Wednesday, November 28, 2007
Below is the video recipe I did of the chicken demo, which uses a different butter mixture, but shows the same technique. By the way a compound butter is just a fancy culinary term for a flavored butter. Enjoy!
Sunday, November 25, 2007
This video clip produced for About.com shows an easy 3-step method for cleaning and caring for these great cutting surfaces. I just had a question posted about the safety of wood vs. plastic. Both have pros and cons, and I do use both, but very much prefer the wooden butcher block for general use. If cleaned and sanitized, you should have no problems. As you'll see, I use a simple vinegar solution to sanitize. Some prefer a diluted bleach solution instead. There are many online articles regarding these issues, and I invite you to investigate for yourself. No mater how you clean and sanitize them, the third step, sealing the board with mineral oil, is the real key to a long happy relationship with your butcher block. Enjoy!
Saturday, November 24, 2007
Introducing Ron Jeremy's Omelet Diet - Warning: This May Be the Most Disturbing 10 Minutes in Culinary Video History!
By the way, you can now finally admit you've watched a Ron Jeremy video! I was going to warn everyone to not let the kids watch this clip, but he butchers the attempts at dirty jokes so badly they are indecipherable. I'll apologize in advance for the nightmares this video will cause to viewers of all ages. Someone will have to explain to me how this man became the most popular adult film star in the world. Actually, I changed my mind; please don't explain this to me. Lastly, I should warn all of you right now, any comments regarding Ron's resemblance to me, only with longer hair, will be deleted immediately!
Due to a bug with the Safari browser on the Macs I had to remove this embeded video clip. It was playing automatically without the play button being pressed which rendered my warning useless. If you want to see the clip you can click here. Sorry, Ron.
Wednesday, November 21, 2007
The two causes for 90% of cuts in the kitchen are dull knives and wrong grips. I can't do anything about that dull knife you've been using since I had hair, but I can help with the grip. When you take a tennis or golf lesson the first thing that's checked is your grip. This video demo I did for About.com shows you the proper way professional chefs grip a knife. This is so important to safe, fast, and accurate cutting. Enjoy
Tuesday, November 20, 2007
This video recipe, produced for About.com, uses a roasted butternut squash as the base for this "healthy" dessert. Sure it's loaded with cream, sugar and egg yolks, but its squash… come on, it has to be good for you. Besides, since you'll only need half the squash for this recipe, you can also make a nice soup. Stay tuned for a nice butternut squash soup video sometime soon. Enjoy!
1 cup butternut squash puree
3 large egg yolks
1/2 cup brown sugar
1 cup heavy cream
1/2 teaspoon allspice
1/4 teaspoon of nutmeg
pinch of salt
Monday, November 19, 2007
Here is the address: americanfood.about.com
It's still very new, obviously, so there's not a ton of content and recipes, but hopefully that will change as I add to it each week. If you have any American regional recipes you would like to share please email them to me. By the way, a Guide's success at About is partly based on the number of page views, so please check out the site, as well as spam all your friends and relatives and tell them to explore it as well! I will also send out an email to everyone in my address book, so I apologize if that info is redundant. Thanks, and I hope you enjoy!!
Wednesday, November 14, 2007
This simple trick guarantees a perfect blue cheese portion with every forkful. As you'll see in the video recipe, it does require a plastic rotary grater, which is very inexpensive and easy to find. These graters are great if you ever need to grate large amounts of Parmesan as well, so I think they are a nice thing to have in the kitchen, even if you don't plan on using it to stun your foodie friends with the best blue cheese trick ever! Enjoy!
Monday, November 12, 2007
So, I'm showing you some of the "harder" things. How to make a simple piecrust, my technique for perfect mashed potatoes, and a few vegetable sides to serve instead of the canned green beans with the canned fried onions. Anyway, here are some links to check out before it's too late:
Home-made Pie Crust: It's NOT that hard.
Mashed Potatoes: Please don't serve gluey potatoes
Roast Sweet Potatoes: So easy, so delicioius
Herb Potato Wedges: Tired of mashed? Check out this old, but delicious clip
Broccoli Gratin: Don't even try to count the calories
Spaghetti Squash: Healthy can be tasty!
Brussel Sprouts: Stop making that face
Stuffed Squash: An excuse to eat more goat cheese
5-Spice Carrots: 5 times better than 1-spice carrots
Enjoy! Lastly, I'm sorry if I don't reply to your comments instantly. It just means I've passed out for a few minutes and will get back to you as soon I come to.
photocredit (c) purpleslog
Saturday, November 10, 2007
So, if you have a recipe you can send me please click this link and email me the text. The preferred format would be a MS Word document attachment, but it's fine if you just put it in the email body text. If there is a story that goes along with the recipe, that would be even better (even if you have to make one up). Please let me know where this recipe is from (what part of the country) and include your full name if you want the recipe credited to you. I can only accept "your" recipes, I can’t use anything you just copy and paste from a website. Thanks in advance for anything you would be able to send me, and anything that makes the site will feature you as the recipes creator and you can brag to all you friends that you are now a published culinary author!
photo credit: (c) Flickr user Rick
Wednesday, November 7, 2007
This is the classic French method for preparing the slow-moving (which makes them easy to run down) delicacy. While it is true these are basically common garden snails, the ones you buy canned, imported from
1 stick of softened butter
1 tbsp minced shallots
1 1/2 tbsp minced garlic
1/4 cup chopped parsley
black pepper to taste
salt to taste, I used about 1/2 tsp
*this is enough for about 32 snails
Monday, November 5, 2007
Good News, Bad News
The bad news first; for the next week or so, I will pretty much will be working exclusively on finishing the American Foods site. I will also be filming some video clips for About, but for the near future no "Food Wishes only" clips. I will, of course, post the About clips I've already done for them as soon as they go live (like the Tuna al Tonno). I will be posting an Escargot video that just aired. Mmm…. snails, I mean, mmm… garlic butter!
The goods news is hopefully the income from the About site, along with the clips I produce for them, will be enough to keep this old chef out of a real job in a professional kitchen (60 hour work week = no blogging), and will allow me to continue to grow and expand this site, and it's foodie resources. Once the About site is build, it's just a matter of maintaining it, and I will be able to get back to a normal schedule, except now I will be able to pay my bills with money, instead of ravioli!
Culinary School Update
Yes, I still plan on putting all the large corporate culinary school out of business. Unless, of course they make me a huge offer to buy my site. I am working with someone right now in determining whether the course should be done as online classes, or as a collection of DVDs. As far as a time frame, I don't expect to have anything available until April 08. This also is related to the newly found income sources, as I will be able to afford to take off some time and just work on the culinary course, as I have done in acquiring the About gig(s).
And the Winner is….Me!
For the second consecutive month I have won the coveted iFoods.tv "Member of the Month" competition! I didn't announce anything the first time I won (I wanted to make sure it wasn't a fluke), but now that I've won two months in a row, I'm going to start rubbing the other competitors faces in it! If you want to check out the site,click this link. It's run by Niall Harbison, one of Ireland's best chefs, and they award points for uploading video clips and photos, etc. Quite frankly, I have crushed the field thus far.
I would like to thank Google, and their army of robots (that will eventually take over the world, and enslave us all) for raising my page rank to a 5 out of 10!! No, I don't really know what that means either, but hey, 5 is higher than 4, right? If any web-marketer techno geeks care to explain the ranking to us normal folk, please do.
Flagcake photo credit: Flickr user Owwee
Saturday, November 3, 2007
For some reason I never really think of this dish as a "fish pasta." I think because it’s so hearty and satisfy, like a good Bolognese. I almost called it Tuna Bolognese just to drive the food fascists crazy, but decided against at the last second. They'll get their aprons in a bunch when they see the Parmesan go in anyway. This sauce is very close to the red clam sauce I did a while back, and I think I like it even better with the tuna, which of course is much cheaper, so that works out nicely. By the way, as you can see, this video recipe was produced for About, so there's only the one player option for viewing it. Enjoy.
7 ounces tuna
3 cups tomato sauce
1/2 cup white wine, something decent
2 tablespoons olive oil
3 cloves minced garlic
red pepper flakes, to taste
1 teaspoon anchovy paste
1 teaspoon sugar
2 tablespoons capers
1/2 cup chopped parsley
1 pound of your favorite spaghett