bindifry.wordpress.com
indoparty | a taste of the fry
https://bindifry.wordpress.com/2014/06/02/indoparty
A taste of the fry. It's all about the food. 8220;ITADAKIMASU” – “Let’s eat”. A friend wanted to try a babi-gulang style indonesian spice rub on a 5 lb pork shoulder. he used fresh galangal root, ginger, turmeric and other spices. i was in charge of sides and so i went to the farmer’s market and asparagus is still very much in season. it’s always best to work with seasonal and local for optional flavor. I wanted the flavors all to match so i decided on asian asparagus. June 2, 2014. You are commenting us...
bindifry.wordpress.com
new orleans potato salad | a taste of the fry
https://bindifry.wordpress.com/2014/08/19/new-orleans-potato-salad
A taste of the fry. It's all about the food. 8220;ITADAKIMASU” – “Let’s eat”. New orleans potato salad. One of my favorite comfort foods is potato salad. but i couldn’t get it quite “right” in the past, so i did a little epicurious research and found a recipe from the famous new orleans restaurant, dooky chase potato salad. I knew i couldn’t lose. every time i use a recipe from that city, it turns out awesome. Chopped baby dill pickles! A most excellent pot salad recipe from a landmark restaurant. Contes...
amateuritaliancooking.blogspot.com
Amateur Italian Cooking: December 2011
http://amateuritaliancooking.blogspot.com/2011_12_01_archive.html
From a cooking noob. Publish by Sam Guss. 4 potatoes, scrubbed and sliced 1/4 inch thick. 12 oz mushrooms of choice (I used baby bella). 4 tablespoons of olive oil, divided. 4 tablespoons of grated Parmesan cheese, divided. Garlic powder, rosemary, salt and pepper, Penzy's Tuscan Sunset (Italian Season blend) to taste. 3 chicken hind quarters. Arrange chicken on layer of potatoes in baking dish, drizzle juices from skillet over everything, bake an addition 20-25 minutes until chicken is cooked through.
savarinfood.blogspot.com
Savarin: Hough it up...*
http://savarinfood.blogspot.com/2011/08/hough-it-up.html
Monday, 22 August 2011. Hough it up.*. Mmmm pig" - H.Simpson. Image borrowed from: http:/ warehouse.carlh.com/article 157). Sells them from free range pigs at just £2.50 each. To give you some idea the recipe below uses just two hocks and would easily yield 10 or so portions as a starter! Frugal food at its best. Cider Braised Ham Hock and Black Pudding Terrine. 1 ltr dry cider. 1 ltr apple juice. 1 bunch parsley (leaves chopped, reserve stalks). Sorry, couldn't resist. Subscribe to: Post Comments (Atom).
savarinfood.blogspot.com
Savarin: Hand dived scallops
http://savarinfood.blogspot.com/2012/04/hand-dived-scallops.html
Monday, 2 April 2012. Hand Dived Scallops with Satay, Crispy Cod Cheeks, Coriander and Pickled Ginger. I have used them at various hotels and restaurants for years and have never encountered any better than these guys. If you are interested in the sustainable nature of scallops or other sustainable fish or shellfish check out the following sites which are an invaluable tool for all fish lovers and available as an app or a downloadable pocket fish guide http:/ www.goodfishguide.co.uk/. Anyway enough of my...
savarinfood.blogspot.com
Savarin: August 2011
http://savarinfood.blogspot.com/2011_08_01_archive.html
Monday, 22 August 2011. Hough it up.*. Mmmm pig" - H.Simpson. Image borrowed from: http:/ warehouse.carlh.com/article 157). Sells them from free range pigs at just £2.50 each. To give you some idea the recipe below uses just two hocks and would easily yield 10 or so portions as a starter! Frugal food at its best. Cider Braised Ham Hock and Black Pudding Terrine. 1 ltr dry cider. 1 ltr apple juice. 1 bunch parsley (leaves chopped, reserve stalks). Sorry, couldn't resist. Links to this post. For me the bet...
savarinfood.blogspot.com
Savarin: (Game) Seasons Greetings
http://savarinfood.blogspot.com/2011/11/game-seasons-greetings.html
Thursday, 24 November 2011. Avoiding the dreaded ‘C word’ around this time of year is getting harder and harder. Turkey recipes are popping up everywhere and we even did our first turkey dinner function at the hotel last week (its bloody November for crying out loud! The red cabbage recipe below is a version of one that we have used in the past in the restaurant, there it is cooked with the addition of a rich Jus and so ends up truly dark, sticky and shiny. While this is beautiful, I simply don’...
madelastnight.blogspot.com
made last night: April 2010
http://madelastnight.blogspot.com/2010_04_01_archive.html
The only blog where colin and phil write about what they cooked yesterday a couple of times a year- and get rich doing it. Friday, April 2, 2010. Roasted fennel and tomato salsa. Smokey, sweet, and spicy. The roasting mellows out the fennel's fennelness and sweetens it up. Posted by Colin Murphy. Links to this post. Thursday, April 1, 2010. Disposing of a coney in the springtime. Posted by Colin Murphy. Links to this post. Subscribe to: Posts (Atom). Roasted fennel and tomato salsa. Geography in a Glass.
bueno-anda.blogspot.com
¡Bueno, anda!: Yo confieso 2. PÁNICO: As Mercenarias y yo
http://bueno-anda.blogspot.com/2011/05/yo-confieso-2-panico-as-mercenarias-y.html
161;Bueno, anda! Lo mismo te digo una cosa que te digo la otra. Sábado, 14 de mayo de 2011. Yo confieso 2. PÁNICO: As Mercenarias y yo. Yo creé la página de fans del grupo brasileño más guay que conozco, As Mercenarias. En Facebook. Hasta hace nada se hacían fans- pocos- gente de Madrid y Barcelona pero de repente llegó Brasil. No va a tope, casi tienen menos fans que mi alter ego ridículo como dj. También creé la página de fans de Buddy Bradley. Le va mejor pero bueno. Ahí, ahí. 14 de mayo de 2011, 1:27.
bueno-anda.blogspot.com
¡Bueno, anda!: NEWS! NEWS! NEW!
http://bueno-anda.blogspot.com/2012/03/news-news-new.html
161;Bueno, anda! Lo mismo te digo una cosa que te digo la otra. Viernes, 9 de marzo de 2012. Perdonad que no actualizaba desde hace un quintal pero pensaba que bloggear convalidaba con tuitear. Bueno, que lo siento. Estáis súperputeados por mi ausencia. Lo sé, me redimo YA. Os voy a poner unos vídeos que se relacionan unos con otros y significan mucho. Lo váis a pillar fijo todo y lo váis a flipar. Bueno, que lo siento y que un vídeo, qué cojones. Publicado por Yo ya lo sabía. Buscar chorradas del blog.
