Comments for Vicarious Gourmet | Sweetened Condensed Culinary School http://www.vicariousgourmet.com Culinary School secrets published for all of Foodie-kind! Tue, 27 Jul 2010 09:22:46 +0000 hourly 1 http://wordpress.org/?v=3.0 Comment on Culinary Journal – Cream of Asparagus Soup by Freddie Cook http://www.vicariousgourmet.com/?p=119&cpage=1#comment-67 Freddie Cook Tue, 27 Jul 2010 09:22:46 +0000 http://www.vicariousgourmet.com/?p=119#comment-67 Oregano is a gread addition to everyday meals, i put them on soups and salads.":; Oregano is a gread addition to everyday meals, i put them on soups and salads.”:;

]]> Comment on Culinary Journal – Cream of Asparagus Soup by Maya Bailey http://www.vicariousgourmet.com/?p=119&cpage=1#comment-66 Maya Bailey Fri, 18 Jun 2010 03:44:16 +0000 http://www.vicariousgourmet.com/?p=119#comment-66 I love the smell and taste of Oregano when added in some recipes.,:" I love the smell and taste of Oregano when added in some recipes.,:”

]]> Comment on Sawadee Thai – Salt Lake City by Dan http://www.vicariousgourmet.com/?p=141&cpage=1#comment-22 Dan Wed, 16 Dec 2009 06:11:58 +0000 http://www.vicariousgourmet.com/?p=141#comment-22 Yessss, now I have the means to make all the coconut sticky rice that I can dream of! You don't know what you've done to my future waistline. Thanks a ton for the link, Norris. They have a lot of nice recipe videos on there. Yessss, now I have the means to make all the coconut sticky rice that I can dream of! You don’t know what you’ve done to my future waistline.
Thanks a ton for the link, Norris. They have a lot of nice recipe videos on there.

]]> Comment on Sawadee Thai – Salt Lake City by Norris Hall http://www.vicariousgourmet.com/?p=141&cpage=1#comment-21 Norris Hall Sun, 13 Dec 2009 16:40:00 +0000 http://www.vicariousgourmet.com/?p=141#comment-21 If you like cookiing Thai food,try this site <a href="http://www.thaifoodtonight.com/thaifoodtonight/recipes.htm" rel="nofollow">www.thaifoodtonight.com </a> If you like cookiing Thai food,try this site
http://www.thaifoodtonight.com

]]> Comment on Culinary Journal – Turkey Medley by Dave http://www.vicariousgourmet.com/?p=113&cpage=1#comment-7 Dave Wed, 18 Nov 2009 15:55:16 +0000 http://www.vicariousgourmet.com/?p=113#comment-7 I always brine a whole turkey in salt water (1 cup kosher to 1 gallon cold water) for about 6 hours, then rinse it and let it dry in the frig overnight. I throw in some carrot, celery, onion, thyme both in the cavity and in the roasting pan, then brush the skin with butter and sprinkle with kosher salt. Then I roast it breast down for a bit, then rotate to wing up for a bit, then flip to the other wing, then finish it at higher temp with the breast side up. I always brine a whole turkey in salt water (1 cup kosher to 1 gallon cold water) for about 6 hours, then rinse it and let it dry in the frig overnight. I throw in some carrot, celery, onion, thyme both in the cavity and in the roasting pan, then brush the skin with butter and sprinkle with kosher salt. Then I roast it breast down for a bit, then rotate to wing up for a bit, then flip to the other wing, then finish it at higher temp with the breast side up.

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