tag:blogger.com,1999:blog-47519836373411181172024-03-14T01:19:02.261-04:00Culinary Institute of My Own Damn KitchenYour Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-4751983637341118117.post-28856577680982163982020-09-05T10:36:00.001-04:002020-09-05T10:36:15.140-04:00Let's Scare Up This Old Blog<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-X8XkcdlvpY0/X1OiVZ7vgII/AAAAAAAAAV8/mIPCrjog2Wk7fiG4u6HCCfL7NjTaR5e4gCLcBGAsYHQ/s2048/Its%2Btime%2Bto%2Bcook.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-X8XkcdlvpY0/X1OiVZ7vgII/AAAAAAAAAV8/mIPCrjog2Wk7fiG4u6HCCfL7NjTaR5e4gCLcBGAsYHQ/s320/Its%2Btime%2Bto%2Bcook.jpeg" width="320" /></a></div><br />Time to scare of up this old blog again. Can you believe it's 10 years old? This has done nothing more than affirm that my passion and love for cooking never dies and this is my calling. <p></p><p>I farted around and went into corporate world again, and no surprise, GOT FUCKING FUCKED OVER.</p><p>Sigh.</p><p>It's not a game I want to play anymore. </p><p>I'll do my fucking work and still give my best but my heart isn't in the corporations, it's in the kitchen. </p><p>I am not going to deny myself anymore. </p><p>Like that song, "The Search is Over," I know who I am now, for real, and she's here to stay. </p><p>Get your appetite ready because it's time, bitches, I'm gonna make you some god damn good food! Watch out!<br /></p>Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com0tag:blogger.com,1999:blog-4751983637341118117.post-49078254298997591682012-01-12T10:15:00.001-05:002012-01-12T13:58:00.412-05:00Regrouping for 2012Okay people. I haven't been here for a year. Sorry about that. It was a roller coaster ride of year, most of which was more down than up. Bye 2011 and screw off please. Don't come back. Again. Ever. (Okay, the good parts are allowed back.)<br />
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I have to fess up that I haven't really known what to do with myself since the great layoff a little over two years ago. I haven't known what to do about my marriage or what to do about my career. I was all gung ho to go to a famous culinary school, damn the $100K debt, but my wise husband said "maybe you shouldn't rack up that much debt without being sure you can be a star chef out of the gate." Read: Gun shots in sails. To which I replied "Damn baby! Why you gotta do that to me?" Grrr.. But he's right. This is the dynamic going on in our house. He didn't become successful by doing stupid things. He is the smart, patient, slow turtle and I'm the idiot fast hare. But now... <br />
<a name='more'></a>um, well, I'm listening more. I have not always made the best decisions with that gung ho spirit. Some say I should, some say I shouldn't. All I know is that I'm mired in my past and looking upon it makes me a little more fearful now. Given the state of our union, I don't think that's a bad thing. <br />
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My husband and I get along pretty good, we love our child, life looks alright. From a distance, life should be good. But take a microscope to that and some interesting and bizarre things are happening. I've accepted it. And perhaps it is more me than anyone. This blog isn't about letting out all of my personal issues, and I'm certainly not going to divulge the details here, but I think it helps to know why the heck your author has been intermittent and inconsistent. You are just going to have to go along for the ride though, that is, if you want to keep reading. I have gone through some sort of fundamental changes over the last couple of years that are likened to a major crack in a foundation of a very tall building. Said tall building has collapsed and I'm putting it back together in some sort of artistic goth structure. It is still a work in progress but I've learned a lot about myself over the past two years and I'm chalking it up to a positive thing.<br />
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I'll be honest, I still don't know what to do with myself, but one thing is a constant: cooking is therapy for me and so is blogging about it. If you are reading, that's great but note that this is more for me than anyone. If it helps you to relate in some way, or my cooking techniques offer something helpful to you, that will be a side benefit. All in all, I've decided to stop swimming and just float and see where the current takes me. I think I've been running upstream all of my life and it is time to just relax, look at the sky and see where the world wants me to go. I'm lucky and grateful to my husband who has the good job that can support me while I try everything. I'm selling things, I'm playing my instrument, I'm writing, knitting, taking pictures, painting, I'll even be going to school shortly for something (I don't know yet, science something - I love science, I'm considering pharmacy since it pays well) ... I'm doing everything I love to do in hopes that one day something pays off. This is the mind of an ADD OCD artistic type. But one very important thing I've learned... I'm more science than I thought. I'm a perfectionist in a very big way. I HAVE to know, and it MUST be correct... or at least as close to correct or perfect as possible. Perfect is unquantifiable, but my version of perfect is the most pleasurable artistic outcome possible. Goal: apply science to art. This is me and this is all of you. Science and art are not really a separate thing. And it has only taken me twenty something years to figure this out. I should have never listened to the voices that said artist don't make good scientists. Why is this such a popular train of thought? It's total bullshit. You need reason and formulas and patterns and chemistry and numbers and physics to create things of beauty of pleasure.<br />
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So, this blog is about demonstrating that with food. Food can be science, art and also, for me, <i>therapy</i>. That is how I intend to present it; which, for the most part, I think I've already done in the legitimate posts I have created thus far. And by the way, I'm STILL trying to figure out how to make the best chicken ever. Yeah, yeah, I need to get back on that. <br />
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Another thing that has changed. I have a long list of allergies and food intolerances to deal with in my household. I won't write about it much here. I changed my blog description which should suffice enough for explanation...although I plan on doing a migraine article soon as I believe it can be of tremendous help to sufferers. However, contending with all of these food restrictions really means one thing: going back to raw ingredient cooking which is at the heart of all chef cooking anyway. Yes, I'm forced to make my own pizza dough with alternative flours. Yes, I have to make my own pesto out of flat leaf parsley or basil. And really, I absolutely have to make my own broths, sauces, salad dressings and flavor combinations. What does that mean? I'm still learning to do it from scratch and do it right. The boys here are very picky so this should work in your favor as I won't publish anything that isn't freaking amazing.<br />
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I <b>STILL</b> must lean upon the textbooks and teachings of culinary professionals in order to prepare food in this fashion. I bypass most of the center isles in the grocery store. I have to omit ingredients that are not raw (read: company effed-with food items), which reminds me of something my husband often says: "When you eff with nature, it effs you back." How true this has been with us and what we eat.<br />
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Additionally, I have to avoid Whole Foods altogether now because I can't freaking afford it.I occasionally go back for things I just can't get anywhere else but for the most part, that place is NOT budget friendly. Oh, I'd love to go. And I do believe in the principle of paying for higher quality food. But I just simply <i>can't</i>. <br />
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Also, this blog won't be totally gluten/wheat free. I only have to cook that way for my son but my husband and I can still eat wheat, so you'll still see some wheat based things in here. <br />
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I hope you enjoy my journey and can benefit in some way from my handling of challenges and using food as therapy. Thank you for reading and hi, 2012, I'm baaaaaaa-aaaack!!! :-D<br />
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<br />Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com4tag:blogger.com,1999:blog-4751983637341118117.post-83696534221617260392011-01-01T16:52:00.000-05:002011-01-01T16:52:10.050-05:00Still Working on THE Roasted ChickenSo, I'm still working on the roasted bird. The first time I did it, it was bit of a flop. Edible but nothing to cuss about. The second time was much better but still, I need it to be even better. Cooking it breast side down worked MUCH better in making a juicy chicken boobie. Cooking breast side up definitely makes a dried breast. It was suggested in the article that I read, that I should cook breast side down for only a little while and then flip the bird back over during the last half of cooking. But I didn't do that. I cooked it breast side down the entire cooking time.<br />
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The first bird took FOR EVER to roast (3 hours) to reach safe temps. But the second bird cooked much faster with a slight increase in temperature. Roasting it at 450 degrees for the first 15 minutes and then 375 degrees for about another hour to hour and a half is where I'll stay with all my future chickens. <br />
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As for flavor, I have tried butter and herbs under the skin and inside the cavity (fresh with first bird, dried with second bird). I found that the dried poultry seasoning made a tastier bird than using fresh herbs. The dried herbs seem to keep their potent flavor during the long roasting proces much better. <br />
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The first bird I roasted, I stuffed the cavity with just onions (after rubbing with butter, herbs, salt and pepper inside and under the skin - also a method I'll keep). The second time, I added fresh peeled cloves of garlic (the cavity could only hold about 1/2 chopped onion and 6-10 cloves of garlic). The garlic really added a lot of flavor so it's staying.<br />
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The next thing that has been suggested is to add a punctured lemon inside, though I'm afraid I'll run out of cavity for all of these stuffings so I'm considering cutting lemons into slices and putting under skin and a few chopped bits of lemon with the onion and garlic inside.<br />
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Also, my last chicken improvement consisting of me adding a good bit of water to the bottom of the pan (chicken is on rack btw), and I think it really helped steam the chicken during cooking. It does not produce enough of its own juices to drip to bottom of pan and steam the oven. <br />
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Brining is a method that is often suggested but I will try that last as I want to see if I can make a most excellent, curse your dead ancestors up, chicken without going through that extra step. Though, my FB fan suggested brining chicken pieces before grilling, a method that I will most certainly turn to first as the grill can be quite drying.<br />
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So I keep on keeping on and when I get this "Curse the gods" most excellent chicken made, I will post the golden recipe. I'm getting very VERY close. :)Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com2tag:blogger.com,1999:blog-4751983637341118117.post-63685973483492584552010-12-05T16:59:00.003-05:002011-01-01T16:52:54.564-05:00Goal: Induce Blasphemous Praise of Roasted ChickenOkay hellions, I have not mastered the roasted bird yet. Oh sure, I can put some seasonings on (and in) the bird and roast it and it tastes alright (if I don't give two craps about how to get dinner on the table as long as it gets there somehow). But I've never ever made a bird that made the chicken eater say "ohhhhh damn!!!" I have said "yum, good chicken" but I'm looking for the "Oh, Damn! This is is Good!" or "God Dammit! This is the BEST chicken I've EVER had!" or the ultimate blasphemous compliment: "Jesus' Muuuutha!! .......Woooooo Lorrrrrd!!! Oh HELL Yeah! <expletive>Mmmmmmmmmmmm....." </expletive><br />
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Of course, as with anything, a self mastered cook goes for the gold, the reaction that goes something like this:<br />
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Eater: (takes bite) "Ohhhh..." closes eyes and then looks up to the heavens while chewing and then closes eyes again and say "Ohh.." (again - because they cannot find the words).<br />
Cook: "You like it?"<br />
Eater: (takes another bite) "Ohhh, GYAWD! Cook!! (or whatever cook's name is)" ... (chews .....swallows)... "Holeeeeeeee Sh**."<br />
Cook (aka self admitted Narcissist): beams and says,"Yay! I'm so glad you like!"<br />
Eater: (devours bird)... "hold on.....I can't talk"... (chews, swallows slowly)....(fans themselves)......(takes another bite)... (lets out a gutteral mooaaaannnn)...."oh....dear.....looooooooorrrrrrd!"...."what's my name?"...."jeeeeeeesus"......(chews)......"where am I?".....(chews more).... (swallows).....(eyes roll back)<br />
Cook: "Take your time." (wears deviant smile and observes eater setting aside all pride while eating like a starved escapee or worse...oh, you know what I mean by "worse.")<br />
Eater finishes the entire bird until there is nothing but a drumstick left, then looks at you as if you just blew their mind. They cannot walk because the sheer awesomeness of the delicious roasted chicken has taken the strength from their knees and left them in a post meal stupor. They collapse on the coach to contemplate on returning to normal brain functioning (if it's even possible).<br />
Cook: "Would you like more?"<br />
Eater is speechless and can do nothing but hold tummy, shake their head and put their hand up in a "talk to the hand" sort of way and say "I want to.......I....just...... oh, god....how much is left? .....wait.....no.....I can't....my belly is going to explode."<br />
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Cook feels victorious at the eater's display of gluttony. Cook goes to eat the leftover drumstick and something similar happens to where the cook finds themselves on the couch next to the eater. Cook and eater are watching the Daily Show but are barely able to pay attention to Jon Stewart's fantastic wit among the intermittent patting of bellies and satisfied sighs. Eater looks at Cook and says, "I think I need a cigarette."<br />
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Yep, this is how good I need to make this chicken. Can I do it? I don't know, but it will be fun to try. <br />
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There are as many ways to roast a chicken as I've heard there is (according to a popular southern saying) "to skin a cat." (By the way, I have no idea where that saying originated but it is southern and my Mom says it a lot so it must be true.) There is dry roasted, wet roasted, crock pot roasted, partially grill roasted and even a beer up the butt roasted chicken. And at least a hundred more ways to flavor it.<br />
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I have an organic chicken in the fridge and some fresh thyme and butter, so I'll start with the simplest methods for seasoning and roasting. I know I usually complain about spending extra money on fresh herbs or how some recipes insist on it, but for the effect I mentioned above, I decided to spring for the extra buck seventy nine as the pairing of chicken with fresh thyme is really a beautiful flavor combination. <br />
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As an endeavor, roasted chicken is pretty easy to make but getting the skin perfectly browned and crispy, the seasoning balanced just right and the meat tender and juicy while making sure nothing is underdone, is key for greatness. Dinnertime is right now, so I must get to work. I will let you know if I have achieved anything close to blissful roasted chicken.Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com0tag:blogger.com,1999:blog-4751983637341118117.post-70796072557594080652010-07-25T11:47:00.002-04:002010-07-29T10:48:26.015-04:00Lesson 8: Chef Knives: Everything You Wanted to Know<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Amcyh0zoNzE/TExU7hz5SjI/AAAAAAAAAO8/GKwqMIOxNl4/s1600/Induction+Photo+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_Amcyh0zoNzE/TExU7hz5SjI/AAAAAAAAAO8/GKwqMIOxNl4/s320/Induction+Photo+3.jpg" /></a></div>Of all the equipaje in your damn kitchen, you really should make your most thoughtful investment in your chef knife. It took me a couple of months to figure out the importance, care, use and maintenance of this very important tool.<br />
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At first, I just wanted to know what knife was the best. I bent the ear of knowledgeable sales associates in Kitchen Kapers and in Williams Sonoma. Both experiences were very good and they both offered to let me "test drive" the knives. Well, in order to test drive, you need to know how to drive. So, in order to keep myself from looking like a damn idiot, I went home and watched a few youtube videos (luckily there are a great number of excellent instructional videos out there, so go explore!) on how to hold and use a chef knife. After watching more than one (it's ALWAYS good to see different perspectives on the same subject), I test drove with my own cheap chef knife that I had been using for years. What an experience! It's amazing how much more control and efficiency you have with your knife when you use it properly. You have to try it. Here's a great youtube video on <a href="http://www.youtube.com/watch?v=AMzeko-cu5E&feature=related">How to Hold Your Chef Knife</a><br />
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However, when I held it properly and chopped a few onions with it, it didn't take long for me to notice that<br />
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<a name='more'></a>the non-existent bolster caused some pain in the fat meaty part of my index finger. For some people, a thin bolster offers more control, for others, a larger one offers comfort and stability. One piece of advice I was consistently getting about purchasing a chef knife is that my criteria should be something that is comfortable for me. From there, you should seek out the style and size you like and then look for quality. It will be something you use every single time you cook and will last you a lifetime. Yes, they are pricey but if you think about it, it will outlast your lawnmower, tv, furniture, gas grill, etc. You can most certainly pass down a good chef knife to your grandchildren.<br />
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A good chef knife is forged of high carbon stainless steel. It is heavier and stronger and will hold an edge longer. Stainless steel also does not pit or rust or react to food.<br />
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I have found that the length is something of personal preference. Because you will be lifting the knife in a rocking motion for cutting, you don't want something too heavy as it will fatigue your hand. Also, if you are short like me, you will have to lift a 10 inch knife higher than you will a 6" or 8" chef knife. If you are a tall person, the longer knives may be more comfortable for you. <br />
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<b>So, what's the difference between European, American and Japanese knife manufacturers?</b> Well, fair readers, it all has to do with the metal they use and how they forge the knife. Let's explore each type.<br />
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<a href="http://www.amazon.com/W%C3%BCsthof-Classic-6-Inch-Cooks-Knife/dp/B00005MEGR?ie=UTF8&tag=culin-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Wüsthof Classic 6-Inch Cook's Knife" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B00005MEGR&tag=culin-20" /></a>European knife manufacturers create knives of lighter weight with a focus on comfort and reducing fatigue. <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=bil&camp=213689&creative=392969&o=1&a=B00005MEGR" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />Because the metal alloy used is a bit softer, they don't hold their edge as long and require more frequent sharpening. But if you make sharpening part of your regular kitchen maintenance, it's no big deal. They are sharpened on both sides of the knife and you can use traditional electric or manual knife sharpening devices<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=bil&camp=213689&creative=392969&o=1&a=B000WAOIR4" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. European knife manufacturers are: F. Dick, J.A. Henckels, Wustof, Sabatier and Victorinox.<br />
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<a href="http://www.amazon.com/Kitchenaid-Chef-Knife-Red-Professional/dp/B000WAOIR4?ie=UTF8&tag=culin-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="Kitchenaid Chef Knife Red Professional Series" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B000WAOIR4&tag=culin-20" /></a>American knife manufacturers create knives that are bit heavier and made of stronger metal alloys, which hold a sharpened edge longer, while generally retaining the comfortable European knife design. <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=bil&camp=213689&creative=392969&o=1&a=B0002TU4GE" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=bil&camp=213689&creative=392969&o=1&a=B002EAECL2" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=bil&camp=213689&creative=392969&o=1&a=B002EAECL2" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />As with European knives, they are sharpened on both sides and you can use traditional sharpening equipment. You will need to <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=bil&camp=213689&creative=392969&o=1&a=B000WAOIR4" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />give the knife a few extra swipes in the sharpening machine. Some American knife manufacturers include: Cuisinart, Cutco, Ginsu, Kitchenaid and Spyderco. <br />
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<a href="http://www.amazon.com/Japanese-Samurai-Katana-Letter-Opener/dp/B001QVP5RU?ie=UTF8&tag=culin-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="2 Piece Japanese Samurai Katana Letter Opener w/ Stand" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B001QVP5RU&tag=culin-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=bil&camp=213689&creative=392969&o=1&a=B001QVP5RU" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> Japanese knife manufacturers have become very popular in recent years because of the extra thought and design that has been given to these knives. Older style traditional knives are prone to rusting and require extra care, handling and diligent sharpening. However, more recent productions have combined Western design concepts with traditional Japanese design and performance. For example, Global and Shun, two popular modern Japanese knife manufacturers today, use a very hard metal alloy and use a technique in the forging process called folding. The folding gives added strength and flexibility to the knife (and thus explains the wave pattern you see in the blade).<br />
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Also interesting to note is that Japanese knives are sharpened only on one side, called a single-beveled edge: this makes for a very precisely sharp edge and gives the cleanest cut, especially in the preparation of sushi, sashimi and other dishes where presentation is extremely important. However, the edge is sharpened on the right side only and is intended for use with the right hand. If you're left handed, you will need to special order left-handed Japanese knives. Also, you cannot use traditional sharpening machines with these knives. You have to buy a special sharpener made specifically for Japanese knives. Some Japanese knife manufacturers include: Global, Kyocera, Sakura and Kershaw (Shun).<br />
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<div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Amcyh0zoNzE/TExLoEMz5vI/AAAAAAAAAOs/ChvP9E829pk/s1600/Cutco+Edge.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_Amcyh0zoNzE/TExLoEMz5vI/AAAAAAAAAOs/ChvP9E829pk/s320/Cutco+Edge.jpg" /></a></div>Now, just a little more of my opinion based on personal experience (if you want to know). In my college days, I actually sold knives. I sold Cutco knives. At the time, college kids were being targeted to become side sales persons by Vector Marketing to earn extra income. I fell for it and found myself in an office for a witness of my first demonstration. And let me tell you, watching a Cutco knife easily pushing down through 10 layers of hard leather like butter was amazing. Also, a standard demonstration was to watch rope get chopped up like a carrot by a French Chef knife. In a matter of weeks, I was fully trained and going to people's homes and doing this very demonstration comparing their knives and my knives and giving them an education on the construction of a well-made knife. I did fairly well, selling a few expensive blocks of knives here and there. While Cutco is not really found in gourmet shops (they do sell by website and catalogs now), I have to say that I really enjoyed them when I had them. The handles are beautiful, the metal is made of high quality surgical stainless steel and for the entirety of your ownership, you can send them back to Cutco for a complete refurbishing/sharpening. But that's the kicker, because the serrated knives are constructed in an unusual pattern, you have to send them back to the manufacturer. However, I've had my trimmer for several years now without needing to send it. I love it and though Cutco gets a bad rap by chef knife snobs (only because they've never <i>used</i> one), I think their serrated knives are worth every penny. Everyone who has ever used my Cutco trimmer to slice a tomato says they want one. As for the Cutco chef knives; well, they are great for the untrained knife holder, they are hollowed a little to keep food from sticking, but since I've learned the proper hold, the handle, in my opinion, is not really designed for the proper hold. <br />
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To continue on a bit about my days as a knife sales girl, at the time, J.A. Henckels was Cutco's biggest competitor. We often compared the two knives at big Cutco sales meetings. So, in remembering that, I always said to myself that I'd probably go with Henckels if I found myself purchasing a chef knife from a store (but I never said it out loud at those big sales conferences ... shhh, our little secret!). But that was fifteen years ago. Since then, many more gourmet knife manufacturers have been born and I'm in love with my Shun Ken Onion chef knife simply because the handle is most comfortable to me and I like Japanese knife features. I've been hearing lots of great things about Global knives as well. Henckels, Wustof and the others that you see in a gourmet shop are all very excellent as well. Basically, if you're budget starts at about $100, you're going to get a great knife. The key is comfort and keeping it sharp.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Amcyh0zoNzE/TExKhSSMOtI/AAAAAAAAAOk/r951f6bynl4/s1600/Santoku.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_Amcyh0zoNzE/TExKhSSMOtI/AAAAAAAAAOk/r951f6bynl4/s320/Santoku.jpg" /></a></div><b>So, what's the deal with the Santoku edge?</b><br />
<b> </b>Fifteen years ago, the "Santoku" edge wasn't really a common design being sold here in the U.S. So, it was something I had to ask about. Basically, the santoku edge (the hollow circular dents on either one or both sides of the knife) keep the food from sticking to the knife. If you chop a lot of garlic, onions (most chefs do), this might be a feature that makes chopping a more pleasant experience. It is, after all, annoying when garlic sticks to the knife when you're not finished mincing it. I'm used it to the sticking, so I deal, but I am hankering to try a Santoku in my next knife shopping outing.<br />
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<b>Do I need every kind of knife?</b><br />
<a href="http://www.amazon.com/Global-3-Piece-Utility-Paring-Starter/dp/B000KKUYCY?ie=UTF8&tag=culin-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="Global 3-Piece Chef's, Utility, and Paring Knife Starter Set" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B000KKUYCY&tag=culin-20" /></a>No, you don't. You need four basic knives to get you through most of your cooking needs. Set yourself up<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=bil&camp=213689&creative=392969&o=1&a=B000KKUYCY" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> with the basics and then you can shop for more specialized knives as you get into more specialized cooking tasks. The chef knife is essential for cutting of vegetables, herbs and meats. More so the vegetables and herbs. You need a good paring knife for peeling. A long serrated bread knife <a href="http://www.amazon.com/W-sthof-SerratedBread-Knife-9-Inch/dp/B0000DJYF3?ie=UTF8&tag=culin-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="W?sthof SerratedBread Knife, 9-Inch" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B0000DJYF3&tag=culin-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=bil&camp=213689&creative=392969&o=1&a=B0000DJYF3" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />(this doesn't have to be a really expensive one but it's much easier to slice french bread for croutons and crostini with one). And a nice serrated trimmer (something like a slightly big serrated steak knife) which is really excellent for cutting meats.<br />
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</b><br />
<b>What the best way to store and care for my knives?</b><br />
<br />
<a href="http://www.amazon.com/Farberware-3-Piece-Wood-Cutting-Board/dp/B00005JRI8?ie=UTF8&tag=culin-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Farberware 3-Piece Wood Cutting Board Set" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B00005JRI8&tag=culin-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=bil&camp=213689&creative=392969&o=1&a=B00005JRI8" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />First of all, it is important that you don't ruin your knives by cutting on glass or ceramic plates. This kills your edge faster than you can say smacked ass. Plastic cutting boards are better but will still dull your knife pretty quickly. Also, you get little bits of plastic in your food and eating plastic is much worse than eating wood (I won't even get on that soap box now but trust me for the moment). It is best to use your knife on wooden cutting boards. They are a much softer material and your knife edge will not be ruined or lose its sharpness as quickly. You do not need expensive wooden boards. You can go to IKEA, get some boards and mineral oil for under twenty bucks and you're good to go. Just make sure you wash with a mixture of bleach water after you've used the board to cut meats. It also helps reduce cross contamination to dedicate one board for meats and one for veggies. One more note (before I forget), a raised board with feet is great for tall people so if you are short and don't feel like holding your knife up to your face, just get the flat boards. <br />
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<a href="http://www.amazon.com/Henckels-10-Slot-Hardwood-Knife-Storage/dp/B000067R8T?ie=UTF8&tag=culin-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="J.A. Henckels 10-Slot Hardwood Knife Storage Block" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B000067R8T&tag=culin-20" /></a>As for storing, just think about what you'll do to the edge when storing. A wooden block is better to protect<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=bil&camp=213689&creative=392969&o=1&a=B000067R8T" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> the edge than throwing your knife in a drawer with other cutlery. It's also safer. There are also holders for drawers that you can get or you can create a sheath out of cardboard. just protect the edge and keep your family's fingers out of harm's way. <br />
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Don't put your good expensive knives in the dishwasher. The detergents for dishwasher are meant for scrubbing. Over time, dishwashers will ruin your knife's blade and edge. Don't even let them sit in soapy water in the sink or you'll cut your damn fingers. When you're done, just wash, rinse, dry and put away. It's not hard, just do it. Okay, thanks. <br />
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Sharpen regularly! Listen, the best thing you can do for yourself and your knife is to keep it sharp. You can make a quick run to your gourmet knife store and they'll sharpen it for you. It's not hard. You probably need to go shopping for an egg poacher or something anyway, so just take your knife with you and flirt with the nice man who does it for you. Okay, better keep the flirting innocent, but get your knife sharpened, ok?<br />
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<a href="http://www.amazon.com/Chefs-Choice-120-Professional-Sharpener/dp/B00004S1B8?ie=UTF8&tag=culin-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Chef's Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener, White" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B00004S1B8&tag=culin-20" /></a>You can also purchase a knife sharpener if you don't feel like driving to the store. An electric one is really nice and foolproof to use (I happen to also be very observant when I'm flirting, so I looked at the machine as well <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=bil&camp=213689&creative=392969&o=1&a=B00004S1B8" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />as the man, but I digress..). But, for me, it is a bit of drive to get to a gourmet kitchen supply store so an electric sharpener will probably be my next kitchen equipment purchase. A sharpening stone is a traditional method for sharpening. I have one but I'm afraid to use it on my Shun. The textbooks highly recommend it but you have to learn how to use it properly. <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=bil&camp=213689&creative=392969&o=1&a=B0000DD2C9" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
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You can also use a manual swiper sharpener, like the things you see in the back of your can opener, but without electricity churning, so, if you use one, you're gonna be swiping for a while. You can also ruin the blade by pushing down too hard. So, the manual is not foolproof. I tried one on my old knife and it took way too long to sharpen and was a pain in the ass to use (to be perfectly honest).<br />
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<b>How do I get speedy?</b><br />
Listen up buttercups, don't focus on speed! Speed comes with doing something over and over again, just like when you learned to type, count, read, talk, etc. the more you did it, the easier and thus quicker it became. But let me tell you something. It is EASY to cut your fingers off! DO NOT work on speed! Work on taking your time and doing it right! Even as you get better, just do it at a comfortable pace. If you chop three stalks of celery, that's faster than chopping only one. So work on that instead. If you want to be fast, then chop aromatics for forty hours a week like professional chefs do. You're only doing it for a max of about 15 minutes every other night in your home kitchen and you've probably been doing it wrong all this time, so don't be Greedy McSpeedy with your chopping skills until you've done the 40 hour chopweek thing. Don't cut your goddam hands off! Kapeesh? <br />
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So there you have it my Chef Ninjas, everything you wanted to know to get started with your knife shopping, usage, storage and care. Go forth and learn ye via the youtubes and discover a 90 percent more pleasurable cooking experience for rest of your life. And unfortunately, once you use a good knife and board, you'll find that when you try to cook in someone else's kitchen, with their under performing knives, you'd rather try chopping onions with your fingernails or hairbrush than deal. Don't say I didn't warn you! So, bring your knife and board with you to your friend's house or consider their next birthday and how much they would just LOVE to have a nice knife and board. (evil laugh) Happy chopping!Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com9tag:blogger.com,1999:blog-4751983637341118117.post-12340476918610105932010-07-20T01:13:00.005-04:002010-07-20T01:42:37.374-04:00Emotional Cherries in a Cobbler<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Amcyh0zoNzE/TEUk-K29MDI/AAAAAAAAAN8/dK597MO9lUk/s1600/1+Pitting+Cherries.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_Amcyh0zoNzE/TEUk-K29MDI/AAAAAAAAAN8/dK597MO9lUk/s320/1+Pitting+Cherries.jpg" /></a></div>It's the middle of the summer. And friggin Hades has laid down his blanket of oppressive heat on our heads. If you look out my window tomorrow morning, you'll see my burnt lawn and those invisible flames that distort the view of my neighbor's house. Also, cherries are in season. Heck, don't you think it's time we fire up the oven in the kitchen of my damnation? It's not quite hot enough, let's sear our faces in the inferno of hell's fury!<br />
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And in addition to this blazing heat wave we've been having, well, let's just say, life has thrown us a few damn pits, hasn't it? Screw the "when life gives you lemons, make lemonade" cheery bullcrap saying. It's up to you if you want to put on a sunny smile while getting kicked in the hooch by this stinkin economy or whatever else ails ya. That's not how I roll. I don't have a damn job yet and there shall be no sunny damn lemonade in this hellish kitchen. So here's my saying:<br />
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"When life gives you pits, rip the damn things out with your bare hands! RAWR!" There now, doesn't THAT feel better than putting a forced smile on your face? I give you full permission to dig your fingernails into the skin and pull apart the meat of the fruit; then watch the cherry juice drip down your fingers and your hands like you've conducted culinary massacre. Go ahead, do your best Dr. Evil laugh. Observe the splatters on the counter and sloppy red stains on surrounding equipment to show evidence of the crimes committed against your heart. Rip the pits out! One by one! Yes! Do it! Say "Dammit! Dammit! Dammit!" Ahhh... feels good! Who said you couldn't have fun in your damned kitchens? <br />
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Heck, if you really have your knickers up in a hornet's nest, go outside and throw the pits across the yard. I'm not that upset but I guess if I needed to take out more frustration, then I suppose throwing sterile seeds around my backyard wouldn't hurt anyone. I might aim for a pesky chipmunk (damned things are digging trenches around my lilacs).<br />
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Anyway, the really fun part about this cherry pitting extravaganza is that when you've completed the recipe, you've got a nice big plate of emotional eating waiting for you. YOM! (Shut the hell up little angel on my shoulder, I'll go to the gym tomorrow. Sheesh!)<br />
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Anyway, here's the recipe:<br />
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Emotional Cherries in a Cobbler <br />
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Cherry Filling:<br />
6 cups of cherries (pits ripped out and mash if you like)<br />
3 Tbsp flour<br />
6 Tbsp sugar<br />
juice of 1/2 lemon<br />
pinch of salt<br />
1 tsp cinnamon<br />
2 Tbsp Chambord (cherry liqueur), optional <br />
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Topping:<br />
1 cup all-purpose flour<br />
2 Tbsp sugar + 2 tsp for dusting the top<br />
2 tsp baking powder<br />
1/4 tsp salt<br />
1/4 cup (1/2 stick) butter + 1 Tbsp for brushing the top<br />
2-4 Tbsp milk<br />
1 egg<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Amcyh0zoNzE/TEUnWzMkIXI/AAAAAAAAAOE/wt-aHI92Sko/s1600/2+Pour+into+Pie+Dish.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="134" src="http://3.bp.blogspot.com/_Amcyh0zoNzE/TEUnWzMkIXI/AAAAAAAAAOE/wt-aHI92Sko/s200/2+Pour+into+Pie+Dish.jpg" width="200" /></a></div>Preheat oven to 425 degrees Farenheit.<br />
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Combine cherry ingredients and pour into a pie dish. <br />
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Bake for 20 minutes while you prepare the topping. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Amcyh0zoNzE/TEUoI--_AuI/AAAAAAAAAOM/l86Kjvc2QMs/s1600/4+Roll+it+Out.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="http://2.bp.blogspot.com/_Amcyh0zoNzE/TEUoI--_AuI/AAAAAAAAAOM/l86Kjvc2QMs/s200/4+Roll+it+Out.jpg" width="200" /></a></div>For the topping: Mix together flour, sugar, baking powder and salt. Cut in butter with a pastry cutter until mixture is crumbly. Stir in 2 Tbsp milk and egg until blended. Mixture should form a soft but workable dough. <br />
Take the partially baked cherries out of the oven and place the dough on top of the cherries being careful not to touch the fruit or plate as it is very hot. Then, brush the top with melted butter and sprinkle a generous 2 tsp sugar on top. The dough is not very sweet so this is essential. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Amcyh0zoNzE/TEUo0_uOKJI/AAAAAAAAAOU/_-g1ETMLHP0/s1600/5+Protect+Oven.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="118" src="http://1.bp.blogspot.com/_Amcyh0zoNzE/TEUo0_uOKJI/AAAAAAAAAOU/_-g1ETMLHP0/s200/5+Protect+Oven.jpg" width="200" /></a></div>You will probably want to put a lined cookie sheet on the bottom rack of the oven as the dough will push down on the cherries and juice will bubble out. Trust me, this is much better than dealing with the smell of burnt crystallized pie juice every time you turn on your oven for the next three weeks. <br />
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Bake for 20-30 more minutes or until topping is a nice deep golden brown. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Amcyh0zoNzE/TEUqShf7N3I/AAAAAAAAAOc/b626CqTTU0w/s1600/7+Cherry+Cobbler.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="198" src="http://1.bp.blogspot.com/_Amcyh0zoNzE/TEUqShf7N3I/AAAAAAAAAOc/b626CqTTU0w/s200/7+Cherry+Cobbler.jpg" width="200" /></a></div>Enjoy your night of emotional eating. Hell, if you're having a real bad day, go ahead pour some melted chocolate on top - it's like saying, in your own way, bite by delicious bite, that the world can take all it's fake happy crap and shove it. (And then go to the gym the next day and don't do this again until the next year's July heat wave!). And then stop feeling sorry for yourself! Cheer up! Put a big smile on your face and bust out of your doors singing Michael Buble's Feeling Good! <br />
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Haha... just kidding. I had you there for a minute didn't I?<br />
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Note: I kept my cherries almost whole for this experiment but I think next time I'll chop them a little more. They were just a tad too "whole-y".Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com2tag:blogger.com,1999:blog-4751983637341118117.post-34457214328685904762010-07-14T01:16:00.003-04:002010-07-14T01:46:14.033-04:00Lesson 7: What the Flatulence?<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Amcyh0zoNzE/TD1M6L5p2hI/AAAAAAAAAN0/rqN6EikEM0o/s1600/Airplane.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_Amcyh0zoNzE/TD1M6L5p2hI/AAAAAAAAAN0/rqN6EikEM0o/s320/Airplane.jpg" /></a></div>It is a socially accepted fact that boys have problems with gas and girls don't. Really, girls don't. Ever. I'm a girl. I don't become flatulent. Accept it as truth, or else I will have to kill you.<br />
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It is also true that farting has become a sport for many boys, especially the teenage variety and quite more so, the old man variety. In fact, I think all boys have an arsenal of tools ranging from the humble match to the brazen gas torch with which to create the ultimate in human methane fires. I know, you know, we all know... as, at one point, at some sort of summer camp along the way, we witnessed the laughter and explosions near the woods with certain nervousness of the start of a forest fire. Oh, the boys. How they love to fart anywhere and everywhere. Woe to the girl who must enter the car of the boy who has trapped the aroma of his consumed and released amusements. Even if the girl is the Mommy and the boy is a giggling little 4 year old. I call this experience "Pandora's Vehicle." I knew I'd have fun with the post, what with my inherited juvenile sense of humor. I'm sure, if I didn't have to get to the food preparation part that is relevant to a cooking blog, I could regale you with many a story of boys I have known and other boys my girlfriends know... and even stories that have become legends in the annals of the flatulence tales among my crowd of friends. I'm sure you, being fan of my page, and reading as far as you have, you probably have a few tales of your own to share. (I'd love to hear them in the comments section if you're brave). So, we are all familiar with the issue.<br />
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While some boys are proud of their musical toots, I know there are many gentleman out there who would rather avoid the beans and save themselves undue humiliation in front of the ladies that, as you remember, <i>never</i> <i>ever</i> have flatulence problems. <br />
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It's a shame really, to have so many people avoid the beans, especially <br />
<a name='more'></a>as they offer so many benefits. They are a great source of soluble fiber, which is the kind of fiber that turns into a gel and attaches itself to cholesterol (rather than letting the cholesterol into your bloodstream) or something to that effect. There is a big long scientific explanation for soluble fiber on many websites but, fundamentally speaking, eating beans will reduce your cholesterol. It is also one of the foods that is highest in folate, an essential B vitamin for which many people are deficient (folate deficiency contributes to heart disease, cancer, depression and allergies). Lastly, it is a food that is considerably high in protein while being low in calories, which means belly happy with no calorie regrets. A win win if you ask me.<br />
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The good news is that beans can be prepared in ways that don't give you boys too much trouble and us ladies, absolutely none what so ever (of course).<br />
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It helps first to understand why beans are troublesome in the flatulence department. A carbohydrate called oligosaccharides (I'll just call 'em oligos for short) is a sugar molecule put together in a very funky way. So freaky in fact, that the enzymes in our guts don't know what the hell to do with them. Also, the glue that holds the cell-wall to the innards part of the bean also generates the same amount of carbon dioxide and hydrogen as the oligos. So, it's like putting two diet cokes with mentos in your belly. (If you've never watched an episode of Mythbusters or heard about what happens when you drop a mentos candy into a bottle of diet coke, I highly suggest you look into it for sheer entertainment value - or try it at home - just, don't try it in your belly).<br />
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In order to cut the flatulence problem, soak your beans in water for 6-8 hours or overnight and then discard the soaking water. Then rinse and cook as directed. Rinsing canned beans before you prepare them also cuts the soda pop effect. Why it works: those oligos I was telling you about are water soluble. The soak leaches those bad little oligos and cell wall glues right out! Yay! Unfortunately, a significant amount of nutrients and antioxidants also get washed away. Not ALL of the nutrients get washed away... and I prefer that no one in my house has a gas problem, so I soak my little beans anyway. <br />
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Also, what you <i>could</i> do, to save those nutrients and antioxidants, is just cook your beans long and slow. Ever notice that baked beans don't bother you very much while the bean salad Aunt Liddy made will have your butt trumpeting the national anthem for five days? Yeah, me neither. But I guess it happens for some people. So, the long cooking process breaks down those pesky oligos and bean cell wall glues into simpleton sugars that your body can digest.Yes, your indignant intestines actually <i>prefer</i> idiots for molecules. <br />
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Lastly, the song you are familiar with, <i>Beans, the Musical Fruit</i>, isn't entirely true. The last verse should sing "The more you eat, the <b><i>less</i></b> you toot!" Your body actually adapts to dealing with them. So eat your damn beans. You can even make muffins out of them. I am not kidding you. Sweet delicious muffins with icing. All manner of bean haters can find a way to get them in. No excuses. Do it. ..unless you want me to get my pioneer woman on and chase you around with my cast iron skillet trying to spoon feed you the pan of sloppy, lip smackin, maple, smoky, bbq baked beans I just made.<br />
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And if you're just that gah dam stubborn, I'll be making a crispy herb crusted juicy roast chicken for dinner sometime this week. A'right? There's a trick to that too but thankfully, it doesn't involve trying to solve flatulence problems.Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com2tag:blogger.com,1999:blog-4751983637341118117.post-88833076867376281922010-06-24T14:37:00.002-04:002010-06-24T15:00:13.380-04:00Food Study: BeansHello Readers,<br />
<br />
Thank you so much for your patience as I have taken time to get my pain managed. Now, that I'm back in the kitchen, and a little broke due to all the price increases that have been going on (yikes! you noticed too, huh?), I thought our food study for the next month or so should be beans!<br />
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I purchased two bags of beans last weekend. One 2 lb. bag of black beans and one 2 lb. bag of Great Northern White Beans. Total cost: $2.35. Yes, my darlings, even a .45 cent bag o' beans is essentially a thing of the past. But still, when you can fill a whole stock pot full of food for under 3 bucks (and feel at least 10 people with that), that is NOT BAD!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Amcyh0zoNzE/TCOoe16xrrI/AAAAAAAAANU/G_SrZ8HU3Lw/s1600/Black+Bean+Tacos.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_Amcyh0zoNzE/TCOoe16xrrI/AAAAAAAAANU/G_SrZ8HU3Lw/s320/Black+Bean+Tacos.jpg" /></a></div>As you probably experience in your own home, the trick is getting your family on board with both the idea of having beans for dinner and actually eating them. Not everyone is a fan. So this presents a dual challenge: make it cheap and make it good enough to win them over! I have a feeling this is going to take some serious experimentation and study of flavors but with enough research I'm always optimistic that even the most cantankerous among us can be converted. Today is Thursday and I have already made Black Bean Burgers one night and Black Bean Tacos (using the leftover burgers) on the following night. Right now, I'm simmering a pot of Great Northern Whites in chicken broth with a bay leaf, garlic and onion powder and salt. Heck, I might throw some of my favorite frozen turkey sausage in there in a minute.<br />
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Now, beans are very popular in soup format but I can tell you right now, soup also does not fly around here (though I myself love soup). If it does end up being a soup, it has be hearty and thick like chili. So, what I can do is make white chicken chili out of it. The problem is, when you look at ingredients for white chicken chili, they are fairly hard on the budget. Chicken is about $7-9 dollars a package now, you'll need sour cream and cheese. So... before you know it, we'll be missing the whole point of frugality and simplicity with the beans. I think what I'd like to do, is puree them so that it is a thick soup, add some garlicky sauteed spinach for color and texture and a little cream, maybe some parmesan too. Kind of like a thick and hearty, very filling escarole. I'll puree the bits of sausage right along with it so that it adds a delicious smoky and meaty flavor. And then serve with some nice crusty Italian Bread that I know I can get for $2. <br />
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Tomorrow, I shall post the outcome of this experiment and if it won over the picky people in the household. Pictures and recipes to follow of course. :) If not, I'm sure there is an inexpensive way to make white chicken chili, maybe with canned chicken packed in water (no preservatives) for $2.00? If you have other ideas, please feel free to post your comments below. Or on my <a href="http://www.facebook.com/#%21/pages/Culinary-Institute-of-My-Own-Damn-Kitchen/332267790090?ref=ts">Facebook Page.</a><br />
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Thanks so much for studying with me! :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Amcyh0zoNzE/TCOozwIsJzI/AAAAAAAAANc/qWtduto4Vks/s1600/Burger.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_Amcyh0zoNzE/TCOozwIsJzI/AAAAAAAAANc/qWtduto4Vks/s200/Burger.jpg" width="150" /></a></div>Oh and here's the recipe for the Black Bean Burgers: <br />
<br />
<br />
Prepare 16 oz bag of dried black beans according to package directions. If you have a day job, you might want to do the overnight soak and then cook them in the crock pot all day with a little sausage. <br />
<br />
Or - use 3 cans of black beans. <br />
<br />
In a food processor or use a pastry knife, chop up beans and add the following. (I eyeballed the ingredients so this is my best guess. Taste mixture before adding eggs). <br />
<br />
1 Tbsp chili powder<br />
1 Tbsp garlic powder<br />
1/2 tsp cumin<br />
1-2 tsp salt<br />
2 Tbsp Worcestershire sauce<br />
2 Tbsp - 1/4 cup taco sauce<br />
1/4 cup yellow mustard<br />
1/3 cup ketchup<br />
1 cup plain bread crumbs<br />
2 eggs<br />
<br />
Mix all together with a fork, except eggs, and taste. Adjust seasoning if needed. Add eggs. If mixture is too wet, add more bread crumbs. It should be a stiff consistency. Heat a little oil in a skillet on medium (slightly high). Shape the patties relatively thin (they won't shrink like meat does). Note: if patties are too thick, it will take too long to get the inside cooked and they will burn on the outside. <br />
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Cook 3-5 minutes on each side. Drain on paper towels and serve. Makes about 10 burgers.<br />
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You can also broil these about 3-5 minutes on each side. <br />
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Note that if you omit the eggs, these will be prone to falling apart in the skillet so you'll have to be extra gentle when flipping. But I made a few of these egg free and they were still very good. They taste a little more like falafel that way but a very good falafel patty. :)Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com2tag:blogger.com,1999:blog-4751983637341118117.post-61421808210149561102010-04-09T23:32:00.003-04:002010-04-10T00:44:03.162-04:00Lesson 6: What in the World is Going on in the Kitchen?<a href="http://www.amazon.com/Line-Eric-Ripert/dp/1579653693?ie=UTF8&tag=culin-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="On the Line" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=1579653693&tag=culin-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=bil&camp=213689&creative=392969&o=1&a=1579653693" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />Okay students, if you want to work in a professional kitchen one day, or you are just reading this out of curiosity, then you need to know about the Kitchen Brigade.<br />
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Most of you know about the Executive Chef and the Sous Chef. The executive, as you all may have gathered, is the big nuts boy (or girl), the one running the whole show back there. If they are any good at what they do, they will be more like Chef Gordon Ramsay and less like wimpy Gomer Pyle. From my years as a Trainer, I learned that when it came to students, familiarity does indeed breed contempt. The more I'd try to befriend them, the less they would respect me. The same holds true if you are indecisive. I learned the hard way that you gotta walk in with all your peacock feathers spread out and show your confidence. It really helps to actually be confident and that comes from really knowing what you're talking about. <br />
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I have to be honest with you, I always hated that expression "Those who can't, teach" because in order to teach, you have to have every single detail of your lessons burned in your brain, you gotta be able to answer all the questions, you gotta be able to speak from experience and be the go to person. When I was a Teller Trainer, I had to attend Teller Training twice and work as a Teller for 3 weeks before I was ordained to teach the kids the ways of bank regulations and handling people's money.<br />
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This is the whole point I'm embarking on this madness of teaching myself to become a chef. If you don't know a sous chef from sushi chef, then who can respect you?<br />
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As you know, not every Restaurant Owner can afford to hire a full classical Kitchen Brigade involving a Saucier, a Grill Station Chef, a Soup Chef, Fry Chef, Pastry Chef and on and on. But most restaurant kitchens need to be organized with the bare bones basics. Luckily, I did work as a waitress for most of my teen years: Sonic was my very first job. Then I worked at Golden Corral, Holiday Inn for the breakfast shift, then I moved up to night waitress (better tips) at a nicer hotel restaurant called Derrick's, later moved to an Italian Restaurant called Sweet Basil's where I even had to know the wines we offered and how they paired with the Veal Marsala. I worked in a few more restaurants after that to supplement some of my lower income jobs as I started out in the office world. So, I'm actually quite familiar with a restaurant kitchen.<br />
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So, from my own experience I can tell you that at the bare minimum, there needs to be someone running the kitchen and someone running the dining room. In smaller establishments, one manager can run both and assign a lead to both the front and the back. The lead person in the back (who might normally be the Executive Chef in a four-star establishment) has to be a rock star back there. And I mean, the "ARE YOU READY!!" screaming into the microphone kind of rock star. It gets all out military back there. I have to laugh when I read job descriptions for an office saying that it is a "fast-paced" environment because honestly, I have never lived anything faster of an environment like the restaurant. EVERYONE gets military. In the wait staff area, on a busy busy night, your peers will bark at you "BEHIND YOU!" and that means hot food is right behind you and if you don't watch where the hell you're going, some hot filet of pork is going to burn a hole through your buttcheek or 10 glasses of water are going to fall on your head.<br />
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You gotta have thick skin. You can't take it personal. If you do, you will go home crying every night, I guarantee it.<br />
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The Executive Chef will make sure that the tickets are understood, lined up in order, that the cook's are concentrating on what needs to be prepared next. He helps expedite the plates for the waiter's tray, making sure condiments and sauces and other accouterments are included (unless there is an expediter). During the slow time (2-4pm), he/she checks inventory, orders food, makes sure that the pantry, fridge and freezers are well stocked. But mostly, he/she is delegating, delegating, delegating. Oversee, delegate and follow through. He/She is the Sargent of the Kitchen. And yes, if you don't have your stuff together, they have every right to call you out on it.<br />
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The Restaurant Manager generally handles the entire business and often spends more time in the dining room makes sure the face of the restaurant provides a consistent (and good) experience for the customers. You'll often see him/her working with the Hostess, the Bartender, and popping back to ask the Exec Chef about what's going on. He/She handles customer questions and complaints that the wait staff cannot handle. He/She often approve discounts, handles HR related issues with the staff and approve days off, schedule swaps and vacations (oftentimes calling a waiter that is already enjoying a day off to cover for someone who didn't show up). The Restaurant Manager also handles training the front dining room staff while the Exec Chef will be charged with training the kitchen staff. <br />
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I remember having to go in during times that the restaurant was closed to have meetings and watch videos about sanitation, customer service, how to serve from the left and take away from the right. The Restaurant Manager, having mastered the art of customer service, helped us understand the importance of, at the very least, acknowledging the customer to let them know we were aware they were waiting and we would be right with them. I hardly see this done and it is such a simple thing to do to keep a customer from getting totally pissed that they haven't been tended to yet. <br />
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As for the kitchen, I have pitched in with a few things such as preparing desserts (the wait staff has to prepare desserts if there is no pastry chef and oftentimes, the salads and bread baskets). I also sometimes washed dishes but I never ever cooked food. In every restaurant I worked, even the most brutal boss (who had me get on my knees and scrub slop off kitchen baseboards) never asked me to cook. So, as far as the kitchen is concerned, I have only my observations to go by with regards to frying, boiling, sauteing, roasting and broiling. And of course, the more busy I was, the less I could observe how the chefs and cooks handled it. It certainly helps to have large stoves and I can tell you that cook's would get REALLY pissed of at ME if I told them a customer didn't like the level of donneness of their steak or wanted another dish prepared again because they didn't want olives.<br />
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I remember this cook that I'm thinking of. He hated me and wanted to spit in my eyes. I could just tell he wanted to spit in my eyes. I think he wanted me to go back to my customer's tables and tell them "oh well, you're screwed," but I just couldn't. I believed in the philosophy that the customer pays and if we make them happy, they will come back and pay again and again. He didn't share this philosophy with me. I never experienced being a line cook so I couldn't understand his anger (and the unrestrained irritation of many more cooks I worked with) but it was clearly the most stressful job in the house and an extra plate to prepare generally put a kink in the well geared mechanisms of the hot cooking stations. <br />
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Then there was the salad station, always on the left side of the kitchen for some reason. I remember that at the beginning of my shift, I would have to load a 10 gallon salad dispenser over my head and into this holder. Then, throughout the night, we would just open the little door on the bottom and use our hands to grab salad and put it in a large bowl. Then we'd toss it with with dressing using tongs and serve it. People ate it. Nice, huh?<br />
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Only at the country club, did I see an actual salad station where I didn't have to prepare the salad myself. The salad chef also prepared the roll baskets and the desserts. She also often did prep work for the hot food chefs. I remember that was really nice. The hot station chefs hated it when she was off and so did we. As a waitress, your customers have to wait longer for a coffee refill if you have to stop and make a salad and prepare desserts for your other tables. <br />
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Of all the places I worked, I never dealt with a Sous Chef. The Sous Chef does much of the work of an Executive Chef. He/She is definitely the assistant rock star: focusing quite a bit on the menu and making sure that the food is cooked, plated and presented properly. He/she is also a lead in the kitchen helps train staff and ensure good performance. Again, this position is usually created for larger restaurants and kitchens that need this type of arrangement.<br />
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That said, my dear friends. I hope this gives you a little insight to the restaurant kitchen.<br />
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With Love,<br />
Michelle, former waitress, hostess, sometimes mgr, sometimes dishwasher and most recently seller, lunch catering and baker. <br />
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All at these fine establishments: <br />
Sonic<br />
Holiday Inn<br />
Golden Corral<br />
Mazzio's Pizza<br />
Ponca City Country Club<br />
Derrick's<br />
Sweet Basil's<br />
AJ's Seafood Restaurant & Bar<br />
Short Hills <br />
Gerhard's Cafe and Bakery<br />
Michelle's Cakes lil cake biz in my home.. :-)Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com58tag:blogger.com,1999:blog-4751983637341118117.post-76995213962608046052010-04-01T13:45:00.002-04:002010-04-09T23:34:58.627-04:00Lettuce Eating Gone Hog Wild!!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Amcyh0zoNzE/S7TbMuSnlJI/AAAAAAAAAKs/n3PHerrSPm0/s1600/hearty+salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_Amcyh0zoNzE/S7TbMuSnlJI/AAAAAAAAAKs/n3PHerrSPm0/s320/hearty+salad.jpg" /></a></div>For ONE freaking day, it has stopped raining and the springtime sun has bestowed its grace upon us. Thank God! I'm praying for drought this summer. We are so soaked up here that we're almost waddling and paddling. Before you know, we won't even speak English...we'll just QUACK and have dunk offs. <br />
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Anyway, food, let's talk about food. You know I've been all up in my kitchen with the pig and the green stuff. I had myself a ball at Trader Joe's the other day and went nuts with the produce and picked up some bacon. If there is ever a way to be more one with the earth, it is to eat your way through it. Nothing says "Spring" like stuffing your mouth full of baby greens coated lightly with the sweet brilliance of fresh honey mustard and crushing it all with your molars.<br />
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I know too that I look pretty effing ridiculous eating like that. But really, <br />
<a name='more'></a>is eating salad a pretty thing for anyone? You know you can never make those leaves "bite-sized." Oh, you THINK you can. But tearing or cutting salad leaves is like shopping for a new TV in a warehouse club. The 63" TV looks like a nice normal size at Sam's Club, but when you bring it home, you find that your entire 9 ft living room wall is not enough to hold it. That's about how preparing salad works. Something about the counter makes bites of leaves appear smaller than they actually are. Which bring us to the primal way we become when eating salad. In fact, we might as well forgo all the niceties. Next time you're in the mood for salad, just grab entire head of romaine by the bottom, dunk the leaves in a vat of dressing and just take huge bites of laden lettuce. Hell, take massive bites out of the side, the bottom, the top. Your mouth should looks like it's sprouting it's own garden. Your chewing action should be circular, like that of a bear that just dump a bunch of apples into his face.<br />
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Take it even further and make some neanderthal noises. In fact, you SHOULD be making neanderthal noises because you will be making sumptuously delicious dressing from the land of milk and honey. It will be so biblical, that the Lord himself with etch a new chapter about your delicious dressing in rock on the side of a mountain. You should go into the land, wearing nothing but burlap, using romaine as an extremely large paintbrush with which to paint your face with dressing. Devour with ferocity! As such, you shall be inspired to hold up the vat of dressing to the Gods and do some sort of ritualistic drum dance with wild head shaking. Then you shall pass the bowl around and pour more dressing on your head and face and wherever else it happens to land. Pluck another head of lettuce from the ground from which it hath been born...scrape the dressing from your skin and rip the tender bib from its leaf...for it is the Holy Grail which thou doth hath the divine dressing!! 'Tis The Holy Grail of Spring's bringing to bear the Wild Bears in all of us. ROAR!!!<br />
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Whew! (Snap!) I think I just went into a little salad nirvana in my head a little bit there. Really, there is nothing better than a homemade bleu cheese dressing or a honey mustard dressing. I'm going to share the recipes below and I want you to promise me you'll have a ball in the kitchen and forever boycott the devil in the bottle. For it is crap filled with chemicals that bring hell to your body. <br />
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Bleu Cheese:<br />
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6-8 oz blue cheese crumbled up<br />
1/3 cup buttermilk<br />
1 garlic clove, minced<br />
1/2 cup sour cream<br />
1/4 cup mayonaise<br />
2 Tbsp white wine vinegar (or 1 Tbsp regular white vinegar)<br />
1/2 tsp sugar<br />
1/2 tsp salt<br />
1/2 tsp fresh cracked pepper<br />
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Combine all of the ingredients making sure to mash up the cheese with a fork. Store 3-4 days in the fridge (if it even lasts that long)<br />
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Honey Mustard Dressing<br />
<br />
1/3 cup dijon mustard<br />
1/3 cup honey<br />
1/3 cup apple cider vinegar<br />
3-4 Tbsp extra virgin olive oil<br />
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Whisk all together and enjoy. Store for 5-6 days in the fridge.<br />
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If you don't like either of these dressings, I implore you (on my knees) to find a recipe for your favorite kind and go to the trouble of making it. I purposely left off the dressing in the picture so you can imagine your favorite kind on top. You know what they say, you eat with your imagination first!<br />
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Enjoy your Holy Days of Resurrection while I create some other concoction in the Kitchen of my Damnation.<br />
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With Love, Spirits and Divine Devotion,<br />
MichelleYour Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com2tag:blogger.com,1999:blog-4751983637341118117.post-74109880537050313522010-03-27T12:04:00.004-04:002010-03-27T12:27:04.880-04:00Dead Sexy Pate a Choux<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Amcyh0zoNzE/S64xh1a0ZjI/AAAAAAAAAKk/uKz2RUbStg8/s1600/Pate+a+Choux+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_Amcyh0zoNzE/S64xh1a0ZjI/AAAAAAAAAKk/uKz2RUbStg8/s320/Pate+a+Choux+4.jpg" /></a></div>The proper way to say this is "Paht ah Zsu!!" There, now don't you feel French? I'm feeling more and more "French" as I go through culinary history, food techniques and even having a little fun working on french pastries during a recent class I took at Kitchen Kapers. It's all about food with the French and expressing life and moods through what you make. You can apply any feeling to food, as long you always add love.<br />
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And speaking of love, nothing is as passionately creamy as a little St. Honore' cake. Made with a circle of puff pastry, pate a choux piped around the edge, baked, filled with vanilla pastry cream and then topped with whipped cream and optional additions of cherries and spun sugar, this is the food that your love should go to the trouble of making to win your heart. The french pastry is dead sexy<br />
<a name='more'></a> and could easily make the cover of Maxim in place of a swimsuit model for one month. Pate a Choux is the dough that bakes into a golden, airy, crispy foundation that you can make into the shape of anything you can dream of. At one point in history, pate a choux used to be called Pate a Popelin, and was used to make Popelins (French for Lady Boobies). So, even in the 1600 somethings, it was considered hella sexy. This light dough, filled with some sort of sweetened creamy filling...well, I'll let you come up with your own descriptions about this. <br />
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<div class="separator" style="clear: both; text-align: center;"></div>Whether your mind is in the cat house, or you are at Grandma's tea party, these treats are a smash hit. For it is the taste and texture that transcends all else and makes your mind to go to it's special happy place. The world will spin into a blur and bring you to your primal culinary knees. One friend even told me that he refuses to make these or else he will be found on the couch in an infantile like state while sucking pastry cream through a straw. <br />
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That said, wipe that silly blush off your face and get to making these delicious treats for your sweetie. Hell, make it for yourself! The reason? "Just Because." Because it is the best reason of all. <br />
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Recipe for French Pastry Cakes, Little St. Honore Cakes or Whatever the Hell These are Called: <br />
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<br />
Make the following pastry cream the night before or a few hours before you make the pate a choux as it needs to chill.<br />
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PASTRY CREAM<br />
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1 cup whole milk<br />
1 tsp vanilla extract or 1 vanilla bean (if using extract, add it at the end)<br />
<br />
4 large egg yolks<br />
1/4 c. sugar<br />
2 Tbsp cornstarch<br />
1 Tbsp butter.<br />
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<br />
Heat milk (and vanilla bean if using bean) to a boil. At the same time, beat eggs with sugar and cornstarch until light lemon colored. Temper the eggs by adding a tiny bit of hot milk to the eggs while stirring. Add another 1/4 cup of hot milk slowly to temper the eggs (adding hot milk very slowly to the eggs keeps them from scrambling). Pour the egg and milk mixture back into the pot and continue cooking and stirring over med heat until the custard coats the back of a spoon. Pour into a bowl. Spread butter on top, cover with saran wrap directly on the surface and put it in the refrigerator to cool.<br />
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TO MAKE THE LITTLE CAKES: <br />
<br />
Roll out puff pastry (pre-made is good because puff pastry is a beyatch to make - we'll get OCD about it later) Cut the puff pastry with a large circle cutter (about the shape/size of a hamburger). Place the circles on a silpat or parchment paper lined baking sheet and poke several holes into the puff circles with a fork (this is important as it will keep it from puffing). Then put it back in the fridge while you work on the Pate a Choux dough.<br />
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Pate a Choux (aka "Boobie Dough")<br />
<br />
1/2 cup milk<br />
1/2 cup water<br />
7 Tbsp butter<br />
1 tsp salt<br />
1 Tbsp sugar<br />
1.5 cups all-purpose flour<br />
1-6 eggs<br />
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Preheat oven to 400 degrees. In a saucepan, bring milk, water, salt and sugar to a rolling boil. Add all off the flour and stir vigorously until dough forms a smooth ball. It should pull away from the sides of the pot and form a thin film on the bottom of the pot. Put the dough in a mixer with the paddle attachment. Add eggs, 1 at a time until dough hangs slightly from the tip of a spoon and makes about a 1 in wide ribbon. <br />
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Scoop the dough into a pastry bag fitted with a large circle tip. You want to use a large pastry bag (either a #16 or #18). And pipe the dough in a circle just inside the edge of the puff pastry circles. It should look like a little swimming pool shape. Go ahead and pipe a circle twice so you have enough for the edge to puff up when baking. <br />
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Bake these for 15 to 20 minutes or until they are dark golden brown. Don't go too light or else it will not be sturdy enough to hold the cream.<br />
<br />
When the cakes have cooled (about 10-15 minutes out of the oven), fill with prepared pastry cream and set aside. <br />
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In a medium bowl, pour in 2 cups heavy cream, 1/4 c sugar and 1/2 tsp vanilla. Using a hand held mixer, beat the cream until it turns into whipped cream. Top the little cakes with this just before serving.<br />
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If you want the whipped cream to last longer, you will need to soak a 1/2 package of gelatin in a 1/2 cupful of milk for two hours. Sprinkle the other half of the gelatin over a lightly whipped (to a froth) bowl of a pint and a half of cream. Put in 2/3 cup sugar in the cream, strain soaked gelatin milk into this and stir gently until it thickens. Pour on top of pastry cream in your cakes.<br />
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With Love,<br />
MichelleYour Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com1tag:blogger.com,1999:blog-4751983637341118117.post-41455360034398506562010-03-27T10:16:00.001-04:002010-03-27T10:17:53.774-04:00My Grandma's Easy Chuck Roast Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Amcyh0zoNzE/S64TNYViISI/AAAAAAAAAKM/GsviUZ4ZdIE/s1600/Roast+Chuck.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_Amcyh0zoNzE/S64TNYViISI/AAAAAAAAAKM/GsviUZ4ZdIE/s320/Roast+Chuck.jpg" /></a></div>This is something that my Grandma Ada made for us every time we would visit to her cozy home in Park Hill, Oklahoma. Surrounded by endless trees, roses, blackberry bushes, dirt roads and a sunset vista of rolling hills and cattle farms, it brings back warm memories of love and comfort. You use the beef juices to make a delicious gravy. I highly recommend making a side of mashed potatoes and my Grandma's extra sweet corn to go with it (see note about corn at bottom). <br />
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Ingredients:<br />
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3-4 pound chuck roast<br />
Salt<br />
Pepper<br />
Flour<br />
Unsalted Butter<br />
2-3 Tbsp Cold Coffee<br />
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I like to start making this at 12 noon for dinner at 5 or 6. It's a great Sunday dinner plan. <br />
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Preheat oven to 325 degrees. Buy a fresh chuck roast and pat it dry with paper towels. The drier, the better, as the meat will brown better that way (reason: locks moisture inside). Now, my Grandma flours the beef with salt and pepper and shakes off the excess before browning. I omit the flour. Either way, you will get a nice crust. The flour gives a little bit of a thicker crust. <br />
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Make sure you put a generous amount of salt on one side only - about 1 Tbsp. Don't do both sides or it will be too salty. Err on the side of less salt - more can be added at the table. <br />
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Heat about 2 Tbsp canola oil in an oven-proof skillet. When a drop of water sizzles (it's ready). If it pops out at you, the pan is too hot. Add your roast and DO NOT MOVE IT. Let it sizzle and sear for about 4-6 minutes. Then lift up an edge with tongs and make sure it is browned. If sufficiently browned, flip over and brown the other side. Add lots and lots of fresh cracked pepper. I like to add coarse black pepper. <br />
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Once it is browned on both sides, cover the skillet tightly with foil and put it in the oven. Let it roast for 5-6 hours. Do not worry about overcooking it. The more it cooks, the more it will break down the meat. You can also get creative here and add red wine, some organic MSG-free beef broth, onions, garlic, mushrooms, carrots, potatoes or just leave it plain like I do. My Grandma adds garlic powder. You could also secure slices of bacon around the sides with a toothpick. It's totally up to you. For me, the gravy is the seasoning. <br />
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About an hour or so before dinnertime, start making your mashed potatoes* and then your corn. <br />
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Here's the way my Grandma makes corn: Boil the cobs for about 20-30 minutes (yellow corn tastes better than white). When done, hold the cob with tongs and use a serrated knife to cut the corn off of the cob. Now, here's my Grandma's little trick: Scrape the hell out of the cob and you'll get all these tiny little corn nibs and skins. They are so sweet! Mix up all the cut and scraped corn with a little salt and butter. Cover with foil and keep warm in the oven until dinner. <br />
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To make the gravy: Transfer the roast from the skillet to a plate to rest. Leave the juices in the skillet and put it over the lowest heat possible to keep warm. In a separate skillet, melt 1/3 cup butter over medium heat, then add 2 Tbsp flour. Stir constantly with a fork or whisk until golden in color. If it gets too thick, add more butter. You should try to use clarified butter (it has less saturated fat) but I'm lazy and just use plain butter. Keep stirring and cooking until it is a med golden brown color. Then add it to the beef juice skillet and turn it's heat up to medium-high. Add 1-2 Tbsp cold coffee. Whisk until it thickens. Taste the gravy and add salt/pepper to your liking. <br />
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*Note: If you're not sure how to make mashed potatoes, just peel, rinse, cover with cold water and boil. It takes about 45-60 minutes from peel to mash. The potatoes are done when they fall apart when poked with a fork. I don't use a strainer to drain. I pour out most of the water and leave a little bit in. The potato cooking water has lots of flavor. Then you mash and add a little butter, a little milk, salt and onion powder to taste. Be careful with the salt, add only a little at a time. More can always be added but it's impossible to remove. By the way, I think a mix of 1/2 russets and 1/2 golds or yukon golds tastes awesome.Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com17tag:blogger.com,1999:blog-4751983637341118117.post-62430592761807669262010-03-22T14:36:00.001-04:002010-03-22T14:37:59.656-04:00You Know You're a Foodie When...<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Amcyh0zoNzE/S6e1R3mqErI/AAAAAAAAAJM/yD8l8pAQ3Hc/s1600-h/Stock+Jars.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="313" src="http://3.bp.blogspot.com/_Amcyh0zoNzE/S6e1R3mqErI/AAAAAAAAAJM/yD8l8pAQ3Hc/s320/Stock+Jars.jpg" width="320" /></a></div>I have been a terrible blogger this past week. I'm generally on my computer all day long and all night long, with short breaks in between to play referee between my son and the dog. But I have indeed been damn busy!<br />
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Firstly, I was successful in make 5 quarts of white beef stock! Woohoo! See the picture to the left? Not so appetizing, huh? Well, it's not supposed to be right now. While it was simmering, it smelled faintly of beef and onions. You are <b>not </b>supposed to add salt during simmering either because you are to add it later when you are making your sauces from it. So, when I tasted it, it was pretty bland. But again, after storage in the freezer, one is to defrost it and make a reduction mixed with a pale roux and other delicious aromatics/seasonings to bring out the fine flavor. Was it worth the trouble? Well, if it turns out to make a ridiculously fantastic veloute and bechamel, then I would say so.<br />
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Also you all know how I feel about factory processed broths. They are high in CRAP. Meaning, they all kinds of <br />
<a name='more'></a>shiznit to it to make it taste good on it's own. Just read the ingredients list on your next carton of Swanson. Broth makers are starting to get the idea that people don't want MSG loaded by the barrel full into their broths but there's still other stuff in it that gives it a chemical and mildly metallic taste. I'm all for homemade anything. If it's bland, we need to figure out how to make it better. If you need a shortcut (I sometimes do), get an organic brand that does not have MSG. Those people care a little more about our health. MSG causes obesity. I'm sure of it. I won't use my blog as a soapbox but when you study on your own, you will most likely reach the same conclusions as I have about this horrendous food additive.<br />
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Aside from that rant, I do need to tell you all that I recorded every step of making the white stock with my iPhone. Unfortunately though, it does not have a stop and continue recording function. So, I have all these little movie clips that I need to combine into one movie. I am posting my favorite little clip for you. I made it in a late night sleep deprived moment of feeling medieval with my pot o' bones. I call it <a href="http://www.youtube.com/watch?v=2y8qkIkvZgQ">Hell Broth</a>. In the meantime, I have purchased some software and I need to figure out how it works so I can get all these friggin clips together. Technology is great but sometimes it just slows me the hell down. <br />
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Lastly, I'm still studying chef history. I doubt an accredited culinary academy would allow me to indulge so much in history but haute damn, it's interesting! I didn't expect to become so engrossed but I'm absolutely fascinated by the lives of these great culinary ancestors. This is what tells me that I have been a foodie and will always be a foodie. When one is completely riveted by how others approach food and cooking, that's how you know that you are a true foodie. Hmm...I guess I know how "Trekkies" feel. But instead of wearing a pair of pointy Spock ears, you will find me in my front yard planting a half dozen rose bushes (which I did this past weekend) to get the feel of Fernand Point's La Pyramide restaurant in Vienne, France. I'm telling you, by this time next year, I'll have a vineyard and brick oven in my backyard. Seriously, I'm not screwing around, I'm SO into this! I've reached nerd girl status in the food realm now. <br />
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If you want be a big assed food nerd like me (okay, the big ass is optional), you have to read Ma Gastronomie. Fernand Point is not the kind of pain in the ass boss I thought he was. While indeed Wikipedia says that he never tired of striving for perfection, the man was a pure effing genius with a fantastic personality! He was generous, loving, kind and had a <i>wicked</i> sense of humor. You have to read about the pranks he pulled on his friends and kitchen staff. I told my recently departed Toby to say hi to Fernand Point for me because I think they might be spirit friends.<br />
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The most important thing I've realized through this historical journey I'm taking, is that food is so much an art that reflects who we are. The more we know how to establish our food canvases and work with our palette of spices and flavors, the more we will be able to define our personality through our food. Until then, it certainly helps to follow and be inspired by great chefs such as Auguste Escoffier and Fernand Point. While I may not exactly want the girth that Mr. Point had, I have to, at least once, have Champagne and Roasted Chicken for breakfast, outdoors, next to the rose bushes - just the way Mr. Point did. (See? I told you I was a big dork).<br />
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Finally, I will be back sooner rather than later. Either I'll have my little movie done or I'll "F it" and move on with making veloute. Twenty bucks says I go with the latter decision.Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com0tag:blogger.com,1999:blog-4751983637341118117.post-78798190372147899132010-03-14T10:45:00.000-04:002010-03-14T10:45:41.470-04:00Preparing To Make My First White StockAll of my culinary textbooks start with preparing a few different kinds of stocks. As a chef, one needs to learn to do this and develop an understanding of the "mother" sauces that is used in grande, classic and some nouvelle cuisines. A good homemade stock is the base of the mother sauces and has many applications for adding silky, velvety texture and flavor to your dishes.<br />
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So I have purchased a 12 quart stock pot complete with the steam and immersion baskets as these will come in handy for straining. The other items I (and you if you are following) will need to aquire:<br />
<br />
8-12 Large Glass Canning Jars, caps and lids (run through the dishwasher one time) <br />
Cheesecloth<br />
Twine<br />
2 Bricks<br />
1 bag of Ice<br />
Large Ladle<br />
16 lbs. beef bones (or combination beef and veal)<br />
1 lb. onion, chopped large chunks<br />
1/2 lb. parsnip, chopped large chunks<br />
1/2 lb. celery, chopped large chunks<br />
dried thyme and bay leaf for bouquet garni <br />
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(Note: the simmering is going to take 8-10 hours. The mirepoix (veggies) need to be chopped large because of the long simmering time). <br />
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I will let you know how the acquisition of 16 lbs. of beef bones is a success.Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com1tag:blogger.com,1999:blog-4751983637341118117.post-3376465968234508682010-03-12T08:35:00.001-05:002010-03-12T08:45:10.038-05:00Lesson 5: A Mad Crazy Boss!<a href="http://www.amazon.com/Ma-Gastronomie-Fernand-Point/dp/1585679615?ie=UTF8&tag=culin-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="Ma Gastronomie" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=1585679615&tag=culin-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=bil&camp=213689&creative=392969&o=1&a=1585679615" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />My eyes have read the words and discovered the early 20th century equivalent to Gordon Ramsay: Fernand Point! The guy was the ultimate perfectionist. It is no wonder he is one of the most famous chefs who ever lived. While he may have been a total pain in the ass to work for, the man had a serious relationship with his food. He was the first one to assert that one could spend his whole life learning how to fry an egg perfectly.<br />
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He started out in a train station kitchen with his parents and they recognized early on that he was more than a mere cook. They helped nurture Fernand's interest and opened a new restaurant just for him. Fernand excelled and eventually opened his own restaurant with his lovely wife. The restaurant was called La Pyramide.<br />
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Really, the thing to note about Fernand was the way he thought about food. He believed in high quality ingredients and eventually established a relationship with top merchants and suppliers. His daily menu would change based on what was the highest quality food available. He charged a flat price (instead of a la carte) and created the "whole dining experience" for guests. He was a stickler for details. He got up at 4:30 every morning and worked until 11pm every night. No detail of the kitchen or dining room was too insignificant to overlook...even the dust on the curtains. He was very strict about the number of guests that could be served at once: only 50. Even if the Queen of England herself was guest number 51, she would not be allowed in.<br />
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Fernand also rejected the kitchen brigade established by Careme and Escoffier. While Escoffier simplified Careme with cuisine and kitchen staff, Fernand went further to simplify all that Escoffier taught.<br />
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Now, I haven't studied Careme and Escoffier and Fernand in depth to understand all the details that were simplified but I can tell you that what all three of these men have in common is that they made cuisine their own. They broke rules. (Hannah Glasse of Colonial America also rejected standard French cooking rules). Fernand Point believed one should make cuisine their very own, studying and using the pallette of basic food rules to deliver creativity and personality in your food. There are a lot of wonderful quotes by Fernand, which gives more of a look into his character, my favorite being, "<i>If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony</i>."<br />
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I think this quote speaks to the foodie and future chef in all of us. Also, be a rule breaker! Do to food what YOU love to do with it. Who knows, someone may even write a book about you. <br />
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Now, off on a mission to get a copy of Ma Gastronomie and make it a part of my teriyaki stained cookbook shelf. <br />
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To learn more about Fernand Point, I recommend reading this <a href="http://www.tallyrand.info/historychefs/fernand-point.shtml">Fernand Point Biography</a> and this <a href="http://www.escoffier.com/index.php/content-categories/escoffier-and-great-chefs/historic-chefs/fernand-point">Historic Chefs: Fernand Point</a>Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com0tag:blogger.com,1999:blog-4751983637341118117.post-50817044700762382032010-03-08T16:44:00.002-05:002010-03-08T17:06:25.353-05:00Lesson 4: Native American and Colonial Cuisine<a href="http://www.amazon.com/Art-Cookery-Made-Plain-Easy/dp/1104826127?ie=UTF8&tag=culin-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="The Art Of Cookery, Made Plain And Easy (1788)" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=1104826127&tag=culin-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=bil&camp=213689&creative=392969&o=1&a=1104826127" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />Ah, where to begin on the subject of Cuisines in my own words? Well, to start, I'm just going to say that before there was "cuisine" there was just basic survival cuisine. Native Americans cooked with campfires, just like you see in those survival movies and shows. Often using stones to throw in a pot of water to bring it to boiling temperature and then using that hot water to cook root vegetables. And pretty much everything else was put directly on a fire. Thought they did seem to invent clay cooking pots that could withstand the heat of fire and made cooking a little more of art beyond mere fire roasting. Some Native Americans created adobe clam-shelled type ovens in the ground. I think the origination of Boston Baked Beans was done in one of these ground ovens. The recipe: <br />
<a name='more'></a>beans, bits of fat and maple syrup. Hmmm..I'm going to have to try that. I'm generally used to brown sugar and ketchup style baked beans.<br />
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As I moved forward in the timeline to Colonial America, I discovered Hannah Glasse and her popular cookbook of the time <a href="http://books.google.com/books?id=xJdAAAAAIAAJ&printsec=toc&source=gbs_summary_r&cad=0#v=onepage&q=&f=false">The Art of Cookery (circa 1747)</a>. It just so happens that that was about the time Boulanger was making sheep's foot stew in France. It is so fantabulously neato to learn how food was prepared before we had stoves and running water. We all know of the spits and fires and dutch kettles (by watching history based movies of course) but what is interesting to me is that they were able to do an amazing variety of recipes with such a limited set of equipment and tools. Roasting, braising, boiling, pickling, and baking cakes, puddings and pies. I figured they could roast and boil and that was pretty much it. But there were lots of elaborate forced meat savory pies and puddings which often involved smashing, rolling and beating the hell out of some liver and knuckles into a paste. Oh wouldn't they just love a food processor?<br />
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What is really, truly interesting is that the diet back then was very heavily based on protein. Flour wasn't used as prolifically as we use it now. Biscuits and bread seem more like wallflowers rather than being the prized part of the meal. (Same is starting to hold true today, especially in light of all our health issues we have now involved bread and sugar). Veggies really weren't the object of a cook's efforts. They played a supporting role. Onions and sage were used in almost all recipes (as we use salt and pepper today). Mace is another spice I saw used in many meat recipes. I can attest to having never used sage or mace in a beef recipe. And I'm probably not alone in this statement. (You know I have to try this now).<br />
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Grocery stores, as you know, didn't exist. Water had to be fetched from a spring. Food was mainly hunted or the servant cook made trips to the market square for their raw animals. Getting an animal skinned and cut up was not really an option. In Hannah's book, there are a number of instructions on what to do with an animal's skin. There are also many animals mentioned for consumption that we would surely cringe if asked to eat today. These include: squirrel, frogs, rabbits, badgers, pigeon and ox...and whatever else that moves and is native to north america. Though I never saw a recipe for horse,dog or cat. Ah, the Colonial hippie food movement, whose buggy stickers might have read "Please be kind, to not eat animals of the transportation or hunting kind." <br />
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The second most interesting thing is the parts of the animals consumed. Which, really, the question should be "What part of the animal <i>wasn't</i> consumed?" There is a section in her cookbook on boiling heads: Head of lamb, mutton, deer, cow and pig. She even describes done-ness by whether the eyes bulge or not. Then there's a recipe for making a platter of tongue for a party of 10. Ha, I'd like to try that on my friends. I wonder what future Julie & Julia movie inspired food blogger will be tackling all of the Hannah Glasse recipes in one year? I'm pretty adventurous, if only I had more time to make frog leg and cow tongue stew in a kettle in my backyard and find some brave souls willing to sample. Or hang cuts of beef from my kitchen ceiling to allow the air to dry the outside of it for a few days.<br />
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You know, as much as some people's cooking and sanitation practices scare me, I'm feeling grateful right now that I'm not relying on a cook to determine whether beef has been sitting out too long to be "deemed forfeited."<br />
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As an aside, going into food history has proven more interesting than I expected. For if I had not, then I would never have come across Hannah Glasse's book and highly entertaining recipe directions such as: "if you like, you may add an old cock beat to pieces."Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com0tag:blogger.com,1999:blog-4751983637341118117.post-59348084962077806442010-03-05T01:37:00.001-05:002010-03-05T11:08:26.415-05:00A Comforting Helping of GritsGrits, done well, are creamy, warm, buttery, salty and good. It is warm and filling. Just what a soul needs to get through the day. I know it's not the most popular menu item for many. When grits are done poorly, not even Pastor Silvertongue of the Church of Grits can extend high praise to a bowl of reconstituted sandpaper. Grits should prepared low and slow, just like the back of the package says. But make sure you add plenty of salt and butter. The finished result should be a hybrid of smooth risotto to firm polenta. A good spoonful of grits is like a tiny mound of corn flavored molecule shaped pasta. Though it is not pasta, it actually comes from a lye-processed corn called hominy. A harder type of corn whose husks must be removed in order for the corn to be edible. Kind of similar to how life has to beat the stubborn rind off of us to see the truth of who we are and give ourselves permission to expand our authenticity and give it to the world.<br />
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I'll be headed to grits country this weekend. I'll be giving hugs and taking moments to say my forever good bye to a very important person. Later on, I'll be stopping to smell the culinary roses. In this case, it will be a bowl of humble grits with sad butter and tearful salt; warm, dense and restorative.<br />
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Monday, it will be time to get back on the ball and keep the momentum going with our culinary studies. Thanks again for your comments, well wishes and patience.<br />
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With Love,<br />
MichelleYour Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com0tag:blogger.com,1999:blog-4751983637341118117.post-56151330177508924282010-03-03T14:20:00.007-05:002010-03-05T11:05:17.547-05:00Mourning The Loss of a Wonderful Man<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Amcyh0zoNzE/S46vFvcs2jI/AAAAAAAAAJE/QLzBbdeyogQ/s1600-h/Toby.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_Amcyh0zoNzE/S46vFvcs2jI/AAAAAAAAAJE/QLzBbdeyogQ/s320/Toby.jpeg" /></a></div>This is supposed to be a food blog but I haven't been able to write about food for a while. Monday, I learned that a sweetheart of a friend throughout my school years - and later a boyfriend in the spring/summer of '94 - has passed. <a href="http://www.tributes.com/show/Fredric--Morriss-87977512">http://www.tributes.com/show/Fredric--Morriss-87977512</a><br />
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Though I lost touch with him, it was nice to reconnect with him on Facebook this past year. I was able to say hello to him and tell him how proud I was of his accomplishments as a professor of photography. Pictures of him and his girlfriend are so loving and beautiful, they looked like a perfect match - so in love and happy. That was Toby, optimistic and full of life and love. I was so immensely happy for him. It was nice to see him on his motorcycle, going on camping trips, taking pictures and having fun. Pictures of his Mom and Dad reminded me of many a school trip for which they chaperoned and later hosted parties for us teens by their big beautiful log cabin. He and his Dad and brother made spectacular camp fires. They played music and we all danced and talked and laughed under the stars and around the glow of the fire. His parents were there for all of us and loved Toby with all their hearts. Toby was a reflection of his gentle and loving parents. I truly cannot fathom the pain they must be feeling right now. My heart truly breaks for them.<br />
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My own profound sadness has caught me off guard. I haven't seen him in 15 years and wasn't expecting <br />
<a name='more'></a>to feel this way. But there is something about memories from our teens and twenties that (as a friend said to me) - are perfectly seared and branded in our minds. And how true it is. My most poignant memory of him was when we were at All-State tryouts and I was anxious for the results, checking the bulletin board every 5 minutes and pacing the halls of the foreign school. He asked me to take a walk with him outside. As we walked, I talked about my anxiousness and should I have hit the notes this way or that way. Toby was anxious too but seemed more confidant in what the outcomes would be. He continued to walk, where I followed him to a nearby field. He stopped in the middle of it and asked me to lay on the bare grass on my back. He lay next to me and told me to look up in the sky and watch the clouds move. I was a little cold and hugged his arm in an effort to warm up. He took off his leather jacket and wrapped it around me and hugged me. I told him I didn't feel right wearing his jacket because he would get cold... but he insisted.<br />
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He sat up for a moment and fiddled with his Walkman, hitting the rewind button and stopping at just the right place on the tape. He gave me the headphones and asked me to listen to a song by Pink Floyd called "I Wish You Were Here." I knew immediately why he listened to this song. He was coping with the loss of a girl that died in his arms. And I was coping with my first love going away to college and never looking back. We both knew of the underlying sadness that plagued our souls. And we understood the drive and passion we had to be the best with whatever we approached, for it is what got us through our sorrows. "Keeping busy," we would often say to one another in between classes. And there we were, two anxious and sad people, laying on the grass, looking at the sky and comforting one another. I loved the smell of him and his leather jacket. The outside of it was cold upon my cheek, the inside of it was warm from his body. His hug was even warmer, so genuine and protective. He didn't expect anything from me except to just be there and let mother nature work her magic on bringing me to a state of calm. His hair and my hair blew in the wind while we just lay resting our anxious souls. We didn't talk about our troubles. The wind and music was enough to fill the air. We mentioned random stuff like shapes we saw in the clouds, how fresh the air smelled, how nice it was to just be there for each other.<br />
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We weren't out there too long. Just long enough to listen to the song and take in the lyrics. When he walked me (and my calmed state) into the hallway, he shared in my joy for having made 4th chair and I in his making it too. The news was so much better in our relaxed and more loved state of being. I never felt more thankful for his being there. It was the beginning of an oasis of companionship that we offered one another throughout our last year of high school and early years of college....and made similar memories to what I just shared with you. Shortly thereafter, I moved away from Oklahoma. When I left Oklahoma and everyone in it, including Toby, I never knew that it would be so hard to get back there or that so much time would pass before returning or that living there again would never be an option. Leaving is an action that fills me with regret in almost every aspect of my life. And the event of this man's death is just one of the many things that reminds me of that regret.<br />
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As for Toby, there is something really final and sad about knowing I will never see him again. I would have liked to have seen him again at his wedding or a class reunion or whatever would have caused our paths to cross again. I would have rather continued to watch his happiness unfold and see him continue to transform students into artists and touch the life of every person he ever knew. In his obituary, it says that "Toby loved well and was well loved." Never a statement could be more true.<br />
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Thank you all for bearing with me as I get through this unexpected sadness. I may try to attend the memorial in South Carolina on Saturday. I'm still looking at airfare and trying to decide if I can do it...I'm not sure at the moment.<br />
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I will be back to blogging about chef stuff soon enough. Thanks for listening and letting me ramble on about this wonderful man who was such a positive oasis of comfort and strength through some of the hardest parts of my life. I only ask that you send your thoughts and love and prayers to his Mom, Dad, Brother, Girlfriend and all those that are closest to him now. <br />
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With Love,<br />
MichelleYour Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com2tag:blogger.com,1999:blog-4751983637341118117.post-74523987829537715582010-02-28T12:02:00.000-05:002010-02-28T12:02:25.195-05:00I'm Canning the DeadlinesWhile I certainly enjoyed Julie Powell's ambition and tenacity in real life and as demonstrated in the movie Julie & Julia, where she tackled all the recipes in Mastering the Art of French Cooking in one year, the deadline kept her going and motivated but is proving to have the opposite effect on me. It is causing me to feel overwhelmed and less motivated and perhaps guilty of letting myself and others down for not making more significant progress within my weekly time frames.<br />
<br />
I realize now that the curriculum will have to evolve as we go along and that the time line I originally established is way too ambitious. You'll have to forgive me though, I don't have access to <br />
<a name='more'></a>Instructor Manuals for Culinary Studies because the textbook companies require that I give them a professor college code in order to get them. Using a kitchen that is tiny in comparison to an academy or hotel kitchen also sets forth challenges. For instance, I'm not sure my stove will be able to boil 10 gallons worth of stock in a mile high stock pot complete with a spigot. <br />
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What's worse is that I have just this past week, proposed skipping really important information in order to get to the stuff that is more exciting for all of us - and that is to get in the kitchen. I know some of it was just sheer excitement over getting to use my new knife sharpener and some of it was cabin fever. But the reality is, it's important information I would be skipping.<br />
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In my usual way, when I feel ovewhelmed, I feel like throwing in the towel a little bit. And all I have posted this past week was over-the-top article on the procedure of washing hands. I'm definitely glad it got a few laughs but in between the first sentence and the last, I left out about 8 pages worth of excellent information in my text. And with a tail between my legs, I must admit that I have all but forgotten to go over a few more important chef characters (i.e. Ferdinand Point) and the organization of a professional kitchen.<br />
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With a deep sigh, I decided to just lay down on my couch and really read the professionalism and sanitation chapters again. Yep, that information is in the textbook for a reason. As a future chef, it is really important to know the who does what in the kitchen and the difference between a bacteria and a virus and what food handling procedures kill them and which procedures don't. And as a lead student, who has promised to publicly prove my knowledge and skill, I must write about these things. And in my opinion, I think any student following along should also know these things. It's what differentiates the professional from the amateur much the same as in any art. An artist can just get busy painting but their technique could be far improved if they understood the chemical compound of the paint, how they react with light and ultimately the effect on the eye. And, as is often the case, allows the artist to become even more creative and masterful with this knowledge.<br />
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As a musician, it helps me to know a composer's biography which gives the music new meaning and ignites a little bit more passion to creatively express the history and emotion of that composer. And therefore, as future masters of the culinary arts, we must know all there is to know about food (including the little buggies that live on our food and how to deal with them). <br />
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I do have a child and house to take care of. I play the cello and serve on the board of a very awesome orchestra (www.psnj.org). I have errands to run, a life to manage and a potential interview lined up for a full-time Trainer position. And I really ought to start going to the gym more regularly. None of these activities are supported by a $100,000 tuition, room and board loan. So, I remain busy busy girl managing all facets of life. And I know you are doing the same thing. Therefore, setting weekly deadlines, for this project, will prove to strip away my enjoyment of it.<br />
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While my goal is prove my passion and value of a self-studied chef, I also need the studies and writing as my form of therapy, release and peace at the end of the day. Cooking gives me pleasure, writing gives me more pleasure. Combining the two activities takes my mind off of missing my family, loneliness and the stress of life. I need this to be enjoyable. And I love obsessing on every little detail of coffee, a perfect biscuit, the history of Chef Careme, kitchen sanitation and everything else I need to know until I am well-versed on it or have totally mastered the new skill.<br />
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One of my favorite scenes in the movie Julie and Julia is when Julia's husband walks into the kitchen and discovers that she has spent the entire day cutting onions. Next to her stands a mile-high pile of onions and an aroma so strong that he has to immediately leave her with her obsession and return later. This is more of what I will be like; spending an entire Saturday to get it right no matter how long it takes or how many truckloads of carrots and onions I will need to cut up. Obsession and perfectionism is a luxury I can't afford at work or in life. So, I will afford that luxury to myself and boil the deadlines into oblivion.<br />
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Does this mean I will take two weeks off between lessons? No. (Unless I'm taking a two week long vacation to Fiji with my hot new lover), I will enjoy writing every single day. I never tire of it and I hope you enjoy my obsessive perfectionism. I am taking a great pleasure in the study of professional cooking. I will lavish my tenacious devotion on you all with my writing and failed attempts at sentiment and humor. For I don't need a deadline, for this, is my forever object of love and passion. :)<br />
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With Love,<br />
MichelleYour Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com2tag:blogger.com,1999:blog-4751983637341118117.post-79123520969615119082010-02-27T19:17:00.000-05:002010-02-27T19:17:21.610-05:00I had a whole bunch of carrots, so I...Cut them!! Really, I should be delving into my least favorite part of any schooling, and that is the math part, like recipe conversions. But I decided that the huge bag of carrots in my fridge needed to be cut up before they found certain doom in my compost.<br />
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But first, I sharpened my knife. The nice man at Kitchen Kapers recommended a basic two stage Chef's Choice sharpener and I am pretty darn happy with it. (Those people are so nice in there! You really oughtta go talk to them and tell them I said hey. They are like my best buds now. )<br />
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So, I sharpened like a mad woman. And it probably was a very mad attempt because I never sharpened my knives before. (Gasp!!) <-- I know! Crazy, huh? What an amazing thing indeed to have a knife that is actually sharp. Even sharp enough to cut up the butternut squash that I realized was bad after I cut it. But hey, it was fun to cut it. Girl meets knife = fun! Then, I attempted to do a 1-inch carrot dice cut. It was much harder than I thought but I'm supposing it's okay for a first try. I imagine if a seasoned chef were standing in my kitchen, he/she would be frowning and chastising me, telling me exactly what I'm doing wrong and offer some tricks. But I may be able to find some tricks via youtube and see if I can recreate the stern teacher/guilty student experience. But I was up really late last night dicing carrots for fun and now I feel like either drinking a cappuccino or taking a nap. Nonetheless, I thought I'd share a picture of what I have done so far. These carrots are now in my freezer. So, how did I do bosses? (I definitely need to work on uniformity for sure). Also, got any ideas for cubed carrot recipes? <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Amcyh0zoNzE/S4mzq9f3pdI/AAAAAAAAAI8/dHzihxlmGbs/s1600-h/Cutting+Carrots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://2.bp.blogspot.com/_Amcyh0zoNzE/S4mzq9f3pdI/AAAAAAAAAI8/dHzihxlmGbs/s640/Cutting+Carrots.jpg" width="640" /></a></div>Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com0tag:blogger.com,1999:blog-4751983637341118117.post-49990055129496010482010-02-26T09:06:00.001-05:002010-02-27T23:43:48.119-05:00About Your Butt<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Amcyh0zoNzE/S4fSyLfRV8I/AAAAAAAAAI0/A6sb8M6iHAU/s1600-h/butt.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="197" src="http://3.bp.blogspot.com/_Amcyh0zoNzE/S4fSyLfRV8I/AAAAAAAAAI0/A6sb8M6iHAU/s200/butt.jpg" width="200" /></a></div>If your hands have been anywhere near your butt...really, anywhere <i>near</i> your butt (including your ear) or near anyone else's butt or anywhere where butts have been or you have to prostitute yourself at night to get through this recession, please, dear god, WASH YOUR HANDS LIKE YOU WILL BE PERFORMING SURGERY. I'm serious, I'm going to get on my knees in front of you right now and beg and offer you whatever you want in exchange for your improved hygiene.<br />
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We are disgusting creatures. Poop is everywhere. Especially in bathrooms. Little tiny microscopic poops fly out of toilets and land on everything. And if your hands have even just unzipped your front fly and all you did was flush and open the door, you have everyone else's poop on your hands. I REPEAT: YOU HAVE OTHER PEOPLE'S POOP ON YOUR HANDS!!<br />
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My texts told me so. So I need you to believe me on this. Also, when I was a waitress, one of my many employers decided to call us all in and show us a video that demonstrated all the microscopic poo we deal with. The video was very graphic, so much so, that I just can't go into it. You have to go read The Pantsless Chef blog because that guy is going through actual culinary school and he shares one day where they use a UV light to show what is left on their hands after washing them. <a href="http://pantsless-chef.blogspot.com/2010/02/school-day-1-eww.html">http://pantsless-chef.blogspot.com/2010/02/school-day-1-eww.html</a> Besides that, it is just an awesome blog.<br />
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As for our butts, all I have to say is, Thank God our bodies are designed to deal with some level of microscopic poo. But really, truly, some of it is disease carrying toxic stuff. And I think we can both agree, that poo is not something we want to consume, even at microscopic levels.<br />
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So, if you are going to be preparing food for me, here is what you do, and I don't care if you went to the bathroom or you didn't, just do it:<br />
1. Get the water as hot as you can stand it At least high fever temp, like 100 degrees.<br />
2. Get a generous amount of soap to make a lather, act like you are going to shave or something<br />
3. Wash your fingers and in between, and then wash like a doctor, up to your wrists and lower forearms. Use a nailbrush too. (I admit, I need to get a nailbrush as most of us don't use one, but really, we should).<br />
4. Wash long enough to sing Twinkle Little Star (not fast, just normal speed) - if you have some impatient ninny standing behind you, waiting to wash their hands, just tell them that you are going to be preparing their food - that oughtta stop their huffing and eye rolling.<br />
5. DON'T TOUCH THE FAUCET AGAIN! That's just stupid. Think about it, you touched it with poop all over your hands (and so has everyone else), use a paper towel to turn off the water. If the owner of the bathroom has totally screwed you out of paper towels, then turn it off with your elbow or use your shirt - just not the fingers that will be preparing my food.<br />
6. DON'T TOUCH THE DOOR HANDLE ON YOUR WAY OUT EITHER! Use a paper towel to open the door or stick your hand up in your sleeve and use your sleeved hand to open the door (your sleeve won't be chopping carrots so I'm not too worried about your sleeve having germs on it). <br />
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Okay, so have I made myself clear? You or someone else, is a loose hooker and just used the bathroom. It is full of disease. Yes, you should be scared. For you all scare me with your lackadaisical hand-rinsing ways and night-time activities. And if you come out of the bathroom w/out ever going near the sink, I'm sorry, we can't be friends and you will never hear from me again. People butts are gross.Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com3tag:blogger.com,1999:blog-4751983637341118117.post-3732848205831838092010-02-25T09:42:00.002-05:002010-02-25T14:07:39.678-05:00What the CRAP?!?!I am so damn tired of reading history lessons. When can I start chopping my fingers off?! Sigh...<br />
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I'm getting really good and ticked off about the impending snowpocalypse IV. Otherwise known as the snowicane, snownado or snowtasrophe. I say SNOW-CRAP! I'm done. And not doing anything with my chef knife is just annoying me that much more. Before you know it, cabin fever will morph into pure distilled madness and I'll be out there straddling a snow mound, beating and screaming "WHY?! Won't you JUST go AWAY?!" I may even roll onto my back and kick in the air while turning my head side to side in a whiny delirium. I'm due to tap into my inner toddler anyway. Life has been kickin my arse lately and it's easy to sit here on my couch and sulk, surrounded by textbooks and unfolded laundry. This is why I need to get to the doing and say to hizz-hell with the reading for now.<br />
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When I'm sitting on a beach, in the warming sun, smiling and enjoying every minute of frying my paranormal white skin to lobster shell color, THAT will be the time to read. <br />
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"But Michelle!" you may exclaim, "I thought you were going to go by the book? And follow a very specific schedule?" To which I say to you, you were right, I was going to. But I'm making my own rules, dammit! And this snow is making me nuts! Plus, I think the last week has been pretty boring for you readers. If I was a reader, reading my blog for laughs, a serious history lesson on a medieval chef would serve as an excellent substitute for Ambien.<br />
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And why go through all the trouble of re-writing history? Jeeez, I'm not doing all that work again. I'd much rather you read Wikipedia and let's get on with it. This is my own damn kitchen and I'm okay with skipping the sitting-around-on-our-arses part, especially when we are already reaching our limits with cabin fever. <br />
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So stay tuned my friends, we're gonna get to the gettin. Because I can't take it anymore! Ahhhhhhh!!!Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com2tag:blogger.com,1999:blog-4751983637341118117.post-82207338039706887582010-02-23T16:13:00.004-05:002010-02-23T16:26:53.753-05:00I PASS the Test !! Time to Eat a Few of my Favorite Things.Man, I am sooooo good to myself that I'm about to pass myself! Okay, are you ready? Here it goes!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Amcyh0zoNzE/S4Q_Iw5QuKI/AAAAAAAAAH0/a0Z4nCj3sbk/s1600-h/Week+1+Professionalism.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_Amcyh0zoNzE/S4Q_Iw5QuKI/AAAAAAAAAH0/a0Z4nCj3sbk/s320/Week+1+Professionalism.jpg" /></a></div>I PASS!!! Woohoo!! And so does my friend Toni! You GO Girl! I'm still waiting on the rest of you to take the test. That is, if you want to. :)<br />
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So, why am I passing myself on my own test? Because spending an entire weekend writing essays and creating tests pretty much shoved the information completely into each cell of my brain! I could probably be interviewed on The History Channel right now on Careme and Escoffier. Does this mean I'll forget? Hmmm, let me see. That's a big <i>probably</i>. Maybe not immediately, but next year, when I'm fiddling with 100 ways to skin an artichoke, I won't know Careme from a hole in a gourd. As with most educational courses, it will be interesting to see what bits my mind will hang onto. Nevertheless, I am the student AND the teacher and I pass myself! (I promise I will video my future failures to prove that I'm honest.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Amcyh0zoNzE/S4Q5Sosur8I/AAAAAAAAAHc/ObgkumUESVk/s1600-h/Sweet+Soppressata.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="220" src="http://3.bp.blogspot.com/_Amcyh0zoNzE/S4Q5Sosur8I/AAAAAAAAAHc/ObgkumUESVk/s400/Sweet+Soppressata.jpg" width="400" /></a></div>So, after cramming in everything from Friday to Monday, I'm effing exhausted. I decided to relax and in thinking of my retail therapy mood, all that came to mind was hot Italian meat. I don't know if it was the rainy day and my body wanted some salt but I headed to mini-Italy (aka Italian Croce Market) on Rt 70 in Cherry Hill. Plus, I've been thinking about Tarallis too, ever since my Italian friend introduced me to them last year. They are hard bread sticks made out of a white wine batter with fennel seeds tossed in. The flavor is delicious and it is a fairly low cal snack. I'm sure they would be delicious with a hummus or some sort of peppery cream dip. But I like them plain for now.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Amcyh0zoNzE/S4Q5pk6kiwI/AAAAAAAAAHk/klD4e3UphII/s1600-h/Taralli.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_Amcyh0zoNzE/S4Q5pk6kiwI/AAAAAAAAAHk/klD4e3UphII/s320/Taralli.jpg" /></a></div>Being from the Midwest, I'm often surprised at how cliche' New Jersey can be sometimes. This market was just like a set from a movie. I wondered around the little place, scratching my head and looking in awe at the cured meats in the case, the fresh cheeses, plastic bags of freshly made pasta with prices handwritten on the bag with a sharpie. It was so Italian Grandpa in there that I really felt like I stepped out of America and into Little Italy. The shop had clearly been around for a while. Italian flags were hanging on the walls, the Italian channel was on in the kitchen area and the owner/manager was speaking Italian over the phone. I have found a dedicated and true Italian market which is run by someone who really <i>is</i> Italian. I say this because you'd be surprised how many pizzerias here are run by Latinos (not that there's anything wrong with that) but it just doesn't seem to me that Italian food is their thing; I would think chayotes, chipotles and cactus would be their thing. So, it's nice to go into a place that is a little more authentic from ceiling to floor. An enchanted little market it is, with nestled corners to explore and discover fresh baked lace cookies, biscotti, nougats, ladyfingers, and cinnamon cannoli shells; and another corner with large brown bags full of round and oval loaves of fresh baked bread. Tiny toasted sesame seeds, cornmeal and crumbs were scattered in around the area as a testament of patrons paying a visit and grabbing their daily share. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Amcyh0zoNzE/S4Q7Noiom6I/AAAAAAAAAHs/q2H8yTkGSEA/s1600-h/Pancetta+and+Soppressata+on+Fresh+Italian+Bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_Amcyh0zoNzE/S4Q7Noiom6I/AAAAAAAAAHs/q2H8yTkGSEA/s320/Pancetta+and+Soppressata+on+Fresh+Italian+Bread.jpg" /></a></div>I eyeballed the ginormous tubes of cured meats in the case and put in my order for Pancetta and Sweet Soppressatta. While I was standing and waiting, I noticed a board ad for the Trump Taj Mahal featuring some Italian Opera Singers that will be performing soon. Another patron walked in and the owner clearly knew him. Their conversation began with a friendly and familiar tone. As the owner portioned out the first aluminum container of some sort of hot pasta meal, he said "What else ya having today boss? You alright with lunch? What about dinner?" The exchange was just like a scene from one of a multitude of movies shot in New York City. I sometimes don't feel like I've lived here for 15 years. I get the little country girl giggles and feel like I'm in the movies. I'm a little more used to some good ol' boys catching catfish with their bare hands, frying it and serving it up with baked beans on a paper plate and handing me a big plastic cup filled all the way up with freshly brewed and sweetened iced tea. And then exclaiming "Boy I tell you whut! That's some good eatin right there!" Which, of course, I totally agree. There is something extra familiar and comfortable about the foods, language and people of your childhood and as long as I live in New Jersey, it will always feel a little bit exotic and glamorous in some way. "Wow! Just like in the movies!" As my dorkish self will sometimes say.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Amcyh0zoNzE/S4RA2x-WPxI/AAAAAAAAAH8/sWC481WADvY/s1600-h/Head+Country+BBQ+Sauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_Amcyh0zoNzE/S4RA2x-WPxI/AAAAAAAAAH8/sWC481WADvY/s320/Head+Country+BBQ+Sauce.jpg" /></a></div>I do try to embrace regional cuisine and realize that it's good where it is for a reason. I learned my lesson when I tried to make stuffed shells for my relatives in Oklahoma. I was so anxious to share with them a recipe I had perfected. But I didn't think about the fact that ricotta cheese factories are not around the corner out there and I was hard pressed to find a container of ricotta larger than 8 oz or for less than $6 for said small container. By the same token, I gave up on trying to find a decent blackberry cobbler in New Jersey. As a child, I used to fill 5 gallon buckets full of blackberries that grew wild in my grandmother's front yard. But if I go to a New Jersey store to get fresh blackberries, it's $6 for a handful. It just irks the hell out of me since I remember those 5 gallon buckets of free berries and my grandma churning out 10 cobblers for everyone to take home with a bounty leftover and waiting to made into jams. What's worse is that I remember how soft, ripe and sweet those blackberries were. It's pretty hard to reconcile spending $6 for handful of hard, sour, under-ripe blackberries here. Therefore, I have come to accept that it is tradition, culture and environment that makes the food from its place of origin more prolific and flavorful. This why my current favorites are of the the cured meats, eggplant, zucchini, soft cheese and crusty winter bread families. My body has been cold, the air has been damp from snow and rain. Crusty bread with oily, chewy, salty Italian meat just goes. When I go back home to visit my family for 4th of July, the wide grassy fields, lakes, hot sun, endless horizons and dry air will no doubt have me craving a juicy hot and authentically smoked bbq beef brisket with crust, slathered in my favorite succulent sweet Head Country barbecue sauce; cool crunchy coleslaw on the side and blackberry cobbler with home-made ice cream for dessert. I can't wait. <br />
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Back to studying now. But just thought I'd share a few of my (regional) favorite things. :)Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com2tag:blogger.com,1999:blog-4751983637341118117.post-62334951463517250692010-02-22T09:13:00.002-05:002010-02-23T16:30:01.835-05:00Week 1 Test on The History of the Restaurant and Fathers of Professional CookingHere is your first test! If you want to take this test, email your answers to me and I will let you know if you passed! Good Luck!<br />
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Week 1 Test: The History of the Restaurant and Fathers of Professional Cooking<br />
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1. Escoffier studied a new food preparation technique while he worked as an army chef. What was the technique?<br />
<a name='more'></a><br />
a. Making the world’s first hot dog<br />
b. Preserving and canning food<br />
c. Dehydrating fruits and meats for soldiers in the field<br />
d. Inventing instant coffee for the soldiers<br />
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2. Who invented Grande Cuisine?<br />
a. Careme<br />
b. Escoffier<br />
c. Tallyrand<br />
d. Boulanger<br />
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3. Boulanger is credited with the organization of sauces by grouping them under four mother sauces.<br />
a. True<br />
b. False<br />
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4. Service al la Russe is the practice of<br />
a. Allowing diners to order individual dishes<br />
b. Serving the entire menu to the patron all at once<br />
c. Serving the menu to the patron one dish at a time<br />
d. Providing more than one menu option<br />
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5. The initial talent that caused Careme to gain stature as the first celebrity chef was due to:<br />
a. Creating a menu for a year, that did not repeat and included only local seasonal produce<br />
b. Working as Chef de Cuisine in Napoleon Bonaparte’s estate kitchen<br />
c. Making flowers out of radishes<br />
d. Using pastry, marzipan and sugar to replicate famous architectural structures<br />
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6. The definition of the word restaurant, circa 1765, was<br />
a. a tavern<br />
b. a guild<br />
c. a restorative soup, stew, broth or consommé<br />
d. a meal of sheep’s feet with cream sauce<br />
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7. The Savoy Hotel was established by Escoffier through a partnership with<br />
a. The Prince of Wales<br />
b. Cesar Ritz<br />
c. Kaiser Wilhelm II<br />
d. The Emperor of China<br />
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8. Careme is credited with creating what cooking technique <br />
a. Roux <br />
b. Brunoise<br />
c. Glacage<br />
d. Puree<br />
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9. What major book about culinary arts was written by Escoffier and is still studied by modern day chefs?<br />
a. Le Cuisiner Parisien<br />
b. Le Guide Culinaire<br />
c. Le Cuisiner Francois<br />
d. Le Viandier<br />
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10. Service a la Francaise is the practice of<br />
a. Allowing diners to order individual dishes<br />
b. Serving the entire menu to the patron all at once<br />
c. Serving the menu to the patron one dish at a time<br />
d. Providing more than one menu option<br />
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11. When Escoffier created a luncheon and dinner for German Dignitaries on the SS Imperator, Kaiser Wilhelm the II said to him<br />
a. I am the King of Germany, but you are the King of Chefs<br />
b. I am the Emperor of the Ocean, but you are the Emperor of Hotels<br />
c. I am the Captain of the Ship, but you are the Captain of the Restaurant<br />
d. I am the Emperor of Germany, but you are the Emperor of Chefs<br />
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12. What are pieces montees?<br />
a. Floral centerpieces for dining rooms<br />
b. Porcelain dishes used to wash fingers after each meal<br />
c. Centerpieces made entirely of food and ornate garnish<br />
d. The station of the pastry chef<br />
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13. The restaurant was born out of what time period?<br />
a. During the Franco-Prussian War<br />
b. During the Renaissance<br />
c. During the American Revolution<br />
d. During the French Revolution<br />
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14. What were the food monopolies that did the cooking and selling of foods before the first restaurant opened?<br />
a. Societies<br />
b. Stations<br />
c. Chophouses<br />
d. Guilds<br />
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15. What is official term for a chef’s hat?<br />
a. Batonnet<br />
b. Crewel<br />
c. Toque<br />
d. Pret-a-Porter<br />
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16. Escoffier invented the Peach Melba after which Australian singer?<br />
a. Natalie Melba<br />
b. Melina Bailly<br />
c. Nellie Melba<br />
d. Marie Anne of Melbourne<br />
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17. Tallyrand challenged Careme with what task?<br />
a. Impress Napoleon’s guests with pastry work<br />
b. Set up a new system for the kitchen<br />
c. Write a historical reference of culinary techniques for the past 500 years<br />
d. Create a menu that is different every day, for one year, using only seasonal local produce<br />
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18. Who invented Classic (aka Classical) Cuisine?<br />
a. Careme<br />
b. Escoffier<br />
c. Tallyrand<br />
d. BoulangerYour Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com0tag:blogger.com,1999:blog-4751983637341118117.post-65551613392658879152010-02-21T13:32:00.003-05:002010-02-21T14:32:52.677-05:00Week 1 Lesson 3: The Emperor of Chefs: Escoffier<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Amcyh0zoNzE/S4GKFKiOXtI/AAAAAAAAAHU/jt7V3VDTyXQ/s1600-h/Escoffier.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_Amcyh0zoNzE/S4GKFKiOXtI/AAAAAAAAAHU/jt7V3VDTyXQ/s320/Escoffier.jpg" /></a></div>Georges-Auguste Escoffier makes me think of watching all those Titanic documentaries on the History Channel. He wasn't on the Titanic, but that was the time and kind of people he was working with. Visions are in my head of ladies wearing big hats and umbrellas just for the sun (okay, Kate Winslet in the movie <i>Titanic</i>) and men in suits wearing pocket watches, sporting fancy mustaches, smoking cigars and drinking the finest single malt scotch they could afford (the men Leonardo Di Caprio's folksy character despised). God, the Celine Dion's song "My Heart Will Go On" is running through my head now. But you get where I'm going with this.<br />
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I kinda think those people hopped on the Titanic to go stay at the Ritz-Carlton in London to meet Escoffier, or just sample his dishes. Was the Titanic going to London? Crap, I can't remember. But we're talking about Escoffier, so we'll figure that out later.<br />
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The man knocked everyone's socks off with his cooking and style and mastering the art of french haute cuisine. But what he is noted for doing, <br />
<a name='more'></a>is being a sort of editor to Careme's works. Escoffier simplified Careme's techniques, removing things like prolific garnishes and heavy sauces. Escoffier lightened the sauces, removed the excessive garnish, reduced the number of dishes on a menu and also lightened the load in the kitchen by creating a brigade system. Careme's stations were really meant for older post-medieval type kitchens and Escoffier was able to modernize the stations idea to suit modern restaurant and hotel kitchens. Escoffier worked mostly in hotels and Careme worked mostly in the homes of nobles. So, with the available cooking equipment and the two different environments of service, it stands to reason that Escoffier had to make some changes.<br />
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Escoffier started working with his uncle in Nice (pron: Neese) France at <i>Le Restaurant Francais</i> and then moved up to the fashionable <i>Le Petit Moulin Rouge</i> in Paris. Which, of course, makes me think of one of my all time favorite movie musicals <i>Moulin Rouge</i> with Nicole Kidman and Ewan McGregor and one of my favorite love songs that they sing together, <i>Come What May</i>. But again, I wonder if we're talking the same Moulin Rouge here. Maybe?<br />
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Later on, Escoffier worked as an army chef, studied canning techniques (very new technique for food at the time), got married and opened his own place called <i>Le Faisan d'Or</i> (The Golden Pheasant). Then he went and managed The Grand Hotel in Monte Carlo and while managing another place on the French Riviera, he met Cesar Ritz. He and Ritz and another guy partnered up to establish <i>The Savoy Hotel</i> in London. The Savoy was the place that really famed Escoffier and his partners. All the rich and famous people went out to eat at The Savoy. And here is something interesting, this is the time when women were just starting to dine in public! Think about that, that's a little over 100 years ago. That's crazy progress we've made girls. <br />
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Ritz and another guy and Escoffier got in big trouble for stealing liquor and taking too many gifts. Oooo, bad boys! I bet they are ghosts, looking down right now and saying "Man, am I glad this didn't happen now with all the cameras and video they have now!" Can you imagine the scandal? They would be in line to apologize right after Tiger Woods. Headline: "World's most famous chef caught accepting gifts of unethical nature!" (Gasp!) I wonder what the gifts were. Hmm, another thing I'm curious about now. I don't think Escoffier stole liquor though, I think only his friends did, but he was guilty by association. Bad boy!<br />
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So, after they got thrown out of The Savoy, Escoffier and Ritz were still riding the high wave of popularity. Their clientele followed them to their already established Ritz Hotel Development Company where they had a Ritz in Paris and a Carlton in London. Smart thinking boys! Hey, now you are learning about the origins of the Ritz-Carlton and Savoy and all those fancy hotel names you've heard splashed about on the tongues of Food Network Chefs. If we ever find ourselves at one of these hotels, it will have new meaning now, won't it? Man, history is so cool (and I am such a huge dork for saying that!).<br />
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One final, but very important note about Escoffier is that he went on this really important ocean-liner, the <i>SS Imperator </i>to prepare a grand luncheon and dinner. And apparently, really impressed the hell out of the German Emperor <i>Kaiser Wilhelm II, </i>so much so that he said to Escoffier, "I am the Emperor of Germany, but you are the Emperor of Chefs." A big compliment and a huge deal.<br />
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Another big deal is that Escoffier wrote the book <i>Le Guide Culinaire</i> which is <i>still</i> studied by all the good chefs. I looked online, and there is a translated version of this book available and I am so thinking of getting it. And french my chef, there is a copy for $33,000 dollars! Whew! I am NOT getting that copy! This one looks more reasonable, though I may look for a used cheaper copy:<a href="http://www.amazon.com/Escoffier-Culinaire-H-L-Cracknell/dp/9992532890?ie=UTF8&tag=culin-20&link_code=btl&camp=213689&creative=392969" target="_blank">Escoffier: Le Guide Culinaire</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=btl&camp=213689&creative=392969&o=1&a=9992532890" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
He also wrote <i>Le Livre des</i> <i>menus</i> and <i>Ma Cuisine</i>, <a href="http://www.amazon.com/Ma-Cuisine-Auguste-Escoffier/dp/B000IZQMBS?ie=UTF8&tag=culin-20&link_code=btl&camp=213689&creative=392969" target="_blank">Ma Cuisine</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culin-20&l=btl&camp=213689&creative=392969&o=1&a=B000IZQMBS" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> which are also very popular. I don't know where I'm going to find time for all this reading but I'm truly fascinated now. So much to learn Nellie Melba!<br />
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Thus, between Careme and his analysis and recording of 500 plus years of medieval cooking techniques and Escoffier's invention of Cuisine Classique or Classic/Classical Cuisine, a serious study culinary applied science was born.<br />
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By the way, I think these guys meant for me to buy their books and learn in my own damn kitchen! Don't you?<br />
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Happy Studying!<br />
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With Love,<br />
Michelle <br />
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P.S. Escoffier invented Peach Melba after an Australian singer named Nellie Melba. We <i>so</i> have to make it now!Your Mamahttp://www.blogger.com/profile/09774371763567573700noreply@blogger.com0