http://blog.iceculinary.com/2009/11/06/meat-fabrication-lessons-11-14/ The Official Institute of Culinary Education Blog Tue, 07 Feb 2012 13:42:46 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://blog.iceculinary.com/2009/11/06/meat-fabrication-lessons-11-14/comment-page-1/#comment-450 Lino Gutzmann Sun, 07 Feb 2010 17:13:32 +0000 http://blog.iceculinary.com/?p=733#comment-450 Truly, your piece goes to the nitty-gritty of the subject. Your clarity leaves me wanting to know more. Just so you know, i will immediately grab your feed to keep up to date with your web site. Sounding Out thanks is simply my little way of saying bravo for a solid resource. Accept my best wishes for your incoming post. Truly, your piece goes to the nitty-gritty of the subject. Your clarity leaves me wanting to know more. Just so you know, i will immediately grab your feed to keep up to date with your web site. Sounding Out thanks is simply my little way of saying bravo for a solid resource. Accept my best wishes for your incoming post.

]]> http://blog.iceculinary.com/2009/11/06/meat-fabrication-lessons-11-14/comment-page-1/#comment-173 Kate W. Thu, 10 Dec 2009 20:57:02 +0000 http://blog.iceculinary.com/?p=733#comment-173 If you don't feel like doing all the work, check out Japan Premium Beef. They even provide a couch while they prepare your dry-aged wagyu beef just right. If you don’t feel like doing all the work, check out Japan Premium Beef. They even provide a couch while they prepare your dry-aged wagyu beef just right.

]]> http://blog.iceculinary.com/2009/11/06/meat-fabrication-lessons-11-14/comment-page-1/#comment-44 Lessons 20-24: Soups & Sauteeing | DICED: The Official Blog of ICE Fri, 20 Nov 2009 20:28:03 +0000 http://blog.iceculinary.com/?p=733#comment-44 [...] the way I cook. It was 22 lessons jam-packed with countless “firsts.” The first meat and fish fabrications. The first attempt at making roux. The first time I made a dish (Onion Soup Gratine) that tasted [...] [...] the way I cook. It was 22 lessons jam-packed with countless “firsts.” The first meat and fish fabrications. The first attempt at making roux. The first time I made a dish (Onion Soup Gratine) that tasted [...]

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