When the shrimps are done, shouldn't take more than a minute, add a handful of Garlic Chives. Turn the heat off, and quickly give the wok a good stirring to mix everything together.
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Read Pad Thai for beginners (Links)
This is not a very good picture, but the subject is interesting so I hope you'll forgive me. Yes, it is Alain Passard, cooking at the Rarities Dinner at the Masters of Food and Wine in Carmel last year.
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Read Breaking news: Alain Passard to cook at Manresa (Links)
Yes, yes, yes, I know. I'm not going to torture you with a drawn out musing about this. We're talking Michelin stars here and you just want to get to the good stuff. So here it is!
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Read Michelin news from Paris (Links)
CA13 The Ultimate Chocolate Tasting Kit Lourdes Lopez For bloggers hosting prizes with the code prefixes AP, CA, EU, and UC, please contact Brett at In Praise of Sardines to verify the email address of the winner of each of your prize.
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Read Announcing Menu for Hope Raffle Winners (Links)
Read Chickens and Eggs, Haute Couture Style (Links)
Josh and David decided that my one formal meal in New Orleans would be at Galatoire's. So on the second night of our quick three-day trip, Jill and I, and even the boys, got all dolled up and went down to the Quarter.
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Read Galatoire's (Links)
The Bloggies is open for nomination. So, should you be so inclined, go drop a nomination in for Chez Pim (and your other favorite blogs), pretty please? Thank you ever so. The nomination will be closed at 10:00 PM Eastern Standard Time (GMT-5) on Wednesday, January 10, 2005.
Read Bloggies 2007 (Links)
Read A day at the races (Links)
Read no beating this spirit (Links)
Here are a few scenes from New Orleans. More later.
Read scenes from New Orleans (Links)
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