tag:blogger.com,1999:blog-2392902787914467230Mon, 28 Nov 2011 01:06:58 +0000PlantainsDrinksCheeseBeefCocktailChinesehow toRestaurant ReviewWingsShrimpBBQOystersTravelMexicanSauceStewMisoSaladRoastPorkArtichokeCornNewsTomatoesScallopLambRiceSalmonSpicyMusicGrillvideosFishTipsEggsChickenMusselsAsianCrockpotMushroomsEggplantCurryChileRecipePepperarticleRibsVegetarianStreet FoodFestival"Who doesn't have an addiction?"http://culinaryaddiction.blogspot.com/noreply@blogger.com (Culinary Addictions)Blogger96125tag:blogger.com,1999:blog-2392902787914467230.post-8196349141284056919Tue, 25 Oct 2011 23:14:00 +00002011-10-26T09:24:24.434-07:00CrockpotLamb Cooking leg of lamb in a crock is a fool proof way to make lamb. I think it comes out far better than roasting it in the oven. A few weeks ago a homeboy of mine stopped by and dropped off a New Zealand Leg of Lamb from his uncle’s grocery store. He asked what I can do with this. So we had a Lamb dinner party last week. The star of the dinner of course was the leg of lamb; I also did some grilledhttp://culinaryaddiction.blogspot.com/2011/10/crock-pot-tales-garlic-herbd-leg-of.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/LwuDPif9qsr1Zud_-Fu8C6uITEc/0/da"><img src="http://feedads.g.doubleclick.net/~a/LwuDPif9qsr1Zud_-Fu8C6uITEc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/LwuDPif9qsr1Zud_-Fu8C6uITEc/1/da"><img src="http://feedads.g.doubleclick.net/~a/LwuDPif9qsr1Zud_-Fu8C6uITEc/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-776537613176144131Mon, 03 Oct 2011 18:13:00 +00002011-10-03T11:13:20.035-07:00CrockpotBeefThis has been one of my mom’s classic dishes to prepare when I was a little lad. Back in those days though I didn't like it, I remember the nights we would have it for dinner and I would not eat it and look at my family in disgust at them scarfing down that weird meat. I never knew why my family loved it but now a days as I have grown up and my tastes have evolved I am a sucker for some bomb ox http://culinaryaddiction.blogspot.com/2011/10/crock-pot-tales-jamaican-ox-tail-stew.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/bjPEkIP8_2LT8fhqS-RIRoMccCw/0/da"><img src="http://feedads.g.doubleclick.net/~a/bjPEkIP8_2LT8fhqS-RIRoMccCw/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/bjPEkIP8_2LT8fhqS-RIRoMccCw/1/da"><img src="http://feedads.g.doubleclick.net/~a/bjPEkIP8_2LT8fhqS-RIRoMccCw/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-5088396957933269667Tue, 02 Aug 2011 17:03:00 +00002011-08-02T10:06:57.954-07:00article Story By: SCOTT HENSLEY, NPR The Food and Drug Administration has given the maker of Lazy Larry relaxation brownies a wake-up call. The Associated Press reported the agency has warned HBB LLC, the Memphis-based company that sells the brownies, that the melatonin in them has not been deemed a safe food additive. And the FDA says it can seize the brownies, which it considers adulterated, if HBB http://culinaryaddiction.blogspot.com/2011/08/fda-wake-up-people-those-lazy-brownies.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/9m-M2UrcI3qN85N_QnrgN4grLIA/0/da"><img src="http://feedads.g.doubleclick.net/~a/9m-M2UrcI3qN85N_QnrgN4grLIA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/9m-M2UrcI3qN85N_QnrgN4grLIA/1/da"><img src="http://feedads.g.doubleclick.net/~a/9m-M2UrcI3qN85N_QnrgN4grLIA/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-8820452782295774686Mon, 01 Aug 2011 22:03:00 +00002011-08-01T15:12:22.369-07:00videosCame across this video today. How wild is it when your food moves right before you eat it. There's something that is just so primal about that. Anyone know where one might be able to get this? (Warning for you vegetarians, PETA, and people that cringe at the sight of an animal being.... ummmm prepared for human consumption, this video may not be your taste) http://culinaryaddiction.blogspot.com/2011/08/food-that-moves.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/PCDNHVbqNJbY6w0h7Fv1cIdo0ZA/0/da"><img src="http://feedads.g.doubleclick.net/~a/PCDNHVbqNJbY6w0h7Fv1cIdo0ZA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/PCDNHVbqNJbY6w0h7Fv1cIdo0ZA/1/da"><img src="http://feedads.g.doubleclick.net/~a/PCDNHVbqNJbY6w0h7Fv1cIdo0ZA/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-948198492374464318Tue, 19 Jul 2011 04:46:00 +00002011-07-18T21:46:47.152-07:00FishMushroomsI've been trying to eat more healthy these days and get fit. I found myself on a Monday night thinking about what to do with some cod I had thaw out. 6PM rolls around and I still had no ideas and I knew I needed to come up with something soon because I am trying real hard not to eat late any more. 7PM rolled around and I just went in the kitchen and let a dish come to me. I look around to see http://culinaryaddiction.blogspot.com/2011/07/messing-around-in-tha-kitchen-steamed.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/8Odv29gYzv3mjx3wID8WWRUTooE/0/da"><img src="http://feedads.g.doubleclick.net/~a/8Odv29gYzv3mjx3wID8WWRUTooE/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/8Odv29gYzv3mjx3wID8WWRUTooE/1/da"><img src="http://feedads.g.doubleclick.net/~a/8Odv29gYzv3mjx3wID8WWRUTooE/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-8028142983145169304Mon, 18 Jul 2011 21:50:00 +00002011-07-18T14:50:42.335-07:00articleFor all you "South Park" fans Cheesy Poofs are going to become reality for your finger licking munchies. As part of a promotion celebrating 15 seasons of South Park, Frito-Lay will make 1.5 million bags of Cartman's favorite snack which will be available in Walmart stores next month. They will be pedaling them for w whopping $2.99 a bag. The Cheesy Poofs will making their debut at this years http://culinaryaddiction.blogspot.com/2011/07/cheesy-poofs-coming-to-shelves.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/RvdfZmpwa9DWuGKOkfhIWAl--ao/0/da"><img src="http://feedads.g.doubleclick.net/~a/RvdfZmpwa9DWuGKOkfhIWAl--ao/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/RvdfZmpwa9DWuGKOkfhIWAl--ao/1/da"><img src="http://feedads.g.doubleclick.net/~a/RvdfZmpwa9DWuGKOkfhIWAl--ao/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-2175873721762975822Thu, 14 Jul 2011 19:08:00 +00002011-07-14T12:08:28.866-07:00BBQGrillChickenGood ol' chicken wings, who doesn't love them. Yes I know vegetarians wouldn't or people who have an aversion to chicken. There are so many recipes for chicken wings. In this post we will be talking about one of many techniques on cooking wings. This perhaps is my favorite way to make chicken wings aside from smoking them. They also make great party foods where they are nearly bite sized and http://culinaryaddiction.blogspot.com/2011/07/art-of-grilling-how-to-grill-wings.htmlnoreply@blogger.com (Culinary Addictions)2 <p><a href="http://feedads.g.doubleclick.net/~a/EFIHw-cHgp3f7EyL4tUutmmHc1E/0/da"><img src="http://feedads.g.doubleclick.net/~a/EFIHw-cHgp3f7EyL4tUutmmHc1E/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/EFIHw-cHgp3f7EyL4tUutmmHc1E/1/da"><img src="http://feedads.g.doubleclick.net/~a/EFIHw-cHgp3f7EyL4tUutmmHc1E/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-9042583035688041814Tue, 21 Jun 2011 15:52:00 +00002011-06-21T08:52:18.108-07:00articleI’m not sure what the hell encouraged this scientist to come up with made from soya, steak sauce essence, and protein extracted from human feces. The thought of eating fake meat made from shit is repulsive. Maybe in a survival situation like those folks in the movie Alive, but I couldn’t see my self cooking up a poop burger for lunch. Professor Mitsuyuki Ikeda at Okayama Laboratories is the http://culinaryaddiction.blogspot.com/2011/06/shit-for-lunch.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/dLCKIAYSsmSX1lxs0QwWhvxlB88/0/da"><img src="http://feedads.g.doubleclick.net/~a/dLCKIAYSsmSX1lxs0QwWhvxlB88/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/dLCKIAYSsmSX1lxs0QwWhvxlB88/1/da"><img src="http://feedads.g.doubleclick.net/~a/dLCKIAYSsmSX1lxs0QwWhvxlB88/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-2478292796846914515Fri, 03 Jun 2011 20:03:00 +00002011-06-03T13:05:09.456-07:00videosYou might be wondering what kind of meal this could be. While watching some Gordon Ramsey I came across this video where he is learning to make traditional goat biriani in India. It is a traditional dish kings would eat.  Just the other day I was talking with a friend about making a Turducken in a few weekends. I have'nt had either but they certainly got my taste buds and cooking curiosity going.http://culinaryaddiction.blogspot.com/2011/06/egg-in-quail-quail-in-chicken-chicken.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/0lAf1ryWHFi3Es1kctIQdGe78Dc/0/da"><img src="http://feedads.g.doubleclick.net/~a/0lAf1ryWHFi3Es1kctIQdGe78Dc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/0lAf1ryWHFi3Es1kctIQdGe78Dc/1/da"><img src="http://feedads.g.doubleclick.net/~a/0lAf1ryWHFi3Es1kctIQdGe78Dc/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-6416162116390144434Fri, 27 May 2011 18:15:00 +00002011-05-27T11:17:30.537-07:00Nothing like grilling through out Memorial day weekend, drinking, and good company to kick off the summer. I plan on doing some serious Q'n and cooking this weekend. Lots of food porn to come. Check out some of my grilling tips "The Art of Grilling". I had to post this video about a so called BBQ shop. Would you go to a place like this? http://culinaryaddiction.blogspot.com/2011/05/this-weekend-is-bbq-time.htmlnoreply@blogger.com (Culinary Addictions)1 <p><a href="http://feedads.g.doubleclick.net/~a/jePMouWukHOTcug3DNIQN0nOJpQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/jePMouWukHOTcug3DNIQN0nOJpQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/jePMouWukHOTcug3DNIQN0nOJpQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/jePMouWukHOTcug3DNIQN0nOJpQ/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-8138983520770601018Wed, 18 May 2011 17:19:00 +00002011-05-18T10:21:48.428-07:00NewsHere are some news stories that happened over the last couple weeks. Who said ice cream store fronts for peddling drugs was played out? If my child went to the school across the street from Walleys I'd be outraged and happy that the authorities put an end to Patrick Kilduff's front. I wonder if anyone will buy that business and re-open it to just sell ice cream. Kilduff this Master P cut goes http://culinaryaddiction.blogspot.com/2011/05/food-thugs-and-drugs.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/Xqs8fwE5blj2lJ3iov5PoO82hxU/0/da"><img src="http://feedads.g.doubleclick.net/~a/Xqs8fwE5blj2lJ3iov5PoO82hxU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/Xqs8fwE5blj2lJ3iov5PoO82hxU/1/da"><img src="http://feedads.g.doubleclick.net/~a/Xqs8fwE5blj2lJ3iov5PoO82hxU/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-5976810457470178687Fri, 13 May 2011 17:20:00 +00002011-05-15T13:35:01.610-07:00TipsGrillBeef Burger w/ Cheese Bun, Grilled Onions, Capers, tomatoes, Lettuce and Bacon Burgers seem to be making a come back in LA. We got food trucks slinging grass feed quality burgers, you got joints like The Counter, Umami Burger, and OBO packed with people looking for the quality burger. I enjoy a good beefy burger right off the grill especially if you have some wood chips to smoke ithttp://culinaryaddiction.blogspot.com/2011/05/art-of-grilling-9-tips-on-grilling.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/oLR3XxENNv-1pIz_dB7gc5u-nUo/0/da"><img src="http://feedads.g.doubleclick.net/~a/oLR3XxENNv-1pIz_dB7gc5u-nUo/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/oLR3XxENNv-1pIz_dB7gc5u-nUo/1/da"><img src="http://feedads.g.doubleclick.net/~a/oLR3XxENNv-1pIz_dB7gc5u-nUo/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-2298573689900241661Wed, 11 May 2011 20:18:00 +00002011-05-11T13:22:11.081-07:00Check out this sweepstakes from Bloomspot.com and enter win your chance for dinner at Gordon Ramsay's The London West Hollywood. Good luck. Chef Gordon Ramsay may now be known more for his vicious snarl and expletives than his culinary exploits, but make no mistake about it: Ramsay was a world-class chef even before his monumental rise to reality-television fame. At Gordon Ramsay at The London http://culinaryaddiction.blogspot.com/2011/05/win-dinner-for-two-at-gordon-ramsay-at.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/ItnpF32dRmtq2QDWaHTY-syMrxg/0/da"><img src="http://feedads.g.doubleclick.net/~a/ItnpF32dRmtq2QDWaHTY-syMrxg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ItnpF32dRmtq2QDWaHTY-syMrxg/1/da"><img src="http://feedads.g.doubleclick.net/~a/ItnpF32dRmtq2QDWaHTY-syMrxg/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-7017727779582075477Fri, 06 May 2011 21:31:00 +00002011-05-06T14:31:20.093-07:00videosI'm curious to know if this really works. http://culinaryaddiction.blogspot.com/2011/05/looking-for-natural-viagra.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/kkyfM60JFykQZN5BWMZQrjI_gek/0/da"><img src="http://feedads.g.doubleclick.net/~a/kkyfM60JFykQZN5BWMZQrjI_gek/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/kkyfM60JFykQZN5BWMZQrjI_gek/1/da"><img src="http://feedads.g.doubleclick.net/~a/kkyfM60JFykQZN5BWMZQrjI_gek/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-5207195658012399524Tue, 03 May 2011 16:59:00 +00002011-05-03T09:59:35.400-07:00Restaurant ReviewWith no reservations I have to say Coleys is the best Jamaican food in the San Fernando Valley. I have eaten there a handful of times and the food and service has never been disappointing. Last Sunday after work I had a craving for some fried fish and happen to be driving by Coleys, so I thought I’d stop in and have some of the Escoveitched Fish, which is a fried tropical king fish marinated in http://culinaryaddiction.blogspot.com/2011/05/restaurant-review-coleys-caribbean.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/wnkJ1HhLKssbdtPjOwojZkPL8LY/0/da"><img src="http://feedads.g.doubleclick.net/~a/wnkJ1HhLKssbdtPjOwojZkPL8LY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/wnkJ1HhLKssbdtPjOwojZkPL8LY/1/da"><img src="http://feedads.g.doubleclick.net/~a/wnkJ1HhLKssbdtPjOwojZkPL8LY/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-6919954928590822817Fri, 29 Apr 2011 17:24:00 +00002011-04-29T10:28:59.108-07:00My collection of photos using the HTC EVO http://culinaryaddiction.blogspot.com/2011/04/more-updates-and-content-coming-soon.htmlnoreply@blogger.com (Culinary Addictions)1 <p><a href="http://feedads.g.doubleclick.net/~a/vipIWOp-7MsMthFrwkjUhVk5wSM/0/da"><img src="http://feedads.g.doubleclick.net/~a/vipIWOp-7MsMthFrwkjUhVk5wSM/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/vipIWOp-7MsMthFrwkjUhVk5wSM/1/da"><img src="http://feedads.g.doubleclick.net/~a/vipIWOp-7MsMthFrwkjUhVk5wSM/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-468936568577064343Fri, 22 Apr 2011 00:54:00 +00002011-04-22T01:25:55.584-07:00http://culinaryaddiction.blogspot.com/2011/04/my-cooliris-wall.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/NtvkKmMRlUvQVpD8SqAqW2KsDmc/0/da"><img src="http://feedads.g.doubleclick.net/~a/NtvkKmMRlUvQVpD8SqAqW2KsDmc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/NtvkKmMRlUvQVpD8SqAqW2KsDmc/1/da"><img src="http://feedads.g.doubleclick.net/~a/NtvkKmMRlUvQVpD8SqAqW2KsDmc/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-697963333619950789Fri, 07 Jan 2011 03:15:00 +00002011-01-06T19:15:48.836-08:00MisoRecipeFishAsianHappy New Year y’all, I am back from a hiatus. I had to take a break but I have been missing writing about food and taking pictures. Unfortunately my camera is not in good shape and it has been tough to get some nice clean photos to share. I hope to buy a new camera in the coming months once I get through this little economic storm. I’d like to share one of my favorite recipes that is easy to http://culinaryaddiction.blogspot.com/2011/01/miso-glazed-fish.htmlnoreply@blogger.com (Culinary Addictions)1 <p><a href="http://feedads.g.doubleclick.net/~a/62OQk_B8mIgTnSRg_hIvf4vFEg4/0/da"><img src="http://feedads.g.doubleclick.net/~a/62OQk_B8mIgTnSRg_hIvf4vFEg4/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/62OQk_B8mIgTnSRg_hIvf4vFEg4/1/da"><img src="http://feedads.g.doubleclick.net/~a/62OQk_B8mIgTnSRg_hIvf4vFEg4/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-5541128055440409205Mon, 29 Nov 2010 20:32:00 +00002010-11-29T12:46:06.204-08:00NewsarticleOver the past few years I have gotten to know some vegans through work. We have plenty of vegetarians and vegans around the office. I have nothing against vegans or vegetarians, they have actually encouraged me to eat more veggies which I have but there are moments my carnivorous side hungers for flesh. It's a practice I don't ever see my self doing unless my life depended on it. I wanted to http://culinaryaddiction.blogspot.com/2010/11/vegan-no-more-voracious.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/aUs6P0U0WOlS5ThO7m-hzndEIkw/0/da"><img src="http://feedads.g.doubleclick.net/~a/aUs6P0U0WOlS5ThO7m-hzndEIkw/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/aUs6P0U0WOlS5ThO7m-hzndEIkw/1/da"><img src="http://feedads.g.doubleclick.net/~a/aUs6P0U0WOlS5ThO7m-hzndEIkw/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-7826366281498017507Fri, 05 Nov 2010 16:45:00 +00002010-11-05T09:45:09.498-07:00PorkRecipeRoastOh yes pork belly, one of my favorite pieces of meat it’s so good and yet so bad. If you care about your waistline you should only eat this stuff on occasions because the fat in this cut of pork is off the scales. You may even want to stay off the scale if you eat too much of it find yourself in the gym sweating pork fat the next day, any ways enough of my fat rant and on to our easy recipe. In http://culinaryaddiction.blogspot.com/2010/11/roasted-chili-black-bean-pork-belly.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/DmfJLXwOcjHRV-mTDPw1i76QdBs/0/da"><img src="http://feedads.g.doubleclick.net/~a/DmfJLXwOcjHRV-mTDPw1i76QdBs/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/DmfJLXwOcjHRV-mTDPw1i76QdBs/1/da"><img src="http://feedads.g.doubleclick.net/~a/DmfJLXwOcjHRV-mTDPw1i76QdBs/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-8112340106003667514Tue, 19 Oct 2010 19:05:00 +00002011-04-21T18:46:23.253-07:00CrockpotTipshow toChickenChicken legs and thighs are by far my favorite part of our fine feathered friend. In fact most of the chicken flavor are in the thighs and legs. If you don't like dark meat you can use chicken breast, which most Americans tend to eat. I used to be in that category until I really started to experiment with leg quarters in soups and on the grill. The thing is white meat is easy to dry out and http://culinaryaddiction.blogspot.com/2010/10/crock-pot-tales-fixin-chicken-thighs-n.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/HJQHGxSwjCVIadQjuRkZBODGErc/0/da"><img src="http://feedads.g.doubleclick.net/~a/HJQHGxSwjCVIadQjuRkZBODGErc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/HJQHGxSwjCVIadQjuRkZBODGErc/1/da"><img src="http://feedads.g.doubleclick.net/~a/HJQHGxSwjCVIadQjuRkZBODGErc/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-1447087679513563665Mon, 11 Oct 2010 18:47:00 +00002011-04-21T18:43:58.839-07:00Restaurant ReviewHow many of us college students and cheap eaters have indulged in those salty dried noodles for less than a dollar? Oh I remember those days, that’s what ramen was to me. That’s all I ever really knew of ramen, while I have gotten into Pho, which I considered to be my favorite soup until I had real Ramen at “Daikoku Ramen” in little Tokyo. Now those dried noodle packs are in my pantry for http://culinaryaddiction.blogspot.com/2010/10/top-ramen-has-nothing-on-jinya-ramen.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/lhj8ZcMjYgOdvPZLhn6MtbJUczA/0/da"><img src="http://feedads.g.doubleclick.net/~a/lhj8ZcMjYgOdvPZLhn6MtbJUczA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/lhj8ZcMjYgOdvPZLhn6MtbJUczA/1/da"><img src="http://feedads.g.doubleclick.net/~a/lhj8ZcMjYgOdvPZLhn6MtbJUczA/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-4777438987130769944Thu, 30 Sep 2010 18:03:00 +00002011-04-21T18:33:44.518-07:00articleStreet FoodWith so many food trucks coming out of garages and slinging street food, how does one keep track of them? Many food trucks are using social media services like Twitter and Facebook to announce the locations of where they will be hawking their tasty goods.  Now what about the food trucks you don’t know about? How do you find them, aside from driving by them? Food trucks mostly serving Mexican http://culinaryaddiction.blogspot.com/2010/09/keeping-up-with-food-trucks.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/Z874IMk-YUPUKsjlaoKhZJuowm4/0/da"><img src="http://feedads.g.doubleclick.net/~a/Z874IMk-YUPUKsjlaoKhZJuowm4/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/Z874IMk-YUPUKsjlaoKhZJuowm4/1/da"><img src="http://feedads.g.doubleclick.net/~a/Z874IMk-YUPUKsjlaoKhZJuowm4/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-2686561098745833836Mon, 20 Sep 2010 19:06:00 +00002010-09-20T12:07:20.542-07:00NewsSalmonFish The Food and Drug Administration may approve the very first genetically engineered animal that food manufactures would distribute for human consumption. This Franken Fish would be a salmon that can grow twice as fast as the normal rate. AquaBounty Technologies, the developer of the salmon (aka Franken Fish) has been trying to get approval for a decade. They are just one of many mad scientist http://culinaryaddiction.blogspot.com/2010/09/would-you-eat-franken-fish.htmlnoreply@blogger.com (Culinary Addictions)1 <p><a href="http://feedads.g.doubleclick.net/~a/8-G2EBYtYnagVrwH96G_sJRPciY/0/da"><img src="http://feedads.g.doubleclick.net/~a/8-G2EBYtYnagVrwH96G_sJRPciY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/8-G2EBYtYnagVrwH96G_sJRPciY/1/da"><img src="http://feedads.g.doubleclick.net/~a/8-G2EBYtYnagVrwH96G_sJRPciY/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-2392902787914467230.post-7468906277647565481Thu, 16 Sep 2010 17:32:00 +00002010-09-16T14:14:58.386-07:00Lambhow toGrillLamb, one of my favorite meats, I have always enjoyed lamb, my mom cooked it quiet regularly while I was growing up. As I have gotten older in my experience not many Americans eat lamb, according to the USDA Economic Research Service, each American eats just 0.8 pounds of lamb per year—the equivalent of only two servings. I wonder why that is. Lamb has so much flavor and aside from pork fat I http://culinaryaddiction.blogspot.com/2010/09/art-of-grilling-5-lessons-to-grilling.htmlnoreply@blogger.com (Culinary Addictions)0 <p><a href="http://feedads.g.doubleclick.net/~a/YIAgR8d36nLnUgBmrQDaqTGVOZo/0/da"><img src="http://feedads.g.doubleclick.net/~a/YIAgR8d36nLnUgBmrQDaqTGVOZo/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/YIAgR8d36nLnUgBmrQDaqTGVOZo/1/da"><img src="http://feedads.g.doubleclick.net/~a/YIAgR8d36nLnUgBmrQDaqTGVOZo/1/di" border="0" ismap="true"></img></a></p>