Top 5 coolest places I’ve cooked

In the span of the past 27 years, I’ve worked in some seriously shady places for some outright bastards. But I’ve also been fortunate enough to have been able to cook at some truly mind blowing locations with some really cool people. While we can learn from both, this article …

Boriqua Kitchen

This place smells just like my ex’ so right off bat, I know it’s the real deal and not the watered down version. No bells or whistles, just classic Puerto Rican street food. We had heard good things about it but it’s all talk until you get your first whiff. …

Black Garlic bread

Black Garlic is one of those ingredients that’s been around for years and has recently made the radar on the western palette. It’s got a much milder flavor yet a bit more body than raw or cooked garlic and it’s certainly worth exploring.  For this recipe, I took my standard …

Eat local….or else

The term “Eat local” gets tossed around as a catchphrase so much that it’s all but lost its meaning. Now, more than ever it’s critical that we not only understand it but that we practice it with our dollars.  The chains do not care about the food.  The priority of …

Bidet mates

Yet another thing I never thought I’d type again. I just used a Bidet… and I will never be the same  So what had happened was…  My roommate is. He’s a special guy who tends to, much like me, acts on rather odd impulse. Hell if I know what spurred …

Hummingbird food

These are sacred to me for a lot of reasons so I always try to keep em around. The following is just a lite simple syrup with a 4/1 ratio of sugar to water. It’s that simple. Boil 4 cups of water, dissolve 1 cup of refined sugar and cool …