El Comidista

Thai Coconut Soup: Tom Kha Gai « A Teenage Gourmet Thai Coconut Soup: Tom Kha Gai Posted by A Teenage Gourmet on January 10, 2012 · 16 Comments College, so far, has taught me a few things: For starters, I now know where to get the best pizza at 2 am (avocado, tomato, feta, please!)I know that kindness is powerful; if you ask with a smile, the cafeteria workers will “fix that peanut butter machine for ya, baby!”

St-Émilion: A Wine Lover’s Paradise « Tracy Chang Beautiful horizons, charming locals and wines of a lifetime. Welcome to St-Émilion. Like I said before, if you’re going to Bordeaux, you must make a trip to St-Émilion. Hop on the train (it’s a one hour ride), hop on a tour bus leaving from the Bordeaux Tourism office or make like me and rent a car for a picturesque drive to nearby St-Émilion. Put on your sunglasses, roll down your window and breathe in the aromas of wine country.

simon says french food blog: Barcelona GIRONA, Spain By Joe Ray Living in Ferran Adrià’s shadow is not an enviable position. Mallorca I don’t think I can count all the happy and fun memories this bread brings up. Every time I go home to visit I have to get my hands on a warm buttery mallorca. In Puerto Rico every small town has at least one large bakery with an array of delicious pastries and breads and you almost always find mallorca. If there is one weakness I have when I visit Puerto Rico it’s the bakeries.

The Mija Chronicles I’m a writer and cook originally from Southern California, currently residing in one of the most diverse areas on the planet: Queens, New York City. I started this blog in 2009 as a way to document my move to Mexico City. The blog ended up documenting my growing passion for interior Mexican cuisine and Mexican foodways. Even though I live in New York, I visit Mexico often, usually to check in on my business Eat Mexico, which offers street food and market tours in Mexico City and Puebla. How to Make Bagels: A User's Manual at Epicurious Making bagels at home isn't difficult or labor-intensive, but the process does take two days. Here's an overview of the basics, plus a recipe with more specific instructions. Weighing/Measuring the Ingredients Professional bakers prefer the accuracy of weighing ingredients, but if you don't have a kitchen scale, stick to volume measurements.

Tonkotsu Ramen: Professional Recipe Here is the “professional recipe” for tonkotsu ramen as promised! INGREDIENTS: (will provide 3.5 litres soup, enough for quite a few servings!) -Pork bones: 5 (2500 g) -Water: 13 litres Bring frozen bones to room temperature in plenty of water. It should take about 2 hours. If you cook frozen bones directly, the blood will solidify and will be very difficult to get rid of. EDDIE ROSS - Pink Ombre Cake Here's a cake sure to sweeten up the Valentines in your life. Pick up three boxes of your favorite white cake mix—or work from scratch if you have the time—along with a bottle of Wilton's Icing Color in petal pink. Split each box into two batches for a total of six, then add increasing amounts of dye little by little until you achieve the ombre effect. For the outside of the cake, I used a piping bag fit with a basketweave tip. Happy baking, everyone!

These are a few of my favorite foods Oysters taste weird, smell like the ocean and feel even worse. Every year we plant candy corn and grow a candy tree this year there are grapes in the soil so Every thing is grape flavor and there are also purple m&m’s. do you want to try? Katz’s Delicatessen How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar.