chefkeifus.blogspot.com
toaster revolution: February 2011
http://chefkeifus.blogspot.com/2011_02_01_archive.html
Well everyone, it doesn't seem like I've been doing much work on this site. Trying to find the time with work ,school and everything else is a bit difficult. So, instead, I'm joining up with the folks over at The Daily Noodle. And contributing recipes that I have tweaked, tested, and tasted for your approval. First post. Is up now, be sure to check in often for more from me and all of the other contributors. Much thanks to Rachelle and Cesar for the opportunity! Links to this post. Follow me on Twitter.
chefkeifus.blogspot.com
toaster revolution: April 2011
http://chefkeifus.blogspot.com/2011_04_01_archive.html
So I'm waiting on a sample of tempeh starter from www.topcultures.com. To come in so I can try making tempeh for the first time. Tempeh, for those of you who don't know, is cooked soybeans that have been inoculated with the Rhizopus mold. The mycelium of the Rhizopus binds the soybean bits together into a cake that is high in protein with a nutty, mushroomy flavor. If it works well, I'll take some pics and post on it over at the Noodle. Check back for more! And check out Topcultures. Links to this post.
chefkeifus.blogspot.com
toaster revolution: The Daily Noodle
http://chefkeifus.blogspot.com/2011/02/daily-noodle.html
Well everyone, it doesn't seem like I've been doing much work on this site. Trying to find the time with work ,school and everything else is a bit difficult. So, instead, I'm joining up with the folks over at The Daily Noodle. And contributing recipes that I have tweaked, tested, and tasted for your approval. First post. Is up now, be sure to check in often for more from me and all of the other contributors. Much thanks to Rachelle and Cesar for the opportunity! Subscribe to: Post Comments (Atom).
chefkeifus.blogspot.com
toaster revolution: Tempeh
http://chefkeifus.blogspot.com/2011/04/tempeh.html
So I'm waiting on a sample of tempeh starter from www.topcultures.com. To come in so I can try making tempeh for the first time. Tempeh, for those of you who don't know, is cooked soybeans that have been inoculated with the Rhizopus mold. The mycelium of the Rhizopus binds the soybean bits together into a cake that is high in protein with a nutty, mushroomy flavor. If it works well, I'll take some pics and post on it over at the Noodle. Check back for more! And check out Topcultures. Follow me on Twitter.
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