食 食 Links
Mustard now comes in dozens of varieties. Why has ketchup stayed the same? Interesting commentary on the 人気 condiment from New Yorker magazine.
3 fans
The Cook's Thesaurus provides a nice visual overview for many of the most common パスタ shapes. Lumaconi (giant カタツムリ shaped pasta) anyone?
3 fans
Good cooks rely on recipes, but only to a point. Chef Daniel Patterson examines the pitfalls of written directions and urges a return to a riskier—and ultimately もっと見る rewarding—approach.
提出されました
によって
papa
1年以上前
3 fans
"Cut into a ステーキ または a kebab, and somehow あなた can still deny that you're eating another animal, but with ribs, it's carnivoria in all its glory."
3 fans
Discusses alternatives to teflon. If restaurants don't need teflon, neither do you!
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You've probably heard adherents in both camps diss the other. However, this NYTimes 記事 lauds the merits of both. Long live both fat and skinny asparagus.
提出されました
によって
papa
1年以上前
5 fans
Ribs are easy to cook, but there's もっと見る to the process than simply throwing them on the grill.
3 fans
Very nice 写真 gallery によって a 食 photographer.
3 fans
The SF Chronicle discusses local サーモン shortages and some (delicious) alternatives to work with instead.
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Some fun cookbook lists in this article: "Desert Island Cookbooks", "Most Beautiful Cookbooks" and "Glad To Own Them But Barely Use Them".
5 fans
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