I am the guy who believes the holidays are officially kicked off the day of Thanksgiving....No sooner!!
So I hope everyone had a good Thanksgiving becuase I sure as hell did. My lovely wife went insane with the dinner. She seriously did everything from scratch minus killing the turkey herself....SO MUCH FOOD!!
Now we are getting ready for Christmas. Our family does Christmas Eve with my in-laws and then we do Christmas day with my family. When we lived in Washington we would have a Christmas dinner with us and all of our friends....plenty of food, plenty of booze and just a good time with your friends.
Tell me the stories of you and your family for the holidays and give me your favorite holiday recipe!!!
Wednesday, December 7, 2011
Sunday, November 13, 2011
I know...it has been a while!!
So I know that I have not posted anything in a while. I have not left Fresno in a while, my experiment with trying to candy pork belly did not go as well as I would of liked it to.
Today I hit the bookstore becasue the new issue of Lucky Peach is out. If you are not familiar with Lucky Peach it is a food magazine from Momofuku and David Chang. I love this magazine and I can not wait for the chance to go to New York to eat at Momofuku or Milk Bar. there is something about the way David Chang's brain works....He is kind of my hero!!!
So I am working on a really interesting post....hoping to come soon.
have a great week.....eat for the love of food!!!
Today I hit the bookstore becasue the new issue of Lucky Peach is out. If you are not familiar with Lucky Peach it is a food magazine from Momofuku and David Chang. I love this magazine and I can not wait for the chance to go to New York to eat at Momofuku or Milk Bar. there is something about the way David Chang's brain works....He is kind of my hero!!!
So I am working on a really interesting post....hoping to come soon.
have a great week.....eat for the love of food!!!
Sunday, October 9, 2011
Yeah I know, it has been a few weeks!!
So my pork belly is cured.....I will be posting some pictures later in the week with ideas on what to do with.
So today I remembered that the new book connected to David Chang's MOMOFUKU is getting ready to come out called "Milk Bar". The "Milk Bar" is a sweets restaurant and there are three locations in Ney York (east village, Brooklyn and midtown). For Christmas last year the wife and kids gave me book "MOMOFUKU" (which is the noodle restaurant). "Milk Bar" comes out this week and you can order it on Amazon or get to your local bookseller.
You may be asking why am I talking about David Chang or "Milk Bar"? This is why....Today I was looking at the website for "MILK BAR and was really excited to find out that some of the items that are on the menu you can order and have sent to your home!! My next payday I will be ordering some goodies from the MOMOFUKU website.
Listen, I am still trying to work the kinks out of the blog...so be patient. Thanks!
So today I remembered that the new book connected to David Chang's MOMOFUKU is getting ready to come out called "Milk Bar". The "Milk Bar" is a sweets restaurant and there are three locations in Ney York (east village, Brooklyn and midtown). For Christmas last year the wife and kids gave me book "MOMOFUKU" (which is the noodle restaurant). "Milk Bar" comes out this week and you can order it on Amazon or get to your local bookseller.
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| Momofuku Milk Bar Avail. Oct.25 |
Listen, I am still trying to work the kinks out of the blog...so be patient. Thanks!
Tuesday, September 27, 2011
Pork Belly...What to do with it!!
So recently my father-in-law was involved with the butchering of a 350 pound pig (do not ask the kind of pig because I have no idea). With him slaughtering the pig meant he got half the pig and I made sure I got a few pounds of the belly.Cut the skin off of it and put the pork on hamburgers.
If you are looking for pork belly you may have to search for it. I found it originally at a carniceria. I was able to get it with the skin on but you can ask the butcher to cut the skin off.
I got my hands on curing salt (yes it came from William-Sonoma and no they did not appreciate the bags of change!). I have learned that if you do not have curing salt you can used kosher salt. I have found curing salt is not as east to find as you would think.
So I started digging around my cupbourds to see what I had for my rub. So I made a rub of brown sugar, Hawaiian pink salt, black peppercorns, dry mustard (for a little spice) and bay leaves.
After putting the dry rub on I bagged and tagged it and stuck it in the bottom drawer of the fidge for the the next 7 days.......To be continued in 7 days!.
If you read this and have attempted to cure pork let me know....any ideas or advice post comments!!
If you are looking for pork belly you may have to search for it. I found it originally at a carniceria. I was able to get it with the skin on but you can ask the butcher to cut the skin off.
I got my hands on curing salt (yes it came from William-Sonoma and no they did not appreciate the bags of change!). I have learned that if you do not have curing salt you can used kosher salt. I have found curing salt is not as east to find as you would think.
So I started digging around my cupbourds to see what I had for my rub. So I made a rub of brown sugar, Hawaiian pink salt, black peppercorns, dry mustard (for a little spice) and bay leaves.
After putting the dry rub on I bagged and tagged it and stuck it in the bottom drawer of the fidge for the the next 7 days.......To be continued in 7 days!.
If you read this and have attempted to cure pork let me know....any ideas or advice post comments!!
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| 3 lbs of pork belly |
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| Curing salt or you can use Kosher salt |
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| Experiment,experiment,Experiment!! |
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| Bagged and Tagged for the next 7 days |
Monday, September 26, 2011
Sunday, September 25, 2011
What the PHO (haha!)
Yesterday the town of Dinuba,Ca. got it's first PHO restaurant called Saigon Garden (Pho Saigon Garden. 1401 W El Monte Way, Dinuba,
CA 93618). So what better way to celebrate my wife's birthday then a huge bowl of noodles with the family!! I really love PHO, I love the rare pieces of steak in the hot bowl of broth and noodles. All I really have to say is that I hope the restaurant works hard to keep good standards for there food and the longer they are open there service will tighten up....Good luck.
Starting this week watch out for three pounds of pork belly!!
Starting this week watch out for three pounds of pork belly!!
Friday, September 16, 2011
Todays thought
So I am new to the whole food blog trend and am still trying to make heads and tails of what to put in as content so please be patient. In the mean time here is a question. "Is culinary school really worth the time and more importantly money you are going to spend/ Or is it better to work your way up the ranks in a place you want to be?"
This has actually been something I have thought long and hard about. I personally have a history in the kitchen but I left thinking I was making a better decision for my family (think i was wrong).The last chef I worked for was not a "classically trained" chef but he is damn good. The employer before that was trained with many years under his belt and involved in the culinary program at the community college in the city I was living in at the time. They were both great employers.
Now the reason for this question. The other day I am sitting outside the DMV with Lindsee (my oldest daughter) and there is a guy wearing his coat from the cullicary school in Fresno and I star asking him about the shcool and he was saying his hope was to become and head chef somewhere but was working at the Hilton in there kitchen making fruit platters...FRUIT PLATTERS! I do not want to spend 25 grand to make a fruit platter. Do not get my wrong I know you have to do the time after you get out of school but to be doing something that a off the street employee with basic kitchen experience can do is a bit on the lame side. You might as well start as a dishwasher (which I did!).
This is just a thought...if you disagree then let me know....I like to get hate mail!!
This has actually been something I have thought long and hard about. I personally have a history in the kitchen but I left thinking I was making a better decision for my family (think i was wrong).The last chef I worked for was not a "classically trained" chef but he is damn good. The employer before that was trained with many years under his belt and involved in the culinary program at the community college in the city I was living in at the time. They were both great employers.
Now the reason for this question. The other day I am sitting outside the DMV with Lindsee (my oldest daughter) and there is a guy wearing his coat from the cullicary school in Fresno and I star asking him about the shcool and he was saying his hope was to become and head chef somewhere but was working at the Hilton in there kitchen making fruit platters...FRUIT PLATTERS! I do not want to spend 25 grand to make a fruit platter. Do not get my wrong I know you have to do the time after you get out of school but to be doing something that a off the street employee with basic kitchen experience can do is a bit on the lame side. You might as well start as a dishwasher (which I did!).
This is just a thought...if you disagree then let me know....I like to get hate mail!!
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