Hungry People Unite


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

La Caja China

La Caja China

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.