OK

These diaries are the most Recommended for all time for this tag:
During my heydays as a chef/restaurateur in Sydney, some of us young turks would meet in a late-late night place on a Saturday night (read Chinese restaurant), eat & drink till dawn because most of ...
by Patric Juillet
Comment Count 181 comments on Thu Feb 17, 2011 at 01:51 PM PST with 195 Recommends
Last week I posted the Risotto diary and this week it's the turn of the ...
by Patric Juillet
Comment Count 145 comments on Thu Feb 24, 2011 at 02:28 PM PST with 185 Recommends
As you all know, the potato is the fourth most important food crop in the world (behind rice, wheat, and corn) with amazing potential as a food source for future generations and a potential hunger ...
by Patric Juillet
Comment Count 136 comments on Thu Nov 18, 2010 at 01:03 PM PST with 133 Recommends
As with the humble potato, it's hard to think that such a widely-used food source was once considered deadly poisonous (up until the end of the eighteenth century, physicians warned against eating ...
by Patric Juillet
Comment Count 109 comments on Sat Mar 26, 2011 at 03:14 PM PDT with 131 Recommends
Throughout my life people have asked me this question: "if you were to have your last meal on Earth, what would be it be?" My answer has remained the same, a study in muted consistency: a large ...
by Patric Juillet
Comment Count 160 comments on Tue Apr 19, 2011 at 01:11 PM PDT with 127 Recommends
A few years ago I wanted to open up a new business and call it Wilder Rice, the idea being a new kind of healthy eatery, with a friendly, casual setting & open kitchen, and serving only tasty stir-...
by Patric Juillet
Comment Count 103 comments on Thu Mar 03, 2011 at 12:37 PM PST with 125 Recommends
The story of the humble potato is a tortuous one: when Spanish conquistadors arrived in the Americas nearly five centuries ago, finding a new food crop was the last thing on their minds. El Dorado, ...
by Patric Juillet
Comment Count 160 comments on Thu Oct 21, 2010 at 12:44 PM PDT with 117 Recommends
During my days as a chef/restaurateur in Sydney I tended to look down on some traditional dishes such as Beef Bourguignon, Coq au Vin and names like Tournedos Rossini, Lobster Thermidor and just ...
by Patric Juillet
Comment Count 80 comments on Sun May 22, 2011 at 12:30 PM PDT with 115 Recommends
Welcome back for the first of this year series. It is with some trepidation that I await DK4 and find out if writing food diaries, with pics, is easy or not in the revamped Orange. Being no techie, ...
by Patric Juillet
Comment Count 120 comments on Thu Jan 20, 2011 at 02:21 PM PST with 110 Recommends
I'm fond of repeating this story, at least once a year: as a nerdy kid growing up in the south of France, March 17th was a sacred day for me, the only day I personally celebrated. I had the firm ...
by Patric Juillet
Comment Count 111 comments on Wed Mar 16, 2011 at 03:53 PM PDT with 96 Recommends
It's the time of the year when the "Tales from the Larder" series takes a summer break. As we say here in seasonal Dingle, "see you in September." Until then, I leave you with France's most popular ...
by Patric Juillet
Comment Count 59 comments on Thu Jun 02, 2011 at 03:10 PM PDT with 95 Recommends
I can never get enough of potatoes, cooked in any way, shape or manner. To think that it was received in Europe with extreme reluctance boggles the mind, mine anyway. I suppose tuber resistance was ...
by Patric Juillet
Comment Count 93 comments on Thu Oct 28, 2010 at 12:32 PM PDT with 93 Recommends
Welcome to the second edition of Tales from the Larder. The first one was of course all about ...
by Patric Juillet
Comment Count 123 comments on Fri Oct 30, 2009 at 02:30 PM PDT with 85 Recommends
When I say my neck of the woods, I should add that I currently reside in Eire and not in my beloved Provence, where our Christmas season begins on 4th December, the day of St. Barbe, with the ritual ...
by Patric Juillet
Comment Count 89 comments on Wed Dec 22, 2010 at 10:51 AM PST with 82 Recommends
I remember making my first pâté when I was a snotty eight year-old: my great grandmother was busy preserving mushrooms in the main kitchen and I was on the lookout for something to eat. I opened a ...
by Patric Juillet
Comment Count 73 comments on Thu May 05, 2011 at 12:42 PM PDT with 77 Recommends
For those of you who may have missed last week's piece , it was ...
by Patric Juillet
Comment Count 100 comments on Thu Jan 27, 2011 at 01:38 PM PST with 71 Recommends
Last week's part 1 was link-heavy but this week has more recipes and in particular my great ...
by Patric Juillet
Comment Count 100 comments on Thu Oct 07, 2010 at 03:00 PM PDT with 67 Recommends
If you enjoyed last week's demonstration on how to make a proper terrine , you will like this week'
by Patric Juillet
Comment Count 53 comments on Wed May 11, 2011 at 01:39 PM PDT with 66 Recommends
Homer called it "liquid gold." Olive oil has been more than mere food to us Mediterraneans: it's our way of life. The olive tree, symbol of abundance, glory and peace, gave its leafy branches to ...
by Patric Juillet
Comment Count 131 comments on Fri Nov 20, 2009 at 01:50 PM PST with 64 Recommends
I have written many times about my great-grandmother on these boards. She has taught me a great ...
by Patric Juillet
Comment Count 76 comments on Thu Sep 30, 2010 at 01:26 PM PDT with 63 Recommends