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EAT THAT FOOD

Wednesday, June 1, 2011. Once in a while, there comes a great meal that makes you think "Wow, did I do that? I'm talking a culinary masterpiece that is so epic, it leaves you with a food hangover. Oh yes. This has been known to happen. Well hello there ETF Nation. It's your trusty Food Guru and I am back with another Guru/Maestro collabo. Oh yeah. This is happening. So get ready to tickle your senses and be blown away. Get your food game up! First up. appetizers. In each bite you will get the crunchiness...

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EAT THAT FOOD | eatthatfood.blogspot.com Reviews

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Wednesday, June 1, 2011. Once in a while, there comes a great meal that makes you think Wow, did I do that? I'm talking a culinary masterpiece that is so epic, it leaves you with a food hangover. Oh yes. This has been known to happen. Well hello there ETF Nation. It's your trusty Food Guru and I am back with another Guru/Maestro collabo. Oh yeah. This is happening. So get ready to tickle your senses and be blown away. Get your food game up! First up. appetizers. In each bite you will get the crunchiness...

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1 eat that food

2 search this blog

3 la grande soirée

4 bruschetta

5 food guru style

6 you'll need

7 french baguette

8 mozzarella

9 garlic

10 tomatoes

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EAT THAT FOOD | eatthatfood.blogspot.com Reviews

https://eatthatfood.blogspot.com

Wednesday, June 1, 2011. Once in a while, there comes a great meal that makes you think "Wow, did I do that? I'm talking a culinary masterpiece that is so epic, it leaves you with a food hangover. Oh yes. This has been known to happen. Well hello there ETF Nation. It's your trusty Food Guru and I am back with another Guru/Maestro collabo. Oh yeah. This is happening. So get ready to tickle your senses and be blown away. Get your food game up! First up. appetizers. In each bite you will get the crunchiness...

INTERNAL PAGES

eatthatfood.blogspot.com

1

EAT THAT FOOD: Pollo Loco!

http://eatthatfood.blogspot.com/2010/09/pollo-loco.html

Tuesday, September 7, 2010. Anyway, I digress. I recently discovered a fried chicken joint that has the colonel beat and it's called. This Guatemala-based restaurant has been around since the 70's but did not venture into the US until 2002. The fried chicken has a rich latin twist with well coated spices and seasonings. The skin has that perfect colour and crispness while the meat underneath remains moist. It's a taste that you will not forget. 169; which is a tamarind-based drink. I remember when I went...

2

EAT THAT FOOD: Pleased to Meat you

http://eatthatfood.blogspot.com/2011/03/pleased-to-meat-you.html

Tuesday, March 22, 2011. Pleased to Meat you. So Pop quiz: Did you guys try making the hunter's chicken yet? Those that did, you get an A. Those slackers who think I'm doing this for my health, you fail. That's what I call tough love. I'm doing this for you, the masses who needed a guru to guide them on their culinary adventures to an epicurean nirvana. Yeah, I know I'm blowing smoke, but you love it. Ok now the how. Boneless rib eye steak (1-1 ½ inch thickness) – 4 pieces. Asparagus – 1 lb. Combine the ...

3

EAT THAT FOOD: Goat.....the other red meat.

http://eatthatfood.blogspot.com/2010/09/goatthe-other-red-meat_1855.html

Monday, September 27, 2010. Goatthe other red meat. Okcalm down. Breathe. It's gonna be alright. Are you calm? Goat meat is nothing to be feared. Yes I did say goat. Please don't be alarmed. It tastes much better than lamb and is a lot healthier. Goat meat is low in fat and cholesterol compared to beef and lamb. Now that you have officially been introduced, let's get into it. 15 pounds goat meat. 1/4 cup of flour. 2 cups Pinot Noir. 7 baby bella mushrooms. 1 cup beef stock. 1 tsp fresh thyme. Heat up a D...

4

EAT THAT FOOD: August 2010

http://eatthatfood.blogspot.com/2010_08_01_archive.html

Friday, August 20, 2010. Personally I think one of the most underestimated foods is the crêpe. It's not easy to find a place out there that can make you a really good crêpe. With all the 'fixins' so to speak. The best thing about a crêpe. Is that it can be combined with pretty much anything you want, be it savory or sweet. Recently, I was strolling down 9th avenue in New York and I came across Chelsea Market. With Nutella™ and strawberries. My compadre ordered the crêpe. With ham and Swiss. The chef ...

5

EAT THAT FOOD: June 2011

http://eatthatfood.blogspot.com/2011_06_01_archive.html

Wednesday, June 1, 2011. Once in a while, there comes a great meal that makes you think "Wow, did I do that? I'm talking a culinary masterpiece that is so epic, it leaves you with a food hangover. Oh yes. This has been known to happen. Well hello there ETF Nation. It's your trusty Food Guru and I am back with another Guru/Maestro collabo. Oh yeah. This is happening. So get ready to tickle your senses and be blown away. Get your food game up! First up. appetizers. In each bite you will get the crunchiness...

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EAT THAT FOOD

Wednesday, June 1, 2011. Once in a while, there comes a great meal that makes you think "Wow, did I do that? I'm talking a culinary masterpiece that is so epic, it leaves you with a food hangover. Oh yes. This has been known to happen. Well hello there ETF Nation. It's your trusty Food Guru and I am back with another Guru/Maestro collabo. Oh yeah. This is happening. So get ready to tickle your senses and be blown away. Get your food game up! First up. appetizers. In each bite you will get the crunchiness...

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