I have reached the end of the road with my french fries. They weren’t that bad, but they weren’t what I was looking for. So, I called my clown friend Ron McDonald over to chew on some with me and he confirmed, “these are OK dude, but the kids will say they aren’t sexy enough”. I asked him to leave the premises. Later, I noticed that a few of my CD’s were missing.
Category Archives: Cooking At Home
Building A Pizza Oven: And So It Begins
Pretty exciting picture, huh? Well, it is to me. 73 x 86 inches of love in which I will be planting our wood fired pizza oven. Pretty exciting. We have been hatching a plan since last year and have finally narrowed it down to a couple solid designs. It looks pretty simple. What could go wrong? If nothing else, I will end up with an above ground atomic bunker capable of making fresh baked bread!
Good Morning Austin: Pizza Edition
Wake up Austin! It’s Monday. Poached egg with potato and cheddar. I don’t think there is anything sexier than egg yolk. This pie was shatteringly good. It was just like a Papa John’s pie. Except for the egg, cheddar, potato, quality crust, love and belief in humanity.
If you are cooking a morning pie in a conventional oven at 550, watch out for the potatoes. They need to be poached first (they won’t cook through other wise). Pour the egg on half way through the 7 – 8 minute cooking time.
That is My Wishbone
No Reservations just aired a show on Technique. Good for them. I think a recipe should be more of a guide than a law. To know the mechanics of how and why things happen to food is the key to excelling in the kitchen. Rarely have I followed a recipe to the letter and had it hit the plate perfect. There are too many small variables out there in the world conspiring against me. Size of a steak, volume of my teaspoon, granularity differences of salts, which way the wind is blowing. To see masters of their craft give me tips and suggestions is priceless. And, yes, they are talking just to me. My cooking spirit guide told me so.
Mussels
Simple Can Be Complicated
This might be my death row meal, the BLT. I have gravitated to simpler dishes lately. Clear flavor profiles. Nothing to hide. I don’t think my days of Beef Bourguignon and cheese souffles are behind me, but the challenge of building a proper salad, grilled cheese or BLT is exciting to me right now. What kind of bread? Bake it myself? If I’m going to do that, might as well make the mayo. The tomatoes are coming along in the garden. I even have a few different types to choose from. Lettuce is everywhere. I’m not currently in possession of any hogs for bacon, but I know a few people who have some hanging in their closet.