How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
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Portland's unofficial motto is (truthfully): "Keep Portland Weird". You'd fit right in.
I did the soup thing too as well as turkey salad sandwiches. I am sick of turkey now until next year.
Portland ain't ready for me or my demeanor yet.
English "muffin-y"
actually, he's a afraid to come west and defend his crown ..... it's a hard fall from grace
Let's see the recipe/ingredients of the winning meatball.
In fairness to all contestants, it isn't easy to make and be judged on a "nude" meatball. 99.9% of the time, meatballs are served with your favorite sauce and people are not accustomed to e...
Another successful rendition of the now famous Portland G.Napoleone Meatball Contest.
The History:
Founder - John Barrows: "The third annual G. Napoleone meatball
cook-off commemorates the inaugural event three years ago when Jumbo
Conway's pa...
Profile Information
- How Did You Hear About Our Site?
- I started the damn thing with my brother!
- Why Did You Join our Network?
- I started "How I Taught My Brother To Cook" because I want to talk about cooking with other people who are as passionate about it as I am. And I have a mission to help people learn to cook without following recipes word-for-word. I call it "improvisational cooking".
Ask "The Click & Clack of Cooking" your cooking questions
Ask John and Pat (aka "The Brothers Napoleone"; aka "The Click and Clack of Cooking") your cooking questions. Remember, if you want adventurous ideas, ask me. Pat's the traditionalist (i.e. rigid in his thinking). We specialize in Tuscan, Provencale, old-fashioned American, and little bit of a lot of other things including Thai and Indian. But we'll gladly make something up - since we are improvisational. See the "Bookends" video.
John Barrows's Photos
John Barrows's Videos
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Laura's blanquette de veau
Added by John Barrows
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Bambi on a stick
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wood hearth baked bread
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John Barrows's Blog
The Third Annual G. Napoleone Memorial Meatball Cook-off (2009)
Another successful rendition of the now famous Portland G.Napoleone Meatball Contest.
The History:
Founder - John Barrows: "The third annual G. Napoleone meatball
cook-off commemorates the inaugural event three years ago when Jumbo
Conway's parents were in town for Thanksgiving. Jumbo was bra… Continue
The History:
Founder - John Barrows: "The third annual G. Napoleone meatball
cook-off commemorates the inaugural event three years ago when Jumbo
Conway's parents were in town for Thanksgiving. Jumbo was bra… Continue
Posted on December 1, 2009 at 5:19pm — 4 Comments
"Injun" food
No, the term "Injun" is not a racial slur. The English wired-jaw rulers of India pronounced the word "Indian" as "Injun".
Indian cooking (in this case vegetarian cuisine of the south) is a great example of a regional cuisine, and the simplicity and purity that define it. No, I'm not an expert on Indian cooking, but I have taught myself enough to discover the simple beauty of it's basic premise. That is, using the methods and spices proven over the millennia, and ingredients that grow abundantly… Continue
Indian cooking (in this case vegetarian cuisine of the south) is a great example of a regional cuisine, and the simplicity and purity that define it. No, I'm not an expert on Indian cooking, but I have taught myself enough to discover the simple beauty of it's basic premise. That is, using the methods and spices proven over the millennia, and ingredients that grow abundantly… Continue
Posted on November 22, 2009 at 2:00pm — 1 Comment
Food, Inc.
Rent and watch the documentary "Food, Inc." (inspired by Michael Pollan's books)
Total corporate control of our nation's food supply from seed to market to table is literally poisoning us - worse than even the tobacco industry. It is even infiltrating and contaminating the world's food supply.
At the very least boycott anything made by Monsanto, Dyson, Smithfield. Anything containing high-fructose corn syrup or made with any kind of soybean product - and any man-made, processed food in general… Continue
Total corporate control of our nation's food supply from seed to market to table is literally poisoning us - worse than even the tobacco industry. It is even infiltrating and contaminating the world's food supply.
At the very least boycott anything made by Monsanto, Dyson, Smithfield. Anything containing high-fructose corn syrup or made with any kind of soybean product - and any man-made, processed food in general… Continue
Posted on November 18, 2009 at 7:28am — 1 Comment
What, me worry? (about what I eat)
In Saturday's (10/31/09) NYTimes, Nicolette Niman (yes, of the famous Niman Ranch) makes a rational argument for why meat is not necessarily the root of all climate change evil.
Yes, we all know that we (people that is) are responsible for climate change - though I still haven't seen a clear explanation of why we should care or start panicking since having a little warmer weather here in Oregon, and maybe a little more sunshine would not be unwelcome. But one of the arguments that the chicken-l… Continue
Yes, we all know that we (people that is) are responsible for climate change - though I still haven't seen a clear explanation of why we should care or start panicking since having a little warmer weather here in Oregon, and maybe a little more sunshine would not be unwelcome. But one of the arguments that the chicken-l… Continue
Posted on November 1, 2009 at 2:29pm — 1 Comment
So you think you know pasta?
Every now and then my faith in the rationality of the world is sustained by article's like the one in today's NY Times by Rachel Donadio entitled "So You Think You Know Pasta".
In the article she talks about ORETTA ZANINI DE VITA, the pre-eminent Italian food historian's new book, "The Encyclopedia of Pasta".
Read the article and be amazed that there are still people and cu… Continue
In the article she talks about ORETTA ZANINI DE VITA, the pre-eminent Italian food historian's new book, "The Encyclopedia of Pasta".
Read the article and be amazed that there are still people and cu… Continue
Posted on October 14, 2009 at 11:27am — 2 Comments
Comment Wall (40 comments)
- At 9:59am on June 7, 2007,
John Barrows said…
- If you want to know how to cook something, send me a request for help. I specialize in Italian, Provencal, American traditional, and starting this year - Catalan. Bon dia!
- At 6:43pm on June 7, 2007,
Nels Johnson said…
- John,
Thanks for the invite. I'll check in often, as soon as I fend off all those MySpace come-ons.
NJ
- At 2:13pm on June 8, 2007,
John Barrows said…
- Tony, I spotted some store-made chorizo (un-encased) at my nearest New Seasons, so I bought a pound. I'll give it a shot this weekend and let you know how I like it. They'll make sausages for me if I want. Let's try to come up with a date for dinner here at my house, sometime in the next few weeks. Let me know your schedule.
- At 3:04pm on June 8, 2007,
John Barrows said…
- Let's shoot for Sat. the 30th. Let's do it at my house. Would love to get Chad and Barbara, too, if you can track them down. If you want, we can cook together at my house, as I have a big kitchen and six burners, and multiple work surfaces. As far as a theme is concerned, we can always do Tuscan, or Provencale which I've been trying a for a year or so. Planning a trip to Barcelona next Spring, just getting my head into Catalanm too, which of course is not dissimilar to either Tuscan or Provencale.
- At 5:55pm on June 8, 2007,
John Barrows said…
- You can almost always find good tuna at Iwajimaya. New Seasons doesn't do too bad either. Looking forward to it!!!! BTW I have a charcoal fired Weber too if you need it.
- At 2:47pm on June 9, 2007,
John Barrows said…
- What!? Does he have schul on Sat.? Friday the 29th is fine, assuming you can get away early, Tony, to cook (assuming you still want to). I'll be here all day, so it's no problem for me. And tell that pain-in-the-ass to join the club!
- At 2:52pm on June 9, 2007,
- Consider him got. Did you see my reply?
- At 10:38am on June 10, 2007,
- Appreciate that. I sent an invite to Cathie and also my friend Vernon who you met years ago at Cathie's birthday party - http://www.downrecs.com/vernon.html
- At 8:06am on June 12, 2007,
Everett Yelton 3rd. said…
- Yeah John! School's out; reports turned in; summer ahead. All is well and I'll write soon and send along some pictures. Allison got engaged over Memorial Day Weekend. Bout time is what I said, they been living together for three years. More to follow. Rhett
- At 10:56am on June 12, 2007,
Debbie said…
- Love the video with "Rocky and Bullwinkle"! Chefs of the future!!! Great job Lily and Dylan : )
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Portland's unofficial motto is (truthfully): "Keep Portland Weird". You'd fit right in.
yes, but certainly a crispier crust. These are good fresh the same day or the next day for toast. After that give to the birds or make bread crumbs.
I did the soup thing too as well as turkey salad sandwiches. I am sick of turkey now until next year.
Portland ain't ready for me or my demeanor yet.
English "muffin-y"
actually, he's a afraid to come west and defend his crown ..... it's a hard fall from grace
Let's see the recipe/ingredients of the winning meatball.
In fairness to all contestants, it isn't easy to make and be judged on a "nude" meatball. 99.9% of the time, meatballs are served with your favorite sauce and people are not accustomed to e...
The inside....light and airy.
Another successful rendition of the now famous Portland G.Napoleone Meatball Contest.
The History:
Founder - John Barrows: "The third annual G. Napoleone meatball
cook-off commemorates the inaugural event three years ago when Jumbo
Conway's pa...
To have a French woman, and accomplished cook, as an advising member of our eclectic cooking blog, must make us one of the premier food sites in the world! Visit Laura's page to see the full gamut of her food ideas -especially her cheese blog.
forget the foie gras for dessert and try any red fruit jam or honey ... or chocolate !!
think liverwurst, Patrick, and you have the general idea - though that is made with pork liver, and has other ingredients not unlike my white hots. but the texture and livery taste are reminiscent. Foie gras is richer, creamier, and simply the liv...
ok, pretend I used foie gras instead of cinnamon. That would be your French version.
Listen up older brother. The use of a pasta machine would spell disaster. You would have to have a machine where the rollers were easily removed for cleaning. Otherwise, the butter would leave residue on the rollers and eventually become rancid. I...
No humor at you, just us two brothers going at each other because that's what we do.
I like liver but I've never had this. I'm not as worldly defined as my brother nor do I have his extended palette. However, that does not inhibit my simple conco...
cinnamon ... non non non !
Foie gras is expensive ! So, Middle class people like us, eat foie gras for Christmas and new year time or special event !
It's easier too to buy foie gras all the year and not to expensive ...
I can't understand the humor up there but forget it !
How nice (and dainty) there, Mary. Don't drip any on your skirt.
Anyway, Laura, what do you mean "early"? Is this served only certain times of the year over there? (or do you mean the time of day?)
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