JEANGEORGES.BLOGSPOT.COM

nyrestaurantvideos.com

New York Restaurant Videos

http://www.nyrestaurantvideos.com/nyrestaurantvideosrecipes.html

View Video- Click On Restaurant. Shaffer City Oyster Bar and Grill. Gustavia, St. Bart. Looking to recreate dishes from your favorite New York restaurants? Check out recipes from the restaurants listed below! Artisanal Fromagerie and Bistro. Café des Artistes. Davidburke & Donatella. Fig & Olive. Gotham Bar and Grill. Maloney & Porcelli. Tavern on the Green. Union Square Café. Looking to recreate dishes from your favorite New Orleans restaurants? Bourbon House Seafood and Oyster Bar. Court of Two Sisters.

robinfood.blogspot.com

Robin Food

http://robinfood.blogspot.com/2008/04/prga-u-kocku-lelhely.html

Mert enni jó és inni kell rá. Prága, U Kocku - lelőhely. Cseh ízű marhapörkölt, knédli, hagyma, dekor. Pukkadásig. Sört utána. Élmény. Otthoni ismétlés közel lehetetlen. Címkék: külkaland a tányéron. Feliratkozás: Megjegyzések küldése (Atom). Links to another meta. Ami a tányérra kerül. Links to global village. The Coffee Science Information Centre. Prága, U Kocku - lelőhely. Cseh ízű marhapörkölt, . Kóspallag, Szent Orbán fogadó - lelőhely. Körte, k.

teenageepicurean.blogspot.com

The Teenage Epicurean: July 2009

http://teenageepicurean.blogspot.com/2009_07_01_archive.html

Documenting my journey through the culinary world. Monday, July 20, 2009. I love specialty butters on my meats. This sun-dried tomato butter is excellent on beef, poultry and lamb. Its easy to make and gives a whole new taste to your meal. 2 heads of garlic, tops cut off to expose cloves. 2 tablespoons olive oil. 1/2 cup (1 stick) unsalted butter, room temperature. 1 ounce sundried tomato, finely chopped. 2 tablespoons chopped fresh parsley. Monday, July 20, 2009. Wednesday, July 15, 2009. Me and my sist...

robinfood.blogspot.com

Robin Food: Váncsa István: Sör

http://robinfood.blogspot.com/2007/10/vncsa-istvn-sr.html

Mert enni jó és inni kell rá. Kurt papának, értékes elméleti és gyakorlati útmutatásaiért. Ha rendben folydogálnának a dolgok ezen a világon, akkor ez a szöveg, melyet a. Nyájas olvasó éppen a figyelmével tüntet ki, létre sem jött volna, akkor. Ugyanis a szerző nem hiú elmélkedéseket fogalmazna éjszakánként, szerény. Honorárium reményében, hanem étlapot, minthogy nem szerző volna, hanem. Korcsmáros. Szolid kisvendéglőt üzemeltetne valahol a hegyekben, távol a város. Szakszerűségét. Ha csakugyan rendb...

robinfood.blogspot.com

Robin Food: Italo Calvino

http://robinfood.blogspot.com/2007/11/italo-calvino.html

Mert enni jó és inni kell rá. A libazsírt üvegben árulják, a kézzel írt árcédula szerint az üvegek tartalma: "két hízottliba-végtag (egy comb és egy szárny), libazsír, só és bors. Tiszta súly: 1,5kg." Az üvegedényt megtöltő sűrű, puha fehérség kipárnázza a világ zaját, aljáról barna árny kúszik föl, s mintegy az emlékek ködén át kirajzolódnak belőle a saját zsírjába merülő liba különvált porcikái. Kocsonyás bevonatok alól fekete szarvasgomba-szépségflastromok ütnek át, sorba rendezve, akár Pierrot kabátj...

chefsheridan.blogspot.com

Sheridan Su: My Story...

http://chefsheridan.blogspot.com/2008/03/this-site-is-collection-of-my-passion.html

Chef, The Great Bao Truck. Sheridan was born in Los Angeles' Chinatown, and raised in Monterey Park, CA. Growing up in an area considered by many gourmandes as home to some of the finest Asian restaurants in the world, this was a giant playground for his culinary beginnings. Since a child, Sheridan has had a fascination with taste and the transformation of ingredients, leading a very natural path to becoming a chef. Like every cook and chef cooking their hearts out and climbing the ladder in this busines...

chefsheridan.blogspot.com

Sheridan Su: My New Beginning

http://chefsheridan.blogspot.com/2011/09/my-new-beginning.html

Chef, The Great Bao Truck. Sunday, September 18, 2011. It's been a while since I've written anything. I just haven't been inspired to write. My entire life, I've always lived with great passion and many inspirations. I'm not going to lie. These past few months have been very hard on me. After leaving my last post as exec chef at Cosmopolitan's French eatery a few months ago, I didn't want to work for another restaurant for as long as I could hold off for. Subscribe to: Post Comments (Atom). Good Food in ...

chefsheridan.blogspot.com

Sheridan Su: Truffles

http://chefsheridan.blogspot.com/2011/01/truffles.html

Chef, The Great Bao Truck. Sunday, January 9, 2011. 1# of White Alba Truffles; cost: $2800/lb. 1# of Perigord Black Truffles: $850/lb. I brought in one pound of each for the New Year at Comme Ca Las Vegas. Posted by Sheridan Su. Comme ca las vegas. I am very interested to see the prices you paid here, in Kilo terms that works out at € 1,449 for the Black and € 4,775 for the white, per Kilo. Wow that seems expensive, is this because of the duty on import? January 10, 2011 at 12:43 AM. Comme Ca NYE menu.

powderate.blogspot.com

funkiefoodie: Wild Huckleberry crisp with hazelnut streusel

http://powderate.blogspot.com/2010/01/wild-huckleberry-crisp-with-hazelnut.html

A place to connect with foodies - funkie and otherwise. Tuesday, January 19, 2010. Wild Huckleberry crisp with hazelnut streusel. Blueberries top the list of antioxidants: they should be firm and plump with a silvery sheen called the bloom. Can be kept up to 10 days in the fridge and frozen up to a year. Also home to British Columbia are a number of native wild berries. When the fireweed blooms the huckleberries are ready to pick. It is with thanks to the busy bumble bee that we have wild berries. Yes, i...