« Fuck having arteries ... we have deep fried cheeseburgers!»
So I have this blog
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Listing articles 136 to 150 of all 261 articles  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Swiss Pastry Factory
One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.  Pasta for Dessert II : Chocolate Tagliatelle
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.  Swiss Federal Fast Soup
Every year my uncle Harvey summons the family around a converted wash boiler where he cooks the most delicious soup. The occasion is Swiss Federal Fast Day, a national holiday in Switzerland. See how we cook 20 gallons of soup from start to finish.  Swiss Steamer Dining
Dinner on a 100-year-old steamship on Lake Geneva by one of Switzerland's most famous chefs - complete with my behind-the-scenes visit of the kitchens.  Heaven is a Plate of Tortellini
If Adam and Eve renounced Heaven for an apple, what would they have given for a plate of tortellini?  Sicilian Cartwheel Driver Pasta
Delicious authentically Sicilian pasta and an excuse to tackle the intriguing Caciocavallo, the king of Sicilian cheeses.  A night at the Liboson
A memorable fondue in an over-the-top dungeon chalet straight out of a Hammer film. Our host, Paul du Marchie, has been building an architectural fantasy in the middle of the woods for the last 50 years. Dont' miss my eight 360° panoramas!  Tsukiji Wholesale Fish Market in Tokyo
Probably the largest fish market in the world. My visit of the first market of 2006 - at 4AM.  Toothless Nawab Kebab
In Lucknow, kebabs are meat patties delicately flavored with spices and fried in clarified butter on a large tray. Here is one so soft you don't need your teeth to eat it. Honest!  Cheese and Wine Soup
A robust Swiss soup based on Alp cheese and Fendant white wine to warm you up during the cold months.  May I eat your shrimp shells?
Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more!  Japanese Culinary Artifacts
A glimpse at the motley cornucopia of Japanese cookware and confectionery I brought back from my last trip.  Beenleigh Blue Pasta
When I saw this cheese I immediately knew how to turn it into a pasta sauce fit for a King - with only two ingredients.  Serious French Cottage Pie
Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it's done.  I Made My Own Macaronis From Scratch
How do they make the hole in the maccheroni? I had thought about it long and hard only to conclude you just can't make tubular pasta at home. I was wrong - see how I made my first batch of macaronis! |
« Fuck having arteries ... we have deep fried cheeseburgers!» So I have this blog |
