This beautiful red velvet cheesecake should definitely be on your special occasion dessert list!
A very longtime, original North American favorite dessert has been red velvet cake. Another traditional American favorite dessert is cheesecake. So, combining the two, making a Red Velvet Cheesecake, is just the kind of thing we like to do. I’m betting if you try this recipe, you’ll be glad we did … it is not only “special”, this cheesy cake is downright beautiful!
Welcome back to another edition in our “Kitchen Tips” post series. Today I will show you how, once and for all, to be able to quickly and efficiently peel your boiled eggs.
(Photo Attributed to Author: Dev920)
Tired of the peels sticking to the egg? Pulling out gouges of the white flesh while you peck and pull away, hardly ever getting that perfectly peeled egg with no little specks of peel remaining that you don’t see, but feel when you pop the egg in your mouth?
Watch this short (just over a minute) video, and from this day forth, never struggle with this kitchen duty again.
That’s it for today, and come back often for more Kitchen Tips! You can also search this site for more tips, using the search bar at the top right of the home page.
So have fun now, and enjoy your boiled eggs without feeling hassled when trying to peel them perfectly.
Oh, and hey, before you go – The Old Silly likes to engage with all of you readers, so please leave a comment.
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Florida Key Lime Pound Cake is as All-American as you can get. A truly original American dish is the Key Lime Pie, made with limes from the Keys at the southern tip of Florida. And this recipe is an outgrowth of the Key lime popularity, enjoying the delightfully tangy-sweet flavor in this Florida Key Lime Pound Cake.
Ever since being a boy, I have loved camping. Real camping – the rustic kind, sleeping in tents, fishing and foraging for food, and cooking meals over an open campfire. I was taught, early on, how to do gourmet open fire cooking.
Photo Attributed to Author: محمد بوعلام عصامي
I cringe when I see other campers preparing their “meals” – which most often are hot dogs, or marshmallows, or maybe, for the more “advanced” campers … even a grilled hamburger!
As far as “side dishes” typically go, they are munching on potato chips or Doritos, and perhaps some store-bought deli items.
Not me. Nothing against hot dogs and hamburgers, I love ’em and will sometimes cook and eat them.
I also do love a good open fire-roasted S’more as much as anybody. But when I go camping, whoever is with me is going to eat very good. I’m talking about real …
Angolan Calulu de Pixe (Fish in Palm Oil) is a national favorite dish in Angola. It is a rich, sumptuous, and filling meal, very typical of West African cuisine. There are many variations on it, but this one is in the more traditional style.
Andorran Trinxat is a national favorite dish in Andorra, and most likely one of the best-known dishes to come out of this small country. It bears a lot of similarities with the Irish dish, colcannon. Andorra has a very mountainous topography and climate, so the natives over the millennia made use of what would grow well there – hardy plants like cabbage and potatoes. Grazing land to raise livestock like cattle is at a bare minimum, so it also made sense that pork meat became the most common to use. This dish was (and still is) a popular wintertime meal, because cabbage becomes the most sweet and tender after its been frosted at least once.
(Photo Attributed to Author: daniel.julia)
Trinxat means “chopped” in English, and there are numerous variations on the dish. This particular one, Andorrantrinxat de la Cerdanya, is the most common and traditional version. It is a robust, hearty mash, consisting of cabbage, and potatoes, with pork meats and fats. A wonderful comfort food, filling, and satisfying.
Immensely popular in Belize is this Curried Coconut Chicken dish. It can be served by itself as a mid-day lunch meal, or as one of the entrees in a larger, supper repast. The subtle blending of curry, spices, and coconut milk is absolutely marvelous. Also, the dash of hot chili pepper sauce adds just the right “kick” to this delightful dish.
Spanish Queso Relleno de Alcaparrones are just one of the many delightful “finger foods” the Spanish people sometimes enjoy for their lunch, or mid-day meal. A traditional Spanish lunch often consisted of 2, 3, or several “tapas” – appetizers, cold or warm, of various types and textures. This one is a snap to prepare, and the flavor is outstanding, compared to the small effort it takes to prepare.