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Wednesday, October 12, 2016. Thermomix Sous Vide Cheesecake. These are Freakin' Amazing! Earlier this week I spotted a post on a sous vide group about sous vide cheesecake. The original poster didn't show a recipe so I thought I would post the one I use. The cheesecake batter is based on a 1979 Gourmet Magazine recipe for New York style cheesecake. So here we go:. First: Clean and sterilize 6 half pint wide mouth Mason jars with their lids and preheat your water bath to 80° C. There's Butter Down In There.

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Wednesday, October 12, 2016. Thermomix Sous Vide Cheesecake. These are Freakin' Amazing! Earlier this week I spotted a post on a sous vide group about sous vide cheesecake. The original poster didn't show a recipe so I thought I would post the one I use. The cheesecake batter is based on a 1979 Gourmet Magazine recipe for New York style cheesecake. So here we go:. First: Clean and sterilize 6 half pint wide mouth Mason jars with their lids and preheat your water bath to 80° C. There's Butter Down In There.
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Voluptate Otium | cumvoluptateotium.blogspot.com Reviews

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Wednesday, October 12, 2016. Thermomix Sous Vide Cheesecake. These are Freakin' Amazing! Earlier this week I spotted a post on a sous vide group about sous vide cheesecake. The original poster didn't show a recipe so I thought I would post the one I use. The cheesecake batter is based on a 1979 Gourmet Magazine recipe for New York style cheesecake. So here we go:. First: Clean and sterilize 6 half pint wide mouth Mason jars with their lids and preheat your water bath to 80° C. There's Butter Down In There.

INTERNAL PAGES

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1

Cum Voluptate Otium: September 2016

http://cumvoluptateotium.blogspot.com/2016_09_01_archive.html

Wednesday, September 21, 2016. Pokemon GO and the American Swedish Historical Museum! So last Tuesday Beth and I decided to expand our Pokemon GO activities to FDR Park in south Philadelphia. Quite apart from the opportunity to catch a bunch of. Charmanders, the park is also home to the American Swedish Historical Museum. Anyone who knows me will realize that the opportunity to visit a small, specialized museum could not be missed! FDR Park is in *way* south Philadelphia! How 'bout an actual Viking Sword?

2

Cum Voluptate Otium: May 2016

http://cumvoluptateotium.blogspot.com/2016_05_01_archive.html

Monday, May 9, 2016. Retirement, Day #1: Cherry Jam. So it may seem late in the season, but cherries were on sale at Acme this week. So I bought a couple bags because we love cherries. The first thing I made used about 600 grams of washed, stemmed and pitted cherries: Cherry Clafoutis, one of our all time favorite desserts. Thing #2 was Cherry Jam. First you wash, stem, and pit the fruit. In this case cherries. It took me about half an hour to prepare 1.1 kilos of cherries. The Number One Cause. Once it ...

3

Cum Voluptate Otium: July 2016

http://cumvoluptateotium.blogspot.com/2016_07_01_archive.html

Wednesday, July 20, 2016. Volver Summer School: Paella. It's been a while since I've had time to post so apologies for that in case anyone has been looking. So last week we went to one of Chef Jose Garces' Summer School classes; this one on making paella. As you might expect from the signage above, the class was held at Volvér. His restaurant in the Kimmel Center. Like the classes at Vetri. It was limited to 12 participants. It was led by Volvér's. Bocadillos - Part 1. Traditionally, a bocadillo. Ingredi...

4

Cum Voluptate Otium: January 2016

http://cumvoluptateotium.blogspot.com/2016_01_01_archive.html

Wednesday, January 20, 2016. Since I'm getting frighteningly close to actual retirement this blog is going to become much more wide-ranging. Basically, I'll be including posts that would have previously gone into El Bulli At Home or Sapere Aude Incipe! This is the retirement blog, I'll be retired, and pretty much everything I do will be viewed through that lens. Some of the regular writers I've especially helpful include:. Who uses the same option techniques I do to enhance income. If you want to!

5

Cum Voluptate Otium: Thermomix Sous Vide Cheesecake

http://cumvoluptateotium.blogspot.com/2016/10/thermomix-sous-vide-cheesecake.html

Wednesday, October 12, 2016. Thermomix Sous Vide Cheesecake. These are Freakin' Amazing! Earlier this week I spotted a post on a sous vide group about sous vide cheesecake. The original poster didn't show a recipe so I thought I would post the one I use. The cheesecake batter is based on a 1979 Gourmet Magazine recipe for New York style cheesecake. So here we go:. First: Clean and sterilize 6 half pint wide mouth Mason jars with their lids and preheat your water bath to 80° C. There's Butter Down In There.

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Sapere Aude, Incipe!: December 2014

http://sapereaudeincipe.blogspot.com/2014_12_01_archive.html

Sapere Aude, Incipe! Food, gardening, travel, and more. Saturday, December 20, 2014. This is an incredibly delicious (and easy) recipe for miniature chocolate bars inspired by the ones from elBulli 2005-2011. It has just 4 ingredients and takes maybe half an hour to make. Recipe by William Colsher. Combine the sugar and water in a small saucepan. Over medium heat bring the mixture to a boil. Continuing boiling until a golden caramel forms. Remove the pan from the heat and let it cool slightly. This recip...

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Sapere Aude, Incipe!: May 2015

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Sapere Aude, Incipe! Food, gardening, travel, and more. Saturday, May 9, 2015. Budget Bathroom Renovation Part 1a: Medicine Cabinets and Mirrors: Destruction. This spring's house project is a bathroom renovation. It's going to happen in four parts:. Cabinets, Lights and Mirrors. Bath and Shower Surround. The first step was to remove the old medicine cabinets, our nifty Restoration Hardware lamps, and the plaster and lath wall material. Now, buying drywall when you own a Mini Cooper might seem like a prob...

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Sapere Aude, Incipe!: Terrine de Foie Gras

http://sapereaudeincipe.blogspot.com/2015/03/terrine-de-foie-gras.html

Sapere Aude, Incipe! Food, gardening, travel, and more. Friday, March 27, 2015. Terrine de Foie Gras. Yes Hard to make? Nope Terrine de Foie Gras is just about the easiest of the old time “haut cuisine” dishes to make. Just duck liver (the foie gras) a little sweet wine, salt and pepper. Here’s how it works:. You end up with a pile of liver and a pile of veins and nerves. Then you just jam everything into a small (that’s a 3 cup) terrine lined with plastic wrap. Two days resting in the 'fridge and there ...

sapereaudeincipe.blogspot.com sapereaudeincipe.blogspot.com

Sapere Aude, Incipe!: Vegas Baby 2015: L'Atelier De Joel Robuchon

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Sapere Aude, Incipe! Food, gardening, travel, and more. Wednesday, April 15, 2015. Vegas Baby 2015: L'Atelier De Joel Robuchon. The View From Our Seats. This trip we finally managed to make reservations at L'Atelier De Joel Robuchon in MGM Grand. Because this was our first night in town, we ate early, 5:30, and at least in the beginning had the place almost to ourselves. We decided to make our choices from the the Prix Fixe Menu B. One of Robuchon's signature recipes and apparently the standard amuse.

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Sapere Aude, Incipe!: June 2014

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

Sapere Aude, Incipe! Food, gardening, travel, and more. Monday, June 23, 2014. Short Rib Eggs Benedict. Short Rib Eggs Benedict. Recipe by William Colsher. When I'm not cooking stuff from elBulli 2005-2011. I've been on a sort of Eggs Benedict trip lately. This week I decided to go with super tender sous vide. Short rib for the meat and replaced the English muffin with potato pancakes. Calories per serving: Don't ask. Fat per serving: Plenty. Meaty Short Rib Chunks. Peel the Potatoes and onion. Melt 1/4 ...

sapereaudeincipe.blogspot.com sapereaudeincipe.blogspot.com

Sapere Aude, Incipe!: April 2015

http://sapereaudeincipe.blogspot.com/2015_04_01_archive.html

Sapere Aude, Incipe! Food, gardening, travel, and more. Wednesday, April 15, 2015. Vegas Baby 2015: L'Atelier De Joel Robuchon. The View From Our Seats. This trip we finally managed to make reservations at L'Atelier De Joel Robuchon in MGM Grand. Because this was our first night in town, we ate early, 5:30, and at least in the beginning had the place almost to ourselves. We decided to make our choices from the the Prix Fixe Menu B. One of Robuchon's signature recipes and apparently the standard amuse.

sapereaudeincipe.blogspot.com sapereaudeincipe.blogspot.com

Sapere Aude, Incipe!: August 2014

http://sapereaudeincipe.blogspot.com/2014_08_01_archive.html

Sapere Aude, Incipe! Food, gardening, travel, and more. Thursday, August 7, 2014. Pizza al Taglio Class at Vetri. Chef Spence Serves up Pizza #1. Last Tuesday we SEPTA'd into town to attend a class on Pizza al Taglio. Presented by Amis chef Brad Spence. Chef Spence had returned from Rome and a week working Gabriele Bonci the previous Thursday so this was probably a non-professional's best chance to get some insight into the Bonci magic. Dough and other types of pizza. The recipe is pretty simple:. The do...

sapereaudeincipe.blogspot.com sapereaudeincipe.blogspot.com

Sapere Aude, Incipe!: March 2014

http://sapereaudeincipe.blogspot.com/2014_03_01_archive.html

Sapere Aude, Incipe! Food, gardening, travel, and more. Saturday, March 29, 2014. Recipe by William Colsher. In this recipe I've turned the ingredients used in "puttanesca" sauce into a stuffing for an otherwise bland piece of supermarket chicken. Prep time: 20 minutes plus up to 24 hours idle. Cook time: 2 hours. 1 Large (about 350 grams). Capers, rinsed and chopped. Chicken broth or water. Freshly grated Parmigiano Reggiano. Cut the chicken breast in half horizontally. Lightly flatten the pieces. When ...

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Sapere Aude, Incipe!: May 2014

http://sapereaudeincipe.blogspot.com/2014_05_01_archive.html

Sapere Aude, Incipe! Food, gardening, travel, and more. Sunday, May 25, 2014. Lobster Eggs Benedict is probably the most complicated thing Id ever want to make for breakfast. Even so, its not particularly difficult and by cooking the lobster sous vide. The potential horror of rubbery, overcooked lobster is effectively eliminated. Heres how to do it:. Posted by William Colsher. Labels: butter poached lobster. Saturday, May 17, 2014. Making a Natural Starter. Recipe Adapted from Tartine Bread. Add 50 grams...

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Sapere Aude, Incipe!: November 2014

http://sapereaudeincipe.blogspot.com/2014_11_01_archive.html

Sapere Aude, Incipe! Food, gardening, travel, and more. Thursday, November 20, 2014. Za'atar Spiced Shrimp and Thermomix Hummus. There are about a billion Thermomix hummus recipes floating around the internet. This one is a Thermomix adaptation of Michael Solomonov's well known recipe. Recipe by Michael Solomonov, Adapted by William Colsher. Garlic, skin on. Dissolve the baking soda in 1 liter of cold water. Fill the Thermomix bowl with water so the soaked chickpeas are completely submerged. Replace the ...

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Wednesday, October 12, 2016. Thermomix Sous Vide Cheesecake. These are Freakin' Amazing! Earlier this week I spotted a post on a sous vide group about sous vide cheesecake. The original poster didn't show a recipe so I thought I would post the one I use. The cheesecake batter is based on a 1979 Gourmet Magazine recipe for New York style cheesecake. So here we go:. First: Clean and sterilize 6 half pint wide mouth Mason jars with their lids and preheat your water bath to 80° C. There's Butter Down In There.

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