I NEED TO POST MORE

I need to post on here more.  I think about food non-stop.  It consumes me.  I consume it.  Yet I don't write about it anymore.  It has to stop.

• I bought veal bones from Dickman's earlier this week and hope to make some brown veal stock and glace de viande, Thomas Keller style.
• I work for the Ritz Carlton now, in the Garde Manger department.  Mostly it is fruits and salads, but I have also worked a breakfast waffle station, a pasta and risotto action station at a banquet and had a lot of fun finally getting to use my knife for a living.
• I eat good food whenever I can.  Hopefully I can again soon.  Lots of pictures.  Lots of posting I wish.  Hopefully.

I love food.  I won't to post more food.  I want to live food.  

Picture of the Day #2

My MYSTERY BASKET entree from A la Carte

Pan Seared Chili Crusted Salmon, Roasted Red Bell Pepper Risotto, Grilled Summer Squash and Zucchini,

Lemon Lime Beurre Blanc, Corn Salsa

Bonus Picture- Appetizer from that final

Stuffed Endive with Corn Salsa, Queso Fresco, Chopped Cilantro

My computer crashed April 23.  I got it back today.  I've made one post since the crash because quality computer time is hard to come by.  Hopefully some more photos and posts coming soon.  Here is how I'm spending my summer vacation

• Summer Studio this coming week.  I'm teaching cooking to high school kids.  If its worth talking about, I'll talk about it.
• A week in Seattle.  I'm going to enjoy the food and culture of Seattle.  Lots of coffee from every shop I can find.  Wine from the local vineyards (Cabernet Sauvignon is strong out of Washington).  Beer from Pike Brewery.  Fish and produce from Pikes Place Market.  And of course enjoying a good restaurant like Crush, Union, or Tilth.

Hopefully after a little time getting readjusted to some life, I'll retry the picture of the day.  I'll of course post some recipes.  And hopefully soon I will have a cooking job. 

Rule 2>Rule 1

Rule 1... Don't Drink

Rule 2... If you do drink, drink good liquor



In other news, my computer crashed recently.  Hopefully I will be getting it back soon for more pictures.

Picture of the Day: Why You Don't Use High

I hate using the High setting on a stove and it should be off limits.  Look at the photo above.  1/2 were cooked on High.   1/2 were cooked on Medium High.  Can you guess which ones?

 Bonus Picture for the 1st PotD post:  sugar cookie bowl filled with strawberry jam, ice cream, strawberry, and rimmed with chocolate and walnuts.

Bonus number 2:  my personal idiots guide to the grill

Bonus number 3: the best pot stickers and won-tons ever made

Bonus number 4:  Terriyaki chicken sandwich, with thai slaw, and sesame french fries

Welcome to African Cuisine

World Cuisine today was all about African cuisine.  We explored the food from the cradle of civilization, including some of the foods that have influenced the entire world as well as some of the influences the rest of the world had on Africa.  The results were amazingly delicious.

Y

 Yellow Rice with Raisins; Eggplant Curry; African Hot Sauce
Almost every Middle East, North African, and even some European Mediterranean  countries have a variation of this rice dish.  And the curry influence is from everywhere, extending from India to Southeast Asia all the way to Eastern Africa.  The African Hot sauce was, umm, well okay.

Chicken Peanut Soup
Despite Jimmy Carter's best wishes, the truth is, the peanut is entirely African.  This delicious soup brings out some delicious African spices, flavors, meats, vegetables, and of course PEANUT BUTTER.

Lamb and Lentil Soup
DELICIOUS.  That is all I have to say about that.

The Epitomy of Epicurean Sadness

The end of a jar of Nutella.  Sadness. 

On the bright side, I HAVE ANOTHER JAR.