tyronebcookin

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Showing posts from October, 2013

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I'm PACKIN' and it's LOADED!

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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 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.

No Pasta!

I was reminded today by a question/comment form that was filled out, that it has been a long time since we have had Spaghetti with meat sauce or bolognese. In an earlier post this year I talked about weevils ( here and here ) and how they are damaging all our grain products. They were so far advanced in the actual spaghetti noodles that it was creating gray 'dust' where they once fed on the whole pasta. 2 months ago we had select pasta left. 1 month ago we had no pasta left except for Couscous and Rice Noodles. I wish we would hurry up and get the pasta we ordered. It's coming on a future container. I am ready for some spaghetti as well as all those other pasta shapes and dishes we will be able to once again created weevil free!

Twice A Year - Grease Catch/Pit

The grease pit should be cleaned twice a year. More if there is an emergency like water backing up into the kitchen and/or horrible smells coming up from the floor drains in kitchen. Observe the photos: The panel for the grease pit is directly in front of the big windows in the kitchen. This is what it looks like after a full 6 months of collecting the grease and waste of the kitchen drains. Preferably you would not let any grease or food waste go down the drains, but as it is with cleaning dishes, more of it gets down the sink than you can imagine. [I use the word "dishes" lightly, it mostly reflects pots, pans, trays, utensils...not actual plates.] It stinks like...well, like real sewage! To clean it dress yourself with a double apron (front and back) and cover yourself like with the biggest trash bag and then cut holes for your arms and head. Use the good latex gloves and bring a few more sets with you. Also you want to have one of those face masks like at the hospital or

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