nom nom cat
Happy Day-After-Thanksgiving, Nom Nom Cat Readers! I hope you were able to partake in a gluttonous quantity of turkey (or chicken, or ham, or lamb) with all the fixin’s, and most importantly, spend quality time with loved ones. 838 more words
1 week, 2 days
This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun.”-Julia Child… 565 more words
1 week, 4 days
How to make a BOSS Lobster Bisque:
My friend Sebastian, had a bit of a Steam Bath.
Make a Blonde Roux, then add 80Fl oz of cold Fish Stock, bring to a boil. 46 more words
2 weeks, 1 day
Ford on Food
One of the first skills a professional chef will learn is the production of ‘Mirepoix’.
It’s correctly pronounced ‘meer-pwa’ because the ‘x’ is silent. I can’t help but smile when someone pronounces it ‘miri-pocks’. 195 more words
2 weeks, 6 days
French Campagne Chic
3 weeks, 5 days
4 weeks, 1 day