magnificentlardon.blogspot.com
Magnificent Lardon: May 2013
http://magnificentlardon.blogspot.com/2013_05_01_archive.html
Déu Salvi el Bulli. Tuesday, May 14, 2013. This weeks Chefsteps challenge. Was to highlight a dish from a local restaurant and recreate it with a modernist spin. About a year and a half ago, a food truck called Kangaroostaurant. As on the truck, the menu changes almost daily based on whatever is fresh and local, and highlights the best food products available in our community. I'd describe the cuisine as global comfort food produced locally. Potato Sheet with Gravy - Not the prettiest picture. I had to r...
themanhattanfoodproject.wordpress.com
Crispy-skin chicken thighs and lamb koftas with lemon-tahini sauce, or two of my newest weeknight meal favorites. | The Manhattan [food] Project
https://themanhattanfoodproject.wordpress.com/2015/08/10/crispy-skin-chicken-thighs-and-lamb-koftas-with-lemon-tahini-sauce-or-two-of-my-newest-weeknight-meal-favorites
The Manhattan [food] Project. Contact The Manhattan [food] Project. Our summer of Alaskan salmon with Copper River. The [incomplete and ever-changing] TMFP guide to eating in New York. Wait–what is the Manhattan [food] Project? August 10, 2015. Crispy-skin chicken thighs and lamb koftas with lemon-tahini sauce, or two of my newest weeknight meal favorites. These lamb koftas are another matter altogether. They come from my friend Shannon at a periodic table. In a piece she did for. Lamb Koftas with Lemon-...
magnificentlardon.blogspot.com
Magnificent Lardon: 'Scalloped' Potato Poutine
http://magnificentlardon.blogspot.com/2013/05/scalloped-potato-poutine.html
Déu Salvi el Bulli. Tuesday, May 14, 2013. This weeks Chefsteps challenge. Was to highlight a dish from a local restaurant and recreate it with a modernist spin. About a year and a half ago, a food truck called Kangaroostaurant. As on the truck, the menu changes almost daily based on whatever is fresh and local, and highlights the best food products available in our community. I'd describe the cuisine as global comfort food produced locally. Potato Sheet with Gravy - Not the prettiest picture. I had to r...
foodielady.com
Chef José Andrés’ Spanish Collins | foodielady.com
http://foodielady.com/2013/11/22/chef-jose-andres-spanish-collins
How I Became a Foodie. Words to Live By. Chef José Andrés’ Spanish Collins. November 22, 2013 ⋅. Last month, Spanish Chef José Andrés paid us a visit to promote his restaurant Mi Casa at the Ritz Carlton Reserve in Dorado, Puerto Rico. I was one of the fortunate guests who had the chance to watch his cooking demonstrations and sample some of his trademark dishes as well as unique creations concocted specially for this fairly new high end restaurant on the island. Molecular Gastronomy Introductory kit!
feedthepan.com
Resources | feed the pan
http://www.feedthepan.com/resources
A food blog dedicated to uncommon ingredients and techniques. Wine & Drink. Inspiration & Instruction. Reach Us, Follow Us. Here you will see handy resources I use daily to cook smarter. Coming soon: a meat doneness chart, a wine temperature table, a paella ingredients table, and several useful conversion tools among many other things. Friends and Fellow Bloggers. Leave a Reply Cancel reply. Your email address will not be published. Required fields are marked *. Pea Soup with Lemon Butter.
cinemixers.blogspot.com
CineMixers: Cocktails & Classics: They sent a woman. That’s like sending a marshmallow to put out a bonfire.
http://cinemixers.blogspot.com/2014/11/they-sent-woman-thats-like-sending.html
CineMixers: Cocktails and Classics. My personal quest to watch as many classic movies and drink as many classic cocktails as I can before I die. Come along for the ride. Friday, November 7, 2014. They sent a woman. That’s like sending a marshmallow to put out a bonfire. Receptionist: She's just gone to Connecticut for the weekend. Receptionist: There's no phone number, but I have a forwarding address. Jonathan (with realization and dread): 241 Stonybrook Road? Receptionist: Why, yes sir! I stayed with he...
maureenclancy.com
Matters of Taste: Books
http://www.maureenclancy.com/books
January 26, 2015. 0160; . I first wrote about this South End bistro in 1987, the year it opened across the street from its final home. The neighborhood was a much grittier place in those days; Hamersley’s was one of the forces driving the gentrification of what is today a beautiful, stylish, user-friendly quarter. For 27 years Hamersley could be found in front of the stove every night, dressed in his trademark blue Red Sox cap, actually. 0160;  ...But don’t be silly an...
whatmaryeats.blogspot.com
Mary's Food Journal: January 2013
http://whatmaryeats.blogspot.com/2013_01_01_archive.html
Tuesday, January 29, 2013. How to Debone a Whole Chicken. There are many culinary techniques that have been lost to the common household cook over time. One such technique is deboning a whole chicken. And by that I mean removing the skeleton of the chicken while it is still whole. The benefits of this are 1) you have now turned your chicken carcass into a roast, and 2) once you remove the bones, you can fill in those spaces with dressing. Repeat on the other side, and remove the skeleton. The legs are a ...
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