Culinary arts of fine food and drink or haute cuisine, providing from best and greatest resources around the Web

Hunan Chicken

11:04 PM Posted by Rhoda ,
In the early 2000's, we were in the San Francisco Bay Area. It was the golden era of dot com’s, when young and aspiring professionals made millions overnight working in a dot com that went public on NASDAQ or New York Stock Exchange. I was one of the wannabe’s, working in a gaming dot.com pursuing...

Hunan Chicken

11:02 PM Posted by Rhoda ,
In the early 2000's, we were in the San Francisco Bay Area. It was the golden era of dot com’s, when young and aspiring professionals made millions overnight working in a dot com that went public on NASDAQ or New York Stock Exchange. I was one of the wannabe’s, working in a gaming dot.com pursuing...

Aged Sriracha Hot Sauce Recipe

10:37 PM Posted by Rhoda , ,
Tuesday, May 13, 2014Aged Sriracha Hot Sauce RecipeBy SteamyKitchen / no comments »Did you know that the Huy Fong company that makes the beloved “rooster sauce” sells 20 million bottles of its sriracha sauce a year without spending a single dime on advertising? I find the story about David Tran’s success...

Four Cow Farm Baby Kit Giveaway

10:29 PM Posted by Rhoda
I’m partnering with Four Cow Farm to giveaway a The Four Cow Farm Baby Kit. There will be one (1) winner whom will receive one (1) The Four Cow Farm Baby Kit. The suggested retail price of the The Four Cow Farm Baby Kit is US$59.90. There is a special coupon code ready for Rasa Malaysia readers:...

Nutella Cheesecake Bars

10:18 PM Posted by Rhoda ,
Happy Mother’s Day!It’s our annual vacation here in Malaysia (and Asia) when Rasa Malaysia kitchen is closed. The vacation is coming to an end and in a week’s time I will be back to normal posting schedule where more delicious and easy recipes will be posted on Rasa Malaysia. For right now, let’s celebrate...

Pizza Margherita

9:54 PM Posted by Rhoda ,
Gourmet  | January 2009by Melissa Roberts and Maggie Ruggiero]]> photo by Romulo YanesyieldMakes 6 servingsactive time35 mintotal time1 3/4 hr (includes rising time)The secret to a great pizza Margherita is to use the best ingredients you can find—and to approach them with restraint. (Just...

Reviews of reviews: The week of May 5th 2014

9:50 PM Posted by Rhoda
Monday-Tuesday in A Nous Paris, Jerome Berger reviewed and gave 4/5 dots to the previously mentioned Le Servan, mentioning the pork belly, seiche and grapefruit tart; while his colleague Philippe Toinard gave 3/5 to L’Initial, in the Sofitel Arc de Triomphe, 2 Ave Bertie Albrecht in the 8th, 01.53.89.50.53, closed weekends, mentioning the minestrone, quasi de veau and seductive desserts on 39 E lunch...
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