Cooking
Almost a case of 'It's too pretty to eat'.
Almost.
- Can It Forward Day Giveaway!
Saturday, July 14 is not only Bastille Day, it's also National Can-It-Forward Day. That event, my recent post on DIY, Canning and Preserving and a Home Canning Discovery Kit I received from Ball made me decide it was time to take...
- Tell Me Why
I'm told a toddler's stomach is only the size of his fist. If that's the case, how can my son eat almost everything on this plate...in one sitting? ...
- How Do You Say Scheurebe?
Scheurebe is one of Germany's most successful attempts to cross the noble-but-finicky Riesling grape with a high-yield variety, in this case Silvaner. It makes a pretty, floral white wine that I enjoy quite a bit. I'm pouring some tonight in my...
- Ideas In Food
I've been reading Ideas in Food ever since Alexander left a comment on my slow-roasted salmon post. It's written by two professional chefs (Alexander and Aki) in charge of the kitchen at a Colorado resort. The platings are mouth-watering temptations...
- Home Butchery And Carving
You've got to love the California Culinary Academy. There is no subtlety in the names of their courses. I pretty much knew exactly what to expect from my four hours in the Careme room of the CCA. Basic meat butchery. For the consumer. Now, this...
Cooking
When Food Becomes Art
Almost a case of 'It's too pretty to eat'.
Almost.
- Can It Forward Day Giveaway!
Saturday, July 14 is not only Bastille Day, it's also National Can-It-Forward Day. That event, my recent post on DIY, Canning and Preserving and a Home Canning Discovery Kit I received from Ball made me decide it was time to take...
- Tell Me Why
I'm told a toddler's stomach is only the size of his fist. If that's the case, how can my son eat almost everything on this plate...in one sitting? ...
- How Do You Say Scheurebe?
Scheurebe is one of Germany's most successful attempts to cross the noble-but-finicky Riesling grape with a high-yield variety, in this case Silvaner. It makes a pretty, floral white wine that I enjoy quite a bit. I'm pouring some tonight in my...
- Ideas In Food
I've been reading Ideas in Food ever since Alexander left a comment on my slow-roasted salmon post. It's written by two professional chefs (Alexander and Aki) in charge of the kitchen at a Colorado resort. The platings are mouth-watering temptations...
- Home Butchery And Carving
You've got to love the California Culinary Academy. There is no subtlety in the names of their courses. I pretty much knew exactly what to expect from my four hours in the Careme room of the CCA. Basic meat butchery. For the consumer. Now, this...