Claire-ification: Cupcakes
I know you’re tired of the cupcake thing – I am. You think it’s played out right? If you talk to those people who line up around the block standing in line waiting for 4 hours to pay $8 for […]
Restaurant Review: Whisknladle
The atmosphere at Whisknladle on Wall Street in La Jolla is probably the best example of laid back, classy-casual dining, maybe in the whole city. The covered patio is just gorgeous and airy yet comfortable and cozy- read: “romantic”. They […]
Restaurant Review: Jasmine Seafood Restaurant
Dim sum (literally meaning: touch the heart) was originally not a main meal, only a snack, however it has become a staple in the diets of foodies across the world.
Claire-ification: To Bee or Not to Bee
If you’ve ever been stuck at a table next to a die-hard vegan who thinks bees are forced labor and they should sue the human race for honey theft, bee movie style? I know I have! Well this oughta help you deal […]
Food Fight Radio Challenge! New York Pizza vs. Chicago Pizza
Its New York verses Chicago in the battle for the best pizza! Some of the best New York Style pizza can be had at Knockout Pizza in Mira Mesa in San Diego, it’s quick, tasty and has some imaginative toppings […]
July 7th, 2014 
Dave the Vitamin Guy — Wrinkle Free
Our resident Vitamin Guy has the info you need for healthy skin, hair, body and mind. Read more »
Food Fight Radio — June 30, 2014
On this week’s episode of Food Fight Radio…
- Raw honey: why the perfect food comes out of a bees butt
- Things you can do with yogurt and why nonfat dairy is bad
- Marcus’ favorite nuts
- Why nobody in the south will sell me liver mush
Be sure to check us out on Facebook and give us a “like”
Podcast: Play in new window | Download
Soft Yogurt Cheese
Supplies:
- 1 medium to large bowl
- 1 strainer basket
- 2 layers of cheese cloth (you can use coffee filters)
- Plastic wrap
- 1 quart yogurt
Directions:
- Line the strainer with 2 layers of cheese cloth. You may use coffee filters for quick and easy clean-up.
- Put the strainer inside the bowl. The bowl needs to have a little room for the liquid to drip so make sure that the strainer is not touching the bottom of the bowl.
- Pour the yogurt into the strainer. It’s best to work in smaller batches so the process is faster.
- Cover the bowl entirely with plastic wrap and put it in the refrigerator for 6-8 hours.
- Remove the strainer. Transfer the cheese spread to another bowl and stir briefly. Your yogurt cheese is now ready to be served!
Your home-made yogurt cheese is great companion to toast, bagels, crackers and anything that you would usually serve with cream cheese or spread.
Dave the Vitamin Guy — Masculine Support
Sorry, folks, no pictures with this one…
Courtesy of Dave the Vitamin Guy:
Regarding products for masculine support, the most popular product to take is L Arginine. It is commonly referred to by many men as “a natural and safe form of Viagra.” Read more »
Fair Food
Ah, the Del Mar Fair. How can one describe the thick wafting smell of deep fried fat, popcorn and a whole lotta cow plop? Is it a giant over-rated parking lot and a really expensive sun burn? Yes and yes. Is it a good reason to skip work and eat a bunch of deep fried delicacies? Absolutely. Folks, there’s vendors selling air plants and farmers showing cloven hooved truffle sniffers wallowing in their own filth. And where else can you get a corn dog the size of a small child? Read more »
