chadzilla.typepad.com
chadzilla"The future of gastronomy belongs to chemistry." Brillat Savarin, 1825
http://chadzilla.typepad.com/
"The future of gastronomy belongs to chemistry." Brillat Savarin, 1825
http://chadzilla.typepad.com/
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chadzilla | chadzilla.typepad.com Reviews
https://chadzilla.typepad.com
"The future of gastronomy belongs to chemistry." Brillat Savarin, 1825
chadzilla.typepad.com
chadzilla: time and sysco
http://chadzilla.typepad.com/chadzilla/2012/02/time.html
The future of gastronomy belongs to chemistry." Brillat Savarin, 1825. Laquo; year of the dragonfruit. Florida film festival ». Time has been more of a luxury lately as weve hit season and other projects all happening at once. My reading list is getting bigger, and Im only knocking little dents into it. The Houston savory and pastry presentation was for our friend, Randy Rubins, with Ciao Imports. Which represents Will Powders. 0160;We were also showcasing the chocolates of Guittard. Posted at 04:39 PM.
chadzilla: in defense of sysco (or... changing the system)
http://chadzilla.typepad.com/chadzilla/2012/04/in-defense-of-sysco.html
The future of gastronomy belongs to chemistry." Brillat Savarin, 1825. Laquo; digital dish. The new cult-ure ». In defense of sysco (or. changing the system). 0160;Again, its easy to envision many little guys facing up to the giant agricultural corporations. In a David and Goliath scenario, picking out the good guys and bad guys is pretty easy. In reality, things are just not that black and white. 0160;Ok, we get it. you are cooler than us and have more integrity. was that the point? 0160;Well. bec...
chadzilla: the new cult-ure
http://chadzilla.typepad.com/chadzilla/2012/04/nukazuke.html
The future of gastronomy belongs to chemistry." Brillat Savarin, 1825. Laquo; in defense of sysco (or. changing the system). I think my first real awareness of Japanese pickles was the first time I watched Tampopo. It would be some time later before I realized the pickles that Tampopo pulled from that flowerpot full of dirt or whatever similar muck I thought at the time were such an amazing Japanese diet staple. All in good time, right? Posted at 10:14 AM. I think my first real awareness of Japanese pi...
IMG_20120418_225503
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chadzilla
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The future of gastronomy belongs to chemistry." Brillat Savarin, 1825. I think my first real awareness of Japanese pickles was the first time I watched Tampopo. It would be some time later before I realized the pickles that Tampopo pulled from that flowerpot full of dirt or whatever similar muck I thought at the time were such an amazing Japanese diet staple. All in good time, right? Posted at 10:14 AM. In defense of sysco (or. changing the system). 0160;Again, its easy to envision many little guys fac...
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thepowerofpassion.wordpress.com
The Power of a Passion | A Driven Passion For Haute Cuisine | Page 2
https://thepowerofpassion.wordpress.com/page/2
Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. November 16, 2011. Squab Apicious, Smoked Swiss Chard Custard, Wheat Vinegar Jus, Frisee. Chef Joe West. Bluestem. Kansas City. Herb and Parmesan Gnocchi, Braised Oxtail, Salsify, Crispy Parsnip, and Fresh Burgundy Truffle. Chef Justin Hoffman. Broadmoor Technical Center. Kansas City. 8220;Fallen Tree”. Trunk, Snail, Moss, Root, Spore, Funghi. Chef Brad Kilgore. Azul. Miami. Tree Stump: Leek root. November 9, 2011. The othe...
thepowerofpassion.wordpress.com
Paradise Farms | The Power of a Passion
https://thepowerofpassion.wordpress.com/2012/01/07/paradise-farms
Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. January 7, 2012. Recently we were invited to do a dinner at Paradise Farms in Homestead Florida. The best way to describe what Paradise Farms is its a smaller more hippy version of Chefs Garden in Ohio. They grow everything from vegetables, lettuces, herbs, flowers, to star fruit and squash. My Favorite part of the day was being able to just go out and forage whatever we wanted to use for that nights menu. Chef Joel went ar...
thepowerofpassion.wordpress.com
Amuse Bouche | The Power of a Passion
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Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. 8220;Clam Chowder Espuma, Pickled Celery, Shrimp Hache’,. Yukon Confit, and Crisped Shallot”. Black Cardamom Cured Salmon Belly, Whipped Chickpea, Basil Bud and Flower. A Homeage to Early Citrus. 8220;Hot Grapefruit and Yuzu Gels, “Unpickled” Cardamom Blood Oranges,. Meyer Lemon Vinaigrette, and Local Basil. Mussel with Fennel and Coconut Consomme’,. Pineapple Jerk Noodle , and Toasted Key Lime Bread. May 23rd, 2008 at 2:52...
thepowerofpassion.wordpress.com
“Golden Egg” | The Power of a Passion
https://thepowerofpassion.wordpress.com/2011/12/17/golden-egg-2
Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. December 17, 2011. 8220;Golden Egg”. Crab and White Harissa Mousseline. Proscuitto Consomme’. Endive Marmalade. This entry was posted on Saturday, December 17th, 2011 at 10:40 am and posted in Uncategorized. You can follow any responses to this entry through the RSS 2.0. Paradise Farms ». Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public).
thepowerofpassion.wordpress.com
Soups | The Power of a Passion
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Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. Tableside Golden Chanterelle Soup. 8220;Treviso and Truffled Ricotta “Crepe” Smoked Fingerling Potato,. Golden Chanterelle and Blue Chanterelle “Confit”,. And Honey Lavander Froth”. 8220;Butter Poached Lobster, Roasted Avacado,. And Grapefruit and Kaffir Lime “Air”. Tableside Local Yam Soup. 8220;Vanilla Pickled Peaches, Cocoa Espresso Grind, Chevre Mousse, Peach “Chip”,. And Lavender Oil “Powder”. Cream of Broccoli Soup.
cuisinierskitchen.blogspot.com
Cuisiniers Kitchen...: November 2005
http://cuisinierskitchen.blogspot.com/2005_11_01_archive.html
A state of mind, a passion, an addiction, an abusive drive to reach perfection knowing that it is impossible to obtain in this lifetime.a thought, an emotion, an inspiration, an experience! A place to contemplate new ideas in the serious search towards total immersion of taste! Guillaume St. Cin. Still Life in Young Garlic. If it is one thing that I can be thankful for, it is the opportunity to surround myself with those that are great! Some of you will most definitely recognize this person with me, but ...
cuisinierskitchen.blogspot.com
Cuisiniers Kitchen...: November 2006
http://cuisinierskitchen.blogspot.com/2006_11_01_archive.html
A state of mind, a passion, an addiction, an abusive drive to reach perfection knowing that it is impossible to obtain in this lifetime.a thought, an emotion, an inspiration, an experience! A place to contemplate new ideas in the serious search towards total immersion of taste! Guillaume St. Cin. Degustation Series- 11.27.06. Tonight's tasting was for two long time customers who thoroughly enjoy our cooking in epic proportion! Warm Maine Lobster "Ragout". And a Shot of "Borscht Vodka". The evening finish...
cuisinierskitchen.blogspot.com
Cuisiniers Kitchen...: February 2006
http://cuisinierskitchen.blogspot.com/2006_02_01_archive.html
A state of mind, a passion, an addiction, an abusive drive to reach perfection knowing that it is impossible to obtain in this lifetime.a thought, an emotion, an inspiration, an experience! A place to contemplate new ideas in the serious search towards total immersion of taste! Guillaume St. Cin. A Taste of Provence. In the South of France at that! Cooking in Saint-Remy de Provence. A rich and tasty Pain d'Olive. Savory and crisp Grissini. From Jim's memoirs of A.D.(Alain Ducasse) in the South of...Consi...
cuisinierskitchen.blogspot.com
Cuisiniers Kitchen...: March 2006
http://cuisinierskitchen.blogspot.com/2006_03_01_archive.html
A state of mind, a passion, an addiction, an abusive drive to reach perfection knowing that it is impossible to obtain in this lifetime.a thought, an emotion, an inspiration, an experience! A place to contemplate new ideas in the serious search towards total immersion of taste! Guillaume St. Cin. Can one who has never been to Spain do anything really close to what you might see in the streets of Barcelona? Seville or even the Islands a "stones throw" from the peninsula? Who knows. But, this is my vie...
thepowerofpassion.wordpress.com
September | 2011 | The Power of a Passion
https://thepowerofpassion.wordpress.com/2011/09
Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. Monthly Archives: September 2011. September 25, 2011. Black Cardamom Cured Salmon Belly, Whipped Chickpea, Basil Bud and Flower. September 23, 2011. You Gotta Have The Chicken. An that is just the proteins! Sous Vide Guinea Hen Breast, Leg Confit Roulade, Inverted Sweetcorn Chowanmushi, Legumes, Dill. Guinea Leg Confit, wrapped back in its own skin. Legumes, Fresh Favas, Cranberry beans, Lima Beans. Toasted Garlic Hen Jus.
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Chadz Glenn
Chadzglenn.com 404.354.4308 chadzg01@gmail.com. Graphic Design ,. Print Design ,. Graphic Design ,. Agape Sermon Series Headers. Graphic Design ,. Graphic Design ,. Digital Photography ,. Miss CAU Campaign for ZMD. Graphic Design ,. Radical Redefined Conference Branding And Concept Art. Graphic Design ,. Art Direction ,. Graphic Design ,. Print Design ,. TSIDKENU Skateboards and Apparel. Graphic Design ,. Product Design ,. Graphic Design ,. Product Design ,. Art Direction ,. Graphic Design ,.
Preservation Society | Preserving the old ways from being abused. Protecting the new ways, for me and for you. What more can we do?
Preserving the old ways from being abused. Protecting the new ways, for me and for you. What more can we do? Not me. We never lost control. We are Preservation Society! Not me. We never lost control. March 16, 2015. March 16, 2015. We are Preservation Society! March 16, 2015. March 16, 2015. Proudly powered by WordPress.
www.chadziegler.com
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Chadzilla.com: The personal site of designer/developer Chad Altemose.
My name is Chad Altemose and I have been using technology to make fun and useful stuff professionally for about two decades. If you're interested in my career, see my previous work site. Here you'll find articles I've written. Relating to creative technology and design. Most recently I've been writing about my experiments with a Tessel weather station. And the accompanying Node/MongoDB data server. You can find my photography on Flickr. Most of it is travel-related. For ways to find me online.
chadzilla
The future of gastronomy belongs to chemistry." Brillat Savarin, 1825. I think my first real awareness of Japanese pickles was the first time I watched Tampopo. It would be some time later before I realized the pickles that Tampopo pulled from that flowerpot full of dirt or whatever similar muck I thought at the time were such an amazing Japanese diet staple. All in good time, right? Posted at 10:14 AM. In defense of sysco (or. changing the system). 0160;Again, its easy to envision many little guys fac...
Chadzilla Music | HOME
Chadzilla is a diverse musician more than capable of adapting to any style or genre. His primary instruments are the drumset and voice. He also plays guitar, bass guitar, keyboard, is a songwriter and a producer. As a professional musician, he is a pivotal player in the Denver music scene. He is the bandleader for Chadzilla and The Asteroids and freelances with great local talent in the Denver Metro area. View Chadzilla’s Electronic Press Kit. Join Chadzilla’s Newsletter Mailing List (on the right).
Chadzime (Chadzime) - DeviantArt
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Chad Zinda Mr. Worldwide
my photo statement is here....
My photo statement is here. Monday, April 30, 2012. Lil gift for my lil bro. Subscribe to: Posts (Atom). View my complete profile. There was an error in this gadget. Picture Window template. Powered by Blogger.
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