does anyone have any experience in doing this? i am interested in creating one and want to know what the best and most convenient e-book aggregator and tool is. I want to use something simple and something that will help me make my e-book look nice and professional without costing a lot and giving the most exposure i can get.
so i made myself a little 'salad' of orzo, butternut squash, goat cheese and basil the other day and noticed that it turned out quite chalky and dry. especially the next day when i really wanted to stuff my face with it. i kept it quite lubricated with olive oil the first day, but that didn't hold up after a night in the fridge.
Any tips? Thanks.
in the foodie world? you never really see it in any of the headlines. it's kind of left alone i find and doesn't really get the attention it deserves. it's also kind of a staple food on planet earth. what's the deal?
i've been to a few european and asian countries where this idea is pretty standard. free bowls of popcorn, olives, fruits and chips while some places will even go as far as serving small cooked items to help customers get through their drinking shifts on the barstool.
i never got why this isn't a thing in north america cause it should be. especially places that make most of their money off of drinks.
At a time when blogging is rapidly changing, our attention seeking must actively repond to new challenges. The show and tell cooking profession of today offers a wide variety of opportunities and trajectories. We foodies remain united by a passion for cooking and share the belief that our plagerizing is also a way of life.for us, copying recipes offers a world of possibilities, allowing us to freely express ourselves by copying others, pursue our interests with other peoples interests, and fulfill our dreams by copying other peoples ideas. Indeed, we believe that cooking is not only a response to the basic human need of feeding ourselves; but it is also a way to receive comments under our posts and retweets. Blog cooking is a powerful, transformative tool that, through the joint effort of plagerizers -- whether we be hipsters, nerds or geeks--can change the way the world draws attention to us. We dream of a future in which the chef is socially engaged by friending us on facebook, conscious of and responsible for his or her contribution to a just and sustainable society or else we will rip them apart on Yelp. As members of the International Advisory Board of the Foodie Center, with a broad range of experiences, we keep dreaming about and reflecting upon the challenges to our profession. It is our hope that these reflections will serve as a reference and inspiration for the young foodies who will become tomorrow's blog stars.
In relation with learning
1.Our work depends on the internet's gifts. As a result we all have a responsibility to build and protect our tumblr bookmarks, to use our followers and our followees as a tool for recovering heirloom and endangered trends and fads, and promoting new ones. In this way we can help protect the blogospheres immovable plateau, as well as redo and re-create flavors and preparations.
In relation with society......
(to be continued)
during the el bulli episode of No.Reservations. i think Ferran Adria uses sea water to use as broth to make a stew or something? has anyone ever tried that? i'm wondering if it would actually be good.
any names out there of lesser known cooking personalities/chefs that have influenced you in your path to culinary greatness? they can be local to your city, or just completely off of pop cultures radar but leave/have left just as much an effect.
what side of the fence are you on? do you think it's overhyped pop-culture foolishness? or a significant moment in the culinary history of the 21st century. discuss!
for anyone who doesn't cook with salt, butter, white flour, or sugar anymore because of the dietary requirements or your partner, i just have a few questions. how do you cope when eating with them? have you become used to the lack of flavour? do you make up for it by induling when they're not around? do you feel like it has improved your cooking skills because you have to be a bit more creative now? just interested in a healthy discussion about this. wondering how people deal with it.
forgot that i grabbed some a few weeks ago. wondering where it's best and typically used.
Post a tweet from your feed that you missed the memo about and want to know more.
this one sounds juicy.
The regrettable "flay/flaming sambucca incident" on Next Iron Chef pretty much put an end to @Rulman's Emmy aspirations.
what's your go-to big name beer when there's nothing nerdy enough in the list?
has anyone else found the food blogosphere to be pretty uninspiring these days? i feel like it's stuck in this pedestrian plateau where the next level is always another way to use seasonal ingredients to make pizza or pasta or soup. I find that in the spirit of being connectable and easy to follow, the inspiration factor has gradulally levelled off in relation. for that i must visit restaurant websites for their menus, or pick out a chef that stands out from the rest and try and subscribe to their culinary outlook.
i used to find sites like foodgawker, 101cookbooks and the plethora of personal food bloggers pretty useful when it came to picking something to make that i've never made before. SE has managed to stay as a great reference mostly because of the articles and contributors on here.
i'm usually a fan of cornbread, but i would prefer something a little less starchy and dense. it needs to be something that can hold up to outdoor heat in case the weather jumps at the end of May. If it could be made in a cast iron pan, or dutch oven, even better.
This is something that I was considering http://www.food52.com/recipes/4078_spring_pea_and_ricotta_torte_with_lemon_and_mint but I would imagine that because of its fluffy/eggy structure, that after sitting outside for a bit that a bit of soggyness might start doing it in.
nothing makes me justify having a chicken sandwich melt at 12:30 am like watching Diners Drive ins and Dives. i admit, it's a problem. it's come to the point where i believe that you should not only stop eating at 8pm, but you should also stop watching food network at 8pm as well. i'm working on ending up in a place where i can watch and not have my hunger switch activated. but for now, i would just like to share my thoughts and see how everybody else feels!
I have a batch and am looking for some inspiration.
ever find yourself suggesting a place you've never been to, based on a google search, or top 10 list in a city you don't even live in? would it be ok if the place was one of the most respected places in the country/world? or should you be expected to walk the walk before you talk the talk?
a new adventure?
not enough attention is paid to the names of eateries. i don't know about anybody else but i like a good name. something original and attention grabbing are two key factors for me. but then there are the ones that make no sense, or are typical or so minimalist for the sake of being minimalist that it's cliche.
luckily for me, i love most of the restaurant names in my city. we're pretty good when it comes to personality. but the ones that suck, really suck. for starters we have a place here called "Steak". it's more nightclub than steakhouse and wreaks of big box chain ambitions. so the name is more a representation of the limits of corporate creativity than it is an ode to steak. really can't stand it for that reason.
i tried pan roasting chicken breast that was covered in a sweet jalapeno jelly tonight and ended up with a burnt crust. i guess i should have remembered that sugar and high heat don't really get a long. should i even bother cooking it this way? is it not meant for the pan and should only be grilled? how does one roast using jellies and sugary sauces without burning?
Any of these celeb food stars that you originally disliked but now respect? any that you respected by now loathe?
one of the biggest interest shifts for me happend with Cat Cora. I never really cared for her stuff. I remember watching Iron Chef and noticing a period where the challengers rarely picked her for battle and that her record wasn't all that stellar either. I lamely figured foodnetwork was just using her to fill a gender quota. Then I noticed a pretty huge comeback and ate all my thoughts in one big regretful gulp. she's pretty awesome to me now.
im tired of making veal stock over a 2 day period with several reductions and what not (a.k.a the french laundry way). I'd like to try it by leaving it alone and letting it simmer for 10 or so hours.
is there really that big a difference between these two methods? will this short cut do veal stock a disservice?
how comfortable are you buying 'previously enjoyed' cookware for your kitchen?
i need a few things but can't afford new and am having a hard time getting over the used factor. it puts me off that I know that the piece has probably been exposed to quite a bit of what i don't know.
am i the only one? and what are your experiences with used cookware? did anything nasty grow on your face after using it? :P just kidding.
what would you make if you had to convince someone that they should like cabbage? I have a feeling i'm up against someone who was never served a proper cabbage roll,or never had a good cabbage stir fry.
they'll only eat it if it's in cole slaw.
looking for some events to check out while i'm down there. eventhough it's winter, i'm hoping the festivals don't stop.
also what's the situation with food trucks in the winter?
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