Monday, August 19, 2013
Thursday, August 15, 2013
Thursday, July 18, 2013
Food Porn from Japan
日本料理 龍吟 苺アメ2011
ダシ巻き玉子焼 Japanese Omelette
How to make a Japanese rolled omelette ( Dashimaki Tamago )
as demonstrated by the Master Chef at the Shunraku Kaiten Sushi Restaurant, Shunraku on Route 36 Eniwa Hokkaido.
材料 Ingredients
玉子 eggs 8
砂糖 sugar 30g
塩 salt 3g
みりん Mirin 1tsp (1パイ)
酒 Sake 1 tsp (1パイ)
カツオダシ Bonito Stock 180ml
Monday, July 15, 2013
Slate: Sous-vide cooking is destined for ubiquity in home kitchens
On the surface, this seems like a meaningless argument rightly confined
to the astronomically priced margins of fine dining. However, underlying
the chatter about beef cheeks and broccoli stems
is a debate of immense importance about how we're going to cook, in our
own kitchens, a decade from now and beyond. That's not obvious because
most of us still have no first-hand experience with sous vide; though
it's common in professional kitchens, it's still a niche technique with
virtually no penetration into our homes. But that's about to change.
Monday, July 8, 2013
FRED'S ORIGINAL is CLOSED on MONDAYS - NOT to WORRY - FRED'S TEXAS NORTH can cover your DIABLO BURGER NEEDS!
FRED'S ORIGINAL is CLOSED on MONDAYS - NOT to WORRY - FRED'S TEXAS NORTH can cover your DIABLO BURGER NEEDS!
FRED'S ORIGINAL is CLOSED on MONDAYS - NOT to WORRY - FRED'S TEXAS NORTH can cover your DIABLO BURGER NEEDS!
Tuesday, June 18, 2013
Marketwatch.com: 40% of U.S. food is never eaten
40% of U.S. food is never eaten
How composting could benefit pocketbooks and the environment
As much as 40% of food goes uneaten in the U.S., according to estimates from the Department of Agriculture and the Environmental Protection Agency. Americans are, in other words, throwing out the equivalent of $165 billion in wasted food every year, according to a recent analysis by the Natural Resources Defense Council, a nonprofit environmental group. In fact, one study estimates, just 15% of wasted food would be enough to feed more than 25 million Americans every year. And one in six Americans currently lacks a secure supply of food, says Dana Gunders, an NRDC project scientist in San Francisco.
Friday, June 7, 2013
BEAT that HEAT - MANGO SALSA: Step by step from The OUTLAW CHEF
MESSIN' WITH MANGOS
Outlaw-Chef.com - The Outlaw Chef, Terry Chandler, Proud Proprietor of
FRED'S TEXAS CAFE, prepares MANGO SALSA for the Central Market Cooking
Class
OUTLAW CHEF GETS ISLAND FEVER. Filmed at the Fort Worth Central
Market on 2/24/2010.
The menu includes:
* Wild Mushroom & Goat Cheese Quesadilla Appetizer with Guacamole
* Corn Meal Encrusted Red Snapper with Mango Salsa
* Central American Red Beans & Poblano Rice
* Sage-Honey Flan
* Wild Mushroom & Goat Cheese Quesadilla Appetizer with Guacamole
* Corn Meal Encrusted Red Snapper with Mango Salsa
* Central American Red Beans & Poblano Rice
* Sage-Honey Flan
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