I have just finished a reorganization of this blog's categories. If you are looking for a recipe it should be easier to find now. The re-org came about because I was having trouble finding my own recipes and had to…
Have you ever seen anything as beautiful in your life? Thanks to Slashfood, I've just discovered La Tartine Gourmande. Among other amazingly scrumptious-looking things, she makes croissants and has posted step-by-step instructions for making them. Update: I should make it…
Amy at Cooking with Amy and Barbara at Tigers & Strawberries started a conversation about picky eaters and it struck a nerve. I really have no patience for the people who are picky for non-medical reasons. You know who I…
The Survival Gourmet is celebrating its first birthday today. Congratulations, Bigmista!
This is the final installment in a series of posts describing the French Cuisine cooking class I recently attended at Plate It Up! a gourmet kitchen tools store here in Glendale AZ and taught by Chef Patrick Karvis. You can…
This is Part 3 of a series of posts describing the French Cuisine cooking class I recently attended at Plate It Up! a gourmet kitchen tools store here in Glendale AZ and taught by Chef Patrick Karvis. You can read…
This is part 2 of a series of posts describing the French Cuisine cooking class I recently attended at Plate It Up! a gourmet kitchen tools store here in Glendale AZ and taught by Chef Patrick Karvis. You can read…
My favorite gourmet kitchen tools store in Glendale, AZ frequently holds classes taught by some of the top chefs in the area. If you are a foodie and live in the Phoenix area, I really highly recommend that you try…
I picked this gadget up at Plate It Up! yesterday. It is a vegetable peeler designed to fit in the palm of your hand. It has a little loop on the back side designed to fit aroung yor middle finger.…
Thi was my second attempt to find a stuffing for chicken breast that I like. The problem with chicken breast is that they are pretty bland. I have the moise-and-juicy part down pretty pat (via sear-roasting). I'm pretty much sticking…