Culinary Alchemy

1 cup of science, 1/2 cup magic, 2 TB humor, with just a pinch of insanity - Half-baked in a cracked pot for 20 minutes until golden brown and delicious. Demystifying the science behind the culinary arts, step by step, one recipe at a time.

Showing posts with label Food Origin. Show all posts
Showing posts with label Food Origin. Show all posts
Sunday, January 10, 2010

Viking Vittles; Svenska Köttbullar - Swedish Meatballs

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Unlike French Fries, Danish Pastry and Vienna Sausage; Swedish meatballs ( Svenska Köttbullar ) are the national dish of Sweden. They are ...
6 comments:
Saturday, April 11, 2009

Stroop to My Level - The Stroopwafel

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Yeah, it's time to travel to another part of the globe in the never ending quest for delicious waffles. Our journey, today, takes us t...
9 comments:
Friday, April 10, 2009

Et Tu, Brute? - Romaine Betrayal

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This is actually Post #100 for me...YAY!!! So I think a food origin post is kind of fitting in a way. Just a warning before you start read...
6 comments:
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