Common Sense Evaluation II

No workers present at the time that the Notre Dame Cathedral fire started… So who is this guy dressed in Muslim garb?? Source… The post Man In ‘Muslim garb’ Seen At Notre Dame Cathedral Before Fire appeared first on Common Sense Evaluation . https://ift.tt/eA8V8J

If you ever wondered how to make the sauce that is in the Big Mac, here is your answer. Video Description: Christine H. from Oshawa asked, "What is in the sauce that is in the Big Mac?" McDonald's® Executive Chef Dan Coudreaut answers her question by showing you how to prepare the Big Mac® and its sauce using ingredients so real that you can see and buy them for yourself.

If you still make a PB&J by spreading loads of greasy peanut butter and sugary jam between slices of flimsy bread, it might be time to take some advice from Keena Tallman, co-owner of PBJ's Grilled Gourmet Peanut Butter Jelly Creations, a food cart specializing in peanut butter and jelly sandwiches in Portland, Oregon. In this You're Doing It All Wrong video, Keena explains how to make the best PB&J out there, including a few tricks like experimenting with ingredients and, most importantly, grilling the sandwich. Source...

Enjoy! <p><br /> </blockquote></p>

As you arrive at the store you cannot believe that something so good comes from something so small. Simplicity in mind and practice, Benton's store front is nothing that would stand out, but certainly something you should always remember. Once inside you are quickly taken back in time to when Allan first started in the business. In fact the only thing Allan has changed was the type of sugar used, the original company used white sugar, and since his family had always used brown sugar instead of white Allan decided to go with that. The smell is that of an old farm house where food is always cooking and being served. Benton’s Smoky Mountain Country Hams are slow cured using salt, brown sugar, and sodium nitrite and typically aged 9-10 months, though hams are available 1 year and older. This time-honored practice dates back to the era of our forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpt...

Hate leftover pizza's reheated soggy crust? This simple reheating tip keeps the crust crispy, and the top nice and melty. Source...

This is brilliant! Whoever put it together is a genius.

It may be disgusting at first, but one company claims there's a market for bacon-flavored soda. Jones Soda has now created a bacon-flavored carbonated product. The company said bacon is a popular flavor and it is their duty to carbonate bacon's salty goodness. Jones Soda is well-known for its unusual flavors such as turkey and gravy, salmon pate, and mashed potato and butter. Source...

Chefs are increasingly worried about government intervention. "It's my career," said Michael Ferraro, Executive Chef of The Delicatessen. Jason Hall, Chef de Cuisine of Gotham Bar and Grill, recognizes the threat to culinary freedom advocates of the Bland New World pose. "I don't know how they would police it," said Hall. "Are they going to come in with salt probes?"

The Iron Chef special from the White House used "stunt double vegetables" instead of vegetables grow in the White House garden. I knew it was fake. Fresh from the White House garden... in the middle of Winter? The produce used on the Food Network's Jan. 3 Iron Chef of America two-hour special White House show was billed as being from the White House garden. But the show did not disclose that "stunt double vegetables" were used and not produce from the First Family's garden. The much ballyhooed show featured a cameo by First Lady Michelle Obama who invited the chefs to pick what they needed from the White House garden in the opening scenes. Mrs. Obama agreed to appear --and give the show access to the garden -- because the episode promoted her healthy eating themes and the garden, her signature first-year project. Iron Chef also reaches an audience that would be interested in Mrs. Obama's local food, anti-obesity and exercise agenda. The cook-off featured...

Alton Brown teaches the easiest way to carve, or deconstruct, your turkey. Happy Thanksgiving!

Dawn Wells, aka Mary Ann from Gilligan's Island, demonstrates a unique way to peel an Idaho potato... without the use of a potato peeler! Enjoy!

Sit in on a one-on-one conversation between top Grill Masters Jamie Purviance and Steven Raichlen as they compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and what led to their biggest grilling mistakes. You might just pick up a few simple secrets to make you the Master of your own grill. Weber Grill Master Series (1 of 3): Inspiration Weber Grill Master Series (2 of 3): Cooking with Live Fire Weber Grill Master Series (3 of 3): Grilling Mistakes Jamie Purviance (pronounced Purr-VIE-ance) graduated from Stanford University and the Culinary Institute of America (with high honors) before launching his career as a food writer for major publications such as Bon Appétit, Better Homes & Gardens, Cooking Light, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of several best-selling cookbooks, including Weber’s Real Grilling™ (which has sold almost one million copies to date), Webe...

There is a good chance that you've been opening bananas the wrong way all your whole life. Watch the video below to see a demonstration of how some of your ancestors open bananas. I'm posting this video in the hopes that it will help other people discover the joys of peeling a banana. I had never known about this method until recently.

Healthy it ain't! Chicken Fried Bacon is the newest fad in fatty foods, courtesy of Frank Sodolak at Sodolak's Original Country Inn in Snook, TX. Texas Country Reporter Bob Phillips stops by for a taste. Genius!

The Heart Attack Grill is a fast food hamburger restaurant in Arizona, USA. It has courted controversy by serving unashamedly high-calorie menu items with controversial names. The establishment is a hospital theme restaurant: waitresses ("nurses") take orders ("prescriptions") from the customers ("patients"). A tag is put on the patient's wrist showing which foods they ordered and a "doctor" examines the "patients" with a stethoscope. The menu includes "Single", "Double", "Triple", and "Quadruple Bypass" hamburgers, ranging from 0.5 to 2 lb (0.23 to 0.91 kg) of beef (up to about 8000 calories), "Flatliner Fries" (cooked in pure lard), unfiltered cigarettes, beer and liquor, and soft drinks such as Jolt cola and Mexican Coke made with real sugar. Customers over 350 lb (160 kg) in weight eat for free if they weigh in with a doctor or nurse before each burger. Beverages and to-go orders...

Steven Raichlen, author of The Barbecue Bible and host of Primal Grill on the Public Television Service doesn't mess around when it comes to his favorite summer pastime: grilling. To begin working on the perfect burger, Steve recommends starting with a half-and-half mixture of ground chuck and ground sirloin: "the former for flavor, the latter for style." Look for a fat content of 10 to 15 percent. "The fat is where the flavor resides in any meat," says Raichlen. "The more fat you have, the more luscious and rich it will feel in your mouth. But you don't want to take it too far, because you don't want to bite into a mouthful of grease. Fifteen percent is the best of both words." If you want a lower fat content without sacrificing flavor, try an animal with leaner meat, such as bison. But the meat is just the beginning. Here, Raichlen shares with us his tips for grilling a perfect burger. 1. Keep the meat cold (it helps to wet your hands wi...

CBS celebrated April Fool’s Day by putting Heidi Klum in a pizza parlor for the sole purpose of pranking the public. "I didn't wear makeup and I had my hair in a bun with a pencil in it." She says no one told her how to disguise herself, but she felt that if she showed up in full makeup, she would be too easily recognized. "I got to be the pizza girl. I got to be someone I am normally not. I was quite rude to people. I would bite their pizza and give it to them. I would drop the dough on the floor, pick it up and use it. I got a lot of [phone] numbers. I was flirting. I don't usually do that because I am happily married." Heidi Klum as a Pizza Server in the CBS show "I Get That A Lot".

Phil Hansen paints a masterpiece with burger grease.

Chef Elliot Prag of the Natural Gourmet Institute shows Sunita Reed how to make shiitake mushrooms taste like bacon and bring out their Umami flavor. ROASTED, CRISP SHITAKES Ingredients: • 1⁄2 pound shitake mushrooms, stemmed and sliced • 1⁄4 cup extra virgin olive oil • 1 teaspoon sea salt Cooking instructions: 1. Preheat oven to 350°. 2. In a bowl combine the mushrooms, oil, and salt. 3. Spread mushrooms on a parchment-lined baking sheet and place in oven. 4. Roast mushrooms until dry and crisp, stirring about every 10 minutes, approximately 45 minutes to one hour. (Oven temperatures may vary.)