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The Wired Gourmet | Food and Cooking with Thomas Greene

Food and Cooking with Thomas Greene (by Thomas Greene)

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The Wired Gourmet | Food and Cooking with Thomas Greene | wiredgourmet.wordpress.com Reviews
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Food and Cooking with Thomas Greene (by Thomas Greene)
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1 the wired gourmet
2 fab burgers
3 fab greens
4 oven barbecue
5 perfect omelet
6 roast chicken
7 tomato sauce
8 wiredg paella
9 szechuan
10 pesto
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the wired gourmet,fab burgers,fab greens,oven barbecue,perfect omelet,roast chicken,tomato sauce,wiredg paella,szechuan,pesto,balsamic,za’atar,ghee,what equipment,wok hae,sautéing,season,to develop,chapati,atta,technique,where,what,paillard,tonkatsu,rice
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The Wired Gourmet | Food and Cooking with Thomas Greene | wiredgourmet.wordpress.com Reviews

https://wiredgourmet.wordpress.com

Food and Cooking with Thomas Greene (by Thomas Greene)

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1

Fab Greens | The Wired Gourmet

https://wiredgourmet.wordpress.com/fab-greens

Food and Cooking with Thomas Greene. Prep and cooking time: 15 minutes. Our chief problem is the enormous amount of water in all leafy greens, which has got to evaporate if you hope to end up with anything resembling a sauce. The most common mistake is leaving the spinach in the pan while the liquid is reducing. By the time you’ve got a sauce, the greens are ruined. Look for bunches of fresh, mature spinach. Ideally, the larger leaves should be, in area, about the size of an adult’s hand. When it...All r...

2

Perfect Omelet | The Wired Gourmet

https://wiredgourmet.wordpress.com/perfect-omelet

Food and Cooking with Thomas Greene. Prep and cooking time: 5 minutes. I’ll wager that few people have ever eaten an omelet anywhere outside of France. Now, I know we’ve all eaten things. Omelets. You’ve no doubt had a mixture of scrambled eggs poured onto a griddle and folded up like a business letter. It tastes like one too. It’s chewy and dry, and typically stuffed with ham and peppers to compensate for its shortcomings. And I’d be very surprised if you hadn’t eaten a. The genuine omelet is virtually ...

3

WiredG Paella | The Wired Gourmet

https://wiredgourmet.wordpress.com/wiredg-paella

Food and Cooking with Thomas Greene. Prep and cooking time: 50 minutes. Anyone who has eaten a truly wretched paella will be mystified by the dish’s popularity. Sadly, wretched is the norm in most households and restaurants: sticky, gluey rice and rubbery seafood, all swimming in a red-orange puddle of chorizo grease. But when, on occasion, it’s done right, it can be delightful. 1-1/2 lbs large, unpeeled raw shrimp (with heads, preferably, in which case 2-1/4 lbs). 1 cup dry white wine or dry vermouth.

4

The Wired Gourmet

https://wiredgourmet.wordpress.com/2008/06/09/32

Food and Cooking with Thomas Greene. Welcome to the blog, where I post written recipes to supplement the YouTube cooking videos. The videos are also linked on each recipe page here for your convenience. Feel free to comment below or email me: wiredgourmet [at] yahoo [dot] com. This entry was posted on Monday, June 9th, 2008 at 12:35 pm and is filed under Food and Cooking. You can follow any responses to this entry through the RSS 2.0. Feed You can leave a response. From your own site. Next Post ».

5

Tomato Sauce | The Wired Gourmet

https://wiredgourmet.wordpress.com/tomato-sauce

Food and Cooking with Thomas Greene. Prep and cooking time: 20 minutes. This recipe will produce about a gallon of excellent sauce which can be portioned in zip-top bags and frozen, then defrosted quickly and used as needed. 1/4 lb whole unsalted butter. 1/2 lb roughly chopped shallots. 1-1/2 tsp fine table salt, or 2 tsp coarse salt. 4 35-oz cans of Roma tomatoes. 1 Heat the butter in a large stock pot until the foam subsides but without coloring it, then add the shallots and salt. 5 Correct the seasoni...

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