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It’s Fish Grilling Time! – The Robot Chef
http://www.therobotchef.com/2014/06/its-fish-grilling-time
It’s Fish Grilling Time! It’s Fish Grilling Time! June 22, 2014. November 11, 2014. The water were a bit choppy and it just go worse through the morning, but it made for good fishing. A good harvest, including a couple of large rainbow trouts. Getting ready to finely chop up the herbs and stuff them into the fish. Salt, pepper, olive oil, and lemon juice were added to the herb mix. Stuffed and ready for the grill! Phase one cooking is complete, now time to prepare the sandwiches.
Delicious Scraps – Crispy Chicken Skins – The Robot Chef
http://www.therobotchef.com/2015/02/delicious-scraps-crispy-chicken-skins
Delicious Scraps – Crispy Chicken Skins. Delicious Scraps – Crispy Chicken Skins. February 1, 2015. I love cooking chicken skins. There’s never enough of the tasty morsels to go around so when I prepare split chicken breasts,. I hoard up a bunch until they are ready to cook. I like to keep the recipe simple, as the oiliness of the skins give out plenty of flavor. A Dinner Party Success. It’s All In The Planning. Leave a Reply Cancel reply. Your email address will not be published.
Dining Out – The Robot Chef
http://www.therobotchef.com/category/dining-out
Pho-get About It, Try Bún Bò Huế Instead. December 20, 2014. February 1, 2015. First off, I would like to apologize for the awful pun in the title. I was driving home from the supermarket and this is the only title that came to mind. Second, let’s talk about noodle soup. Vietnamese noodle soup to be exact. Immediately, pho is what comes to mind. Whether it be zero degrees. August 27, 2014. January 7, 2015. Found: Tsukemen, The Dipping Ramen. February 25, 2014. March 10, 2014. April 21, 2013. The Aviary (...
Products – The Robot Chef
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The Blade or the Burr? A Coffee Brewing Experiment. March 13, 2016. March 14, 2016. My sister visited from Philadelphia last year. She brought along a box of her favorite coffee making appliances. Looking through the box contents, I thought she was setting up a coffee shop in my kitchen. Like me, she prefers to grind coffee beans before brewing them. The next morning, she unloads the contents of the box. Plain Vanilla Gets Complicated. June 9, 2014. August 27, 2014. May 11, 2014. May 18, 2014. I saw a co...
The Architec Gripperwood Gourmet Cutting Board – The Robot Chef
http://www.therobotchef.com/2014/05/the-architec-gripperwood-gourmet-cutting-board
The Architec Gripperwood Gourmet Cutting Board. The Architec Gripperwood Gourmet Cutting Board. May 11, 2014. May 18, 2014. Wooden and not made of bamboo. I shopped around the local kitchen appliance stores for a bit and only one board fit all three of the criteria. That board is the architec Specialty Gripperwood. The online reviews for the cutting board are mixed at best, so I was on the fence with the purchase. I found it at Bed, Bath, and Beyond where there were lots of them in stock. It’s a gr...
Two Split Chicken Breasts, Many Possibilities – The Robot Chef
http://www.therobotchef.com/2015/01/two-split-chicken-breasts-many-possibilities
Two Split Chicken Breasts, Many Possibilities. Two Split Chicken Breasts, Many Possibilities. January 6, 2015. January 6, 2015. I’m an idiot. For years since I started cooking, I bought skinless and boneless chicken breasts. What I really didn’t find out until recently is that I should have bought split chicken breasts all along. Split chicken breasts come with the breast bone and skin intact. Two split chicken breasts. About two pounds worth. Look at all those pieces of chicken! First Course: A simple c...
Reviews – The Robot Chef
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Victorinox Fibrox Video Review – The Great Knife Hype. May 16, 2014. The first knife I ever bought was a Chinese cleaver from some Chinese grocery store in Queens. I’ve had it for so long I don’t remember when I purchased it. Since then I’ve added an arsenal of Global and Shun knives to my collection, and recently, a Moritaka AS Gyuto. There’s no denial of my. The Architec Gripperwood Gourmet Cutting Board. May 11, 2014. May 18, 2014. Boiling Up A Batch Of Wong Lo Kat Herbal Tea. April 29, 2014. I purcha...
Delicious Markham Memories – The Robot Chef
http://www.therobotchef.com/2014/08/delicious-markham-memories
August 27, 2014. January 7, 2015. Over the July 4th weekend, I was doing my patriotic duty as an American by crossing the border to Canada to visit family. When it comes to visiting family in Canada, one thing is for sure, be prepared to eat. Mei Nung Beef Noodle House. 3229 Highway 7 E, Unit 15, Markham, ON L3R, Canada. Mei Nung Beef Noodle House – Braised Beef and Tendon Noodle Soup. Mei Nung Beef Noodle House – Stinky Tofu! Fisherman Wharf Seafood,. 4080 Steele Avenue E, Markham, ON L3R 3N8, Canada.
Tips – The Robot Chef
http://www.therobotchef.com/category/tips
The Wooden Cutting Board Conundrum – End Grain vs Edge Grain (Updated). August 8, 2016. August 8, 2016. Original Post: February 19, 2013, Updated on 8/8/2016 Half a year back, I decided to make the switch from a plastic cutting board to a wooden one. I think wooden boards add a subtle touch of class to the kitchen and figured I would also use it as a small platform for taking pictures of food. A Dinner Party Success. It’s All In The Planning. January 21, 2015. Two Split Chicken Breasts, Many Possibilities.
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culinarydestination.com - culinarydestination Resources and Information.
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Culinary Destinations | World Travel Blog: Food, Drink, Destination
World travel blog: Food, Drink, Destination. Fine Dining and Gastronomy. Unveil Secretive Names of 5 Famous Places in Saigon Vietnam. Saigon (Ho Chi Minh City nowadays) has dozens of inspiring attractions that appeal to visitors from all corners of the world. If you come across the names of the place of interests and would love to unveil the secrets, then get started with the 5 famous places in Saigon with Vietnam Tour Operator! Continue reading →. Fine Dining and Gastronomy. Peru has been a favorite cul...
culinarydetective.blogspot.com
Culinary Detective
The place to go to be in the know about what and where to eat in the Los Angeles area as well as some random stuff that I just come up with. I am a food columnist for the Daily Breeze newspaper in Los Angeles California. I write a column called the Culinary Detective, because, well, I am also a Police Detective and everybody knows that cops always know the best places to eat! View my complete profile. Wow, filming is a lot of work. New York City and Iron Chef America. Laughlin Nevada, Vegas Light? What a...
Culinary Deviant
Blue hair dye and William Sonoma. Go figure. Monday, June 26, 2006. OK, I've been lax in posting, and I know my one reader. Someone needs to start packaging a two-to-four serving-size cake mix. The standard size mix, which makes a 13x19 inch pan or two 9-inch rounds, is something like 16 servings of cake. At 250 calories a serving, that's a lot for two people to go through. And then there's the frosting. I'm not even going to talk about that. What on god's green earth did they add to that mix? Then I rem...
culinarydiaries.com Is For Sale
The domain culinarydiaries.com. Is for sale. To purchase, call BuyDomains.com at 339-222-5115 or 866-846-5160. Click here for more details.
Marcia Kay Stanley, MS, RD
Marcia Kay Stanley, MS, RD. Translating food- and nutrition-science into customer-friendly messages. Thirty-eight years professional experience with consumer recipes and writing. Develop, test and write innovative recipes that meet your guidelines. Write consumer-friendly copy (introductions, indexes, recipe blurbs, sidebars, etc.) and food- and/or nutrition-related articles. Write and test directions for food package labels. Edit copy and validate recipes. Hand calculate dietary exchanges.
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Culinary Dietitians | Clairmont Consulting - Food-focused Company
Get free resources, tips, and event updates to support your dietetic practice. Clairmont Consulting is a team of culinary trained dietitians. We use real food to teach nutrition through events, education, and building community. We believe the way to help others in their journey to health is through real food, recipes, advice, and teaching cooking. Advance your practice by attending one of our culinary nutrition events. Learn Improve. Advance. Working with Us is Different.
