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American Gourmand | Indiscriminate good eating, often to excess…the American way!Indiscriminate good eating, often to excess...the American way!
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Indiscriminate good eating, often to excess...the American way!
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American Gourmand | Indiscriminate good eating, often to excess…the American way! | americangourmand.com Reviews
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Indiscriminate good eating, often to excess...the American way!
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new orleans cuisine | American Gourmand
http://www.americangourmand.com/tag/new-orleans-cuisine
Indiscriminate good eating, often to excess…the American way! Tag Archives: new orleans cuisine. Creole Daube Recipe at Nola Cuisine. September 10, 2012. From Daube Creole Daube Creole is a Beef Roast dish unique to Louisiana because it is larded with seasoned salt pork. Daube Creole Recipe at Nola Cuisine. From Daube Creole It is a delicious preparation that I like to include … Continue reading →. Creole Daube Recipe at Nola Cuisine. New England Clam Chowder Recipe. On New England Clam Chowder Recipe.
Danno | American Gourmand
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Indiscriminate good eating, often to excess…the American way! Creole Daube Recipe at Nola Cuisine. September 10, 2012. From Daube Creole Daube Creole is a Beef Roast dish unique to Louisiana because it is larded with seasoned salt pork. Daube Creole Recipe at Nola Cuisine. From Daube Creole It is a delicious preparation that I like to include … Continue reading →. New England Clam Chowder Recipe. September 5, 2012. Boil in the bag. Campbell's thick and chunky. Emeril lagasse clam chowder recipe. From May...
American Gourmand | Indiscriminate good eating, often to excess…the American way! | Page 2
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Indiscriminate good eating, often to excess…the American way! Newer posts →. Buttermilk Fried Chicken Recipe. February 27, 2012. From Homemade Rendered Lard. What better place to start a website entitled American Gourmand. Than with an oversized plate of Buttermilk Fried Chicken, fried in home rendered lard no less! 2) Seasoning. As my Mom always says, “Fried Chicken needs Salt! 8221; There’s nothing that ruins a good crust quicker than biting into bland, flavorless meat with no seasoning. 1 smallish Chi...
Cookbooks | American Gourmand
http://www.americangourmand.com/cookbooks
Indiscriminate good eating, often to excess…the American way! This page is a work in progress, I hope to include every cookbook that I own, or at least the ones I find valuable and worth the money! Ad Hoc at Home by Thomas Keller. American Cookery by James Beard. Anthony Bourdain’s Les Halles Cookbook by Anthony Bourdain. Bouchon by Thomas Keller. Charlie Trotter’s by Charlie Trotter. Charlie Trotter’s Desserts by Charlie Trotter & Michelle Gayer. Charlie Trotter’s Seafood by Charlie Trotter. The Kansas ...
american gourmand | American Gourmand
http://www.americangourmand.com/tag/american-gourmand
Indiscriminate good eating, often to excess…the American way! Tag Archives: american gourmand. New England Clam Chowder Recipe. September 5, 2012. From American Gourmand Since I was a kid, one of my absolute favorite soups has always been New England Clam Chowder. I started off as a youngster with the Red Lobster version or even grabbing a can of the Campbell’s … Continue reading →. Boil in the bag. Campbell's thick and chunky. Dave lieberman new england clam chowder recipe. Epicurious clam chowder recipe.
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Cook's Journal: April 2005
http://cooksjournal.blogspot.com/2005_04_01_archive.html
I am a professional cook. I chose this life because food is exciting to me! Wednesday, April 06, 2005. At last, Spring is Here. After a brutal Michigan winter, it finally feels like spring today. It's in the mid seventies, and the sun is shining, you can see the grass getting greener over the course of a few hours! After a winter that was like a frame from a dreary black and white movie, we here in Michigan are rolling out the red carpet for the sun! Posted by Danno @ 4:50 PM. Monday, April 04, 2005.
Cook's Journal: Sandwich Cubano
http://cooksjournal.blogspot.com/2005/06/sandwich-cubano.html
I am a professional cook. I chose this life because food is exciting to me! Monday, June 20, 2005. My latest cultural cooking interest is Cuban, another fascinating melting pot of flavors. Spanish with its Arabic accents, Creole, and many wonderful tropical flavors. I started off simple with Sandwich Cubano. Which I believe is more of a Miami Cuban. Invention. I use Pork Tenderloin in my version. This sandwich is on my list of favorites, along with the Po' Boy. 1-2 Tbsp Mojo Criollo. 4 oz Sliced Baked Ham.
Cook's Journal: Pomme Frites or Homemade French Fries
http://cooksjournal.blogspot.com/2005/06/pomme-frites-or-homemade-french-fries.html
I am a professional cook. I chose this life because food is exciting to me! Monday, June 13, 2005. Pomme Frites or Homemade French Fries. I have a tremendous backlog of recipes to get to on this blog, I've been doing some intense cooking lately, more cooking than blogging. Braised Beef Short Ribs, Sandwich Cubano. Ragu, Lasagne (last night) with left over Bolognese. That I turned into more of a sauce, (also with Bechamel), Barbecued Beef Back Ribs, Pommes Frites. As a root recipe to my Shrimp Remoulade.
Cook's Journal: September 2005
http://cooksjournal.blogspot.com/2005_09_01_archive.html
I am a professional cook. I chose this life because food is exciting to me! Friday, September 23, 2005. Childhood Food Memories Meme. I was tagged for this by my friend Caryn from Delicious! In retaliation for a previous tag. :) The idea is to give 5 childhood food memories, so here goes:. I'm not going to tag anyone, for fear of more retaliation. ;). Posted by Danno @ 9:42 AM. Sterling Heights, Michigan, United States. View my complete profile. My Other Food Blogs. Childhood Food Memories Meme.
Cook's Journal: Tacos and My Shrimp Taco Recipe
http://cooksjournal.blogspot.com/2005/05/tacos-and-my-shrimp-taco-recipe.html
I am a professional cook. I chose this life because food is exciting to me! Thursday, May 19, 2005. Tacos and My Shrimp Taco Recipe. There are a lot of ways to make Tacos, and the ingredients and fillings are endless. I've learned a lot about Tacos from all of my Mexican friends that I've worked with over the years. They've made me Pork Tacos, Fish Tacos, Chicken Tacos, Shrimp Tacos, and even Beef Tongue Tacos! Here you are My Man! The Tacos my Amigos have made for me involve warm raw corn Tortillas, usu...
Cook's Journal: June 2005
http://cooksjournal.blogspot.com/2005_06_01_archive.html
I am a professional cook. I chose this life because food is exciting to me! Tuesday, June 28, 2005. I love the Mint Julep. So I instantly fell in love with this Cuban classic, The Mojito. Moe-HE-toe), which is similar. 1 Tbsp Simple Syrup. 1/4 oz Fresh Lime Juice. 2 Oz White Rum (I use Bacardi). 4 Oz Club Soda. Note - Simple Syrup is equal parts (by volume) water and sugar, cooked just until the sugar disolves. I make a 1 Cup batch and keep it in a squeeze bottle in the refrigerator. Monday, June 20, 2005.
Cook's Journal: Childhood Food Memories Meme
http://cooksjournal.blogspot.com/2005/09/childhood-food-memories-meme.html
I am a professional cook. I chose this life because food is exciting to me! Friday, September 23, 2005. Childhood Food Memories Meme. I was tagged for this by my friend Caryn from Delicious! In retaliation for a previous tag. :) The idea is to give 5 childhood food memories, so here goes:. I'm not going to tag anyone, for fear of more retaliation. ;). Posted by Danno @ 9:42 AM. Emily from blog articles. As someone who appears to be interested in food network recipes. I like an informal style of writing t...
Cook's Journal: The Mojito Cocktail
http://cooksjournal.blogspot.com/2005/06/mojito-cocktail.html
I am a professional cook. I chose this life because food is exciting to me! Tuesday, June 28, 2005. I love the Mint Julep. So I instantly fell in love with this Cuban classic, The Mojito. Moe-HE-toe), which is similar. 1 Tbsp Simple Syrup. 1/4 oz Fresh Lime Juice. 2 Oz White Rum (I use Bacardi). 4 Oz Club Soda. Note - Simple Syrup is equal parts (by volume) water and sugar, cooked just until the sugar disolves. I make a 1 Cup batch and keep it in a squeeze bottle in the refrigerator. Most people believe ...
Cook's Journal: Tortilla Soup Recipe
http://cooksjournal.blogspot.com/2005/05/tortilla-soup-recipe.html
I am a professional cook. I chose this life because food is exciting to me! Sunday, May 08, 2005. After my Cinco de Mayo Fiesta I ended up with some left over Homemade Tortilla Chips, what to do, what to do. It was either Chiliquiles. I puree my Tortilla Soup then garnish with the texture (as well as flavor and color) components. You want to make homemade Tortilla Chips for this, no Tostitos. Besides, once you make your own Tortilla Chips and find out how much better they are, you'll never buy them again!
Cook's Journal: March 2005
http://cooksjournal.blogspot.com/2005_03_01_archive.html
I am a professional cook. I chose this life because food is exciting to me! Wednesday, March 16, 2005. Originally uploaded by Danno1. This is a great cookbook, Bourdain's honesty and experience really make this book a fun read! Being a professional cook myself, a lot of his tips and notes make me laugh out loud, just as in one of his other books,. For example, his note about how escargot (which he states, only come from the can in the U.S., true! Posted by Danno @ 9:11 AM. View my complete profile.
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American Goulash
I Dream in Sci-Fi. Comedy and tragedy with a dash of paprika about adolescence, art and being awkward. Yesterday, I took my mom, Anyu, to the Somerset County 4-H Fair for the first time in over a decade. It’s important to note that Anyu specifically asked me to take her to this fair; I was not forcing her to go. Anyu: “I don’t know about dese animals. I don’t like dem, I don’t trust dem, ve should go.” The alpaca owners, who all happened to be girls age 9-15, got sad. Being at dah fair? Here, I’ll ...
American Gourd Society Home Page
List of upcoming shows. The American Gourd Society promotes interest in all activities relating to gourds: cultivation, historical uses, gourd show competition, craftwork, and artistic decoration. The links on this page should help you find information and resources that will help you learn more about gourds. Need tips on how to organize an active group. Of gourd enthusiasts in your area? Have an AGS Chapter? If not, see how you can start one. Read our suggestions about working safely.
American Gourmand | Indiscriminate good eating, often to excess…the American way!
Indiscriminate good eating, often to excess…the American way! Creole Daube Recipe at Nola Cuisine. September 10, 2012. Is a Beef Roast dish unique to Louisiana because it is larded with seasoned salt pork. It is a delicious preparation that I like to include pig’s feet into for the richness and gelatin that they add to the sauce. Pot Roast is great but Daube Creole is in a class of it’s own! New England Clam Chowder Recipe. September 5, 2012. As in all recipes, seasoning is paramount! 3 Fresh Bay Leaves.
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American Gourmet - Home
It is our pleasure to welcome you to our website. American Gourmet introduces a new art of Provisioning. We aim to provide you with exceptional products for inspiration and the creative mind. For over a decade we have been collaborating with some of the top chefs aboard luxury private yachts in the Caribbean and we are excited to share this awesome experience with you. This adventure will awaken your taste buds, so come and visit us in Gustavia, St Barthelemy. Rue du General de Gaulle. Tel 590 590 523 880.
American Gourmet - Home
It is our pleasure to welcome you to our website. American Gourmet introduces a new art of Provisioning. We aim to provide you with exceptional products for inspiration and the creative mind. For over a decade we have been collaborating with some of the top chefs aboard luxury private yachts in the Caribbean and we are excited to share this awesome experience with you. This adventure will awaken your taste buds, so come and visit us in Gustavia, St Barthelemy. Rue du General de Gaulle. Tel 590 590 523 880.
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AGC | American Gourmet Club
Toll Free - 775-686-8311. Get the best Deals. As we all do in life, we "Eat To Live". American Gourmet Club, we "Live To Eat". Meet CHEF's and experience an intriguing CUISINE with his/her latest recipes. American Gourmet Club is the country’s first and only gourmet dining club. Enjoy great meals when dining with our merchant members. Hundreds of different flavors for you to taste from our wines, coffee and teas. Learn from the best chefs locally and nationally. With the vast changes in our cooking style...
