Farm Fresh To You

I recently found out about a service available to me here locally (Northern California - San Jose area) thanks to Brandi who enjoys good food as much as I do and of course us 'foodies' usually look out for each other.

Farm Fresh To You.  Here is a snippet from their site: 

Welcome To Farm Fresh To You

As people are becoming increasingly interested about where their food comes from and how it was grown, Community Supported Agriculture (CSA) is becoming a popular alternative for getting high quality food from a trusted local farm. Currently over 800 families are participating in our family farm's CSA, Farm Fresh To You. By joining our CSA these families are connecting directly to our farm and receiving regular deliveries of nutrient rich, mouth watering, organic produce delivered directly to their home or office. See how it works or why join Farm Fresh To You.

Some of the things I like about it is:

• I can cancel anytime


• Home delivery - choice of weekly, bi-weekly, monthly


• Customized your delivery


• Satisfaction guaranteed

Customer service seems to be 'on the ball' too...last night I emailed a request to have something added to my 'box' and received a reply first thing this morning!

We'll see how it goes and maybe take some pictures from 'the box'.  Produce changes as to what's available changes.  There are many choices for different types of boxes.

Did you know we have videos?

Please "LIKE" and SHARE our videos! (click on "thumbs up" under our videos)

Our goal is a weekly video post (or more) on simple "cookin" preparations for a variety of foods. We would love to hear from you! Email us at showtime@tyronebcookin.com

Ice Cream That Doesn't Melt?

Ice Cream That Doesn't Melt? - Restaurant News - QSR Magazine.

And it has Jello-O pudding flavors?

Cold Stone Creamery's Tastemaster, Ray Karam, has created a new form of ice cream, JELL-O® pudding ice cream.

What I don't like about this claim is supposedly when or if the ice cream melts at room temperature it turns into pudding.  To me, this seems like a gimmick.  When ice creams are made they are usually with dairy cream and/or  'custard type' base.  So why would it be a stretch to use pudding?  Pudding would be considered a 'fast food' cousin to the custard would it not?

So let's say I made some pudding, then used the pudding in my 'ice cream maker' to make ice cream...when my ice cream melts it will still be pudding right?

I'm not knocking the ice cream if it tastes good, but it's not exactly a new form of ice cream, is it?  The story says it was developed through "rigorous testing & tasting".  You be the judge.

Jalapeno Cheddar Bread

For this recipe, it would help to start by reading this post - Easy White Dough.

Then follow the pictorial by clicking on the first picture below, captions/directions will then show underneath!

Wine Pairing: a widget to help!

Have you bought a good wine and want to match food with it? Bought or made some good food and want to match a good wine with it within your budget range? Natalie MacLean has a Drinks Matcher on her website that you can also use as a widget on your website! I was going to put her widget on my site to help other people out who may visit but I think its much better to visit her site and use the Drinks Matcher there: Nat Decants

Why? Great information. Good recipes. Straight talk about choosing and drinking wines. Demystifying and bringing wine drinking down to our level (the non-snobbish foodies who think wine people are being pretentious). Books, articles, podcasts, free newsletters…

Who is Natalie MacLean? Watch her video and read the rest of her bio here:

To fund her late-night vinous habits, Natalie MacLean holds down day jobs as a wine writer, speaker and judge. An accredited sommelier, she is a member of the National Capital Sommelier Guild, the Wine Writers Circle and several French wine societies with complicated and impressive names. Funny, brainy and unapologetically tipsy, her goal in life is to intimidate those crusty wine stewards at fine restaurants with her staggering knowledge.

Help with your Doughs and Batters

Do you know who Michael Ruhlman is? He writes about many subjects in magazines and newspapers, but mostly in books and mostly about food, chefs, and cooking—issues also covered in his blog. His most recent book,

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

as the title states – gives you many simple codes behind cooking. If you have no intentions of reading the book, or just want a sample of what knowing ratios can do, Michael has posted a PDF of the Doughs & Batters ratios that you can print and hang in your kitchen or put in your ‘cookbook’ to try your hand at…a word to the wise, the ratios are based on weight, so you need to have and know how to use a kitchen scale for this to be useful to you. But I promise you will become a better person by cooking/baking with a scale for precision.

Just click this link to his blog and look on the left hand side for the above picture and you can download his PDF for FREE! Black & White photos on the PDF are by his wife Donna, excellent!

[I don't link directly to the PDF because I think its fair that if he offers something for free, you can at least visit his site to get it...and of course permission, laws, and things of that nature tend to slow things down]