The Madison based company has a Kickstarter campaign to share their Hazards Analysis and Critical Control POints (HACCP) plans with everyone, via Food Tech Connect.
Posts Categorized: Food Business
Yes, there is an Italian burrito that is filled with pasta and other treats, via La Times.
To help us enjoy our 50th and 51st birthdays, our friend Ingrid sent us some exquisite oysters from Maine. After we’d eaten them, perhaps still delighting in the pleasure, Donna became enthralled with the shells. Me too, and I just wanted to put this photo up. Because. In October, Brian Polcyn and I will be traveling to Ingrid’s territory for demos and cooking of the noble pig, not only to promote the new and revised edition of Charcuterie, but also to benefit Ingrid’s Island Culinary & Ecological Center. Can’t wait! If you have access to pristine oysters but have never shucked before, you will need a shucking knife (about the cost of an oyster and widely available), and this good video shows how to do it. If you liked this post, read: My past post on Read On »
Chef Donald Link’s coastal seafood restaurant is a necessary stop when in New Orleans.
Chef Alain Ducasse has ventured into the world of chocolate making, via The Independent UK.