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Showing posts from January, 2008

Posts

To Clarify...

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Deja Vu Dinner? (this Sunday night)

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Flip Flops... They flip and they flop

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CSE

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The Q

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Zoo? Brazilians? Black Sand?

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Tragedy in Santa Cruz Port

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Menu Update

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Land sick no more.

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Response #3

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EMT

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Tears of Laughter

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Tuesday Night (late for AFM'rs) - Wednesday morning Surprise!

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Back to the food for a minute...

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Response #2

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Thanks Dr. B

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CSE

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animals, sunshine, and waffles

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Response #1

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Reality Check

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Current State of Equipment

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One man's trash is another man's treasure...

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Peter, Peter, chocolate eater...

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Chad - the AFM Intranet Webmaster & Bob - A Hunger Artist

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First of many!!

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Where's the BEEF?

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Getting the Ship in top Shape

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The lesser of two weevils...

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Ode to the CHI

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Stephanie's plight...Tyrone's ramblings

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Tyrone the Rock Star

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AFM menu - Introduction

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The Taj Mahal

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You smell the way I want you to smell.

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Christmas Meal & Stollen

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Popular Posts

Culinary Mystery

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

Oven Cooking Ground Meat

I have worked in some pretty small kitchens from time to time BUT have never failed to figure out how to complete a scheduled meal. A long time ago I developed an easy, simple way to cook bulk ground meat in a commercial oven using little supervision and a potato masher. Why would this be a useful thing to know? Not all kitchens have large braising pans, electric skillets, or enough pots to cook it on the stove. I use 4 inch chafing dishes/hotel pans and cook 10 to 15 pounds of meat in each one. Doesn't matter if its ground beef, ground chicken, ground pork, sausage... Start with about half an inch of water in each pan...here I have 2x10# (2 packs of 10 pounds each) of Ground Beef (80/20 meat fat ratio). See my water pitcher in the background? Take the meat and spread it out in pan. You can do this quickly it does not have to be "just so". I have a commercial convection oven that I set to 375 Fahrenheit (fan on low). You can use 350 or 400 degrees Fahre

OXO vs Zoodler | Veggie Noodles

Tytus and I review the OXO julienne peeler and the Zoodler. Do you remember the veggie noodle craze and why it's STILL making a lot of great dishes? Stick around after the review to see 2 quick dishes you can make to take advantage of these kitchen tools. AND speaking of kitchen tools... Take advantage of the categories and lists that I have assembled (below) for top recommendations in the kitchen. Each with my own personal comments. My Kitchen Best Buys http://bit.ly/KitchenBestBuys *Credit to Tytus my main cameraman today!

Cool Pops- The Original Hood Popsicle

Back in the day in my neighborhood, we didn't really have people that sold lemonade. We had Cool Pops. Drink mix (also pronounced drank mix) or Kool-Aid was made and poured in 5-ounce (?) dixie cups. Or at least a cheap version of dixie cups that made you think it was the same thing. These were then put into a freezer. It started out a dime and rose to a quarter before I thought I was too old to buy them. Where did I buy them? I bought them from a neighbor. Once you found out who had the best at the cheapest price. The one who kept your favorite flavor in stock. I grew up in the projects. Or government housing if you prefer. It didn't scare anybody to go to someone else's door in the neighborhood, knock, and then ask "what flavors you got?". I think grape, cherry, and lime were the favorites. The popular way to eat it was to lick the top long enough for the sides to melt while you were holding it. After that, you popped it out and put it back in the cup upsi

Stephanie's New Job

After a grueling 3 years working in the ER (and through a pandemic) Stephanie has landed a new job! School Nurse! This will definitely help with our family dynamics and childcare issues. Which will also save us some money. And who doesn't need to save some money? (especially lately!!!) Because of this, I have also created a few new t-shirts for her to be able to wear to work. Now the last one I made for her when she first started in the ER (the leopard print one) and it has been a best seller along with Tie Dye being trendy again. The retro vintage Nurse one is also HOT right now! To check out all the designs follow this link to my TeePublic store... https://bit.ly/NurseDesign On TeePublic they have a few different things available like stickers, more cell phone cases, buttons, magnets, laptop cases, journals...

Gone Camping...Tytus in Boy Scouts

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