This last weekend was July 4th. Classic times for barbecues and cookouts. Think of coleslaw, potato salad, burgers, family, fireworks. But what does a vegan do when faced with mayonnaise and eggs mixed with potatoes and pickles? They make their own potato salad, minus...
Here is the long awaited Roasted Salsa Recipe. Any time I make this people seriously fall in love with me. Depending on where you get the jalapenos, and how hot you like your salsa, you can adjust the amount to your liking. I’ve found that using the same amount...
I love chickpeas, and well, hummus is a result of cooked chickpeas ground up into a smooth paste and slathered onto pita bread, and typically eaten with cucumbers and olives. Although you can dip just about any vegetable into Hummus and have it taste good. read...
I had a bad experience attempting to smoke vegetables and tofu. I am a determined chef, therefore, I tried again. I searched the internet for some kind of information on how to set up a charcoal grill for smoking, especially smoking chiles. The results were...
I am currently reading A History of Food by Maguelonne Toussaint-Samat. I was on a hunt for anthropological/archeological information about food and how food traveled through the ancient world. I found it. This is the Food Bible, written published in 1988, and revised...
I was reminded today why I cook, why I work in the food industry, and what is important about this career. I watched a documentary called How to cook your life, it featured Edward Epse Brown, a Buddhist Monk Master and Chef, author of The Tassajara Bread Book,...
A crepe o'matic in action. The French invented this machine to be able to make crepes faster than you can by hand. The video shows this piece of equipment in...
It has been recommended that I keep a food journal, documenting that which I create. My partner thinks I need to think about what kind of beverage or drink would go with the food I’m serving. This is beyond wine, mind you. She asked what I would serve with what...
I’m currently attempting to digest Omnivore’s Dilemma by Michael Pollen. It’s rough going, learning how they turn raw product into the final thing. I’ve known for awhile about some of the twists and turns in food production, but the levels and...
Recently I reacquainted myself with Matt Freedman Photography. He’s been working with Chef Tiberio Simone, originally from Italy, now based in Seattle, on a project that marries food and photography, two of my greatest loves. Freedman has done extensive work on...
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