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kaffir lime banana fritters
Blog | www.caterersearch.com | Aug 21, 2009
Ingredients: 10 nos Small bananas Batter for frying: 500 g Rice flour 100 g Flour, (soft which used to make cakes) 1 tsp Lime water also known “air kapur” ½ pc lime, juiced 4 pcs Kaffir lime leaves, cut into strips 800 ml Water Fine sea salt to taste... Ingredients: 10 nos Small bananas Batter for
2009 Awards for caterers and resturants
Blog | www.cateringonthemove.com.au | Aug 6, 2009
Vue de monde was named as the Positive Outcomes Restaurant of Year and The Atlantic Group (V) Caterer & Catering Victoria honoured Victoria's finest restaurateurs
The Feed outings: Sushi Class at Jewel Bako, Great British Beer Festival at August and Rhône Tasting at Tribeca Grill
Blog | www3.timeoutny.com | Aug 3, 2009
Sushi Class at Jewel Bako Put down that spicy tuna roll and head to this weekly guided dinner, which spotlights the Japanese delicacy at its most authentic. Led by author Trevor Corson (The Story of Sushi), guests will nibble their way through classic nigiri, plus appetizers, soup and dessert.
Record Price for Tuna
Blog | www.kitchenrat.com | Jan 6, 2009
It may be a global credit crunch but in Japan two sushi bar owners paid a record £70,000 for a rare tuna yesterday. The Japanese Bluefin, which sold at auction for ten times the going rate, weighed 128kg and was split between the two restaurateurs.
http://www.kitchenrat.com/2009/01/record-price-for-tuna.html
Sushi, best practices and a long day’s journey into food
Blog | nrnfoodwriter.blogspot.com | Dec 4, 2008
December 2 As usual, I spent Thanksgiving with the family of my boss, Pam Parseghian, because they’re very nice people with delicious food, combining Armenian tradition with traditional holiday fare.
http://nrnfoodwriter.blogspot.com/2008/12/sushi-best-practices-and-long-days.html
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Value Wines for Asian Food
Blog | www.foodandwine.com | Oct 23, 2008
I recently chatted with Master Sommelier Alpana Singh, director of wine and spirits for the Chicago-based restaurant group Lettuce Entertain You Enterprises. She's just revamped the wine list for one of L.E.Y.E.'s concepts, Big Bowl, with bio...
http://www.foodandwine.com/blogs/mouthing-off/2008/10/23/Value-Wines-for-Asian-Food
When In Boston...
Blog | www.hotelsmag.com | Oct 6, 2008
In this blog, I’ll share the best or most compelling piece of information I get each day (sometimes augmented by a bit of insight or analysis). Whether it’s a list of trends, a set of facts and figures, or even insights into great marketing strategies, look no further for ideas you can borrow and
http://www.hotelsmag.com/blog/1670000567/post/510034451.html
Story of Sushi: Trevor Corson
Blog | superchefblog.com | Sep 10, 2008
Super Chef is an online magazine that follows the careers, empires, trends, media, and brands of super chefs in America and abroad. Super Chef publishes cookbook and other reviews each Wednesday and a Food Flick each Friday. © 2004 onwards by Juliette Rossant, all rights reserved.
http://superchefblog.com/2008/09/story-of-sushi-trevor-corson.html
Sushi sucks
Blog | kitschnzinc.blogspot.com | Jun 18, 2008
I reckon it's time for a sushi sabbatical - I'm sick of the bloody stuff. I can remember the time when I listened incredulously to people telling tales of eating raw fish perched atop cold rice and thinking that's not for me.
Honk if you're opening an Asian restaurant
Blog | www.chainleader.com | Mar 6, 2008
David Farkas has worked for Chain Leader as a senior editor since 1998. With Dave's Dispatch he provides not only plump bits of industry gossip, but news and analysis found nowhere else.
http://www.chainleader.com/blog/170000417/post/1970022997.html
