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The Sandwich Cult

I really believe the only alternative to filmmaking is cooking." -Werner Herzog. Tuesday, July 20, 2010. I had actually cooked the pork chops awhile ago for a visiting relative that finds the slightest shade of pink in pork or poultry less than appetizing. They were seasoned and cooked at 60C for 1.5 hours. Then seared in the pan. Being as I discuss cooking lentils ad nauseum it should suffice to say they are cooked via the standard method and served as is. Posted by The Sandwich Cult. Slice the remainin...

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The Sandwich Cult | sandwichcult.blogspot.com Reviews

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I really believe the only alternative to filmmaking is cooking. -Werner Herzog. Tuesday, July 20, 2010. I had actually cooked the pork chops awhile ago for a visiting relative that finds the slightest shade of pink in pork or poultry less than appetizing. They were seasoned and cooked at 60C for 1.5 hours. Then seared in the pan. Being as I discuss cooking lentils ad nauseum it should suffice to say they are cooked via the standard method and served as is. Posted by The Sandwich Cult. Slice the remainin...

<META> KEYWORDS

1 the sandwich cult

2 pork with lentils

3 no comments

4 butternut squash soup

5 1 cinnamon stick

6 3 cloves

7 2 knobs ginger

8 3 allspice berries

9 12 black peppercorns

10 portrait

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the sandwich cult,pork with lentils,no comments,butternut squash soup,1 cinnamon stick,3 cloves,2 knobs ginger,3 allspice berries,12 black peppercorns,portrait,2 comments,camera upgrade,1 comment,more pheasant sausage,1520g pheasant breast,20g sage leaves

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The Sandwich Cult | sandwichcult.blogspot.com Reviews

https://sandwichcult.blogspot.com

I really believe the only alternative to filmmaking is cooking." -Werner Herzog. Tuesday, July 20, 2010. I had actually cooked the pork chops awhile ago for a visiting relative that finds the slightest shade of pink in pork or poultry less than appetizing. They were seasoned and cooked at 60C for 1.5 hours. Then seared in the pan. Being as I discuss cooking lentils ad nauseum it should suffice to say they are cooked via the standard method and served as is. Posted by The Sandwich Cult. Slice the remainin...

INTERNAL PAGES

sandwichcult.blogspot.com

1

The Sandwich Cult: October 2009

http://sandwichcult.blogspot.com/2009_10_01_archive.html

I really believe the only alternative to filmmaking is cooking." -Werner Herzog. Monday, October 26, 2009. Posted by The Sandwich Cult. Friday, October 23, 2009. I haven't posted much to the Sandwich Cult lately. Much time has been spent at the restaurant where I work. We are trying to revive the mosaic. I've begun posting daily. Http:/ alineamosaic.com/forum/index.php? Posted by The Sandwich Cult. There is also a wine pairing dinner during the holiday season. Posted by The Sandwich Cult. Unfortunately, ...

2

The Sandwich Cult: More Pheasant Sausage

http://sandwichcult.blogspot.com/2009/12/more-pheasant-sausage.html

I really believe the only alternative to filmmaking is cooking." -Werner Herzog. Tuesday, December 08, 2009. 1356g pheasant legs, skin removed. 120g jack daniels whiskey. 50g apple cider molasses. 12g ground black pepper. I strive for transparency as much as possible because I believe it leads to progress. So I am disclosing a few of our recipes from the current tasting. Also, its easier to look it up here than sorting through hundreds of pages of notes, prep lists, orders etc. 16g gellan gum LT-100.

3

The Sandwich Cult: March 2009

http://sandwichcult.blogspot.com/2009_03_01_archive.html

I really believe the only alternative to filmmaking is cooking." -Werner Herzog. Tuesday, March 31, 2009. I just want to mention how glad I am Studio Kitchen is once again accessible to the general public. I love Shola's food. Master of technique. Its clean, thoughtful and authentic. He has the rare ability to create food interesting to me as a professional chef, but also something I really want to eat. The new website is great. Posted by The Sandwich Cult. Monday, March 16, 2009.

4

The Sandwich Cult: Lagunitas Tasting

http://sandwichcult.blogspot.com/2009/12/lagunitas-tasting.html

I really believe the only alternative to filmmaking is cooking." -Werner Herzog. Tuesday, December 01, 2009. We realized during our last tasting - while trying to break down and isolate flavors and aromas in each beer - that we completely overlooked the basic foods that go great with beer, tacos, chili, spicy foods.sausage. The idea of pheasant. Choucroute garni" has been in my head for awhile. The apple cider gel is set with agar and gellan gum and heated for service. The pheasant breast was cooked ...

5

The Sandwich Cult: April 2009

http://sandwichcult.blogspot.com/2009_04_01_archive.html

I really believe the only alternative to filmmaking is cooking." -Werner Herzog. Monday, April 13, 2009. I have lots of plans now with the ability to precisely control temperature over a prolonged perdiod of time. Posted by The Sandwich Cult. Tuesday, April 07, 2009. We have a new member of our family, Sophie. In addition we ordered an Auber PID controller, a food saver upgrade, and a commercial sized rice cooker for a slightly more sophisticated sous vide setup. Posted by The Sandwich Cult.

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cukbukcocina.blogspot.com

CukBuk: Acerca

http://cukbukcocina.blogspot.com/p/acerca.html

Cocinero, Master en cocina Italiana en ICIF (Italian Cooking Institute for Foreigners). Estudiante de Comunicación en la Universidad Católica del Ecuador, Fotógrafa, por el momento, autodidacta. Suscribirse a: Entradas (Atom). Se ha producido un error en este gadget. Cuales son los objetivos de este blog? Inspirar, mejorar, documentar. Somos 2 de momento, Flip, chef y encargado del diseño de menús y platos, y Saku, fotógrafa. Se ha producido un error en este gadget. Aquellos a los que se sigue.

cukbukcocina.blogspot.com

CukBuk: febrero 2010

http://cukbukcocina.blogspot.com/2010_02_01_archive.html

Espárragos en 3 texturas. Salsa de vino tinto, (con goma Xanthan). Espuma caliente de espárrago y eneldo. (Maicena y goma Xanthan). Siguiendo con el tema de la semana pasada, ahora nos enfocamos más en los sabores y texturas de los esparrágos. El punto de mayor enfoque fue la espuma, gracias a la goma xanthan y a la maicena, la emulsión se mantuvo estable por un tiempo más que suficiente. Sábado, febrero 20, 2010. Tomate, mozarrella, alcapparras, zanahoria blanca,. Mozarella relleno, zuquini, espárragos.

cukbukcocina.blogspot.com

CukBuk: En ruta al nuevo año y aprendizaje de este

http://cukbukcocina.blogspot.com/2010/12/focaccia-de-tomates-secos-hecha-base-de.html

En ruta al nuevo año y aprendizaje de este. Focaccia de tomates secos hecha a base de "La mama". Después de 40 días la mama está lista y funcionando. este pan es definitivamente el mejor que hemos hecho y mejorará con el pasar del tiempo! La versión masiva de cerdo en cítricos: Lechón en cìtricos, rúcula, manzana y mango. Pollo a la cerveza negra, canela y miel. Esto es el primer experimento para lo que será la versión definitiva de un plato en principio simple, pero con mucho potencial.

cukbukcocina.blogspot.com

CukBuk: Para comer light

http://cukbukcocina.blogspot.com/2010/05/para-comer-light.html

Http:/ stanod.deviantart.com/art/to-catch-a-wind-129086971. Empanadas de viento, sin empanada. Aquí esta la receta: (no es light, pero si deliciosa). Harina 200gr (1 1/2 tazas). Huevos 60gr (1 unidad). Queso fresco rallado 120gr. Para la masa, juntar los ingredientes secos e incorporar poco a poco los líquidos. una vez formada una masa, amasar por 10 minutos o hasta que la masa adquiera elasticidad. Esto será importante para extender la masa sin peligro de romperla. Dejarla reposar 30 minutos. 8494; n &#...

cukbukcocina.blogspot.com

CukBuk: Absurdamente rico, Estupidamente simple

http://cukbukcocina.blogspot.com/2010/04/absurdamente-rico-estupidamente-simple.html

Absurdamente rico, Estupidamente simple. Eso al horno mas caliente que tengan (como esos malsanos hornos para tostar pan, como este:. Por digamos 5 minutos o hasta que todo este dorado. no. en realidad un poco quemado. como este:. En serio. quemado es mejor! Lunes, abril 05, 2010. Ilika gran canapé y tan fácil de hacer. 6 de abril de 2010, 14:54. Publicar un comentario en la entrada. Suscribirse a: Enviar comentarios (Atom). Se ha producido un error en este gadget. Cuales son los objetivos de este blog?

cukbukcocina.blogspot.com

CukBuk: diciembre 2010

http://cukbukcocina.blogspot.com/2010_12_01_archive.html

En ruta al nuevo año y aprendizaje de este. Focaccia de tomates secos hecha a base de "La mama". Después de 40 días la mama está lista y funcionando. este pan es definitivamente el mejor que hemos hecho y mejorará con el pasar del tiempo! La versión masiva de cerdo en cítricos: Lechón en cìtricos, rúcula, manzana y mango. Pollo a la cerveza negra, canela y miel. Esto es el primer experimento para lo que será la versión definitiva de un plato en principio simple, pero con mucho potencial.

cukbukcocina.blogspot.com

CukBuk: On the Pizza Road

http://cukbukcocina.blogspot.com/2010/05/on-pizza-road.html

On the Pizza Road. En el proceso de desarrollar la mejor masa de pizza con técnicas modernas. muchas horas, harina y de vez en cuando un buen resultado. Mozzarella, sal marina, aceite de oliva, cebolla, masa secreta 18. Jueves, mayo 06, 2010. Publicar un comentario en la entrada. Suscribirse a: Enviar comentarios (Atom). Se ha producido un error en este gadget. Cuales son los objetivos de este blog? Inspirar, mejorar, documentar. Se ha producido un error en este gadget. On the Pizza Road.

cukbukcocina.blogspot.com

CukBuk: abril 2010

http://cukbukcocina.blogspot.com/2010_04_01_archive.html

Pato, Foto, Cassis y frambuesas. Es increíble cuando se dan oportunidades de trabajar con personas y productos geniales. Comenzando por Marcelo Ordoñez por quien obtuve el maravilloso magret de pato y confit de pato que inspiraron los posts de esta semana. Al ser un productor artesanal y de gran calidad, demostró una vez más, que, con productos de calidad, se da rienda suelta a la creatividad y al estudio para obtener de ellos algo aún mejor. Fotos por: Pablo Cozzaglio. Lunes, abril 19, 2010. Y esta mara...

cukbukcocina.blogspot.com

CukBuk: Langostinos, playa, vino

http://cukbukcocina.blogspot.com/2010/05/langostinos-playa-vino.html

Langostinos, playa, vino. Y la vida en la playa si puede ser más que sabrosa. Con los ingredientes y la gente adecuada puede ser algo mágico, sincero e inspirador. De ahi que viene la obvia obligación de hacer mi plato favorito para situaciones así. Martes, mayo 04, 2010. Publicar un comentario en la entrada. Suscribirse a: Enviar comentarios (Atom). Se ha producido un error en este gadget. Cuales son los objetivos de este blog? Inspirar, mejorar, documentar. Se ha producido un error en este gadget.

cukbukcocina.blogspot.com

CukBuk: Pato, Foto, Cassis y frambuesas

http://cukbukcocina.blogspot.com/2010/04/pato-en-cassis-y-frambuesas.html

Pato, Foto, Cassis y frambuesas. Es increíble cuando se dan oportunidades de trabajar con personas y productos geniales. Comenzando por Marcelo Ordoñez por quien obtuve el maravilloso magret de pato y confit de pato que inspiraron los posts de esta semana. Al ser un productor artesanal y de gran calidad, demostró una vez más, que, con productos de calidad, se da rienda suelta a la creatividad y al estudio para obtener de ellos algo aún mejor. Fotos por: Pablo Cozzaglio. Lunes, abril 19, 2010. SUKI ROLLS ...

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The Sandwich Cult

I really believe the only alternative to filmmaking is cooking." -Werner Herzog. Tuesday, July 20, 2010. I had actually cooked the pork chops awhile ago for a visiting relative that finds the slightest shade of pink in pork or poultry less than appetizing. They were seasoned and cooked at 60C for 1.5 hours. Then seared in the pan. Being as I discuss cooking lentils ad nauseum it should suffice to say they are cooked via the standard method and served as is. Posted by The Sandwich Cult. Slice the remainin...

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Comics and Art by Philip Bielata. New Comic: Backwashed Conversations. June 27, 2012. This is the first issue of Backwashed Conversations. It is going to be posted Tuesdays and Fridays because those are usually my days off from work. Keep checking back for more info on this side project. They are all going to be small conversations from my day to day life. This one happened on Tuesday 6/26/12 my half birthday! Cover for The Adventures of Sandwich Dan and Chad. June 27, 2012. Comic 1s on its way! So the s...

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Sandwich, MA 02563. Monday, Aug. 31st 4:00-8:00pm (for returning students). Tuesday, Sept. 1st 4:00-8:00pm. Wednesday, Sept. 2nd 10:00am - 2:00pm. Classes begin September 8th. Nutcracker Auditions - Saturday Sept. 12th. Created by CapeWhits Web Site Design.