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One of the things that I’ve wanted to do with this blog from the start is to make videos once in a while so that in addition to the normal post about a recipe, there could be a video of it being made. Nothing super fancy, I’m not the Food Network and I know it. But the idea still sits there, turning around and around. Someday it’s going to have to happen.
First of course, all of the obstacles need to be taken care of. A good video camera / tripod setup so that the shots will be steady, good lighting in the kitchen, a hands-free clip on wireless microphone for the camera so it doesn’t sound like it’s being done in a cave, and while I’m at it, how about I max out the computer memory so that editing and processing the resulting video will be easier.
Hmm. y’know, I think that If I keep at it, I could probably come up with a dozen more obstacles but I’m tired enough that I’m not going to try.
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Posted on 4th May 2008
Under: From The Cook, Odds & Ends, kitchen talk | Comments Off
It’s not a question that I actually get asked very often but I have actually asked myself a time or two just why is it that I’ve never moved to do something about being a professional chef. Surprisingly there’s more answers that I expected to find. Everything from I have never been any good at certain job hunting skills like writing a resumes or the accompanying cover letters, to I’ve never had the formal training / culinary school / etc to all sorts of things.
I did figure out eventually that the two main reasons are that while I enjoy cooking, I think that taking something that I do because I enjoy it and turning it into a job can sometimes be a mistake. Besides which, while I know there’s a big difference, I’ve worked in fast food kitchens and I think I’d rather keep my cooking in the much less stressed environment of the home kitchen. Besides, thats the one place where a lot of what I make is actually something that people like. There’s no such guarantees in the professional world.
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Posted on 4th May 2008
Under: Chefs, From The Cook, Odds & Ends, kitchen talk | Comments Off
I’m in a fishy sort of mood today and what I’d really like to do is post a good New England Clam Chowder recipe because that’s what I’d really like right now. Unfortunately I don’t actually have one available right now. What I do have however is one that I think comes pretty close and might just fill the bill anyway.
Start with a pound of Whitefish with the skin and bones removed in a large Dutch oven and enough water to cover it. Cook over medium heat for roughly 10 minutes until fish flakes with a fork. Use a slotted spoon to remove the fish. Break it up into bite size pieces and set it aside.
Measure the water the fish was cooked in and add enough water to bring it up to 4 cups. Cook a cup of diced celery, a large chopped onion and about 5 medium potatoes cubed into bite size pieces in the fish water until they’re tender.
Mix 3 tablespoons of all-purpose flour and 1/3 cup of cold water to a paste consistency and stir it into the chowder. Head until the mixture boils, stirring frequently. Add the Whitefish, 2 6-1/2 oz cans of minced clams with liquid, a 4oz can of tiny shrimp, 2 teaspoons of salt, a half teaspoon of pepper, two tablespoons of butter, and a 12 oz can of evaporated milk.
Heat this all the way through, stirring occasionally.
For looks you could garnish with a bit of parsley and serve with oyster crackers.
Technorati Tags: fish, clams, whitefish, seafood+chowder, clam+chowder, recipe, shrimp
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Posted on 4th May 2008
Under: From The Cook, Lunch, Main dishes, Recipies, Soups, Treats, fish, kitchen talk, seafood | Comments Off
I’ve had a lot of really good Cheeseburgers in my day that have come from a variety of restaurants and fast food joints over the years and a fair number of them that were made at home. Yet over the years in spite of how good a lot of them have been I still end up going back to a lifelong favorite, the McDonalds Double Cheeseburger. Specifically the one that, as far as I know, is on the dollar menu in just about every other location in the known multiverse with the single exception of the one Mickey-D’s that Is within easy reach for us.
These days, if you want the dollar menu double cheeseburgers you almost have to load up the car and shop for decent hotel deals to find a place that will take six kids, a dog, a cat and eighteen cheeseburger craving neighbors to justify the idea of traveling better than fifty miles or so to find the nearest land of the arches that has the things on the dollar menu where they belong.
Ok, that was a bit of exaggeration I suppose but the idea is the same. Going to Mickey-D’s for double cheeseburgers is no small proposition and hasn’t been something that could be done easily since the local franchise decided to make the “big n tasty” the dollar menu burger instead of the classic double cheeseburger.
Don’t get me wrong, the B&T is ok but when you’re all set for double cheeseburgers it just ain’t right. Why not just buy the double cheeseburgers anyway even though they’re not on the dollar menu here anymore? Because that makes them double the price and that’s just plain wrong.
Technorati Tags: mickey+d, double+cheeseburger, mcdonalds, big+n+tasty, dollar+menu
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Posted on 4th May 2008
Under: Odds & Ends, kitchen talk | Comments Off
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