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completed exercise 5-3 blog.html
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completed exercise 5-3 blog.html
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<!DOCTYPE html>
<html>
<head>
<meta charset="utf-8" />
<title>The Black Goose: Blog</title>
</head>
<body>
<ul>
<li>
Home</li>
<li>
Menu</li>
<li>
Blog</li>
<li>
Contact</li>
</ul>
<h1>
Summer Menu Items<a> </a></h1>
<p>
<i>posted by BGB, June 15, 2013</i></p>
<p>
Our chef has been busy putting together the perfect menu for the summer months. Stop by to try these appetizers and main courses while the days are still long.</p>
<h2>
Appetizers</h2>
<p>
Black bean purses</p>
</body>
</html>
<dd>
Spicy black bean and a blend of mexican cheeses wrapped in sheets of phyllo and baked until golden. $3.95</dd>
<body>
<p>
Southwestern napoleons with lump crab -- <b>new item!</b></p>
</body>
<dd>
Layers of light lump crab meat, bean and corn salsa, and our homemade flour tortillas. $7.95</dd>
<body>
<h2>
Main courses</h2>
<p>
Shrimp sate kebabs with peanut sauce</p>
</body>
<dd>
Skewers of shrimp marinated in lemongrass, garlic, and fish sauce then grilled to perfection. Served wit spicy peanut sauce and jasmine rice. $12.95</dd>
<body>
<p>
</p>
<p>
Jerk rotisserie chicken with fried plantains -- <b>new item!</b></p>
</body>
<dd>
Tender chicken slow-raosted on the rotisserie, flavored with spicy and fragrant jerk sauce and served with fried plantains and fresh mango. $12.95</dd>
<body>
<p>
</p>
<h1>
Low and Slow</h1>
<p>
posted by BGB, November 15, 2012</p>
<p>
This week I am <em>extremely</em>excited about a new cooking technique called <dfn><i>sous vide</i></dfn>. In <i>sous vide</i> cooking, you submerge the food (usually vacum-sealed in plastic) into a water bath that is precisely set to the target temperature of the food. In his book, <cite>Cooking for Geeks</cite>, Jeff Potter decribes it as <q>ultra-low-temperature poaching</q>.</p>
<p>
Next month, we will be serving <b> Sous Vide Salmon with Dill Hollandaise</b>. To reserve a seat at the chef table, contact us before November 30.</p>
Location:<br />
Baker's Corner, Seekonk, MA
<p>
Hours:<br />
Tuesday to Saturday, 11am to midnight</p>
<small>All content copyright © 2012, Black Goose Bistro and Jennifer Robbins</small></body>