...before the mommy food avengers get me, it's sugar - free naturally sweetened LOL
http://www.youtube.com/watch?v=6eBiGuJhoi0&hl=en
วันพฤหัสบดีที่ 28 เมษายน พ.ศ. 2554
วันอังคารที่ 26 เมษายน พ.ศ. 2554
Top Ice Cream Shops of New York City
Ice cream is hard to resist. New York City—the city world famous for its marvelous attractions, and sizzling food, it is also packed with rocking, colorful and fabulous ice creams. New York City is providing mouth-watering ice cream since 1776. In NYC, you can have any flavor of ice cream from Crème Brule to a Wasabi, from Soprano Spumoni to Honey Lavender with million other flavors.
วันอาทิตย์ที่ 24 เมษายน พ.ศ. 2554
Cooking for Bachelors.TV - Desserts
Go to www.cookingforbachelors.tv and watch these no bake, no recipe desserts using store bought ingredients. Create sexy dessert options and have fun.
http://www.youtube.com/watch?v=OU2w6otspW4&hl=en
http://www.youtube.com/watch?v=OU2w6otspW4&hl=en
วันเสาร์ที่ 23 เมษายน พ.ศ. 2554
วันศุกร์ที่ 22 เมษายน พ.ศ. 2554
North County San Diego Restaurant: Blanca
Blanca, one of North County San Diego's newest fine dining restaurants is definitely suitably named. With snow white dining plates, table linens, pendant lanterns, and a prominent concrete bar, Blanca is elegant, classy, and cool-just like Solana Beach and the surrounding North County area.
Proprietors Seth Bass and Debbie Hugonin named the restaurant Blanca for this exact reason. They envisioned an establishment with the same hip sophistication that Solana Beach restaurants carry. Their vision "was to bring together all that [they] cared about into one place; family, friends, great food, and fine wine. [Their] vision became Blanca."
The cuisine at Blanca innovatively fuses contemporary California cuisine with the sensibility of traditional French technique. Blanca uses local organic produce and local, sustainable seafood whenever possible. Executive Chef Wade Hageman is constantly adding new dishes to the ever changing menu and the General Manager and Sommelier Zubin Desai serves up charisma and top notch wine pairings in the front of the house.
The tranquil, minimalist dining room has perfectly dimmed lighting, comfortable seating offering both booths and tables, and accommodates up to twenty-two guests. Blanca boasts a private, outdoor patio complete with a fifty-two inch plasma monitor and iPod docking port. With polished servers, a stunning bar and lounge, and a classy clientele, Blanca is easily holding its place as one of North County San Diego restaurants most desired dining locales.
Beginning with the starters, Blanca offers moderately priced finger foods such as Heirloom Wisconsin Black Popcorn with finely grated Parmigiano-Reggiano and Truffle Salt, Truffled French Fries with Black Truffle Mayonnaise, Crispy Baby Violet Artichokes with Baby Fennel and Garlic Aïoli, Tempura Salt and Pepper Jumbo Prawns with Tellicherry Pepper-Lime Dipping Sauce and Scallions, Deep Fried Baby Zucchini with Fresh Tomato Sauce, and Dungeness Crab Deviled Eggs.
Raw appetizers include Market Oysters on the Half Shell with Champagne Mignonette and Lime Cocktail Sauce, Hawaiian Kona Kampachi Yellowtail with pickled Radish Salad and crystallized Ginger Vinaigrette or a Sushi Rice Cake and fermented Black Bean Vinaigrette, and Niman Ranch Filet Mignon Tartare with Quail Egg Yolk and toasted Peanut Oil served "Thai Style."
Traditional starters vary from a Young Greens Salad with toasted Pine Nuts, Laura Chenel Goat Cheese, and Oven-Dried Tomato Vinaigrette, Linguini with Clam Sauce with Manila Clams, Monterey Bay Calamari, and Sweet Butter-Chili Flake Emulsion, Summer Watermelon Timbale with Micro Cilantro, Greek Feta Cheese, and Champagne Vinaigrette, Crispy Petaluma Quail with Haricot Verts, Buttermilk Potato Purée, and Red Eye Gravy, to Seared Hudson Valley Foie Gras with Griddled Strawberry Broiche and Strawberry Gatrique, Squash Blossom Soup with Baby Zucchini and Chive Essence, and Chino Farms Corn Soufflé with Black Truffle Cream.
At this point you will likely be ready for one of Blanca's signature martinis or cocktails. Try the "Peach-Pom," made with Absolut Apeach Vodka, Pama Liqueur, and Peach Purée, or the "Lemon-Ginger Cooler," made with Lemongrass-Infused Vodka, muddled Cilantro, and Schweppes Ginger Ale.
Other irresistible libations include the "42/43," made with Don Julio 1942, Licor Cuarenta Y Tres Cazadores, and Vanilla Sweet-Salt, the "Feng Shui," made with Sake-Infused Vodka and Crystallized Ginger, the "Blackberry Mojito," the "Fleur de Lys," made with Skyy Vodka, St. Germain Liqueur, Chambord, and a Champagne floater, the "Perfect Gentleman," made with Hendricks Gin, Essence of Noilly Prat, and Preserved Lemon Stuffed Olives, or the "Desert Rose," made with Prickly Pear-Infused Vodka, and Strawberry and Vanilla Essence. Blanca also offers a full bar and an extensive, dynamic wine and champagne list.
Blanca's entrée menu includes Executive Chef Wade Hageman's signature dishes, seasonal dishes, and grilled dishes. Signature dishes range from the Merlot Braised Short Rib and Bacon Wrapped Day Boat Diver Scallops to the Niman Ranch Filet Mignon "Rossini."
Seasonal dishes currently vary from Oregon Porcini Risotto and Air Dried Corn Crusted Wild Alaskan Halibut to Indiana White Pekin Duck Breast "En Sous Vide" and Mediterranean Loup de Mer "En Papillote."
Grilled dishes come with one side of choice and one sauce/butter of choice. Choose from the Organic Niman Ranch Pork Chop, the Snake River Farms Kobe "Flat Iron Steak," the Colorado "Boneless" Rack of Lamb, the Niman Ranch "28 Day Dry-Aged" New York Steak, or the Prime Nebraska Corn Fed "Eye" of the Ribeye.
Sides vary from Crème Fraîche and Chive Potato Purée, Macaroni and Cheese Gratin, Bellwether Farms Ricotta Gnocchi, and Buttered Summer Squash, to Parmesan Creamed Spinach, Organic Baby Broccoli, and Roasted Marble Potatoes.
The sauces/butter that accompany these delectable grilled entrees include Pinot Noir Demi-Glace, Classic Béarnaise, Port Wine Reduction, House-made Worcestershire, Pt. Reyes Blue Cheese Butter, 3 Mustard Compound Butter, or Meyer Lemon-Chive Beurre Blanc.
In the event that there is still room for dessert, sample one of Blanca's sinful finales. Indulge in the Butterscotch Pot de Crème, Tahitian Vanilla Bean Cheesecake, Sticky Toffee Pudding, "Rocky Road" Warm Valrhona Chocolate Cake, "Peanut Butter and Bananas," Farmers Market Strawberry Soufflé, or the Trio of House-Made Sorbets. Don't forget an accompanying glass of dessert wine, port, or sherry.
Blanca is ideal for locals and San Diego tourists alike, perfect for a private dinner for two or a large celebration, and has raised the bar in North County San Diego for contemporary-cool restaurants with a distinctive and delicious menu.
Proprietors Seth Bass and Debbie Hugonin named the restaurant Blanca for this exact reason. They envisioned an establishment with the same hip sophistication that Solana Beach restaurants carry. Their vision "was to bring together all that [they] cared about into one place; family, friends, great food, and fine wine. [Their] vision became Blanca."
The cuisine at Blanca innovatively fuses contemporary California cuisine with the sensibility of traditional French technique. Blanca uses local organic produce and local, sustainable seafood whenever possible. Executive Chef Wade Hageman is constantly adding new dishes to the ever changing menu and the General Manager and Sommelier Zubin Desai serves up charisma and top notch wine pairings in the front of the house.
The tranquil, minimalist dining room has perfectly dimmed lighting, comfortable seating offering both booths and tables, and accommodates up to twenty-two guests. Blanca boasts a private, outdoor patio complete with a fifty-two inch plasma monitor and iPod docking port. With polished servers, a stunning bar and lounge, and a classy clientele, Blanca is easily holding its place as one of North County San Diego restaurants most desired dining locales.
Beginning with the starters, Blanca offers moderately priced finger foods such as Heirloom Wisconsin Black Popcorn with finely grated Parmigiano-Reggiano and Truffle Salt, Truffled French Fries with Black Truffle Mayonnaise, Crispy Baby Violet Artichokes with Baby Fennel and Garlic Aïoli, Tempura Salt and Pepper Jumbo Prawns with Tellicherry Pepper-Lime Dipping Sauce and Scallions, Deep Fried Baby Zucchini with Fresh Tomato Sauce, and Dungeness Crab Deviled Eggs.
Raw appetizers include Market Oysters on the Half Shell with Champagne Mignonette and Lime Cocktail Sauce, Hawaiian Kona Kampachi Yellowtail with pickled Radish Salad and crystallized Ginger Vinaigrette or a Sushi Rice Cake and fermented Black Bean Vinaigrette, and Niman Ranch Filet Mignon Tartare with Quail Egg Yolk and toasted Peanut Oil served "Thai Style."
Traditional starters vary from a Young Greens Salad with toasted Pine Nuts, Laura Chenel Goat Cheese, and Oven-Dried Tomato Vinaigrette, Linguini with Clam Sauce with Manila Clams, Monterey Bay Calamari, and Sweet Butter-Chili Flake Emulsion, Summer Watermelon Timbale with Micro Cilantro, Greek Feta Cheese, and Champagne Vinaigrette, Crispy Petaluma Quail with Haricot Verts, Buttermilk Potato Purée, and Red Eye Gravy, to Seared Hudson Valley Foie Gras with Griddled Strawberry Broiche and Strawberry Gatrique, Squash Blossom Soup with Baby Zucchini and Chive Essence, and Chino Farms Corn Soufflé with Black Truffle Cream.
At this point you will likely be ready for one of Blanca's signature martinis or cocktails. Try the "Peach-Pom," made with Absolut Apeach Vodka, Pama Liqueur, and Peach Purée, or the "Lemon-Ginger Cooler," made with Lemongrass-Infused Vodka, muddled Cilantro, and Schweppes Ginger Ale.
Other irresistible libations include the "42/43," made with Don Julio 1942, Licor Cuarenta Y Tres Cazadores, and Vanilla Sweet-Salt, the "Feng Shui," made with Sake-Infused Vodka and Crystallized Ginger, the "Blackberry Mojito," the "Fleur de Lys," made with Skyy Vodka, St. Germain Liqueur, Chambord, and a Champagne floater, the "Perfect Gentleman," made with Hendricks Gin, Essence of Noilly Prat, and Preserved Lemon Stuffed Olives, or the "Desert Rose," made with Prickly Pear-Infused Vodka, and Strawberry and Vanilla Essence. Blanca also offers a full bar and an extensive, dynamic wine and champagne list.
Blanca's entrée menu includes Executive Chef Wade Hageman's signature dishes, seasonal dishes, and grilled dishes. Signature dishes range from the Merlot Braised Short Rib and Bacon Wrapped Day Boat Diver Scallops to the Niman Ranch Filet Mignon "Rossini."
Seasonal dishes currently vary from Oregon Porcini Risotto and Air Dried Corn Crusted Wild Alaskan Halibut to Indiana White Pekin Duck Breast "En Sous Vide" and Mediterranean Loup de Mer "En Papillote."
Grilled dishes come with one side of choice and one sauce/butter of choice. Choose from the Organic Niman Ranch Pork Chop, the Snake River Farms Kobe "Flat Iron Steak," the Colorado "Boneless" Rack of Lamb, the Niman Ranch "28 Day Dry-Aged" New York Steak, or the Prime Nebraska Corn Fed "Eye" of the Ribeye.
Sides vary from Crème Fraîche and Chive Potato Purée, Macaroni and Cheese Gratin, Bellwether Farms Ricotta Gnocchi, and Buttered Summer Squash, to Parmesan Creamed Spinach, Organic Baby Broccoli, and Roasted Marble Potatoes.
The sauces/butter that accompany these delectable grilled entrees include Pinot Noir Demi-Glace, Classic Béarnaise, Port Wine Reduction, House-made Worcestershire, Pt. Reyes Blue Cheese Butter, 3 Mustard Compound Butter, or Meyer Lemon-Chive Beurre Blanc.
In the event that there is still room for dessert, sample one of Blanca's sinful finales. Indulge in the Butterscotch Pot de Crème, Tahitian Vanilla Bean Cheesecake, Sticky Toffee Pudding, "Rocky Road" Warm Valrhona Chocolate Cake, "Peanut Butter and Bananas," Farmers Market Strawberry Soufflé, or the Trio of House-Made Sorbets. Don't forget an accompanying glass of dessert wine, port, or sherry.
Blanca is ideal for locals and San Diego tourists alike, perfect for a private dinner for two or a large celebration, and has raised the bar in North County San Diego for contemporary-cool restaurants with a distinctive and delicious menu.
วันพุธที่ 20 เมษายน พ.ศ. 2554
Catch the Spirit at Temecula Hills Winery
Chef Cody for the Manhattan Catering prepares Steak Diana, Citrus Sorbet and "Death by Chocolate" dessert for guests of Valerie Andrews, owner of Temecula Hills Winery in Temecula California.
http://www.youtube.com/watch?v=Tbs5GjeRcwQ&hl=en
http://www.youtube.com/watch?v=Tbs5GjeRcwQ&hl=en
วันอังคารที่ 19 เมษายน พ.ศ. 2554
Stella Giapo aborigine Gaga aka kookyklavicle
What happened At giapo stays At giapo. Ice cream, gelato, dessert, sorbet, new zealand, organic, Auckland, natural, icecream, giapo, genuine, Italian, fruit, organic blueberry, italia, organic lemon, organic strawberry, organic cane sugar, organic milk, A2 Milk, Fresh, summer, organic sugar, hot chocolate, milk shakes, thick shakes, thickshake. social media, love, socialmedia, twitter, youtube, facebook,
http://www.youtube.com/watch?v=f9vZAPre5tg&hl=en
http://www.youtube.com/watch?v=f9vZAPre5tg&hl=en
วันอาทิตย์ที่ 17 เมษายน พ.ศ. 2554
heston Blumenthal's Chocolate Mousse
Forget all you know and watch Heston combine Water and Chocolate to create a stable mousse. It was invented by a French chemist named Dr. Herve This. The recipe is 270 ml. water to 350 grams chocolate. Be sure to use a high quality chocolate.
http://www.youtube.com/watch?v=g28-9NVUHj0&hl=en
http://www.youtube.com/watch?v=g28-9NVUHj0&hl=en
วันเสาร์ที่ 16 เมษายน พ.ศ. 2554
วันพุธที่ 13 เมษายน พ.ศ. 2554
vegan cossack creation
They pondered and pondered on how to make the next vegan waffle at least for 15 minutes,whilste all of them could not stop them selves from ravishing the one that they had already created.Apricot ,kiwi,hand made strawberry jam,chocolate sorbet icecream,mango sorbet and wild forrest sorbet,nuts,appelsauce[a-la querber style]and a thousand more imaginery colors to spice up your palate and make your saliva overflow!
http://www.youtube.com/watch?v=g5MY7veUj6U&hl=en
http://www.youtube.com/watch?v=g5MY7veUj6U&hl=en
วันอังคารที่ 12 เมษายน พ.ศ. 2554
25 Tips to Help You Lose Weight When You Dine Out
Whether you're eating at home or dining out, the same rules for watching your weight apply. You need to eat more vegetables, fruit and whole grains. Choose smaller portions of lean meats, fish and poultry. Eat a variety of foods, and fresh, raw foods are better. Cut back on salt, sugar, saturated fats and alcohol. Drink plenty of water, and include exercise every day as part of your daily lifestyle choice.
วันอาทิตย์ที่ 10 เมษายน พ.ศ. 2554
Bellisimo Gelato
www.sorrentoquayboardwalk.com The most beautiful icecream you will ever eat, in a perfect location. You can't help but choose Bellisimo Gelato. Shop 32, Southside Drive. Hillary's Boat Harbour. Proudly produced in association with http
http://www.youtube.com/watch?v=bkXMgqkmfjU&hl=en
http://www.youtube.com/watch?v=bkXMgqkmfjU&hl=en
วันพุธที่ 6 เมษายน พ.ศ. 2554
วันอาทิตย์ที่ 3 เมษายน พ.ศ. 2554
5 Treasure allotment I.wmv
New dagwood style microwavable food dish invented by the Doc.
http://www.youtube.com/watch?v=OYydCkEihrk&hl=en
http://www.youtube.com/watch?v=OYydCkEihrk&hl=en
วันเสาร์ที่ 2 เมษายน พ.ศ. 2554
The Champion Juicer - authoritative sorbet
Quick example on how to make sorbet using the champion juicer. The only ingredients are organic frozen bananas and organic blueberries. My second favorite is making this same sorbet using organic frozen strawberries. If you want something extra creamy, try a little frozen coconut milk. It is amazing and creamy without any extra ingredients !!! Enjoy
http://www.youtube.com/watch?v=K_0JGWpfYEo&hl=en
http://www.youtube.com/watch?v=K_0JGWpfYEo&hl=en
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