How I Taught My Brother To Cook

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

Patrick's Blog – August 2008 Archive (5)

Blowing The Lid Off The Canned Tuna Industry

The sly and unscrupulous exec's at the canned tuna industry are up to no good much like all their peers in any other industry.



If you have not noticed, canned tuna is half liquid nowadays. I noticed this a year or maybe more ago when I was opening a can of solid white in water and it became tricky not to have water spilling all over the place. It is commonplace for this glut of liquid to occur regardless of the brand. Exec's have their ways of playing games with the public. In this… Continue

Added by Patrick on August 25, 2008 at 4:58am — 2 Comments

Roadside Quest .....time to put some thought into your cooking

My friend Rich and I will try to go out on our "motorsicles" every weekend and search out a hole in the wall roadside eatery. So far, what we have found is extremely typical. Let me clarify first that we aren't looking for fancy restaurants but simple places with simple food, ie; a really good dog and a chocolate malted. Simple, right? In theory, yes. In practice these places thus far have failed the grade. Yesterday, we stopped in a place that has been touted as being an active drive-in since… Continue

Added by Patrick on August 18, 2008 at 8:28am — 9 Comments

On Olympic Steroids and Mass market Food

It's Olympics time and that means, of course, controversy. The controversy is there in everyday sports too, but take on global proportions during the Olympics. My point here is the use of any drug or drugs used to enhance ones performance beyond natural levels. Feats of physical endurance and accomplishments mean nothing if they are enabled using enhancements to boost levels. In my opinion, any athlete caught using them should be ousted from ALL future involvement in sports whether it be a… Continue

Added by Patrick on August 11, 2008 at 5:46am — 2 Comments

Homemade Roasted Peppers

Roasting peppers on your outdoor grill or over the flames on your gas stove is simple and the results are fantastic. I used red peppers here but you can use many other types.



Put some peppers on your grill and cook until skins are well charred. Remove to a bowl to cool covered with plastic wrap. Once cooled enough to handle, remove the skins which should peel away very easily and remove the core and seeds. Do not do this process under running water as it will wash away wonderful… Continue

Added by Patrick on August 4, 2008 at 8:30am — 2 Comments

The Dope On Olive Oil

I am not a connoisseur on olive oil or wine. Nor am I one on peach juice or frog legs. However, I do know that unless you are a connoisseur on a specific product, the finest in the land is not that important. I hate olives. But I like olive oil and therefore I use it. However, I govern my selection by just selecting an oil that is at least specified as virgin. Anything less and you may be getting a "blend" or really inferior olives. I have no need to buy extra virgin, first squeezed, unfiltered… Continue

Added by Patrick on August 4, 2008 at 8:27am — 2 Comments

© 2017   Created by John Barrows.   Powered by

Report an Issue  |  Terms of Service