Hey, Sawadee Ka and Aloha!
Here’s the deal. I’ve thought about creating a food blog for years. And every time I sat down to do it, it just seemed like it would take up too much time, too much energy, too much WORK. And TBH, I didn’t feel like it was worth it. In fact, I’m still not sure it’ll be worth it, but here I am. WHY? Because COVID-19 has punched everyone in the face, my restaurant is now only serving delivery and takeout, and I’m re-evaluating well…EVERYTHING. As with most people right now, this pandemic is making me question everything I thought I knew. I’m questioning my calling, my purpose, how to use my gifts and how to share it with the world. All that said, there is one thing that I have never questioned; my passion for food.
I FUCKING LOVE FOOD. I love cooking it, I love eating it, I love serving it, I love researching it, I love traveling to get it and I love sharing it with people. So that’s what I’m here to do. Share my love of food with anyone and everyone who is willing to listen, watch, and share it with me in return.
How do I plan on doing that? By Cooking Through It! But keep in mind this is my first blog and I have absolutely no idea what I’m doing.
What I will do is try to share my recipes and experiences without boring the living hell out of you with long stories that have nothing to do with a recipe or subject. I’ve seen this in a few blog posts and I never seemed to understand it. Like, what exactly does your cat that has a sneezing problem have to do with Taco Tuesday? (Sidenote: I do have a cat and he does in fact have a sneezing problem but I digress)
Lets move on to what matters most here…food and my first topic:
- The Basics AKA Basic Bitch Stuff -
I’ll start with the things I always have in my arsenal. Now, if you ask me to come over and cook for you, please for the love of God at least have items 1 - 4. Why? Because they make everything better and you can always count on them to enhance your food if you have absolutely nothing else. I'll talk about why each item is important in a bit, but here's a snapshot list.
Kosher Salt
Fresh Ground Pepper
Garlic Powder (NOT Garlic Salt. Theres a difference. I call this trio SPG, obviously.)
EVOO (Extra Virgin Olive Oil)
Lime or Lemon
Chef’s Knife
Cast Iron Skillet
Leave In Digital Thermometer
- (Pro Tip: Use this so that you don’t overcook or undercook your meat. You don’t have to worry about setting a timer because it beeps when you’re meat reaches your desired temperature.)
Other Items I always have but aren’t necessities :
- Avocado
- Cherry Tomatoes
- Sweet Onion
- Cilantro
- Minced Garlic from #Costco
- Organic Eggs (The super snobby free range pasture raised kind)
- Tortilla Chips
- Extra Sharp White Cheddar Cheese
- Avocado Oil
- WINE. WINE. WINE. All the Wine.
Kosher Salt
WHY I USE IT:
- It's the standard workhorse of Salts if you will. It's perfect for pinching because it has larger crystals than iodized salt which also makes it easier to not over salt your food. And because I've been using it for years it allows me to be super consistent when I am seasoning food. I like the Morton brand but Diamond Crystal is also great. The key is to just pick one and stick with it!
- PRO TIP: Buy a salt box. Keep it next to your stove along with your Olive Oil and Pepper for quick and easy seasoning.
Learn why Kosher Salt is the better salt option
FRESH GROUND PEPPER
WHY I USE IT:
- Because it's just BETTER! The flavor is more intense and if you have a good grinder, you can change how course or how fine you want it based on the dish. Also, you can store whole peppercorns in the freezer indefinitely so they won't go bad or stale before you use them!
My Girlfriend bought me this grinder and it's my absolute favorite!
Garlic Powder
WHY I USE IT:
- It's SIMPLE and CONSISTENT. While I always have fresh garlic in my fridge, Garlic Powder is perfect for adding that depth of flavor in certain dishes. For example, whenever I roast vegetables at a higher temp, I use garlic powder because it coats the vegetables evenly and doesn't burn! I also love using garlic powder for seasoning meat and fish that I plan on pan searing. The key here is even distribution and less burning.
- Oh, and don't use garlic salt. It's unnecessary and you can't control the salt content. If for some reason you have to use it, don't add salt to the dish or use less than you normally would.
EVOO
Extra Virgin Olive Oil
WHY I USE IT:
- You can use it for pretty much everything except frying foods because it has a lower smoke point than vegetable, canola, grapeseed, or avocado oil. However, when the Olive Oil is a really high quality and fresh, it has a higher smoke point. I don't eat a lot of fried foods but when I am cooking food at higher temps or want a lighter flavored oil, my go to is Avocado Oil.
- But EVOO let me count the ways. It has a ton of health benefits, is perfect for dressings, great for finishing dishes, marinating your own cheese or beans, sauteeing vegetables, and adding depth in baking.
Find out about the Health Benefits of EVOO
LIME OR LEMON
WHY I USE IT:
- I'm not going to get into this one. Acid makes everything better...period. When I taste a dish that is "missing something", 9 times out of 10 it needs lemon or lime. Trust me.
CHEF'S KNIFE
WHY I USE IT:
- If you only had one knife in your kitchen, the is the one that can do it all. You can slice, chop, mince, and dice almost anything with this all purpose tool. The only exception is peeling but you can buy a good peeler for less than $10 or just scrub/rinse the foods you would peel (i.e. carrot, cucumber, potato, apple, etc.)
I have a Shun 8" Classic Chef's Knife because it's light and I have small hands. But you have to find what's right for you.
The Best Chef's Knives according to Food & Wine Magazine
CAST IRON SKILLET
WHY I USE IT:
- First, it's old AF! My papa gave it to me and it was passed down from his mama. What does that mean? It's well seasoned and can withstand all sorts of abuse. If you clean it and treat it after every use, you don't really NEED anything else.
- It has a naturally nonstick finish so you can fry eggs or make an omelette.
- This bad boy is perfect for achieving golden brown hashbrowns, pan searing a steak and finishing it the oven, caramelizing onions, baking cornbread, mastering the skillet lasagna, and heavy enough to throw on a grill or open campfire.
Follow these 3 easy cleaning steps to make your cast iron skillet last!
LEAVE IN DIGITAL THERMOMETER
WHY I USE IT:
- Every stove and every oven is different. Rather than setting a timer to the lowest range in the recipe and then checking it every minute thereafter so you don't fuck up that super expensive grass fed ribeye, just invest in a leave in digital thermometer PLEASE. You'll know the temperature of your dish at any given moment and it will beep when it reaches a perfect medium rare. If you're into that kind of thing, which you hopefully you are because you're missing out if you're not.
A Guide to the Best Leave In Thermometer
So there you have it folks. My first blog post. I'm not sure where all of this will lead but I do know what will remain...Faith, Hope, Love, and Food. And the greatest of these is...LOVE OF COURSE! ;) Stay tuned for my go to Chicken Dish using all my Basic Bitch Stuff.
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