hertzmann.com
à la carteThe personal culinary ramblings, thoughts, comments, observations, and miscellany of one Francophile including lots of recipes and pictures.
http://www.hertzmann.com/
The personal culinary ramblings, thoughts, comments, observations, and miscellany of one Francophile including lots of recipes and pictures.
http://www.hertzmann.com/
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à la carte | hertzmann.com Reviews
https://hertzmann.com
The personal culinary ramblings, thoughts, comments, observations, and miscellany of one Francophile including lots of recipes and pictures.
amuse-bouches, intermèdes et mignardises
May 18, 2015. May 11, 2015. La purée de Robuchon. I may be a fool. I may be the world’s biggest fool. I think I’ve found a way to simplify Joël Robuchon’s La Purée. Some people call Robuchon’s version of purée de pommes de terre. Mashed potatoes, but that is blasphemy. This dish is the mythical ambrosia that fed the gods of ancient Greece. more . May 4, 2015. Les gaufres de Miss Leslie. Miss Leslie’s waffles. 160; more . April 27, 2015. Gaufres de pommes de terre. April 20, 2015. It was my first encount...
hertzmann.com
à la carte
https://hertzmann.com/index.php
This website, à la carte. Started in 1999 as what was then know as an ‘e-zine’, an online magazine. It’s subject was French food and the French culinary experience. After nine years of posting a new, lengthy article each month, I found my interests broadening to a wider view of food, and my time available to write for the site reduced. In the future, expect to see the occasional new article or video as time allows. Rest assured, à la carte. Le Guide Culinaire,. Escoffier and a Spoonful of Umami.
escargots
https://hertzmann.com/articles/2004/snails
Snails are almost a paradox of French cuisine. We think of them as being one of the most recognizable symbols of cuisine française,. But they are really not as ubiquitous as we imagine. They are readily available in almost any food store in France, but they usually occupy only a small amount of shelf space. Paris bistros and brasseries will often list them on their menus, usually as escargots de Bourgogne,. Helix pomatia) and the petit gris. Helix aspersa Müller). The petit gris. Large) or extra gros.
jambon
https://hertzmann.com/articles/2004/jambon
The preservation of meat with salt and nitrate is an old practice performed in many countries around the world. Before the invention of refrigeration, preserving meat with these ingredients was a necessity of life. Nowadays, it is done to obtain the unique flavor and texture only obtainable by applying the technique of preservation. One popular form of preserved meat in France— jambon. Can now be eaten without further treatment. (It will also spoil quicker.) An old-style jambon. Such as jambon de Bayonne,.
à la carte
https://hertzmann.com/articles/miscellany/techniques.php
This website, à la carte. Started in 1999 as what was then know as an ‘e-zine’, an online magazine. It’s subject was French food and the French culinary experience. After nine years of posting a new, lengthy article each month, I found my interests broadening to a wider view of food, and my time available to write for the site reduced. In the future, expect to see the occasional new article or video as time allows. Rest assured, à la carte. Le Guide Culinaire,. Escoffier and a Spoonful of Umami.
Journal de Fraises
https://hertzmann.com/articles/2001/fraises
Strawberry season, saison de fraises,. Lists 17 varieties of cultivated strawberries, or fraises,. Of various shapes and sizes that grow in the different regions of France. In addition, many of the strawberries sold in France are imported from Spain where the growing season is longer. Also available are the small wood strawberries, or fraises des bois,. Found in the wild. Although native to France, 11 varieties of these strawberries can be found in North America and other parts of the world. Strawberries...
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The MaggPie: The Year of the Kumquat
http://themaggpie.blogspot.com/2007/01/year-of-kumquat.html
Food comes first, then morals. Thursday, January 25, 2007. The Year of the Kumquat. The first time that I ate a kumquat, I was in the third grade. My teacher brought in a basket full of what looked like tiny little oranges. "Have some," she said. "You can eat the whole thing." This blew our minds. YOU CAN EAT THE SKIN OF THE BABY ORANGES! BUT YOU CAN'T EAT THE SKIN OF THE BIG ORANGES! I would later scream at my newborn sister. You know what though? I don't think I've eaten a kumquat. Subscribe to: Commen...
meg in the kitchen
http://meginthekitchen.blogspot.com/2013/01/i-started-new-job-decorating-cakes-at.html
Meg in the kitchen. Wednesday, January 30, 2013. I started a new job decorating cakes at the end of September. It's not my favorite thing to do, but it pays the bills and can be fun and challenging. We only use buttercream, not fondant or gum paste. Gum paste, I don't mind. Fondant makes me swear. One of the challenges we often see is when someone brings in something and they want their cake to look exactly like that! Can you do it? February 1, 2013 at 2:39 PM. February 1, 2013 at 3:20 PM.
meg in the kitchen: December 2009
http://meginthekitchen.blogspot.com/2009_12_01_archive.html
Meg in the kitchen. Tuesday, December 29, 2009. I thought you would be interested to see the tools I need for school. In this first photo, left to right, top to bottom:. Digital scale, peeler on top of scale, pastry blender, 4 pastry bags in 4 sizes plus a few disposable pastry bags. Bench scraper, bowl scraper, balloon whisk, 2 pastry tip cleaning brushes, measuring cups, measuring spoons, pastry wheel with fluted side and plain side, cake icing comb, kitchen shears. Honing steel, small offset spatula, ...
simple - Voodoo Kitchen
http://www.voodookitchen.com.au/index.php/tag/simple
Who is Voodoo Kitchen? Salted Caramel Macadamia Fudge. October 30, 2013. I’d like to start by thanking Nigella Lawson for showing me the easiest fudge recipe on earth. No, really! It is the simplest recipe I’ve ever seen, and the result is totally awesome. However, I’m a caramel girl. If I want to taste chocolate, I’ll eat a bar of Lindt Continue reading →. Vanilla Panna Cotta with Rose-Scented Berries. October 17, 2013. Risotto in a slow cooker? June 10, 2013. Roast Chicken with Prosciutto and Lemon.
sweet - Voodoo Kitchen
http://www.voodookitchen.com.au/index.php/tag/sweet
Who is Voodoo Kitchen? Salted Caramel Macadamia Fudge. October 30, 2013. I’d like to start by thanking Nigella Lawson for showing me the easiest fudge recipe on earth. No, really! It is the simplest recipe I’ve ever seen, and the result is totally awesome. However, I’m a caramel girl. If I want to taste chocolate, I’ll eat a bar of Lindt Continue reading →. Vanilla Panna Cotta with Rose-Scented Berries. October 17, 2013. Cider Making Left Overs. February 20, 2009. We're metric here at Voodoo Kitchen, so ...
Tasty, tasty pain. - Voodoo Kitchen
http://www.voodookitchen.com.au/index.php/tasty-tasty-pain
Who is Voodoo Kitchen? Salted Caramel Macadamia Fudge. Tasty, tasty pain. February 15, 2014. It’s no secret that I loathe Summer. The heat, the humidity and everything that goes with them conspire to make me utterly miserable. I have a form of Seasonal Affective Disorder but instead of depression from lack of sunlight, I feel sad because there’s too much. There is one thing that cheers me up (other than air-conditioning) and that is the fantastic spread of fruit and vegetables that Summer brings. Austin ...
The MaggPie: Delicioso
http://themaggpie.blogspot.com/2007/02/delicioso.html
Food comes first, then morals. Sunday, February 4, 2007. When I heard that the pot-luck Superbowl party I was attending would have a Mexican theme, I was nervous. Number one, would I be expected to perform. My world famous rendition of Un Elefante Se Balanceaba. And number two, how unacceptable would it be to just bring a bag full of Taco Bell? What about with extra. I'd literally never cooked a single Mexican dish before in my life. I wanted my contributions to be worthy of what. Of course, I also manag...
Lots of New Developments… | Savoriesnsweets' Blog
https://savoriesnsweets.wordpress.com/2010/11/01/lots-of-new-developments
Where have all the cupcakes gone? A few next steps…. Lots of New Developments…. On: November 1, 2010. The past few months have been monumental in my life. I have gone through two major life changes at once and I’ve found myself having to do a lot of adjusting. First thing’s first–I’m newly married! I’m fortunate in the sense that I’ve managed to find a nice job in a local bakery so I’m able to work on developing speed as a baker and cake decorator. Oh and of course, here’s some shots of my cake and...
Where have all the cupcakes gone? | Savoriesnsweets' Blog
https://savoriesnsweets.wordpress.com/2010/11/08/where-have-all-the-cupcakes-gone
Lots of New Developments…. Where have all the cupcakes gone? On: November 8, 2010. Is a cupcake bar! This is a cool, funky idea and I never saw anything like it back home! The space is clean and modern with lots of seating and artwork on display. There is also an adjoining art space where you can see more art on display. The display area for the cupcakes is lovely, as shown in the following photo. Behind the cupcakes, there is the coffee are and the bar area which were both pretty standard. Unfortunately...
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Hertzmania
Wednesday, August 09, 2017. RSVP to Jonah's Bar Mitzvah. Did you get this page by accident? Were you trying to RSVP to Jonah's Bar Mitzvah? The form has moved to https:/ goo.gl/forms/nVNh2v8SxIu0hruB2. Just click on that link and RSVP! Hope to see you at the service and/or the party! Posted by Monica aka "Chef Hertzman" at 7:30 PM. Friday, November 26, 2010. Dear family and friends,. Happy holidays, and enjoy the poetry! Ringing in two-thousand-ten;. The ball dropped at 9. Really, really cold;. Tagged by...
Hertzman Media Group
From spinning mill to the retail floor, HMG is on the ground so you don’t have to be. HMG has one goal: to provide the knowledge and tools necessary for industry executives to make more informed business decisions. With a total of 100,000 readers, HMG is on track to become the homepage of the industry. As the premier trade publication for apparel and textile executives, Sourcing Journal makes sense of an increasingly complex sourcing and retail landscape. As the premier trade publication for apparel and ...
Hertzman Media Group
From spinning mill to the retail floor, HMG is on the ground so you don’t have to be. HMG has one goal: to provide the knowledge and tools necessary for industry executives to make more informed business decisions. With a total of 100,000 readers, HMG is on track to become the homepage of the industry. As the premier trade publication for apparel and textile executives, Sourcing Journal makes sense of an increasingly complex sourcing and retail landscape. As the premier trade publication for apparel and ...
à la carte
This website, à la carte. Started in 1999 as what was then know as an ‘e-zine’, an online magazine. It’s subject was French food and the French culinary experience. After nine years of posting a new, lengthy article each month, I found my interests broadening to a wider view of food, and my time available to write for the site reduced. In the future, expect to see the occasional new article or video as time allows. Rest assured, à la carte. Accuracy and Precision in Food Writing. Le Guide Culinaire,.
Paul M. Hertzmann, Inc: Home
Susan Herzig and Paul Hertzmann specialize in 20th-century American and European photography including modernism, f.64, photojournalism, the Photo-Secession, post-World War II innovations, and unusual or exceptional 19th-century photographic albums. Many photographs available for sale are not posted on this website. Please contact us by telephone or email if you are searching for photographs not listed. Street in Marion, Alabama, Vintage silver print, 1935. PO Box 40447 San Francisco, California 94140.
Hertzmans Golv
Det här gör vi:. Våtrumsarbeten med golv och väggmattor. Vi är GVK auktoriserade. Plast, linoleum och textilmattor. Vi slipar och behandlar trägolv och trappor med olika behandlingsmetoder såsom lackning, oljning, hårdvaxbehandling och infärgningar. Vi utför också ROT-arbeten där kunden har rätt till s.k. rotavdrag med 50% av arbetskostnaden.
Vapentekniker och Bössmakare | Hertzmans Vapen
Multichoke Light kal. 12/76. Multichoke Light kal. 12/76. Multichoke Light kal. 12/76. Ännu bättre blir det naturligtvis när sådana situationer kan undvikas innan de uppstår. 2017 Hertzmans Vapen. SEARCH4IT.
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HertzMaschinÆ
Martes, 2 de octubre de 2012. Otra reedición. Esta vez, el temazo "Unterwasser Tod". Y nueva gráfica ;). Enviar por correo electrónico. Jueves, 27 de septiembre de 2012. Reedición de temas. Fase I. Enviar por correo electrónico. Miércoles, 7 de diciembre de 2011. HertzMaschinÆ en VIVO MKULTRA FEST 08/12/11. HertzMaschinÆ se presenta en VIVO en MKULTRA FEST el 08 de Diciembre de 2011, junto a Alien Produkt. Lugar: Sira Pub, Av. Libertador 2699 (Olivos), medianoche. 8226;Kus Kuss Producciones:. 9658; A los...
