IDEAS IN FOOD I posted this picture of a "dumpling" on Twitter last weekend and it generated quite a response. Many people felt that the word dumpling implied something small and I'll admit I was surprised when they set a plates of these in front of me. Of course looking back at the menu later I realized that they were actually, "pot stickers," shrimp and leek pot stickers to be exact. Of course those much smaller dumplings you can see in the back of the picture are the pork pot stickers so you can understand how there could be some confusion. Dumplings can be steamed, boiled or fried. Pot stickers are known as such specifically because of their cooking method.
My Chez Panisse Experience : Cafe Fernando – Food Blog - berkeley - chez panisse - san francisco - Restaurants June 23rd, 2011 | Category: Restaurants, Travel Two years before opening Chez Panisse, Alice Waters, together with her friend from the Montessori Centre, started a journey from London and ended up in a remote village in Turkey. In the middle of nowhere, they ran out of gas and asked for help from a big-eyed boy. The boy mimed there wasn’t any gas left to pump and when they asked for food, this time he led them to his house. He built a fire out of pine cones, put on a teapot and came back with a tiny piece of cheese, which he then cut into microscopic portions before serving them. Apple Sauce Mac & Cheese with Apple Sausage The weather here has been very back and forth lately. It was in the 80's this past weekend, with hail a few days before that, and today it's in the 50's and raining again. But I don't mind the weird weather so much because the brief high temperature managed to convince the tree in my backyard that it's spring, so it has now exploded with blossoms. The only unfortunate part is that the flowers don't smell very good, and by that I mean they smell like breaded fish.
Indonesian Food Recipes - Resep Masakan Indonesia Learn how to prepare and cook Indonesian meals the easy way. All of tasty-indonesian-food.com’s free online recipes are listed here. You will find a wide selection of Indonesian Food Recipes, from the appetizers, main meals and desserts for everyday meals as well as for special occasion. Lazy Bear Underground Restaurant UPDATE: Reservations are closed. Thanks! Surprise! We have dinners Friday, Saturday, and Monday of this weekend and next weekend. After a very busy December we've had a bit of a hiatus, hanging out at Indie Chefs Week in Austin, TX. Now we're back with a bunch of new stuff.
2011 » Pete Drinks One of my big beer obsessions is exploring the ever growing London brewing scene; the London Brewers page I maintain here isn’t so much a public service as a ‘to drink’ list. Here, we pay our first visit to a brewpub – specifically, the Bull in Highgate which has the added benefit of being the brewery geographically closest to my house! The Bull has been there for a very long time, but it’s only a matter of months since Dan Fox took the place over, refurbished it into a stylish space and somehow managed to cram a small, 2.5 barrel brewery – the London Brewing Company – into the corner of the kitchen. Ok, so it’s not going to put Fullers out of business any time soon but despite the size they aim to keep four of their own brews on tap at any one time.
Industrie Bar - Sydney - Bars & Pubs Doctors and nutritionists say you should always give yourself a few booze-free days in your week in order to let your liver recover from the weekend's pounding. Mondays are a great day to start such a regimen. Drinking on Monday nights is like eating soup with your hands - no one ever said ‘don't do it' and yet it's taken as a given that it's a bad idea. Merry's Kitchen of Indonesian Cuisine & Recipes - Basic Ingredients Basil, Lemon (daun kemangi): A fragrant, lemon-scented herb added at the last minute to keep its flavor, or used as a grarnish. Although the flavor will be different, you can use another type of basil. Candlenut (tingkih/kemiri): A round, cream-colored nut with an oily consistency used to add texture and a faint flavor to many dishes.
2012 European Review 2012 was indeed the year of travel! I did my fair share, with trips to Copenhagen, Paris and Spain. The real globe trotter here is Jose. He has covered tremendous amount of ground this year with multiple visits to Belgium, France, London and Spain. Each trip was carefully constructed with each dining destination going through a fair of amount of deliberation. What we enjoyed most about all this travel are the fantastic people we met and dined with along the way! Back to the regular swing of things :) Monday, October 31st, 2011 Pearl barley and puy lentil salad with roasted heirloom baby tomatoes, chorizo and baby radish 1 cup pear barley1 cup puy (or French) lentilsLarge handful heirloom baby tomatoesHandful green beansHandful baby radish, thinly sliced2 medium-sized whole chorizo sausageJuice 2 lemonsOlive oil & EVOOSalt & freshly ground black pepper1 tablespoon poppy seedsExtra lemon wedges to serveBaby basil leaves Pre-heat oven to 140˚C (280˚F)Slice baby tomatoes in half, drizzle with a little olive oil and slow roast in the oven for 1.5 hours until caramelised. Remove from oven and allow to cool.Bring a small pot of water to the boil then add in the green beans, simmer over medium-high heat for 2-3 minutes, then remove beans and plunge into a bowl of iced water.
Café Review – Palomino Espresso, Sydney CBD Sydney CBD cafés usually have a very different feel from those on the city fringe. Your Petty Cash Cafés, you Belljars don’t really exude the same frantic, grab-your-latte-and-raisin-toast-and-run vibe that you get at somewhere like, say, Vella Nero. This is changing, or maybe I’m just paying closer attention. COPENHAGEN DAY 2: NOMA & RADIO The next morning we did’nt not wake up full but we did wake up late. We had just enough time to get ready and then walk to our next dining destination Radio. the Restauranteur, Claus Meyer, formerly of Noma has a good thing going here. He has put the chef duo Jesper Kirketerp and Rasmus Kliim at the helm. These chefs not only no how to cook and experiment in the kitchen but they also know how to source there own food…all of which, besides the proteins, come from their own field on the island of Lilleø.
Baba au rhum I can't actually remember the first time my mom made Baba au rhum. But somewhere in my teenage years, it became a yearly tradition and she wowed family and friends (and got them tipsy too!) with this recipe. A Baba - you may be wondering - is a yeasted brioche bun that is soaked in rum syrup. My mom would make this dessert only once a year at Christmas, so it was a cherished and much-anticipated holiday treat. At this time of year, I miss my mom so much.