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The Cellar Gourmet

Getting on my soap box and heralding the art of extraordinary food and drink. Monday, April 11, 2011. Why do you cook? Quick disclaimer: There will be no recipes in this post. This is a philosophical dive into the meaning of food and the chef creating the meal. Enjoy! I was recently watching Anthony Bourdain's. No Reservations in Paris. Do you cook with a finished product in mind, or do you let the ingredients at hand guide you to the dinner table? What did you let the food do to you, and what did you do...

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The Cellar Gourmet | cellargourmet.blogspot.com Reviews

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Getting on my soap box and heralding the art of extraordinary food and drink. Monday, April 11, 2011. Why do you cook? Quick disclaimer: There will be no recipes in this post. This is a philosophical dive into the meaning of food and the chef creating the meal. Enjoy! I was recently watching Anthony Bourdain's. No Reservations in Paris. Do you cook with a finished product in mind, or do you let the ingredients at hand guide you to the dinner table? What did you let the food do to you, and what did you do...

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The Cellar Gourmet | cellargourmet.blogspot.com Reviews

https://cellargourmet.blogspot.com

Getting on my soap box and heralding the art of extraordinary food and drink. Monday, April 11, 2011. Why do you cook? Quick disclaimer: There will be no recipes in this post. This is a philosophical dive into the meaning of food and the chef creating the meal. Enjoy! I was recently watching Anthony Bourdain's. No Reservations in Paris. Do you cook with a finished product in mind, or do you let the ingredients at hand guide you to the dinner table? What did you let the food do to you, and what did you do...

INTERNAL PAGES

cellargourmet.blogspot.com

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The Cellar Gourmet: Chili

http://www.cellargourmet.blogspot.com/2010/12/chili.html

Getting on my soap box and heralding the art of extraordinary food and drink. Thursday, December 16, 2010. A friend recently asked me if I had a secret for great chili. She had access to fresh elk meat, and she was asking me for help? Gorgeous looking pot (the chili doesn't look bad either! I have some general tips about cooking and some specific tips about chili that I employ. If they are already common knowledge, don't take offence. Ok, that's enough general preaching. Why can't it be both? Dan is an a...

2

The Cellar Gourmet: April 2011

http://www.cellargourmet.blogspot.com/2011_04_01_archive.html

Getting on my soap box and heralding the art of extraordinary food and drink. Monday, April 11, 2011. Why do you cook? Quick disclaimer: There will be no recipes in this post. This is a philosophical dive into the meaning of food and the chef creating the meal. Enjoy! I was recently watching Anthony Bourdain's. No Reservations in Paris. Do you cook with a finished product in mind, or do you let the ingredients at hand guide you to the dinner table? What did you let the food do to you, and what did you do...

3

The Cellar Gourmet: Why do you cook?

http://www.cellargourmet.blogspot.com/2011/04/why-do-you-cook.html

Getting on my soap box and heralding the art of extraordinary food and drink. Monday, April 11, 2011. Why do you cook? Quick disclaimer: There will be no recipes in this post. This is a philosophical dive into the meaning of food and the chef creating the meal. Enjoy! I was recently watching Anthony Bourdain's. No Reservations in Paris. Do you cook with a finished product in mind, or do you let the ingredients at hand guide you to the dinner table? What did you let the food do to you, and what did you do...

4

The Cellar Gourmet: December 2010

http://www.cellargourmet.blogspot.com/2010_12_01_archive.html

Getting on my soap box and heralding the art of extraordinary food and drink. Thursday, December 16, 2010. A friend recently asked me if I had a secret for great chili. She had access to fresh elk meat, and she was asking me for help? Gorgeous looking pot (the chili doesn't look bad either! I have some general tips about cooking and some specific tips about chili that I employ. If they are already common knowledge, don't take offence. Ok, that's enough general preaching. Why can't it be both? Dan is an a...

5

The Cellar Gourmet: How to Brine (why should I brine?)

http://www.cellargourmet.blogspot.com/2010/09/how-to-brine-why-should-i-brine.html

Getting on my soap box and heralding the art of extraordinary food and drink. Sunday, September 12, 2010. How to Brine (why should I brine? Have you ever brined? Know someone who has? Wish you could unlock the secret to juicy chicken? If only they had brined." my wife says to me at the table. One or two other people look up at her and then ask me: "what is brining? Sweet, Salty, Sour, and Bitter (Umami is a fantastic fifth flavor, but I will honor this emerging flavor profile in a separate blog post soon!

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Eat, Pray, Love | Everythingness

https://everythingness.wordpress.com/2010/10/01/eat-pray-love

If your everyday life appears to be unworthy subject matter, do not complain to life. Complain to yourself. Lament that you are not poet enough to call up its wealth. For the creative artist there is no poverty-nothing insignificant or unimportant. -Rainer Maria Rilke. Eat, Pray, Love. October 1, 2010 in Pure Gibberish. Wait I am totally complaining about complainers. The title of this post will prove to be a bit ironic, since the heroine in the book Eat, Pray, Love. Way before we had to factor in the co...

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The Cellar Gourmet

Getting on my soap box and heralding the art of extraordinary food and drink. Monday, April 11, 2011. Why do you cook? Quick disclaimer: There will be no recipes in this post. This is a philosophical dive into the meaning of food and the chef creating the meal. Enjoy! I was recently watching Anthony Bourdain's. No Reservations in Paris. Do you cook with a finished product in mind, or do you let the ingredients at hand guide you to the dinner table? What did you let the food do to you, and what did you do...

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