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Chef LJ Klink's Blog | Spawning a Passion for FoodSpawning a Passion for Food
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Spawning a Passion for Food
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Spawning a Passion for Food
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The more things change . . . | Chef LJ Klink's Blog
https://chefklink.wordpress.com/2011/06/26/the-more-things-change
Chef LJ Klink's Blog. Spawning a Passion for Food. The more things change . . . June 26, 2011. The more things change the more they stay the same. It’s time for a new name, new digs and a new look. We’ve got a permanent new home. Point your RSS readers to www.luckjunky.com/blog. To keep up on everything Klink. This entry was posted in Uncategorized. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). Why I love Manhattan!
ljklink | Chef LJ Klink's Blog
https://chefklink.wordpress.com/author/ljklink
Chef LJ Klink's Blog. Spawning a Passion for Food. The more things change . . . June 26, 2011. The more things change the more they stay the same. It’s time for a new name, new digs and a new look. We’ve got a permanent new home. Point your RSS readers to www.luckjunky.com/blog. To keep up on everything Klink. April 5, 2009. Kohlrabi in Sour Cream Dill Sauce. 12 ounces kohlrabi, peeled and sliced. 8 ounces sliced thin carrot. 8 ounces of thin sliced sweet onions. 1/2 ounce Chopped Garlic. February 4, 2009.
pulverized pringles | Chef LJ Klink's Blog
https://chefklink.wordpress.com/2009/08/09/deconstructing-pringles/pringles2
Chef LJ Klink's Blog. Spawning a Passion for Food. August 9, 2009. At 216 × 288. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email.
Deconstructing Pringles | Chef LJ Klink's Blog
https://chefklink.wordpress.com/2009/08/09/deconstructing-pringles
Chef LJ Klink's Blog. Spawning a Passion for Food. Bison, Not Just for Cowboys. The more things change . . . →. August 9, 2009. Preparing to pulverize the pringles. I wanted to determine if the deconstruction of a Pringle could be reconstituted back into something that could be recognized as a potato product. First step was pulverizing the chips which reduced them to the standard potato flake consistency found in instant mashed potatoes. Concerned about the starchiness, I had to make a few decisions&...
Chef LJ Klink's Blog | Spawning a Passion for Food | Page 2
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Chef LJ Klink's Blog. Spawning a Passion for Food. Newer posts →. January 17, 2009. Mobile Blogging from here. After a student today was talking about different shows on the food network he mentioned a No Reservation with Tony B. where he was in France and drinking absithe; was great and interesting. Could I offer anything to the conversation? For flavor it wasn’t too bad. I love black licorice. It is said that true absinthe will makes you see green fairies. The absinthe brought to me from France was...
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Chef LJ Klink's Blog | Spawning a Passion for Food
Chef LJ Klink's Blog. Spawning a Passion for Food. The more things change . . . June 26, 2011. The more things change the more they stay the same. It’s time for a new name, new digs and a new look. We’ve got a permanent new home. Point your RSS readers to www.luckjunky.com/blog. To keep up on everything Klink. August 9, 2009. Preparing to pulverize the pringles. I wanted to determine if the deconstruction of a Pringle could be reconstituted back into something that could be recognized as a potato product.
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