Identità golose 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.
Coconut Whipped Cream « Nutty Kitchen We love our whipped cream in coffee, on berries for dessert, really on any of our primal desserts. But it’s nice to have an alternative to dairy and for our Paleo friends. Henry thought it would be good to have some cold coconut milk and stuck a can into the fridge for a couple of hours. When he opened it he noticed that it had gotten very thick on top, so he scooped it out and noticed that it had separated from the coconut water. So since then we’ve been enjoying our morning cup of coffee with a spoon full. So here are a couple of pictures for you – try it, it is so incredibly easy and completely gluten and dairy-free. Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night Refrigerated Coconut Milk being scooped out by Henry Step 2: Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Coconut Water Step 4: Enjoy every bite, anyway you like! Like this: Like Loading...
A Beginner's Guide to Pour Over Coffee Brewing Methods | Prima Coffee Manual coffee-making methods are becoming an increasingly popular option for home enthusiasts and coffee shop baristas alike. The abilities to control every variable in the brewing process, create a cup that's exactly suited to one's preferences, and highlight the unique character of the coffee has convinced many to make the switch. This new popularity has prompted the birth of several new methods and devices, as well as the resurrection of older methods. In this article we'll feature our favorite pour over brewing methods and explain the differences between them. Brewing Tips These suggestions are meant to provide a starting place for beginners. Grind Use a quality burr grinder. Dose Begin with 60 grams of coffee for every 1 liter of water. Water Thoroughly filtered water, heated to 195-205 degrees Fahrenheit, usually yields the best results. Accessories A slow-pouring kettle is essential to using these brewers well. Design Grind Technique Advantage Chemex Kone Bee House Kalita Wave Woodneck
Papero Giallo 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 Something Random Guide to: Making A Vodka Infusion., 12/05/05, Something Random In this case a delicious Skittles Vodka No doubt this can be attempted with other types of sweets but we find that the skittle-like variety work very well. Chocolate is a big no-no unless you want to drink something that looks not unlike sewage. There are some that would claim that Tom and I make dirt. Ingredients This makes quite a bit and is a decent amount for a houseparty. 5 bottles Tesco's Pavlov Vodka (70cl £6.42)Oh dear God. Method First soak the bottles in hot water to remove the label, this will come off quite easily. Enjoy 5 days of shaking the bottles at regular intervals to ensure that the sweets dissolve. For an extra classy look print off a label for each bottle and tape them on. Enjoy! Mx EDIT: we've recently found that a single piece of kitchen towel lining a sieve works a hell of a lot better than a filter in a funnel.
How To Pair Cheese | Infographic Do you love cheese but get stumped when trying to pair it with other foods? This nifty infographic from Visually categorizes 19 of the world's most popular cheeses by color, texture, flavor and suggests what food and drinks they pair well with. For instance, gorgonzola is a robust crumbly cheese that pairs well with salads, fruit breads, red wine and spreads. Go ahead and see if your favorite cheese made the list below. Interested in more? Fiordilatte 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
Asian Food from Pocky to Miso | AsianFoodGrocer.com, Shirataki Noodles, Miso Soup