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By aaron78 at 2009-06-11 01:41
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After watching “Tampopo”, I wondered if life revolves around the dining table.
This Japanese film features different vignettes about life and delectable dishes. That a person's mood depends on how the dish is prepared (or served). It's like essay writing - there are different styles of composing.
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By mrneze at 2009-03-09 18:48
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Texas Red Hot Chili
4 tablespoons olive oil
2 pounds bottom round or beef chuck roast
2 pounds pork shoulder
Salt and freshly ground black pepper
2 tablespoons toasted whole cumin seeds – grind after toasting
3 (12 ounce) bottles dark beer
2 large Vidalia (yellow) onions, diced
8 cloves garlic, minced
1 poblano, seeded and chopped
1 habanero chili seeded and diced
4 jalapenos, seeded and diced
2 tablespoons chipotle powder
2 tablespoons ancho chile powder
2 tablespoons pasilla chile powder
2 tablespoons cascabel chile powder
2 teaspoons New Mexican chile pow
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By Fulmerford at 2009-02-27 22:06
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Roast venison tenderloin at 400 30 – 40 min., til internal temp is 125 for rare.
Remove roasting pan from oven, pour ¼ cup cognac over tenderloin and flame. Move meat to platter and cover with foil.
In a saucepan, sauté 3 – 4 tablespoons chopped shallots in 2 tbsp butter. Add 1 cup (good) red wine and boil until reduced to ¼ cup.
Add 1 cup beef consommé and bring to a boil. Add ¼ cup sun-dried tomato paste and ½ tsp Maggi or Worcestershire sauce.
Pour red wine sauce into the pan with the meat drippings and cognac. Bring to a boil, then simmer for 5 minutes.
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By ecobamboolife at 2009-02-19 15:48
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We are a professional factory supply the eco-friendly bamboo and wooden products for many years with the rich experiences in China. We mainly produce the various bamboo and wooden arts&crafts, wine box, photo frame, bamboo kitchenwares.
Attached please find the pictures of some products for your review. If you would like have more information, please visit our web as www.ecobamboolife.com .
Our products were made by natural eco-friendly material, such as bamboo, pine, paulownia and poplar.
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By ccjett at 2009-02-16 13:00
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Marlaine’s Pasta
This recipe will serve four people generously.
The important thing to remember with this recipe is to use excellent quality ingredients. Particularly important are the sun-dried tomatoes, shitake mushrooms, fresh basil, ripe olives, Parmesan cheese and fresh garlic. Use the highest quality olive oil that you can find . . . not just the “run-of-the-mill” stuff.
Make the “sauce” at least 12 hours in advance. Keep it refrigerated until about 3 hours before you put it on the spaghetti. During that last three hours, let it come up to room temperature.
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By rebgro at 2009-02-04 00:39
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I got my hands on some organic whole wheat penne pasta the other day and it was just asking for a creamy salty sauce to be draped upon it. Yes, yes I know, I did not make the pasta myself.
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By pgheats at 2009-01-31 21:53
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I developed this recipe based on a number of different recipes I had tried over the years. I still play around a bit with the different chili powders. I can't claim that this is authentic anything, but it _is_ tasty.
Ingredients:
3 lb. Chuck Roast, cut in 1 inch cubes
Medium Onion, diced
2 Cloves Garlic, minced
1/2 Green Pepper, diced
2 jalapeno peppers, minced
1 habanero pepper, minced
1 28 oz. can tomatoes, chopped
1/3 cup Chili Powder
1 Tbs Ancho Chili Powder
1 1/2 tsp Cumin
2 15 oz. cans Dark Red Kidney Beans
Olive Oil
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By aki.claire at 2009-01-31 21:49
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My responses to the Discovery Florence application (for Syracuse University):
1. Please explain why you are interested in beginning your college experience by studying abroad and why study abroad is important to you.
I have a dream, a desire, to study culture, globalization, ways of life and societies across the globe. My dream is to become a photojournalist with the eyes of a sociologist, with ears of a mother, with the touch of a dear friend, and with my own poetic voice. I want to begin my college experience by studying abroad because I want to see through the eyes of someone else.
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By Chefb at 2009-01-23 18:20
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I would like to talk to small town foodies out there and see what they would like to see as as emerging trend this year. Are we all sick of mac n cheese? Thanks.
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By rebgro at 2009-01-20 03:53
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A bubbly beginning to a Christmas Eve six course meal.
The tartness of the pomegranate juice, the citrus bite from the Kumquats and the kick from the vodka all welcomed the splash of Cava on top of this delightful cocktail.
2 Kumquats quartered (per serving)
3 oz vodka
1/4 oz simple syrup
1 oz pomegranate juice
2 oz Cava (or other sparkling wine)
Muddle Kumquats, simple syrup, and ice in metal shaker.
Add vodka and pomegranate juice, then shake.
Strain into glass.
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