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An Alaskan Cook's Exploration of Food and Technique

An Alaskan Cook's Exploration of Food and Technique. Wednesday, October 1, 2008. Meat on a Stick. Tonight I wanted to use the grill for maybe the last time before the snow falls. I will still use it after but it is a lot easier to use when you don't have to shovel your way to the damn thing. So tonights menu was marinated lamb kebabs, tabouleh, and an appetizer/amuse of gorgonzola and almond stuffed date wrapped in bacon and grilled. For the dates I will leave it up to my blogging friend Kitty. This can ...

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An Alaskan Cook's Exploration of Food and Technique | climbhighak.blogspot.com Reviews

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An Alaskan Cook's Exploration of Food and Technique. Wednesday, October 1, 2008. Meat on a Stick. Tonight I wanted to use the grill for maybe the last time before the snow falls. I will still use it after but it is a lot easier to use when you don't have to shovel your way to the damn thing. So tonights menu was marinated lamb kebabs, tabouleh, and an appetizer/amuse of gorgonzola and almond stuffed date wrapped in bacon and grilled. For the dates I will leave it up to my blogging friend Kitty. This can ...

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An Alaskan Cook's Exploration of Food and Technique | climbhighak.blogspot.com Reviews

https://climbhighak.blogspot.com

An Alaskan Cook's Exploration of Food and Technique. Wednesday, October 1, 2008. Meat on a Stick. Tonight I wanted to use the grill for maybe the last time before the snow falls. I will still use it after but it is a lot easier to use when you don't have to shovel your way to the damn thing. So tonights menu was marinated lamb kebabs, tabouleh, and an appetizer/amuse of gorgonzola and almond stuffed date wrapped in bacon and grilled. For the dates I will leave it up to my blogging friend Kitty. This can ...

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climbhighak.blogspot.com

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An Alaskan Cook's Exploration of Food and Technique: Meat on a Stick

http://climbhighak.blogspot.com/2008/10/meat-on-stick.html

An Alaskan Cook's Exploration of Food and Technique. Wednesday, October 1, 2008. Meat on a Stick. Tonight I wanted to use the grill for maybe the last time before the snow falls. I will still use it after but it is a lot easier to use when you don't have to shovel your way to the damn thing. So tonights menu was marinated lamb kebabs, tabouleh, and an appetizer/amuse of gorgonzola and almond stuffed date wrapped in bacon and grilled. For the dates I will leave it up to my blogging friend Kitty. This can ...

2

An Alaskan Cook's Exploration of Food and Technique: Flavors of Fall

http://climbhighak.blogspot.com/2008/09/flavors-of-fall.html

An Alaskan Cook's Exploration of Food and Technique. Friday, September 26, 2008. The season is definitely changing. There is snow coming lower almost every night on the Chugach mountains. That coolness in the air brings on a taste for a whole different menu selection. So tonight I put together a meal with as many foods from the season as I could squeeze on one plate. Lets start on the gnocchi. I steamed up two peeled and chopped sweet potatoes. Cook these until a knife slides in easily. Now take a fork a...

3

An Alaskan Cook's Exploration of Food and Technique: August 2008

http://climbhighak.blogspot.com/2008_08_01_archive.html

An Alaskan Cook's Exploration of Food and Technique. Sunday, August 3, 2008. Not Your Everyday Bacon and Eggs. I should have been working more today than I did. The thing is, I was struck with inspiration and it wasn't work related. Over the last couple of days, I have seen an amazing style of ravioli and an even more inspiring photo of roasted pork belly. The ravioli was on Michael Ruhlman's blog at http:/ blog.ruhlman.com/. These were coursely ground in the coffee grinder. I generously applied them...

4

An Alaskan Cook's Exploration of Food and Technique: September 2008

http://climbhighak.blogspot.com/2008_09_01_archive.html

An Alaskan Cook's Exploration of Food and Technique. Friday, September 26, 2008. The season is definitely changing. There is snow coming lower almost every night on the Chugach mountains. That coolness in the air brings on a taste for a whole different menu selection. So tonight I put together a meal with as many foods from the season as I could squeeze on one plate. Lets start on the gnocchi. I steamed up two peeled and chopped sweet potatoes. Cook these until a knife slides in easily. Now take a fork a...

5

An Alaskan Cook's Exploration of Food and Technique: Pad Thai by a White Guy

http://climbhighak.blogspot.com/2008/09/pad-thai-by-white-guy.html

An Alaskan Cook's Exploration of Food and Technique. Tuesday, September 9, 2008. Pad Thai by a White Guy. Didn't know the Thai word for Gaijin. This is my first attempt at a traditional Thai street food. I am fairly familiar with all of the ingredients, so this becomes more of an exploration of technique. I have some work to do. Maybe a new wok to buy as well. Chez Pim, Pad Thai for beginners. I started the process by soaking the tamarind paste in hot water. I wasn't happy with the peanuts at the bulk bi...

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Club Kitty | Page 2

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French Bistro – Central France – Part 2 – Beef Bourguignon. November 6, 2008. Now, on to our second course, the promised Beef Bourguignon. This is another one of my 2-day, slow-cooking techniques, as explained in my carnitas blog. I still consulted one of my longtime favorite food bibles. The full recipe will be at the end of the blog, but you’ll need good baconpreferably in slab form rather than pre-slicedif you can find it. Or, you can use pancetta. Pot o’choice.enameled cast iron, bitches! But I never...

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French Bistro – Central France – Part 2 – Beef Bourguignon | Club Kitty

https://clubkitty.wordpress.com/2008/11/06/french-bistro-central-france-part-2-beef-bourguignon

Laquo; French Bistro – Central France – Part 1. French Bistro – Part 3 – Tarte Tatin. French Bistro – Central France – Part 2 – Beef Bourguignon. Now, on to our second course, the promised Beef Bourguignon. This is another one of my 2-day, slow-cooking techniques, as explained in my carnitas blog. I still consulted one of my longtime favorite food bibles. Etc, etc. Extra fat of your choice, (I’m using lard.who woulda thunk it? No, I’m not using all of thisI just cut off a hunk to show you:. But I never b...

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An Alaskan Cook's Exploration of Food and Technique

An Alaskan Cook's Exploration of Food and Technique. Wednesday, October 1, 2008. Meat on a Stick. Tonight I wanted to use the grill for maybe the last time before the snow falls. I will still use it after but it is a lot easier to use when you don't have to shovel your way to the damn thing. So tonights menu was marinated lamb kebabs, tabouleh, and an appetizer/amuse of gorgonzola and almond stuffed date wrapped in bacon and grilled. For the dates I will leave it up to my blogging friend Kitty. This can ...

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An Alaskan Cook's Exploration of Food and Technique | Cooking for my friends and family

An Alaskan Cook's Exploration of Food and Technique. Cooking for my friends and family. Two over easy with bacon, July Daring Cooks. Bull;July 13, 2011 • 19 Comments. Two eggs over easy with bacon is a damn fine start to just about any morning. Now how do you change that up with a little technique and a few ingredients to make basically the same thing for a gourmet dinner? This month’s Daring Cooks challenge was make a dish that incorporates hand made fresh pasta. Notice how much liquid is released from ...

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