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  • Drive-thru review: A mile-high pile o' bacon tops Carl's Jr.'s latest

    Let's get something straight: The Mile High Bacon Cheese Thickburger has nothing to do with Denver. It's got everything to do with the pile o' bacon nestled on top of a Certified Angus Beef patty. There's 1.5 ounces of bacon here. In bacon weight, 1.5 ounces is a lot - almost four times the bacon found on a regular bacon cheeseburger at Carl's...

  • Higher prices may leave bitter taste in chocolate lovers' mouths

    The news is not good for chocolate lovers. The cost of cocoa, a commodity that has risen in price by 50 percent since early last year, is getting another increase because of the Ebola crisis in West Africa, the world's biggest cocoa-producing region. Reduced supplies and greater concerns about the spread of the virus could mean even higher...

  • Dining Review: Thai Mint is appealing to all the senses

    hai Mint is a restaurant for the senses: vibrant food presentations, enticing aromas, delightful Thai-accented English that
charms the ear, plates warm to the touch and, best of all, food that melds a range of tastes thanks to an eclectic blend of spices and herbs. It didn't hurt, according to the friends I was with, that the place is in a...

  • Farmers market schedule for Colorado Springs

    Wednesday - Western Museum of Mining & Industry, 225 North Gate Blvd., 9 a.m. to 5 p.m., ends Wednesday, Thursday - First and Main Town Center, 3133 Cinema Point, 9 a.m. to 3 p.m., through Oct. 30, Saturday - Old Colorado City, 2408 W. Colorado Ave. (Bancroft Park), 7 a.m. to 1:30 p.m., through Oct. 25....

  • A salty caramel makeover for Rice Krispies Treats

    To be honest, I had no idea about Rice Krispies Treats. That is, I knew of them, but I'd never made them. And I never knew how delicious they could be. The first time I made them, I used the original recipe. It was good, but I felt it needed a little more ... something. So I made a batch of my favorite caramel sauce and decided to see what...

  • Easy Homemade Almond Butter

    Easy Homemade Almond Butter - Yield: 3/4 cup 
1 cup roasted chopped almonds
1/8 teaspoon salt
3 tablespoons vegetable oil (or 
 almond oil) optional Procedure: To roast chopped almonds, preheat oven to 350 degrees and roast nuts 4-6 minutes, until light brown. Grind together roasted almonds and salt in food processor, then add 3...

  • What's Cooking calendar Oct. 15, 2014

    CLASSES ONGOING Black Bear Bourbon Bar - 
10375 Ute Pass Ave., Green Mountain Falls; 684-9648, 964-2990,
- Basic Bourbon Training, 8-10 p.m. Fridays. Cost is minimal and varies. The French Kitchen - 2515 Oak Hills Drive. Call for cost. Registration: 694-4016,
- Gluten Free, 9 a.m.-12:30 p.m....

  • Cinnamon Walnut Butter

    Cinnamon Walnut Butter - Yield: 2 cups 
3 cups walnuts
1/2 teaspoon cinnamon
Generous pinch of salt
Sprinkling of Stevia extract Procedure: Place walnuts in the work bowl of a food processor fitted with the regular cutting blade. Process the nuts. After about 30 seconds, they'll begin to resemble graham cracker crumbs. After about 45...

  • Cashew Butter

    Cashew Butter - Yield: 2 cups 
2 cups unsalted roasted cashews
2 to 3 tablespoons vegetable oil
1/4 teaspoon salt
1 teaspoon sugar, optional Procedure: In a food processor or blender, combine nuts, 2 tablespoons of oil, salt and sugar if desired. Process on high speed for 30 seconds. Scrape down sides with rubber spatula and process to...

  • Wine Guy: Try versatile California Pinot Noir for the holidays

    Pinot noir at its best is all about expression of its source. It may be why the French invented the term "terroir." In California, there are numerous appellations along the stretch from Mendocino to Santa Barbara where fine pinot noir is made. In my recent tastings, most of them were represented and produced wines I can recommend. First,...

  • Halloween treats don't have to rot your teeth

    It's true - despite what kids think, not all Halloween treats need to rot your teeth on contact. Which isn't to say the goodies we've gathered here - a muddy punch and a granola-
like snack - don't have a sweet side. Rather, we decided to take a more balanced approach to our sugar rush. You know, in case somebody over the age of 12 wanted...

  • Why make your own chicken stock? Because it rocks!

    Why bother making chicken stock at home when there are so many respectable versions at the supermarket? Because the stock you pour out of a can or a box can't touch the homemade variety. The difference is in the flavor and the texture, both of which - but particularly the texture - come from the long, slow simmering of bones. Homemade has it....

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