Posts

Showing posts from September, 2010

Top 5 Best and Yet Affordable Restaurants in Paris

By Rick Barsak Many restaurants in Paris claim to be among the best restaurants in France, and this may be right when considering their Michelin Star or Gault & Millau awards. But not everybody can afford these top French restaurants. Here we want to focus on Parisian restaurants that everyone can consider without fainting when looking at the bill. Although affordable, these Parisian tables do stand above the crowd thanks to their excellent cuisine, good atmosphere and service, nice decor or exceptional location. As far as location is concerned, 58 Tour Eiffel may be the best one of this list considering its prestigious address on the first level of Paris' oldest lady (as Parisians used to name it): the Eiffel Tower. Lead by famous Chef Alain Ducasse, 58 Tour Eiffel offers fine French cuisine high above Paris in an easy-going atmosphere. At night, the restaurant offers a tasty traditional French cuisine in a more brasserie-like atmosphere with a soft musical bac

BroilKing Professional Stainless Convection Oven At A Glance

By Sveinung Skoglund Cooking is one of those activities that has been an integral part of human existence nearly as early as the dawn of time. We say "nearly" because it is fairly common knowledge that the earliest inhabitants of this planet did not bother to cook their food at all. Needless to say, when cooking was first discovered and subsequently came into wider practice, it changed the world forever and things were never the same after that very significant and indeed world changing development. One thing that has not changed since cooking's earliest appearance however is its crucial role in making food more palatable, easier to digest, more appealing to the various senses and simply just making eating a more enjoyable and fulfilling experience. Even today after several hundred years of having integrated cooking as a normal part of everyday life, it has lost little of its importance. People who are able to cook-and cook well-have always been held in hig