Tuesday, July 5, 2011

The Best Canoli

Time Flew by in Boston

Wow, the twelve weeks I was up in Newburyport, MA flew by. A few things to talk about, Boston does have some good Italian restaurants, the bad thing is most of them especially in the north end only accept Cash, this a downer considering a meal would typically cost between 30-50 dollars. If one wanted the best canoli in the east coast, stop by Mikes Pastry, granted there will be at least a thirty minute wait for a canoli, but it is worth it. Side Note: They also only accept cash.
I really bonded with my housemates, even though they were a bit crazy and out of whack, but that makes for fun times at the house, lets just say there was never a dull moment at the house. Julia the lady I rented the room from has a son Austin and he is 11 years old. When I first moved into the house he weighed 165 lbs, by the time I left he weighed 130. I was so proud of this. Austin would cook for himself in the morning and since he really didn't know what to cook and even what was healthy for him he usually made chicken fingers, or a quesdilla. After noticing this, I started to show him how to cook for himself in the morning, I also had his mom buy yogurt, and oatmeal and fresh fruit. He really didn't like the change at first, but then he was starting to make his own breakfast and also starting to eat healthier for dinner. I will post more on Austin in another post.
I was working for a food company, Greencore, they are based out of the UK, and the plant I worked at was there first one in the US. I was working as NPD Intern, which means I was researching and developing new recipes or changing new ones for the better with help from the product development chef. I got to work on some big accounts and my one project gets launched in September, I am looking forward to seeing my products at Wal-Mart.
Since I had a normal job, I had the weekends to explore around Boston and such, I went on the freedom trail once it was neat, I also got to explore Salem home of the famous Salem witch Trials and also home to the house of the seven gables author and the actual house he wrote the book on. I got to explore New Hampshire, and Maine also. More will follow!

Sunday, April 24, 2011

Now I am up in Boston

Hello All,

I know I haven't written much over the last month or so, but I am back. I recently accepted an internship up in Boston working for a food company doing NPD- New Product Development. I will be starting on my fourth week of work this week and time has flown by. My hours are 8-5:30 and I love those hours.

I have only been out to eat once so far while up here, I just love cooking dinner at home and knowing what is going in my food.

Look for more posts to come within the next week.


Tuesday, March 1, 2011

Smoke Points of Oils

Almond oil 420°F 216°C
Avocado oil 520°F 271°C
Butter 350°F 177°C
Coconut oil 450°F 232°C
Lard 370°F 182°C
Macadamia nut oil 390°F 199°C
Olive oil 320°F 160°C Extra virgin
420°F 216°C Virgin
Peanut oil 450°F 232°C
Safflower oil 450°F 232°C
Soybean oil 450°F 232°C

Tuesday, February 22, 2011

Bacon Popcorn

This will warm you up on a cold day.

Canola oil 12 TBS
Popcorn, preferably dusty blue variety 1 1/3 C
Applewood smoked bacon, thinly sliced 1 Lb
Butter-2 Lbs
Salt -as needed
1. Heat canola oil in a large pot, add popcorn and pop. Place in large bowl.
2. Fry bacon until crispy, reserving rendered fat.
3. Purée cooked bacon and rendered bacon fat with melted butter. Toss popcorn with bacon butter, season with salt and serve.

Sunday, February 20, 2011

$40,000 Lobster Press

There it is, the Regent Grand Hotel in Bordeaux, France has this great piece of equipment. It works just like a duck press, two people work the machine after removing the tail and claws the lobster goes into the machine and out comes lobster jus, so much more developed than lobster stock. This piece of equipment weighs 90 pounds and is made of silver. I could deff see Daniel or Le Bern in New York buying this machine and using it. I know Daniel has a duck press.

Tuesday, February 15, 2011

Recipe for Coke

The recipe:
Fluid extract of Coca: 3 drams USPCitric acid: 3 ozCaffeine: 1 ozSugar: 30 (unclear quantity)Water: 2.5 galLime juice: 2 pints, 1 quartVanilla: 1 ozCaramel: 1.5 oz or more for color
The secret 7X flavor (use 2 oz of flavor to 5 gals syrup):Alcohol: 8 ozOrange oil: 20 dropsLemon oil: 30 dropsNutmeg oil: 10 dropsCoriander: 5 dropsNeroli: 10 dropsCinnamon: 10 drops