Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Breakfast eggs – the culinary thread is the movie reference from ” Runaway Bride” So – How do you like your eggs? Eggs for breakfast in March – well tis’ the St. Patties Month. I like mine on fresh corned beef hash. Corned beef hash […]
Cooking Corned Beef Typical way that I have read – to cook corned beef is to boil. Rinse off the Corned beef, add the spices and boil. YIKES I propose adding a bit of Char adds flavor. the difference is analogous to the difference of […]
Mrs Beeton’s Cookery and House Hold Management is house hold name for over 120 years. I read my first visiting Grandma Berta and was enchanted. It has me miss the kitchen episodes from Downton Abbey. I am certain Mr. Carson would have edited and added his perspective in the management while Mrs. Patmore would cook with out recipes. Well – the cookery basics are captured in Mrs Beeton’s Cookery and household management and have a full range of tested recipes from 1859. A novel idea of separate lists, precise weights and measures for each ingredients….
Old recipes are enchanting stories.
ISBN 0706357434
Todays stop is Mile High city Sliders Food Truck. The Eggplant with grilled eggplant, tomato and lemon garlic aioli is delicious. I also tried the eggplant parmesan slider with goat cheese. Eggplant parmesan slider is good, however i like the lemon garlic aioli vegi combination a […]
Ice Coffee from Krogers Free Friday is the Sample this week (Ironic that it is snowing). Folgers is a name that is synonymous with coffee. The elixir chosen vanilla and a delightful dessert. My coffee of choice (hot) is strong and black. This coffee […]
Cost to value of food is fair.
the initial offer of very small pork pate with fruit glee -why bother? the evening slipped from there.
the menu offered was fixed. beet salad with mix of lettuce and grapes – was not complementary fusion of flavor, under seasoned winter soup with side of cold garnish (Preference is all items on the plate to be ready to eat and not have to peal the cold squash), entree less than fair as the Colorado beef came out the under side of rare and gristled. Skip the chocolate mint desert.
staffing: the is service was pleasant and tried to recover and busboys hovered to much – however there was not more than 3 occupied tables to stay busy.
I long for days when fine dining is more than just fine.
I had picked up a treasury of great recipes and serendipitous found it to be the travels of Mary and Vincent Price. The wanderings are chronicled from Dodger Stadium to London with recipes included. In Vincent’s writings he shared his “appetite for life”. Pages of […]
Competition sharpens the skills.
the compelling read of the American Culinary team in pursuit of international competition. The Story strikes a cord with me as competition is ingrained in out industry.. this is not a challenge on personalities nor heightened situations. With no disrespect to competitions on FoodTV today – food competitions have a different intensity and carry a different weight. The competitions such as ACF approved competitions, Culinary Olympics and Bocuse d’Or reflects real life industry where ingredients run out and you need to create through trial of fire and still have excellence… I agree with Chef there is nothing but cooking, finished product and judging.
ISBN 978-3-791-38369-9
Essentially the culinary stories are the strings and the strength of the Essential James Beard Cook Book. A collection of 450 American Cooking recipes. This one of my favorites .
