ecdahls.no
Nya Carnegiebryggeriet - E.C.Dahls
https://www.ecdahls.no/nya-carnegiebryggeriet
Abonner på vårt nyhetsbrev. EC Dahls bryggeri AS. Strandveien 71, 7067 Trondheim · Postboks 711, 7407 Trondheim.
josefinvargo.com
News - Josefin Vargö
http://www.josefinvargo.com/News-1
Food concept for STPLN. Beer Tarot Reading Concept for Brooklyn Brewery. Sensory workshop for Sony. Meal experience for Iaspis. Presentation and Evaluation of the. Design residency program at Nova Iskra. Invited by the Swedish Institute. Curation and design exhibition. Stockholm Design Week 2016. Taste the Change of Frequencies. Swedish Bread Culture and three bakeries in Stockholm. In the ' Bread Lab. 3 October 28 November. Design residency at Nova Iskra. 21 September 2 October. A Table in Motion. Äng P...
bloggersandales.wordpress.com
My Top 2% | BeerJanglin': Bloggers and Ales
https://bloggersandales.wordpress.com/2010/07/06/my-top-2
BeerJanglin’: Bloggers and Ales. We are not alcoholics. I am on the verge of rating my 800th beer on RateBeer.com. I used to be a BeerAdvocate.com guy, but not anymore.) It takes a special kind of OCD-addled psychotic to actually write down reviews for 800 beers, but that is my. 15 Stone 08.08.08 Vertical Epic Ale. 14 Stoudts Fat Dog Stout. 13 Stone Ruination IPA. 12 Oskar Blues Gubna Imperial IPA. 11 Tröegs Nugget Nectar Ale. 10 Mendocino Winter Seasonal Imperial IPA. 8 Great Divide Old Ruffian. Sierra ...
totalales.blogspot.com
TOTAL ALES: The Price of Craft
http://totalales.blogspot.com/2014/02/the-price-of-craft.html
Tuesday, 11 February 2014. The Price of Craft. My more avid Twitter followers will have recently witnessed a brief tirade against what I felt was an excessively high price for imported cans of Oskar Blues. I wanted to do this because I bloody love American beer. They've both travelled a similar distance and have a similar ABV so is the distributor taking a larger cut? Which if you're into booze is basically where you want to end up when you die) and wrote down a load of prices for me. My first disapp...
fannyheather.blogspot.com
Fanny Heather: April 2015
http://fannyheather.blogspot.com/2015_04_01_archive.html
Freitag, 3. April 2015. New York, Tag 19. Sonntag, 02. November. Heute ist New York Marathon. Ich quengele, dass ich irgendwo den Marathon anschauen möchte, Lukas hat keine Lust. Aber er schlägt stattdessen vor nach Williamsburg zu fahren. Seit Tag 1 der Reise habe ich ihm mit Williamsburg in den Ohren gelegen, er war aber im Dezember 2013 bereits dort und nicht so wild darauf, so bald wieder hinzufahren. But today's the day! Wir fahren mit der Subway rüber nach Brooklyn und – tada! Links zu diesem Post.
culinaryinquirer.blogspot.com
The Culinary Inquirer: Wise Words
http://culinaryinquirer.blogspot.com/p/chef-quotes.html
Feeding people graciously and lovingly is one of life's simplest pleasures: a most basic way of making life better for someone, at least for a while." —Anna Thomas. Life itself is the proper binge." —Julia Child. It's not what you eat, it's how you talk about it that counts." —James Gordon. Cooking is like love. It should be entered into with abandon or not at all." —Harriet Von Horne. Subscribe to: Posts (Atom). 20 Things I Learned. There was an error in this gadget. Like a strawberry milk.
culinaryinquirer.blogspot.com
The Culinary Inquirer: February 2011
http://culinaryinquirer.blogspot.com/2011_02_01_archive.html
February 26, 2011. Level 4, Round 1: Buffet. After successfully passing my midterm evaluation, which was perhaps the most nerve-racking evening of class so far, I've transitioned into level 4 where my class has been divided into three groups. There are three stations (family meal, production, and buffet) within level 4 and each of them focuses on catering to the masses. I mean, I wouldn't eat a lot of it, but it had some good flavor, and it's a practice that ensures the whole animal is in fact being used.
culinaryinquirer.blogspot.com
The Culinary Inquirer: June 2010
http://culinaryinquirer.blogspot.com/2010_06_01_archive.html
June 24, 2010. We may be glorified servants, catering to the whims of those usually wealthier than us, but we are tougher, meaner, stronger, more reliable, and well aware of the fact that we can do something with out hands, our senses, the accumulated wisdom of thousands of meals served, that they can't." Anthony Bourdain,. When did you know you wanted to be a chef? So when did I know I wanted to cook and be a chef? I transported the seabass back to Salina and prepared butter. Subscribe to: Posts (Atom).
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