Comments on: Museum of Food and Drink Butt-kicking Kick-off Lunch http://www.cookingissues.com/2011/04/12/museum-of-food-and-drink-butt-kicking-kick-off-lunch/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: Linkz « The Young Epicureans http://www.cookingissues.com/2011/04/12/museum-of-food-and-drink-butt-kicking-kick-off-lunch/#comment-34518 Mon, 23 May 2011 19:02:18 +0000 http://www.cookingissues.com/?p=5220#comment-34518 [...] What I would give to have given to have been at this lunch. [...]

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By: Museum of Food and Drink Butt-kicking Kick-off Lunch (NY) | foodpolicy.co.uk http://www.cookingissues.com/2011/04/12/museum-of-food-and-drink-butt-kicking-kick-off-lunch/#comment-20963 Wed, 04 May 2011 15:51:43 +0000 http://www.cookingissues.com/?p=5220#comment-20963 [...] April 12th, 2011 by Dave Arnold [...]

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By: davearnold http://www.cookingissues.com/2011/04/12/museum-of-food-and-drink-butt-kicking-kick-off-lunch/#comment-19792 Sat, 30 Apr 2011 17:14:17 +0000 http://www.cookingissues.com/?p=5220#comment-19792 I haven’t thought about Moxie in a long time!

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By: Gatra http://www.cookingissues.com/2011/04/12/museum-of-food-and-drink-butt-kicking-kick-off-lunch/#comment-19620 Thu, 28 Apr 2011 05:44:36 +0000 http://www.cookingissues.com/?p=5220#comment-19620 fad diets? hahahaha

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By: Linh-Dang http://www.cookingissues.com/2011/04/12/museum-of-food-and-drink-butt-kicking-kick-off-lunch/#comment-19046 Fri, 22 Apr 2011 22:04:18 +0000 http://www.cookingissues.com/?p=5220#comment-19046 2 things: 1) Neat about gentian root liqueur. I never knew it existed, but I am obsessed with an old-timey gentian root soda called Moxie. So happy our local store carries fancy glass bottle cane sugar versions of it.
2) In Chinese and Korean cookings there are all these – mostly soups – that are cooked with medicinal herbs. We talked about a duck soup recipe that made its way down to Vietnam on our blog, but googling around you can find a much larger variety of soups, with different herb combinations for different medicinal purposes, then paired with the most deliciously synergistic food ingredients I guess. It’s a lovely thought – to try and make medicine taste delicious. Coincidentally a lot of these herb combinations taste like gentian root extract.

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By: James http://www.cookingissues.com/2011/04/12/museum-of-food-and-drink-butt-kicking-kick-off-lunch/#comment-18674 Mon, 18 Apr 2011 09:35:11 +0000 http://www.cookingissues.com/?p=5220#comment-18674 Heh, heh, heh… Bone Appetit.

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By: Spill http://www.cookingissues.com/2011/04/12/museum-of-food-and-drink-butt-kicking-kick-off-lunch/#comment-18673 Mon, 18 Apr 2011 09:11:35 +0000 http://www.cookingissues.com/?p=5220#comment-18673 That’s hectic..great photos

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By: J.R. http://www.cookingissues.com/2011/04/12/museum-of-food-and-drink-butt-kicking-kick-off-lunch/#comment-18400 Thu, 14 Apr 2011 23:20:21 +0000 http://www.cookingissues.com/?p=5220#comment-18400 It all sounds pretty killer. I have such a soft spot in my heart for neapolitan ice cream.

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By: davearnold http://www.cookingissues.com/2011/04/12/museum-of-food-and-drink-butt-kicking-kick-off-lunch/#comment-18274 Thu, 14 Apr 2011 06:05:13 +0000 http://www.cookingissues.com/?p=5220#comment-18274 You are correct. I hadn’t thought about it, but I guess I should have said SF instead.

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By: Scott http://www.cookingissues.com/2011/04/12/museum-of-food-and-drink-butt-kicking-kick-off-lunch/#comment-18261 Thu, 14 Apr 2011 03:31:30 +0000 http://www.cookingissues.com/?p=5220#comment-18261 Super excited for the west coast one, assuming (as we SF’ers tend to do) that “west coast” = “san francisco”

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