How I Taught My Brother To Cook

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

Well, now that you've lived high off the proverbial hog by living off credit, wasting finite natural resources, not learning from the past and ignoring the future it is now time to pay the piper. Hello, recession and poor consumer confidence. I can go on and on about lots of non-food related topics but we are about food here and since food is also sky rocketing then maybe now it is time to heed our preaching about frugality in the kitchen (if not everywhere else). Our underlying foundation is, of course, peasant cookery. Peasants are dirt poor but more resourceful than the ones who look down upon them. When it comes to food there is no sect of society more creative than the peasant. Everything you see here is based on simple foundations. Study and learn from our site. You will not find more worthwhile, honest, simple and down to earth information on any national food site or TV show. Wake up and smell the roses and maybe this time next year you (and your family) will be a bit wiser and hopefully a little more frugal in your choices. Remember, you do not have to answer to the "Jones", only your own conscious.

Tags: recession

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1 Comment

John Barrows Comment by John Barrows on May 27, 2008 at 10:33am
I am a proud peasant - like Patrick. We are descendants of dirt farmers on both sides of our family tree. I wouldn't have it any other way. We learned to respect food and not waste it. Like we say in our book, if you respect yourself, then you respect your food, and vice versa.

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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...
11 hours ago
John Barrows added a photo
11 hours ago
The best pizza in Paris!!!!!
11 hours ago
Great advice! And the shows with the best cleavage are especially noteworthy.
11 hours ago
Patrick added a blog post
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...
14 hours ago
There is probably a similar French type. It is basically pounded thin meat stuffed with "whatever", rolled up, tied with string and slowly cooked.
20 hours ago
Are these like "brownies"?
20 hours ago
Very good! Better than a pizzeria.
21 hours ago
Here, after coocked :
on Saturday
Laura added 3 photos
on Saturday
yes, Italian.
on Friday
now we're TALKIN'!
on Friday
The French have a million great ways to prepare potatoes. Like the Italians with pasta.
on Friday
I don't know this italian ? dish ...
on Friday
Old as the hills, damn it and proud of it.
on Wednesday
Whataya mean, "whats the white"? Its mozzarella and ricotta. What the hell is wrong with you, you stupid bastard!
on Wednesday
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.
on Wednesday
Obviously Nancy was not home when you made this. You forgot the Worcestershire sauce you dope!
on Wednesday
John Barrows added 2 photos
on Wednesday
OLD father .... yup
on Wednesday

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