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Gastronomy 101: RECIPE: Porcini Mushroom Soup I am about to put a recipe up here for porcini mushroom soup. I am also about to put a picture up of the soup I made. The two soups are similar in idea, ... 2.
Gastronomy 101: RESTAURANT: The Great Gelato Showdown: Scoops v. Pazzo Scoops 712 N Heliotrope Drive Los Angeles, CA 90029. Pazzo Gelato 3827 W Sunset Blvd Los Angeles, CA 90026. Who Else is Talking About Gelato? ... 3.
Gastronomy 101: RESTAURANT: The Great Gelato Showdown: Scoops v. Pazzo And then, I get an e-mail about Scoops Gelato, and how owner Tai Kim is creating twelve different flavors based around the theme of "The Black Dahlia," to ... 4.
Gastronomy 101: RESTAURANT: The Great Gelato Showdown: Scoops v. Pazzo And then, I get an e-mail about Scoops Gelato, and how owner Tai Kim is creating twelve different flavors based around the theme of "The Black Dahlia," to ... 5.
Gastronomy 101: RECIPE: Red Pepper Mayo Jun 5, 2006 ... Transfer to a blender with 1 lb. red bell peppers, tender roasted (see below). Puree until smooth. Add 1/4 cup mayo and 1/4 tsp. fresh lemon ... 6.
Gastronomy 101: INFO: Carrots 101 INFO: Carrots 101. Carrots are my all-time favorite vegetable. I can eat carrots like nobody's business. Even at my pickiest, carrots have always been a ... 7.
Gastronomy 101: PRODUCTS: Alejandro & Martin Olive Oil Alejandro Levins and his partner Michelle import artisanal olive oils from small producers ... Of course when you put out bread and olive oil and cheese, ... 8.
Gastronomy 101: NEWS: Jeffery Chodorow Really Cannot Take Criticism The New York Sun reports today that restaurateur Jeffrey Chodorow spent $80000 in order to .... To me, Frank Bruni's credentials (take a look at his bio ... 9.
Gastronomy 101: RECIPE: Mozzarella & Tomato Panini I tested them in a panini, which I got the idea to make from a recipe on the Medlock Ames Winery website. The number one thing I learned is that while ... 10.
Gastronomy 101: INFO: How to Cook Pork Chops Also add a little oil to the skillet unless you can see that you have a fatty chop, as cuts these days are leaner than back in 1956 when this recipe was ... |
