tag:blogger.com,1999:blog-56738618354774886292024-03-05T16:51:54.585-05:00Third Date CookingMatthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-5673861835477488629.post-43750407032456183792015-04-06T23:36:00.002-04:002015-04-06T23:44:56.070-04:0015 Insights for the Novice Masters AttendeeIn the weeks leading up to the Masters, I scoured the Internet looking for tips and insights on how to approach my ever-so-fortunate Saturday at the Masters. The “planner” in me wanted to have some semblance of structure….and to not look like a wide-eyed, dumbfounded kid in a candy castle. Yet surprisingly, it was very difficult to find anything beyond the standard media and AP articles. On a few forums, a patron or two “willingly” gave up their favorite viewing spots, but other than that…nothing.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVh5NB3Jxo2hJf76qA9HkZbv846Zeayi85QZJcqKV2AgxjJlKMBhrNs-Vv2iiO0Ik3PRG6howgX3IQl1HLea4diz2WAGDh_esY-kWEUNPf22QVxq8Z5uLH3lTwnOY8JxI0LNWYjQMwzbfj/s1600/IMG_4255.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVh5NB3Jxo2hJf76qA9HkZbv846Zeayi85QZJcqKV2AgxjJlKMBhrNs-Vv2iiO0Ik3PRG6howgX3IQl1HLea4diz2WAGDh_esY-kWEUNPf22QVxq8Z5uLH3lTwnOY8JxI0LNWYjQMwzbfj/s1600/IMG_4255.jpg" height="240" width="320" /></a>It’s only taken me a year, but in honor of the upcoming Masters, here are 10 random observations about the Masters that you may not know:<br />
<br />
<b>1. No electronics -</b> They're serious. Don't. Even. Try it. Upon entry you go through metal detectors and there will be no warning. Your ticket will be taken and you’ll end up with sitting in some trashy Augusta restaurant, tears in your eyes, drowning your sorrows in bottomless Miller fucking lites. BUT, if you do end up on the other side - frolicking in the absurdly manicured green grass - remember that you have to act like its 1995 and establish a “get lost” meeting point with your friend. <br />
<br />
<b>2. Dapper Pay Phone Booths - </b>In one section of the course, past one of the many concession stands, you’ll find three rows of telephone booths. Yes telephone booths. Like the old school Bell Atlantic pay phones, just dappered out with some Masters-colored green framing. These telephone booths are there for one reason – to call your jealous friends and remind them that you’re at the Masters. Naturally calls are free but remember to bring a piece of paper with some phone numbers scribbled down (because the only number you probably still remember is your home phone growing up). <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrBcu8ePhPxP1es0mpEgX1uNEDliymNawI93Gy9XJH39U4_8ttoEr4rGlFjejjNtAKZtzRi9uPOgpkIKCxK4IJK1cIGDDK_acQ76uoLEUIE2btXwkD0_B0SOvg6nZ88WzgWk-yUDDO8ne/s1600/IMG_4262.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrBcu8ePhPxP1es0mpEgX1uNEDliymNawI93Gy9XJH39U4_8ttoEr4rGlFjejjNtAKZtzRi9uPOgpkIKCxK4IJK1cIGDDK_acQ76uoLEUIE2btXwkD0_B0SOvg6nZ88WzgWk-yUDDO8ne/s1600/IMG_4262.jpg" height="240" width="320" /></a><b>3. Tee Sheet BFF -</b> When you walk through the gates, you're handed a one page tee sheet with a schedule of the golfers’ tee time and a course map on the other side. For 8 hours, this is gold. DO NOT LOSE IT. Use it to stalk golfers. Use it to pre-plan seating locations (e.g. stake your claim next to a tee box BEFORE Adam Scott walks up blast a drive).<br />
<br />
<b>4. Buy a chair, leave the chair, return to the chair - </b>The massively awesome gift shop is beckons you to spend a month’s paycheck on memorabilia. But for $30 (cheaper than a crapper camper chair at Dick’s Sporting Goods) you can buy a Masters camping chair. Why? Well, once the gates open, you can place that chair nearly anywhere on the course. Just put your name on it and walk away. No one will move it (this is hallowed grounds, thou shall not steal at the Masters). Last year, I put my chair 2 rows off the 18th green and was able to come back later in the day, to relax and watch the final groups roll through.<br />
<br />
<b>5. The Patron -</b> You're referred to as a patron. Not a visitor. Not an attendee. A patron.<br />
<br />
<b>6. Embrace the roar -</b> Without a phone to check scores, the large white scoreboards dotted throughout the course become your method of tracking the leaders. For instance, you’re sitting in your beautifully placed green chair on the 18th green when you hear a load roar from to your 2 o’ clock. Quickly you unfold your tee sheet to get a sense of the possible Hole number and do mental math to determine the possible pairing on the hole. The crowd begins to whisper and wait in anticipation. You and 50 other pairs of eyes dart to the scoreboard… And slowly, like changing the inning at a baseball game, you see that your favorite player climbed one on the leader board.<br />
<br />
<b>7. Bugs </b>– You can leave your bug spray at home, there are no bugs on the course. Zilch. They're been eradicated by an unknown force (probably high-grade, flower-scented, Monsanto juice). Hmmmm, don’t think about it and move onto the next tip.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4LrgGIlYda1Ys1Zlf_le8oM0aaL9TCSl54kdzBC-71XNyPZeJj5QGOfAetNv3CUSALP1B-HdkCCC9CJul-2ksMqcHmB3NEBRpTpB5FhGrmrEq1UAnwrTg7K-fu3HtX_dby9sVFzx08_R/s1600/IMG_4265.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4LrgGIlYda1Ys1Zlf_le8oM0aaL9TCSl54kdzBC-71XNyPZeJj5QGOfAetNv3CUSALP1B-HdkCCC9CJul-2ksMqcHmB3NEBRpTpB5FhGrmrEq1UAnwrTg7K-fu3HtX_dby9sVFzx08_R/s1600/IMG_4265.jpg" height="320" width="240" /></a><br />
<b>8. Impeccable Service and Efficiency </b>- From the lines in the concession stands and the corrals at the gift shops to the plethora of bathroom attendants, you are treated with every ounce of respect and full service. Every bathroom stall is wiped down before you go in. Every gift shop corral has two people smiling and happily bagging your gifts (which, by the way, are stored in a back room so you don't have to lug your 5 bags of overly-zealous purchases around the course). And the efficiency of which you move through said lines would make a German engineer class jealous.<br />
<br />
<b>9. Concession Prices </b>- Remember that middle finger the Masters committee gave to their sponsors a few years back? "You know what...we don't need you guys and this noise. We're going to broadcast the Masters commercial-free." The point is, the Masters committee is not out to make a profit on their patrons. Concession prices have been frozen in time (e.g. beers are $3). <br />
<br />
<b>10. Concession food -</b> Now what can you get at said concession corral? Think Southern mom packing your school lunch in the 6th grade. White bread and pimento cheese. Ham and cheese on white. Carefully wrapped, sliced diagonally.<br />
<br />
<b>11. Zero non-Masters branding</b> - It isn’t apparent until you get there but everything is Masters green. Basically, the committee said, there’s no f-ing way that a camera catches a patron drinking a Gatorade and they get free advertising.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPR-c_wtOHLj07Ky68EOX1B18RyhKgL7xH1gcg5Gt9EP5JLz1P4x7Khmesjm_mEvyPP8goI2EFvUhzMrXvuaIa3hXW-mOG1ogAog32tbiuekQALopGbKJ8e_fZFl3MytKz4cDy56obEyjk/s1600/IMG_4268.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPR-c_wtOHLj07Ky68EOX1B18RyhKgL7xH1gcg5Gt9EP5JLz1P4x7Khmesjm_mEvyPP8goI2EFvUhzMrXvuaIa3hXW-mOG1ogAog32tbiuekQALopGbKJ8e_fZFl3MytKz4cDy56obEyjk/s1600/IMG_4268.jpg" height="240" width="320" /></a><b>12. Souvenir cup bandits - </b>Each Gatorade (err "sports drink") or "light beer" that you buy comes in a awesome plastic souvenir cup. Don't be surprised if you see the 26 year, croakie-wearing frat brother, foraging for renegade souvenir cups at the end of the day. (NOTE: I did not forage for any of my cups)<br />
<br />
<br />
<b>13. The course is NOT FLAT -</b> The oceans of hills, bends, and dips are flattened out by TV cameras. The elevation changes from tee to green are ridiculous and you’ll find that you may have to actually exert some energy. Just remember if the course is wet, it’ll be slippery.<br />
<br />
<b>14. Attire - </b>It shouldn’t need to be said but don’t be an idiot and wear jeans. Wear golf attire… However, chose wisely on the shoe choice. I wore boat shoes, which seemed like a great choice; HOWEVER, the pathways between holes are layered with turf-like rubber. You think a rock in your shoe is annoying? Try 5 million little rubber pieces.<br />
<br />
<b>15. Stay in Columbia, SC </b>- I'm going to be honest, outside of the golf course, Augusta didn't look like a place I’d want to hang out for a few days. So if you want to get away from the crowds and avoid the price gauging hotel fares, fly into Columbia airport in South Carolina. It’s a beautiful artsy college town with good restaurants and hotels. And it's only a short, one hour drive, which you won't even remember because you're too hopped up on adrenaline<br />
<br />
That’s all I got… Happy Masters eve.<br />
<br />
<br />
<br />
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-x1kD_qkAmXk%2FVPZGHcM1J_I%2FAAAAAAAAAr0%2FEGw2GNpLAYY%2Fs1600%2FIMG_4262.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrBcu8ePhPxP1es0mpEgX1uNEDliymNawI93Gy9XJH39U4_8ttoEr4rGlFjejjNtAKZtzRi9uPOgpkIKCxK4IJK1cIGDDK_acQ76uoLEUIE2btXwkD0_B0SOvg6nZ88WzgWk-yUDDO8ne/s1600/IMG_4262.jpg" -->Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com0tag:blogger.com,1999:blog-5673861835477488629.post-79615933502807240022014-04-14T11:47:00.001-04:002014-04-14T12:09:32.173-04:00Experiencing a Saturday at the Masters<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OEsycLmgTCwvvwqkWh4aR9l2OJ_GsJ9Wq-o8TojSrXRIkV35zy1XcTSoo3FHn1DuPVWYE6LqYi6Ob5bwdczf0v-vXM8ItqGfY3-BsFtmw8ca6MtFAAJn28Nq3Nuy92GAj6q3CP5HFmUg/s1600/masters-banner.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OEsycLmgTCwvvwqkWh4aR9l2OJ_GsJ9Wq-o8TojSrXRIkV35zy1XcTSoo3FHn1DuPVWYE6LqYi6Ob5bwdczf0v-vXM8ItqGfY3-BsFtmw8ca6MtFAAJn28Nq3Nuy92GAj6q3CP5HFmUg/s1600/masters-banner.jpg" title="" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><p>During your visit to the Masters, you meet and interact with scores of fellow patrons. The ice-breaking lines are easy. You all like golf. You all are amazed at the conditions. Oh, and you all like golf. Soon enough the conversation turns to where you live and your epic journey on getting to a small town in Georgia. Most people I found seem to go for multiple days – sponsored by their company, received as a gift from a vendor, or by burning leprechaun blood combined with golf tees. Yet no one I spoke to had won tickets through the online, public lottery. People were amazed that I had this great fortune, which makes the following story all that more incredible:</p><p>Last June an email popped up in my Gmail inbox.</p><p><em>From: Masters Tournament.<br />
Subject: 2014 Masters Tickets<br />
Message Preview: 2014 Masters Daily Tournament Tickets Random Selection Congratulations. The Ma...</em></p><p>Needles of adrenaline raced down my arms. My hands were dead weight in a sea of anticipation.</p><p>I opened the email.</p><p><em>Congratulations. The Masters Tournament is pleased to announce that our random selection process for 2014 Daily Tournament tickets has been completed and your application has been selected. You have until July 15, 2013 to make your payment or your ticket allocation will be forfeited.</em></p><p>“Practice rounds? Tournament rounds? Oh my God. Oh my God. Oh my God. "</p><p><em>Please click the link below to access the Masters Ticket site sign-in page. SIGN IN by entering your complete email and password.</em></p><p>Password incorrect.</p><p>"Fuck FORGOT PASSWORD! Oh my God. Oh my God."</p><p>3 minutes later, I discovered that I was selected for the opportunity to buy tickets for Saturday at the Masters.</p><p>Saturday, April 12, 2014.</p><p>My dad's 59th birthday.</p><p>Later that day, I called my dad and invited him to accompany me with the Masters; yet, the serendipity of this story isn't finished here.</p><p>For Christmas, I ordered a leather key chain from Etsy with the coordinates of the Masters engraved (33° 30′ 0″ N, 82° 1′ 20″ W, if you're wondering). I figured that he would look at it in the months to come and look forward to this once-in-a-lifetime event and bucket list for any golfer.</p><p>2 weeks later, he told me had cancer.</p><p>Radiation started in February. 9 weeks. Every. Day.</p><p>Yet coincidentally, every day he had those geographical coordinates staring back at him - reminding him that on his birthday, this year, he was going to the Masters with his son.</p><br />
<h2>Saturday, April 12, 2014</h2><p>Slivers of light creep through the tall pines that dot the parking lot at Augusta. Walking steadily and purposefully, we make our way through the main gate. It's 7:30 am and the early morning rays cast an ethereal glow on the white and green fixtures of Augusta Golf Course. Passing through the security checkpoint, our stride takes us pass the practice range on our left. A beautifully manicured set of landing zones and pins stand proudly against a quiet backdrop. This concept of immaculate care interwoven with pride and integrity will be carried throughout the day.</p><p>The paved path beings to slightly curl to our right and we pass the first of many pristine restrooms that occupy the course. The ground beneath us begins to slope downward as a large concessions pavilion slowly frames our vision to the left. An equally large memorabilia pavilion begins to mirror its brother to the right. Slowly, the two large yet inconspicuous buildings funnel our vision to the horizon. Our eyes scan up and a small patch of green glistens with the morning dew.</p><p>We are here.</p><p>A firsthand experience at the Master's is like no other. There are sporting events made for TV. Sporting events made for tailgating. And sporting events made for Heaven. The Masters is the latter.</p><p>The HD cameras that spot the landscape hardly do the course justice. To get a sense of the fairways at Augusta, think AstroTurf - the finest AstroTurf of all the land. But then replace the synthetic grass with real grass and then you'll start to understand the fairways at Augusta. Perfect. Pristine. And *every* fairway is like this. You could search the entire course and yet every spot is the same firmness, the same perfect cut, and ready for potential infamy.</p><p>And if the fairways represent AstroTurf then on this day, with the warm Georgia sun baking the course, the greens represent soul-crushing sheets of glass. While the camera adds 15 pounds to a person, a camera turns a three-dimensional, undulating work of wonder into a flat sea of calm green. Standing there in person, every approach shot seems to be uphill while pristine deep bunkers guard false fronts, sudden dips and razor sharp pin placements. Hole number 10 could easily be converted into an intermediate ski slope - huge elevation changes and a rippling fairway that would make Salvador Dali jealous.</p><p>The number of staff, attention to detail, and service from the Masters is second to none. Friendly "good mornings" and brief yet positive exchanges at cash registers are the norm. As I entered the gentlemen's restroom, the attendant at the front door offered to fix my collar. Albeit a simple gesture, it was a theme that reverberated throughout the day. Not to be outdone, the greens on the course receive equally exquisite (if not better) attention. In the early morning light, six staff attend to each green, carefully trimming, rolling, and manicuring them in a rehearsed dance that echoed across the 18 greens. Giant tail-like brooms sweep away errant pollen buds before the players even take their first sip of coffee.</p><p>The public lottery for ticket sales and exclusivity of Masters membership provide a crowd that borders on perfection (*Note, this was a Saturday without Phil or Tiger so the crowds were lighter). Patrons all have their spots and the opportunity to be a handshake away from world class golfers is becomes a common occurrence. Throughout the day I found myself closer to the action than if I was pasted to a 60" HD TV on a stool at the bar. On Saturday, the glass screen melted away and I had the privileged to walk alongside Couples as he casually sauntered down the Par 5 15th; to line up directly perpendicular from Adam Scott's tee shot and awe at a golf swing of perfection; to witness the jovial smile of Matt Kuchar as he glanced at the woman next to me who had just become the recipient of a half-broken, somersaulting tee; and to crouch just a few yards behind Jordan Speith on the practice putting green, watching as his youth confidence showed me the line to the cup.</p><p>Everyone cherishes their favorite spots on the golf course. We hold them close to our heart - scared vows where a slip of the tongue could suddenly send our cherished perch into an unwelcome mob of patrons. In some ways, no one wants to share their secret locations; yet in other ways, it doesn't really matter. Everyone's experience is different and we all need to find our own hidden gem.</p><p>I discovered one of my diamonds mid-afternoon on Saturday. As logic dictates on a golf course, the 1st tee, 9th green, 10th tee, and 18th green all congregate back to the same location. On this special afternoon, I found myself watching approaches and putts to 9 and then turning around to see similar approaches and putts on 18. Surprisingly, that wasn't even the best part. I learned to time the putts on 9, so I could make my way over to an empty 10th tee box and situate myself just a few yards from the right-hand tee box marker. A-list golfers came barreling up the ninth tee - Kuchar, then Fuyrk, then Couples. Adam Scott, Jordan Speith and Jonas Blixt followed. And as tradition dictates, after finishing their putts on 9, they headed to the 10th tee - arriving at a daunting downhill par 4 that was accompanied by a widely grinning patron just a few yards from the right-hand tee box marker.</p><h2>My Favorite Memory</h2><p>On Saturday, the gates open at 8am and a large throng of patrons, respectfully congregate between the concessions and memorabilia pavilions waiting to be let on the course. As the ropes drop, patrons disperse like uninhibited marbles searching for a resting place to station their Masters-emblazed camping chair. After setting our chairs just a few rows back on the 18th green (you can leave your chairs all day, they won't be touched), we now still had 2 hours before the first golfer (Rory) would tee off.</p><p>With a coffee and egg salad sandwich in hand, we trace the footsteps of Bobby Jones and Sam Sneed and carefully make our way around the back nine. With only about 20% of patrons present, these two hours provide some of the best magic of the day. The early morning smell of golf accompanies us as we arrive at Amen Corner.</p><p>I stare down the green of the infamous Par 3 12th. The rope keeps me just a mere 5 yards from the Championship tee box. Setting my coffee down to my side, I close my eyes and breathe. Quiet, calm breaths. The noise of the morning shuffle melts away and I open my eyes. Like the golfers in the coming hours, I rotate sideways, turn my head, and mentally cast my tee shot to the Heavens.</p><p>So on this Saturday, April 12th, 2014, on my dad's birthday, four weeks after completing radiation therapy, we had the privilege of playing the back nine of Augusta Golf Course before the golfers had even set foot on the first tee.</p><p><center>***</center></p><p>As I'm sure you can tell, the events from this past weekend were absolutely incredible. Check back soon to read Part 2 of this story where I'll share short insights, tips and observations from spending Saturday at the Masters.</p>Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com1tag:blogger.com,1999:blog-5673861835477488629.post-90716115054991555002013-08-14T21:14:00.000-04:002013-08-16T00:18:14.941-04:00Five Unconventional Tips from my Kitchen Remodeling ExperienceDuring this past Spring, I embarked on the epic journey of talking, walking, and sleeping remodeling, of waking up in the middle of the night with cabinetry cold sweats, and of becoming hyper-vigilant of trim and back-splash selections at local restaurants.<br />
<br />
We're all taught the basics of kitchen remodeling - "Hire someone you
trust." "Work within your budget." "Don't take the first quote." But what else could one learn from past experiences? From this endeavor, I picked up five unconventional nuggets of information that I'm hoping people may find useful during their remodeling process. <br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Tip 1. Relocate your shit purposefully. And neatly</b></span><br />
I cannot emphasize this enough, especially if you're living in a one-bedroom condo. I can tell you from experience that having a bedroom, a closet, a side closet, and the floor absolutely littered with kitchen and bar articles gets old very, very quickly. You forget that you're <i>actually </i>going to need to get to your clothing. Half of my room was nicely packed and orderly, the other half...terrible. And as a result, I found myself tripping over my wok handle on a daily basis. <br />
<br />
A messy room just breaks the flow of your general well-being. Life will feel chaotic. Retreating into your bedroom won't provide you with any solace if it looks like a set from Hoarders. I had trouble sleeping admist the chaos.<br />
<br />
So channel your 7th grade Tetris skills, steal computer boxes from work, and take time to carefully relocate your kitchen. With purpose. <br />
<br />
<b><span style="font-size: large;">Tip 2. Used technology to your advantage</span></b><br />
<span style="font-size: small;"><b>Compare two different ideas: </b></span>Mood boards and color palettes are mainstays for a seasoned interior decorator. Swatches of fabric, strokes of paint, and samples of material are carefully constructed to provide holistic glimpses of the future. However, in the words of our friend Sweet Brown, "<a href="http://www.youtube.com/watch?v=Nh7UgAprdpM" target="_blank">Ain't nobody got time for that.</a>" (Jump to the 0:30 mark to hear the original quote and 0:52 for the sweet sweet remix).<br />
<br />
Therefore, do something that every kid with an Instagram account is doing right now. Download Diptic, take photos with your phone, and use this handy app as a replacement to the hot glue gun burns, the embarrassing trip to Michael's, and an evening lost to making interior decorator-quality color swatches. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTMKXcd0SZLTGMOTlNp_CXjdabgzO3TbnS7Ho2iH8CEMx22PR8pbuF6yeZgR1Y-ApcHDqGgaHrefKAcHTDhKJ2TcuUV_WwsCjPBoQbGikhYRNPrJn52D3U36eBYe4zIQqX2EZyCokvHap/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTMKXcd0SZLTGMOTlNp_CXjdabgzO3TbnS7Ho2iH8CEMx22PR8pbuF6yeZgR1Y-ApcHDqGgaHrefKAcHTDhKJ2TcuUV_WwsCjPBoQbGikhYRNPrJn52D3U36eBYe4zIQqX2EZyCokvHap/s320/photo+3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This Diptic was pretty aggressive. The granite hadn't come yet and the floor wasn't in, but I impatiently wanted to test color samples </td></tr>
</tbody></table>
<b>Get fancy with Microsoft Paint to convey ideas:</b><br />
Pictures are better than words. Enough said.<b> </b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5z8ewbiO4-xIfRzjRJjNp9RMbVEGyi0hHbvGKfdh8NmBrq6x_XSldQOJJi-xYY27SH5fGlPJrQOtJY_LLxFukyRToELSPHG_rbClEG6Ixd_oBYGiDo7X3BAsypvIcasv41zqnF8s87bjN/s1600/294857_10100931024880486_1355039893_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5z8ewbiO4-xIfRzjRJjNp9RMbVEGyi0hHbvGKfdh8NmBrq6x_XSldQOJJi-xYY27SH5fGlPJrQOtJY_LLxFukyRToELSPHG_rbClEG6Ixd_oBYGiDo7X3BAsypvIcasv41zqnF8s87bjN/s320/294857_10100931024880486_1355039893_n.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTjl54qMoGi7aQM-5pN9KN8NoaObQa83AwV8teFk1MHdDjf1V-lZBuQihwK3FUMNJZvfsTivrFY5SF-fztrEl3b1eV5SmLnT2m5u1-eNsQPSkrYWTJ-Hw1-ZgqJxvptwrTVfzIDkeQKum/s1600/397966_10100931024915416_1378192771_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTjl54qMoGi7aQM-5pN9KN8NoaObQa83AwV8teFk1MHdDjf1V-lZBuQihwK3FUMNJZvfsTivrFY5SF-fztrEl3b1eV5SmLnT2m5u1-eNsQPSkrYWTJ-Hw1-ZgqJxvptwrTVfzIDkeQKum/s320/397966_10100931024915416_1378192771_n.jpg" width="240" /></a></div>
<br />
<br />
<br />
<b><span style="font-size: large;">Tip 3. Take Pictures...lots of them</span></b><br />
I took pictures throughout the whole kitchen process. Pictures for memories. Pictures to show friends. Pictures because well, pictures. But lots of pictures means that if you need to revisit a possible issue you may have unwittingly and accidentally documented your issue during your paparazzi frenzy. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghM0z0sAwWcgd0BBK5gUmcElPoQgWypAchdCy3Vjp6BtuMLgzMWLvBu8NmSNmFGerh9JuVfqSwSzjn51a8y34-mFFOR7PaRvh38XoE139mGvhjdTHPN3K_i5XNgF-EndRqrsBzPV63l4N/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghM0z0sAwWcgd0BBK5gUmcElPoQgWypAchdCy3Vjp6BtuMLgzMWLvBu8NmSNmFGerh9JuVfqSwSzjn51a8y34-mFFOR7PaRvh38XoE139mGvhjdTHPN3K_i5XNgF-EndRqrsBzPV63l4N/s320/photo+1.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We used a series of pictures similar to this one in order to "remember" where we placed the electrical junction boxes</td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><b>Tip 4. Ask for opinions but trust your gut</b></span><br />
Definitely ask for opinions; however, make sure you ask a follow-up question to their response. Ask <i>why</i> they answered the way they did. <br />
<br />
I couldn't decide on the granite for my kitchen. And knowing me, if I have trouble deciding on a small purchases, I'd be screwed with the granite selection. You can't fuck up granite. You can't say that you want to return hundreds of dollars of heavy rock. <i>It's a gigantic piece of stone. </i>Once it's in, it's in. (No pressure)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSx1NeZriHPcACTeIGrapNXvc9i38W8HPUuLx5P7TY2YBZSKuJPSArfWEp54uvHmKuX_cxKJppPOGwBldJ9UvDEbpdqMMA6oS5wMPHjPC-eYWZOL71vWxZOka7GZotdNJloneSpWz64cN/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSx1NeZriHPcACTeIGrapNXvc9i38W8HPUuLx5P7TY2YBZSKuJPSArfWEp54uvHmKuX_cxKJppPOGwBldJ9UvDEbpdqMMA6oS5wMPHjPC-eYWZOL71vWxZOka7GZotdNJloneSpWz64cN/s320/photo+2.JPG" width="320" /></a></div>
<br />
I posted the above photo on Facebook and these were the responses that I received: <br />
<br />
<ul>
<li><i>"Left reminds me of Swedish west coast. Red granite."</i></li>
<li><i> "Left might pick up tone in floor"</i></li>
<li><i> "Right is more manly.....are u....manly?/ So the question is, do you want your granite to say "oops I missed a spill", OR.... "Welcome to my kingdom, I have sex here....a lot".</i></li>
<li><i> "Manly schmanly - the darker it is the harder to clean."</i></li>
</ul>
Even though I'm may be missing out on the whole sex-kingdom thing, I took some of my friends' advice, used Diptic, and chose the lighter color. <br />
<br />
HOWEVER, <b>think hard about buying that easy-to-clean, ceramic counter top stove. </b>Even though it's been a few months since the remodeling, I'm still bitter about my decision here. Everyone said "it'll be <i>so</i> much easier to clean" however, I didn't ask myself a critical question. "Will this decision kill my cooking style?"<br />
<br />
I should've gone with my gut (I could careless about how easy something is to clean!) <br />
<br />
For me, the cast-iron skillet <b>was </b>the mainstay of the kitchen. Besides moonlighting as body armor, my cast-iron skillet made the greatest steaks ever. And now...after the range had been ordered......and installed.....I read the warning pamphlet:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPk_oCX_Dq2X3Rs7v-6DEug09fphyKaIsqTlH2pl5zsEPNm1eDEgMnLVsQFs9RYVkBzxcqLS0H9qBGAJ5MLOU0tzdpOxaW5wR9IXOKoV5ONYnSUi3C4E9-POgUldIUyhnnUbaJfFuvTwuf/s1600/range-pans.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPk_oCX_Dq2X3Rs7v-6DEug09fphyKaIsqTlH2pl5zsEPNm1eDEgMnLVsQFs9RYVkBzxcqLS0H9qBGAJ5MLOU0tzdpOxaW5wR9IXOKoV5ONYnSUi3C4E9-POgUldIUyhnnUbaJfFuvTwuf/s400/range-pans.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seriously...is there anything that you can actually cook on this?</td></tr>
</tbody></table>
<br />
<br />
<span style="font-size: large;"><b>Tip 5. Immerse yourself for easier decision making</b></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5OJxgxLznO_HNozuEVCUBEFQtK0ZoVyrm2q9S4lo32UrgByXQc6ntxx0Cu6W2w0-JIyJmEI0kf64CRgAXABjw87M_IxKHvhD1bDlbQW-f4RbIOmRV8XuwEhSyy7iskA4tfOUoZGGQNhB2/s1600/photo+5.PNG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5OJxgxLznO_HNozuEVCUBEFQtK0ZoVyrm2q9S4lo32UrgByXQc6ntxx0Cu6W2w0-JIyJmEI0kf64CRgAXABjw87M_IxKHvhD1bDlbQW-f4RbIOmRV8XuwEhSyy7iskA4tfOUoZGGQNhB2/s320/photo+5.PNG" width="179" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">House Porn. Really.</td></tr>
</tbody></table>
Houzz.com really is house porn. Download the app. Visit the website. Stare at thousands of photos. Favorite some. Make Ideabooks. Stare at more photos. Eventually, you'll find yourself subscribed to their newsletter, idealizing designer photos, and holding up the iPhone app to compare cabinetry pulls at Home Depot. But don't fret at your temporary domestication, you've rifled through what feels like 10,000 photos, so snap decisions should become second nature.<br />
<br />
For example, my contractor called me one morning at 7:30 AM to ask me what kind of grout I wanted for my tile backsplash. (At 7:30 AM I can't even find the "on" button to the coffee maker). Actual decisions?!? Fuck... <br />
<br />
In my groggy state, I blurted something along the lines of:<br />
<br />
<i>"Hmmmm....um...grshabsd.....not really white...zzzzzz.....black would be....grbsh bashws....contrasty?..zzzz..lets do gray?"</i><br />
<br />
That decision ended up hitting the mark and I can only think that my snap judgement and instinctual response was based on the hundreds of photos I had seen on Houzz. <br />
<br />
<div style="text-align: center;">
*** </div>
<br />
If you have any other remodeling questions, definitely let me know. I posted a few photos below. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemTz9oXBARPPYzR0bGuXX8dQorhW7plMPFCqH9PFBFef44SgvNK_D-Aa2Ju2QpGs9gU1GjQE24KNgiWwUOXAvsiRUmFzdz0-iEITa518_JjhGv6m1rIy_AfUnD7JSG7yR72G2fiHtDGZI/s1600/IMG_0464.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemTz9oXBARPPYzR0bGuXX8dQorhW7plMPFCqH9PFBFef44SgvNK_D-Aa2Ju2QpGs9gU1GjQE24KNgiWwUOXAvsiRUmFzdz0-iEITa518_JjhGv6m1rIy_AfUnD7JSG7yR72G2fiHtDGZI/s320/IMG_0464.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNUXyS8fbX8vYTRFF1p1-I6zSVfIAo1xjlU7iVPj0M4Rh99gUzGdR_VsaOYt8dkgPMdvUKoX-mMj93x1SgW6c1f9yutnbMf7RzjCuflu-LHqX6TPMwbagDg3RtgYfVxdRyUVcOWHUVHL9/s1600/IMG_0469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNUXyS8fbX8vYTRFF1p1-I6zSVfIAo1xjlU7iVPj0M4Rh99gUzGdR_VsaOYt8dkgPMdvUKoX-mMj93x1SgW6c1f9yutnbMf7RzjCuflu-LHqX6TPMwbagDg3RtgYfVxdRyUVcOWHUVHL9/s320/IMG_0469.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKzC7XIHRexpWnYxd2KLe_LVm0qPOOACc5v1FXhwtdm73kVUtSW1nyj8SpOhqa3UUb6eSIv9G7D6wgYrOq7G2illYLqqLESUKUNSbaRmNUtDqrOdBYrykm8Dl2ApuaOAjGZ8cRIu57Qad/s1600/IMG_0474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKzC7XIHRexpWnYxd2KLe_LVm0qPOOACc5v1FXhwtdm73kVUtSW1nyj8SpOhqa3UUb6eSIv9G7D6wgYrOq7G2illYLqqLESUKUNSbaRmNUtDqrOdBYrykm8Dl2ApuaOAjGZ8cRIu57Qad/s320/IMG_0474.jpg" width="320" /></a></div>
Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com6tag:blogger.com,1999:blog-5673861835477488629.post-14787326470465695492013-05-29T22:05:00.001-04:002013-05-29T22:05:28.680-04:00Seared Tuna with Sauteed Green Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEpsMAZfgbnR5R3gpwvsy41TDX1sfe7oFNcCwup97Bvtd506IqGdt77Xv_U9bhu3OIkrpNZuJ9Holu82VX3URqDlFsKtO5pRE9GChyphenhyphenQQOxOdHoRTw3n_5UnI35kn_NEJzqyGkalmdvRJm/s1600/IMG_1974-banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEpsMAZfgbnR5R3gpwvsy41TDX1sfe7oFNcCwup97Bvtd506IqGdt77Xv_U9bhu3OIkrpNZuJ9Holu82VX3URqDlFsKtO5pRE9GChyphenhyphenQQOxOdHoRTw3n_5UnI35kn_NEJzqyGkalmdvRJm/s1600/IMG_1974-banner.jpg" /></a></div>
<br />
Yes I know this looks very close to my <a href="http://www.thirddatecooking.com/2012/01/tuna-for-idiots-tataki-tuna-recipe.html" target="_blank">Tuna Tataki recipe</a> but its <i>slightly</i> different (plus its just another example of how easy it is to cook tuna). The tuna was cooked a few minutes longer and unlike the Tuna Tataki recipe, it wasn't marinated ahead of time.<br />
<br />
<b>Seared Tuna Ingredients</b><br />
<ul>
<li>1 lb tuna</li>
<li>Cajun/Blackening Seasoning</li>
<li>A little olive oil </li>
<li>Salt, Pepper</li>
</ul>
Cooking tuna may be the easiest thing to cook ever. Easier than improvising Mac n Cheese. Easier than cooking popcorn. And easier than Washington sports team winning in the post-season (too soon?).<br />
<br />
<b>Recipe Guidance</b><br />
<ul>
<li>Coat the tuna with the olive oil, salt, pepper, and any seasoning of your choice</li>
<li>Turn a skillet (cast-iron or teflon) on High</li>
<li>Sear each side of the tuna for 1.5 minutes</li>
<li>Remove from heat</li>
<li>Serve</li>
</ul>
<br />
<b>Sauteed Green Beans</b><br />
<ul>
<li>A few handfuls of fresh green bean </li>
<li>1 Sweet Onion</li>
<li>Sesame seeds</li>
<li>Olive Oil</li>
<li>Salt & Pepper</li>
<li>Soy Sauce</li>
</ul>
Don't buy canned green beans. They're terrible. Canned green beans will not get you anywhere in life (don't even buy them for the canned food drives). Buy fresh green beans. Spend the 5 minutes painfully cutting off the edges - fresh crunchy green beans are awesome, trust me.<br />
<br />
<b>Recipe Guidance</b><br />
<ul>
<li>Rough chop the onion</li>
<li>Heat the skillet at Medium-High</li>
<li>Add a dash of olive oil, throw in the onions, and cook until soft-ish</li>
<li>Add a little soy sauce and the green beans</li>
<li>Toss in some sesame seeds for kicks</li>
<li>Saute until green beans are warm but still crunchy (5 min or so)</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1utM7KbNDhz7GPyH75Ne1tqdpGKDUe-2B9eAUD8IVm-cWnKAPbpturJ8oQkp_E4p9ZE8Cg9iDC7pOIJE6u_5UpZKEKkg19sMDYn9Idd6ixtdHlM6wUOvtkOfuGd1KJ-A-DVtWuff7Rpf/s1600/IMG_1974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1utM7KbNDhz7GPyH75Ne1tqdpGKDUe-2B9eAUD8IVm-cWnKAPbpturJ8oQkp_E4p9ZE8Cg9iDC7pOIJE6u_5UpZKEKkg19sMDYn9Idd6ixtdHlM6wUOvtkOfuGd1KJ-A-DVtWuff7Rpf/s1600/IMG_1974.jpg" /></a></div>
Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com2tag:blogger.com,1999:blog-5673861835477488629.post-32489232494122314502013-05-06T09:58:00.000-04:002013-05-06T09:58:32.918-04:00No one likes salmonella<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZi9vZCeiSEBy-qHF-Lvat5fGg3sjXwLjnsxs2ReZaQOLjlpNc6a5r09knIO9UPvpnEvr7a02kvC64ZXf2YcXzrviZyRE2GWIB0FNrHo8p4zNQwFTi3CLdYIF-tllUsMERZrQIQjgaJCET/s1600/avoid-salmonella.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZi9vZCeiSEBy-qHF-Lvat5fGg3sjXwLjnsxs2ReZaQOLjlpNc6a5r09knIO9UPvpnEvr7a02kvC64ZXf2YcXzrviZyRE2GWIB0FNrHo8p4zNQwFTi3CLdYIF-tllUsMERZrQIQjgaJCET/s1600/avoid-salmonella.png" /></a></div>
<br />Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com0tag:blogger.com,1999:blog-5673861835477488629.post-68921797075693095472013-04-30T23:40:00.002-04:002013-05-01T08:49:26.961-04:00The Lost Art of Chicken Thighs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHFMaDO4Scxu0NH0QrwXU_bn08v1t2JBdS_rhTkhGP0v-wm2BXxmo6PjRiA5fJ5gwSvj76c585mGEf71WvTI0nnCtPYO3WPkV4P5tRHiepjQ5UAGiWq782jIGFdXjtFLd987Yp9Cszjsd/s1600/chicken-thigh-banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHFMaDO4Scxu0NH0QrwXU_bn08v1t2JBdS_rhTkhGP0v-wm2BXxmo6PjRiA5fJ5gwSvj76c585mGEf71WvTI0nnCtPYO3WPkV4P5tRHiepjQ5UAGiWq782jIGFdXjtFLd987Yp9Cszjsd/s1600/chicken-thigh-banner.jpg" /></a></div>
<br />
<i>"They're cheaper than chicken breasts so they're probably not as good."</i><br />
<br />
<i>"I dunno...they look pretty fatty to me."</i><br />
<br />
<i>"I'm a breast guy, not a thigh man."</i><br />
<br />
I'm not sure why chicken thighs have gotten such a bad rap these days, but for someone that's just starting out in the kitchen, they're one of the easier meats to cook.<br />
<br />
<b>Reason 1: They're forgiving -</b> I'm about 15% scared shitless of cooking chicken for other people. Red meat you can undercook. Fish you can undercook. Chicken? Nope. And as a result, I tend to cook the shit out of it (which usually means it's dry). It's an irrational fear (and I know I'm being too self-critical); however, if <i>I'm</i> scared, then a young 24-year-old, trying to impress a girl, <i>will be scared</i> (well...or oblivious). Chicken thighs are forgiving, you can overcook them a little and they won't dry out. <br />
<br />
<b>Reason 2: They're sneaky -</b> That dark thigh meat is naturally flavorful and the small, intertwined pieces of fat just add to that flavor. Everyone knows that a dry-aged ribeye steak has more natural
flavor than a New York strip. Why? The beautiful beautiful fat marbling
of course...<br />
<br />
Bone-in chicken thighs? Even better.<br />
<br />
With just salt, pepper, and olive oil you can rock a pretty solid meal. You don't have to go all <i>la cuisine de français</i> on her (spending a whole paycheck on random spices and aromatics that you'll use just once while the rest becomes a 4th-grade science project in your fridge). So the question is, why <i>wouldn't</i> you pick a food ingredient that's already helping you out?<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpzp3kutD6Fh81qMehsWKiO8N8Ji4ic1i0WSxIsCefP3VCUHHtHjnUH_t6eIdZ2jY9NTSL70LlzXQvRToRPuFVOurjW6QbiIbt17vXHg2vhYiuzA0cmn7Lbsamx5nsrFeCgJnmgaik04K/s1600/IMG_8396.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpzp3kutD6Fh81qMehsWKiO8N8Ji4ic1i0WSxIsCefP3VCUHHtHjnUH_t6eIdZ2jY9NTSL70LlzXQvRToRPuFVOurjW6QbiIbt17vXHg2vhYiuzA0cmn7Lbsamx5nsrFeCgJnmgaik04K/s200/IMG_8396.jpg" width="183" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trim the fat!</td></tr>
</tbody></table>
<b>Reason 3: They're cheaper -</b> Between the $10 shots of Petron and the $15 Bear Fights, food have become marginalized by our alcohol habits. I get it and I know, I'm in the same boat. So get happy, chicken thighs are typically $2-$3 per lb cheaper than their counterparts.<br />
<br />
<b>Reason 4: They're healthy -</b> I don't buy the "it's too fatty argument." 75% of us ingest pounds of sugar and fake sugar, devour fried balls of dough, and pretend pork belly isn't just a gloried stack of fifteen glued-together slices of bacon. If you're conscientious (read: hypersensitive) trim the fat and/or buy skinless. And for this "Age of Nutritionalism" (cue Michael Pollan) that we live in, settle down, they're as <a href="http://www.livestrong.com/article/434111-nutritional-difference-of-a-chicken-thigh-breast/" target="_blank">nutritionally equivalent as their chicken breast counterpart</a>.<br />
<br />
<br />
<b>Chicken Thigh Ideas:</b><br />
If you're reading this far, I'm hoping I've "inceptioned" you into buying chicken thighs. To help you out, here's a list of various meals that I've thrown together with a package of chicken thighs. In most cases, I've used what I already had in my pantry. Salt, pepper, and olive oil should always be staples. Red and white onions, garlic...maybe some ancho powder or Slap Ya Mama seasoning. BBQ sauce or soy sauce. An electric grill, a cast-iron skillet, or a just a motherfuckin' pot.<br />
<br />
(Recipe links in the coming days)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qS7QsczEgvJBsOusPxom30ZAIp4xnoY6e4in50EXyz1ZiOExKGtqQNHG1H5NTiqdAqHnbLaS0WV5K0TRA95dUpjAzQUbqenFPC44nhcVa9WD90CFShLr-MsedeevqFkbCUmDYsWCwCov/s1600/IMG_3868.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qS7QsczEgvJBsOusPxom30ZAIp4xnoY6e4in50EXyz1ZiOExKGtqQNHG1H5NTiqdAqHnbLaS0WV5K0TRA95dUpjAzQUbqenFPC44nhcVa9WD90CFShLr-MsedeevqFkbCUmDYsWCwCov/s320/IMG_3868.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled BBQ chicken thigh w/ avocado, grilled onions, scallions on an onion bun. No pots, all on grill</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnVB39Y-MB2U6CpVm3my8nq50bG99ANcL8KVv7mzH9lyhlvae8aPw_Fg-kCM1KJeABA6MFz9yTy18emV32lHGMawBTVIkwJiNsQTSNElfYnY9Yl6syeXny_EmCTrfTmYqCtuTPEeC5rbY/s1600/IMG_5229.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnVB39Y-MB2U6CpVm3my8nq50bG99ANcL8KVv7mzH9lyhlvae8aPw_Fg-kCM1KJeABA6MFz9yTy18emV32lHGMawBTVIkwJiNsQTSNElfYnY9Yl6syeXny_EmCTrfTmYqCtuTPEeC5rbY/s320/IMG_5229.jpg" width="255" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My ultimate lazy man's, one pot, fake Southwestern chicken dish</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkEheDnzfKxrpR7T7VTV9PXA0UbgI7VkflrM6vvaBucVmxorYUVYxzVzQCdWM6TlRF-V0nNuNCxeI_06apHhP5QTuZEHsaCgaBDSERbQGLGFmc0iSncQk3n2T75l-dihc7-kQCNumjMGC/s1600/IMG_8046.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkEheDnzfKxrpR7T7VTV9PXA0UbgI7VkflrM6vvaBucVmxorYUVYxzVzQCdWM6TlRF-V0nNuNCxeI_06apHhP5QTuZEHsaCgaBDSERbQGLGFmc0iSncQk3n2T75l-dihc7-kQCNumjMGC/s320/IMG_8046.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Again, a one pot meal. Braised chicken in cast-iron skillet then roasted in the oven</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XoJGsJFYva6aHtKlXFrms8goq5A_fLxXJXpUWd7OBgd8-3DgAC9YJdBK56r0LOWoA-WtwKrbh0Cl0YyVqDjXjDf67vL9B_21fcrnkD_QqNOB8RDeuZxLdzLIt0LZbiYYqDPKYQDtZq9x/s1600/IMG_8423.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XoJGsJFYva6aHtKlXFrms8goq5A_fLxXJXpUWd7OBgd8-3DgAC9YJdBK56r0LOWoA-WtwKrbh0Cl0YyVqDjXjDf67vL9B_21fcrnkD_QqNOB8RDeuZxLdzLIt0LZbiYYqDPKYQDtZq9x/s320/IMG_8423.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simmering chicken thighs in a reducing a white wine, red pepper & onion sauce </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyDPNLIlgnBM9BrEKnrE_-7THiK_dtcmZNh-jOJfmGpRUusCUKoSfKGpMT2sVR77Nqokr-fmY_tp1eJa6W1XUUO2zI-L7Pem0IzbABSjWt5NaHPjRpgW_vXhEwn69rLoAvk4YVbJOrsvu/s1600/IMG_8428.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyDPNLIlgnBM9BrEKnrE_-7THiK_dtcmZNh-jOJfmGpRUusCUKoSfKGpMT2sVR77Nqokr-fmY_tp1eJa6W1XUUO2zI-L7Pem0IzbABSjWt5NaHPjRpgW_vXhEwn69rLoAvk4YVbJOrsvu/s320/IMG_8428.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simmered chicken thighs w/ caramelized red pepper and onions, wild grain rice, and yellow squash</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LZ4Bg-E-dAmKUOKO9kbQUQzilQCTuIh3VFyYmbeyuZAnwrtd92nQlaYMLKgBxawhDfkyW5xSGaiShwv3IWbgpLJ4qrOUwVCTQnGTmts64RUv9enJQ-gnbnF_oFQDGEO5pGK65DCj2mNp/s1600/IMG_8643.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LZ4Bg-E-dAmKUOKO9kbQUQzilQCTuIh3VFyYmbeyuZAnwrtd92nQlaYMLKgBxawhDfkyW5xSGaiShwv3IWbgpLJ4qrOUwVCTQnGTmts64RUv9enJQ-gnbnF_oFQDGEO5pGK65DCj2mNp/s320/IMG_8643.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled chicken thighs with olive oil, salt, pepper, and Ancho seasoning</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com0tag:blogger.com,1999:blog-5673861835477488629.post-79473840303839119632013-04-19T00:43:00.002-04:002013-04-19T09:52:17.173-04:00Tip of the Day: Clean your damn placeBack in the day whenever I had to stay late for work, every-so-often our company would pay for dinner. Our project manager's view was that the standard cornucopia of vending machine goodies - Fritos, Smartfood white cheddar popcorn, and Cheetos - did more to stain fingers and keyboards than provide sustenance for tired brains. We would order delivery. Nearly always Thai. And nearly always from the same restaurant. <br />
<br />
In retrospect, the black, ballistic-quality, circular plastic containers packed densely with thick wavy rice noodles, chinese brocooli, and sliced chicken provided more of a "coma-effect" than a "work-effect," but we ate it. It was damn tasty, and it was my only way of rationalizing the extra billable hours without overtime.<br />
<br />
** Fast forward 7 years **<br />
<br />
One of the worst things you can ever do for yourself is to read a county health code inspection list of failed local restaurants. Naturally, <i>all</i> your favorite places are on that list and it becomes an executioner's song for all of your perennial late night jaunts. It's almost as bad as <a href="http://urbanlegends.about.com/od/animalkingdom/ss/Spider-In-Oreo-Cookie.htm" target="_blank">this story</a> (before I learned that it was just an urban legend).<br />
<br />
So OF COURSE, my favorite, extended-work Thai restaurant was on it. Bugs. Roaches. Dirtiness.<br />
<br />
...Fuck.<br />
<br />
My mind was racing. "Was the number of consumed minced Pad See Ew bugs larger than the number of spiders that I've swallowed in my sleep?!?" <br />
<br />
...Fuck.<br />
<br />
Naturally I've stopped eating there.<br />
<br />
<i>(And before I get emails from the pundits out there, yes I understand that no one cooks in a sterile environment. Yes, I know that when I'm camping and grilling outdoors, a dropped steak on the ground just adds "protein"...so I know... I'm not advocating super-bug creating, antibiotic hand sanitizer land - I understand that, but it's still gross)</i><br />
<br />
<i><b>So how does this relate to cooking for a girl at your house, you ask?</b></i><br />
<br />
<br />
<span style="font-size: large;">CLEAN YOUR KITCHEN.</span><br />
<br />
<br />
AND YOUR BATHROOM.<br />
<br />
<br />
You may have spent days mustering up the nerve to ask her out, hours rifling through food ideas on recipes.com, and 5 minutes tending the microwave but that means nothing, NOTHING, if you don't clean your place.<br />
<br />
You may be used to the post-shave scruff lining your sink, the hair on the bathroom tile, and the grease stains on the kitchen counter, but she's not. Its a new environment to her. Its like she's visiting <i>your</i> restaurant. You would never take her to a restaurant that had dirty bathrooms, used a single cutting board to cut both chicken and vegetables, and looked like a 3rd year college house. So why start now?<br />
<br />
<b>Clean your shit up. You've invested hours into this date, why ruin it with something so trivial?</b><br />
<br />
<br />
<br />Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com0tag:blogger.com,1999:blog-5673861835477488629.post-45270137830248158192013-03-20T23:43:00.001-04:002013-03-21T12:10:46.737-04:00Simple Cooking: Pan Fried Baby Artichokes Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCNzUFO_8EJ63li7Nf-v3z18QqhsUNdlDu-cK5ohbZfHXSlQHkIRDqjGTD8QZcjbUBeqlMzJPuiUn_WTRoO19R8zvfn_1U6TnwA7V3BdtugLBbJA1LN5vQ3o-Kt6M64bOqaBmMzND1Vr9/s1600/artichoke-banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCNzUFO_8EJ63li7Nf-v3z18QqhsUNdlDu-cK5ohbZfHXSlQHkIRDqjGTD8QZcjbUBeqlMzJPuiUn_WTRoO19R8zvfn_1U6TnwA7V3BdtugLBbJA1LN5vQ3o-Kt6M64bOqaBmMzND1Vr9/s1600/artichoke-banner.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Lemon, olive oil, salt and pepper. <br />
<br />
None of this fancy sauce reduction bullshit. No cream. No whisks. No elaborate spices. <br />
<br />
Pan-fried baby artichokes are legit. They'll make you look like a professional and they're balls easy to cook. Three steps: Prep. Boil. Fry. The biggest difficulty you'll have is finding them at the grocery story and then convincing yourself to buy them.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixp1hOXJlx65JfUUNupFtOxNIh8hFktx8QZsfuQirIYOiYov4ciGeScZUwWNmV3RVOMvG8jNCEiwMb6Ptl4K8BMdMpaVJozQFe1BlpbgL6HnM9_NSp5WVbV7TUYO3oY_vefYBTgvzjRiex/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixp1hOXJlx65JfUUNupFtOxNIh8hFktx8QZsfuQirIYOiYov4ciGeScZUwWNmV3RVOMvG8jNCEiwMb6Ptl4K8BMdMpaVJozQFe1BlpbgL6HnM9_NSp5WVbV7TUYO3oY_vefYBTgvzjRiex/s320/photo+1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Although, they <i>do</i> look like scary little mother fuckers.... Don't feed them after midnight</td></tr>
</tbody></table>
<b>Ingredients</b><br />
<ul>
<li>Olive Oil</li>
<li>Salt and Pepper</li>
<li>Lemon (cut in half)</li>
<li>10-12 Baby Artichokes (<i>Baby</i> artichokes NOT the bigger, "regular" ones)</li>
</ul>
Like most things on this site you can modify this recipe and improvise. Add heat (cayenne) Or Mint. Instead of "Prep, boil, fry," try "Prep, grill" or "Prep, fry." Add small pieces of bacon. Top it with Parmesan cheese. Do whatever. <br />
<br />
<b>Recipe</b><br />
1. Prep: Clean, shuck, and slice<br />
The first time I tried baby artichokes, I didn't listen to the instructions about peeling off *all* of the dark, thick leaves. I was greedy. I thought that leaving more leaves meant more of the artichoke to eat.<br />
<br />
Nope. Mistake. Tough spiky leaves aren't that tasty... And instead of having more to eat, I had less, like, um, zero.<br />
<ol>
<li>Peel off the outer green leaves until you get to the softer yellow leaves inside</li>
<li>Take a serrated knife and cut off a half inch from the top and trim the bottom stalk so it doesn't look like a dead Christmas tree trunk</li>
<li>Slice them in half lengthwise</li>
</ol>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoeGUqMInG_fjNjvYXq_RbG_ScQEVc6M1vlUY72rqs8mUJ2XT0OrTDBsxSvw3ncJuR7ufXdn_cqshtSvjoVPSKIueOxmGKZK1CxQFtL3GLIzRWGZPmFWBw_kZrs-GcawUD5K8vN-DDcEW6/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoeGUqMInG_fjNjvYXq_RbG_ScQEVc6M1vlUY72rqs8mUJ2XT0OrTDBsxSvw3ncJuR7ufXdn_cqshtSvjoVPSKIueOxmGKZK1CxQFtL3GLIzRWGZPmFWBw_kZrs-GcawUD5K8vN-DDcEW6/s320/photo+3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I peeled the center one too much, the right one was perfect</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzkd7DVWrgdtBIe2uMuZygjFWw2vpP1ywMySAR1dyOouKZH9nGZGY1KZeYRhDoI_SR_GSfPkH7rq2ZI2RaUbyR4cH9_Z6yAOBr-y2ZFUnQdzcTzeE99YEWNrCGUC-vl7SoAeIKHCTfoz7/s1600/photo+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzkd7DVWrgdtBIe2uMuZygjFWw2vpP1ywMySAR1dyOouKZH9nGZGY1KZeYRhDoI_SR_GSfPkH7rq2ZI2RaUbyR4cH9_Z6yAOBr-y2ZFUnQdzcTzeE99YEWNrCGUC-vl7SoAeIKHCTfoz7/s320/photo+5.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Capped and sliced. Ready for boiling</td></tr>
</tbody></table>
<br />
2. Boil<br />
The goal here is to cook the artichokes just enough and therefore allowing you to easily crisp them in a frying pan.<br />
<ol>
<li>Fill a small pot with water, salt the water, and squeeze half a lemon into the pot </li>
<li>Bring to a boil, throw in the artichokes, and reduce the heat to a light boil </li>
<li>Cook for about 3-4 minutes (until just tender but have some resistance against a knife)</li>
<li>Once tender, remove from the liquid and place on a plate. Lightly pat with a paper towel (not necessary but it helps fry them better)</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU4yIY9M21JyN0DvDrWnduPMEBwLR6Uut1T9x90vUSeAwdi9aFfZgTAEzSfpfQVgJTtvp4vNnXe_Opqftc7NCvbnAaUbQe4MVQp0yETmqUPWXCdWj_TVovU6_X3wMTNLYlqn_CX4AvdF_/s1600/photo+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU4yIY9M21JyN0DvDrWnduPMEBwLR6Uut1T9x90vUSeAwdi9aFfZgTAEzSfpfQVgJTtvp4vNnXe_Opqftc7NCvbnAaUbQe4MVQp0yETmqUPWXCdWj_TVovU6_X3wMTNLYlqn_CX4AvdF_/s320/photo+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Um...disregard the breaded smelts</td></tr>
</tbody></table>
3. Fry<br />
<ol>
<li>Heat a few splashes of olive oil in a skillet over medium-high. </li>
<li>If you want, you can throw in a few pieces of finely chopped garlic, let the garlic cook for about a minute (until you can start smelling the garlic) <i>(not a required step)</i></li>
<li>Add the artichokes to the skillet and fry them until they get crispy. (Roughly 3-4 minutes or until they're nicely browned)</li>
<li>Once crispy, remove, add some salt and pepper, and serve with the other lemon half</li>
</ol>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYJWch3uydrm9m4_akjXUegng4TjN8hVvBjkbdvplAFzXFIBwnGlmXfsK6odEbAlBauSkOmljOVWIk5AF9RiIFrDaftXzLYf2_yMQ1Cf1szD8WF-W9-nF7zOOHb_DtqmlQFth1uiRqgGM/s1600/photo+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYJWch3uydrm9m4_akjXUegng4TjN8hVvBjkbdvplAFzXFIBwnGlmXfsK6odEbAlBauSkOmljOVWIk5AF9RiIFrDaftXzLYf2_yMQ1Cf1szD8WF-W9-nF7zOOHb_DtqmlQFth1uiRqgGM/s320/photo+4.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Getting crispy. As you guessed, its not an exact science</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvcMnY5SBOJ6d-t7Y3UJlw_Ftfiqn5JgfRnYoY-6LFljubGlvYXue2L5W219J4TUurkXFb6NC8Q52GuTc6WFcIEqAKLUqQ8AtPQ-FtVoTvmMsZZoJAQcOCWRdmwITAmDNBdt8M88LLJsW/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvcMnY5SBOJ6d-t7Y3UJlw_Ftfiqn5JgfRnYoY-6LFljubGlvYXue2L5W219J4TUurkXFb6NC8Q52GuTc6WFcIEqAKLUqQ8AtPQ-FtVoTvmMsZZoJAQcOCWRdmwITAmDNBdt8M88LLJsW/s400/photo+1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These were <i>much</i> better than my breaded and fried smelts<span style="font-size: x-small;"><i>*</i></span>....</td></tr>
</tbody></table>
<i>*I have a habit of buying new shit at the grocery store and trying to cook it. That night, it was smelts. It was my first time buying smelts. I've since decided that I don't like smelts.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0JhigldJ_5wSo-tw5fwBKoly5fzwUM9FeF5rYYwAFpygu4xMSBE7oBHGHzRMt2wi0eSqyxvDJAWNnzjMn4FSiPnG_L4nsMcJ7RwYjhfpcbRIeUXyjhkniG70YFybh2Y_sjw05tZYCP2f7/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0JhigldJ_5wSo-tw5fwBKoly5fzwUM9FeF5rYYwAFpygu4xMSBE7oBHGHzRMt2wi0eSqyxvDJAWNnzjMn4FSiPnG_L4nsMcJ7RwYjhfpcbRIeUXyjhkniG70YFybh2Y_sjw05tZYCP2f7/s320/photo+2.JPG" width="320" /></a></div>
Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com3tag:blogger.com,1999:blog-5673861835477488629.post-4712940177637299222013-02-07T14:39:00.000-05:002013-02-07T14:39:18.925-05:00Breaking out of the monotony of cooking (and dating)As guys, we have no problem buying the same pair of brown shoes over and over again. Our closet is lined with dark blue, light blue, royal blue, navy blue, and dark blue (again) of the same shirt in the same brand that we’ve been wearing since we graduated from college. We go with what works, what is comfortable, so why change a good thing?<br />
<br />
We do the same thing with dating. The same go-to first date restaurant, the same go-to second date bar, and the same third-date, home-cooked meal. We're creatures of comfort, creatures of habit.<br />
<br />
Different girl? Same restaurant.<br />
<br />
Another girl? Same restaurant.<br />
<br />
Third girl? Same restaurant.<br />
<br />
I mean, if there was a frequent flyer program for our "first date" restaurant, we'd be nearing George-Clooney-Up-In-The-Air flight status (sans Vera Farmiga's sultry company). <br />
<br />
But something happens when you keep going to the same place - You fall into a groove. And not necessarily a good one. The edge is gone. The excitement is gone. It just becomes another standard first date. And your energy reflects that.<br />
<br />
There’s an easy fix though. Just go to another restaurant. Try something new. They all serve beer and wine. They all serve edible food. Looking for some new spots to check out? My girls over at <a href="http://www.doingthedistrict.com/" target="_blank">Doing the District</a> have an entire section dedicated to dating locales in and around D.C.<br />
<br />
Things get a little more complicated when it comes to cooking, though. Let me explain.<br />
<br />
<div style="text-align: center;">
***</div>
<br />
A while ago, a girl playfully quipped, "You can cook for me but you can't cook me anything that I've read about on your blog."<br />
<br />
She was 98% serious.<br />
<br />
Well...balls.<br />
<br />
I'm not an executive chef with years of "some" training de Français. I want to cook in my comfort zone. I need to cook in my comfort zone. However, I understand where she's coming from - It’s not that I've cooked that same meal before, it's that I've cooked that same meal before with somebody else.<br />
<br />
The fix? <br />
<br />
<i>(Don't write a food blog?)</i><br />
<br />
If it's the first time that you're cooking for her, don't worry about it. You're gonna be nervous (that's good, it implies that you care) and recipe/food exploration probably isn't the best idea. Rest on your laurels and cook within your comfort zone. The adrenaline of your first home-cooked date will provide enough energy. But mix things up a bit. She knows that you’ve blogged about cooking fresh salmon in that <a href="http://www.thirddatecooking.com/2012/01/my-go-to-asian-marinade.html" target="_blank">Asian soy marinade</a>? Use the same marinade (because its fucking awesome) but use a different type of protein.<br />
<br />
And then if you’re lucky enough to cook for her again (now that you're more relaxed), here are a few tips:<br />
<br />
<ul>
<li><b>Follow concepts not recipes</b> - You know that salmon takes 7 minutes to cook. Grill, bake, or saute it. Add lemon and butter or a Cajun dry rub. And then choose 1-2 vegetables from your arsenal of sides.</li>
<li><b>Try something where you have absolutely no fucking clue how to make</b> (but tell her that and do it together) - Donning leather work gloves, I shucked live oysters with a cheese knife right after reading Google search results from "How not to impale oneself when shucking oysters." Some ideas include:</li>
<ul>
<li><b>Exec-level:</b> Hand-rolled sushi. <a href="http://www.thirddatecooking.com/2011/07/roll-setting-roll-setting-of-pasta.html" target="_blank">Freshly-made pasta</a>. Shucked oysters. Handmade Ravioli. Anything from Iron Chef.</li>
<li><b>Sous Chef:</b> <a href="http://www.thirddatecooking.com/2012/07/from-calzones-to-pizza-art-of-homemade.html" target="_blank">Homemade pizza</a>. Grilled pizza. <a href="http://www.thirddatecooking.com/2012/11/how-to-cook-lobsters-and-not-freak-out.html" target="_blank">Live Maine lobster</a>. <a href="http://www.thirddatecooking.com/2012/06/cook-outside-lines-plus-grilling-whole.html" target="_blank">Whole fish</a>. Anything that takes <a href="http://www.thirddatecooking.com/2012/02/be-her-hero-make-her-homemade-soup.html" target="_blank">5 hours of broth making</a>.</li>
<li><b>Novice:</b> Stuffed Shells. Lasagna. Crock pot roast.</li>
</ul>
</ul>
<br />
But more importantly (and in both of these scenarios) don't try to re-create memories. Our memories have a funny way of skewing themselves after the fact (positively or negatively). Chances are, if you go to the same place over and over, or cook the same meal time and time again, you're just going to end up disappointed. Don't try to re-live memories. Instead, create new ones in new places and with fresh ideas.Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com3tag:blogger.com,1999:blog-5673861835477488629.post-61286465213281514832012-12-25T16:26:00.001-05:002012-12-25T16:26:47.574-05:00Singapore Chili Crab (my New Years Resolution)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-UnbzxFGZHhwSOPfad7f5J9smAqggJw1OtxhhJ3tdDroSPn_IgBUxKVWpiJN4TKYSqHhz5-Luda4bvWlMgdGkIHyb8Da37f8b4lB7t_JSJtaJraUXdZOzkesVFhuL7zhreviGpeSRsJO/s1600/IMG_7149.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-UnbzxFGZHhwSOPfad7f5J9smAqggJw1OtxhhJ3tdDroSPn_IgBUxKVWpiJN4TKYSqHhz5-Luda4bvWlMgdGkIHyb8Da37f8b4lB7t_JSJtaJraUXdZOzkesVFhuL7zhreviGpeSRsJO/s320/IMG_7149.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That is one beautiful 420 gram Chili Crab</td></tr>
</tbody></table>
From brick and mortar, family restaurants to hawker food plazas and chicken satay carts, my trip to Asia spoiled the hell out of me. The Singapore Chili Crab? Fucking amazing.<br /> <br />
The whole crab is simmered in this amazing, sweet chili sauce and served alongside steaming white rice and fresh lime slices. Diving in hands-first, the shell easily breaks apart to unlock thick, juicy pieces of crab meat. Once the crab is completely dismantled (it's gonna look like you haven't eaten in days), continue your adventure by shoving spoonful upon spoonful of rice-chili sauce-crab bits goodness.<br />
<br />
Thanks Asia…now I have a craving for Chili Crab and DC has ZERO Chili Crab places. I need my fix (like all things addicting, the crab is weighed in grams...). So now I'm determined to re-create this famous Singaporean dish. <br />
<br />Three days ago, I decided to make this my New Year's Resolution - to cook something completely out of my element. <br /><br />Two days ago, I realized this is going to be a pain in the ass. <br /><br />1) You can't buy the sauce, you have to make it. Variations range from including eggs to corn starch to ketchup. (I have zero patience for measuring)<br />
<br />2) And where am I going to find mud crabs? (Chesapeake Blue rule this region) <br /><br />3) A lot of the recipes say to clean the innards of the crab first…. (There's absolutely no way I'm ripping open a live crab) <br /><br /><i>...You can negate on a resolution if you didn't make it <b>on</b> New Year's, right?</i><br /><br />But I'm going to stick with it. Fueled with coffee and a full-nights sleep (wouldn't that be a perfect storm), I'm going to try and perfect the sauce. One recipe says you can boil the crab for two minutes before cleaning the insides (saving me from my conscious and PETA). <br /><br />So there's one of my New Year's Resolutions, 6 days early.<br />
<br />
But there's no way in hell I'm going to cook a trial run on the third date. And I wouldn't recommend doing it either. Maybe the eighth - <i>bonne chance</i>. <br />Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com0tag:blogger.com,1999:blog-5673861835477488629.post-68744426121491946062012-12-19T11:12:00.000-05:002012-12-19T11:31:44.920-05:00Swedish Glögg RecipeLike the U.S., the December holiday season in the Nordic region provides a warm welcoming of festivities, parities and general happiness. Without the indulgence of Thanksgiving and the availability of sunlight, November is a depressing month in Sweden (and most Swedes seem to use this time to flee south).<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MvYLZcjnkwkdo77BlO1DQeLRW28WK9eKvsxPvmppzooGtdx_AsF4KMkSQO0MSm5u4nPfHYWPQDnUC3pVRNp8x6ZAks7tf4UTG5KoeKFe5qlww-ViTqHce3Bed-WhG4Xkq8dDsO4JWdgh/s1600/glogg-recipe.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MvYLZcjnkwkdo77BlO1DQeLRW28WK9eKvsxPvmppzooGtdx_AsF4KMkSQO0MSm5u4nPfHYWPQDnUC3pVRNp8x6ZAks7tf4UTG5KoeKFe5qlww-ViTqHce3Bed-WhG4Xkq8dDsO4JWdgh/s200/glogg-recipe.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No idea why I bought a Swedish cookbook...</td></tr>
</tbody></table>
So as you can imagine, for the Ikea-loving, quiet and introverted Swedish culture goes, December is the winter month for letting loose (I'm told all hell breaks loose in the summer). Candles and Christmas lights line the snowy streets. Pepparkakor (gingerbread cookies) is consumed in mass quantities. And to say that glögg is their poison of choice would be an understatement.<br />
<br />
<i>"I was warned by some fellow Swedes at the beginning of December that, by the time January rolled around, I would be sick of Glögg. And I am. This past week, I had Glögg at work, Glögg for St. Lucia, Glögg for our Holiday Party, Glögg for our Holiday party dinner, and Glögg during a small Christmas party. I think my brain is swimming in Glögg..."</i><br />
<div style="text-align: right;">
<i>- Me, 12/16/2007, from an old blog post of when I lived in Stockholm</i></div>
<br />
Glögg is essentially mulled wine. It's gløgg in Norwegian and Danish. Glögg in Swedish and Icelandic. Glögi in Estonian and Finnish. But all you need to know are these three things:<br />
<ul>
<li>It contains wine.</li>
<li>It contains liquor.</li>
<li>It's served warm.</li>
</ul>
And like the whiskey-cider that we're used to here in the States, the warmth of the drink provides a false sense of sobriety security (you get drunk hella quick). <br />
<br />
So here's my glögg recipe - graciously given to me by a Swede while I was living overseas. As she reminded me, making glögg isn't an exact science, so don't worry if you need to make a few substitutions.<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>1 liter of a hard liquor mixture (Brandy + Whiskey + Southern Comfort, Rum + Whiskey + Southern Comfort) - the world is your oyster.</li>
<li>3 liters of red wine (an inexpensive wine is fine and Target sells a great "vintage" box wine that seems to be the perfect size)</li>
<li>Christmasy Spices - Cinnamon sticks, cardamom pods, and whole cloves </li>
<li>Fruit Zest - The peel of an orange and perhaps a few lemon peels </li>
<li>Raisins and blanched almonds (you'll want a few of each in the cup when you serve it)</li>
<li>Sugar to dissolve into the pot if its too strong </li>
</ul>
<br />
<b>Recipe</b><br />
<i>Create the Glögg Extract (1 week prior)</i><br />
<ol>
<li>Combine the hard liquor, Christmasy spices and fruit zests into a large sealable container</li>
<ol>
<li>If you're OCD, you can wrap the spices in cheese cloth for easy removal before serving</li>
</ol>
<li>Store in a dark cool place for one week</li>
</ol>
<br />
<i>Glögg (Day Of)</i><br />
<ol>
<li>Combine the red wine and glögg extract (spices included) in a large pot</li>
<li>Heat up the mixture (but don't boil it because you'll start to kill the alcohol)</li>
<li>Serve </li>
<ol>
<li>The lazy way - Ladle around the spices when serving, toss in a few raisins and almonds</li>
<li>The OCD way - Wrap all of the spices in a cheese cloth, throw in all of the raisins and almonds while you're heating up the mixture. Ladle the glögg, making sure to scoop up some of the raisins and almonds</li>
</ol>
</ol>
<b>Expert tips:</b><br />
<ul>
<li>Soak the raisins a day or two ahead of time to make them really alcohol-fueled</li>
<li>Serve with Pepparkakor (gingerbread cookies) or Æbleskiver (Danish dessert, like our doughnut holes, but sweeter and much better)</li>
</ul>
Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com0tag:blogger.com,1999:blog-5673861835477488629.post-76550559306534694452012-12-11T08:03:00.001-05:002012-12-11T08:03:44.187-05:00Cooking Lessons from a Street Vendor in Thailand<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbpD440SDatuiFmrbWq0ZdjUXJuBubrQb-szYM-2J3YVfkCy86OQPa5MQ15-JU4pAgwMijGdTaovde7Bqp0e1omvxGiuNVrV4vDIxcn4qIfHoFoK5_sPmt5zR2015htrXz5AyAFcO0aiO/s1600/IMG_6756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbpD440SDatuiFmrbWq0ZdjUXJuBubrQb-szYM-2J3YVfkCy86OQPa5MQ15-JU4pAgwMijGdTaovde7Bqp0e1omvxGiuNVrV4vDIxcn4qIfHoFoK5_sPmt5zR2015htrXz5AyAFcO0aiO/s1600/IMG_6756.jpg" /></a></div>
<br />
On a humid afternoon in November, I found myself slowly wandering through the outdoor food markets of downtown Chiang Mai, Thailand. A cornucopia of vibrant and enticing food stalls and souvenir stands littered the pathways as vendors competed for my business. <br />
<br />
My stomach and brain have never had such a conflict...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WBkKc3wDVqTNYESTbcWJeQ1UBcXmlfznr0KAy1ZTYWYWd4IDo4V2SzWKkW4SAdB-CwrPSEiRjxc2bZLOArIQxz1sk_bQZARm0FG6Ny_OBc0aDRRLLTQ6vXsQ4y35h5QDe2G7prpocZpI/s1600/IMG_6754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WBkKc3wDVqTNYESTbcWJeQ1UBcXmlfznr0KAy1ZTYWYWd4IDo4V2SzWKkW4SAdB-CwrPSEiRjxc2bZLOArIQxz1sk_bQZARm0FG6Ny_OBc0aDRRLLTQ6vXsQ4y35h5QDe2G7prpocZpI/s320/IMG_6754.jpg" width="320" /></a></div>
<br />
Stomach: "Wow that sushi looks amazing" <br />
<br />
Brain: "It's 10 THB ($0.33 USD) a piece. How long has it been sitting there? It's a 1,000 degrees outside. Don't be an idiot."<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvapkjA_uhm7GlwSj7ElGNyffusbs2qcn-ncdpyepbyoNz9SzKg-OpR5wW3X84bGmUm1V_PanKDtufzsW340juq0cC_p6UEWKnZhOkLPBa6U8F29xQUZ0CoqZPYY2lrUEVxLfDmyUjKRoj/s1600/IMG_6763.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvapkjA_uhm7GlwSj7ElGNyffusbs2qcn-ncdpyepbyoNz9SzKg-OpR5wW3X84bGmUm1V_PanKDtufzsW340juq0cC_p6UEWKnZhOkLPBa6U8F29xQUZ0CoqZPYY2lrUEVxLfDmyUjKRoj/s320/IMG_6763.jpg" width="239" /></a></div>
<br />
Stomach: "Oh! Tiny little quail eggs?!?!"<br />
<br />
Brain: "Come on... Those look raw... RAW EGGS IN A FOOD STALL? Really, I mean REALLY?!?"<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSx6yeyfcHj2aBZqodK8jtxykOiWdUa5X9dhbcNOCBzL5Roe9YMd9OKxk-F9sqN-_pl7ztsGofYmRhDWQM1d3iDYe7ytJLFMaSVYjHv8HhUlesHPoK4DLu-lFbGBuNhxYyfw9sFv-_vvbE/s1600/IMG_6753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSx6yeyfcHj2aBZqodK8jtxykOiWdUa5X9dhbcNOCBzL5Roe9YMd9OKxk-F9sqN-_pl7ztsGofYmRhDWQM1d3iDYe7ytJLFMaSVYjHv8HhUlesHPoK4DLu-lFbGBuNhxYyfw9sFv-_vvbE/s320/IMG_6753.jpg" width="320" /></a></div>
<br />
Stomach: "Mmmmmm fried shrimp...grilled squid... Oooooh Pad Thai..."<br />
<br />
Brain: "Fine. Deal."<br />
<br />
The shrimp and the squid were good; however, it was the Pad Thai that sealed the deal.<br />
<br />
An inconspicuous food stand within a small market in northern Thailand ruined Pad Thai for me for a long, long time - it was some of the best Pad Thai that I've ever had. <br />
<br />
40 THB ($1.31 USD) ruined my chances of finding comparable Pad Thai in DC.<br />
<br />
Now to be fair, the mere allure and excitement of my surrounding environment certainly heighten my sensations and most likely, automatically enhanced the positive memories. So for "scientific purposes" (<i>was this really the best Pad Thai ever?</i>), I had to, you know, go back again...two days later.<br />
<br />
But why this vendor? Why him among all of the other food stalls?<br />
<br />
<h3>
Bright vibrant colors and fresh looking ingredients</h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZC8rUVWuahYtDV3sB9nwIT-EGNGMl0ZlR8NwMq6TV2ozYjf3h1S7G_2bQ1vb2hvNxDtRX832kGYxguCgkidkhEulSWU1l0pDartsV9ajHtgKfuNKX9ANFXCQckRAKgKaaM3UrxKm10aSa/s1600/IMG_6759.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZC8rUVWuahYtDV3sB9nwIT-EGNGMl0ZlR8NwMq6TV2ozYjf3h1S7G_2bQ1vb2hvNxDtRX832kGYxguCgkidkhEulSWU1l0pDartsV9ajHtgKfuNKX9ANFXCQckRAKgKaaM3UrxKm10aSa/s200/IMG_6759.jpg" width="200" /></a>Colorful blue bowls with rich purple onions, bright orange shrimp. Fresh juicy limes. Freshly cut chives. Seeing those colorful ingredients was the foreplay of this dance and my mind was building together the meal before it was ever even made.<br />
<br />
<i>Color matters.</i> It's not a deal breaker but rich vibrant colors are only going to help you - a rich sensory display to get her mouth watering. <br />
<h3>
</h3>
<h3>
Prep then cook</h3>
The cook wasn't chopping then sautéing then slicing then searching for spices, it was all in front of him, ready to go. So prep first. Lay it all out. The <i>actual</i> cooking part requires timing and (probably some concentration), food prep doesn't. So prep first and <a href="http://www.thirddatecooking.com/2011/06/always-make-her-your-sous-chef.html" target="_blank">make her your sous chef</a>. <br />
<h3>
</h3>
<h3>
Interactive cooking</h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mmbjs9vYI1N3Zr8LEOefCufbh7Igmsvzt-9KUo5UUi5EDhONhbQ0-7nmYznGqWP38g62mFWO17TujTRDvz6sE7BLrDWm3Cgqcm6zivzP32RduCtMwg7htNCYYgBuIbiPErkqVn5wKaPc/s1600/IMG_6756+(1).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mmbjs9vYI1N3Zr8LEOefCufbh7Igmsvzt-9KUo5UUi5EDhONhbQ0-7nmYznGqWP38g62mFWO17TujTRDvz6sE7BLrDWm3Cgqcm6zivzP32RduCtMwg7htNCYYgBuIbiPErkqVn5wKaPc/s320/IMG_6756+(1).jpg" width="320" /></a>Three aisles down, there were bowls upon bowls of Pad Thai. Sitting there, steaming hot, waiting to be purchased and eaten. I was certainly hungry so why didn't I just choose those pre-made dishes?<br />
<br />
The <i>Pad-Thai-to-ruin-all-other-Pad-Thai</i> was made right in front of me...in like 3 minutes. It's awesome to see a cook in action. Sautéing a heap of onions, wilting the rice noodles. Egg cooking separately. A handful of chives, a scoop of dried shrimp, and a splash of sauce. It was art. 3-minute, 40-THB art.<br />
<br />
Do the same when you have her over for dinner. In this <a href="http://www.thirddatecooking.com/2012/01/poll-how-much-food-prep-should-be-done.html" target="_blank">reader poll</a>, most dates wanted to see the person cooking the dinner. They don't want it to be 100% complete when the door is open. There's no build up. Have some appetizers ready and pour two glasses of wine. If she offers to be your sous chef, great. Otherwise, <i><b>I'm sure she'll have no problem having wine and eating cheese and fresh bread as she watches a guy cook for her. </b></i><br />
<br />Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com0tag:blogger.com,1999:blog-5673861835477488629.post-54266302234555695752012-11-13T12:01:00.000-05:002014-08-29T19:47:54.727-04:00How to cook lobsters and not freak out the girl<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgwOIdKHJk3v_7EW5J6mvNaPFPqZz4_WPBwb3iC9FUA4HUtTMASffcpLsHXGnZ4g7fV3PCBdfprbeuBDuQUb-OcHmzE1ej4XpDhXQhb5DokPFvipmJeSWEeMS7sUuhIVud2mPwVoRXyR3/s1600/lobsterbanner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgwOIdKHJk3v_7EW5J6mvNaPFPqZz4_WPBwb3iC9FUA4HUtTMASffcpLsHXGnZ4g7fV3PCBdfprbeuBDuQUb-OcHmzE1ej4XpDhXQhb5DokPFvipmJeSWEeMS7sUuhIVud2mPwVoRXyR3/s1600/lobsterbanner.jpg" /></a></div><br />
If your date is from the Northeast, chances are good that she's going to love this idea and will support your latest cooking endeavor. However, even if she can tear through a pile of Chesapeake Bay Blue crabs with the best of them, in most cases, you're going to have to tread lightly. Cooking live lobster can be a delicate issue.<br />
<div style="border-left: 1px solid #C2C2C2; float: right; height: 100px; margin: 10px 0 10px 10px; padding: 0 0 0 12px; width: 200px;"><div style="font-family: Grumpy-Black36; font-size: 26px;"><i>"Can you bring Old Bay to a lobster fight?"</i></div></div><br />
But don't fret. Because who can really turn down indulging in lobsters on a patio during a cool evening in October? And if she's not willing to get dirty cracking apart crustaceans, there's not a single girl on Earth who turns down lobster mac n' cheese.....<br />
<br />
So keep reading to learn about how to boil and steam fresh lobsters (it’s as easy as cooking pasta) but take note of three disaster possibilities:<br />
<span style="font-size: large;"><b><i>Disaster Possibility 1:</i></b></span> She's an avid pescetarian who gets outdoors, hikes, has a dog, and enjoys the occasional farmers market as well as a medium-rare filet mignon from time to time. However, SHE DETESTS KILLING THINGS. So surprising her with two boxes of semi-"awake" lobsters that you intend to boil to death will drive her away faster than fantasy football talk on a Tuesday. <br />
<ul><li><b>Fix 1:</b> Don't cook lobsters!</li>
<li><b>Fix 2:</b> Put the lobsters in the pot just before she arrives. Lobsters will take 10 minutes to cook so your timing must be impeccable (you're playing with fire my friend)</li>
<li><b>Fix 3:</b> Cook the lobsters earlier that day and make homemade (not Kraft!) lobster mac n' cheese that's topped with slightly-browned bread crumbs then baked and served in your favorite cast-iron skillet </li>
</ul><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jEWVkykRD6GjPJgjQM0dESWKOVyfhefikb9hbysfCYm9Dkjt3Qo6yoorbR4bmhIvCQW0rSRayWdVDQKFGQl76a6F8bnfqS567PHBW6ksGb19dly91l8YWHDe4YNtUZdGa0Zak66z4wvn/s1600/photo+1.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jEWVkykRD6GjPJgjQM0dESWKOVyfhefikb9hbysfCYm9Dkjt3Qo6yoorbR4bmhIvCQW0rSRayWdVDQKFGQl76a6F8bnfqS567PHBW6ksGb19dly91l8YWHDe4YNtUZdGa0Zak66z4wvn/s200/photo+1.JPG" height="200" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The colander could save you</td></tr>
</tbody></table><span style="font-size: large;"><i><b>Disaster Possibility 2: </b></i></span>You freak out. You like crossfit, hit the trail sporadically, and can throw a spiral better than Rex Grossman on a good day. You feel pretty manly.<br />
<br />
But if you've ever hesitated about squashing a spider in your house with just a napkin, you may freak out. Picking up a feisty lobster while your inner yogi is screaming at you for boiling (or steaming) a crustacean alive, may end your night, ahem, prematurely. <br />
<ul><li><b>Fix 1:</b> Steam the lobsters. Take the colander out of the steaming pot, place the lobsters in the colander, cover with a lid, then put the whole thing back into the steaming pot. Migrate to the living room, pour the both of you a glass of wine, and return 4 minutes later. As a result, you won't have to deal with squirming lobsters in a boiling pot, by leaving the kitchen they'll be out of sight/out of mind, and when you come back they'll be dead and starting to look more like dinner.</li>
<li><b>Fix 2:</b> Man up. Are you going to let these bottom feeders cock block you?!?</li>
</ul><i><b><br />
</b></i> <span style="font-size: large;"><i><b>Disaster Possibility 3:</b></i> </span>She's allergic to shellfish. <br />
<ul><li><b>Fix 1:</b> EpiPen</li>
<li><b>Fix 2:</b> You're an idiot for not checking her allergies ahead of time</li>
</ul><br />
Now that you've made it through the disaster scenarios, let's learn how to cook lobsters <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VU8Gs6Co3wK_lNAo46hL_qQ0lygeFQ1Gs9TijXJj9xbz88ayNqVCXIB0u74GEc5Yzrr5XvURTnuI1Lv38MPt_8xMbaY4UdCLQZsPk96Mw9sgu-s4yWdzLGsANxI6tC-uOjSAmer6fD0W/s1600/photo+2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VU8Gs6Co3wK_lNAo46hL_qQ0lygeFQ1Gs9TijXJj9xbz88ayNqVCXIB0u74GEc5Yzrr5XvURTnuI1Lv38MPt_8xMbaY4UdCLQZsPk96Mw9sgu-s4yWdzLGsANxI6tC-uOjSAmer6fD0W/s200/photo+2.JPG" height="200" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet sweet Maine lobsters</td></tr>
</tbody></table><b>Ingredients:</b><br />
<ul><li>4 1-1 1/4lb Lobsters</li>
<li>Salt </li>
<li>Butter</li>
<li>Lobster cracking tool</li>
<li>Optional Ingredients: Lobster Bib</li>
<li>Classic Sides: Red potatoes and corn</li>
</ul>The two easiest ways to cook lobsters are to boil them or to steam them. People say you can grill them (parboil then grill) but this just seems to risky for a novice. There will be a slight difference in taste between boiling and steaming, but if this is you're first time, you probably won't notice a difference.<br />
<ul><li>Lobsters should ALWAYS be alive before cooking </li>
<li>I found my large pot can hold two lobsters comfortably and I was perfectly content with a two lobster serving size. As a result, you may have to think about logistics if you're trying to cook 4 lobsters with 1 lobster pot</li>
</ul> <b>Boiling Lobsters</b><br />
<ol><li>Salt a large pot of water (so it tastes like seawater) and bring to a boil </li>
<ol><li><i>I seriously underestimated the time my watched pot took to boil; therefore, I recommend turning the pot on earlier and getting the water to a near boil. You can always turn the temperature down slightly until the right time</i></li>
</ol><li>Place two lobsters into the boiling pot of water </li>
<li>Do not cover</li>
<li>Stir halfway through the cooking process</li>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGET-Dmze8TatYildTw6IFrwNDF1boVwQcp7bemAVLBaQ70lPXEIk8bYk2yewJSOBP-DmCin8GR4rY-0OXtSwBB-vKj9aEs75CIAyw8-mGU-oMFqa0AdTl6pwQLzdwOx6uWNgsLa8k2pQ/s1600/photo+3.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGET-Dmze8TatYildTw6IFrwNDF1boVwQcp7bemAVLBaQ70lPXEIk8bYk2yewJSOBP-DmCin8GR4rY-0OXtSwBB-vKj9aEs75CIAyw8-mGU-oMFqa0AdTl6pwQLzdwOx6uWNgsLa8k2pQ/s200/photo+3.JPG" height="200" width="148" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy steaming lobsters </td></tr>
</tbody></table><li>1 1/4 lb lobsters will take 9-10 minutes</li>
<li>Remove from the pot and serve immediately with melted butter.</li>
</ol><b>Steaming Lobsters</b><br />
<ol><li>Put in about two inches of water to a large pot</li>
<li>Salt the water and bring to a boil</li>
<li>Put the lobsters in the colander, cover, and steam</li>
<li>Stir halfway through the cooking process</li>
<li>1 1/4 lb lobsters will take 12 minutes</li>
<li>Remove from the pot and serve immediately with melted butter. </li>
</ol><br />
<br />
The <a href="http://www.lobsterfrommaine.com/steamed-lobster-cooking-tips.aspx" target="_blank">Maine Lobster Council website </a>seems legit (because it says Maine and lobsters are from Maine) so go there for more information on cook times but also how to eat a lobster.<br />
<div style="text-align: left;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMif2zn8aDtpprrNvy7XRwzl6g21NtbyobYRIFX70tBv9Hl3nK5DnZtZ32nYnX_ZcGLLlpcdEPMs3el8nla6S6eWNLmCAp6VFiowcmt2_-1v-UG8W7__fM9dKAiQS2StqiBhmDHsPdKfn5/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMif2zn8aDtpprrNvy7XRwzl6g21NtbyobYRIFX70tBv9Hl3nK5DnZtZ32nYnX_ZcGLLlpcdEPMs3el8nla6S6eWNLmCAp6VFiowcmt2_-1v-UG8W7__fM9dKAiQS2StqiBhmDHsPdKfn5/s320/photo+4.JPG" height="320" width="239" /></a></div><br />
Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com1tag:blogger.com,1999:blog-5673861835477488629.post-87239924970911333082012-10-23T10:57:00.001-04:002012-10-23T13:33:06.060-04:00Soy-Glazed, Asian-Style Chilean Sea Bass<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG5gQ5GpcGhQLQ70St9gfJYSfu0opMhd4D6sTO9kmxWp15yb3tZhkYY5Q_lYJyTWI0rsMocIcvt4K7xzhOKHH_NpgNoibTyOUjk-vKEVLN6s9eijlbc-V-l1dmDXdeYEeQz12eciTIeHcK/s1600/IMG_2751-banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG5gQ5GpcGhQLQ70St9gfJYSfu0opMhd4D6sTO9kmxWp15yb3tZhkYY5Q_lYJyTWI0rsMocIcvt4K7xzhOKHH_NpgNoibTyOUjk-vKEVLN6s9eijlbc-V-l1dmDXdeYEeQz12eciTIeHcK/s1600/IMG_2751-banner.jpg" /></a></div>
<br />
Remember back in high school, when your best friend let you borrow his 3-month old, midnight blue Porsche Cayman so you could impress that varsity cheerleader? As the car knifed through the darkness, it was just you and her winding down the back roads behind your high school. The temperature hovered at a cool 50 degrees; the windows down but the adrenaline keeping you both warm.<br />
<br />
You were driving a $52,000 car. You were cocky. But really, you were scared shitless - partly because of the car, but mostly because of her. <br />
<div style="text-align: right;">
<span style="font-size: small;"><i>*This is not me, my best friend drove an Oldsmobile</i></span></div>
<br />
At $19.99/lb, Chilean Sea Bass is like that Porsche sports car - miles above the plain and common tilapia (think Ford Focus) and even a step-up from that fresh, wild-caught salmon (think Audi A4). And like that midnight ride, you're going to be nervous. You're driving a Porsche Cayman (cooking Chilean Sea Bass) and it's balls expensive.<br />
<br />
Yes I know - this is a big step and you have no idea what you're doing (did you even know how to drive a manual?!?). But trust me - there's a reason why its expensive, Chilean Sea bass is fucking amazing.<br />
<br />
<i><b>Why the High Price?</b></i><br />
I like to think that I'm paying that higher price because this filet is going to help me along the way (like the Cayman). The thickness and high fat content make it difficult to overcook. It absorbs flavor like a sponge. It doesn't smell fishy and won't ruin your apartment. And best of all (without having to take a single cooking lesson), it tastes like butter and melts in your mouth.<br />
<br />
<i><b>Matt's Insights into Cooking Chilean Sea Bass</b></i><br />
Whenever I cook a thin, flaky piece of fish like catfish or tilapia, I tend to flavor the fish using a combination of dry spices (blackening seasoning, salt and pepper or Cajun seasoning). I usually pan-fry the fish to emphasize the seasoning but also to maintain the delicate flesh.<br />
<br />
Because Chilean Sea Bass is such a thick cut of fish, dry spices may not be able to <i>really </i>permeate through the entire fish. With Chilean sea bass, I <i>want </i>the fish to absorb the flavors of the simmering broth; therefore, the infused flavors are going to come from the cooking liquids. I feel like sea bass goes great in Asian-inspired dishes, so for this recipe/experiment I tried to focus on those flavors (in this case - soy sauce, onions, and pickled ginger).<br />
<br />
<b>Ingredients </b><br />
<ul>
<li>2 6-8 oz pieces of Chilean Sea Bass</li>
<li>Olive Oil, Salt, Pepper</li>
<li>Soy Sauce</li>
<li>Something to dilute the soy sauce and create a light broth. (In this case, I think I used a little bit of cooking wine and water. But you could add some butter, half of a squeezed orange, or just water)</li>
<li>Fresh scallions - partly for flavor but mostly because I thought they'd look cool for presentation</li>
<li>Pickled ginger</li>
</ul>
<br />
<b>Recipe Guidance</b><br />
<i>I cooked this dish awhile ago and naturally didn't write down a single step in the process. However, I took a bunch of pictures (see the end of the post), so I'm hoping that I can re-create the steps.</i><br />
<ol>
<li>Skillet to medium-high, lightly saute the scallions in olive oil</li>
<li>After a few minutes, throw in a few slices of pickled ginger.</li>
<li>Place the fish into the skillet skin side up (The goal here is to lightly-sear the fish before simmering)</li>
<li>After 30-60 seconds or so, add the soy sauce and another liquid to help light the potency of the soy sauce </li>
<li>Let simmer for a 3-4 minutes</li>
<li>Flip (cover halfway to help the fish cook through) and simmer for another 3-4 minutes* (I can't remember exact times so you may have to run a Google search)</li>
<li>Uncover, check for doneness (it will be an opaque white and it should flake away in nice slices when you cut it with a fork)</li>
<li>And serve</li>
</ol>
<b>Ideas for Sides</b><br />
I could see Jasmine rice going well with this dish (especially if you've made a nice broth that can be sopped up by the rice). Add a vegetable (perhaps sauteed shitake mushrooms to stick with the Asian theme) and a white wine (maybe a Sauvignon Blanc).<br />
<br />
In all honesty, I've only cooked Chilean Sea Bass a handful of times (and I'm usually winging it). But on every occasion, it has come out great - she will definitely be impressed. <br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUE3NbtNQXQL2DO__jtB9bqEzEZVh-JP-s0vWUIUqiYMkED5hEcNUhXdN37W-xuZeD62NQt2P4ynRXhRfyGrxtfz_mfY-qXU9u_fiWJsdkkfGY5zcecnw7ABGahT4jxpur_XIW3qWrhJo3/s1600/IMG_2747.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUE3NbtNQXQL2DO__jtB9bqEzEZVh-JP-s0vWUIUqiYMkED5hEcNUhXdN37W-xuZeD62NQt2P4ynRXhRfyGrxtfz_mfY-qXU9u_fiWJsdkkfGY5zcecnw7ABGahT4jxpur_XIW3qWrhJo3/s320/IMG_2747.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chilean Sea Bass & Sliced Onions</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhv7ivupHiPPx1S42W68VhAd_Dn82dtC-oS0jO7ciADeOhq45v7J8cEnRdnEwqzvuz9tE5MAn4YDKl_mbNCjphkXfCCR_0x5AhkE2OmAOobEScntjTpeqK1wiXqhCv0bCWsRyihN2eyZZS/s1600/IMG_2748.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhv7ivupHiPPx1S42W68VhAd_Dn82dtC-oS0jO7ciADeOhq45v7J8cEnRdnEwqzvuz9tE5MAn4YDKl_mbNCjphkXfCCR_0x5AhkE2OmAOobEScntjTpeqK1wiXqhCv0bCWsRyihN2eyZZS/s320/IMG_2748.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Olive Oil & Green Onions</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUasZxdfR3Md42UnWHtsznbccO8yCCTbX-MzYVRMoTfhUopoquK-fQAPHzpsV86tVp6GZ6g2qTY0Si4_pNCNlhQ8GBMCrKJmiJPXBCr0eS49CTrnAAfk1ng8q63UzbsOee1hM1o-61xoQn/s1600/IMG_2749.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUasZxdfR3Md42UnWHtsznbccO8yCCTbX-MzYVRMoTfhUopoquK-fQAPHzpsV86tVp6GZ6g2qTY0Si4_pNCNlhQ8GBMCrKJmiJPXBCr0eS49CTrnAAfk1ng8q63UzbsOee1hM1o-61xoQn/s320/IMG_2749.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Start face down. Add some soy sauce</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjeTlW9tmbnoyRjBbl1lRt5TyLciaP6DOmYgzQwqoi3BEKv6QgdcCCEJiY2nwGRZeL5rl05VG7kIiYzkF4_WmMKdyaAcYhfvJicqFjhTD6VYwufp2BzD-m5o06pqHFmx5pru6-Nk1j1h9/s1600/IMG_2752.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjeTlW9tmbnoyRjBbl1lRt5TyLciaP6DOmYgzQwqoi3BEKv6QgdcCCEJiY2nwGRZeL5rl05VG7kIiYzkF4_WmMKdyaAcYhfvJicqFjhTD6VYwufp2BzD-m5o06pqHFmx5pru6-Nk1j1h9/s320/IMG_2752.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flip and Cook Longer</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQjjtnlgJlZGZC3zuwtA3CYXmz0Pk6OYwyq5J6sbYpnLMOe7GFC3WPZb951RNW2rlQ-shBkN_MjvFfwtnDJpUaycz1N00ECb_7mVE6IPvG-5PFaZDoGLzLjZ542YbYVvDo0uTBjzjdUw6/s1600/IMG_2753.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQjjtnlgJlZGZC3zuwtA3CYXmz0Pk6OYwyq5J6sbYpnLMOe7GFC3WPZb951RNW2rlQ-shBkN_MjvFfwtnDJpUaycz1N00ECb_7mVE6IPvG-5PFaZDoGLzLjZ542YbYVvDo0uTBjzjdUw6/s320/IMG_2753.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cover to help cook through</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBMk8UA9BAJaFLzbqT3UaizlNtBwGx7icRMxZBHHHUobTxWnDuVxVJsK2KmctBK6eOBWnVx4SAKsJq73Dnvxe0i9Mv2Zn9uSJ6VtgPaG04ppmJc59i4xvVrb72bLtAlJMNLO8CS-BoP9zs/s1600/IMG_2754.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBMk8UA9BAJaFLzbqT3UaizlNtBwGx7icRMxZBHHHUobTxWnDuVxVJsK2KmctBK6eOBWnVx4SAKsJq73Dnvxe0i9Mv2Zn9uSJ6VtgPaG04ppmJc59i4xvVrb72bLtAlJMNLO8CS-BoP9zs/s320/IMG_2754.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished! Now add Sides</td></tr>
</tbody></table>
Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com1tag:blogger.com,1999:blog-5673861835477488629.post-46546203843854844242012-10-15T00:30:00.000-04:002012-10-15T00:32:17.830-04:00Tips for Pan-frying White Fish and a Cajun-Seasoned Haddock Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdViL-1X6f20ZdrTG75KJ8xi9m-IJblzMpQO-oFNWc3D9fAlcg9ZVI7cmE3fulqozrchqEJ4Amta8YiqYA6ow4xa6wx1Unn4wCZDKg2b6n-C60gn-9H0diGgvtKiV1ZFAuJbTlyrpxVuz/s1600/Cajun+Fish+Banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdViL-1X6f20ZdrTG75KJ8xi9m-IJblzMpQO-oFNWc3D9fAlcg9ZVI7cmE3fulqozrchqEJ4Amta8YiqYA6ow4xa6wx1Unn4wCZDKg2b6n-C60gn-9H0diGgvtKiV1ZFAuJbTlyrpxVuz/s1600/Cajun+Fish+Banner.jpg" /></a></div>
<br />
I just have a <i>slight</i> obsession with my cast-iron skillet. Therefore as a result, whenever I buy haddock (or catfish or snapper or tilapia), I jump at the opportunity to throw my 15lb cast-iron behemoth up onto the stove. And of course, the well-season skillet does wonders for locking-in and enriching the flavors of fish (and meat). <br />
<br />
Pan-frying white fish is just another example of simple cooking that looks wayyy too impressive for the actual effort that you've put in. <br />
<br />
<b>Tips for Pan-Frying White Fish</b><br />
<b><i><span style="font-size: large;">1. </span></i>Avoid "deep-frying"</b> - There's a time when you can have too much olive oil (there, I've said it!). Be aware of how much oil you're putting into your pan. A little bit of olive olive oil goes a long way; your cast-iron skillet should already be nicely seasoned and too much oil will make your food too oily. A tablespoon or so should easily do the trick. <br />
<br />
<b><i><span style="font-size: large;">2. </span></i>Use butter for that golden brown char </b>- Olive oil... coconut oil... avocado oil... All excellent, healthy oils to use while cooking; however...sometimes (well maybe all the time) you just want the goodness of butter. Don't sweat it, a few tablespoons of butter isn't going to hurt and she won't notice. <br />
<br />
<b><i><span style="font-size: large;">3. </span></i>Use dry seasoning instead of liquid marinades </b>- Salt and pepper. Cajun-spices. Ancho chili rub. Blackening powder. I'm a big fan of using spices (rather than marinades) for delicate white fish. Liquid-based marinades overpower the fish. <br />
<br />
<i><b>Cast-Iron Fried, Cajun-Seasoned Haddock Recipe</b></i><br />
Like most of my recipes on this site, most of these ingredients can be swapped out with others. My goal is for you to be comfortable just "winging it" after a few times.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj356QUYNw_AVyT7OelDzKCNZJv_uXLXPpcOrpSLhPrAejaIQtLgIyzuKwcboPZXMyi-R8PNv8YqV03oeqMkq14bl9QMrgN9Q7QmnTc9mjPiMJ58LI0pLdXJ44lNvPyT4HtggMEGKi_IIWT/s1600/Cajun+Fish+Prep.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj356QUYNw_AVyT7OelDzKCNZJv_uXLXPpcOrpSLhPrAejaIQtLgIyzuKwcboPZXMyi-R8PNv8YqV03oeqMkq14bl9QMrgN9Q7QmnTc9mjPiMJ58LI0pLdXJ44lNvPyT4HtggMEGKi_IIWT/s200/Cajun+Fish+Prep.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seasoned with a pre-made, Cajun seasoning</td></tr>
</tbody></table>
<br />
<b>Ingredients </b><br />
<ul>
<li>Haddock (or catfish or tilapia)</li>
<li>Cajun-Seasoning (or a creole or blackening seasoning)</li>
<li>Pepper or a dash of cayenne powder (for heat) </li>
<li>A few tablespoons of butter</li>
<li>Cast-Iron Skillet</li>
</ul>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPp3TGjKPX_lC8S-ead3r-ZFxcx4CIblJA0FRfoNpfoPoqNJE6fX9cqjUfnPjmmb7uHGz895LOmci6fE2PTrlMBgO_w7FuX2DoJB0aHIr-4Gh4B9TRGhBhXsf7upQoPMMf-llsanelzvvn/s1600/Cajun+Fish+Saute.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPp3TGjKPX_lC8S-ead3r-ZFxcx4CIblJA0FRfoNpfoPoqNJE6fX9cqjUfnPjmmb7uHGz895LOmci6fE2PTrlMBgO_w7FuX2DoJB0aHIr-4Gh4B9TRGhBhXsf7upQoPMMf-llsanelzvvn/s200/Cajun+Fish+Saute.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flesh side down at first</td></tr>
</tbody></table>
<b>Steps </b><br />
<ol>
<li>Unwrap haddock from packaging, rinse, and pat dry</li>
<li>Heat the cast-iron skillet to medium-high</li>
<li>Season the fish (see the picture below)</li>
<li>Throw the butter into the skillet</li>
<li>Place the fish (fleshy side down, skin side up) into the pan</li>
<li>Cook for about 6 minutes. </li>
<ol>
<li>Flip once after 3 minutes or so. </li>
<li>Cover the pan for a minute or two if you're nervous the fish won't cook. </li>
<li>Remember, if you've found your <a href="http://www.thirddatecooking.com/2011/12/find-your-baseline-cook-time-8-minutes.html" target="_blank">baseline cook time</a>, the fish is going to take less time than steak</li>
</ol>
<li>Remove fish when the center is opaque </li>
<li>Serve with fresh lemon </li>
</ol>
<ul>
</ul>
<br />
<b>Possible Sides</b><br />
<ul>
<li>Pan-fried okra or fresh green beans</li>
<li>Sliced, roasted tomatoes </li>
<li>Quinoa or wild, long-grain rice</li>
<li>A crisp, cold white wine</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Hjx8MNbmkWm0kFFu1N2Egi5ZYzSEB_Wdi1If5qTvYbLl2JlCqbFKSf-Ebuu5qrVkkQWO3lD9bjzM9sw8sYf0LkfxPhdJeQ8I4anoaPwwH0LzK5rsJzLamMKYZV9GuOdUQfxBMIZj81Y6/s1600/Cajun+Fish+Place.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Hjx8MNbmkWm0kFFu1N2Egi5ZYzSEB_Wdi1If5qTvYbLl2JlCqbFKSf-Ebuu5qrVkkQWO3lD9bjzM9sw8sYf0LkfxPhdJeQ8I4anoaPwwH0LzK5rsJzLamMKYZV9GuOdUQfxBMIZj81Y6/s320/Cajun+Fish+Place.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That was a terrible display of spatula skills. Good thing this was just for me</td></tr>
</tbody></table>
Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com1tag:blogger.com,1999:blog-5673861835477488629.post-73988866448449669762012-10-11T10:47:00.001-04:002012-10-11T14:48:12.620-04:00Presentation Matters (...sorta)I can relate.<br />
<br />
Whenever I cook for someone new, I'm nervous. <i>Presentation</i> is hardly at the top of my list. Remembering her food allergies.... cleaning my bathroom...
finding suitable music... not burning myself.... ALL TAKE PRIORITY OVER PRESENTATION!<br />
<br />
I know I'm not along here. I mean, guest blogger Katie <a href="http://www.thirddatecooking.com/2012/08/whats-running-through-her-head-when-she.html" target="_blank">completely forgot about her smoldering bread in the oven</a>! I doubt she gave a fuck about whether or not the asparagus was perfectly angled at 47 degrees due west of the steak. <br />
<br />
HOWEVER, if you're one of the lucky few that's made it past the <a href="http://www.thirddatecooking.com/p/third-date-checklist.html" target="_blank">gauntlet of things to <i>really</i> remember</a>, feel free to give a little love to presentation. I've outlined how to do it below.<br />
<br />
<b>Keys to Presentation Love:</b><br />
<br />
<i><b><span style="font-size: large;">1. </span></b></i> Provide a mixture of color. A while back I wrote a <a href="http://www.thirddatecooking.com/2011/07/you-probably-wouldn-dress.html" target="_blank">Tip of the Day</a> about avoiding a monochromatic dish. What do I mean? For example check out the two pictures below:<br />
<ul>
<li>Dish 1: Chicken penne pasta with pan-fried tomatoes, fresh Parmesan cheese, and homemade pesto</li>
<li>Dish 2: Cipollini pasta with wild caught shrimp served over a homemade seafood broth</li>
<li>Dish 1 looks much better, right? Colorful. Vibrant. (Even though the cipollini pasta dish tasted better)</li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0krchb5rtad-CeaePIwq2JxFr03ohAR3OKqYyEOfnU2AOcmXA_kT8wVF8slTNuv7lZETfLpvLVTn-1O9zhHGQjDtFry8dTXn5cwlWxTnNxJIOTr-5ebSLAMAHGqyY-Wzbkg-V7eH-vPbq/s1600/pesto+chicken.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0krchb5rtad-CeaePIwq2JxFr03ohAR3OKqYyEOfnU2AOcmXA_kT8wVF8slTNuv7lZETfLpvLVTn-1O9zhHGQjDtFry8dTXn5cwlWxTnNxJIOTr-5ebSLAMAHGqyY-Wzbkg-V7eH-vPbq/s200/pesto+chicken.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wow, that is some sexy looking pasta.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8DIAHC2rxD8ZBjam8g4EZqwUgQLY9L5m1kijSW25iLuznePk_nbNpAlzQNCcO7_bw5V7qbLKH8zRsCaCZxzxuh8HSyKpirsbpVcQbhmFOrZj7WQdn7Qs1oqiuwLqpecaMxPu_kBbi816/s1600/photo+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8DIAHC2rxD8ZBjam8g4EZqwUgQLY9L5m1kijSW25iLuznePk_nbNpAlzQNCcO7_bw5V7qbLKH8zRsCaCZxzxuh8HSyKpirsbpVcQbhmFOrZj7WQdn7Qs1oqiuwLqpecaMxPu_kBbi816/s200/photo+5.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What is this UPS uniform day?!? Where's the color?</td></tr>
</tbody></table>
<span style="font-size: large;"><i><b>2.</b></i></span> Taking a note from Nordic design, I'm a big fan of simplicity and clean lines. A clean white plate or solid black bowl - Let the food be the star, not the plate.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQmSARhZf5c1aT3ZkCFht2yCHOYFjVbWrqmlQDTtUgYvN6eaoc0bxAqgXPE7DVsmpwRjmS-G0Us4OwyFAppp7lFSz_IlqAUkRogCJ0VU98IB7kn3KYfNyFoXVKhy-1SqB_FOuRdZKOZdj/s1600/BurgerAsparagus.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQmSARhZf5c1aT3ZkCFht2yCHOYFjVbWrqmlQDTtUgYvN6eaoc0bxAqgXPE7DVsmpwRjmS-G0Us4OwyFAppp7lFSz_IlqAUkRogCJ0VU98IB7kn3KYfNyFoXVKhy-1SqB_FOuRdZKOZdj/s320/BurgerAsparagus.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I bet you forgot about the white plate.</td></tr>
</tbody></table>
<i><b><span style="font-size: large;">3. </span></b></i>Sit at the table (<a href="http://www.thirddatecooking.com/2012/05/turn-off-damn-tv.html" target="_blank">turn off the TV</a>) and attempt to make a decent place setting. You don't have to borrow family heirloom china from Mrs. Robinson in Apt 732 but set the table. Napkins (NO, not paper towels...what are you, 19?), water glasses, wine glasses, silverware - you get the idea.<br />
<br />
<br />
<span style="font-size: large;"><i><b>4. </b></i></span>Soft lighting - There's a reason photographers prefer to shoot on cloudy days rather than mid-day with a harsh, overhead sun. Soft lighting, candles, or floor lighting makes everyone and everything look better. If you haven't installed that $5 dimmer light switch yet, floor lighting is much more appealing to the eyes than overhead lights. <br />
<ul></ul>
<br />
On Chopped, they'll ax you if you forget to zigzag sauce across the plate. And if you're competing on Iron Chef, presentation is worth a third of your final score. These four simple pointers will help you with presentation at Chez Vous. So if you can throw in some presentation love, go for it. Otherwise, don't sweat it. You're already cooking for her and she's already loving that.<br />
<br />
<br />
<br />Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com0tag:blogger.com,1999:blog-5673861835477488629.post-20027376643051391892012-09-20T10:35:00.000-04:002012-09-20T14:25:02.229-04:00Memoirs of an (Electric) Grill<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_wrMLbFvrgE4yHO7Dzioxo8F7QsqVOVzpPBYuzi_1wr1gihTh6YJ4FSvniKNjrse8gafMeKH64haXlnXJR0H7S4vdxbl6ebmsqjIg_fOIOUneZzWNNd2CiUQwMY53drOzrfbCmupCOsV/s1600/grill.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_wrMLbFvrgE4yHO7Dzioxo8F7QsqVOVzpPBYuzi_1wr1gihTh6YJ4FSvniKNjrse8gafMeKH64haXlnXJR0H7S4vdxbl6ebmsqjIg_fOIOUneZzWNNd2CiUQwMY53drOzrfbCmupCOsV/s320/grill.JPG" width="239" /></a></div>You know how girls have adopted that bent-knee, 80-degree-elbow picture pose? Yeah...I seem to have adopted the right-hand-tongs, left-hand-grill-handle pose. <br />
<br />
You know how parents take monthly photographs of their newborn next to a stuffed animal? It's like that and while I'm neither an infant nor slowly getting larger than the propane grill next to me, I feel like the pose hasn’t changed, the smile has never waned, and my excitement to turn skewered meat into a feast has never disappeared.<br />
<br />
It's ridiculous.<br />
<br />
During the warm summer months and early fall, the grill beckons me like a moth to a flame.<br />
<br />
I will be the first to admit that up until last fall, I was skeptical of electric grills. Just hearing the words "electric grill" conjured images of George Foreman's vise-like, metal teeth of meat-death decimating a rib-eye steak to well-done. But due to my county's "concerns" (regulations) of residents torching apartment complexes with charcoal and propane, I was forced to go electric. <br />
<br />
And of course, I was clearly mistaken. The electric grill is awesome for that quick, home-from-work, 10 minute instant dinner as also that no-flare-from-dripping-fat, bacon cooking extravaganza you crave. You don't have to worry about flare ups. You can set a dial to get the EXACT temperature you want and as a result, you know EXACTLY how long to cook a piece of protein (or vegetable). <br />
<br />
Set the heat setting to 4. 5-minute preheat. 8-minute salmon & zucchini. DONE.<br />
<br />
So you can imagine my sadness when my electric grill died last month. At a $35 purchase price, my electric grill has been My GREATEST CRAIGSLIST PURCHASE EVER... (I definitely got my money's worth - I grilled 3x a week for 5 months straight).<br />
<br />
But fuck, I'm depressed it's gone. <br />
<br />
And as a result, I've lost somewhat of my luster to cook. Missing the simplicity of grilling has sucked the life out of my cooking routine. It’s a fun, simple way to cook...and best of all it’s great for beginners. Need more convincing?<br />
<ul><li>Impromptu grilling sessions aren’t cut short when you realize you don’t have charcoal or propane</li>
<li>There are no flare-ups</li>
<li>You can get into a routine on cook times</li>
<li>You can grill salmon outside instead of smelling up your house</li>
<li>You’ll want to start grilling everything</li>
</ul><br />
Hooked? Need recipe ideas? Here are my other posts about grilling:<br />
<script type="text/javascript">
function recentpostslist(json)
{
document.write("<h3>Related Blog Posts</h3><ul>");
for (var i = 0; i < json.feed.entry.length; i++)
{
var comments ="";
var commentsURL = "";
var entryURL = "";
for (var j = 0; j < json.feed.entry[i].link.length; j++)
{
if(json.feed.entry[i].link[j].rel == 'replies')
{
comments = json.feed.entry[i].link[j].title;
commentsURL = json.feed.entry[i].link[j].href;
}
if (json.feed.entry[i].link[j].rel == 'alternate')
{
entryURL = "'" + json.feed.entry[i].link[j].href + "'";
}
}
var entryTitle = json.feed.entry[i].title.$t;
var entryDate = json.feed.entry[i].published.$t;
var formattedDate = new Date(entryDate);
//Build out date MM/DD/YYYY
var date = (formattedDate.getMonth() + 1) + "/" + formattedDate.getDate() + "/" + (formattedDate.getFullYear());
//Make a short summary
var summary = json.feed.entry[i].summary.$t;
var shortSummary = summary.substring(0,200);
//If a thumbnail exists, get it
var thumbnail = "";
if( json.feed.entry[i].media$thumbnail != null )
{
thumbnail = json.feed.entry[i].media$thumbnail.url;
var thumbnailHeight = json.feed.entry[i].media$thumbnail.height;
var thumbnailWidth = json.feed.entry[i].media$thumbnail.width;
}
document.write("<li><a href=" + entryURL + '" target="_blank">' + entryTitle + "</a>");
document.write("<em> (" + date + ")</em>");
document.write("</li>");
}
document.write("</ul>");
}
</script><br />
<script src="http://www.thirddatecooking.com/feeds/posts/summary/-/Grilling?max-results=50&alt=json-in-script&callback=recentpostslist"></script>Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com0tag:blogger.com,1999:blog-5673861835477488629.post-18909933452737769842012-08-31T08:52:00.001-04:002012-08-31T09:22:28.687-04:00Grilled Salmon... All. The. Time. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEsDam9BLiL7vpLsI3A6cAfIPdbvyhc8SWoEf99Sk4R4v5iM9ZUVIovElKgxGVwDYEVqXwhcI_XcO9hUcmHnYYBGIIN64jYPIEptxl9nvL2m72PWW3kJKqj8pXroZyoER4asFd-m3UUBt/s1600/grill-banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEsDam9BLiL7vpLsI3A6cAfIPdbvyhc8SWoEf99Sk4R4v5iM9ZUVIovElKgxGVwDYEVqXwhcI_XcO9hUcmHnYYBGIIN64jYPIEptxl9nvL2m72PWW3kJKqj8pXroZyoER4asFd-m3UUBt/s1600/grill-banner.jpg" /></a></div>
<br />
Over this past summer (having been influenced from a recent electric grill purchase), I cured my addiction to kale and, for better or worse, switched my focus to cooking salmon. And it wasn't salmon once a month. Or even twice a month. It was All. The. Time.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrpqMwhyphenhyphenaNgaDvA4Vg8FFkTpVVshESzhKgvJCZ-xTX27A5T_YC-pbrOQbJ6baOhn9DY5zFR73IsduD7v6o7oUBVRkvAQtaPTFvJtitlgtbUMZnvFasPxY5qhvgaNe1CKKDlv_RpzK7GYS-/s1600/fresh+salmon.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrpqMwhyphenhyphenaNgaDvA4Vg8FFkTpVVshESzhKgvJCZ-xTX27A5T_YC-pbrOQbJ6baOhn9DY5zFR73IsduD7v6o7oUBVRkvAQtaPTFvJtitlgtbUMZnvFasPxY5qhvgaNe1CKKDlv_RpzK7GYS-/s320/fresh+salmon.JPG" width="320" /></a>I'd buy a pound of salmon at the beginning of the week, come home, cut it into thirds (one-third seems to be the perfect serving), put it in zip-lock bags, and have it for dinner or lunch over the next few days.<br />
<br />
I'd always buy wild caught. It tastes <i>completely </i>different. It <i>looks </i>significantly better. And for me, there's just something about millions of salmon stuffed in a giant bathtub that just isn't very appealing. (Harris Teeter sells Wild-Caught Salmon for $10.99/lb - less than a Irish Bomb...)<br />
<br />
<b>AND Salmon is incredibly easy to cook! </b>Just remember my adage elsewhere on this site - <i>"If you under-cook <u>fresh</u> salmon, you end up with sushi. If you under-cook pork or chicken, you're fucked."</i><br />
<br />
Because it's easy and simple, I can't even give you a good salmon "recipe." Instead, here are salmon grilling "guidelines" and just make it however the eff you please.<br />
<br />
<b>Grilled Salmon However-the-Eff-You-Please</b><br />
<br />
<b>Ingredients</b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdBe1NG1px9DmmHdOR8vnaoKZq8Ob1eR-5Pb4PGz6MIeLoOjguikIGFTJwLAxTggixomsZVf_lM9LkjfAWzet5JPvg7dvfMGVcelh7p87YlHdxQt7V34o7suuZ06EoyUHkrv3hzhKgpXN/s1600/salmon+marinade.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdBe1NG1px9DmmHdOR8vnaoKZq8Ob1eR-5Pb4PGz6MIeLoOjguikIGFTJwLAxTggixomsZVf_lM9LkjfAWzet5JPvg7dvfMGVcelh7p87YlHdxQt7V34o7suuZ06EoyUHkrv3hzhKgpXN/s200/salmon+marinade.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Freaking Awesome Asian Marinade</td></tr>
</tbody></table>
<ul>
<li>Wild-Caught Salmon (rule of thirds!)</li>
<li>Olive oil, walnut oil, hazelnut oil, coconut oil...but really just some kind of oil</li>
<li>Seasoning<ul>
<li>Salt & Pepper</li>
<li>Cajun Seasoning</li>
<li>Blackening Season</li>
<li>Or Ancho Chili, Salt, and Ginger</li>
<li>Or whatever is in you cabinet</li>
<li>Or this bad-ass <a href="http://www.thirddatecooking.com/2012/01/my-go-to-asian-marinade.html" target="_blank">Asian Soy marinade</a> that I discovered </li>
</ul>
</li>
</ul>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9haqKYUDHA3rZpoldOhzwxnbIT4vvZnfNtYcRAwjQiuukuwMpdRfR5WQZdgrkimb3MTODAnxFejdKQ6imfCTe2UZZfX9XZWiBoduHCyH699YoYeYqGBxSkQFcVThyphenhyphenO55cLfBr5lJ9Gr1D/s1600/Salmon+Medium+Rare.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9haqKYUDHA3rZpoldOhzwxnbIT4vvZnfNtYcRAwjQiuukuwMpdRfR5WQZdgrkimb3MTODAnxFejdKQ6imfCTe2UZZfX9XZWiBoduHCyH699YoYeYqGBxSkQFcVThyphenhyphenO55cLfBr5lJ9Gr1D/s320/Salmon+Medium+Rare.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Perfect Medium-Rare Salmon</td></tr>
</tbody></table>
<br />
<b>Grilling Guidelines</b><br />
<ul>
<li>I have an electric grill, so I usually fall into a pattern of a 4 out of 5 heat setting for 7 minutes which usually ends up being about medium/medium-rare</li>
<li>I don't have a charcoal or a propane grill, but I would guess it would be about the same time - medium-high heat but just watch for flare ups</li>
</ul>
<br />
<b>Grilled Sides</b><br />
Another thing that I've learned from my salmon addiction is that grilled vegetables are amazing. Grilled zucchinis and asparagus are phenomenal. Slightly charred, grilled red peppers...excellent. Leeks, onions, chives...sure, why not?!?! And surprisingly, there are only three things you <i>EVER </i>have to put on grilled vegetables. Olive Oil. Salt. Pepper. (You can thank me later). <br />
<br />
Anyways, Happy Labor Day. I've put up some grilled salmon photos for inspiration.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-iT46vqAQtLsiV7TAIFwa5vr54IAGZvKVpamHwaadmK0d8sqxRnlUtMsDL1_IPAWKLJ6QGFV8pEs_r0oDEA8DecTnQjB5hq5qkeIUOr7FKk0bhjZWYyGcVIFqwUbFiK70mmWA1TQ2GbUI/s1600/photo+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-iT46vqAQtLsiV7TAIFwa5vr54IAGZvKVpamHwaadmK0d8sqxRnlUtMsDL1_IPAWKLJ6QGFV8pEs_r0oDEA8DecTnQjB5hq5qkeIUOr7FKk0bhjZWYyGcVIFqwUbFiK70mmWA1TQ2GbUI/s320/photo+4.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Salmon with Leeks, Portabella Mushrooms, and Zucchini</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwlQyO3mdgBHAa9JBfk1WQeehN6yjLyNknacbYWqHNJjxpwHzp522omNn1KJIp1fTmWmmDUL6PqA5tpodyZllFXagre3Bs2oVJtg-UpVG_Pf4OgfQIwGJqCxqSvZOPCl0H7GfCjT6sBNZ/s1600/salmon-asparagus.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwlQyO3mdgBHAa9JBfk1WQeehN6yjLyNknacbYWqHNJjxpwHzp522omNn1KJIp1fTmWmmDUL6PqA5tpodyZllFXagre3Bs2oVJtg-UpVG_Pf4OgfQIwGJqCxqSvZOPCl0H7GfCjT6sBNZ/s320/salmon-asparagus.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Salmon and Asparagus</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMuy2m8o2lyMRJHBd-EZFC80WEscbcsPgpY-hrHZ0VB-AsHRyZHlDF1fm3d2-3OnvN0ODAl2noFRAcy4ZTpHBrMDGLPuHjiePCRn6KJSoklj4lsXTkh0pEwdBsBqMuzTJUHMnr8r8DVHw/s1600/salmon-tomatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMuy2m8o2lyMRJHBd-EZFC80WEscbcsPgpY-hrHZ0VB-AsHRyZHlDF1fm3d2-3OnvN0ODAl2noFRAcy4ZTpHBrMDGLPuHjiePCRn6KJSoklj4lsXTkh0pEwdBsBqMuzTJUHMnr8r8DVHw/s320/salmon-tomatoes.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Salmon with Fresh Tomatoes</td></tr>
</tbody></table>
<br />
<br />Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com2tag:blogger.com,1999:blog-5673861835477488629.post-24545714429398262632012-08-30T14:54:00.000-04:002012-08-30T23:46:07.759-04:00Deconstructed Guacamole Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIDHjLsimR6Yj0fXHze82Sv9qh_TjH4ZrxJ9dTQo36FPzVrkLWhMhRqkNTjKQzllq5XNvSvZOnuCMwc6S-NkdYVfFo4VSzaSYcIXpJ_mFZhpAOmwL2HwUxeK3Wv9nr3SE08tfk85DyMxDN/s1600/guac.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIDHjLsimR6Yj0fXHze82Sv9qh_TjH4ZrxJ9dTQo36FPzVrkLWhMhRqkNTjKQzllq5XNvSvZOnuCMwc6S-NkdYVfFo4VSzaSYcIXpJ_mFZhpAOmwL2HwUxeK3Wv9nr3SE08tfk85DyMxDN/s400/guac.JPG" width="301" /></a></div>
"Deconstructed" is such a foodie term.<br />
<br />
I hate it.<br />
<br />
It's like haricot verts (greens beans), pommes frites (French fries), or squab (pigeon).<br />
<br />
So it pains me to title this "Deconstructed Guacamole" but "Chunky Guac" or "Unsmashed Guac" or "Ran-out-of-time-to-smash-it Gauc" just didn’t have the same ring.<br />
<br />
Maybe "Al Fresco Guacamole"?<br />
<br />
<div style="text-align: center;">
***</div>
<br />
I love eating outdoors (except in the DC humidity of July and August, and the winter months of December and January, and the rainy month of April) BUT when it is pleasant, there's nothing better than fresh appetizers and a cold crisp beer with sitting on a balcony with good company.<br />
<br />
And naturally "deconstructed" guacamole is a perfect outdoor-balcony dining candidate.<br />
<br />
<ol>
<li>It’s fresh.</li>
<li>EVERYONE loves guacamole.</li>
<li>And by leaving the ingredients whole, you avoid that "blah" look of green mush.</li>
</ol>
<br />
So grab a bag of scoops, a sixer of Coronas, and follow this recipe below:<br />
<br />
<i>(Disclaimer: it’s been a month or two since I made this so I am guessing on the measurements based on the photo I took. But remember, most cooking dishes don't need to be an exact science)</i><br />
<br />
<b>Ingredients</b><br />
<ul>
<li>2 Avocados</li>
<li>2 Plum Tomatoes</li>
<li>1/2 Red Onion</li>
<li>Cilantro</li>
<li>1 Lime</li>
<li>Salt and Pepper to taste</li>
<li>Cayenne (if desired)</li>
</ul>
<br />
<b>Steps</b><br />
<ol>
<li>Rough chop into similar sizes the avocados, tomatoes and onion</li>
<li>Finely chop cilantro</li>
<li>Add seasonings to taste</li>
<li>Cut the lime in half and squeeze in the lime juice</li>
</ol>
<br />
Serve with scoops.Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com1tag:blogger.com,1999:blog-5673861835477488629.post-27199888066823676312012-08-14T15:36:00.000-04:002012-08-14T15:36:55.891-04:00Guest PostNo blog post this week kids. I ended up writing a guest post for the ladies at Doing the District. If you're interested, you can check it out here: <a href="http://www.doingthedistrict.com/2012/08/where-to-date-male-perspective.html" target="_blank">Where to Date: A Male Perspective</a> <br />
<br />
<br />
If you're feeling nostalgic, you can always revisit my first post from this site: <a href="http://www.thirddatecooking.com/2011/06/grow-something-and-not-mold.html" target="_blank">Grow Something (and not mold)</a>Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com0tag:blogger.com,1999:blog-5673861835477488629.post-58930485567950045232012-08-02T11:12:00.000-04:002012-08-02T11:17:25.686-04:00What's running through her head when she invites you over for dinner...<div class="footnote" style="text-align: right;">A guest post, retro diary by Katie <a target="_blank" href="http://twitter.com/datemedcblog">@DateMeDCBlog</a></div><i>Panic.</i><br />
<br />
So you want to know what’s going through our heads when we invite you over for a home-cooked dinner?<br />
<br />
The honest answer? Panic. Sheer, utter, ice-cold panic!<br />
<br />
I know this may seem hard to believe given our entrenched social mores for traditional gender roles, but when we’re only feeding ourselves, we eat takeout or cereal for dinner, too. And sure, we may also do some cooking for ourselves, but we’re certainly not pulling out the linens and polishing our silver for it. Cooking for one is utilitarian: We’re getting the job of nourishment done.<br />
<div style="border-left: 1px solid #C2C2C2; float: right; height: 250px; margin: 10px 0 10px 10px; padding: 0 0 0 12px; width: 200px;"><div style="font-family: Grumpy-Black36; font-size: 26px;"><i>"...We had at least three monumental freak-out moments prior to your arrival on our doorstep."</i></div></div><b>But for you, however, it’s a totally different story.</b> If we’re cooking for you, it’s way beyond mere momentary sustenance. We’re letting you into our homes, into ourselves, and we want you to be duly impressed. It may not be politically correct to say this, but if we’re cooking for you, we’re auditioning for the role of wife, and we’re hoping this performance gets us cast in the part.<br />
<br />
We may make it look completely effortless, but trust this: We had at least three monumental freak-out moments prior to your arrival on our doorstep.<br />
<br />
Allow me to recount for you the minutes of the first time I cooked for my now-boyfriend during what was our second date, and you’ll see exactly what I mean:<br />
<br />
<b>5:30 p.m.:</b> I get home from work, and FRANTIC CLEANING COMMENCES. All dirty laundry is removed from my floor and tucked safely in my laundry bin (where, admittedly, it should have been in the first place). Papers and mail are shoved into drawers. Countertops are wiped down with disinfectant.<br />
<br />
<b>6 p.m.:</b> I shower and shave my legs, cuz… yeah. Not that I INTEND to sleep with him, but, y’know, shit happens.<br />
<br />
<b>6:30 p.m.:</b> I pull out my failsafe cookbook: Better Homes and Gardens New Cookbook. If you don’t own this, go buy it immediately. It has relatively idiot-proof recipes for most basic meals. And tonight’s menu is Chicken Marsala, which I’ve chosen for three reasons: 1. I’ve made it before so I know I can make it; 2. I have the ingredients on hand; and 3. It takes 30 minutes.<br />
<br />
<b>6:33 p.m.:</b> Turns out my chicken broth, integral to the recipe, expired two months ago. Well, FUCK! Trek to the grocery store and be late to dinner at my own house, or risk cooking with expired ingredients? It doesn’t smell funny, so I proceed as planned and silently pray that we don’t end the night via barfing.<br />
<br />
<b>6:37 p.m.:</b> And I don’t have mushrooms or green onions either. So much for the No. 2 reason to make Chicken Marsala!!! Who the hell is in charge around here?!<br />
<br />
<b>6:46 p.m.:</b> It’s decidedly vegetable-free and partially expired, but I get the Chicken Marsala mixture on the stove and start it simmering. I take the opportunity to make my tried-and-true spinach salad, which is a bag of spinach, some feta cheese crumbles, dried cranberries and raspberry-walnut vinaigrette dressing tossed together.<br />
<br />
<b>6:52 p.m.:</b> HOLYFUCKINGSHITASSTHATISHOT! Mental note: Stand outside of the range of the bubbling stove because that shit will burn you.<br />
<br />
<b>6:55 p.m.:</b> I pop a loaf of Harris Teeter’s take-and-bake French bread into the oven, which automatically makes the meal feel professional. Now, everything just has to finish cooking. My work here is done, and I can relax.<br />
<br />
<b>6:56 p.m.:</b> Should I have planned appetizers, or a dessert? Oh well, too late now.<br />
<br />
<b>6:57 p.m.:</b> If this guy is put off by the fact that I don’t have appetizers and a dessert, then he’s clearly an asshole who doesn’t deserve me anyway!<br />
<br />
<b>6:58 p.m.:</b> Please let him not be an asshole.<br />
<br />
<b>6:59 p.m.: </b>One minute until he gets here.<br />
<br />
<b>7:01 p.m.:</b> OH MY GOD HE’S NOT COMING.<br />
<br />
<b>7:06 p.m.:</b> My phone rings. He’s outside, and not sure which door is mine. I breathe a sigh of relief that my frantic cleaning, shaved legs and broth-burned forearms weren’t all for naught. I open my door, show him upstairs and give him a quick tour of my place.<br />
<br />
<b>7:09 p.m.:</b> FUCK, THE BREAD! It’s only supposed to bake for 8 minutes! It’s a dark brown and a little crisp, but not totally inedible. I decide to serve it anyway.<br />
<br />
<b>7:15 p.m.:</b> I’ve set the table and served the food, pulling out a jar of peachberry jelly from a farmer’s market to be spread upon the bread.<br />
<br />
<b>7:16 p.m.: </b>The rim of the peachberry jelly jar is moldy. Oh please let him not have noticed that. I hop out of my seat and in one swift motion wipe the offending mold off with a paper towel.<br />
<div style="border-right: 1px solid #C2C2C2; float: left; height: 200px; margin: 10px 10px 10px 0; padding: 0 12px 0 0; width: 200px;"><div style="font-family: Grumpy-Black36; font-size: 26px;"><i>"You can learn from this moment, men: Be helpful, even if it’s something small."</i></div></div>So, for those keeping track: Expired chicken broth. Burned bread. Moldy jelly. I look like a real winner here. I imagine the wife casting director: Don’t call us – we’ll call you.<br />
<br />
The rest of the meal is eaten without fanfare. It tastes fine – no repercussions from the expired broth or moldy jelly yet – and he seems to be enjoying it. Thank heaven for small miracles.<br />
<br />
<b>7:45 p.m.</b>: He clears the table, which I find sweet. You can learn from this moment, men: Be helpful, even if it’s something small. The night moves to the couch, where we sit with our drinks to continue talking.<br />
<br />
<b>9:15 p.m.</b>: Aaaaand he’s unhooking my bra. My slapdash meal has not hindered his virility, nor his interest in me. SUCCESS!<br />
<br />
Looking back on that night, a few things to note:<br />
<ol><li>No one got sick from anything I made, and he didn’t notice the mold on the jar.</li>
<li>He did, however, notice my shoes in a sloppy pile on the floor near the door. Guess I missed a spot in my cleaning. Oops.</li>
</ol>And honestly, the other thing he didn’t notice was how stressful the whole night really was for me! Every part of it was so precariously held together that one false move could have ruined everything. I lucked out that he was fairly punctual; had he been any later, the chicken would have been all dried out. And I’m also lucky that though the clock was ticking on the chicken broth, it apparently can last for a while after its expiration date. In cooking and in relationships, it seems, timing is everything.<br />
<br />
So guys, even if the meal is a little haphazard, if she’s cooking for you, it’s not happening by accident. She likes you. She wants to impress you. And she’s probably teetering on the edge of freaking out about it.<br />
<br />
Be nice, and clear the table afterward.<br />
<div class="footnote"><em>"Katie likes her beer expensive, her wine cheap and her foot in mouth." She is the co-author of <a target="_blank" href="http://www.doingthedistrict.com/">Doing the District: A Gamma Girls' guide to eating, drinking, dancing, dating and living in the capital city</a>. In a past life, Katie has also authored the popular blog <a target="_blank" href="http://www.datemedc.com/">Date me, D.C.!</a>. You can follow her on Twitter at <a target="_blank" href="http://twitter.com/datemedcblog">@DateMeDCBlog</a>.</em><br />
</div><br />
<br />Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com0tag:blogger.com,1999:blog-5673861835477488629.post-57648440021845130982012-07-31T12:32:00.000-04:002012-07-31T13:02:34.974-04:00Cook a Classic: White Wine Mussels with Sourdough Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqFt4Vh5MIRkAIbSMxwZ2AphmV_y6PuIsfW-ejrufqhoZhWRgFAjq5lDkzJzWey7qiGOEegAXAZ6RHE12N5fBAZWOyjLHUvDN2QKUmCZXiDH5nfeYS8f9iSzhlXIT5wFr3ukEdGr_CBi1/s1600/Banner-Mussels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqFt4Vh5MIRkAIbSMxwZ2AphmV_y6PuIsfW-ejrufqhoZhWRgFAjq5lDkzJzWey7qiGOEegAXAZ6RHE12N5fBAZWOyjLHUvDN2QKUmCZXiDH5nfeYS8f9iSzhlXIT5wFr3ukEdGr_CBi1/s1600/Banner-Mussels.jpg" /></a></div><br />
What says <i>"I-know-this-dish-could-possibly-get-you-sick-but-I'm-that-good-that-I-guarantee-you-won't-get-sick-and-you'll-be-extremely-impressed?"</i><br />
<br />
(When in reality, its quite easy to pull off.)<br />
<br />
What's classy but not over the top? <br />
<br />
What's ballsy but avoids the blow torch?<br />
<br />
<i>"Yeah... you know... the local fish monger said that the Prince Edward Island mussels were in season. I thought we'd have a little treat and I'd cook up some fresh mussels with a white wine sauce and some freshly-baked sourdough bread."</i> (In a dead-panned, very casual tone) <br />
<br />
Boom. Mussels. The tried and true French classic of white wine mussels accompanied with crispy sourdough bread dish is simple, yet elegant. <br />
<br />
She'll be impressed with your ability to add wine to something other than a wine glass, your confidence in cooking shellfish, and your forethought in going to the store the day of to buy fresh seafood.<br />
<br />
<br />
<b>I won't lie. You can screw this up.</b> And the screw up scale ranges from: "Ooops I forgot to add salt" to "Here, I'll hold your hair back while you throw up the ocean..." But before you stop reading, just stick to these three <span style="font-size: large;"><b>DO NOT GET HER SICK rules</b></span> and you'll be fine:<br />
<ol><li>Buy fresh mussels the day of the date! DO NOT tie off that plastic bag in the grocery store! They need oxygen to breathe. They will die!</li>
<li>If you're hand picking the mussels at the store (or sorting through them at home), keep only the ones that are closed and unbroken. They're closed because they are scared, little mussels. Scared, closed mussels = alive mussels. Alive mussels = Success.</li>
<li>After cooking your mussels, throw away the mussels that haven't opened. The theory is that they open up when they're exposed to the boiling liquid/steam. If they're already dead, they wouldn't have that reaction. (This has been up for debate but better to be safe than sorry)</li>
</ol><b>"Do not get her sick" RECAP</b><br />
<ul><li>Before cooking: Closed, scared mussels = GOOD </li>
<li>After cooking: Open, tasty mussels = GOOD </li>
</ul>I feel like we need some sort of mnemonic device...but anyways, on to the recipe: <br />
<ul></ul><br />
<b>Recipe</b><br />
Soup to nuts this dish will take about 10 minutes. It's incredibly quick and simple. The hardest part is just remembering to follow the DO NOT GET HER SICK rules.<br />
<ul><li>1.5 lbs of fresh mussels</li>
<li>White wine (preferably dry, preferably room temperature)</li>
<li>Butter</li>
<li>Salt, Pepper</li>
<li>Onions, Garlic, Shallots (At least some combination of them)</li>
<li>Sourdough bread (Sliced)</li>
<li>1 Large-ish pot for cooking the mussels</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJEsdU4xbY4PgnAq8C8JH2s12Z-gZDRLrUHyl21gADQFv3loYiV-qRh13aW8XYsblfqe4qeliMcjYMfLz0jFQZ6C9tBIjpW4DOaU5xeYqCrWZ1XISAVqVJFZPjUj_fiViKImCIc9KTSuU/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><b>Steps:</b><br />
<i>Prep</i><br />
DO THIS BEFORE SHE ARRIVES (perhaps 20 minutes beforehand). Girls love to see you cook but they don't enjoy watching you clean seafood. You'll need to clean and de-beard the mussels. Check out the steps here: <a href="http://allrecipes.com/howto/cleaning-mussels/" target="_blank">http://allrecipes.com/howto/cleaning-mussels/</a>. If you are having trouble de-bearding them with your hands, use pliers (but hopefully it shouldn't get to that).<br />
<br />
<i>The Mussels</i><br />
<ol><li>Roughly chop the onions/garlic/shallots</li>
<li>Saute 1/4 stick of butter with the chopped ingredients over medium-high heat.</li>
<li>Saute for a minute or two until fragrant and translucent-ish (doesn't need to be an exact science)</li>
<li>Pour in about a wine glass full of white wine (Lets be honest, guys don't have measuring cups. My rule of thumb is about 1/2"-2/3" of an inch of wine)</li>
<li>Turn up the heat so the wine starts to boil and steam</li>
<li>Throw in the closed mussels</li>
<li>Cover, lightly shake the pot occasionally</li>
<li>Mussels will be in done in 2-3 minutes. I usually do just under 3 minutes. The mussels are done when they open up, but try not to cook past 3-4 minutes, they'll get rubbery.</li>
<li>Remove from heat</li>
<li>Remove mussels from the pot with a slotted spoon (but KEEP THE BROTH) and place into a separate bowl</li>
<li>Throw away the closed mussels</li>
<li>Cover the bowl with foil (we need to keep these warm while we make the broth)</li>
</ol><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrXwCJY8Q9NWHiMy70BwDqE_Bd20MIOcAvtcxoDBGQhH2RvGdCxHfqrPm-7nPw2rR23oSB0DCeEakAI5S1tOwur3vZMWjqfvEElhdRDeszMV7XxRW6YIutVaq5HE-M4m8WZzaClbgKRLR/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrXwCJY8Q9NWHiMy70BwDqE_Bd20MIOcAvtcxoDBGQhH2RvGdCxHfqrPm-7nPw2rR23oSB0DCeEakAI5S1tOwur3vZMWjqfvEElhdRDeszMV7XxRW6YIutVaq5HE-M4m8WZzaClbgKRLR/s200/photo+1.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic, Onions, Shallots w/ Butter</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidiFBzNkeDB3Q1F_8mBMehpy0Y71iHzoa91ZgPnb-L3QSmRe9T-HNMzQWv3VWEKj58vwqz8c4Qa5sbY544rdJ-CgKNU6HZldZ7o8W5U5mcXRhDkvaR0jO4lIku28OwGW96zRT3M-TiOVZG/s1600/photo+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidiFBzNkeDB3Q1F_8mBMehpy0Y71iHzoa91ZgPnb-L3QSmRe9T-HNMzQWv3VWEKj58vwqz8c4Qa5sbY544rdJ-CgKNU6HZldZ7o8W5U5mcXRhDkvaR0jO4lIku28OwGW96zRT3M-TiOVZG/s200/photo+2.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mussels in the pot</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJEsdU4xbY4PgnAq8C8JH2s12Z-gZDRLrUHyl21gADQFv3loYiV-qRh13aW8XYsblfqe4qeliMcjYMfLz0jFQZ6C9tBIjpW4DOaU5xeYqCrWZ1XISAVqVJFZPjUj_fiViKImCIc9KTSuU/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJEsdU4xbY4PgnAq8C8JH2s12Z-gZDRLrUHyl21gADQFv3loYiV-qRh13aW8XYsblfqe4qeliMcjYMfLz0jFQZ6C9tBIjpW4DOaU5xeYqCrWZ1XISAVqVJFZPjUj_fiViKImCIc9KTSuU/s200/photo+3.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mussels DONE</td></tr>
</tbody></table><br />
<i>The Broth and Bread</i><br />
Who are you kidding? Mussels are great BUT what really brings it together is that tasty, slightly buttery, white wine broth that's soaked up with crispy sourdough bread. If you've followed the recipe above, your broth should be almost there. It should be near perfect, but here is a list of steps to give it a little more love...<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7DU02vz57SRNzfIW-BcoOj_046HcFW7Eh_W8GqGNMn9OT64ych3HZ7I6i524qcNsIUQfPAxvJZuJ9K1k9Vu5PQHEPHqRldC33Pq1SgaQQLJTsRuHLVMG1lpw4b1Jo8z3DZRuAAdqMrU9/s1600/photo+5.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7DU02vz57SRNzfIW-BcoOj_046HcFW7Eh_W8GqGNMn9OT64ych3HZ7I6i524qcNsIUQfPAxvJZuJ9K1k9Vu5PQHEPHqRldC33Pq1SgaQQLJTsRuHLVMG1lpw4b1Jo8z3DZRuAAdqMrU9/s200/photo+5.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Sweet Broth</td></tr>
</tbody></table><ol><li>Turn the oven to 350 degrees and throw in some slices of sourdough bread</li>
<li>Put the mussel pot back on the stove on High (with the remaining broth from step 10 above)</li>
<li>Add a little bit of wine (1/4 wine glass should do it)</li>
<li>Add another 1/4 stick of butter (don't tell her you're doing this)</li>
<li>Add a few dashes of salt (I like pepper as well)</li>
<li>Stir occasionally and boil down the liquid for a few minutes (tasting periodically)</li>
<li>After a few minutes you're set</li>
<li>Strain (or don't strain) the liquid and pour it over the mussels </li>
<li>Remove bread from oven</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLRnLZUercqgQc4zxOZrNyIvWALPZL6ATicy7E0t4QUv_DL9G_E9rskk0HG3zTn73sJE319DmNxQQnTY11dIlGz57lF234wHbllO46T-CbRiOGURDVURVKtTQxsPNKATot_GefpAfJ3TJ/s1600/photo+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLRnLZUercqgQc4zxOZrNyIvWALPZL6ATicy7E0t4QUv_DL9G_E9rskk0HG3zTn73sJE319DmNxQQnTY11dIlGz57lF234wHbllO46T-CbRiOGURDVURVKtTQxsPNKATot_GefpAfJ3TJ/s320/photo+4.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qpyaPGf_vA2oRlQb7sHIzp6WB4Mxd20gZqm-zKrHyT4RO5RvTDK9FLbshiVDhZnJ93NUBL8j30KbnPEBkIaSYnxOcA4dyTY7pPaFdeHiYWUZlEC5STGaxkbmSUWsYIu_JFkkUVhDWeim/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qpyaPGf_vA2oRlQb7sHIzp6WB4Mxd20gZqm-zKrHyT4RO5RvTDK9FLbshiVDhZnJ93NUBL8j30KbnPEBkIaSYnxOcA4dyTY7pPaFdeHiYWUZlEC5STGaxkbmSUWsYIu_JFkkUVhDWeim/s320/photo+2.JPG" width="320" /></a></div> <br />
Eat and enjoy. Secretly bask in the glory that you're now an esteemed and established cook of French cuisine.Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com1tag:blogger.com,1999:blog-5673861835477488629.post-16346541500676328762012-07-10T00:03:00.004-04:002012-07-10T12:33:39.066-04:00From calzones to pizza: The "art" of homemade pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3pfrB5WmSuGpFZb144Ta9R_ZCTHfPT9DRhbkV9-Xs9WMkjDSmYNacXEaBPyZhnw27hkBr0DQ-PpHZd2LPAnB8O9Tc9cDlapC6nMdGzD-jrNw26eDBVGqB_c5vVY4yslH-oWcoMXSwjDj/s1600/pizza+banner+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3pfrB5WmSuGpFZb144Ta9R_ZCTHfPT9DRhbkV9-Xs9WMkjDSmYNacXEaBPyZhnw27hkBr0DQ-PpHZd2LPAnB8O9Tc9cDlapC6nMdGzD-jrNw26eDBVGqB_c5vVY4yslH-oWcoMXSwjDj/s1600/pizza+banner+2.jpg" /></a></div>
<br />
Don't worry - if the dough sticks, if you forget the flour, if you forget a pizza spatula, a calzone is a perfectly acceptable result...<br />
<br />
<div style="text-align: center;">
***</div>
<br />
Six years ago, during a rare snow day in DC, my girlfriend at the time and I decided to try and make homemade pizza. Arriving around lunch time, she brought over fresh dough from Whole Foods and an eclectic mix of toppings. Armed with memories from my college summer job at an Italian restaurant and a new pizza stone. We were ready. <br />
<br />
Flour down. Oven at 475. Dough? Refusing to stay flat. <br />
<br />
Oven preheated. Flour everywhere. Dough? Finally flat, cans of soup at the corners, like turrets on a castle, keeping the dough from contracting...(can you tell we're novices?)<br />
<br />
Sauce. Cheese. Pepperoni. Black olives. Onions. Mushrooms. This is going to awesome.<br />
<br />
BUT<br />
<br />
No one ever tells you that when you're prepping pizza on your counter top, you'll need to somehow transfer said pizza into the oven. Its all fine and good with those ultra thin, sheet metal-like pizza spatulas. But your standard, encyclopedia-level thickness, $15 dollar, wooden spatula would be better suited for kindling.<br />
<br />
Wedge. Pull. Knife. Flour. Wedge. Scrape. 1/3 of the pizza down. <br />
<br />
The thin pizza combined with the lack of flour on the counter top squished our pizza. Dough was everywhere. Our solution? Go with the flow, finish folding the dough over. CALZONE TIME.<br />
<br />
Second effort? Calzone time, part deux....<br />
<br />
<br />
<b>Fast forward...</b><br />
<br />
But now six years later, its finally pizza time (did it take me six years to learn how to go from calzone to pizza? Yes, although I probably only make pizza about twice a year. But, um...disregard that thought while reading my tips below...)<br />
<br />
<b>Making dough is great (and more power to you if you're at this level) but you can't go wrong with store bought fresh dough - </b>I know Whole Foods sells it, other places should as well.<br />
<br />
<b>I go "dough to oven" and skip the "counter top middle man" - </b>I have yet to figure out how to get the dough to lay flat on a counter top without it contracting. My first approach was to take some dough, add flour, kind of toss it around, stretch it, maybe use a rolling pin a little bit, and finally take four cans of soup to each of the corners. Once souped up, I'd let the dough sit for a minute or two, and then <i>finally </i>the dough seemed to cooperate. But I'd still be left with the whole counter top-to-oven, calzone problem...<br />
<br />
Since then, I've found that my best strategy is to work the dough with your hands, continuing to rotate it like a disc, slowly letting gravity do the work. Once the dough is of proper oblong size, my sous chef pulls open the oven door, and I put the dough directly on the hot pizza stone. This seems to fix my contracting dough problem...<br />
<br />
<b>I avoid the "calzone" problem by topping the pizza in the oven</b> - I may lose about a minute or two of heat, but I'll sacrifice that for serving pizza not rolls of dough.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXeFyGmRadGLs1Z4Zu0AjuXENroRVywhyphenhyphen8sefmghmAS8TZl7rWIANPbvWk0Zf0te2VsWuZjM-DOAA1ba4xfsKvLDi_zPmsGJpNlYTaZf7ro-kJLRPQIYGvxN9SY8H5ggIe8MCYgpV9FaS/s1600/dough+prep.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXeFyGmRadGLs1Z4Zu0AjuXENroRVywhyphenhyphen8sefmghmAS8TZl7rWIANPbvWk0Zf0te2VsWuZjM-DOAA1ba4xfsKvLDi_zPmsGJpNlYTaZf7ro-kJLRPQIYGvxN9SY8H5ggIe8MCYgpV9FaS/s200/dough+prep.JPG" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih4Vbo7MFbRUMTfN7H23Fp5dwwzMcByD41PISfX66BdOUuk-xpiO0jzFo-c5-FJ5FF10qZiWzew-R41ZKeuxiGWuBSwZ2THuGKY3EetqDRWx6TFWQbNQxoIcy_2nXLvMuO5SKSZGKslC4T/s1600/dough+prep2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih4Vbo7MFbRUMTfN7H23Fp5dwwzMcByD41PISfX66BdOUuk-xpiO0jzFo-c5-FJ5FF10qZiWzew-R41ZKeuxiGWuBSwZ2THuGKY3EetqDRWx6TFWQbNQxoIcy_2nXLvMuO5SKSZGKslC4T/s200/dough+prep2.JPG" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyodEGj40q3UXIlh2KHJi6iHtzSxWsooym7Eq4TeHWRexwh-BQ-G2-Y5xpn0oOxTA2XZ-e1EG724uDGScjylu996Wauqmm4f1stlhcA7rZPPtHzq_sGoluQVtmTl1w8X-L4pzPGC5b6YAk/s1600/dough+prep+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyodEGj40q3UXIlh2KHJi6iHtzSxWsooym7Eq4TeHWRexwh-BQ-G2-Y5xpn0oOxTA2XZ-e1EG724uDGScjylu996Wauqmm4f1stlhcA7rZPPtHzq_sGoluQVtmTl1w8X-L4pzPGC5b6YAk/s200/dough+prep+3.JPG" width="149" /></a></div>
<br />
<b>Use a pizza stone AND keep it hot</b> - I preheat my oven to 475 degrees. I avoid cookie sheets. I avoid the metal grates. That $20 pizza stone will give you some incredible crust.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7XI2iT7nm4Ae_93fHR1Qxy9YMI1mbkQaX3wxINlImhqUQEdZIP6jUSEnCzjm5VAv-UiySndywL5A-Li7HtjyKjA4JUHScTYItUqngO0u92I2R4MML2HjYyhET1OGfYoM6jowsQpkXZ74/s1600/pizza+cooking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7XI2iT7nm4Ae_93fHR1Qxy9YMI1mbkQaX3wxINlImhqUQEdZIP6jUSEnCzjm5VAv-UiySndywL5A-Li7HtjyKjA4JUHScTYItUqngO0u92I2R4MML2HjYyhET1OGfYoM6jowsQpkXZ74/s200/pizza+cooking.JPG" width="200" /></a></div>
<br />
<b>Still attempting deep dish pizza in my cast-iron skillet</b> - I'm almost there. I tried it for the first time (sans internet help) last week. I feel like I'll only need about 3 more years to perfect it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FGX2e9Eubfrb7E6PHNqf788N88YuXJ435dMrZcePXepmTGgWixB4DhOI_Mbj-jPx2J-V5gDtnfuq_j4Q0V_VxknSixyJBtRSqgbpGARL2EsGigKYjcu4yu_cePaK94V-O2uv7VkV3NHr/s1600/castiron+pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FGX2e9Eubfrb7E6PHNqf788N88YuXJ435dMrZcePXepmTGgWixB4DhOI_Mbj-jPx2J-V5gDtnfuq_j4Q0V_VxknSixyJBtRSqgbpGARL2EsGigKYjcu4yu_cePaK94V-O2uv7VkV3NHr/s200/castiron+pizza.JPG" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitV_kq54M4OvRU5jB_lX_JtaJyLeN3enr3s-AI_-2Kl_bDPp5y4W5MnMjTTqfRE2TlNFGU6ea6MsmXjILgl-Gan-l_GnNMRBRDqlAFqbp5FenLXeIzeTBCcSy9zyviSdBUA8lQfcT1U-1z/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitV_kq54M4OvRU5jB_lX_JtaJyLeN3enr3s-AI_-2Kl_bDPp5y4W5MnMjTTqfRE2TlNFGU6ea6MsmXjILgl-Gan-l_GnNMRBRDqlAFqbp5FenLXeIzeTBCcSy9zyviSdBUA8lQfcT1U-1z/s200/photo+5.JPG" width="200" /></a></div>
<br />
<b>You don't need a pizza cutter</b> - A cleaver. A chef's knife. All perfectly acceptable slicing tools. <br />
<br />
<b>The salad bar is an excellent avenue to forage for toppings</b> that would be too expensive to buy a la carte<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJw1hpdkF0NFtpsQusjFbTPaEgn2D7UVPHLg7x5C8oNMOVonI9KYfhhxSK9TlPYcBpaFHVM_BqDYhlaNEW4F0tPvwsop4n5Ax2bUAwpSADADFo5H1JV6mMIe1y8064fDKp1uXLgBY5WQFX/s1600/toppings+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJw1hpdkF0NFtpsQusjFbTPaEgn2D7UVPHLg7x5C8oNMOVonI9KYfhhxSK9TlPYcBpaFHVM_BqDYhlaNEW4F0tPvwsop4n5Ax2bUAwpSADADFo5H1JV6mMIe1y8064fDKp1uXLgBY5WQFX/s320/toppings+1.JPG" width="320" /></a></div>
<br />
<b>The six years in the making "recipe:"</b><br />
<ul>
<li>Store bought dough </li>
<li>Sauce</li>
<li>Cheese</li>
<li>Foraged salad bar toppings</li>
</ul>
<br />
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8GRc2PhUCAALV9wFs9yVq6Rw5hse-r-izDCRLYN34u5QKpzoWNtjiqL6ZfPe2N-3YZZd0VGsYh_Ow_xiMHcX9clyjDoZq9L3HnISMyw6eYr9O22pW-2ek8uMCP9SRngh-9nH1SfJh0DN/s1600/dough+check.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8GRc2PhUCAALV9wFs9yVq6Rw5hse-r-izDCRLYN34u5QKpzoWNtjiqL6ZfPe2N-3YZZd0VGsYh_Ow_xiMHcX9clyjDoZq9L3HnISMyw6eYr9O22pW-2ek8uMCP9SRngh-9nH1SfJh0DN/s320/dough+check.JPG" width="320" /></a>
<li>Preheat oven to 475</li>
<li>Take a baseball-sized portion of dough and use your best technique to get it pizza-topping-worthy (see my method above)</li>
<li>Cook dough for 2-3 minutes BY ITSELF</li>
<li>During this time, get your sauce, cheese, and toppings prepped and close to the oven</li>
<li>Open the oven, and use a knife to poke out any air bubbles</li>
<li>Prep the pizza while its still in the oven. Shoot for a two minute pit crew time. (The pizza stone just seems wayyy to hot to pull out of the oven)</li>
<li>Close. Timer to 10 minutes. (If you use fresh herbs or other high-heat sensitive toppings, try putting them on with about 3 minutes left)</li>
<li>After 10 minutes check the state of the crust. The crust will tell you everything. (With my oven and two topping rounds, it takes about 16/17 minutes)</li>
<li>Once the crust looks good, use your giant spatula to remove pizza</li>
<li>Transfer to cutting board. </li>
<li>Cut.</li>
<li>Eat.</li>
</ol>
Four interesting good pizza combinations:<br />
<ul>
<li>Bacon + Blue Cheese + Red Onion</li>
<li>Black Olive + Pepperoni + Fresh Basil</li>
<li>Black Olive + Tomato + Cilantro + Feta </li>
<li>Tomato + Cilantro + Jalapeno + Red Onion </li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1RAtcJyXvZKUPS_eo8tVX6xTlo3Pw1IhyphenhyphenwxD7yXMFZSTklXNUvjHuozKlP-6pcSWC6pgJ6gZev2aIDvLGfKy-6GpLEFb3h7_6JfKwG_rYbsfxV-jXXqq67JDIXZzBMfPKj5r76179Pmw/s1600/pizza+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1RAtcJyXvZKUPS_eo8tVX6xTlo3Pw1IhyphenhyphenwxD7yXMFZSTklXNUvjHuozKlP-6pcSWC6pgJ6gZev2aIDvLGfKy-6GpLEFb3h7_6JfKwG_rYbsfxV-jXXqq67JDIXZzBMfPKj5r76179Pmw/s200/pizza+slice.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkDZE0oq1UrivzhIZrfej-AC8MXOs6eFVpuzSjI6uPabHvj13poytteCyZpap3KdZah8jBhqMxXybW6kvA-jJsxIRMfRi1KZFlLXGYF4OV_oTJu_ED9FQpToBsqc1vbcgd8TImDGoBK1n/s1600/pizza+slice2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkDZE0oq1UrivzhIZrfej-AC8MXOs6eFVpuzSjI6uPabHvj13poytteCyZpap3KdZah8jBhqMxXybW6kvA-jJsxIRMfRi1KZFlLXGYF4OV_oTJu_ED9FQpToBsqc1vbcgd8TImDGoBK1n/s200/pizza+slice2.JPG" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRr3FUXMZia7X2U4URkEiQqQdutCGjfRqKJh5_DgaAYGICO85GuQcxla9jKLZFgs-wBzg_vnmBpkE_-CJRX0c0nR98TXZYCTZs6WjX200a15cjS4LBlhOnwCndDft_vj6-7iOKF5TfQuLc/s1600/pizza+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRr3FUXMZia7X2U4URkEiQqQdutCGjfRqKJh5_DgaAYGICO85GuQcxla9jKLZFgs-wBzg_vnmBpkE_-CJRX0c0nR98TXZYCTZs6WjX200a15cjS4LBlhOnwCndDft_vj6-7iOKF5TfQuLc/s200/pizza+3.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLV3NFZ8HYhWXUFZCmYilKy1njMG-i3SkUycH0veeFbnNBJ_uUIWbyU6RTbVkd8iKTQPLL1PXcQvfLgeCLWkEtUcYux6hZvMYUtIIzr4XNKcAI_mpoCfjmSV1p8XYlqYdjxmYpycKs1UeY/s1600/pizza+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLV3NFZ8HYhWXUFZCmYilKy1njMG-i3SkUycH0veeFbnNBJ_uUIWbyU6RTbVkd8iKTQPLL1PXcQvfLgeCLWkEtUcYux6hZvMYUtIIzr4XNKcAI_mpoCfjmSV1p8XYlqYdjxmYpycKs1UeY/s200/pizza+1.JPG" width="200" /></a></div>
<br />Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com1tag:blogger.com,1999:blog-5673861835477488629.post-7230471723425260312012-06-21T17:11:00.000-04:002012-06-21T17:11:36.003-04:00Beginner Fishing: Pan-fried, Cajun-seasoned Tilapia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dXcJuH_Ncm4E_9CGIztawtmvlCeL8OzE2rmKPJOMKFhEH7IpBRAHS76XesW4FWtcOW4p4KA58dbfM_WFqtyIefpUt2nGFIctgGpByQOWY2Ba1UMPY5Ve6zpIlYe0ledPkGb3XNrxka3P/s1600/tilapia-banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dXcJuH_Ncm4E_9CGIztawtmvlCeL8OzE2rmKPJOMKFhEH7IpBRAHS76XesW4FWtcOW4p4KA58dbfM_WFqtyIefpUt2nGFIctgGpByQOWY2Ba1UMPY5Ve6zpIlYe0ledPkGb3XNrxka3P/s1600/tilapia-banner.jpg" /></a></div>
I'm not sure when the misconception that fish is difficult to cook came around but it's amazing how many people tell me they're truly scared of cooking fish. Cooking fish is really not that bad. It's actually quite easy - as long as you cook the fish within a few days of buying it, I will guarantee success the first go-around.<br />
<br />
So, let's start with something easy... <br />
<br />
Something with butter... (everyone loves food cooked in butter)<br />
<br />
Something you can't screw up...<br />
<br />
Pan-fried, cajun-seasoned tilapia <span style="font-size: x-small;">(or other similar whitefish)</span> anyone?<br />
<br />
The ingredients are simple. The cook time is under 10 minutes. The prep time is under 5 minutes. The cost is under $10. Your house won't smell like fish oil. And nearly everyone is impressed when you cook seafood.<br />
<br />
This is a beginner recipe. But everyone can embrace its simplicity.<br />
<br />
<b>Pan-Fried, Cajun-Seasoned Tilapia Recipe</b><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdls3TSdspqNd-byTIQsLAgSeLzOT3cXTmifSpbx99WlxYkKWWnTQTVYPzQtvt5F2VCxqp_IC30878xEB2Lk7Tbp-C0R8Umu__fXWXNLtRU2Zwu8VtFvKJK3wta08sF6PDIfjemulyzX2/s1600/cajun-tilapia.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdls3TSdspqNd-byTIQsLAgSeLzOT3cXTmifSpbx99WlxYkKWWnTQTVYPzQtvt5F2VCxqp_IC30878xEB2Lk7Tbp-C0R8Umu__fXWXNLtRU2Zwu8VtFvKJK3wta08sF6PDIfjemulyzX2/s320/cajun-tilapia.jpg" width="320" /></a>
<li>2 pieces of tilapia</li>
<li>Butter</li>
<li>Cajun Seasoning</li>
<li>Salt and Pepper</li>
<li>Skillet (a Cast-Iron skillet will put a nice crust on the fish)</li>
<li>Shallots (or onions)</li>
</ul>
<br />
<ol>
<li>Finely chop shallots</li>
<li>Coat the tilapia in salt, pepper, and cajun seasoning</li>
<li>Heat a tablespoon of butter in a skillet on Med-High</li>
<li>Once the butter has somewhat melted, throw in the shallots</li>
<li>After about a minute, put in the tilapia</li>
<li>After 3 minutes or so, flip the tilapia</li>
<li>Remove from heat once the fish becomes flaky </li>
</ol>
That's it. Pure and simple. Master the pan-fried white fish and we're on our way to being a true seafood champion - soon you'll be shucking oysters.... <br />
<ol>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJgGgqE_CaL9f6DTWniIBYzLUx9-ijvF0YXqpWF6BlOdBPGBhz8TG3o3SWEma02-D8vKgvcShqdd3UT_Xe_NbUiUfRDembNfe3jjxlE3BDjqdoZU_Aep3_kf2Kdq97Z5K6FzcS93mw5V8/s1600/tilapia-plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJgGgqE_CaL9f6DTWniIBYzLUx9-ijvF0YXqpWF6BlOdBPGBhz8TG3o3SWEma02-D8vKgvcShqdd3UT_Xe_NbUiUfRDembNfe3jjxlE3BDjqdoZU_Aep3_kf2Kdq97Z5K6FzcS93mw5V8/s320/tilapia-plate.jpg" width="320" /></a></div>Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com1tag:blogger.com,1999:blog-5673861835477488629.post-71741463337781112602012-06-13T11:18:00.000-04:002012-06-13T11:23:36.213-04:00Guest Post: Baking for Beginners (From scratch...for your date)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLhyphenhyphenwZJBKxbk4yUYX1d7UOBk_t5xjbYee3aGz1DYOC3oon-g2XxM5RhcZDcQbACR3nEL34b3yxhdi664j-BVSH10N2P44EXJRsyGY-GIXi4ehpoCK6I-E2QDSGPJoZbb7skklXORTnfrx/s1600/cookie_banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLhyphenhyphenwZJBKxbk4yUYX1d7UOBk_t5xjbYee3aGz1DYOC3oon-g2XxM5RhcZDcQbACR3nEL34b3yxhdi664j-BVSH10N2P44EXJRsyGY-GIXi4ehpoCK6I-E2QDSGPJoZbb7skklXORTnfrx/s1600/cookie_banner.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<i><span class="Apple-style-span" style="font-style: normal;"><br />
</span></i></div>
<i>I won't touch baking... I'm terrible at following recipes and feel the need to improvise even if it's after reading the side of the Mac N Cheese box. So here's another guest post from Kate. About baking. With easy-to-follow recipes. It's like reciprocation through...ahem...baking. After you're done reading this post, you can check out her previous guest post <a href="http://www.thirddatecooking.com/2012/01/cook-simple-date-simple.html" target="_blank">here</a>, and her blog (<a href="http://www.doingthedistrict.com/" target="_blank">Doing the District</a>) as well. -Matt</i><br />
<br />
<br />
While Matt discovered that cooking can really impress a girl, I've learned that baking can really impress a guy.<br />
<br />
Whether it's baking a cake for your boyfriend's birthday, cookies to thank a guy friend who did you a favor, or bringing a loaf of homemade banana bread as a host gift when a guy cooks you dinner on a third date, I've only ever received positive feedback when I bake for a guy. They all love it.<br />
<br />
I started baking about six years ago (Of course, it all began one night when I was just looking for something mindless to do after a long day spent in the library studying tax law...). I wandered through the baking aisle of the grocery store and bought some pre-packaged cookie mixes. <br />
<br />
I baked four dozen cookies that night.<br />
<br />
...and promptly gave them <i>all </i>away to guy friends the next day<br />
<br />
Three years later and I'm still baking. And now I only bake from scratch. Why? Because it's rewarding to create something on your own and then watch someone you care about enjoy it. To have a stressful day at work but come home and relax in the kitchen with a glass of wine and a new recipe to try out. To wake up early, brew some coffee, mix together some ingredients, pop your creation in the oven and know that ten minutes later your entire house is going to smells cozy. And that when that sleepy guy crawls out of your bed and plops on your couch his eyes are going to light up when you hand him a warm apple and cranberry muffin.<br />
<br />
And let me tell you--- it's really not that hard at all, especially if you follow the same mantra that Matt hammers home on this blog: Just make it fun.<br />
<br />
One thing to keep in mind though. While I love Matt's theme of cooking without a recipe, you can't really do that with baking. The right amount of flour, sugar, and baking soda can make or break a recipe. That said, here are two (easy) recipes. Both will impress your man, or your potential man. Or even just your guy friends <span dir="ltr" id=":18i">(Or practice baking homemade goods for your dad this weekend to celebrate Father's Day</span>).<br />
<br />
<b>Banana Bread* </b><br />
<ul>
<li>2/3 cup white sugar</li>
<li>1/4 cup margarine/ butter (melter/ soft)</li>
<li>1 2/3 cup flour</li>
<li>2 eggs</li>
<li>1 cup banana (mashed)</li>
<li>1/4 cup water</li>
<li>1 teaspoon baking soda</li>
<li>1/4 teaspoon baking powder</li>
<li>1/2 teaspoon salt</li>
<li>(You can also add things in like chocolate chips or walnuts)</li>
</ul>
<ol>
<li>Pre-heat over to 350 degrees.</li>
<li>Spray loaf pan with non-stick spray. Set aside</li>
<li>Beat sugar and butter until smooth and creamy. Beat in eggs, bananas, and water</li>
<li>In separate bowl, mix the flour, baking soda, baking powder, and salt</li>
<li>Mix in with the other ingredients until well blended</li>
<li>Pour into the loaf pan</li>
<li>Bake for 60-65 minutes until the top has a nice crispy crust</li>
</ol>
*This is a low fat recipe that I found online and altered slightly. The best part? You cannot tell that it's low fat AT ALL.<br />
<br />
<b>Chocolate Chip Cookies</b><br />
<ul>
<li>2 cups flour</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>1 1/2 sticks butter (melted and cooled until warm)</li>
<li>1 cup light brown sugar</li>
<li>1/2 cup sugar</li>
<li>1 large egg plus 1 egg yolk</li>
<li>2 teaspoons vanilla extract</li>
<li>1 1/4 cups chocolate chips</li>
</ul>
<ol>
<li>Pre-heat oven to 325 degrees</li>
<li>Line two baking sheets with either parchment/ wax paper or spray with non-stick spray. Set aside</li>
<li>Mix the flour, baking soda and salt. Set aside</li>
<li>Mix the butter, sugar, and brown sugar until blended smooth</li>
<li>Beat in the egg, egg yolk, and vanilla</li>
<li>Slowly add the flour mix</li>
<li>Add the chocolate chips last</li>
<li>Scoop pieces of the dough (about two tablespoons) with a spoon and drop on the cookie sheets about 2-3 inches apart</li>
<li>To make sure you are making them the right size, you should make between 18-20 cookies with this recipe</li>
<li>Bake for 15-18 minutes until the cookies are a light brown</li>
<li>Remove the cookies and let them cool on the baking sheets (this allows the centers to cook a little more while the outer edges cool)</li>
</ol>
<br />
Kate is a co-creator and author of <a href="http://www.doingthedistrict.com/">Doing the District</a>. You can follow her on twitter at <a href="https://twitter.com/#%21/appealingkate" target="_blank">@appealingkate</a>Matthttp://www.blogger.com/profile/01642805114536193382noreply@blogger.com1