Thomas and Quentin are the master mind behind Fat & Furious Burger, a blog and a project we might call an accident on their way to lunch. What better way to spend their lunch hour and a half if not by cooking together something they both love, two buns and a plethora of ingredients that result in a burger with personality. So much so as to give them names and atmosphere.
What they love most though is not only the process of picking out the ingredients but eating the burger. As they say some experiments turn out to be tasty, some fail. Never to the eyes, view the gallery and see for yourself.
Cranberry sauce is not just for Christmas, but for every day of the year, whenever you need a sour, sweet and tangy preserve to accompany your favorite meats or cheeses. Once you learn how easy it is to make homemade cranberry sauce, you'll wish you'd tried it before.While cranberry sauce makes its annual outing to join its turkey ally on Thanksgiving and Christmas tables, this meretricious sauce has something more to offer throughout the year.
Think lashings of cranberry sauce on sliced turkey sandwiches; a generous dollop of cranberry sauce to cheer up cold roast chicken, ham or pork; or adding tang to a creamy grilled goat's-cheese or Brie sandwich.
If you have a sweet tooth, cranberry sauce is also your friend - you can stir it into yogurt and ice cream, spread it onto pancakes, or even slather it on peanut butter sandwiches. The first recipe for cranberry sauce appeared over 200 years ago in the 1796 edition of American cookbook.
The Art of Cookery by Amelia Simmons, with the first commercial cranberry sauce becoming available on the shelves in cans in the 1940s.While cranberry sauce is readily available shop-bought in jars or tins, nothing quite beats the satisfaction of making your own cranberry sauce at home.
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