The Christmas Holiday comes with many traditions. One tradition Jean and I do is open one present the night before. This present must be PJ's and we try to make them the ugliest ones. The recipient must ware them that night, for the whole night.
An other tradition my family use to do was the Swedish Smorgishborge. The whole week before we would start preparing for this great meal and festival. We would eat a lot of food, sing, and dance. It was a great experience.
Now I have a question for you. What traditions do you have?
Marry Christmas!!!
Thursday, December 24, 2009
Wednesday, December 9, 2009
My Life
Sorry for not writing every day. My life is crazy. I am trying to write two cook books, work at Stein Erickson's Lodge, and still unpack from a move up here. Jean has two jobs and I have one but we share a car. So I enjoy walking. Life is great but it is a real challenge. I hope you enjoy my blog.
From Aaron Skankey
From Aaron Skankey
The Good, The Bad, and The So So
I give you three Critics today. All in Utah, and all very note able.
1. El Chubasco
This is a whole in the wall Mexican food place that is great with every dish but their burritos. Their burritos lake flavor and some times taste like garlic. Garlic is usually good, but not for Mexican food. I give this a "So So" or 2 Flowers. It is still a must visit in Park City Utah, but they could do better. I suggest if you go to eat the Fajitas, they are OK.
1890 Bonanza Drive, Park City, UT - (435) 645-9114
2.Taste of Saigon Restaurant
This is a Vietnamese restaurant who needs to learn how to cook. We got raw meats where your not suppose to get raw meat. We got sick from their food. The flavor profile was totally off. Their soda's where the only thing done correctly. If you go here bring your own personal barf bag. I don't recommend this at all. Not even to my enemies, it is just not worth it. I give this a **** NO! No Flowers!!! Don't Touch!!!!
580 Main Street, Park City, UT - (435) 647-0688
3. Tucanos Brazilian Grill
This is a Brazilian establishment that is worth every penny. Once you open the door the customer service starts to show it self. I felt part of the family once I got there. The food was excellent and less expensive then most Brazilian restaurants. I was amazed and the high quality foods. If your looking to impress or just straight hungry this is the place to go. I give it 5 Flowers. A must eat while in Salt Lake City Utah.
162 South 400 West
Salt Lake City, UT 84101-1145
"Gateway Mall" (801) 456-2550
1. El Chubasco
This is a whole in the wall Mexican food place that is great with every dish but their burritos. Their burritos lake flavor and some times taste like garlic. Garlic is usually good, but not for Mexican food. I give this a "So So" or 2 Flowers. It is still a must visit in Park City Utah, but they could do better. I suggest if you go to eat the Fajitas, they are OK.
1890 Bonanza Drive, Park City, UT - (435) 645-9114
2.Taste of Saigon Restaurant
This is a Vietnamese restaurant who needs to learn how to cook. We got raw meats where your not suppose to get raw meat. We got sick from their food. The flavor profile was totally off. Their soda's where the only thing done correctly. If you go here bring your own personal barf bag. I don't recommend this at all. Not even to my enemies, it is just not worth it. I give this a **** NO! No Flowers!!! Don't Touch!!!!
580 Main Street, Park City, UT - (435) 647-0688
3. Tucanos Brazilian Grill
This is a Brazilian establishment that is worth every penny. Once you open the door the customer service starts to show it self. I felt part of the family once I got there. The food was excellent and less expensive then most Brazilian restaurants. I was amazed and the high quality foods. If your looking to impress or just straight hungry this is the place to go. I give it 5 Flowers. A must eat while in Salt Lake City Utah.
162 South 400 West
Salt Lake City, UT 84101-1145
"Gateway Mall" (801) 456-2550
Thursday, October 22, 2009
Gateway Grille
215 South Main St.
Kamas, Utah
(435)783-2867
http://www.gatewaygrille.com/
When my friends and I went in to eat we had no expectations at all. When we came in they told us sit any where ever you want. From then on it was a wonderful experience. The food was EXCELLENT and the service was great. I had the Chicken Picatta with Grilled Asparagus, that happened to be only $12.95. The meal tasted like it was a meal from a 5 Diamond restaurant priced like a family style restaurant.
My suggestion is if you are ever in Park City or Provo or Salt Lake City Utah it is worth going the distance for dinner or lunch at this establishment. I give it 6.25 FLOWERS. A Must Eat AT PLACE!!!
Once you eat there you will understand. Hope you will enjoy your date night.
Kamas, Utah
(435)783-2867
http://www.gatewaygrille.com/
When my friends and I went in to eat we had no expectations at all. When we came in they told us sit any where ever you want. From then on it was a wonderful experience. The food was EXCELLENT and the service was great. I had the Chicken Picatta with Grilled Asparagus, that happened to be only $12.95. The meal tasted like it was a meal from a 5 Diamond restaurant priced like a family style restaurant.
My suggestion is if you are ever in Park City or Provo or Salt Lake City Utah it is worth going the distance for dinner or lunch at this establishment. I give it 6.25 FLOWERS. A Must Eat AT PLACE!!!
Once you eat there you will understand. Hope you will enjoy your date night.
Sunday, October 18, 2009
What gets me mad
You are on a date and you go to a restaurant. Everything is going good when your date gets hit on by the server. Instead of your date ignoring them they egg it on by a smile or a laugh of delight. This is what disturbes me a lot.
What can you do? Well this is what you can do...1st. Tell your date a better joke. End kiss them passionately(if you all ready kiss). 3rd ask the server for some water with a lemon to keep them busy. 4th. Make a comment how your date is so wonderful. 5th. Slap the server with a dead chicken across the face(only uses this if you are friends with the server).
That is my advice hope you enjoy.
What can you do? Well this is what you can do...1st. Tell your date a better joke. End kiss them passionately(if you all ready kiss). 3rd ask the server for some water with a lemon to keep them busy. 4th. Make a comment how your date is so wonderful. 5th. Slap the server with a dead chicken across the face(only uses this if you are friends with the server).
That is my advice hope you enjoy.
Saturday, October 17, 2009
I Moved Homes
Well sorry everyone for not writing. I'm using my cell phone to type this as to I'm in the process of moving from Goodyear AZ to Deer Mountain UT. Deer Mountain is in between Kamas and Park City UT. When I move I always go to each market around my place to see the quality and cost of product. So far each market is outstanding.
My apartment has great views and a huge Hispanic population, which means everyone is very nice and have something to sale. Example today some one came to my door selling jalapenos, tomatoes, and cucumbers. Today I didn't buy but next time I will. This will be a good place for me to do some trades of sauces and food recipes. I am very excited.
Well I will try to type again tomorrow, bare with me as I am unpacking now.
My apartment has great views and a huge Hispanic population, which means everyone is very nice and have something to sale. Example today some one came to my door selling jalapenos, tomatoes, and cucumbers. Today I didn't buy but next time I will. This will be a good place for me to do some trades of sauces and food recipes. I am very excited.
Well I will try to type again tomorrow, bare with me as I am unpacking now.
Monday, October 12, 2009
My World Learning
Today I have realized I love to learn about new styles of cuisines. My thought of Spanish Cuisines is only Tapas was a big mistake, or my thought of Italian being only pasta. Learning about world cultures and what they eat is fun. I am reading up now on Arabic Cuisines and trying their recipes. I haven't found any thing in any culture that I don't like to eat.
The point that I am coming to is once you stop learning life gets boring. So keep learning and keep eating.
The point that I am coming to is once you stop learning life gets boring. So keep learning and keep eating.
Sunday, October 11, 2009
CIA BAGELS
Yield: 64 bagels (4 oz.)
Ingredient Amount
Water 6 lb.
Yeast 1 oz.
Malt syrup 1 oz.
Sugar 6 ½ oz.
High-gluten flour 13 lb.
Salt 4 oz.
Total amount 19 lb. 12 oz.
Method: Straight Dough (preparation time: 2 ½ hours)
1. Mix at second speed for 12 minutes.
2. Divide dough into two 9# 14 oz. pieces. Let ferment for 60 to 75 minutes.
3. Press dough out and divide each piece into 36 pieces using the dough divider. Hand-shape each bagel. Alternatively, roll dough 7/8" thick, cut out with doughnut cutter. Re-roll dough scraps 1 time only.
4. Place on parchment-covered sheet pan that has been sprinkled with cornmeal.
5. Proof until dough has increased 75% in volume.
6. Place in a pot of boiling water that has been mixed with malt syrup (4 Tbs. malt syrup to 10 qt. water). Make sure bagels have been turned over so that both sides have been dipped. Start upside down for 10 seconds, turn over for 10 seconds, remove with a skimmer and place on a sheet pan or wooden board.
7. Bake at 450° F for 25 minutes until brown.
Variations:
Make up pans of poppy and sesame seeds, chopped onions, garlic powder, etc.,placing bagels face down. Then return to sheet pan right side up. If using salt, sprinkle on top instead of dipping.
Remember any one can cook, only a few can create.
Ingredient Amount
Water 6 lb.
Yeast 1 oz.
Malt syrup 1 oz.
Sugar 6 ½ oz.
High-gluten flour 13 lb.
Salt 4 oz.
Total amount 19 lb. 12 oz.
Method: Straight Dough (preparation time: 2 ½ hours)
1. Mix at second speed for 12 minutes.
2. Divide dough into two 9# 14 oz. pieces. Let ferment for 60 to 75 minutes.
3. Press dough out and divide each piece into 36 pieces using the dough divider. Hand-shape each bagel. Alternatively, roll dough 7/8" thick, cut out with doughnut cutter. Re-roll dough scraps 1 time only.
4. Place on parchment-covered sheet pan that has been sprinkled with cornmeal.
5. Proof until dough has increased 75% in volume.
6. Place in a pot of boiling water that has been mixed with malt syrup (4 Tbs. malt syrup to 10 qt. water). Make sure bagels have been turned over so that both sides have been dipped. Start upside down for 10 seconds, turn over for 10 seconds, remove with a skimmer and place on a sheet pan or wooden board.
7. Bake at 450° F for 25 minutes until brown.
Variations:
Make up pans of poppy and sesame seeds, chopped onions, garlic powder, etc.,placing bagels face down. Then return to sheet pan right side up. If using salt, sprinkle on top instead of dipping.
Remember any one can cook, only a few can create.
Saturday, October 10, 2009
LAMB AND PUMPKIN COUSCOUS
Yield: 10
Ingredient Amount
Lamb cut into 1 “ cubes 3#
Onions Spanish, small dice 2#
Extra Virgin Olive Oil(EVO) as needed
Chicken stock as needed
Spices:
Ginger ground 2 tsp.
Saffron ½ tsp.
Tumeric 1 tsp.
Salt and black pepper T.T.
Chick-peas 1#
Onion pique (w/ bay leaf & 6 cloves ) 1 ea.
Carrots obique 1#
Turnips, baby (clean,trim, save the tops! ) 6 bn.
Pumpkin ( trim & cut into large dice ) 2#
Cilantro, chopped ½ cup
Couscous 2#
Method:
1. In EVO sweat the onions until they are soft and sweet. Add the lamb and continue to sweat the meat to allow the juices to concentrate and caramelize.
2. Add the spices and toast. Add the appropriate amount of stock to allow the lamb to braise and the juices to concentrate.
3. Cook the chick-peas separately in water with the onion pique until they are internally creamy. Reserve the chick-pea water.
4. Once the lamb meat is tender add the carrots and turnips and continue cooking until they are tender. Add the pumpkin to the braise to cook for an additional 15 minutes.
5. Add the perfectly cooked chick-peas. Adjust the braises consistency, by adding some of the chick-pea water.
Service:
Add a portion of couscous to the center of a 12” plate. With a 2 oz. ladle make a well, and fill it with a portion of the braise. Top it with a tablespoon of chopped cilantro.
This is good for people with Celiac Disease. Please enjoy.
Ingredient Amount
Lamb cut into 1 “ cubes 3#
Onions Spanish, small dice 2#
Extra Virgin Olive Oil(EVO) as needed
Chicken stock as needed
Spices:
Ginger ground 2 tsp.
Saffron ½ tsp.
Tumeric 1 tsp.
Salt and black pepper T.T.
Chick-peas 1#
Onion pique (w/ bay leaf & 6 cloves ) 1 ea.
Carrots obique 1#
Turnips, baby (clean,trim, save the tops! ) 6 bn.
Pumpkin ( trim & cut into large dice ) 2#
Cilantro, chopped ½ cup
Couscous 2#
Method:
1. In EVO sweat the onions until they are soft and sweet. Add the lamb and continue to sweat the meat to allow the juices to concentrate and caramelize.
2. Add the spices and toast. Add the appropriate amount of stock to allow the lamb to braise and the juices to concentrate.
3. Cook the chick-peas separately in water with the onion pique until they are internally creamy. Reserve the chick-pea water.
4. Once the lamb meat is tender add the carrots and turnips and continue cooking until they are tender. Add the pumpkin to the braise to cook for an additional 15 minutes.
5. Add the perfectly cooked chick-peas. Adjust the braises consistency, by adding some of the chick-pea water.
Service:
Add a portion of couscous to the center of a 12” plate. With a 2 oz. ladle make a well, and fill it with a portion of the braise. Top it with a tablespoon of chopped cilantro.
This is good for people with Celiac Disease. Please enjoy.
Friday, October 9, 2009
BABA GHANOUSH
Yield: 10
Ingredient Amount
Eggplant, large 1 ½ lb. 2 ea.
Tahini 3 oz.
Garlic, crushed with salt 3 ea.
Lemon juice 2 ea.
Black pepper t.t.
Method
1. Roast or grill the eggplant till the skin has charred and the interior is fully cooked.
2. Peel and drain any excess juices. Mash the pulp to a purée consistency.
3. In a food processor mix the tahini, garlic, lemon juice, pepper, and a little cold water till it is homogeneous. Then pulse in the eggplant to the correct consistency. Taste and adjust.
Ingredient Amount
Eggplant, large 1 ½ lb. 2 ea.
Tahini 3 oz.
Garlic, crushed with salt 3 ea.
Lemon juice 2 ea.
Black pepper t.t.
Method
1. Roast or grill the eggplant till the skin has charred and the interior is fully cooked.
2. Peel and drain any excess juices. Mash the pulp to a purée consistency.
3. In a food processor mix the tahini, garlic, lemon juice, pepper, and a little cold water till it is homogeneous. Then pulse in the eggplant to the correct consistency. Taste and adjust.
Thursday, October 8, 2009
Thai and Peru Restaurant
Hello again! Pre-Date night information for all of you, i have a good establishment for the people who want Thai and Peruvian foods. I have to say every time I go I always have a good experience there.
I Give it 5 FLOWERS, a fun duo of foods with a good theme. The only negatives is the drinks. This establishment ether has no taste buds or they have to much fun putting in as much as possible syrup with a little as possible soda. Yet all in all it is still a great establishment. Good prices, good service, good food, and good water.
Hope you enjoy.
583 E Main St, Ventura, CA - (805) 643-0583
http://www.thaiperurestaurant.com/tpr/
5 FLOWERS, Good place to take a date.
I Give it 5 FLOWERS, a fun duo of foods with a good theme. The only negatives is the drinks. This establishment ether has no taste buds or they have to much fun putting in as much as possible syrup with a little as possible soda. Yet all in all it is still a great establishment. Good prices, good service, good food, and good water.
Hope you enjoy.
583 E Main St, Ventura, CA - (805) 643-0583
http://www.thaiperurestaurant.com/tpr/
5 FLOWERS, Good place to take a date.
Wednesday, October 7, 2009
Water in my Glass
When ever I go out to eat I look for many keys that tell me if this restaurant is a good place to eat at. One is the food taste and look. Another is the way the establishment looks like. The bathrooms and how the host treat you. The one I like the most is your server. How can you tell if your server cares?
If you notice when your at a restaurant and your server keeps your water glass full or your drink full you do notice. That's when you have a good experience at the establishment. You probably give them good tips. When the server doesn't do this, the experience is terrible no matter the food quality. There for the experience rides on your server and whether they fill your drink.
To all your server please keep filling up the drink and we will be all happy.
If you notice when your at a restaurant and your server keeps your water glass full or your drink full you do notice. That's when you have a good experience at the establishment. You probably give them good tips. When the server doesn't do this, the experience is terrible no matter the food quality. There for the experience rides on your server and whether they fill your drink.
To all your server please keep filling up the drink and we will be all happy.
Tuesday, October 6, 2009
Fattoush
This is a recipe for all those NCIS Fans. This comes form Israel. Hope you enjoy this one.
Fattoush (Eastern Mediterranean Bread Salad)
Yield: 12 portions
Ingredient Amount
Pita bread 16 ea.
Extra virgin olive oil 3 oz.
Salt and black pepper t.t.
Scallions, chopped 2 bu.
Parsley, chopped 2 Cups
Plum tomatoes, seeded, medium dice 12 ea.
European cucumber, peeled, seeded,
medium dice 2 ea.
Radishes, sliced 2 bag
Yellow pepper, small dice 2 ea.
Dressing
Lemon juice 6 oz.
Red wine vinegar 6 oz.
Garlic, minced 2 cloves
Extra virgin olive oil 18 oz.
Salt and black pepper t.t.
Fresh thyme, chopped 6 Tbsp.
Cayenne pepper 1 ½ tsp.
Sugar 2 Tbsp.
Method
1. Cut the pita bread into small wedges. Toss with the olive oil, salt and black pepper. Bake on a sheet pan in a 300°F oven for about 15 minutes turning half way through the baking. They should be crisp, but not crumble.
2. Prep the vegetables and dressing, and reserve until pick-up. The salad will be combined just before service.
3. At service: Combine the vegetable with the dressing and toss. Lastly toss in the pita bread and toss. Adjust the salt and pepper.
Fattoush (Eastern Mediterranean Bread Salad)
Yield: 12 portions
Ingredient Amount
Pita bread 16 ea.
Extra virgin olive oil 3 oz.
Salt and black pepper t.t.
Scallions, chopped 2 bu.
Parsley, chopped 2 Cups
Plum tomatoes, seeded, medium dice 12 ea.
European cucumber, peeled, seeded,
medium dice 2 ea.
Radishes, sliced 2 bag
Yellow pepper, small dice 2 ea.
Dressing
Lemon juice 6 oz.
Red wine vinegar 6 oz.
Garlic, minced 2 cloves
Extra virgin olive oil 18 oz.
Salt and black pepper t.t.
Fresh thyme, chopped 6 Tbsp.
Cayenne pepper 1 ½ tsp.
Sugar 2 Tbsp.
Method
1. Cut the pita bread into small wedges. Toss with the olive oil, salt and black pepper. Bake on a sheet pan in a 300°F oven for about 15 minutes turning half way through the baking. They should be crisp, but not crumble.
2. Prep the vegetables and dressing, and reserve until pick-up. The salad will be combined just before service.
3. At service: Combine the vegetable with the dressing and toss. Lastly toss in the pita bread and toss. Adjust the salt and pepper.
Monday, October 5, 2009
Warm Pizza VS Cold Pizza
The question through out life is warm pizza better than cold pizza? I enjoy warm pizza right out of the oven. When I get left overs I reheat the pizza to proper warm temp's. While my wife loves it right out of the oven and with left overs she enjoys cold pizza with ranch dipping sauce. What ever your preferences left over pizza is still a good meal for breakfast, lunch, or dinner.
I want to know what you rather have for left over pizza?
1. Cold pizza
2. Warm pizza
3. I don't like left over pizza
Hope to here from you soon.
I want to know what you rather have for left over pizza?
1. Cold pizza
2. Warm pizza
3. I don't like left over pizza
Hope to here from you soon.
Sunday, October 4, 2009
What Makes Me Go Insane
To set the stage, your out to eat at a place. They have a meal that you are so excited to eat. When it comes you are so excited for it. The aroma is making your mouth water. Its so intense! Then you take one bite, while its in your mouth you discover something wrong. IT'S A HAIR!!! Your appetite leaves and you are disgusted. Whether you tell them or not it doesn't matter, you still wont eat there for a while.
How many times has that happen to you? Well for me it seems to happen at least once a month. With me since it happens so much I just mark it down in my mind and give them some time before I go back and if it happens again I never go again. Plus I tell you and all my other friends about it.
Why can't people follow the laws of sanitation by keep wearing their hats and not taking them off at any time. Its simple to do as long as they do it. It makes me wonder if they are following the other sanitation laws of am I just getting set up for trouble. Ether way its terrible to find a hair in your food.
Please tell me how you feel about this topic?
How many times has that happen to you? Well for me it seems to happen at least once a month. With me since it happens so much I just mark it down in my mind and give them some time before I go back and if it happens again I never go again. Plus I tell you and all my other friends about it.
Why can't people follow the laws of sanitation by keep wearing their hats and not taking them off at any time. Its simple to do as long as they do it. It makes me wonder if they are following the other sanitation laws of am I just getting set up for trouble. Ether way its terrible to find a hair in your food.
Please tell me how you feel about this topic?
Saturday, October 3, 2009
A VS B
Today I am finding more about you. What your likes and dislikes. I let it go for one week and give you the results then. I have 5 questions to ask you and you answer them by commenting under the blog so I can tally them up. Ready to go...
1. What would you rather drink? A. Hard Liquor, B. Beer, C. Soda, C. Juices, or C. Water.
2. What Lemon Lime Soda do you like better? A. Sprite, B. Sierra Mist, C. 7Up, or D. Lemon Lime Select.
3. Where would you rather eat at? A. Fine Restaurant, B. The Beach, C. a Cliff, D. Your Home, or E. Some one Else's home( So they can clean up).
4. What would you rather eat? A. Soy Product, B. Mushrooms, C. Cow, D. Duck, E. Chicken, F. Pig, G. Wild Game, or H. Insects.
5. What Water Animal would you rather eat? A. Trout, B. Salmon, C. Turtle, D. Mako Shark, E. Sword Fish, F. Frog, G. Catfish, H. Cod, I. Bass, J. Koi, or K. Carp.
Its up to you to answer these questions. Good luck!
1. What would you rather drink? A. Hard Liquor, B. Beer, C. Soda, C. Juices, or C. Water.
2. What Lemon Lime Soda do you like better? A. Sprite, B. Sierra Mist, C. 7Up, or D. Lemon Lime Select.
3. Where would you rather eat at? A. Fine Restaurant, B. The Beach, C. a Cliff, D. Your Home, or E. Some one Else's home( So they can clean up).
4. What would you rather eat? A. Soy Product, B. Mushrooms, C. Cow, D. Duck, E. Chicken, F. Pig, G. Wild Game, or H. Insects.
5. What Water Animal would you rather eat? A. Trout, B. Salmon, C. Turtle, D. Mako Shark, E. Sword Fish, F. Frog, G. Catfish, H. Cod, I. Bass, J. Koi, or K. Carp.
Its up to you to answer these questions. Good luck!
Friday, October 2, 2009
Sea Kebab
Yield; 2 Kebabs
Shrimp 4 ea
Scallops 4ea
Swordfish Cubed 4ea (1”by1”)
Lemon 1 ea Juiced
Unsalted Butter ½ cup
Pepper 1 Tablespoon
Salt To Taste
Kebab sticks 2 ea
1st put sticks in water and soak. 2nd melt butter, add lemon juice and pepper. 3rd soak all items in this sauce. 4th take stick a put shrimp on it followed by scallop then cubed swordfish. Repeat this action till each stick has two of each on it. 5th put the left over sauce on top of the kebabs and add a little salt. 6th start to grill or pan fry kebabs (note since butter is on the kebab you don’t need to put oil in the pan). 7th the shrimp will tell you when everything is done. The scallops only need a sear* on both sides where the shrimp NEEDS to be golden and done (*if you are searing them, you better have your pan super hot. Once Scallops are firm they are done). Cook on both sides and serve.
Shrimp 4 ea
Scallops 4ea
Swordfish Cubed 4ea (1”by1”)
Lemon 1 ea Juiced
Unsalted Butter ½ cup
Pepper 1 Tablespoon
Salt To Taste
Kebab sticks 2 ea
1st put sticks in water and soak. 2nd melt butter, add lemon juice and pepper. 3rd soak all items in this sauce. 4th take stick a put shrimp on it followed by scallop then cubed swordfish. Repeat this action till each stick has two of each on it. 5th put the left over sauce on top of the kebabs and add a little salt. 6th start to grill or pan fry kebabs (note since butter is on the kebab you don’t need to put oil in the pan). 7th the shrimp will tell you when everything is done. The scallops only need a sear* on both sides where the shrimp NEEDS to be golden and done (*if you are searing them, you better have your pan super hot. Once Scallops are firm they are done). Cook on both sides and serve.
Thursday, October 1, 2009
A Touch of Naples Pizza, on Border of Poughkeepsie & Hyde Park NY
The lovely Mid-Hudson Valley has spectacular views. The Hudson river cuts through the rolling hills heading for the Atlantic. The area has many spectacular eating establishments such as the Culinary Institute of America's five restaurants for the public and many more Culinary Graduates establishments. Yet the establishment I want to tell you about today has lasted through the time as a Wounder among the giants.
A Touch of Naples Pizza is one of those must eat establishments when you go to New York's Hudson Valley. Located on the border of Poughkeepsie & Hype Park NY, among the Tourist attractions of the FDR's Home, Val-Kill, The Culinary Institute of America, and The Vanderbilt Mansion. This restaurant is an excellent eatery. This two brothers came up from New York City after 911 to open this restaurant. Their pizza is the best that I have ever had. The atmosphere is family oriented. while you eat there they will actually have conversations with you making you apart of their family. They do stick to the old ways of cash only. So if you bring a credit card or debt card you better go get some cash.
The pizza and other items are excellent and must be tried. If I where you I would eat in so you could try a number of different pizzas. Although this is a great Establishment I only can give them 6.5 FLOWERS Ranking. If you are in New York take the time to go there to eat.
A Touch of Naples Pizza
389 Violet Ave Poughkeepsie, NY 12601-1054
(845) 473-5744
6.5 FLOWERS Ranking
*A must see in New York. "CASH ONLY!"
A Touch of Naples Pizza is one of those must eat establishments when you go to New York's Hudson Valley. Located on the border of Poughkeepsie & Hype Park NY, among the Tourist attractions of the FDR's Home, Val-Kill, The Culinary Institute of America, and The Vanderbilt Mansion. This restaurant is an excellent eatery. This two brothers came up from New York City after 911 to open this restaurant. Their pizza is the best that I have ever had. The atmosphere is family oriented. while you eat there they will actually have conversations with you making you apart of their family. They do stick to the old ways of cash only. So if you bring a credit card or debt card you better go get some cash.
The pizza and other items are excellent and must be tried. If I where you I would eat in so you could try a number of different pizzas. Although this is a great Establishment I only can give them 6.5 FLOWERS Ranking. If you are in New York take the time to go there to eat.
A Touch of Naples Pizza
389 Violet Ave Poughkeepsie, NY 12601-1054
(845) 473-5744
6.5 FLOWERS Ranking
*A must see in New York. "CASH ONLY!"
Wednesday, September 30, 2009
What Drives Me Crazy
To set the stage, your driving long distances. You get hungry and decide to stop for a quick burger. So you pick a fast food and head for it. You place your order and they repeat it back to you. Next you pay and get your meal in the bag. You make sure you have your burger and fries as they stare at you as if you are defying their trust. As you leave and hit the road you find out..."They Gave You The Wrong Item!" This seems to happen a lot to me and my friends. We ask for a spicy burger and get a chicken sandwich with wilting leaves on it. We complain to the cooperate offices but still we run into the same situations. Tell me why won't fast foods just correct this problem.
This is the question I have to you, has this ever happen to you? And what can actually be done to stop this?
This is the question I have to you, has this ever happen to you? And what can actually be done to stop this?
Tuesday, September 29, 2009
"American Heritage" Pepper Jack Cheese
Today I am criticing a product, none other than "American Heritage" Pepper Jack Cheese. This cheese comes from cow milk and has jalapeno peppers added.
Nutrition Facts;
Total Fat 9g
Sat. Fat 6g
Trans Fat 0g
Cholest. 20mg
Sodium 250mg
total Carbohydrate 0g
Dietary Fiber 0g
Sugar 0g
Protein 6g
Vitamin A 4%, Vitamin C 0%, Calcium 15%, Iron 0 %
Serv. Size 1oz
Total amount of cheese block 1 Lb
Total Servings 16
Calories 110
Calories from Fat 80
The taste of this Pepper Jack is excellent. It has the right bite of jalapeno in it with the tangy of Jack cheese. This would be perfect eaten shredded in quesadillas or on a salad. It can be sliced for a grilled cheese or just for a sandwich. It can also be cubed for a wine and cheese party. I definitely recommend this cheese to any one who wants a good Pepper Jack Cheese.
Pairings;
The best beverage to pair with this cheese should have the flavor of sweet. I asked a few friends what they would drink with it. Chef Jacob V. said,"a nice Riesling, a semi sweet one." While his counter part Chef Angel said he liked drinking Syrah since it has a pepper accent. Chef Amy had agreed that a sweet Riesling would be good, but she added Gewurztraminer and or a rose wine. While Chef Dom out of Chicago Felt it would be best drunk with a Chardonnay. Chef BJ of Hyde Park said he likes to drink Fleur du cap or Sauvignon Blanc. I my self enjoy ether Barqs Root Beer or an A&W Root Beer. What ever you like with it as long as you enjoy your self its going to be ok.
Try it and tell me what you think goes with this cheese.
Nutrition Facts;
Total Fat 9g
Sat. Fat 6g
Trans Fat 0g
Cholest. 20mg
Sodium 250mg
total Carbohydrate 0g
Dietary Fiber 0g
Sugar 0g
Protein 6g
Vitamin A 4%, Vitamin C 0%, Calcium 15%, Iron 0 %
Serv. Size 1oz
Total amount of cheese block 1 Lb
Total Servings 16
Calories 110
Calories from Fat 80
The taste of this Pepper Jack is excellent. It has the right bite of jalapeno in it with the tangy of Jack cheese. This would be perfect eaten shredded in quesadillas or on a salad. It can be sliced for a grilled cheese or just for a sandwich. It can also be cubed for a wine and cheese party. I definitely recommend this cheese to any one who wants a good Pepper Jack Cheese.
Pairings;
The best beverage to pair with this cheese should have the flavor of sweet. I asked a few friends what they would drink with it. Chef Jacob V. said,"a nice Riesling, a semi sweet one." While his counter part Chef Angel said he liked drinking Syrah since it has a pepper accent. Chef Amy had agreed that a sweet Riesling would be good, but she added Gewurztraminer and or a rose wine. While Chef Dom out of Chicago Felt it would be best drunk with a Chardonnay. Chef BJ of Hyde Park said he likes to drink Fleur du cap or Sauvignon Blanc. I my self enjoy ether Barqs Root Beer or an A&W Root Beer. What ever you like with it as long as you enjoy your self its going to be ok.
Try it and tell me what you think goes with this cheese.
Monday, September 28, 2009
B.L.T.A.
Today I am giving you a great recipe for a sandwich. This is best done with home made bread but can be done with store bought.
B.L.T.A.(Bacon Lettuce Tomato Avocado)
Makes 2 sandwiches
ingredients;
4ea Slices of Toasted Bread
8ea Crispy Bacon
2ea Leaves of Romaine Lettuce
1ea Beefsteak Tomato, Sliced into 4 slices
1ea Mushy Avocado
1oz Mayo
How to do it;
1. Take the sliced Bread and add the Mayo evenly between two slices of Bread. 2. Skin and take out seed of Avocado. Mush it up and spread it on evenly on the other two slices of Bread. 3. Add Lettuce to the Mayo side of Bread on each sandwich, followed by 4ea of crispy Bacon, and 2 slices of Tomato. 4. Add the Toasted Bread with Avocado side to close the sandwich and serve.
This is good for sports events, impressing friends, or even impressing family. Hope you enjoy like I always do.
B.L.T.A.(Bacon Lettuce Tomato Avocado)
Makes 2 sandwiches
ingredients;
4ea Slices of Toasted Bread
8ea Crispy Bacon
2ea Leaves of Romaine Lettuce
1ea Beefsteak Tomato, Sliced into 4 slices
1ea Mushy Avocado
1oz Mayo
How to do it;
1. Take the sliced Bread and add the Mayo evenly between two slices of Bread. 2. Skin and take out seed of Avocado. Mush it up and spread it on evenly on the other two slices of Bread. 3. Add Lettuce to the Mayo side of Bread on each sandwich, followed by 4ea of crispy Bacon, and 2 slices of Tomato. 4. Add the Toasted Bread with Avocado side to close the sandwich and serve.
This is good for sports events, impressing friends, or even impressing family. Hope you enjoy like I always do.
Sunday, September 27, 2009
Fast Food Cooking Oils
My biggest bother is when you go to a restaurant and you order a chicken fried steak. When it comes you are so excited for that battered chicken your mouth begins to water with excitement. Then you cut it and take that first bite, and the flavor of fish mixed with chicken comes on to your taste buds. The restaurant used the same oil to fry fish as well as any thing else in the kitchen and you get a battered chicken that taste like fish and what ever the cooks fried in there. All your taste and desire to eat at that establishment went out the door.
Here is a type for the kitchens, at least have two our three deep fryers with different oil. Let one deep fryer be for chicken, the other for fish and chips, and the last for sweets because everyone love deep fried items and sugar.
If there is any one out there please give me your opinion on this matter.
Here is a type for the kitchens, at least have two our three deep fryers with different oil. Let one deep fryer be for chicken, the other for fish and chips, and the last for sweets because everyone love deep fried items and sugar.
If there is any one out there please give me your opinion on this matter.
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