Exciting Announcement!!
Foodie
Fuzzy & Weird
Taking a drive on this long missed sunny day.
Tea Time Tasting
Early morning at my home working on various things around the house. Taking a break tasting tea and discussing it.
Happy Egg Day Everyone!!
Happy Egg Day Everyone!! Yes, it’s that time again of the year when we make merry with our little friend, the egg. Me? I got funky with some Flats of eggs today. Don’t bother calling all the King’s Horses and all the Kings Men, it’s too late for that. Some would say it was an actual Morning”Eggapalooza” going on. Toast and Butter were like “Hey go tell blueberry muffin and Mimosa that they are hot!!” And I’m like “whoa whoa whoa!! take it easy!!” Caligula’s chef would have blushed for sure. đ ( totally a true story ) đ
Stop foodiecism ‘fu’d:e:sis:um
foodieist ‘fu’d:e:isit foodiecism ‘fu’d:e:sis:um
noun
a person who believes that a particular food is superior to another. She was fearful of being called a foodieist.Â
adjective
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 âThe Standard Breading Techniqueâ, 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.
Pulled Pork Eggplant Rollatini-ish
I had an idea for a pulled pork inspired Rollatini for dinner. Instead of the usual fair of ricotta cheese and tomato sauce I would choose a pulled pork that was slow cooked for 6 hours, along with a very good goat cheese from Sprout Brook Creek farm. Lastly I used a modified enchilada sauce that I had worked on over the course of a few months to get it where I really liked it a lot. Made it from scratch using tomato and a few varietals of chillies.
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)âŠ.;)
Chefblog 