The Food of Life

Basic Tools

Wednesday, March 4. 2009

I have recently been dabbling with baking bread including pizza dough and bagels (yeah, I tend to just dive right in). Through reading, talking with people, and my own experimentation, I have concluded (like most) that baking bread is more science than art. Bread making should be approached as a scientific process and variables should be controlled including ingredient ratios, temperature, and time. A few gadgets worth getting are a digital scale and a candy thermometer.

Digital Scales are most important for solids, like flour, where the volume can very dramatically depending on how tightly packed it is. The combination of a scale and some good notes will ensure consistency between baking.
* TIP: Four cups of flour in most recipes is meant to be 1 lb. You can find a great conversion calculator at http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html

Candy Thermometers will give you insight into the temperature of your water and yeast mixture which should be 105 F. I also use an instant-read digital thermometer and a wireless thermometer for meat.

The products we use and recommend can be found at the Cibus Vitae Store.

Posted by Chad Thunberg in Gadgets, Cookware, and Cutlery at 20:47 | Comments (0) | Trackbacks (0)

Scotch Scotch Scotch I love Scotch

Wednesday, March 4. 2009

I am pretty new to this whole scotch thing, but boy can it be wonderful. By no means am I an afficionado (that's a fancy word for pretentious), but I know what I like. I am currently doing some work with a friend and coworker helping him with a multi media center. Recently in preparation for this I was at his house helping him with some home network issues. Well long story short it didn't go quite as easily as expected. This guy is most generous, and in return for my work he gave me a bottle of The Macallan. The Macallan is a 12 year old Single Malt scotch and it tastes incredible. It is so smooth and easy that I had to share it with you.

Typically when I buy scotch I actually just get myself some dewars, which is your average blended stuff that you can usually find at any given bar and not pay out the nose for; I mean even Chop Suey has it. Apparently one of the many secrets to this scotch is that is is exclusively aged in Sherry Oak Casks from spain. I'm not sure if that is really awesome or not, but this stuff tastes pretty good. It's not overpowering and in my opinon if you are new to scotch and looking for something really easy on the pallette this is the stuff to get started with. Way better than Dewar's... 2 thumbs up. Anywhoo here is a link to the website, so please give it a whirl because this definitely has my seal of approval. Macallan

Posted by Isaac Philbrook in Drink at 19:52 | Comment (1) | Trackbacks (0)

Introductions Round 2

Wednesday, March 4. 2009

Hi there, I am a partner in crime. My name is Isaac and I like food. I consider myself to be an amateur cook and I love it. Much like Chad I also work in the tech industry. Cooking for me is a pretty hardcore hobby. In the last few years I have really kicked it up a notch and really enjoying cooking for friends and family and have rekindled the dream of making people's mouths happy. I got my start in the restaraunt business at the tender age of 15 busing tables at the Brown Bag Cafe in redmond. Initally the food industry really served as a way for me to make some cash so I could maybe buy a car and chase beer at the nearby 711. I slowly but surely earned the right to wash dishes, make toast and eventually do prep work and work on the line when one of my mexican compradres needed a break and if it was slow. Shortly after I went to work for Emerald Heights a high end retirement home in Redmond Wa, where in the West Wing I pure'd decent food so that memory defunct senior citizens could swallow it. After that short lived placement I migrated to Frankies Pizza and Pasta also in Redmond where I really actually got to learn about food and preparation. I always wanted to go to culinary school but for some reason kind of thought the idea of becoming a successful restaranteur and chef was about as likely as hanging out with Billy Idol. Some of my other pipe dream hobbies include playing music (I have too many guitars, and an accordian that sounds terrible when I'm behind the wheel), writing, learning new things and just generally enteraining people.

I hope that together we can share some neat stuff with you guys and I look forward to questions, comments and feedback!

Posted by Isaac Philbrook at 18:49 | Comments (0) | Trackbacks (0)

Introductions

Wednesday, March 4. 2009

My name is Chad and by day I work in the computer industry. I first dabbled in the culinary arts as a hobby as a tool to win over a woman's heart (fairly unsuccessfully) by harnessing my experience working in restaurants over the years. My first job in the restaurant business was at age 12 working for Duffy's Deli in Redmond, WA (now defunct). My Mom managed the Deli and offered me a job during the summer busing tables, taking out the garbage, and whatever else the adults didn't want to do. I soon assisted with preparation work squeezing oranges for the fresh orange juice and preparing salads. I later found my self preparing cold dishes and salads at Il Bacio (also now defunct) also in Redmond, WA for Chef Rino Baglio and his wife Patsy. I learned only a fraction of what I should have but did manage to learn a few basics including what exceptional Italian food should taste, smell, and look like.

I now use what knowledge I have and the power of the internet to cook food for my friends and growing family. This site will serve primarily to track what I was preparing and how I got from raw ingredients to plating with the ultimate goal learning along the way. Hopefully some of the information is helpful and inspiring to others. I also welcome feedback and pointers. My good friend and occasional partner in crime will be doing the same. I hope the list of authors will grow over time.

Thanks,
-Chad

Posted by Chad Thunberg at 18:25 | Comments (0) | Trackbacks (0)

Gyro Sausage

Wednesday, March 4. 2009

A few weeks back we started making our sausage. I think so far our tastiest was our "Gyro" Sausage. Pretty Basic as far ingredients go so I guess I'll get started there. you will need 1Lb. Lamb (ground), 1Lb. Pork Butt (we grind our own, but you could use just a fatty ground sausage), 1 whole white onion finally minced, 4tsp minced garlic, 1 1/2 tsp Salt, 1 tsp Marjoram, 1 tsp Rosemary 1/4 tsp Black pepper. Essentially shove it all in a bowl and mix it all up real good. We use your standard Kitchen Aide and the happy mixing paddle, turn it onto 4 and let it go for a few minutes, 3 or so should do it. When you have it all mixed it's probably a good idea to take a table spoon or so and pan fry it real quick just so you can taste it and adjust your seasoning before you either cook it or stuff it into sausage casings.

I also use this for my gyro meat (minus the pork), in which case i take a loaf pan and spray it with some olive oil spray and then fill it with my mixture. I then cook it for about 60 minutes at 325 degrees. It turns out pretty well I think. I also make my own tzatiki sauce which is really simple. Just take some plain greek yogurt (small container) half a cucumber and a spoonful of garlic (i really like garlic) and blend it all together ( I use my magic bullet... I am that guy)

When I'm done I dice up some Roma tomatos (because I think they rule) pour on a dab of my tzatziki and yummy Down! Enjoy