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The Bavette Will Be My Downfall!

By Richard Nikoley on  From freetheanimal.com
Once again I’ve wasted time trying to find Mark Sisson’s blog about flap steak or bavette . Wanted to give him credit, which this is, but also a link, which I can’t do. Alas, it was in one of his Insider emails. A stern email to Mark will follow! . I am totally and completely in love with this cut of meat. For my money, this is the best cut of meat, ounce for pennies, bar none. I used to love grilled tri-tip roasts as the best flavor for dollar. This beats it hands down for my taste buds...Read Full Story

Sweet Potato Fries & Chloe's 1st 4-wheeler ride

By nancygrossi on  From thewifeofadairyman.blogspot.com
Have you ever made sweet potato fries?  If not, it's a must try in my opinion.  They are good .  And healthy.  Here's how I prepared them. You can either cut up sweet potatoes OR buy the pre-cut version right from the grocery store.  Preheat oven to 400 degrees.  Toss into a bowl and coat with olive oil.  Sprinkle Kosher salt, garlic salt, two cloves of minced garlic, chopped parsley  Lay them out onto a non-stick sprayed cookie sheet.  Bake for 25 minutes.  Then turn broiler on and let them...Read Full Story

Carnitas with Sweet Potato and Cinnamon Apples

By Richard Nikoley on  From freetheanimal.com
I haven't done pork carnitas in a while and not since way back -- when I was doing crappy food pictures -- have I done them with fruit. Back then I used persimmons and cinnamon . This time it was with apple, simply sautéed in butter and cinnamon. I included some sweet potato on the side for added sweetness, color and texture. Make sure to crisp & caramelize your carnitas under the broiler for a while. Click on the images for much higher quality. Carnitas Sweet Potato and Apples I couldn't...Read Full Story

How to Eat Out With Care

By Richard Nikoley on  From freetheanimal.com
Headed off to the cabin in the mountains in a bit. Sometimes that brings on a blogging whirlwind 'cause I love it. Haven't been up there since Xmas/NY, and had a tree take out power (like, the whole junction box, meter & pole) in the interim but the insurance Co treated me very well and the repair by phone went off without  hitch. with so much rain, lately here in the Bay Area when the sun finally came out all I wanted to do is go have lunch whilst bathed in rays, on a patio at a nice place...Read Full Story

Jem 100

By Neil on  From secretalien.com
Is there a good burger in this town? That is the question I put to Kwazy Kate as we toured Newberg on Monday after I had gotten the tire chains on my truck that would allow me to escape back to Beaverton. As it turns out, there is one, and, considering the location, a pretty damn good one. Jem 100 Jem 100 has been a Newberg tradition for 30 years, and for the last twenty it has been under the stewardship of owner Tom Vondercheck and his wife. When we first arrived we were prepared...Read Full Story
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Lunchtime: Savoury Cake

Sweet potato photo

Lunchtime: Savoury Cake

Linked from: Flickr

Editable by Any Member
Linked from http://plantanswers.tamu.edu/vegetables/sweetpotato.html
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WHAT IS THE DIFFERENCE BETWEEN A SWEET POTATO AND A YAM?

Several decades ago when orange flesh sweet potatoes were introduced in the southern United States producers and shippers desired to distinguish them from the more traditional white flesh types. The African word "nyami" referring to the starchy, edible root of the Dioscorea genus of plants was adopted in its English form, "yam". Yams in the U.S. are actually sweet potatoes with relatively moist texture and orange flesh. Although the terms are generally used interchangeably, the U.S. Department of Agriculture requires that the label "yam" always be accompanied by "sweet potato." The following information outlines several differences between sweet potatoes and yams.
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