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Tuna ventresca

Tuna ventresca is the Ferrari of canned tuna to the jalopy of regular canned tuna.
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Tuna ventresca - 17 Jun 2010

Tuna ventresca is the Ferrari of canned tuna to the jalopy of regular canned tuna. Good tuna is a useful summer stand by. Build a Salade Nicoise around it or team it with a can of drained cannellini beans, slices of red onion and a good glug of olive oil with a grind of black pepper for a summery meal. read more...

Salamis & charcuterie - 15 Nov 2007

In 1927, Italy suffered a dreadful outbreak of swine fever. Since then, by law, imported salamis, cotecchinos, even some cured hams must be pasteurized. Europeans would argue that this diminishes their flavor quite considerably. read more...

A whacky ambition: to cook like Cambell's and Co.
It may be sacrilege to say so, but I did have a moment's wonder at Julie Powell dedicating a whole year to cooking out Julia Childs. Life is surely too short. But I admired her staying power. Most cookbooks contain only a handful of recipes you actually want to tackle - though heaven forfend that I should level this criticism towards Mastering the Art of French Cookery.

Anyway, here's someone who really slackened my jaw. Meet Todd Wilbur, who spends his time to trying to recreate food made by the industrial giants. He wants to cook Krispy Kremes just like the factory. He wants to clone Big Macs, Yoo Hoo chocolate drinks, and dozens more junk foods, to taste just like the real (or unreal) McKoy.
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