The party line is that Ideas in Food is our digital notebook. There is irony in the...
Month: September 2009
To assist you with this request, please provide the specific text that needs correction and cleaning. Once...
The dish has noodled about our brains for a long time. Finally, we have been able to...
Steak and red wine, not much thinking needed. Steak with red wine sauce, still a no-brainer. Making...
In much the same way that the Cvap moldered in our kitchen for almost two years before...
There is something about the aroma of toasted coconut. It is rich, warm, and complex. In the...
Rembrandt Gouda and Blis Elixir
The dish is simple. The salmon was slow-cooked in the CVap at 50 degrees Celsius until ready...
Almost crunch time, a few changes may still occur but this is the current prep list: –...
Now that we’re somewhat landlocked, the scent of the ocean and the walks along the sand are...
