I hope I’m wrong and that this article never sees the light of day. At the same time, I’ve been in the Kitchen for most of my life and have worked at enough shitty places to where I think I know when I’m getting pre-made fries. If you had asked …
This one is special to me, not only because I got to go back home and look at the origins of Food in the US, I also got to build a brick pit with my brother and cook a whole hog the old-fashioned way. If you dig this and want …
I hate competition and instead of entering some stupid contest, I had a different idea. Basically, I was going to collaborate with a few other Chef’s I admired and do a few pop-up dinners for random folks who’d normally never have a chance to sit down and share a meal. …
It’s happened a few times, I’ll go to the store on Sunday to get groceries for the week and end up getting a rotisserie Chicken so I don’t have to cook that night. Then, I’ll eat half of it and make Fried rice out of the leftovers the next day. …
We’ve been friends for over thirty years, we’ve been arrested together at least twice. He’s a Tattoo Artist and I’m a Chef. This is our new Podcast.
Not to be rude but chances are, your stuff is never going to make it on the cover of Food and Wine. So? Those people are using thousands of dollars worth of equipment and are working in a professional studio, half of that stuff isn’t even edible, it would melt …
Hands down, other than a good knife, the best investment you can make in your Kitchen is a small window herb garden. It takes about an hour to plan, purchase and set up and pays for itself pretty fast if you cook at home on a regular basis. Instead of …
Brown Beard was working at this big shit golf resort years ago when he was still earning his stripes. The owner of the place, a guy who was worth millions happened to walk through the Kitchen one afternoon. Brown Beard had, as he describes it, a tray of vegetable scraps …
This is another dish that started out as a way to use up leftovers but was so good that it took a life of its own. It’s really just toasted baguettes covered in a mix that’s typically made with chopped tomatoes, garlic, olive oil, cheese and finished with basil. But …
This started as a concept that after a few batches grew into this. Someone requested it and evolved. Most recipes work like this. What I’m more or less doing is cooking Bacon and Mirepoix and then making a roux with the fat, then adding Beer, cream and cheese until I …
