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Featured Advertiser

:: Pheedo : RSS Marketing Solutions Home Your Account Help Our Blog About Us

We were unable to forward you to the advertisement you clicked on.

The likely cause for this isthat your browser, feed reader, or email application is configured to not accept cookies, or yourreader may launch an external browser to view links without sharing cookies.

If you're using Internet Explorer, make sure your privacy setting is at medium or below. Select 'Internet Options' from the 'Tools' menu in your browser window Click the Privacy tab Adjust your privacy setting if necessary
  If you're using a reader that embeds Internet Explorer (examples: Microsoft Outlook, Outlook Express, Feed Demon), you'll also need to select Internet Explorer as your default web browser. Open Internet Explorer Select 'Internet Options' from the 'Tools' menu in your browser window Click the 'Programs' tab and check the box for Internet Explorer to check if it is the default browser and save your change Close your browser, re-open it, and when prompted, select Internet Explorer as your default You can then click on an ad in your newsletter and visit the site you wish to view

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Piratz Tavern owners patch up their Corporate sign

Voltaggio, Mendelsohn, Isabella talk kitchens, ingredientsFavorite ways to eat green for St. Patrick’s DayTales of the Testers: The scoop on Bay Ice CreamFrances Mayes on her time under the

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Fashion at the White House state dinner for Britain (photos)

Who’s at the head table for the White House state dinner for Britain?Michelle Obama’s dress for British state dinner at White House (video)VIPs at the British State Dinner: George Clooney, Warren Buffett, and Carey MulliganBritish State Dinner guest listEntries By CategoryCelebvocateFirst FamilyHeyIn other news...LovePartiesPoliticsQuotedRead ThisSurreal EstateUpdateWhite House Correspondents' Association DinnerWhite House State DinnerStories By DateFull Monthly Archive Posted at 09:25 PM ET, 03/14/2012TheWashingtonPostBy The Reliable Source

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Cherry Blossom Festival: Parents weigh the joy vs. the hassle

Ways to involve kids in gardeningKaren Murphy’s punishment for hot-car death won’t prevent more parents from making this mistakeDeath of baby at Virginia in-home day care not as isolated as it seemsHuggies revamps

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Hunter S. Thompson and Kafka subject of animated GoodBooks tribute

Taylor Allderdice’ mixtape crashes websitePi Day: 3.14 ways you can celebrateEntries By CategoryAboutJacqueline TrescottJazzNational Endowment for the Artsnational endowment for the humanitiesStories By DateFull Monthly Archive Posted at 01:47 PM ET, 03/14/2012TheWashingtonPostBy Maura Judkis

An animated tribute to Hunter S. Thompson is dark, trippy and a little bit disturbing — and that’s exactly how he would have preferred it, according to the folks at GoodBooks. The online bookseller commissioned animators at Buck TV to create this tribute to “the high priest of Gonzo,” with a little bit of Kafka’s Metamorphosis thrown in for good measure.

“This is an entirely fictional and completely unendorsed representation (Though we humbly suggest Hunter S. might have liked it),” they write. Do you agree?

GoodBooks donates all profits to Oxfam, which works to provide water, sanitation and education to impoverished communities around the world.

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Chat Leftovers: The same old rind

Sniff test: Experts develop their skills over many bottlesSmoke Signals: Operation BBQ ReliefL.A. Times drops restaurant stars. Others to follow?Low-alcohol beers: Take a walk on the mild sideEntries By CategoryAll We Can EatBeerBooksChat LeftoversChefsComfort FoodFood PoliticsFood labelingHolidayIn SeasonMarkets This WeekMediaRecipesRestaurantsShoppingSmoke SignalsSpiritsSustainable FoodTales of the TestersTelevisionWineStories By DateFull Monthly Archive Posted at 10:00 AM ET, 03/14/2012TheWashingtonPostBy Jane Touzalin

Greetings, all. If it's Wednesday, it must be time for the Free Range chat. Don’t feel talkative? Immerse yourself in today’s great Food stories, and you’re sure to come away with something you’ll want to know more about. You have a fine choice this week: Round 1 of Beer Madness; why you might want a mortar and pestle in your kitchen; and a profile of highly regarded Baltimore chef Spike Gjerde,

So punch in at noon today, and we’ll be there. Meanwhile, here’s a leftover question from a previous chat:

I’m on a soup kick, making a different soup every week to take for lunches. I’ve read (maybe here?) about putting a Parmesan cheese rind into soup for added flavor, and I’m wondering what types of soup would be best for that? My next soup is a spicy pumpkin, and the cheese rind somehow doesn’t seem right.

I agree with you about the spicy pumpkin. Here’s an easy way to think about it: If your soup would benefit from a sprinkling of grated Parmesan on top, then it would mostly likely also profit from a close personal relationship with a Parmesan rind.

What that means: many tomato soups and tomato-based soups. Minestrone. Italian wedding soup. Vegetable soup. Tuscan white bean soup. Cauliflower soup. You can probably think of many more.

There are other, non-soup uses for the rinds, including stews, tomato sauces and risottos.

If you have a rind on hand but no soup to put it in right away, you can wrap it and toss it in the freezer, where it will keep for several months. Then, when the time comes to use it, just drop it into the soup or stew pot. Remember to remove it before you serve guests — or yourself — and you’ll be fine.

By Jane Touzalin 

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Beer Madness, Round 1: Our panel goes straight to Helles

Astrid Riecken/FOR THE WASHINGTON POST - Church Key manager Brett Weinrieb serves another round of beer samples during the Washington Post's annual Beer Madness which takes place at Church Key.

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Beer Madness, Round 1: Our panel goes straight to Helles

Astrid Riecken/FOR THE WASHINGTON POST - Church Key manager Brett Weinrieb serves another round of beer samples during the Washington Post's annual Beer Madness which takes place at Church Key.

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Chat Leftovers: The same old rind

Sniff test: Experts develop their skills over many bottlesSmoke Signals: Operation BBQ ReliefL.A. Times drops restaurant stars. Others to follow?Low-alcohol beers: Take a walk on the mild sideEntries By CategoryAll We Can EatBeerBooksChat LeftoversChefsComfort FoodFood PoliticsFood labelingHolidayIn SeasonMarkets This WeekMediaRecipesRestaurantsShoppingSmoke SignalsSpiritsSustainable FoodTales of the TestersTelevisionWineStories By DateFull Monthly Archive Posted at 10:00 AM ET, 03/14/2012TheWashingtonPostBy Jane Touzalin

Greetings, all. If it's Wednesday, it must be time for the Free Range chat. Don’t feel talkative? Immerse yourself in today’s great Food stories, and you’re sure to come away with something you’ll want to know more about. You have a fine choice this week: Round 1 of Beer Madness; why you might want a mortar and pestle in your kitchen; and a profile of highly regarded Baltimore chef Spike Gjerde,

So punch in at noon today, and we’ll be there. Meanwhile, here’s a leftover question from a previous chat:

I’m on a soup kick, making a different soup every week to take for lunches. I’ve read (maybe here?) about putting a Parmesan cheese rind into soup for added flavor, and I’m wondering what types of soup would be best for that? My next soup is a spicy pumpkin, and the cheese rind somehow doesn’t seem right.

I agree with you about the spicy pumpkin. Here’s an easy way to think about it: If your soup would benefit from a sprinkling of grated Parmesan on top, then it would mostly likely also profit from a close personal relationship with a Parmesan rind.

What that means: many tomato soups and tomato-based soups. Minestrone. Italian wedding soup. Vegetable soup. Tuscan white bean soup. Cauliflower soup. You can probably think of many more.

There are other, non-soup uses for the rinds, including stews, tomato sauces and risottos.

If you have a rind on hand but no soup to put it in right away, you can wrap it and toss it in the freezer, where it will keep for several months. Then, when the time comes to use it, just drop it into the soup or stew pot. Remember to remove it before you serve guests — or yourself — and you’ll be fine.

By Jane Touzalin 

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Quoted: Richard Nixon’s love letter to his ‘Irish gypsy’

state dinner’Love, etc.: Dennis Quaid divorces; Dick Van Dyke marriesLouis C.K. bails on Washington media dinnerEntries By CategoryCelebvocateFirst FamilyHeyIn other news...LovePartiesPoliticsQuotedRead ThisSurreal EstateUpdateWhite House Correspondents' Association DinnerWhite House State DinnerStories By DateFull Monthly Archive Posted at 12:43 PM ET, 03/12/2012By The Reliable Source

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Louis C.K. and the peril of Washington media dinners

Game Change’: Stars offer their campaign suggestions at the premiereEntries By CategoryCelebvocateFirst FamilyHeyIn other news...LovePartiesPoliticsQuotedRead ThisSurreal EstateUpdateWhite House Correspondents' Association DinnerWhite House State DinnerStories By DateFull Monthly Archive Posted at 04:00 AM ET, 03/12/2012By The Reliable Source

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