recipes

One and Two. What to do?

First, I have noticed you.

Believe it or not I do read at what posts are doing well and how people react and come to these things, and I see you like my rando recipes as well so when I get the issues with my new phone I will try to take some time and put a couple more on here because with the seasoning blends it is going to be done anyway and just things that are fun to make will be something where you can look. I did play around with the camera and it is something I feel I can work with. I may do a couple recipes with my seasoning blends as well but if you do not have it it will have the steps for a good meal nonetheless

As this is going out I am actually doing my first shift followed by a college class in many a year, and it did not work out last time. Last time this happened I was so drained, and this was before the nerve damage mind you, that I had passed out for three days after staying up a week straight so there are going to be problems, but we may be able to work our way through.

Second, and the meat of the matter. When things go bad, there is a lot of ear in the world, people in power seem to be in a race no matter what party they represent to the bottom of respectability, and during all this when things are bad I remember a line, one that made me do a lot of the stuff I have done. A line that has been instrumental in my own paperwork stepping in.

Why I train. Why I write. Why time after time to punch walls it seems with little improvement on a task. Why do I keep trying.

If you want something done right, you cannot blame state, country, family or circumstance. If you want something done right, you need to do it yourself. This does not mean not to take help, it means you cannot let anyone else drive to the goal because often times they will not have the investment to your goal that you do, and people will often disappoint with their decisions. It is why I have a certain line on my whiteboard. Good or bad, whatever life throws at me I have to work with it and if I can’t that is one me.

Sometimes, I have not been great at this, sometimes I have needed a hard lesson. Not saying I am good at it, I am stating I am trying though. Any who this one is going to be short, but if there are things you need to learn or keep in mind sometimes people will fail. That does not mean you are bad at it it means you are learning it and how it applies in different situations. Give yourself a break sometimes and do all you can to keep your eyes on the prize whether you are learning that through the great resignation or just through some things. The times be a changing and a lot of people are sitting on their rump so a lot of people need to get in the game, and as DJ Professor K said “

“The game is gonna start soon, and ya’ll gonna be making the plays.”

Things will get worse in some cases and it will be up to the individual to try and make things better and through the efforts of many individuals there is a chance.

Stay Strong and see you next time.

0 CommentsLeave a comment

Excerpt – Time, Fire, and Cuisine

To this day I cannot say how this classifies. It does not have recipes on every page like a cookbook, but it does have a flow I think so it just remains as a food book. Which if you do not know seems to be a good way to surmise my writings so far. I write about food, how food reacts in the world, how it can be made, how it can be tasted, and really I think you get a better appreciation for it that way. Otherwise it is just another food porno in the world where you can get just get a good camera and some clay and tell people what you created.

From one book to two, with pages that will be switched in and out before it is done.  Then begins the illustrations slash the getting the agents to look at it. If they like it then great if not then I will just have to learn and move on

December 1st – At the beginning

Writing this “little project” has been at the best of times vexing and at its worst one of the fastest routes to a migraine I have had to go on. Trying to figure out what recipes would be best suited while balancing the stories and techniques were difficult with some of the experiences as unique as any piece of fiction.

The reason those pages are there though are to help shed light on the kinds of people and situations that may have gone one. To eat a restaurant is a complex issue of so many things done well that sometimes it is just as much fun to watch the whole thing as it is to just eat what is on the plate. In every kitchen around the world there are many people trying to make their way through life from the server to the chef each with a story to tell. Since you cannot make it through the world without listening to a few you might as well enjoy the ones you do listen to.

Now, with the last month of this project I can truly say that with all the techniques, experiences, terms, ideas, and of course recipes there should be something for everyone to learn one thing at least. If I managed that I would call this a success whether it is how to plate, cook, do things on the fly or even my own little opinion in a grand world.

We all seem devoted to the end product without thinking about everything that made it get there. It seems to happen to me whenever I do go out and I have a great plate that I think of the stories that plate of food told of how it got there to the hands making it. Machiavelli, the man often credited to such a school of thinking, is dead. If people sold in to it as much as they say then at least he would have found a way to continue breathing.

Enjoy the last portion of this book as much as I did writing it, even if it just a couple laughs at my own opinion in life.

December 31st – Final Test

This book hopefully has taught some valuable lessons or at the very least made you chuckle once. Now for the exam. In previous tests you had to use what you gleamed to make a meal. After your finished you need to compare to the dish you had to make at the start. For this time make three dishes from previous experience two of them have already been chosen.

For the first dish: Remake your first test dish and improve upon it using everything you have learned.

Made:_____________________________________

Second dish will be the dish incorporating recipes or formulas in your own plates. Improve upon this recipe and truly make it your own.

Made:________________________________________

The last dish will be your own. Have a friend pick one protein, one starch and one vegetable without your knowledge. Cook for them in the span of one hour a dish a full composed plate of food with the three main ingredients and whatever you have in your pantry.

Made:_______________________________________

Friend: ______________________________________

Protein:______________________________________

Starch:______________________________________

Vegetables:___________________________________

See how far you have come in the span of a single year. Every day you spent reading this either for a few minutes or few a couple hours. Learning what can be in the kitchens as well as the techniques and a good many recipes can be enough for a book. If anything I hope this will not sit loveless on a shelf instead being carted around as a fun read or even as a foot stool because this thing was much bigger then I thought at the beginning and I am proud to see it done .

0 CommentsLeave a comment

Three Ages Of Cuisine

In cooking one can boil the where of their culinary homeland pretty easily. When it comes to recipes the case is a little harder, but still manageable. Many times though when people ask someone who cooks what kind of food they like to cook this little detail goes out the window. In any case here are the three general time frames of cuisine.

Classical
This would be the recipes that are often heralded by many critics. These are the ones that have passed from generation to generation. Things that have been around for many years in some cases hundreds or even thousands. From here you will see less technical ways with common ingredients of the era. This food often while have a higher bar of detail in flavoring using a strict set of ingredients while still trying to create new recipes within it. Le Tour D’argent’s more popular recipes could be seen as classical french food. Often times also the French, Japanese, Chinese, and Italian cuisines will go more back in to their culinary history as they have many centuries of recipes to go through in a style of food that has been found pleasing on the world stage.

Modern
This would be the most popular time frame of cooking simply with what you have using the basic techniques that the common person has access to. Most places nowadays will go through this era of food as it is often the easiest to create often by here say or just by the equipment and time available to cook. Here is where will we say newer countries really begin to make their stand as well as some who maybe have not been given the same opportunities due to simple lack of knowledge about it. This would include a fair mix of countries including the America’s, Spain, Indian, Korean, and most of the Arabic states.

Neo or New Age cuisine
This is where fusion would be situated, and the realm of neo cuisine is the unexplored the new and brash scientific edge meeting a different set of flavor combinations that neither era of cuisine before it could have dealt with. David Chang has a great penchant for making good food no matter the ingredients. Another style of food that would be here is molecular gastronomy. Where more of the new ground is still being made. Every national cuisine can be done in to a new style making it an interesting exchange between the new style and the older version. A restaurant idea could be even made on highlighting the difference between the old and the new while having the tasters enjoy them both in their own special ways.

0 CommentsLeave a comment

100 posts !

So when I started this project I was a soda drinking, overly serious human being with a propensity for projects. I still am in every sense, but I know how sometimes I can be just a little too serious. When in culinary school some people thought I actually was either a vampire or a cyborg. I kid you not when girls were scared of me because I reminded them of something out of Bram Stoker. I don’t tan much and the whole being up night and day and seemingly everywhere at once made fore some parts scary and quite exhausting. In any case thanks for being by and watching this little project grow.

Untitled

Thanks everyone for reading. More will be coming. I also will be doing more writing soon. From here we will be going to a schedule I will most likely stick with for the remainder of the year. Three posts weekly. Just doing progress updates and recipes often can be two posts a week and I think a third will just be at my limit now that I am getting some steam doing these posts and interacting. So starting from the beginning of March we are going for it all and I hope everyone enjoys what they do on their own special projects. Although I am not perfect with my interactions I hope we all can grow with this.

Have a good one folks.

Also, I just had to be as big a dork with the picture as possible :p

0 CommentsLeave a comment

Publishing and more update

It is amazing how technology works. I am always surprised at how useful these little machines are plugging away at things until we get something done often time with less input then if we did it all ourselves. Soon I will be attempting to get in to video editing to give our editors on the youtube channel a much needed reprieve. That does mean all my projects are going to take some time to get back up to speed.

Chicken a la kiev will be the first recipe next month with a couple more planned throughout the month. Still working on that getting a basic cover set up for the first book 100 Ingredients: Home Edition.

I am going to try for four recipes next month granted that something does not stop me like my oven blowing up. Odd catastrophe aside the four recipes will work with a variety of proteins. One chicken, one shellfish, one fish, and one with pork.

So with that I got a lot of things going and I need to get back to work on them. Thanks for your comments and see ya next time.

2 CommentsLeave a comment

Eggs Magda: Start by gathering the following ingredients. 2 Jumbo Eggs, 1/4 cup Green Onions, 1/4 cup grated Gruyere cheese, and 1 tablespoon Dijon Mustard. At the end of this recipe you should have a very smooth cheesy set of scrambled eggs that is very nice on a slice of toasted wheat bread.

.Image

Start by cracking your eggs in a pan over medium low heat and whisk in your dijon mustard.Image

You will want to break up curds with a small whisk scraping gently from the bottom of the pan as it cooksImage.

After the color has changed you want to add the cheese and turn off the heat. Whisk it all together until it melts before finishing with the green onions. Whisk together and serve.

.Image

Simple but delicious. Serve with toast and bacon for a breakfast of champions.This recipe was for one portion. When making multiple portions though there is not much change in the process to make it.

 

2 CommentsLeave a comment