Trapeze Freak

Two books I can't live with out.

Joy of Cooking and The Silver Spoon

While I love Joy Of Cooking as a mainstay in my home kitchen, the new 75th Anniversary is not being recieved as well as past editions. Slate pointed out some weak spots in the new version Irma Rombauers classic.

I should point out that I own the 1997 edition, which my father loathes. He's a fan of the 1975 edition, which he still has and uses to this day. It was the first cook book I remember looking at. I recall wanting so badly to make stocks. My father explained to me that it was a very long process, and that we didn't have that kind of time. Good old dad. I love my edition and I'm sure our differences are purely generational. Still, he claims the classic egg noodle recipe is a little off. He has the original memorized. I make the noodles every now and then (from my edition) and they taste just like mom use to make. The world may never know...

My mother bought me The Silver Spoon as a Christmas gift. They market it as the "Italian Joy Of Cooking". It's a huge, heavy monster of a book. With everything from simple soups, to mouthwatering beef tongue recipes. I confess I have never eaten beef tongue, but the Silver Spoon makes it sound delicious! There's always a first time.

Anyway, I got a TFAL deep fat fryer from my grandmother. Last night I made beer battered onion rings. I like to use dark, or amber beers as the flavors are more intense. I am highly against salt and peppering the flour before battering the rings. Aside from some sweet Hungarian paprika in the batter, all seasoning takes place after they rings are fried. Salt breaks down your frying oil very quickly. Unless you have a huge commercial fryer, you need to be careful about such things. Just a tip. The fryer works great by the way. Karin and I are HUGE fans.

Today, we make doughnuts!

Trashcanhands

New Health Rock

Just to clarify, I do appreciate good food.

OK.

Take Lots With Alcohol

Oh! Ok! I forgot!

When we went to California in October, we did something crazy. Well I thought it was crazy until I did some research and I guess this kind of thing happens all the time. Here's the story.

In California (a state for which I have a general dislike) there is a place called Santa Barbara. It's a beautiful little city on the coast just north of Los Angeles. OK, not JUST north, about an hour and a half north. Anyway. In Santa Barbara there is a very small, no, very VERY small eatery called La Super Rica. Which translates into "Super The Rich One". OK look, I don't know what it means literally. What I do know is that they serve some of the most unreal and unbelievable food I have ever had. Period. As a cook and a culinary student, I eat so many different things on a daily basis. For something to stand out like this is huge.

Tell you more about this place? OK!

The tortillas you eat are made only seconds before they serve them to you from fresh, hand pressed masa. They make all their own salsas. Which I think there are like four or five of. I mean, you look back into the kitchen, which doubles as the order window, the serving window and pretty much the whole place, and you see a guy roasting whole pablano peppers! Other points of interest are the piles of marinated carnitas, beef and chicken sizzling on the flat top. Not to forget the sweet smell of peppers and caramelized onions filling your nose as you wait in line. A line, I might add, that can wrap around the block on some days.

So what did I order? What did Ryan Kingkade, self proclaimed king of cheap, simple but delicious food stuff down his gullet on that fine Californian day in October? Anything with pork. Carnitas, chrizzo, chorrizo with cheese, it doesn't matter. If you want to know how good a Mexican joint is, order the pork. Anyone can do chicken or beef. Pork is what's up. Can anyone tell I'm from Iowa?

Yes I am fanatical about La Super Rica. So fanatical that to get there for lunch we left L.A. right after breakfast and headed up north, two and a half hours, just to get there. Was it worth it? Of course. Would I do it again? In a heart beat.

Every kind of food has it's place. I prefer simple, unpretentious grub. The kind you find in backyard BBQ's across America. The places most people would rather not go, but can't understand why there's a line wrapped half way down the street everyday, with hungry people just like me. Waiting to get a taste of heaven.

Maybe I took this too far. Maybe I didn't. Here's the point.

I'd rather eat grilled rib eyes hot off my Weber, with a side of almost charred asparagus and garlic mashers, than make reservations and pay almost two hundred dollars for finger food any day. Done.

Gnik Nus!

Christmas went off without a hitch, as it always does.

School is still up in the air. I don't know if I'll ever finish.

My mother gave me a Sur La Table gift card which I ran out and spent all of today. I actually went over, but I knew that was going to happen. Cast iron, ring molds, french rolling pin (for pasta, I don't bake) and stainless steel skewers for my grill. All good things.

I've been into braising as of late. Like power braising. Like 8-9 hours in the oven braising. I'm convinced it's the best way too cook. Hands down.

Work has been slow. That's what happens around the holidays at the hotel. The next few months will be some of the busiest we've seen. I'm stoked. No more falling asleep on the line!

Fast Cars, Danger, Fire and Knives!

Just a little something I did at the hotel. Blood Beet Tartare, Yellow Tomatoes, Sea Scallop with Yellow Tomato Beurre Blanc. Rock.

We leave for California on Monday. I am pretty excited. I have a general dislike for the state. We will see how it goes. I have to be optimistic right? Hopefully we'll have some good food. Wait. It's California. It's all good food right? In and Out Burger WATCH OUT!

Sorry Signs On Cash Machines

Bored at work.

Being For The Benefit Of Mr. Kite!

I realized that I neglect my bloc. It is not what I had intended it to be. I started out thinking it might be fun to write everyday about my journey through culinary school. I still think that sounds like a good idea.

I didn't take any classes over the summer. I don't know why. I just needed some time off maybe? It was good. I didn't realize how much I missed being at school. Plus it's a change from the hotel, which I like.

Garde Manger seems like it's going to be interesting. For those who don't know, garde manger had a lot to do with buffet displays, cold food preparation, terrines, pates, aspic and salads. So far I can make a bird out of an apple!

Other than that it's just my apprenticeship. I am a little behind on my log book. I have about 20 recipes I need to write and I have got to catch up on my experiences. I'll make it. I always do.

Staring At The Sun

Classes start next week after Labor Day. Garde Manger, English Composition and my third quarter of apprenticeship. Needless to say I am not thrilled. I'm not bummed either. Just not thrilled.

I have decided that next spring I will have the "Mega-Garden". That's right, "Mega". I will be expanding to include more onions, garlic, heirloom tomatoes, carrots, peppers and herbs galore. This summer was a success as far as I am concerned. Next year will be the "Year of the Mega-Garden"! MEGA-GARDEN '07!

I have also decided that rhubarb is pretty much a worthless plant. Sorry rhubarb lovers, it sucks and takes up way too much space. Oh, and IT NEVER DIES!

Rock.