Tagged With: blended soup
There’s a regular cornucopia of great food tips floating around the web. Today, we have compiled a sampler platter of some of these appetizing articles and videos for your enjoyment, but first, a palate cleanser:
A chicken salad sandwich walks into a bar. The bartender gives it a nasty look, points at a sign over his head, and says “Hey! Can’t you read?”
The chicken salad sandwich looks up to read the sign.
“No food served after 10:00 PM.”
The chicken salad sandwich turns toward the door and grumbles as it walks outside, “Sassafrassin’ Urban Spoon.”
Zing! Anyhow, on to the fun stuff:
Food52 has this article that you’ll surely find useful this week. Step one is start with the best ingredients. You know where to find those, right? Food52 has approximately one million articles of interest, like the virtues of millet for you gluten-free folks, so don’t stay up all night browsing. Or do. I’m not your mom.
Thekitchn.com has an great Q&A section with user questions and answers from the editors and community. There’s a few cooking knowledge power houses lurking in the comments, so don’t dismiss those. Pureed vegetable soup can be an awesome summer meal, since many of these soups have low prep time and can be served cold. Don’t miss out on the rest of their awesome answers to questions like “I’ve got me some saffron, now what,” and “can I make homemade wine from bananas?”
Man, if this stuff turns out tasting as good as it looks, your chicken salad sandwich won’t be getting kicked out of any bars. Smitten Kitchen’s recipe uses whole mustard seeds, in case you need any.
Seattle native(ish) Joel McHale poses some good questions to Adam Perry Lang, Adam Corolla is on hand, mostly to drink beer and get flipped off by Joel. They are joined by comedian Jimmy Pardo, and they all seem pretty hungry.
That’s a wrap! Thanks for reading. If I missed something awesome, let me know in the comments!