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Hi there, this is Phil and I'd like to give you an overview which should assist you in your future cooking endeavors. 1. Recipes Are Merely Translations... This means simply, that through many vehicles of conception, what prevails consistant is the method of preparation and application. 2. If You Enjoy Cooking - COOK! If You Do Not - DON'T! 3. History & Origins are the pretext to any successful idea, but necessity is the driving force, and this holds true for the culinary field. 4. An old culinaryism is that the number of ridges in a chef's togue (hat) was representative of how many ways he knew how to prepare chicken.
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Food editor recalls decade of South Florida cuisine
I spent much of my life living out of a carry-on suitcase, shuttling between Europe and the United States writing about food and wine for Washington, D.C., area publications, such as The Washington Post and Washingtonian Magazine.
Wed, 25 Jan 2012 16:23:06 -0800

Food editor revisits a decade of changes in South Florida cuisine
I spent much of my life living out of a carry-on suitcase, shuttling between Europe and the United States writing about food and wine for Washington, D.C., area publications, such as The Washington Post and Washingtonian Magazine.
Wed, 25 Jan 2012 17:08:14 -0800



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How to Care for Your Chef's Knife 10/1/05 Chef's knives generally have 8" to 12" blades, the 8" being good for small work. The 10" to 12" blade is more versatile. The heavier the chef's knife is, the more work it will do for you. Handle a knife before you buy it, to get the feel for the knife, how comfortable it is in your hand. Check the balance of the knife by placing it on your pointer finger. The balance point should be about where the blade meets the handle. Handle material is secondary and depends on your taste, but the blade should extend down into the handle. Care
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