Welcome
I’m back.
Recent Posts
Catcher in the Wry
I was a Cub Scout for a brief period in my childhood. I was a complete failure at it. My lack of success in this noble organization stemmed from both an early burgeoning of rebelliousness and a sense that I had been gypped. I felt gypped because I thought I was...
Acronyms & Bad Tipping: A New World Order
Acronyms are taking over our language. We can thank computers for that, as well as the texting feature on cell phones. I envision grave evolutionary consequences from this: Entire books will be only three pages long, written in a string of vowels and...
Garlic Sauce
The only drawbacks of this sauce are that you have to peel a lot of garlic and its aroma while cooking is very strong. Make sure you have plenty of ventilation in your kitchen. We’re talking exhaust fans and/or opened windows. A little of this sauce goes a long way...
Garlic and Peppercorn Marinade
This is a multi-purpose marinade and it compliments the recipe after this one, a garlic sauce. It is great as a pre-seasoning for grilled steaks, chicken, pork, duck and firm-fleshed fish such as swordfish, shark or mahi-mahi. It can also be used as an additive—in...
Keep the Vampires Away
I use a lot of garlic in my recipes. I mean, a lot of garlic. Having owned a restaurant for 12 years and, prior to that, working as a cook for almost 28 years, I don’t think that I peeled a single clove of garlic, at least not that I remember or care to remember. ...
Grilling without Killing Yourself
Whether you're using an outdoor gas grill or a charcoal grill to cook your steaks, chops or chicken it isn't really "barbecuing". It's grilling. Grilling is fast cooking at a high temperature. Barbecuing is usually done in a smoker, but also at low temperatures,...