Join me as I explore the quirky culinary world. I’ve always had a passion for food. Some of my friends in elementary school would rush home in time to see the afternoon cartoons. I ran home to watch Julia Child on PBS. Yes, I was one of those kids you see standing on a chair to reach the stove.I was one of the pioneer latch key kids.
Life happened, marriages, divorces, children. One day on my way to work at the cube farm, I was crying at the stop light. I hated my job and life. It was time to do the selfish thing. Go to Culinary School. I was afraid, I was petrified. I graduated with honors.
Since then I’ve worked in several restaurants in Central Texas and the Hill Country, as a personal chef, and a culinary consultant.
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No more florescent cheese? Thank goodness and good riddance I say.
My child never had this until she was 10 years old and spent the night with a friend. She told me all about it and deemed it pretty nasty.
I had it as a kid but honestly, never thought it was all that great.
One would think that the City of Austin would have other things to worry about like oh, TRAFFIC?
You tell ’em Aaron Franklin. Go all Pit Master on them.
So, eat less red meat because cows fart. Most mammals do (except human females-ask one) and it is still gas.
Eat more vegetables? No problem just might want to skip the cruciferous veggies. Eggs will do it to some folks as well.
Once upon a time there was a hamburger. It came with ice burg lettuce, tomato, onions and condiments of choice on a bun. Cheese was added and it certainly improved the burger. Bacon came along and played well with the cheese and meat.
Then life got sideways. Now the bun options range from traditional to doughnut and more. Burgers are filled with assorted cheeses, mangled toppings like arugula, micro greens, gold leaf, foie gras, caviar, specialty condiments, mushrooms, chili, fries, and on and on.
Tragic really, I enjoy a good burger myself. I like a cheese burger. I like a cheese burger with bacon. I want the damn thing on a traditional bun, LTO, yellow mustard and from time to time, ketchup. That is it.
Burgers have morphed into something that is unrecognizable.
WTF? Just let the burger be! Its last improvement was bacon. It should have stopped there. Sigh.
Working on my second cookbook. Again I am contemplating asking myself for a divorce. The upside of writing the second book is more creativity is needed.
Downside? More creativity is needed.
At least I am not having to come up with some sort of crazy potato chip flavor or off kilter pizza combo and trying to sell it to the marketing department. Who, in turn would end up trying to pitch it to the brass. Don’t envy those folks one bit.
What is up with that? Stuff a beer can up a chicken and cook it. It tastes terrible in my opnion. I have seen it on high end restaurants for 35.00. Proud to sell a 3.00 bird on a 1.00 can of beer.
Whatever makes you money I suppose. Just not a fan.
Now Popeye’s Chicken is doing it. REALLY? REALLY?
Chef En Fuego 