bklynslob.blogspot.com
Brooklyn SlobQuasi-professional perspective on New York food. Delicious things made and brought to your attention.
http://bklynslob.blogspot.com/
Quasi-professional perspective on New York food. Delicious things made and brought to your attention.
http://bklynslob.blogspot.com/
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Brooklyn Slob | bklynslob.blogspot.com Reviews
https://bklynslob.blogspot.com
Quasi-professional perspective on New York food. Delicious things made and brought to your attention.
bklynslob.blogspot.com
Brooklyn Slob: Cadaqués
http://bklynslob.blogspot.com/2013/02/cadaques.html
Quasi-professional perspective on New York food. Delicious things made and brought to your attention. Thursday, February 28, 2013. I worked for a time at Bouley Restaurant in Manhattan, at the garde manger. Station and, eventually, cooking fish. The sous chef when I arrived there was an intense young Frenchman named Guillaume Thivet. He was a no-nonsense character, the type who would sometimes rant about the lack of French restaurants in the city serving things like blanquette de veau. Serrano ham croque...
Brooklyn Slob: September 2013
http://bklynslob.blogspot.com/2013_09_01_archive.html
Quasi-professional perspective on New York food. Delicious things made and brought to your attention. Sunday, September 1, 2013. The Limited Palette" Omelette. When you see this homely dish on the cover of New York magazine in a few years, I hope that you will recall having seen it here first. Does not show you the sort of omelette basquaise that I had in mind, but it's very entertaining. Subscribe to: Posts (Atom). In a larger map. The Limited Palette Omelette. View my complete profile.
Brooklyn Slob: February 2013
http://bklynslob.blogspot.com/2013_02_01_archive.html
Quasi-professional perspective on New York food. Delicious things made and brought to your attention. Thursday, February 28, 2013. I worked for a time at Bouley Restaurant in Manhattan, at the garde manger. Station and, eventually, cooking fish. The sous chef when I arrived there was an intense young Frenchman named Guillaume Thivet. He was a no-nonsense character, the type who would sometimes rant about the lack of French restaurants in the city serving things like blanquette de veau. Serrano ham croque...
Brooklyn Slob: Take Two
http://bklynslob.blogspot.com/2012/04/take-two.html
Quasi-professional perspective on New York food. Delicious things made and brought to your attention. Saturday, April 21, 2012. Take two. Looking back at previous entries from this blog (sorry, wise guy, they've been deleted), I think I can do better. I've learned a thing or two. I went to culinary school and I've worked in some amazing kitchens. I've been exposed to better food than I had ever dreamed existed a few years back when I was posting here (thanks, Dani! Subscribe to: Post Comments (Atom).
Brooklyn Slob: "The Limited Palette" Omelette
http://bklynslob.blogspot.com/2013/09/the-limited-palette-omelette.html
Quasi-professional perspective on New York food. Delicious things made and brought to your attention. Sunday, September 1, 2013. The Limited Palette" Omelette. When you see this homely dish on the cover of New York magazine in a few years, I hope that you will recall having seen it here first. Does not show you the sort of omelette basquaise that I had in mind, but it's very entertaining. Subscribe to: Post Comments (Atom). In a larger map. The Limited Palette Omelette. View my complete profile.
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Brooklyn Slob
Quasi-professional perspective on New York food. Delicious things made and brought to your attention. Sunday, September 1, 2013. The Limited Palette" Omelette. When you see this homely dish on the cover of New York magazine in a few years, I hope that you will recall having seen it here first. Does not show you the sort of omelette basquaise that I had in mind, but it's very entertaining. Thursday, February 28, 2013. I worked for a time at Bouley Restaurant in Manhattan, at the garde manger. I didn't thi...
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