Easy Recipes & Recipe Video Food Blog | NewTasteToday.com

Snickers Discontinues The KING SIZE Candy Bar

2012-02-18T09:22:24-06:00

Could it be true? Is Snickers and Mar's company actually going to kill off the King Size candy bar that so many rely on for their day's calorie and fat intake... or just a small afternoon "snack"? How ever will we cope?

Taco Bell's New Doritos Taco Shell

2012-02-17T13:38:00-06:00

I'm shocked that this invention did not come about sooner. It seems like a very natural creation that virtually any stoned college kid with the "munchies" could dream up. The dream is about to become a reality as Taco Bell kicks off its new Dorito's taco shells!

Man Suffers Heart Attack At "Heart Attack Grill"

2012-02-17T12:44:59-06:00

Here's a shocking story... A man suffered from a heart attack while eating at the "Heart Attack Grill" in Las Vegas.The word is he was shoveling a Triple Bypass burger down his gullet at at the time of his cardiac arrest. The unnamed man is reportedly alive and recuperating. The force behind Natural Selection was not available for comment.

Man Arrested For Allegedly Eating Cats

2012-02-16T18:44:44-06:00

Oh the crazy world we live in. A man near Bakersfield, CA in a case where investigators say "he had the intent to use a cat for food". Watch the video for complete details on this sick and disturbing story of a man allegedly trying to eat his cat.

The Most Expensive Coffee In The World

2012-02-16T08:53:33-06:00

Ever wonder what the most expensive coffee in the world would taste like? You are in luck! You may have some in your home or office right now! That's right THE MOST EXPENSIVE COFFEE ever! You may own some! Watch the video to find out if you have the most expensive coffee in the world in your possessio

Massive Bacon Explosion

2012-02-15T16:36:09-06:00

Bacon. I’m like the dog in the Beggin’ Strips commercials when it comes to this wonderful part of the pig. Bacon is good with everything, and I do mean ERVERYTHING. About a year ago, I came across one of the best ideas for bacon since someone came up with the BLT. It is called the Bacon Explosion.

Basically, you take a couple of pounds of bacon, make a bacon weave (who would’ve thought those two words would ever go together?!(, add two pounds of sausage, top with crumbled bacon and BBQ sauce. Then you roll it into a giant torpedo and slow cook it over hot charcoal, slather it with more BBQ sauce…slice, serve and eat. How cool is that!

You can find the recipe here. Below are the wonderful pictures from this glorious rapture of bacon. Enjoy. As always, thanks for reading and keep on rockin’.

RSD

Bacon weave with BBQ rub.

2 LBS of spicy sausage.

Frying the bacon for bacon bits.

Bacon bits and BBQ sauce.

Roll it up and add more BBQ rub.

Slow cook that son of a gun.

Time to add more BBQ sauce...why not?

The Great Food Truck Disgrace

2012-02-14T15:28:29-06:00

Did anyone watch the show on the Food Network, The Great Food Truck Race? I did and as usual I can't just watch a TV show and be content with being "just a viewer". I become the shows I watch, morphing into ideas with all the forethought of a poo flinging monkey. It could be some kind of insecurity or mental instability maybe the result of a mild stroke perhaps?

I watched this Food Truck show and became uncomfortably fascinated once again by trucks with food on them. I say "once again" because this would not be my first time consorting with the idea of running a food truck. I in fact had a food truck 15 years ago. However rogue the truck was, I was successful. So why not try again... during a recession... in midst of the worst economic downturn since..ever? I was in full "Cake Baby" mode and when I get an idea in my pea sized brain, I can't stop, I won't stop.

   So in the late Summer of 2010 much to the chagrin of my husband and daughter I went on to buy a cargo van from a local guy on Craigslist It was perfect, close by and the price was really, really low...So low in fact I often wondered if the dents in the headlights and grill were from the previous owner hitting something living, which would now be dead gauging from the severity of the dents...even still, I was psychotically happy with my purchase. My husband was designated (by me) food truck builder, with me as his supervisor, till food truck or death do us part and it damn near came to that. My husband was not happy nor did he subscribe to this arrangement. Piece by piece over a very, very cold winter he endured/installed: flooring, duct-work, workbenches, prep sinks, plumbing, fans, windows, propane tanks, linoleum flooring with me manically dreaming about being on the road again, making my own menu and being my own boss. I'm sure my husband was dreaming about Spring and where to bury my body once the ground thawed. Not that I did nothing the whole time, I helped when he needed me to but most of it was beyond my expertise. My expertise would come later when I was on the road making money for my family a unbridled success, in my mind.

   It was early May 2011 when my husband finished the truck, he painted it with white epoxy paint and resentment. The truck was beautiful, I was at the apex of manic gloating and my anxiety about the truck passing the NJ Board of Health inspection was epic. We passed no problem and I was on my way to instant success in the Food Truck concessions and vending business. First stop was a large flea market that required a $375 space fee (per day) to get into. I was convinced in my hugely inflated sense of reality that we would make money because the market there is LOADED with people. I dragged my 20 year old daughter with me to help. With family by my side I can achieve anything...As true as I thought that was, the reality is my daughter had painted the truck with the same color of resentment as my husband... We took in exactly $20 that day, the market was dead. The operating costs of propane, space fee, diesel fuel, food, containers, equipment, time, were staggering and this was just for one day... I left undeterred, this truck was going to make money and I was going to find a niche and sure as hell was not going to tell my husband how bad I bombed, last I saw him he had a shovel in the backyard behind the shed.

   As the months went by my confidence in the fact that my food truck was tanking was at an all time high. My 14 year old son was my biggest supporter and best assistant, no matter how bad a day we had, he was always encouraging me and was a really good sport, he was the surprise rainbow in the middle of what I now realized was a horrible shitstorm. All townships require permits to vend in their town and this fee is high when it comes to a food truck wanting to operate within a township, it's simply not done in suburbia. In Southern Nj there is not one town that wanted my super trendy food truck to vend within their limits without paying at least $300 a day (with the exception of Cherry Hill Twp who only wanted $175 for the year), obviously the people who make up these fee's watched the same bullshit reality show about Food Trucks as I did. I went from town to town vending here and there, never breaking $200 ever, I must have pissed at least $5000 down the drain that Summer in township fee's alone!

   Limping, dragging and bleeding money into the Fall, I decided for my family's sake I had to cut and run. I listed the truck on Craigslist. After two months of complete idiots and lookyloo's we finally had a buyer. They were college students from NYC. One of them had permission from his uncle who owned a bar there to vend outside. Frankly, as hard as it was to say I failed to myself and my family, I was happy to sell it to those two kids, I was tired and worn out and they had the exuberance and excitement about the truck that not only the truck deserved but that only the young can have. We made back our money and after several months of soothing bruised and battered egos and focusing on what's important in my life, I realize I have what I need right here in my family. I can leave the food truck idea to the youngsters out there. What I really wanted out of this whole thing wasn't money or anything like that, what I wanted was to keep my maturing family from growing and changing...in a warped way I was scared of losing my babies and the changes my marriage would inevitably go through, it was my way of keeping my family together as it was... and what I learned is that I shouldn't have held them hostage to keep my nest full, no matter where our children go, will always be a family.

Easy Recipe for Meringues With Cream and Raspberry Sauce

2012-02-14T14:48:49-06:00

My family likes to make desserts because it was a tradition startedby my mother. She used to make the best Christmas Cake but eac h year she would make a different dessert on top. This year it was my turn and this year I made some meringues.

These meringues were so melt in the mouth and has a flavour reminiscent to candy-floss. The sweet, marshmalloy-ness of the meringues contrasted beautifully with the sharp sauce and the light cream softened the flavours. They were so good and didn't last long at all! I hope you try these meringues out and enjoy them!

Ingredients:

For Meringue:
3 egg whites
50g Caster Sugar
25g Granulated Brown Sugar (you can do all caster sugar but for a better flavour and texture granulated sugar is recommended)

For Sauce and Cream Filling:
220g Raspberries
85g Icing Sugar (you may need some extra depending on the tartness of the raspberries)
250ml Double Cream
NOTE: Your bowl must not be wet and to make sure use kitchen paper or a tissue and just wipe the bowl all over even if it is dry.

Method:

1. Pre-heat oven to 150C. This is important. Line the baking tray with greaseproof paper and a layer of butter, this will make the meringues have the melt in the mouth texture. In a large bowl, whip up egg whites until they form stiff peaks. Then you can mix in (with an electric mixer) the sugar. Some people say you should fold it in but I find the sugar never really evenly spreads out when folded and a lot of air is gone when folded as it takes longer. Mixing in the sugar makes the recipe foolproof. The mixture should be glossy.

2. Pipe the glossy mixture onto the greased baking tray as shell shapes. Make sure there is an even number at the end as two shells make one meringue. Put in oven for 45-55 mins. Turn meringues the other way round halfway through for an even bake.

3. Leave meringues to cool. 10 minutes before serving whip up cream until it doubles in size and becomes more stiff. Then put raspberries and icing sugar in a food processor. Blend until well mixed (make sure to taste, if it is too sour add more icing sugar). Scoop one spoon of cream on one meringue, pour one spoon of raspberry sauce on top and add the other shell of the meringue on top making a meringue 'sandwich'.

Contributor: Holly Athwal, you can see more of Holly's recipes here.

Easy Recipe For Sunday lunch Pot au Feu

2012-02-14T14:41:15-06:00

It was a very cold and grey January Sunday, the promised Siberian winds seem to have arrived and it finally feels a bit like winter. A little bit like a contradiction is that today I saw the first crocus of the year when out walking with friends.

Yesterday I went to the butchers, to get some oxtail for my Sunday Pot au Feu. I know they stock it as have seen it before but they had sold out! I was so surprised but all the butchers pitched in and came up with suggestions as to what meat I could replace the oxtail with. After some deliberation we decided that neck of lamb, on the bone, would most likely work.

Pot au Feu is a French peasant dish and you can use any cartilaginous meat. A beef stew by tradition but in this case lamb worked wonderful. It means “pot on fire” and used to stew for days, simply by just being filled up with new meats. I didn’t use any sausage but a Toulouse sausage would have worked very well with its hearty spiciness.

I used veg from the allotment
• Swede
• Parsnip
• Garlic
• Rosemary
• Bay leaves
From the fridge I used
• Shallot onions
• Carrot
• Potato
• Leek
• Spring Onions
• Selleri

From the butchers I got
• Neck of lamb on the bone
• Smoked bacon
All I needed in addition was salt and cracked pepper corns and plenty of time.

I blanched the meat before getting started to get rid of impurities and then simmered them on low heat for 60 minutes, skimming it every now and then. Meanwhile I peeled the vegetables, I added them whole to the pot and got back to simmer for another 60 minutes. When the vegetables were done I took them out of the stock and cut them up, quite rustic still and served with the lamb and plenty of the stock. The lamb flavor really came through without taking over, the veg was cooked just right and the stock clear from gentle simmering.

There was no lamb left but veg and stock and it will make a perfect base for a weeknight soup!