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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
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by Martin Lersch / January 5th, 2014 Avoid the white exudate (left) by brining salmon (right) prior to cooking Salmon is a wonderful fish that can be prepared at nearly any temperature between raw (as in sushi) and fully cooked. » - dedicated to molecular gastronomy » - 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
Now that you've made Turkey Stock, you can make soup. I've made Turkey Vegetable Soup plenty of times, but decided to go a little fancy by adding quinoa and some of my favorite vegetables such as, chayote squash, turnips, and leeks. Quinoa, the Bolivian grain that's gained popularity, is packed with protein so you won't even miss the meat. Wandering Chopsticks Wandering Chopsticks
Delights and Prejudices Delights and Prejudices Good news for bread lovers everywhere: a recent review of research shows that unless you have celiac disease or wheat allergies, consuming whole-wheat foods is good for you. [Food Politics] Trying to make your household greener by reducing food waste? These websites and mobile apps can help.
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=”” rel=”attachment wp-att-5757″><img class=”alignnone size-large wp- image-5757″ title=”lobster” src=”×335.jpg” alt=”" width=”500″ height=”335″ /></a> Years ago, when I first learned that <a href=”” target=”_blank”>knocking fish out could improve their taste</a>, the scientist who sent me my first batch of <a href=”” 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
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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.
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