- Q&A: Ray Davies (Part 2)
- Filter's Top 10 of 2009, Day 3: Cymbals Eat Guitars
- Final Fantasy Continues Winter Tour
- Ben Gibbard and Jay Farrar To Tour
- The Art Museums To Release Debut LP
- FILTER Magazine presents The FILTER Mixed Contest with Little Dragon
- Q&A: Ray Davies (Part 1)
- Filter's Top 10 of 2009, Day 2: Bradford Cox
- Kidrockers Presents: The 88 and The Flying Tourbillon Orchestra
- Kid Cudi To Tour US
- Shout Out Louds Reveal Album Details
- Fucked Up Embarks on Winter Tour
- The Submarines Premeire New Video for Submarine Symphonika
- Goldfrapp To Release New Album
- Filter's Top 10 of 2009, Day 1: J Mascis of Dinosaur Jr
- KCRW Presents: AM and Sara Lov Holiday Show at Hotel Cafe
- Damon Albarn Named Multi-Tasker Of The Decade
- She & Him Reveal New Album Details
- Local Natives Sign To Frenchkiss
- Flaming Lips Plan Hometown New Years Eve Show
November 23, 2009
Announcing “Cook Like A Rockstar” Finalists! Vote Now!
During the last month, we’ve received over 500 virtual meals created through our “Cook Like A Rockstar” game, and the time has come to vote for your favorite! Our team of judges have narrowed it down to four finalists. You’ll have two weeks to vote for your favorite, and the chef with the most votes will win an exclusive Denny’s party where their custom meal will be made and served by Denny’s chefs! Check out all of the finalists below, and vote for your favorite now!
Posted at 8:00am
Comments:
http://www.dennysallnighter.com/images/upload/185.Spicy_.jpg
-Posted by ChRiS JaMeS on November 23, 2009
I vote for “Put Some South in Your Mouth!” It looks delicious!
-Posted by Mary on November 23, 2009
How do you make spanish ham, Jamón Serrano?
-Posted by Nausikaa Felicity on May 20, 2010
The fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams
are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured. The drying sheds are usually built at higher elevations, which is why the ham is called mountain ham. BuyJamon.com buy jamon iberico online and have it delivered to your door
-Posted by Flutura on May 20, 2010
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