Behold The Gutmaster 8000! This a machine designed to eviscerate, decapitate and clean salmon. So, just how effective is this slice and dice contraption? It can fully process a salmon in less then two seconds, averaging out at about 30 salmon a min.
Saveur Magazine just put up 8 great food videos. The first one starts with Jacques Pepin boning a chicken then proceeds to other kinds of food prep.
It’s close to supper and I’m looking thru old LCBO issues. Broiled apricots and blue cheese – some things in life are just uncomplicated.
This is one of those no-brainer foods and since I’m a vegetarian it’s a quick fix for an app.
We not only label foods, but we label ourselves – Certainly is “food for thought”
His name is Francois Xavier. He speaks more languages than most. He takes better photographs than most. He lives in Switzerland, at the intersection of 3 legendary culinary traditions. His blog is a journal of the pleasures of eating and an eclectic library of recipes, most of which will take you the better part of a day to follow through. Sadly, his last post went up in October ’09. I wouldn’t expect to see any new posts any time soon, but it would be worth your time to scan the archives.
What has 6 000 time the atmosphere of the earth, blasts water at 40 000 PSI and removes the flesh from living shellfish in less then a blink of an eye?
Thanks Rob, ever since he suggested I check out culinary related books on Amazon.ca instead of going to a Chapters or Indigo (same parent company for both stores) and paying more for the same books, I have become addicted to checking out books from this website. I have probably bought close to 25 books since Rob’s advice. Amazon is definitely an incredibly useful resource for look for and obtain any number of things but the books are where its at, for me.
Here’s a food geek that can explain Gluten: In Depth, & why it is sometimes best to give this network of proteins a break.
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