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a bite to eat...Eat. Drink. Dentist. Farmer. The life and times of a food enthusiast.
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Eat. Drink. Dentist. Farmer. The life and times of a food enthusiast.
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a bite to eat... | fooddrinkfood.blogspot.com Reviews
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Eat. Drink. Dentist. Farmer. The life and times of a food enthusiast.
fooddrinkfood.blogspot.com
a bite to eat...: December 2010
http://fooddrinkfood.blogspot.com/2010_12_01_archive.html
A bite to eat. Eat Drink. Dentist. Farmer. The life and times of a food enthusiast. Monday, December 20, 2010. There may be a theme emerging. Fatty, unctuous meats cooked slowly and often more than once. This is no coincidence. Confit of duck is one of my favourite things in the world of food; the first thing I look for on a restaurant menu, and one of the reasons for which I love the south-west of France so much. (Even if it is a little distance from here.). And put the whole lot in said low oven for 2 ...
a bite to eat...: October 2010
http://fooddrinkfood.blogspot.com/2010_10_01_archive.html
A bite to eat. Eat Drink. Dentist. Farmer. The life and times of a food enthusiast. Monday, October 25, 2010. Some of my favourite meals are made from the leftovers from the previous day. Isn't it enough that you know that? You wanted an example? OK Here's what we had last night:. Roast chicken, skirlie, cauliflower cheese. All quite delicious, and plenty left (except for the skirlie; that went very fast). So, tonight, we ate the re-baked cauliflower cheese:. A bit of a dog's dinner (lucky dog). Chicken ...
a bite to eat...: August 2010
http://fooddrinkfood.blogspot.com/2010_08_01_archive.html
A bite to eat. Eat Drink. Dentist. Farmer. The life and times of a food enthusiast. Monday, August 30, 2010. Crispy, crispy duck. Just ready for the off. Every so often the rendered fat needs draining off (and keeping for roasting potatoes) to allow the air to get to the skin as much as possible. 25 hours later. That skin is crispy! Shreddy, ready and delicious! Saturday, August 28, 2010. I love the falling-apart, unctuous, makes-it's-own-gravyness of the slow cooked dish. However, LW doesn't share m...
a bite to eat...: French Onion Soup
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A bite to eat. Eat Drink. Dentist. Farmer. The life and times of a food enthusiast. Monday, December 20, 2010. So soupe a l'oignon. I'll admit, I made this up, it may be a mile or two from the authentic, but it tasted delicious, and there's none left. When the humidity reaches about 90%, my inclination to research tends towards zero. I very gently sweated 3 medium sized onions for about 40 min, with a spoonful of soft brown sugar and some oil. Oh joy. Even in midsummer. Laura @ Darroch Cottage. December ...
a bite to eat...: Kermadec Restaurant, Auckland
http://fooddrinkfood.blogspot.com/2011/03/kermadec-restaurant-auckland.html
A bite to eat. Eat Drink. Dentist. Farmer. The life and times of a food enthusiast. Tuesday, March 8, 2011. Kermadec Restaurant, Auckland. We had a brilliant weekend in Auckland, and one of the highlights of the stay was the Kermadec Restaurant and the degustation menu. This is not so much a review as a hazy recollection. Then we were onto the fishy starters: firstly, Kingfish carpaccio with yuzu, soy, radish and fresh wasabi. Stunningly fresh and jumping with sharpness and bite. The main course was a ve...
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Links | treehousekitchen
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In other people’s words. Food and beyond – tasty reads from around the world. A bite to eat. Eat, Play, Love. Guy in the Kitchen. Pod and three peas. Something Else to Eat. The Super City – down and out, but not in Paris. The Kitchen Sink Recipes. The Pioneer Woman Cooks. Time for a little something. A Homemade Life, Molly Wizenberg. A Taste of My Life, Raymond Blanc. Climbing the Mango Trees, Madhur Jaffrey. Falling Cloudberries, Tessa Kiros. Garlic and Sapphires, Ruth Reichl. February 6, 2010 at 2:06 am.
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ETP - ETP Newsletter issue 14
ETP Newsletter issue 14 July, 2015. The European Technology Platform "Food for Life" seeks applications for new members of the Leadership Team. FoodDrinkEurope launches Research Priorities and Principles. Send to a friend ». Print all articles ». Subscribe to our RSS Feed». Update your profile ». ETP "Food for Life" newsletter issue 14. Welcome to this special issue of the ETP "Food for Life" newsletter. With a new vision and strategy of the ETP "Food for Life" in place, we are now looking for 14 excelle...
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Speakers Craft Beer Spirits Workshop. Speakers Food Safety & Innovation. The largest gathering of food industry professionals on the island of Ireland. Everyone to the table. Event Update: Due to the recent UK referendum on Britain leaving the EU, we have added a stream at the event on Brexit What does it mean for the Irish Food Industry? Ireland’s premier trade event for the food and drink processing, packaging, ingredients and logistics industries. This event is a one day one-stop shop for manufact...
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a bite to eat...
A bite to eat. Eat Drink. Dentist. Farmer. The life and times of a food enthusiast. Tuesday, March 8, 2011. Kermadec Restaurant, Auckland. We had a brilliant weekend in Auckland, and one of the highlights of the stay was the Kermadec Restaurant and the degustation menu. This is not so much a review as a hazy recollection. Then we were onto the fishy starters: firstly, Kingfish carpaccio with yuzu, soy, radish and fresh wasabi. Stunningly fresh and jumping with sharpness and bite. The main course was a ve...
Scottish Food & Drink Fortnight |
How To Get Involved. Scottish Food and Drink Fortnight. Scottish Food and Drink Fortnight is a nationwide event which supports and promotes Scotland’s produce, and the people who grow, make, cook and sell it. This year’s celebration will take place between 3rd – 18th of September and provides the perfect opportunity for everyone to get involved whether you are a chef, producer, retailer, caterer, hotelier, school, organisation or food enthusiast. And supported by the Scottish Government. 5th March @ 21:00.
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Food And Drink Info | Food and drink information
Food And Drink Info. Porridge from Bali or Bubuh Mengguh Bali’s. Posted by Nur Muayyidah. Posted on 11:50 AM. Did you know about Bali? Well Bali is the most beautiful island in Indonesia. Bali has unique culture, habit, and good religion is Hinduism. Not only that were available in Bali, today I will give you our Bali recipe for making “Mengguh porridge”. It’s little bit complicated, but don’t worry. Once you have tried for it, next you’ll be master on it. 200grams of rice (wash the rice). Put the beans&...
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