Gastronomy 101 was the first class I encountered when I got to culinary school. We started out in the classroom, much to the dismay of many of my classmates who were impatient young men right out of high school, and eager to start cooking. We had a full six weeks of classes ranging in topics […]

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  • July 23, 2013 - 9:45 pm

    Gastronomy 101 or Reading about Eating | The Bl... - […] When I got to culinary school we started out in the classroom, much to the dismay of many of my classmates who were impatient young men right out of high school, and eager to start cooking.  […]ReplyCancel

  • July 25, 2013 - 9:05 am

    Deb - Thanks for reminding me of MFK Fisher. I haven’t read her wonderful books in a long enough time that they deserve a revisit.ReplyCancel

    • July 25, 2013 - 9:21 am

      The Chef's Last DIet - I so agree! In doing this writing I have rediscovered so many great books/authors sitting on my bookshelves.ReplyCancel

  • July 25, 2013 - 9:05 am

    Deb - Thanks for reminding me of MFK Fisher. I haven’t read her wonderful books in a long enough time that they deserve a revisit.ReplyCancel

Since starting this blog I am spending more time than ever on the internet, and it is filled with so many different types of temptation. I am reading a lot more blogs, doing research, looking at recipes and generally over stimulating my already busy brain. One of the many side effects of all this visual […]

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I look back on my Diner daze days with some degree of disbelief. Diners are an integral part of the American landscape, as well as the American experience. Diners in their various forms have waxed and waned in their popularity over the past hundred plus years and I, like many others was swept up in […]

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I’m over bacon! I I love it as much as anyone, but I am getting tired of it. It is everywhere, it is in everything, and as much as I love it, I don’t want to eat it all the time! You may not agree, but I think bacon is the new black, it has […]

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  • July 17, 2013 - 2:37 pm

    Lizzi, Considerer (@LRConsiderer) - I seen straight-up Bacon Jam recently. But didn’t get it. Buillon makes everything taste better, not bacon 🙂ReplyCancel

    • July 18, 2013 - 9:19 am

      The Chef's Last DIet - Lizzi, yes, there is bacon everything, and I am a fan of using (good quality) soup bases, and demi-glace to boost flavor.ReplyCancel

  • July 17, 2013 - 2:37 pm

    Lizzi, Considerer (@LRConsiderer) - I seen straight-up Bacon Jam recently. But didn’t get it. Buillon makes everything taste better, not bacon 🙂ReplyCancel

    • July 18, 2013 - 9:19 am

      The Chef's Last DIet - Lizzi, yes, there is bacon everything, and I am a fan of using (good quality) soup bases, and demi-glace to boost flavor.ReplyCancel

  • July 19, 2013 - 12:32 pm

    Erin Owen - This is a hilarious and timely post. It does seem like bacon is everywhere these days!

    We recently did an informal taste test to compare chocolate covered bacon with candied bacon, and the candied bacon won hands down. But, two bites was enough!

    We will still be bacon fans, but given that we buy a half pound every 2 weeks, I’d say we are using it judiciously.ReplyCancel

  • July 19, 2013 - 12:32 pm

    Erin Owen - This is a hilarious and timely post. It does seem like bacon is everywhere these days!

    We recently did an informal taste test to compare chocolate covered bacon with candied bacon, and the candied bacon won hands down. But, two bites was enough!

    We will still be bacon fans, but given that we buy a half pound every 2 weeks, I’d say we are using it judiciously.ReplyCancel

  • November 11, 2013 - 7:29 am

    The Virtue of the Pig » Chefs Last Diet - […] on fat, is the pig.  I find it ironic that as our pork supply has gotten increasingly lean, our obsession with bacon has grown exponentially. Over the years commercial pork producers have focused on raising leaner and […]ReplyCancel

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