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Food **** Lightning | An open faced blog…

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Food Lightning | An open faced blog… | foodpornlightning.wordpress.com Reviews
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Food Lightning | An open faced blog… | foodpornlightning.wordpress.com Reviews

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1

Good Pork | Food Porn Lightning

https://foodpornlightning.wordpress.com/2011/02/28/good-pork

An open faced blog…. Monkfish liver torchon →. February 28, 2011. While cruising the Best Way. For taco fixins, I noticed a nice chunk of pork loin on sale for $2.10 a pound! I know what your thinking, choosing the discount meat at a Latino supermarket may not be the best idea, but I have had nothing but great success with their pork. So for $2.80 I went home with a 1.5 pound chunk of pig loin. In the end I was able to take a cheap piece of mass produced pork, and turn in to something really amazing by u...

2

Old Old Books | Food Porn Lightning

https://foodpornlightning.wordpress.com/2011/04/07/old-old-books

An open faced blog…. April 7, 2011. Among the highlights was an 1678 book on English cookery by Robert May, a 16th century Japanese book on cutting fish, and the first published American cookbook. All of which seem even cooler once we realized they are our (the American people’s) books, and can be browsed and handled with needing only a library card. One can easily see the trend of citing historical meals and dishes in contemporary fine dinning. With Grant Achatz opening NEXT. Leave a Reply Cancel reply.

3

Dish of the week: Warm headcheese salad | Food Porn Lightning

https://foodpornlightning.wordpress.com/2011/02/04/dish-of-the-week-warm-headcheese-salad

An open faced blog…. Late Night BBQ →. Dish of the week: Warm headcheese salad. February 4, 2011. What does that even mean? First of all it’s not cheese. Deceiving yes, but also delicious. Headcheese refers to the technique of slow cooking a head of pork, picking off the meat, and finally packing the meat into a terrine mold. The end product resembles a meatloaf, specked with the various parts of the pigs face…. This past weekend LD and I had a interesting, and tasty version of this classic at 2Amys.

4

Palena Beef Feast. | Food Porn Lightning

https://foodpornlightning.wordpress.com/2011/03/23/palena-beef-feast

An open faced blog…. Old Old Books →. March 23, 2011. All right, All right, two things right off the bat… First one, yeah… I’ve been busy, but FPL lives on and soon we will return it to its former glory and beyond. Second, there need be no puntastic title for this post… Sometimes in feasts, in titles, and in life, all you need is the essence of thing, simple, focused, perfect. Beef feast… who does that? Where to start… well obviously with a crudo…. If only my fish tank were this clear. The braised tounge...

5

Food Porn Lightning | An open faced blog… | Page 2

https://foodpornlightning.wordpress.com/page/2

An open faced blog…. Newer posts →. February 3, 2011. My recent west coast trip provided an opportunity to hit up one of my favorite food destinations. In a food city like San Fransisco, the market for good pizza has become incredibly competitive. With new places opening, and Pizzaiolos making cross continent moves with secret recipes in tow, only the strong survive. A16. In the Marina District, has been consistently slinging top notch pies for the last 7 years. In Brooklyn, and Flour and Water. It is a ...

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Logan Cox at New Heights: sunchoke veloute

http://logancoxatnewheights.blogspot.com/2011/03/sunchoke-veloute.html

Logan Cox at New Heights. Wednesday, March 2, 2011. Buttermilk cheese made in house, bitter greens, pickled-braised pistachios, sumac pudding. The veloute is poured table side. April 9, 2011 at 6:09 AM. Whats up mang i miss ya hope your doing well. Subscribe to: Post Comments (Atom). Thang Le at Iggy's in Singapore. Ashby inn tarver king. Ramon at High Cotton. Winter preservation dinner with Tarver King! View my complete profile. Awesome Inc. template. Powered by Blogger.

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Logan Cox at New Heights: Rabbit...

http://logancoxatnewheights.blogspot.com/2011/01/rabbit.html

Logan Cox at New Heights. Friday, January 7, 2011. Subscribe to: Post Comments (Atom). Thang Le at Iggy's in Singapore. Ashby inn tarver king. Ramon at High Cotton. View my complete profile. Awesome Inc. template. Powered by Blogger.

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Logan Cox at New Heights: Maryland Rockfish

http://logancoxatnewheights.blogspot.com/2011/01/maryland-rockfish.html

Logan Cox at New Heights. Friday, January 7, 2011. Crispy skin, malted cauliflower puree, roasted cauliflower stems, aleppo pepper oil, pliable buttermilk-tamarind gelee, applewood smoked butter emulsion. Subscribe to: Post Comments (Atom). Thang Le at Iggy's in Singapore. Ashby inn tarver king. Ramon at High Cotton. View my complete profile. Awesome Inc. template. Powered by Blogger.

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Logan Cox at New Heights: October 2010

http://logancoxatnewheights.blogspot.com/2010_10_01_archive.html

Logan Cox at New Heights. Sunday, October 24, 2010. Brined and braised duck legs, deboned, shredded, and set with the braising liquid. It was breaded and then deep fried. Served with pistachio puree, sumac pudding, and a duck fat mayonnaise(which we incorporated crispy duck skin bits and kewpie) with a salad of shaved matsutake mushrooms and weeds dressed in pistachio oil and sumac. Thursday, October 14, 2010. Subscribe to: Posts (Atom). Thang Le at Iggy's in Singapore. Ashby inn tarver king.

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Logan Cox at New Heights: Boudin Blocks

http://logancoxatnewheights.blogspot.com/2011/02/boudin-blocks.html

Logan Cox at New Heights. Thursday, February 17, 2011. My beloved sausage press broke two days before valentines day. The failure of the press created new ideas, why be limited by the tyranny of the casing? Subscribe to: Post Comments (Atom). Thang Le at Iggy's in Singapore. Ashby inn tarver king. Ramon at High Cotton. View my complete profile. Awesome Inc. template. Powered by Blogger.

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Logan Cox at New Heights: barramundi

http://logancoxatnewheights.blogspot.com/2011/02/barramundi.html

Logan Cox at New Heights. Thursday, February 17, 2011. The barramundi was slow cooked till the skin was stretchy and gelatinous, on the bottom is a black garlic puree, a noodle made of shrimp, little neck clams, chervil, and a shirmp-chervil broth (pictured on the bottom) poured table-side. Subscribe to: Post Comments (Atom). Thang Le at Iggy's in Singapore. Ashby inn tarver king. Ramon at High Cotton. View my complete profile. Awesome Inc. template. Powered by Blogger.

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Logan Cox at New Heights: September 2010

http://logancoxatnewheights.blogspot.com/2010_09_01_archive.html

Logan Cox at New Heights. Wednesday, September 29, 2010. La Belle Farms Duck! I recently got these La Belle Farm Ducks. They're air dried birds have enormous breast's (insert pun here) and the perfect sized legs and wings for us! Sunday, September 26, 2010. Monday, September 13, 2010. Used/old circulator. soon to be optimus prime! I bought this used immersion circulator from Ebay. it's analog, cheap, and I it works! Well, kind of. I need a thermometer in there to make sure it's constant and adjust th...

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Logan Cox at New Heights: winter preservation dinner with Tarver King!

http://logancoxatnewheights.blogspot.com/2011/03/winter-preservation-dinner-with-tarver.html

Logan Cox at New Heights. Wednesday, March 2, 2011. Winter preservation dinner with Tarver King! One of my best friends Tarver came to New Heights to do a guest chef dinner, the theme was winter preservation. We used food preservation techniques that people have used for generations to get through the dry food swells of winter. Here are just a few pictures from that night, it was a seriously great time. March 2, 2011 at 5:43 PM. And the food was seriously awesome! Subscribe to: Post Comments (Atom).

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Logan Cox at New Heights: November 2010

http://logancoxatnewheights.blogspot.com/2010_11_01_archive.html

Logan Cox at New Heights. Wednesday, November 17, 2010. House cured mackerel with a french breakfast radish puree, watermelon radish salad, tarragon oil, pears, and a mussel-miso mayonnaise. Plated by another, a one named johnny spero. Tuesday, November 16, 2010. 147 lbs. Half Pig! This big boy took me forever to break down, it barely could fit on out butchering table! Carrots from culpepper, va. Subscribe to: Posts (Atom). Thang Le at Iggy's in Singapore. Ashby inn tarver king. Ramon at High Cotton.

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We like to cook, and eat, and tell you all about it. July 29, 2014. July 29, 2014. Food Porn from the Bible Belt. We here at Food Porn have been incredibly busy with lots of new things, but I just wanted to write a quick note to let you know that we have not forgotten about you! We have been cooking up a storm and taking lots of smutty pics, but we have not had ANY time to talk to you about it. We’ll be back on track soon. Thanks for your patience! So, what have YOU been filling your bellies with lately?

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Gemüsespieße, nein Danke! Wunder gibt es immer wieder. So auch beim Einkaufen. Der Metzger im V-Markt bietet doch tatsächlich einen Pulled Pork Burger mit dem Namen “Max-Burger” für 3 an:. Da muss man(n) natürlich die Herausforderung annehmen. Krosse Semmel, Krautsalat, Gurke, Cremé Fraiche Sauce und natürlich Pulled Pork. Das Fleisch war etwas trocken und der Geschmack ließ mich an Tomatenmark denken, aber ich muss sagen: kann man essen. 8211; Salz und Pfeffer. 8211; Hass Avocados (gewürfelt). Aber ab u...

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Friday, March 21, 2008. Crock Pot Apple Raisin Bread Pudding. If you don't care for raisins, just use a plain bread, or use the raisin bread and omit the extra raisins. This is also good with a caramel sauce. APPLE RAISIN BREAD PUDDING WITH CREAM SODA SAUCE. 2 packets cinnamon roll instant oatmeal. 3 eggs, beaten. 3 cups milk, or 2 cups milk and 1 cup heavy cream. 1/4 cup brown sugar. 1 1/2 tsp. vanilla. 1/2 tsp. salt. 3 1/2 cups cubed raisin bread. 1 cup apple pie filling or topping. 1/2 cup cream soda.

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Food Porn Lightning | An open faced blog…

An open faced blog…. April 7, 2011. Among the highlights was an 1678 book on English cookery by Robert May, a 16th century Japanese book on cutting fish, and the first published American cookbook. All of which seem even cooler once we realized they are our (the American people’s) books, and can be browsed and handled with needing only a library card. One can easily see the trend of citing historical meals and dishes in contemporary fine dinning. With Grant Achatz opening NEXT. March 23, 2011. This dish w...

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