Most Commented Food Blogs (316)

“Not since Adam has any human known such solitude as Mike Collins.”

July 20, 1969. As 500,000 million people watched from the Earth and two others were about to take the first steps on the moon, Michael Collins was all alone.

As the Command Module Pilot of Apollo 11, Collins orbited above the lunar surface when Neil Armstrong and Buzz Aldrin walked into the history books and the collective memory of our nation’s Trivial Pursuit enthusiasts.

Do a search for “Michael Collins” and you’ll find articles that use phrases like “Forgotten Astronaut,” “The Other Astronaut,” and similar slights.

Fortunately, we found one amateur mixologist who is attempting to immortalize Collins in cocktail form with a play on a traditional Tom Collins. For your drinking pleasure, we present:

The Forgotten Astronaut Cocktail
2 oz London dry gin
1 oz fresh squeezed lemon juice
1/4 oz Demerara syrup
And a bar spoon of tart cherry jelly
Shake. Pour over ice in a Collins glass top off with seltzer.

Cheers to you, Michael Collins.

Thanks to Max Reid for the out-of-this-world cocktail.

I had New England clam chowder with a teaspoon of garlic powder stirred in... for lunch this afternoon.


And a navel orange for dessert.

Caution ! Keep your distance.

Again, cooking is easy.

There appears to be a culture of artists making cakes decorated to look like other foods and things...
This one comes from Sideserf Cake Studio and they also have tutorials how to make them.

One of the best Sushi restaurants in Boca Raton closed their doors at the beginning of COVID. They had 3 locations (West Hollywood, Fort Lauderdale, Boca Raton) and only the Fort Lauderdale store is still open for business.

Many of my coworkers used to go there for lunch on Friday and always the food was fresh. It's was a buffet style all-you-can-eat lunch or dinner with a grill. The selections for dinner were more, like steamed crab legs and baked salmon, but the price was justifiably higher.

I knew some of the waitresses had scattered to different businesses, many were unrelated to food service. There is another sushi restaurant in East Boca Raton that I go to now that gets so busy you have to leave your name with the greeter and they would call you when a table was available. Always a wait, often 20 to 30 minutes. Much higher prices nowadays but an awesome selection. One waitress from the other place relocated there and it's nice when she's my server.

Plans are to go there tomorrow in the afternoon after the lunch crowd dissipates and before they close to setup for dinner. I'll skip lunch and dinner tomorrow knowing the one meal could be 10,000 calories!
Okay, I'm exaggerating, it's more like 5,000 calories.

Last night, I passed the old sushi place and the building had been repainted, new lighting and the parking lot was re-striped. The sign on the front read: CURALEAF
I Googled the name to find they are a Marijuana Dispensary.

It ain't sushi anymore...

The Jewish holidays mark the season for Mondel Loaf. Basically, it's a soft version of the Italian Biscotti. I was at the bakery of the farmer's market last week and found some Fruit Mondel Loaf. Okay, so half of it is gone and I said I was avoiding sugar this month.

Some recipes call it Mondel Bread and they taste and resemble hand made bread. The variety found around the Jewish communities in South Florida is more of the semi-sweet style.



If you Google it, you will find many have sliced almonds or almond paste in the recipe.

We all seen the perfect baked turkey. Breast side up golden, looks so delicious.

Truth is, that turkey will not be as good to eat as it could have been. In restaurants, when you order turkey, you get it by the slice and the breast meat is always so moist and juicy. When they bake the turkey in restaurants, they simply bake it breast side down. The juices from the dark meat run down over and through the white meat making it moist and juicy. that is the secret to moist breast meat.

The turkey won't present the same out of the oven, it will look blah. Its not served a turkey at a time though, its served by the slice and when sliced up, the look of the turkey won't matter. The enhancement in flavor more than makes up for the lesser appearance.

Ps: Also applies to chicken and other birds.

Merry Christmas! I hope yours has been great. Mine was excellent. Good food, good company and some great gifts.

My sister and her fiancée gave me new pots and pans, and my mother gave me World of Warcraft cook book. 216 pages of the best food from Azeroth, so I am excited to dive into that and cook some great stuff.

Speaking of cooking great stuff.. I have so many ideas with food, that I might need a full week to test all my ideas. One of them is to cook some bacon until it's 30 seconds from being burnt, and then set it to cool off. Then, I'll use my chopper to grind it into dust, and then mix it into some salt, so it'll become bacon salt. Or - maybe I'll just grind it onto fine bits, to sprinkle that on food!

I also want to make my own chilli oíl, but I am guessing it isn't that hard to make. Just take some olive oil and shove some chillis into it, and leave it to infuse for about a month or so. Maybe longer..

I also want to make my own jerky, but for that I need a dehydrator, which I don't have yet. Maybe that's my next purchase..

On my way to visit an old friend who had surgery and cannot leave his apartment for a few days, I asked if he needed/wanted anything. His reply was to get him a hamburger. I stopped at Wendy's and for me, I got a thick shake. They gave me a paper straw. Ugg... the last time I had a paper straw was the cafe in the health food restaurant. It failed.

So While I was sucking air... knowing these things don't work well with frozen drinks. I waited until I left my friends apartment and started back on the shake that was already melted. By then, the straw was wilted and failed.

I understand their concern with saving the planet from plastic waste and recycling... but plastic straws should be mandatory with thick shakes.

That's my thought on the subject.

made typical Azorean fish stew. Invited us all to the feast.These folks know a bit about yummy, hearty, peasant food. Memories of granny's cooking. Could easily get fat here. Need to bring Bravo for lots of trekking.

??? Where to post pictures?
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