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5 Grilling Basics for the Perfect Barbeque
July 10, 2012
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Le Cordon Bleu
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Portland
• 0 Comments
When we think of the 4th of July, Memorial Day or summer birthdays, one thing comes to mind -- BBQ. If you enjoy the culinary arts you’ve probably tried your hand at this weekend staple but there are a few tricks of the trade that can be easily mastered. With a new set of skills under your belt, you might discover that grilling is best enjoyed year round. Don’t forget not only is BBQ a delicious dinner option but a healthy one as well! Follow these 5 tips often used by the Oregon culinary scene and you will be guaranteed perfect BBQ every time.
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Preparing Fruits That Have Pits
July 10, 2012
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Le Cordon Bleu
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Orlando
• 0 Comments
Fruits are an important part of Florida cooking. They provide fiber for satiation and carbohydrates for energy, not to mention a wealth of vitamins and minerals, but nothing can present more of a challenge for amateur chefs than preparing fruits that contain a pit. So many times while removing the pit, the fruit gets so bruised and mangled it is no longer presentable enough for a dish. Besides the aesthetic problems, removing the pit can be dangerous. As anyone who has ever tried to work the pit out of an avocado can tell you, one slip of the knife and the mashed fruit is the least of your problems. The good news is that there are culinary techniques you can practice at home that will make it much easier for you to remove the pit of a fruit without risking the safety of your fingers.
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How to Make an Authentic Cuban Sandwich
July 9, 2012
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Le Cordon Bleu
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Miami
• 0 Comments
Sure, it’s a ham and cheese sandwich. But is it just another ham and cheese sandwich? No, no absolutamente! The Cuban sandwich, or Cubano, is a deceptively simple and complexly flavored treat. With only four ingredients – ham, roasted pork, Swiss cheese, and dill pickles – it is both easy and inexpensive to make, but the flavor payoff is well beyond its simplicity.
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How to Chop Onions without Crying
July 9, 2012
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Le Cordon Bleu
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Minneapolis/St. Paul
• 0 Comments
Ask anyone what their least favorite kitchen chore is and the answer you will most often hear is chopping onions. Even the most experienced Minnesota culinary school graduate will get teary eyed preparing this poignant ingredient. It is as if the onion knowing its fate throws up its best defense to avoid ending up in your salad or sauce. You may not be able to avoid its sting entirely but there are measures you can take and tricks you can try to avoid the worst of this vegetable’s watery eyed attack.
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Holli Ugalde - Bastille Day Blog
July 9, 2012
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Le Cordon Bleu
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Le Cordon Bleu
• 0 Comments
Bastille Day, July 14 1789, is the story of the ultimate food fight. The French peasants were hot and famished, suffering from a severe shortage of bread, their staple food, on top of everything else that was going awry in their lives. All the while the rich were gorging themselves in lavish style. The words that are famously attributed to the Queen Marie Antoinette, “Let them eat cake!” sums up just how naive the royal family had to be to utter those words in public.
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Not Your Mom’s Mac & Cheese: A New Twist on an Old Classic
July 6, 2012
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Le Cordon Bleu
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Chicago
• 0 Comments
If you’re lucky, your mom had her own special mac & cheese recipe that she made for you. If so, you can probably still remember the smell and the taste of the creamy cheese and crunchy, golden brown breadcrumbs. If you’re not, then you remember a tasteless bowl of reconstituted powdered cheese and cheap macaroni from that all-too-famous blue box.
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A Guide to Seasonal Produce
July 6, 2012
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Le Cordon Bleu
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Dallas
• 0 Comments
It used to be that consumers would purchase and eat any foods that they found at their local grocery stores, no questions asked. Not so anymore. Today’s consumers, maybe even you, want to know where their food comes from and how it’s raised and grown. This growing conscientiousness over the food we eat has resulted in the sustainable food movement, which involves food production methods that are healthy, do not harm the environment, respect workers, are humane to animals, provide fair wages to farmers, and support farming communities.
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Buy Local, Improve Your Local Economy, and Save the World
July 5, 2012
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Le Cordon Bleu
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Boston
• 0 Comments
Catchy title aside, buying locally produced foods provides a host of benefits for both you and your local community; and, yes, it may even help save the world one day. Let’s take a look at some of the benefits of buying locally produced foods.
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Five Artisanal Foods That Are Good for You
July 5, 2012
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Le Cordon Bleu
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Le Cordon Bleu
• 0 Comments
Back in the good old days nearly everything that was owned or consumed was made at home or by local craftsmen. This included food and the culinary arts as well. Just like woodworkers or blacksmiths, these artisanal food makers were manually skilled craftsmen who were completely dedicated to their trades. Butchers, bakers, and millers created high-quality, delicious food products purchased by their local communities. They even formed guilds to train future practitioners of their culinary arts.
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Meatless Mondays: Your Guide to Veggie-Centric Meals
July 4, 2012
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Le Cordon Bleu
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Atlanta
• 0 Comments
Meatless Mondays began as a voluntary food rationing campaign during World Wars I and II. Along with Wheatless Wednesdays, citizens were asked to go one day a week without eating any meat and wheat products to conserve national supplies for the troops over seas. Restaurants and culinary colleges all across the country conserved hundreds of tons of meat for the war effort.
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