As you must surely know, bacon is always gluten free until you add the cinnamon rolls or other bread products…
Author: Alex Gardner
Hello folks, I have been a cook, starting at 16 years old, a house painter, photographer, sales presenter, and had a restaurant for a time. I may have solicited you on the phone for one product, service or another. I have photographed your children in school and captured memories of their weddings. When I was active, you could find thousands of musician or band photos on my photo site. The Blues is my jam.
Filipino Chicken Adobo according to Tita Rosey
Adobo is considered by many to be the National Dish of the Philippines. It is a simple preparation of meat, vinegar, soy sauce, and garlic but seemingly each family manages to use these ingredients in slightly different ways.
Pasta Fritatta, Repurposing your Leftovers
Yesterday’s lunch of Chicken, fideo, and mushrooms with Biber Salçasi was more than I could eat so I stored the remainder in the fridge.
Sautéed Chicken with Biber Salçasi, Fideo, & Mushrooms
Biber Salcasi, literally means pepper paste. This Turkish condiment is made from the sun dried paste of red chili peppers or sweet long peppers and salt.
Why Mexican is my Comfort Food
My mother in law would cook the Mexican food she had made all of her life and the experience showed.
Where my Love of Spicy Food Began
My sister took me to a BBQ place in Berkeley called Everett and Jones. She told me there was a branch in San Francisco but it was in Hunter’s Point and not a place I should go.
Best Sandwich I ever Made
This was simply one of if not the best sandwiches I have ever had the opportunity to sink my teeth into. It was rich and savory with a complex balance of flavors that I am sure to try and recreate.
Hot & Sour Cabbage with Shredded Pork on Toast
Next thought is hot and sour cabbage. I have onions, garlic, and chile flake of course plus vinegar in abundance. A plan is coming together.
Evolution of a New Recipe
Comes the end of the week and the other several pounds of bone in shoulder are at their expiration date. Still OK to cook, but it should not wait until tomorrow.
Call me Chuck
Call me Chuck
Chuck steak that is
I’m tough but tasty
I take time to achieve
All that I can be
