Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
20 sauces to add big flavor is written to spark that idea by Genevive Ko of the NY times. 2021-07-21 DenverPost. the article answers and could be fresh ideas from {#DDD} ‘flavortown’, a range from Green Sauce, Blueberry syrup to Buffalo sauce. What’s in my […]
Life & Culture July 21, 2021 speaks to Colorado Grown fruit. The supply chain is still strained (Covid Protocols hit even in the supply chain) and with the Glenwood Spring shut down of I-70, Supply for the interim is slowed to stop. The result is […]
What a better week to capture a bit about hotdogs than All Star Week. Simple and Classic are often as good as it gets. favorites include Chicago Style (#at Billy’s Gourmet Hot Dog) to reindeer (#at Biker Jim’s gourmet) and the classic at Henry’s Hot Dog… Re-imagining the summertime favorite. DenverPost’s Life & Culture from July 14, 2021 speaks to this standard fare of Baseball. But what is hot dogs origin and when did the association between Hot dogs and Baseball begin? More questions than answers … (why is it a dog?)
from https://www.hot-dog-history
The popular “dachshund” or “little-dog” sausage was created in the late 1600’s by Johann Georghehner, a butcher, living in Coburg, Germany. Germans always ate sausages with bread – introducing the practice of eating the dachshund sausages in a bun. So – One can see the connection of ‘dachshund’ being a mouth full while trying to ‘hawk’ their sausages while they are hot. A small leap and the term was coined ‘hot dog’.
in 1893, sausages became the standard fare at baseball parks. This is believed to have started by St.Louis bar owner, Chris Von de Ahe who owned the St.Louis Browns Baseball team.
Personal favorite: Hot Dogs off the grill with a bit of char, toast the hot dog buns slightly and add condiments for a Chicago style Hot Dog.
(Don’t forget the celery salt)
The road trip riding through the Monsoon edge continued… the route is second star on the right and straight on until morning (” translation … head south to Arizona and turn right“). The open road is a delight after being in Covid lockdown for the […]
Life and Culture, Wednesday July 2021 wrote about heading out to Jackson Hole for the scenery, but also for the food. Well this road trip 2021 was not destined … still to make it to Jackson Hole. As destiny had it we were on the […]
Adventures in the Culinary Underbelly by Anthony Bourdain ISBN 978-0-06-089922-6
I received this book for Papa said there are true -tales in the trade from Chef Bourdain with my experiences. The names are changed to Protect the guilty.
Chef Bourdain, when writing this book, was the executive chef at Brasserie Les Halles in New York. I know him better as the host of Cooks Tour on the Food Network and ‘parts unknown’. in Wikipedia: Chef Bourdain’s programs focusing on the exploration of international culture, cuisine, and the human condition. I like the part about the human condition explored and memorialized through the perspective of Chef. He is in my thoughts as i write about my colorful stories of the Culinary Underbelly – for Chef Bourdain has left us to early. Page 3 of his book is a good palace to start. ‘Cooks rule‘.
As 2021 summer continues – even the sweet shops are affected. the escape is reading through Life and Culture. From the Archive of July 24 2019 the book of the month recommends Jeni Britton Bauer. Becky from the Washington Post writes about the inspiration of […]
…move to a country where the presidents of the united states can “eat alot of peaches” is the inspiration. Pie? Check. Cobbler? Check. But our favorite peach recipes go way past dessert: to salads, sandwiches, grilled entrées, and beyond. by Epicurios Sam Worley June 26 2020 some […]
Get Cooking by Bill St john of the Denver Post writes Corn is that sweet comet of summer meals 2021-07-07. A historical reference is included in the prelude and the durability of corn. 4 methods of cooking include boiling, roasting microwave and grilling.
I prefer soaking corn in the husk (#so the cobb gets moist) and then slow grill so that the corn is roasted and steamed. When the husks have a bit of char – it is ready to be pealed and served.
Life & Culture from Wednesday July 7th 2021 finds these hometown restaurants during your visit. Really. The Covid is a memory marked in time. Pre Covid, during and after. The finding restaurants is trying to find ones still open, with out vendor issues and (#finally) […]