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My first attempt at stuffed eggplant, made on my 30th birthday. Sadly, late-night cooking means bad lighting. :|
Executive Chef Joel Thevoz leads a cooking class here at our kitchen in Arlington, VA. Chef Joel will have a weekly feature on our tumblr with new recipes and easy how-to’s – so you can recreate our favorite dishes at home. Stay tuned.
Corean cooking sake
Pork
Rice
Black Pepper salt
Tomato
Cucumber
Wheat, Sugar, Olive oil, (forgot Starch TT)
Garlic, Oignon
This is a water sprayer to keep things cool when cooking in the heat of summer. You can read more information about this video at alphageekfood.blogspot.com/2011/07/not-more-salsa.html
The Wistarion, p. 20, 1957, Archives & Special Collections, Hunter College Libraries, Hunter College of the City University of New York, New York City.
For more information:
Chef Athan Spanos, managing chef at Penn State Harrisburg, and Chef Skylar Diehl, Managing Chef at the Bryce Jordan Center at University Park, teamed up to showcase several molecular gastronomy techniques you can do while cooking. The title of their dish is called the “5 Flavors of Parmesan.”
Don't mess with my mise en plase, man!
-2 loaves sourdough bread
-2 ribeye steaks
-1 pork loin
-mushrooms
-shallots
-white onion
-garlic cloves
-chives
-ground parm, flagship cheddar
-salt, pepper, worcestershire, horseradish, stone-ground mustard, sriracha, canola or olive oil
With Clipper City Brewing's Hugh Sisson, 'beer' chef Lucy Saunders does a beer and food cooking demonstration for the morning program at WUSA TV 9 in Washington, D.C.
4 March 2008.
From The Best of American Beer and Food, Saunders' recipe for Creamy Cavatappi with Fresh Corn, Fennel and Wild Mushrooms: here.
Story and photos by Yours For Good Fermentables.com.