Articles

  1. How To Make Old Fashioned NY Sour Corn Rye Bread

    I love rye bread. Buying great rye bread here in NYC is easy. Making it is a different story! Here are my attempts to create an old fashioned NY Sour Corn Rye. First up is my latest attempt. It part of the Magnificent Maggie Glezer Adventure, and id awfully good.  This is the real deal, tight crumb, chewy crust, big flavor!  First things first, converted a firm starter a la Maggie, to a rye starter with two rye feedings.  Here's a little departure from Izzy's NY Rye, which is now a close...
  2. Want to customize your uniform? Know your options.

    Many people outfit themselves or their employees in uniforms because they want to look, well, uniform. But nobody wants to look completely identical to their coworkers.  One of key ways to make yourself or your brand stand out is by adding some decoration elements to a uniform. There are a variety of options available out there for you to choose from. Below we outline the three most popular types of garment decoration and their respective pros and cons. Embroidery Embroidery is one of the...
  3. Elotes-Corn on the Cob, Mexican Style

    I first discovered Elote when I was living in Chicago. There were all these Mexican street vendors in my neighborhood pushing carts and selling, what I discovered, was corn on the cob. But this wasn’t ordinary corn on the cob has I had known it. Instead of slathering it with butter, salt and pepper they slathered it in mayonnaise, dipped it in grated cheese and sprinkled it with ground chile and a squeeze of fresh lime. I have to admit, at first I was kind of disgusted. Mayo on corn on the...
  4. The BLT-A Case for Food Snobbery

    I don’t consider myself to be a food snob. Sure, after years of cooking in high end restaurants I can extol the virtues of foie gras, debate whether American or New Zealand lamb is superior, or lose myself in discussions of the world’s greatest cheeses, but I also love to debate the best fat to meat ratio of a properly made burger, lose myself to the comfort of great diner food, and swap secrets to making the best chili. I think yellow mustard has its rightful place as a condiment of choice,...
  5. How Culinary Arts Teachers Decide What to Teach

    How do Culinary Arts teachers decide what to teach? What we teach and how we teach are delineated by several factors: Who is your employer?The availability of tools and equipmentTime available for hands-on instructionYour budgetYour skillsClass compositionFood allergies Who is your employer? Many schools particularly at the post-secondary level (especially if they’re part of a chain of schools like the Culinary Institute of America) will have a preexisting curriculum. What is a curriculum? A...
  6. A Tale of Two Crepes - The Delectable Okonomiyaki

    Okonomiyaki is the epitome of Japanese comfort food, a dish that’s readily available throughout Japan. At first glance, it looks like an example of fusion cuisine where the western technique of making crepes was incorporated into the yaki culinary technique of cooking on a hot iron grill. In this video link to YouTube that features the production of various types of Japanese street food at various yatai or food stalls, at the 8 minute and 27 second mark, you can watch the production of a...
  7. Trends in Kitchen shirts

    The old standard in kitchen shirts is facing some new competition. Gone are the days where the cooks all wear white cook shirts. With more and more restaurants designing open kitchens and other elements that allow diners to see the people who make their food, restaurants have become more mindful of the image their cooks present and are expanding their options. Don’t get us wrong, the standard cook shirt is a great option.  Kitchen whites will forever be a classic uniform, and nothing...
  8. Hot Fudge Sauce

    One of my favorite memories, from growing up, was making homemade ice cream.  We didn't have one of those electric types.  No, we had an old-fashioned ice cream churn.  You know the type; wooden barrel, metal container and wooden dasher to churn the ice cream.  You would fill the metal container with your ice cream mix, place it in the barrel, attach the dasher to the crank. then fill the barrel with a mixture of rock salt and ice.  Then the cranking would begin.  It seemed to take forever...
  9. What makes up a great Chef Uniform?

    Take a peek inside any commercial kitchen around the country and you’ll most likely see at least somebody wearing something that resembles a traditional chef’s uniform.  This includes a white jacket, toque, and checkered pants.  This traditional uniform dates back to the mid-19th century and is a symbol of professionalism and pride within the culinary community. Many features of a traditional chef coat were born out of necessity of the job. Today’s kitchens are filled with chef coats in a...
  10. Funnel Cakes

    This week was the Fond du Lac County Fair so on Saturday we headed over to see what the fair had to offer. Our fair may not be the biggest or the best county fair out there, but it does offer up a lot of fun, excitement, and for my 6-year-old daughter, a bit of an education as she got to watch a calf being born right before her eyes. The fair has all the staples; a midway full of rides and games of chance-you know the ones where you pay a couple of dollars for the chance to win a stuffed...
  11. Bourbon Peach Slush

    If I haven't already stated if before, I am a huge bourbon fan.  It is, by far, my favorite liquor and at any time you can find, at least 4 or more different bourbons in my home bar.  That being said, I don't tend to drink much bourbon in the summer.  I find it to be too heavy and it often lends itself to flavors more associated with Fall and Winter.  That's not to say I don't enjoy the occasional glass of straight bourbon while sitting on the deck, enjoying the sunset, or one of the many...
  12. Pulled Pork

    Barbecue…barbeque…BBQ; no matter how you spell it, that word makes me giddy. I’m not talking when it is used, in the generic sense, meaning any type of cooking on a grill, or over an open fire, but real, god honest barbecue; the kind done slow and low that can turn some of the toughest cuts of meat into melt-in-your-mouth morsels, bursting with smoke flavor. Not that I’m against cooking out, in any of its forms. In fact, a rather large portion of the food I cook is done on a grill, but there...
  13. Barbecued Ribs

    It has been awhile since I last posted about ribs.  Well, it’s high time I posted again about them as you can never have too many rib, rub, or barbecue sauce recipes as far as I’m concerned. Besides, it gives me a chance to play with my smoker yet again. Man, I love that thing! While have gotten quite adept at barbecuing on my Weber kettle grill, life has become so much easier with my smoker. Now, instead of having to babysit my barbecue all day, I can load it up and let it go, checking it...
  14. Dried Cherry Tomatoes-Achieving Maximum Flavor

    For the second week in a row we have been blessed with a good amount of cherry tomatoes in our CSA box. Last week, my wife got her hands on them and I never saw them again, so this time I made sure I grabbed them before she did. My goal was to place them into our dehydrator and turn them into little flavor bombs. Freshly picked, perfectly ripe cherry tomatoes, on the own, pack a hefty amount of flavor, but dry them out a bit and you can up that flavor to epic proportions. It’s important to...
  15. Southwestern Chorizo Burger

    It’s hard to comprehend the shear mass appeal of burgers in the US. Fast food chains have created empires with burgers as their foundations, fine dining restaurants serve upscale “burgers” made of a variety of ingredients including Kobe beef, foie gras, and truffles. Some restaurants pride themselves on offering countless varieties of burgers, while other places vie for the title of “World’s Largest Burger.” Part of the reason for this mass appeal is the burger’s adaptability. The burger...
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