Showing posts with label foie gras. Show all posts
Showing posts with label foie gras. Show all posts
Thursday, May 20, 2010
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blogs & flogs i take note of
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A breather - I get asked by friends why I don't blog anymore. There are so many reasons, but I think the truth is I need a break. I miss baking like crazy but the oven...13 years ago
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if this blog is a flog, then are these links flinks?
- beatles - 241 songs in streaming format
- http://buyspain.com/
- http://chef2chef.net/
- http://importfood.com/
- http://mozbackup.jasnapaka.com/download.php
- http://philipperestaurant.com/
- http://www.3men.com/
- http://www.affiliate-review.com/info/search.php?browse=/Home/Cooking/
- http://www.allposters.com/
- http://www.asiacuisine.com.sg/
- http://www.barirestaurantequipment.es.visualnet.com/
- http://www.belguardo.com/
- http://www.bento.com/tf-recp.html
- http://www.bhg.com/recipes/how-to/cooking-charts/?psrc=ssbottom
- http://www.elephantguide.com/
- http://www.epicurious.com/
- http://www.fda.gov/search.html
- http://www.foodtimeline.org/
- http://www.geobytes.com/IpLocator.htm?GetLocation
- http://www.goldencountry.com/
- http://www.hospitalitytalentnetwork.com/login.asp?CE=E
- http://www.junkfoodnews.com/
- http://www.just-food.com/
- http://www.katzdeli.com/
- http://www.kitchencritic.co.uk/
- http://www.recipesource.com/
- http://www.renardinternational.com/
- http://www.sautewednesday.com/
- http://www.thaihospitality.com/
- http://www.ufcw.org/
- http://www.vtuner.com/index.html
- http://www.wholefoodsmarket.com/
- http://www.zanotti-ristorante.com/
- https://www.bridgekitchenware.com/
- just a great place for thai recipies and food sourcing
- love these guys, very lunch oriented in deed
- my good friend and awesome chef eriksson hill has his own grill now
- my good frined and chef marco cammarata
- my mentor - european certified master chef detlev martitsch kreiner
- peter ryan is the dude if your restaurant needs fixin' or you are planning a new one?
- some good stuff for a heated debate at dinner
- some more good stuff for a heated debate at dinner
- this is an awesome tool to back-up mozilla firefox & thunderbird
- websites that have evaporated into cyber space
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Epicurious Recipes
The Internet Movie Database (IMDb)
bkk time (gmt+ 07:00) - of which there is never enough ...
Posts
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bkk weather: hot and hotter, wet and wetter ...
I wish my flog was as nice a chez pim's or terri's
but i just do not have the time or inclination ... actually, i guess i do, i'm just not as classy as the pim-ster.
i'm a home cookin' kinda guy now.
but i do encourage you to check out her flog.
i hope pim is not the jealous type :-) , there is another flog that is IMHO as up to par as hers but simply in a different style, very personable and down to earth.
terri's flog is surely a labor of love and comes straight from the heart of a food obsessed woman. its called: a daily obsession, check it out and enjoy.
i'm a home cookin' kinda guy now.
but i do encourage you to check out her flog.
i hope pim is not the jealous type :-) , there is another flog that is IMHO as up to par as hers but simply in a different style, very personable and down to earth.
terri's flog is surely a labor of love and comes straight from the heart of a food obsessed woman. its called: a daily obsession, check it out and enjoy.
i don't know why, but this is one of my favorite food fotos
salmon for searing with rosemary, ginger and lime. i guess it is the anticipation of hearing the pan sizzle and smelling the aroma as it wafts from the pan.
WISE CULINARY SAYINGS:
"Cooking is one of the oldest arts, and one which has rendered us the most important service in civil life … this science which feeds men is worth at least as much as the one that teaches how to kill them."
Brillant-Savarin (1755-1826)
Politician, Magistrate & Gastronome
Borrowed from Physiologie du Gout
"the table is an alter to be set up and decorated to celebrate the cult of friendship ... one can only cook well with love, it is a matter of promoting around the table friendship and fraternity among men."
Unknown
Brillant-Savarin (1755-1826)
Politician, Magistrate & Gastronome
Borrowed from Physiologie du Gout
"the table is an alter to be set up and decorated to celebrate the cult of friendship ... one can only cook well with love, it is a matter of promoting around the table friendship and fraternity among men."
Unknown
stuff 'bout me
- the lunch guy
- somewhere in the markets of, Bangkok, Thailand
- "retired / professional" chef who thinks he can be happy and content only cooking lunch for family and friends.
here are a few links to documents about me:
a lame website about me: link 1
famous people i have cooked for: link 4
if you do not have adobe reader, get a free one here
un-tick the macafee box before you download.
the promotion i shamelssly mention above
the anatomy of a pot roast: the video parts 1 thru 7
i have obviously removed the lid from the dutch oven in order to take these video clips, keep the lid on tight as much as possible and try not to be too tempted to sneak a peak.
the total elapsed time, from the start of the first video until the picture in the slide show which shows the pot roast after it has been allowed to set a while and then be served, is about 4 and a half hours.
the dutch oven is a 8.5 qt. calphalon brand and you can view it here. all of there stuff in this particular line is just great for cooking, i highly recommend it to anyone.
everything in that pot came from the whole foods store at union square in nyc.
the total elapsed time, from the start of the first video until the picture in the slide show which shows the pot roast after it has been allowed to set a while and then be served, is about 4 and a half hours.
the dutch oven is a 8.5 qt. calphalon brand and you can view it here. all of there stuff in this particular line is just great for cooking, i highly recommend it to anyone.
everything in that pot came from the whole foods store at union square in nyc.
the anatomy of jack's fish - no really
this girl just loves to slice up creatures, and then put some heat to them, and she's damn' good at it, too. this is one of two tuna caught off the coast of phuket island by the children of a guest staying in the hotel where jack is head chef. she made 2 thai dishes from these fish that night: sweet and sour and garlic and lime.
the guests told jack that there was way too much fish for them to eat, and she could have some for herself and her staff. the only thing they took were the two heads. do they know something that we do not?
the 1st biz card for my consultancy
seems to apply to all that follows ...
at a loss for good dinner conversation? than feed your head with some of this. click any headline.
asia times
petitchef.com
more foodie/lunch stuff from amazon
MP3 Clips
get out the vote
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copyright © 2008 - 2012 ~ david levine @ thelunchguy blogspot