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ideasinfood

Powdered cheesecake 10:38 AM Oct 25th from Echofon
Look around, use knowledge to make informed decisions. 3:11 AM Oct 25th from web
going to start cooking lemon curd in a bag 4:11 PM Oct 24th from web
Miripoix juice as a brine/braising medium 2:56 PM Oct 24th from Echofon
Potato chip brandade croquettes 11:02 AM Oct 24th from Echofon
looking at storybooks as dessert profile, first up the gingerbread man 5:24 AM Oct 24th from web
buttermilk biscuit bourbon 3:59 AM Oct 23rd from web
A smoked olive, we have not made that yet. Hmmm, wonder how we could use it? Smoked olive brine would also be nice to have on hand. 4:07 AM Oct 21st from web
Quince and artichokes 9:20 AM Oct 20th from Echofon
@slow_lane that we have already done 10:37 AM Oct 19th from web in reply to slow_lane
frog legs francaise 10:32 AM Oct 19th from web
Lime pickle cured bacon 3:21 PM Oct 18th from Echofon
Pistachio miso 7:11 AM Oct 18th from Echofon
RT @akikamozawa: It's funny because it's true...http://tinyurl.com/yz4ojqc 4:39 PM Oct 16th from Echofon
munster tastes of barnyard, really smells that way, how then is this aroma useful? 4:11 PM Oct 16th from web
@Studiokitchen per our conversation figgy pudding takes on a whole new light 4:23 PM Oct 15th from web in reply to Studiokitchen
brown butter-caramelized miso 4:20 PM Oct 15th from web
Vanilla braised golden raisins 8:44 AM Oct 15th from Echofon
Thanksgiving meatball hero 6:54 AM Oct 15th from Echofon
what about a pumpernickel dry rub or even brine for fish? 2:19 PM Oct 14th from web