hardcorpsfoodie.blogspot.com

Hard Corps Foodie

Saturday, December 24, 2011. I have been playing around with the idea of curing an egg yolk for a while. I have tried many different ways and have found the one I like the best. Many of you may be asking yourself, why is this guy curing an egg yolk, and what in the hell is he going to do with it when its done. Simple because I can and I am going to eat it! For sparking my passion. Anyway onto the topic at hand, the wonderful world of the Egg! Sunday, October 23, 2011. Beer vs Wine dinner at AMIK.

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Saturday, December 24, 2011. I have been playing around with the idea of curing an egg yolk for a while. I have tried many different ways and have found the one I like the best. Many of you may be asking yourself, why is this guy curing an egg yolk, and what in the hell is he going to do with it when its done. Simple because I can and I am going to eat it! For sparking my passion. Anyway onto the topic at hand, the wonderful world of the Egg! Sunday, October 23, 2011. Beer vs Wine dinner at AMIK.

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Hard Corps Foodie | hardcorpsfoodie.blogspot.com Reviews

https://hardcorpsfoodie.blogspot.com

Saturday, December 24, 2011. I have been playing around with the idea of curing an egg yolk for a while. I have tried many different ways and have found the one I like the best. Many of you may be asking yourself, why is this guy curing an egg yolk, and what in the hell is he going to do with it when its done. Simple because I can and I am going to eat it! For sparking my passion. Anyway onto the topic at hand, the wonderful world of the Egg! Sunday, October 23, 2011. Beer vs Wine dinner at AMIK.

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hardcorpsfoodie.blogspot.com

1

Hard Corps Foodie: Meat Cookies ...(aka. Sausage balls)

http://hardcorpsfoodie.blogspot.com/2011/09/meat-cookies-aka-sausage-balls.html

Saturday, September 10, 2011. Meat Cookies .(aka. Sausage balls). And before I go any farther I am going to let you know that I used store bought sausage for this dish.I know, I know, the guy who is always talking about sourcing local and making everything from scratch used Bob Evans sausage. Bite me, I was out of pork and had this in the freezer, and when a fat man has a craving, watch your fingers. So I got rolling. Above you will see the main components of the Meat cookie. 1 1/2 cup Bisquick. The Best...

2

Hard Corps Foodie: October 2011

http://hardcorpsfoodie.blogspot.com/2011_10_01_archive.html

Sunday, October 23, 2011. Beer vs Wine dinner at AMIK. Recently at AMIK ( Andrew Michaels Italian kitchen. Sorry for the Break. I have been super busy as of late with my big boy job and with my little Charcuterie company so I have not been able to post anything. I have a lot of things in the pipeline to get up here. Plus I am starting a new blog. Burningrivermeats.blogspot.com as well. Thing have been going great. I have been Staging. Subscribe to: Posts (Atom). Charcuterie and French pork cookery.

3

Hard Corps Foodie: September 2011

http://hardcorpsfoodie.blogspot.com/2011_09_01_archive.html

Monday, September 19, 2011. Sunday, September 18, 2011. This salty and spicy pork treat has its roots in Creole. Cuisine. Creole cuisine is really a style of cooking that blends many cultures flavors together. Including French, Spanish, Portuguese, Italian, Greek, Asian, as well as the taste of the South. No wonder why there is so much going on with this meat. Tasso. Sunday, September 11, 2011. The Best Salsa Recipe around! Saturday, September 10, 2011. Meat Cookies .(aka. Sausage balls). Simple as ...

4

Hard Corps Foodie: Pickled Vegetables

http://hardcorpsfoodie.blogspot.com/2011/09/pickled-vegetables.html

Monday, September 19, 2011. This recipe is just a guideline, feel free to add whatever veg you like, and customize how you like. For the Pickling Liquid. 1Cup Distilled white vinegar. 3/4 Cup white sugar. 1Tbs Yellow mustard seeds. 1Tbs Whole black pepper corns. Add all items into a nonreactive saucepan over medium heat, stirring until the sugar and salt are completely dissolved. Take off the heat and let cool for about 30 minutes. While cooling get all of you mis en place done. 2 cups peperoncini drained.

5

Hard Corps Foodie: Saucisson D'Alsace-Lorraine

http://hardcorpsfoodie.blogspot.com/2011/09/saucisson-dalsace-lorraine.html

Friday, September 9, 2011. I knew I Had to give it a shot. The first step is to make a small batch of Quatre Espices. Also known as Pate Spice, do not waste your money and purchase this pre made, very simple, and you most likely already have all of the components at home. 30g black peppercorns ground. 8g freshly grated nutmeg. 6g freshly ground cloves. Simple as that. This is a great spice to have on hand for any French, or Middle eastern cooking. Time to get my Mis En Place going. 1g Ground white pepper.

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hardcorpsfoodie.blogspot.com

Hard Corps Foodie

Saturday, December 24, 2011. I have been playing around with the idea of curing an egg yolk for a while. I have tried many different ways and have found the one I like the best. Many of you may be asking yourself, why is this guy curing an egg yolk, and what in the hell is he going to do with it when its done. Simple because I can and I am going to eat it! For sparking my passion. Anyway onto the topic at hand, the wonderful world of the Egg! Sunday, October 23, 2011. Beer vs Wine dinner at AMIK.

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