Chefblog’s Chef Marc On Food Network’s “Chopped”
Can’t find it make it, Takoyaki for lunch
Being a New Yorker sometimes you don’t realize how many different kinds of great food you have in an area until you move to a new place. Which I’m sure this is the case for many people from a great many places as well. I love Living in my new hometown of St. Louis but sometimes I miss some of the creature comfort’s of the comfort food I had available . So in my case I decided to make it myself, to which I’m Thoroughly pleased with the results.
Fuzzy & Weird
Taking a drive on this long missed sunny day.
Stop foodiecism ‘fu’d:e:sis:um
foodieist ‘fu’d:e:isit foodiecism ‘fu’d:e:sis:um
a person who believes that a particular food is superior to another. She was fearful of being called a foodieist.
having or display beliefs that single out a particular food as being superior to another: we are investigating objections about foodieist belligerents at a culinary magazine. ©Marc Lamash 2014
Breading Eggplant Using The Standard Breading Technique
A quick video to show how to bread eggplant using “The Standard Breading Technique”, This method can be used in most breading and frying situations. Bread crumbs in video were Japanese styled panko bread crumbs and the oil temperature for deep frying was set to 375 degrees.
This video may be informative but is for entertainment purposes only.
I publicly admit to a problem
It’s official. I am publicly admitting I have a problem. The problem is this; I can’t get enough of this stuff. I know what your thinking; Chef Marc”Just do funnels” right? No friends doing funnels is not the answer. First off theres the problem of the nose. . Ding ding ding you got it the nostrils. The nostrils are going to get the full brunt and Stingy power of whatever you’re doing in a funnelish way. Remember, The whole path of least resistance thing? That and the fact it just doesn’t look very dignified, The only person that I’m aware to date that can actually do a funnel in a graceful, debonair, if not in a metallic GQ kind of way would be ; “The Tin Man” from the wizard of Oz. Chances are though the Tin man would be more likely to be doing 40’s of WD, rather than internally rusting to a halt, from my some what obsessive citrus induced water preoccupation. Why do I like it so? It’s got a clean, crisp lemon flavor with a perfectly understated sweetness to it. If Sanpellegrino ever makes kegs of it’s fruit endowed sparkling libation I shall surely have a fortress made of it ( we’ve hide the names of the flavor to protect the fresh innocents of the other fab fruity flavors) . Tune in next week when we discuss the the virtues of wearing aluminum foil undergarments near microwave ovens (kidding)….;)
Me Practicing The Night Before Anthony Bourdain’s New Cooking Show Try Out, “The Taste”.
Happy [insert holiday here] !!
May your travels to loved ones today be effortless.
May your fond memories made today be timeless.
May you always be surrounded by people who love you, and that you are endlessly and always held in their hearts esteem.
Lastly; May your shared meals today wherever you may find them incapsulate my sentiment for you and yours. That you are, at your core, filled so abundantly and have savored so deeply, that the only wordless testament is plainly seen and more importantly, preciously felt on your cheek.
(copywrite Marc Lamash 2013©)