Cook Food Good

American Cooking and Technique for Beginners and Intermediates

Just A Brief Note

Posted on | December 12, 2010 | 5 Comments Print This Post Print This Post

My father’s health took a sudden turn for the very much worse, and what with that and a few other things I haven’t been able to devote much attention to CFG.  The situation will resolve itselve in a few days.

In the meantime, I apologize for not responding to comments in a timely way; and for not adding posts.  There are some holiday recipes that will have to wait for Arbor day, some knife technique and some 0ther knife posts.

On the subject of knives, I really owe Mark Richmond at Chef’s Knives To Go a huge shoutout.  He’s a great guy, with a great, “normal” take on knives, and CKTG is fantastic.  When and if things ever find their own level again, I’ll do a post on CKTG.


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5 Responses to “Just A Brief Note”

  1. cowthief skank
    December 12th, 2010 @ 11:29 am

    May I wish your father health, and a speedy recovery.

  2. jmbullman
    December 15th, 2010 @ 1:34 pm

    Let’s hope all turns out for the best my friend. My prayer are with u and your family. Peace and best of luck your friend james

  3. Motiondoctor
    December 20th, 2010 @ 3:08 pm

    No time is any good for these kinds of things, but maybe they’re even harder during the holidays. Best wishes to your father and your family.

  4. French Fries
    December 24th, 2010 @ 3:16 pm

    Sorry to hear about your father, I hope he’s already better by now. Take your time, as the site is already full of amazing articles as it is!!

    I wish you and your family the best wishes for the holidays.

  5. Sara @ Saucy Dipper
    December 31st, 2010 @ 12:53 pm

    Found you on the Chef Talk forum and would like to ask you a few questions about cooking with blowtorches. I know you’ll be away for awhile, but when you have a moment I’d love to hear from you (email/contact form on my site).

    Happy New Year!

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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 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.

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