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Tuesday, June 10, 2008. For those wishing follow recipes a bit more closely or to learn more about rhubarb, from its place in history to tips on growing your own, have a look at the Rhubarb Compendium. It is a fabulous website, every fruit and vegetable should have a similarly informative page on the web. Food 2.0 by Charlie Ayers - A review. From famed Google chef Charlie Ayers. And what a treat it was! All in all, Food 2.0 is an excellent read, at least for its anthropological value. In 30 year...The f...

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Slurp & Burp | slurpandburp.blogspot.com Reviews

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Tuesday, June 10, 2008. For those wishing follow recipes a bit more closely or to learn more about rhubarb, from its place in history to tips on growing your own, have a look at the Rhubarb Compendium. It is a fabulous website, every fruit and vegetable should have a similarly informative page on the web. Food 2.0 by Charlie Ayers - A review. From famed Google chef Charlie Ayers. And what a treat it was! All in all, Food 2.0 is an excellent read, at least for its anthropological value. In 30 year...The f...

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Slurp & Burp | slurpandburp.blogspot.com Reviews

https://slurpandburp.blogspot.com

Tuesday, June 10, 2008. For those wishing follow recipes a bit more closely or to learn more about rhubarb, from its place in history to tips on growing your own, have a look at the Rhubarb Compendium. It is a fabulous website, every fruit and vegetable should have a similarly informative page on the web. Food 2.0 by Charlie Ayers - A review. From famed Google chef Charlie Ayers. And what a treat it was! All in all, Food 2.0 is an excellent read, at least for its anthropological value. In 30 year...The f...

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slurpandburp.blogspot.com

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Slurp & Burp: June 2008

http://slurpandburp.blogspot.com/2008_06_01_archive.html

Tuesday, June 10, 2008. For those wishing follow recipes a bit more closely or to learn more about rhubarb, from its place in history to tips on growing your own, have a look at the Rhubarb Compendium. It is a fabulous website, every fruit and vegetable should have a similarly informative page on the web. Food 2.0 by Charlie Ayers - A review. From famed Google chef Charlie Ayers. And what a treat it was! All in all, Food 2.0 is an excellent read, at least for its anthropological value. In 30 year...This ...

2

Slurp & Burp: May 2007

http://slurpandburp.blogspot.com/2007_05_01_archive.html

Saturday, May 26, 2007. Sunday, May 20, 2007. The part I did not show. It still tasted very good and at least my partner had a nice dish in front of her. Lobster, morels and green vegetables flan with morel beurre blanc. The beurre blanc included the juices from the morels rehydration which imparted a great aroma to the whole dish. Beurres blancs are simple butter sauces made by using the butter’s capacity to emulsify fats and liquids at a certain temperature (too cold and your butter will rema...Cover t...

3

Slurp & Burp: December 2005

http://slurpandburp.blogspot.com/2005_12_01_archive.html

Thursday, December 22, 2005. My 7 steak rules - Strip loin steak with black pepper and balsamic vinegar sauce. I feel I am now quite competent at making steaks. My first steaks were over and under cooked, often rubbery and most of the time quite unappetizing. I am still unable to judge the doneness of a steak by pressing on it with my finger but a thermometer does the job perfectly for me. 5 Sear all sides of your steak and finish cooking in the oven. It should not take very long but you won't burn y...

4

Slurp & Burp: April 2008

http://slurpandburp.blogspot.com/2008_04_01_archive.html

Sunday, April 13, 2008. Since I see my gardening efforts as being an extension of my culinary education, I hope to post a few updates on my gardening adventures on this blog over the course of the growing season and I welcome any comments regarding the cultivation of fruits and vegetables. Thursday, April 10, 2008. Or a bordelaise sauce. Bone marrow is deliciously fat in a way that can be reminiscent of foie gras or butter. To extract bone marrow, for a bordelaise sauce for instance, you either need to a...

5

Slurp & Burp: August 2006

http://slurpandburp.blogspot.com/2006_08_01_archive.html

Wednesday, August 16, 2006. Brie on the BBQ. This is one of Fufu's summer favourite. Most of you already know about baked brie's delicious gooeyness. This version is interesting because the grill adds a little smoky flavour that is very pleasing to this old classic. After a few minutes on the upper rack f your grill (or on the main grill at a fairly low temperature) the cheese is ready to serve. To enjoy it, simply dip your favourite bread in it and serve with your favourite summer wine. Since I got my B...

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kitchen-blog.blogspot.com

kitchen blog: November 2005

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Saturday, November 12, 2005. Kitchen Blog is now Slurp and Burp. Http:/ slurpandburp.blogspot.com/. Posted by MagicTofu at 12:21 AM. I was born and raised in Quebec City. After spending 3 years in Toronto, I now reside in Ottawa. I recently realized how much I love food and cooking and although I'm not a chef nor a professional food critique, I'm writting this blog on 'haute' and 'basse' cuisine. View my complete profile. Kitchen Blog is now Slurp and Burp.

kitchen-blog.blogspot.com

kitchen blog: Kitchen Blog is now Slurp and Burp

http://kitchen-blog.blogspot.com/2005/11/kitchen-blog-is-now-slurp-and-burp.html

Saturday, November 12, 2005. Kitchen Blog is now Slurp and Burp. Http:/ slurpandburp.blogspot.com/. Posted by MagicTofu at 12:21 AM. I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often. View my complete profile.

trottersandtales.blogspot.com

Trotters and Tales: 05/09

http://trottersandtales.blogspot.com/2009_05_01_archive.html

From an amateur cook stupid enough to take on the impossible. Tagliatelle Con Ragu Alla Bolognese. I'll start with my customary shot of the chef I'm gonna impersonate, which today is Mario Batali (here showing off his worrying love of pork):. I saw this video of him making Ragu Bolognese on youtube:. Http:/ www.youtube.com/watch? Next came pork mince, beef mince, and, of course, veal mince:. To finish I put together some homemade spinach tagliatelle:. Boiled the pasta, and sauteed it with some ragu:.

trottersandtales.blogspot.com

Trotters and Tales: 03/10

http://trottersandtales.blogspot.com/2010_03_01_archive.html

From an amateur cook stupid enough to take on the impossible. Risotto Milanese with Osso Bucco. Originally uploaded by danielharbord. I'm back from retirement with a classic. Where have I been? God knows, in a lazy place where writing about food hasn't been a priority. Nevertheless, fear not, the food is still coming out of my ears (albeit nothing of the socially dysfunctional nature this blog began with). Subscribe to: Posts (Atom). Risotto Milanese with Osso Bucco. Some good food sites.

trottersandtales.blogspot.com

Trotters and Tales: 06/09

http://trottersandtales.blogspot.com/2009_06_01_archive.html

From an amateur cook stupid enough to take on the impossible. El Tesoro Chocolate Mousse Cake. A bit of a detachment from the savoury food of world famous chefs today, a big block of Willie's Venezuelan 100% Pure Cacao led me to his very own recipes and a chocolate mousse.cake! If you don't about Willie Harcourt-Cooze, he's a British eccentric who's set up a successful chocolate empire mostly through the publicity of his TV show "Willie's Wonky Chocolate Factory". Here he is:. Then incorporated the two:.

patechinoisco.blogspot.com

Pâté chinois and Co.: January 2006

http://patechinoisco.blogspot.com/2006_01_01_archive.html

Pâté chinois and Co. Pâté chinois, shepperd's pie, hachis parmentier, pastel de papas - a world of similarities, a world of differences. Sunday, January 29, 2006. Today is rainy and grey, although quite warm (by Toronto's January standards at least). What a difference compared to yesterday's glorious sunny and warm weather! It is a perfect day for curling up on the couch, watching videos, reading a little, and cooking for the week ahead. This weekend also marks the end of the Weekend Cookbook Challenge.

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February | 2015 | Chef Jeff Tiedeman

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One byte at a time with Jeff Tiedeman. Skip to primary content. Skip to secondary content. Monthly Archives: February 2015. February 27, 2015. Go to http:/ www.unheralded.fish/2015/02/26/chef-jeff-one-byte-at-a-time-rhubarb-crunch/. One byte at a time. Sunday Shrimp Pasta Bake. February 24, 2015. Go to http:/ www.unheralded.fish/2015/02/24/chef-jeff-one-byte-at-a-time-sunday-shrimp-pasta-bake/. February 23, 2015. Shrimp and Crab Casserole. February 20, 2015. February 19, 2015. February 19, 2015. On Grand...

patechinoisco.blogspot.com

Pâté chinois and Co.: December 2005

http://patechinoisco.blogspot.com/2005_12_01_archive.html

Pâté chinois and Co. Pâté chinois, shepperd's pie, hachis parmentier, pastel de papas - a world of similarities, a world of differences. Thursday, December 29, 2005. Who said stockings were for children only? Even though my sister and I are real grown-ups, we still receive a well-stocked Christmas stocking each year. Yes, we get toys. only now, they are kitchen toys. No more messy spoon on the stovetop! I promise I'll be good again this year! Posted by Louise at 8:08 PM. Monday, December 26, 2005. Heat o...

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slurpandburp.blogspot.com

Slurp & Burp

Tuesday, June 10, 2008. For those wishing follow recipes a bit more closely or to learn more about rhubarb, from its place in history to tips on growing your own, have a look at the Rhubarb Compendium. It is a fabulous website, every fruit and vegetable should have a similarly informative page on the web. Food 2.0 by Charlie Ayers - A review. From famed Google chef Charlie Ayers. And what a treat it was! All in all, Food 2.0 is an excellent read, at least for its anthropological value. In 30 year...The f...

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