Halleluja !!! I’ve got just two years to retirement 🙂
I LOVE my profession (Cook) but thank’s God it’s over soon.
I worked my butt off most of my life, but there were great rewards
as those of you who have traveled the world as executive chef know.
But now ?
Working for the government sounds better 😦
ideas
” Baked Walla Walla Onion Stuffed With Chorizo & Cheese “
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No “Food Porn” here 😦
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(other than the stuff you can get anytime at home if you really want it )
– and that ‘s usually the best ” Stuff “, anyway.
Delicious, satisfying, exiting food. What else is there ?
Yeah, I can think of a few things, but let’s stick to food 🙂
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Bon Appetit ! Life is Good !
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” Why are chefs so poorly compensated? “ 2
Why are chef’s so poorly compensated ? Click HERE to read original post !
Comment by John Rodriguez
“I remember in the 80’s and 90’s, Executive Chefs at top hotels were paid around
110,000 – 125,000 USD,now the same chef is making, well you guys know
(65,000- 85,000 USD)! so yes there are some truths in this! With all the young
talent fresh out of school our 20 some odd year professionals
salary caps have gone down “.
Seems to me the same thing is going on in other industries as well.
In this age of ” everything cookie cutter style “,
who need’s experienced managers anymore ?
For those who do not agree ask yourself
when is the last time you got a substantial raise ?
” Corn Meal Crusted Cod Filet “
Tonight’s Dinner :
Cornmeal crusted cod fillet sauteed in butter,
greek yoghurt mixed with thai sweet chili sauce
and israeli couscous with vegetables.
Bon Appetit ! Life is Good ! 🙂
” Chicken, Veggies & Potato Stew “
Skipped breakfast today, so at 11.00am, early lunch.
A friend asked me the other day to make some stew for
him and his wife, so he’ll be happy when I show up in a while
with a steaming pot of this 🙂
Bon Appetit ! Life is Good !
” Sauteed Chicken Liver’s On Romaine Lettuce ”
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Tonight’s dinner, as dinner should be:
Light, tasty. fresh, “offal laden” 🙂
Enjoyed it tremendously.
Life is Good !
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” The Art Of The Snack, One Illustration At A Time “
I came across this today on “http://www.npr.org/” and I just had to share it.
In a food world which takes itself sometimes too serious and forget’s the pleasure
that food is supposed to give us besides nutrition, this comes across as witty,
funny, wonderfully quirky.
I just love it. Hans 🙂
Take the link to SNACK DATA and have a few (or more) moments of food delight.
Excerpt from “http://www.npr.org/” :
Next time you need some help deciding what to pick for a midday munch,
try Snack Data, a quirky, illustrated catalogue of foods. Part reference guide,
part art project, it’s the latest idiosyncratic creation of Los Angeles-based
web developer Beau Johnson. The entries are arranged by flavor, cuisine, and
type of food, making it easy to find whatever kind of snack you desire. And for foods
with more than one ingredient, the components are cross-listed to reveal
connections between foods (e.g. Spaghetti & Meatballs – see also: Spaghetti, Meatball).
As an art project, Snack Data has a primal, throw-back feel. Accompanying the
pixelated images arebits of questionable trivia and highly subjective tasting notes —
kind of like a clever middle school kid’s book report on foods from around the world,
not an authoritative reference.Johnson creates the illustrations
using Photoshop, in the blocky style of early-1990s computer games like King’s Quest.
But Johnson, 27, says it wasn’t meant to be retro.”I know it has those associations,”
he says. It’s also meant as a departure from the food photography that saturates the
Internet, he adds. For the text, Johnson pulls facts from Wikipedia or simply invents
his own, like “the hot dog bun can be thought of as an edible glove” and “taco salad
is something that happened when people in the United States got tired of eating
regular taco.” “I try to give a little bit of real background,” Johnson says,
but admits,”I don’t spend too long researching them.”Johnson has added to the
database regularly since its creation in mid-April. He’s almost done with the
primary entries, and he takesrequests through email.None of the entries are
brand-name products, although some doresemble well-known brands.
Johnson felt it was important to focus on the foods themselves.
“If you’re writing about an orange or an apple or a scallop,there’s no one to answer
for it,”he says. “You’re just kind of commenting on this thing that’s always been there.”
We’ve selected a few of Johnson’s favorites to feature in our Snack Data slideshow
above, as well as a few of our own.Naturally, we’ve included the entry on salt.
To explore the entire collection, visit snackdata.com.
” 10 Festivals that Celebrate Local Produce “
Excerpt from “www.bootsnall.com” :
Whether you’re looking to support local communities, broaden your cultural horizons,
or simply soak up the party atmosphere, there are hundreds of local festivals that offer
an entertaining insight into your travel destination.
From sampling witchetty grubs at New Zealand’s Wildfood Festival to mud sliding in
South Korea or munching on oyster tacos to celebrate the Californian oyster harvest,
these 10 festivals are some of the world’s most unique celebrations of local produce.
1. Wildfoods Festival, New Zealand
Fancy munching on worm truffles or slurping some chocolate-coated Huhu beetles?
Hokitika’s world-famous Wildfoods Festival is not just about forcing the weird and
wonderful onto camera-wielding tourists, it’s an important celebration of New Zealand
culture and pays homage to some of the historic foodstuffs once consumed by the island’s
inhabitants (with a creative twist, of course). There are few things not on offer here,
and culinary adventurers can line their guts with all number of bizarre delicacies from
lamb’s testicles and sheep’s brains to roasted earthworms or wasp larvae ice cream.
Wash it all down with a cup of Gorse Flower wine or Stallion’s Semen (yes, really).
For the less daring, try a whitebait patty – a regional favorite – or opt for more appealing
offerings like wild pork or whiskey sausages.
Held in March each year on the South Island’s west coast, the Wildfoods Festival draws in
some 15,000 visitors to the small town, offering an unbeatable opportunity for local
businesses to present their creations to an international audience. For best results bring
your camera, a few try-anything mates, and an empty stomach.
For 9 more festivals, click HERE
” Weisskraut Salat ” ( White Cabbage Slaw )
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” Weisskraut Salat ” ( White Cabbage Slaw )
This is crispy, tangy, refreshing. In Germany (and many other european countries)
we use this for different occasions, as snack, side dish or appetizer. The ingredients
are cabbage, onions, salt, pepper, oil, vinegar,caraway seeds. Some folks (me) like to
add a few drops of maggi seasoning, others a dash of sugar (not me) and/or garlic (me).
Try it on your next BBQ. You will be happy you did 🙂Bon Appetit ! Life is Good !
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” Rotkohl Salat ” ( Red Cabbage Slaw )
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Rotkohl Salat
This is so much better than the limp, tasteless coleslaw offered most of the time.
This is crispy, tangy, refreshing. In Germany (and many other european countries)
we use this for different occasions, as snack, side dish or appetizer. The ingredients
are cabbage, onions, salt, pepper, oil, vinegar, some folks (me) like to add a few drops
of maggi seasoning, others a dash of sugar (not me), and/or garlic (me).
Try it on your next BBQ. You will be happy you did 🙂
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Bon Appetit ! Life is Good !
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