I don’t know how many of you are familiar with Squidoo, but it is a community web site that allows members to create web pages called lenses for any subject that may be of their interest. It has become one of them more popular community web sites on the Internet.

I have posted several articles on Squidoo that I welcome you to check out and leave your comments. Here they are:

• Teaching Your Kids To Cook - Kids Can Cook & this lens shows you how
  
• Coq au Vin - History and how to prepare
  
• The Best of the Wurst -  An Introduction to German Sausages
• Chocolate Truffle or Truffle Underground - what’s the difference between these two truffles
• A Romantic Valentine’s Day Dinner - need I say more
• Finding the Best Culinary School - A look into deciding what culinary school to attend or not

Lobster Bisque Recipe & More

My latest “lens” looks at the American classic Lobster Bisque, “a type of soup, historically based on crustaceans, (crayfish, lobster, shrimp, or crab), that are thickened in one of a myriad of ways, and then finished with cream.”

What’s fun about these lens are the tools Squidoo gives you to describe and explain your message. For example, in my lobster bisque lens I use photos, videos, polls, content and a readers comment section for feedback. There are links to resource sites like Amazon where a critical piece of equipment is needed and links to other related Squidoo lenses.

So if you are interested in the history of lobster bisque, want to test your culinary knowledge and learn how to prepare it at home, I suggest you check out The Reluctant Gourmet’s Classic Lobster Bisque.