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Frank vs. Veganism | One man's journey into another realm of food…One man's journey into another realm of food...
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Frank vs. Veganism | One man's journey into another realm of food… | frankvsveganism.wordpress.com Reviews
https://frankvsveganism.wordpress.com
One man's journey into another realm of food...
frankvsveganism.wordpress.com
Old Food Fotos | Frank vs. Veganism
https://frankvsveganism.wordpress.com/food-fotos
Frank vs. Veganism. One man's journey into another realm of food…. About me and my journey. DON’T EAT THAT! On this page, I will be posting pictures of the food I encounter, and some pictures of me eating some food! My new milk replacement – ending a 33 year love affair. The ultimate sandwich combination. Better than Ice Cream. Rapini with Linguini and Chilli Flakes. The wonderful Cold Beans! Vegetarian Curry Phad Thai. Dinner at La Commensal. Filsinger’s Organic Apple Butter. Leave a Reply Cancel reply.
World Vegan Day | Frank vs. Veganism
https://frankvsveganism.wordpress.com/2011/11/01/world-vegan-day
Frank vs. Veganism. One man's journey into another realm of food…. About me and my journey. November 1, 2011. November 1st is World Vegan Day! What do you know! Not surprising actually, as everyone seems to have a day for everything. I honestly didn’t know that today existed. So let’s see what we can find out:. Happy birthday plant lovers! From → Vegan Frank. 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). Notify me ...
30 Days to go…. | Frank vs. Veganism
https://frankvsveganism.wordpress.com/2011/11/10/30-days-to-go
Frank vs. Veganism. One man's journey into another realm of food…. About me and my journey. 30 Days to go…. November 10, 2011. So a common question keeps coming up: “When are you going to be finished? That is an interesting question. A part of me believes that I will maintain this eating lifestyle in my home life. I really like the changes in diet, how I feel, how I look, etc. But realistically, I am not going to be Vegan for the rest of my life. It is just not me. So when should I end? No, I don’t.
FAQ | Frank vs. Veganism
https://frankvsveganism.wordpress.com/faq
Frank vs. Veganism. One man's journey into another realm of food…. About me and my journey. I have decided to add a FAQ, as I seem to get questions and queries. If you have a question, let me know. I will address it! Q1 Why are you doing this? A1 I am looking for a project that is long term, diffucult, rewarding, fun, trying, and I can write about. Plus, I have read a lot about food (as I love food), and this seems just crazy enough to try it out. A4 Let me make this clear. I LOVE MEAT! A7 Right now, I a...
Urban herbivore – at the Urban Eatery | Frank vs. Veganism
https://frankvsveganism.wordpress.com/2011/09/01/urban-herbivore-at-the-urban-eatery
Frank vs. Veganism. One man's journey into another realm of food…. About me and my journey. Urban herbivore – at the Urban Eatery. September 1, 2011. Confession time – this is my first post using the iPhone WordPress App. Meaning if something is off, that is why. Also this is my second attempt to do this. I lost the initial post. The first thing i noticed is that there is a line for a queue and yet people just wqlk up and order. Wait- is this an Italian airport? What the heck is that? I finally got fed a...
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Food Glob: Lobster, Morels, Radish, Fennel, Ramps
http://foodglob.blogspot.com/2011/06/lobster-morels-radish-fennel-ramps.html
A 16 year old`s ventures in cuisine. Tuesday, June 28, 2011. Lobster, Morels, Radish, Fennel, Ramps. The specimens I bought at the Market! How to cook morel mushrooms. Subscribe to: Post Comments (Atom). Toronto, Ontario, Canada. View my complete profile. The Black Hoof Review. Lobster, Morels, Radish, Fennel, Ramps. Chestnut, too many garnishes to list. Frank vs. Veganism. A quickie about Lent. Foodie at Fifteen (now 18). French Laundry at Home. Watermark template. Powered by Blogger.
Food Glob: April 2011
http://foodglob.blogspot.com/2011_04_01_archive.html
A 16 year old`s ventures in cuisine. Saturday, April 30, 2011. The cold weather is starting to dissipate, the flowers protruding from the thawed ground - it's finally spring! Winter sucks, terribly. What I miss most is the nice summer breeze, the fresh tomatoes, herbs and other delights growing in the garden or at the local farmer's markets (Dufferin Grove is my fav). I miss the freshness of summer, when everything is frozen in the boring, not to mention cold winter months. A spherical orb of ginger tea&...
Food Glob: May 2011
http://foodglob.blogspot.com/2011_05_01_archive.html
A 16 year old`s ventures in cuisine. Sunday, May 22, 2011. Sous-vide egg, radicchio, carrot, thyme. Cook it sous-vide and you will never be disappointed. Professional equipment is expensive and bulky but a pot of water and a thermometer works if monitored carefully. Eggs were submerged in a 65 degree Celsius water bath for 1 hour. The temperature stayed unusually constant. The sous-vide magic is still on my wish list though. Toast was fried in olive oil and thyme was picked from the garden. Rhubarb, fres...
Food Glob: August 2011
http://foodglob.blogspot.com/2011_08_01_archive.html
A 16 year old`s ventures in cuisine. Friday, August 19, 2011. Apprenticing at the Black Hoof. At the Hoof, I've learned about charcuterie - preserving meat through salt - and expanded my knowledge on cooking. I've learned a bit about making prosciutto, different salamis, sausages and dry-cured foods. I learned about fermentation and pickling and sous vide. It looked much nicer in reality. First Course - Grilled Niagara Peach, Compressed Radish, Pickled Shallots, Thai basil puree and Nasturtium. His secon...
Food Glob: September 2011
http://foodglob.blogspot.com/2011_09_01_archive.html
A 16 year old`s ventures in cuisine. Friday, September 16, 2011. Annato Seed and Guajilo Braised Pork Tacos. My butcher in Kensington Market. I cut it up into nice portions and gave it a nice sear to get some carmelization and build the flavour of the braise. Some guajilo and pasilla chiles were toasted and shredded to give the broth some kick. Braised pork shoulder tacos. Subscribe to: Posts (Atom). Toronto, Ontario, Canada. View my complete profile. Annato Seed and Guajilo Braised Pork Tacos.
Food Glob: Apprenticing at the Black Hoof
http://foodglob.blogspot.com/2011/08/apprenticing-at-black-hoof.html
A 16 year old`s ventures in cuisine. Friday, August 19, 2011. Apprenticing at the Black Hoof. At the Hoof, I've learned about charcuterie - preserving meat through salt - and expanded my knowledge on cooking. I've learned a bit about making prosciutto, different salamis, sausages and dry-cured foods. I learned about fermentation and pickling and sous vide. It looked much nicer in reality. First Course - Grilled Niagara Peach, Compressed Radish, Pickled Shallots, Thai basil puree and Nasturtium. His secon...
Food Glob: Vietnamese Spring Rolls
http://foodglob.blogspot.com/2011/06/vietnamese-spring-rolls.html
A 16 year old`s ventures in cuisine. Tuesday, June 21, 2011. Slicing all the vegetables is usually the longest part of the process. Thankfully, my Nonna's meat slicer did the job nicely and created uniformly textured and sized strips of cabbage, carrot and onion. Thai basil and bean sprouts were also added. June 25, 2011 at 9:50 AM. Hey Lucas, I added you to my blogroll. Great looking summer rolls. Subscribe to: Post Comments (Atom). Toronto, Ontario, Canada. View my complete profile. A quickie about Lent.
Food Glob: June 2011
http://foodglob.blogspot.com/2011_06_01_archive.html
A 16 year old`s ventures in cuisine. Tuesday, June 28, 2011. Lobster, Morels, Radish, Fennel, Ramps. The specimens I bought at the Market! How to cook morel mushrooms. Tuesday, June 21, 2011. Slicing all the vegetables is usually the longest part of the process. Thankfully, my Nonna's meat slicer did the job nicely and created uniformly textured and sized strips of cabbage, carrot and onion. Thai basil and bean sprouts were also added. Friday, June 3, 2011. The Black Hoof Review. The black hoof review.
Food Glob: Sockeye Salmon, Seabean Confit, Grilled Mushrooms and Dill Emulsion
http://foodglob.blogspot.com/2011/07/sockeye-salmon-seabean-confit-grilled.html
A 16 year old`s ventures in cuisine. Sunday, July 24, 2011. Sockeye Salmon, Seabean Confit, Grilled Mushrooms and Dill Emulsion. Labels: cooking with a chiminea. Subscribe to: Post Comments (Atom). Toronto, Ontario, Canada. View my complete profile. Sockeye Salmon, Seabean Confit, Grilled Mushrooms . Chestnut, too many garnishes to list. Frank vs. Veganism. A quickie about Lent. Foodie at Fifteen (now 18). French Laundry at Home. Watermark template. Powered by Blogger.
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Open Source Content Management. Jump to main navigation and login. Jump to additional information. Created on Friday, 13 June 2008 13:29. Last Updated on Sunday, 02 March 2014 08:30. This page is only a portal to my web sites. I don't know how you arrived at this page. Are you a friend? Did i give you this URL? Did you come here by accident? Deze site is enkel een portaal naar mijn web-sites. Ik weet niet hoe je hier geraakt bent. Ben je een vriend? Gaf ik jou dit adres? Ben je hier per ongeluk?
Frank vs. God
Frank vs. God. Henry Ian Cusick began his career at the Glasgow Citizens Theatre playing his first leading roles in Hamlet and The Picture of Dorian Gray. He received a special commendation in the Ian Charleson award for the title role in Torquato Tasso at the Edinburgh International Festival and as Creon in Oedipus at the Citizen’s theatre. On stage, Cusick has worked with the Royal National Theatre, Royal Shakespeare Company and Almeida, London to name a few. Carradine went from ABC’s critically acclai...
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Frank vs Matt — The Entrepreneur's Journey by André Chaperon
Is a concept I came up with to help demonstrate the two camps or categories (or models) that. Although Frank and Matt are not real. 8220;flesh and blood” people per se — their. And based on real people. You’re currently one of ’em. 8230; well, you’ll need to read the rest of this page to discover that. But know this … one of them makes no money online. Nothing meaningful anyway). The other one. 8230; a little over 10 years now I guess. Which is like forever in internet years :). But let me first continue...
単身引越しの相場を大調査！引越しで絶対に損しない方法
Frank vs. Veganism | One man's journey into another realm of food…
Frank vs. Veganism. One man's journey into another realm of food…. About me and my journey. February 22, 2012. A quickie about Lent. Hey Vegan fans. I know the blog went on hiatus, but don’t worry. It is coming back. In the meantime today is Ash Wednesday. A day that marks the beginning of Lent. Looking for something to give up? How about animal products? Go Vegan for 40 days. You will feel so much better for it healthwise. I did it for 16 months. Surely you can do 40 days…. November 10, 2011. Not a chal...
frankvt.com - Registered at Namecheap.com
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FRANK V. TAYLOR
I am an entrepreneur, startup advisor, and community builder based in Washington, DC. FRANK V. TAYLOR. Washington, D.C. Frank is the Founder and CEO of Restin. A leader in the Washington D.C. entrepreneurial community, Frank is a Co-Founder of Fosterly. And regularly leads initiatives to connect innovators, promote collaboration, and support the creative economy. Frank advises the Washington D.C. Economic Partnership. And sits on the board of the Capital Tech Coalition. FRANK V. TAYLOR.
frankvtt's blog - Frank - Skyrock.com
Jva parler de ma plus grande passion les 4roue. 08/09/2008 at 1:44 PM. 08/09/2008 at 2:16 PM. Subscribe to my blog! Video de moi pi mon pere cet été au pit de sable. Add this video to my blog. Jsuis lui en rouge jtavec le 4roue a mon frere ste journée la. Don't forget that insults, racism, etc. are forbidden by Skyrock's 'General Terms of Use' and that you can be identified by your IP address (66.160.134.3) if someone makes a complaint. Please enter the sequence of characters in the field below. Don't fo...
Hello - Frank W
Skip to main content. Hey and welcome to my personal space on the interwebs! I help companies build digital products for a living and currently live in downtown Toronto, Canada. After 16 years in technology, I’m now an expert in leading Scrum teams to develop web and mobile products through the complete innovation life-cycle – from idea to market launch – to create solutions that customers love using. The next big thing! On Udacity. Earlier this year, I became PMC-VI certified. AI and Machine Learning.
