Tuesday, August 13, 2013

A Lucky 3

I love my father. A feeling that took me many years to understand and accept. Given my isolating and reclusive lifestyle for the majority of my life, years void of communication with him, this reality came with great struggle but so much release.
And I love my son so very much. A feeling so powerful it can frighten me at times. I cherish his life and the gift of life he has provided for me.

Thursday, April 25, 2013

Food Culture: To Have and to Hold

In respect of those who prepare our food we must embrace the struggle, the art and tradition which creates such sumptuous delights for our palates. Luckily, in the past decade as people have become more involved in their food, interests have changed from homogenization to natural and true offerings allowing cooks to reveal their recipes and traditions in an honest and appealing light. 

 We crave the honest grit and flavor found in a proud establishment
Ruddell's Smokehouse, Cyucos, CA.
Marvel at the mystery of transformed foods

Preserved Meyer lemons at midnight.

Challenge why our foods are being regulated and altered
All natural and organic Stuck-Up Jam which was confiscated and inspected
before release into Brooklyn, NY.
and love to find ourselves behind the scenes of where our food is prepared.

There is a fascination with the technical and a curiosity to reinvent the wheel

The Crab-O-Matic at Pismo's Coastal Grill in Fresno, CA.

however, behind every handmade dish be it molecular, deconstructed or crock pot cooked, there are hands which soulfully create.
Bill Hughes in the process of creating a batch of his
legendary guacamole.
Through our passion for food dreams can be realized
Ocean Front Pizza
 cultures experienced
Pork ribs and duck legs.
 and traditions maintained.
Traditional dill pickles by Spoiled Rotten Vinegar.

Tuesday, April 16, 2013

Making Apple Cider Vinegar

The origin of this blog started as a simple means to document my fermenting and preserving projects and promote the vinegar & jam creations sold on Etsy. Time went by and I began to post more frequently on other food related topics. However, as a proud 'ferment er' I never offered some instruction for making vinegar in the home. Since this is one of my loves and origin of this blog it seems fitting and overdue.

Saturday, April 13, 2013

Kitschy Chic - Salts Blends & Rubs

Since my wife and I opened Entropy the Shop on ETSY.com a year ago (summer 2012), I have found a world of fellow chefs, artisans, and foodies who create a vast amount of original, handcrafted culinary supplies. From hand forged knives to kitchen hand soaps, marshmallows, spice blends and even Kombucha scooby's. The majority of the incredibly unique edible selections are not only made with the choicest of ingredients but with pride and sincerity as well. Since the primary form of advertising and promotion on Etsy is the quality of your products and service, a shopper is guaranteed to be impressed when searching for quality ingredients, supplies, or new and delicious pantry elements.

Through my searches and tasting among the various artisans on Etsy I have had the great fortune to find a spicy little shop named Kitschy Chic; Salts Blends & Rubs. Upon first viewing the shop and it's selections, I was instantly impressed with the fun and professional packaging, and the displays of flavors, all accompanied with tantalizing descriptions. The more I shopped and read the more I became interested in who this person was and how the unique blend of flavor profiles had been created.
Kitschy Chic on Etsy.com
"Find your inner spice today!"

Thursday, April 11, 2013

Barrels from Oregon Barrel Works

As I mentioned in the post A Change or Two in Plans, my father had wanted to get involved with my vinegar making and somehow found Oregon Barrel Works. Through some phone calls he commissioned Rick DeFerrari to create 2, 15 gallon vinegar barrels; one made of French oak and one made of Oregon oak.

The work I wanted done was specific and finally, through some emails, phone calls, and tough decisions, the barrels were  finished and in route to my front door. I admit I grew impatient at times, as the process took roughly 3 months, but upon the arrival of the 2 works of art, I was reminded of just who I was dealing with, and what I had ultimately received. These barrels were handcrafted for my needs by an artist in the Pacific Northwest's only cooperage.

Stone Soup

I have only known this story for a couple of years now. My wife, Cherie introduced me to it, surprised that I, a chef, had never heard it before. The moral of the story was not unique to me, having grown up in a religious family, but I believe that there can never too much enchantment and intrigue woven around the importance of community and sharing.

Wednesday, April 10, 2013

To Roast A Chicken

I realize that the number of recipes for chicken out on the Internet are limitless, sometimes viewed as over done if not redundant. This does not render them useless providing they are accurate and offer some new and useful information.

For example this blog has come to include some very basic recipes and methods out of my desire to reveal the fundamentals of some obvious recipes; some which are still difficult to consistently master, some not so common but basic and recently popular (fermenting is coming up) and some, like this one (roasting a chicken) which while common can be used as a platform for discussing some very useful and important topics and current global issues. That's right! Roasting a chicken can be as intriguing as delicious.
A juicy chicken trussed and roasted.
I used the optinal 2 teaspoons of one of my favorite spice blends mixed into
the olive oil and butter mixture used for basting:
Tango Mango Hot Habanero Spice made by Kitschy Chic