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After Service

What I do when I am not at work.

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After Service | ijustcook.blogspot.com Reviews
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What I do when I am not at work.
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After Service | ijustcook.blogspot.com Reviews

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What I do when I am not at work.

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1

After Service: Smoked Banana Ice Cream

http://ijustcook.blogspot.com/2011/02/smoked-banana-ice-cream.html

What I do when I am not at work. Saturday, February 26, 2011. Smoked Banana Ice Cream. If its smoked, its bacon. Or, at least that seems to be the zeitgeist of the food world. This banana ice cream has a lot of dairy(as iced creams should) and no egg. 185g smoked ripe banana. Place everything into a blender and blend until completely smooth. Chill and churn into ice cream. Smoked banana ice cream with browned white chocolate bonbon, frozen white chocolate, burnt banana, and grey salt.

2

After Service: Chicharrón - The Other Style

http://ijustcook.blogspot.com/2010/04/chicharron-other-style.html

What I do when I am not at work. Wednesday, April 21, 2010. Chicharrón - The Other Style. While I was doing research on fried pork skin, I noticed there are two basic categories, with any number of variations on each. The super puffy version, (I already covered here. And the less puffy more crunchy version. This time I'm going to deal with the less puffed, but crunchier, style. This will be more of an account of the different trials I did rather than a recipe. Posted by Adam Starowicz.

3

After Service: November 2010

http://ijustcook.blogspot.com/2010_11_01_archive.html

What I do when I am not at work. Monday, November 15, 2010. When talking about food, words from many different languages are often used. This can cause quite a lot of confusion, especially when the speaker doesn't understand the language that they using to reference a food item (What is this? I wanted the Tiramisu! That is to say, lacking a pasta outside. Piped filling before drying. 40g swiss chard, stems removed. Balls buried in flour. After the first(5 second) blanch in water, before re-flouring.

4

After Service: Ricotta Gnudi

http://ijustcook.blogspot.com/2010/11/ricotta-nudi.html

What I do when I am not at work. Monday, November 15, 2010. When talking about food, words from many different languages are often used. This can cause quite a lot of confusion, especially when the speaker doesn't understand the language that they using to reference a food item (What is this? I wanted the Tiramisu! That is to say, lacking a pasta outside. Piped filling before drying. 40g swiss chard, stems removed. Balls buried in flour. After the first(5 second) blanch in water, before re-flouring.

5

After Service: Potato Gnocchi/Gnudi

http://ijustcook.blogspot.com/2010/12/potato-gnocchignudi.html

What I do when I am not at work. Friday, December 3, 2010. Is the perfect potato gnocchi actually more rightly called a potato gnudi? I'm not sure, but this potato dumpling recipe is almost all fluffy, unadulterated, potato flesh. Cut the potatoes in half and steam them until soft. Pass them through the finest setting on a food mill onto a tray, sprinkle with salt and let cool. Form into small balls and roll in the flour. I tried some different potato doughs. And some different coatings.

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Mecha Uma | The World Wide Chowdown

https://worldwidechowdown.wordpress.com/2015/01/18/mecha-uma

The World Wide Chowdown. Food I ate, saw, shared and made in different parts of the globe. Posted by Gigi V's World Wide Chowdown. Local Restaurant Food - Philippines. Asymp; Leave a comment. I recently had the pleasure of dining at Mecha Uma, at the RCBC building in The Fort. I had been hearing so much buzz about Mecha Uma from my extreme foodie and wine customers but I hadn’t had time to go until lately. I brought my Weingut Von Prinz Hessen Dachsfilet Riesling just as a safe wine pairing bet. I won&#8...

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Wines From The Other Night | The World Wide Chowdown

https://worldwidechowdown.wordpress.com/2015/02/03/wines-from-the-other-night

The World Wide Chowdown. Food I ate, saw, shared and made in different parts of the globe. Wines From The Other Night. Posted by Gigi V's World Wide Chowdown. Asymp; Leave a comment. I have a band-aid where the knife on my corkscrew meets the back of middle finger as I removed the foil and corks from about 200 of these bottles combined. Who’s complaining though? I still maintain I’m not a left bank BORDEAUX fan. And while I’m a Burgundy fan, that Puligny Montrachet really didn’t blow me away. Http:/ lobs...

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Bastille Day dinner at the Tasting Room | The World Wide Chowdown

https://worldwidechowdown.wordpress.com/2015/07/07/bastille-day-dinner-at-the-tasting-room-2

The World Wide Chowdown. Food I ate, saw, shared and made in different parts of the globe. Bastille Day dinner at the Tasting Room. Posted by Gigi V's World Wide Chowdown. Local Restaurant Food - Philippines. Asymp; Leave a comment. City of Dreams Manila. Special 5 course menu for July 14, 2015. 50% off on all French wines by the bottle, just on July 14, 2015. Larr; Previous post. Next post →. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:.

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Gigi V’s World Wide Chowdown | The World Wide Chowdown

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The World Wide Chowdown. Food I ate, saw, shared and made in different parts of the globe. Gigi V's World Wide Chowdown. Posted by Gigi V's World Wide Chowdown. Travel - Food Expeditions. Asymp; Leave a comment. There are places you imagine you’d never get to. Whether it be cost, impossibility of access or other factors, these remain dream destinations. While I do work for a relatively large company, it was a Bordelais friend who welcomed me to Bordeaux! The highlight of my trip was the dinner at Chateau...

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After Service

What I do when I am not at work. Monday, May 2, 2011. Roasted and Fried Rolled Shoulder of Pork. This is another recipe involving crispy pig skin. The other two entires, puffy. Were the basis for this attempt. It uses a picnic roast, which is from the shoulder, but cheaper than the Boston butt. 1 each pork picnic roast/pork arm picnic. Rolled and baked shoulder. After frying, the skin puffs. The skin is a hybrid of crunchy and puffy, the meat is tender and juicy. Posted by Adam Starowicz. Posted by Adam ...

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