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Showing posts from February, 2005

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Here on the ship we have a smaller galley for individuals and families that want to cook their own food. As an inheritance of small tools & devices from the 'cleaning out' of that area I have acquired a kitchen 'tool' that has been a mystery so far... (you can click on the pictures to see them bigger) I asked (by email) a good friend Bob A Hunger Artist what did he make of the picture I sent him to which he sent out an email requesting the help of several of his food-centric friends. In addition to this, he also posted this on his blog (which by the way gets way more traffic than my site does, by 'food' people at that!), and right away (or at last count) the first original post garnered 28 comments, mostly suggestions and humorous cracks. Then Stephen The Foodist & Scotty Cooking In Theory & Practice also picked up the story...and later at Scotty's request, I produced another picture for him and Bob that suggests the proper 'right

Risotto - U always wanted to know how to do it!

*Thanks to Chef Ira Krizo, Christian Chefs Fellowship (Director), Pinehurst Inn & White Pine Restaurant . Risotto is a rice dish prepared al dente (not crunchy, but firm grains) with a unique smooth and creamy texture and consistency of firm rice grains bound in its velvety sauce, making it far unlike any other rice dish in the world. The major components of this unique Italian dish are a particular kind of short grain rice, broth, and other flavoring ingredients, but to make extraordinary risotto you must know how each ingredient works together to prepare it perfectly and how to use the "extra" flavoring ingredients. We will start out with what the major components of risotto are, including choosing the ingredients that will be best suited to fit your personal needs, and end with a few of the different techniques that can be used to prepare this dish, and of course, some recipes will follow. The Ingredients: Rice: The most important ingredient in this dish is obviousl

The Secret Place

Yesterday Tyrone and I celebrated our 2nd wedding anniversary. We wanted to go away for a couple of days, but it is not so easy here in Liberia to find a place that isn't saturated with NGO workers and that is safe in this war-torn country. We recently heard of a place called Thinkers Village, a beach about 1 hour from the ship that has decent accommodations and food. When we got there we were so excited (partly because we didn't have to travel in a crowded taxi for 3 hours) when we saw the accommodations and the lovely, clean beach. We spent 2.5 days hanging out, reading, listening to music, and enjoying each others company, and most of all we were away from the ship. This weekend I read Psalm 91 and all I could think of was how I was so excited to find this sorta secret place to have a small get-a-way with Tyrone. I got so much joy and rejuvenation from our little vacation and then to think of the secret place of the Most High and the stability that only comes from being unde

Peter, Peter, chocolate eater...

I have not figured out yet whether my boss, Peter, is a chocoholic or if he knows that when we get to Liberia he won't see another great piece of chocolate like the ones on Aisle 3 at the El Corte Englais here in Tenerife for at least 10 months...but this is the scene around his office space, all pictures were taken within 3 feet of each other around his desk. I especially like the third one, one of my personal favorites...

The Homies: Tytus Starts Kindergarten

Man! Time is flying by... My oldest Homie Tytus just started k5! We don't even have tying shoelaces down to a science yet. You've seen blogs, posts, and articles all over Facebook and social media... GET OFF THAT PHONE, TABLET, AND/OR IPAD or your going to miss your kids growing up!!! And you wonder how they got "that way" when you spend all your time hurrying on to the next thing and trying to rush "sleep time" along because you needed a break. (And sometimes we do!) My boys are really sweet, loving, and then...you may unexpectedly get headbutted! Whining, crying, getting on your nerves and then...you realize they just need some " lovin' "! Its all in there.

Teres Major Steak

I remember back in the day (2006-2007) catering in East Texas finding out about this muscle in the cow between the shoulders or shoulder blades called terse major. It is a seldom used muscle second only to the tenderloin filet in tenderness. It is also referred to as a shoulder tender. If sliced into medallions, they are appropriately named petite tender medallions. Also known as (AKA) petite beef tender, beef filet, chuck tender steak...the list goes on. But with great beef flavor, a good chew/bite that's tender, and a fraction of the cost of tenderloin you can't lose on price and flavor! Back then we bought it for $2.80 a pound. And it was a hit! It's said you can cook it all kinds of ways but the most successful way we found to do it was to rub it down (whatever rub mix or seasoning you want to use) and sear it on the grill or in a pan, finishing it in the oven to a medium rare. At that time a major meat company (and family) that we knew told us the price was about to