Fast, useful food info. This site is under construction. But feel free to browse what little is here. Meats, fish, and poultry. Moist-heat and wet-heat cooking. Selecting and storing produce. Choosing cuts of meat, fish, and poultry (for restaurant dining). License; these items are marked accordingly with information about the original source to the extent possible. This page was last modified on May 24, 2011.
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Food Facets :: Fast, Useful Food Info | foodfacets.com Reviews
https://foodfacets.com
Fast, useful food info. This site is under construction. But feel free to browse what little is here. Meats, fish, and poultry. Moist-heat and wet-heat cooking. Selecting and storing produce. Choosing cuts of meat, fish, and poultry (for restaurant dining). License; these items are marked accordingly with information about the original source to the extent possible. This page was last modified on May 24, 2011.
foodfacets.com
Food Facets :: Fast, Useful Food Info
http://www.foodfacets.com/index.shtml
Fast, useful food info. This site is under construction. But feel free to browse what little is here. Meats, fish, and poultry. Moist-heat and wet-heat cooking. Selecting and storing produce. Choosing cuts of meat, fish, and poultry (for restaurant dining). License; these items are marked accordingly with information about the original source to the extent possible. This page was last modified on May 24, 2011.
Selecting and Storing Produce :: Food Facets
http://www.foodfacets.com/reference/produceReference.shtml
Fast, useful food info : www.foodfacets.com : Twitter: @FoodFacets. Ldquo;Produce Stand: A produce stand along a street in Venice” by vgm8383 via flickr. Fast, useful food info. Selecting and storing produce. This table is in its early stages; more fruits, vegetables, and herbs will be added periodically. Follow FoodFacets on Twitter. For updates to this list and other site updates. Celery root, celeriac. REFRIGERATE ripe apricots in a paper or plastic bag for up to two days. Allow unripe apricots to...
Resources & Readings :: Food Facets
http://www.foodfacets.com/reference/resources.shtml
Background photo: Marcia Gray. Fast, useful food info. Here's the list of sources so far. Will format and spice up the page later and perhaps group sources by print vs. online. Will also add a "recommended reading" section. I'm Just Here for the Food. New York: Stewart, Tabori and Chang, 2002). Centers of Disease Control and Prevention. “Fruits and Veggies Matter” section of CDC website. Accessed April 22, 2011. http:/ www.fruitsandveggiesmatter.gov/month/banana.html. Field Guide to Herbs and Spices.
Fruits :: Food Facets
http://www.foodfacets.com/food/fruit/index.shtml
Ldquo;Fresh Sliced Kiwi” by Darren Hester via flickr. Fast, useful food info. The items listed are fruits in the culinary sense. For items that are fruits in the botanical sense but are generally used as vegetables (tomatoes, for example), please see the vegetables. This is not a complete list of fruits. More fruits will be added as content becomes available. Please follow me on Twitter. To get FoodFacets.com updates to this and other sections. Meat, fish, and poultry. Moist and wet heat.
Vegetables :: Food Facets
http://www.foodfacets.com/food/vegetables/index.shtml
Ldquo;Yellow Wax Beans, Farmers Market” by See-ming Lee 李思明 via flickr. Fast, useful food info. The items listed are vegetables in the culinary sense, that is, there are some items here that aren't technically vegetables (mushrooms and tomatoes, for instance). This is not a complete list of vegetables (and, currently, most vegetables links below don't have pages yet). More vegetables will be added as content becomes available. Please follow me on Twitter. Celery root, celeriac. Meat, fish, and poultry.
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Food Facets :: Fast, Useful Food Info
Fast, useful food info. This site is under construction. But feel free to browse what little is here. Meats, fish, and poultry. Moist-heat and wet-heat cooking. Selecting and storing produce. Choosing cuts of meat, fish, and poultry (for restaurant dining). License; these items are marked accordingly with information about the original source to the extent possible. This page was last modified on May 24, 2011.
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