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Everything you wanted to know about matching food and wine…but were afraid to ask! » A unique approach to wine and winemaking. » CRAIGS WINE Did you know that one of the most frequently asked questions I receive is …How do you match food and wine?. It seems that the perception of putting the right food with the right wine (or vice versa) is a difficult task.It’s not …if you know the basics! Before I get to the basics, I would like to give a little credit where credit is due. I have learned a lot about wine and food matching from Dave Larocque whom I would say is one of best that I have seen when it comes to pairing the characteristics of the wine to enhance the meal. Dave Larocque is a wine educator for many wineries including Hillebrand and Peller Estates. He also conducts wine tastings and has been a featured guest speaker at many wine events and conventions around the country, many of which I have attended. Everything you wanted to know about matching food and wine…but were afraid to ask! » A unique approach to wine and winemaking. » CRAIGS WINE
Seafood Insider | Sustainable Seafood Done Right
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by Martin Lersch / February 24th, 2014 With only 3 ingredients you can make a tasty gel within minutes. The gel is very fragile and easily “looses” liquid, in this case whey, which is seen as a clear drop under the spoon.

blog.khymos.org » - dedicated to molecular gastronomy

blog.khymos.org » - dedicated to molecular gastronomy

- La cuisine de Mercotte :: Macarons, Verrines, … et chocolat

- La cuisine de Mercotte :: Macarons, Verrines, … et chocolat Oui bien sûr ce n’est pas une vraie bûche traditionnelle, ni par sa forme ni tout à fait par ses composants, l’avantage c’est que, comme celle de l’année dernière -clic-, elle est rapide à préparer sans se prendre la tête. À vous de rajouter éventuellement vos grigris de Noël préférés, feuilles de houx, nains, scie, père noël etc… En tout cas elle est légère et pour l’avoir testée avec mes petits enfants, très appréciée. Spéciale dédicace pour les plus jeunes lecteurs de ce blog qui n’ont pas encore tout le matériel …
A Martian's search for food Well, like every other dad, Fathers' Day is the one day that I look forward to all year. This Fathers' Day could not have been better. Mrs Martian and I went over to my daughter's house. She organized a BBQ. A Martian's search for food
The green beans the niece grew from seed in preschool yielded a handful if I saved the harvesting for about once a week. Not really enough for a stir-fry, but just enough green beans to supplement something. Just enough for a batch of Tod Mun Pla (Thai Fish Cakes). Wandering Chopsticks Wandering Chopsticks
Delights and Prejudices Delights and Prejudices Photo by Eric Wolfinger Critically acclaimed for his inventive, Michelin-starred California cuisine at Manresa, David Kinch has followed his 2010 Best Chef: Pacific win with three straight Outstanding Chef semifinalist nods. Here, the 2014 JBF Award nominee tells us about his new cookbook, a recent food-filled jaunt to Japan, and where he finds his inspiration to continue evolving as a chef. JBF: What’s your favorite item on the current Manresa menu?
Cooking Issues — The French Culinary Institute's Tech'N Stuff Bl Cooking Issues — The French Culinary Institute's Tech'N Stuff Bl <em>By Dave Arnold</em> <a href=”http://www.cookingissues.com/2012/07/04/how-to-become-a-seafood-anesthesiologist-and-kill-your-4th-of-july-lobster/lobster-2/” rel=”attachment wp-att-5757″><img class=”alignnone size-large wp- image-5757″ title=”lobster” src=”http://www.cookingissues.com/wp-content/uploads/2012/07/lobster-500×335.jpg” alt=”" width=”500″ height=”335″ /></a> Years ago, when I first learned that <a href=”http://www.cookingissues.com/2009/09/15/fish-anesthesiologists/” target=”_blank”>knocking fish out could improve their taste</a>, the scientist who sent me my first batch of <a href=”http://www.aqui-s.com/” target=”_blank”>Aqui-S</a> brand anesthetic told me to try it on lobsters. “Makes ‘em taste better,” she said, and she was right. Over the years, Nils and I performed many side by side taste tests killing lobsters various ways, and the ones we knocked out with clove oil always tasted best –sweeter, cleaner.
Dear, sweet, gentle reader. It is taking all of my mental and most of my physical capacity to endure life until tomorrow night when Germany plays Spain in the semi-finals of the World Cup. If you've been following along, and I sure hope you have (the drama! the intrigue! the exhilaration!) July 2010 July 2010
Midijos. Kinas. Ir knygos. žaidimų aikštelė žaidimų aikštelė

Eater National : The National Restaurant, Bar, and Nightlife Blog

Here's a video from the quiz-makers at Buzzfeed that investigates the evolution of pizza, from its origins as a Mediterranean flatbread (dating back to 500 BC) to the introduction of "stuffed crust" pizzas in 1995. The history uses pizza itself to tell its own story, which is split into two sections: The original version from Naples and America's own versions, which added frozen pizzas, corrugated cardboard boxes, and "pizza rolls" to the story. Go, watch: FOOD TV— The BBC's multi-part documentary The Men Who Made Us Fat debuted earlier this week, and the first episode in the three-part series is now available online.
IDEAS IN FOOD: The Meat Grinder There was a time when people would go to the butcher and get their meat ground to order. Or they would buy the meat and take it home to grind themselves. As ground meat grew in popularity butchers began pushing pre-ground meat on their customers. This would speed the flow of people through the store by allowing them to grind the meat in advance.
The Local Dish - Discover the best in local food from around the
I had an over-the-top, amazingly full weekend, the kind that starts on Thursday afternoon and doesn't end until you're catching your breath on a wickedly warm Sunday evening. Too much to share, and some bits I'm saving for a future post, but I did want to talk about a big part of my Saturday: the Bake Sale for Japan. A series of bake sales around the Bay Area organized to raise money for Japan, this event brought together amateur and professional bakers in a happy mashup of cookies, pies, jams, and all other forms of baked goods. I stopped by one of the San Francisco bake sales, located at Bi-Rite, with my contributions (more on them below) and snapped a few pictures of the bounty on display: Dessert First