tothegastronomes.blogspot.com
To the Gastronomes: April 2008
http://tothegastronomes.blogspot.com/2008_04_01_archive.html
Food Reviews and Related Observations. Saturday, April 26, 2008. Note: Hydrate with a Homemade Bread Humidor. Cookies, cakes, and other baked goods will quickly dehydrate. You can use ordinary, mega-mart bread to keep them fresh, or to repair slightly overdone goods that are dry and crumbly from the start. Simply toss a slice of bread in the tupperware or ziploc with whatever it is you're trying to keep moist. The water in the bread will gradually evaporate and your baked goods will absorb it. When tomat...
tothegastronomes.blogspot.com
To the Gastronomes: Essay: The 5 flavors
http://tothegastronomes.blogspot.com/2008/04/v-behaviorurldefaultvml-o.html
Food Reviews and Related Observations. Saturday, April 19, 2008. Essay: The 5 flavors. The following chart shows the elements, their flavors, and examples of foods that correspond to them:. Salt, Soy sauce. According to Chinese tradition, each element acts upon. Flavors physiologically detectable by taste receptors and examples of what they respond to:. Subscribe to: Post Comments (Atom). Food Reviews and Related Observations. THIS IS A BLOG. Note: Hydrate with a Homemade Bread Humidor. In the near future.
tothegastronomes.blogspot.com
To the Gastronomes: Note: Off-Season Tomatoes
http://tothegastronomes.blogspot.com/2008/04/note-off-season-tomatoes.html
Food Reviews and Related Observations. Tuesday, April 22, 2008. The Tomato. Lycopersicum. Although tomatoes are among the top three vegetables consumed in the U.S. (sources vary), their growing season is painfully short. Furthermore, interstate import of tomatoes is inhibited by the impracticably rapid rate at which they decay. Here's a few observations that will help you get the most out of what the Chinese call "foreign eggplant". 1) Don't Refrigerate Tomatoes that aren't Fully Ripe. Tomatoes contain c...
tothegastronomes.blogspot.com
To the Gastronomes: Review: Starbucks' Pike Place Roast
http://tothegastronomes.blogspot.com/2008/04/review-starbucks-pike-place-roast.html
Food Reviews and Related Observations. Thursday, April 10, 2008. Review: Starbucks' Pike Place Roast. March 4, 2009 at 9:25 AM. Aroma like burning plastic. So acidic you could probably wash mortar off bricks with it. Extremely bitter, so that by pouring out and displacing 1/3 of the venti cup of coffee with milk or hot water, it is still intensely bitter. Burnt tasting, as if you dropped in some ground charcoal in during the brewing process. March 11, 2009 at 2:11 PM. July 21, 2009 at 10:05 AM. Subscribe...
tothegastronomes.blogspot.com
To the Gastronomes: Review: Dagoba Xocolatl Chocolate
http://tothegastronomes.blogspot.com/2008/04/review-dagoba-xocolatl-chocolate.html
Food Reviews and Related Observations. Tuesday, April 15, 2008. Review: Dagoba Xocolatl Chocolate. The bar contains two additional ingredients that offset the sweetness of the chocolate and help to. In addition to tasting fantastic, Dagoba's Xocolatl chocolate bar is fully organic. More information about the company's impressive commitment to sustainability is available at their website. The bar retails for 3 dollars online. Subscribe to: Post Comments (Atom). Food Reviews and Related Observations.
tothegastronomes.blogspot.com
To the Gastronomes: Note: Marcona Almonds
http://tothegastronomes.blogspot.com/2008/04/note-marcona-almonds.html
Food Reviews and Related Observations. Sunday, April 13, 2008. Marcona almonds are native to. Spain They're perhaps best known for their usage in the historic nougat candy turrón. Depicted enticingly on the right). Now, they're generally sold roasted, skinned, and tossed in olive oil and salt. Frankly, I can't imagine any cooking or snacking situation in which they wouldn't be superior to regular almonds. You can get some online. Or at an upscale grocery for around $18-20 a pound. THIS IS A BLOG.
tothegastronomes.blogspot.com
To the Gastronomes: Buzzkill: Gourmet Salt
http://tothegastronomes.blogspot.com/2008/04/buzzkill-gourmet-salt.html
Food Reviews and Related Observations. Saturday, April 12, 2008. Which features 24 one-ounce jars of "the world’s most fabulous salts." The chest is recommended as a gift for someone with a. Truly discriminating palate"; indeed, discriminating would be a severe understatement. N the context of a dish where salt contributes only a minute percentage of what is eaten in the aggregate, the idea that. A person could distinguish between different "varieties" of salt is even more ludicrous. THIS IS A BLOG.
tothegastronomes.blogspot.com
To the Gastronomes: Review: Brooklyn Lager
http://tothegastronomes.blogspot.com/2008/04/review-brooklyn-lager.html
Food Reviews and Related Observations. Thursday, April 10, 2008. A six pack of Brooklyn Lager is a steal at 6 or 7 bucks. You can also snag one at Farm's downstairs whiskey bar for a mere 2.25; after a glass of 100 proof bourbon, it should prove a relief. I am all about lager beer. as far as i'm concerned, hops are a preservative, and so they shouldn't be overused. however, i still like to taste what I’m drinking – this brew sounds like my kind stuff…g. April 15, 2008 at 6:32 AM. THIS IS A BLOG.
tothegastronomes.blogspot.com
To the Gastronomes: Note: Hydrate with a Homemade Bread Humidor
http://tothegastronomes.blogspot.com/2008/04/note-hydrate-with-homemade-bread.html
Food Reviews and Related Observations. Saturday, April 26, 2008. Note: Hydrate with a Homemade Bread Humidor. Cookies, cakes, and other baked goods will quickly dehydrate. You can use ordinary, mega-mart bread to keep them fresh, or to repair slightly overdone goods that are dry and crumbly from the start. Simply toss a slice of bread in the tupperware or ziploc with whatever it is you're trying to keep moist. The water in the bread will gradually evaporate and your baked goods will absorb it.
tothegastronomes.blogspot.com
To the Gastronomes: News: Huge Bounty on Science Fiction Meat
http://tothegastronomes.blogspot.com/2008/04/news-huge-bounty-on-science-fiction.html
Food Reviews and Related Observations. Monday, April 21, 2008. News: Huge Bounty on Science Fiction Meat. PETA has announced a one million dollar prize. For the “first person to come up with a method to produce commercially viable quantities of in vitro meat at competitive prices by 2012.”. Subscribe to: Post Comments (Atom). Food Reviews and Related Observations. THIS IS A BLOG. The table is the only place where one does not suffer from ennui during the first hour." - Jean Brillat-Savarin.
SOCIAL ENGAGEMENT