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Reflections Upon 2012

I had a relatively productive 2012. My thoughts on balancing classwork Continue reading

30. December 2012 by Earl
Categories: Life | Tags: , , , , | 1 comment

Christmas Dinner

Merry Christmas and Happy Holidays everyone! Continue reading

25. December 2012 by Earl
Categories: Life | Tags: , | 2 comments

Fall Semester & Heirloom

Sophomore year fall at Yale was a busy time for me, but I got through, all while enjoying a meal at Heirloom. Continue reading

18. December 2012 by Earl
Categories: Reviews | Tags: , , , , , , | Leave a comment

Chartier

Eating habits of the French vary greatly from the American style of eating, which may answer the question as to why French people are so slim. In addition, a review of some of the food at Chartier, a traditional French brasserie. Continue reading

20. August 2012 by Earl
Categories: Life, Reviews | Tags: , , , , , | Leave a comment

Claus & Mini Magoo’s Muesli

At Claus, a hip breakfast spot in Paris, France, you can buy healthy, organic muesli, pastries, and a variety of dried fruit such as figs. Continue reading

22. July 2012 by Earl
Categories: Life, Reviews | Tags: , , , , | Leave a comment

Miya’s Sushi

At Miya’s, you can find fresh, non-traditional sushi that combines ingredients you would never have suspected go well together—let alone, in a sushi roll. Continue reading

30. June 2012 by Earl
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Oaxaca Kitchen

Oaxaca Kitchen, though it has potential, lacks finesse in its cooking. The salsa verde works, and the mole rojo sauce is admirable, but the restaurant has ways to go. Continue reading

12. June 2012 by Earl
Categories: Reviews | Tags: , , , | 1 comment

Simple sous-vide chicken breast

Sous-vide chicken breasts are easy to cook and super healthy. Add your favorite sauce, red onions, and garlic for a kick. Continue reading

09. June 2012 by Earl
Categories: Molecular Gastronomy, Recipes | Tags: , , , , | 1 comment

Setting the Table

In Setting the Table, Meyer articulates not what makes him such a great restauranteur but a successful CEO of a food service company. Meyer, who brought us restaurants like Union Square Café, Shake Shack, and Eleven Madison Park, emphasizes the importance of hospitality when providing others a service or product. He divulges a handful of tenets, which, if followed correctly, can lead to a loyal following behind a brand and stable, long-term growth of business. Continue reading

02. June 2012 by Earl
Categories: Life, Reviews | Tags: , , | 2 comments

Watermelon Tuna

Learn how to turn watermelon into faux tuna by using a vacuum pack. Continue reading

17. May 2012 by Earl
Categories: Molecular Gastronomy | Tags: , | Leave a comment

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