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Category: Foodie Facts

  • Foodie Facts

Gooseberries

  • by Chef Rick Powless
  • Posted on March 14, 2017March 14, 2017

The gooseberry is a species of Ribes, which also includes the currants.  It is native to Europe, northwestern Africa, west, south…

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  • Foodie Facts

Lingon Berries

  • by Chef Rick Powless
  • Posted on March 13, 2017

Lingon berries are widely used in Swedish food.  These berries are considered to be an…

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  • Foodie Facts

Jerusalem Artichoke

  • by Chef Rick Powless
  • Posted on March 10, 2017March 10, 2017

Jerusalem artichoke, botanically-named Helianthus tuberosus, is the tuber of a variety of perennial flower in the…

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  • Foodie Facts

Monkfish

  • by Chef Rick Powless
  • Posted on March 9, 2017March 9, 2017

Monkfish are ferocious-looking creatures sometimes nicknamed “the poor man’s lobster” thanks to their muscular, firm-when-cooked…

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  • Foodie Facts

Osso Buco

  • by Chef Rick Powless
  • Posted on March 8, 2017March 8, 2017

Osso Buco is veal shanks braised in a white wine and tomato sauce.  The secret…

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  • Foodie Facts

Chicken Lollipop

  • by Chef Rick Powless
  • Posted on March 7, 2017March 7, 2017

A chicken lollipop is a way of preparing a chicken wing so all the meat…

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  • Foodie Facts

Cabbage Rolls

  • by Chef Rick Powless
  • Posted on March 6, 2017March 6, 2017

A cabbage roll (or stuffed cabbage) is a savory food item made with a variety…

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  • Foodie Facts

Ackee

  • by Chef Rick Powless
  • Posted on March 3, 2017March 3, 2017

Ackee (Blighia sapida) is the national fruit of Jamaica as well as a component of…

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  • Foodie Facts

Ghee

  • by Chef Rick Powless
  • Posted on March 2, 2017March 2, 2017

Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian, Iranian and Arabic cuisines, traditional medicine,…

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  • Foodie Facts

Forbidden Rice

  • by Chef Rick Powless
  • Posted on February 28, 2017February 28, 2017

You may have seen black rice, sometimes described with luxurious-sounding names like “forbidden rice” or…

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