secretonionii.blogspot.com
Secret Onion Cooking School II
http://secretonionii.blogspot.com/2007/07/here-is-quick-quiz-about-french.html
Thursday, July 12, 2007. Here is a quick quiz about French culinary terms. How many do you know? 4 a la carte. 6 au gratin, gratinée. 12 à la mode. B individually served dishes in a restaurant that are priced separately. C food that is browned on top, usually with cheese and/or bread crumbs. D in the style or fashion of, often w/ ice cream. E egg tart filled with cheese, onions, ham or other ingredients. F in natural juices. G provençal vegetable ragout with/ onions, eggplants, tomatoes, peppers. 7 ratat...
foodstar.blogspot.com
Food Star: Foodie Alert
http://foodstar.blogspot.com/2007/10/foodie-alert.html
Monday, October 29, 2007. Airline Food with a WOW! Amid the running around and chasing camera people out of the way, we saw raw fish dishes, venison, and white asparagus. Michael served tuna crudo and Aaron served scallop ceviche. Chris served severly undercooked cauliflower (Michael. Emeril has a special show airing on Saturday, November 3rd at 8 pm. Emeril will return to Harlem’s Children’s Storefront School to prepare lunch for the students. Do you think that he will like the cafeteria? 8220;We are th...
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Food Star: September 2007
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Sunday, September 30, 2007. Meet One of the "Next Iron Chef" Challengers. Introducing Executive Chef John Besh. John Besh grew up in Southern Louisiana. He loved to hunt and fish and soon found out about the culinary traditions of Louisiana. “With all the cultural influences in Louisiana,” he says, “it’s an exciting place to learn about food.” He has traveled and studied all over the world. Food and Wine Magazine featured one of his recipes, which I am sure that you will enjoy. 1 teaspoon minced garlic.
secretonionii.blogspot.com
Secret Onion Cooking School II: The Eyes Have It!
http://secretonionii.blogspot.com/2007/06/eyes-have-it.html
Saturday, June 16, 2007. The Eyes Have It! People first taste their food with their eyes. Studies have shown that people prefer mediocre food that looks good, compared to good food that looks mediocre. Marketing people certainly know this. Walk into a grocery store, the first department that you usually come in contact with is produce. Most of the fruits and vegetables are piled high, brightly colored, without wrappings. What does this mean – FRESH! June 16, 2007 at 1:29 PM. Secret Onion Cooking School II.
secretonionii.blogspot.com
Secret Onion Cooking School II: June 2007
http://secretonionii.blogspot.com/2007_06_01_archive.html
Saturday, June 16, 2007. The Eyes Have It! People first taste their food with their eyes. Studies have shown that people prefer mediocre food that looks good, compared to good food that looks mediocre. Marketing people certainly know this. Walk into a grocery store, the first department that you usually come in contact with is produce. Most of the fruits and vegetables are piled high, brightly colored, without wrappings. What does this mean – FRESH! Rate YOUR Food Knowledge. Where is Your Food Knowledge?
secretonionii.blogspot.com
Secret Onion Cooking School II: Cooking French
http://secretonionii.blogspot.com/2007/07/cooking-french.html
Saturday, July 7, 2007. History of French Cooking. History of French Cooking. The coastline of France opens up to an exciting world of seafood dishes, including sea bass, herring, scallops, and sole. Brittany recipes for lobster, crayfish, and mussels are well received. In Normandy, cider becomes an important ingredient because of their large population in apple trees. In the North, thick stews decorate the dinner table, as well as some of the best cauliflower and artichoke side dishes. Super Chef - The ...
secretonionii.blogspot.com
Secret Onion Cooking School II: August 2007
http://secretonionii.blogspot.com/2007_08_01_archive.html
Thursday, August 23, 2007. I got this recipe from All Recipes (Award Winning Soft Chocolate Chip Cookies). The cookies turned out really well. But by making a few changes, it turns into an awesome cookie. It’s very rich. The original recipe says that this makes 6 dozen cookies. I used a soup spoon to measure mine and I got 3 ½ dozen. 4 ½ cups all-purpose flour. 2 teaspoons baking soda. 2 teaspoons baking powder. 189; teaspoon salt. 2 cups butter, softened. 1 ½ cups packed brown sugar. 189; cup white sugar.
secretonionii.blogspot.com
Secret Onion Cooking School II: Making Stock
http://secretonionii.blogspot.com/2007/07/making-stock.html
Tuesday, July 10, 2007. Have you ever wondered why most culinary terms are French? French chefs were very skilled. When the French Revolution started and everyone was losing their heads, the chefs to the Royal Families decided that now was a good time to travel to distant places. The chefs took their skills and culinary terms all over the world. French became the standard language of cooking. Mirepoix has a ratio of 50% onions, 25% carrots and 25% celery (2:1:1). Subscribe to: Post Comments (Atom).
