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'Tosa Foodie

A pastiche of recipes, restaurant reviews, and other items of interest to foodies from Wauwatosa, Wisconsin & everywhere else

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'Tosa Foodie | pietterecipes.blogspot.com Reviews
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A pastiche of recipes, restaurant reviews, and other items of interest to foodies from Wauwatosa, Wisconsin &amp;amp; everywhere else
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1 tosa foodie
2 french onion soup
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'Tosa Foodie | pietterecipes.blogspot.com Reviews

https://pietterecipes.blogspot.com

A pastiche of recipes, restaurant reviews, and other items of interest to foodies from Wauwatosa, Wisconsin &amp;amp; everywhere else

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1

'Tosa Foodie: February 2014

http://pietterecipes.blogspot.com/2014_02_01_archive.html

A pastiche of recipes, restaurant reviews, and other items of interest to foodies from Wauwatosa, Wisconsin and everywhere else. Friday, February 28, 2014. February 2014 Month of Meals. February was a cold months, and our food reflects it. You get to make fun stuff when it's cold, and Rule #2 is never more on display. Friday, February 21, 2014. Cod in Red Sauce. In 1997, Mark Kurlansky published Cod: A Biography of the Fish That Changed The World. Add a few cloves of minced garlic for about a minute.

2

'Tosa Foodie: June 2015 Month of Meals

http://pietterecipes.blogspot.com/2015/07/june-2015-month-of-meals.html

A pastiche of recipes, restaurant reviews, and other items of interest to foodies from Wauwatosa, Wisconsin and everywhere else. Monday, July 6, 2015. June 2015 Month of Meals. When it's warm I don't feel like spending a lot of time in the kitchen, so meals are pretty straight forward. But we do get a lot of good produce from our CSA and the farmers' markets. We eat a lot of asparagus! Subscribe to: Post Comments (Atom). Matthew's Rules of Cooking. 2 Brown food tastes better. 3 Water is for washing.

3

'Tosa Foodie: Squash

http://pietterecipes.blogspot.com/2014/11/squash.html

A pastiche of recipes, restaurant reviews, and other items of interest to foodies from Wauwatosa, Wisconsin and everywhere else. Wednesday, November 12, 2014. We get a lot of squash from our CSA. I bet we get 4 to 5 every week once they come into season. That's not a problem, though. We like squash, and they are very simple to cook, and fast if you use your microwave. Here's the recipe that I use almost all the time:. Cut squash in half and remove the seeds. Place squash in roasting dish, cut side down.

4

'Tosa Foodie: May 2014

http://pietterecipes.blogspot.com/2014_05_01_archive.html

A pastiche of recipes, restaurant reviews, and other items of interest to foodies from Wauwatosa, Wisconsin and everywhere else. Friday, May 2, 2014. I was discussing cookware with my niece, specifically, what pots and pans are the most useful? Like everyone else, I have my favorites. But I wanted to see if the ones I think I use the most are the ones that I actually do. The results matched my expectations fairly well:. 12" cast iron fry pan. Great pan all around, but heavy. 25 qt sauce pan. I am surpris...

5

'Tosa Foodie: March 2014

http://pietterecipes.blogspot.com/2014_03_01_archive.html

A pastiche of recipes, restaurant reviews, and other items of interest to foodies from Wauwatosa, Wisconsin and everywhere else. Tuesday, March 25, 2014. I used up the last of my butcher's twine over the weekend. I'm pretty sure that I've had that ball of twine since before I was married, but I can't be sure. Fortunately someone on eBay has already shipped me a new ball of 220 ft of cotton twine - 100% biodegradable, for only $4.35 and free shipping. Friday, March 21, 2014. Wednesday, March 19, 2014.

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Random thoughts...: January 2008

http://matthewpiette.blogspot.com/2008_01_01_archive.html

Wednesday, January 23, 2008. This Blog Has Moved. Please go to my main website. For my latest postings. Or, go to my recipe website. For the latest on what we've been cooking. Subscribe to: Posts (Atom). This Blog Has Moved. View my complete profile. Picture Window template. Powered by Blogger.

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'Tosa Foodie

A pastiche of recipes, restaurant reviews, and other items of interest to foodies from Wauwatosa, Wisconsin and everywhere else. Monday, October 24, 2016. I like French onion soup a lot. When it’s good, it is both sweet and savory with complex flavors and you get all those different textures. But it takes a long time to make. I use a version of the Cook’s Illustrated recipe that was published in the January 2008 issue. Peel and slice 4 lbs of onions. If you cut them the other way they will disintegrate.

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