How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
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Latest Activity
Usually I finish this soup in individual serving bowls by ladling the soup in, covering with croutons and cheese and broiling. This time I put the croutons and cheese in the cooking pot and baked in a very hot oven to get a "pizza effect" on the s...
The best pizza in Paris!!!!!
Great advice! And the shows with the best cleavage are especially noteworthy.
There is probably a similar French type. It is basically pounded thin meat stuffed with "whatever", rolled up, tied with string and slowly cooked.
yes, Italian.
now we're TALKIN'!
The French have a million great ways to prepare potatoes. Like the Italians with pasta.
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 : )
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 Blog
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
Read All About It. Julia Child is Dead! May she rest in peace.
By way of response to Christopher Kimball's Op-Ed ("Gourmet to All That") in the Oct. 8, 2009 New York Times:
Oh dear! I had always wanted to meet Julia Child. But alas, she has passed away, as Christopher Kimball has noticed. I always loved her charm, as did many millions of other people. And the fact that she never took herself too seriously (unlike Mr. Kimball). So it is with a se… Continue
Oh dear! I had always wanted to meet Julia Child. But alas, she has passed away, as Christopher Kimball has noticed. I always loved her charm, as did many millions of other people. And the fact that she never took herself too seriously (unlike Mr. Kimball). So it is with a se… Continue
Posted on October 8, 2009 at 2:00pm — 2 Comments
The Sicilian "pie"
No picture here - we have pictures of Sicilian pizza on the site already. But the story is I made one the other night for the kids. I used almost 3 batches of Patrick's no-knead dough and filled a pizzeria sized pan of 18" X 26" with a thick chewy crust.
Adorned with a fresh sauce made with onion, garlic and oregano - and covered with fresh mozzarella. Half was anchovy and caper (the most classic Sicilian recipe) and the other half with peperoni.
Surprisingly this was the kids' first Sicilian… Continue
Adorned with a fresh sauce made with onion, garlic and oregano - and covered with fresh mozzarella. Half was anchovy and caper (the most classic Sicilian recipe) and the other half with peperoni.
Surprisingly this was the kids' first Sicilian… Continue
Posted on September 16, 2009 at 5:20pm — 2 Comments
It's A Dog's Life
Whence came dogs? The theory is that all the doggy breeds came from wolves. And the theory around that was they descended from wolves gathering around the cavemen's fire looking for scraps. Then they were domesticated as protection, for hunting, and companionship. Wrong! Turns out that all the breeds of dog started in what is now China about 14,000 years ago as food! This is a cooking blog - remember?
In the Tuesday Sept. 8 NYTimes Nicholas Wade posits the theory of dogs as ancient Chinese food… Continue
In the Tuesday Sept. 8 NYTimes Nicholas Wade posits the theory of dogs as ancient Chinese food… Continue
Posted on September 8, 2009 at 8:47pm — 2 Comments
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Latest Activity
Usually I finish this soup in individual serving bowls by ladling the soup in, covering with croutons and cheese and broiling. This time I put the croutons and cheese in the cooking pot and baked in a very hot oven to get a "pizza effect" on the s...
The best pizza in Paris!!!!!
Great advice! And the shows with the best cleavage are especially noteworthy.
There are a multitude of cooking shows out there and they are, in general, all alike. Sure, some are better than others in certain respects but they all follow the same format and that is, "here is what I am going to make and here is how you do it...
There is probably a similar French type. It is basically pounded thin meat stuffed with "whatever", rolled up, tied with string and slowly cooked.
Are these like "brownies"?
Very good! Better than a pizzeria.
Here, after coocked :
yes, Italian.
now we're TALKIN'!
The French have a million great ways to prepare potatoes. Like the Italians with pasta.
I don't know this italian ? dish ...
Old as the hills, damn it and proud of it.
Whataya mean, "whats the white"? Its mozzarella and ricotta. What the hell is wrong with you, you stupid bastard!
Good looking stuff. I have not made bracciole in a while. Jeanette always asks for it. Maybe during the winter I will. I usually put prosciutto, hard boiled egg, provolone, blah, blah, blah inside.
Obviously Nancy was not home when you made this. You forgot the Worcestershire sauce you dope!
OLD father .... yup
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