by Tim Pohland, category manager, online shopping
Wednesday, February 1, 2012
It’s Super Bowl time! (I say that tongue in cheek, for if you know me, you know how much I love my cherished Vikings.) As with most Vikings fan, we believed last year was a fluke. We thought bringing in a 6-time pro bowl quarterback would make everything better. As we soon found out, it didn’t.
So as I saw our season slowly fade away, my only other obvious “joy” was to root against a particular team that plays across state lines. (Sorry Packers fans.) W ell, I lost a bet to my friends, and as you can see it didn’t work out very well. Do you know how hard it was for me to smile?
I still have faith in our Vikings, but it gets tough. So when the going gets tough, the tough get eating? On Super Bowl Sunday we do!
by Maureen Fischer, FoodE Expert, Byerly's Ridgedale
Wednesday, July 20, 2011
Although Midwestern born, I spent part of my formative years in the Deep South where I cultivated a taste for hot grits with butter, deep-fried okra and barbecued ribs. After my return to the Midwest, my interest in grits and okra waned, but not so the taste for ribs! Nothing compares to the taste of seasoned baby back pork ribs, cooked to perfect tenderness and slathered with a tangy barbecue sauce. Although I am partial to baby back ribs, I also love country-style ribs, the meatiest of pork ribs. They come both bone-in and boneless and are meaty enough to eat with a knife-and-fork.
By Merrilyn Tauscher, FoodE Manager
Wednesday, May 25, 2011
I first discovered smoked Spanish paprika at a Dean and Delucas in New York City in 2005. Since then, it has become one of my favorite seasonings. I find I’m reaching for this fragrant spice to add a warm smoky sweetness to almost everything. I dust it over deviled eggs and sprinkle it in fried potatoes. It enhances a creamy dip for shrimp and is equally enticing in a rub on grilled steaks. I substitute it for regular paprika in my beef goulash and just enjoyed it in a vinaigrette recipe.