Serious Eats - seriouseats.com

Hey check out the Food Tatts group on flickr,.. lots of good ideas,... http://www.flickr.com/groups/foodtatts/

You haven't had a grilled cheese sandwich until you have had one with smoked gouda. I even make them at work. Toast your bread in the toaster and put butter on it. Lay gouda on the buttered side and top with other buttered side facing cheese. Put in microwave for 30 seconds and you have a delightful grilled cheese sandwich. Now at home of course I put in in a frying pan and I like mine burnt also. And it is heaven dipped in tomato soup. If you have never had gouda it is the best.

A "Serious Eats" tatoo of course!!

..................................Fresh Baked - Date Bars

...........Please Visit us at: http://www.SuncatcherDatecakes.com

Welcome to SUNCATCHER DATECAKES By Oasis Grove Marketing, LLC. We are located in Malta Bend, Missouri. Our kitchen is the center for manufacturing gourmet “Natural Date Bars”. Naturally delicious, our date bars are slow-baked to perfection and made from the finest, all-natural ingredients available. We use fresh dates from California, vine-ripened raisins from California, 100 percent whole wheat flour, 100 percent whole grain rolled oats, 100 percent raw dark brown sugar, sweet butter and fresh squeezed orange juice.

Inspiration
Inspiration for our products started years ago while traveling and working overseas. Date cakes similar to (Maamoul) were served with coffee on Saudia Airlines. These small round cakes in a pastry shell were filled with fresh “date fruit” grown on desert oases throughout the Kingdom of Saudi Arabia. Date cakes were made by Marriott Catering Corporation under contract for Saudia Airlines to serve to their guests as a sign of traditional hospitality. The pastry was naturally delicious and difficult to forget. Our idea was create a comparable product, manufacture it from fresh California dates, and present to the American Community for your enjoyment.

Our Mission
Our Mission is to provide customers with a unique range of fresh gourmet “natural date fruit” products; present our products in elegant design packaging; achieve success through product innovation; manufacture superior products and to deliver warm, friendly, dependable customer care.

Our Date Bars
Our Date Bars contain no trans fats, no preservatives, are naturally deliciously and nutritious, packed with energy captured from the sun.

Our Guarantee
Our Guarantee: if you are not completely satisfied then neither are we. You must be delighted or we’ll promptly send a replacement, refund your money or credit your account.

Have a great date day!

The SUNCATCHER DATECAKES Crew

I have been eating these cookies for years and have always wondered where did they come from. Today I bought a pack fo the figs and the thought came to my mine to go on the internet and find out. Now the mystery is over. I thought the Koreans made and controlled them. They are the only ones that I know who sell them. Thanks for the research

I read your blog entry on these, but I'm still sort of wondering...where is the recipe from? It seems like something they would make in Greece or somewhere in the Middle East. Did you ever figure that out?

I have a duck on my right upper arm with a heart and a banner that says DUCK FAT, and below that a bracelet of the native chilepetins- they are small, like THai bird chilies, and have heart shaped leaves, so my husband's name is in one of the leaves. Left arm is a grape bunch with "Zinfandel" above and "Primitivo" below. Bracelet for that arm will likely be basil and tomatoes, but I am also looking for someone willing to do the Time Magazine portrait of Ms. Julia on my back.

I liked to use herbed havarti on whole grain - nice and buttery - for breakfast grilled cheese (w/ a dab of dijon mustard).

However, any other time, it's Velveeta (still on whole grain bread) with Bubbie's Brand bread and butter pickles on the side - Yum!

a high quality gouda cheese. Doesn't get any better than that!!!

pre-wrapped processed american cheese food (in orange)!

The last grilled cheese I made was with Kerrygold Dubliner, and it was awesome.

I also used mayonnaise instead of butter on the OUTside of the bread. It browned perfectly and evenly and was nice and crispy. It also hid the fact that I was using some horrible whole-grain organic rye from TJ's with added powdered granite. Uuuuch! But as a grilled cheese it worked really well.

When I was growing up, we had a gas stove, and I ate innumerable open-faced broiled cheese sandwiches. The best was when the slice of American would develop one large bubble that would then turn dark brown. So good!

Today I went out for lunch and just happened to have a grilled cheese with avocado on multigrain bread. It came with some kind of homemade tomato soup. It was really good! If any of you are in western MA, it was at the Esselon Cafe in Hadley.

I had one all planned out. It was to have been a cornucopia that started on my outside, upper calf and pointing down and inward with all sorts of fruits and vegetables tumbling out and over my ankle and down the top of my foot. I wanted the name of my culinary academy and all of the restaurants where I have cooked worked into the weave of the basket. However, since I was injured I began to experience edema and I don't want a tattoo anywhere that swells and shrinks so much. Now I think I'll eventually get it on my thigh instead.

P.S. Those of you who don't like tattoos certainly have the right to express your opinion, but you don't have to be mean about it. I mean,the term "tramp stamps" is just plain rude when describing an often beautiful art form that has been around for several millenia.

yah, but who reads that site anyway? ;)