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Gastronautics | gastronautics.typepad.com Reviews
https://gastronautics.typepad.com
Adventures on the culinary fringe...
gastronautics.typepad.com
Gastronautics
http://gastronautics.typepad.com/blog
Adventures on the culinary fringe. February 22, 2009. Sorry, a post that Id started composing accidentally got posted a few days back. The full post will appear shortly. In the meantime, the name of the blog has changed to GastronautLabs - expect a face-lift soon too! Posted at 03:11 PM. September 12, 2008. Adding a little dill, salt and pepper was all the seasoning required but I did add a slice of lemon for a little bite. Salmon is one of the easiest (and safest! Posted at 07:25 PM. September 04, 2008.
Gastronautics: Tea for two...and two for tea...
http://gastronautics.typepad.com/blog/2008/03/tea-for-twoand.html
Adventures on the culinary fringe. Quiet on the blog; busy eating! March 30, 2008. Tea for two.and two for tea. I made some Earl Grey tea "caviar" the other day. Not particularly eventful from an MG perspective, but cute nonetheless. I'd originally made the tea alginate to make ravioli with lemon ice cubes inside a la el Bulli - but was having trouble with the technique. Aren't those transparent plastic lotus spoons cool? Posted at 11:39 AM in Food and Drink. So where did you go? June 08, 2008 at 09:53 PM.
Gastronautics: ¡Viva la sous vide!
http://gastronautics.typepad.com/blog/2008/03/viva-la-sous-vi.html
Adventures on the culinary fringe. Laquo; Winterlicious: molecular gastronomy in the snow. Always remember to floss. ». March 04, 2008. Viva la sous vide! I also did lamb chops "sous-vide" which came out defying the logic that everything done sous-vide looks like it was boiled in a bag. The rosemary in the pic was lit just before service, which added an interesting touch. Posted at 09:56 PM. I have been using SousVideMagic to cook sous-vide dishes with commercial rice cookers with excellent results.
Gastronautics: Food and Drink
http://gastronautics.typepad.com/blog/food_and_drink
Adventures on the culinary fringe. March 30, 2008. Tea for two.and two for tea. I made some Earl Grey tea "caviar" the other day. Not particularly eventful from an MG perspective, but cute nonetheless. I'd originally made the tea alginate to make ravioli with lemon ice cubes inside a la el Bulli - but was having trouble with the technique. Aren't those transparent plastic lotus spoons cool? Posted at 11:39 AM in Food and Drink. March 28, 2008. Inside was "The Smoking Gun" from PolyScience. I immediately ...
Gastronautics: Archives
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Gastronaut Ice Cream
LE GASTRONAUTICHE
gas-cinisello
Az Agricola Dal Fatourin. Az Agricola Fratelli Tavazzani. Az Agricola Il Cortile. Az Agricola Osti Marco. Az Agricola Paolo Amato. Az Agricola San Damiano. Az Caruso Domenico e Pinuccia. Cooperativa Agricola Iris A.S.T.R.A. Calendario Acquisti e Referenti. Sito Interno per i soci. La mail dei Gastronauti: info@gastronauticinisello.org. Gruppo Google GAS di Cinisello Balsamo. Help sull'utilizzo del sito. Conferenza Cibo:fonte di benessere. Inviato in data 28 apr 2017, 14:26. Incontro con la Coop Iris.
gastronauticon (Olov Nordvall) - DeviantArt
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Gastronautics
Adventures on the culinary fringe. February 22, 2009. Sorry, a post that Id started composing accidentally got posted a few days back. The full post will appear shortly. In the meantime, the name of the blog has changed to GastronautLabs - expect a face-lift soon too! Posted at 03:11 PM. September 12, 2008. Adding a little dill, salt and pepper was all the seasoning required but I did add a slice of lemon for a little bite. Salmon is one of the easiest (and safest! Posted at 07:25 PM. September 04, 2008.
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gastronautischegesellschaft.org
Internationale Gastronautische Gesellschaft
Served Content New/Now Festival Amsterdam. Ein Berg von schwarzen Muscheln. Zwanzig Studierende sind am Ende ihres studentischen Daseins angekommen: Mit Fug und Recht dürfen sie sich jetzt Innenarchitekten und Szenografen nennen. Bravo! Das muss gefeiert werden. Am besten mit einer traditionellen Diplom-Lochete. Das geht so: Die Studierenden werden in den Wald geschickt. Dort warten Gastronauten mit einem geschmückten Bäumchen und einem Locher. Es werden Studierendenenausweise, […]. In einer räumlichen I...
Gastronaut Jones
Tuesday, December 8, 2015. This is the final post for Gastronaut Jones. I was happy to have this digital outlet to discuss food and how it can be constructed and deconstructed. The desire to expand this vision and shift my focus has led to a new project that I started assembling earlier this year. Fish Head In A French Press. Will be the creative umbrella and production company for all of my future endeavors. The first project under FHIAFP is a seasonal magazine of the same name, now for sale. One result...
gastronautkavbrne.blogspot.com
Gastronautka v Brně
Váš průvodce (nejen) gastro podniky ve Štatlu. Pečená červená řepa s kozím sýrem a bazalkou. Čerstvou bazalku nebo špenát. Po upečení řepu propícháme vidličkou a oloupeme. Slupka jde dolů dobře. Jen si dejte pozor, řepa hodně barví, tak si pak rychle umyjte ruce :). Nakrájejte ji na plátky, zakápněte olivovým olejem, balzamikem, osolte a ozdobte kozím sýrem a lístky bazalky či špenátu. Perfektní je také v kombinaci s vlašskými ořechy. Pokud je máte, neváhejte. Sdílet ve službě Twitter. Na závěr můžeme do...
