You are what you eat & drink

Posts tagged “cooking

Sunday Art Fare

20140313_inq_fd1beard13-fPainted by Mike Geno, burrata and roasted carrots by Marcie Turney of Barbuzzo.


Sunday Art Fare

Cooking by Daphne Bennett

Cooking by Daphne Bennett

Source: Daphe Bennett and check her blog Oh Daphne Paints, fascinating.

As soon as I saw this painting, I knew I had to feature it here.


Satireday on Fizz


Satireday on Fizz




Be Cointreauversial

cointreau2Originally “Curaçao Blanco Triple Sec” it was produced by Adolphe Cointreau and his brother Edouard-Jean Cointreau. The distillery began in 1849 and the first Cointreau was sold in 1875.

Made by blending sweet and bitter orange peels and pure alcohol from sugar beets it has become one of the most famous liqueurs in the world.

But what can you do with it?

Obviously, drink it. Straight or over ice, or in many famous and not so famous recipes. Check out more than a dozen cocktails on The Fervent Shaker.

Can you cook with it?

Cointreau is most frequently used in desserts and matches well with chocolate, vanilla, orange (obviously) and cranberries. It is a good addition to chocolate mousse, pot de crème, or crème anglaise. – Fine Cooking

For a dazzling 141 recipes with Cointreau ranging from carrots to shrimps check:


Chocolate Roulade with Spiced Berry Compote and Cointreau Cream. A perfect winter dessert.

Chocolate Roulade with Spiced Berry Compote and Cointreau Cream. A perfect winter dessert. Image – GoodFood


Scallops With Tangy Cointreau Sauce - image: iFood,TV with video

Scallops With Tangy Cointreau Sauce – image: iFood,TV with video

Or you can experiment with Cointreau Noir in the kitchen and the bar.

A blend of traditional Cointreau and Remy Cognac…


Sunday Art Fare

Criolo Cooking

Damn, the Dishes!

Takeout restaurant delivers dirty dishes so you can pretend you cooked

Photo by Cinnamon Cooper.

If you provided food for your dinner party by slaving over a hot phone all day, nobody need ever know — as long as you’re in the U.K., and within delivery range of Housebites. The company charges the equivalent of about 8 bucks to deliver dirty dishes and cooking utensils along with your food, so that you can stage realistic-looking kitchen carnage and convince your guests you’re a devoted chef.

The service is prosaically called “Pretend You Cooked,” and it provides all the props you’ll need to do just that. And yes, Housebites picks the dirty dishes back up again afterwards — but if you do the washing-up, they’ll refund half of your fake-dish fee.

Source: GristList Read more

Molecular Gastronomy

I am a chef, damn it!

How come I never heard of this Molecular Gastronomy?

I am perturbed.

“Techno-emotional cuisine”

Is apparently another name for MG.

I am singularly not impressed.

The whole thing is a lot of hocus pocus. Apart from it’s entertainment value, it’s neither use nor ornament.

Hervé This started collecting “culinary precisions” (old kitchen wives’ tales and cooking tricks) in the early 1980s and started testing these precisions to see which ones held up; his collection now numbers some 25,000. from Wikipedia

In the days when housewives were housewives and knew how to cook, instead of knowing how to open a microwave and slop the food on a plate, mothers knew how to cook and cook properly.

But all that is a lost art, now it’s down to science…