the pragmatic chef

February 2008 Archives

Farewell, old friend...

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This is a Wear Ever non stick skillet I've had forever, but I think it's finally time to say goodbye. I don't use nonstick skillets much except for cooking stuff like eggs, and this has been an absolute workhorse.

I've used these in professional kitchens a lot because they're really inexpensive, and although I own much nicer cookware I'm not a snob about what I use. It's a tool, and it's your job as a cook to understand the limitations of the equipment and ingredients you use on a daily basis, then figure out a way to make it work. Bang for buck-wise these are a great value, though not the prettiest product out there.

Let the food do the talking, I say.

"Three S" chicken

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Whoo boy, this was good.

I took a few minutes yesterday afternoon to marinate some chicken breasts in soy sauce, sesame oil, and Survival Spice® for about 3 hours, then grilled them off on our gas grill with a little pecan wood.

Not sure the picture does it justice, but they had a beautiful color, and they were incredibly moist. I made some basic fried rice and grilled some asparagus to go with it.

Fortunately, there are leftovers. Life is good.

Friday Funny- Bruce & Jenny

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This is a good 'un, sent in by Dan, thank you kindly sir.

Have a great weekend, everyone. Head on over to Desert Island Foods®.com and buy some stuff, wouldja?!?

High on the Hog Ham coming to the US

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(Photo: AGRC Tropical, which has lots of really good information on Spanish ham.)

Jamon Iberico is coming to the US:

This summer, a new European delicacy is scheduled to appear in fine restaurants and delicatessens in the United States.

At around $100 a pound, Jamon Iberico — or Iberian ham — is one of the world's priciest meats. The ham comes from acorn-fed, free roaming pigs in Spain, and the traditions surrounding how the pigs are raised and how their meat is cured go back centuries.

I've had some mighty fine ham in Europe, but I don't know if I've ever had this.

Friday Funny- A Message from John Cleese

I've seen this before, but it's certainly worth sharing. Thanks to Star for sending it along.

Have a great weekend. Remember, our secret newsletter only sale goes on until the end of February!

Star & Steve's Kobe Beef Burgers

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An email from Steve with some pictures of an amazing looking burger:

The pictures may not be the best but the burgers were good. Kobe beef burgers with onions, mushrooms, red and yellow peppers,and jalapenos sauted' in tiburtini olive oil and garlic, on french bread. It's too bad Star only cooks as a hobby.

Well, cooking for a hobby is a lot more fun that doing it for a living, at least. Great job, I'll bet that Kobe beef and our Tibvrtini Olio Extra Virgene di Oliva is a wonderful combination.

What a nice looking plate:

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