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Bi-Coastal CookFrom Baja to the Chesapeake.<BR> Fames est optimus coquus (Hunger is the Best Cook)
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From Baja to the Chesapeake.<BR> Fames est optimus coquus (Hunger is the Best Cook)
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Bi-Coastal Cook | bicoastalcook.blogspot.com Reviews
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From Baja to the Chesapeake.<BR> Fames est optimus coquus (Hunger is the Best Cook)
bicoastalcook.blogspot.com
Bi-Coastal Cook: November 2009
http://bicoastalcook.blogspot.com/2009_11_01_archive.html
From Baja to the Chesapeake. Fames est optimus coquus (Hunger is the Best Cook). November 01, 2009. Red Beans and Rice. Anyway, one of the pearls of wisdom this fellow had gleaned from his grandma, was ".you wanna cook food that swells". (I believe this was one of her tricks for stretching a dollar.). Once this is done, I like to slice and add either some kielbasa, or smoked sausage to it. You could also add some ham hocks while it simmers. The variations are pretty much unlimited. Red beans and rice.
Bi-Coastal Cook: June 2007
http://bicoastalcook.blogspot.com/2007_06_01_archive.html
From Baja to the Chesapeake. Fames est optimus coquus (Hunger is the Best Cook). June 12, 2007. I, being somewhat impatient, tried a few recipes I'd found on the web. It's not that tricky, mostly mayonaise and vinegar, and lots of black pepper. Some variations from there, you might add cayenne, sugar, lime, etc. But the basic sauce is very simple, and very good. I don't have any pictures to share, but you can order this wonderful white barbecue sauce from. Links to this post. Subscribe to: Posts (Atom).
Bi-Coastal Cook: January 2008
http://bicoastalcook.blogspot.com/2008_01_01_archive.html
From Baja to the Chesapeake. Fames est optimus coquus (Hunger is the Best Cook). January 12, 2008. This particular day, Providence was kind to me, and landed my browser on a site called Texas Cooking Online. There is an article there called " How to Make Beef Machaca. I spoke with the delightful gal who runs the site Texas Cooking Online. 188; cup Worcestershire sauce. Juice of two limes. 1 tsp garlic powder. 1 tsp ground cumin. 1 tsp chili powder. 189; tsp salt. 189; tsp black pepper. 188; cup beef broth.
Bi-Coastal Cook: Sauted Oysters with a sherry-bechamel sauce
http://bicoastalcook.blogspot.com/2008/03/sauted-oysters-with-sherry-bechamel.html
From Baja to the Chesapeake. Fames est optimus coquus (Hunger is the Best Cook). March 21, 2008. Sauted Oysters with a sherry-bechamel sauce. There's a delightful Seafood shop not far from where I live called Richard's Fish and Crabs. I used 6-8 of these really large oysters, but if your oysters aren't that big, you might want to use 10-12 of them. 3 Tbsp butter or margarine. 1 pt milk or cream. 1/2 cup grated parmesan cheese. 1/3 - 1/2 cup shredded fontina cheese. 1/4 cup sherry (more or less to taste).
Bi-Coastal Cook: November 2007
http://bicoastalcook.blogspot.com/2007_11_01_archive.html
From Baja to the Chesapeake. Fames est optimus coquus (Hunger is the Best Cook). November 04, 2007. I'm sure there are a million ways to make chicken and dumplings, but this is the way I do it, which really works well on a cold day. This recipe is adapted from Southern Living's "Cooking across the South". 5 lbs of chicken. (dark meat works best). 1/2 an onion, sliced. 1 stalk of celery, with leaves if possible, chopped. 2 slices of lime (or lemon). For the dumplings I use:. 2 tsp baking powder. About the...
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Bi-Coastal Cook's Store - Bi-Coastal Cook's Gourmet Food Store
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Bi-Coastal Cooks Gourmet Food Store. There are no products available for display here. Bi-Coastal Cooks Gourmet Food Store. Bi-Coastal Cooks Gourmet Food Store.
Marginal Foodie - Gastronomic Economics and Baltimore Restaurant Guide
http://marginalfoodie.blogspot.com/2007/08/cafe-zen.html
Gastronomic Economics and Baltimore Restaurant Guide. Monday, August 20, 2007. 38 E Belvedere Ave. (at York). Belvedere Square, Baltimore. Date of meal: various. I've eaten at Cafe Zen once and had take-out from there three or four times. As far as I can tell, this is the best Chinese place in Baltimore. This is really sad; while Cafe Zen is solid, it isn't amazing. I've also heard you have to go to the suburbs of DC to get edible dim sum. It's too bad we don't have more authentic options. Pricing Power ...
Marginal Foodie - Gastronomic Economics and Baltimore Restaurant Guide
http://marginalfoodie.blogspot.com/2007/08/b-bistro.html
Gastronomic Economics and Baltimore Restaurant Guide. Friday, August 17, 2007. 1501 Bolton St. (at Mosher). Bolton Hill, Baltimore. Date of meal: several. Posted by Marginal Foodie. I'm an economics professor and foodie living in Baltimore. Subscribe to Marginal Foodie. Are you new to Maringal Foodie? Big Bad Wolf BBQ. On the Hill Café. Regi's Bar and Grill. Big Bad Wolf BBQ. On the Hill Cafe. On the Hill Cafe. Big Bad Wolf BBQ. On the Hill Cafe. Big Bad Wolf BBQ. Foodie Links and Blogs. On the Hill Cafe.
Marginal Foodie - Gastronomic Economics and Baltimore Restaurant Guide
http://marginalfoodie.blogspot.com/2007/09/trinidad-gourmet.html
Gastronomic Economics and Baltimore Restaurant Guide. Saturday, September 29, 2007. 418 E 31st St. Charles Village/Waverly, Baltimore. Date of meal: Friday September 28, 2007 (7pm). Trinidad Gourmet isn't really a restaurant. It has a counter, but that's about it. It is designed for take-out. It also has a rather extensive barrier between the counter and the patrons; the proprietor is obviously worried about crime. Posted by Marginal Foodie. Inside the bmore frontier, ouch! October 1, 2007 at 8:51 PM.
Marginal Foodie - Gastronomic Economics and Baltimore Restaurant Guide
http://marginalfoodie.blogspot.com/2007/08/pricing-power-of-baltimore-restaurants.html
Gastronomic Economics and Baltimore Restaurant Guide. Sunday, August 26, 2007. Pricing Power of Baltimore Restaurants. I want to begin this post with two stylized facts about Baltimore restaurants relative to other cities. 1 On average, nice Baltimore restaurants are more expensive than comparable restaurants in other cities. 2 On average, nice Baltimore restaurants are easier to get into (a.k.a. emptier) than comparable restaurants in other cities. Why doesn't a restaurant cut prices to get fuller?
Marginal Foodie - Gastronomic Economics and Baltimore Restaurant Guide
http://marginalfoodie.blogspot.com/2007/09/red-star.html
Gastronomic Economics and Baltimore Restaurant Guide. Friday, September 21, 2007. 906 S Wolfe St. Fell's Point, Baltimore. Date of meal: Thursday, September 20, 2007 (8pm). Red Star has a wide variety of yuppie, micro-brew beers on tap. I think the place would be improved if these were explained in more detail on the menu so patrons could better choose between unknown beers. Quite good with avocados), artichoke and crab dip ($13, disappointing at this price point), and their Margherita pizza ($9, decent ...
Marginal Foodie - Gastronomic Economics and Baltimore Restaurant Guide
http://marginalfoodie.blogspot.com/2007/09/new-to-marginal-foodie.html
Gastronomic Economics and Baltimore Restaurant Guide. Sunday, September 2, 2007. Are you new to Marginal Foodie? The following is brief explanation and sitemap. In the sidebar, you'll see the following (from top to bottom):. Graphic: price-quality frontier, explained here. About me: self-explanatory, you can email me, subscribe. Or bookmark this site. Of Baltimore restaurants, so far. Explaining how I describe price in reviews. Labels: pretty self explanatory. Or blogs about gastronomic economics. This s...
Marginal Foodie - Gastronomic Economics and Baltimore Restaurant Guide
http://marginalfoodie.blogspot.com/2007/08/price-quality-frontier.html
Gastronomic Economics and Baltimore Restaurant Guide. Friday, August 17, 2007. Posted by Marginal Foodie. Do you have a graph where the pts represent actual restaurants? If not you should! Or would be nice for us). October 16, 2007 at 8:21 PM. Except for one restaurant, it looks like the price-quality envelope is a dead straight line. It would be great to know what are the restaurants on the envelope line: then a reader could always be sure of getting the best food for the price. Big Bad Wolf BBQ.
Marginal Foodie - Gastronomic Economics and Baltimore Restaurant Guide
http://marginalfoodie.blogspot.com/2007/09/big-bad-wolf-bbq.html
Gastronomic Economics and Baltimore Restaurant Guide. Wednesday, September 19, 2007. Big Bad Wolf BBQ. Big Bad Wolf BBQ. Date of meal: Friday, September 18, 2007. Lauraville has two take-out barbecue joints; it seems obvious to compare them. These are Big Bad Wolf Barbeque (reviewed here) and Alabama BBQ Company. In Federal Hill). If you are doing take-out (which is what both Alabama and Big Bad Wolf are set up for), decor and tables don't really matter. Posted by Marginal Foodie. If you're ever in the m...
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The Bicoastal Collective | The brainchild of Nova Scotia-based trumpeter Paul Tynan and Grammy award winning San Jose-based baritone saxophonist Aaron Lington
The brainchild of Nova Scotia-based trumpeter Paul Tynan and Grammy award winning San Jose-based baritone saxophonist Aaron Lington. BC5 is Double-Nominated for ECMA awards. January 29, 2018. Middot; by gnuhigh. Middot; in Uncategorized. BiCoastal Collective: Chapter 5 has been nominated for the East Coast Music Association (ECMA) for Jazz Recording of the Year and Instrumental Recording of the year! BC in Downbeat and Jazziz. October 8, 2017. Middot; by gnuhigh. Middot; in Uncategorized. August 17, 2017.
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Kişisel Günlük Sayfam
Günlük bilgi yazılarını kişisel blog sayfamda paylaşıyorum ve güncel konular hakkında içerikler yayınlıyorum. Ürün Fotoğraf Çekiminde Dikkat Edilmesi Gerekenler. Kullanılacak olan her bir fotoğraf uygun ortamda son sistem teknolojinin kullanıldığı ekipmanları ile hazırlanmaktadır. Bu sayede daha kaliteli ve etkili sonuçlar elde edilerek site üzerinde ürün tanıtımı için kullanılacak görsellerin daha etkileyici olması sağlanmaktadır. Ürün fotoğraf çekimi. Online satış sitelerinde yer alan her ürün için gör...
Bi-Coastal Cook
From Baja to the Chesapeake. Fames est optimus coquus (Hunger is the Best Cook). November 01, 2009. Red Beans and Rice. Anyway, one of the pearls of wisdom this fellow had gleaned from his grandma, was ".you wanna cook food that swells". (I believe this was one of her tricks for stretching a dollar.). Once this is done, I like to slice and add either some kielbasa, or smoked sausage to it. You could also add some ham hocks while it simmers. The variations are pretty much unlimited. Red beans and rice.
Bicoastal Cooks - On Recipe Development
Chef Interview Series: Will Fincher. TL;DR Here is a snippet of our interview with Chef Will Fincher. If you are interested in reading the full interview along with interviews of other inspiring chefs along with a lot more goodies check out our upcoming book. Wine Pairing Tool: Version 1. Tl;DR We are working on a tool to help people pair wines to their meals. Take a look! We have a supplementary post dedicated to alcohol here. Features we are looking to add:. Expanding to different alcohols. Recipe: Tak...
Bicoastal Curiosities
Sharing ideas from coast to coast. The Other Things We Do. Jim Kast-Keat is divergent thinker, an ideation specialist, and an aspiring minimalist. He is the creator and curator of the Thirty Seconds or Less. A podcast that amplifies voices and shares ideas every day, and is the Associate Minister for Education at Middle Collegiate Church. In the East Village of New York City, a multicultural community committed to creativity and justice. Living in New York City. The Other Things We Do.
bicoastaldisorder.blogspot.com
Bicoastal Disorder
A guide into the minds of two lovely ladies. Sunday, May 23, 2010. Ebb and Flow of Life. I embarked upon a major life change, moving from coastal GA to Minneapolis again. It's been an adjustment. I gave up my car, brought my dog, got a new job. Throughout all of the change, I just kept pushing forward never looking back at the life I created or the new life I was creating. I never stopped to think how lonely either could be and was. Saturday, February 20, 2010. Saturday, January 9, 2010. While waiting I ...
A Seattle-Brooklyn Gal | diy adventures & beyond
Diy adventures and beyond. January 18, 2014. Fourteen new places, fourteen adventures for the new year. It was go, go, go as I achieved the promotion I sought. Then I got an offer I couldn’t refuse and started at a new job in October. The last quarter of the year was a work whirlwind. I came into the new year craving more time to devote to. Maybe you’d like to join the party with your own explorations? Tag your outings with #14adventures. Let’s do this! January 24, 2013. A little January Cure. A guide to...
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