February 2012
4 posts
5 tags
Feb 21st
15 notes
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Feb 21st
9 notes
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Featured Chef : The Food and Photography of Chef...
I have to admit now that it was a wonderful blessing the day that I saw this on my dash “aperture24 started following you”, this was back in July of last year. All I saw was an icon of a man with a camera that covered his face. And so I visited his blog and immediately I was inspired! I saw proper photographs of plated dishes (fantastic food photography), street, landscape and travel...
Feb 6th
67 notes
6 tags
Feb 6th
39 notes
January 2012
4 posts
5 tags
Jan 31st
239 notes
7 tags
VARIETIES OF PASTA
LONG PASTA SHORT PASTA SHORT PASTA MINUTE PASTA (PASTINA, PASTA USED FOR SOUPS) FRESH PASTA PASTA ALL’UOVO (EGG PASTA) PASTA AL FORNO (USED FOR BAKED PASTA DISHES) source: pasta charts are from www.wikipedia.org/wiki/Pasta
Jan 9th
3,104 notes
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Bread-Baking Cheat Sheet: 13 Bread Terms to Know
Photograph: Donna Currie This isn’t a complete list and the definitions have been simplified, but it should help make reading just a little easier. Autolyze: Resting the dough after the first mixing of flour and water. Things happen in the dough (the flour hydrates and gluten develops) but from the baker’s perspective, you just let it rest. Baker’s Percentages: A method...
Jan 9th
83 notes
5 tags
13 Cheeses Everyone Should Know
Where do you even begin when it comes to fancy cheeses? Which are mild, and which are stinky? Which will melt well on my burger and which is better appreciated off a cheeseboard with a smear of good honey? Read More For each cheese in this list, we’ll talk a bit about the following features: Country of Origin: The country where the cheese was first developed. In some cases, the name of...
Jan 7th
383 notes
December 2011
26 posts
5 tags
Dec 29th
8 notes
7 tags
WatchWatch
PAELLA  by Socarrat Make a sofrito with olive oil, onion, garlic, red pepper, and tomato; salt and pepper to taste. Mix with short grain (very important) rice and add chicken broth (2-3 times volume of rice) that has been infused with smoked pimenton (spanish paprika) and saffron. Add proteins (chorizo, chicken, and mussels) and vegetables (green beans) and cook until liquid is gone. Times...
Dec 22nd
85 notes
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Organic - Food, Farming and Health by Earthbound Farm Of all the different green options before you, the most important choice is what you eat. Not everyone can drive a hybrid or ride public transportation, but everyone can make choices about their food. Organic farming means farming with Mother Nature and the more people know about the benefits of organic, the better our environment will...
Dec 22nd
19 notes
5 tags
Dec 16th
38 notes
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Recette filmée : Macarons
Dec 16th
72 notes
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Celebrating Food by Brian Wong Shot, Edited, and Directed by: Brian Wong Music: “Bicycle Riding” by Joel Hunger
Dec 15th
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How to Sous-Vide Mangalitsa Pork w/Chef Daniel Angerer of Klee Brasserie by SkeeterNYC Now that you’ve learned all about how Mangalitsa pigs are raised in my last video on Mosefund Farm, it’s time to learn how to prepare it. When cooking with Mangalitsa pork, you must choose methods that celebrate and preserve the juiciness of the pork fat - applying minimal heat over a longer...
Dec 15th
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fudehouse: resting a steak. do it.
Dec 15th
133 notes
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Dec 13th
38 notes
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Dec 13th
54 notes
7 tags
Dec 13th
92 notes
6 tags
Dec 12th
22 notes
9 tags
Dec 12th
147 notes
4 tags
Dec 11th
115 notes
4 tags
Foodie Favorite Blogs and Sites
101 Cookbooks Cannelle et Vanille Chez Pim Chocolate & Zucchini Chubby Hubby Cook and Eat David Lebovitz Delicious Days dinner with Julie everybody likes sandwiches Food Gawker fresh365 Gluten-Free Girl and the Chef I made that! kiss my spatula La Tartine Gourmande matt bites No Recipes Nordljus Not Without Salt Orangette remedial eating Simply Recipes Smitten Kitchen Sprouted Kitchen Sweet...
Dec 11th
30 notes
6 tags
Dec 11th
9 tags
Dec 11th
160 notes
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BASIC COOKING 101: VEGETABLE CUTS
Batons “Sticks” of vegetables around 12mm/½ -inch thick and up to 7.5cm/3-inches long. Usually cut before cooking. Brunoise A very fine dice up to  2mm/¹/12th inch square. Usually cut before cooking. Often used as a garnish. Chips/French Fries/Crisps Chips and Fries are “sticks” of vegetables between 5cm/2-inches and 10cm/4-inches long and  up to 2.5cm/1-inch...
Dec 11th
264 notes
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Dec 11th
15 notes
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Dec 10th
96 notes
6 tags
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On Assignment with Penny De Los Santos: Chef Joanne Chang, Boston, MA by Penny De Los Santos This is a video series called “On Assignment” with professional food and travel photographer Penny De Los Santos. Each short episode is an intimate look at being on a photographic assignment with Penny as she visually explores a subject, inspiring people and locations throughout the...
Dec 10th
3 notes
8 tags
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On Assignment with Penny De Los Santos: Austin Food Trailers by Penny De Los Santos  This is a video series called “On Assignment” with professional food and travel photographer Penny De Los Santos. Each short episode is an intimate look at being on a photographic assignment with Penny as she visually explores a subject, inspiring people and locations throughout the country. In...
Dec 10th
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This is a video series called “On Assignment” with professional food and travel photographer Penny De Los Santos. Each short episode is an intimate look at being on a photographic assignment with Penny as she visually explores a subject, inspiring people and locations throughout the country. In this third episode Penny goes back to visit a very special subject in east LA. She...
Dec 10th
9 tags
Dec 10th
147 notes
9 tags
Dec 10th
122 notes
6 tags
Dec 10th
1,496 notes