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Mike Ahmadi's Gastronomic Musings

Mike Ahmadi's Gastronomic Musings. A World Where Chefs Roam Free. Sunday, May 12, 2013. Okay, I got to admit I absolutely love bacon. As one comedian I saw on Last Comic Standing once put it “I’m Jewish, but I eat bacon, because no religion is worth giving up the finest meat known to man.”. There I go off on one of my tangents again. Anywhoo. I don’t need that sort of regret in my life! So I decided that I would try using celery to cure my pork belly. I was not sure how to do that, but I was suddenly...

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Mike Ahmadi's Gastronomic Musings | gastronomicmuse.blogspot.com Reviews

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Mike Ahmadi's Gastronomic Musings. A World Where Chefs Roam Free. Sunday, May 12, 2013. Okay, I got to admit I absolutely love bacon. As one comedian I saw on Last Comic Standing once put it “I’m Jewish, but I eat bacon, because no religion is worth giving up the finest meat known to man.”. There I go off on one of my tangents again. Anywhoo. I don’t need that sort of regret in my life! So I decided that I would try using celery to cure my pork belly. I was not sure how to do that, but I was suddenly...

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1 pages

2 about me

3 home cured bacon

4 however

5 naturally cured bacon

6 wet cure

7 1/4 cup gin

8 dry cure

9 banana waffles

10 yield 12 waffles

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pages,about me,home cured bacon,however,naturally cured bacon,wet cure,1/4 cup gin,dry cure,banana waffles,yield 12 waffles,3/4 teaspoon salt,1 cup buttermilk,posted by,mike ahmadi,3 comments,email this,blogthis,share to twitter,share to facebook,ricotta

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Mike Ahmadi's Gastronomic Musings | gastronomicmuse.blogspot.com Reviews

https://gastronomicmuse.blogspot.com

Mike Ahmadi's Gastronomic Musings. A World Where Chefs Roam Free. Sunday, May 12, 2013. Okay, I got to admit I absolutely love bacon. As one comedian I saw on Last Comic Standing once put it “I’m Jewish, but I eat bacon, because no religion is worth giving up the finest meat known to man.”. There I go off on one of my tangents again. Anywhoo. I don’t need that sort of regret in my life! So I decided that I would try using celery to cure my pork belly. I was not sure how to do that, but I was suddenly...

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gastronomicmuse.blogspot.com

1

Mike Ahmadi's Gastronomic Musings: May 2013

http://www.gastronomicmuse.blogspot.com/2013_05_01_archive.html

Mike Ahmadi's Gastronomic Musings. A World Where Chefs Roam Free. Sunday, May 12, 2013. Okay, I got to admit I absolutely love bacon. As one comedian I saw on Last Comic Standing once put it “I’m Jewish, but I eat bacon, because no religion is worth giving up the finest meat known to man.”. There I go off on one of my tangents again. Anywhoo. I don’t need that sort of regret in my life! So I decided that I would try using celery to cure my pork belly. I was not sure how to do that, but I was suddenly...

2

Mike Ahmadi's Gastronomic Musings: Ricotta - Curdle Your Own

http://www.gastronomicmuse.blogspot.com/2013/01/ricotta-curdle-your-own.html

Mike Ahmadi's Gastronomic Musings. A World Where Chefs Roam Free. Monday, January 21, 2013. Ricotta - Curdle Your Own. The same holds true for jams and jellies, and chocolate sauce, and many other wonderful creations we can do at home. Why buy it when you can make it, and make it better? I have to digress for a moment here. How did I ever live without ubiquitous Internet in this world? Yield: About 2 cups finished Ricotta. 1 1/2 quarts Whole Milk. 1 cup Heavy Cream. Juice of 1 small Lemon. Do not waste t...

3

Mike Ahmadi's Gastronomic Musings: October 2011

http://www.gastronomicmuse.blogspot.com/2011_10_01_archive.html

Mike Ahmadi's Gastronomic Musings. A World Where Chefs Roam Free. Monday, October 17, 2011. When it's time to eat…it's time to eat. Minchia! Sheer Heaven my friend! Once dried, they would build fires and use huge steel pans to heat them up and then crack them open to reveal the delicious nut, which they would prepare in any of a seemingly thousand ways. There are cookies, candies, almond milk, almond flour, roasted almonds…and Orzata. The rest is history. Try it yourself. It is well worth the effort.

4

Mike Ahmadi's Gastronomic Musings: Livermore Community Olive Pressing at Olivina - 2012

http://www.gastronomicmuse.blogspot.com/2012/11/livermore-community-olive-pressing-at.html

Mike Ahmadi's Gastronomic Musings. A World Where Chefs Roam Free. Saturday, November 17, 2012. Livermore Community Olive Pressing at Olivina - 2012. I have to say, although my children don't know it yet, they get to live a pretty easy, if not a bit pedantic life. There were no iPads or Apple TVs or DVRs or computer games when I was growing up. Heck! Tough luck for me.perhaps? Back then, I remember going to visit family in Sicily.this was about 1977, when disco was king! A Donkey Resting By The Roadside.

5

Mike Ahmadi's Gastronomic Musings: November 2012

http://www.gastronomicmuse.blogspot.com/2012_11_01_archive.html

Mike Ahmadi's Gastronomic Musings. A World Where Chefs Roam Free. Saturday, November 17, 2012. Livermore Community Olive Pressing at Olivina - 2012. I have to say, although my children don't know it yet, they get to live a pretty easy, if not a bit pedantic life. There were no iPads or Apple TVs or DVRs or computer games when I was growing up. Heck! Tough luck for me.perhaps? Back then, I remember going to visit family in Sicily.this was about 1977, when disco was king! A Donkey Resting By The Roadside.

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Mike Ahmadi's Gastronomic Musings

Mike Ahmadi's Gastronomic Musings. A World Where Chefs Roam Free. Sunday, May 12, 2013. Okay, I got to admit I absolutely love bacon. As one comedian I saw on Last Comic Standing once put it “I’m Jewish, but I eat bacon, because no religion is worth giving up the finest meat known to man.”. There I go off on one of my tangents again. Anywhoo. I don’t need that sort of regret in my life! So I decided that I would try using celery to cure my pork belly. I was not sure how to do that, but I was suddenly...

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