Skip to main content

Technique is...

Realizing anything can be great.
I love fine cuts of meat and seafood. They are so great to cook with. But the chef that takes the item that has nothing to do with gourmet cooking and makes something awesome is the one with technique. I am of course talking about Spam. OK wait! I see you trying to leave but hear me out.  Chef Jacob Burton of Stella Culinary said gourmet chefs go home and eat spam and eggs too.  Its not all lamb and steak. So the saltiness of the (you know what) actually plays nicely off of the hot carbon steel of the wok. It is surprisingly good.

Location: Claremont, Claremont

Comments

Post a Comment

Popular posts from this blog

The Universal Antagonist

There is an underrated movie from 1967 called “The Presidents Analyst”. It tells the story of a presidents analyst who cannot talk with anyone about what he knows. This creates more anxiety than he can deal with. It leads to catastrophic paranoia. In the meantime, various government agencies are trying to kill him. The phone company (a unit with the same power as Facebook, google, and other large personal data collecting monsters) wants what he knows to further their cause of power. He ends up being  protected by a suburban “Liberal” family that has more guns the the “right wing wackos” they are protecting themselves from. With many crazy mind bending plot twists  that were  common in the movies of the late 60’s, the kind that Austin Powers liked to spoof, in the end, the main character realizes the “it’s the phone company” behind all of the evil in their lives, behind all the evil in the world. Hollywood was serious about their message in an insane package. This movie wa...
Post a Comment
Read more

You've got to get mad

   I need to create classic recipes. It is the avalanche in me that cannot be stopped. I love seafood. I make excellent mussels. Sweet vermouth, PEI mussels, cream, portabello mushrooms, shallots, garlic, cilantro, bacon. Maybe a Thai chili or two if I want to cook on the wild side.  My oh my! But now, I NEEEEEEEED to make a lobster thermidor, a favorite back in1960s-70s entertaining. The food from those old black-tie dinner party meals is rising into view once again. I know there can be wild spins on what we can do with a meal that Julia Child championed us out of our collective trepidation. 60 years later we are tampering with the maverick. But take your rest here for a moment to cook at the station of that wonderful woman who brought the housewives out of the dark ages, showing us all that family dinner had no limits. Even more so, Julia showed us that ambition and creativity were not owned by men alone. She like my grandmother, did so in a world that said otherwise. B...
Post a Comment
Read more

The Coffee Chronicles

 I like to hike. I also love my coffee. While I can get away with choking down instant coffee on the trail, there is nothing like freshly brewed coffee to make that experience so much more robust. In 2018 when the Crawford family was hiking the Appalachian Trail, Ben Crawford the dad, mentioned people that he saw using an Aeropress coffee maker and made the statement I feel like I’m missing out on something. Ben's words intrigued me and I had no choice but to buy one on Amazon. If you don’t know what an AeroPress is,  the best way to describe it is like a wide syringe that holds coffee grounds and water and after a rest time allows you to push the water out into your cup using the syringe plunger. I then took the aero press with me on a family canoe trip and impressed myself and others with this amazing coffee.  Three years have passed. Many pieces of hiking gear that I bought three years ago have not been used in quite some time. When it comes to cooking, this can be ver...
Post a Comment
Read more