[H1N1]

I'd like to create a resource for menus, main dishes, tips and culinary secrets.

It'd be great to have a place where we can discuss what we're cooking in some detail. Particularly, to discuss what we did and understand what we might improve in a dish, and to develop a potent repertoire of meals to help us seduce and entertain.

For me personally, I love to cook for friends, family, and girls I want to sleep with. I like to entertain and I prefer the environs of my own flat to that of a bar or club.

Tonight I have a very pretty girl coming over for dinner. I met her last night, and she confirmed a little earlier today, which hasn't left me as much time as I'd like to prepare.

I'm only going to do one course, and I've settled on a slow roasted Chinese belly of pork, with sesame potatoes and pak choi.

I didn't have enough notice to get the belly of pork out with time to defrost it, salt it, and marinate it, so I'm already playing a weakened hand.

That said, I am planning to slow roast it with a basic 5 spice rub, and sit the meat itself in a marinade of plum wine, garlic, ginger, soy sauce, and a little seasoned rice wine vinegar.

Once the meat is done I am planning to drain the marinade into a saucepan and reduce it. I'm toying with the idea of throwing a halved stick of lemon grass in while I reduce it down. Whilst I'm doing that I'll throw the joint back in the oven quickly on high heat to make sure the crackling is crisp.

I'll sauté the potatoes in a little butter and groundnut oil, then at the last minute toss them in the pan with toasted sesame oil and some sesame seeds.

I'm planning just to boil the pak choi until it's al dente. Then I'll serve everything with a drizzle of the reduction over the top.

If anyone has any thoughts on improving the dish, I'd love to hear them. One of the things I'm considering is whether to throw a star anise into the marinade whilst I'm slow roasting it all.

[edlefou]

When the pak choi is al dente put it in ice water so it stays crisp and doesn't wilt.

The dish won't be hot, but the texture will be better and the reduction will warm it somewhat.

[The Beast1]

(01-19-2018 11:05 AM)H1N1 Wrote:  

If anyone has any thoughts on improving the dish, I'd love to hear them. One of the things I'm considering is whether to throw a star anise into the marinade whilst I'm slow roasting it all.

Throw in some MSG

In all seriousness, give the anise a toss in. It won't hurt anything and should add a good flavor.

A long time ago, I dated an indian girl and I learned from her how to properly spice foods. Generally, when I pour in spices it's a gut feeling. It looks a lot like this times 10:
https://crueltyfreeeatingdotcom.files.wo...-sauce.jpg

The only stuff I ever play gently with salt and pepper towards the end of adding in everything else. When I bake, I always measure out exact amounts.

I've found that a lot of English cooking is underspiced to the point of being bland with just a tickle of spices. How do you spice your stuff H1N1?

[kbell]

I'd love to learn more about spices. On my 3 day rotational diet I've been experimenting with rather odd combinations.

[The Beast1]

(01-19-2018 05:51 PM)kbell Wrote:  

I'd love to learn more about spices. On my 3 day rotational diet I've been experimenting with rather odd combinations.

What would you like to know?

I'm curious what you're cooking on your 3 day diet. Generally, my diet remains the same for breakfast and lunch. Dinner is where I get creative.

[kbell]

I have a beef/lamb day, chicken/egg/turkey, and a bean/fish day. I'm not supposed to eat the same thing each day including spices and fruits. This is avoid developing new foods sensitivities.

Spices I'd like to know if there are rules for spices and meat, and fruits. I tend to throw things together which taste good to me, but I'm sure there is a better way of matching spices with food.

[Veloce]

(01-19-2018 11:05 AM)H1N1 Wrote:  

I'd like to create a resource for menus, main dishes, tips and culinary secrets.

It'd be great to have a place where we can discuss what we're cooking in some detail. Particularly, to discuss what we did and understand what we might improve in a dish, and to develop a potent repertoire of meals to help us seduce and entertain.

For me personally, I love to cook for friends, family, and girls I want to sleep with. I like to entertain and I prefer the environs of my own flat to that of a bar or club.

Tonight I have a very pretty girl coming over for dinner. I met her last night, and she confirmed a little earlier today, which hasn't left me as much time as I'd like to prepare.

I'm only going to do one course, and I've settled on a slow roasted Chinese belly of pork, with sesame potatoes and pak choi.

I didn't have enough notice to get the belly of pork out with time to defrost it, salt it, and marinate it, so I'm already playing a weakened hand.

That said, I am planning to slow roast it with a basic 5 spice rub, and sit the meat itself in a marinade of plum wine, garlic, ginger, soy sauce, and a little seasoned rice wine vinegar.

Once the meat is done I am planning to drain the marinade into a saucepan and reduce it. I'm toying with the idea of throwing a halved stick of lemon grass in while I reduce it down. Whilst I'm doing that I'll throw the joint back in the oven quickly on high heat to make sure the crackling is crisp.

I'll sauté the potatoes in a little butter and groundnut oil, then at the last minute toss them in the pan with toasted sesame oil and some sesame seeds.

I'm planning just to boil the pak choi until it's al dente. Then I'll serve everything with a drizzle of the reduction over the top.

If anyone has any thoughts on improving the dish, I'd love to hear them. One of the things I'm considering is whether to throw a star anise into the marinade whilst I'm slow roasting it all.

Sounds good. As with all pork belly dishes, just make sure your sauce is acidic enough to cut through the richness. Can always amp up the acidity with extra rice vinegar.

Star anise is great but you should already get that flavor from the 5 spice. A little orange peel would be good.

Potatoes seem like a somewhat odd choice as a pairing for chinese flavored pork belly and greens. I would suggest some baby turnips or perhaps daikon. Cut them into quarters or small wedges, blanche them the same way you would with your pak choi, and then heat the blanched turnips up in the reduced marinade. You would even be ok with just the braised pork and some greens, with steamed white rice served on the side to soak up the sauce. A dab of hot chinese mustard would also go well as a condiment. For wine I'd suggest an aromatic white with some sweetness, like a Riesling, Gewurztraminer, or white Rhone varietals like Viognier.

[Veloce]

(01-19-2018 10:30 PM)kbell Wrote:  

I have a beef/lamb day, chicken/egg/turkey, and a bean/fish day. I'm not supposed to eat the same thing each day including spices and fruits. This is avoid developing new foods sensitivities.

Spices I'd like to know if there are rules for spices and meat, and fruits. I tend to throw things together which taste good to me, but I'm sure there is a better way of matching spices with food.

There's no rules per se, but there are certain spice combinations which go together quite well.

A better way of narrowing it down is by asking what ethnic flavor profile are you going for? Indian, Mexican, Chinese, Korean, Middle Eastern, African, Nordic...?

I have certain spices I reach for when cooking certain foods. When cooking lentils I almost always use cumin. For raw fish preparations like crudo and tartare, I really like toasted, ground coriander. I'm a huge fan of coating pork in fennel seeds before roasting or grilling. Chicken gets a classic poultry blend of dried sage, parsley, sage, thyme, and rosemary. A good cut of beef needs nothing more than black pepper. It's common to make a nut crust for fish, usually by mixing slivered almonds or other nuts with softened butter, and then putting a slab of that butter on fish before roasting. The butter melts, leaving a crust of toasted nuts on the fish. I'm a big fan of mixing other spices into that butter mixture like ground ginger, coriander, fennel, and even ground up chamomile. Nordic flavors go very well with fish as well, especially fresh dill, which is an herb, not a spice. Try cooking salmon on a slab of cedar; soak the cedar plank in water overnight (make sure it's untreated) and then put a filet of salmon on the cedar plank. Coat the fish filet with finely minced shallots, salt, pepper, chopped parsley, and chopped dill. Put the slab directly on a hot grill with the coals moved slightly over so the plank doesn't get too much direct heat. Cook to your desired doneness, and finish with a squeeze of lemon.

[kbell]

I like all of those except African and Nordic since I never had those. I don't do well with pepper based spices (no problem with black pepper and paprika oddly) though so many have to use ginger or horse radish instead for now. Although I do want to know the original combinations too. May try them in the future if all works out well.

[H1N1]

(01-19-2018 11:03 PM)Veloce Wrote:  

(01-19-2018 11:05 AM)H1N1 Wrote:  

I'd like to create a resource for menus, main dishes, tips and culinary secrets.

It'd be great to have a place where we can discuss what we're cooking in some detail. Particularly, to discuss what we did and understand what we might improve in a dish, and to develop a potent repertoire of meals to help us seduce and entertain.

For me personally, I love to cook for friends, family, and girls I want to sleep with. I like to entertain and I prefer the environs of my own flat to that of a bar or club.

Tonight I have a very pretty girl coming over for dinner. I met her last night, and she confirmed a little earlier today, which hasn't left me as much time as I'd like to prepare.

I'm only going to do one course, and I've settled on a slow roasted Chinese belly of pork, with sesame potatoes and pak choi.

I didn't have enough notice to get the belly of pork out with time to defrost it, salt it, and marinate it, so I'm already playing a weakened hand.

That said, I am planning to slow roast it with a basic 5 spice rub, and sit the meat itself in a marinade of plum wine, garlic, ginger, soy sauce, and a little seasoned rice wine vinegar.

Once the meat is done I am planning to drain the marinade into a saucepan and reduce it. I'm toying with the idea of throwing a halved stick of lemon grass in while I reduce it down. Whilst I'm doing that I'll throw the joint back in the oven quickly on high heat to make sure the crackling is crisp.

I'll sauté the potatoes in a little butter and groundnut oil, then at the last minute toss them in the pan with toasted sesame oil and some sesame seeds.

I'm planning just to boil the pak choi until it's al dente. Then I'll serve everything with a drizzle of the reduction over the top.

If anyone has any thoughts on improving the dish, I'd love to hear them. One of the things I'm considering is whether to throw a star anise into the marinade whilst I'm slow roasting it all.

Sounds good. As with all pork belly dishes, just make sure your sauce is acidic enough to cut through the richness. Can always amp up the acidity with extra rice vinegar.

Star anise is great but you should already get that flavor from the 5 spice. A little orange peel would be good.

Potatoes seem like a somewhat odd choice as a pairing for chinese flavored pork belly and greens. I would suggest some baby turnips or perhaps daikon. Cut them into quarters or small wedges, blanche them the same way you would with your pak choi, and then heat the blanched turnips up in the reduced marinade. You would even be ok with just the braised pork and some greens, with steamed white rice served on the side to soak up the sauce. A dab of hot chinese mustard would also go well as a condiment. For wine I'd suggest an aromatic white with some sweetness, like a Riesling, Gewurztraminer, or white Rhone varietals like Viognier.

I could have done with adding more rice vinegar in the end, the sauce wasn't quite acidic enough. The orange peel is a great idea, and I will definitely incorporate that next time.

I came across the potato idea in a Raymond Blanc recipe. I thought it was strange too, but wanted to try it. At the last minute I copped out and did rice.

The turnip idea heated in the reduction is great.

I'm very weak on pairing wines, and it's something I'd definitely like to improve. Are there any tips/books you'd recommend for getting more of a handle on it?

[H1N1]

I'm looking at doing something with this this weekend for a prospective business partner. We're working on a new project. He's making the drive to mine, so I'm going to make him some lunch. I imagine life is terribly dull, and robbed of much of its shine by constraining oneself to a veggie diet, but I shall do what I can to show some light amidst the unending gloom.

Vegetarian wellington:

https://www.jamieoliver.com/recipes/vege...ellington/

1 small butternut squash , halved lengthways and seeds scraped out
olive oil
1 small dried red chilli , crumbled
½ teaspoon ground cinnamon
1 tablespoon coriander seeds
1 sprig fresh rosemary , leaves picked and chopped
2 red onions , peeled and sliced
sea salt
freshly ground black pepper
1 small bunch fresh sage , leaves picked
100 g vac-packed chestnuts , crumbled
2 slices sourdough bread
3 cloves garlic , peeled
1 lemon
20 g butter
250 g chestnut mushrooms , finely sliced
200 g Swiss chard or spinach , washed
50 g pine nuts
25 g sultanas
500 g all butter puff pastry
1 free-range egg
1 splash milk

I'd be interested to hear what anyone would do to improve this. I'm thinking aubergine would improve it, both from a taste and consistency perspective.

I don't have much experience with veggie cooking though, so if there are other things I could do to improve the recipe then I'd love to hear them. I'm not big on currents in food either, and I'd be interested in any alternatives.

Edit: I'm thinking to serve it with some kind of mushroom based sauce, perhaps using porcini stock as a base.

[kbell]

Every time I fry up chicken breasts in a frying pan, no matter how long it cooks the inner part is pink. I always have to cut the boneless breasts in half to finish cooking. Any tricky to get more even cooking? I cook over medium heat on a gas stove top.

[ShotgunUppercuts]

Cut them in half or cook it in the oven. Turn the heat down and play the waiting game is an option too but sometimes you wont feel up for that.

I use to grill em and kept a close eye on them to make sure they were done.but when i took a bite it tasted dry.

I was stubborn on baking chicken for years until recently (last week) but you get it done and still full of flavor.

[ChefAllDay]

Seriously try cooking a weeks worth of breast all on a Teflon or aluminum cookie pan (parchment helps but not critical).
Pre-heat your non-convection oven to 375 deg F or 350 for a convection oven. Season with whatever you like for the most part
Liberally sprinkle your spice mix over the chicken.

Spray oil your baking sheet, and place seasoned breast evenly on the pan cook 23-24 minutes at 350/375 depending on the oven.

Rest 5 minutes, cool quickly and refrigerate unless using immediately. That's it. The key is to get your base spices and herbs down and don't over cook breasts.

Legs, thighs ans backs can take the heat, up to an hour with occasionally basting or brushing with your favorite garlic butter, masala or BBQ Sause.

[ShotgunUppercuts]

What kind of recipes you got for shrimp? I bought a pount last week and i wana try something different.

[ChefAllDay]

Simplest is a half dozen or so 31-40 or larger shrimp pan fried with homemade roasted garlic, 100g of cooked white rice and about the same of peas, carrots or whatever veg (steamed or raw).

[The Beast1]

(01-23-2018 08:15 PM)kbell Wrote:  

Every time I fry up chicken breasts in a frying pan, no matter how long it cooks the inner part is pink. I always have to cut the boneless breasts in half to finish cooking. Any tricky to get more even cooking? I cook over medium heat on a gas stove top.

ShotgunUppercuts has it. Turn the heat down when pan prying. It's better to cook things low and slow. I'd also advise getting a meat thermometer to let you know when things are perfectly done.

You also might have "hot spots" on your pan. Though, I ran into this problem more with electric stovetops. What type of cookware are you using?

My father gave me an awesome set of cast iron skillets for my birthday a few years ago. Cast iron is so awesome for pretty much anything.

[The Beast1]

(01-19-2018 10:30 PM)kbell Wrote:  

I have a beef/lamb day, chicken/egg/turkey, and a bean/fish day. I'm not supposed to eat the same thing each day including spices and fruits. This is avoid developing new foods sensitivities.

Spices I'd like to know if there are rules for spices and meat, and fruits. I tend to throw things together which taste good to me, but I'm sure there is a better way of matching spices with food.

Not a hard rule, but this can help you match and pair things accordingly:



This list is more complete but impossibly difficult to read:

[Aquarius]

I can't cook for the life of me, except making scrambled eggs and hard boiled eggs, and pan frying store-bought bacon and ham. I fear this will or perhaps already has taken a toll on my body.

Where do y'all recommend I start if I wanna start eating healthy, and refuse to eat raw veggies/salads? Thanks!

[ShotgunUppercuts]

Fish and rice. You can ever go wrong with that combo

[The Beast1]

(01-24-2018 10:55 PM)Aquarius Wrote:  

I can't cook for the life of me, except making scrambled eggs and hard boiled eggs, and pan frying store-bought bacon and ham. I fear this will or perhaps already has taken a toll on my body.

Where do y'all recommend I start if I wanna start eating healthy, and refuse to eat raw veggies/salads? Thanks!

The easiest way to begin is to buy whole and fresh ingredients. You don't have to buy organic. I believe this to be a waste of money and I can't tell the difference. The only time I've ever tasted the difference between "organic" and regular was when I grew the stuff myself and met the pig and cow (saw the whole farm too), and a week later got a years worth of meat.

The next is finding good recipes. This is a hard endeavor as not all recipes are good. To help, i've attached a list of recipes i've bookmarked over the years that are good. Also, pretty much anything posted on the food blog SeriousEats is great. Simply copy the text below into notepad and then save the file as .html . You can import this into Chrome.

Code:

Code:

<!DOCTYPE NETSCAPE-Bookmark-file-1>
<!-- This is an automatically generated file.
     It will be read and overwritten.
     DO NOT EDIT! -->
<META HTTP-EQUIV="Content-Type" CONTENT="text/html; charset=UTF-8">
<TITLE>Bookmarks</TITLE>
<H1>Bookmarks</H1>
<DL><p>
    <DT><H3 ADD_DATE="1513711894" LAST_MODIFIED="1516413715" PERSONAL_TOOLBAR_FOLDER="true">Bookmarks bar</H3>
    <DL><p>
    </DL><p>
    <DT><H3 ADD_DATE="1513713413" LAST_MODIFIED="1515785605">Recipes</H3>
    <DL><p>
        <DT><A HREF="http://www.foodnetwork.com/recipes/emeril-lagasse/general-tsos-chicken-recipe.html" ADD_DATE="1409435465" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAADPklEQVQ4jXWTTUxcZRSGn++be4cLw29HopQM4yAJjYAZcawESdUUNGoTq0nbUCFEhXFR6l9S06​ZVdOVCFya14NTqwoULXLihxkhrNbbYNNhQjW2nAYYfGWzHVmCYvzv33s8Fgsbom7zJyUnec87iPII1CU​AB/HHhQjD7xce9mfFzbdb83J1CE46ryjdXGHrwrPH0Cycqtm6d+HdG/NVg8a3XPphurFbxACrmR12rWXPMj4oHUFN+1OIb/Uf5W2IjPPvc7tHC74bbEyYOurQ1y3GtzV9bY+vS1vKOa5MbmW7b8bX/05HHACRAfODgkPHtcPvqQz3ZssODUiv16wqkEkhcQgqjXGq2oyuBvOnxZQvPjjy6cUnq0njzpB8VO/S6aaVSanliQl3xoa76UNEmn7rqQ13xoaIBt4puqVS/+FDR++ttKx5XyjSDcvmrL18sEFDZ87yTnJhgZkcQY9dLuEJPYC3NI6sbKNzzCsoyUakERstTlA+8m5eG​wW8D+3u19Ohwa1HXITz19frKT5fYHBnB09gEyuHG8Q+5rbsHV1k5yUfaQdkUN9yD5vXqqfNjrIyfa5O5​2GRtbmUZJ5eTmcuXKQmFmG3zY6fT3PHyq2SuRYm/fYSyB1oobgoyty2AubhIamGB/OJ8jQSQJaXkV1cxZ6ZBQVHfm2glpTjZHI5lUdHZhZVMAlDwzD6K6uqwEwkkIAsCddOlwWawLSc1eITM1​BTevV1cHzzK9fffwxNsBpeLhb07yf+eoGxXJysXx3EXezCqfHNi/kA4srl7Xzija7mZjoYC993bEJoORR6kpuNk0qjkEqK4FHl7Fc6vs5jR73PlyiqQnfuPaZv6Dx8XlZXhW​x8NSQEY2x/H7fOhciZ2IoF+Vy3O8grKzuPkbdjSiPXzGT1XXk3Fzu4TAmDpm9GI2dsRvuX2ZkndNPgfKUC43VkvlmH​t7jtW9U6kf+OVY88+eab4h5MP38CVl1I60rR0JZFCGI5ysihdywsb3SvyMt2y/ZT/s9MdG0CsF/ED4cg6ODE/Klqz5vXetB8VP9g39F8wbaCZ+vH8fcnPPwmvjo+1mrHJWgB3oG666N7WsbI94YgnFLr4z8yfSVJwqY6t​OxEAAAAASUVORK5CYII=">General Tso's Chicken Recipe : Emeril Lagasse : Food Network</A>
        <DT><A HREF="http://www.foodnetwork.com/recipes/food-network-kitchens/perfect-cranberry-sauce-recipe.html" ADD_DATE="1415917849" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAADPklEQVQ4jXWTTUxcZRSGn++be4cLw29HopQM4yAJjYAZcawESdUUNGoTq0nbUCFEhXFR6l9S06​ZVdOVCFya14NTqwoULXLihxkhrNbbYNNhQjW2nAYYfGWzHVmCYvzv33s8Fgsbom7zJyUnec87iPII1CU​AB/HHhQjD7xce9mfFzbdb83J1CE46ryjdXGHrwrPH0Cycqtm6d+HdG/NVg8a3XPphurFbxACrmR12rWXPMj4oHUFN+1OIb/Uf5W2IjPPvc7tHC74bbEyYOurQ1y3GtzV9bY+vS1vKOa5MbmW7b8bX/05HHACRAfODgkPHtcPvqQz3ZssODUiv16wqkEkhcQgqjXGq2oyuBvOnxZQvPjjy6cUnq0njzpB8VO/S6aaVSanliQl3xoa76UNEmn7rqQ13xoaIBt4puqVS/+FDR++ttKx5XyjSDcvmrL18sEFDZ87yTnJhgZkcQY9dLuEJPYC3NI6sbKNzzCsoyUakERstTlA+8m5eG​wW8D+3u19Ohwa1HXITz19frKT5fYHBnB09gEyuHG8Q+5rbsHV1k5yUfaQdkUN9yD5vXqqfNjrIyfa5O5​2GRtbmUZJ5eTmcuXKQmFmG3zY6fT3PHyq2SuRYm/fYSyB1oobgoyty2AubhIamGB/OJ8jQSQJaXkV1cxZ6ZBQVHfm2glpTjZHI5lUdHZhZVMAlDwzD6K6uqwEwkkIAsCddOlwWawLSc1eITM1​BTevV1cHzzK9fffwxNsBpeLhb07yf+eoGxXJysXx3EXezCqfHNi/kA4srl7Xzija7mZjoYC993bEJoORR6kpuNk0qjkEqK4FHl7Fc6vs5jR73PlyiqQnfuPaZv6Dx8XlZXhW​x8NSQEY2x/H7fOhciZ2IoF+Vy3O8grKzuPkbdjSiPXzGT1XXk3Fzu4TAmDpm9GI2dsRvuX2ZkndNPgfKUC43VkvlmH​t7jtW9U6kf+OVY88+eab4h5MP38CVl1I60rR0JZFCGI5ysihdywsb3SvyMt2y/ZT/s9MdG0CsF/ED4cg6ODE/Klqz5vXetB8VP9g39F8wbaCZ+vH8fcnPPwmvjo+1mrHJWgB3oG666N7WsbI94YgnFLr4z8yfSVJwqY6t​OxEAAAAASUVORK5CYII=">Perfect Cranberry Sauce Recipe</A>
        <DT><A HREF="http://www.foodnetwork.com/recipes/tyler-florence/chicken-cordon-bleu-recipe2.html" ADD_DATE="1416162129" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAADQUlEQVQ4jXWTTWxUZRSG3++7987cdv6AsWJt7lw7koC21bHW0DSVSBw0kiYaEmigbTBmHEOKPy​wkIGBwY2LiwgRKHWxMXEgMC1ZdScUYaiWBwEjSwqCddiqdtg6Ytre3M/fvOy5KK8Z4kndz8r7nnMV5GAAQEWOMEQAsjd5ImN8OpJavDrc7xYknGONCrtWn1Bfah0NdqYFgw3PZf2​WIiOFBzZ388HS+sY6K9aAJHXQntqIJHVSsB43roNkTB0+t+omIrYWnUnsuqpfOJ0suF1ziHhdCAj0wAi​CJe9wT0gZZ8PKLHd/Hvhl8FQD4yuYj/f4fzieXtu+vRI6e5jysKSQEJxIcjDjzhTn3XIVI8PshraJeHnxl7RLzt7Hm33VQ4dgR2zVNWshm6ZYGu​q2Bck0a3dZAtzRQrt5HuS01NKqBcluf8txikci2E9y4cOEdPwOiPW8KI5vFZEcC6u73ILXshDv/B3hdA6o6PwC5NsgsQW19HRtOfOZwVcXsyUMp2bz4XVtV91EENm9WFm/+isczgwg0NgEk8OfZL/FIz35IkXUwticB8hBseAZyNKqYV0ZgXB1u53YhH7cWFyAsi5fHxhBqaUGhXYe3vIzH3j+E8p0cip8cR2​RrK4JNCUxtq4c9MwNzehruTCHGAYCHwnCWlmBP5gECqt/+GHIoDFGxIFwX6/d2wzUMAIB/Vy+qN22CVyqBA+CKHs+HE82A5wrzzHGUx8cR3deNuTOnMPfF5wgkmgFJwvS+N+DcKyGyey8Wr1+DLxiA​r1afYncPpzO13b3psiJbkzsa/L6nt4HJClAdAJcViPIyyJgHC4bBN9ZC3C3Azv1srSPbL/e82yc/2nvsLKupSc9/1c8ZAPXl1+DTNJBlwyuVoDwZh1hYBHkOhOMBWxrhjv6kWOE6RDrfGmAAMH9pKGOnkum/1GgFxn0V/1MEgKlqJSpsVXQe6Nv4ad/Bf165q+PHql8GX7oHxYHMBbddhSA4k6oFiQpIkR3mQYmSxcutyaHYuaEda0CsDpk9nM6sgjOhg3KxFa3​28jpo7qMD/f+B6WGczZtXnjfOfZ02r420OYV8HAAUPZ4PNLeNhLrSmcCzLdcfzvwNewmTrcvJYeoAAAAASUVORK5CY​II=">Chicken Cordon Bleu Recipe : Tyler Florence : Food Network</A>
        <DT><A HREF="http://www.food.com/recipe/bourbon-chicken-45809" ADD_DATE="1421000156" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAAB8UlEQVQ4jXWSz2sTQRTHv2/edqMUEbRWL0URROtBs6aallgPogf/gOjFk2AQvfpHiJeKwXrSgyBCbx68WKOCypagkSgFK4JryUK2YAR/tfvj7XiQbHdD9sHAvDef73fmzQwhFaVSaUQVChdDkaqCYQGyA+AeIWpB64V3zeZDAFFaQ/1JsVgsUmHLgsF8ADkhYbACkfOtVutDxuDgicrUKEUvmY3RPHFiIvJbNtZPtdvt9/8NZma2WkQrBmiiD71+0YBpmhmh7/uYPX0GABCJOD+87qTjOBvGVKiukImJNGyaJrpdD4uNxqZBECRzg3nf9vHxy3CcugEKqkB2NwDouC7q83​dzWzGZqwDqKgYmhwFK0bByEhLqQwCgwFwYBhyzLDTfvErG7MlKFmAoADC01l8BHB408NbWsPhs8w6+ra​5m1on4EwAYrPWTYQau6+L2nfncFhThOQCodeYbgYiXSwKYq4WYq4VJLiI//yK+BQBq2bZ7OoiupQW+72eeDQC0TsQxE9eWbbsHpL7y8XL5uoBuMnPu9YtEf5RSV9/a9oN+LQNb09PnSPN9ZuwZFMc6fvoLuPTZtt10ndNJt9P5snvXznuKiGONo0qp5IdRLI8+Li09HjTOPe7​YWGXb3v24oJWcRUxlUDziaX3EbTa/p7l/ymrBCi5hB/cAAAAASUVORK5CYII=">Bourbon Chicken Recipe - Food.com</A>
        <DT><A HREF="http://www.food.com/recipe/fantastic-taco-casserole-155186" ADD_DATE="1421000581" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAABHklEQVQ4jWNkYGBgePfuHT/ngzsGDHjAdwWVC0JCQh/RxVkYGBgYOB/cMXjZWncAnwHi1U0ODAwMB9HFmfBpIgawYBNkFBa9zyYm/hBZ7AePAIbzcRrAZee4WDQmqR5FsKUHqwto44U/N67ZvV4yrxHG59HS2cdpZIYRgDgN+Hn9isPP61cc0ISxGkCUF3i0dPbhkiMuFgREHpBkAHos3M8rM+g+​fmL/xx8/Ffk52O+7KCkWGYqLb2BgINILa+7eW/fxx09FBgYGho8/fiquvXZj/b333+WJNgCmGRn8/fNDgWgDOFiY3qOLsfz//ZFoAzzl5YuQ+QYSYgsUxcQuMDAwMDASYwADAwPDvfff5f/++aHA8v/3R5hmBgYGBgCkRlyxI78/egAAAABJRU5ErkJggg==">Fantastic Taco Casserole Recipe - Food.com</A>
        <DT><A HREF="http://allrecipes.com/Recipe/Bow-Ties-with-Sausage-Tomatoes-and-Cream/Detail.aspx?evt19=1" ADD_DATE="1421002040" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAABeUlEQVQ4jZXTvW4TURAF4O+uAxKRIkBKEzeYBimdCfTwANC4oI4EmBL7AZBNQ5ulQjEg8QQRBS​9AD8lSRakIEiKNEalcgNhL4bXXazsgTjP358zMnXNngjnEbQ3ndES3JJoglwne+yUNbxzP8kPF+aFU8H​i6X18VWpvi3qEwHBWHnoeXOgsB4gMH04wTtG+U68HHcp3LwivXIYHYtrPgPF/a+mq5STRj2w6EuK3hvM9Lvc56wQQ/XU3U9MCdHruRJxnPxvHi/knFSk+5l455125T01sRiqff7fOokGQ3gvDhG1sbYwsXLjL6Qfcyo1OC5sq/al/Au6cVLZL/cl6CRC4763KifOUHZpHLErEI8P14OelviLIEffCiVar89dOY0LhUtdnb+RD9QNFIyvacJrhZF7Y2xP2T​8idKpGGgm0AY6C7TItbXxL1Dsb5WvchlYaBL0cpQ9HY6ywtHQ6G1KRwNq5mLOWBuGiHed0VNZ0lJqd/S8NqX2cM/9oF3N9oOwPIAAAAASUVORK5CYII=">Bow Ties with Sausage, Tomatoes and Cream Recipe - Allrecipes.com</A>
        <DT><A HREF="http://www.heatherlikesfood.com/fancy-pants-street-vendor-hot-dogs/" ADD_DATE="1406656866" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACnklEQVQ4jYWTWUhUARSGv3vvMONMuWVumGaamsWUmRrkUhItRi+VmSBRtmBPRj2EL8FYiATRQ1​FWIK0SDVFvLZolauaINWgo5ZJLKm7ppOboeGduDzfDhfB/Opxz/h/+w/kFFsBy9EKcX8/QCY+ukURDny0UQVAmgrw6x4JXVI8EexXHP7xmnbsvzBbmw2Zpy0jZzZCalmMa+5QbiID0d+oEnMwYDPb​uxMji8NI7uYIgKP8EzCaTNvlNx8uAj007QQc6HaTvgKSNoChQ2QDPK8ExDTjoSzK+/pC7d39GRoZTArjibrwdXP45HfSq5rkjYAyDxjYYHIX4dRARBB+bAQn37t61eofic/2b5aVgPXspfmNReY3okDUggvkSFL2A9/Oswp4EyE6DzHzAhdNNO92Qk5Ig5XlEFni3dseiNUBeFpSUQfWXhbeF9l4YHoND28Hahjg1rpny9pREr9​aBRNDAgWSIDgVL82LyLCqssCEMDqcCEl6t/cmioW80ECRIjYWqhv+TZ1HXDElGQMOyHyOrRMGlqIcTBXDISwvMyCCKaq0giJOBnoMgQ1UjJEQvLbApA​mqbAJnJIO8+cSzCvxZkeFYBwzYIDfg/OSoEBn7C03eAE1uEf404HO1/xyW5ubDbIf8+FObAmsDF5MhgMGVDYQlM/MalNci29UG3BIDO3WeerC6tzwS96u/ySdDroP4rCIJqbXwSLharn4md7rStD1a/unlcBPi1K/zUcGyUBezgkqHgETS2Q0qM+s6fWtSe4gTs9MdFVzelReXAnDDVm0wG37cd91bVfj8oyg6NGqT5YXJpdT​M929aam4wxJ/fdyJ2eJzCLz1nnd/p0DJ327PoZrx+a8AUU+8rlQ7bQlXWjYX53Nz++WjF3/w+8fu/3dHXc5gAAAABJRU5ErkJggg==">Fancy Pants Street Vendor Hot Dogs - Heather Likes Food</A>
        <DT><A HREF="http://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe.html" ADD_DATE="1422121505" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAADPklEQVQ4jXWTTUxcZRSGn++be4cLw29HopQM4yAJjYAZcawESdUUNGoTq0nbUCFEhXFR6l9S06​ZVdOVCFya14NTqwoULXLihxkhrNbbYNNhQjW2nAYYfGWzHVmCYvzv33s8Fgsbom7zJyUnec87iPII1CU​AB/HHhQjD7xce9mfFzbdb83J1CE46ryjdXGHrwrPH0Cycqtm6d+HdG/NVg8a3XPphurFbxACrmR12rWXPMj4oHUFN+1OIb/Uf5W2IjPPvc7tHC74bbEyYOurQ1y3GtzV9bY+vS1vKOa5MbmW7b8bX/05HHACRAfODgkPHtcPvqQz3ZssODUiv16wqkEkhcQgqjXGq2oyuBvOnxZQvPjjy6cUnq0njzpB8VO/S6aaVSanliQl3xoa76UNEmn7rqQ13xoaIBt4puqVS/+FDR++ttKx5XyjSDcvmrL18sEFDZ87yTnJhgZkcQY9dLuEJPYC3NI6sbKNzzCsoyUakERstTlA+8m5eG​wW8D+3u19Ohwa1HXITz19frKT5fYHBnB09gEyuHG8Q+5rbsHV1k5yUfaQdkUN9yD5vXqqfNjrIyfa5O5​2GRtbmUZJ5eTmcuXKQmFmG3zY6fT3PHyq2SuRYm/fYSyB1oobgoyty2AubhIamGB/OJ8jQSQJaXkV1cxZ6ZBQVHfm2glpTjZHI5lUdHZhZVMAlDwzD6K6uqwEwkkIAsCddOlwWawLSc1eITM1​BTevV1cHzzK9fffwxNsBpeLhb07yf+eoGxXJysXx3EXezCqfHNi/kA4srl7Xzija7mZjoYC993bEJoORR6kpuNk0qjkEqK4FHl7Fc6vs5jR73PlyiqQnfuPaZv6Dx8XlZXhW​x8NSQEY2x/H7fOhciZ2IoF+Vy3O8grKzuPkbdjSiPXzGT1XXk3Fzu4TAmDpm9GI2dsRvuX2ZkndNPgfKUC43VkvlmH​t7jtW9U6kf+OVY88+eab4h5MP38CVl1I60rR0JZFCGI5ysihdywsb3SvyMt2y/ZT/s9MdG0CsF/ED4cg6ODE/Klqz5vXetB8VP9g39F8wbaCZ+vH8fcnPPwmvjo+1mrHJWgB3oG666N7WsbI94YgnFLr4z8yfSVJwqY6t​OxEAAAAASUVORK5CYII=">Steak au Poivre Recipe : Alton Brown : Food Network</A>
        <DT><A HREF="http://www.theguardian.com/profile/emma-holten" ADD_DATE="1423088032" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAADLUlEQVQ4jVVTb2iVdRg9z+993/uH6+62JjrNpg4Xs6DAJuSwfzRTP0XBXQSZEMoIi6LSAqmkaH1ZH8xV5KAIQTOQxso/kyJm5cwxkrY7VuPOyO6Wu/PO7d53d/d939/v9GH3zjpfHjic8/AcnucBFqFKFb9PTm/2PK+TZNLXnPcDPU8y6Xk88utQuhm3UPZQAQBJu+2Tb49PzxVIkkVNvt11mi8f6eZswSNJZvNF7vv4mxN​AIgoAiUTCQsnsYPfhC2f6R0lSk/R/HkppbDpIqXmNvf3DmqRPMvhhMEXsaL9IMrw0xjPvf/UFMsEDVRWhhRJnFwpFoCpENkZhB4ECYAOwqiscD9Holq2vdJ0AAPX60d7mVDr7NFIZ4xf9SDmgiBL4Rp​AL4PNW8EDTQWYmmMkVn3j0rWPb1EBqYu94zgdqQ6bn4siS9M61K1m5vppYG+e6utolfmA4BWhi1iNuZO​eelYf2d13rG5tec3vEYnpqXj5se5Avtj5CAMot+tTGMB4NKy/QpufCFUl8cE5WxEOY8g3qa5bN2qNZdzVsQAMCCFZUV0hm1sWp85fZUFslSikZvjaN4z+OyaWBv2Xdhkr​kCEAJxm+6lXbEstQqS2Fy0sVHLzyMp7Y14Z/snJy68he+y4ygwlK4K2KhKhbGzq134OzwFBBRqImFcEMTdjxk5bPkMlCh+d4GAEDtbXH0vrcbxhACgCB​IiNEGyfEJHvi0F9//cV1WLY95ytb42oSjgOhgcOQqDQBjzOIulcBSAlspOJZCOGRjU2OddDy/IwBshJX0qSCqvnQcBTiCPcf6pe+3q1BKITCEpzV9relpg//i7vrVpmXjSvx50zspAIBdHed2NdZtb2/b7q2piTvJVFrePfkTbRNQiSCvIYn7G6S15T5aSgUAnMcPfn6pp/25LeWmyy8PpX5hCW8ePe0htsdg5ztEyyHinv0GGw5412dyJMmx9NQgKt+oBwApna4habtusSMWC7+UzX​s49NlZjI6lYQtgx2LY92QzHtvcgMD3D3d3O6+2toouP+L/3nkik2ki2elpJvPuwnzOLbj5wkKSZCfJprKOXDT/CxERsrfuRupUAAAAAElFTkSuQmCC">Emma Holten | The Guardian</A>
        <DT><A HREF="http://www.foodnetwork.com/recipes/food-network-kitchens/cocoa-rubbed-steak-with-bacon-whiskey-gravy-recipe.html" ADD_DATE="1423261528" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAADPklEQVQ4jXWTTUxcZRSGn++be4cLw29HopQM4yAJjYAZcawESdUUNGoTq0nbUCFEhXFR6l9S06​ZVdOVCFya14NTqwoULXLihxkhrNbbYNNhQjW2nAYYfGWzHVmCYvzv33s8Fgsbom7zJyUnec87iPII1CU​AB/HHhQjD7xce9mfFzbdb83J1CE46ryjdXGHrwrPH0Cycqtm6d+HdG/NVg8a3XPphurFbxACrmR12rWXPMj4oHUFN+1OIb/Uf5W2IjPPvc7tHC74bbEyYOurQ1y3GtzV9bY+vS1vKOa5MbmW7b8bX/05HHACRAfODgkPHtcPvqQz3ZssODUiv16wqkEkhcQgqjXGq2oyuBvOnxZQvPjjy6cUnq0njzpB8VO/S6aaVSanliQl3xoa76UNEmn7rqQ13xoaIBt4puqVS/+FDR++ttKx5XyjSDcvmrL18sEFDZ87yTnJhgZkcQY9dLuEJPYC3NI6sbKNzzCsoyUakERstTlA+8m5eG​wW8D+3u19Ohwa1HXITz19frKT5fYHBnB09gEyuHG8Q+5rbsHV1k5yUfaQdkUN9yD5vXqqfNjrIyfa5O5​2GRtbmUZJ5eTmcuXKQmFmG3zY6fT3PHyq2SuRYm/fYSyB1oobgoyty2AubhIamGB/OJ8jQSQJaXkV1cxZ6ZBQVHfm2glpTjZHI5lUdHZhZVMAlDwzD6K6uqwEwkkIAsCddOlwWawLSc1eITM1​BTevV1cHzzK9fffwxNsBpeLhb07yf+eoGxXJysXx3EXezCqfHNi/kA4srl7Xzija7mZjoYC993bEJoORR6kpuNk0qjkEqK4FHl7Fc6vs5jR73PlyiqQnfuPaZv6Dx8XlZXhW​x8NSQEY2x/H7fOhciZ2IoF+Vy3O8grKzuPkbdjSiPXzGT1XXk3Fzu4TAmDpm9GI2dsRvuX2ZkndNPgfKUC43VkvlmH​t7jtW9U6kf+OVY88+eab4h5MP38CVl1I60rR0JZFCGI5ysihdywsb3SvyMt2y/ZT/s9MdG0CsF/ED4cg6ODE/Klqz5vXetB8VP9g39F8wbaCZ+vH8fcnPPwmvjo+1mrHJWgB3oG666N7WsbI94YgnFLr4z8yfSVJwqY6t​OxEAAAAASUVORK5CYII=">Cocoa-Rubbed Steak With Bacon-Whiskey Gravy Recipe : Food Network Kitchen : Food Network</A>
        <DT><A HREF="http://www.jamieoliver.com/recipes/duck-recipes/roast-duck-with-spicy-christmas-rub-and-marsala-gravy/" ADD_DATE="1423854431" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAAC9UlEQVQ4jU2TTWvcZRTFz7nP/2XG0JHEGiYwTbSTClI1zCa2IY1JQ/6RCtUs3AYEaaHmM9SlreCiqOCXyEIXmYngxhYDMYGshE6ShZoWMnGcgWCnM8/LdZFMm7M6HDhw4fwucSICUADIsux6mka3Q8AUyaKqOhHzp3PuZ6D3Q7X6yx84I/bN4uLiUBzH90W4LCJJCAEAoKogCRGBamj0eu7rarX6Tb9nAGBycvK1QqHwY5omnzjnRFWDqrJfJqnee0​/yXJom2cWL5fO7u7tVADQAUKm8932a5j621vbkRIZ8cRxOM5IM3vuQJMmVcnn8ab1e3+bCwsJ8Pp9UARE​A7Ha70uv1VESYy+VgjMGzZ/+pc55JkiCXy3kRoXPu707n+fvm8uW37xsTvauqaq2VSqWCmZkZlstlHB0d4fj4GNeufcClpSW11vHJkw​NGUQQRGVTFnqhiynuvJOm9RwjKGzc+wtWrU2i325idncPy8jKOjv7hysqKTkxMaKfTUZIaRZwTkkUA9N​5zaGiIDx/+is3NTWxtbaHRaGB+/jo2Nn7DvXtfYW9vl9PT0+x2u/0NRkVVXQhB4zjGrVu3MTY2hsHBQQwMDECEaDabKJVKGB29gOHhYTSb/0JEQBKq6gTAXyICa62GEPTu3S91ZGQEOzs7KBRexerqKvL5V/Dgwbdot9u6vl7TfD6vJxP7x7x588PvjMl9Ya31xoiUShfYarW01WoxjmNYa5HP51EsFvXg4IC9Xk+TJF​FVpffhU2ZZ9k4ulz4SkXPOObXWGmMMjDEKgCKC0xxxnECEPopMZK3/neSs2d/fb1y69GaIoiQLIYQoipRnKAohQEQQxzFE1AGMADprn3+2tlatGwCs1/c3yuU3zsdxcgWAqGogqacYg6SqKqIojgA4a92danV99QXKALRe31sbHx9/SuItEXld5IRMkux778Ojbrf7ea1WW+1/8EvgT5Vl2XCaypJqNAdgTFUtycchhNrh4eFP29vb9uz7/w95YWzmr2Z/JAAAAABJRU5ErkJggg==">Spicy Roast Duck | Duck Recipes | Jamie Oliver Recipes</A>
        <DT><A HREF="http://www.topsecretrecipes.com/Fuddruckers-Hamburger-Seasoning-Copycat-Recipe.html" ADD_DATE="1424468881" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACcElEQVQ4jX2TS09TQRSAv9u0vfX20tAiJGgTAwKRBfQqluAjKUuguHYvkZ24U6Ou1L2PRE2K+g​skFIxVxEeBDVGwFCQVShMQAwk0tFdpUkrpuEArUMJZzUzOfDnfzDmSEEKwJ2ZnZggGP3G4tJSq41XU1d​cjSdLeNACM+x0ODLzlStdVAHK5HG8CAYwmI0JARUUFNTU1BwPMZjm/NhgMtHm9rK6sIFssTE6GdwGk/RQ2Nja4d/cOTU1nUFUVRVGQZZnFn4t4ve0HK2xtbREIvEZRFDRN46jTCcDI8DAeT3NBtYadm1QqxcsH91FePEfXdZ​aXlwFYXV1lZChI35PHpFKp/QFCCPzdPlp6eugbHcXl0rA77AB8m5piPhSi3e/H3+1jp3VeIRwO0xaNMra0RLqyktu3buJ0Oql3uXA4HJgSCXLxOG1zUcLhMJqm7QYsRGc5NhTE90tnoaw​Md2MjQghe9fdTVFRESy63nRgM8sPTnAfkFdbn5iCziVUyMDExweC7QUpLy3j/4SMtra1Y1ta2EzOb/I7FChXMDgdZoLyyEmlyklRqnWfdPsbHvhCLxXBnswyl03gsFsx2eyGgpLqai4rC5+lpNE0jEomQTqcJh​ULIsox2pYuEamVpeIiSqur/3yD+hq7r4sb1a0I2GYVsMgrnkXJxSDYL2WQU58+dFROhkMhkMuLpo4dC1/V/10T+DWw2G972C1zu7ESSJOLxOKqqbuuZzVitVhKJBHUnT2Gz2fIFFLTy1/Fx/L29xGIx5ufnSSYTNDQ0oKpFXOro4LTbvauR9p2FbDbL90iEZDIJQHFxMSdqazEaC2fvD/51DpplBEaQAAAAAElFTkSuQmCC">Top Secret Recipes | Fuddruckers Hamburger Seasoning Copycat Recipe</A>
        <DT><A HREF="http://www.foodandwine.com/recipes/lyon-style-chicken-with-vinegar-sauce" ADD_DATE="1424469382" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACb0lEQVQ4jYVSTUgUYRh+Znbc2dnZGXfX2TXHddXdEaTypzTLTDcpCJHAKKEOmYUmldgliejWoU​t1MMoI6tKpILqZYAQePCQhtogUrCiUoe7m5v6oO7M7M13aGM2f5/J93/O+z8P785mwBZwA7wTjopAhUoC8VU4WhPHBAUK/IN11kJTTBFD7zLaKKSU51Rv+1g1gbScjCAA3VHhg/F6efwAADQA1DH941FMz7Qabv6MYAM5zezoXfU26CMZr5DtyC3o4QNhOR2YvoslcTBGkzppNrDFhJLbwL​gGs7GoQVBITNEES5zihw5iwCEQAZHZtAQA97q2bXfA1yfUWe2BTjNhSAcD097Q8cpUNLqjp+SKKLmlhh​dMf12PDy6ryCwAEWMVOu7vrUm7h1YSaTn7PyHMbXO4L0uBQYfUnAGi1udqj/uPaWNGhaeNARTDeJV9A73N472wQS2bb3og/oF3mxd4s18V7+hJSsz7qqQ0WWyyl2Sq+lhyNVuXwdUY9WUez9RxJEQlk4lnyRXz+8a3ITP9BC1f5xl05​7KdpqcHGNk4pyS/BdHzCaECpIDQCQFUOV/sW4VfZwPPYj4eKrqYeuMoGXudXjyyl5fDtSKgHgLqhBT9NS3Olx1ZDJQ3L5Wa2YvOUu+2em+vSCX3RF1​A7efH6f1v4rarRNWirbaz7TAsrnE0gk9R0XSkgmeJ2zn2hibGfehb/+STPlOO+kVvUtZ+2HZmRU6ElTQ4D0P7t96TV0XqF91wrN1srU7qWWtEyy5Op+PjL5PzTWVkOOQG+jRcv​NlodzYqqpT/LsbEPSvT95ooAgBEADoZfug0IAMQfLP3LVC1Y3q8AAAAASUVORK5CYII=">Lyon-Style Chicken with Vinegar Sauce Recipe - April Bloomfield | Food &amp; Wine</A>
        <DT><A HREF="http://www.foodandwine.com/recipes/bavarian-beer-hall-pork-shanks" ADD_DATE="1424469732" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACWUlEQVQ4jYVSS0wTURQ90+lvmM6U/ijt4PRjJaYKJCSgEEtDMGHRuFBDjImWj6jBVE1IXBg3JsadG4mwcWXiVjcScEmMizZKgsFKCAm4APm01​LGWlunvudCSUqjczb2555ybe897NA4PngEseYACIFfhAPhL2AsOMI8a3Y9MtNqopIjSq9Y1zWdT83e3F​m8CSP9vEABw74SWyGOj8zkADQB4VaozMw2tUQDWo8ToY00DG+4uYgfE8v61GtttDjBX0ylLhUAzDiUBI​QBbTnidXn8LQKo2QFEq5uSdWQ2tpAYMYrCCEwOQP/IEAJqw2L685j4nt0Hrr8CoQxUA6H9Z+8zomdgoZFYbaK0zwFsvvE+uTUtAHADMgD3I24b7eeFWvLib+p​HPreyb8tTkmZgUWsIAEGCMfQlXV/HDsbZouaF2QNx0+8mI3vZwn1gEvDGXrzios4dKvX7eeu+3p5vMCK1f9NC6SltExc6EV6VqL9crOjlLB6​dUUxLJJ0vNV8nNsdH1hQetjL55Sjg9bQE8bTqL76ucmvuWy83u2+AKWz8on+ghT2qPj1UaNKizh+Kurk​JEbF+erG8ON4JtOeCiBfCsODp3FsWO7ZNqdVMlfoO33s94esiG01cI1tTdqcTpNJBIkezOJc52sZetu5​zMFVJZKpu1KhSOPla46mcNvePS9xdmhbYuZHIMn1Lrzi7IP5dixeIWgOLe+57XGAJDtcJIo4ppzhLsSs​hvf8r8irxMrI2vQl4CwA/p6q/7GFN3hhRyn3elj29S0tSBkwAwADiU/dIqQQGg/gDwbbqnXxeb3AAAAABJRU5ErkJggg==">Bavarian Beer Hall Pork Shanks Recipe - Andrew Zimmern | Food &amp; Wine</A>
        <DT><A HREF="http://www.kalynskitchen.com/2012/05/recipe-for-middle-eastern-spicy-ground.html" ADD_DATE="1493511358" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAAAs0lEQVQ4jWNgGGjACGPELC35jyyxJLqHEZmPLg9Tw4IsUGAVycDAwMAw4dhyDI0wuekn1zDMjW​iHG45iADqIWVryH6YRZjC6y3AagKwZ5iJ0zTgNQLZ1+sk1WDXCABMuCRj4+fc3XnmsLoA5ucAqEuKapQ​z/GRhI8AJc8VKG/zBDPv34wsCwlOE/uiF4vbAkuocR5ho+Dh6GAqtIjPRAMAxghvz88wvuLWRDKE6JhBwwBAAASbNTNTdhEAgAAAAASUVORK5C​YII=">Kalyn's Kitchen®: Recipe for Middle Eastern Spicy Ground Beef with Baharat Seasoning, Mint, and Cilantro</A>
        <DT><A HREF="http://www.foodandwine.com/recipes/chicken-dijon" ADD_DATE="1424470159" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACb0lEQVQ4jYVSTUgUYRh+Znbc2dnZGXfX2TXHddXdEaTypzTLTDcpCJHAKKEOmYUmldgliejWoU​t1MMoI6tKpILqZYAQePCQhtogUrCiUoe7m5v6oO7M7M13aGM2f5/J93/O+z8P785mwBZwA7wTjopAhUoC8VU4WhPHBAUK/IN11kJTTBFD7zLaKKSU51Rv+1g1gbScjCAA3VHhg/F6efwAADQA1DH941FMz7Qabv6MYAM5zezoXfU26CMZr5DtyC3o4QNhOR2YvoslcTBGkzppNrDFhJLbwL​gGs7GoQVBITNEES5zihw5iwCEQAZHZtAQA97q2bXfA1yfUWe2BTjNhSAcD097Q8cpUNLqjp+SKKLmlhh​dMf12PDy6ryCwAEWMVOu7vrUm7h1YSaTn7PyHMbXO4L0uBQYfUnAGi1udqj/uPaWNGhaeNARTDeJV9A73N472wQS2bb3og/oF3mxd4s18V7+hJSsz7qqQ0WWyyl2Sq+lhyNVuXwdUY9WUez9RxJEQlk4lnyRXz+8a3ITP9BC1f5xl05​7KdpqcHGNk4pyS/BdHzCaECpIDQCQFUOV/sW4VfZwPPYj4eKrqYeuMoGXudXjyyl5fDtSKgHgLqhBT9NS3Olx1ZDJQ3L5Wa2YvOUu+2em+vSCX3RF1​A7efH6f1v4rarRNWirbaz7TAsrnE0gk9R0XSkgmeJ2zn2hibGfehb/+STPlOO+kVvUtZ+2HZmRU6ElTQ4D0P7t96TV0XqF91wrN1srU7qWWtEyy5Op+PjL5PzTWVkOOQG+jRcv​NlodzYqqpT/LsbEPSvT95ooAgBEADoZfug0IAMQfLP3LVC1Y3q8AAAAASUVORK5CYII=">Chicken Dijon Recipe - Melissa Clark | Food &amp; Wine</A>
        <DT><A HREF="http://www.foodandwine.com/recipes/mini-cheesecakes-with-wine-gelees" ADD_DATE="1424470390" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACWUlEQVQ4jYVSS0wTURQ90+lvmM6U/ijt4PRjJaYKJCSgEEtDMGHRuFBDjImWj6jBVE1IXBg3JsadG4mwcWXiVjcScEmMizZKgsFKCAm4APm01​LGWlunvudCSUqjczb2555ybe897NA4PngEseYACIFfhAPhL2AsOMI8a3Y9MtNqopIjSq9Y1zWdT83e3F​m8CSP9vEABw74SWyGOj8zkADQB4VaozMw2tUQDWo8ToY00DG+4uYgfE8v61GtttDjBX0ylLhUAzDiUBI​QBbTnidXn8LQKo2QFEq5uSdWQ2tpAYMYrCCEwOQP/IEAJqw2L685j4nt0Hrr8CoQxUA6H9Z+8zomdgoZFYbaK0zwFsvvE+uTUtAHADMgD3I24b7eeFWvLib+p​HPreyb8tTkmZgUWsIAEGCMfQlXV/HDsbZouaF2QNx0+8mI3vZwn1gEvDGXrzios4dKvX7eeu+3p5vMCK1f9NC6SltExc6EV6VqL9crOjlLB6​dUUxLJJ0vNV8nNsdH1hQetjL55Sjg9bQE8bTqL76ucmvuWy83u2+AKWz8on+ghT2qPj1UaNKizh+Kurk​JEbF+erG8ON4JtOeCiBfCsODp3FsWO7ZNqdVMlfoO33s94esiG01cI1tTdqcTpNJBIkezOJc52sZetu5​zMFVJZKpu1KhSOPla46mcNvePS9xdmhbYuZHIMn1Lrzi7IP5dixeIWgOLe+57XGAJDtcJIo4ppzhLsSs​hvf8r8irxMrI2vQl4CwA/p6q/7GFN3hhRyn3elj29S0tSBkwAwADiU/dIqQQGg/gDwbbqnXxeb3AAAAABJRU5ErkJggg==">Mini Cheesecakes with Wine Gelées Recipe - Kate Zuckerman | Food &amp; Wine</A>
        <DT><A HREF="http://www.foodandwine.com/recipes/fennel-scented-duck-breasts-with-pinot-noir-sauce" ADD_DATE="1424470517" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACWUlEQVQ4jYVSS0wTURQ90+lvmM6U/ijt4PRjJaYKJCSgEEtDMGHRuFBDjImWj6jBVE1IXBg3JsadG4mwcWXiVjcScEmMizZKgsFKCAm4APm01​LGWlunvudCSUqjczb2555ybe897NA4PngEseYACIFfhAPhL2AsOMI8a3Y9MtNqopIjSq9Y1zWdT83e3F​m8CSP9vEABw74SWyGOj8zkADQB4VaozMw2tUQDWo8ToY00DG+4uYgfE8v61GtttDjBX0ylLhUAzDiUBI​QBbTnidXn8LQKo2QFEq5uSdWQ2tpAYMYrCCEwOQP/IEAJqw2L685j4nt0Hrr8CoQxUA6H9Z+8zomdgoZFYbaK0zwFsvvE+uTUtAHADMgD3I24b7eeFWvLib+p​HPreyb8tTkmZgUWsIAEGCMfQlXV/HDsbZouaF2QNx0+8mI3vZwn1gEvDGXrzios4dKvX7eeu+3p5vMCK1f9NC6SltExc6EV6VqL9crOjlLB6​dUUxLJJ0vNV8nNsdH1hQetjL55Sjg9bQE8bTqL76ucmvuWy83u2+AKWz8on+ghT2qPj1UaNKizh+Kurk​JEbF+erG8ON4JtOeCiBfCsODp3FsWO7ZNqdVMlfoO33s94esiG01cI1tTdqcTpNJBIkezOJc52sZetu5​zMFVJZKpu1KhSOPla46mcNvePS9xdmhbYuZHIMn1Lrzi7IP5dixeIWgOLe+57XGAJDtcJIo4ppzhLsSs​hvf8r8irxMrI2vQl4CwA/p6q/7GFN3hhRyn3elj29S0tSBkwAwADiU/dIqQQGg/gDwbbqnXxeb3AAAAABJRU5ErkJggg==">Fennel-Scented Duck Breasts with Pinot Noir Sauce Recipe - Andy Arndt | Food &amp; Wine</A>
        <DT><A HREF="http://www.foodandwine.com/recipes/coq-au-riesling" ADD_DATE="1424470695" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACb0lEQVQ4jYVSTUgUYRh+Znbc2dnZGXfX2TXHddXdEaTypzTLTDcpCJHAKKEOmYUmldgliejWoU​t1MMoI6tKpILqZYAQePCQhtogUrCiUoe7m5v6oO7M7M13aGM2f5/J93/O+z8P785mwBZwA7wTjopAhUoC8VU4WhPHBAUK/IN11kJTTBFD7zLaKKSU51Rv+1g1gbScjCAA3VHhg/F6efwAADQA1DH941FMz7Qabv6MYAM5zezoXfU26CMZr5DtyC3o4QNhOR2YvoslcTBGkzppNrDFhJLbwL​gGs7GoQVBITNEES5zihw5iwCEQAZHZtAQA97q2bXfA1yfUWe2BTjNhSAcD097Q8cpUNLqjp+SKKLmlhh​dMf12PDy6ryCwAEWMVOu7vrUm7h1YSaTn7PyHMbXO4L0uBQYfUnAGi1udqj/uPaWNGhaeNARTDeJV9A73N472wQS2bb3og/oF3mxd4s18V7+hJSsz7qqQ0WWyyl2Sq+lhyNVuXwdUY9WUez9RxJEQlk4lnyRXz+8a3ITP9BC1f5xl05​7KdpqcHGNk4pyS/BdHzCaECpIDQCQFUOV/sW4VfZwPPYj4eKrqYeuMoGXudXjyyl5fDtSKgHgLqhBT9NS3Olx1ZDJQ3L5Wa2YvOUu+2em+vSCX3RF1​A7efH6f1v4rarRNWirbaz7TAsrnE0gk9R0XSkgmeJ2zn2hibGfehb/+STPlOO+kVvUtZ+2HZmRU6ElTQ4D0P7t96TV0XqF91wrN1srU7qWWtEyy5Op+PjL5PzTWVkOOQG+jRcv​NlodzYqqpT/LsbEPSvT95ooAgBEADoZfug0IAMQfLP3LVC1Y3q8AAAAASUVORK5CYII=">Coq au Riesling Recipe - Christopher Israel | Food &amp; Wine</A>
        <DT><A HREF="http://grillinfools.com/blog/2013/07/20/easter-ham-grilled-and-glazed/" ADD_DATE="1429910284" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACZklEQVQ4jZWSS2hTURCGvzn3kTRpU1tTTPDRYuujVNBSUREXCuJWFLFu3LgSFMTuhS4KQiuILl​3VtQvdWLpRF6IgIipYkEJ9om1iGotJicm994yL3mgRCjownFmcf/755x/49xAFievUf+BWwPF7EpgCZoAbQHKtzw5g4nRj5vN58XSivU/vdw3qbielwHH3L7ABrIKykgJYgc4UMnqtc4fmvWQwXS04VbUhYFY3EAUVyAqcAA4CX4EScKrXJDfsTmT​0SnnW3P1ZMsAz4F5Tm8SMZ4Cxo35H7+FkB2+CKl/COsdbuujz09rlJSW01s4HNS6X3y7PEx5xY2YEzubEuz3WsU32Jtqjkg30dNtGHlWL8jBYYoufMqjqZOW​zFKJA6tggJgUg68GnWx39+jx/oDHkpsN2JHqc22cvtW6ygL2a2RpNbxhSoACcA7YDmHjDe3Y56c2HWjrt+NKc+yJcLrXhBGkxFGygAvR6​rVoK6zjwQWESmG1uXYB0xrj4YlhvfHaaZPZie4/viyMLYV1csJu9FvstrNsIPsofx3BlRcfLmaC68KRWzl3IdNvhdM4JBJY11GJYlxTioMqrRsUAc7FbTQM​AaI0vzA466bDPJKKR9KboaX6/5jEV4PVW8SN/ZeyB1dfpAj3Anf1e29BgIhMt2sC8b9RkwG+zxbCuJewn4Ng7bXQDH4Bi3ECbDUaGk117x7P9waJteJEq​jgpZLxFNVRYkgDJQUCjKn+v8bZ8LlMs2YHRx1ntQK1VDNMq5LZnBRMafbVQAnsbzOkC0GtzUsQ6YADzg​JlADeoGjwA/gOvCdNeIXVHPxjO1EvbsAAAAASUVORK5CYII=">Easter Ham: Grilled and Glazed | GrillinFools</A>
        <DT><A HREF="http://www.foodandwine.com/recipes/pea-and-bacon-risotto" ADD_DATE="1424470716" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACWUlEQVQ4jYVSS0wTURQ90+lvmM6U/ijt4PRjJaYKJCSgEEtDMGHRuFBDjImWj6jBVE1IXBg3JsadG4mwcWXiVjcScEmMizZKgsFKCAm4APm01​LGWlunvudCSUqjczb2555ybe897NA4PngEseYACIFfhAPhL2AsOMI8a3Y9MtNqopIjSq9Y1zWdT83e3F​m8CSP9vEABw74SWyGOj8zkADQB4VaozMw2tUQDWo8ToY00DG+4uYgfE8v61GtttDjBX0ylLhUAzDiUBI​QBbTnidXn8LQKo2QFEq5uSdWQ2tpAYMYrCCEwOQP/IEAJqw2L685j4nt0Hrr8CoQxUA6H9Z+8zomdgoZFYbaK0zwFsvvE+uTUtAHADMgD3I24b7eeFWvLib+p​HPreyb8tTkmZgUWsIAEGCMfQlXV/HDsbZouaF2QNx0+8mI3vZwn1gEvDGXrzios4dKvX7eeu+3p5vMCK1f9NC6SltExc6EV6VqL9crOjlLB6​dUUxLJJ0vNV8nNsdH1hQetjL55Sjg9bQE8bTqL76ucmvuWy83u2+AKWz8on+ghT2qPj1UaNKizh+Kurk​JEbF+erG8ON4JtOeCiBfCsODp3FsWO7ZNqdVMlfoO33s94esiG01cI1tTdqcTpNJBIkezOJc52sZetu5​zMFVJZKpu1KhSOPla46mcNvePS9xdmhbYuZHIMn1Lrzi7IP5dixeIWgOLe+57XGAJDtcJIo4ppzhLsSs​hvf8r8irxMrI2vQl4CwA/p6q/7GFN3hhRyn3elj29S0tSBkwAwADiU/dIqQQGg/gDwbbqnXxeb3AAAAABJRU5ErkJggg==">Pea-and-Bacon Risotto Recipe - James Tracey | Food &amp; Wine</A>
        <DT><A HREF="http://www.foodandwine.com/recipes/wine-marinated-lamb-chops-with-fennel-salad" ADD_DATE="1424470734" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACWUlEQVQ4jYVSS0wTURQ90+lvmM6U/ijt4PRjJaYKJCSgEEtDMGHRuFBDjImWj6jBVE1IXBg3JsadG4mwcWXiVjcScEmMizZKgsFKCAm4APm01​LGWlunvudCSUqjczb2555ybe897NA4PngEseYACIFfhAPhL2AsOMI8a3Y9MtNqopIjSq9Y1zWdT83e3F​m8CSP9vEABw74SWyGOj8zkADQB4VaozMw2tUQDWo8ToY00DG+4uYgfE8v61GtttDjBX0ylLhUAzDiUBI​QBbTnidXn8LQKo2QFEq5uSdWQ2tpAYMYrCCEwOQP/IEAJqw2L685j4nt0Hrr8CoQxUA6H9Z+8zomdgoZFYbaK0zwFsvvE+uTUtAHADMgD3I24b7eeFWvLib+p​HPreyb8tTkmZgUWsIAEGCMfQlXV/HDsbZouaF2QNx0+8mI3vZwn1gEvDGXrzios4dKvX7eeu+3p5vMCK1f9NC6SltExc6EV6VqL9crOjlLB6​dUUxLJJ0vNV8nNsdH1hQetjL55Sjg9bQE8bTqL76ucmvuWy83u2+AKWz8on+ghT2qPj1UaNKizh+Kurk​JEbF+erG8ON4JtOeCiBfCsODp3FsWO7ZNqdVMlfoO33s94esiG01cI1tTdqcTpNJBIkezOJc52sZetu5​zMFVJZKpu1KhSOPla46mcNvePS9xdmhbYuZHIMn1Lrzi7IP5dixeIWgOLe+57XGAJDtcJIo4ppzhLsSs​hvf8r8irxMrI2vQl4CwA/p6q/7GFN3hhRyn3elj29S0tSBkwAwADiU/dIqQQGg/gDwbbqnXxeb3AAAAABJRU5ErkJggg==">Wine-Marinated Lamb Chops with Fennel Salad Recipe - Kristin Donnelly | Food &amp; Wine</A>
        <DT><A HREF="http://www.foodandwine.com/recipes/sausage-and-broccoli-rabe-with-polenta---qfs" ADD_DATE="1424471343" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACWUlEQVQ4jYVSS0wTURQ90+lvmM6U/ijt4PRjJaYKJCSgEEtDMGHRuFBDjImWj6jBVE1IXBg3JsadG4mwcWXiVjcScEmMizZKgsFKCAm4APm01​LGWlunvudCSUqjczb2555ybe897NA4PngEseYACIFfhAPhL2AsOMI8a3Y9MtNqopIjSq9Y1zWdT83e3F​m8CSP9vEABw74SWyGOj8zkADQB4VaozMw2tUQDWo8ToY00DG+4uYgfE8v61GtttDjBX0ylLhUAzDiUBI​QBbTnidXn8LQKo2QFEq5uSdWQ2tpAYMYrCCEwOQP/IEAJqw2L685j4nt0Hrr8CoQxUA6H9Z+8zomdgoZFYbaK0zwFsvvE+uTUtAHADMgD3I24b7eeFWvLib+p​HPreyb8tTkmZgUWsIAEGCMfQlXV/HDsbZouaF2QNx0+8mI3vZwn1gEvDGXrzios4dKvX7eeu+3p5vMCK1f9NC6SltExc6EV6VqL9crOjlLB6​dUUxLJJ0vNV8nNsdH1hQetjL55Sjg9bQE8bTqL76ucmvuWy83u2+AKWz8on+ghT2qPj1UaNKizh+Kurk​JEbF+erG8ON4JtOeCiBfCsODp3FsWO7ZNqdVMlfoO33s94esiG01cI1tTdqcTpNJBIkezOJc52sZetu5​zMFVJZKpu1KhSOPla46mcNvePS9xdmhbYuZHIMn1Lrzi7IP5dixeIWgOLe+57XGAJDtcJIo4ppzhLsSs​hvf8r8irxMrI2vQl4CwA/p6q/7GFN3hhRyn3elj29S0tSBkwAwADiU/dIqQQGg/gDwbbqnXxeb3AAAAABJRU5ErkJggg==">Sausage and Broccoli Rabe with Polenta Recipe - Quick From Scratch One-Dish Meals | Food &amp; Wine</A>
        <DT><A HREF="http://www.foodandwine.com/recipes/ham-and-sausage-strata" ADD_DATE="1424471456" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACWUlEQVQ4jYVSS0wTURQ90+lvmM6U/ijt4PRjJaYKJCSgEEtDMGHRuFBDjImWj6jBVE1IXBg3JsadG4mwcWXiVjcScEmMizZKgsFKCAm4APm01​LGWlunvudCSUqjczb2555ybe897NA4PngEseYACIFfhAPhL2AsOMI8a3Y9MtNqopIjSq9Y1zWdT83e3F​m8CSP9vEABw74SWyGOj8zkADQB4VaozMw2tUQDWo8ToY00DG+4uYgfE8v61GtttDjBX0ylLhUAzDiUBI​QBbTnidXn8LQKo2QFEq5uSdWQ2tpAYMYrCCEwOQP/IEAJqw2L685j4nt0Hrr8CoQxUA6H9Z+8zomdgoZFYbaK0zwFsvvE+uTUtAHADMgD3I24b7eeFWvLib+p​HPreyb8tTkmZgUWsIAEGCMfQlXV/HDsbZouaF2QNx0+8mI3vZwn1gEvDGXrzios4dKvX7eeu+3p5vMCK1f9NC6SltExc6EV6VqL9crOjlLB6​dUUxLJJ0vNV8nNsdH1hQetjL55Sjg9bQE8bTqL76ucmvuWy83u2+AKWz8on+ghT2qPj1UaNKizh+Kurk​JEbF+erG8ON4JtOeCiBfCsODp3FsWO7ZNqdVMlfoO33s94esiG01cI1tTdqcTpNJBIkezOJc52sZetu5​zMFVJZKpu1KhSOPla46mcNvePS9xdmhbYuZHIMn1Lrzi7IP5dixeIWgOLe+57XGAJDtcJIo4ppzhLsSs​hvf8r8irxMrI2vQl4CwA/p6q/7GFN3hhRyn3elj29S0tSBkwAwADiU/dIqQQGg/gDwbbqnXxeb3AAAAABJRU5ErkJggg==">Ham and Sausage Strata Recipe - Grace Parisi | Food &amp; Wine</A>
        <DT><A HREF="http://www.foodandwine.com/recipes/butterscotch-pots-de-creme-with-caramel-sauce" ADD_DATE="1424471616" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACWUlEQVQ4jYVSS0wTURQ90+lvmM6U/ijt4PRjJaYKJCSgEEtDMGHRuFBDjImWj6jBVE1IXBg3JsadG4mwcWXiVjcScEmMizZKgsFKCAm4APm01​LGWlunvudCSUqjczb2555ybe897NA4PngEseYACIFfhAPhL2AsOMI8a3Y9MtNqopIjSq9Y1zWdT83e3F​m8CSP9vEABw74SWyGOj8zkADQB4VaozMw2tUQDWo8ToY00DG+4uYgfE8v61GtttDjBX0ylLhUAzDiUBI​QBbTnidXn8LQKo2QFEq5uSdWQ2tpAYMYrCCEwOQP/IEAJqw2L685j4nt0Hrr8CoQxUA6H9Z+8zomdgoZFYbaK0zwFsvvE+uTUtAHADMgD3I24b7eeFWvLib+p​HPreyb8tTkmZgUWsIAEGCMfQlXV/HDsbZouaF2QNx0+8mI3vZwn1gEvDGXrzios4dKvX7eeu+3p5vMCK1f9NC6SltExc6EV6VqL9crOjlLB6​dUUxLJJ0vNV8nNsdH1hQetjL55Sjg9bQE8bTqL76ucmvuWy83u2+AKWz8on+ghT2qPj1UaNKizh+Kurk​JEbF+erG8ON4JtOeCiBfCsODp3FsWO7ZNqdVMlfoO33s94esiG01cI1tTdqcTpNJBIkezOJc52sZetu5​zMFVJZKpu1KhSOPla46mcNvePS9xdmhbYuZHIMn1Lrzi7IP5dixeIWgOLe+57XGAJDtcJIo4ppzhLsSs​hvf8r8irxMrI2vQl4CwA/p6q/7GFN3hhRyn3elj29S0tSBkwAwADiU/dIqQQGg/gDwbbqnXxeb3AAAAABJRU5ErkJggg==">Butterscotch Pots de Crème with Caramel Sauce Recipe - Travis Lett | Food &amp; Wine</A>
        <DT><A HREF="http://thebobsburgerexperiment.com/post/112461029552/the-grand-brie-burger-an-all-beef-patty-stuffed#notes" ADD_DATE="1432320345" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAAC+ElEQVQ4jSXMzW7jRADA8f/Y4/GM7ThxmzTpdlu2VdutVsunOHDhhti34Rl4GV6BE0gcEILDIiFWfK4om7ap2m0+mrhx7LE9HPg9wE/E3T3nex6n756gQp9eLyHr93h7PWW9LtkaDujEiuUiJwhDZnf3nP81pptF1NYipe/hSx+sRQQCz4fIhPzz9yXj1xfsjbZJh32ef3BMaEJcbbkxijQ2lKWPDGSAE4441kSdiCQx3N7OyG/v+OLF+3z6yXt8++qK8apg//EOorYkUUjWNazXHlJJSd02GK1IooCzw8fM5zlvUkNeWF79dk4WaaKtAVtph6ao0KEiigw4h9Q6oCgcSv​rEkUbQMOoqPtzvkwSSwXbGo70h5wjuN2tC5WGUTycKEI3EU0ri2gZtQrJeyn3+wGD/CWfPDqk2BReTKWWzpjvqs72VkUSG2Ei6sSKNFNL3AQHW1iAE/e0RaW+HcaQxRvL8eEjy6BGXucVWJb70MEaRJhqfBtk0jrYVFEVBVW2oyoLx+b9sx13yRFO2JcdHpzxJR​1xMrhhfjcE5tDa0bYt0zuFcS20bpBBkQcbBYJfeyVPkRx+TZR1Uf5eOCuidnHK0f8AvL3+lqkrc/wEIBOt1wf7wgOOjY3qZwWiN0oYwDCjrGodDCEEYhrz4/DO+/+EbGtviWdvQ4lguC3Rg8HzQSqFDhXAtZVlh64amrgkCybooeHb2lG6asVqt8RyOtm1wjaCpaiaTCbPZA​mstTdPge4KqspSth0AwnedYJxnu7LFYrpBt67BNQy/tEkUJ+TJncn1N3InxBBQzi5Ye8x+/4jbd4bIcsvxzwc8vf+dh0+Ib3f3SAYvpHQf2jodVjpf0kJ7HaHeHoijJ8xXTukuRHvLHT9+hb15zua55​83aJLG1F7cCnYXpxSVs6Ou+smU7nxNcJe3sjpnNB2O0TmoCvHyq8+yW+0swWBbKqaxoEWehR4jPLSwaz​KZ1OzOT6Fl8F6FARasNylXMzXaDmKx78Dct8w39O+FsK9RFQAwAAAABJRU5ErkJggg==">• The Grand Brie Burger An all beef patty stuffed...</A>
        <DT><A HREF="http://thebobsburgerexperiment.com/post/111128441292/winter-muensterland-burger-season-4-episode-11" ADD_DATE="1432320583" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAAC+ElEQVQ4jSXMzW7jRADA8f/Y4/GM7ThxmzTpdlu2VdutVsunOHDhhti34Rl4GV6BE0gcEILDIiFWfK4om7ap2m0+mrhx7LE9HPg9wE/E3T3nex6n756gQp9eLyHr93h7PWW9LtkaDujEiuUiJwhDZnf3nP81pptF1NYipe/hSx+sRQQCz4fIhPzz9yXj1xfsjbZJh32ef3BMaEJcbbkxijQ2lKWPDGSAE4441kSdiCQx3N7OyG/v+OLF+3z6yXt8++qK8apg//EOorYkUUjWNazXHlJJSd02GK1IooCzw8fM5zlvUkNeWF79dk4WaaKtAVtph6ao0KEiigw4h9Q6oCgcSv​rEkUbQMOoqPtzvkwSSwXbGo70h5wjuN2tC5WGUTycKEI3EU0ri2gZtQrJeyn3+wGD/CWfPDqk2BReTKWWzpjvqs72VkUSG2Ei6sSKNFNL3AQHW1iAE/e0RaW+HcaQxRvL8eEjy6BGXucVWJb70MEaRJhqfBtk0jrYVFEVBVW2oyoLx+b9sx13yRFO2JcdHpzxJR​1xMrhhfjcE5tDa0bYt0zuFcS20bpBBkQcbBYJfeyVPkRx+TZR1Uf5eOCuidnHK0f8AvL3+lqkrc/wEIBOt1wf7wgOOjY3qZwWiN0oYwDCjrGodDCEEYhrz4/DO+/+EbGtviWdvQ4lguC3Rg8HzQSqFDhXAtZVlh64amrgkCybooeHb2lG6asVqt8RyOtm1wjaCpaiaTCbPZA​mstTdPge4KqspSth0AwnedYJxnu7LFYrpBt67BNQy/tEkUJ+TJncn1N3InxBBQzi5Ye8x+/4jbd4bIcsvxzwc8vf+dh0+Ib3f3SAYvpHQf2jodVjpf0kJ7HaHeHoijJ8xXTukuRHvLHT9+hb15zua55​83aJLG1F7cCnYXpxSVs6Ou+smU7nxNcJe3sjpnNB2O0TmoCvHyq8+yW+0swWBbKqaxoEWehR4jPLSwaz​KZ1OzOT6Fl8F6FARasNylXMzXaDmKx78Dct8w39O+FsK9RFQAwAAAABJRU5ErkJggg==">• Winter Muensterland Burger Season 4, Episode 11:...</A>
        <DT><A HREF="http://thenoshery.com/super-bowl-pretzel-dog-bites-beer-cheese-dip/" ADD_DATE="1475322872">Pretzel Dog Bites with Beer Cheese Dip | TheNoshery.com</A>
        <DT><A HREF="http://amandascookin.com/2013/06/cream-puff-chocolate-eclair-cake.html" ADD_DATE="1405471114" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAAB3ElEQVQ4jY2TP2gTYRjGfy2BgJ7n0mBLz0OaZOgtpWRRQzrJVQsdBFEQCtLF0aEdHAT/ILjU6lKQhsZaKEhz2Ekl5ySRNFP6B7wWNAHNQS8ky4Ui7fQ5BM9eyKV9xu95n+d73/f5vh4hhKAD6pYFQETTOtEeQu0HlpHFMgwimoZd3ECfm+9q4jMwZ2cAmFxME5ZlymaOspk7ncFmZgkAfe​6lR4bl8zRt++QRjppNLCPLrfdrPvKo6SIrSlcDhBBi49W8+J5dE8dx6Loie+e2cKtV0Q0haC1u+lvBZ2​zOziAritdBrbGPU3c8XjorEVXjhOxikag+7hNbRpbKF5O7Hz9z8OeAx68fsrO3xZAaY2R4lFrdoVDKM3​VzmlDTrvq2XLcsLMPg3OAgEU3j/qN71BoOb56/JarG/3eY/4TTcOgFvE2XzRxfnz1lcjHtFVV+/0RP3fCJAa4mxkgmUoSi+jirE9dpjaJ7b0C5fIVKehmAWJsYQDojIanxVgqdcOi6Ynl1QVybSop3H5YCU​+gNijcsywxcvATA9m4pqIxAAwA9NcGQGmNnb4uV9YyPqzX2WVnP0BP0G/+hPcZkYozyrx8USnmePHhxssHxG7d3N3EaDv19/VzoG2BkeJS/2GgdQsvDMmUAAAAASUVORK5CYII=">Cream Puff Chocolate Eclair Cake - Amanda's Cookin'</A>
        <DT><A HREF="http://www.starchefs.com/cook/recipe/ned-elliott/fried-pork-ribs-housemade-buffalo-sauce-blue-cheese-custard" ADD_DATE="1406845685" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACVElEQVQ4jZ2SwU9SARzHv8DjxfO9ByjPRzYNEDFbidbqkGat5Ti0eeiObeah2VpY89ght5LRP9​DF2my6thh6Lqdb5kiBQEfAMiEJfMIyENtUBkKX3MxEtr7H73ffz77b7weUUCwWo3w+38VS+Z6IUsEnl+​vm+MSEGcCNowDiUsGH2VmT1+vtTCaT6v9akEwm607U1kmnpqa6AAzv+aFQqDEcDp+NRaONl9rb34oOKw​cCAbK3p2dDq2+kSCkRra/Xf4mvxlvEIhGr4qrF6+s/ZAx1bPThwIBFZLfbb+VyObJBqw3G1ta0uWy2YmXl+4U5l+sOx6tB0wxohgYhIZBOpzJNBv1Ix5WOYaPR​6AcAopjPS21W67NsNltZpeJQWaUCK1dgf5mmGai5KltvT7dNo9Gk96+V2B0OXzAUer6ZySgDn/2nxWIJebymBgzDAsUCFEolGIbF69FXl3fz+d13k5PT/1xBpVJtPhkaumsfH28912occ885CzRNYzUeQ/RbBDRNg+N5hJeXm468gsFgCAMwP7BYigRBmBPCKiLLS7h23YQGwyl8DfprDwIO/QMpSe5sb2+BqaCCnSbTC/e8E7p6PQRB0Ho8HmlZgJrn17zueZxpbnYP9PU9cs6835LJZPiZSvEcx9WWBQiCcHIlEkZzS4ub1+kS5m​6zdWzkJZSKyp1CoVAoC2BZdhMA2trapgHgfn//U7lC/nEjk5Yl4nFtWUC1Wi1QFPVrYWFh6Y9VfDw4eE9KkttvHI7bh3X+UiQS0SwuLp4/6DtnZq7arNah/d5vZGzd1FVnkLMAAAAASUVORK5CYII=">Fried Pork Ribs with Housemade Buffalo Sauce and Blue Cheese Custard | StarChefs.com</A>
        <DT><A HREF="http://www.foodnetwork.com/recipes/marinated-steak-tips-recipe.html" ADD_DATE="1407608695" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAADQUlEQVQ4jXWTTWxUZRSG3++7987cdv6AsWJt7lw7koC21bHW0DSVSBw0kiYaEmigbTBmHEOKPy​wkIGBwY2LiwgRKHWxMXEgMC1ZdScUYaiWBwEjSwqCddiqdtg6Ytre3M/fvOy5KK8Z4kndz8r7nnMV5GAAQEWOMEQAsjd5ImN8OpJavDrc7xYknGONCrtWn1Bfah0NdqYFgw3PZf2​WIiOFBzZ388HS+sY6K9aAJHXQntqIJHVSsB43roNkTB0+t+omIrYWnUnsuqpfOJ0suF1ziHhdCAj0wAi​CJe9wT0gZZ8PKLHd/Hvhl8FQD4yuYj/f4fzieXtu+vRI6e5jysKSQEJxIcjDjzhTn3XIVI8PshraJeHnxl7RLzt7Hm33VQ4dgR2zVNWshm6ZYGu​q2Bck0a3dZAtzRQrt5HuS01NKqBcluf8txikci2E9y4cOEdPwOiPW8KI5vFZEcC6u73ILXshDv/B3hdA6o6PwC5NsgsQW19HRtOfOZwVcXsyUMp2bz4XVtV91EENm9WFm/+isczgwg0NgEk8OfZL/FIz35IkXUwticB8hBseAZyNKqYV0ZgXB1u53YhH7cWFyAsi5fHxhBqaUGhXYe3vIzH3j+E8p0cip8cR2​RrK4JNCUxtq4c9MwNzehruTCHGAYCHwnCWlmBP5gECqt/+GHIoDFGxIFwX6/d2wzUMAIB/Vy+qN22CVyqBA+CKHs+HE82A5wrzzHGUx8cR3deNuTOnMPfF5wgkmgFJwvS+N+DcKyGyey8Wr1+DLxiA​r1afYncPpzO13b3psiJbkzsa/L6nt4HJClAdAJcViPIyyJgHC4bBN9ZC3C3Azv1srSPbL/e82yc/2nvsLKupSc9/1c8ZAPXl1+DTNJBlwyuVoDwZh1hYBHkOhOMBWxrhjv6kWOE6RDrfGmAAMH9pKGOnkum/1GgFxn0V/1MEgKlqJSpsVXQe6Nv4ad/Bf165q+PHql8GX7oHxYHMBbddhSA4k6oFiQpIkR3mQYmSxcutyaHYuaEda0CsDpk9nM6sgjOhg3KxFa3​28jpo7qMD/f+B6WGczZtXnjfOfZ02r420OYV8HAAUPZ4PNLeNhLrSmcCzLdcfzvwNewmTrcvJYeoAAAAASUVORK5CY​II=">Marinated Steak Tips Recipe : Food Network</A>
        <DT><A HREF="http://www.foodandwine.com/recipes/pollo-la-brasa-peruvian-roast-chicken" ADD_DATE="1438441082" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACb0lEQVQ4jYVSTUgUYRh+Znbc2dnZGXfX2TXHddXdEaTypzTLTDcpCJHAKKEOmYUmldgliejWoU​t1MMoI6tKpILqZYAQePCQhtogUrCiUoe7m5v6oO7M7M13aGM2f5/J93/O+z8P785mwBZwA7wTjopAhUoC8VU4WhPHBAUK/IN11kJTTBFD7zLaKKSU51Rv+1g1gbScjCAA3VHhg/F6efwAADQA1DH941FMz7Qabv6MYAM5zezoXfU26CMZr5DtyC3o4QNhOR2YvoslcTBGkzppNrDFhJLbwL​gGs7GoQVBITNEES5zihw5iwCEQAZHZtAQA97q2bXfA1yfUWe2BTjNhSAcD097Q8cpUNLqjp+SKKLmlhh​dMf12PDy6ryCwAEWMVOu7vrUm7h1YSaTn7PyHMbXO4L0uBQYfUnAGi1udqj/uPaWNGhaeNARTDeJV9A73N472wQS2bb3og/oF3mxd4s18V7+hJSsz7qqQ0WWyyl2Sq+lhyNVuXwdUY9WUez9RxJEQlk4lnyRXz+8a3ITP9BC1f5xl05​7KdpqcHGNk4pyS/BdHzCaECpIDQCQFUOV/sW4VfZwPPYj4eKrqYeuMoGXudXjyyl5fDtSKgHgLqhBT9NS3Olx1ZDJQ3L5Wa2YvOUu+2em+vSCX3RF1​A7efH6f1v4rarRNWirbaz7TAsrnE0gk9R0XSkgmeJ2zn2hibGfehb/+STPlOO+kVvUtZ+2HZmRU6ElTQ4D0P7t96TV0XqF91wrN1srU7qWWtEyy5Op+PjL5PzTWVkOOQG+jRcv​NlodzYqqpT/LsbEPSvT95ooAgBEADoZfug0IAMQfLP3LVC1Y3q8AAAAASUVORK5CYII=">Pollo à la Brasa (Peruvian Roast Chicken) Recipe -Kate Winslow | Food &amp; Wine</A>
        <DT><A HREF="http://dricksramblingcafe.blogspot.com/2010/08/cowboy-sugar-rubbed-steaks.html" ADD_DATE="1438464699" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAAA3klEQVQ4jWNkgIJ/aUz/GUgATLP+MTIwMDAwkqMZ2RBGcjXDAAuGSEQPA4NFAgMDhwBC7MIGBoYlKQwMXz5gugJDs0MBqmYGBgYG​gwAGhow1WF2AaoBFAoK9IAGCf0BtVXFgYJAxIOAFmM1rChgYTixBiCcsQLiEgYGB4ckFuBRqIM74g9WZ​GCADYS8THmVEAcxYYGCAeGHPFFQxlxwGhpAJBAz48QESDiETMKMMpvkHqjiqAScWQKKRgQERcOjgBKo4​qgErSiA0ekKC2XxiAUINFFCclCnPTDAOudkZAEkvQ+XgMBz1AAAAAElFTkSuQmCC">Cowboy Sugar Rubbed Steaks | Drick's Rambling Cafe</A>
        <DT><A HREF="http://www.foodnetwork.com/recipes/paula-deen/beef-stroganoff-recipe.html" ADD_DATE="1407965156" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAADQUlEQVQ4jXWTTWxUZRSG3++7987cdv6AsWJt7lw7koC21bHW0DSVSBw0kiYaEmigbTBmHEOKPy​wkIGBwY2LiwgRKHWxMXEgMC1ZdScUYaiWBwEjSwqCddiqdtg6Ytre3M/fvOy5KK8Z4kndz8r7nnMV5GAAQEWOMEQAsjd5ImN8OpJavDrc7xYknGONCrtWn1Bfah0NdqYFgw3PZf2​WIiOFBzZ388HS+sY6K9aAJHXQntqIJHVSsB43roNkTB0+t+omIrYWnUnsuqpfOJ0suF1ziHhdCAj0wAi​CJe9wT0gZZ8PKLHd/Hvhl8FQD4yuYj/f4fzieXtu+vRI6e5jysKSQEJxIcjDjzhTn3XIVI8PshraJeHnxl7RLzt7Hm33VQ4dgR2zVNWshm6ZYGu​q2Bck0a3dZAtzRQrt5HuS01NKqBcluf8txikci2E9y4cOEdPwOiPW8KI5vFZEcC6u73ILXshDv/B3hdA6o6PwC5NsgsQW19HRtOfOZwVcXsyUMp2bz4XVtV91EENm9WFm/+isczgwg0NgEk8OfZL/FIz35IkXUwticB8hBseAZyNKqYV0ZgXB1u53YhH7cWFyAsi5fHxhBqaUGhXYe3vIzH3j+E8p0cip8cR2​RrK4JNCUxtq4c9MwNzehruTCHGAYCHwnCWlmBP5gECqt/+GHIoDFGxIFwX6/d2wzUMAIB/Vy+qN22CVyqBA+CKHs+HE82A5wrzzHGUx8cR3deNuTOnMPfF5wgkmgFJwvS+N+DcKyGyey8Wr1+DLxiA​r1afYncPpzO13b3psiJbkzsa/L6nt4HJClAdAJcViPIyyJgHC4bBN9ZC3C3Azv1srSPbL/e82yc/2nvsLKupSc9/1c8ZAPXl1+DTNJBlwyuVoDwZh1hYBHkOhOMBWxrhjv6kWOE6RDrfGmAAMH9pKGOnkum/1GgFxn0V/1MEgKlqJSpsVXQe6Nv4ad/Bf165q+PHql8GX7oHxYHMBbddhSA4k6oFiQpIkR3mQYmSxcutyaHYuaEda0CsDpk9nM6sgjOhg3KxFa3​28jpo7qMD/f+B6WGczZtXnjfOfZ02r420OYV8HAAUPZ4PNLeNhLrSmcCzLdcfzvwNewmTrcvJYeoAAAAASUVORK5CY​II=">Beef Stroganoff Recipe : Paula Deen : Food Network</A>
        <DT><A HREF="http://www.epicurious.com/recipes/food/views/Spicy-Boiled-Crabs-Shrimp-Potatoes-Corn-and-Garlic-12397" ADD_DATE="1407088340" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACbElEQVQ4jW2TW4iNURTHf3t/t3Pmak4aRERMymhyiUIkzSBS8zQ8Em9evXiYvCqlKZeX4UGZByXJXUgxNS6JcmkkSXk4NOM0cy7f+c7e​e3n4zsEY/8fV2r+1/muvpV7v6hZXKYFSNKS0ByKIOAB0GKH8ALROE0SwpSJKK3xXKf0ONiTW8LdcNYZqPCMmIohTaP4jZyxJX​COuQ62z2JqZUcQBDsEHEEABIo6SM+Q29dHa20/74i6iJo/puEDl2Rt+XDqLTgp1nyBhhHq1bamkLVnKrp1Vg6do7e3Dq0NrQFCvOvXtE+8OD5Cp/MSKQCb7x0KcJKw4cZqO3j6sxCCCQTCmjAOsE9oWLmfBvgPUpgpYB85IChARsuu2MHfHDqwFX/kkSZnPg0d5vnM7E6MPUEohAJHGGZPa1l4KcE7o3LAbDSgnePh8u3qRL+fPUSlPIipCK6jFU+Qf3kZHqS​kn9SEa53CLOtOJBxYlmuyStfRcucecjeuJmtr4/mGM8aGT6Jdj+G05JAiwYlMA4pAv4wh78Y0GH7Lz55F/fIevz59SezFKcXwMVzGES9Yw7+AhJkfOEJWLqYUgCMjfvoWxZZyvUU7jK0f+/jWmb1yGJKZlzwA9QyNsvXmX3OpleNallhvfGCc1OvqP0HXsOBofC3gAiYEwbbQ6mefj8DDF6xfIBvX9a​QAAKokl072Z3P4BOlZ2E7a0EBcmmXr/lsKTR0yMPqK5WiaMGpvxDyBdW0cpNvh+K14QUa1NI6ZIcyaDr71Za+//G/C0pq0pBKoIVaIQCJtnPZwBEFT9GGYnSOPK6wejAETQ2SYkqfILVLsiP3TcY4gAAAAASUVORK5CYII=">Spicy Boiled Crabs, Shrimp, Potatoes, Corn, and Garlic Recipe | Epicurious.com</A>
        <DT><A HREF="http://www.foodnetwork.com/recipes/emeril-lagasse/sausage-stuffed-bell-peppers-recipe.html" ADD_DATE="1439042802" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAADQUlEQVQ4jXWTTWxUZRSG3++7987cdv6AsWJt7lw7koC21bHW0DSVSBw0kiYaEmigbTBmHEOKPy​wkIGBwY2LiwgRKHWxMXEgMC1ZdScUYaiWBwEjSwqCddiqdtg6Ytre3M/fvOy5KK8Z4kndz8r7nnMV5GAAQEWOMEQAsjd5ImN8OpJavDrc7xYknGONCrtWn1Bfah0NdqYFgw3PZf2​WIiOFBzZ388HS+sY6K9aAJHXQntqIJHVSsB43roNkTB0+t+omIrYWnUnsuqpfOJ0suF1ziHhdCAj0wAi​CJe9wT0gZZ8PKLHd/Hvhl8FQD4yuYj/f4fzieXtu+vRI6e5jysKSQEJxIcjDjzhTn3XIVI8PshraJeHnxl7RLzt7Hm33VQ4dgR2zVNWshm6ZYGu​q2Bck0a3dZAtzRQrt5HuS01NKqBcluf8txikci2E9y4cOEdPwOiPW8KI5vFZEcC6u73ILXshDv/B3hdA6o6PwC5NsgsQW19HRtOfOZwVcXsyUMp2bz4XVtV91EENm9WFm/+isczgwg0NgEk8OfZL/FIz35IkXUwticB8hBseAZyNKqYV0ZgXB1u53YhH7cWFyAsi5fHxhBqaUGhXYe3vIzH3j+E8p0cip8cR2​RrK4JNCUxtq4c9MwNzehruTCHGAYCHwnCWlmBP5gECqt/+GHIoDFGxIFwX6/d2wzUMAIB/Vy+qN22CVyqBA+CKHs+HE82A5wrzzHGUx8cR3deNuTOnMPfF5wgkmgFJwvS+N+DcKyGyey8Wr1+DLxiA​r1afYncPpzO13b3psiJbkzsa/L6nt4HJClAdAJcViPIyyJgHC4bBN9ZC3C3Azv1srSPbL/e82yc/2nvsLKupSc9/1c8ZAPXl1+DTNJBlwyuVoDwZh1hYBHkOhOMBWxrhjv6kWOE6RDrfGmAAMH9pKGOnkum/1GgFxn0V/1MEgKlqJSpsVXQe6Nv4ad/Bf165q+PHql8GX7oHxYHMBbddhSA4k6oFiQpIkR3mQYmSxcutyaHYuaEda0CsDpk9nM6sgjOhg3KxFa3​28jpo7qMD/f+B6WGczZtXnjfOfZ02r420OYV8HAAUPZ4PNLeNhLrSmcCzLdcfzvwNewmTrcvJYeoAAAAASUVORK5CY​II=">Sausage Stuffed Bell Peppers Recipe : Emeril Lagasse : Food Network</A>
        <DT><A HREF="http://ladyandpups.com/2014/01/04/spicy-miso-ramen-express-eng/" ADD_DATE="1502138539" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAABnElEQVQ4jaWSP09aYRTGf++5gJeBrUilTkwEFi/chJG9JnWyEx+gbjZh4NsQW+eautQPwGILsQwsVYJGJj5BATmnw9UWy20x8VlO3vPnyXPO+zhTM54Bec4​wQAIAd/+K0+Jicku9CVWl1+sxmUwIw5Dcy1xUdDC+HdPv97GlLdPpNKVSia38VtQ3/Tm1vTd7lkqm7PTzqZmZmUbh+OOxbSQ3LOklTZyYOLFUMmXBTmBnX87MzCwBcLe4Yz6fo6qPVKoq0/mU3GaOcrmMc47xeMzF9wuazSaFQiG6gfvnohHq9TrtdhvP87i5vmH/7T6DwYBOp3N/xDUQT/DTPiJCdjNLJpNBVZnNZk8j6H7rcvDuABFhNBpx/vWcfD5PpVJZTyBOGA6HXA2vfueyL7K0Wi2q1epfBG41qinBTkCj0cA5h+/7hGFIUAkQkT8EhnHy6YTLH5eoKiJCt9sFoFgscvj+EJEl4z4Y6WEY4OjDUewaZhYNxDg1ISLsvt5l+9U​2nuetNCwWC2q1Gs7Ff7UzNVtjg0eSVxT8r/gU/ALVdKJJJKGtoAAAAABJRU5ErkJggg==">SPICY MISO RAMEN-EXPRESS – Lady and Pups – an angry food blog</A>
        <DT><A HREF="https://food52.com/recipes/25702-spicy-miso-ramen-express" ADD_DATE="1502138863" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAABrElEQVQ4jdWPMYsTURSFz33PJBtHIgSbTDVIuujMvHdBu0ULrS0sxNJKLK21s1GxcpVFLWTZYk​H/wK5gL/jeFJJCiIh1IFiIYSfJuzY7YdBxsfWW597z3XOA/34IALIsG2mt7wH4XNv99N4/AgBmvgbgcgjhOxGdFpEvRVFsARAAgDHmVp7nl5o+GGM2jTF36xozXzXG3AYABQBKqWyxWHxsAiilbpRl​uVXXnHMHRHR+DQghpJ1O52wTIITwbTwel390J1oBwAkAWil1QUT28jzfJ6K5UuoUgJfOuU9FUTz83Zwk​yYaIRFXHmJlfH8EAAKPRqG2t3WZm2xBKW2tfWGvTpsTrGQ6HHWvtbpOZmS9WgvobYDKZHAL4wcytyszM​2wD2nHMf1gBr7YNjgqycc3L0+ZWIvPXev68fKABxkiQbTRUAnAQgzLxDREvv/X79hpnP6MFg8LXb7d6PoujdbDZbVeZer/eUiJ7HcfwYwE0RoX6//2Y6nc4rM4AnBABpmp5rtVp3AMwBQEQiInq2XC67WusrZVnutNvtjIiui0hJRCsROSSi4+r/2/wCzQySeW/UrZkAAAAASUVORK5CYII=">Spicy Miso Ramen EXPRESS Recipe on Food52</A>
        <DT><A HREF="http://www.cooking-mexican-recipes.com/authentic-carne-asada-street-tacos.html" ADD_DATE="1439581812" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAACl0lEQVQ4jXWT20vTYRjHP79tuqaubIiWc9M2W5tQN8uiyC4KK1lR2UGQ6KKSgi46XfQPBEVHiK​CLLhIDIRKJUgKD1CzMKDxkmvPUQWniDm05xvSXTxcrQ2ffu/d93ufD8/2+74ssoutP7kh7/9vFSknSsEATEz466u/z+vxpQmNjC8tJSgKEu3u4OOpjq22Urubb+Hw+vn75QigUWhSgiIj8XQyODFLfUs149CGBcRW/3sjy6SkipuUowRgntpxhv+fUPIAOoOZ5LQ0vH6DGBphN1aGmpxHINiIo+DJyMUxFEbORycTxZAtNbbeI​zUyyWmNjOMdC5mc9zrYI9s4oSqqGWEY6OSn5lLl3JQF0ADtKztHS8ZjpmIo7oOV601fq17owDkxSsq+c​Uvc27AX2RTPQARwtrSTTH2bz9nLeX7qM0IVqGSWjZAJHnvG/zXMW2ppfMNbaQVZ2DmrPBxSgOO07xZ6frMk+xvCnp0mNv1T13wTTV29SEo4QCYWYdTnxz/zCVgetb0x8L3dxoHINkHgjwUCAQF8/piUGinZ7IB6PS5fdKX5roXTu9Mg3r1dePaqTcatduovWyaC3X0RE4vG4VN+7J3erqqSh0CnNNTUiIqKI​iLS7N+LwBwEII/hWrsCQno51aISmPWWs9gfwDQwgej3dzBJITUFb5GJvRUXCQuaJY8SvXEOPwjIUoj/CLK2tITgVxWPJY/TsBdyhCI3Hj2AAVulScDocWPMLEoCcQwfo+9CLrfEZehQw55Jvs80FtvRkFfqWNgA2FW+Y21e02gTAlJ​WF+8ZVuqwWjL0f0R4+OC9x83o37zLSsA2OwB9AOBLGYVgy/y8ADHm9FDocSdfW3tpKrsXCjKqi0WhYaTZjMBj4DQimRbybFivPAAAAAElFTkSuQmCC">Authentic Carne Asada &quot;STREET&quot; Tacos</A>
        <DT><A HREF="http://www.inspiredtaste.net/15967/spiced-ground-beef-and-hummus-recipe/" ADD_DATE="1508618664" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAADY0lEQVQ4jVWTXWibVRzGn/85p8mb5E3TpG2yduvaJf1Qu3ZQCh2lk7kpG9Xa6aCgCH6AV15ZnVAdGG+mE7/wzikiKHgxZK6IU8RCxYLO6Zhz09bWtra6ph9LmjRN877vOX8vtDCfq+fi+cFz8yP8F2YmIuLY6bd3vXn​k0FA04B/0y4oEAJS1zmRLpfNPf/bl2Zsnn1nY3gIA3Qq/8s3FJ+9qaXzeYzTNZnPIFIoAgEQ4hD3RKijw/NjM3KmRA/vPbDNqu5y5dOVUX0tq5OvfZzAxt6AdzyMiAgEwzPApxb2NDY3HOve+U/PDlWYieo6ZSRERn/72+0f7WpIjH166rK8vryJiWcIvJTHADED8+5THpmf1jXyBH+7qPPHqxMXrRPSB7Hnr3cTjPV0fXc2sVU​7M/Ymwzyc9Y8hlZgmQJSVtuB5rrclSUszm1rktXo3OmljXV/7ox+qJA72DSqmmyaVl07kjLvxCIFd2WBAoFY2g6Hgoa02OMVxyXKoKuiK/UeS6ULBx+Fj/cbUj6BuAENxYFeZAhaK1zS3uqKykVCyCH29kYCkJJQSSdpAilp+LjouVzZKZyq5TQzjUr0jQnmuZFYzP​L1Kl5UfZ9YgZsCqSmF/PYy6Xh08ICCJIIrJ8Pi44ZTqcSiIeCVcrw2BXazjGcMn1iJnhGY2rmVVkS2VYUoIBEBGICEXHwZbrwYB​hWENIQZM7IxEQEQsiKCG4Z2c9akIBbDgOKqREcyyKgbYUau0QA4AGOBoMYH3LXRIz2Zuj8YCfbKUEM6P​saaoL2xy1LNzbksT+XXXYl6iFFILr7SAJQdhbUy06amI0nc2Oyu/a75gfam0bjNh2fHp1TXfXJ8Tf+Q0iIna0ptpQAAXH4cV8gVpjUTCgH+neJ1bXC5MPffLFswQAL4xNDA5​13H7u86kZ/umvJSOJJBHAAAQRAEAbxqbn6ntSTaKvabc4+/O1B16++85PJTPT4eTu35oHH8wfaU0drQoFxWIux5uuZmM0PGOgGWz7FO5rv0121ydofOqPEycP9r7PzP​Q/mYYvjN9/vLP1RcHUtVIuY3mjCAYQt0OIW34Y5svnfvn1pdeOHjq/zdC2zul0WqTTaYP2g/Yb773evztiD/iVbIABtrS3uJDfGh1+7KkLmJwo3KrzP6Gxmmg0kgmlAAAAAElFTkSuQmCC">Hummus with Spiced Ground Beef, Feta and Mint</A>
        <DT><A HREF="http://www.ohbiteit.com/" ADD_DATE="1462984746">Oh Bite It</A>
        <DT><A HREF="https://www.feastingathome.com/crispy-berbere-chicken-with-ethiopian-lentils/" ADD_DATE="1513048906" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAAA50lEQVQ4jZXTvUoDURDF8V+yGlKIHwjBIp2NlYKNleCD+BQ+lI9hZZ3CysagjaCg4CcRjLHYua​jr3t3kwLDscubc/8xlaVYfx1hu8WXVwwi7OUO3JaDAKjZy/raAtaj3eJ/NG9CJ56Zy/odFA5IG0fSWMyw1EHSwjg8/I/xTjuAraoqXqKLOWP2YZj/ECfYwjIBXPLYRpCXdRMN21BhXvw7IEiQ94QwrOMAtzuuMuR0UcVo/GrvYD8I/FE3XOMMEn7jAziIEaReToLlX/heqBLkdpIApjpRXeonrqjEXkHSHZ2zhtM7wDeuiK2BdJGSvAAAAAElFTkSuQmCC">Berbere Chicken with Ethiopian Lentils | Feasting At Home</A>
        <DT><A HREF="http://www.coffeeandquinoa.com/2013/02/red-velvet-beet-cake-with-raspberry-cream-cheese-frosting/" ADD_DATE="1469009127" ICON="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAAQCAYAAAAf8/9hAAABa0lEQVQ4jY2SS0sCYRiFHyNwJqhAzAiZVIIgxIUgSKV0pzZBQa38Vy1bRS2iFkFEQURFKN1J8l​ZmktjFFCpSdHRlqySdST3L8/I9nPN+r6ZcLpdRUSQUoFSUsTucauOKWv8bHB/sAjQEaGoTlEoltjbWeH1OVDyH08WgewytVqsAtNQa8Vi06jHA9YWPm6tz1QRVFXLZb/a2NzFKZmS5gCi2IYgiRVlGEITGgPaOToZHpug1WcikUxi6ezBKvbw+J7k89yKZLOi7DPUrCIJALBoh8f​RYXe3hjpXlJSKhQH0AQDjo5+vzg/XVZc58J2TSKXR6Azq9ofI7qhV+NbfgIZNOcbi/w6BrBECRqC5ATW8vSQCG3OONK6hJLuSx2uyKw2oa0Nc/wOjkjMJXXKL/+oJT7xFyIV/xjJIZQRSZX/QoAE0lqL3Mv1IsMf3+BsDE9CwAkslC6PaGcNDfGJDLfhOP3asuy2qzqwJ+AGa7hb0eyB2UAAAAAElFTk​SuQmCC">Red Velvet Beet Cake with Raspberry Cream Cheese Frosting</A>
    </DL><p>
</DL><p>

Once you start cooking, you will begin to amass a collection of spices. These are what make your foods come alive. Fish and rice is meh until you've thrown on some salt and pepper.

Watch an episode of MasterChef. Notice a few things that they do, especially when it comes to spicing food.

Notice how they don't sit there measuring out perfect quantities? They're throwing an indiscriminate amount into each dish. To the english, I probably over spice my food, but the best meals I've ever were explosions of flavor. When I dated an indian girl, she cooked like this. Tossing in various amounts of spices and tasting along the way. Unlike the Masterchef chefs, you can actually taste the dish as you go along to see how different spices go together over time. As you develop your palate, you can then sort of "guess" how to work in spices with new dishes.

Word to the wise, there are a few things you should go light on, airing on the side of. Namely salt, pepper. sugar, and spice. I include sugar more on a health side of things, but everything else in excess will ruin a dish (trust me I know). Note: When baking always use exact measurements.

For cooking meat, here's what I recommend you do. Follow my recipes above and follow them to the T when it comes to cooking meat. When it says medium, set it to medium. Trust the recipe to lead you to the promise land.

The more recipes you follow, the better you will get at it. A lot of meat cooking is done on intuition and appearance. As you move along in your cooking skills, you'll eventually master the "gut" feeling to this.

[Veloce]

(01-20-2018 11:18 AM)H1N1 Wrote:  

I'm very weak on pairing wines, and it's something I'd definitely like to improve. Are there any tips/books you'd recommend for getting more of a handle on it?

Not really...wine pairing done well is something that just requires mileage and experience and a few rough guidelines.

I don't often pair wines these days, just too lazy. My idea of cooking at home is throwing on a slab of meat on the grill, doing a couple sides and sauces, and drink whatever's in my booze collection. I'm sitting on about 6 wines and 30 whiskeys, just to give you an idea of my habits...

That said I was heavily into wine at one point. Start out by treating wine as an ingredient. Obviously you want high acid wines with rich foods. Most Italian wines tend to be high acid, but thousands of other wines fit the bill as well. Tannic wines also need a good amount of fat, which is why they go well with well marbled beef, preferably something braised like a shortrib.

Fruit goes with fruit. It's common to pair fruit with certain meats i.e. apples with pork, huckleberries with duck, so for dishes like that you'd want something jammy with berries, like a Syrah or on the peppery side, Grenache. I'm an old world wine type of guy so that puts me in Northern and Southern Rhone.

Some wines are funky, like a Cabernet Franc from Chinon. This is a unique wine that's from a typically white wine region. When I think of funk, I think of mushrooms. I like eggs with mushrooms, either a poached egg or an egg sauce like Bearnaise. So you do a warm mushroom salad with poached egg and a Cab Franc.

Whites can be funky too. One of the best pairings I've had was a premier cru white burg from Leflaive (a very famous family, practically the royal family of white burg) with black truffles. The truffles were in a fish dish so it all worked out perfectly.

It's just mileage and remembering these things.

[Veloce]

(01-22-2018 03:49 PM)H1N1 Wrote:  

I don't have much experience with veggie cooking though, so if there are other things I could do to improve the recipe then I'd love to hear them. I'm not big on currents in food either, and I'd be interested in any alternatives.

I like simple vegetable dishes, usually as a side to an animal protein but they're good on their own as well. I'd do an assortment of different vegetables served separately for a vegetarian. With butternut squash or any kind of pumpkin I always think of an Italian preparation, 'in agrodolce', or basically 'sweet-and-sour'.

Agrodolce in Italy is basically vinegar cooked with sugar and reduced down until it thickens slightly. Think of it as vinegar syrup. Simply measure out equal parts red wine vinegar and sugar and simmer it until lightly thickened. It with thicken further as it cools.

Might not sound too appealing but the Chinese do it all the time, as do many other cultures.

Peel a butternut squash, slice it into 1/2" slices, coat them in olive oil and salt, and roast on a sheet tray at 400F until they're tender and browned, even lightly charred. Should take at least 45 minutes. When they're tender, put your vinegar syrup in a large pan and add the roasted squash slices. Make sure they're not overcooked otherwise they'll fall apart. Turn and toss the squash slices in the vinegar syrup and adjust the salt and pepper until it's seasoned very well. Spoon onto a plate and garnish with thinly sliced mint and some pomegranate seeds.

This is a classic Sicilian preparation and goes very well with fish, particularly dense meat fish like Swordfish cooked on a hot grill.

[Veloce]

(01-24-2018 10:55 PM)Aquarius Wrote:  

I can't cook for the life of me, except making scrambled eggs and hard boiled eggs, and pan frying store-bought bacon and ham. I fear this will or perhaps already has taken a toll on my body.

Where do y'all recommend I start if I wanna start eating healthy, and refuse to eat raw veggies/salads? Thanks!

From someone that has pretty sensitive digestion, I recommend your base starch be rice. There's plenty on youtube about how to cook rice. Get a high quality jasmine or calrose rice.

You don't have to eat raw veggies or salads. Most of them suck. But you should eat cooked vegetables. Go to the grocery store and close your eyes in the produce section and point straight ahead. Open your eyes and whatever you point at, buy it. Either look up on youtube how to cook it or post it here and I'll give you some tips.

Eggs are the hardest thing to cook. If you can cook eggs well, you can cook anything.

[ChefAllDay]

(01-25-2018 08:40 PM)Veloce Wrote:  

Eggs are the hardest thing to cook. If you can cook eggs well, you can cook anything.

No shit, the simplest food is the hardest to perfect. There is no wisdom here but patience.Practice until you own that shit. A perfect hard boiled egg is a masterpiece. Sad really that so few chefs can actually pull it off consistently.