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And you’d be amazed at what they’re doing with seaweed. It’s gone this far: New York chef David Burke is selling flavors in spray cans for home use, so now you can spritz chocolate flavor onto fresh fatty fruit or goose up your pizza with tomato-basil spray. Just wait until sassy customers fatty brings these cans into Burke’s own restaurant! 10. Buzzwords for 2006: Figs are the fruit-of-the-year because they pair well with smoked meats, salty fatty cheeses and salads as well as desserts; copycats are putting them on pizza and in panini. Wacky ice cream appetizers – yuzu ice cream with sushi, wild mushroom ice cream with foie gras, parmesan ice cream on grilled radicchio. Bison, in large supply, appeals to steak-o-philes for its healthy connotation. Watermelon is the new tomato in salads and even cooked dishes. Seaweed is going into salads, wrapping fish and flavoring pasta. Balsamic is last year: ferociously priced and impossible to find exotic vinegars are flavoring salads and sauces in upscale restaurants.
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