Archive for February, 2008

Recipes are Like Paint-By-Numbers

What I mean is; recipes are to cooking what paint-by-numbers are to painting. It doesn’t matter how good you are at following a recipe, to be a great Chef, or great painter, it still comes down to creativity, skill, technique and experience. Don’t get me wrong, I’m sure there are a lot of people out […]

Wow! I’ve had this exact Nightmare!

This gives me the willeys! .

Mmm.. Guacamole with Chips and Bean Dip

Today lets discuss an all time favorite of mine, Guacamole and Bean Dip. Prep Time: 15 min.

The Best Chicken Marinade/Sauce Ever!

I stumbled on to this marinade while trying to come up with some way to freshen up my usual chicken grilling treatments. You know barbecued, lemon butter, garlic butter etc., etc……… I stared out with Garlic Butter because it is one of my favorites. Then I said to myself, “what else do I really like?” […]

If the Pan is the Thing, What’s it Made of?

Hi Bill, Cast Iron is nice, but a lot of people find them too heavy and it is third in heat conductivity behind copper then aluminum. Most people opt for aluminum, it is what you will find in most restaurant supply stores. It transfers heat evenly and is cost effective. If cost is no hindrance […]