Looking for ideas on food presentation from the artist in you - the reason is I think it is important to keep it fresh with colors, layers, anything that inspires the pallet...
Recently, after owning most of these above books that have been recommended, I simply find myself going online and reading a half dozen recipes for a dish that received five stars from those that have tried them. For example, I...
I watch the stuff the Travel Channel foodies eat and wonder, should I? Then my friend got food poisoning from eating grasshoppers fried in blood sausage in rancid oil in India.
- I wonder how the service was...
I was once served by a waiter in Papua New Guinea who had a bone in his nose. The specialty that evening was monkey brains. I did not comment on the bone and asked for the vegetarian plate.
Ok, I had a fun one. I love this stuff, as I knew from her face she knew what she was doing and the house was in on it...
I watched a server who was belittled by a drunk who came in to sit from the bar area and demanded to...
Hi Everyone,
I like to continue to explore different approaches in the culinary world, and I came across one that looks interesting and I wonder if any of you have attended this program: Masters at ICI in Italy....
EXCELLENT thoughts! I think the baguette question came to mind because when I think of that perfect moment of relaxation, watching busy people walk past as I sit outside at a cafe lost in thought and feel the warm sun break...
For you who have had a fresh French baguette for breakfast with creamy butter and marmalade with your espresso, what is it that makes the French baguette different than those made in America? I have had this argument with a few....
