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Showing posts from November, 2008

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25 Reasons I would never own a restaurant

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Coffee Night

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Passed

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The Secret Place

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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

Mimi & Papas House!

Most Saturdays I bring both of my boys to Frizzles to meet Mimi & Papa (my parents). Sometimes my wife (Steph) comes or is sleeping in from working the night before. Mimi and Papa enjoy time playing with Tytus (now 2.5) and holding Ezra(and playing as much as a 2 month old does). Frizzles is like a Dairy Queen, but not. They have frozen custard, not soft serve ice cream and the menu's have similar things by the way of chicken fingers and burgers. On Saturday morning they open fairly early for not serving breakfast. I think store hours they open by 9 or 9:30am and we show up between 930 and 10am. We are usually the only people there the first hour or so and Tytus is rip roaring and running around the restaurant inside. We order a drink and get a fry, or custard to share with Tytus. Occasionally we give him 'pieces' (pennies or change) to put in the big plastic Children's Miracle Network container which has your change go round & round and thru 'mousetr

Taiga Woodcraft - A Special Purchase

We made a special purchase from Taiga Woodcraft. I don't want to ruin the video so you have to watch it to see it! Larry and Sandy are friends we met while working on the Africa Mercy in West Africa 2017-2019. Not only was this a way to support friends who have businesses BUT it's also a personal connection with shared memories to a one-of-a-kind handcrafted piece made specifically for us! Check out Taiga Woodcraft on all the Social Media channels! Look at the pictures and just imagine what "one-of-a-kind" handcrafted piece he can make for you or a special gift to that friend that has "everything". TAIGA WOODCRAFT Custom, handmade hardwood and epoxy creations based in Windsor, Ontario TAIGAWOODCRAFT.COM (226) 350 9383 TAIGAWOODCRAFT@GMAIL.COM Instagram @TAIGAWOODCRAFT Facebook TAIGA WOODCRAFT

A few things to know

Without going into a lot of detail (except where I want to explain) I had a little road trip with friends last week to Connecticut via Dayton Ohio, Philadelphia Pennsylvania, thru New York City (on the Bronx side) to Torrington. Along the way I managed to eat Cheesecake Factory (In Philly - fish tacos, and apps.), Anthony's (Authentic Italian - had antipasto, homemade sausage, & gnocchi with Alfredo sauce), and Shieks (sandwiches inc. - 'kitchen sink' grinder or something like a cross between Philly cheese steak and subway sandwich). My friend Pastor Will (Valley Fellowship - my home church), his mom cooked us Korean food for a midnight dinner on our way back (she's full/100% Korean). All of it EXCELLENT! Just wanted you to know that. Another great culinary expedition without even trying...I just went along for the 'ride' and to help out. And a big THANK YOU! for all those who hosted us (just in case you stumble across my website and wonder why I didn

Mini Pancakes

Tytus (my son) likes his mini pancakes with yogurt for dipping sauce!

Do you like to Pickle Things?

Do you like to pickles things? This is an easy experiment I think you will like. If you have a certain favorite pickle or pickled vegetable that you buy at the store then after eating all the contents inside the jar save the 'pickling' juice or liquid. You can then experiment by adding more cucumber or other vegetables back to the liquid and give it a good 5 to 7 days back in the refrigerator before trying/eating your newest pickled treat. Additional things you can do: add more herb/spices or hot pepper or two use a 'shot' of a different kind of vinegar to enhance the taste; cider, wine, balsamic, rice, seasoned vinegar. But be prepared to accept that it may just make it taste worse! add some MORE garlic or shallots (or another vegetable) to increase a certain taste you like add sugar (honey, brown, cane...) of some sort to make it a bit sweeter I can't guarantee to do all of this will make it taste better, that's up to you to figure out. Usually, we