Hi guys. I am a loyal follower of the Sporkful and the created of the podcast just did this video for a Cooking Channel web series.

http://fedupfood.com/2012/11/13/simple-awesomeness/

They came up with the concept of a 'Vegiducken'...basically a bunch of vegetables stuffed inside one another.

I am not vegetarian, but I thought this idea sounded AWESOME!...and now I have been thinking...What other types of holiday foods can all be stuffed inside one another to make a tasty dish?

I was thinking of making personal 'all-in-one' meals to give each guest at my next holiday dinner (this would prevent people from fighting over the 'best' side or the 'good' pieces of turkey and would make serving easier)... Would chunks of turkey, stuffed in a sweet potato, which is then stuffed in a small squash and covered in a mix of gravy and cranberries be tasty...or nasty?

Can anyone else thing of some clever holiday foods to stuff inside one-another?

Thanks for any advice or words of wisdom.

I just got back for a trip to Switzerland and discovered an AMAZING cereal: Ovomaltine Flakes. I wrote all about how truly special this stuff is on my site:

http://fedupfood.com/2012/08/04/the-secret-swiss-cereal/

The Swiss; famous for cheese, chocolates, and their knives also have secret skills at creating cereal ... I would never have thought it...

I need YOUR HELP; is there an equivalent cereal sold in the USA? These Ovomaltine Flakes, are NOT just chocolate...they have a GREAT 'malt' flavor that makes them so unique. I have been back stateside for several weeks not and miss the stuff.

I just discovered the world of beets...wow they are tasty. USEING FRESH BEETS I managed to create this beauty last night for dinner:

http://fedupfood.com/2012/05/09/concurring-daemons-beets-revisited/

ok, it is not that pretty of a pizza, but it tasted GREAT!

Now I was wondering if using canned beets would give the same tasty results on another dish I want to make. Are canned beets anywhere as good as fresh ones?

But we can expand on the idea...I think Libby's canned pumpkin is good, BUT are there any other canned produce that meets the taste standard of the fresh stuff?

Thanks! You guys really are my food "Yodas," guiding this kitchen Jedi to the tasty side of the Force (Ok...wow I am a geek).

I am looking for any good websites that are food related...NO I am NOT cheating on "Serious Eats," I am still loyal to this site. I always have the Serious Eats book in my arms when I go to sleep.

But I am looking for a site that might beable to recommend some crazy/unique food combinations. I am just in search of some new inspiration using less common foods or just clever combos. I recently have begun adding cottage cheese to pizza for some variety. I have attempted new uses with cream cheese. I have experimented with various puddings. And just today I managed to try beet green for the first time (and quickly realized that was not a tasty idea).

So...any good sites for tasty unique foods and food combinations?I need some inspiration. Thanks

I have some Alpine style cheese (Mountaineer from Meadow Creek Dairy). It is similar in taste to Gruyere, etc.... I have a BUNCH of Feta Cheese.

I want to make a roasted brussle sprout pizza with both of the above cheeses. I know Swiss cheeses taste great with brussels sprouts and I know feta goes well with the too. BUT will the there work together in harmony? I figure the Alpine style cheese will add nuttiness while the feta will add sharpness...

So will a feta, swiss cheese, brussels spout combo? Or is this just going to be a waste of some fine ingredients?

Please help.

Simple...I just want to get any fan of food TV to realize how awesome this season of Chopped Allstars is. I just watched the new episode from Sunday (THANK YOU DVR), and both me and Mrs. Fed Up had not had such a good time watching a cooking competition in a long LONG time. Last weeks' episode was a match between 4 IRON CHEFS. Great episode.

Ok. I am getting kind of confused. Is older, more aged cheese considered "better." I know this may just be basic cheese 101 for many people, but I am still trying to learn the finer points of cheese selection and be better prepared to face the local mongers this weekend.

I thought that with aging, all cheese flavors just intensify and their flavor gets stronger....But I have been also lead to believe that with aging the "true" flavors of the cheese are covered up by a more salty taste...so is there really a good reason for me to by a 2 year cheddar vs a 5 year cheddar if they are both coming from the same producer? Will the 5 year just be more "sharp/salty" and less "cheddery?"

I bought some instant pudding, which I haven't picked up in a long, LONG time.

I got the sugar free, fat free Cheesecake flavor. (You may have realized from other posts of mine, my passion for any cheese:http://fedupfood.com/2012/01/25/the-power-of-cheese/ )

I like to make food taste as good as possible...so I took this plain cheesecake pudding and topped it with some whip cream, cereal, caramel, and cinnamon...this got me thinking though...

So, Serious Eaters, I ask you...Is there any way to make pudding something better? I mean what do you recommend eating it with? Any topping ideas? How do you eat pudding (any flavor)?

Hi Everyone. I NEED YOUR HELP.

I am trying to find a truly unique cheese that can really hold up well against other strong flavors. I really am in a flatbread-pizza-making-mode, and I have been cranking out several of these flatbread-topped pizzas a week. I am in a desperate search for a new cheese that can hold its own against some other AWESOME toppings like roasted broccoli, mushrooms, brussle spouts, etc.
So far I have created some beauties like this one I wrote about earlier:
http://fedupfood.com/2012/01/08/gruyere-cheese-pizza/

and the amazingly STINKY one (which my wife almost kicked me out of the house for creating):
http://fedupfood.com/2012/02/26/stinky-goodness/

BUT NOW, please PLEASE help. Any recommendations for a crazy types of strong cheeses to top a pizza would be greatly appreciated.