A rainy Friday for our Foodie post. But at least it’s not snow so I’m feeling like we’re heading towards warmer weather, golf, and outdoor cooking. I had a conversation with someone yesterday about what type of smoker I use and why I won’t grill on a gas grill outdoors in the winter and after the chat was over I realized that the main reason has something to do with authenticity. To me, grilling is about wood – it’s descended from the earliest forms of cooking, even pre-pots and pans and to miss out on the flavor imparted by using this most ancient cooking form is corrupting your meal. Of course, most people don’t know any better and that’s not just about grilling. Continue reading
Tag Archives: Cook
Posts of The Year – 2
Continuing our look back at the top posts of 2009 is today’s post from April. I’ve heard from a lot of people who’ve gone to Myrtle that they tried this place and loved it. 
I’ve heard from others that they appreciated the basic business lessons Ted demonstrates each day. Hope you have the chance to get to the restaurant and even if you don’t I hope you learn from Ted. Enjoy! Continue reading
Filed under Uncategorized
Dark Star
I wrote a piece here in August about how hard it is for the home cook to duplicate the quality of the food in restaurants. At the time I ascribed that to the quality of the ingredients available to professionals vs. to what most of us have access. Last night I had another thought on the matter and of course it was while I was attending a show by the Dark Star Orchestra. Makes total sense, right? Continue reading
Filed under food, Thinking Aloud
Consult Keith 