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Who’s the cook? Pork Buns Vol. 1. March 4, 2015. If you break down what a ‘bun’ really is, you’ll discover that it’s just a wheat-based receptacle for meat. From burgers to bao, buns around the world have been holding various meat fillings since cave people wanted cleaner hands while eating. David Chang’s pork buns from the Momofuku cookbook always looked appetizing, but they’ve somehow never escaped the shadow of the book’s marquee recipe: ramen. I wanted to recreate. So pork belly… or shoulder? So whil...

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Foodoo Child photography gets some new gear | Foodoo Child

http://foodoochild.com/2015/03/24/foodoo-child-photography-gets-some-new-gear

Who’s the cook? Foodoo Child photography gets some new gear. March 24, 2015. I’ve long put off buying a flash for my camera. This blog aside, the majority of my photography. Is spent chasing natural light. But I’ve finally gotten around to getting one and I’m really excited for how the results will turn out. Derek’s Tuesday breakfast of a fried egg on sourdough with feta and hot sauce. Pork Buns Vol. 1. Bahn Mi Eggs Benedict. Leave a Reply Cancel reply. Enter your comment here. Address never made public).

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Amalfi ricotta dumplings with lemon butter sauce | Foodoo Child

http://foodoochild.com/2015/06/19/amalfi-ricotta-dumplings-with-lemon-butter-sauce

Who’s the cook? Amalfi ricotta dumplings with lemon butter sauce. June 19, 2015. Dumplings are weird, delicious and undeniably satisfying. Found on dim sum carts in Hong Kong and in rural American farmhouses, dumplings are one of those few truly ubiquitous culinary traditions. Italian cooks have found just about every conceivable way to mix egg, flour and salt, and in the case of this dish from the Amalfi coast, ricotta and parmesan are added to the mix. Recipe below the photos.). 1 cup of grated Parmesan.

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Who’s the cook? | Foodoo Child

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Who’s the cook? Who’s the cook? Grownup but still gluttonous. Middot; June 27, 2011. Looking forward to your culinary point of view. 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). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out.

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Who’s the cook? Plating Practice Part II: Chicken piccata with capellini. August 3, 2015. Chicken piccata is lightly breaded chicken cutlets with a lemon-caper pan sauce. In which I practice plating: Sweet and Sour pork. July 28, 2015. No writing. Just this. Sweet and sour pork. A good opportunity to practice plating. Amalfi ricotta dumplings with lemon butter sauce. June 19, 2015. And that’s the beauty of Italian cooking: Fresh ingredients, treated simply, and served with wine. 1 cup of grated Parmesan.

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Who’s the cook? Plating Practice Part II: Chicken piccata with capellini. Chicken piccata is lightly breaded chicken cutlets with a lemon-caper pan sauce. In which I practice plating: Sweet and Sour pork. No writing. Just this. Sweet and sour pork. A good opportunity to practice plating. Amalfi ricotta dumplings with lemon butter sauce. And that’s the beauty of Italian cooking: Fresh ingredients, treated simply, and served with wine. Recipe below the photos.). Recipe adapted from Tasting Table. Semolina ...

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