get in my belly

Oh thank you thank you thank you all for the time and care spent to post all these wonderful experiences . Im cookin a 16 pounder on sun and a 9 pounder on mon. I was wondering if anybody has ever herb encrusted a ribby roast and if so how do you cook it differently . I would assume just the same without searing ........thanks in advance.

Well thank you . I hope some day i will be able to work the line again and be in those moments . I have gone to school to become a truck driver and am enjoying the change of pace . Food is my very being im addicted to every aspect of food. So when im out here on the road sometimes i see kick ass little food stands and markets that i can pull over to with my big truck and enjoy the real stuff . I was in lousiana couple weeks ago and i stopped at two sisters crawfish shack just tha diveyest little crap whole with the best etouphe ....sp ? ive ever had and the african hot pot i had there on the wa back was undiscribably good . so maybe i can flip it around and enjoy someone elses cooking for a hot minute

I am sad and very shamed to tell you all that I have quite the culinary bussiness . I was unable to make a good living without selling my soul to the man and big bussiness down in Phoenix . I felt like i was breaking up with a girlfriend or better like i was telling my wife that i had loved for 14 years had no problems with was still in love with that i wanted a divorce . It took me 3 monthes to decide that i had to find something else to do . I was depressed and deeply saddened and cried the night i put in my two weeks because in my heart and deep in my soul i knew it would be my last two as a professional . I grew up in the kitchens . I had done nothing else . The feel of a saute pan as you flip it and then gently but hurredly place it back on the burner , the smell of stock that needs to be strained in the morning , carefully cutting veg for my soup , going to get my chef jacket from the rack, the smell of mirepois in a hot pot carmalizing , the noise of plates crashing together in the dish tank , speaking broken spanglish , making emp meal , and just the dance . The everyday two step . The kitchens will always be a part of my soul deeply rooted . I will never forget the lessons that the kitchen has taught me . Most people ive found dont understand why i work the way i do and i dont understand them . There lazy uneffieciant scatterbrained unorganized waterheads . But i just smile when people complain about there bullshit job,guess theve never had a pissed off owner operator chef yelling over there shoulder as you cut the skin off fish about the fact that they forgot an off site party for 25 fingerfoods to desserts that has to be out in two hours and look good and its your fault ,plus your own prep for the night and its a friday. Unless youve been there you can never know.And so i smile.Because its all easy after that . A few people in my life have guided me and kept my head above water and shared a few cocktails in the bussiness id like to give em a shoutout......... Chef Tenya , Chef Denver , Chef Max , Chef Hubert , Chef Mike ,Chef Christopher Jen ,vicente,and Egullet.com . Thank you !I will carry your memories with me on all my pathes .Love , Light and Peace be within - Ben

today was some scooby snax from a stand in rib roast . a spoon full or three of some awsome chocolate sorbet . and then some mashers with red wine demi mmmmm i love those rich sauces then some messed up brioce bits .

mostly line snax but i also ate a big bowl of the butternut squash soup i made to day. that black bean and sausage sounds good fats

lurpak has always been my fav i hope i spelled that right its a great tasteing butter , and if you have omish peoples around you check there butter out its usualy pritty goodmmmmmmmmmbutter!

well well well ! how are you kids doin did ya miss me and stuff so i live in phoenix again yeah . today staff meal was some goat cheese ravs that i made from scratch they had bacon and shallots and fresh herbs mmmmm. just a couple of the ones that burst . then i made a fresh mots tomato basil olive oil and truffle oil pizza man the dough at my new job rocks . its good to be back soooo what you eat at work today?

today was pritty busy we ran around from word go and never did we have a chance to make line snax or any food i was hungry today so i made my latest fast line snack a bowl of french onion soup with salad croutons not the big ones some sauted mushrooms and parm cheez with a ball of black truffle butter mmmmmmmmmm truffles its quick and awsome then later was taco bell why do i do it to myself till laters - gimb

yeah jason is right beans all the same but one thing i found about using the liquid to thin it out is that some times itll leave a bitter metalic flavor . the peanut butter is awsome and all butterz for that matter :biggrin:toasted cashew butter iz da bomb . but i always come back to this recipie as much garlic (take out those nasty green garlic buds in the middle ) as you like s/p rinsed beans limon juise to taste toasted tahini good greak olive oil chopped cilantro chili empolvo real chili powder and a little cumin then i thin it out with a little olive brine and warm water . i like it have fun hummus is like third on my all time favorite foods cause you can do anything with it like pizza and tacos mmmmmmtacos drool drool

yo so today i made some chix tacos just boiled some cix w spices and onion and roasted red pep and jalipeno some improve cheeses and bib lettus saracha of course some fresh red onion mmmmmmmm delish we just had a menu change so the food cost is no object its been real nice prime steakes and truffles and demis and killer pork chops and kobe burgers why you would grind up kobe beef is beyond me but they rock anybody live in seattle im movin out there next year probably for a while just wanted some good advice about restaurants or areas to live with restaurants worth a damn or a job maybe good to be back love yall

vegi crepes with cream sc and mercan cheez with a large sweet tea and a small taste of chocolate mouse ok a large taste peace

its been toooo long hi culinary kids been meditating on music lately trying to start a at home business in producing music so ive been busy . i also have gone vegitarian and it is soo hard to eat good when everything around you in the kitchen is dipped in meat juice mmmmmmm meat juice last night was a flat bread pizza with motz toms and avocado and siracha of course ...........peace !

tonight was a chicken mushroom and tomato pasta with alfreado cix stock and dimi then some fett and parm yummy . lovvvvvve yalllllllll .

we used to season some sausage and then stuff the squid with that . yea if you dont overstuff the heads the stuffing will expand and fill the calimary . we would put the stuffed cali heads in a deep half hotel pan and braise then on low heat in crushed tomatos with roasted garlic cloves and then throw some sausage in the tomato "sauce" when there done burr mix the sauce with some butter its sooooooo good . we used them as an appitizer .and we always just recycled the extra tomato sauce after a month the flavor was so intence mmmmmmmmmmmmmmmmmmmm laters

yeah sauce breaking is always in the back of my mind but sence it was the staff i would have purred it and made a salmon stew hehehehehe well today we revolted and made a pasta that was actually really good .some tomato sc , roasted toms , lotsa parm , and tons of mushrooms . then some garlic bread on bageuetts . till latters

sooooo i got laied off of my morning job and found a new one with a friend at subway so im embarised to tell you what i ate at work am and they changed the eating policy at my second job so there is never really a family meal its like we all just microwave our meal and eat by the tv on a tray when ever we feel like it . god the frigin power tripin dips at subway they feel so inferior in there daily life that there little corner of the "culinary" world is there only release i laughed so hard in the assis "managers" face when he started stressin bout pre packaged food and pre cut vegis well tonight was a big salad and some garlic bread

good to here from ya chef d .o . double gee tonight was some pizzas with toms avo ham and lotsa matsa happy new year kids nuttin but love - get in there BIMB

hey benito ..... what up juanito ........jew know what we had last night for comida . a la mi casa way........i duno tell me dude and befor you do know that i hate you hehehehe ............ we had tomales and menudo ......... and ya didnt bring any in did ya ...........manyana benito . i hate that little guy sometimes he pulls my stomach strings and never satifies my soul :) well last night was sunday we all grazed like poorly fed cattle main course was chicken strips on a bun with tarter sauce :)

merry day all ive been away for a bit dealing with finding a new job so havnt had time or will to post . last night was awsome the mexican guys brought in some tamalies and tacitos guac and salsa verde mmmmmmmmmm ive eatin alot of mexican food these guys are good tamalies were chicken mole sent to him from his mother and i felt honored that i was able to partisipate in such an event we all snuck in some caronas and had a few while we broke down was a grand christmas with my culinary family love light and happiness all ((((((((((egullet))))))))))

well it was sunday yesterday and thats usualy eat what you want because the day sux all around day.had some chips and bernaise then a bowl of bean soup with shrimp cheese and bacon added to it then oops HOW DID THAT STRIP STEAK GET MISS FIRED ummmmmmmmm well dont want it to go to waste we all gathered round and ate it until it was compleatly gone. it was really good then some hawian pizza the oven guy made mmmmmmmm also heres a little info about avocados http://homecooking.about.com/library/weekl....htm?once=true&

hey fats nero i feel ya man . ungreatfull heathens the vegis never happy when theres meat the meaties never happy when its vegitarian i dont eat pork i dont eat red meat its too greasy tooo much cheese blah blah blah blah oh did i mention it was free eat it or dont you do have a choice . today so far was a cream cheese plunder love those austrians

mmmmm heartattack sandwich monte cristo ive had that hot sauce before i love it :) hernandez the stuff in a can is my favorite you can find it in most mexican stores . i just grazed today and like fry guys day mine was slow too . weve got a couque mon senior at my 2 job it smells like dog food and tastes worst well till tomarrow

ive used all knives mentioned and in i have found the best the woustoff super slicer . i swear by it i think 70 bucks but wourth every penny . really . but its a tool for me so the price was not a factor i would have spent 200 bucks . out of all the knives i used it was hands down the sharpest and easyest to use for all uses http://store1.yimg.com/I/kkapers2_1818_85374721 theres a pick .

yesssssssss im from phoenix so tamalies for christmas is more normal than a tree . i never ventured to make my own i just went to my tamalie dealer .......an 80 year old lady with a shopping cart in front of the southwest supermarket i went to on 19th and osborn . she had green corn with corn ,green chilies , and queso fresco . then her potato had potatos , green olives , jalipinios , and shredded beef with red chili mmmmmmmmmmmm then her chicken mole , and her green pork chili ones o my hesus im drooling but my favorits were her desert tamalies i think she just sweetened the maza we would buy some mexican chocolate and sweeten it alittle and pour it on the tamalie . i make tamalies every year as my christmas gift everyone loves them . good thread its warmed my soul old memories

hello good people of e gullet today was a usual day . i made myself some eggs with bacon and cheddar all scrambled together and a piece of rye toast . i cook a hell of alot of eggs but hadnt eaten any for awhile i forgot how good they are but eggs are starting to weird me out . little lumps of unborn chickens , well any way . then pm was some pasta it was nasty but i put some saracha on it and you know haow i feel about that till tonight