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Adventures in Cooking: The History of Kimchi
July 11, 2012
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Le Cordon Bleu
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Sacramento
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Salsa may be America’s favorite condiment but on the other side of the world no dining table is complete without the classic Korean dish kimchi. This pickled cabbage classic is one of the world’s oldest and healthiest foods so it’s no wonder that nearly 40 pounds per person is consumed annually in Korea. The richness of its taste is matched only by the richness of its history, so if you are interested in the culinary arts this might be the perfect dish for you to experiment with.
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5 Uses for a Pressure Cooker
July 11, 2012
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Le Cordon Bleu
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San Francisco
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Most of us have memories of coming home to our mother’s kitchen to find a pressure cooker bobbing and whistling away on the stove. This versatile cooking appliance is one of the best kitchen aids that most of no longer have in our homes. If you enjoy learning new culinary techniques similar to those taught at San Francisco cooking schools, then this is one kitchen wonder that you will come to rely on again and again.
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Preparing Fruits That Have Pits
July 10, 2012
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Le Cordon Bleu
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Orlando
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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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5 Grilling Basics for the Perfect Barbeque
July 10, 2012
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Le Cordon Bleu
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Portland
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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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How to Make an Authentic Cuban Sandwich
July 9, 2012
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Le Cordon Bleu
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Miami
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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
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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
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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
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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
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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
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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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