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Chef Athan Spanos, managing chef at Penn State Harrisburg, and Chef Skylar Diehl, Managing Chef at the Bryce Jordan Center at University Park, teamed up to showcase several molecular gastronomy techniques you can do while cooking. The title of their dish is called the “5 Flavors of Parmesan.”
Cooking three different kinds of rice cakes wrapped in banana leaves for Tet, Vietnamese New Year. The monks and nuns at Plum Village are (mostly) vegan (yeah! how awesome is that?!) and generally do not eat sugar, caffeine, etc. However the rules are relaxed the New Year, especially
Chris and I take a soba noodle cooking class offered by our host, Yasuhiro Kaji at Ars Locus, a community centre near our guest house.
Mayan boy standing by typical fogon or cooking fire in kitchen of his house. Notice how easily family members can get burned.
I have previously blogged about my best friend giving me this quote: “We all need something to do, someone to love, something to look forward to.”
I am grateful for the work I do (like Minimonos, and cooking for a friend). I am grateful for the people who allow me to love them. I look forward to the future, and all the amazing things these incredible children of ours will do. I look forward to the gathering tomorrow, and the honor of being asked to serve.
What service will you provide today? What are you grateful for?
This photo was taken at a friend's house in Osaka.
My friend and his dad are exceptional cook and host. Having finish what I would describe as a banquet, we were invited over to the kitchen to learn how to cook Japanese egg roll. Not bad for our first try tossing egg in a square frying pan.
Sergio is treating Nicolas's severely burned leg at his home in the mountains. He had an epileptic seizure and fell into the cooking fire (fogon) and because he was seizing he was unable to get out. Andrea, sister of Nicolas, is helping Sergio. February 2007
2 lbs lean ground beef
1 large white onion, diced
6 cloves garlic, diced
1/3 cup chili powder
1 1/2 tsp dried cumin
1 1/2 tsp dried basil
1 tbsp cayenne pepper
28 oz canned tomatoes
15 oz canned tomato sauce
8 oz canned green chiles
4 jalapenos, seeded and diced
12 fl oz beer (Indigo Imp Blonde Bombshell this time around, good luck finding this outside of Cleveland)
1 tbsp white vinegar
3 tbsp brown sugar
3 tsp Tobasco sauce
Salt/Pepper
1. Brown beef with garlic and onions.
2. Add everything into a slow cooker.
3. Cook for 4 hours, stirring periodically.
4. Enjoy with a cold beer.
Christopher Bacu was taking a tray of pies to the kitchen to bake at the The Lord of Life Christian Preschool on Tylersville Rd. in West Chester where this week they had a Cooking Camp opened to all kids ages three through entering kindergarten, today the little cooks where making little apple pies. July 27, 2011 The Enquirer/ Tony Jones