adventuresinpork.blogspot.com

Adventures in Pork

Wednesday, December 9, 2009. I'm tackling my first Pig's Head on Dec. 19th. Still contemplating how I will prepare it. I received it halved, so I'm thinking I may do half hot and half headcheese. We'll see. In the meantime, I really want to do at least one of these classes at Mado. Wednesday, August 5, 2009. Ed Note: I'm posting this in the hopes of adding more descriptions to the bottom, but I have been MIA for so long and have wanted to post this, so I'm just gonna do it. So, there are five chefs who a...

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Adventures in Pork | adventuresinpork.blogspot.com Reviews

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Wednesday, December 9, 2009. I'm tackling my first Pig's Head on Dec. 19th. Still contemplating how I will prepare it. I received it halved, so I'm thinking I may do half hot and half headcheese. We'll see. In the meantime, I really want to do at least one of these classes at Mado. Wednesday, August 5, 2009. Ed Note: I'm posting this in the hopes of adding more descriptions to the bottom, but I have been MIA for so long and have wanted to post this, so I'm just gonna do it. So, there are five chefs who a...

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Adventures in Pork | adventuresinpork.blogspot.com Reviews

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Wednesday, December 9, 2009. I'm tackling my first Pig's Head on Dec. 19th. Still contemplating how I will prepare it. I received it halved, so I'm thinking I may do half hot and half headcheese. We'll see. In the meantime, I really want to do at least one of these classes at Mado. Wednesday, August 5, 2009. Ed Note: I'm posting this in the hopes of adding more descriptions to the bottom, but I have been MIA for so long and have wanted to post this, so I'm just gonna do it. So, there are five chefs who a...

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adventuresinpork.blogspot.com

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Adventures in Pork: August 2009

http://www.adventuresinpork.blogspot.com/2009_08_01_archive.html

Wednesday, August 5, 2009. Ed Note: I'm posting this in the hopes of adding more descriptions to the bottom, but I have been MIA for so long and have wanted to post this, so I'm just gonna do it. Well, we finally made it. After two years of near misses, cancellations, etc. we had reached our destination: Schwa. The vibe we had heard so much about was immediately apparent as Chef/Owner Michael Carlson graciously greeted us and asked where we wanted to sit:. Course 1: Hendricks Gin. Three piles of peekytoe...

2

Adventures in Pork: Sorry

http://www.adventuresinpork.blogspot.com/2009/07/sorry.html

Tuesday, July 7, 2009. OK I know I started this and then disappeared, I need to catch up.so to come soon a full report on the trip to the Publican (and the funny story that surrounds it), as well as the beginning of my look back on past pork adventures in Montreal and Portland. Subscribe to: Post Comments (Atom). Good job Google Ads. The Publican.and The Gage.and Schwa. Read my blog and you'll find out. View my complete profile.

3

Adventures in Pork: The Publican...and The Gage...and Schwa

http://www.adventuresinpork.blogspot.com/2009/07/publicanand-gageand-schwa.html

Wednesday, July 8, 2009. The Publican.and The Gage.and Schwa. Alright, now for the crazy story of my birthday dinner and this blog's nefariously involvement therein. To recap, reservations so far Schwa for birthday and Publican for Father's Day. But the plot thickened. Course 1: Scotch Egg Mustard. Course 2: Rillettes Duck and Foie Gras Cherry Compote, Mustard. Course 3: Caramelized Lobster Lemon Quinoa, Basil, Chili. Peppered Angus Hanger Steak Corsican Feta, Watermelon, Red Onion,. A good meal, I think...

4

Adventures in Pork: Baconfest

http://www.adventuresinpork.blogspot.com/2009/07/baconfest.html

Thursday, July 16, 2009. I have definitely been planning on attending Baconfest in October here in Chicago, but I really want to go to this. I will try my best. Subscribe to: Post Comments (Atom). Good job Google Ads. The Publican.and The Gage.and Schwa. Read my blog and you'll find out. View my complete profile.

5

Adventures in Pork: Pig's Head Feast

http://www.adventuresinpork.blogspot.com/2009/12/pigs-head-feast.html

Wednesday, December 9, 2009. I'm tackling my first Pig's Head on Dec. 19th. Still contemplating how I will prepare it. I received it halved, so I'm thinking I may do half hot and half headcheese. We'll see. In the meantime, I really want to do at least one of these classes at Mado. Subscribe to: Post Comments (Atom). Read my blog and you'll find out. View my complete profile.

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cookingwhatever.blogspot.com

Cooking Whatever: Ask Whatever: I have a ton of brussels sprouts

http://cookingwhatever.blogspot.com/2010/11/ask-whatever-i-have-butt-load-of.html

A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Tuesday, November 30, 2010. Ask Whatever: I have a ton of brussels sprouts. Do you have any brussels sprout recipes? I just bought 2 stalks since the farm stand was closing for the winter.". Lauren, this is a great questions since brussels sprouts are so very plentiful right now. An easy cure for plain jane sprouts is obvious and can be applied to any vegetable, mineral or meat: add bacon and cheese. November 30, 2010 at 5:48 PM.

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Cooking Whatever: Jen's Quick Tips: Baking Bacon

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A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Tuesday, December 21, 2010. Jen's Quick Tips: Baking Bacon. Here is a really simple, fantastic trick on cooking bacon in the oven. Take a shallow baking pan, like one you would use for cookies and take an over-sized sheet of tin foil(long enough to hang over both ends of the pan by at least 2 inches. Start from one side and begin to pinch the foil into high, peaks rows. Continue until the entire piece of foil is pinched and peaked.

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Cooking Whatever: January 2011

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A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Monday, January 24, 2011. Ask Whatever: The Effortless Art of Brunching. Help, Cooking Whatever! I need ideas for a brunch this weekend that starts at 10! What should I make? Ah, Brunch. My all time favorite style of dining. While brunch is by far the most fun to attend, it can often be a pain in the derrière if you're hosting. Then mix and match 2 or 3 items from my Ultimate Entree. This gooey yet light and savory casserole-ish di...

cookingwhatever.blogspot.com

Cooking Whatever: WANT: NYE Champagne Punch Saucers

http://cookingwhatever.blogspot.com/2010/12/want-nye-champagne-punch-saucers.html

A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Tuesday, December 28, 2010. WANT: NYE Champagne Punch Saucers. I love New Year's Eve. It is yet another excuse to eat fancy food and drink champagne (my two favorite things). For those Holiday Hostesses out there, I wanted to share my WANT for ringing in 2011. These fun, old fashioned 'saucers' add the perfect amount of class to your red bull and cheap champagne punch. For cheap plastic versions. Subscribe to: Post Comments (Atom).

cookingwhatever.blogspot.com

Cooking Whatever: December 2010

http://cookingwhatever.blogspot.com/2010_12_01_archive.html

A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Tuesday, December 28, 2010. WANT: NYE Champagne Punch Saucers. I love New Year's Eve. It is yet another excuse to eat fancy food and drink champagne (my two favorite things). For those Holiday Hostesses out there, I wanted to share my WANT for ringing in 2011. These fun, old fashioned 'saucers' add the perfect amount of class to your red bull and cheap champagne punch. For cheap plastic versions. Wednesday, December 22, 2010. Run a...

cookingwhatever.blogspot.com

Cooking Whatever: Ask Whatever: The Effortless Art of Brunching

http://cookingwhatever.blogspot.com/2011/01/ask-whatever-effortless-art-of.html

A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Monday, January 24, 2011. Ask Whatever: The Effortless Art of Brunching. Help, Cooking Whatever! I need ideas for a brunch this weekend that starts at 10! What should I make? Ah, Brunch. My all time favorite style of dining. While brunch is by far the most fun to attend, it can often be a pain in the derrière if you're hosting. Then mix and match 2 or 3 items from my Ultimate Entree. This gooey yet light and savory casserole-ish di...

cookingwhatever.blogspot.com

Cooking Whatever: Back from LA

http://cookingwhatever.blogspot.com/2010/12/back-from-la.html

A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Tuesday, December 21, 2010. After a short hiatus in the City of Angles visiting two of my most fabulous friends, I have returned with more tricks of the trade! While I work on my next posts, enjoy these photos from a wonderful dinner party thrown in my honor in a downtown LA loft space co-occupied by Dave Foley. Dave Foley was not actually at this party but he does reside down the hall from where the festivities took place.

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Cooking Whatever: Ask Whatever: Fresh Herb Preserve

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A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Wednesday, December 22, 2010. Ask Whatever: Fresh Herb Preserve. Dear Jen, I always have trouble keeping my herbs fresh (especially Cilantro)! Would you happen to know any 'tricks' or secrets that might help me keep them fresh a few days longer? This is a very common problem and one that can often deter you from buying fresh herbs (or worse, buying them and tossing in the trash/compost, what a waste! To use the herbs, just pop the ...

cookingwhatever.blogspot.com

Cooking Whatever: November 2010

http://cookingwhatever.blogspot.com/2010_11_01_archive.html

A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Tuesday, November 30, 2010. Ask Whatever: I have a ton of brussels sprouts. Do you have any brussels sprout recipes? I just bought 2 stalks since the farm stand was closing for the winter.". Lauren, this is a great questions since brussels sprouts are so very plentiful right now. An easy cure for plain jane sprouts is obvious and can be applied to any vegetable, mineral or meat: add bacon and cheese. My plan for 2011 is to enter th...

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adventuresinpork.blogspot.com

Adventures in Pork

Wednesday, December 9, 2009. I'm tackling my first Pig's Head on Dec. 19th. Still contemplating how I will prepare it. I received it halved, so I'm thinking I may do half hot and half headcheese. We'll see. In the meantime, I really want to do at least one of these classes at Mado. Wednesday, August 5, 2009. Ed Note: I'm posting this in the hopes of adding more descriptions to the bottom, but I have been MIA for so long and have wanted to post this, so I'm just gonna do it. So, there are five chefs who a...

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