Intuicook

lol…I stand corrected. But IF they WERE there, well… 🙂 I’m still going!

Thanks!Went well for a first time but wished it was crispier outside. I will say I watched another chef debone video and it was way more difficult than it had to be. The video I linked to is so much easier/leas intimidating. It’s fun if you have a very sharp boning knife and reading glasses at my age. 😉

Welcome from one newbie to another. Discovered egullet last week through a link in a post on wineberserkers.com which has evolved to much more than wine but it’s deformity worth a look see. That ceviche looks insanely up my alley and insanely good. Really want to do a trip to Peru. They have the most Michelin star restos outside of Europe, or so I’ve been told by my buddy who grew up there and is a foodie too. See you around the forum! Joe P./Intuicook

Thanks everyone! I started working in kitchens at a very early age but mostly dishwashing, bussing tables, and prep cooking, which I really liked. As a dishwasher with brain, I would get pulled off that duty and handed a knife (or a peeler lol) and set to work prepping alongside other chefs. Loved that. Always comfortable as a restaurant worker. After a stint in the wine biz in CA I ended up using my college degree and started teaching high school English, but ultimately left that after moving from CA to GA USA to be closer to wife’s family. I now have a small boutique real estate office in town and do some modest development stuff as it comes up. Main passion seems to have stayed food and wine though. And people. The three constants in my life. This was last night. I tried to copy a recipe that required deboning a chicken while keeping it intact (left the two drumstick bones though). The whiter pic is the chicken with mayo on it just prior to putting in the oven). It was a springer mountain chicken, which is considered a better bird around this area of the country.

Really fun to discover this site and still trying to get my head around the glare of conversations I’m staring at…but I like a challenge. Also love how dang many foodies are out there! Life is too short to eat bad food with plonk wine on the table.

O

DO NOT be afraid when ordering btg to ask the server/bartender “Was this opened today?” Usually they will know, and if they say “no, it was opened on x but we gas them” then they will usually follow up with either “want to try it first?” Or “I can open a new bottle…” Don’t jump to opening a new bottle if it is a red. Ask for a taste b/c some reds are better the next day even if not gassed. Even some sparklings a hold well overnight. All this is to say that do as your mom told you years ago: Use your voice. Make a friend. Do it with a smile and don’t be surprised if later in the meal you are gifted a little libation surprise. Everyone loves a wine geek. No one likes a snob. And your wine and food experience will be way better than starting your meal with a shot wine. Who wants THAT?

Adapted from the new Le Sud cookbook recipe: Market Day Chicken. Roasted garlic and lemon critical. Pulled chicken to rest and put the pan back in to crisp stuff up a bit. 45 minutes at 400-425 and done. Easy peasy and so good.