Hungry People Unite


Friday, December 31, 2010

Radio (lol)

Jay-Z - Hate [Ft. Kanye West] + lyrics - Bing Videos

Thursday, December 30, 2010

Cotechino Con Lenticchie and Hoppin John New Year's Good Luck Recipes

                                               Cotechino Con Lenticchie
1-1/2 pounds cotechino
1-1/2 onion, chopped
1-1/2 bay leaf
12 whole black peppercorns
1-1/2 sprigs fresh thyme
10-1/2 cups water
1-1/2 pounds dry green lentils
1-1/2 onions, quartered
1-1/2 cloves garlic
1-1/2 bay leaf
1-1/2 large carrot, quartered
salt and pepper to taste
6 cups water
1 tablespoon and 1-1/2 teaspoons olive oil
1-1/2 bunches fresh parsley, chopped


1.Pierce the cotechino with a fork in several places. In a large pot place the cotechino, chopped onion, 1 1/2 bay leafs, peppercorns and thyme. Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes, if using fresh cotechino (for precooked cotechino, simmer for 20 minutes).

2.In a large pot combine the lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper to taste. Cover with the 4 cups of water. Bring all to a boil; cover, reduce heat to low and let simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary.

3.Remove the onion, garlic, bay leaf and carrot; discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top. Sprinkle with fresh chopped parsley and serve.

                                            Hoppin' John                                        

2-1/4 cups dry black-eyed peas

1-1/2 pounds ham hocks
1-1/2 onion, chopped
3/4 teaspoon crushed red pepper flakes
salt and pepper to taste
6 cups water
2-1/4 cups long-grain white rice
1-1/2 cups shredded smoked Cheddar cheese


1.In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.

2.Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve

Both recipes call for 9 servings,  and are the basic adaptations. But both recipes flavors can be be adapted to your taste. Enjoy!! and may the New Year bring you much success.

Wednesday, December 29, 2010

Feeding America: Hunger-Relief Charity |

Make a tax deductable donation by Feeding America: Hunger-Relief Charity

Thursday, December 23, 2010

Sometimes Culinary Life Can be a Mess.

Don't get me wrong I ain't speaking of a disastrous meal, from the grill(or kitchen for that matter), the flavor is always on point. Reflection: I haven't always been this *Brilliant* in the technique, or execution of the proper times, in cooking certain meats, but again, I've worked out the kinks, and the shit is ready for it's debut... Trust Me, I say this wholeheartedly!! So, if no flaws in the kitchen, then, I must be speaking of @DaGrills finances, Nope, not this time, I'm on a totally different subject. This time I'm talking about in truth, the lack of materials, produce to be exact. I've been craving for the past nine(9) months or so, homemade potato cakes. We can eat mashed potatoes twice a week, but at the end of the meal, no leftover MP's. I've had all items to make the potato cake itself, if only I had made extra. Well last night's meal, I had done just that, wound up with enough leftovers to finally produce the next tongue tingling sensation. DAMMIT!!! yesterday's breakfast consisted of the last three eggs, for a pretty tasteful scrambled egg sandwich. So, this post remains  in an unfinished mess, but just know, I've had time to contemplate the exact flavors the dish will impart. Out of all the foods I've planned before this meal, this may just have the luxury of being the first recipe posted. I guess since curiosity's got the best of you, you'll have to check back for an update... my craving is getting the best of me, it won't be long.

What's funny is, I had this thought all while rekindling the love I once had with hand washing the dishes. I just remembered, it always gave me time to be by myself(that involved work, nobody wants to be around that). It also made me think(thought of for a few months, I knew my dishwashers life was coming to it's demise lol), I know that with business, especially in food, there's always clean-up, I might as well get used to it, wouldn't hire anyone in and make them do it, if I wouldn't myself.

Tuesday, December 21, 2010

Foods For Strong Bones Slideshow | Foods Rich in Vitamin D and Calcium

Foods For Strong Bones Slideshow Foods Rich in Vitamin D and Calcium, I cook and eat a lot of these foods with that @DaGrill twist, it's nice to know there's some healthful benifits as well.

Saturday, December 18, 2010

Cooking is Sooo My Future

Monday night while working my double shift, it was meal planning time, not a potluck session, just our average everyday buying frenzy, from the super four(who's open? What are they servin?), normally we have the choice of McDonalds, Wendys, Taco Bell or Wal-Mart. Most of you should know by now my plans to get rollin'(literally and figuratively) in the food industry. (Break from the thought of the original post, focus is last statement: I had a thought the other day for a new blog, entitled, YestRde', tagline I had an idea, alas today I still don't have da money.) In other words, I'm still at work for the man, which means I am not for myself at the moment. This is the long drawn out process I had explained previously, on another blog, via the Ning network. Anyway, it just so happens that an old restaurant opened back up under what I can only assume, is new management. The old place, Dwight's, have no clue what was on the menu only by hearsay, the new place, Number 1 Kitchen(who soon will hafta come up with a new name) offering Chinese, offers free delivery for just a purchase of $10.00, from Huntington, WV, I live and work in South Point, OH. Maybe, by now you are bright enough to have deduced from the title, and with all the hooplah surrounding the choice for our coming meal, that I am writing of fortune cookies, I recieved two for my order, both of which were stuffed in my pockets til later. The first one opened read "You are soon going to change your present line of work." It gave me the giggles lol, for I am sensitve to things of this nature. I put it in my pocket shivering with excitement, only to pull it out and show to my cousin, Jeremy, who also got a laugh. he knows what's up. The second fortune, opened about twenty five minutes later, dejafreakinvue, eerilly read "You will make changes for the better." I instantly showed this to Jeremy, who said "Those couldn't have been no better, if by only mentioning food." I told you in my post for entry into the Marx Foods competition, that I immerse myself in all things food, I am prepping for my first day of operation, on the name change for what is now Number One Kitchen, I'll play nice, and let them keep the name, I'll let the customers do the talking for the food that shines through.

Friday, December 17, 2010

Monday, November 29, 2010

Obama needs 12 stitches after being hit in lip - Politics - White House -

In response to Obama needs 12 stitches after being hit in lip - Politics - White House -, I wrote: Hey, I'm tryna get that PRESIDENTIAL SEAL OF APPROVAL, on my pizza. OBAMA, come hang out... (Secret Service Note: Don't worry, I'm currently twice Honorable Discharged, from the same unit, of the KY. Guard. But that's another story, to be told another time and place. I'm plannin' a trip to 1600 DTBD. all in the name of flavor, and the pizza isn't comin' alone. My plans to visit just the White Houses' Garden. And it didn't post there in the story's comments all on a night when some crazed chick, Scarlette, was on a tyrade on religion and hatin' America and posted the same msg some 16x's... still smh.

Monday, November 22, 2010

Cook's Illustrated Magazine Subscription: A Poor mans Culinary Institute

This, Cook's Illustrated Magazine Subscription - Magazine Subscriptions, is definitely in my list of things to purchase at tax time. I am planning to use the 18yr longevity of the show to guide and gauge, my own kitchen experience. Sitting here now looking at a magazine, and this is one of the only magazines I've seen that is totally dedicated to its craft. It deals with all things food, from tips and techniques, to product reviews of the best kitchen gadgets, that will aid you in your endeavors. I don't see one stray add for anything that has nothing to do with what the magazine is not about. I've only recently came across the show that is Americas Test Kitchen, and really like the attention to detail they give to a meal. By now, you may have noticed, I plan a lot of things according to what I can do around tax time. I don't come from money so I'm always looking for a better deal. I'm not sure of the actuall cost of attending Culinary School, and I have seen a few classes around town that are a few hundred dollars, for a coulpe of training days, but at just over $300, it is I would venter to say, a good $20,000 less than said Culinary Institute. 18yrs experience at my beckon call to view and study as I see fit, is well worth the purchase.

Saturday, November 20, 2010

Every now and again I come across some things I like to share with you, things that when dealing with food, intrigue me. Tonight, has the spotlight, and is one thing in line for a tax time purchase, something I'm going out of my way and prolly above and beyond my means, in trying to obtain. A lot of people I talk to now a days live for special events of the year like "Black Fridays". where it's mostly electronics and things of that nature in ones desires, with the exception of my much needed upgrade on my phone, one I can use for business, I'm all good on my gadgets. Expanding my repertoire in the kitchen and all the flavors I can create are 100% my focus and desire.

Wednesday, November 17, 2010

Tuesday, November 16, 2010

Two Weeks ago I met a Purveyor of meats...

I didn't peep the goods so I won't call it fine foods just yet. Just took the garbage out, and tonights rainy weather made me think of this post. His assistant knocked on my door, I began to tell him first, after he told me the reason of his visit, where I'm headed, how to find me on Facebook, and then I met the man himself. Gary promised to cut me deals on his goods, I sorta made a promise to bring him constant business upon opening said business(remember, to this day I've yet to view the meats). he proceeded to tell  me he and his wife were once in the concession business, and it's very lucrative lifestyle, if willing to put forth the work. Then with my words of encourgement, he had a moment of clarity. He had asked me what I was gettin ready to make, I quickly answered everything, to which he felt obligated to tell me I had to focus on a few foods.His moment of clarity  came when I explained to him the size and ammenities of the concession trailor.

Earlier Today I Recieved Some Disturbing News...

in fact I'm still smh. My landlord, who recently with his dad and wife, bought into a local pizza joint, one fairly more popular than the one I was(and am AGAIN) planning to acquire, but for a totally different reason than before, has already sold out for a whopping $7,500(this is not a misprint). I hadn't really established an other than paying him his rent due every month type relationship, so hadn't really spoke to either of them about the road I'm taking to get MAS-transit off the ground. This information, instantly took me back to my original plan of getting the $2,000 from my mom for food, she is my financial backer, to take this farther than just the words in these posts. Offering a land contract, I could have paid the said $7,500 off in realistically 4mnths., with the potential to have shown a positive income, to be able to obtain bigger and better in the very short time frame I know it is going to take for me to succeeed at this venture... just by word of mouth of current co-workers who are promising me 1st sells, not counting the ones who have ate something and are willing to pay me also. Just off my recent post of a planned meal, I stand to make a quick $32 and get to partake in the festivities and take a  plate for my wife, plus a new roaster(the handle just broke today, off the one I had planned to use). Just know my plan is set in stone, once the finances are procured, the world will slowly start to chant the saying "Man, I ate  @DaGrill, and OH!!! the cook, he had dat fya"

Friday, November 12, 2010

Planned Since 11/8/10

I'm preparing, once again, to bake this years Thanksgiving Celebration Ham, for my requesting co-workers. The centerpiece of the dinner was a success last year, and it will be once again. Check back after the holiday for an update on the event.

Saturday, November 6, 2010

Care of FB Fanpage Patron



1.75 oz. Patron Silver

0.75 oz. Fruit Lab Citry Organic Orange Liqueur

0.50 oz. Market Fresh Organic Lime Juice

0.25 oz. Organic Agave Nectar

0.50 oz. Egg White

6 cubes Market Fresh Mango

3 thin slices of Jalapeno Pepper

2 sprigs of Cilantro (10 leaves, removing stems)

1. Muddle jalapeno, cilantro, mango and lime juice in a mixing glass.

2. Add agave nectar, orange liqueur, Patron Silver, egg white and ice into mixing glass with muddled ingredients.

3. Shake all ingredients vigorously with Boston Shaker.

4. Strain into rocks glass filled with ice.

5. Garnish with slices of jalapeno pepper and a sprig of cilantro.

6. Enjoy :o)

9 Spices for Health, Energy and Longevity!

9 Spices for Health, Energy and Longevity!

Wednesday, November 3, 2010

Iron Foodie 2010 Foodie Blogroll Challenge

For a couple of different reasons I am going to enter my name into this competition. First and foremost, this is the 1st of its kind, who wouldn't want to be the first "CHAMPION". Secondly, I'm not venturing down this path of culinary bliss for nothing, inside me there's a beast ready to be unleashed on the world of cooking, so if this is the avenue I must take to get my name out there to prove my worth then so be it.

I researched a couple of the Chefs(I knew of Julia, and James though I didn't know he had passed, because his name is still so prominent), and came to the conclusion that barring how bilingual I would have to be, Ferran Adrin, is the one I would love to spend the day with. Again, going back to the point of me proving my worth in the industry, I've never made a meal that anyone left from in disgust, for me to please his pallet would be an honor. It said he picked up tips in his early days of becoming the success he is today, and I know myself, there are still things for me to learn, more presentation than anything, who better to learn from than the best there is. The one question I would have for him is how someone of his stature has managed to steer clear of his own television program... at least until today his name had eluded me.

Iron Foodie 2010 </P>
<P>Here's Why that will be me: -- Fine Bulk Foods The Foodie BlogRoll

If we were eating a meal together and you just happened to have it in your meal, and you turned your back on me lol, you would be minus a slice of ham when you returned to your plate. Breakfast, I would hit you up for bacon, there's never enough to go around.

The meal I eat today that brings back memories of my youth is Pigs-in-a-blanket. Now with so many options in the market today with all the gourmet dogs and sausages and cheeses, the adult versions of my childhood fave, just thinking of the endless possibilities is making my mouth water writing this. BRB!!! lol.

Let me say here, that again because of the path I am taking down this culinary road, my pallet is open to all sorts of "Good Eats". In my childhood existence I was very extremely picky. I've said it time and time again that I believe your tastebuds grow and mature with you as you age, here I will bring to light my claims of this. The first food I came to love that I didn't previously like befor was the onion, in its raw form. I remember working for the fast food chain Rally's, when that experience changed my very being. It's not like I would turn my nose up to people who would eat them, at this point I had put them on hundreds,  Hell, tens of thousands, of sandwiches, and then one day the smell became intriguing, so for lunch that day, the meal I ordered had onions on the burger, and guess what, I'm still alive, it didn't kill me. Now nearly every meal I eat has some form intertwined. Green peppers where the next obstacle I overcame, though I still sometimes shy away from them and opt more for red or yellow, those roasted flavors are melt in my mouth beautiful. And finally just a little over a year ago I overcame the fear of the radish, and if you've followed me to this point, you know that I am soon going to create a Roasted Radish Vinaigrette, that fear has subsided. So to end this the food I am still not convinced belongs on any plate, and I believe is more of a condiment are Capers... NASTY.

Tuesday, October 5, 2010

Where I was Supposed to be

June 2010, I was supposed to have my menu complete. It's in my head but not quite the finished product on paper for shopping. I was supposed to have this menu at work and around the neighborhood, with some people from work prepaying me, to do the shopping and to deliver their meals to them. This is by the way, the neighborhood in which I reside(straying from the actual post; Burlington, by way of South Point,Ohio. Home of the 1st 37 freed slaves... lots of history here), I can still at this time, 4mnths later, on my days off, in my current Profession, working as a R/STNA(where I've garnered lots of praise for my attention to detail for the dishes that I create), can deliver their lunches to them on there lunch breaks.

In August, a birthday bash for a friend, was to bring me my 1st catering gig, because of money issues that didn't happen.

The way I had it planned, when things turned out good(me showing positive income), September was supposed to bring me tomatoes, from the profit I was to make in June. I was to then add the item, Fried Green Tomatoes, done with that @DaGrill twist, to the menu.
None of these things have happened, but that has not slowed the pace at which I am to accelerate at, once this idea does take off. The delayed startup has only given the quest time to mature, time to seek out the funding, time to gather resources, time to spread the word, time to nurture the relationship between myself and my future customers.

Wednesday, September 1, 2010

Reachability: Customer Satisfaction

Being in the position I am planning to immerse myself in, in a few short coming months, I had to step back and take a look at the whole lot of it all. This isn't about me, it's about you, the customer. There is going to be more than one at any given time, and it's at those moments I have to be prepared for that. It took me going back over my words of the past few weeks on my Fan page, to stop and take notice, of what it is I am trying to accomplish. Back some months ago, it took me talking to a close friend in, Lafe Taylor, who I hadn't seen or heard from in twenty five plus years, seriously, last time I seen him, it was the summer before my sixth grade year. Isn't Facebook grand? Stemming from that earlier conversation we had, the plan had broadened, mainly at that time to expand my line of pizzas.

So why am I just now writing this, well in all actuality, this is the second time, I have mentioned this conversation before. The reason I brought it back up was to let you know as a customer, and this is mainly directed at my soon to be Muslim customers, for you to are in my good graces. I've got dishes for you also, as to not discriminate between the religions, hoping to increase my customer base in the long run. The thought that brought me here, was just a simple number error. I updated the status of my fan page a few weeks back, letting you know of an updated hotdog sauce, enabling what I misinformed you of, was two(2) options of sale, when the truth of it is, it enables me twelve(12) methods of sale to you, from one(1) item. But the customer satisfaction I seek to gain from you is not from this sale alone, but from my whole line of dishes I plan to bring you.

Monday, August 30, 2010

The Coming New Year Will Bring Brighter Things...

The plan, now 3yrs old, is coming to a culmination. My ideas of the past year have blossomed, and I tell you it's by the grace of God that this happened, or else come this year, I'd prolly still been stuck in last years rut. Last year was but a  mere dream, this year, I'ma latch on like kung-fu grip. I've got a Plan, I've got the Credentials and this year, I've got the financial backing. I now walk with a restored since of purpose. If you've seen or heard of the Cooking Channel,, then you more than likely are a fan on their facebook page, and should be  aware of the ice cream truck that's been going long distances for exposure, I plan to take this same route at least a couple of times. I've got the craziest marketing scheme in place. Free advertising and maybe a spot on the evening news, on all four local channels. I'll tell you it has to deal with a police scanner and a high stakes crime scene.(This idea caused me to change the name of the L.L.C. I have planned)
This Year at tax time, I plan no weird purchase of chicken coupes and such. I'm thinkin' on payin down some debts. Right before I plan to go on this truck route, if I have to out of this money I am to receive, I will pay down the remaining debt if any, that's hindering me from obtaining any loans for the equipment I plan to obtain, with the money I plan to front it with. If in account I hafta relocate in order to obtain said loan(not the money that is already coming to me), but with the money coming to me that is also already covered.
Expect more updates more quickly and more frequently in the near future... in the past year more on the side than anything in some spare time, I've become more creative. Not in any plan, that most of you are aware of, but one that is known by only a  select hands few. I've now ventured into writing my own recipes, the one I will leave you with, it'll give you a sence of what I'm about. Seared Scallops w/Chorizo and Rosted Radish stew. Let this marinate in your mind and whet your appetite, and when I come to your neighborhood, just ask for a batch.

Saturday, April 3, 2010

For Those Who Care to be In The Know of What "IT" is that's Goin' on.

An up and coming event just a few short weeks away, that one so intrigued by the world of food, would love to be part of. I fit wasn't for the lack of money and resources I would definitely attend.

They've uncorked a sumptuous weekend just or you. Friday, May 7th and Saturday, May 8th. As connoisseurs of all of life's finery, go out and enjoy this special uncorked weekend at Bellagio. And for being Bon Appetit readers, Belllagio proudly presents an exclusive event accomodation package.

During this remarkable engagement, enjoy a presentation of culinary delights featuring: celebrity and world-renowned chefs including Todd English, Michael Mina, Julian Serrano, and Chef Jean-Marie Auboine.

Our chefs will be joined by Master Sommelier and Bellagio director of Wine Jason Smith, who will perfectly pair wines with the masterpieces created for this special weekend.

Space is limited. For reservations, contact Director of Concierge Services JC Reed, at 707-693-7076 or

Monday, March 8, 2010

Apparently I'm on to Something

Searching Msn's delish earlier I found a Beet recipe eerily similar to a dish that I created a few months  back. Some key ingriedient comparrisons, but that's where it ends. The recipe I found today, used as a dip, though I haven't searched what to use yet, I give a high-grade to. The one created by me  over this past summer was used as a base setting for a marinated, grilled T-bone. Also made with a side-dish of asparagus, touched with a glaze of the same beet sauce. And, then after a few weeks went by, the wife was craving some of the beet sauce... whipped up a batch and used as a base under a few chicken breast I had pounded out earlier that morning, after coming home slightly weary from a 16hr shift I had just pulled at work. Marinated the breast, and then later rolled up with some seasoned nufenchell? and some salt and peppered asparagus. Then hickory smoked @DaGrillWitDatFya.

Friday, February 5, 2010

Join Me at Joini5

Join Me at Joini5
You may have briefly seen this a few weeks ago... I didn't quite understand it at the time. I've now been using it for three days, I like where this is going!

Wednesday, February 3, 2010

World's Healthiest Foods/ An Article I Found

Super Sweet Potatoes... Sure they make a great base for melted marshmallows, but there's an even better reason to eat sweet potatoes. According to the nonprofit Center for Science in the Public Intrest, they're one of the most nutritious vegetables around. In fact, sweet potatoes are a terrific source of viatimins A and C as well fiber, potassium, and all those disease-fighting phytonutrients found in brightly colored fruits and veggies. Best of all, there are endless ways to prepare them. Fact: Did You Know? Your body needs a little added fat, such as a pat of butter or drizzle of oil, to help it absorb vitamin A.

Sunday, January 31, 2010

Burgers on the Grill

Stay tunded for footage: Battery on camcorder was dead only thing captured was a couple of cell pics you can view via   

Tuesday, January 26, 2010

One Myth DeBunked

My Own Myth Busting Session- Everyone from top food critics to those we consider kitchen legends, have all spoke on the topic of cookin' with alcohol, or for this particular post, I'm pointing out the bold fruity flavors of wine. If you don't like it as drink don't cook with it... I can't stand the stuff myself, I've tried it chilled and at room temps of various degrees, and wine is the one alcoholic beverage that does not agree with my pallet. When I drink though I look for something refreshing for meals and something exciting for social events which for me means I start every occasion with an Amaretto Sour and a Corona with a lemon. Now I had a bottle of Chianti sitting around for like 1 1/2 years because I couldn't get past the taste... one day I decided to kick up the flavor of a pot of stew and that's when I realized all those before me I think are slightly off there rockers in their thinking, because the flavors of that meal in particular were nothing short of amazing. Meal time for me is a time to be able to relish in the abundant flavors one can create... findings substantiated FALSE.

Saturday, January 23, 2010

Scccccrrrrt!! Change of Plans.

I'm reversing the course of action for the last two(2) ideas posted, chicken coop this year with the competition smoker coming next year, or sooner, depending on where the chickens, and their eggs take me. Already looking to acquire an incubator along with the chicken coops in an effort to maximize my earning potential in this food venture. Again, the purchase is an attempt to decrease my overall grocery bill, and increase the egg dishes(lol) I can create for you. I was dead set on building my smoker this year for the simple fact I'm without and have been for four(4) yrs. now an actual oven in the kitchen, but somethings became clear upon doing more research.
If I had done the smoker now, that would've been all fine and dandy, I'd have my Ultimate cooking surface... with one draw back, nothing but the food I receive now to cook with, nothing much with which to share with You. Would've had to wait 'til next year to purchase chicken coops, and chickens, waiting yet another year to get the chickens competition worthy. You follow me yet? Going in my new direction purchasing my coops and chickens now, I will decrease my time to enter into competition from 2yrs to 1. I can now start my egg production to sell for profit, I can in time take chickens to slaughter, and package for sale to whomever... now is where I had the epiphany in restructuring my whole train of thought. When you enter into most competitions, you are there for entering into into four(4) courses: 1st is chicken, 2nd is ribs, 3rd is like shoulders and butts, and the 4th is brisketts. For the three items that I don't have, my plan is to be able to raise enough chicken to be able to barter and trade with some local butchers... only, local to me is the tri-state of Huntington, WV, Ashland, KY. and Ironton, OH. all close to the heart of what is, Amish Country. Plus I've got my fingers crossed in hopes that purchasing the ckickens will open the eyes of the grant approving official.

Thursday, January 21, 2010

Tax Time Nears. Plans for Next Years in the Works.

And many of you should know by now my plans to build my competition smoker trailer I guess is safe to say now since I know I hadn't mentioned it yet, only to have said it wasn't going to be stationary. Oh, well that's another story, one that very soon will be updated here. But you knew that already, so just what is it I have you here for now.

The dishes I plan to bring you, I'm planning to have my hands on every aspect, from Farm to Dinner Table, if you will. My plan is to grow my own vegetables to harvest, bring in some livestock, different varieties mind you not just chicken, this is just a start.

Wednesday, January 20, 2010

Please Scroll Down For Haiti Relief

Go look for the Donations Button  on the right hand side of the page, For a time period of 8mnths, all proceeds will be donated to Haiti Relief Efforts. Thank You In Advance. Will End on 9-21-2010 When donated to fund hopefully if they allow replys it will say from the Members of or some variation there of.

Monday, January 18, 2010

Just Posted to show Ideas for Oprah

This from a Bi-racial multi ethnic 36 yr old male, who grew up without the black side of his family. Late '08 started writing book "Yesterday You Helped Shape Who and What I am Today".

Just recently decided to change title to "The Problems of a Man With no Family Structure" Oprah and staff this story runs deep, I believe my grandmother from my fathers side just passed and hurts more for the fact I didn't know her and the white woman I did know as my GM, I didn't really care. Met my dad Easter of '95(I was 21), not as blissful a reunion as I had hoped, we live within 20 miles of eachother and don't speak, but still want desprately to meet the remaining family members, HELP Me PLEASE!!

Fired Up The Grill

This is not necessarily the second step, just a judgement call to place it here.

Friday, January 15, 2010

It's in the Sink Thawing right now.

A 9lb pork picnic shoulder. In a couple of days time it will be headed to the grill, you know, where I got the fire. Items purchased this date to complete this meal are charcoal, starter fluid, and both Hickory and Mesquite wood chunks. Tonight I have to work it's my next double day, so when I get home what will be Saturday Morning, it'll be time to marinate, upon which time I will post video with marinade recipe. Once I build my smoker this will be my competition style produced meat. One that after my vacation this year unless we got plans to just travel to certain Travel Destinations which would  be a nice change of pace. I've already told an established steak house dining facility, when I'm in the house, they will know it as I provide for them EXPOSURE. You may see me use the term exposure an awful lot, to me that exposure is my Associations, which ironically is my other page My passion for food runs deep and I'm spreading that message across the Internet, when ready, via the post office, items of 70lbs. or less, so please only 1 baby suckling pig per order, by request of  @DaGrillWitDatFya, which is so laughyaassofffunny. Why? you ask, cause it ain't even on the menu yet, but it is where I want to go.
Okay, I keep mentioning where I want to go, I think it's time I explain myself some. This may be your first time seeing this information or if you've followed me to this point and you've put 2 and 2 together, then know that I have a worm farm. The reason being, first and foremost is to grow my own vegetables, lower my overall grocery bill enabling me to pour in more of money to the cuts of meats it is I am planning to bring. One item could've mentioned in my last post is a pressure cooker for canning the veggies and making available for sale. If you haven't seen my wigglers in action then know the produce I procure is going to be nothing short of amazing. Everything I will grow, will be everything the worms have eaten in there 2 1/2 year existence in my world. Precise, deliberate moves, all to bring you what's nice in the world of foods.

Thursday, January 14, 2010

I Never Met a Chicken I Didn't Like

Yesterday I brought you footage of another family and fan favorite,  and the beginning step of of what I call my defining moment, of where I was sure I was heading with this venture. If the title of the post doesn't make it stand out the meal once again deals with chicken. You know how many different ways there are to make a chicken, that's one lengthy subject, one I'm happy to say I have extensive knowledge in. On this very moment,  they are having technical difficulties on some level, when I can video will be posted. You can go there and search oughdahinge, video not yet titled... that's the technical problem they face at the moment. Soon I will integrate to still images, as soon as I can invest in a Memory card for my JVC Everio, that I obtained because of the Bond my granny left me. But that in itself is a whole nother story... some of you have prolly seen a time or two. When posted, and you see the steps I go through to prepare this meal, the one thing I want you to notice is the mimicry I use in the building of my flavors, and the prep performed to get the desired final results.

Monday, January 11, 2010

Things I Have and Things to add to My Kitchens' Arsenal

Aside from the cooking set that is Wolfgang Puck, first and foremost and a must for every occasion is Spice. My cupboards are nearly overrun with it. Mostly for convenience, I collect my spices from the ever popular local Wal*Mart. Every year at tax time we renew the Sam's Club account, and those things that come in bulk packaging, if space allows, normally will wind up on the shuttle home. I've noticed though, through years of searching, they don't carry everything. Thanks to the Internet and the way I "Hang Ten" around it's ripples, I've stumbled across many intriguing sites, like for example, from where I will soon be purchasing 5lbs. of Annatto seed, for recipes that will then be posted. If you're new to my world or you've been following my exploits, then you know I've got plans to build my own competition smoker. See post and prepare to follow: "Taking and Tweakin an Idea" Right now my outside kitchen consist of two grills, both of which are soon to be another mans treasure, if you know what I mean, I'm positive someone could use them, I've outgrown both, and no longer have any use of them(save all request 'til March), my oven is broken, has been for 4 years, so my meats are grilled. Landlord won't fix it, don't seem to care, so in order to cook for the family, I sometimes don't care to not pay the rent, in order to purchase the fuel I need to get them fed. Okay, so back to the original thought of this post, the spices that normally frequent my kitchen's cuisines are as follows: Garlic Powder, Minced Garlic, Garlic Spreads, Garlic heads, onion powder, oregano, parsley, dark and light brown sugars, red pepper flakes, chili powder, paprika, salt, pepper, tumeric, alspice, nutmeg, cinnamon, curry powder, gound ginger, crystalized ginger, ginger root, mustard powder, mustard seed, cherry gelatin, ground marjoram, ground thyme, rosemary, Rubbed dalmation sage, orange peel, basil, fennel, ittailin seasoning, cumin, corriander, poppy seed, dill weed, mint, crushed mint, smokey mesquite & southwest chipotle, both for when time is of the essence and I cannot make my own.
Okay, now we all know that by itself, spice is going nowhere. You  need heat in order for those spices oils to burst into those wonderful aromas and taste that create those fond food memories. That's why along with my Wolfgang Puck ensamble I mentioned earlier, I also own His rice cooker, a Toastmaster meat slicer, a hand me down, White WestingHouse, breadmaker that is definately cause for an upgrade. Other mentionables we have already in our kitchen are a 22qt. GE Roaster, a once impressive set of Miracle Blade Cutlery, a recent upgrade from a too often used EuroPro 4 liter deep fryer, to a now our fried foods taste great again, Oster professional style 4 liter fryer. Due to my aspirations to build mt tax time meal this year for my wife, I've got plans to purchase a Tandoor to make the Indian Dish Tandoori Chicken and or lamb. I'm also planning to add about 6 pieces of cast iron cookware, which will include a dutch oven, all of which I'm sure will  be a welcome addition.

Thursday, January 7, 2010

Chicken 2 Ways

With skills in rare form this day, the moment I thought of it I knew my wife and I were in for a treat. Just home from work I set the chicken out to thaw, then later butterflied some put on the marinade, prepped the grill and my hickory wood chunks and began the waiting game. Both recipes will be posted at a later time probably within the next 24 hrs. No later than 48.

Wednesday, January 6, 2010

Grilled T-Bone Steak Salad w/Feta Cheese

1 head of Romaine Lettuce cut into bite sized pieces
2 cups packed Spinach leaves
1/4 Red onion julienned length wise
4 slices bacon, cooked crumbled
4 radishes sliced
1 cucumber peeled and sliced
2/3 cup cherry tomatoes halved
2/3 cup shredded cheddar-jack cheese
2/3 cup Feta cheese
1 1/2 cups baby carrots chopped
1/3 cup Red Wine vinegar
1 grilled T-Bone sliced against the grain

Optional Toppings: Texas Toast Crutons Garlic and Butter Flavored
Club Crackers
Dressing of your choice(I tested with both Hidden Valley
Ranch, and Krafts' Tangy Tomato Bacon)