5UyiVD_vfvg6b-xFj3/s1600/CT+Grown+List.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAENg34bxzS3ZyDajQJo5qh9Sw6Cw8jBGT2Z-G8VxTkqwYw3YOl7AQ8gGiNpXHp7Zie1Gdr632twjGppYDH1a70mu_iZarnLqtes5wHk1s7RDbBnDW3QOpCt_2H5UyiVD_vfvg6b-xFj3/s400/CT+Grown+List.JPG" width="400" /></a></div>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com0tag:blogger.com,1999:blog-5013451114102122577.post-20845567126774314332011-04-05T22:36:00.000-07:002011-04-05T22:36:55.835-07:00Must Have Ingredient Substitution List<div align="center" class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; text-align: center;"><span style="font-family: 'Times New Roman'; font-size: 12pt;">Have you ever been in the middle of baking your favorite cookies, only to discover, OOPS you ran out of baking powder!<span style="mso-spacerun: yes;"> </span>Here is the “must have” list of substitutions for any kitchen.</span></div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; text-align: center;"><span style="font-family: 'Times New Roman'; font-size: 12pt;"><strong>Click On "Read More" Below For Substitution List</strong></span></div><span style="font-family: 'Times New Roman'; font-size: 12pt;"></span><a href="http://smacznegoablog.blogspot.com/2011/04/must-have-ingredient-substitution-list.html#more">Read more »</a>Jonathan Miller, Editorhttp://www.blogger.com/profile/04761103487241039043noreply@blogger.com2