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Pass That Dish...The Perellis Family Food Diary
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The Perellis Family Food Diary
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The Perellis Family Food Diary
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Pass That Dish...: October 2011
http://passthatdish.blogspot.com/2011_10_01_archive.html
The Perellis Family Food Diary. Saturday, October 8, 2011. Dad and I had been discussing what to make for Friday night dinner almost all week, original thoughts focused on German food (Oktoberfest? But somewhat slowly evolved into Italian. Another highlight of the evening was the bread the Larry made. Fantastic! Overall, what a great night. Cannot beat great food, bourbon and most importantly company. Posted by Taylor Norton. Subscribe to: Posts (Atom).
Pass That Dish...: Shabbat Shalom
http://passthatdish.blogspot.com/2011/10/shabbat-shalom.html
The Perellis Family Food Diary. Saturday, October 8, 2011. Dad and I had been discussing what to make for Friday night dinner almost all week, original thoughts focused on German food (Oktoberfest? But somewhat slowly evolved into Italian. Another highlight of the evening was the bread the Larry made. Fantastic! Overall, what a great night. Cannot beat great food, bourbon and most importantly company. Posted by Taylor Norton. October 8, 2011 at 12:48 PM. Kenna - everythinggal.com. I always enjoy this blog.
Pass That Dish...: Good Bye 2011 Hello 2012
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The Perellis Family Food Diary. Sunday, January 1, 2012. Good Bye 2011 Hello 2012. In case you are wondering Larry, Melinda and I attended IU together in the early 70's. Larry open up a bottle of Papa Van Winkle 20 year old bourbon to get our evening started off on a proper note. It had faint hints of vanila and great depth and a clean finish. During the game I tried a new technique for an appetizer. Himalayan Salt Block NY Strip steak and roasted mini zucchini. The salt flavor is dominate but it is not ...
Pass That Dish...: March 2011
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The Perellis Family Food Diary. Sunday, March 6, 2011. First Friday Shabbat Dinner - March. This past Friday was First Friday Shabbat Dinner at my house. I served Hoppin' Johns and everyone really enjoyed it. I served it so as to accommodate those attending; vegetarian, semi-Kosher and meateaters. It's not hard to make and serves a lot of people. 16oz dry black-eyed peas, packed in water. 1 onion, diced. 1 – 28oz can of diced tomatoes. 189; t pepper. 189; t granulated garlic. 189; t crushed red peppers.
Pass That Dish...: January 2011
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The Perellis Family Food Diary. Sunday, January 23, 2011. One of the most popular restaurant trends of the last few years has been the Gastropub. The name Gastropub stems from the concept of the classic pub mixed with gastronomy, the art or science of quality food. Over the last two months I have eaten at a few so-called gastropubs and I must say I love them. The two best that I have eaten at recently are. Http:/ www.thepublicanrestaurant.com/. Highly suggest flipping through the pictures of the food.
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Wednesday, March 13, 2013. Dear people who still have this site on their RSS feeds/Tim,. As you may have gathered from four months of radio silence, I've gotten bored with this blog and am putting it out to pasture. While I am desperately embarrassed by both the style and the content of at least the first few years' worth of material, I'm sticking to principle and deleting nothing. Awkward! It turns out that writing for a living (! Hey, gotta eat. Fruit of the fucking loom. Feet hiking curtis cramblett.
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Pass That Bottle To Me. Mimosas are sparkling wine blended with orange juice. Originally blending Champagne sparkling wine with orange juice to sweeten up/water down cheap Champagne. Any sparkling wine will do, though I don't recommend to make one from a bottle that doesn't need any OJ added to it. Would be a waste to juice down a tasty drink. Bellini's are a white sparkling wine blended with peach juice. The below video is a Bellini with a Lychee placed inside. Pouring yeast into the honey. Ever read a ...
Pass That Dish...
The Perellis Family Food Diary. Sunday, February 19, 2012. I noticed that our vegetable bowl had about 20 onions in it this morning, so I tried to think of an additional dish I could make to use some up. I thought of a dish we once had at a french bistro here in town, an onion tart. So I went to the store to pick up steaks, arugula, lemon, pie crust and gruyere cheese. Gave the steaks a quick sear and topped with some rendered fat I had made earlier out of the trimmings. Sunday, January 1, 2012. Larry op...
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