Food Love

Trapeze Freak

2007-01-01T17:52:00.000-08:00

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

2006-12-29T06:58:00.000-08:00

New Health Rock

2006-12-29T06:41:00.000-08:00

Just to clarify, I do appreciate good food.

OK.

Take Lots With Alcohol

2006-12-27T13:17:00.000-08:00

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!

2006-12-27T13:10:00.000-08:00

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!

2006-10-01T00:47:00.000-07:00

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

2006-09-24T10:44:00.000-07:00

Bored at work.

Being For The Benefit Of Mr. Kite!

2006-09-06T22:27:00.000-07:00

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

2006-08-28T22:48:00.000-07:00

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.

Running Down A Dream

2006-08-16T22:24:00.000-07:00

As of late, I have been in a rut. It's one of those day in-day out kind of ruts. You wake up, clean the house, take out the trash, drop the kids off and go to work. I spend eight to nine to ten hours or more under fluorescent lights in what to me, resembles a hole. Stainless steel everywhere. I prep. I cook. I clean. I cook. I clean. I wait. I read. I cook. I go home. It's a rut. I do realize it will get better. I do realize only I can get myself out of said "rut". So I have been doing things to keep my mind and my hands busy. I have been prepping the specials the night before. I have been reading about famous and top chefs, not the ones from television. I have been absorbing what goes into food other than the ingredients. The attitude behind the dish. The simplicity and beauty in a single tomato. The ease and satisfaction of a burre blanc. Stuff like that. I'm not trying to get all weird. I'm just trying to have more fun with it. It's really not that bad. Oh. I have to register for fall quarter. Fun fun.

Someday Never Comes

2006-06-29T22:15:00.000-07:00

I am the walking dead.
I feel nothing.
I burn my hands.
I feel nothing.
Steam in my eyes.
I feel nothing.
So tired.
I am hours from a bed.
My legs are numb.
My arms weigh a million pounds each.
I feel nothing.
Nothing.
The only thing keeping me awake at this point is the unholy amounts of caffeine I have ingested.
I AM the walking dead.

Tie Your Mother Down

2006-05-22T22:21:00.000-07:00

So, I don't know if I mentioned it before but, I work at the second largest hotel in Nebraska. Which isn't that big of a deal. It is Nebraska after all. Places like New York and Chicago have some massive hotels. The Hilton here has us beat by like 15 rooms or something. They are rumored to be adding on as well. They are also brand new. We are at least 30 years old if not more. Ancient really. I like to think we're the bad asses. The guys who are better and know it, but don't make a stink out of it. I'd like to think we have the best odds (culinary wise) against anyone else in town if asked to show our stuff. Now I am just bragging. It's true. I love this kitchen. Or kitchens I should say. Old buildings have really wierd layouts, and equipment for that matter. Jesus. Anyway. I'm at work and I'm half asleep. Not a good idea when I play with sharp things. The picture is Sea Scallops stuffed with Mushroom Duxelle, Red and Orange Flying Fish Eggs in a Blue Berry Buerre Blanc. I don't think it really qualifies as a Buerre Blanc due to the blue berries. So what. It was good.

Watching The Wheels

2006-05-15T22:24:00.000-07:00

The past couple weeks have been a blur. I feel like I'm just moving at one speed. Floating. I don't know. I'm glad the quarter is almost over. I've got to finish up my Log Book and get it to Chef sometime this week. Blah. My girls are out of town for the week, and it's a welcome break. Karin and I have been lounging. It's great.

Love Cats

2006-04-22T22:34:00.000-07:00

We recently let someone go at the hotel. He needed to go. No bad feelings. It just wasn't meant to be. I have been working six days a week. My wife misses me. I miss my wife. My girls miss me. I miss my girls. Hell, I even miss my dog. I am beat, to say the least. The money will be good. Chef tells me May will be slow. I don't know if that's good or bad. I'll have more time to think about that when this week is over. Golden Glove Championships are in town. They are all staying at the hotel. Can you say ten hour shifts?

Everyday Is Like Sunday

2006-04-15T21:15:00.000-07:00

Have you ever gotten to the point where you have to think, really hard, about what day of the week it is? I'm sure there are many many people that work far harder and longer than I do. That doesn't mean I can't be tired, right? No no, exhausted. They tell me it gets better. The hours get a little better, depending on the job. The pay gets better. On and on and on.

Wake Up Mr. West!

2006-04-13T07:56:00.000-07:00

Everytime I see a math problem or a math related group of numbers my brain goes into some sort of shock. It's almost like trying to read a different language. I think I did alright on my first Cost Control test. We will see.

**Here's a Lately List**

Flavors: Carribean
Ingredient: Bananas and all sorts of fish
Music: Morrissey, Kanye West, Matisyahu
Eating: Pizza, bacon, chicken fingers
Enjoying: The weather

I sent my iPod in for replacement. I hope the new one shows up soon. It hurts. Real bad.

And more again....

2006-04-12T13:12:00.000-07:00

I had to work on my day off due to some employee issues (someone got canned), so now i have no idea when my next day off will be. Hopefully Tuesday. Fine dining was slow today. I think we cooked for more students and faculty than actual guests. either way it's good practice. The stars today were Dover Sole with Four Citrus Beurre Blanc and Grilled Filet Medallions with a Wild Mushroom cream sauce. Yum. It's a good thing we get to play a lot. One of the great things about the hotel is that I can have them order pretty much anything I want to play with. This is something I don't do nearly enough. The goal is to cook every different type of fish we can get our hands on. So far so good. Ever heard of Spear Fish? Pretty good stuff if you can find it fresh. It cooks like Swordfish, but meatier.

First test in Cost Control tomorrow. Thank God I can use my notes and calculator. I hate numbers. It's like I sign up for culinary school to get away from math, and all they make you do is crunch numbers. There has to be a better way!

From time to time...

2006-04-10T19:36:00.000-07:00

...I will be posting a recipe and a picture of something I have created either at work or at school. I believe in sharing ideas of any kind and this is no different. I am no cook book writer so the recipes won't look like that. I will probably leave a few things out as far as technique and preparation. If you have any questions please contact me. Again it's all about idea sharing.

Here's one from school just in time for spring.

Grilled Lamb w/ Fruit Salad
Mint Coulis and Balsamic Reduction

2 bone in lamb rack chops - frenched
sliced cucumber
sliced strawberry
orange segments
translucent jalepeno julienne
mint coulis
balsamic reduction
Maytag Bleu Cheese for garnish

Breifly marinate the lamb in balsamic vinegar, olive oil and red wine. Salt and pepper before grilling on a medium high grill. Grill until rare to mid-rare. Serve lamb with both sauces and fruit salad. Top with bleu cheese.

Introductions

2006-04-10T18:15:00.000-07:00

I'm Ryan, a twenty four year old culinary student from Nebraska. I am a chef's apprentice and in my second year of a three year apprenticeship program at Metropolitan Community College in Omaha NE. I am married with two lovely daughters. I work and apprentice at the Double Tree Hotel in downtown Omaha. I love food. I am obsessed with food. I also love music and have a fading addiction to record collecting. I'll probably pick it up again when I am making more money. Classes this quarter (spring) are Fine Dining and Cost Control.

So that's a bit about me to get things rolling. Oh, I love Japanese knives and Wes Anderson movies.

Ryan