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Tag Archives: Asparagus – white or green
Mobile Speck Knodel & Strudel
After 15 or more years working in high pressure restaurant kitchens, with their long hours and back-to-back shifts, Franz Schinagl knew he had to break free from his last posting as chef at Asia de Cuba. “As exciting as it was, I became so thin and … Continue reading
Posted in Alcohol, Austrian Cooking, Beef, Black Peppercorns, Blue Collar Gastronomy, Bread, Curing and Smoking, Good Potatoes, Onions, Pork, Rare Roast Sirloin, Salad, Simple Food, Slicing Machine, Stocks and Stock Making, Veal, Wines
Tagged Advantage Austria, Apples, Asparagus - white or green, Austrian Wine, Bermondsey, Bodo's Schloss, Chef Karl Eschlboek, Fergus Henderson, Franz Schinagl, Knodel, Marco Steiner, Nuernberger Sausages, Oma's, Raisins, Schnitzel, Speck Mobile, St John Bakery, Stroh Rum, Strudel
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‘Crudo’. The Word to Look For in the Market
March and April are a joy across mainland Europe. After the winter months of living off root vegetables and top crops imported from the Southern Hemisphere, here we go again with our own. Blue Collar Gastronauts wear a particularly broad … Continue reading
Posted in Alliums, Basil, Black Peppercorns, Blue Collar Gastronomy, Farmers Markets, Food travel, French Markets, French supermarkets, No Compromise Shopping, Nonna's Cooking, Real Italy, Risotto, Salad, Salad and Digestion, Seasoning, Southern Italy, Spanish Cooking, supermarkets
Tagged Asparagus - white or green, Asperges a Liegeoise, Baby Artichokes, Broad Beans, Crudo, Hop Shoots, New Season Produce, Paella Verde, Peas, Petits-Pois, Pistou, Primeurs, Risi e Bisi, Tourangelle, Violet tipped Asparagus
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