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Slow month…

Hey everyone,

 

Sorry for the limited posts again in February. It’s been a busy and hectic month, but after a short break to recharge, I shall be back cooking, photographing, and blogging! Stay tuned!

 

– Anthony

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Sorry for the lack of updates

Hello everyone, I know the posts have slowed down in the past week or two. I’m workin on a couple but haven’t had time to get them on here. Lol. I plan on getting them in soon, but I hope you’re all doing well!

– Anthony

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Happy New Year!

Hey everyone, Happy New Year! Hopefully this year will be a positive one for all of you. And hopefully you all have a great culinary year as well! Try out new  foods, or try making something adventurous or outside your comfort zone.

New Posts are coming soon. I made some stuffed turkey tenderloins, and also grilled skirt steak with grilled potatoes in tarragon dressing.

All the best! Have a great year.

– Anthony

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New posts coming…

Alright folks, sorry for the posting drought. Been a bit busy with work and such. I’m intending to post the following recipes I’ve made in the past week or so:

– Pumpkin cheesecake
– Chicken Burgers with oven-baked fries
– Pumpkin soup

Happy Thanksgiving everyone!

– Anthony

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Wabbit season!…Duck season!…Wabbit season!…Pumpkin season?!?

It’s the time of year for pumpkin! Aside from pumpkin pie, pumpkin bars, pumpkin muffins, pumpkin donuts, pumpkin ice cream/milkshakes, etc, it’s also the time of year I bust out the Pumpkin/butternut squash soup.

This pureed soup contains all the good stuff…roasted fresh pumpkins, roasted butternut squash, mirepoix (onions, carrots, celery), usually BACON (or not for vegetarians), thyme, good broth, a little cream, butter, and cinnamon/nutmeg (but not too much to make it taste like a dessert). It’s savory, sweet, and rich all at once. So good! When it comes time to make it next month, I’ll try to post the recipe (approximated of course, since I don’t cook using recipes typically)

Another great pumpkin recipe this time of year is pumpkin cheesecake, which I’ll be making as well at some point!

Happy eating!

– Anthony

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Cooking Fail!

So I know I said I would post about cooking failures as well. I had my most recent one last night!

As I placed flank steak into a pot to make Vaca Frita, I didn’t notice that I slid the steak in bottom side down. On the bottom was the plastic thing that soaks up meat juices, etc (a tasty image, right? Lol). I didn’t see one and thought there wasn’t one.

So only after boiling for over an hour did I notice pieces of plastic and paper floating in the pot. Say it together now…NOT EDIBLE! So needless to say, dinner was somewhat ruined.

At least I had some onions sauteing at the same time, so I caramelized those, threw in some mushrooms, and cracked some eggs on top and had them with toast. Breakfast for dinner after the colossal fail.

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Some people eat to live….I live to eat!

First of all I would like to thank Anthony, for not only allowing me to be a co-blogger, but for taking me on and teaching me the science and art of food.

For the past 26 years I have ate with the best of them, sampling most of the cuisines that were presented to me.  It wasn’t until recently that I decided make the commitment to go beyond eating and learn how to cook!

Why do you cook? This weekend I realized that I find cooking, even in the stressful situation, to be therapeutic.  This weekend I was fortunate enough to engage in a cooking competition with some of my close friends.  Being in that kitchen, spending the hours prepping, cooking, platting, I found that I was able to forget about it all and focus on the food.  So my plan, though “Playing Around With Food”, in to take you on my adventure in learning how to cook.

My first purchase was a set of Global Knives…

Global Knives - Asian Style

I have used Global knives before, and I found them extremely comfortable. The reason I picked the Asian set is because they were the most comfortable in my hands.  Well, that is it for know…I look forward to sharing this adventure with you.

All the best,

Justin

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