gastrobits.com
gastro bits: Dishcrawl Carlsbad - Gregorio's, Knockout Burger, Relm, Swirlicious
http://www.gastrobits.com/2013/06/dishcrawl-carlsbad-gregorios-knockout.html
Food takes with geeky humor. Dishcrawl Carlsbad - Gregorio's, Knockout Burger, Relm, Swirlicious. 160;Thursday, June 13, 2013. 45 per dishcrawl ticket. Great event to meet fellow foodies. Δ Some restaurants could have taken the event more seriously. I was provided with a free media pass to the dishcrawl event. I was surprised to receive an invitation to Dishcrawl Carlsbad. 300 Carlsbad Village Dr, Ste 208. These actions of giving back to the community has really resonated well within the community. The s...
gastrobits.com
gastro bits: George's California Modern - Wedding Reception
http://www.gastrobits.com/2013/04/georges-california-modern-wedding.html
Food takes with geeky humor. George's California Modern - Wedding Reception. 160;Monday, April 1, 2013. 1250 Prospect St, La Jolla, CA 92037. Due to my lack of writing lately, it looks like I will be doing the unthinkable and actually writing about the same place twice in a row! Menu for the wedding. I was extremely fortunate to be invited my Yao of {insert-food}. As with any wedding, we started the evening with some canapes. Pea soup - chino farms peas, ham snow. Lobster falafel - meyer lemon yogurt.
gastrobits.com
gastro bits: January 2013
http://www.gastrobits.com/2013_01_01_archive.html
Food takes with geeky humor. Solace and the Moonlight Lounge - Matt Gordon Tasting. 160;Wednesday, January 16, 2013. 100 for 8 course tasting. 25 East E St, Encinitas, CA. High quality menu packed full of bold and rich flavors. Great creativity and use of technique to create interesting dishes. Most dishes were very aromatic. Δ is there such thing as too much of a good thing? As we were enjoying the previous TBL3. The brain trust of myself, Rodzilla. Our group found this interview extremely enlightening ...
mmm-yoso.typepad.com
mmm-yoso!!!: The Big List - San Diego Restaurants
http://mmm-yoso.typepad.com/mmmyoso/the-big-list-san-diego-1.html
As in, yoso-silly, yoso-hungry, yoso-full, or best of all; mmm-delici-yoso! An Ex-Pat Kama'aina and Friends explore food in San Diego and points beyond. The Big List - San Diego Restaurants. Pho Hoa - All Hail the Old School Pho Shop. Le Eyzies de Tayac - Fonte de Gaume and back to Pizzeria La Milanaise. Les Eyzies de Tayac - Pizzeria La Milanaise. Lima - El Veridico de Fidel. Driving across the USA (in our Chevrolet) Part 1- America's Highways and Byways. On Pho Hoa - All Hail the Old School Pho Shop.
mmm-yoso.typepad.com
mmm-yoso!!!: Tasty Pizza (no pizza) (inside Parkway Plaza Mall)
http://mmm-yoso.typepad.com/mmmyoso/2015/08/tasty-pizza-no-pizza-inside-parkway-plaza-mall.html
As in, yoso-silly, yoso-hungry, yoso-full, or best of all; mmm-delici-yoso! An Ex-Pat Kama'aina and Friends explore food in San Diego and points beyond. The Big List - San Diego Restaurants. Pho Hoa - All Hail the Old School Pho Shop. Le Eyzies de Tayac - Fonte de Gaume and back to Pizzeria La Milanaise. Les Eyzies de Tayac - Pizzeria La Milanaise. Lima - El Veridico de Fidel. Driving across the USA (in our Chevrolet) Part 1- America's Highways and Byways. On Pho Hoa - All Hail the Old School Pho Shop.
mmm-yoso.typepad.com
mmm-yoso!!!: March 2015 entries
http://mmm-yoso.typepad.com/mmmyoso/2015/03/index.html
As in, yoso-silly, yoso-hungry, yoso-full, or best of all; mmm-delici-yoso! An Ex-Pat Kama'aina and Friends explore food in San Diego and points beyond. The Big List - San Diego Restaurants. Pho Hoa - All Hail the Old School Pho Shop. Le Eyzies de Tayac - Fonte de Gaume and back to Pizzeria La Milanaise. Les Eyzies de Tayac - Pizzeria La Milanaise. Lima - El Veridico de Fidel. Driving across the USA (in our Chevrolet) Part 1- America's Highways and Byways. On Pho Hoa - All Hail the Old School Pho Shop.
menuinprogress.com
Making Homemade Tofu - Menu In Progress
http://menuinprogress.com/2013/08/making-homemade-tofu.html
Wednesday, August 7, 2013. We picked up Andrea Nguyen's excellent book, Asian Tofu. On a whim a couple of years ago. We haven't historically eaten a lot of tofu, but the idea that you could make it at home seemed intriguing. Why make your own tofu? It all starts with soy beans. Soak them overnight and they turn from hard little round balls into the familiar bean shape:. They get blended with cool water:. Until you have a smooth, frothy milkshake type mixture:. Once the solids have cooled enough, you need...
menuinprogress.com
Homemade Fermented Rice Wine - Menu In Progress
http://menuinprogress.com/2014/01/homemade-fermented-rice-wine.html
Saturday, January 18, 2014. Homemade Fermented Rice Wine. With just a few simple ingredients and a bit of time, you can make your own homemade rice wine. It is very easy to do and it tastes delicious. All you need is glutinous rice and a special kind of yeast. The resulting wine is fruity and slightly sweet. It is nice to drink straight, and can also be used in cooking where you would use mirin or sake. Now it is time to wait. After a day or so, you will begin to see signs of activity as the yeast ge...
menuinprogress.com
Favorite Cookbooks - Menu In Progress
http://menuinprogress.com/2011/03/favorite-cookbooks.html
Thursday, March 24, 2011. Since we've done a number of cookbook posts now, I figured that I would put together a little index page for the sidebar. This is that index page. As I'm sure is the case with most foodies, we have a lot of cookbooks. The picture above shows a cross-section of just a couple of the shelves we have devoted to this obsession. We thought it might be fun to highlight some of our favorite cookbooks and recipes from them that we like. Holiday Food - Mario Batali. In particular, we love...
menuinprogress.com
Menu In Progress: April 2014
http://menuinprogress.com/2014_04_01_archive.html
Monday, April 7, 2014. Smoking a Picnic Ham. While grocery shopping this past holiday season, we found ourselves unable to resist buying a lovely, and inexpensive, fresh pork picnic "ham". I say "ham" because it wasn't ham yet, but it was soon to be. The process is actually quite simple. The first step is to put it in a salty brine in a cool place (we use a cooler in our beer-chest at about 45 degrees F). After brining and drying, it is time to smoke. We use our Weber Smokey Mountain with apple and p...
