Canele De Bordeaux: The Perfect Petit Four
Although the exact history of this delicate cake is some what a blur, many of the back stories that I was able to dig up led to the belief that the little pastries were perfected by a convent of ancient nuns; as so many of the world’s finest treats usually are. A Canele is an elusive treat in our modernized culinary world. The single serving cakes have recently begun to make some what of a come back as chefs are looking into mastering traditional techniques…
Fabrication 101: The Anatomy of a Chicken
For most of us, A chicken has been broken down into several familiar cuts such as the Chicken Nuggets, Chicken Strips, and Popcorn Chicken before we ever see the bird as a whole. Even the Chicken Basket at your Local KFC can be puzzling to try and piece together. Remember one thing when deciding how to regiment your diet: Eat Fresh – Eat Local! If you want to eat healthy, cleanse your body of all the Chemicals and Hormones that are put in your food…
Miche: A Beautiful Boule
This traditional style of bread was taught to me by a Petite Artisan in the secluded Wisconsin North Woods. A Miche is almost this Primitive/Traditional European Boule with rustic / very hands on procedures. I have made many breads prior to cheapest viagra prices my introduction to the Miche, (Ciabbata, Brioche, Bageuttes, Focaccia and so on…) yet none seemed to be as simple and country. Before the Bread was ever made in the our kitchen, the Starter had to be well maintained, not to mention…
A Jovial Rebirth: Spring Jubilee
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…
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…
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…
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…
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…
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…
