On TODAY's episode of Le quotidien: "It was one of my favourite foods...I was enjoying it so much that whatever anxiety I might have had about my first day of school had dissipated."
- Grace M Cho: Tastes Like War
I can feel that - for me it's penne with pasta sauce. Do you…
On TODAY'S episode of Le quotidien: "Only some of boiled meat's bad reputation owes to the British. The rest owes to it being boiled badly." - Tamar Adler
culinary-bytes.com/html/expanded-…
On TODAY's episode of Le quotidien: "After fertilization, the females drop their nuts, which are so rancid smelling their odour has been compared to that of vomit"
- Stephen Buckmann: The Reason for Flowers
JUST in case you are ever feeling self conscious, remember the…
On TODAY's episode of Le quotidien: "Forget for a moment their mouth-watering creations and think of cooks as rationing resources. Think of them counting out one artichoke for each guest. Think of them balancing the sweet and sour...fat, but not too much, and fibre but not too…
On TODAY'S episode of Le quotidien: "We now think that the first flowers appeared 125 to 130 million years ago"
- Stephen Buckmann: The Reason for Flowers
That margin of error makes me feel less weird about not remembering if I am 25 or 40.
On TODAY's episode of Le quotidien: "It seemed to me that she performed a magical feat each time she picked up a knife. She then took out a bag of apples and a paring knife and peeled the apples in one swift motion, keeping the entire peel intact. Peeling a whole bag in less time…
On TODAY's episode of Le quotidien: "Humans, EXCEPT for infants less than 3 months old...are generally unable to see the ultraviolet patterns visible to bees"
- Stephen Buckmann: The Reason for Flowers
Did I read this right? CAN NEWBORNS SEE BEYOND THE VISIBLE SPECTRUM?…
On TODAY'S episode of good to eat: There are a few theories about the origin of this name, but my favourite is that it comes from the French+Spanish combo of "jambon paella". Here's how to make...jambalaya!
Jambalaya 🌶️🍚🔥
Ingredients:
• 85g chicken thigh
• 125g andouille…
On TODAY'S episode of Le quotidien: "There's no need to ponder whether it's their lunch or yours. There's no point in keeping track of favours done and owed"
This makes me think of the book The Serviceberry as well; when you appreciate all you've been given, keeping score…
On TODAY'S episode of Youtube culinary wisdom courtesy of Matty Matheson: I come from Canada where we have beets and rutabaga for six months of the year...give them rutabaga for six months and see how good they are.
youtube.com/watch?v=L2cBvr…culinary-bytes.com/html/expanded-…
On TODAY's episode of Le quotidien: "Great food happens at the intersection of the ingredients and your imagination...cooking is a creative process."
And the cool thing about food is how quickly it happens, so you can watch it happen in real time. Watching a chef at work can be…
On TODAY'S episode of Le quotidien: "Earthbound and immobile, it casts a gaze upward to the stars as it whispers a name sending a message of fanciful dreams, optimism and unlimited possibilities"
- Stephen Buckmann: The Reason for Flowers
It remind me of the quote from Helena…
On TODAY'S episode of Youtube culinary wisdom courtesy of Jet Tila (via Food Network): flat things cut very simply.
Jet Tila is fantastic for so many things, but his knife work is great.
Also in this video "There's a lot of debate about authenticity, I just want you to throw…
On TODAY's episode of Le quotidien: "sensual, sophisticated engagement with a range of alluring ingredients...the concept of rasa...refers both to the essence of an ingredient...and to the pleasure one takes in experiencing that flavour."
- Daniel Patterson and Mandy After: The…
On TODAY'S episode of Le quotidien: "Does one reason in order to know if a ragout is good or if it is bad? ... One never does this. We have in us a sense designed in order to know if the chef has followed the rules of his art. One tastes the ragout and without knowing the rules…
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17K Followers 8K FollowingJAG - Jeremy Anant Gastronomy
French Contemporary Fine Dining
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