Category: Reflections

Street Vending Investors

This is a very simple blog post.  I am looking for a couple patient investors willing to help with the purchase of the equipment needed to get a Gourmet Food Trailer up and functional. I have to purchase a new trailer and equip it to meet current health codes.  Being honest up front I can’t [...]

Thursday July 15th, 2010 in Reflections | No Comments »

Steaks – When nothing else will do!

We all love them. We all try to perfect them.  Most of the time we disappoint ourselves.  Some people fry them, some grill them in their ovens.  Some people grill them in there George Foreman Grill.   Sometimes you just have to do what you have to do.  Our canine teeth are designed to tear into [...]

Monday March 29th, 2010 in Reflections | No Comments »

What does BBQ mean?

I have been thinking to myself that I need to update this blog everyday.  Not real sure how many people actually read my rantings, but if I help even one person I am OK with that. What a better way to actually start posting again than to describe, in my humble opinion,  what BBQ means. [...]

Sunday March 14th, 2010 in Reflections | No Comments »

Diabetes and Fine Dining

It has been a while since I talked about Diabetes and Good Food.   No, this is not an Oxymoron.  I hear way too many Diabetic complain about their bland diets. Why is it bland?  It’s bland because you cooked it that way.. Let’s start with a blasting a basic myth out of the picture.  Diabetics [...]

Monday February 8th, 2010 in Reflections | No Comments »

What do I use the Roux for?

The number one reason to use a roux is to make gravy.    Couple cups of Beef Stock, couple tablespoons of the roux, salt and pepper to taste and you have beef gravy.  Need chicken gravy use Chicken stock.  If I am in a hurry I like to add a couple bouillon cubes to kick up [...]

Thursday December 17th, 2009 in Reflections | No Comments »

What is a roux?

Most folks are afraid of making gravy from scratch because they aren’t sure how to make gravy without big clumps of flour. This is where the Roux comes in.   Fancy french word for a thickening agent.  It consists of a fat and flour.   Butter is the best fat for a Roux, but people [...]

Tuesday December 15th, 2009 in Reflections | No Comments »

The lost art of cooking.

After years of riding in the back of an ambulance and ham radio I have develop a keen sense of hearing.  This is good for hearing a heart beat with motor and siren noise, or picking out a distant voice in all the static. It is not so good when in public places.  Restaurants, malls, [...]

Monday December 14th, 2009 in Reflections | No Comments »