logoSign upLog in
Foodies - beBee


3K buzzes
Share and discuss food and beverage recommendations and reviews. Meet other foodies and find opportunities!
  1. ProducerJack Mile

    Jack Mile

    Online Food Ordering Software...
    Online Food Ordering Software...The restaurant industry as we knew it in the last decade is no more the same. The on-demand economy boom has seen increasing acceptance of on-demand food delivery, drastically changing the industry. More players are getting into the game and...
  2. ProducerGiovanna De Sangro
    Candele di Natale -  Ricette Natalizie
    Candele di Natale - Ricette NatalizieCandele Natalizie con pane tramezzino farcito: un’idea creativa che decora la tavola e stuzzica l’appetito.L’atmosfera del Natale così calda, intima ed accogliente è stata la musa ispiratrice di questa originale e scenografica ricetta.Le Candele...
  3. ProducerDonald 🐝 Grandy
    Explaining Nutrition Science
    Explaining Nutrition Science Why nutrition science is so confusing9 Reasons Eating Well Isn't As Straightforward As We'd Like It To Be - John Berardi, Ph.D. From a certain perspective, nutrition science can seem like a mess. From another, it illustrates the very nature (and...


    Wayne Yoshida
    08/12/2017 #1 Wayne Yoshida
    This is kinda why I am starting the Paleo diet. Back to cave-man stuff, and I can eat meat without feeling guilty.
  4. ProducerDonald 🐝 Grandy
    The Perfect Meal
    The Perfect MealYou know you need a good balance of proteins, carbs, fats. But how do you turn that knowledge into healthy meals that taste delicious? Just mix and match these ingredients, flavor profiles, and cooking methods to create the perfect meal every time....


    Ivan Campos
    07/12/2017 #5 Ivan Campos
    Ivan Campos
    07/12/2017 #3 Ivan Campos
    Ivan Campos
    07/12/2017 #2 Ivan Campos
    Lisa 🐝 Gallagher
    05/12/2017 #1 Lisa 🐝 Gallagher
    Thanks @Donald 🐝 Grandy, good stuff and you keep inspiring me!
  5. ProducerGiovanna De Sangro
    Tramezzini Stella di Natale
    Tramezzini Stella di NataleTramezzini Stella di Natale: anche il menù dei più piccini inizia dall’antipasto!Creatività, fantasia e passione sono le tre parole d’ordine in cucina. I tre ingredienti che assieme alla “semplicità” (un “lusso” come direbbe qualcuno) ci consentono...
  6. ProducerDonald 🐝 Grandy
    How To Make Good Food Choices When On The Go
    How To Make Good Food Choices When On The GoTraveling for work? Going on vacation? Running your kids from soccer game to violin practice? Being away from home is one of the most common nutrition challenges I hear about. So I asked Precision Nutrition’s coaches for the tips and tricks they use...


    Donald 🐝 Grandy
    01/12/2017 #5 Donald 🐝 Grandy
    Amen to that! Thanks David#1
    Cyndi wilkins
    01/12/2017 #4 Cyndi wilkins
    @Donald 🐝 Grandy...This is a great guide for everyone to print and have hanging in their kitchen for quick reference...and I would also add for folks to remember to eat slowly...When we are on the go we tend to inhale our food in a heated rush which puts a huge strain on the digestive tract...an easy trick is to put down utensils in between bites and take small sips of water to help fill you up...and chew your food thoroughly before swallowing;-)
    Donald 🐝 Grandy
    01/12/2017 #3 Donald 🐝 Grandy
    Thanks for your comment Lisa . Lot's of YouTube videos that can provide you with great info on preventing Diabetes. I follow Dr. Berg and Dr. Axe . All the best #2
    Lisa 🐝 Gallagher
    01/12/2017 #2 Lisa 🐝 Gallagher
    The infographic is full of excellent information and great ideas @Donald 🐝 Grandy. I travel a lot and we do tend to eat junk food or fatty/high carbs. Also, this is even great for home with regards to lunch for those of us who are trying to change our diet. I love the idea of the salad in a bowl. I'm going to purchase a few single serve bowls with lids and try to change it up every few days with salads for lunch. I had gestational diabetes with my second baby and I was told I would have a 50% higher chance of developing diabetes when I hit a 'certain' age. I fear I may be pre-diabetic.. so I want to change my diet now and see if some things change. Again, great idea's for the road, hotels etc... thanks!
    David B. Grinberg
    01/12/2017 #1 David B. Grinberg
    Thanks for the great tips about healthy eating, Don. I'm always reminded of that saying, "You are what you eat." Therefore, it just makes good sense to have a healthy diet to the extent possible. Just don't tell that to the multi-billion dollar global American fast-food industry (LOL).
  7. ProducerMikkie Mills

    Mikkie Mills

    3 Ways To Trim The Fat When You Become The Thanksgiving Turkey
    3 Ways To Trim The Fat When You Become The Thanksgiving TurkeyThe Thanksgiving holidays for many Americans is a festive occasion perfect for sharing with family and friends. A mainstay of Thanksgiving festivities is the feasting on fine foods. For many Americans, overindulging at these feasts can result In...


    Lisa 🐝 Gallagher
    01/12/2017 #1 Lisa 🐝 Gallagher
    I heard of the ketone diet, something I may want to look into. Can it cause medical issues is a person is pre-diabetic or has diabetes?
  8. ProducerMike Dixon

    Mike Dixon

    Three Fun Ideas For Your Wedding’s Cocktail Hour
    Three Fun Ideas For Your Wedding’s Cocktail HourA cocktail hour is the best way to entertain your guests while you are busy taking wedding photos, fixing your outfit or catching a break before you get to the reception. In order to please restless guests, most couples set up a bar so that they...
  9. ProducerRandall Burns

    Randall Burns

    "Love Mussel"
    "Love Mussel"My hand plunges into the frigid ice water causing goosebumps to erupt over my arm; I grasp a handful of the precious mollusks and place them into the large bowl next to me. The glistening shells are deceptively heavy with the promise of...


    Randall Burns
    30/11/2017 #46 Randall Burns
    #45 Thank You so much @🐝 Fatima G. Williams, so happy I could whet your appetite :-)
    🐝 Fatima G. Williams
    29/11/2017 #45 🐝 Fatima G. Williams
    #41 Me too @Ken Boddie I'm in love with mussels now. God I'm hungry.

    @Randall Burns I love the way you cook and would love to eat what you have cooked and would love to cook what you cooked :) Alot of love going on here LOL

    The below extract from the buzz is an epic closing to the entire experience.
    What is a journey without a destination? What is a destination without a journey? I’m at the point of no return, the remnant of wine in my mouth has pushed me over the edge, and I surrender allowing my senses to fly free. I look into my full bowl and choose a plump, juicy mussel, shell overflowing with sauce, literally gushing; my eyes close involuntarily as my mouth opens to accept what my hand is bringing to it.

    I just viewed your profile to add Alberta, Canada on the bucket list to try the chef's handmade food in person :)
    Randall Burns
    22/11/2017 #44 Randall Burns
    #42 Thanks @Lisa 🐝 Gallagher Great to hear from you!
    Randall Burns
    22/11/2017 #43 Randall Burns
    #41 HaHa! @Ken Boddie I always appreciate your thoughtful and clever responses. Thanks Buddy!
    Lisa 🐝 Gallagher
    22/11/2017 #42 Lisa 🐝 Gallagher
    #36 I caught the same visual you did @Nicole Chardenet, I'm glad you said it first haha! Ah, you do dress down the food slowly @Randall Burns, which left me wanting to eat Mussels right now at 12:30 am. Going to bookmark this page since you were kind enough to leave the recipe!!
    Ken Boddie
    21/11/2017 #41 Ken Boddie
    From ice to spice and go to whoa,
    Our senses you entice,
    This chef's 'bolero' starts real slow,
    A seafood sacrifice.

    But as the cooking pace picks up,
    And taste buds are denied,
    Our passions plead for dish to sup,
    Until we're satisfied.

    I swear, Randy, I'll never look at mussel lips the same way again. 😳
    Randall Burns
    21/11/2017 #40 Randall Burns
    #39 Hmmmm @Claire L Cardwell I'm glad I could "whet your appetite", Have a great day, Thanks for stopping by and the great feedback :-)
    Claire L Cardwell
    21/11/2017 #39 Claire L Cardwell
    @Randall Burns - I haven't had my breakfast yet (running rather late this morning - even though I really did get up before I went to bed..) got some mealie pap porridge going (polenta/grits) - now I want Moules Beurre Rouge for breakfast. Nothing else (even Chocolate or Curry) will not do!
    Claire L Cardwell
    21/11/2017 #38 Claire L Cardwell
    #27 @Pamela 🐝 Williams - I also love Nigella - I really want to try her chocolate and licorice sauce one day.
    Randall Burns
    19/11/2017 #37 Randall Burns
    #36 Oh My! @Nicole Chardenet I love eliciting that kind of response. :-) Thanks for the great feedback, (pun intended) Last photo suggestive? oh, I never noticed...
    Nicole Chardenet
    19/11/2017 #36 Nicole Chardenet

    I love cooked mussels. Can you tell? :)

    Not a big fan of 'moules marinieres' but I do love them cooked :) BTW loved that last shot with the mussel and the fork. Not TOO suggestive, is it??? LOL
    Randall Burns
    19/11/2017 #35 Randall Burns
    #33 Oh and @Charlene Norman You have to thank @Jim Murray for me for his sage advice about,

    "Write about what you know"
    "Write for yourself, don't write for other people"
    (actually I think it's his "I don't give a shit" attitude about what other people think that's wearing off on me. I like it!)
    Randall Burns
    19/11/2017 #34 Randall Burns
    Well @Charlene Norman I think that's the best response I could've hoped for, Thank You so much. i must admit that the creative juices have been flowing for the past couple of days since writing this, I have several more articles/installments already almost finished in my head and a concept based on this post, and YES, as @Godfrey Hebert has suggested possibly a book, but let's not get ahead of ourselves. Control, patience, (foreplay), romance, :-)

    I will be sure to keep you posted. Thanks again. :-)
    Charlene Norman
    19/11/2017 #33 Charlene Norman
    OMG ...... You have awakened a burning desire deep inside of me to experiment ...... never in my life have I wanted to dabble on the wild side. Mussels ..... I have such a longing to try thee now ... I hope this is just the first of many of your food porn editions. Hugely enjoyable!
    Randall Burns
    19/11/2017 #32 Randall Burns
    Yes indeed @Godfrey Hebert, the start of ANOTHER one!
    Godfrey Hebert
    18/11/2017 #31 Godfrey Hebert
    Yes, cooking with passion can be as uplifting (keeping it clean, Randy) as any creative activity such as performing music, painting, etc.
    Maybe this is to be a start to that book, Chef!
    Randall Burns
    18/11/2017 #29 Randall Burns
    #28 Thank You Pamela 🐝 Williams for the vote of confidence, I did have some other ideas floating around as I wrote this, maybe I'll pursue them...
    Pamela 🐝 Williams
    18/11/2017 #28 Pamela 🐝 Williams
    #9 departure it may have been but I agree it's a new genre and absolutely enticing in so many ways 😅
    Pamela 🐝 Williams
    18/11/2017 #27 Pamela 🐝 Williams
    #6 Nigella is one of my favorites!! Her 'love' of good food can be felt even if you just watching via TV.
    Pamela 🐝 Williams
    18/11/2017 #26 Pamela 🐝 Williams
    Don't like oysters or clams but I can eat mussels unendingly. Into son in law is the cook in the family and I think I just found the opening dish for Thanksgiving!!
  10. ProducerGiovanna De Sangro
    Pasta e Fagioli con la Cotica
    Pasta e Fagioli con la Cotica“…i fagioli sono saporosi… ma…sò nu poco scostumati!” …ecco come Don Felice Sciosciammocca, celebre personaggio del teatro napoletano creato da Eduardo Scarpetta, a proposito della pasta e fagioli, definisce questi ultimi nella commedia teatrale ’O...
  11. Producersandra smith

    sandra smith

    Soup for the Cold
    Soup for the ColdI've been on a cooking tip recently. Partly in an effort to eat healthily and thwart this never-ending cold. Partly to take my mind off other shizzle.I'm kind of a lazy cook. I like to get maximum possible flavour for minimal effort. As such, soups...
  12. ProducerStephane 🐝 Fenner
    What is a MOF ?
    What is a MOF ?For people who do not live in France or those who are unfamiliar with the hotel industry, or both, the acronym MOF may seem particularly opaqueYet these three small letters hide an extremely important concept. Indeed, they designate one of the most...


    Franci🐝Eugenia Hoffman, beBee Brand Ambassador
    18/11/2017 #4 Franci🐝Eugenia Hoffman, beBee Brand Ambassador
    Fascinating read, @Stephane 🐝 Fenner. Thank you for sharing.
    Paul "Pablo" Croubalian
    17/11/2017 #3 Paul "Pablo" Croubalian
    Anyone who rightfully wears a three-color collar (try saying that three times fast), is worthy of our respect. Just the preparation for the competition is insane.

    A well-experienced chef of my acquaintance tried. He prepared for nearly 2 years. He fell short.
    Stephane 🐝 Fenner
    16/11/2017 #2 Stephane 🐝 Fenner
    #1 @Pascal Derrien, il 17 catégories et dans chacune il peut y avoir des sous-groupes.
    Métiers de la restauration et de l'hôtellerie
    Métiers de l'alimentation
    Métiers du bâtiment, du patrimoine architectural et des travaux publics
    Métiers du textile et du cuir
    Métiers de l'habitation: bois et ameublement
    Métiers des métaux
    Métiers de l'industrie
    Métiers de la terre et du verre
    Métiers du vêtement
    Métiers des accessoires de la mode et de la beauté
    Métiers de la bijouterie
    Métiers des techniques de précision
    Métiers de la gravure
    Métiers de la communication, du multimédia, de l'audiovisuel
    Métiers liés à la musique
    Métiers de l'agriculture et de l'aménagement du paysage
    Métiers du commerce et des services
    Pascal Derrien
    16/11/2017 #1 Pascal Derrien
    MOF j avais pas percute tout de suite ..... :-) et pas euelment en cusine si je me rappelles bien?
  13. ProducerRandall Burns

    Randall Burns

    BEER!It was pointed out to me the other day by a friend that all, (and really ALL), of my articles/posts/buzzes, regardless of topic, content or theme, have one common thread; they all mention beer, in one reference or another. I had never noticed...


    Randall Burns
    01/11/2017 #35 Randall Burns
    #26 Yes pleased to meet you as well @Nathaniel Schooler 🛩 Brand Marketer, (apologies for the late response), I'm sure we'll have some great chats regarding all kinds of tastings...
    Randall Burns
    28/10/2017 #34 Randall Burns
    Thanks @Ken Boddie But now that you mention it why wouldn't/couldn't that be considered as a balanced diet?
    Ken Boddie
    28/10/2017 #33 Ken Boddie
    Nice one, chef. But can I assume that your idea of a balanced diet is not a beer in each hand? 😂
    Randall Burns
    26/10/2017 #32 Randall Burns
    HaHa! @Cyndi wilkins Thank you for the feedback. In my never ending quest to learn and discover more about beer I have yet to find a time, place, or recipe where beer is inappropriate. If you happen to come across such a circumstance I would appreciate a "heads up". :-)
    Cyndi wilkins
    26/10/2017 #31 Cyndi wilkins
    Not much of a beer drinker myself...but I love to use it in my 'cowboy chili.' Fun article @Randall Burns...I'll bet you put beer in just about everything;-)
    Franci🐝Eugenia Hoffman, beBee Brand Ambassador
    24/10/2017 #30 Franci🐝Eugenia Hoffman, beBee Brand Ambassador
    #29 Yes, I agree! Cheers!
    Randall Burns
    23/10/2017 #29 Randall Burns
    #28 I have that fear as well @Franci🐝Eugenia Hoffman, beBee Brand Ambassador, even have nightmares about it, on my third therapist now but no seems able to help me, the only advice they can give me is,

    "Keep your glass full"
    Franci🐝Eugenia Hoffman, beBee Brand Ambassador
    23/10/2017 #28 Franci🐝Eugenia Hoffman, beBee Brand Ambassador
    Beer is becoming more sophisticated with so many varieties to choose from. I enjoy beer more so than I used to and like to try the new flavors. I like this - "Cenosillicaphobia is the fear of an empty beer glass." I have several friends that have this fear. LOL 🍺🍺
    stephan metral 🐝 Innovative Brand Ambassador
    23/10/2017 #27 stephan metral 🐝 Innovative Brand Ambassador
    #22 badddddddddd boy lol
    Nathaniel Schooler 🛩 Brand Marketer
    23/10/2017 #26 Nathaniel Schooler 🛩 Brand Marketer
    Hey @Randall Burns pleased to meet you thanks for the introduction @stephan metral 🐝 Innovative Brand Ambassador I use my wine tasting knowledge to have fun with beer, certainly we should chat re a tasting once we find a brewer that has been available here and where you are!! #18
    Randall Burns
    23/10/2017 #25 Randall Burns
    #21 Great ad @Wayne Yoshida
    Randall Burns
    23/10/2017 #24 Randall Burns
    #20 I agree @Kevin Pashuk it is an integral part of our culture and definitely "quality" over "quantity"
    Randall Burns
    23/10/2017 #23 Randall Burns
    #19 HaHa! Always great to hear from you @Harvey Lloyd
    Randall Burns
    23/10/2017 #22 Randall Burns
    #18 Thanks for the intro @stephan metral 🐝 Innovative Brand Ambassador and I haven't forgotten about doing a video, friggin damn busy buddy, barely have time to even crack a beer these days...
    Wayne Yoshida
    23/10/2017 #21 Wayne Yoshida
    Thanks for the nod, @Randall Burns - and yes, I often use beer in BBQ-ing. There's Beer Can Chicken - wonderful technique, and enables the cook to drink a half beer for each bird, beer mop sauce and of course, the cook's privilege of having anyone fetch a beer while basting or checking what's cookin'

    Here's one of my favorite beer commercials. I wanted to include this in my natural gas training sessions for work, but some people got offended. . . but why? "It's natural"

    Kevin Pashuk
    23/10/2017 #20 Kevin Pashuk
    A fine ode to the ale Randall. As a fellow Canadian, I have an innate, some would say genetic appreciation for the stuff. I do find as I age, my tastes have changed. I now prefer my beer 'before' it goes through the horse, which describes much of the slop that tries to pass itself off.
    Harvey Lloyd
    23/10/2017 #19 Harvey Lloyd
    The beer commercials are my favorite. The brew is tied to your manhood, American Flag or your prestige in drinkership. A few grains some yeast and a can and all of a sudden we have the most interesting man alive. SO the way i figure it, within advertising, I:

    Need to drink budweiser at the hoedown;
    Slap on some AXE
    Put on my 300 dollar jeans
    Hire three bodyguards to keep the women back as i enter.

    Don't ask how i know this really isn't true.

    Great post and thoughts on how beer saved the world. Beer is becoming quite sophisticated.
    stephan metral 🐝 Innovative Brand Ambassador
    23/10/2017 #18 stephan metral 🐝 Innovative Brand Ambassador
    Cc @Nathaniel Schooler 🛩 Brand Marketer meet @Randall Burns, I am sure you guys can do a great live show on MybeBeeTV.
    Randall Burns
    23/10/2017 #17 Randall Burns
    #13 That's great @Pamela 🐝 Williams, Yes it is a world of difference from a generic bottle/can to a craft/micro brew, and they offer an amazing wide variety. Many of the brew pubs will offer a "tasting" of anywhere from 4 to 8 of their beers, very small samples, (that you generally taste light to dark), so that you can find the one that really suits you, then order a pint of that. I've known many people that said they didn't like beer but quickly change their minds when they find the right craft beer. Cheers!
    Randall Burns
    23/10/2017 #16 Randall Burns
    #12 Thank God! @Ian Weinberg I'm glad that you appreciate the gravity of the situation. You better have another beer, Right Now!
  14. ProducerEmma Sneddon

    Emma Sneddon

    Top 6 Ideas That Can Make Your Christmas Party a Success
    Top 6 Ideas That Can Make Your Christmas Party a SuccessThe Christmas season is almost here, which means a lot of parties and get-togethers, whether it be with friends, family or co-workers. If it’s your job to plan a Christmas party, you might be a loss for what to do. But there are many options; even...
  15. ProducerLydie Tendances

    Lydie Tendances

    Tarte aux figues
    Tarte aux figuesAujourd’hui je reviens avec un article recette, et j’avoue que ça fait un petit moment que je vous en ai pas présenté. Vous le savez surement ou pas d’ailleurs, mais les figues font partie des fruits de la saison. Je vous propose donc une recette...
  16. ProducerArun Goyal

    Arun Goyal

    How Crucial a Mobile App is for your Food Delivery Business in Today’s Times?
    How Crucial a Mobile App is for your Food Delivery Business in Today’s Times?Owing to the progress of technology, it has become easy for people to enjoy their favorite kind of meal while sitting in the comfort of their homes without making any effort, other than to tap the screens of their mobile phones. With the help of...
  17. ProducerGiovanna De Sangro
    Confettura di Pomodori Gialli - Scuola di Cucina
    Confettura di Pomodori Gialli - Scuola di CucinaConfettura di pomodorini gialli: sfiziosa ed originale.Voglia di un gusto nuovo? Vi propongo una confettura diversa dal solito, perché preparata con pomodorini gialli. Perfetta abbinata ad un classico tagliere di formaggi, salumi e crostini di...
  18. ProducerVincent Stokes

    Vincent Stokes

    5 Reasons Why Eating Right Boosts Productivity
    5 Reasons Why Eating Right Boosts ProductivityThere are numerous misconstrued notions about the factors affecting productivity. One of the most ignored factors is food. Many individuals undermine the role of food in providing energy and fail to consider the intricacies of how food affects...
  19. ProducerRandall Burns

    Randall Burns

    "Mise en Place", a State of Mind
    "Mise en Place", a State of MindThis article is revamped from the original that I posted on LinkedIn, March, 2014. I've quoted this kitchen term, "Mise en Place", in many of my posts and someone asked me the other day what the actual meaning of the term is. I will let the article...


    Wayne Yoshida
    03/11/2017 #20 Wayne Yoshida
    @Randall Burns -- Excellent way to capture the definition and philosophy of chefs - not just "cooks." And as many of the comments say - this concept can apply to any profession.

    When I was a kid and didn't know anything, I think Julia Child on her TV show used this phrase. I thought it was just a funny (French) way of saying "mess in place" - as in when cooking something, you are making a mess in the kitchen and you have to clean up when done.
    Randall Burns
    02/11/2017 #19 Randall Burns
    Thank You @Lisa 🐝 Gallagher Great to hear from you. :-) As I said to Harvey I just started working on a post about real Cooking that you may appreciate
    Lisa 🐝 Gallagher
    02/11/2017 #18 Lisa 🐝 Gallagher
    After reading so many of your wonderful buzzes on being a chef, I can say, I'd love to try your food! I bet it's awesome. Great buzz @Randall Burns
    Randall Burns
    02/11/2017 #17 Randall Burns
    #14 HaHa! Thanks @Harvey Lloyd I just started a post that you may appreciate, an ethereal, descriptive, "fluff" piece about mussels, (and Cooking), I'll keep you posted
    Randall Burns
    02/11/2017 #16 Randall Burns
    #13 Thanks for the visit and comment @Ian Weinberg always appreciate it
    Randall Burns
    01/11/2017 #15 Randall Burns
    #12 Yes @Pamela 🐝 Williams We have a saying in the kitchen that we try to imprint on new Cooks, especially now with the warped perceptions from "Reality TV",

    "Cooking is 99% "Grunt work" and 1% "Glory"

    (and it's not even that high)
    Harvey Lloyd
    01/11/2017 #14 Harvey Lloyd
    After seared fresh sea scallop i had to replace the keyboard, i was drooling. Great piece and thoughts. You can't just do it. Can't speak from the kitchen, but in the tank and smoke stack lining business we were jammed between installers and pipefitters/ironworkers and testing. The way you insured materials were on time, loaded and offloaded kept the team moving with all personnel.

    Many a time i would roll up on projects and the foreman got lazy and hadn't laid out his plan, so folks were standing around waiting for paint to dry and grass to grow. To the trailer for the long excuses and ass chewing.

    The good ole days, relish them but glad they history. Next time you post with such details of scallops, add some video:)
    Ian Weinberg
    01/11/2017 #13 Ian Weinberg
    Great piece @Randall Burns Didn't realize how similar our 2 occupations are - even the damn utensils look the same! And yes, mise en place is absolutely critical to a successful outcome.
    Pamela 🐝 Williams
    01/11/2017 #12 Pamela 🐝 Williams
    For anyone working with data and doing analysis ther is one very strong 'mise in place' theory; "Crap in, crap out". Pay attention first to the data you're using or else! Your analysis and metrics are crap and hold no value. 75% data vetting, 24% building metrics, 1% presenting results = analyst's job
    Randall Burns
    01/11/2017 #11 Randall Burns
    #6 Thanks @Don 🐝 Kerr Great to hear from you.
    Randall Burns
    01/11/2017 #10 Randall Burns
    #5 Yes @Jim Murray This basic concept is applicable to any vocation or circumstance. Here's a quote from SCUBA diving that I think is applicable;

    "Plan your dive and Dive your plan"
    Randall Burns
    01/11/2017 #8 Randall Burns
    #2 Thanks @Gert Scholtz
    Randall Burns
    01/11/2017 #7 Randall Burns
    #1 Glad you enjoyed that one @Don Philpott☘️
    Don 🐝 Kerr
    01/11/2017 #6 Don 🐝 Kerr
    @Randall Burns prep rules in all parts of life. Another fully risen soufflé my friend! Good read.
    Jim Murray
    01/11/2017 #5 Jim Murray
    Great piece @Randall Burns. To paraphrase Trump "Who knew that cheffing (my word), could be so complicated". I think the people that excel in any business or craft are the ones who have a mise en place. I have written several pieces about that and always encourage everyone to figure what kind of whatever they are before heading down the road. The rest will come to you on the trip. And accumulating knowledge will be easier because your mise en place helps you eliminate a lot of the useless and pointless stuff.
    Phil Friedman
    01/11/2017 #4 Phil Friedman
    Fascinating perspective. In boat building and repair, most of the time, 75% of the ”job” is preparation. And meticulous attention to that phase of the work is the critical differentiator between successful completion and endless Re-dos. Cheers!
    Paul "Pablo" Croubalian
    01/11/2017 #3 Paul "Pablo" Croubalian
    Nice. Mise en place is always step one. It seems whenever I skip it, it bites me in the ass. This applies in and out of the kitchen
    Gert Scholtz
    01/11/2017 #2 Gert Scholtz
    @Randall Burns And there I was - thinking that a kitchen was a place only for cooking, never knowing about the philosphy of "mise en place"! Nice article Randall! Now, if I can only get mise en place to get my mind in place :)
    Don Philpott☘️
    01/11/2017 #1 Don Philpott☘️
    “It’s easier to keep yourself out of the “Shit” rather than try to work your way out of it once you’re in it...” ⭐️⭐️⭐️⭐️⭐️
  20. ProducerGiovanna De Sangro
    Torta di Mele - Dolci Facili e Veloci
    Torta di Mele - Dolci Facili e VelociTorta di Mele: benvenuto autunno!La Torta di Mele è tra le indiscusse protagoniste del periodo autunnale. Soffice, profumata e golosa è tra i dolci fatti in casa più apprezzati.E’ perfetta sia per la colazione mattutina che per la merenda...
  21. Producerjames jones

    james jones

    5 tips of healthy dine out
    5 tips of healthy dine out Eating out is probably the fun part for most of us as you get a chance to eat something different and new after a while. It also reduce the work from your shoulders of cleaning the dishes as well. but there is one thing that pull our steps back from...
  22. ProducerGiovanna De Sangro
    Crepes in Bottiglia - Ricette Facili e Veloci
    Crepes in Bottiglia - Ricette Facili e VelociUn metodo davvero geniale per preparare le Crepes senza sporcare nulla!Se anche voi come me amate le crepes ma l’idea di lavare poi gli attrezzi utilizzati per prepararle vi sconforta allora troverete molto interessante il metodo che io utilizzo per...
  23. ProducerMicaela Almeida Villarón
    Valencian Paella Recipe
    Valencian Paella RecipeDo you love paella but you don’t know how to cook paella correctly? Don’t worry! Here you have a Valencian paella recipe step by step.First, you will need a Paella pan, we recommend you a paella pan from 42 to 46 cm in diameter. Now, you are ready...


    Jan 🐝 Barbosa
    18/10/2017 #1 Jan 🐝 Barbosa
    PAELLA ???? YUMMMM !!!
  24. ProducerMike Dixon

    Mike Dixon

    5 Ice Creams for the Adventurous Foodie
    5 Ice Creams for the Adventurous FoodieMost ice cream parlors are stocked with containers of the usual fare (vanilla, chocolate, strawberry) which are meant to be placed in a plain cone or paper cup. These options are nice but they don’t offer much excitement to someone who is an...
  25. ProducerMarta Carretero Garcia
    De viaje por nuestra gastronomía
    De viaje por nuestra gastronomíaLa gastronomía española tiene fama mundial, y algunos de sus platos típicos son tan populares, que estar en España significa también sentarse a probarlos. La diversidad de platos que tiene la comida española es impresionante. Cada región, cada...


    Marta Carretero Garcia
    19/10/2017 #22 Marta Carretero Garcia
    #21 jajajaj yo encantada! hay pocas cosas que superen a una buena paella!
    Jorge 🐝 Carballo Pérez
    19/10/2017 #21 Jorge 🐝 Carballo Pérez
    @Marta Carretero Garcia veo que eres una sufridora nata !! jajajjajaa Ya sabes que te invité a una Paella, pero callada por respuesta ...... tú te lo pierdes, las Paellas del tío Jorge son Internacionalmente Conocidas !!! jajajjajajaj Tú sabrás.....
    Irene 🐝 Rodriguez Escolar
    18/10/2017 #20 Irene 🐝 Rodriguez Escolar
    Vale el gazpacho lo justo para saborearlo (no me odies 😅) la paella, arroz negro, a banda, con ... La que quieras.
    Marta Carretero Garcia
    18/10/2017 #19 Marta Carretero Garcia
    #14 Yo me quedo con la paella, y el gazpacho, de los que he puesto! pero todos están riquisimos
    Fernando 🐝 Santa Isabel Llanos
    18/10/2017 #17 Fernando 🐝 Santa Isabel Llanos
    En España hay tanta riqueza gastronómica, que es difícil decantarse por uno. Tenemos además muy buenos productos. @Marta Carretero Garcia y que me dices de la miel de la Alcarria o de la de beBee que también es Made in Spain?
    Irene 🐝 Rodriguez Escolar
    18/10/2017 #16 Irene 🐝 Rodriguez Escolar
    #5 #6 Al lio chicas uno tú uno ella 😜
    Irene 🐝 Rodriguez Escolar
    18/10/2017 #15 Irene 🐝 Rodriguez Escolar
    #2 Esos para la segunda entrega, yo me he quedado con ganas de más @Marta Carretero Garcia
    Irene 🐝 Rodriguez Escolar
    18/10/2017 #14 Irene 🐝 Rodriguez Escolar
    Dificil me lo has puesto, elige tú de los que has escrito, menos la fabada, si puedo elegir, no la elijo 😉.
    Ignacio Orna
    18/10/2017 #13 Ignacio Orna
    Fabada, Cocido, Lentejas, Tortilla de patatas con cebolla, etc.
    Carmen Burillo Muñoz
    18/10/2017 #12 Carmen Burillo Muñoz
    El mío la paella que para algo soy de Valencia! Aunque me encanta también el pulpo a feira. Échale un vistazo al botillo del Bierzo. Este es un plato muy contundente apto para aquéllos que les gusta comer fuerte y muy popular en esa región.
    Hugo Chinchilla
    17/10/2017 #11 Hugo Chinchilla
    ¡¡¡Mi reino por una Fabada Asturiana!!!
    Maria Merino
    17/10/2017 #10 Maria Merino
    Que bueno y las fotos una maravilla, sólo con verlas entra hambre !!
    Javier 🐝 beBee
    17/10/2017 #9 Javier 🐝 beBee
    vaya hambre me acaba de entrar. ¡ Qué escándalo la comida española ! Insuperable.
    Jose Vicente Soldevila Puchol
    17/10/2017 #8 Jose Vicente Soldevila Puchol
    Así da gusto viajar Marta!!!! Gracias por poner a gusto de nuestros paladares estos fantásticos "geofoodlocalizadores"
    Sonia 🐝 Quiles Espinosa
    17/10/2017 #7 Sonia 🐝 Quiles Espinosa
    No hay nada como la Dieta Mediterránea @Marta Carretero Garcia, y en España si algo tenemos es una de las mejores cocinas del Mundo. Compartido!!
    Marta Carretero Garcia
    17/10/2017 #6 Marta Carretero Garcia
    #5 hay tantos platos ricos, de los que merece la pena hablar, que dan para producir mucha miel de calidad @Adriana Bevacqua García
    Adriana Bevacqua García
    17/10/2017 #5 Adriana Bevacqua García
    #2 jejejeje si pone todo lo que merece la pena de la gastronomía española, no acabaría nunca ;.)
    Federico 🐝 Álvarez San Martín
    17/10/2017 #4 Federico 🐝 Álvarez San Martín
    #3 Muy bien :) Así me gusta, miel gastronómica. Gracias por el contenido compañera.
    Marta Carretero Garcia
    17/10/2017 #3 Marta Carretero Garcia
    #2 jajaja hay tantos platos que no caben en un solo producer, pero habrá mas! Las segundas partes... siempre fueron buenas ;-) @Federico 🐝 Álvarez San Martín
See all