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EpicureanPiranhas Musings on Food Life

Excerpts from my gourmet webzine, EpicureanPiranha.com, sprinkled with my eclectic musings on life.

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EpicureanPiranhas Musings on Food Life

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Excerpts from my gourmet webzine, EpicureanPiranha.com, sprinkled with my eclectic musings on life.

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This web page epicureanpiranha.blogspot.com states the following, "Wednesday, October 31, 2012." We saw that the webpage said " Happy All Hallows Eve to all Goblins! The autumn is such a wonderful time of year in this part of the world Eastern Canada." It also said " The wonderful colours of the leaves in the forest and on the large tress lining our streets, ranging from yellow ocher, burnt orange, to fiery red, are so rich and cheerful! And the outdoor markets are filled with colourful seasonal produce, including all the different types of winter squash that are wonderful to use in cooking and decorating! SOW-in ."

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Saturday, December 26, 2015. Coffee and Vanilla Bean Encrusted Tri-tip. At once insanely savory and subtly sweet, this simple formula of coffee, vanilla bean. Salt and pepper turns a modest Tri-tip roast into something celestial, cheery and warm. The rub lends a complex flavor profile and unique texture to this bottom sirloin cut. Chiara Santi Conti, our fair Veronese friend and co-owner of Fabiolus Cucina Italiana Verona. 1 3-to-6 LB Tri-tip roast.

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Tuesday, July 9, 2013. 1 loaf of Challah bread, cut into 1-inch cubes. 1 cup of heavy cream. In a large bowl, mix the eggs, cream, milk, vanilla extract, and syrup. Pour over the bread cubes. Gently push the bread down into the egg mixture.

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