10.11.2011., četvrtak

ONE POT COOKING BOOK : COOKING BOOK ONE POT COOKING BOOK : HIGH HEAT TURKEY COOKING : DOWNLOAD COOKING MAMA. One Pot Cooking Book cooking book A cookbook is a book that contains information on cooking. It typically contains a collection of recipes, and may also include information on ingredient origin, freshness, selection and quality. one pot In chemistry a one-pot synthesis is a strategy to improve the efficiency of a chemical reaction whereby a reactant is subjected to successive chemical reactions in just one reactor. Momofuku Note: this post is, as mentioned in comments below, quite old. It dates back to the very early days of the first Momofuku, when the menu was still evolving. After dozens of successive meals in the restaraunts of Momofuku, I've had some of the best food and service of my life. Having said that, this was my first impression: The ramen battles have begun. With Rai Rai Ken having set the stage for the so-called New York Ramen Revolution (well, I call it that), contenders are muscling in for the challenge. Heading up the downtown contingent is Momofuku, located just around the corner from RRK, on 10th Street and 1st Avenue. My advice? Come for the ramen, stay for the awesome steamed buns. Pick one of three fillings (chicken, mushroom, or pork), and they'll tuck it into a thick steamed rice flour pancake with thinly-sliced chilled cucumber, scallions, and a sheen of plum sauce. The fillings are all spectacular, and the attention they've paid to ingredients (free range chicken, berkshire pork, greenmarket mushrooms) pays off in spades. Man, I could eat these all day and still pack a few in while I sleep. The ramen? Pretty good, but not authentic. Then again, I don't think they're really shooting for "authentic" -- when Momofuku aren't busy fusing Japan and Upstate New York (the owner/chef is a graduate of the French Culinary Institute), they're bringing Korea into the picture -- I have yet to try their version of Sul Rong Tang, but I'm hoping it's a little better than the ramen. Though it would trounce the offerings of any quick-service Japanese restaurant, the ramen at Momofuku doesn't yet seem "quite there". The noodles are pasty and offer little of the necessary struggle; and though it pains me to say it, there's too much pork in the soup. The broth, once far too light to stand up to the aforementioned pork, has improved greatly since my first visit, so maybe things are looking up. In other areas: The chopsticks are definitely better than Rai Rai Ken's, in that they don't splinter, either when you separate them, or in your mouth. Service is a little on the skittishly-attentive side, but that's okay if you're reading a book or something. The room is definitely more spacious than RRK, and everybody has a nice clear view of the kitchen -- usually run by the man pictured here, who was whipping up a batch of bacon cheeseburgers when I left at closing time. You can't blame the guy; he eats a lot of ramen. ~Scrumptious~ ~One of my favorite sugar bowls..I love the roses on this piece..From the ruffled pedestal cake plate, the scalloped dessert glasses, to the rose embossed silver flatware..setting an elegant & romantic table makes every gathering that more delicious ..A feast for the eyes is just as important to your sense of taste..Setting a beautiful table..shows your guests you have good taste...~ Related topics: cooking jobs in atlanta cool fun cooking games japan cooking equipment thai cooking school phuket pressure cooker cooking times cooking strainer chestnut cooking instructions meatloaf temperature cooking cooking mama download for computer

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