Category Archives: How To…

Broth

Had several people talk to me about bone broth lately.  I love the addition of the word “bone”.   It gives it a primal sound that demands a second look.  Nobody ever turned their heads at stock or chicken broth. … Continue reading

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Aluminum Foil

Last night, as I was waxing poetic about the virtues of aluminum foil, I was told to listen to this little ditty.   Pretty cute huh? I like saying it like the Brits, cause it makes me smile, alu-mini-um; gives it a certain … Continue reading

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Soup and Samich

Last spring we had one of those Sunday dinners that transcended what we knew of happiness and comfort.  It was a simple request and a simple dinner.  But like most things food–simple, done properly…is fekkin’ ridiculous. What does “properly” mean? It … Continue reading

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Collagen, Gelatin and Fat, Oh My!

Another year and and another Super Bowl party.  This year we are starting a new tradition for Super Bowl.  From hence forth, Super Bowl Sunday will feature an earthly creature of unknown taste and texture.  To start off this soon-to-be … Continue reading

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“Tangerine, Tangerine…

 Living reflection, from a dream.” This cake is indeed a dream come true.  I once again was a non-paying customer of McAnally Farm Organics–growers of premium citrus and avocado trees since 1975.  Tangerine season is upon us and although we’re … Continue reading

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Pumpkin

What a charming word.  It’s the kind of word that feels good to say.  Place more emphasis on the second P and you’ll see what I’m getting at.  Kinda makes you grin doesn’t it…pump-kin.  Or are you more of the … Continue reading

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Your New Favorite Carb

In case you didn’t know, I teach cooking classes 2-3 times a week. Big City Chefs and I have teamed up for over 10 years putting on these classes all over California. They’re usually in multi-family communities such as Irvine Company; … Continue reading

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Louisiana Crab Boil..in Vegas?

I’ve got a brother.  He lives in Las Vegas.  My brother has a friend named Scott.  Scott lives in Vegas.  Scott is from Baton Rouge which is about 45 minutes north of New Orleans.  One night, Scott and my brother … Continue reading

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South Carolina Style BBQ…in San Diego

I, (like anyone with taste buds) love BBQ.  If  my wife wasn’t so rad, I might’ve married it. (I looked into it..totally okay in Mississippi.)  BBQ comes in all shapes, flavors and sizes and everyone tweeks their recipe just a … Continue reading

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Thermo What?

Hot soup.  How do you cool it down and why?  For those that don’t know why this has anything to do with anything—Soup or broth is a protein rich environment for bacteria to quickly propagate when the liquid is between … Continue reading

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