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thepseudochef.blogspot.com

The Pseudo Chef

Friday, May 1, 2015. After the ricotta, it was time for the meat layer. Half to two-thirds of the pound of meat was put. In this layer, more mozzarella and more parmesan blend on top, then sauce, and the next layer of pasta. The third layer we put the rest of our beef and mushrooms together in a combination layer and realized we. The oven at 350 to covered in foil to bake. With the timer set for 50 minutes, it was a good time to clean up the prep pans, make the appetizer, and enjoy some wine. Deliberatio...

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The Pseudo Chef | thepseudochef.blogspot.com Reviews
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Friday, May 1, 2015. After the ricotta, it was time for the meat layer. Half to two-thirds of the pound of meat was put. In this layer, more mozzarella and more parmesan blend on top, then sauce, and the next layer of pasta. The third layer we put the rest of our beef and mushrooms together in a combination layer and realized we. The oven at 350 to covered in foil to bake. With the timer set for 50 minutes, it was a good time to clean up the prep pans, make the appetizer, and enjoy some wine. Deliberatio...
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The Pseudo Chef | thepseudochef.blogspot.com Reviews

https://thepseudochef.blogspot.com

Friday, May 1, 2015. After the ricotta, it was time for the meat layer. Half to two-thirds of the pound of meat was put. In this layer, more mozzarella and more parmesan blend on top, then sauce, and the next layer of pasta. The third layer we put the rest of our beef and mushrooms together in a combination layer and realized we. The oven at 350 to covered in foil to bake. With the timer set for 50 minutes, it was a good time to clean up the prep pans, make the appetizer, and enjoy some wine. Deliberatio...

INTERNAL PAGES

thepseudochef.blogspot.com thepseudochef.blogspot.com
1

The Pseudo Chef: Chinese New Year

http://thepseudochef.blogspot.com/2011/02/chinese-new-year.html

Tuesday, February 8, 2011. In celebration of the Chinese New Year, I decided that Potstickers were in order. Potstickers were something of an addiction of mine a few years back, and I had never really gotten around to making them before. With my recent asian kick, some pocky in hand, and a little prodding to make something celebrating the Chinese New Year from a friend, this seemed like a perfect time to dabble. Bok choy, cabbage, red pepper, carrot, and leeks all diced up and ready to go! February 10, 2...

2

The Pseudo Chef: February 2011

http://thepseudochef.blogspot.com/2011_02_01_archive.html

Tuesday, February 8, 2011. In celebration of the Chinese New Year, I decided that Potstickers were in order. Potstickers were something of an addiction of mine a few years back, and I had never really gotten around to making them before. With my recent asian kick, some pocky in hand, and a little prodding to make something celebrating the Chinese New Year from a friend, this seemed like a perfect time to dabble. Bok choy, cabbage, red pepper, carrot, and leeks all diced up and ready to go! Subscribe to: ...

3

The Pseudo Chef: Sushi-Ya

http://thepseudochef.blogspot.com/2011/01/sushi-was-always-one-of-those-taboo.html

Wednesday, January 26, 2011. If you plan on making sushi, play around with your ingredients. If you are not a fishitarian, use something that sounds good maybe ham and cheese, or if raw fish just turns you off, use cooked shrimp or crab. I used cream cheese instead of a fatty tuna or spicy mayo, and california rolls generally use avocado and fake crab! Subscribe to: Post Comments (Atom). View my complete profile. Awesome Inc. template. Powered by Blogger.

4

The Pseudo Chef: Cook Nouveau

http://thepseudochef.blogspot.com/2011/04/cook-nouveau.html

Wednesday, April 20, 2011. Today on Cooking Short! Flames in the pan have a chance of scorching your oil and spoiling the flavors. Once finished with the sauce, quickly remove from heat so you do not overcook the scallops inadvertently, and plate. Subscribe to: Post Comments (Atom). OH SHIT- ake mushrooms? View my complete profile. Awesome Inc. template. Powered by Blogger.

5

The Pseudo Chef: Cook To Taste

http://thepseudochef.blogspot.com/2011/01/cook-to-taste.html

Monday, January 17, 2011. This is a huge issue to me, so I use recipes for inspiration but not measurements. Cook. To. Taste. That is my idea, and I'll stick to it. Very seldom will I ever give a recipe for anything I make here, not because I want to preserve my recipes, its really just because there isn't one. Today was a definite cook to taste sort of day. I love bacon, I probably use too much bacon when I make dishes that call for bacon, but is there really such a thing as too much bacon? Potato Soup ...

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My Pseudo-BLOG

I just think the word BLOG is cool. Thursday, July 28, 2011. Wow, I forgot I even had a BLOG! How sad is that really? Part of me thinks a $29/month gym membership might be more cost effective. I really don't know. Maybe I should start with Go Figure, hopefully lose some weight, and then join the gym in the winter/late fall for maintenance. Links to this post. Subscribe to: Posts (Atom). Wow, I forgot I even had a BLOG! View my complete profile. Life is a Sandwich. Other BLOGS I like to read.

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The Pseudo-Intellectual

Wednesday, January 8, 2014. I have a confession to make: I have been seriously slaking off with the whole blogging deal. I suppose you've already realized that, it's pretty darn obvious. I don't really have an excuse, either - I've just been lazy, and that's all that I can say. I cringed when I realized that my last post was from October,. Which seems like years and years ago now. Will I be able to slip back into the flow? I decided to start blogging again, once and for all, no excuses! And I must admit ...

thepseudochef.blogspot.com thepseudochef.blogspot.com

The Pseudo Chef

Friday, May 1, 2015. After the ricotta, it was time for the meat layer. Half to two-thirds of the pound of meat was put. In this layer, more mozzarella and more parmesan blend on top, then sauce, and the next layer of pasta. The third layer we put the rest of our beef and mushrooms together in a combination layer and realized we. The oven at 350 to covered in foil to bake. With the timer set for 50 minutes, it was a good time to clean up the prep pans, make the appetizer, and enjoy some wine. Deliberatio...

thepseudochef.wordpress.com thepseudochef.wordpress.com

The Pseudo Chef | Food, and all that surrounds it, from an casual chef

Food, and all that surrounds it, from an casual chef. Easy Homemade Beef Jerky. Posted by PseudoChef in Food. Being a fan of teriyaki flavors, and a nice sweet smokey taste, I decided to use a teriyaki marinade, along with some cayenne pepper, and steak seasoning mixes. Bake at 200 for four hours (flip after 2 hours), or until jerky appears dry but is still a chewy texture. Let cool and refrigerate covered for up to 2 weeks. Restaurant Review – Sensing in Boston. Posted by PseudoChef in Food. Last Christ...

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THE PSEUDO CLASS

My name is Nina Acton and I don’t do mediocre. Nina is a “think out of the box” designer. She does great design work. She is a true professional in all aspects of business. Nina was a pleasure to work with. I hope I have the chance to do so again. Doug Watson, Owner at Ship It Social. Nina’s probably one of the most creative people I’ve ever worked with. Her skills in multimedia development using a variety of design software will be an asset for any organization she decides to work for.

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I Should Write This $#!T Down | Close Encounters of the Code Kind

I Should Write This $#! Close Encounters of the Code Kind. Android Functional Testing Using Calabash – Part Two. Post, we explored the reasons behind Behaviour Driven Development (BDD) and using Calabash. As the tool to implement achieve this methodology. We also began applying Calabash in the form of implementing a. Using the gherkin syntax/DSL. In this next chapter, we’ll look at applying (or implementing custom) steps defined in out Feature. Chapter Three – Steps. Definitions used in our. Given / I en...

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The Pseudo Writer's Daily Blog

The Pseudo Writer's Daily Blog. Thursday, July 11, 2013. Quick Lunch Snack/Quick Post. Hummus, Guacamole and Toast. A quick lunchtime snack I've been enjoying lately has been Ezekiel bread. Toasted, with Sabra hummus. And guacamole from Wholly Guacamole. Monday, September 3, 2012. Holy Cow Chocolate Syrup. Here is his recipe: http:/ www.foodnetwork.com/recipes/alton-brown/cocoa-syrup-recipe/index.html. Here is my recipe:. 1 cup of sugar. 1/3 cup cacao powder. 1 cup of water. 1 teaspoon of vanilla extract.

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