Cooking With Corey (Comments)

Thanks so much, Faye! If you try the recipe, let m...

noreply@blogger.com (Corey Irwin Cyberpenguin) — Sun, 12 May 2013 08:25:04 PDT

Thanks so much, Faye! If you try the recipe, let me know how it turns out for you.

This shrimp dish looks amazing. faye

Mmm nothing like a nice fresh shrimp salad.

noreply@blogger.com (Jerry) — Wed, 01 May 2013 21:40:03 PDT

Mmm nothing like a nice fresh shrimp salad.

This is a fabulous recipe dear! I agree, perfect f...

noreply@blogger.com (Gwen) — Wed, 01 May 2013 17:23:33 PDT

This is a fabulous recipe dear! I agree, perfect for a picnic. I see this being on our table several times this Spring and Summer!
XO

Thank you so much, Gwen! Hope you enjoy making it!...

noreply@blogger.com (Corey Irwin Cyberpenguin) — Thu, 25 Apr 2013 22:59:52 PDT

Thank you so much, Gwen! Hope you enjoy making it! Quinoa is so versatile, and really tastes great with mushrooms.

Fantastic recipe! Love mushrooms and this is so he...

noreply@blogger.com (Gwen) — Thu, 25 Apr 2013 19:34:25 PDT

Fantastic recipe! Love mushrooms and this is so healthy!

I'd like to invite you again to the CookEatSha...

noreply@blogger.com (Kyra M.) — Wed, 17 Apr 2013 15:54:47 PDT

I'd like to invite you again to the CookEatShare Author Network. I don’t want the over 1 million unique monthly visitors to CookEatShare.com to miss out on your wonderful food.

By joining our Author Network, your blog posts will be indexed and users will be guided to your actual blog when searching your recipes or profile.

The service is free and easy to sign up for. Simply visit www.cookeatshare.com/blogs/apply or contact me at Kyra@cookeatshare.com. You'll get a unique link to claim and customize your profile. We look forward having you in our network!

HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FE...

noreply@blogger.com (Ines) — Fri, 05 Apr 2013 02:35:45 PDT

HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO”, NOW SERVED BY THE GRANDCHILDREN, ALFREDO E ISA DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in a street in central Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), which is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See also the site of “Il Vero Alfredo” http://www.alfredo-roma.it/.
We must clarify that other restaurants "Alfredo" in Rome do not belong to the family tradition of "Il Vero Alfredo" in Rome.
We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
Best regards Alfredo e Ines Di Lelio

Sounds delicious, Corey. I'll be trying it soo...

noreply@blogger.com (KristenCHealy) — Wed, 03 Apr 2013 16:32:40 PDT

Sounds delicious, Corey. I'll be trying it soon!

Hi Kyra, Thanks for the compliment regarding my bl...

noreply@blogger.com (Corey Irwin Cyberpenguin) — Wed, 03 Apr 2013 10:56:21 PDT

Hi Kyra,
Thanks for the compliment regarding my blog. I'm actually already a CookEatShare Featured Author. :)
-C

I'd like to invite you to join the CookEatShar...

noreply@blogger.com (Kyra M.) — Tue, 02 Apr 2013 14:20:57 PDT

I'd like to invite you to join the CookEatShare Author Network. I really enjoy your blog and I think the over 1 million unique montly visitors to CookEatShare.com will too.

By joining our Author Network, your blog posts will be indexed and users will be guided to your actual blog when searching your recipes or profile.

The service is free and easy to sign up for. Simply visit www.cookeatshare.com/blogs/apply or contact me at Kyra@cookeatshare.com. You'll get a unique link to claim and customize your profile. We look forward having you in our network!

I've been wanting to try/make salmon burgers f...

noreply@blogger.com (Yum Yucky) — Wed, 13 Mar 2013 19:34:39 PDT

I've been wanting to try/make salmon burgers for a while. The recipe looks great. I can DOOO this!

Yes, it's still good without the chicken stock...

noreply@blogger.com (Cyberpenguin) — Wed, 06 Feb 2013 19:50:19 PST

Yes, it's still good without the chicken stock, and here's why: I didn't have chicken stock to make traditional egg drop soup, so this is why I created a new soup, miso-egg drop soup. The miso serves as the base for the stock, instead of the chicken stock.

but you said you made it because you didn't ha...

noreply@blogger.com (Soulfulll) — Wed, 06 Feb 2013 19:36:22 PST

but you said you made it because you didn't have stock... is it still good without stock?

The mozzarella was actually very easy. You have to...

noreply@blogger.com (CewTwo) — Thu, 27 Dec 2012 17:00:47 PST

The mozzarella was actually very easy. You have to get whole milk raised just to a pasteurized level. Organic milk does not work as it is usually heavily pasteurized to a high level of heat. The best milk, of course, is fresh from the cow. An udderly sensible idea!
Yes! I do love the Po' Boy Sammies!

Thank you, Carol! I hope you enjoy the recipes and...

noreply@blogger.com (Cyberpenguin) — Mon, 26 Nov 2012 13:59:58 PST

Thank you, Carol! I hope you enjoy the recipes and articles on this blog!

I like you on FB. May you have another 500 posts....

noreply@blogger.com (Carole) — Mon, 26 Nov 2012 10:36:58 PST

I like you on FB. May you have another 500 posts.

Hahaha! Yep, you'll be the first to know as so...

noreply@blogger.com (Cyberpenguin) — Sun, 25 Nov 2012 22:22:26 PST

Hahaha! Yep, you'll be the first to know as soon as it posts. The moo guk is waiting in line, behind the kimchi and bibimbap recipes that still haven't been published yet. ;)

Oooh the Moo Guk made Asian top 10? LOL. Yes, I...

noreply@blogger.com (Julianne) — Sun, 25 Nov 2012 19:27:51 PST

Oooh the Moo Guk made Asian top 10? LOL. Yes, I'm still waiting! This is quite a culinary bucket list! ;-)

Thank you, Ruth! It's actually a lot easier to...

noreply@blogger.com (Cyberpenguin) — Fri, 27 Jul 2012 17:08:15 PDT

Thank you, Ruth! It's actually a lot easier to make them than it might seem at first. The traditional summer rolls are just basically a bunch of cut-up vegetables marinated with lime juice, so the only slightly challenging part is wrapping them up into a roll. :) The trick to easily handling the rice wrapper is not to leave the wrapper soaking in the hot water for too long; otherwise it'll weaken too much and very likely tear. Also, it helps if you lay the wrapper on a plate that's slightly wet on the bottom, which prevents the wrapper from sticking to the plate. Once you soak the wrapper in the hot water to soften it, it's important to work quickly, so that the wrapper sticks together after you roll it. Hope these tips help you! Good luck and have fun making the recipe!
-C

This looks so delicious! I must admit, I have bee...

noreply@blogger.com (Ruth Huggins) — Thu, 26 Jul 2012 06:38:48 PDT

This looks so delicious! I must admit, I have been a little intimidated to make spring rolls but this makes it seem easier than I thought. Can't wait to try them!

Haha! Thanks, Ab! Maybe I'll make it for you t...

noreply@blogger.com (Cyberpenguin) — Mon, 02 Jul 2012 07:39:39 PDT

Haha! Thanks, Ab! Maybe I'll make it for you the next time we see each other. :)

This looks absolutely divine!! OMG, I want to bite...

noreply@blogger.com (Abby Irwin) — Thu, 28 Jun 2012 16:29:50 PDT

This looks absolutely divine!! OMG, I want to bite the page.

Thank you! It's made with ice, so on a hot day...

noreply@blogger.com (Cyberpenguin) — Wed, 27 Jun 2012 05:56:59 PDT

Thank you! It's made with ice, so on a hot day, like the ones we've been having, you could probably sit in the shade and refresh yourself with this ice cold cocktail. :) I made this for a recent dinner party and the guests really liked it, so hope you will too!

The Blue Fog Cocktail sounds delicious, just a pit...

noreply@blogger.com (GREAT foodbook) — Fri, 22 Jun 2012 05:42:57 PDT

The Blue Fog Cocktail sounds delicious, just a pity one can't sit outside to enjoy it.