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743 article submissions by the community.

Elotes-Corn on the Cob, Mexican Style

  • by PeteModerator

  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 cob?! But being a chef and a rather adventurous sort I had to give it a try.... read more

The BLT-A Case for Food Snobbery

  • by PeteModerator

  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, I like salads made of iceberg lettuce, but worst of all, late at night I... read more

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 equipment Time available for hands-on instruction Your budget Your skills Class composition Food 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 curriculum is a course of study. Most schools,... read more

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 Hiroshima style of okonomiyaki. In the video, crepe batter is ladled and... read more

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 screams that your kitchen is spotless and safe than a line cooking wearing a... read more

Hot Fudge Sauce

  • by PeteModerator

  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 for that ice cream to get made.  The whole family would take turns cranking... read more

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 › Articles