Preserving Summer with the FoodSaver® System PLUS GIVEAWAY!

Have you been reading about this food waste issue making news lately? It’s making me feel terrible, on a household level and on a macro level as well. I’m sure restaurants and grocery stores and other corporate entities contribute to this avalanche of food that is ending up in the trash, but I know that… 

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Today’s Sandwich: “Old Port” (Fit to Eat)

Today’s sandwich is the “Old Port” from Fit to Eat, in the Old Port. It combines roast beef, avocado, romaine, tomato, cheddar, and cucumber-wasabi mayonnaise on a Tuscan roll. Location: 65 Market Street Price: $7.25 Notes: “Fit to Eat” began its life in the Old Port as a sort of “healthy” sandwich shop and salad… 

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Homemade Marshmallow Fluff

If you have even a passing fond memory of opening your lunchbox and finding a Fluffernutter inside, that classic sandwich made with peanut butter and smooth, spreadable marshmallow creme, you owe it to yourself to try making Fluff at home at least once. And if, by some chance, you were that spastic kid with the… 

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The Joy of Failing

Can a cookbook be fallible? Or are they perfect instruments, only failing in the hands of an inept chef? This is the question I faced today, as I stared into the unforgiving oven, at my Puffed Cheese with Mushrooms on Toast, which were decidedly un-puffed and unappealing. As it happens, the toasts were still sort… 

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Opening: Taco Trio

I‘ve been wondering recently whether a truly “authentic” Mexican restaurant or taqueria would be able to gain any traction in the Portland food scene. For as many “On the Borders” and “Margaritas” as there are (conveniently located on the outskirts of the Maine Mall parking lot, and in the open sore of St. John street,… 

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America! Presents: Pillsbury Toaster Scrambles

Because I am currently eating somewhere between four and forty meals per day, it may come as some surprise to hear that I was a bit of a finicky breakfast-eater, as a young man. I insisted that eating in the morning gave me a stomachache (because clearly, at seven years old, I was already a… 

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Roasted Garlic Aioli and Steamed Artichokes

Earlier today in the From Away test kitchen, one of us was vivisecting a savory toaster strudel, whilst the other was making aioli. I am feeling French and virtuous, while my collaborator has insides coated in Pillsbury goo. More on that later. We’ve been conducting condiment experiments lately and have both independently observed (that’s how… 

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The SoPo

We have a few strategies we employ, on days after we’ve had a big night out, having one round too many. As soon as we can get our ears to stop ringing and get our brains stuffed back up our nostrils, the healing can begin. Sometimes, it’s a bag of Doritos. Or a bowl of… 

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History and Hardtack

In the 19th Century, sailors and soldiers had three things in common: lice, dysentary, and hardtack. The latter was a Civil War staple right up there with tin types and blockade runners. (Is it obvious that most of my historical knowledge is derived from novels and Hollywood movies based on novels?) My newfound interest in… 

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