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The Fridgedoor : Food for thoughts

Just a place where I'm going to try to post recipes, thoughts on food and tricks i've learnt working in kitchens over the years

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gr●●●●●●@hotmail.com

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Joshua Gross

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The Fridgedoor : Food for thoughts | grossjo.com Reviews
<META>
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Just a place where I'm going to try to post recipes, thoughts on food and tricks i've learnt working in kitchens over the years
<META>
KEYWORDS
1 ask me anything
2 archive
3 potato potatoe
4 know your ingredient
5 the mighty russet
6 red potatoes
7 yellow/white potatoes
8 ingredients
9 2 tbsp butter
10 garlic salt 1tbsp
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ask me anything,archive,potato potatoe,know your ingredient,the mighty russet,red potatoes,yellow/white potatoes,ingredients,2 tbsp butter,garlic salt 1tbsp,black pepper 1tbsp,steps,strain potatoes,2 years ago,potato ricer,pro tip,garlic press,butter
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The Fridgedoor : Food for thoughts | grossjo.com Reviews

https://grossjo.com

Just a place where I'm going to try to post recipes, thoughts on food and tricks i've learnt working in kitchens over the years

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1

The Fridgedoor : Food for thoughts — Ask me anything

http://grossjo.com/ask

The Fridgedoor : Food for thoughts. Just a place where I'm going to try to post recipes, thoughts on food and tricks i've learnt working in kitchens over the years. Just a place where I'm going to try to post recipes, thoughts on food and tricks i've learnt working in kitchens over the years. 2012 2016 The Fridgedoor : Food for thoughts.

2

The Fridgedoor : Food for thoughts — A birthday dinner.

http://grossjo.com/post/33601344798/a-birthday-dinner

The Fridgedoor : Food for thoughts. Just a place where I'm going to try to post recipes, thoughts on food and tricks i've learnt working in kitchens over the years. Just a place where I'm going to try to post recipes, thoughts on food and tricks i've learnt working in kitchens over the years. Garlic and rosemary roast beef. Inside round roast (1.3 kg). Sprigs of fresh rosemary (4). Montreal steak spice (3-4 tbsp). Cracked black pepper (1 tbsp). Garlic cloves peeled (4). Grainy Dijon Mustard (4 tbsp).

3

The Fridgedoor : Food for thoughts — This girl is worth a million dollars, but I have...

http://grossjo.com/post/33890911079/this-girl-is-worth-a-million-dollars-but-i-have

The Fridgedoor : Food for thoughts. Just a place where I'm going to try to post recipes, thoughts on food and tricks i've learnt working in kitchens over the years. Just a place where I'm going to try to post recipes, thoughts on food and tricks i've learnt working in kitchens over the years. This girl is worth a million dollars, but I have $10. This post is for those who don’t like spending time in the kithcen but still want to seem like there making a fine dining meal. A loaf of fresh bread. Pour olive...

4

The Fridgedoor : Food for thoughts — If a caveman had tools.

http://grossjo.com/post/34026428095/if-a-caveman-had-tools

The Fridgedoor : Food for thoughts. Just a place where I'm going to try to post recipes, thoughts on food and tricks i've learnt working in kitchens over the years. Just a place where I'm going to try to post recipes, thoughts on food and tricks i've learnt working in kitchens over the years. If a caveman had tools. There are two tools I can’t live without in a kitchen, a knife and a good cutting board. But beyond these there are some things I’ve picked up that make my life easier. I enjoy chopping and m...

5

The Fridgedoor : Food for thoughts: Archive

http://grossjo.com/archive

The Fridgedoor : Food for thoughts. Filter by post type. The potatoe is very versatile. But not all potatoes are created equal. There is not a huge difference between the red and your yellow and white potatoes. I do prefer red potatoes when I’m using it as a chunky ingredient. Red potatoes have a slightly more earthy flavor than it’s lighter colored varities. I hope you bought that potatoe ricer I talked about in the last post, it will come in handy here. 6 medium yellow potatoes. 2% milk 1/8 cup. Add bu...

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The Fridgedoor : Food for thoughts

The Fridgedoor : Food for thoughts. Just a place where I'm going to try to post recipes, thoughts on food and tricks i've learnt working in kitchens over the years. The potatoe is very versatile. But not all potatoes are created equal. There is not a huge difference between the red and your yellow and white potatoes. I do prefer red potatoes when I’m using it as a chunky ingredient. Red potatoes have a slightly more earthy flavor than it’s lighter colored varities. 6 medium yellow potatoes. Add butter, p...

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