Entries Tagged 'blogpost' ↓

Jeff Wampler of Eclecdish.com offers a series of classes from knife skills to how to create babyfood on top of at home catering and some really interesting recipes, but mostly he’s a stay at home dad.

from megnut.com

Rational analysis doesn’t hold sway with the pregnancy police, says Steven Shaw in a great Op-Ed in the New York Times about sushi consumption and pregnancy. His point? The prohibition against raw fish during pregnancy is unnecessary.

found on Super Chef

Amadou later told NPR, “We are all in the same boat, but nobody knows where we are going.” It is an exodus song about the life of immigrants.What happens to illegal workers in the kitchen?

from 101 Cookbooks

What do you do with a big bowl of leftover pasta noodles? In this case I had angel hair pasta. I decided I was going to make some sort of savory noodle cakes from them. My game plan was pretty straight forward - I actually woke up this morning thinking about this.

from chez pim:
Lameloise gets their star back.

from MAUGUS-RESTOS

El Bulli is a fairly simple restaurant, at the end of an unmetalled road on the coast in Catalonia, southern Spain. And here, Adria and his highly praised staff (some people say the service is even better than the food!) ­ run what is virtually an experimental restaurant. They turn everything on its head. What do Spanish chefs do with tomatoes? Make gazpacho. What does Adria do? He makes them into lollipops.

Rachael Ray: Branding Goddess?

Rachael Ray is interested in what food becomes, how food turns into meals, social occasions, brimming kitchens, people communing, families eating…and talking…and being a family.  This enterprise begins with food and moves briskly on to the emotional, social, and cultural benefits that food gives us. 

from modern girls kitchen

Yes, my friends, well before the advent of “the Blackberry”, there was the real blackberry (as in the fruit, for those of you with your eyes and ears fused to your cell phone/electronic calendar/automated memory bank/substitute brain).

The Amateur Gourmet reviews truffles via graphic novel form

It occurs to me at the end of this post that I didn’t, in fact, tell you what a white truffle tastes like. How to describe it? It’s really the smell that gets you–the smell is pungent and earthy and unlike anything else you’ve ever smelled. See, wasn’t that helpful?

a special report from Burgundy

Chez Pim has a special treat today, and for a couple more days next week. We have another special guest blogger, this time a wine maker from Burgundy who will share some fun –and not so fun- experiences from the harvest this year.