gastrofunwithandrew.blogspot.com
GastroFun with AndrewMy adventures in Smoking, Cooking, Charcuterie, Bread making and God knows what else!
http://gastrofunwithandrew.blogspot.com/
My adventures in Smoking, Cooking, Charcuterie, Bread making and God knows what else!
http://gastrofunwithandrew.blogspot.com/
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GastroFun with Andrew | gastrofunwithandrew.blogspot.com Reviews
https://gastrofunwithandrew.blogspot.com
My adventures in Smoking, Cooking, Charcuterie, Bread making and God knows what else!
gastrofunwithandrew.blogspot.com
GastroFun with Andrew: April 2011
http://gastrofunwithandrew.blogspot.com/2011_04_01_archive.html
Tuesday, April 12, 2011. Our newest creation. Double Smoked Bacon. Double-smoked bacon has its roots in Eastern Prussia, the land that has in part become modern-day Poland, Lithuania, and the Czech Republic. In Eastern Germany, butchers commonly sell the smoldered pig belly under the name Geräucherter Speck. Been double-smoked to 160 degrees, it can be prepared and eaten 'as-is', or added to your favorite recipe or dish. Available for purchase at http:/ www.burkesfinemeats.com/products. Smoke at 180-190 ...
GastroFun with Andrew: January 2012
http://gastrofunwithandrew.blogspot.com/2012_01_01_archive.html
Friday, January 13, 2012. Terrible name. Incredible stuff! It is my new 'go to' sauce for all kinds of things now. Super simple to make, keeps a week or so in the fridge, if you can make it last that long! 1 medium California avocado or 2 Hass avocados (soft and brown spots removed, peeled). 1 Anaheim pepper (green) (seeded and chopped). 1 bunch green onion (green tops only. no white). 1 bunch parsley (both leaves and stems. bottoms of stems cut off). 1 bunch cilantro (both leaves and stems). The Smoke R...
GastroFun with Andrew: Corned beef update
http://gastrofunwithandrew.blogspot.com/2011/03/corned-beef-update.html
Wednesday, March 16, 2011. Just look at that color! Going to Sous Vide the beef ribs. Cook the Plate cut. Reserve the Point cut for Pastrami this weekend! And here it is. The point cut brisket came out excellent. However the ribs were simply AMAZING! March 17, 2011 at 4:16 AM. Im definately going to try your recipe soon - think Ill do one with a top round and turn it into pastrami. March 17, 2011 at 10:37 AM. Subscribe to: Post Comments (Atom). Yorba Linda, CA, United States. View my complete profile.
GastroFun with Andrew: March 2011
http://gastrofunwithandrew.blogspot.com/2011_03_01_archive.html
Wednesday, March 16, 2011. Just look at that color! Going to Sous Vide the beef ribs. Cook the Plate cut. Reserve the Point cut for Pastrami this weekend! And here it is. The point cut brisket came out excellent. However the ribs were simply AMAZING! Wednesday, March 9, 2011. Sometimes it's just the simple things. But everyday we get a little closer to our GOAL! Tuesday, March 8, 2011. Semi-Cured HOT Spanish Chorizo. Recipe: (Adapted loosely from a Len Poli formulation). 12 lbs Pork Shoulder. Grind Meat ...
GastroFun with Andrew: Double-Smoked Bacon Bellies
http://gastrofunwithandrew.blogspot.com/2011/04/double-smoked-bacon-bellies.html
Tuesday, April 12, 2011. Our newest creation. Double Smoked Bacon. Double-smoked bacon has its roots in Eastern Prussia, the land that has in part become modern-day Poland, Lithuania, and the Czech Republic. In Eastern Germany, butchers commonly sell the smoldered pig belly under the name Geräucherter Speck. Been double-smoked to 160 degrees, it can be prepared and eaten 'as-is', or added to your favorite recipe or dish. Available for purchase at http:/ www.burkesfinemeats.com/products. Smoke at 180-190 ...
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Gastronomisk Fundraising
Auktion til fordel for. Ekstremt fattige i Colombia. Auktion til fordel for. Ekstremt fattige i Colombia. Auktion til fordel for. Ekstremt fattige i Colombia. Auktion til fordel for. Ekstremt fattige i Colombia.
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gastrofunwithandrew.blogspot.com
GastroFun with Andrew
Friday, January 13, 2012. Terrible name. Incredible stuff! It is my new 'go to' sauce for all kinds of things now. Super simple to make, keeps a week or so in the fridge, if you can make it last that long! 1 medium California avocado or 2 Hass avocados (soft and brown spots removed, peeled). 1 Anaheim pepper (green) (seeded and chopped). 1 bunch green onion (green tops only. no white). 1 bunch parsley (both leaves and stems. bottoms of stems cut off). 1 bunch cilantro (both leaves and stems). Double-smok...
BIENVENIDO A GASTROFUSIÓN
UN MUNDO DE CREACIÓN Y SABORES. Somos una empresa de profesionales que se dedica a realizar tus eventos gastronómicos en toda sus ramas, producción de eventos, reuniones ejecutivas, matrimonios, lanzamientos de productos, aniversarios o cualquier celebración que quieras realizar o tengas en tu mente. Plasmamos tus ideas y te asesoramos en todas las áreas como decoración, musicalización, ambientación (temática), audiovisual, web. Bocados distintos, estaciones de sabores. Fiestas de fin de año:.
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Szemeskávé, Olasz kávé, kávégép, sörcsap szerelés
A mesteremberek egyesülete . Skip to primary content. Skip to secondary content. Tisztító, mosogató, mosószerek, papírtermékek forgalmazása. MANOLINO TOP és SILVER szemes kávé gyártatása és forgalmazása. Elektronikai berendezések tervezése, kivitelezése és javítása. Vendéglátóipari és bártechnikai berendezések fogyóeszköz forgalmazás. Vendéglátóiparban használt tisztítószerek, papíráruk, ipari papírtörlők, Gastrohigiénia, intézményhigiénia. Tisztító, mosogató, mosószerek, papírtermékek forgalmazása.
Gastrofussball
Alles über die Schweizer Fussball-Nati der Spitzenköche. Red Bull-Trip nach Salzburg. Red Bull fliegt Schweizer Spitzenköche zum Fussballspielen nach Salzburg. Die Schweiz ist Vize-Europameister 2015. Der 12. Alpencup fand anlässlich der EXPO 2015 vom 17.5. - 19.5. in Verona and Mailand statt. Wir bedanken uns bei unseren italienischen Freunden für die Einladung. Mehr unter Events und den Spielberichten! Kaum ist die Saison gespielt, plant unsere Nati schon die nächsten Events .
