How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Will's chicken dish
The video says it all. Our site is rapidly becoming a destination for the new generation of cooks to show their "stuff".
Rating: 
Views: 179
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Comment by Patrick on May 20, 2008 at 1:40pm - Good job, Will. Who needs TV or video games when the kitchen offers so much challenge, creativity, learning, and improvisation! A lot of people shy away from cooking legs and thighs simply because they don't know how but it looks like you have a good handle on it. Keep up the good work. By the way, as the cook, it is ok to give orders to anyone else in the kitchen, even your parents.....like ok, now you clean up.
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Comment by Debbie on May 20, 2008 at 2:42pm
- Bravo! Magnificent! Will, you are great and we are going to try your recipe. The chicken looks really good! Keep up the great work you do.
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Comment by Hilary Conway on May 21, 2008 at 11:00am
- Will, I really want you to make me that chicken some night! You make it look so easy. I am so excited for when you have your own cooking show because you are a natural. Of course you will have to work that in to when you are going to be a rock star, a firefighter and a few other things...
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now what?!
Ohhhhhhhhhhh, you did it now, Johnny!
A zap of a few seconds in the microwave will bring them back to life.
Not sure you would want to let him off of his leash........we can barely control him here.
Hmphhh! I might as well be dead! : ) (Patrick will understand)
I myself, would prefer the puff pastry to the dough of a calzone.
This is why Filo Dough was created.
Portland's unofficial motto is (truthfully): "Keep Portland Weird". You'd fit right in.
yes, but certainly a crispier crust. These are good fresh the same day or the next day for toast. After that give to the birds or make bread crumbs.
I did the soup thing too as well as turkey salad sandwiches. I am sick of turkey now until next year.
Portland ain't ready for me or my demeanor yet.
English "muffin-y"
actually, he's a afraid to come west and defend his crown ..... it's a hard fall from grace
Let's see the recipe/ingredients of the winning meatball.
In fairness to all contestants, it isn't easy to make and be judged on a "nude" meatball. 99.9% of the time, meatballs are served with your favorite sauce and people are not accustomed to e...
The inside....light and airy.
Another successful rendition of the now famous Portland G.Napoleone Meatball Contest.
The History:
Founder - John Barrows: "The third annual G. Napoleone meatball
cook-off commemorates the inaugural event three years ago when Jumbo
Conway's pa...
To have a French woman, and accomplished cook, as an advising member of our eclectic cooking blog, must make us one of the premier food sites in the world! Visit Laura's page to see the full gamut of her food ideas -especially her cheese blog.
forget the foie gras for dessert and try any red fruit jam or honey ... or chocolate !!
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