• Miscellaneous

    Tatanka: The American Bison

    buy good essay   A history of a forgotten beast, the appreciation of a beautiful bovine, the reintroduction of an inherent native. The primitive appearance of the American Bison has long been wiped from the majority of our populations memories. My earliest recollection of the animal is largely constructed of scenes from the movie “Dances With Wolves.” Currently living in a society in which hunting as a sport is almost a religion, I am happy to see that many of the hunters that are annually…

  • Miscellaneous

    Chemical Innovation: Shrimp Ramen

    I am sitting in a crowded restaurant surrounded by unfamiliar faces in a strange neighborhood on the out skirts of a big city. I am eating a new cuisine feeling oddly sentimental and comfortably 8 years old again. A shrimp appetizer (described as buy viagra online us a noodle on the menu) provides a dish that revives the chubby little boy belonging to a penniless family living largely on Ramen noodles from my youth, I am instantly overcome with a sense of humbled pride. I…

  • Cooking Techniques

    Voyage into Venison

    Venison is virtually a way of life found in the country sides and back woods of nearly anyplace that provides a decent patch of overgrown foliage. Deer are found almost everywhere on this continent and it seems only fitting that we would hunt, kill, and consume this captivating quadruped. The lure of bagging a “Trophy Buck” draws hundreds of hunters to the woods each year, and although it is becoming a primitive notion, there is still a large number of people who hunt as a…

  • Cooking Techniques

    Pheasant: A Dish

    The Book of a Classy 18th century foodie spikes my interest in wild game. Jean Anthelme Brillat-Savarin humbly published an impressive biography titled “The Physiology of Taste: Or Meditations on Transcendental Gastronomy,” Portraying his deep appreciation and almost romantic relationship with food. An exciting read that gave me new life and an unexplainable feeling that I somehow walked away richer with a deeper understanding of the inner workings of a true Gourmand. “Above all feathered game should come the pheasant, but once again few mortal men know…

  • Cooking Techniques

    Chemical Innovation: Colossal Peas

    The world of food today is a much different place than the yesterdays that create our rich culinary history. The dishes that are being defined as the “New American Cuisine” are continuously evolving and developing as our chefs are becoming educated and driven. Our local Chefs are making their mark in the gastronomic world with the transition from the Nouvelle Cuisine era into the inception of the “Molecular” Kitchen. It is an exciting time to be in the industry right now, it is an exciting…

  • Cooking Techniques

    Sunchoke: Simple Insight

      A tuberous vegetable, hideous and filthy, dug up from the dirt to be transformed into a dinner. The Sunchoke is known by many identities, names, personalities and characteristics providing an impeccable ingredient for any curious cook. The visible plant is made up of leafy, lazy stalks that produce small bright flowers. Under the soil, the ripe roots create the colony of large oddly shaped tubers which resemble gingerroot, this is the sunchoke.   Name It   More famously know by a complete contradiction of…

  • Cooking Techniques

    Brine Me Beautiful

    A Brine can be recognized as an array of different solutions such as a pickling liquid, a cure, or a type of preservative; each used with the similar intentions of developing and improving quality. The Science Every living organism in every form of life is made up of billions and gazillions of Cells. These cells are all individually created having properties to create the makeup of an organism. To brine an object is to denature that object through the process of osmosis; The introduction of…

  • Miscellaneous

    Foraging for Fungus: Chicken Of the Woods

    Deep in the thick north woods, I find myself surrounded by a beauty that nature gracefully surrenders day in and day out. Simply making my way to work unveils hundreds of signs of thriving life, that any wanderer would be pleased to come across. Wild turkeys mindlessly waddling around an open field as a doe and her fawn cautiously cross a paved road ahead of me. Only when I step out of the car and cross the tree line for a closer look, do I…

  • Miscellaneous

    Starting with the Starter.

    I was first introduced to the proper maintenance of a starter while working under a Chef in The Great Midwest, E.g. Wisconsin. It was a real chore to feed this bubbling beast daily and in the beginning it was simply a nuisance that I had to cope with.   Since that time, I have traveled around and wandered in and out of many kitchens only to find mediocre breads (many of which are outsourced). Only when I begin to long for (and appreciate) A Great…

  • Cooking Techniques

    Ground Cherries: An Introduction To A Husked Treat.

    This delicate little gem has remained widely unknown with it’s many names and relatives. Notably the Chinese Lantern and Tomatillo are some of the better know species of the fruit that are wearing a Calyx, the correct name of the husk. Buy Cheap Viagra Upon further inspection of the fruit, I find beautiful flavors in the light nectar highlighting a sweet-honey freshness with remnants of a caramel undertone. The rich golden berries provide me an intriguing and mounting excitement as I continue to learn about…