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Wednesday, July 14, 2010
free food Free Thai Cashew Chicken at Panda Express
Posted By Priscilla Tsai on Wed, Jul 14, 2010 at 9:53 AM
Today only: Get a free Thai Cashew Chicken Breast entree from Panda Express.
The dish is wok stir-fried white chicken breast meat with fresh cilantro, cashews, and veggies. According to Panda Express' nutrition facts, the Thai Cashew Chicken entree seems to have an acceptable number of calories, but is pretty high in fat. But hey, it's free, so calories and fat grams don't count, right?
Just print out this coupon and bring it in. Only valid today, July 14, 2010.
Monday, July 12, 2010
Recipe / Priscilla Tsai S'more Cupcakes
Posted By Priscilla Tsai on Mon, Jul 12, 2010 at 8:00 AM
Gimme s'more of these cupcakes.
There are a variety of "s'more cupcakes" floating around the web on food blogs here and there. Most use a chocolate cake base and a meringue frosting, which is then toasted brown with a blow torch.
Too cheap to purchase a $30 blow torch, I've designed my own version of a s'more cupcake with a marshmallow fluff buttercream, graham cracker cake base, and chocolate filling in the middle (see diagram below).
What's unusual is the cake part doesn't use any flour. In place of flour, the recipe calls for graham cracker crumbs. This imparts the graham-y flavor to the cupcakes.
Wednesday, July 7, 2010
Recipe Coconut macaroons
Posted By Priscilla Tsai on Wed, Jul 7, 2010 at 5:40 PM
When someone says "macaroon," I always have to ask: the pretty French sandwich kind, or the coconut ball ones?
Macaroons come in a variety of shapes and styles depending on where they're from. Did you know there are Scottish, French, Indian, Spanish, and North American style macaroons? The word "macaroon" is usually used for meringue-like light confections like small cakes and cookies. The common denominators are almonds, or almond flavor, egg whites, and sugar.
Well, here we have coconut macaroons. These little snowball-looking cookies are full of tropical coconut flakes and almond flavor – not quite as colorful nor delicate as the French kind, but so tasty.
A whole package of flaked coconut is bound together with egg whites and just a few other ingredients. It's incredibly easy to make these cute, chewy cookies.
Tuesday, July 6, 2010
Food News Celebrity Chef Tour comes to Blue
Posted By Priscilla Tsai on Tue, Jul 6, 2010 at 5:12 PM
Hey, foodies, mark your calendar for Wednesday, September 22.
That's when a celebrity chefs are coming to Charlotte for The James Beard Foundation's fundraiser Celebrity Chef Tour, being held at Blue Restaurant and Bar.
The yearly tour brings together some of the nation's top chef to create multi-course dinners paired with drinks. This dinner will feature dishes from Blue's Chef Briggs, Chef Bruce Moffett, of Barrington's Restaurant and Good Food on Montford (a James Beard nominated restaurant) and Chef Geoffrey Blount, from Central Piedmont Community College.
Chef Kevin Gillespie of Woodfire Grill and Eli Kirshtein of Eno Restaurant & Wine Bar, both from Atlanta, will be there as well.
Proceeds benefit the James Beard Foundation's programming and educational initiatives.
Location: Blue Restaurant and Bar
206 N. College St, Charlotte, NC28202
Event Date: Wednesday, September 22, 2010
Event Time: 6:30 pm to 10:30 pm
Price:$150 per person (all inclusive)
Visa Signature Cardholders receive preferred pricing - $130.00 Visa Signature Cardholders
For tickets, call 720-201-1853 or email Jeff Black at jeff@celebritycheftour.com.
Monday, July 5, 2010
Recipe / Priscilla Tsai Almond poppy seed bread
Posted By Priscilla Tsai on Mon, Jul 5, 2010 at 9:00 AM
Here's an oldie but goody. I've had this recipe for years now. And now that I think about it, I think I may have received it in home economics class back in middle school. Dang, that was a loooong time ago.
Well, this almond poppy seed bread recipe has definitely proven itself to be a keeper because I am still making it to this day. I call it almond poppy seed bread, but I guess it could be called cake too. Bread ... cake ... same thing, right?
Simple enough for a sixth-grader to make, it'll take you no time to throw together. Check out how elementary the recipe is. It's laughable.
The recipe makes two loaves – one to keep, one to give away. Or be greedy and keep both. I recommend the latter.
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Recipe: Rose Water Tea Cookies 1
Cookies, tea and shouting. In that order. Ascending order.
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Dish on this: Charlotte-based chefs join ACF Culinary Team USA 2016
As fall approaches, local chefs prepare for a culinary battle in Germany.
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Recipe: Pomegranate Gingerbread Granola
Breakfast logic: Things that are crunchy are good. Granola is crunchy. Therefore, it is good.
