By Todd Barron @ FoodieCuisine.com No, it is not a gimmick. You can actually “fry” food using up to 75% less fat with amazing results. How is this possible? You cook with u2ltra-high convection and do not immerse the food in the actual fat. This is made possible by Air Fryers. At first I was […]
Posted by Todd Barron on September 6th, 2017
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Posted by Todd Barron on February 27th, 2013
1620 Adds Savoy to the Title and Much More
By Todd Barron @ FoodieCuisine.com The 1620 Restaurant opened in 1990 to success in Little Rock and continued the trend well after Executive Chef Evette Brady bought it in 1998. Evette started cooking at a young age, attended culinary school in Fox Valley, Wisconsin, and worked at popular restaurants in Little Rock such as Alouette’s. […]
Posted by Todd Barron on December 10th, 2012
Short Rib Entree at Jiko in Disney World
One of my favorite places to go in Disney World is Jiko at Animal Kingdom Lodge. They have a short-rib entree on the menu and change the recipe frequently. It is always very tender and tastes great. Give it a try! Tweet
Posted by Todd Barron on August 30th, 2012
New Buffalo Pizza from American Pie in Arkansas
By Todd Barron @ FoodieCuisine.com American Pie is very close to my home and we frequently go there when we are looking for a nice place, which is inexpensive, quick, and good. Recently they added a new pizza called the Buffalo Pizza and it is served with chicken and bacon atop a blend of cheeses […]
Posted by Todd Barron on August 21st, 2012
Stella!, the Best Food in New Orleans
By Todd Barron @ Foodiecuisine.com The last time I ate in the French Quarter, before Hurricane Katrina hit, I did not find any good restaurants. I know what you are thinking “How is that possible? You are in New Orleans!” The problem was, I did not know what I was doing and failed to perform […]
Posted by Todd Barron on June 25th, 2012
GW Fins in New Orleans
By Todd Barron @ Foodiecuisine.com My wife and I had an enjoyable dinner at GW Fins in New Orleans while visiting the city on Spring Break. We did not have advance reservations but were able to book at able within an hour using Open Table. The restaurant is open and large with plenty of seating. […]
Posted by Todd Barron on June 25th, 2012
Hells Kitchen Episode 13 – Season 2012
By Todd Barron @ FoodieCuisine.com Episode 13 of Hell’s Kitchen had the usual rants from Chef Ramsay about raw food, undercooked food, overcooked food, and poor presentations. /rant on I used to want to be on Hell’s Kitchen but the cast (or the writing for the cast,) makes them out to be less-than-appealing human beings. […]
Posted by Todd Barron on May 25th, 2012
Italian Barrel in New Orleans
By Todd Barron @ Foodiecuisine.com Back in July 2005 my wife and I were visiting New Orleans. There was no way we could have known about Hurricane Katrina, but it did come through, and destroyed large parts of the city. Due to the destruction, and the bad food I had eaten during my visit, I […]
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