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Heavy Cream

Tuesday, August 25, 2009

12:13AM - ahikingguidetoeasterislandbydavidstanley

Methods of Traveling by Jordi Shoman ... Though cruses can be quite cheap they are ... Flights Of Fancy: An Air Of Gratitude > author: Maya Talisman Frost ... Mindfulness and Retirement: Time to Play. Mindfulness and Education: ... Flights Of Fancy: An Air of Gratitude. Doing Dinner: Confessions Of A Radical Mother ... Executive Nautical Gifts and Nautical Home Decor! My Account ... nautical home decor ... Of a Skydive Regiment. Flights Of Fancy: An Air Of Gratitude ... Nautical Gifts Supply Shop. Search for: Top Nautical Searches ... The Development Of a Skydive Regiment. Flights Of Fancy: An Air Of Gratitude ... Flights Of Fancy: An Air Of Gratitude. by: Maya Talisman Frost. Category: Travel-and-Leisure ... Parador Santo Domingo De La Calzada > author: Gary Bumpas ... What does it take to be an Interior Designer? ... Flights Of Fancy: An Air Of Gratitude. Aeronautics Schools for Those Who Love to Fly ... Traveling in Mexico: Can You Picture Yourself In Cancun Doing ... Flights Of Fancy: An Air Of Gratitude > author: Maya Talisman Frost. Scotland Golf Courses > ... flights of fancy: an air of gratitude Methods of Traveling by Jordi Shoman ... Though cruses can be quite cheap they are ... Flights Of Fancy: An Air Of Gratitude > author: Maya Talisman Frost ... Mindfulness and Retirement: Time to Play. Mindfulness and Education: ... Flights Of Fancy: An Air of Gratitude. Doing Dinner: Confessions Of A Radical Mother ... Executive Nautical Gifts and Nautical Home Decor! My Account ... nautical home decor ... Of a Skydive Regiment. Flights Of Fancy: An Air Of Gratitude ... Nautical Gifts Supply Shop. Search for: Top Nautical Searches ... The Development Of a Skydive Regiment. Flights Of Fancy: An Air Of Gratitude ... Flights Of Fancy: An Air Of Gratitude. by: Maya Talisman Frost. Category: Travel-and-Leisure ... Parador Santo Domingo De La Calzada > author: Gary Bumpas ... What does it take to be an Interior Designer? ... Flights Of Fancy: An Air Of Gratitude. Aeronautics Schools for Those Who Love to Fly ... Traveling in Mexico: Can You Picture Yourself In Cancun Doing ... Flights Of Fancy: An Air Of Gratitude > author: Maya Talisman Frost. Scotland Golf Courses > ... flights of fancy: an air of gratitude One of the most popular destinations in Asia to visit over recent years has been Thailand....Bangkok is a very interesting city because in addition to the usual ... Quite naturally, one of the primary reasons the Bahamas have attracted visitors from all over the world is the abundance of beautiful beaches....Xanadu Beach is a ... The South East Asian region of the world - especially Thailand, Vietnam, Cambodia, and Laos - has become increasingly popular as a destination for those travelers ... David Stanley's Articles. Mount Benson Signature Mountain ... A Hiking Guide to Easter Island, By David Stanley. Tahiti in Fiction and Film, By David Stanley ... Guide to Pedometer | Pedometer News, Hiking Photos, Exercise Equipment Articles & Blogs ... A Hiking Guide to Easter Island by David Stanley ... Life in London by Jessica, Carradine Haiku by D., From "Chengdu Letters" by ... A Hiking Guide to Easter Island, By David Stanley (Travel) by David Stanley ... How To Travel Club, Don`t look anywhere else, this is ... A Hiking Guide to Easter Island by David Stanley. By David Stanley. Luxury Accommodation Wales ... a hiking guide to easter island by david stanley

(Compliments to the Chef)

Thursday, August 18, 2005

12:10PM - Hot Sauce Discovery

I just had to share this recent discovery with everyone.
This hot sauce has changed the way I look at hot sauce (and devilled eggs).

Dat'l Do-It Baby!Collapse )

Enjoy the Hot Dat'l Action!

Current mood: blank

(1 Burp | Compliments to the Chef)

Thursday, November 18, 2004

11:48AM - Pig tasting

Last night I went to a tasting class at Zingerman's where we tasted hams, pork salamis and bacons. It was porky goodness! I tasted a couple of things I've never tried before, including Tuscan grilled ham (sorry, no link for it! Gotta get it at Zings.) It was amazingly good.

My faves:
I've always liked Toscano salami, and I still do. But I also liked one called Napoli which is a pork salami with a medium grind. (That means the pieces of pork and fat are all pretty much the same small size with the fat evenly distributed.)
Speaking of pork fat, because of the high quality of the meat and production, it was all remarkably ungreasy and not coaty.
I also liked the Jamon Serrano better than the Proscuitto di Parma, but I already knew that.

My not-so-faves:
Morcilla (aka blood sausage)
Irish back bacon

The capper for the evening:
Figs--but not just any figs...chocolate covered figs filled with chocolate liqueur. Yeah.

(Compliments to the Chef)

Friday, June 25, 2004

1:34PM - season-all and marinade

well hello everyone
I need some info from anyone who can help:

I have a couple if seasonings and sauces I have made and have gotton some attention from a specialty shop in my area, the owners want to put my items on his shelf to sell, well I have no clue how to get started on this, what are the steps of me mass producing these products to sell.
I can use any info anyone can provide me with.
Thanks in advance
ED ***BIG DADDY *** BROUSSARD

Current mood: anxious

(1 Burp | Compliments to the Chef)

Tuesday, June 8, 2004

11:01AM - web page

hey everyone
I thought you might like to check out this web site


www.cajunwholesale.com

(2 Burps | Compliments to the Chef)

Wednesday, June 2, 2004

8:11AM - meat maranide

Try this and tell me what you think, I'm thinking of making this for a small spec. shop in my area.

MEAT MARINADE FOR GRILING


1-1/2 cup Worcestershire sauce
1/2 cup Tabasco habanera sauce
1/2 cup Tony Chachere's seasoning
4 tablespoons garlic powder
4 tablespoons onion powder
4 tablespoons coarse ground black pepper
1/2 teaspoon cayenne pepper
1/2 cup dried parsley
1/2 cup tiger sauce


Mix all ingredients in bowl, put meat to be grilled into marinade and soak overnight
Next day grill as you normally would
Great for beef, chicken (especially boneless thigh and breast)

ENJOY

(2 Burps | Compliments to the Chef)

Tuesday, March 2, 2004

11:32AM

I'm making dinner for friends tonight. We'll have meatloaf (LOL I typed "meatloaD" by accident) and garlic mashed and baby peas. And bread. I just really like food....

The meatload will be Very Special because it will have roasted peppers in the secret inside, won't see them til it's sliced.

That was mashed potatoes, not mashed baby peas.


Yum.

(1 Burp | Compliments to the Chef)

Thursday, January 22, 2004

1:29PM - SHMOE CARB

I am sick of the lo-carb discussion, even if I *am* trying to eat like that. It's just so tedious! And so irritating that now the main thrust of it is how much money food companies can make off this new "trend." Damn money-making food companies giving us convenient lo-carb options!!

Anyway, I wanted to share what I ate in Boston at a lovely little Italian Restaurant in the "north end."

We shared a "carpaccio" that was actually made with bresaola (air-cured beef) sliced very thin, topped with thick shaves of reggiano and some arugula, and dressed with olive oil. It was amazingly good, and worked perfectly as an appetizer because we were all hungry for our entrees, not stuffed and logy.

then I had linguine carbonara. creamy egg goodness.

for dessert I had an eclair. A good eclair is hard to beat.

(5 Burps | Compliments to the Chef)

Thursday, January 8, 2004

9:34PM - An idea...

My mother and I have recently started the South Beach Diet again...for maybe the seventh time now; although I myself am not following it as closely as she is, this time around I am mainly avoiding refined sugar (I am also not eating bread or potatoes, but I have had some corn, oh...and beer). I am doing it for different reasons as well, basically because I think that sugar was very bad for my moods. VERY BAD INDEED.
So today I was thinking about bread substitutes. How would it be to bake a loaf of bread that was leavened with eggs...almost like a cake? I would use rye flour, whipped egg whites, milk, salt, whole eggs, etc., to make a bread batter of sorts. Then I would pour the batter into a Pyrex cake dish and bake it. It would be like savory cake...someting good I would think. Light and fluffy, but chewey and bready too. I am going to try it out.

Current mood: creative

(4 Burps | Compliments to the Chef)

Saturday, January 3, 2004

4:18PM

On New Years Day my sister,ave been eating it mother and I made an Opera Cake. This delectable and elegant layer cake is so rich, with it's espresso buttercream filling, chocolate genach glaze, and moist, espresso syrup laden almond genoise cake layers. I had decided as a very popular New Years' resolutiuon, so stay away from the starch damnit...and that is how I started the year.
Currently there is over half of the cake left, and my parents have been eating it...little by scruptious little.

Now my mother is preparing potatoes for dinner. Is there any hope for my motivation?

Current mood: guilty

(2 Burps | Compliments to the Chef)

Sunday, December 21, 2003

8:51AM

Last night, I prepared a meal for my parents 27th wedding anniversary. A 5lb. bone-in rib roast with bacon sauteed green beans and sugared sweet potato cubes.
So delicious...perfectly cooked. I suppose you could say that "I still have it..."

(Compliments to the Chef)

Saturday, December 20, 2003

11:11AM

Speaking of injera, we will be going to an Ethiopian restaurant this week...in between consignment shops of course

(Compliments to the Chef)

11:04AM - favorites.

I like spider rolls, pad thai, pulled pork, beaufort, injera, hatch green chile, pupusas, doughnuts. And more.

(1 Burp | Compliments to the Chef)