An operator of 17 Church’s Chicken stores has switched over to non-trans fat oil because of repeatedly hearing customers say they wouldn’t eat there. The result: an increase of over 3500 customers weekly. The oil? A canola oil made from a special canola seed grown by Dow AgroSciences. [via CNW]

One thing that many people (including restaurant owners) forget is that when you cook with oil at the proper temperature (350-425 F, depending), and change the oil regularly, the food does not absorb as much oil, and hence isn’t as bad as you might think. Of course, baked, broiled, or barbequed is even better.

After trying to come with sandwich after sandwich, it’ll become obvious that it isn’t that hard to come up with something new, a different meal to liven life up a bit. All you need to know is what the common components of a great sandwich are, and there you go.

Use any combo of the following elements to make a great market fresh-style sandwich. (I’ve listed only a few; feel free to add your own.) The info below is basically an extension of my 5 secrets to Italian sandwiches article (from the older version of this site)
Continue reading ‘10 Elements To Great Market Fresh Sandwich Variations’

Why have I come up with yet another cooking blog, what’s more a third version of Curry Elvis Cooks? Because for technical reasons I won’t bore you with, I need to use an updated version of the Wordpress blogging platform. I decided to use a different page theme as well.

Unfortunately, this change means that I’ll have to different weblogs at the same domain (curryelvis.com). And because I’ll often refer back to older articles/ recipes from the new version, you’ll have to hop back and forth on occasion. Other than that, hopefully this version will be easier to navigate than the last one. (I’ll also soon be linking to all of my cooking sites from the home page, for reader convenience.)

Regardless, I actually have a load of 10-pointer food/ cooking-related articles in progress, and at least one will be showing up today.