Share your favourite internet food & recipe sites.

Reply Mon 9 May, 2011 09:16 pm
Oh wow, really, Butrflynet?
I'm delighted to hear that.
I think I might be his biggest fan in Oz! Very Happy
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Reply Tue 10 May, 2011 06:27 am
I haven't checked out all the links in this thread to see what sites have already been posted, but I'm absolutely loving this site.

Reply Tue 10 May, 2011 06:33 am
That's very impressive, JPB.
Sections on "foods to include", "foods to exclude" and "nutrients to require".
I'm going to check this site out!
Reply Tue 10 May, 2011 06:36 am
I made the black bean chili recipe from there last night and it was delicious.

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Reply Tue 10 May, 2011 06:38 am
I'm also following many of the suggestions on the 7 day Feeling Great Menu

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Reply Tue 10 May, 2011 07:08 am
Msolga and Butryfly, thanks for the links on Luke Nguyen - I'll see if I can watch. I've liked vietnamese food for a long time.
Reply Tue 10 May, 2011 07:13 am
My/our pleasure, I'm sure. Smile
I think you'd enjoy it, osso.
As much for the places he travels to, the local people, as the food.
(I LOVE Vietnamese food! Yum! )
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Reply Thu 19 May, 2011 02:16 am
My favorite is allrecipe.com. I also use their app. It's quite good.
Reply Sat 21 May, 2011 05:07 pm
Royable, I use that sometimes too, as it comes up among the first sites when I google re some ingredient I have.

Well, all, I have to apologize for that list of sites I gave a few weeks ago. I hadn't culled them in a long time.
So, I have been doing that. I've since gotten rid of thirty of the sites for various reasons - they were kaput, they no longer interested me, I didn't like the format, the information was too limited, etc.
But, I'm not done yet. Will post a better list when I am done.

And then, in the meantime, I've added seven more sites. Heh.

So, today, I was checking out FX cuisine.com - and discovered this rather sweet video about Swiss Apple Roesti (pan sauteed bread and apples, with music):

Reply Sat 21 May, 2011 08:44 pm
I found one that seems interesting (Its somewhat different from most blogs which become self ansorbed quickly after starting up)
Its called Hunter Gatherer Gardener Cook. You can put it into Google and pick some sample writings. The Cooks Country website is also good because it takes time to get into the chemistry of food prep.
Reply Sat 21 May, 2011 08:59 pm
Which reminds me of the Cookingforengineers.com site. http://www.cookingforengineers.com/
Hmm, wonder if Harold McGee has a website - he's a food chem expert.
Ah, well, if he does, I can't find it.

Ok, the hunter gatherer gardener cook site is this one: http://honest-food.net/
Cooks Country is http://www.cookscountry.com/
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Reply Sat 21 May, 2011 11:06 pm
Have I posted links to the Food Safari site yet?
I don't think I have.

Food Safari is is broadcast on SBS (Oz's multi-cultural network) & has featured food/recipes from any number of countries, including these. Well worth a look if you're interested in world foods.:

* African
* Brazilian
* Chinese
* Croatian
* Egyptian
* English
* French
* German

* Greek
* Hungarian
* Indian
* Indonesian
* Italian
* Japanese
* Jewish
* Korean

* Lebanese
* Malaysian
* Maltese
* Mauritian
* Mexican
* Moroccan
* Pakistani
* Persian

* Portuguese
* Singaporean
* South American
* Spanish
* Sri Lankan
* Syrian
* Thai
* Turkish

Reply Sat 21 May, 2011 11:12 pm
Here's a video link (chosen at random) from USA Cuisine.
I'd be curious to know how "authentic" the recipe is.
I hope you can actually access it outside Oz!

Reply Sun 22 May, 2011 11:17 am
I can see the blog - good blog name too. Added it to my list to explore.

JPB no doubt knows more about authentic jambalaya than I do - I've only had it once, and that not in jambalaya country.
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Reply Sun 22 May, 2011 11:56 am
It looks good! In addition to the chicken and sausage, I add shrimp and use chopped tomatoes since those are included in most of the jambalaya recipes in my cajun cookbooks. I add the rice raw, too. Mmmm spicy goodness!
Reply Sun 22 May, 2011 08:17 pm
Oh good!
I often wonder about "authenticity" when checking out local versions of recipes from other countries.
I may give the jambalaya a go then! Smile

Thank you for the feedback Irishk & osso.

Also seriously considering trying out the Southern Greens:
Reply Mon 23 May, 2011 03:00 pm
I have a number of cookbooks from Louisiana, so I looked through for a recipe for chicken and sausage jambalaya. This recipe is from a book called "Best of the Best from Louisiana" and I think it originally came from another book, aptly titled "Jambalaya".


You can compare the recipes.

1 small fryer chicken
1 rib celery with leaves
1 onion, halved
1 clove garlic
2 cups (500 ml) converted long grain rice
1 pound (.450 kilo) smoked sausage, sliced
1 pound ham, cubed
4 tbsp. (60 mls) butter
1 cup (250 ml) chopped onion
3/4 cup (200 ml.) green pepper
1/4 cup (75 ml) chopped fresh parsley
2 cloves garlic, minced
1 6-oz. (156 ml) can tomato paste
1 large bay leaf
1/4 tsp (1 ml) thyme
2 tsp. (10 ml) salt
1/2 tsp. (2 ml.) pepper
Dash of Tabasco

In large pot cover chicken with water; add celery, onion, garlic; boil until tender, about one hour. Reserve stock. Remove meat from bones. In five cups stock cook rice until all liquid is absorbed, about 25 minutes.

In a Dutch oven, fry sausage and ham until lightly browned, about three to five minutes. Remove meat. Add butter to pan and sauté onion, pepper and parsley until tender, about three minutes. Add chicken, sausage and ham; stir in garlic, tomato paste, bay leaf, thyme salt, pepper and Tabasco. Add rice and mix thoroughly. Cook over low heat 15 minutes, stirring frequently. Remove bay leaf.
Reply Mon 23 May, 2011 03:48 pm
That recipe sounds really good, too. We like a little heat, so I'd probably still use the teaspoon of Cayenne that was in MsOlga's recipe, and also the chopped tomatoes (in addition to the paste).

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Reply Mon 23 May, 2011 06:42 pm
Mmmmm .... that sounds really good, mckenzie.
Thank you! Smile

Like Irishk, I can't resist a bit of heat, so I'd probably add a little cayenne, too.

A question to anyone in the know: can you suggest a not-too-fatty smoked sausage which would work in a recipe like this?
I ask because, even though I love the taste sausages like Chirozo, when I recently fried one to add to a recipe. I could not believe the amount of fat that emerged from one mere sausage! Shocked
So I'm on the look-out for a half-respectable substitute, if such a thing exists.
Any ideas, anyone?
Reply Mon 23 May, 2011 09:15 pm
In lieu of Tabasco, sure, you'd need cayenne or red pepper flakes, something give it some heat. (McIlhenny Tabasco is actually a hot sauce produced in Cajun Country, Louisiana.) Here's their website:


I agree with you about chorizo. How about kielbasa/garlic sausage? I've used it as a substitute on occasion.


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