Sabixatzil
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Andrew left a comment for Sabixatzil
"I am a fine dining chef and am trying to start a new underground restaurant called www.SOYLENTFUCHSIA.com. I need the support of local foodies. I have a dinner party planned for 6/27 and need you to attend. Be the first to experience my new style of…"
Jun 11, 2009

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a performer
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Sabixatzil's Blog

Succulent Grilled Hickory Pork Chops

INGREDIENTS

* 2 boneless pork chops

* 1/2 cup white wine

* 3 tablespoons olive oil

* 1 tablespoon lemon juice

* 1 clove garlic, crushed

* 1/2 teaspoon dried sage

* 2 teaspoons dried parsley

* Pepper, to taste

* Hickory wood chips



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DIRECTIONS



1. Mix wine, oil, lemon… Continue

Posted on July 21, 2008 at 7:20am

Sushi = Love

Sushi making



Crayfish Sushi ingredients list:



2 cups of boiled potatoes.

1 tablespoon of mustard oil.

1 teaspoon of rice wine vinegar.

1 teaspoon of mustard.

½ teaspoon of salt.

½ teaspoon of wasabi.

½ cup of crayfish tails.

Instructions for Crayfish Sushi:



With a fork, mash the boiled potatoes with a fork.



Add the mustard oil, vinegar, mustard, salt and… Continue

Posted on July 21, 2008 at 7:00am

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At 10:30pm on June 11, 2009, Andrew said…
I am a fine dining chef and am trying to start a new underground restaurant called www.SOYLENTFUCHSIA.com. I need the support of local foodies. I have a dinner party planned for 6/27 and need you to attend. Be the first to experience my new style of fine food made from only the finest local and organic ingredients. I am bringing elements from molecular gastronomy restaurants like Alinea to an intimate and relaxed dinner party setting. I will prepare an amazing multi course menu using Sous Vide and will explain the modern techniques between courses. Tell your friends about my new adventure in culinarian. It will be the best way to spend the weekend evening with friends and converse with like minded people. BYOB means you can enjoy an evening out and won’t be over charged for drinks like other places. Please support the local economy. Thanks, Andrew Curtis Forlines
 
 
 

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