How I Taught My Brother To Cook

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

Patrick's Blog – July 2008 Archive (4)

Why I Seldom Eat Out

Not everybody has a happy, lovely and fantastic day, every day. This is why I rarely eat out. People in commercial kitchens have the opportunity to do whatever they want to the food which you are going to be served. For example, take the cook who just had his car vandalized. Now he isn't very happy now is he? So he figures, why not sneeze into the sauce or come out of the bathroom after doing god knows what, hands unwashed and begin kneading some pasta dough? Hell, he might as well flick a… Continue

Added by Patrick on July 28, 2008 at 12:26pm — 1 Comment

Come on, man....What are you trying to prove?

This little bitch and moan session was spawned by a New York Times blog regarding French chef's who are taking the burger and turning it into some sort of arrogant, pretentious signature dish. Turns out there is some French restaurant (and others following) who are turning out a $56.00 burger and idiots are buying it (got nothing better to do with your money?....send it to me). Now I don't mind letting the creative juices flow but chefs tend to go beyond the simplistic origin of a dish to an… Continue

Added by Patrick on July 22, 2008 at 7:00am — 2 Comments

Waste Not, Want Not

I don't know about you or your family, but Johnny and I were not raised to waste food. Our parents lived through the depression and hence became very frugal even when later they didn't have to be. We left nothing on our plates. There was no leaving the table until everything was eaten off your plate. Today, I see kids who take a bite of something then leave to play claiming they don't want anymore or they are full. Into the garbage the food goes. What's even worse, are the adults I see who… Continue

Added by Patrick on July 14, 2008 at 5:35am — 7 Comments

Ribs, Ribs and More Ribs.....

This is not so much a recipe than it is a technique. I use this technique mainly for ribs but can be used for chicken, etc. Take a look at the chicken wing video to see the technique in action. For these ribs (seasoned only with salt and pepper), they are slow gilled over pans of water (to which I added a bottle of beer) to avoid direct contact with the flames. Slow cook these over medium heat for about 2-4… Continue

Added by Patrick on July 14, 2008 at 5:12am — 2 Comments

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