Thoughts and musings of a former chef navigating the post-kitchen world.
Welcome back, fine readers. We’ve hit December of 2020! This has been one of the weirdest and most stressful years of my life. I’m thankful for a lot of things, though. I’m extremely lucky to be in the position I’m in. At home, warm and …
Happy Monday, all. It was an absolutely lovely weekend, sunny and warm. I hope everyone was able to get out and enjoy it (safely), at least for a bit. Today is looking a little gloomy, though. I really let the weather dictate what I cook, …
I know what you’re thinking. I can hear it from here. “Is this post really about BLT sandwiches? I know how to make those. This isn’t what I come to a food blog for, you big idiot.” Just, just hang on, though. Hear me out. …
If you’ve ever asked yourself “Why doesn’t the food I make at home taste as good as restaurant food?”, here’s yet another piece of the puzzle containing the answer. Incidentally, if you HAVEN’T asked that at some point, you’re probably eating at the wrong restaurants. …
It’s once again time to learn an important technique that will lend itself to help you create dozens of delicious dishes in your own kitchen. We’re building off of the previous lessons; those being seasoning, roasting and sautéing, and moving on to a technique that’s …
Okay, where were we? Right, you can season your food correctly and you can cook a large roast dinner for you and your loved ones. Now let’s focus on a two-part technique that produces food that’s a bit smaller in scale, but is one of …
Now that we can all season our food properly, let’s talk about a type of cooking that is predominately done at home: roasting. For the purposes of this discussion what I mean is roasting a whole bird or a large cut of meat (a “roast”, …
It’s the start of a brand-new week, here in quarantine land. I think we’re finally adjusting to how life is going to be for the next little while. The first week was kind of entertaining and new, almost like a little staycation. Week two was …
