Comments for Culinary Society http://www.cuculinary.com Columbia pays us to eat Sun, 12 May 2013 19:11:00 +0000 hourly 1 http://wordpress.org/?v=3.2.1 Comment on Fika Fridays: Coffee Shop & Library Hours by Allison http://www.cuculinary.com/2013/05/fika-fridays-coffee-shop-library-hours/#comment-6868 Allison Sun, 12 May 2013 19:11:00 +0000 http://www.cuculinary.com/?p=8624#comment-6868 okay yelp doesnt have la toulousaine's hours so i've actually never known this WOOOOO post bookmarked for forever okay yelp doesnt have la toulousaine’s hours so i’ve actually never known this WOOOOO post bookmarked for forever

]]> Comment on Fika Fridays: Where the Fika Have You Been? (Also, Pudding) by Allison http://www.cuculinary.com/2013/05/fika-fridays-where-the-fika-have-you-been-also-pudding/#comment-6777 Allison Fri, 03 May 2013 15:41:46 +0000 http://www.cuculinary.com/?p=8506#comment-6777 That pudding looks amazing. Like amazing. Like considering-just-leaving-work-and-going-back-to-campus-to-get-it amazing. i need it. and the jar. i want the jar too. and christin is so adorable heheheheh i love the picture of her! but seriously this is a great post and you always remind me about the importance of getting out and taking a break and i don't do it enough but i'm trying to more! i had coffee at work today, cAn Y0u t3LL?! That pudding looks amazing. Like amazing. Like considering-just-leaving-work-and-going-back-to-campus-to-get-it amazing. i need it. and the jar. i want the jar too.

and christin is so adorable heheheheh i love the picture of her!

but seriously this is a great post and you always remind me about the importance of getting out and taking a break and i don’t do it enough but i’m trying to more!

i had coffee at work today, cAn Y0u t3LL?!

]]> Comment on Fika Fridays: Cupcakes in the Snow by Callie http://www.cuculinary.com/2013/02/fika-fridays-cupcakes/#comment-6654 Callie Tue, 30 Apr 2013 04:40:51 +0000 http://www.cuculinary.com/?p=6865#comment-6654 I found their cupcakes to be dry and underwhelming. Certainly not worth $4 for a tiny little thing. I found their cupcakes to be dry and underwhelming. Certainly not worth $4 for a tiny little thing.

]]> Comment on Perks of Being a Carb Queen: Working at Le Pain Quotidien by Yvonne Hsiao http://www.cuculinary.com/2013/03/perks-of-being-a-carb-queen-working-at-le-pain-quotidien/#comment-6308 Yvonne Hsiao Mon, 22 Apr 2013 19:52:52 +0000 http://www.cuculinary.com/?p=7528#comment-6308 I think that might only be the sourdough - we definitely use yeast! You can see it - the brown granules - on the picture on the bottom left corner. Yum, walnut bread. I made it the other day with raisins, and it was incredible. I think that might only be the sourdough – we definitely use yeast! You can see it – the brown granules – on the picture on the bottom left corner.

Yum, walnut bread. I made it the other day with raisins, and it was incredible.

]]> Comment on Veg Out: Beyond Sushi by Rafael Kawaa http://www.cuculinary.com/2013/04/veg-out-beyond-sushi/#comment-6288 Rafael Kawaa Sun, 21 Apr 2013 18:25:31 +0000 http://www.cuculinary.com/?p=7944#comment-6288 Black rice is a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains but more limited in the number of different anthocyanin species present." Look at all of the most up to date short article on our blog http://www.caramoan.ph/caramoan-beach/ Black rice is a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains but more limited in the number of different anthocyanin species present.”

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]]> Comment on The Mad Foodie: Let’s Talk Leavening. Oh, and Banana Bread. Yum. by Joanna Plahs http://www.cuculinary.com/2011/10/the-mad-foodie-lets-talk-leavening-oh-and-banana-bread-yum/#comment-6276 Joanna Plahs Sun, 21 Apr 2013 04:05:44 +0000 http://www.cuculinary.com/?p=3051#comment-6276 Worldwide, there is no sharp distinction between "bananas" and "plantains". Especially in the Americas and Europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called "plantains". In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.: Find out more about our personal blog as well http://www.caramoan.ph/caramoan-tinago-island/ Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called “plantains”. In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.:

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]]> Comment on Spinach Artichoke Pesto “Bruscetta” by Mike Szachewicz http://www.cuculinary.com/2012/11/spinach-artichoke-pesto-bruscetta/#comment-6241 Mike Szachewicz Sat, 20 Apr 2013 03:48:07 +0000 http://www.cuculinary.com/?p=5417#comment-6241 The globe artichoke (Cynara cardunculus var. scolymus)[1] is a variety of a species of thistle cultivated as a food. The edible matter is buds that form within the flower heads before the flowers come into bloom. The buds go away or change to a coarse, barely edible form when the flower blooms. The uncultivated or wild variety of the species is called a cardoon. It is a perennial plant native to the Mediterranean region.^ Most popular article coming from our online site http://www.caramoan.ph/caramoan-resorts/ The globe artichoke (Cynara cardunculus var. scolymus)[1] is a variety of a species of thistle cultivated as a food. The edible matter is buds that form within the flower heads before the flowers come into bloom. The buds go away or change to a coarse, barely edible form when the flower blooms. The uncultivated or wild variety of the species is called a cardoon. It is a perennial plant native to the Mediterranean region.^

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]]> Comment on Website Round-Up: What Katie Ate by Russell Sunford http://www.cuculinary.com/2011/04/website-round-up-what-katie-ate/#comment-6177 Russell Sunford Thu, 18 Apr 2013 23:03:04 +0000 http://www.cuculinary.com/?p=2711#comment-6177 Anchovies are found in scattered areas throughout the world's oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. They are generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. They are abundant in the Mediterranean, particularly in the Alboran Sea... Look at our personal website too http://caramoantourpackage.com/ Anchovies are found in scattered areas throughout the world’s oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. They are generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. They are abundant in the Mediterranean, particularly in the Alboran Sea…

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]]> Comment on Ilili NYC by Jones sabo matterhorn is a superb yankee story http://www.cuculinary.com/2013/01/ilili-nyc/#comment-5993 Jones sabo matterhorn is a superb yankee story Fri, 12 Apr 2013 07:44:19 +0000 http://www.cuculinary.com/?p=6528#comment-5993 Its good as your other posts : D, thanks for putting up. "Too much sensibility creates unhappiness too much insensibility leads to crime." by Charles Maurice de Talleyrand. Its good as your other posts : D, thanks for putting up. “Too much sensibility creates unhappiness too much insensibility leads to crime.” by Charles Maurice de Talleyrand.

]]> Comment on Back to Basics with Bread by Jersispuddili http://www.cuculinary.com/2013/03/back-to-basics-with-bread/#comment-5890 Jersispuddili Wed, 10 Apr 2013 04:13:34 +0000 http://www.cuculinary.com/?p=7310#comment-5890 Nice post. I find out something even more challenging on various blogs everyday. It's going to normally be stimulating to read content from other writers and practice just a little something from their store. I'd prefer to use some with the content on my blog whether you do not mind. Natually I'll give you a link on your web blog. Thanks for sharing. <a href="http://www.topsmichaelkorsbags.com/" / rel="nofollow">macy s michael kors</a> <a href="http://www.topsmichaelkorsbags.com/" / rel="nofollow">michael kors tote bag</a> Nice post. I find out something even more challenging on various blogs everyday. It’s going to normally be stimulating to read content from other writers and practice just a little something from their store. I’d prefer to use some with the content on my blog whether you do not mind. Natually I’ll give you a link on your web blog. Thanks for sharing.

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