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Alton Brown

Alton Brown
Related:  Food blogs & resources (+ ingredients)

Scott's Pizza Chronicles: Why I Love the International Pizza Expo A typical scene at Pizza Expo. [Photographs: Scott Wiener] The response is common when I tell someone I'm heading to Las Vegas for the International Pizza Expo. I attended my first pizza trade show in September 2006, the last time the National Association of Pizzeria Operators (NAPO) held one in Atlantic City. Being an international event, pizzas like this Japanese one are entered into culinary competition. Before I get to the good stuff, let me clear out some of the negatives that come with Pizza Expo. Once you're inside the convention center, the outside world is inconsequential. As much as I love free pizza, that's far from being the main attraction at Pizza Expo. This product helps you carry stacks of pizza boxes. A great extension of the educational value at Pizza Expo is the incredible list of seminars and demonstrations. Jonathan Goldsmith playing with dough on the show floor.

Vegetative Uncertainty » mangolandia Humans! In India when speaking of our dead, the people say “she left the body” rather than “she died”. That is, there is a deep clarity — for me our subconscious patterns of speech reveal deeply the structure of how we think — about what death is, or as it has sometimes occurred to me, “the unreality of death”. Krishna and Jesus are both pretty into this idea – “For the soul there is neither birth nor death at any time. “He who loves his life loses it, and he who hates his life in this world will keep it to life eternal.” I’ll let you figure out the who’s whom, but the point is that many tribes and cultures have come up with elaborate rituals around the Leaving of the Body. In Mexico, Dia de Los Muertos is celebrated every year, on November 1st and 2nd, to pray for and remember our dead. Now it’s all beginning to come together. You’ve got to do this thing. I think it’s important for those of us still in the body. * filling (salt) * rice * sauce * goodies avocado finely diced onions cilantro

Recipes - Restaurant Girl: Best Food Blog & Restaurant Guide Wild Mushroom Stew Stew is a generally a great go-to for home cooks during winter —simply throw bits of meat from the freezer and odds and ends from the fridge into an oversized pot, and forget about them for hours at a time. But the best thing about this stew is that it will actually appeal to vegetarians (and non-vegetarians!) alike, made with a hearty mix of cultivated and wild mushrooms, chewy ribbons of kale, and nutty brown rice or barley. Read More Baked Butternut Squash Arancini What’s not to love about the addictive Italian bar snack, Arancini? Cheesy Cherry Lambic Fondue It’s New York Beer Week, which gives us a fantastic excuse to ingest suds as often as possible over the next seven days. “Go for the Gold” Russian Beet Borscht We’re all about rooting for the home team during the Olympics, but something about the celebrations in Sochi really have us craving Russian food. Chocolate Red Wine Torte Lunar New Year Long Life Noodles Gingerbread Whoopie Pies with Peppermint Cream

The Salty Cod La Happy Food : les aliments anti-blues de l’hiver ! En pleine morosité hivernale, certains aliments contribueraient à améliorer notre sensation de bien-être et auraient le pouvoir de nous redonner le sourire et un peu de vitalité. Limitons les vertus thérapeutiques, bien que prouvées du chocolat mais peu recommandables pour notre silhouette, et notons sur notre liste de courses les aliments 100% naturel qui doperont notre moral sous la grisaille ambiante ! Le thé vert thé vert Idéal pour assurer son hydratation quotidienne (pour rappel, nous devons boire 1,5L d’eau par jour), le thé vert réduirait également les symptômes d’un état déprimé ou dépressif ! Epinards, laitue et brocolis épinards Ils sont excellents et très important pour le fonctionnement du cerveau car riches en vitamine B9 (également appelée acide folique). Le saumon, le hareng, le maquereau, les sardines saumon Les myrtilles, framboises, fraises et baies fruits rouges Bien que difficiles à trouver en cette période de l’année, ces fruits rouges auraient un fort pouvoir calmant.

Ingredients for American Baking in Paris Although we can’t expect things to be like ‘back home’, many of us do miss certain things that we are used to in American recipes. While French has wonderful ingredients, for bakers, it can be a challenge to adapt to new ingredients or ones that behave differently than what we’re used to. Here’s a list of commonly used baking ingredients and where you can find them, or what you can use in their place. Happy baking! Buttermilk, Heavy Cream, and Sour Cream Many grocery stores and cheese shops sell lait ribot, fermented milk from Brittany. For sour cream, full-fat (20%) fromage blanc is the closest substitute for baking. Heavy cream is called crème liquide, crème fluide, or crème entière in French. Monoprix carries their own brand of heavy cream in small plastic bottles, and Elle & Vire is one brand that sells UHT cream in paper cartons, as well as crème entière épaisse, which comes in a pouch and is quite thick, but works well in most applications that call for heavy cream. Brown Sugar Flour

French For Foodies | Recipes, French culinary secrets and cooking adventures by an Aussie in Paris Mizuna Mizuna (ミズナ(水菜), "water greens"), qian jing shui cai,[1] kyona,[2] Japanese mustard greens,[3][4] or spider mustard,[3] is a cultivated crop plant from the species Brassica rapa var. niposinica a dark green, serrated leafed plant. Description and use[edit] The taste of 'mizuna' has been described as a "piquant, mild peppery flavor...slightly spicy, but less so than arugula."[5] It is also used in stir-fries, soups, and nabemono (Japanese hot pots). A seller of packaged seeds in the United Kingdom describes 'mizuna' as: A vigorous grower producing numerous stalks bearing dark green, deeply cut and fringed leaves. According to the BBC: Not only is it good to eat, it's also quite decorative, with glossy, serrated, dark green leaves and narrow white stalks, looking good in flower beds and as edging. An online recipe site says: ...this vegetable averages 14" to 16" in height with leaves that are green and yellow, smooth in texture and somewhat feathery in shape. Varieties[edit] Cultivation[edit]

Peut-on remplacer la farine de blé par du sarrasin ? La farine de sarrasin : une farine de caractère Le sarrasin est réputé pour son goût très prononcé de noisette. La farine qui en est extraite a elle aussi du caractère : son goût est nettement plus amer que celle de la farine de blé… D’où une difficulté certaine à utiliser la farine de sarrasin comme produit de substitution à la farine de blé dans de nombreuses recettes ! En réalité, on utilise plus souvent une autre farine sans gluten au goût plus subtil pour remplacer la farine de blé : la farine de riz ! Utilisation de la farine de sarrasin Si la farine de sarrasin ne peut pas vraiment être utilisée comme un pur produit de substitution à la farine de blé, il est tout de même possible de l’intégrer à vos recettes. Mise en garde : privilégiez la farine de sarrasin de qualité Normalement, la farine de sarrasin ne devrait jamais contenir de gluten.

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