Lick the Screen - Scottish breakfast
October 18th, 2011
09:15 AM ET
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Behold Scottish breakfast, which was easily accessible to me all last week when I was trouncing about the West Highlands on my first proper vacation in five years. It's laden with streaky bacon, sausage, and black pudding - not as traditional as haggis, but the hotel wasn't keen on the local offerings. It also has lightly roasted garden-fresh tomatoes, a mushroom that flavor-wise could easily have doubled as beef tenderloin, a tattie scone (not unlike a potato pancake) and a fried egg straight out of a chicken somewhere in the immediate vicinity.

Now, back home, I pine for this breakfast. I sit on windowsills, staring out into the middle distance and dreaming of the day that this breakfast and I can be reunited. I have stopped just short of composing a mournful, touching love ballad starring this breakfast, but I'm fairly certain that this here counts as a mash note.
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Filed under: Breakfast • British • Cuisines • Dishes • Lick the Screen • Scottish


Lick the Screen - Hello, halo-halo!
September 6th, 2011
03:45 PM ET
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Chef Dale Talde recently shared his list of five Southeast Asian dishes he felt everyone ought to know, and halo-halo made the cut. Talde wrote:

Halo-halo
"This is my favorite Southeast Asian dessert that is essentially shaved ice. Halo-halo is the Filipino name of it and there are variations in a handful of Southeast Asia countries (Air Batu Campur or ABC in Malaysia, for example).

Instead of blueberry-flavored high fructose corn syrup (commonly served at roadside snow cone carts in the U.S.), Filipinos use fresh fruit like mangoes, jack fruit, lychee, avocado and young coconut, then tie the whole thing together with sweetened condensed milk and top it off with puffed rice."

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Filed under: Asian • Cuisines • Dessert • Dishes • Filipino • Lick the Screen


The only salad that matters right now
August 11th, 2011
09:15 AM ET
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Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat.

You're clicking around on the internet, so you're probably not eating a Caprese salad right now. That's too bad. Let's fix it.

Yes, it's summertime and plenty of fresh vegetables are in season and surely salad-worthy. Fine. No one ever said a grown man or woman couldn't have two (2) separate and unrelated salads at a meal. Just make sure one of them doesn't have any basil, mozzarella or tomatoes in it, because you'll need all of that for this dish.
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June 28th, 2011
10:00 AM ET
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What do you do with a 12-year-old niece who has just started her summer vacation and is already bored? You put her to work picking blueberries.

I picked Susie up early so we would beat the heat. My pick-your-own fruit history was limited to apples and peaches, so I wasn’t sure how labor intensive, bending, stooping or squatting, the picking would be. It turns out to require a bit of all three, but not to a point where my back hurt.

We arrived at Homestead Farms in Poolesville, MD just before 10 a.m. loaded with re-usable plastic blueberry containers and sturdy bags. After a quick tutorial on how to identify and pick ripe berries we were off. A ripe blueberry is entirely blue. If the berry has a hint of red on it then it will still be a bit tart.
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Filed under: Farmstands • Foraging • Lick the Screen • Local Food


May 23rd, 2011
12:45 PM ET
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Alexandra Willingham is a CNN video journalist. She previously introduced us to the culinary delights of Key West.

For all Paris has to offer – history, scenery, romance – food is still a main claim to fame. While it would be impossible to list all of the delicious and varied French dishes you may come across, this a good starter for those lucky enough to visit the City of Lights.

1. French Onion Soup
This savory soup is a common example of a popular stateside dish that has its roots in French cuisine. It is a symphony in three parts: a caramelized onion-laced broth, croutons, and a layer of crunchy, bubbly cheese. Onion soup is on the menu at nearly every restaurant, which means the variety is endless - from light broths to rich, heavy brown stew and a particularly compelling presentation where the soup is poured, tableside, over fried onions atop an onion soufflé.
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Filed under: Best in Life • France • French • Lick the Screen • Travel


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