The delicious life. Esurientes - The Comfort Zone. On My Plate. Chicken Pesto Panini from 808 Deli For the past month or two, I've been addicted to panini. Something about grilled sandwiches filled with yummy fillings really gets my appetite going. My DIY panini are rather shameful, given that I don't have a panini press, and since the toasting-in-fry-pan-with-a-heavy-plate-on-top-of-the-bread is getting old (or I'm just getting lazy), I've been searching local jaunts for good panini. Through the coconut wireless, I heard about 808 Deli, tucked behind the dominating Moose McGillycuddy's/Fred's Mexican Cafe building on South Kihei Road. You can't miss the 808 Deli sign--the colorful sandwich board is usually mounted on a truck next to Kama'ole II Beach Park, with a huge arrow pointing mauka at the tiny parking lot.
The restaurant itself is nothing to look at -- tiny with not much seating. These folks sure know how to do panini well--the bread nicely toasted/grilled, and not overdone. Bourrez Votre Visage - musings on all things caloric. Cracked Cauldron Spillings. Cooking For Engineers. English Patis. The Grub Report. Mise En Place. Simmer Stock - Recent Kitchen Updates. / keaggy.com :: I ♥ Sandwiches / Dippy Melt / #55 August 27th, 2012 • National Sandwich Month, National Sandwich Month | 2012 • No comments Another French Dip from The Royale.
BTW, I think this is the last official keaggy.com celebration of National Sandwich Month. I still like sandwiches, but not enough to keep doing this. 10 years is pretty good. The blog will stay alive but there is no longer an obligation to attempt to eat a sandwich every day, every August. Bye! August 27th, 2012 • National Sandwich Month, National Sandwich Month | 2012, Uncategorized • No comments Jimmy Johns. Okra & Calamari / #45 August 21st, 2012 • National Sandwich Month | 2012, Pure sandwich love • 1 comment Okra and calamari sandwich.
Gastronome. Links - elsewhereCan't We All Just Cook And Get Along? Rebecca leckman - l'amuse bouche Shared by Miss Heidi, a nice little opinion piece about the backlash against Julie Powell in the wake of the movie release of Julie & Julia: Stop Hating Julie Powell, Please. I thought this audience might enjoy it! NYF 2007 - inspire/dmeriko borogove - bon vivant of bernal heights crikey. it's back again: the time of year where NYF menu planning starts anew. and no menu posted from last year! (the travesty, the horror.) apropos that i am staring at a copy of it now, as i seek ideas. the theme was inspire/d - every dish was prompted by something that caught my fancy or encouraged someone else to cook. with each dish of the evening, we shared the attendant origin stories. here's hoping telling them again will germinate the seed for this year's menu! (what is new years feast? Vote, please.meriko borogove - bon vivant of bernal heights we've been idle, as a group. me?
I'd never not used a mix. Shiokadelicious! Il Forno. The long awaited time (at least by myself) has come. After about three years pondering about a new job and a few months spent looking for one, I have landed a gig in the land of the skirt kilt-clad, fried anything-eating men: Scotland. Not my first choice weather-wise, I have to confess, but it seems Italy and Southern Europe have little demand for my professional skills.
Tough luck... for me and for them. I am very happy about the job though, and after having spent four years in what turned out to be professional hell, it is a big relief. Even if Scotland seems to enjoy a slightly tarnished reputation food-wise (as the Mr Nice of British food journalism, AA Gill, so kindly reminds us), I am looking forward to making the most out of it. It is goodbye to Germany. I have to say sorry to all of those who got in touch and whom I did not reply to in the past two months or so. Till next time and Glasgow kisses to all ;-)! My latest supper. Thepassionatecook. Sometimes Asian recipes seem taunting to the home cook simply for the long list of ingredients used.
Once you take a closer look, you realise that most of them are now readily available even in a local supermarket (I am not taking Singapore as standard, of course, but have recently noticed a large variety of Asian cooking stuff being available in grocery stores throughout Europe and the Americas - and not even limited to the big cities!) This recipe used very basic ingredients, most kitchens I know will have at least soy sauce at hand, apart from that only rice wine (could be substituted with Fino sherry or Noilly Prat at a push) and yellow bean paste is needed - the latter is easy to find in larger supermerkets, as the ready-made sauces are always the first ingredients to be introduced.
If you do not have access to coconut oil or (for some unimaginable reason) don't like the taste, feel free to use grapeseed or another oild suitable for cooking at high temperatures. SauteWednesday - random links to food articles and other bits of. Lunch at noon. ::the daily bread:: a food blog. Foodgoat ... something tasty every day. Deus Ex Culina. Cooking with Amy. The Amateur Gourmet. Lovescool - For the Love of Dessert. Princess Cake. Williams-Sonoma. Charles H. Baldwin & Sons. Guide to Boston restaurants and fine dining - featuring the best. A Full Belly.
"A" is for antique apples. Disappearing Heirlooms In 1972 James Beard wrote that “a number of the old-fashioned varieties [of apples] we used to know are in short supply or have disappeared from circulation entirely.… The great Gravensteins and Spitzenbergs seem to have vanished.” Over 17,000 different apple varieties have been recorded, but the modern-day American usually only knows a handful of grocery-store staples, because many of the heirloom apples are too oddly shaped to be picked by machine, too delicate for mass production, or both. The appeal of the old types is their flavor. From the wine-like Winesap to the coriander-scented Grimes Golden, “antique” apples are meant for a gourmet.
Heirlooms Rediscovered Many of the old varieties were developed from seeds during the late 1700's and early 1800's, though some date back much farther. Following is a partial list of old-timey apples. Note: Ripening times vary, depending upon location and seasonal growing conditions. Copyright © 2000–2009 Patricia B. Exploit Boston!, Boston events, Boston event calendar, guide to. DigsMagazine.com | for the post-college, pre-parenthood, quasi-a. Food Network. Alton Brown.com. Mollie Katzen Online. Marthastewart.com - Recipes, Gardening, Crafts, Weddings, Home D. Half Bakery. Offbeatliving.com :: living dining and gardening. Slowfood.com. The Amateur Gourmet.
LJC Daily. Not martha. . . . theredkitchen.net . . . Quidnunc.org: curious girl. Chocolate & Zucchini Food Blog. Saucy magazine. A Hamburger Today: Special. Saucy. Since May 2005. Real Simple | Surprising Expiration Dates. Waiterrant.net.