Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
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Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
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Chocolate Flowers by Executive Pastry Chef Claude Escamilla
May 15, 2011
Part of being a foodie is enjoying all aspects of food. When on vacation and road trips I am always on the look-out for great foodie finds. I love finding sculptures made from food. I will admit that chocolate is not my absolute must have food especially milk chocolate but I could not help appreciate the beautiful workmanship in these gorgeous massive chocolate flowers that span over two feet in size. They are a creation by Executive Pastry Chef Claude Escamilla of the Bellagio Hotel and Casino in Las Vegas. The chocolate flowers are on display at City Center in Las Vegas. Aren't they magnificent? With a bit of practice these flowers could be made on a much smaller scale to decorate a homemade cake.
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