Noodle Theory makes a damn good short rib.
Not the cheapest noodles in the area, but definitely a gourmet spin for a decent price, with Niman Ranch meat and what tastes like handmade noodles and interesting pan-Asian combinations.
Amuse bouche: Casu Marzu is a popular Sardinian cheese filled with maggots, which have to be eaten alive (dead they are toxic).
Source:
http://www.bootsnall.com/articles/09-09/10-weird-food-delicacies-from-around-the-world.html
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
Amuse bouche: Families in Ecuador often raise cuy (guinea pigs) inside their homes, until they get the size of small dogs (usually around a holiday), when they are eaten.
Source:
Menzel, Peter and Faith D’Aluisio. Hungry Planet: What the World Eats China: Ten Speed Press, p. 116.
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
Amuse Bouche:Before Spain colonized Mexico, native Americans had access to only two kinds of meat: turkeys and dogs.
Source:
Katz, Soloman H., ed. s.v. “Mexico.” Encyclopedia of Food and Culture, Vol. 2. United States of America: Thomson-Gale, 493.
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
Leena Cooks: How to make a kick-ass rack of ribs w/ an electric smoker
My first two rack of ribs--utter meaty goodness.
I love a nice rack of smoked pork ribs. The way the fat caramelizes into crispy chunks of deliciousness, the way the dry flavors the meat so much, you don’t even need bbq sauce, the way the meat just falls off the bone…and the general laziness that can ensure whilst smoking said ribs with an electric smoker. Thankfully, Santa Claus knew how I lazy I was and that the electric smoker was more affordable (only $70) and more adapted for my environment.
Santa must know how much I like pork.
Gastro Friday: How to Reduce a Recipe (Culinary Math 101)
Ever since culinary school, I have had one formula stuck in my head: how to reduce a recipe. You take what you need and divide it by what you have to get your conversion factor, and then multiply all the ingredients by the conversion factor to get the new recipe measurements.
I vaguely remember learning another, more difficult formula in culinary school that was more precise…or rather, I remember trying to learn it but failing miserably and assuming the one I had memorized would do me fine.
Then I tried to reduce a baking recipe and got the bread that ate Chicago.
Amuse Bouche: Manufacturers create new fridges in response to Americans only cleaning fridge once or twice a year.
Source: February 24, 2010 Wall Street Journal
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
Amuse Bouche: Coleman Andrews publishes Irish Cookbook
Source: March 3, 2010 Chicago Tribune
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
Amuse Bouche: Black, heat-fermented garlic a popular ingredient
Source: March 3, 2010 Chicago Tribune
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
Amuse Bouche: Oakland’s Blue Bottle Coffee puts scientific spin on coffee and expands to NY.
Source: March 3, 2010 NY Times
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
those look soooo moist...
