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FOOD & WhIskEy.God, what a mess.
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God, what a mess.
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FOOD & WhIskEy. | foodandwhiskey.blogspot.com Reviews
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God, what a mess.
foodandwhiskey.blogspot.com
FOOD & WhIskEy.: The fez.
http://foodandwhiskey.blogspot.com/2010/08/fez.html
God, what a mess. Thursday, August 19, 2010. Got home at 5am and all I wanted was a sandwich and to hear Steely Dan's "The Fez". I came up with this gallant device: Egg still runny, yellow cheese, mortadella with pistachios and chipotle mayo on a Mancini's jalapeno roll. My asshole is gonna sue me. Subscribe to: Post Comments (Atom). View my complete profile. A Restaurant’s Sales Pitch: Know Your Lobster. The auld lang syne. Saveur.com: New Recipes. Sopa Seca (Mexican Noodle Casserole). Put a Lid On It.
FOOD & WhIskEy.: Lettuce stew.
http://foodandwhiskey.blogspot.com/2011/03/lettuce-stew.html
God, what a mess. Tuesday, March 1, 2011. It's fascinating to observe how recipe authors name their dishes. Some are more succinct than others; some verbose, rattling on as if the impact of the dish was achieved in its name alone. There's poetic grace in being selective, even cryptic. Years ago I remember watching one of the proprietors of a restaurant where I worked tear leaves of wilted lettuce into a vegetable soup, wondering, "what is that dogshit crazy sexual predator doing? 1 lb hot Italian sausage.
FOOD & WhIskEy.: Wyeth colors.
http://foodandwhiskey.blogspot.com/2010/10/wyeth-colors.html
God, what a mess. Sunday, October 24, 2010. Roasted tomato and eggplant soup with sumac; Mafalda, black-eyed peas, toasted walnuts and escarole in brown mustard vinaigrette. What I learned in time was to work in broad strokes- multiplying recipe measurements to suit larger crowds has always met me with mixed results. So each week- try as I might to. Streamline and work ahead, airs of fuss and uncertainty cloud the kitchen. Imprecisely pared down for 2- with some leftovers). 1/2 c walnuts, pan-toasted.
FOOD & WhIskEy.: Baby please...
http://foodandwhiskey.blogspot.com/2011/02/baby-please.html
God, what a mess. Sunday, February 13, 2011. Failure anticipates the soul that believes in any gaping space that might- even might, cleave between tasting and remembering. I know that sounds forcefully Faulknerian (and keeping with consonance: fake). But I can't help it. It's Valentine's Day and I'm in the wrong part of the country to be properly enjoying it. Here in 36 degree Pittsburgh, PA it's raining cold aluminum foil and grievances. Enjoy this ostracizingly vulgar delicacy over a rerun of Law and O...
FOOD & WhIskEy.: June potluck.
http://foodandwhiskey.blogspot.com/2010/06/june-potluck.html
God, what a mess. Wednesday, June 23, 2010. Roasted beets and white onions with sprouts, toasted cashews and goat cheese. Garlic scapes and cauliflower in habanero honey mayo- yes, the same as from the breakfast post a few days back. Miss Ella in post-feast repose. Subscribe to: Post Comments (Atom). View my complete profile. A Restaurant’s Sales Pitch: Know Your Lobster. The auld lang syne. Saveur.com: New Recipes. Sopa Seca (Mexican Noodle Casserole). A rainy day at Terrain. Put a Lid On It.
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Put a Lid On It: Jalapeno Jelly
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Put a Lid On It. A young Chef and Mom's exploration of canning and other creations. Saturday, August 13, 2011. Wow, sorry guys. Life got kinda' hectic there for a while, but we're all settled into the new house now and I'm ready to start canning the summer bounty that is upon us! So far we have successfully sold Strawberry Preserves and Mango Jelly. I have a feeling this Jalapeno Jelly is going to be a big hit, too! Recipe taken from Ball Blue Book Guide to Preserving:. 2 cups apple cider vinegar. I real...
Put a Lid On It: November 2010
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Put a Lid On It. A young Chef and Mom's exploration of canning and other creations. Wednesday, November 17, 2010. I do enjoy a chunky cranberry sauce, and wanted to include apples- this month's. 5 1/2 pint jars, lids and rings. 24 oz 100% pomegranate juice. 3 green apples, peeled and diced. 1 orange, juice and zest. 1 tbsp fresh grated ginger. 1/8 tsp. ground nutmeg. 1 box ball powdered pectin. I am extremely happy with this jam! Thai Curry Pickled Pears. 6 pint jars, lids and rings. 2 red anjou pears.
Put a Lid On It: December 2010
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Put a Lid On It. A young Chef and Mom's exploration of canning and other creations. Wednesday, December 15, 2010. My Darling Clementine's Marmalade. In any case, it was only a couple months after I recieved a blue-speckled canner from my grandmother that I was given a sonogram proving my healthy pregnancy. My Darling Clementines are a tiny citrus fruit that shows up in small crates around Christmas time. They are seedless and have a very floral scent, making them a great fruit for marmalade. Once again, ...
Put a Lid On It: September 2010
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Put a Lid On It. A young Chef and Mom's exploration of canning and other creations. Sunday, September 12, 2010. There's something about stone fruits that reminds me of the far-east, spices, tea and whimsical settings. When I took on canning, I had in my mind images of my parents canning shelves, filled with spaghetti sauce- enough for a year- and my grandma's basement pantry bursting with peaches in syrup, pickled peppers and enough applesauce for the entire family to take some home when we visited.
Put a Lid On It: August 2011
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Put a Lid On It. A young Chef and Mom's exploration of canning and other creations. Friday, August 19, 2011. It's sweet summer peach with a lime zing- this jam is so damn sexy it will make you blush. 5 1/2 pint jars, lids and rings. 2 lbs ripe peaches. 1 Tbsp lime juice. 1 box powdered pectin. Cut an X on the bottoms of the peaches. Boil for one minute and then blanch. Here's a trick, if you don't know this one, yet:. Ladle into jars, wipe rims, attach lids and rings and process for ten minutes. As today...
Put a Lid On It: October 2010
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Put a Lid On It. A young Chef and Mom's exploration of canning and other creations. Sunday, October 17, 2010. Pa Sportman's Club Sweet-Hot Wax Peppers. So I gave it a shot, and gosh-darn is it good! 5 pint jars, lids and rings, sterilized. 1 1/2# hungarian wax peppers. 1/2# baby sweet peppers (added for color). 1/2 sweet onion, julienne. 5 cloves garlic, thinly sliced. 3 cups apple cider vinegar. 1 cup packed light brown sugar. 2 tsp canning salt. Kashmir Chile Pepper Chutney. 1 Tbsp canola oil. Fall fes...
Put a Lid On It: January 2011
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Put a Lid On It. A young Chef and Mom's exploration of canning and other creations. Saturday, January 15, 2011. Rosemary and Sun-Dried Tomato Fococcia. Having a one-month old baby makes it a bit difficult to find time for canning. Because my My Darling Clementine's Marmalade. Was such a big hit with our family and The Danske's (our Danish exchange student's family) Joe made another batch. He also managed to find time to make ten more jars of Giardiniera. Rosemary and Sun-Dried Tomato Fococcia. In a mixin...
Put a Lid On It: January 2012
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Put a Lid On It. A young Chef and Mom's exploration of canning and other creations. Monday, January 30, 2012. Kimchi- Fermented and Pickled. Wow, has it really been that long since I canned anything? I guess my canning cupboard is looking pretty bare. Hopefully I'll be able to replenish my supplies before I've got a new baby in the house. Luckily, my awesome in-laws gave us this Perfect Pickler. I began with the recipe for kimchi from the Perfect Pickler website, which you can find here. 2 Tbsp fish sauce.
Put a Lid On It: Hot Dog Relish
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Put a Lid On It. A young Chef and Mom's exploration of canning and other creations. Saturday, May 14, 2011. One can only have so much cucumber salad- so here's a recipe for relish that will last you all through grilling season! 4 sterilized 1/2 pint jars, lids and rings. 4 cups small diced cucumber. 2 minced garlic cloves. 2 cups apple cider vinegar. 3 Tbsp canning salt. 1 tsp mustard seed. 1 tsp crushed red pepper. 1 cm cinnamon stick. Subscribe to: Post Comments (Atom). View my complete profile.
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FOOD & WHEELS
WANDERLUST IN BARCELONA : TALES OF FOOD & WHIMSY
WANDERLUST IN BARCELONA : TALES OF FOOD and WHIMSY. People like chocolate, people like poetry. I'm back and I am playing the pretend game. I am pretending that a month has not gone by without me writing and that I have loads of wonderful stories bubbling up waiting to erupt on to your screen. Want to play? Inside peak of what's to come. New job cooking for a family of four. Recipe testing for the next event on October 17th. Smattering of bits and bobbles.whatever the hell that means. Slightly undercooked...
Food and Whine | I preheat a memory | I fold in old friends with new | I bake a good laugh
I preheat a memory I fold in old friends with new I bake a good laugh. Because I’m a pig…. April 18, 2008. Jusssstttt got back from dinner at Mercat. The reason was this. For desserts we went with the churros with hot chocolate on the regular menu. It was disappointing to see the least. I needed real, satisfying desserts! Our group parted ways and on my way home I couldn’t stop thinking about my last Michel Cluizel bar and how good it would taste on a piece of toast with a sprinkle of sea salt! Then got ...
Food and Whining - An outlet for a mediocrity-weary diner.
Skip to main content. Food and Whining - An outlet for a mediocrity-weary diner. Commentary by Daniel Brown, voted "Most likely to ask 'Pardon me, do you have any transglutaminase? July 22, 2013. August 05, 2012. My friends had always (and only) known me as a devout and fairly boisterous carnivore. The self-justifying mantra of If the universe didnt want us to eat animals, why did it make them so tasty? 8221; actually made sense at the time. Who are we to argue or question Mother Nature? April 15, 2011.
Food, Whining, That Really Sums It Up
You've stumbled upon yet another food blog. Except this one is mine. You can email me at daniel @ the domain name shown above. Meat has always played a starring role in nearly every meal. Not any more. Nothing like a complete change of scenery to shake things up. On Family and Food. Nothing like being taken out of your element, both geographically and culinarily, to learn a bit about yourself. Extra Terrestrial Life and Busty Waitresses. A tribute to a mentor and friend, Bud Sweitzer. Strategy for a menu.
FOOD & WhIskEy.
God, what a mess. Saturday, April 21, 2012. Friday, February 10, 2012. Sunday nights at Brillobox. I'm sorry I've been remiss in posting this recipe. The plate of pasta with walnut-kale pesto- actually a wildly oversimplified name for it, has mushroomed into a nice neighborhood buzz dish. It is easily the most commonly requested recipe in my Brillobox repertoire. I like it too. Feeds four as a main course. Remove from heat to a bowl, cover in plastic film, and allow to steam for twenty minutes or so.
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Welcome - New Zealand School of Food & Wine
Part Time - Short Courses. Certificate in Cookery Level 3, 20 Weeks. Certificate in Cookery (Advanced), 16 Weeks. Essentials Cooking and Baking. Handmade Pasta, 1 Day. Artisan Breads, 1 Day. Charcuterie Class, 2 Evenings. Cook and Dine with Stefan. Cooking 101, 3 Days. Certificate in Cheese, 5 Days. Certificate in Professional Wine Knowledge (Sommelier). WSETÂ Level 1 in Wine. WSETÂ Level 2 in Wine. WSETÂ Level 2 in Spirits. Bob Campbell One Day Wine. Wine and Beverage Course Summary. LCQ and Food Safety.
On the Line in New Orleans | Food & Wine
Don't Be a Stranger. Sunday, January 1. The Convention Center is a block away. The conventions start again in October. One convention can bring 400,000 eaters to the city. David English, the chef from Cobalt, is standing in what will be. A few blocks away, Donald Link sends out chicken-liver salad,. Meat, he says. What’s in the grits? Marscapone. We’re tasting the food for Donald’s second Warehouse District restaurant, Cochon, which is Cajun for pig. We check out its progress inside a former elec...He’s ...
Food and Wine
Llámenos: (56-9) 90368196 - Email: info@zuritayasociados.com. Se vienen las tardes de experiencias gastronómicas. Disfruta un variado programa de actividades: degustaciones, catas e innovadoras activaciones de marca en un espacio de esparcimiento social y networking educativo en torno a la comida y el vino. Concepto food and wine. Modelo basado en la experiencia de. Punta Cana Food and Wine Festival, en. Evento Food and Wine. 18:00 hrs. – 19.30 hrs. Cata de vinos. 2030 hrs. Cata de destilados.
Welcome to The New Zealand School of Food & Wine
Wine and Food Event. Living and Studying in NZ. Certificate in Cookery, Foundation. Certificate in Cookery, Advanced. Certificate in Food and Beverage, Barista, Wine and Spirits. Certificate in Hospitality and Event Management Level 5. Certificate in Professional Wine Knowledge (Sommelier). Artisan Breads: Bread dough to Ciabatta. Essentials of Cooking Fine Food at Home. WSET Level 1 Award in Wines. WSET Level 2 Award in Wines and Spirits. WSET Level 2 Award in Spirits. WSET Level 3 Award in Wines. NZSFW...
