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Culinary Idea Lab

76 Years In The Making. CULINARY IDEA LAB CATEGORIES. 76 Years In The Making. I have a booklet that was printed in 1940 by the Fleischmann Yeast Company. This booklet was geared towards the restaurant industry. The large batch of basic sweet dough is a 210 lb. recipe. Who used this booklet? Whose hand written notes are those in the pages? Where did they work? Did they like their job? What type of ovens did they use? The dough divided into 1 lb. loaves after proofing for 2 1/2 hours. The bread was egg was...

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76 Years In The Making. CULINARY IDEA LAB CATEGORIES. 76 Years In The Making. I have a booklet that was printed in 1940 by the Fleischmann Yeast Company. This booklet was geared towards the restaurant industry. The large batch of basic sweet dough is a 210 lb. recipe. Who used this booklet? Whose hand written notes are those in the pages? Where did they work? Did they like their job? What type of ovens did they use? The dough divided into 1 lb. loaves after proofing for 2 1/2 hours. The bread was egg was...

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9 bradley ogden

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Culinary Idea Lab | culinarylab.blogspot.com Reviews

https://culinarylab.blogspot.com

76 Years In The Making. CULINARY IDEA LAB CATEGORIES. 76 Years In The Making. I have a booklet that was printed in 1940 by the Fleischmann Yeast Company. This booklet was geared towards the restaurant industry. The large batch of basic sweet dough is a 210 lb. recipe. Who used this booklet? Whose hand written notes are those in the pages? Where did they work? Did they like their job? What type of ovens did they use? The dough divided into 1 lb. loaves after proofing for 2 1/2 hours. The bread was egg was...

INTERNAL PAGES

culinarylab.blogspot.com

1

Culinary Idea Lab: January 2015

http://culinarylab.blogspot.com/2015_01_01_archive.html

CULINARY IDEA LAB CATEGORIES. A great reminder that cooking just doesn't happen by putting all the ingredients in a pan, it's a very intuitive skill that requires analyzing the product at hand, heat source, and desired finished product.and hopefully this all happens in 5 seconds or less during a Saturday night dinner rush! Subscribe to: Posts (Atom). Welcome to the Culinary Idea Lab, where great food is alive. What do I do, who am I, and what’s the purpose of this culinary diary? Diary of a Foodie - TV.

2

Culinary Idea Lab: June 2014

http://culinarylab.blogspot.com/2014_06_01_archive.html

Girl and The Goat. Chef - the movie. CULINARY IDEA LAB CATEGORIES. Girl and The Goat. Girl and The Goat Restaurant, Chicago, Chef Stephanie Izard. Caponata . green chickpeas . crave brother's mozzarella. Pickled rhubarb . blackberry mustarda . crumpets. Wood oven roasted pig face. Sunny side egg . tamarind . cilantro . red wine-maple . potato stix. Chef - the movie. If you haven't seen Chef yet it's a really good movie, I give it 3 knives up! Subscribe to: Posts (Atom). I am consumed by food; I dream abo...

3

Culinary Idea Lab: February 2014

http://culinarylab.blogspot.com/2014_02_01_archive.html

Some Ideas Need Time To Evolve. Green Chile and Chorizo Mac and Cheese. CULINARY IDEA LAB CATEGORIES. Simple, Fresh Flavors. Wontons, seared tuna, avocado, cilantro, lime, wasabi mayo, kecap manis. Some Ideas Need Time To Evolve. If you've followed my blog you might remember a post I did called Doritos Jenga. It was about the extension of the chickpea fries and the mad path of ideas and development. Still, the idea and convergence of ideas was still very much in motion. This is absolutely over the top!

4

Culinary Idea Lab: February 2013

http://culinarylab.blogspot.com/2013_02_01_archive.html

Sticky Butterscotch Cake with Sea Salt. CULINARY IDEA LAB CATEGORIES. Sticky Butterscotch Cake with Sea Salt. Not a lot of explaining to do here, it's rich, warm, and sticky. Maybe some ice cream with it, maybe not. Warm butterscotch cake with butterscotch "Ganache" and sea salt. Subscribe to: Posts (Atom). Welcome to the Culinary Idea Lab, where great food is alive. What do I do, who am I, and what’s the purpose of this culinary diary? The never ending search for the perfect meal continues.

5

Culinary Idea Lab: April 2013

http://culinarylab.blogspot.com/2013_04_01_archive.html

We Need To Step It Up! Smoked Leg of Lamb. CULINARY IDEA LAB CATEGORIES. I love making mascarpone cheese, it's so versatile for desserts, pastas, or one of my favorites is to fold it into creamy polenta. I worked in a restaurant where we made mascarpone cheesecake with golden raisins and pine nuts, it was the best! Now I'm just hungry and rambling down mascarpone lane. To answer your question Joe, yes of course I'm still making cheese! We Need To Step It Up! Pictured below is a traditional vertical rotis...

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bigdee32.blogspot.com

Great Food A Millennial Perspective: May 2009

http://bigdee32.blogspot.com/2009_05_01_archive.html

The Devil in the Kitchen. Lucullian Delights - An Italian Experience. Playing with fire and water. Tuesday, May 26, 2009. A croque-monsieur is typically hot ham and cheese served on bread. The sandwich originated in France as a fast food snack served in cafés. The first time I ever saw it in a restaurant was at Foreign Cinema. The sandwich was absolutely fabulous. At eight centimeters it was the perfect size to accommodate its rich flavors. Upon cutting the sandwich the chocolate ever so slightly...2 Rem...

bigdee32.blogspot.com

Great Food A Millennial Perspective: April 2008

http://bigdee32.blogspot.com/2008_04_01_archive.html

Citizen Cake- Hot Chocolate with Homemade Marshmal. Citizen Cake- Petite Gelée. Citizen Cake- Lemon Meringue Pie. Citizen Cake- Mocha Mi Su. Citizen Cake- Double Chocolate Cake. Citizen Cake- Cappuccino Cake. Lucullian Delights - An Italian Experience. Playing with fire and water. Wednesday, April 23, 2008. Citizen Cake- Hot Chocolate with Homemade Marshmallows. Citizen Cake- Petite Gelée. Citizen Cake- Lemon Meringue Pie. Sunday, April 20, 2008. Citizen Cake- Mocha Mi Su. Citizen Cake- Cappuccino Cake.

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Great Food A Millennial Perspective: February 2009

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Mélange À Biscuits Avec Morceaux De Chocolat. Lucullian Delights - An Italian Experience. Playing with fire and water. Thursday, February 26, 2009. Tuesday, February 24, 2009. I began reading Larousse Gastronomique last week. A few pages in I found an interesting recipe, Acras de Morue. An acra is a savory fritter associated with salted cod. So, I went to Dean and DeLuca and picked up the 1 lb. of salted cod. 1 lb salt cod. Tomato confit, roasted red pepper garlic oil, baby chives. 10 ½ TBS. (5 ...1 Mola...

bigdee32.blogspot.com

Great Food A Millennial Perspective: January 2009

http://bigdee32.blogspot.com/2009_01_01_archive.html

Lucullian Delights - An Italian Experience. Playing with fire and water. Sunday, January 25, 2009. Campo lindo crispy chicken, sausage, scrambled eggs. Spiced Apple Nut Stuffed French Toast. Cream, maple syrup. Sunday, January 11, 2009. Extra virgin olive oil, mozzarella, provolone. BBQ Crispy Shortrib Pizza. Sweet baby rays bbq sauce, fontina, provolone, parmesan, red onion. Fig Puree, Prosciutto, fontina, provolone, parmesan, gorgonzola. Tomato sauce, fontina, provolone, parmesan, red onion, pine nuts.

bigdee32.blogspot.com

Great Food A Millennial Perspective: October 2008

http://bigdee32.blogspot.com/2008_10_01_archive.html

Lucullian Delights - An Italian Experience. Playing with fire and water. Sunday, October 5, 2008. Amuse Bouche of Salted Watermelon. Thanes's potato's, frisée, dijon, speck, hot béarnaise. Giardiniera, black olive caramel, potato crisps. Whipped maytag, arugula, walnuts, champagne vinaigrette. Torchon de Foie Gras. Apple butter, amarena cherries, peanut, brioche bread pudding. Brown butter, summer squash, sage. Crab, garlic, chili, prosciutto. Braised bacon, warm fingerlings, green beans, mustard.

bigdee32.blogspot.com

Great Food A Millennial Perspective: August 2008

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Lucullian Delights - An Italian Experience. Playing with fire and water. Saturday, August 9, 2008. Asparagus, prosciutto de Parma. Pomodoro, Reggiano Parmesan. Prosciutto and Melon Pizza. Eggplant ratatouille, green beans. Sweet corn orzo, organic tomato salad. Roasted root vegetables, white polenta. Chocolate hazelnut cake, chocolate sauce, vanilla whip cream, toasted hazelnuts. Sour Cherry Croissant Bread Pudding. Warm house-made croissant, vanilla bean gelato, sour cherry coulis. Friday, August 8, 2008.

bigdee32.blogspot.com

Great Food A Millennial Perspective: September 2008

http://bigdee32.blogspot.com/2008_09_01_archive.html

Chez Panisse Café Cookbook. Lucullian Delights - An Italian Experience. Playing with fire and water. Sunday, September 21, 2008. Chez Panisse Café Cookbook. Currently I’m reading the Chez Panisse Café Cookbook. I thought this was appropriate since I ate at Chez Panisse. Makes about 2 cups. 2 tablespoons extra-virgin olive oil. 1 yellow onion, diced finely. 3 garlic cloves, chopped finely. 2 pounds sweet, ripe tomatoes, skinned, seeded and chopped. Bouquet garmi of parsley, thyme and basil springs. 2 to 3...

bigdee32.blogspot.com

Great Food A Millennial Perspective: March 2009

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Babbo Ristorante e Enoteca. Per Se Kitchen Tour. Working In A Kitchen. Lucullian Delights - An Italian Experience. Playing with fire and water. Monday, March 30, 2009. While reading Larousse I’ve found many interesting recipes. With a few ideas I decided to do a three course dinner for my parents last week. The first course was all me but the last two were from Larousse Gastronomique. The menu:. Prosciutto di San Daniele with Blue Montagnolo; Truffle Honey. Beefsteaks à l’ andalouse. Le jeu de pommes.

bigdee32.blogspot.com

Great Food A Millennial Perspective: April 2009

http://bigdee32.blogspot.com/2009_04_01_archive.html

Cod: A Biography of the Fish That Changed the Worl. Lucullian Delights - An Italian Experience. Playing with fire and water. Sunday, April 26, 2009. I believe photography is a major key to website success. Photographs are the key to triggering viewer’s attention, thus keeping them on your site. Once a site has great photographs and great writing they are set for success. The tools that help are light tents and great photographic equipment. A Large Square Box. Four Sheets White Bristol Board. 4 Grab the g...

bigdee32.blogspot.com

Great Food A Millennial Perspective: July 2008

http://bigdee32.blogspot.com/2008_07_01_archive.html

Lucullian Delights - An Italian Experience. Playing with fire and water. Tuesday, July 29, 2008. The other day we decided to make dinner. We started off by searing the halibut then topped it with grilled peaches, buttered grits and smoked yellow coulis. Grilled peaches, zucchini, buttered grits, smoked yellow and gold tomato coulis. Monday, July 28, 2008. Monday, July 14, 2008. Golden tomato, zucchini blossom, parmesan, basil leaves. Sunday, July 13, 2008. Last weekend I went to Lidia’s for dinner&...

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To Ιστολόγιο για αυτούς που ενδιαφέρονται, αγαπούν, ψάχνουν, μαγειρεύουν και τρώνε καλά! This is a blog in Greek, but some posts can be translated to your language. Just scroll down to find the Google Translator below. Λύσε μου μια απορία…. Δευτέρα, 8 Απριλίου 2013. Γλουταμινικό, Γουανυλικό, Ινοσινικό και Γεύση/ Gloutamate, Guanylate, Inosinate and Τaste. Επινόηση ενός Ιάπωνα επιστήμονα, η λέξη Umami. Η συνεργιστική επίδραση του Umami. Χαρακτηριστικά παραδείγματα - Δυτικοί λαοί: Μοσχάρι (Περιέχει γλουταμ...

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Culinary Idea Lab

76 Years In The Making. CULINARY IDEA LAB CATEGORIES. 76 Years In The Making. I have a booklet that was printed in 1940 by the Fleischmann Yeast Company. This booklet was geared towards the restaurant industry. The large batch of basic sweet dough is a 210 lb. recipe. Who used this booklet? Whose hand written notes are those in the pages? Where did they work? Did they like their job? What type of ovens did they use? The dough divided into 1 lb. loaves after proofing for 2 1/2 hours. The bread was egg was...

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The Beauty of Food

The Beauty of Food. Friday, May 7, 2010. Our final report. This is sauce pineapples which already completed. FOOD INNOVATION AND DESIGN. DHIYA FARHANI RAMLI (KJC0850106). NORASMAHANI BT ABD HAMID(KJC0850058). NORHUDA IRMA BT AMIR HAMZAH(KJC0850100). We was able to understand more about this subject while doing this report. We also would like to give a big appreciation to our family and also our friends for help us and giving us a good idea to complete this report and also tough us how to do this report.