Grab Bag

” Rice, Tomato & Cheddar Burger “

Tonights “healthy ? ” dinner, accompanied by sauteed kale with cashew nuts.
I hope this healthy stuff makes me live longer for a while ? 🙂
Bon Appetit ! Life is Good !

” Why are chefs so poorly compensated? “

Wow folks, this discussion is really heating up !

Arno Wilson says :

Hi Patrick, maybe I come across a bit severe. But this is my feeling. Cooking food throughout history has been a low level activity and whilst everybody since we can tell has always enjoyed a “good feed” it remains a fact that the kitchen has been relegated “out the back” downstairs” or otherwise “out of sight”. As much as people these modern times try to glorify cooking it remains an act of applying heat to dead things – usually animals or other creatures. It is the art of transforming dead animal flesh and in some cases organs into something else that appeals to the modern sense of beauty.
I am a chef myself and have worked in many different arenas of food production. I have been Executive chef, Head chef, and all other positions in Australian kitchens. I have acted as a restaurant consultant and am versed in management techniques and financial aspects. In the course of my work I see many chefs I now run a chefs agency finding work for other chefs. Many chefs are pretty clueless and some are downright dumb. A smattering are excellent and could be successful in any occupation. A small number are outstanding individuals with admirable skills and ability and intelligence. I am sorry but the average run of the mill chef that crosses my radar is more commonly described in less flattering terms.
If you have any specific questions I would be happy to answer them.

Follow / participate in the discussion Here:

” Pork, Vegetables & Noodle Soup “

This is the pork stock and some of the leftover ribs from two days ago.
Makes a great soup by adding lots of key lime juice and a raw egg yolk to stir in.
Bon Appetit ! Life is Good !

Pizza declared a vegetable by congress ?

In what kind of a twisted world do we live when this debate actually takes place in a
so called first world country ?
Not in Cuba, not in Bangladesh, not in some god forsaken wannabe country.
No, it is happening right here in America !

Excerpt from ” Time NewsFeed ” :

Okay, so Congress never actually declared pizza a vegetable during
last year’s legislative battle over school lunches.
But they might as well have:
by declaring that an eighth of a cup of tomato paste is worth as much nutritionally
as a half a cup of vegetables,
the new rules opened a loophole that has given pizza vegetable-like status in
school lunchrooms nationwide.
Now, however, a Congressman from Colorado is fighting back.

Jelly – Filled Bismarck’s With Fresh Fruit

Last night’s dessert :
Jelly filled Bismarcks with fresh fruits.
Good eat’n 🙂

: Store bought Jelly -filled Bismarck’s, fresh Raspberries, Fresh Blueberries, Apples, Bananas

: Jelly – Filled Bismarck’s With Fresh Fruit

: Jelly – Filled Bismarck’s With Fresh Fruit

” 5 Star Diamond Award ” – my proudest professional moment

One of the World’s Best Hotel’s :
Caesar Park Hotel, Buenos Aires

One of the World’s BestRestaurants :
Il Caesare, Caesar Park Hotel, Buenos Aires

One of the World’s Best Chef’s :
Hans Dieter Susser, Executive Chef, Caesar Park Hotel, Buenos Aires

” Baked Pork Ribs “

Last nights dinner.
If you slowly simmer the ribs until they tender, they stay wonderfully moist inside
and you have a great broth for your next soup. Then make a tasty sauce with the
pictured ingredients, smother the ribs all over and bake at 375 for 45 minutes.

Bon Appetit !
Life is Good! 🙂

” The 6 Most Terrifying Foods in the World “ # 1

# 1. Balut

From: Philippines.

What the hell is it?

Behold, for our journey of horror reaches its destination. Balut are duck eggs that have been incubated until the fetus is all feathery and beaky, and then boiled alive. The bones give the eggs a uniquely crunchy texture.
They are enjoyed in Cambodia, Philippines and the fifth and seventh levels of hell. They are typically sold by street vendors at night, out of buckets of warm sand. You can spot the vendors because of their glowing red eyes, and the faint, otherworldly sound of children screaming.

Wait, it gets worse …

… Because you’re never going to look at an egg the same way. Tell yourself that every time you crack open an egg from now on you won’t be half expecting a leathery wad of bird to come flopping out into the skillet.
Yes, balut is upsetting on about a half-dozen levels. Sure, all meat eaters know on some level that the delicious chop on your plate used to belong to something cute and fluffy, which gambolled in the sun during the brief spring of its life. Most of the time, it’ perfectly possible not to give a shit. But, when you’re biting into something that hasn’t even had a chance to see its mother’ face … well, it’ different.

Danger of this turning up in America:

Actually, marketed properly, these eggs could be a damn good motivator. When you’ve looked death in the face at breakfast time, what the hell else can the day throw at you?

Excerpts from an article by
Tim Cameron on www.Cracked.com