Over 25 years cooking by the Bay

All Blog Posts (13)

Have you read Omnivores Dilemma?

Just wondering....great book! Loved the piece in it about farmers who practice sustainable farming, keeping everything in balance. They feed their animals properly (grasses, etc.) versus corn, and how this in turn has tons of health benefits for us (omega 3 & omega 6 fats in proper balance, etc.). Not to mention the benefits of keeping everything in balance has on the environment. No run off of too much fertilizer, nor too much cow sh** seeping into the ground and water supply, etc. Really… Continue

Added by Shannon Ronan on January 6, 2009 at 1:44pm — No Comments

Economist on English Food

Paul Krugman, Nobel Prize-winning economist, has a wonderful piece on English food at this link: http://web.mit.edu/krugman/www/mushy.html. If you've ever wondered about mushy peas . . .

Added by Pat and Reese on October 13, 2008 at 7:20am — No Comments

Buy gold, save rice, the sky is falling

I try to keep this site light but there is an issue I feel I must address. The talk show circuit lately has played host to a clique of doomsayers who are out peddling their gold Krugerrands, 50 gallon drums of freeze dried food and other survivalist supplies by playing on peoples fears and foretelling a total collapse of the food supply, among other horrors. They also…

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Added by Phil Collins on April 27, 2008 at 10:30pm — No Comments

Fun Stuff, Worlds largest things

I was going to write a fascinating piece on organic caviar farming but business has been very good and I'm too tired. I can't let my friends down however so I have gone the route of cheap thrills and even resorted to a dog photos always a hit with this crowd. So here we go, presenting

The Worlds Largest Dog

The Worlds Largest Catfish

f

The Worlds Largest… Continue

Added by Phil Collins on April 24, 2008 at 9:30pm — 1 Comment

I recommend a Blog and a liqueur

Doing a Goggle search for a varietal Italian onion I stumbled upon a highly entertaining and informative blog maintained by a young woman named Rachael. I don't think she is a professional chef but she sure is a foodie and her site is full of great recipes and "on point' observations on the food scene. I am going to try one of her recipes at home tonight , a pasta dish made with lemoncello liqueur and chilies she calls "lemon Fire Pasta" and I bet I incorporate one or two of her ideas into our… Continue

Added by Phil Collins on April 19, 2008 at 10:00am — 2 Comments

Crazy stunt

This "Dinner in the Air" doesn't look like much fun to me. It's nice to have a view while dining but this is ridiculous. I don't know who did it or why but I don't think it will catch on.

Added by Phil Collins on April 14, 2008 at 9:30pm — 3 Comments

Grandma Vaughn's tattered recipe book #2

Tonight I got home and Dolores (my mother in law) was busying her 84 year old self in preparing a beautiful pork roast. I thought I would review her procedure and if this dish is not in your home menu rotation you could give it a try.

Firstly she starts with a boneless pork loin roast meticulously picked out for her by her favorite butcher. She loves to get a nice, peppery quality to her roast so she uses whole black pepper corns which she crushes with a small iron pan on top of her… Continue

Added by Phil Collins on April 8, 2008 at 6:09pm — No Comments

Alright you dog lovers, check this out, but keep a hankie handy

I know a lot of us are dog lovers on this site, seems to be a trait among people who like good food. I want to share this video but warning, you'll get a little misty
http://www.charliephillips.net/Video/SkidboottheDog/tabid/803/Default.aspx

Added by Phil Collins on April 7, 2008 at 5:36pm — 2 Comments

An American Non Alcoholic Bitters/ Get Moxie

There was an article in the San Francisco Chronicle today about the growing popularity of Italian bitters. On a recent trip to Italy we were regaled with after dinner "digestivos" , bitter, slightly sweet alcoholic beverages which are thought to help in digestion and are a great way to top off a good meal. I however, being a teetotaler (it's a long story) was left out of the fun until I discovered that there are non alcoholic bitters made in Italy as well. One I've found available in the United… Continue

Added by Phil Collins on April 4, 2008 at 6:00pm — No Comments

Grandma Vaughns tattered recipe book

Most of my married life my wife and I have had the pleasure of having my wifes mother living with us. Multi generational households are becoming a thing of the past but for us it has been a real blessing. After a day of cooking at work the last thing I feel like doing is preparing an evening meal, my wife puts in a hard day as well and although she has become a fine cook, it is not something she looks forward to facing when she gets home from her job. Happily for the two of us Dolores (my… Continue

Added by Phil Collins on March 30, 2008 at 5:30pm — 3 Comments

I hate Iodized Salt, cooking a kosher style chicken

I think most commercial prepared food is over salted and with terrible salt at that. A few years ago I started using Kosher salt and have used it in all my cooking since. First off, iodized salt is just pure, unadulterated sodium chloride to which iodine has been added in an program that was instituted in the United States in the twenties. The iodine corrects a mineral deficiency that causes an ugly malformation of the neck called a goiter. I don't want to go into the medical details on this… Continue

Added by Phil Collins on March 26, 2008 at 3:42pm — 2 Comments

Fun download, best pictures of 2007, power point

Some incredible photos in this powerpoint presentation, nothing culinary but fun none the less
bestpictures_07.pps

Added by Phil Collins on March 25, 2008 at 9:00pm — 2 Comments

Easter at the Spinnaker

Wow, so busy, a beautiful day but we were well prepared and all went very well. My Sous Chef Mr. E and I put our heads together and these are the specials we served Easter Sunday:

Ahi Tuna Filet (#1 sashimi grade) lightly blackened with a new blackened seasoning mix recipe we put together served topped with a salsa made with Mexican papayas and rock shrimp served with new potatoes and asparagus. That was number one, our second offering was a 14 ounce Rib Eye steak, pan seared and served… Continue

Added by Phil Collins on March 23, 2008 at 8:12pm — No Comments

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