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<\/a><\/p>\nRoasted Nuts with Rosemary<\/strong> I saw these nuts on a Foodnetwork show called “The Best Thing I Ever Ate”, in which popular TV chefs share their favorite food they ate at restaurants, and these nuts were introduced by Giada De Laurentiis as her favorite bar food. Roasted nuts were mixed with melted butter, brown sugar, cayenne pepper, salt, and rosemary. Mines were made with almonds and walnuts, and they were heavenly good. They were sweet, spicy, and salty at the same time. And a touch of rosemary flavor…. Mmmm. <\/p>\n Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n \u30ed\u30fc\u30ba\u30de\u30ea\u30fc\u98a8\u5473\u30ed\u30fc\u30b9\u30c8\u30ca\u30c3\u30c4<\/strong> \u5148\u65e5\u30c6\u30ec\u30d3\uff08\u30d5\u30fc\u30c9\u30cd\u30c3\u30c8\u30ef\u30fc\u30af\u3068\u3044\u3046\u30c1\u30e3\u30f3\u30cd\u30eb\uff09\u3092\u898b\u3066\u3044\u305f\u3089\u3053\u3093\u306a\u30ca\u30c3\u30c4\u3092\u30d0\u30fc\u3067\u51fa\u3057\u3066\u3044\u308b\u30ec\u30b9\u30c8\u30e9\u30f3\u3092\u7d39\u4ecb\u3057\u3066\u3044\u305f\u3002<\/p>\n \u7f8e\u5473\u3057\u305d\u3046\u3060\u3063\u305f\u306e\u3067\u3001\u65e9\u901f\u3046\u3061\u3067\u3082\u4f5c\u3063\u3066\u307f\u308b\u3053\u3068\u306b\u3002<\/p>\n \u30ca\u30c3\u30c4\u306f\u30ed\u30fc\u30b9\u30c8\u3057\u305f\u3089\uff08\u79c1\u306f\u30a2\u30fc\u30e2\u30f3\u30c9\u3068\u304f\u308b\u307f\u3092\u4f7f\u3063\u305f\uff09\u3001\u6eb6\u304b\u3057\u305f\u30d0\u30bf\u30fc\u3092\u3055\u3063\u3068\u6df7\u305c\u3066\u3001\u30d6\u30e9\u30a6\u30f3\u30b7\u30e5\u30ac\u30fc\u3001\u30ab\u30a4\u30a8\u30f3\u30da\u30c3\u30d1\u30fc\u3001\u5869\u3001\u30ed\u30fc\u30ba\u30de\u30ea\u30fc\u3092\u6df7\u305c\u305f\u3082\u306e\u3092\u307e\u3076\u3057\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002 \u7518\u304f\u3063\u3066\u3001\u5869\u8f9b\u304f\u3063\u3066\u3001\u30b9\u30d1\u30a4\u30b7\u30fc\u3002 \u30ec\u30b9\u30c8\u30e9\u30f3\u3067\u306f\u98f2\u3080\u4eba\u306e\u30b9\u30ca\u30c3\u30af\u7528\u306b\u51fa\u3057\u3066\u3044\u308b\u307f\u305f\u3044\u3060\u3063\u305f\u3051\u308c\u3069\u3001\u79c1\u306f\u304a\u9152\u30ca\u30b7\u3067\u304b\u306a\u308a\u98df\u3079\u305f\u306a\u3042\uff08\u7b11\uff09\u3002<\/p>\n \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" Roasted Nuts with Rosemary March 21, 2010 I saw these nuts on a Foodnetwork show called “The Best Thing I Ever Ate”, in which popular TV chefs share their favorite food they ate at restaurants, and these nuts were introduced by Giada De Laurentiis as her favorite bar food. Roasted nuts were mixed with melted […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-11641","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11641","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11641"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11641\/revisions"}],"predecessor-version":[{"id":11724,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11641\/revisions\/11724"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMarch 21, 2010<\/em><\/p>\n<\/a> <\/a><\/p>\n
\n2010\u5e743\u670821\u65e5<\/em><\/p>\n
\n\u8d85\u7c21\u5358\uff01<\/p>\n
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\n\u30ed\u30fc\u30ba\u30de\u30ea\u30fc\u3001\u3053\u3093\u306a\u4f7f\u3044\u65b9\u3082\u3042\u3063\u305f\u306e\u306d\u3001\u3068\u3061\u3087\u3063\u3068\u65b0\u3057\u3044\u767a\u898b\u3002<\/p>\n<\/a> <\/a><\/p>\n