Knocked it out this time...
Okay...so round two attempting to write this weekend's message was a success.
I'd say it didn't have anything to do with Chipotle, but I'd be lying.
And I'd say it didn't have anything to do with copious amounts of coffee, but I'd be lying too.
5 Easy Ways to Improve Your Cooking...
I'm sorry if it sounds like I'm tooting my own horn here, but really I'm not and you'll see why soon. I'll spend the next few minutes proving to you that it's not because I am incredibly talented in the kitchen. I was not born with some innate chef de cuisine genes within my DNA. I simply made a few changes and experimented with some things and voila, tasty food started showing up. I would suspect the same thing would happen to you as well.
1. Get yourself some decent cookware.
I cannot stress to you enough about how important it is to have some good pots and pans. Nice quality, heavy pans prevent uneven cooking and easy burning. How can you know how your food will react if you don't even know what mood your pans are in?
You'll need to have a mix of items depending on what job you're trying to accomplish, but it's not quite as expensive as you might think. I have Calphalon stuff and I've been using it for 5 years now without replacing one item...I'm guessing I'll be using it for at least another 10 years to come. You can get a great set of cookware with pretty much everything you need for under $200. All-Clad makes great sets in the $200 range. Even KitchenAid is putting out some above average quality kits for around $100. Believe it or not this cookware is less expensive than buying cheap cookware. For one, you're not throwing them away every six months. In addition to that, you'll be going out to eat less if you are making consistently tasty foods at home.
*Rule of Thumb for buying cookware: If it's cheap, it's cheap. Don't buy the "27-piece amalgam clad super double nonstick cookware set" for $29.99. I've got news for you, it's not actually a good deal.
* This might help with the why and how for types of cookware---> Wiki: Comparing Cookware
2. You need a sharp knife...or two...or six.
Having a sharp knife in the kitchen is extremely crucial. I use my knives more than any other thing in the kitchen...well, maybe not as much as water. Have you ever been in that place where you're trying to, say, chop up some vegetables and your using a dull steak knife because it's the sharpest thing you can find? I have...and it's not fun. It didn't make me want to cook. I was fighting with the food. It made me want to buy pre-sliced stuff and that my friends, is ridiculous.
I have one expensive knife. It trumps all of my other knives and I use it every day. I have several other knives that are high-quality, but they were much less expensive. I'll often use two or three knives preparing a big meal. You don't want to mince garlic with the knife you just cubed raw beef with...you just don't. Get one of these and you'll be on your way to dicing, mincing, chopping, and chiffonading in no time.
* Rule of Thumb when buying a knife: Buy what feels balanced and sturdy in your hand, not what the guy at Sir La Table tries to sell you. Another Rule of Thumb...keep it out of the way.
3. Stock up on some ingredients.
One of the things that prevents people from trying new recipes or experimenting with cooking is that they don't have the ingredients on hand. Now sometimes it's in the cards to run out to the grocery store to pick up what you don't have, but if you want to get dinner on the table consistently you'll need to have the stuff on hand.
Each time I go to the grocery store I pick up one or two things that I don't necessarily need. These are items that add flavor to all different kinds of foods. I'll grab a bottle of Jalepeño Tobasco for that Guacamole I make. Or I'll grab a container of Chicken Stock for the next time I make some rice or couscous. Whatever it may be, it's typically something that will give me options for meals to come. Spices, Sauces, Stocks, Oils, Vinegars, etc... These items stay good for a long time and you'll use them up if you have them available.
Once you're cooking for a while you'll start to see what you use and buy more often. This will give you the ability to save money and buy in bulk.
* Rule of Thumb when collecting ingredients: Don't buy stuff that has a really short shelf life unless you know what you're going to do with it. You're wife, husband, or inner conscience will get mad at you if you have to throw something away that you never opened.
4. Use Fresh Herbs.
I try to keep fresh Parsley and Cilantro on hand at all times. Currently there is some fresh Rosemary and Thyme in the fridge as well. Dried herbs are great, but fresh herbs are fantastic. Being able to chop up some fresh Parsley and toss it on top of any dish will give it flavor and presentation appeal. We eat with our eyes first. If it looks delicious, our taste buds will have to argue heavily to prove otherwise.
See that bunch of herbs in my refrigerator? Those cost $1. It was 50 cents for a large bunch of Flat Leaf Parsley and 50 cents for a large bunch of Cilantro. These will last for over a week and I'll use them in several different dishes. Fresh Rosemary and Thyme will last you over a month in most cases. The flavor difference between fresh herbs and dried is ginormous.
* Rule of Thumb when using fresh herbs: Go easy at first...some of these are strong!
5. Learn about Food and Cooking.
I was thinking of bringing in "Experiment: Practice makes perfect" at #5, but you know what, nope, I can't do it. That would be a disservice. You can't just expect to pick up a frying pan, grab a piece of beef and then execute a perfectly pan-seared steak (be on the look out for that post soon). You have to know why certain things work the way they work.
- Alton Brown's book I'm just here for the food gave me great culinary understanding. It's fun and easy to read. It gots' pitchurs in it too. Coincidentally Alton is the only Food Network personality I want to have anything to do with. His show Good Eats makes up for the lobotomy I had to have to remove the other Food Network tripe from my brain. If I have to hear "E-V-O-O" one more time...
- There are many blogs out there that teach people about food and cooking. I particularly like:
* Michael Ruhlman
* David Lebovitz
* ChowHound
* Simply Recipes
* Pioneer Woman
Tons of these blogs exist...look for them and let me know when you find good ones.
* Rule of Thumb when learning about food and cooking: Don't take anything anyone says as gospel. You try it. See if it works for you. If the people you're feeding are smiling and complimenting, then you're doing something right.
Historic Cincinnati...
Below you will find an image of Pearl Street Market. Pearl Street was founded in 1816 making it the oldest public market in all of Cincinnati. It sat between Broadway and Sycamore Streets and had many famous visitors...you know, presidents and what not. When people visited Cincinnati, they had to check out Pearl Street Market. The market was torn down in 1968 to make room for Riverfront Stadium. I wish I would have been around to scope out that place...I bet it was pretty cool.
This is the Price Hill Incline:
You can read more about the history of Price Hill, or Bold Face Hill as it was formerly known------> Here. There are all kinds of cool things that I'm learning about my city and I would recommend you do the same. It seems the more we know about the past the better we can understand the present...that sounds familiar.
I always enjoyed History class going through school, but there was a sort of break down when it came to relating it to my life. Now that I pay the bills, buy the stuff, drive the streets, and explore the territory it gives me great satisfaction to know things about where I'm from.
Just thought I'd share something interesting with you. Adios.
The Gods Aren't Angry...
About 9 or 10 of us are heading to Indianapolis tonight to see Rob Bell teach at the Theater at the Murat. He is dedicating the month of November to a traveling teaching called The Gods Aren't Angry.
All the proceeds from the tour are going towards the Turame Microfinance Project.
Rob is doing some extremely innovative things and he is a real life example of someone who uses their influence as currency. If you're able generate a following, you might as well use it for good. I'm absolutely astounded at the number of Christian leaders who openly attack Rob Bell and his church for various reasons. Oh well. Keep doing what you're doing Rob...we love you!
If you haven't seen a Nooma video you simply must. They are spiritual short films that are an excellent escape from the cheesy Christian excuses of relevant media today.
...who's investing in you?
Last week someone asked me who I had in my life that was investing in me. They further asked who was challenging me to be a better human. Further than that this person asked me who I could count on for a discerning answer in the face of a rift in my life.
I recalled a conversation I had with my wife recently where she talked about an area of growth for me. She said that she noticed the most personal growth happen for me when I was meeting with a particular group of guys on Saturday mornings a while back. I met with these guys, most of whom are twice my age, for a little over a year every week. I could always count on them to challenge me in my character and integrity. I added to the conversation of this group, but not nearly as much as I was able to take away from it. The only reason I had for leaving this men's group was that my wife and I had a baby and things got a bit on the busy side for a while. I made the decision to take a break from the group for a while and sleep in...6am on a Saturday never sounded very good on Friday night. 6am Saturday morning didn't lend too many excuses either though...there's nothing going on at 6am on a Saturday...NOTHING!!
Admittedly I felt a personal challenge rise up in me and I made the decision that I would return to the group this week. I've been spending the last year or so reading the bible (way too little) and other books (too little as well) expecting those to be enough to challenge me personally. These books, yes even the bible, have come up short in this area. I need people. I need people who can read me and let me know when they think I'm full of crap. I've been telling people for a while now, friends stab you in the front.
Staying awake until 2am probably wasn't the best idea.
People were glad to see me again. I was glad to see them. It was great.
"That" is a she...
I've been sitting with a random friend multiple times when a girl walks by and had my random friend ask the question, "How do you rate that?"
As this random friend comes up with some type of a numerical value for various parts of her anatomy I am struck by the thought that we as humans have something very wrong with us.
"How do you rate that?"
"I want a piece of that."
"Take a look at that."
"Would you hit that?"
I haven't dealt with random friends asking me questions like this as often in the past couple of years but, that's just because of the job title I have. When someone knows your a pastor they begin lying to you...not always, not all people, but many do.
Someone who pays attention to whats going on around them for ten minutes will recognize what I'm talking about...especially guys but, ladies aren't innocent either.
The problem with this is - "that" is actually a she. She has feelings, and she is a human being. She's been through things and she's going through stuff right now. She has value...more than just numerical value given to her by some moron. She is more than anatomical. She is more than a "that". She matters to someone. She matters to God and in turn she should matter to us.
"That" is a she.
