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Feeling Bitter | TuttiFoodie
http://www.tuttifoodie.com/orange-you-bitter
Recipe Writer’s Handbook. Added on February 15, 2013. Forget anger, spite and resentment. There’s a whole new world of bitterness out there, friends, and it has us pleased as punch. Yup, we’re talking about cocktail bitters, the aromatic elixir that began life as a medicinal tonic and now gives the Manhattan, the Old-Fashioned and countless craft cocktails that certain je ne sais quaff. We had you at Aztec Chocolate? 1 1/2 oz bourbon. 3/4 oz sweet vermouth. 2 dashes Fee Brothers Aztec Chocolate Bitters.
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Recipe – Tamarind Milk Shake | TuttiFoodie
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Recipe Writer’s Handbook. Added on October 31, 2013. Recipe – Tamarind Milk Shake. What To Do With Tamarind Paste. Tamarind, meet You. You, meet tamarind. Actually, you may already know it. Tamarind is a key ingredient in Thai peanut sauces and red curry paste, and in Asia it’s used like lemons for a tart, citrusy burst of brightening flavor. But have you ever used tamarind paste? Tamarind is in Worcestershire sauce. Zoom on over to your local East Indian or Asian market (or online. 1/4 cup coconut milk.
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Cricket-Love | TuttiFoodie
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Recipe Writer’s Handbook. Added on May 26, 2015. How many crickets does it take to change a light bulb? We have no idea. But it takes 40 to make an Exo bar. Are packed with dates, oats, honey, nuts, flaxseed and cricket flour. Founders Greg Sewitz and Gabi Lewis made their first protein bar from crickets when roommates at Brown. That first batch:. Over time, they taste-tested their way to adding almonds, dates, honey and cacao nibs. And they partnered with a three-Michelin-starred chef.
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Cocktail Science | TuttiFoodie
http://www.tuttifoodie.com/cocktail-science
Recipe Writer’s Handbook. Added on July 24, 2013. Mad science at the bar? A great cocktail is more than the sum of its parts, especially if you sneak in a few cool effects. And you don’t need a chem lab to be an expert mixologist. You can add flavor and pizzaz with just a little effort. If that sounds mad cool, you’ll enjoy these tips for bringing cool effects and new techniques to your mixed drinks. Bunsen burner and beaker not necessary. Of absinthe activates the oils that give the drink its distinct f...
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DIY Buttah | TuttiFoodie
http://www.tuttifoodie.com/hello-buttah
Recipe Writer’s Handbook. Added on June 4, 2013. Make Your Own Butter. I just did something I’ve never done before. I made butter. And not just any butter but the freshest, creamiest, most delicious butter this side of the cow. In my little kitchen. In ten minutes. Here’s how it works:. 1 Let the cream warm a little. 2 Pour the cream into the mixer bowl until it’s halfway full. Use the whisk attachment, and attach plastic wrap high around the bowl to avoid massive splatter. Drop us a line or send us a sa...
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Honey Infusions | TuttiFoodie
http://www.tuttifoodie.com/honey-infusions
Recipe Writer’s Handbook. Added on August 3, 2013. Don’t snooze, infuse! Buzzzzz. That’s the sound of your honey calling. If you’re like us, you’ve probably had a mostly-full jar of honey sitting on the shelf since We don’t wanna talk about it. But come on, a spoonful in a cup of tea is not going to cut it for gorgeous, locally-harvested wildflower nectar. No, this one calls for something creative, something impressive and delicious and not-too-time consuming. (We’re busy bees over here.).
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Black Garlic | TuttiFoodie
http://www.tuttifoodie.com/black-garlic
Recipe Writer’s Handbook. Added on November 1, 2013. Aged Black Korean Garlic. 1 Take fresh garlic, place in earthenware jugs. 2 Bury in cave for a few months. 3 Taste. (We kid you not.). Or you might find other ways to showcase aged black garlic’s tasty qualities. Cut several cloves in quarters and toss with a Caesar salad. Place a half-clove atop a thin wedge of asiago and bite into its tangy deliciousness. Or stuff a clove, as we did, into large pitted green olives. Photo credit: Vegan Thyme.
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Hello, Supertaster | TuttiFoodie
http://www.tuttifoodie.com/hello-supertaster
Recipe Writer’s Handbook. Added on June 24, 2013. Are You a Supertaster? One sniff. One taste. That’s all it takes. If you can tell your bittersweet from semisweet then you, lucky one, may be a supertaster. To find out if you’re a supertaster, take the supertaster test. But life for supertasters isn’t all sugar and spice. They may complain bitterly about arugula, condemn Tuscan olive oils, and toss a young Cab. Go ahead: take the test. With taste it in the subject line. Drop us a line or send us a sample...
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Recipe Writer’s Handbook | TuttiFoodie
http://www.tuttifoodie.com/make-it-happen
Recipe Writer’s Handbook. Added on August 14, 2012. Recipe Writer’s Handbook. Think about it. You could create your own recipe. Once you decide to write one, the world opens close to home. You’ll see your pantry as having essential ingredients for the yummy thing you’re conceiving. A good Pandora station is helpful too, plus a dose of inspiration. Of course, it doesn’t hurt to get hold of The Recipe Writer’s Handbook. Most of the wisdom therein will help you avoid common pitfalls.
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CIA Boot Camp | TuttiFoodie
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Recipe Writer’s Handbook. Added on February 13, 2013. Culinary Institute of America. Italian Cuisine Boot Camp at CIA. 4 days. 48 hours. From zero to. In 12 meals flat. They don’t call it Boot Camp for nothing. At the Culinary Institute of America, you can advance from novice to know-it-all in just a single week of intensive instruction. In the Italian Cuisine Boot Camp curriculum, topics include olive oil, balsamic vinegar, coffee and espresso, wines, meats, antipasti, pasta, and cheeses.
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