Non-stick is NOT evil…

… especially when it comes to flipping omelets. And when I say flipping, I mean the entire omelet. As in, get a little bit of air. I am a person that likes to do things the “right” way, so, after watching a chef flip an omelet at a recent trip to a hotel, I wasContinue reading “Non-stick is NOT evil…”

Fresh vs. Dried, World Series of Herbs…

As far as I am concerned, fresh wins every time! And that feeling was brought forcefully home when I spent some time recently in a kitchen, watching a brother blend FRESH green herbs (examples: rosemary, thyme, parsley) and olive oil into a marinade for the best ribs I have had in a long time. EvenContinue reading “Fresh vs. Dried, World Series of Herbs…”

“Usually I don’t do this…but…”

Even though I no longer endorse R. Kelly…I have to borrow his phrase for this post. Usually I do NOT throw out product endorsements in my blog but…I have to say this…Dalstrong Knives has made a winner with their Gladiator series 10″ chef knife! It’s balanced such that it feels like an extension of yourContinue reading ““Usually I don’t do this…but…””

Uncle Bert’s Lobster Fettucine with Buttery Scampi Sauce

LOBSTER: 3 lobster tails (roughly 4 ounces per tail), as fresh as you can possibly get them Melted butter for brushing Pinch of salt Pinch of pepper Pinch of dried basil BUTTERY SCAMPI SAUCE: ½ cup of butter (4 fl. oz) 3 cloves of garlic ½ tablespoon of dried tarragon (0.25 oz) 1 teaspoon ofContinue reading “Uncle Bert’s Lobster Fettucine with Buttery Scampi Sauce”