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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 variety of colors, but traditionally they are white, and it is only recently... read more

Funnel Cakes

  • by PeteModerator

  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 animal that costs a couple of cents, animal barns, animal judging, an... read more

Bourbon Peach Slush

  • by PeteModerator

  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 cocktails that lighten and refresh bourbon using a variety of citrus juices. ... read more

Pulled Pork

  • by PeteModerator

  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 is something special about making true barbecue, whether it is ribs, beef... read more

Barbecued Ribs

  • by PeteModerator

  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 once an hour or so. The downside to that is I can’t use barbecuing as an... read more

Dried Cherry Tomatoes-Achieving Maximum Flavor

  • by PeteModerator

    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 note that what I am acheiving by this is not a way to preserve the... read more

Southwestern Chorizo Burger

  • by PeteModerator

  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 lends itself to experimentation. From the meat used, to the seasonings... read more

Bacon Waffles

  • by PeteModerator

  So, I’ve been left to fend for myself this weekend. My daughter headed down to Grandma’s to spend a little time with her and my wife went down to Chicago, picked up a friend, and headed over to Michigan to see an old friend. That leaves me, the dog, the cats and the fish. The goal was to get a bunch of yard work done, but the weather has not cooperated with those plans. I was able to get the much needed mowing done, between raindrops and even got some of the flowerbed weeded, but when I went over to work on our community garden plot I found most of it under water... read more

Making Your Own Soda Syrups-A Trio of Recipes

  • by PeteModerator

  Well, it looks like Summer has finally hit Wisconsin, at least I hope it has. The weekend was warm and the last few days have been in the upper 70’s. And while I like all the seasons, it has been a long, cold, wet Spring and I’m ready for some warmer weather. In anticipation of the warmer temperatures, I mixed up a trio of syrups to make homemade soda with, although these syrups would be great in a variety of drinks, both alcoholic and non-alcoholic.   The main inspiration for making the syrups though was my Sodastream machine, a birthday gift a year and a half... read more

Beef and Mushroom Skewers with Onion Balsamic Glaze

  • by PeteModerator

  I came to a conclusion this weekend. I am terrible at keeping friends. It’s not that I am a mean or vile person. I am very personable and make friends quite easily, but I am terrible at keeping long term friendships alive. I have moved around alot in my life, both somewhat as a kid and more so as an adult and I have come to the realization that I tend to close out chapters of my life, when I move, to the point of letting old friendships fade away. You psychologist types out there would probably tell me that I do this to protect myself from the pain of leaving... read more

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