How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

John Barrows
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Patrick commented on John Barrows's photo
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Filet Mignon

"Nice try. Better luck next time."
Feb 3, 2009
Patrick commented on John Barrows's blog post Road Kill Sides
"Ma & Pa's Country Potato Salad Time tested recipe going wayyyyyy back! Just the right kick to add an extra "bang" to your entree."
Feb 2, 2009
John Barrows commented on Laura's blog post LES FROMAGES DE FRANCE
"read this: U.S. taxes Roquefort This is in our fair country's retaliation to the French refusal to import our corn-poisoned, hormone-riddled beef. France is apparently a country that cares what their people are fed. And our country .... well,…"
Jan 30, 2009
John Barrows commented on Laura's blog post LES FROMAGES DE FRANCE
"read this: http://dinersjournal.blogs.nytimes.com/2009/01/30/sacre-bleu/ This is in our fair country's retaliation to the French refusal to import our corn-poisoned, hormone-riddled beef. France is apparently a country that cares what their…"
Jan 30, 2009
John Barrows commented on John Barrows's photo
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Filet Mignon

"let's just say "wife" and leave it at that."
Jan 30, 2009
Patrick commented on John Barrows's photo
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Filet Mignon

".....or a bad wife."
Jan 30, 2009
John Barrows commented on Patrick's photo
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Swiss Chard & Potato Soup

"if you had taken the time to make sure that the toasted side was up on all the oyster crackers, then the photo would have been infinitely better. Maybe not cropping so much would have given a better overall perspective of the dish, instead of trying…"
Jan 30, 2009
Patrick left a comment for John Barrows
"That is so rewarding because Johnny said to me that he wanted a picture that looked like a lame attempt at looking "thespianish". Not only can we cook but we can obviously create images the way we want people to interpret them. Thanks Chad."
Jan 30, 2009

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 Blog

New Yorker

Posted on November 15, 2011 at 12:19pm — 1 Comment

Make Food Choices Simple: Cook!

In The New York Times July 2, 2011 Op-Ed page, Mark Bittman makes his case for homecooking vis-a-vis going out to a restaurant.

 

 Read the article here.

 

Some quotes extracted here if you don't have time for the whole article. It's…

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Posted on July 3, 2011 at 8:00am — 1 Comment

Is Sugar Toxic?

I once heard an interview with Jack LaLanne, just a couple of years ago. He died recently in his 90's. Until his death pictures of him still showed a robust man, fit as a fiddle, and the epitome of health. Sure his addiction to exercise was legendary. But what most people don't know was what he wasn't addicted to. Sugar!

 

He told the interviewer, that as a young man (in his teens) he was unhealthy, hyper-active and a trouble-maker. Then he quit eating anything that…

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Posted on June 2, 2011 at 3:30pm — 13 Comments

salt ... or not

I am a fan of salt - not "saltiness". I tell my grandchildren that salt is necessary and good for you. We are composed mainly of salt water.



In a new study, lower intake of sodium can lead to increased risk of death, stroke, and heart disease - maybe even diabetes.



“If the goal is to prevent hypertension” with lower sodium consumption, said the lead author, Dr. Jan A. Staessen, a professor of medicine at the University of Leuven, in Belgium, “this study shows it does not… Continue

Posted on May 4, 2011 at 12:10pm — 1 Comment

.... the goose is getting fat

Still a couple of weeks 'til Christmas, so there's just enough time to order that goose. For all of you folks out there who subconsciously stroll into the supermarket a couple of days before the big meal and drag another butterball turkey out of the frozen food case .... STOP!

What I'm thankful for on Thanksgiving is that it only comes once a year - and that's the only day I have to cram a mouthful of turkey down my gullet. Sure, if you buy a fresh, free-range, antibiotic and…

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Posted on December 13, 2010 at 1:30pm

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, Nels Johnson said…
Consider him got. Did you see my reply?
At 10:38am on June 10, 2007, Nels Johnson said…
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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