phoodjournal.wordpress.com
Oui’s Happy Autumn Stew: Chicken Afritada | PhooD Journal
https://phoodjournal.wordpress.com/2009/11/22/ouis-happy-autumn-stew-chicken-afritada
Recipes and Reflections from PhD Foodies. Oui’s Happy Autumn Stew: Chicken Afritada. November 22, 2009. November 26, 2009. November’s almost over and I’ve finally got fed up cooking and eating. Courtesy of Mama Sita’s. Rated dish that I haven’t had any experience preparing on my own. Afritada. Chicken afritada. Correction: my family’s version of the Filipino version of a Spanish dish. :D). My chicken afritada with rice. 8211; approx. 1 kg of chicken parts (drumsticks / thighs). 8211; shallot, sliced.
wannabeafoody.blogspot.com
wannabeafoody: About
http://wannabeafoody.blogspot.com/p/about.html
Reducing reliance on pre-packaged, processed and over-priced food. So, the Food Blog Alliance. Told me that every good blog should have an "About" page, and that it just may be needed before a blog could even be considered good. So I'll try. Are you sensing my feeling of dread? This feels about as comfortable as writing the "About Me" section on Facebook, which feels so uncomfortable and self-indulgent to me, I didn't even fill it in. First, they said I should include contact details. People to cook most.
frenchfriedme.blogspot.com
French Fried Me: Ma librarie
http://frenchfriedme.blogspot.com/p/favorite-cookbooks.html
Bilingual American cooking from my French market / Cuisine américaine bilingue de mon marché. Recipes A to Z. American ingredients in France. American cookbooks in English :. When using American cookbooks, keep in mind that the butter and flour are different in France so you may have to adapt the recipe through trial and error. On Top of Spaghetti. A great cookbook from my sister's favorite restaurant in Providence, Rhode Island called Al Forno. Everything is delicious! The New England Cookboo. United St...
frenchfriedme.blogspot.com
French Fried Me: US to metric
http://frenchfriedme.blogspot.com/p/us-to-metric.html
Bilingual American cooking from my French market / Cuisine américaine bilingue de mon marché. Recipes A to Z. American ingredients in France. I rely on ON LINE CONVERSIONS. For all of my more complex conversions. It is my bible, especially for butter (how many grams are in half a stick of butter? Temperature (what is 375°F in celsius? And weight to volume (how many millileter are in a cup of buttermilk? For a quick and basic conversion, I use the tables at the back of The Joy of Cooking. Beau à la Louche.
frenchfriedme.blogspot.com
French Fried Me: banana bread (vegan and gluten free)/ Cake banane (vegetalien, sans gluten)
http://frenchfriedme.blogspot.com/2014/10/banana-bread-vegan-and-gluten-free-cake.html
Bilingual American cooking from my French market / Cuisine américaine bilingue de mon marché. Recipes A to Z. American ingredients in France. Tuesday, October 7, 2014. Banana bread (vegan and gluten free)/ Cake banane (vegetalien, sans gluten). Sometimes you want to bake something, but you look around your kitchen and don't have all the ingredients. That's why this is the perfect recipe. You can mix and match ingredients, use up old bananas, apples, various types of flour. Vegan and gluten free. 1 cc de ...
frenchfriedme.blogspot.com
French Fried Me: American ingredients in France
http://frenchfriedme.blogspot.com/p/american-essentials.html
Bilingual American cooking from my French market / Cuisine américaine bilingue de mon marché. Recipes A to Z. American ingredients in France. American ingredients in France. You can find most American ingredients at major supermarkets like Carrefour, Auchan and Monoprix. But sometimes there are things you just can't get your hands on. That's when you turn to the good people of My American Market. David Lebovitz, an American pastry chef living in Paris, has a great list for American baking in Paris. Is us...
frenchfriedme.blogspot.com
French Fried Me: Lille: foodie heaven
http://frenchfriedme.blogspot.com/2012/02/lille-foodie-heaven.html
Bilingual American cooking from my French market / Cuisine américaine bilingue de mon marché. Recipes A to Z. American ingredients in France. Saturday, March 2, 2013. David Lebovitz's recent escapade to Lille. And I thought, "oh no! He didn't eat there? And I felt really sad for him. Granted, I've never eaten at Les Moules but that's by choice.it's an institution, but like so many institutions, well, there's better. I mean, I don't want to talk badly about a place I've never been, but. Pie of course)....
euphoricfoodgoddess.com
Euphoric Food Goddess: June 2009
http://www.euphoricfoodgoddess.com/2009_06_01_archive.html
Tuesday, June 30, 2009. 1/2 cup finely chopped pineapple, 8 oz can. 1 tablespoon baking powder. 1/2 cup pineapple juice( juice from chopped pineapple can). 2 (8 ounce) packages cream cheese, softened. 2 cups confectioner's sugar. 1 teaspoon pineapple juice. 1 teaspoon vanilla extract. Pre-heat oven to 350 degrees. Combine cake mix, baking powder, egg, water, pineapple juice and finely chopped pineapple. Pour ingredients into muffin pans 1/2 full and bake for 20 minutes. Slowly add sugar, while beating.
rootsoftaste.wordpress.com
No-name cheese | the roots of taste
https://rootsoftaste.wordpress.com/2011/10/10/no-name-cheese
The roots of taste. October 10, 2011. Yesterday, I tasted a cheese that doesn’t yet have a name. I was visiting Dave Eagle at his Eagle Mountain Farmhouse Cheese. Shop in Granbury, TX. The cheese was one of those experiments, Dave said. He called over his son, Matt, who was washing the Dutch molds in which they make their Gouda and Trappist cheeses. Where are those basket-cheese experiments? He asked. Can you get one out? Anne Jones of Latte Da Dairy. Told us a similar story that morning as we chatted to...
rootsoftaste.wordpress.com
Pomegranates without the fuss | the roots of taste
https://rootsoftaste.wordpress.com/2012/01/08/pomegranates-without-the-fuss
The roots of taste. Pomegranates without the fuss. January 8, 2012. Plucking the fleshy seeds from a pomegranate can leave you looking like you toured a slaughterhouse. Crimson juice spurts in every direction as you pry the kernels apart, surgically dismantling the fruit’s honeycomb structure. A simple dish a salad topped with persimmon slices and pomegranate seeds can turn into a forty-five minute project. This can feel like more trouble than it’s worth. A new method I just learned changed all of that.
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