What’s New This Week?
Posted on | February 28, 2010 | 1 Comment
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What’s new by me? Funny you should ask:
7th Entry (but who’s counting?) 02/28/10
We hit a sort of milestone early this morning — 1000 page loads.
Challah To Die For: I actually posted this a few days, but what with one thing and another never got around to doing a “What’s New?” Good egg bread recipe if you’re a loaf pan type of baker. Perhaps the best French Toast bread ever.
What You Need to Know About Kitchen Knives – Introduction: The title says it all. First entry in a series I’ve been trying to start for a long time. Inspired by some really awful writing “wikis” on another site.
Mashed Potatoes: Seems like the world’s simplest thing to make. But there’s a fair amount of technique to making them wonderful. This recipe takes a look at a few very good ways.
Horseradish – Green Peppercorn Sauce: Very, very simple. Good with darn near everything that isn’t dessert. And if it isn’t, there’s a simple variation which is. Take a look.
Rib Smoking Recipe and Guide: This recipe covers the 3,2.1 and 2,2,1 methods for spares and baby backs respectively. Plenty of information specific to ribs, and plenty of general ‘Q knowledge as well. Plus, a couple of good swine dry rubs to bood.
So, what’s new by you? Don’t be coy. The Overview should raise a lot of questions. There are a lot of other things to ask and comment about. For God’s sake, ask and comment. Your feedback not only validates my inflated ego it helps provide sorely needed direction.
Love you madly,
BDL
PS. Since posting this, I’ve made the editorial change to “What’s New This Week” from What’s New Today. This should make the process of checking for new content for returning visitors easier. The schedule for adding new content will remain (roughly) twice a week — on Wednesday or Thursday, and Sunday.
The What’s New This Week? by Cook Food Good, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
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WHO IS BDL, Boar D. Laze, or whatever the hell his name is?
A Brief Biography:
Ex-Navy Seal; Ex-Victoria’s Secret model; Turned down a three-way with Sophia Loren and the young Marlene Dietrich (as in the Blue Angel) because had other plans; Knows who killed everyone in The Big Sleep, and why; Chaired the work-group which invented Time, Space, Gravity, Fire and Holiday Sweaters; Prefers Dickel to Jack.
What is Cook Food Good?
What’s this site about? It’s about a lot of thingsForcing myself to work out issues relating to writing a cookbook: COOK FOOD GOOD: American Cooking and Technique for Beginners and Intermediates.
Getting feedback on my work from you.
Discussions on basic and not-so-basic techniques. The recipes here are very technique driven. Similarly, the idea behind the book is to be far more about the how than the what – with the goal of teaching you to create your own recipes and tweak other people’s, confidently and successfully.
How to cook better, as it relates to you (and me too). That is, taking a beginner or advanced beginner to good, restaurant quality. Mostly this will be (more or less) French technique and (more or less) American food. But only mostly, more or less.
Recipes for this, that and the other.
Knives and all about sharpening them (which have somehow become a subject on which I frequently get asked for advice): How to choose and how to use.
The first Cook Food Good Blog was hosted by the website, Chef Talk. However, CT, removed its blog section. If you’re interested in bad writing, poor punctuation and ancient history, you’ll find the old CT posts archived here. One thing about posting on CT, was that it acted as a sort of language and attitude super-ego. Don’t count on it here. This is naked id.
March 2nd, 2010 @ 9:55 am
You are officially bookmarked. It’s not a book, but it’s a great place to let that know how of yours out and about. Congrats BDL.