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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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  • Today in Food History

Today in Food History

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

  Also, on this day in 1862 Dr. Alexander P. Anderson was born. He developed Puffed…

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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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  • Today in Food History

Today in Food History

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

  Also, on this day in 1934 Ritz Crackers were introduced by the National Biscuit Company…

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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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  • Today in Food History

Today in Food History

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

  Also, on this day in 1789 Elijah Craig distilled the first bourbon whiskey from corn,…

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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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  • Today in Food History

Today in Food History

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

  Also, on this day in 1836 Charles Ranhofer was born (died Oct 9, 1899).  Chef…

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  • Today in Food History

Today in Food History

  • by Chef Rick Powless
  • Posted on November 6, 2016November 6, 2016

  Also, on this day in 1914 Morton first used “When It Rains It Pours”trademark slogan…

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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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