Friday, October 31, 2008

Get It in Time for Thanksgiving

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Food Network Store

Order by November 19th to get it in time for Thanksgiving
via Standard Shipping.
The Best Turkey Starts with the Perfect Roaster Calphalon Contemporary Nonstick Roasting Set A great value at only $79.99 after rebate.
Click here to buy the Calphalon Roasting Pan Set Capacity to hold up to 25-lb. turkey Nonstick interior and rack for easy clean-up
Diestel Fresh Organic Heirloom Turkey Bonus baster, injection needle and lifters Riveted handles for added strength
Fresh Organic Turkeys from Diestel
This conveniently wrapped package provides you with the tools necessary to create a moist, flavorful turkey that your family members will be raving about for years to come. And, once you're done brining your bird, roast it to perfection with Calphalon's best-selling Contemporary Nonstick Roasting Set.
See Urban Accents Turkey Gobbler Kit
Don't be a peeping tom (no pun intended!). Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird.
More Thanksgiving Essentials

Cuisipro Showerhead Baster & Injector Needle

Rival Stainless Steel Roaster Oven with Buffet Server
Rival Roaster Oven
with Buffet Server


Potato Ricer


Calphalon Nonstick
6-pc. Bakeware Set


John Boos Reversible
Cutting Board


OXO Fat Separator/Strainer

Polder Preprogrammed Digital Thermometer

Wusthof Classic
Carving Set


See all Thanksgiving Essentials

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October 31, 2008 - Leftover Halloween candy adds a touch of magic

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October 31, 2008
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  Today's Special 
  Culinary News 
  • Don't suet the small stuff
    Beef suet, a key ingredient in mincemeat pies, is a dense, hard fat taken from around a cow's kidneys and is available in many butcher shops or online. It might look intimidating, but it's actually easy to work with. (10/17)
  • Chicken soup for the busy soul
    A recipe for chicken soup takes about two hours, much less time than the two days it once took. It starts with a purchased rotisserie chicken and includes vegetables, herbs and rice. The New York Times (10/28)
  The Healthy Kitchen 
  • World Vegan Day celebrates animal-free lifestyle
    World Vegan Day, on Saturday, celebrates people who don't eat any animal products, including honey, eggs, milk or cheese. The term "vegan" was coined in 1944, but the concept dates to ancient times. TIME (10/30)
  Beverage News 
  • Why not a pumpkin martini?
    With so much focus on fresh, local and seasonal ingredients in cocktails, a pumpkin martini is a logical choice this time of year. It is made with pumpkin and apple purees, maple syrup, cognac and plum-infused vodka. The Vancouver Sun (Canada) (10/30)
  A Side of Business 
  • Chefs, farmers team up on food planning
    More chefs are partnering with farmers on every aspect of food production, from planting to pesticides. The increasing popularity of local and organic foods has helped forge strong relationships between the people who produce food and the chefs who serve it to diners. USA TODAY (10/30)
  CIA ProChef Offerings 
  • Take the ProChef Certification challenge
    Is your goal to achieve culinary excellence? ProChef Certification can put you on the path to success. This dual certification, offered through The Culinary Institute of America and the American Culinary Federation, will enhance your growth opportunities and secure your career advancement. Isn't it time you affirmed your culinary expertise? Sign up now to take the ProChef Certification challenge.
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

Executive ChefRealFood Consulting IncMetro West Boston, Ma
Baker/Pastry ChefCoho Bakery and Deli, Bluefin Bay ResortTofte, MN
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  Food for thought 
A grandmother pretends she doesn't know who you are on Halloween."
--Erma Bombeck,
American humorist and writer

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