All about cookin’, the addition of a new feature.
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I’m just tryin’ to keep my blog interesting, and thinkin'”maybe I’ll start to share some cookin’ knowlege. As ya’ll may(or not)know, I am/was a trained chef for many years before I moveed from the “Big City” to the hills of West(by God!)Virginia. So with this in mind begins the “All about cookin!” part of the Willyo Show.
As I mentioned, I went to school to be a chef. I had thought, Well I like to eat so why not get training so I don’t poison myself, and learned the “correct way to cook restraunt cooking”. This means not only cookin that tastes good but also dishes that can prepared very quickly. Now you should know this section is NOT for our survival comrades, but more geared tword the homemaker, in a kitchen. Most of these recipies don’t translate well to cookin over a campfire, or a 55 gallon drum with firewood blazin through a steel grate propped on top(see pic)but in fact need a full kitchen( running water would be a plus too). I started my classes with the thought that cookin’ can’t be THAT hard, and another thought that “Hey, Chef’s get real good money too!” Little did I know. I never thought about the commute when I paid my money and signed the papers. I had burdened myself with a 2 bus, 2 train commute(to get to The New York School of Culinary Arts) a trip that took a total of 2 1/2-3 hours every day I went to school. But I must admit the classes were interesting! It took a while to get used to the 25 kinds of broken english that both the students and instructors spoke( I be from New Joisey, where we speak good joisey english)( and where the weak are killed and eaten)during the term i learned a few words of German, Italian, French, Japanese, Arabic, Polish and Korean. My first time in the Italian class, I messed up Lasagnia, and the instructor( who’s name was Guido Salamantucci) slipped behind me and observed, then slapped me on the ear with a spatula(a metal one, no less) and exclaimed “I’mma try teacha you, now maybe you paya attention!” Guido had no use for students who buckled under pressure, So I learned(unlike 4 others who dropped out, could’nt take the abuse I guess). I worked in the resturaunt trade for 24 years, and I DON’T miss it at all. But I CAN cook up a storm. I “majored” in Seafood, Poultry and Italian contenental cooking. The good thing is Now I can prepare just about any recipie without a problem. And so…..I thought I’d pass on some recipies, and tips to you, my loyal readers!
THE # 1 TIP for all cooks- One spice does NOT work in ALL dishes! Unlike Emeril Lagassi and his “BAM” spice.
Most spices subtle and distinct, and very little is needed to add that little taste that goes so well with the dish you have created.
OK, that said here’s some recipies, that are if not foolproof, at least not too hard or time consuming.
Willyo’s Killer Coleslaw
1 head cabbage, shredded or thinnly sliced across grain
1 medium onion, sliced ever soooooo thin
1- 1 1/2 cup(s) good mayonaise(not dollar store or food market brands)
3 tablespoons apple cider vinegar
1 heaping tablespoon black pepper(I prefer white pepper, but use less)
1 cup white sugar
1 tablespoon +/- 1/2 teaspoon salt
(optional) 1 or 2 stalks of celery(diced small and with the string removed, use a potato peeler for this)
Mix all but veggies in a large stainless bowl(plastic ok, but avoid aluminum) with a wire whisk and taste. add more vinegar for more bite, or more sugar to cut the vinegar.
add the cabbage, sliced onions and celery and mix with (washed)hands.
set aside in fridge for 4-12 hours, then enjoy on yer hot dogs, with yer burgers, or as a side to seafood dishes.
Are you just in from sledding, creating the perfect snowman, or just cold from too many snow angels? I think you’ll love this simple and very quick dish.
TOMATOE VEGETABLE SOUP
2 cans Campbells tomato soup
1 can mixed vegetables( try to get No Salt, and without potatoes)
1/2 cup milk
salt and pepper to taste
Empty all 3 cans into 2 quart saucepan, heat on low, stirring all the time till hot. Great fast winter lunch dish
TIN FOIL CHICKEN
1- 1- 1 1/2 lb chicken breasts( large chicken tenders ok,or slice breasts to suit)
corse rubbed sage(or powdered) I get mine at the local Amish grocery.
Soy sauce and/or worsteshire sauce
salt and pepper
(optional) Instead of sage use french herb rub for chicken( but only use a VERY little)
lay a piece of tinfoil on counter , place chicken slice on tinfoil and sprinkle a little soy/worsteshire sauce on, then sprinkle salt/pepper and sage on chicken, turn chicken over and sprinkle some more sage/salt/pepper.
fold tinfoil around chicken to seal in liquids and place packets on cookie sheet and bake at 350 for 35-45 minutes.
1 lb NOT LEAN chop meat(ground beef)
1 TBLSPN brown sugar
1/2 cup diced onion
2 TBLSPN your favorite BBQ sauce
1/2 Teaspoon red pepper(or hot sauce, Murder mountain brand?)
1 tablespoon worsteshire or steak sauce
Mix all ingredients well and shape into patties. Place patties in VERY hot preheated skillet and sear both sides of patties(2-3 min each side) then reduce heat and cook till done.
So I hope all this stuff helps ya out in these uncertain times, even if you’ve NEVER cooked for yourself and others, who can afford to eat out? Ya gotta eat, so why not eat well?
every new issue now will include one or two easy recipies for ya to try, stay hungry and eat well!
Interesti’ stuff goin’ on in DC(district of criminals)these days;
IF A TERRORIST ATTACK STRIKES WASHINGTON – Region Should Prepare For Mass Migration
Parkersburg, WV – The Mid Ohio Valley Citizens Corps will begin hosting a series of forums and training sessions to provide outreach and education on February 19-20 from 11 a.m. to 1 p.m. at the Blennerhassett Hotel.
The training will help ensure that businesses, organizations, and individuals in the region are prepared to respond to an evacuation from the nation’s capital region (Washington, D.C. area) in the event of a major terrorist attack or some other type of disaster.
This potential evacuation of between 700,000 and one million people who could potentially travel through West Virginia is what is known by emergency planners as “Mass Migration.”
If mass migration were to happen, it will be imperative that employees and volunteers from the businesses and organizations listed below be prepared and able to respond effectively.
Hospitality (Hotels, Motels, Bed & Breakfast), Gasoline and Convenience Stores, Restaurants and Grocery Stores, Retail and Financial Institutions, Faith-Based Groups, Academic Community Volunteer-Relief Organizations, Youth-Initiative Groups, Civic and Community Organizations.
In addition to understanding how to respond to the general public, specific discussions will be held on how to provide services to individuals who may require special attention (people with disabilities, those who are elderly, those traveling with pets or other animals, etc.) and how to use a volunteer network to assist with accomplishing this.
At these working lunches, the presenters will be soliciting your questions so a training DVD can be developed.
The initial forums will be held over a two day period, with representatives from hospitality, gas, convenience, food establishments, and retail and financial institutions targeted for February 19th with the remaining groups being scheduled on February 20th.
Funded by the WV Commission for National & Community Service, this project is a collaboration of the following organizations: Mid Ohio Valley Health Department, the Volunteer Action Center, The Arc of the Mid Ohio Valley, and the Wood-Wirt Local Emergency Planning Committee (LEPC).
Interested representatives are asked to register by calling Wendy Tuck at 304-424-3457 or emailing email@example.com
Thanks to the Hur Herald
“WEST VIRGINIA IS GUN RUNNER’S DREAM”
Law enforcement officers and gun-control advocates say West Virginia’s loose gun laws make the state an illegal gun runners’ dream, reports the Raleigh Register-Herald.
Drugs for guns is big business.
Bureau of Alcohol, Tobacco, Firearms and Explosives’ Charleston field agent Paul Cross said drug dealers from large urban areas come to West Virginia because guns are plentiful and they’re cheap.
Cross says dealers will bring drugs into the state and take guns out where they can sell them and make hundreds of dollars in profits per weapon.
Government stats indicate gun-running from West Virginia is big business.
The Brady Campaign to Prevent Gun Violence said state lawmakers haven’t done enough to control commonsense gun control measures.
The Brady group says the issue is unfortunately linked to gun rights, which overshadows the criminal activity.
This woman should be President!
And some more stuff for yer eyeballs-