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Category: Foodie Facts

  • Foodie Facts

Vegemite

  • by Chef Rick Powless
  • Posted on November 29, 2016November 29, 2016

Vegemite is considered as much a part of Australia’s heritage as kangaroos and the Holden…

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  • Foodie Facts

Haggis

  • by Chef Rick Powless
  • Posted on November 28, 2016November 28, 2016

Perhaps more than any other food, haggis has an exceptionally bad reputation.  This Scottish national…

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  • Foodie Facts

Meatloaf

  • by Chef Rick Powless
  • Posted on November 25, 2016November 25, 2016

Ever wonder where the American culinary classic meatloaf really came from? Would you believe the…

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  • Foodie Facts

Grits

  • by Chef Rick Powless
  • Posted on November 24, 2016November 24, 2016

Grits, properly known as hominy grits, is a food made from corn that has been treated with an alkali in a…

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  • Foodie Facts

Szechuan Buttons

  • by Chef Rick Powless
  • Posted on November 23, 2016November 23, 2016

Szechuan Buttons (aka Sechuan Buttons, Sichuan Buttons, Buzz Buttons, Toothache plant, Acmella Oleracea) are an unusual…

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  • Foodie Facts

Sago

  • by Chef Rick Powless
  • Posted on November 22, 2016November 22, 2016

Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially that…

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  • Foodie Facts

Coffee Flour

  • by Chef Rick Powless
  • Posted on November 21, 2016November 21, 2016

Flour, made from coffee!  Yes, flour you can bake with (though it’s best mixed with…

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  • Foodie Facts

Peanut Brittle

  • by Chef Rick Powless
  • Posted on November 8, 2016November 8, 2016

 “Brittle”, a flat hardened sugar candy, is thought to be one of the first candies…

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  • Foodie Facts

Ahi Tuna

  • by Chef Rick Powless
  • Posted on November 7, 2016November 7, 2016

Ahi tuna (a.k.a. yellow fin tuna), is often used in raw fish dishes in Asian…

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  • Foodie Facts

The Cronut

  • by Chef Rick Powless
  • Posted on November 5, 2016November 5, 2016

It was bound to happen.  In these days of goat cheese-and-honey ice cream and Bibb…

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