nutranimous.blogspot.com
Nutranimous: March 2011
http://nutranimous.blogspot.com/2011_03_01_archive.html
It's actually Nutranimous; nutrition made easy! Are you eager to learn random facts about nutrition, concerned about how your food choices affect the environment, interested in vegan/vegetarian nutrition, or in search of a quick, healthy, tasty recipe? If so, this blog is for you. All this (and more) knowing that you've stumbled upon a reliable source! Wednesday, March 23, 2011. Cheese Tortellini Vegetable Stir-fry! Pasta is not taboo. Large portions and unhealthy cooking techniques are taboo! 2 Chop oni...
artepicure.blogspot.com
ArtEpicure: Nouvelle Cuisine
http://artepicure.blogspot.com/2009/01/nouvelle-cuisine.html
We bring to the table a dialogue that focuses on the arts, gastronomy, design, history and various flights of fancy. Tuesday, January 20, 2009. Why it is still relevant. How many of you know what Nouvelle Cuisine. Is, or for that matter have a first hand familiarity with it? Recently in an interview. That the British food journalist Jay Rayner. Conducted with Ferran Adria. Did when they burst upon the scene in the 1860’s. The term Nouvelle Cuisine has been used many times in the history of French cuisine...
artepicure.blogspot.com
ArtEpicure: December 2008
http://artepicure.blogspot.com/2008_12_01_archive.html
We bring to the table a dialogue that focuses on the arts, gastronomy, design, history and various flights of fancy. Friday, December 12, 2008. Chefs, Celebrity Chefs, Top Chef and Public perception. Not a good example. The experience my peers had with people who cooked for a living was limited to contact with school cafeteria ladies or the women at the Woolworth's lunch counter. If you got into this business to be the next Emeril. Bret Thorn, the Editor at Nation's Restaurant News. That person really is...
artepicure.blogspot.com
ArtEpicure: A Poison Pen
http://artepicure.blogspot.com/2009/02/poison-pen.html
We bring to the table a dialogue that focuses on the arts, gastronomy, design, history and various flights of fancy. Thursday, February 12, 2009. When food journalism turns bitter. During a conversation regarding food journalism I had with a friend recently, the name Gina Mallet came up. Gina Mallet. A tome dedicated to the dying art of Haute Cuisine. And a host of other Escoffier. In an article published in Food Arts Magazine. In May 2008 titled “Beware the Neo-Puritans! For making people think that org...
artepicure.blogspot.com
ArtEpicure: April 2009
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We bring to the table a dialogue that focuses on the arts, gastronomy, design, history and various flights of fancy. Monday, April 6, 2009. Only The Very Best. How is this chicken stock better? 8220;Master Chef Steve Jilleba. Insists on working with only the very best products. So the fact that he believes Knorr Ultimate Roasted Chicken Base delivers the ultimate in rich, roasted chicken flavor notes is definitely worth thinking about.”. Certified Master Chef (CMC). AAC) He was recently the recipient of ...
chemeats.blogspot.com
ChemEats: September 2011
http://chemeats.blogspot.com/2011_09_01_archive.html
Friday, September 30, 2011. Chicken Soup with Rice. This isn't your grandma's chicken and rice soup. Why? I bet your grandma's soup is more wholesome and uses more fresh ingredients. (And maybe it has some real CHICKEN in it! 7 cups of water. 1 and a half cups of uncooked rice. 2-3 whole eggs (beaten). Cook seven Min or until rice is cooked. Add frozen veggies and bring to a boil. Beat 2-3 eggs, drop into the boiling soup, stirring as you pour the eggs in (this will help break up the egg pieces.). 1/3 Cu...
artepicure.blogspot.com
ArtEpicure: Adrift in the O.C.
http://artepicure.blogspot.com/2009/03/adrift-in-oc.html
We bring to the table a dialogue that focuses on the arts, gastronomy, design, history and various flights of fancy. Tuesday, March 24, 2009. Adrift in the O.C. Looking beyond the Stereotypes. In addition to some superb meals prepared and shared with friends, we had some wonderful experiences dining out. I am only going to write about one though, my favorite of the trip, a breakfast on our first morning there. 8220;The Break of Dawn”. Baked in Cast Iron Pan, Coffee Syrup and Almond Glaze,. A Razor, A Shi...
artepicure.blogspot.com
ArtEpicure: November 2008
http://artepicure.blogspot.com/2008_11_01_archive.html
We bring to the table a dialogue that focuses on the arts, gastronomy, design, history and various flights of fancy. Monday, November 10, 2008. America's First Ethnic Food. Isn’t it interesting how the current economic crisis has fueled more than a little interest in the great Depression? Links to this post. Friday, November 7, 2008. From the Can to the Pan: part 1. Last night I opened a gift that I received, a can of Cassoulet. Grilled pork sausage 33%. Containing: pork, pork liver, water, salt, pepper.
artepicure.blogspot.com
ArtEpicure: Bean Cookery
http://artepicure.blogspot.com/2009/02/bean-cookery.html
We bring to the table a dialogue that focuses on the arts, gastronomy, design, history and various flights of fancy. Tuesday, February 3, 2009. To soak or not to soak? That is the question. While having my Sunday morning coffee I was looking through Diana Kennedy. 8217;s book “ From My Mexican Kitchen, Techniques and Ingredients. 8221; and read her instructions for basic bean preparation:. And asked him what was up with that? Legumes, (the family of plants which beans belong to) are the third largest fam...
artepicure.blogspot.com
ArtEpicure: Revisiting Gourmet Magazine
http://artepicure.blogspot.com/2009/03/revisiting-gourmet-magazine.html
We bring to the table a dialogue that focuses on the arts, gastronomy, design, history and various flights of fancy. Monday, March 16, 2009. The first time that I looked at a food magazine was in 1977. I was 22 and had spent the better part of my time, up until then, learning how to cook traditional American home cooking. My repertoire of ethnic fare included Swedish Meatballs. The actual ethnicity of these dishes was dubious, at best. I had just gotten hired as an apprentice Garde Manger. My thoughts fo...
