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| Deglazed |
| Have you ever dreamed of giving up your job to become a professional chef? That is what I did, and this is my blog that chronicles my misadventures as I follow my lifelong dream. |
| Language: English |
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| Total Unique Visitors: 1508744 |
| Visitors Out: 1316 |
| Total Visitors Out: 9717 |
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| Decisions for the Cookbook |
| 2009-06-22 17:16:19 |
It’s funny how every day I think about what it is I’m going to work on for my cookbook. Do I make up a new recipe and give it a shot? Do I try a new revision of a previous recipe that dawned on me when I gave it it’s first test run? [...]...
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| The Making of a Recipe |
| 2009-06-10 18:40:27 |
A lot of the recipes I have for this cookbook are ones that I have made over the years, and I’m practically using the cookbook as an excuse to write them down for the first time. However, there are others that actually seem to come to me from the ether. Recipes that just [...]...
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| My Cooking Weakness. |
| 2009-06-05 14:32:46 |
Those of you who have been following the story, know that when I was in culinary school, I had to take classes in pastry arts and desserts and so forth. It was fun, but it was hardly my specialty.
My carrot cake from culinary school. It tasted OK, but hardly one that should be [...]...
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| Philly Food |
| 2009-05-28 10:43:15 |
Even though I was born and raised in the Washington, DC area, my whole family is from Philadelphia, and thus I grew up in a house considers that city to be the #1 city in the nation. And you know, from a culinary aspect, they might not be far off.
Cannolis are an interesting dish, [...]...
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| Still Thinking Foreward |
| 2009-05-26 16:16:35 |
Even in the down economy, I have to think forward to the time when I may be lucky enough someday to open my own restaurant. Sure, I’ve had such flights of fancy in the past, but if I’m going to give it a real go at my own place, I would need to really [...]...
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| How to Make a Gin & Tonic Properly |
| 2009-05-23 15:13:55 |
When I tell people I have the recipe for the greatest Gin & Tonic, most people look at me like I’m insane. “Gin…. and tonic… on ice… right?” they say full of haughty skepticism. “No, there’s more to it than that, and you’re a douchebag,” I then reply. There are techniques and [...]...
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| A Chip Off the Block |
| 2009-05-18 12:53:52 |
A short while ago, I brought to the attention of my US readers that the UK potato crisp company, Walkers, was having a contest to select their next flavor of potato crisp. Many of you commented on it, and some of you even thought it was funny.
An interesting analogy given one of [...]...
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| A Natural Benefit to Peanut Butter |
| 2009-05-16 20:39:09 |
There can be no doubt that I’m huge fan of peanut butter. I’ve loved it all my life, and likely would consider the ratification of PB&J as a food group. (I’m a grape jelly person for the record…) But it wasn’t until recently that I decided I would start opting for natural peanut [...]...
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| The Gnocchi Taste Test |
| 2009-05-15 15:42:44 |
It has been a while since I have reported on a test-kitchen scenario on this blog. Heck, I think the only time I really remember doing that here was back when I was working on different varieties of butternut squash soup. But in my continued research as part of writing my cookbook, I [...]...
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| Keep that Wine |
| 2009-05-14 11:58:10 |
When I first moved into my house, I remember one thing I really wanted to do was add a small kegerator for a beer keg onto my wet bar in my great room. I figured buying beer in bulk would help me save some money in the long run. Though it would kind [...]...
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