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By Katt, posted May 10, 2009, at 2:00 pm 
Well as Brian told you, I’m the baker in the family. I’m still unsure if it is because I’m a really great baker or if it’s because Brian breaks out in a rash if exact measurements are necessary. Which brings me to my first question… what kind of baker are you? Are you a measure and weigh, are you a measure and level off, or are you an eyeball measurer? This really makes a huge difference when you are baking. Now the only method I really, really suggest to avoid is the eyeballing method. This is probably the biggest reason why there is a difference between chefs and bakers. Baking can’t be eyeballed, and if you manage to have something turn out successfully using this method, I suggest you head to Vegas because you’ve got luck on your side. Personally, I’m a scoop and level kinda gal. Sure it’s not quite as exact as using a scale, but hey, I like to live on the edge. So your choices are level or measure. Choose the one you like and stick with it. Click the link for more on muffins and yummy recipes to try…
Continue reading Muffins for Mothers Day
By Brian Hunsaker, posted May 10, 2009, at 8:00 am 
Happy Mother’s day from Flavourgasmic, that wonderful woman in the middle of the picture up there is my mom. She is what this day is all about, well to me at least, she brought me into this world with the hope that one day I would grow up, move out, and come back home once a year to cook her brunch. Ok, I’m sure there were other reasons but that’s a pretty good one. I have learned so much from her over the years and she has helped me and been there for me in ways that I will never be able to pay her back for, so cooking is the least I can do. Continue reading to see what Katt and I are up to for this very special brunch.
Continue reading Happy Mother’s Day: What’s for brunch?
By Katt, posted May 4, 2009, at 12:00 pm 
In my cupboard at all times are a few favorite blends to ‘kick my food up a notch’. Of these my long standing love is a blend called Berbere, pronounced ‘ber-beray’, a popular Ethiopian spice mixture. Berbere, thought to have originally come about as a way to save ‘questionable’ meat, adds an amazing multi-tiered heat to foods. I was originally introduced to the mixture while on film sets as a homeopathic remedy, and topping, to put on salads with creamy dressings that had been in the sun to long on catering tables. After several bouts with food poisoning I was willing to try anything. Armed with a salt shaker of the mixture I sprinkled a bit on my salad, what do you know this stuff tastes great! Hit the jump if you want to learn more…
Continue reading Berbere: Ethiopia with a kick!
By Katt, posted April 30, 2009, at 4:05 pm
 from Tastebook.com Two Christmas’ ago I was really at a loss for what to give everyone. It was the second holiday season that I would be spending with Brian’s family instead of my own and I really wanted to do something special for everyone. I decided I was going to collect all of our families best loved recipes from the past 3 generations and put them all in one place. Many of the recipes that I had from my grandmothers were written in pencil on scraps of paper, or in the margins of other cookbooks, it was impossible to keep track of what I had. Hit the Jump for more…
Continue reading Tastebook, a gift in good taste.
By Katt, posted April 27, 2009, at 7:47 pm 
One of the most comforting things I can think of on a bad day has got to be bread pudding. I was first exposed to it as a little girl on my first trip to Europe. London was as it should be, cold, wet and grey, but there was this little pub we went to for lunch, the Prince Albert (for those laughing, this was 1981, and the only Prince Albert anyone talked about was in a can). This was where I had my first bread pudding. I was hooked. Hit the jump for the recipe and more musings…
Continue reading In search of Bread Pudding
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