Butter

The other day in my class, I had to melt an ounce of butter and then I was going to add bread crumbs and walnuts for a savory cheesecake crust. As I was melting the butter, a guy looked at me and asked, "Why the heck are you melting that much butter?!?" Ok I admit, it wasn't butter that was coating the pan, you could swim in it, however that's what the recipe said so I listened. I explained to this guy that it was for the recipe, and the I asked him a simple question, "What are the three stable ingredients used in classical, French cooking?" He stood there puzzled and answered, "Wine, cheese, and escargot." I laughed and shook my head no. I said back to him, "Butter, cream, and more butter." He laughed and we both looked at my lake of butter in my pan. I said to him, "When in the kitchen, do as the French do." I told him to say that to anyone who questions his butter quantity or quantity of anything.

Butter is bad, in a naughty way. Chef Blythe Beck has a concept at her restaurant that you shouldn't feel bad for eating all that butter, cream, cheese, bacon, and deliciousness. You should feel naughty and playful. Food can make us feel any emotion. Salads make you feel healthy, Asian food makes feel exotic, and dessert makes you feel regret. No matter what food you are eating, you should have pride and feel grateful. Restaurants want you to taste their succulent creations. The reason they add butter or anything like that is to add flavor. Flavor is key to a good experience at a restaurant. Just ask anyone, and they'll agree.

"Miss Child is never bashful with butter."
Phil Donahue

My First Post! Yes!

Food is one of the most amazing little things we have. And sometimes it can be big, too, like those 2 pound, sweet, bbq ribs you had last night. Our whole lives we are surrounded by it, studying it, loving it, hating it, making it, dropping it, playing with it, throwing it, chopping it, fantasizing it, and of course, eating it! What makes you feel better when you know you are going home to a lavish feast, or an Asian microwave meal waiting for you to pierce the film, microwave it for 90 seconds, stir, and enjoy?

In this blog, I hope to convey my thoughts and feelings on food trends, contraversies, chefs[role models], markets, recipes, culinary school, my job in the industry, my mistakes, and eating. I will also try to take pictures of what I eat from time to time and put it up. I hope to talk about Top Chef, Julia Child, diets, roma tomatoes, fingerling potatoes, my recipes, the Food Network, Sunflower, overpriced products, Rachel Ray, and so much more.
Stay tuned for a very appetizing blog!
Bon Appétit!