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let's eat

Playing with halibut and prosciutto. May 23, 2008. Me, having areally good time cleaningartichokes. Wrapping meat glued halibut with the prosc. Wrappin with plastic wrap to secure ham on fish. Slice of uncooked halibut. Searing nice and crispy. Served with turnip brandade and sunburst trout caviar blanc de blanc and pickled artichokes. Just really love this. May 23, 2008. The makings for some good hominy. Adding the hominy to the lye solution. Yup goes from white to yellow back to whie. May 14, 2008.

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let's eat | jinjin80.wordpress.com Reviews

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Playing with halibut and prosciutto. May 23, 2008. Me, having areally good time cleaningartichokes. Wrapping meat glued halibut with the prosc. Wrappin with plastic wrap to secure ham on fish. Slice of uncooked halibut. Searing nice and crispy. Served with turnip brandade and sunburst trout caviar blanc de blanc and pickled artichokes. Just really love this. May 23, 2008. The makings for some good hominy. Adding the hominy to the lye solution. Yup goes from white to yellow back to whie. May 14, 2008.

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1 let’s eat

2 chris cutting prosciutto

3 artichoke

4 leave a comment

5 experimenting

6 food

7 friends

8 good times

9 uncategorized

10 permalink

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let’s eat,chris cutting prosciutto,artichoke,leave a comment,experimenting,food,friends,good times,uncategorized,permalink,posted by fischfood,alicia plating crabcakes,root beer float,me cleaning trout,chis processing the,crabbies,more food,tomato terrine

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let's eat | jinjin80.wordpress.com Reviews

https://jinjin80.wordpress.com

Playing with halibut and prosciutto. May 23, 2008. Me, having areally good time cleaningartichokes. Wrapping meat glued halibut with the prosc. Wrappin with plastic wrap to secure ham on fish. Slice of uncooked halibut. Searing nice and crispy. Served with turnip brandade and sunburst trout caviar blanc de blanc and pickled artichokes. Just really love this. May 23, 2008. The makings for some good hominy. Adding the hominy to the lye solution. Yup goes from white to yellow back to whie. May 14, 2008.

INTERNAL PAGES

jinjin80.wordpress.com

1

playing with new techniques | let's eat

https://jinjin80.wordpress.com/2008/05/02/playing-with-new-techniques

Playing with new techniques. Playing with versa whip. starting from a dry caramel to caramel mousse. Making brown butter solids. This entry was posted on Friday, May 2nd, 2008 at 5:41 pm and is filed under experimenting. You can follow any responses to this entry through the RSS 2.0. Feed You can leave a response. From your own site. Laquo; Previous Post. Next Post ». Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public).

2

Partying with the Thai Exchange Girls | let's eat

https://jinjin80.wordpress.com/2008/05/06/partying-with-the-thai-exchange-girls

Partying with the Thai Exchange Girls. The girls cooking and cooking and cooking. thai food from thai girls, it was a great party🙂. Chicken Pad Thai, and some chicken from Rib Shack. Learning how to play 31, or trying to…. This entry was posted on Tuesday, May 6th, 2008 at 3:28 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0. Feed You can leave a response. From your own site. Laquo; Previous Post. Next Post ». Leave a Reply Cancel reply.

3

Mother’s Day week-end, just a glimpse | let's eat

https://jinjin80.wordpress.com/2008/05/14/mothers-day-week-end-just-a-glimpse

Mother’s Day week-end, just a glimpse. The FOH doing what they do best LOL. Sof Shell Crabbies for Mother’s Day. This entry was posted on Wednesday, May 14th, 2008 at 2:28 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0. Feed You can leave a response. From your own site. Laquo; Previous Post. Next Post ». Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public).

4

just really love this | let's eat

https://jinjin80.wordpress.com/2008/05/23/just-really-love-this

Just really love this. The makings for some good hominy. Adding the hominy to the lye solution. Yup goes from white to yellow back to whie. Ready to eat hominy with truffle stuffed chicken, corn emulsion and chicken cracklin’. This entry was posted on Friday, May 23rd, 2008 at 2:35 pm and is filed under food. You can follow any responses to this entry through the RSS 2.0. Feed You can leave a response. From your own site. Laquo; Previous Post. Next Post ». Leave a Reply Cancel reply. Just really love this.

5

more food | let's eat

https://jinjin80.wordpress.com/2008/05/06/more-food

Mise en Place from last year. This entry was posted on Tuesday, May 6th, 2008 at 4:01 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0. Feed You can leave a response. From your own site. Laquo; Previous Post. Next Post ». Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. Notify me of new comments via email.

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mountainjungle.blogspot.com

The Mountain Jungle: January 2009

http://mountainjungle.blogspot.com/2009_01_01_archive.html

Monday, January 26, 2009. Ginger Beer and Such. Well, Chris came to work one day extolling the virtues of this cocktail. Called "Dark and Stormy". While I hadn't. Heard of it before, he mentioned that it had dark rum and ginger beer. He said he wanted to make another dark and stormy, however could not find any ginger beer locally and the substitution with ginger ale sucked. Now, me being a home brewer. Links to this post. Sunday, January 25, 2009. Farm at the Farm. Links to this post. Links to this post.

mountainjungle.blogspot.com

The Mountain Jungle: January 2008

http://mountainjungle.blogspot.com/2008_01_01_archive.html

Friday, January 18, 2008. Nice little wine dinner. Here's some preparation for a nice little wine dinner we just had featuring Caymus Wines. Being from California, these guys are one of my favorite wineries. The Quail is stuffed with Burgundy truffles and finished with Butternut Squash. The scallops are finished with scallop dust and crispy mushroom risotto crackers. The quenelles I have to keep secret for now. Links to this post. Thursday, January 17, 2008. Links to this post. Welcome to my arena.

mountainjungle.blogspot.com

The Mountain Jungle: Some Photos From Oregon and Big Sur

http://mountainjungle.blogspot.com/2009/04/some-photos-from-oregon-and-big-sur.html

Friday, April 10, 2009. Some Photos From Oregon and Big Sur. Here are some photos of the areas I visited. The first two are of Jacksonville, Oregon. Beautiful. The middle two are of Big Sur from my balcony at Ventana. The last one is of an unfortunate car that got caught in the mud slide in Big Sur which caused me to have to stay an extra night because of the road closure. Subscribe to: Post Comments (Atom). The Journey Through Food Evolution. Ashley Farms North Carolina. Barker's Creek Grist Mill.

mountainjungle.blogspot.com

The Mountain Jungle: Times of Change

http://mountainjungle.blogspot.com/2009/04/times-of-change.html

Sunday, April 12, 2009. Well, there is one thing for sure. I am far too young to retire and will be finding a new place to call home soon. With this new begining, I will also be moving my blog. You can find my new blog home at http:/ beyondthekitchen.wordpress.com/. I feel that wordpress will help the image of the blog being a bit more professional of a layout and offers more tools in how to manage it. So, see you on the other side. Subscribe to: Post Comments (Atom). The Journey Through Food Evolution.

mountainjungle.blogspot.com

The Mountain Jungle: July 2008

http://mountainjungle.blogspot.com/2008_07_01_archive.html

Sunday, July 13, 2008. Links to this post. Subscribe to: Posts (Atom). The Journey Through Food Evolution. Ashley Farms North Carolina. Barker's Creek Grist Mill. Le Sanctuaire - Cool Tools. Sean Brock - McCrady's. Terra Spice - Spices and Chemicals. Highlands, North Carolina, United States. View my complete profile.

mountainjungle.blogspot.com

The Mountain Jungle: Use of Garnishes to Heighten the Dish

http://mountainjungle.blogspot.com/2009/02/use-of-garnishes-to-heighten-dish.html

Tuesday, February 24, 2009. Use of Garnishes to Heighten the Dish. There should always be a common element that connects all the components of a dish. The common thread. Here's a nice amuse bouche that brings an olive ravioli together with marinated heirloom peppers from Dave Taylor and fried capers. This is a Mediterranean inspired bouche that utilizes regional ingredients grown close to home. Everything in this dish is meant to highlight the peppers. Subscribe to: Post Comments (Atom).

mountainjungle.blogspot.com

The Mountain Jungle: February 2009

http://mountainjungle.blogspot.com/2009_02_01_archive.html

Wednesday, February 25, 2009. I am a big believer of supporting the community. Highlands is great because the community is small and tight knit. It's fun to be able to work, live and play in a place were there is strong bonds and familiarity. Congratulations to Brian. This is the second year he's entered this chili and while he has yet to win "best chili" it's my personal opinion the voting was stacked (sorry Bob! Links to this post. Tuesday, February 24, 2009. Use of Garnishes to Heighten the Dish.

mountainjungle.blogspot.com

The Mountain Jungle: Looking for work...

http://mountainjungle.blogspot.com/2009/04/looking-for-work.html

Friday, March 20, 2009. Well, it's been awhile. This economic environment is making it hard to find a good chef position. After speaking with several business owners and chefs I have discovered that the hiring managers are receiving between 300 to almost 1,000 resumes and applications for chef positions. How do you compete and stand out with that? Subscribe to: Post Comments (Atom). The Journey Through Food Evolution. Ashley Farms North Carolina. Barker's Creek Grist Mill. Le Sanctuaire - Cool Tools.

mountainjungle.blogspot.com

The Mountain Jungle: Some Things Happen For a Reason

http://mountainjungle.blogspot.com/2009/04/some-things-happen-for-reason.html

Thursday, April 9, 2009. Some Things Happen For a Reason. While away in Oregon, I got a call from Ventana. After a couple phone interviews, I had changed my plans and added a leg to my trip to go to Big Sur. And a Couple immersion thermal circulates. We'll see how it goes. The tasting I made included Roasted Heirloom Beets with Herbed. Chevre and Pickled Onions. Seared Spring Lamb with Minted Pea Puree and Kalamata. Subscribe to: Post Comments (Atom). The Journey Through Food Evolution.

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Mot de passe :. J'ai oublié mon mot de passe. Mise à jour :. Abonne-toi à mon blog! N'oublie pas que les propos injurieux, racistes, etc. sont interdits par les conditions générales d'utilisation de Skyrock et que tu peux être identifié par ton adresse internet (67.219.144.170) si quelqu'un porte plainte. Ou poster avec :. Retape dans le champ ci-dessous la suite de chiffres et de lettres qui apparaissent dans le cadre ci-contre. Posté le mardi 03 juin 2008 13:42. Ma petit fille elle a 20mois. N'oublie p...

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Mot de passe :. J'ai oublié mon mot de passe. Mise à jour :. Abonne-toi à mon blog! N'oublie pas que les propos injurieux, racistes, etc. sont interdits par les conditions générales d'utilisation de Skyrock et que tu peux être identifié par ton adresse internet (67.219.144.170) si quelqu'un porte plainte. Ou poster avec :. Retape dans le champ ci-dessous la suite de chiffres et de lettres qui apparaissent dans le cadre ci-contre. Posté le vendredi 20 novembre 2009 18:40. Ou poster avec :. Ou poster avec :.

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jinjin80.wordpress.com

let's eat

Playing with halibut and prosciutto. May 23, 2008. Me, having areally good time cleaningartichokes. Wrapping meat glued halibut with the prosc. Wrappin with plastic wrap to secure ham on fish. Slice of uncooked halibut. Searing nice and crispy. Served with turnip brandade and sunburst trout caviar blanc de blanc and pickled artichokes. Just really love this. May 23, 2008. The makings for some good hominy. Adding the hominy to the lye solution. Yup goes from white to yellow back to whie. May 14, 2008.

jinjin88.com

Jin Jin 88 Chinese Restaurant | Order Online | Panama City Beach, FL 32407 | Chinese

Any questions please call us. Jin Jin 88 Chinese Restaurant. 11560 Panama City Beach Pkwy, Panama City Beach, FL 32407.

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