Here I am. I have returned to the delightful upper middle class city of Downingtown, PA. Back the the lovely meals at Chili's, Ruby Tuesday's, and the ever gourmet Applebees!
All judgment aside, I am excited to be back in a safe place that I am familiar with. The comfort of knowing where to go and how much things will cost is much appreciated. I am unfortunately returning to my hometown as a changed man. It really sucks that I didn't blog throughout my last year at school. From the time I returned from externship until I graduated was one of the most defining times of my life. I would have had some really interesting posts back then.
I have graduated from the prestigious CIA and am now ready to face the world as a culinary professional. WEIRD. I will be return to work at the lovely Savona (web page here) in Gulph Mills, PA. I am really excited to show off and apply what I learned. A lot of Alum from the CIA are really big headed and try to sit back and ride their degree trough life. I really hate people like that. They give me a bad name. The comforting truth is that the increase of culinary students in the world is making that laziness completely ineffective. There are 15 graduations a year from the CIA with an average class size of 80 students. that's 1200 students a year form one school.
With more and more Culinary degrees in the field, each degree means less. 15 years ago, an application with a Culinary Degree attached to it was a sure bet for a hire. Now, my Culinary Institute of America degree makes me no better than the 20 other Culinarians applying to Jean Georges each week.
Although it means that my $60 K buys me less prestige than it might have a decade ago, it does certainly level the playing field. A culinary degree is fast becoming an industry standard. Unless you served as an apprentice to Marco Pierre White, worked at the french laundry, and bussed tables at Daniel, you are not going to go anywhere if you're starting up with out a degree.
Ok, ok. That's clearly not true. I know some great cooks who have never set foot in an academic kitchen but the degree certainly does help. I have increased my knowledge of food, my professional network, and my confidence more than I ever could have by spending 2 years in the field. I am certainly proud of my Degree and I will make my effort in school and in life pay off. I have work too hard to be where I am to simply settle at a job that I don't want and can't grow with.
Hopefully I will be writing again shortly... But then again, we all saw how well my last post worked out.
Wednesday, October 27, 2010
Tuesday, March 23, 2010
Rebound
Ok. So this is a post that is meant to do nothing more than to inspire me to write a bigger and better post. Ignore it if you wish.
As I sit in my CIA Dorm room, I cannot help but crave some delicious food (a common pass time of my fellow students). In this particular instance, I crave a burger. This will surely not be the last post I make regarding burgers, but it certainly will be the first.
I have now returned from my externship and completed my block of academic classes. After pulling an A (a 95%, and the crowd goes wild) out of nutrition, I can't help but retain some of the knowledge that Professor Stack pumped into us. I was honestly quite disappointed with Professor Stack the first time I had her in "Food Safety" (kill me). I was pleased to find that those dreadfully dull hour long lectures on "why anything I cook will kill someone", where probably due more to Stack's similarly strong dislike of the subject, than her teaching style. As a nutritionist, Stack naturally thrived teaching nutrition. I even looked forward to her classes. But I digress.
After 6 weeks of Nutrition, I have been terrified to go near Courtside (the school's casual burger joint and pub) and anything that is remotely like a burger or served on a bun. It goes without saying that my life has been dull and gray with out my friend The Burger in it.
Now, when I say burger, I don't mean any regular old ground beef patty on a bun. I want some toppings, some action, some excitement. What I want is a burger with attitude, one that can hold its own in a battle against my appetite. My constant friend on the menu is the Bacon Blue Cheese Burger.
...
...
...
Sorry, I went into a drooling fit for a minute there. There is absolutely no toppings I consider more holy that ye old Bacon and Blue cheese. I can't say what it is. Most likely, it's the saltiness. That nemesis of my arteries is nothing more than a sodium bomb I'm sure.
The Meat: Salty.
The Ketchup: Salty.
The Cheese: Salty and delicious:
The Bacon: Salty and next to Godliness.
The Fries: We're not even gonna go there.
My point is that I know that enough of these will kill me in the best way imaginable. I don't care. I've been exercising daily and i have earned one. Hell! Even if you aren't exercising, life is too short to deny ourselves the gastronomic pleasures on earth.
As I sit in my CIA Dorm room, I cannot help but crave some delicious food (a common pass time of my fellow students). In this particular instance, I crave a burger. This will surely not be the last post I make regarding burgers, but it certainly will be the first.
I have now returned from my externship and completed my block of academic classes. After pulling an A (a 95%, and the crowd goes wild) out of nutrition, I can't help but retain some of the knowledge that Professor Stack pumped into us. I was honestly quite disappointed with Professor Stack the first time I had her in "Food Safety" (kill me). I was pleased to find that those dreadfully dull hour long lectures on "why anything I cook will kill someone", where probably due more to Stack's similarly strong dislike of the subject, than her teaching style. As a nutritionist, Stack naturally thrived teaching nutrition. I even looked forward to her classes. But I digress.
After 6 weeks of Nutrition, I have been terrified to go near Courtside (the school's casual burger joint and pub) and anything that is remotely like a burger or served on a bun. It goes without saying that my life has been dull and gray with out my friend The Burger in it.
Now, when I say burger, I don't mean any regular old ground beef patty on a bun. I want some toppings, some action, some excitement. What I want is a burger with attitude, one that can hold its own in a battle against my appetite. My constant friend on the menu is the Bacon Blue Cheese Burger.
...
...
...
Sorry, I went into a drooling fit for a minute there. There is absolutely no toppings I consider more holy that ye old Bacon and Blue cheese. I can't say what it is. Most likely, it's the saltiness. That nemesis of my arteries is nothing more than a sodium bomb I'm sure.
The Meat: Salty.
The Ketchup: Salty.
The Cheese: Salty and delicious:
The Bacon: Salty and next to Godliness.
The Fries: We're not even gonna go there.
My point is that I know that enough of these will kill me in the best way imaginable. I don't care. I've been exercising daily and i have earned one. Hell! Even if you aren't exercising, life is too short to deny ourselves the gastronomic pleasures on earth.
Thursday, September 10, 2009
Your Last Supper
It is an age old question and one that, I feel, tells more about somebody than any other bit of information (as long as you can get an explanation out of them).
If were to die in 24 hours what would you want your last meal to be? Anything from anywhere in the world with no price limit.
This was the first survey question we put up and it was for good reason. What could tell more about a person than what they would want their last meal to be!? We can all admit that food is one of the best things about life. Aside from nourishing the body, an amazing meal boosts the spirit. Think of the last time you ate something. Chances are you felt better then then you had a few seconds before. Food is fuel for the soul. It is a necessity for a happy life and a representation of our connection with the physical world. We take ingredients from the earth, physically change them, and consume them. If you must, think back to the Lion King. Remember the circle of life? Exactly. Eating food is possibly the most basic connection we have to the physical world. That being said, imagine your last meal. What would you want? This will be the last thing you will consume in your life. Hopefully you understand how serious this is.
Ancient cultures appreciated the last meal just as much as (if not more than) we do now. In Ancient Greece, Rome, Egypt, and China last meals were granted to those who were condemned. The Idea, again, was to respect the person who was about to die by giving them one last earthly pleasure. Ancient Aztecs would feed their human sacrifices for up to a year before killing them in order to ensure a healthy spirit. Plus I'm sure stabbing a stuffed guy in the stomach is way more entertaining than if he was emaciated.
In pre-modern Europe, the last meal was granted for superstitious reasons. In this case, the meal was an offering from the people to the condemned. The accepting of free food was seen as making peace with the host and accepting the death penalty. The person to be killed would take an oath of truce to abjure all vengeance. The last meal was often a sort of feast with the judge, jury, and witness included to make sure that no one had ill feelings toward anyone else. Often times, large amounts of alcohol would be served to the prisoner in order to subdue him and remove the risk of an escape attempt or aggression at the scaffold. The ultimate goal here was to make sure that an angry spirit did not haunt anyone in the afterlife. Not quite what goes on in the states but Hey! to each his own.
In the USA most states acknowledge and honor the last meal tradition for inmates on death row. However the hypothetical "anything you want" meal is out of the question. Often times the rule is "anything you want within reason". Different states have different rules but generally there is no alcohol allowed as it dulls the pain of execution and usually no tobacco is included. In Texas the food must come from within the prison system. Florida limits the meal to local items with a $40 limit. Maryland apparently has no last meal right at all.
So, what do you pick? Something you ate when you were a child? Something you ate every day? Something you never had before? Something that reminds you of somewhere else? In our poll, 53% said they would eat something that they ate when they were young and something that reminds them of somewhere else. This is definitely the most consistent answer I get when I ask people this hypothetical. People tell me they want Meatloaf, hamburgers, steak, Mac N' Cheese, Pizza, mashed potatoes, stuffing, Pasta, ice cream cones, cookies, candy bars, etc. There is rarely a request for a seared Foie Gras, white truffles, Caviar, or Kobe beef. They do come up but not nearly as often the former. In one specific case a Korean friend of mine requested Bird's Nest Soup (a Chinese delicacy that is a soup made with a certain bird's nest).
Why the soul food trend you ask? Good question. Only the answerer knows for sure. Why does Joe ask for a rare burger with two Kraft singles, lettuce, tomato, pickles, whole grain mustard, and mayo with polenta and a bottle of Perrier Jouet Belle Epoque Blanc de Blanc (the worlds most expensive bottle of Bubbly)? Well, ask him! He may tell you how his dad would grill up burgers like that in the summer and his mother had the best polenta recipe in the winter. Maybe he is a Sommelier and would have no greater pleasure than going out with that most coveted bottle in his hand. You see! You just learned a ton about Joe! No matter what your answer is, it will have a meaning and it will have a memory connected. The basic childhood meals are so popular because they remind us of our roots. Childhood was a fun place to be. It was an ideal era when problems were scarce and our joy was plentiful. Food is an escape. And when you're facing the end what could be better than a mini-vacation to a simpler time.
The question can be expanded to include guests, weather conditions, and geographic location. The more specific the question, the more likely the answer will change day to day, season to season. Again, you will see people select close family and friends to join them in preferred weather and in a place they feel connected to. The most common locations are places like a sunny beach, a breezy Italian hill side, or the backyard of their childhood home.
In Melanie Dunea's book My Last Supper: 50 Great Chefs And Their Final Meals Portraits, Interviews, And Recipes Great chefs are interviewed and asked this most intimate question. Their answers range from steak and beer to Gooseneck Barnacles and amazonian fruits. Striking portraits are included in the book and interviews with each chef.
It is a question common in the restaurant world, but as more and more foodies are born, the discussion of a last supper is slowly seeping into the rest of society. So. I ask you. If you were to die tomorrow what would you want your last meal to be?
Don't feel like you have to answer here. Just have an answer ready for when you ask your friends.
-Frank
If were to die in 24 hours what would you want your last meal to be? Anything from anywhere in the world with no price limit.
This was the first survey question we put up and it was for good reason. What could tell more about a person than what they would want their last meal to be!? We can all admit that food is one of the best things about life. Aside from nourishing the body, an amazing meal boosts the spirit. Think of the last time you ate something. Chances are you felt better then then you had a few seconds before. Food is fuel for the soul. It is a necessity for a happy life and a representation of our connection with the physical world. We take ingredients from the earth, physically change them, and consume them. If you must, think back to the Lion King. Remember the circle of life? Exactly. Eating food is possibly the most basic connection we have to the physical world. That being said, imagine your last meal. What would you want? This will be the last thing you will consume in your life. Hopefully you understand how serious this is.
Ancient cultures appreciated the last meal just as much as (if not more than) we do now. In Ancient Greece, Rome, Egypt, and China last meals were granted to those who were condemned. The Idea, again, was to respect the person who was about to die by giving them one last earthly pleasure. Ancient Aztecs would feed their human sacrifices for up to a year before killing them in order to ensure a healthy spirit. Plus I'm sure stabbing a stuffed guy in the stomach is way more entertaining than if he was emaciated.
In pre-modern Europe, the last meal was granted for superstitious reasons. In this case, the meal was an offering from the people to the condemned. The accepting of free food was seen as making peace with the host and accepting the death penalty. The person to be killed would take an oath of truce to abjure all vengeance. The last meal was often a sort of feast with the judge, jury, and witness included to make sure that no one had ill feelings toward anyone else. Often times, large amounts of alcohol would be served to the prisoner in order to subdue him and remove the risk of an escape attempt or aggression at the scaffold. The ultimate goal here was to make sure that an angry spirit did not haunt anyone in the afterlife. Not quite what goes on in the states but Hey! to each his own.
In the USA most states acknowledge and honor the last meal tradition for inmates on death row. However the hypothetical "anything you want" meal is out of the question. Often times the rule is "anything you want within reason". Different states have different rules but generally there is no alcohol allowed as it dulls the pain of execution and usually no tobacco is included. In Texas the food must come from within the prison system. Florida limits the meal to local items with a $40 limit. Maryland apparently has no last meal right at all.
So, what do you pick? Something you ate when you were a child? Something you ate every day? Something you never had before? Something that reminds you of somewhere else? In our poll, 53% said they would eat something that they ate when they were young and something that reminds them of somewhere else. This is definitely the most consistent answer I get when I ask people this hypothetical. People tell me they want Meatloaf, hamburgers, steak, Mac N' Cheese, Pizza, mashed potatoes, stuffing, Pasta, ice cream cones, cookies, candy bars, etc. There is rarely a request for a seared Foie Gras, white truffles, Caviar, or Kobe beef. They do come up but not nearly as often the former. In one specific case a Korean friend of mine requested Bird's Nest Soup (a Chinese delicacy that is a soup made with a certain bird's nest).
Why the soul food trend you ask? Good question. Only the answerer knows for sure. Why does Joe ask for a rare burger with two Kraft singles, lettuce, tomato, pickles, whole grain mustard, and mayo with polenta and a bottle of Perrier Jouet Belle Epoque Blanc de Blanc (the worlds most expensive bottle of Bubbly)? Well, ask him! He may tell you how his dad would grill up burgers like that in the summer and his mother had the best polenta recipe in the winter. Maybe he is a Sommelier and would have no greater pleasure than going out with that most coveted bottle in his hand. You see! You just learned a ton about Joe! No matter what your answer is, it will have a meaning and it will have a memory connected. The basic childhood meals are so popular because they remind us of our roots. Childhood was a fun place to be. It was an ideal era when problems were scarce and our joy was plentiful. Food is an escape. And when you're facing the end what could be better than a mini-vacation to a simpler time.
The question can be expanded to include guests, weather conditions, and geographic location. The more specific the question, the more likely the answer will change day to day, season to season. Again, you will see people select close family and friends to join them in preferred weather and in a place they feel connected to. The most common locations are places like a sunny beach, a breezy Italian hill side, or the backyard of their childhood home.
In Melanie Dunea's book My Last Supper: 50 Great Chefs And Their Final Meals Portraits, Interviews, And Recipes Great chefs are interviewed and asked this most intimate question. Their answers range from steak and beer to Gooseneck Barnacles and amazonian fruits. Striking portraits are included in the book and interviews with each chef.
It is a question common in the restaurant world, but as more and more foodies are born, the discussion of a last supper is slowly seeping into the rest of society. So. I ask you. If you were to die tomorrow what would you want your last meal to be?
Don't feel like you have to answer here. Just have an answer ready for when you ask your friends.
-Frank
Saturday, August 15, 2009
Cooking with Frank and friends
Earlier this week I saw Frankie for the first time in a couple months. I grilled him on what to expect this fall when I enter the CIA, we talked about his time in new york, he promised to teach me how to sharpen knives, and I filled him in on the details of the restaurant I work at now, where he worked last summer. It was great to see him and catch up!
Our plan for the evening was to cook dinner for our friends. We ended up making pasta with vodka sauce and roasted veggies.
The vodka sauce is one of my favorite recipes ever. You start with sauteed shallots, add some vodka and let it cook down. Then you put a can of crushed tomatoes in the pan and let that simmer for 15 minutes. Add some cream, some basil, some salt and pepper, and you have the most delicious pasta sauce in the world. Normally I add some peas and asparagus, but to make everyone happy, we left them out.
For the roasted veggies, we took brussels sprouts, asparagus, and zucchini and cut them to semi-uniform sizes. Then we tossed them in balsamic vinegar, oil, salt and pepper, and a little bit of honey. We roasted them at 375 till they were caramelized and delicious.
Everyone loved the dinner and it was so fun to finally cook with Frankie. I love cooking for people, especially my friends, and it's so great when I get to sit down and eat dinner with them all. I see this happening many more times in my future.
Our plan for the evening was to cook dinner for our friends. We ended up making pasta with vodka sauce and roasted veggies.
The vodka sauce is one of my favorite recipes ever. You start with sauteed shallots, add some vodka and let it cook down. Then you put a can of crushed tomatoes in the pan and let that simmer for 15 minutes. Add some cream, some basil, some salt and pepper, and you have the most delicious pasta sauce in the world. Normally I add some peas and asparagus, but to make everyone happy, we left them out.
For the roasted veggies, we took brussels sprouts, asparagus, and zucchini and cut them to semi-uniform sizes. Then we tossed them in balsamic vinegar, oil, salt and pepper, and a little bit of honey. We roasted them at 375 till they were caramelized and delicious.
Everyone loved the dinner and it was so fun to finally cook with Frankie. I love cooking for people, especially my friends, and it's so great when I get to sit down and eat dinner with them all. I see this happening many more times in my future.
Monday, August 10, 2009
Just a taste
The past few weeks have been busy for me. I've been working five days a week, dancing two, and trying to get ready for school in the middle. Yet somehow, I've found time to cook and eat some great food.
I found a restaurant in Philadelphia called Tria - it's a wine, beer, and cheese bar with excellent food. I went with my boyfriend, and we tasted several cheeses. We had a Caprino Capra goat cheese with crostini, an heirloom tomato salad with Pecorino Marzolino cheese, and tuscan white bean spread with baguette. Everything was absolutely delicious, and the whole atmosphere of the restaurant was great. We came at the tail end of their Sunday night service and everyone who worked there was still very nice and patient, and the food came out quickly and was wonderful. We finished with a flourless chocolate cake, which was rich and decadent. It was topped with Marscarpone and strawberry jam. You can find their website at Triacafe.com, or go to their restaurant at either 18th & Sansom Streets or 12th & Spruce Streets. If you are of age, they also serve wine and beer, and on Sundays offer what they call "Sunday School" where they pair a wine, a cheese, and a beer, all served at 50% of the regular price.
I also made spicy mango pulled pork this past week. My sister and I had made this last summer, but the end product was so incredibly spicy it nearly ruined it for us. I made it again this year, and cut all the spices in half. This left it being still surpringly spicy, but definitely tolerable and incredibly enjoyable. I served it on soft vienna rolls with classic potato salad, and it was great. The recipe I used is from Coconut & Lime. You can follow their directions, or mine posted below. The recipe here is with the adjusted spices and several other small changes.
Spiced Mango Pulled Pork
3 lb boneless pork shoulder or boneless pork ribs
2 T chili sauce
1/4 C pomegranate infused balsamic vinegar
1/2 T chipotle hot sauce
1 t cracked black pepper
2 t kosher salt
1 t liquid smoke
1 t hot chili powder
1 1/2 t paprika
3/4 t chipotle chili powder
1/2 t cayenne pepper
Juice and zest of one lime
1 large mango, cubed
1 medium onion, sliced
4 cloves garlic
Olive oil
Spice rub:
1 t hot chili powder
1 1/2 t chipotle
1 t cracked black pepper
1 t cayenne pepper
To start, mix the spice rub together, and rub it on all sides of the pork. In a large skillet, heat oil over medium high heat and brown the pork on all sides. Place the roast and all over ingredients in the slow cooker. Cook on high for 6 hours, or low for 8-9 hours. When done, shred with two forks, mash any mango pieces, and serve on soft rolls.
I've had other great food experiences lately, but they'll have to wait for another entry. Enjoy!
I found a restaurant in Philadelphia called Tria - it's a wine, beer, and cheese bar with excellent food. I went with my boyfriend, and we tasted several cheeses. We had a Caprino Capra goat cheese with crostini, an heirloom tomato salad with Pecorino Marzolino cheese, and tuscan white bean spread with baguette. Everything was absolutely delicious, and the whole atmosphere of the restaurant was great. We came at the tail end of their Sunday night service and everyone who worked there was still very nice and patient, and the food came out quickly and was wonderful. We finished with a flourless chocolate cake, which was rich and decadent. It was topped with Marscarpone and strawberry jam. You can find their website at Triacafe.com, or go to their restaurant at either 18th & Sansom Streets or 12th & Spruce Streets. If you are of age, they also serve wine and beer, and on Sundays offer what they call "Sunday School" where they pair a wine, a cheese, and a beer, all served at 50% of the regular price.
I also made spicy mango pulled pork this past week. My sister and I had made this last summer, but the end product was so incredibly spicy it nearly ruined it for us. I made it again this year, and cut all the spices in half. This left it being still surpringly spicy, but definitely tolerable and incredibly enjoyable. I served it on soft vienna rolls with classic potato salad, and it was great. The recipe I used is from Coconut & Lime. You can follow their directions, or mine posted below. The recipe here is with the adjusted spices and several other small changes.
Spiced Mango Pulled Pork
3 lb boneless pork shoulder or boneless pork ribs
2 T chili sauce
1/4 C pomegranate infused balsamic vinegar
1/2 T chipotle hot sauce
1 t cracked black pepper
2 t kosher salt
1 t liquid smoke
1 t hot chili powder
1 1/2 t paprika
3/4 t chipotle chili powder
1/2 t cayenne pepper
Juice and zest of one lime
1 large mango, cubed
1 medium onion, sliced
4 cloves garlic
Olive oil
Spice rub:
1 t hot chili powder
1 1/2 t chipotle
1 t cracked black pepper
1 t cayenne pepper
To start, mix the spice rub together, and rub it on all sides of the pork. In a large skillet, heat oil over medium high heat and brown the pork on all sides. Place the roast and all over ingredients in the slow cooker. Cook on high for 6 hours, or low for 8-9 hours. When done, shred with two forks, mash any mango pieces, and serve on soft rolls.
I've had other great food experiences lately, but they'll have to wait for another entry. Enjoy!
Sunday, July 19, 2009
With Seasoned Rice
I figured that my first post should be about something I love. The only thing I could think of (maybe just because I'm hungry) is sushi.
Please understand that I am not a sushi snob. I have one Japanese cookbook but I have only made sushi at home once or twice. My rolls came out horribly and the products I was working with were pretty poor grade. While I seriously appreciate high quality sushi and sashimi (definitions will follow) I am not a stranger to the "all you can eat sushi buffet" at a Chinese restaurant. We study Japanese cuisine in school and I made sushi again there. I learned a lot about sushi then.
Sushi, like all Japanese foods, is simple and focuses on the quality and freshness of product as well as the skill of the chef making it. What is sushi other than fish, vegetables, sea greens, and rice? There's not much going on there. Then why is it that bad sushi is so easy to make and good sushi so hard to find? It wouldn't be if the assembly consisted of adding the ingredients to a blender and turning it on. Luckily, the delicate and precise preparation of sushi and sashimi leaves us with a scrumptious treat that is nothing more than the ingredients as nature made them.
So, what is Sushi? Raw fish? Guess again.
Sushi's more expensive counterpart, Sashimi, is defined as peices of fish, pickled, coked, raw, or other wise. No rice is involved. Sashimi might be served with rice on the side and the classic wasabi and pickled ginger. Shushi, on the other hand, is well, everything else. Anytime seasoned rice (vinegar and sugar are added) is included the item at hand would be classified as sushi. Sushi has many catagories from Nigiri, a slice of fish on a wad of rice, to Temaki, a roll of sushi that is shaped like an icecream cone.
As the rice is often the majority of the piece of sushi, it is extremely important. I have heard that those wishing to become a sushi chef must spend three years studying only how to make sushi rice. Rice making is a process on its own. First the proper rice must be selected (short grain with lots of starch), then washed, then a very specific recipe must be followed for cooking, then cooling, seasoning, and holding unless it will be immediately used for sushi.
So how do you know what good sushi is? There are several factors to consider. Of course, there is location of restaurant, service, price, menu selection, and ambiance (all of which will affect your meal). As far as the sushi itself, The main factors you want to watch are the taste and whether or not the sushi melts in your mouth. That is the prime quality of great sushi. When you bite into the sushi it should simply fall apart and almost dissolve in your mouth. low quality fish, vegetables, sea greens and rice will result in something more chewy that may even be a challenge to bite through. This is not good sushi. Also, the sushi should taste like the ingredients. In more cases than not ingredients will be raw or at least the flavor will not be tampered with with. Of course there are exceptions: tempura rolls, broiled eel, fried chicken roll, etc.
I would now like to let you all know about my new favorite sushi place. Just up the street is a restaurant called Matsu (on Columbus Ave. in between west 83rd and 84th, New york City, NY, 10024). Matsu has fantastic sushi lunch specials. In between 11:30 and 4:00 you can get several prix fix plates or 2 rolls ($9) or 3 rolls ($11). The portions are generous and the price very reasonable. for such a low price, the quality is unbelievable. I have paid much more for much lower quality sushi in the past. Matsu certainly serves sushi that melts in your mouth. If you are ever on the upper west side make sure you check out this little japanese gem.
So that's my take on sushi. If I messed up or missinformed my readers, let me know...please. Also, Check out this site! It will fill in all the blanks I left.
I don't think I did though.
-Frank
Tuesday, July 14, 2009
My first post!
Hello everyone! I'm so excited to be here, blogging with Frankie.
While he's spent the past year in the Culinary Institute of America, I'll be starting my first year on November 9th and blogging about my experiences as I go.
I've always been a food person, as long as I can remember. There are pictures of me from when I was 2 years old wearing an apron and holding a cooking pot, with the hugest grin you could imagine on my face. As I grew older I would spend hours in the kitchen mixing together anything and everything I could find in our cupboards, putting it in a loaf pan, baking it for 5 minutes, and making my family eat the results. Ever patient, my mother would gently suggest I look at a recipe but I always wanted to figure it out on my own.
Although I now live for cookbooks, recipes, and detailed instructions, I haven't outgrown my stubborn streak. When I went to visit the CIA in the fall I was fairly set on entering the baking and pastry arts program. As my parents and I walked around the campus, our tour guide told us how 2/3 of the baking and pastry arts program was made up of women, whereas the culinary arts program was only 1/3 women. I decided right then and there that I wouldn't follow the trend, that I would push myself into an industry that is fueled, run, and dominated by men. I have no qualms about it, no second thoughts. If anything, my ambition to succeed against the odds has far surpassed my original enthusiasm for entering the baking and pastry arts world!
So, as for what my entries will hold.. I'm not exactly sure yet. Some of it will be accounts of my job at a restaurant, some of it will be about my anticipation for this culinary journey I'm about to embark on. Some will be reviews of restaurants I visit, or reviews of recipes I make. But I'm excited for this blog, and I can't wait to really get started!
While he's spent the past year in the Culinary Institute of America, I'll be starting my first year on November 9th and blogging about my experiences as I go.
I've always been a food person, as long as I can remember. There are pictures of me from when I was 2 years old wearing an apron and holding a cooking pot, with the hugest grin you could imagine on my face. As I grew older I would spend hours in the kitchen mixing together anything and everything I could find in our cupboards, putting it in a loaf pan, baking it for 5 minutes, and making my family eat the results. Ever patient, my mother would gently suggest I look at a recipe but I always wanted to figure it out on my own.
Although I now live for cookbooks, recipes, and detailed instructions, I haven't outgrown my stubborn streak. When I went to visit the CIA in the fall I was fairly set on entering the baking and pastry arts program. As my parents and I walked around the campus, our tour guide told us how 2/3 of the baking and pastry arts program was made up of women, whereas the culinary arts program was only 1/3 women. I decided right then and there that I wouldn't follow the trend, that I would push myself into an industry that is fueled, run, and dominated by men. I have no qualms about it, no second thoughts. If anything, my ambition to succeed against the odds has far surpassed my original enthusiasm for entering the baking and pastry arts world!
So, as for what my entries will hold.. I'm not exactly sure yet. Some of it will be accounts of my job at a restaurant, some of it will be about my anticipation for this culinary journey I'm about to embark on. Some will be reviews of restaurants I visit, or reviews of recipes I make. But I'm excited for this blog, and I can't wait to really get started!
Saturday, July 4, 2009
Frank's Opening Statement
Greetings and salutations fellow food lovers! My name is Frank and although I have long wanted to blog about my foodie life, I am only starting now. While I am only one half of The Amateur Foodies, I want to explain what you can expect to see posted on this site. Unfortunately, that would be an extremely long list so I will simply tell you what I will probably focus my posts on:
I am a very enthusiastic caesophile (or cheese lover). Many of my post will be recounting stories from the Artisanal Premium Cheese Center in NYC or about a new cheesy treat I have discovered.
I love reading honest reviews of restaurants and I will definitely be posting my own. I will be sharing interesting bits of knowledge and research from class and hopefully initiate some nice discussions with readers. Finally, I strongly believe that food heals the soul and will be ranting about that many times. I will post pictures whenever I can and hopefully throw in a few video posts too.
I strongly encourage readers to post their comments on our blog as that is the best way for us to learn. We want our readers to sharer their thoughts on our opinions and if we are lucky, we'll all learn something and at the end of the day thats what its all about.
So once again, Welcome, and enjoy the ride.
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