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MyGourmetConnection | Recipes, Cooking and Food Blog

Skip to primary sidebar. Recipes, Cooking and Food Blog. Breakfast & Brunch. Quick & Easy. Pancakes & Waffles. Pizza & Flatbreads. St Patrick’s Day. Food & Drink. Wine & Spirits. Parties & Decor. How To Make The Best Macaroni & Cheese. Join our mailing list and get our latest recipes delivered directly to your inbox each week. Enter your email address. The Latest From Our Kitchen. Shrimp and Avocado Salad with Creamy Tarragon Dressing. Roast Duck with Orange-Rosemary Sauce. Spinach and Strawberry Salad.

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Terms & Conditions. Add anything here or just remove it. The History of Pink Himalayan Salt Stone. Ultimate Oven Gloves for Cooking. Tasty Himalayan Salt Asparagus Recipe. Himalayan Salt Stone Chicken Marinade Redux. With iron tray, stove top ring, and cotton storage bag. STONE MORTAR AND PESTLES. The product is already in the wishlist! Oven Gloves and Oven Mitts. Steam Proof Ultimate Oven Mitt. The product is already in the wishlist! Oven Gloves and Oven Mitts. The product is already in the wishlist!

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美味侦探 Gourmet Explorer

Thursday, January 29, 2015. 新加坡黄金小贩中心，一个老招牌，自从1947年到现在，味道不变。 Saturday, November 29, 2014. 如果你知道，就知道那是数十年风雨不变的《汉记》。 早上6点起床，徒步去到茨厂街，只为了这道最多历史回忆的猪肠粉。 茨厂街没有了《玉壶轩茶楼》，基本上在清晨时光失去了吉隆坡的老街味道。 只有汉记猪肠粉还有转角处的《鸭脚包》，还能唤醒一些沉睡多年的回忆。 那些年在新加坡打工的日子，每2周搭夜班火车到达吉隆坡总是清晨6点，驮着背包走到茨厂街有两个早餐选择，除了【玉壶轩茶楼】的包点，就是这个【汉记猪肠粉】。 Wednesday, July 30, 2014. 香、脆、酥、软，这4种层次口感要求不易做到，除了选择材料要讲究，制作方法也不容小觑。 新山的【有记烧腊之家】的烧腊当中，最具有名气的当数烧鸭。 还有，门口那2个炭炉大罐煨汤，也是一绝。 83 Jalan Dedap 7, Johor Jaya, Johor Bahru。 Friday, July 11, 2014. Sunday, February 9, 2014. 对于柔佛州的...

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My Gourmet Feast~> | my feast and other foodie matters..

My feast and other foodie matters. Chef Interview – Marcus Wareing. Marcus Wareing came to Sydney last year as part of the Sydney International Food Festival. A festival which is held every October of each year which consists of great food, great wines and a line up of talented chefs. Me: When and how did you know you wanted to become a chef? Who or what inspired you to cook? He taught me about managing waste nothing ever got thrown away! What should/will the diners expect when dining in your restaurant.