How I Taught My Brother To Cook

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

Patrick's Blog – January 2009 Archive (4)

Food Adjectives

Although I enjoy cooking and eating I maintain a very simple rating system: very good, good, ok and bad. These words is how I describe what I have made or have eaten. I know Johnny uses adjectives like, great, fabulous, unbelievable and the like but to me in order to achieve that state of "nirvana" would mean that after the meal you reside in a state of semi-unconscious bliss, sorta like morphine. I have never attained that level by eating food. My very good may be someone elses, unbelievable… Continue

Added by Patrick on January 29, 2009 at 1:31pm — 5 Comments

Old People

Old people get no respect. You see it every day. It seems that once one retires, they are thrown into the "old" category and designated to being obsolete and being burdens to the rest of the "underage" population.

I for one, can listen to an older person speak for hours. The knowledge, history and plain tales of their life is something that can't be read in a book and still get the same results. You have to see their faces in order to feel the joy, the angst, the indifference in… Continue

Added by Patrick on January 18, 2009 at 4:00pm — 10 Comments

What's In A Name?

Chances are that whether you are shopping for food or kitchen tools you will run into products with some celebrity chef name on it. Now, I want you to realize something. This is pure profit marketing. It is no different than the marketing of a "Star Wars" toy. More importantly, neither equates to quality. I have never, nor will I ever buy a product with a "celebrities" name on it. Sorry, no Emeril, no Martha Stewart, no Paul Prudhomme, no Rachel Raye, no anybody. People who buy this stuff are… Continue

Added by Patrick on January 12, 2009 at 9:48am — 6 Comments

Let's Improv, Folks!

I see a lot of creations up here that are coming straight out of cook books. This in itself is not totally bad but what I would like to see more of is improvisational styling and old family handed down dishes. If you have a straight cookbook recipe then "re-invent" it with your own personal touch. I want to hear what you changed and why. Old family recipes should be noted as such and why they still survive. Come on, don't be on the edge. After all, improvisation is what sets members… Continue

Added by Patrick on January 6, 2009 at 10:00am — 2 Comments

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