Holy Calendar Batman! I managed to start this in December, and am only coming back to it. Regardless, here it is… — — — — — — — — — - Every year, we do two large parties: a Passover/Easter/ party in the spring, and a holiday/Latke/Christmas party. Nominally, it’s…

Hello dear reader(s) (have I reached double digits yet?) As I’ve spoken about before, I’ve been trying to do the keto thing. One of the key aspects of a ketogenic diet is eating good protein (and fat). One of the key ingredients of doing that is eating grass fed, organic…

On Saturday, I decided that I was going to make ravioli for the first time. I’ve made a bunch of pasta before, but I wanted to apply some of the techniques I’d learned from both Thomas Keller and Gordon Ramsay. …

Recently, I’ve been experimenting a bit with morning eggs. I continue to find the base technique that Thomas Keller teaches my preferred method for cooking eggs. For review, that’s taking a generous amount of butter (1 1/2 teaspoons or so) and whisking it in a cold pan with two eggs…

I’m back from vacation. Since connectivity to the various different media options I’m used to was somewhat spotty in Mexico, I spent a bunch of time on Masterclass. As such, I was anxious to try out some of the recipes and techniques I’d watched while I was away. The first…

Going on vacation, and being somewhat disconnected from the world, means that I finally got a chance to finish Thomas Keller’s master class. If I haven’t done enough to convey how wonderful it is, let me be blunt: it’s amazing. Go get it right now. While I’m sad that I…

Last night, I did a beta test of my big meal. I’ll also cover the final release of the meal. Given the complexity of the meal, I knew that I had to stage the different courses, and prep what I needed prior to the big event. Let’s start with the…

Full disclosure, this isn’t the story I meant to write. First, I want to try pickling. Full confession, I’ve never pickled anything — phew, I feel good getting that off my chest. I started by creating my pickling liquid: 1 part vinegar, one part sugar, two parts water. To that…

This will be quick. I decided to try the French preparation of my morning eggs again this morning. I did a couple things different: First, I doubled the amount of butter versus the first time (which is still only 2/3rds of the amount of butter that T.K. put in his). …