// Privacy
alt text

Your Privacy
At Foodarazzi.com, the privacy of your personal information is important. This website will receive and collect certain types of personal information when you visit the site. We will protect that information, and never sell it to third parties.

As with most other websites, we collect and use the data contained in log files. The information in the log files includes your IP (internet protocol) address, your ISP (internet service provider, such as AOL or Shaw Cable), the browser you used to visit our site (such as Internet Explorer or Firefox), the time you visited, and which pages you visited throughout our site.

Cookies and Web Beacons

There are no cookies or web beacons on the site at present. You can expect a recipe or two for cookies, but not the computer kind.

Third Party Advertisements

In the future, there might be third party advertisements on Foodarazzi.com to support the site. Some of these advertisers may use technology such as cookies and web beacons when they advertise on this site, which will also send these advertisers (such as Google through the Google AdSense program) information including your IP address, your ISP, the browser you used to visit this site, and in some cases, whether you have Flash installed. This information is generally used for geotargeting purposes (showing Vancouver pizza ads to someone in Vancouver, for example) or showing certain ads based on specific sites visited (such as showing cooking ads to someone who frequents cooking sites).

You can choose to disable or selectively turn off our cookies or third-party cookies in your browser settings, or by managing preferences in programs such as Norton Internet Security. However, this might affect how you are able to interact with our site as well as other websites.

New Post Notification

Sign-up to receive email notice when there's a new post. You may unsubscribe at anytime.

Our strict privacy policy keeps your email address 100% safe & secure

G-Lock opt-in manager for bulk email software.

Recent Comments

  • Agar Agar: Easy method for jellied desserts (4)
    • cassandra: Hi Nathan, I have read that agar agar will remain solid to 85 degrees C, but have not tested this myself. According to http://www.agargel.com.br/agar -tec-en.html, “A 1.5% solution of...
    • nathan franks: hi im entering a cooking competition( im a brittish army chef) and am wondering how to do a hot(temperature wise) jelly would it work with agar agar as long as it does not go above...
    • cassandra: Hi Jerri, My understanding is that jello consists of flavoured, sweetened, coloured water, along with gelatin. If you want that jello flavour, perhaps look for a kosher or vegan version...
    • Jerri Anderson: Hi, please do you have a receipe for a dessert like a jello one. I do not eat pork so will not use the brand name of Jello…but I do so like the flavor of Jello. Please help...
  • Carbs: friend or foe? (4)
    • cassandra: Hi Russell, Congratulations on your low-carb success! My own experience too, is that carbs drive up my blood glucose, much more than other food groups. Did you see the nutritionist...
    • Alan Russell: I am a Type 2 diabetic who just spent four months on Dr. Bernstein’s diet. It was a radical change in my meals, but the pay-off was HUGE. My A1c measure of blood glucose went...
  • Nopales: cactus with blood glucose benefits (1)
    • Doug: That nopales stuff is gooooooey…well, not all the time. I know it’s good for you, but I don’t want to eat it…ok, ok, maybe the nuclear scenario, starvation…that...
  • Pacific northwest autumn fare:Halibut and matsutake (6)
    • cassandra: Sounds lovely. What kind of stock base was used? Was it dashi (dried fish, kombu/kelp & more)?
    • Hiromi Matsui: Hi Cassandra, One of the best things I’ve had was matsutake soup in a Japanese restaurant. Clear, simple and great flavour. love, Hiromi
  • Salsa explorations: common ingredients, different cuisines (1)