A Brief Biography
Ex-Navy Seal; Ex-Victoria’s Secret model; Turned down a three-way with Sophia Loren and the young Marlene Dietrich (circa 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.
- Appliances (1)
- Just Blogging, Thank You Very Much (15)
- Knives (20)
- Recipes (30)
- Techniques (1)
- Uncategorized (10)
Tagsbaking soda Barbecue beurre blanc beurre Nantais biscuits blender borosilicate bread breads brisket carbon steel cheesecake chef's knife chef's knives to go corned beef dessert espagnole green-peppercorn gyuto Hall's HandAmerican honing Idahone knife maintenance knife skills knife steel Knife Technique Knives konosuke lard MAC maple margarita nogent Pasta pork rub Sabatier sauce sharpening sharpening steel smoking steeling stropping Thiers Issard wiseass
What We’ve Been Talking About:
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 things
Forcing 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.