The Tears Of An Onion

On January 20, 2014 By Terrapin - The JourneyIn UncategorizedLeave a comment

No matter how you slice it the onion will never escape its association with crying. They are the butt of many a culinary joke being the runt of the produce litter bringing even the most well seasoned chef to tears. It’s simply a misunderstood edible member of the gastronomic universe with a bi-polar multiple personality disorder. It suffers from identity crisis whether yellow, red, or white, Spanish, jumbo, pearl, or cocktail, shallot, leek, or scallion. One minute its an essential flavor enhancer and the next a breath altering kiss killer. Is the onion is a taste bud joy bringer or is it a tear jerker? Both. This mood changing bulbous veggie staple is a well known in kitchens throughout the world being embraced by virtually every culture. People are often compared to these versatile ever popular alliums. “He is a complicated Person, with as many layers as an onion.” Indeed concentric in nature the royal onion is as complicated as a vegetable can be. “An onion a day keeps everyone away” That man was so ugly he could make an onion cry.” “ A cat has nine lives but an onion has seven skins.“ “An onion by any other name will never be a rose.” Okay, I made that last one up but you dig what I‘m saying.
Ranging in size from tiny pearls to giant softballs the onion can in fact be peeled one layer after another. A staple in nearly every culture despite having an essence so peculiarly strong and venomous it rivals the skunks ability to cause others to pinch their noses shut tight in an effort to avoid its foul odor. It can turn ones breath into a date breaking whiff “It’s not you baby, its your breath.” Point in fact in many an episode of The Little Rascals Alfalfa was turned away by Darla because he had recently indulged in extra curricular scallion chewing. But to infer that it is somehow evil is a disservice. The onion has a unique ability to coax salty droplets of liquid from our tear ducts which are normally saved for emotional outbursts. Only the slightest provocation of cutlery piercing its flesh brings teardrops scampering down our cheeks in a sometimes uncontrollable frenzy. This audacious vegetable permeates our olfactory senses across the entire kitchen in an all out assault that challenges the garlic’s long standing reign as king of tasty but offensive vegetables.
What’s the reason these bulbous alliums make tears come to our eyes? The official culprit is the result of a chemical reaction that is much too scientific to cover in brief format but suffice to say the onion contains amino acids in the sulfur family that get released into the air. These guilty gasses travel up into the air and rub their irritants into our eyeballs prompting the tear ducts to come to our aid and flush out the acrid acid with a tear or two. I have heard of many sure fire methods to work on these all important taste supplements without caving to the olfactory shock and awe campaign the acids wage. A gas mask will work but its rather uncomfortable and hard to find since the decline of the home bomb shelter. Besides it may frighten the children believing an alien to be cooking dinner. There are more prudent methods which involve keeping your mouth open while cutting into the alliums. In fact that will work for a while because you will inhale the noxious fumes into your lungs via your oral cavity increasing that kiss kill impulse much earlier, but eventually so much gas will enter the atmosphere you will still tear up regardless and have onion breath on top of it. Other methods such as running water, cutting near a flame or on the back burner of a stove produce even less successful results. Keeping something in your mouth is the same principle of an open mouth but for the less disciplined of us. The only real advice I have on this is to keep the onion as cold as possible or keep a small fan blowing away the fumes as you slice, dice, mince, or chop.
Once past the tear inducing cut up stage the onion performs its intended task, the enhancement of flavor to almost any dish. In Cajun cuisine they call the onion and its often present partners peppers and celery the Holy Trinity of cooking. It is the basis of nearly every soup an stew in the world, it adds umpf to pilaf, zing to zucchini and pop to popcorn shrimp. Its in sauces, dressings, dinner entrees, salads, appetizers, starches, sides, veggies and all type of combos. Fried in rings or just bloomin it makes solo appearances and it even has a starring role in cocktails. Yes the onion has a many faceted personality and it brings tremendous flavor enhancement to just about any dish. With a presence so pronounced in the culinary world you would think it deserves a huge birthday celebration, happy onion day, a day all its own. Only problem is, we have no idea exactly when the multi-faceted vegetable icon was born.
Along with its bi-polar identity crisis its origins are nearly impossible to trace, even with vegetable/ancestory.com confusion reigns. Some botanists say it was born in Iran and some say Pakistan. Still others argue it’s originally from Central America but the omnipotent onion seems to have been around forever. Many anthropologists believe it was used by our cave dwelling ancestors which could potentially have acted as a form birth control, or perhaps they used the huge onion as a weapon of ass destruction, but either way it makes determining the birthday impossible. There is evidence in ancient Egypt the onion with its potent aroma was use in an effort to revive the dead. At least until the first unfortunate soul tried shredding the much more aggressive horseradish which may very well have the ability to awaken the non living. The royal onion even found its way into Bible passages. The book of Numbers has the Israelite children lamenting of a diet filled with leeks and onions as they traveled the desert. The Romans, Greeks, and Indians all recognized the healing power of the vitamin rich veggie. The Olympians of ancient Greece fortified themselves with onions before their grueling events. Even the Middle Ages showered glory on these globes of culinary prominence. The three main foodstuffs of that era were cabbage, beans, and onions. The magnificent onion was believed to have incredible medicinal properties curing everything from mouth sores to insomnia. These ever popular kitchen necessities were even taken on board the Mayflower thereby sneaking into our history by adding their special flavor enhancement to the first Thanksgiving feast. It was one of the very first botanical treasures planted by the pilgrims on American soil. Yet still no birthday celebration even after all they’ve done for us. No wonder it seems sad.
Despite all its rich history and near mystical appearances still no mention of a birthday celebration for the used and abused reigning king of culinary staple foods. Perhaps that’s the reason noxious sulphuric vapors seep into our atmosphere. Maybe, just maybe the tears we shed are the tears of the onion itself, living in constant pain of the neglect it experiences because we never gave it a birthday to celebrate like we do. The least we can do for this loyal bulb is grant it one. No reason we can’t heap salutations on this fabulous culinary workhorse, this noxious yet tasty bulbous veggie, this fortune bringing, tear coaxing stench causing staple of the vegetable kingdom. So from this day forward, lets make today, April 4th the official birthday of Allium Cepa, the illustrious and attention deserving onion. Don’t cry for me Argentina, just slice me a few of those birthday onions to have with my champagne. Happy Birthday you many layered edible gem you……PEACE

Born To Cook (Culinary Nirvana Begins At The Pot Sink)

On January 17, 2014 By Terrapin - The JourneyIn UncategorizedLeave a comment

“I got a job!” I was so excited, no more paper routes, no more Deli boy, now I have a real job, one that pays decent money. Mom was excited too, “A job where?” Beaming with a sense of pride I uttered, “At Cumberland’s Restaurant on 25A.” Mom looked a bit disappointed, “ A restaurant? So We’re going to have a chef in the family? I was really hoping you would be our doctor JT.” I wasn’t letting her deflate my enthusiasm, “Mom, I’ve told you, I’m not smart enough to be a doctor, and besides its just a job, not a life. I’m only sixteen I have no idea what I wanna to be yet.” That was true, all I wanted was to make some money so I could party and buy stuff for my girlfriend. I had no plans of staying in a kitchen for the rest of my life, its just a job. Fates plans however differed from mine which was clear on my first day.
“Hey chef! Da new boy is here, you want I should show him around?” The chef came walking over holding a huge knife in his hand an a scowl on his face, “So youda new kid eh?” He lifted the knife up so I could see the shine of the blade, “Jus don pissa me off boy and you be okay. Grab a apron and shirt and get washing. Take himma downstair Ernie.” Ernie was an old dude, real skinny and wrinkly. He made me nervous at first, the stereotype image of a pedophile or serial killer with a slight emotional handicap. “Foller me son, whatsa you name?” He had a slight limp as he led me down the steps to the basement. I followed hoping this wasn’t where they stored the dead bodies or something, “I’m Justin, my friends call me JT.” We stopped at the bottom and Ernie pointed to the left, “That’s a walk in over there, dry food there, and this is the lockers. The shirts and aprons are over there JD, take any locker you want.” I walked in grabbed a shirt and apron and changed while Ernie stood and watched. A tad creepy. “It’s JT, not JD.” Ernie looked confused, “Wha? JC? Likea Jesus Christ?” He laughed, I wasn’t sure if he was kidding or not, “No, it’s JT, not JC or JD.” We went back an forth a few times before I just said, JD is fine.” I didn’t care man, I had a j-o-b, I was a pot washer.
Despite all the bad karma that seeped out of the sink drain I knew instantly that nothing would drag me away from this. Maybe one day I’ll be the Chef, I’ll be the raving lunatic who screams at anyone unfortunate enough to be within range of my booming voice. The insane culinary Guru who proudly sports a tall white hat like my chef Jimmy. Like him I’ll probably have a huge vein popping out from my forehead that can intimidate people all on its own. Mentally deranged king of the kitchen who is permitted by law to carve up carcasses with an array of razor sharp knives of all sizes. I can’t help thinking how proud that would make Mom and Dad. Oh the hell with being a surgeon Mom, I wanna slice up dead animal carcasses and cut the muscles into edible portions of food. I want to carry big ass knives around and scare the shit out of the dishwashers. My gastronomic voyage would be completed once I became the all powerful illustrious kitchen Buddha, The Chef.
I was born for this industry, lured by some mystical force. I wanted to be one of the “restaurant people!” A cosmic group of mix-matched misfits. I was spellbound by this diverse group of dedicated individuals, who work together in a form of impromptu performance art centering around biodegradable remnants of the tastiest and most orgasmic morsels of nutrition I had ever indulged in. Each one plays an integral role in this daily drama. Like an experienced stage hand I would set up the props over and over, so the chef could turn organic ingredients into edible works of art, perfectly arranged on the plates I keep clean. Our lead waitress, Laura would put these recently cleaned now presently food adorned plates on a large oval tray (also cleaned by yours truly) and with swanlike grace effortlessly carry it off to be placed in front of some alcohol saturated patrons. The patrons would then eat the wonderful dish of blissful organic delight, inadvertently leaving something on the plate that would eventually become my responsibility. The waitress would entertain them with a variety of skits, ranging from cute and flirtatious to downright suggestive. The performance continues. Meanwhile, backstage, the chef, Jimmy ( his given name was too hard to pronounce) is performing voice exercises and using my deer in headlight eyes as his focal point. Rapidly building to a spit filled ear shattering crescendo. I listen intently to the chefs advice, disregarding the part where he assures me I should leave this God forsaken establishment or die. He further suggested I engage in a sexual act with myself I felt to be physically impossible. (Not that I wouldn’t try) That too I chose to disregard. Once sufficiently emasculated, red-faced, and disenchanted, I returned to my post, my pot sink, in a highly evolved state. Taking a “the show must go on” attitude, I needed to ready myself for the onslaught of table remnants that our patrons found objectionable. In walked the lovely leading lady, flashing me that piercing knee buckling waitress smile. I began to daydream, or maybe fantasize until Laura began emulating the chefs thunderous performance. Thankfully, it was not directed at me, but rather on the only person here that was as lowly as me, Rod the busboy. Now I got an opportunity to view my peer’s reaction to a brutal lexiconic work over so I might gain some insight on how to deal with it or hone my anti-beration skills for the next portioning of verbal abuse. No doubt it wouldn’t take long before I resort to my improvisational skills of defense. The burning narrowed eyes of the seductive angry waitress met mine and for just two seconds held me in a frozen state. Her face made a remarkable quick change while flashing her signature come hither smile her eyes softened and in that songbird voice, asked, “JT, sweetie will you set up my next tray?” With a wink, she was gone, the busboy was fighting back tears, the chef was deciding my fate, and I of course, was setting up Laura’s tray, like it had never been set before all the time thinking, “she called me sweetie.” As the chef pondered the proper English translation of various swear words and insults to more effectively crush my spirit, I arranged Laura’s tray oblivious to my surroundings. The chef began to explain to me who I was working for, but fortunately for me his lung pounding performance was interrupted by the appearance of an enigmatic presence. The next character to enter, stage left, was a tall, tuxedoed, and very suave Frenchman, bearing the title restaurant manager, Didier. Didier’s job, as I understood it, was to make the entire cast miserable, so we would reach deep down to our inner selves to come up with the performance of a lifetime. I wanted to reach deep down and pull out a Smith and Wesson.
I did however find myself motivated by the threat of that French penguin. That, and a paycheck, and another opportunity to allow Laura to know what an awesome dude I really was. Didier began to roar at all of us, and yet then again, to no-one in particular. It was delivered in a language foreign to me that sounded oddly complementary. Rod the busboy assured me that those seemingly sweet words that came thundering out towards the entire cast were in fact foul French slang that could make the50 pound sack of onions break down and cry. Didier loudly explained to us how important it was that we comprehend the significance of his tirade as a team while we all just looked down at the floor. Even Jimmy looked worried when Didier was in the kitchen. Oddly, the only one that was not intimidated was Laura, the vivacious waitress, who seemed to render our fearful leader speechless using only her eyes. Like the Wicked Witch of the West, Didier disappeared in a puff of smoke. Or maybe Jimmy was burning something, I really don’t remember. But he was gone, Laura’s tray was set to absolute perfection, Rod the busboy had regained his composure, and Jimmy was ready with the next round of tantalizing treats arranged in artwork on my clean plates. All had performed admirably in Act 1.
Anyway, you get the picture; This performance goes on all night, every night over and over. Some of the actors change, but the results remain the same. I can’t explain why but the seething emotional combat combined with the intense pressure of service time was intoxicating. Curiously at dinner time Jimmy took on more an air of compassion that made me think of my own father on some of his better days. He would speak ever so softly and hold out a bowl of beef stew which because it had some wine in it, was referred to as Beef Bourgogne. But delicious it was. No Dinty Moore for this restaurant worker. As quickly as everything had gone to hell in a mixing bowl, the calm and serene peace of family meal changed the entire setting. I sat at a small table with Ernie, the old man who was in charge of maintenance. Funny, because he could barely maintain himself, and as I later found out, he was the 65 year old uncle of the manager. I cleverly positioned myself so I could catch a glimpse of Laura each time she entered the kitchen. It was these Zen saturated moments that made us all forget how loud and harsh the decibel level could get at service time.
My gastronomic voyage had officially begun. I dove in with a work ethic beyond reproach. I have arrived,
an almost spiritual transcendence, having a job and being part of something that lifted me to a higher plane. I was fortunate enough to find myself in the employ of Cumberlands’s restaurant, in the socially envious position of pot washer. Four nights after school, and Saturday nights, I was the lead pot washer. But, being the envy of my high school buddies was short lived when I discovered that the “lead pot washer” wasn’t really in charge of anything other than some sudsy water, and that it involved way more than merely washing pots. I was also permitted, implored even, to use my hands to scrape and clean the organic food remnants, and other indefinable residues left on the plates by our satisfied customers as well as floors, utensils, machines, and anything that neeed cleaning including the managers and the chefs cars. So it was that this head pot washer was cleaning everything in sight, in the restaurant or the employee parking lot. Poised at the suds busting helm I decided that I was going to be the best washer they ever had until that day I rise up the culinary ladder to take off to enlightenment.
On one particular night I felt compelled to let everyone in the kitchen know my lofty intentions of becoming a black belt in the art of pot and pan scrubbery. When I told the chef, the absolute ruler of the kitchen of my plan I was certain he would beam with pride. I really looked up to the chef even though he was so old. Man that dude must have been in his 60’s. I believe he always worked hard and the years had been kind to him, although not without consequence. Deep furrows stretched into spaghetti lines across his face, and he always seemed to be deep in thought. Quite fit for an older guy, and he was deceptively strong. Crazy coot could throw 50 pound bags of potatoes halfway across the kitchen with ease. He always wore a dirty and tattered black bandana under his chef hat which concealed the badly receding hairline and his eyebrows sported the thickest hair he had. Like caterpillars on steroids those eerie brows housed some very dark and serious eyes. Eyes that narrowed instantly at the first sign of anger. Like holy shit man it wasn’t only the eyes, but that bulging vein that stood out and threatened you personally. I prayed it wasn’t the angry face that was building up inside his maniacal mind. Not siree it was not the anger I was about to get a full emasculating dose of. He looked me directly in the eyes, and with his most compassionate paternal demeanor, his eyes teared up, and he laughed uncontrollably. A laugh that came all the way from the balls of his feet. In between his deafening guffaws the chef attempted to tell his sous chef Andre what my intentions were, and that was met with a roar of laughter that could cause a soufflé to fall. Regardless of their snickering daggers of contemptuous chuckling I maintained a stiff upper lip, and decided I would take charge of my own soapy destiny.
As empowering as it may seem, it wasn’t the joy of busting suds for a living that kept me coming back. It wasn’t the dream of one day being admired, no revered as the Chef, the absolute ruler of the kitchen. It wasn’t that soul warming food, it wasn’t even the lure of the attractive and flirtatious waitresses that continually tempted my teenage libido with a false sense of possibilities beyond imagination. No, there was something else about this experience that tugged at my inner Cheshire cat causing me to smile from ear to ear. They paid me.

Chef Jekyll and Mr. Run And Hide

On December 18, 2013 By Terrapin - The JourneyIn Uncategorized2 Comments

Pot Sink Diaries
J.T. Hilltop

Working for a manic depressive chef can actually make life in the restaurant more interesting. I say manic but I mean maniacal. Granted if you were the target of his demonic wrath it was not interesting, but frightening, but overall it added to the experience. Chef Jimmy could be unbelievably paternal one minute, handing me a bowl of beef bourguignon and offering sage advice (not the herb), and showering me with spit as he screamed directly at my face loud enough to insure everyone in the restaurant heard my total dehumanization the next. Could never figure out why he felt he needed to get nose to nose to communicate his displeasure, I was well within earshot and fully capable of understanding what a dumb godamn Ben Dayho I was. When he got pissed his evil twin Chef Jekyll came out and everyone else ran to hide. When someone angered the Chef he morphed into something non human. His face got all weird and contorted, taking on a smoky red hue. The wrinkles in his face turned into evil scales, his teeth rattled, veins popped out from all over his forehead and neck, and while this part was probably my imagination little horns protruded under his chef hat. His words found their target escorted by a military formation of saliva to make soggy strikes with surgical precision. All I could do was cower in fear like an abused puppy hoping that my trembling wouldn’t piss him off even further. From the corner of my eye I can see everyone else in the kitchen moving slowly and deliberately away trying to get as far as possible from ground zero. When the painful barrage of rapid fire insults dispensed at uzi speed subsided, the chef walked away mumbling as my comrades came to comfort me. By laughing! “Whew, you really pissed him off this time JT, chef giving you big ole cigar today.” “Ew we baby, cigars coming like grapes today boy, you getting them in bunches.” Wasn’t bad enough I just got eviscerated by the chef, now my co workers come over to gloat that it wasn’t them. When ever a chef or manager bitches you out in the industry we say we’re getting a cigar. It goes back to an old saying about someone being so mad they had a baby, but to be more cryptic restaurant people call it getting a cigar, which the angry person passes out after the birth of their tirade.
The best defense from receiving cigars is keeping the chef mentally balanced. I was skilled at creating such a delicate balance by virtue of subtle ass kissing coupled with schmoozing the hell out of him with my witty youthful charm. Holding up a mixing bowl of seasoned ground beef, putting on a sly smile saying “Want me to roll you balls chef?” Or “Chef, here’s the filet mignons. By the way, I heard they call you Mr. tenderloin.” To which he would give an approving chuckle and begin bragging. Little things like that kept the chef feeling good and when the chef feels good I don’t have to worry about flying knives or being stuffed in the meat grinder. I never witnessed any of that but the rumors abounded.
But fuck ups were like little ghosts all over the kitchen hanging out waiting for their chance to be called out for a haunting, and try as I did all too often I was possessed by the spirit of screw up. Sometimes it comes out of nowhere, during an otherwise uneventful shift. Jimmy had a thick Spanish accent an called me Gay Dee, having problems with J’s. Even his own name was pronounced Himmie, short for Jimenez, but he went with the traditional English pronunciation of Jimmy. He used a drawn out Ahhhhh so he could think about the right enlish word to use….Ahhhhhh, Gay Tee? You feel ahhhhh, hungry?” Sometimes took him over a minute to ask a simple question. On One particular shift started out as a quiet night and Chef was prepping something when I got the call. “Ahhhhhh, Gay Dee…Make me one favor por favor.” I immediately abandoned my post of suds busting by my sinks and ran over, “Yes chef, what do you need?” Ahhhh, Gay Dee, go a downstair anda getta me ahhhhh one case ofa gripeece.” Okay, chef needed something and I was the one he called on. Time to build some kitchen creds. It was considered an honor to do the chef a favor, get on his good side. “Yes chef, right away.” I ran down the stairs two at a time.
When I got to the bottom I began to think, “What the fuck is gripeece?” I looked around first in the storeroom, then the walk in, nothing even remotely close to gripeece. Shit! Now what? I ran upstairs as fast as I could an ran up to Jimmy, “Um chef, I couldn’t find the gripeece.” Believing I showed enough disappointment for the both of us I gave him my “what so you want me to do now” sad eye stare. “Gay Dee, please, ahhhh no fool around. Please go a downstair anna get me ahhhh one case of gripeece from frisser.” A light went on in my head, “Oh, the freezer, okay, be right back.” Back down the stairs I ran and directly to the walk in freezer. I scoured the shelves, all kinds of frozen things, ice cream, veggies, puff dough, pasta’s, meat product, but nothing even close to a gripeece. I double checked. Nothing. Triple checked. Still nothing. That light in my head dimmed as nervousness began to settle in. Now I have to go tell Jimmy we are out of gripeece and I don’t even know what a gripeece is.
I trudged up the steps in a state of severe gloom with a side order of fear. I walked up to the chef to give him the bad news, that we have run out of gripeece. “Um, I-I don’t think we have anymore gripeece chef, I checked everywhere.” Then it happened, almost in slow motion, the face contorted, the veins began popping, the scales showed up on his face and his chef hat moved slightly to allow room for the evil horns. “God a dammit Gay Tee I’m a tella you one more time.” Not good. No drawn out ahhh, the octaves rose as the decibel increased dramatically. Smoke rose off of Chef Jekyll’s neck and I could sense the hidden smiles on the rest of the guys as they anticipated evil Chef unleashing a pit bull of fury at me. “You go a down stair, go a to the frisser, and ona da tird chelf you get a me one case of a gripeece okay? Grie…..Peece.” The light went back on as I trembled under his wrath.. GREEN PEA’S!! “Sorry chef, right away chef” A ran to the basement in record time, flew into the walk in freezer and there on the third shelf, big as life sat a case of green pea’s. I tore back upstairs, brought him the pea’s then just stood there like a dog waiting to be rewarded for giving its paw. “What da hella you want Gay Tee? Huh? Getta you culo back to work you Ben Dayho.”
Knowing I dodged a round of bullets I returned back to my familiar soapy space, took the helm over my three compartment sink where I was more comfortable and commenced to scrubbing away, eagerly awaiting the next opportunity to kiss ass and maybe atone for the stupidity of not understanding my mentor. The chef was mumbling all kinds of shit, mostly about me I’m sure so I decided it was not the time to ask him why he called me and the other guys Ben Dayho. I just assumed it must be the name of the biggest asshole pot washer in restaurant history until one of the guys explained it to me. As soon as he told me what chef meant all I could say was, “God damn, I am such a vendejo!”

The Sick Bastards Network presents : The Buck Bone Naked Chef

On December 10, 2013 By Terrapin - The JourneyIn UncategorizedLeave a comment

The hottest new kitchen competition in town
Rated WSC (Warped Sexual Content) Parental discretion advised, in fact, everyone’s discretion

Its hotter than Hells kitchen, bigger and harder than any of the Top Chefs, more dangerous than having it Chopped. Its here and its sure to make the Doughboy rise and pinch Melba‘s peaches. The Buck Bone Naked Chef lets it all hang out in this bare bones competition that leaves no sharpening stone unturned. Watch as three culinary contestants ply their culinary trade in the buff. That’s right, three naked chefs competing for the coveted title of The Buck Bone Naked Chef.
Tonight We’ll see if Jack has what it takes to whip up your soufflé or fall short. Will Destiny get the dough to rise or end up going down? Will Stan fluff his meringue into stiff peaks or take it on the chin. Join our three judges Ben Dover, Hal Apeno, and Helen Back as they choose who’s naked body raises their bar and who goes home fully dressed and unsatisfied…
I’m your host, Hugh Jass so come join me now. First let me introduce our contestants. From Pullet Pennssyvania, Master Chef of “The Back Door”, Jack Mioff. “I’m Jack Mioff and I work 16 hour days so I won’t stop until I’ve given every ounce I have.” …He sure looks like he can go the distance, next here from Deepcavern Nevada , chef Destiny Dancer who heads up the culinary staff at “Swinging On The Maypole” in downtown Twin Peaks, “Me and my girls are coming for you boys, you better be up for it.” ….Hoho, threatening words from a pretty lady. I’m even feeling it,haha. And finally, Stan Duprite, the very popular New York City chef at “The G spot”,.. “ When I pull out my secret weapon it will bring them to their knees.”…. Oh boy, sounds like he’s got more than just a few tricks under his apron, we’re gonna have some very stiff competition tonight. So Let’s get right to it contestants. In the first round we’ll be looking to see what these naked culinary competitors can come up with using the secret ingredients, Zucchini and Oysters. Chef’s, take off your clothes and get to work, you have 20 minutes to pull it off.

Jack has turned on the Hobart 10 gallon mixer ..Oh my god look at him go, he has the mixer on low and he’s rolling his hips in time to the machine. Lets listen in on the judges, “ Hal, it looks to me like he’s hanging A bit too low and….Ohh snap, that had to hurt!”.. “I’ll bet it did Helen, not sure how he’ll get that out of the whisk. I would have used a paddle myself whada you think Ben?” “I don’t know Helen I think the paddle would’ve pulled it just as hard.” “You might be right Ben, but either way he’s gonna have to get that thing out of the mixer.” …. Lets go on over and see what Destiny has working up. Well look at this folks Destiny is giving you viewers quite a treat as she rolls out her dough. That’s some serious bouncing right there, haha. .. Back to the judges, “Holy crap Helen what ees she doing with dat zucchini?” “I can tell you this Hal, the way she is washing that thing the zucchini may come squeaky clean but I can’t wait to see how it makes Stan Duprite deal with the sight, he hasn’t taken his eyes off her.” No kidding Helen, Hal you seem to be staring yourself. I hope they can get back to work..”….. They aren’t kidding folks, Stan hasn’t moved a muscle. Well hasn’t moved a muscle aside from the obvious hanging chad muscle, haha…. Tell you the truth I’m not sure she’s washing the zucchini it looks to me its more like she’ greasing it for something. Lets go see if Chef Duprite has his head back in the game. I see he’s not standing still, he’s just having trouble getting his oysters off. Seems the shell is clamming up him, hahaha. But it looks like all three are making headway. Whoa, hear that bell, 2 minute warning constants, time to wrap things up and start plating for the judges.
While our contestants plate their appetizers lets meet our judges for tonight’s competition. From Mexico, the man who puts then heat in the meat of Mexican food everywhere, Hal Apeno. “Tank a you, tank a you, I am berry pleased to be here.”…Okay Hal. A man of few word, haha, and now the lady who has gone from being a homeless crack addict to restaurant whore, I mean restaurateur, Helen Back. “Hellooo everybody. So nice to be here on Naked Chef Bone. Can’t wait to see all the booty. Heheh, I mean bounty Hugh, not booty, hehehehehe. I‘m just happy to be near you Hugh Jass, teehee”… And I‘m certainly happy to be near you Helen. I can see you have your big cleavage…Oops, hahaha, I mean your big cleaver tonight Helen. Better watch out for my meat, hoho. How much did that monster set you back. Four dollars and ninety cents I think, I gave the guy a five dollar bill and he gave me back two nipples. Oops, heheheheh, I mean I don’t know how much Hugh.” ….No worries Helen, we speak blond here on Sick Bastard Network so we know just what you mean honey. And now our final judge, the man who puts the coarse in intercourse, Ben Dover. “Oh piss off Hugh, when your tip reaches your butt you can just fuck yourself.” … haha, eat shit and live Ben. I see Ben is in rare form tonight so contestants, bring out the dishes. What have you got there Jack?
“Well I got off to a rough start putting too much of myself in the bowl there, but I made autoerotic oysters, Oysters tied around this slice of zucchini bread with smothered onions.“ Mmmm, looks good Jack, lets see what the judges think, Hal? “No very spicy but still she’s a hot, not bad there Jack Mioff, not bad at all.”…All right. Confidence from Hal, not bad at all, Helen? “It feels good going down my throat but its much too big. I like to start off with small mouthfulls.” Okay Helen, well said, how bout my angry friend Ben, what say you? “Piss off Hugh, this looks and tastes like shit.”…Oh no, not much praise from Ben Dover. Next we have the well endowed Destiny. What do you bring to the table Destiny? “I made a dill cake with greased zucchini and raw oyster because they make me horny.”…. Hahaha, I think I’m horny too Destiny, but what about our judges, Hal? “Spicy and hot. I want her.”… Ho ho, I hope you mean it not her, Helen? “I just can’t get that image of her greasing the zucchini out of my head, so slow, up and down, and up and down. I vote for her to do it again. How on earth did you get the bread so tasty Destiny?” “Oh, hehehe, I used fresh dill because fresh dill makes a tasty dill dough.” …. Okay lets not go there, too deep for me, haha, lets move on. Ben? “piss off Hugh, I just want to screw her. I’d like her to Ben Dover, haha.” ….Good enough Ben, good enough, believe it or not that’s big props from Ben Dover. Finally what did you make Stan Duprite? “Well not Ben that for sure Hugh, haha, I made a zucchini pancake with oysters absolut. Vodka glazed oysters with some bacon and Vidalia onion chutney on top.” …Mmmmm sounds delish to me, whadaya think there Hal? “Actually this shit looks good and tastes amazing. Maybe just nees a little hot sauce.” …Another nice compliment from Hal, lets hear what Helen has to say… “My God Stan is hung like a horse. What I’d really like is for Destiny to grease his zucchini, hehe. But I really like the way this whole thing feels in my mouth.” …My that’s a ringing endorsement from the slutty, oops sorry, I mean sultry Helen Back. Now our final judge, Ben?…. Get your head out of your huge ass Hugh, you know this food rocked it. But does he have to keep swinging that humongous sausage around?” ….Well Helen seems to lick it, I mean like it. Contestants, one of you will be eliminated this round lets see who has to get dressed.
Well the judges have spoken. Jack, your zucchini bread was pretty flat but your sticking it in the mixer was entertaining, Destiny, greasing that zucchini was so intense all three judges voted for you to have immunity this round, and Stan, I gotta say, you better not get too hard or there’s gonna be an accident for sure. So the first one to put their clothes back on… Jack Mioff. Sorry jack, get dressed an go back home. “Fuck you guys, this game sucks. I want to slap you Hugh.” …Whoa!! Ha ha, I’m ready for it, go ahead Jack Mioff. There goes one sore loser, but then if I had my beef jammed in the mixer I’d be black and have the blues too. Lets go to the final round. Contestants your ingredients for tonight’s entrée is banana, figs, and pork tenderloin. Destiny, Stan…..get to it, you have thirty two minutes.

Stan is off to a fast start, he has his tenderloin up on the counter and it looks like he’s… massaging it? Oh wait, I see what he’s doing, look at Destiny fixated on Stan’s tender loin. Lets listen in on our judges… “Conyo man, dat some huge tender dere Helen, si?” “Oh yea I see that thing Hal, Destiny seems to be staring too she better snap out of it and…oh wait, oh my God, I never knew anyone could peel a banana like that!” “Holy cheet Helen, Stan just dropped his meat pounder.” ..“Will you two idiots quit babbling, of course he dropped it for chrissake, look at the way that broad is eating the banana!” Wow!! Damn she’s not eating it, she’s sucking that thing and I want to take notes, if I could do a banana like that I’ll have both of you guys licking my fingers and eating me out.” ….Hoho, I think Helen meant eating out of her hand but either way everyone has stopped everything and…..Wait, what’s this?? Oh oh, this could be bad news for Stan, he may get disqualified. He has piled up all the ingredients in a tower. That’s quite an erection he’ got there, no pun intended, hope he can recover. Destiny is back by the stove and is she ever giving our viewers a view. Ten minutes to go contestants, Stan, better calm that thing down before it gets disqualified. We want you to stick it out, but not that far out, haha, and Destiny I sure hope you have something to lay on your plate. We’ll be back after these messages from our sponsors, Trojan Condoms, with their new stealth rubber, she’ll never see you coming, and our favorite fast food chain, Mc Do-me’s, they give you the meat but hold the pickle.

Welcome back folks, the final bell has rung and its time to find out who gets dressed and who gets their own reality show. Judges, lets see what Destiny and Stan have for you. Destiny, what is your entrée? “I have roast tenderloin with rolled up balls of figs. As a side I placed the tip of the banana into a sliced fig.” Oh my, that’s an interesting presentation, it looks almost phallic, Hal? …“Phallic schmallic Hugh, I jus wanna see her eat another banana.” …Sorry Hal, that trigger has already been tripped, Helen? ..”Destiny, meet me after the show!” ….Helen I’m not sure, “Piss off Hugh, let them meet Helen said I can watch! Just give her the prize and get rid of the dude.” ..Um, oh, I..I.. It doesn’t work like that Ben, we need to judge. Lets go quick, And I mean quick to see what Stan cooked up for us, Stan? …”Not that I think its even gonna matter, but I made scaloppini of pork tenderloin wrapped in grilled banana, with a cognac fig reduction and a purée of savory banana over cinnamon infused Jasmine rice.” …That sounds mighty tempting Stan, what do you thin Hal?…”Taste good, but not as good as dee chick.” Yikes, Helen? Helen? Stan, you can’t do that, get away from Helen…”Shut up Hugh, don’t stop Stan, if you keep going until I come you get my vo….oh shit, that was pre mature!!” Helen, please, this is…”Piss off Hugh. We all voted and the dude is out. Clean yourself off and get dressed Duprite! Bring those melons over here sweetheart, you’re the winner.” …. Ben you can’t say that kind of….oh, damn…We’ll be right back…CUT!!! Go to commercial now!!”
Shsshshshshshsshshshshshshshshshshshhsshhsh……….
Hello folks, welcome back I’m Hugh Jass here at The Buck Bone Naked Chef on The Sick Bastard TV Network, along with our celebrity judges, Hal Apeno, Helen Back, and Ben Dover. Well we had an unconventional show tonight to say the least but with this cast its about what we’d expect around here. We have to say good bye to a fierce competitor, but quite frankly Destiny made it hard for him from the start. In fact she made it hard for just about all of us. Stan plunged in and gave it his all but in the end he got beat by his competitor. Destiny made it so long and hard for him he just had to down, and not just on Helen, haha. His cream wasn’t rising to the top no matter how hard he was…I mean tried. Stan, put your clothes on and hit the road dude, Destiny will remain naked. “Can I just say I had a great time here. I won’t be able to beat it for a while but I am glad I came. Helen, thank you for your number I’ll give you a call. Destiny, if I had to go down I’m glad it was on you, I will never forget seeing your milk pillows bounce as you rolled out your dough. I think my only mistake was with the thickness of my pork, I didn’t pound my meat enough, but Destiny’s knockers knocked it out of the park anyway.” …Indeed they did Stan, glad to see your not a sore loser. Personally I can’t wait to watch Destiny beat her next opponents on Buck Bone Naked Chef Champions. In the meantime I’m gonna Ben Dover my Hugh Jass to Helen Back until Hal Apeno makes it Stan Duprite so Destiny Dancer can Jack Mioff. Thanks for joining us, I’m a Hugh Jass and we’ll see you next time on, The Buck Bone Naked Chef.

Writing The Great American Cupcake

On April 21, 2013 By Terrapin - The JourneyIn Uncategorized2 Comments

Butcher, Baker, Story Maker

I am a chef by profession, a baker by accident, and perusing my original passion by choice. Before its too late. That means writing, using words to formulate artistic expression from the rambling thoughts that burn within this cranium. Or hippocampus or whichever part of the brain deals with the mysterious and unexplainable mental explosions.
I first got into cooking as a way to make money. I was 16 and already a rebel spirit who didn’t fully understand that knowledge was power. It wasn’t easy knowing everything but it was a chore I took on gleefully, making sure everyone knew how clever I was using my biting sarcasm. I had a decent job in a restaurant and knew I could do it all on my own and had no need extended education. Besides, I needed beer money, weed money, money to entertain lady friends, and money to save for a better ride. A beat up VW was cool for smoking pot with the guys but not much of a chick magnet. With only my beetle to cruise for love with I had to rely on my unyielding charm in order to get laid. Fate introduced me to a free-spirited hippie chick and then began its legendary twisting. Hence life snuck up on me and I found myself with a pregnant girlfriend. Ever the idealist I did the honorable thing and got married. We gave it our best go but it meant trading in my dream of writing the worlds hippest novel to a attending cooking school so I could raise a family. But that’s not what I’m here to talk about today, that’s just a situation that took me off the course of chasing what I wanted, to become a writer. Missed opportunities but WTF.
I’m still cooking for a living. I did do some butchering, I worked at a number of high end New York City Restaurants, and food became my focus and my passion. The years pealed by and I became better and better at cooking, and more and more knowledgeable about food. It sidelined my passions until now. So this tiny segment of the writing world is where I am, and as small as my audience is they are faithful and encouraging. I was fortunate to have trained under a French chef who was young, passionate about food, and very cutting edge. He taught me technique, dexterity, and how to convert my pent up creative energy into food. He showed me that cooking can be more than just a job, it can be a creative outlet. That’s when I realized that writing is not so different that cooking. They both involve all the senses, as a chef I need you to enjoy the smells, textures, and tastes, and I need to make you see the beauty in my presentations and hear the sounds of what eating good food brings forth. Proper cooking is performance art. A writer needs to make you feel the same things without any props, with only words. We can’t use color, texture, aroma, taste or sound, we have to make the reader sense them, believe that they are right there.
That when I thought about this experiment. To describe the parallels between writing and cooking as it relates to science and art. Since cupcakes are what have become my marked territory these days, I’m writing the great American cupcake.
The first thing I do is conceive the composition of my cupcake. What the main flavor, where will I start it and how will I get to the end. So I don’t know what my finished product will be, but I know where to start. Once begun the cupcake will write itself. So I gather the basic elements of the story and place them all in a mixing bowl. Once in the bowl they blend together and begin to take shape. I have the basic start, the batter. Chapter 1.
Now I know what the cupcake will be about and its time to fill in the events. I need to follow some structure so the batter is symmetrical and forms in a manner consistent with the rest of the finished cupcake. If I baked the ingredients before mixing, the storyline of the cupcake wouldn’t make sense. It needs to have integrity. I choose what size pan and fill the batter in. Now its time to place it in the oven and let things begin baking. But at what temperature? That decision creates the first conflict the cupcake faces as the true story takes shape.
After the conflicts have percolated enough and resolutions have been achieved the cupcake comes out of the oven. I have my base and I set up the standards to follow. The look, smell, and taste of the story will remain consistent from here but I must add some more flavor and juicy situations, and of course some more conflicts. My brain has been working overtime, so now I need to decompress a bit. I let the story cool and I get drunk. Not because I want to, but because my art is so important to me I need to suffer. Hangover, here I come.
A good three bottles of wine and restless sleep has worked wonders for my cupcake bakers block. Idea’s course through my head while I’m in the shower. Why always in the shower?? I get my best ideas when I’m wet, naked, and without paper or pen nearby. My wife merely shakes her head as I run dripping wet from the shower to the desk to try and commit the recipe to paper. She suggests a small tape recorder but my problem is I’m old school, and my creativity runs through my fingers. Besides, I hate the sound of my own voice, it makes me sound so dorky.
At any rate the pounding of hot water on my body shook loose a new cupcake plot twist. A pomegranate and plum custard filling! A cupcake love triangle, which always interests the reader! So be it, the very second I arrive at the bakery I take out my keyboard and begin to prepare the tasty custard, with its silky rich texture. Once it becomes cool enough I inject all that drama into the center of the story. Now the cupcake continues to write itself and takes shape. But this is the tedious part, filling in all the cracks. Maybe I should go back and rewrite part of the cupcake, I sense that something about it just isn’t perfect. I struggle with the cupcake for days and finally decide to keep going to the end when I will edit the whole thing.
Now for the icing on the cake. (that wasn’t an analogy, its time to ice the cupcake) I won’t say the icing is the most important part of the story, but it has to have a powerful statement, and have the consumer understand how the entire cupcake came to this point. It needs to leave a lasting impression. Maybe even set it up for a cupcake sequel.
The finish has to have everything. The look, the feel, the taste, and a sense of continuity leaving the one eating it with a sense of closure. After ingesting the tastes the reader has vested so much personal time in its impotents to reward them with a strong finish, the story should leave a good taste in the readers mouth and hopefully such a good taste they will think about the baker next trip to the bookstore.
I guess what I’m really saying here is directed to the young written (or typed) word expressionists here. Never quit, never give up. If you have to take on a job to live do it, but continue to write in your spare time. All your work is worthy, don’t toss any away. Even when you get pissed at what you wrote and in a fit of self deprecation decree your work unworthy don’t. Put it aside, pour a vodka, light a joint, meditate, so whatever calms you down and chill. Rest the brain waves for a while. I have a few notebooks of written emotion that have been discarded and sent to a senseless death. Keep writing, keep dreaming, keep believing. A cupcake will go stale but a great idea will last forever if you put it into words…..PEACE

1-2-3-4, I Declare A Cupcake War

On March 3, 2013March 3, 2013 By Terrapin - The JourneyIn Uncategorized1 Comment

The EB gives it 2 thumbs down

Near about every day someone will say to me “You guys should be on Cupcake Wars.” Like this is our magic bullet and it will make Jarets Stuffed Cupcakes blow up huge! Well intended advice but total bullshit. But this is something I’m used to. I owned a small restaurant before I began my journey toward cupcake excellence. Everyone unfamiliar with the restaurant industry seems to know exactly what will make a restaurant successful. Owners get advice on a daily basis. “You know what you should do? You need to put this rice lasagna my Mom makes on the menu. I’m telling you, everybody loves it. You’ll make a fortune.” Others offer up their own personal recipes for various dishes. Yet they came to eat in my houe so I believe there should be a presumption that I am in possession of numerous recipes of my own. They freely explain how carrying this beverage or serving that fish on your menu is “what you need.” I wonder if they made suggestions to an electrician, or a carpenter. “Hey, use the green wires more, people really like that. You know if you use copper nails it will last longer.“ Or even worse, tell a doctor how best to treat an ailment. “You know if you prescribe more valiums you will have happier patients.“ (yea, that was my advice but I really think that one will work!) After all now that we have WebMD so who needs a professional? Now we can treat ourselves. The food business is something easy. That’s how they know all about. Why the hell they don’t have their own restaurant? When I had a restaurant I got more advice than Dr. Phil gives in an entire season. So now that I’m a cupcake engineer and no longer a chef, they advise me to get on cupcake wars. Just do that and I will become famous.
The truth is I have been asked, over 3 time now and when first told about Cupcake Wars I was quite naïve about the show . When I was asked to be in Cupcake Wars it conjured up an image of troops of small cakes slugging it out on battlegrounds like wood tables covered in flour, stainless steel tables, and gigunda mixing bowls. The combatant cakes are outfitted camouflage cupcake liners and carrying the appropriate weaponry of any kitchen worth its baking soda. Duking it out with war tools such as knives, spoons, whisks, spatulas, an rolling pins. They engage in fierce battles smashing innocent cakes in the process and await the reinforcement of the heavy artillery. In come the big machines. The food processors, power mixers, batter dispensers, and enormous rotating ovens. The cupcake war escalates into a shock and awe campaign as huge flames arise from the oven hearth and extreme heat takes over the war theater. The sound of forced gasses and flickering flames fill the air and the smell of burning gas penetrate the prep area as wafts of thin white smoke billow off the carbon etched, war torn cupcake pans. Cupcakes have declared war!
What’s next, Teddy Bear Battles? Hello Kitty Conflicts? How can anything as sweet and innocent and so amazingly tasty and satisfying possibly be involved in a war? Obviously I knew it wasn’t really a cupcake war but it did in fact warrant a little investigation. So on to Google and then Wikipedia where I found out that Cupcakes Wars is a reality based competition show on The Food Network. Reality based? What the hell does that even mean? Armed with this information I felt compelled to take it to the next level. The only sensible course of action for me was to engage in an activity that is extremely rare for me. When I got home I turned on the TV and tunes into The Food Network to watch the show.
Watching the Food Channel is rare? Most people are indeed shocked to find out that I so rarely ever watch The Food Network. They get very indignant and question me as if we were in the Culinary Inquisition. “But you’re a chef, how can you not watch The Food Network?” Apparently it’s the responsibility of a chef to watch shows about what they do for a living. It turns out the Food Network is designed to entertain people in all walks of life who have more than a passing interest in food, and not a network designed for chefs to share recipes and ideas. My response to them is “If I was a plumber, do you think that after plumbing all day long I would want to go home and watch shows about nothing but plumbing?” The truth is if the network were really designed to entertain chefs it would be mostly about inept waiters and waitresses during epic fails while the sweat saturated kitchen staff laughs so hard their ass bones begin loosening. That’s something I might watch. When I finish a long hard day in the kitchen and I sit down to relax the last thing I want to see is more kitchen. Give me serial killers, lawyers. Doctors and nurses, detectives, or even makers of meth. (Although techniquely the meth does get cooked!) I want to escape the world that I work in for sometimes 14 hours a day. I look towards TV to take me away from my ay to day an entertain me by allowing me to escape into new realms. But I needed to know what this Cupcake Wars was all about.
Needing to understand the concept of cupcake wars for myself I watched an entire show which fro me at least, was a tedious process. It turns out its not a war at all, but a competition between bakers based on an age old culinary tradition, the Mystery Basket. The mystery basket has been used for years to help teach young culinarians skills and to hone their creative process and resourcefulness. Its even used when a chef goes for a certification. The chef is given a basket, or tray these days, with an assortment of foods on it and they are asked to create complete meal, appetizer, entrée, and dessert using everything on the tray as well as some of the basic ingredients in the pantry. They are given a specific time constraint and they are judged on taste, presentation, and creativity. Quite often these days mini mystery baskets are a stage of the interview process where the potential employer may get a chance to investigate your style of cooking, your ability to prepare and blend flavors, and how well you work under pressure. I have always felt this somewhat ineffective and a waste of time because if your resume will reflect your style and capabilities. I have had to perform a few of these interviews and for me it was easy because improvisational cooking has always been my strongest suit. For many others who are equally as talented but may be the type who prefer to carefully plan an document their course of preparation (like an accountant may) the challenge could present unfair advantage to my loosey goosey cooking style. But is is a barometer of how well one can think on their feet an it is a great learning tool.
The major difference in the game how however is that other factors come into play. Drama and conflict. Without these two gratuitous concepts the show would be of little interest and as fast paced as watching a snail running from a French chef. They pit 4 pairs of culinary bakers, most of which own their own shops, against each other and try to create a diverse cross section of cute young entrepreneurs, grouchy old lifelong bakers, and some serious cupcake makers hoping to create their dynamic business venture into an overnight success via winning the contest. They are judged by 3 wannabe American Idol judges, a European who can be testy and sharply critical, (Le Simon). an everyone wins because I’m okay your okay compassionate woman who hasn’t a mean bone in her body, (Le Paula) and an influential guest judge that has a vested interest in the winner as they will usually hire the winner for a “special event”. (Le rotating Randy)
For me the show is part of a larger sub-culture of entertainment that portrays an industry I have vested way too many years in, and worked way too hard at to see turned into a novelty act. In my day chefs worked their asses off, put in ridiculous amounts of hours in, and earned enormous respect due to their talent and integrity. Now potential chefs graduate culinary school and hope to get a TV show. Granted it is entertaining to its demographic but to me it reduces my life’s work into a slugfest of personalities where its not the most creative and flavorful food that wins, but the best personality or the most manipulative. They attempt to increase the viewer enjoyment by creating challenges through forcing the usage of unusual products. That’s great if the challenge is meaningful, but to put things like tobacco, or nacho cheese and hot dogs is just for sheer enjoyment and not a creativity challenge. I get it, it’s very popular and has millions of viewers, but even if one make a great cupcake, if they have no TV presence they can leave the show scarred as a loser. And even those who win will experience a spike of popularity, and business will grow out of curiosity, but most times it isn’t long lasting. I want a solid business grown on strong principles and hard work. But if you do ever hear of a show that wants to showcase an honest existential cupcake poet, give me a call. Or better yet, I’ll get some people and you can call my peeps……..PEACE

When The Saint Comes Marching In

On February 27, 2013 By Terrapin - The JourneyIn UncategorizedLeave a comment

Don’t Pee On My Parade and Tell Me Its Rain
There’s a parade coming to my town Saturday and I don’t want to be the one to rain on anyones parade, but someone has to do it. So as they elected the Grand Marshall of the Saint Patrick’s Day Parade, I have elected my self the Grand Marshall of questioning what all the shenanigans are about. More importantly just who is this Patrick dude, why is he a saint, and why are we celebrating him anyway?
The Feast of Saint Patrick. Celebrated in many parts of the world, The UK, Canada, Argentina, Australia, New Zealand, and of course here in my county, America. Even more localized the parade in my town of Nutley New Jersey will be this Saturday, because that’s the only day the bagpipers had open. Apparently here in America there is a shortage of men in skirts squeezing a bag with various pipe sticking out of it that makes haunting sounding music. New York City has the monopoly on pipers due to the huge going-ons in the city. It’s an official celebration here in New York every year beginning with the famous St. Patrick’s Day Parade. They love their parades in Manhattan, and more than that they love the party and revelry that is mistaken as a free pass to exercise extreme inebriation and tomfoolery. “Step out of the road my dear lady there’s a parade coming through.” Every Irish pub is filled to the rafters with either Irish or temporary Irish folk singing Irish tunes. Maybe I should say slurring Irish tunes, many in manbraces swaying to the country sounding tunes of Ireland. People come in buses, trains, and cars from all around the area to get drunk and share overplayed jokes like “More like Erin go Braless,“ or “Kiss me I’m drunk.” After the parade the city is packed with people who celebrate the day by excessive drinking which somehow translates into being Irish. The bars serve green beer which as I’ve heard it told, turns ones urine a pastel lime green. But allow me to back up a little and investigate why March 17th became such a decadent celebration here.
Patrick is the patron saint, or heavens advocate, for the Republic of Ireland. He lived from AD 385-461 and passed away on March 17th. That explains some of the heavy drinking and carousing and basic mayhem surrounding this day as it’s a ginourmous multi-country funeral repast. If you’ve ever been to an Irish funeral you know what I mean. When a friend or family member passes away we throw a party and instead of sitting around crying we have copious amounts of raisin‘ the glass. I guess it a kind of last hurrah and we get drunk, sing songs, stuff our gullets with food, and remember all the great times we had with the deceased. Clearly Patrick is more than just a passing acquaintance because the party returns year after year. What makes him so special?
Not much is known about this mysterious saint, but from what I was able to find out he was born a Deacons son in an area once known as the Romano-British culture and not in Ireland at all. This has led to all kinds of confusion, the Romans claiming he is Italian, and the United Kingdom assuring he was a Brit. Whatever! He was kidnapped by some Irish raiders and held prisoner. While in prison God talked to him and told him to escape and go back to his home which he did. There he became a bishop. As a Bishop he went back to Ireland, moving diagonally as Bishops do, and was told by God this time to help convert the Irish into Catholicism. In a vision he was asked to be the “Voice of the Irish”.
So it was that Patrick headed into Ireland and began what today would be called “Bishop Patrick’s Catholic Revival,” He set about baptizing, ordaining, and basically teaching the doctrines of Christianity to the Irish people. One particular lesson was the teaching of the Holy Trinity and its rumored he reached down and plucked a three leaf clover as a visual aid. So impressed were his students they embraced the shamrock as a national symbol and it remains synonymous with Ireland to this very day. The wearing of shamrocks on their clothes and patches strengthened the resolve of that symbol and long after Patrick was gone in 1798 Irish soldiers took it a step further and wore all green uniforms. That gave us the famous “wearing of the green” ritual. Patrick had become the icon of Ireland. One of the more dramatic claims of Patty was how he banned the snakes from Ireland. Truthfully, snakes would find it difficult to migrate there so its true there are no indigenous snakes, so methinks it was a metaphor for evil assholes. Anyway, according to Eugene O’Neil, St. Patrick tossed all the snakes of Ireland into the Atlantic Ocean where they swam across to New York an became cops… What? It could happen!
Here in America along with the drinking and parade we also celebrate St. Patrick’s Day with a traditional corned beef and cabbage dinner. This I find amusing because there is not a huge following of this meal in Ireland. It’s about as Irish as apple pie. You will however find it very often in a New England Boiled Dinner. I believe it is jut a small touch of confusion. Ireland is largely a farming and herding country. That means hours and hours in the fields working hard. The women folk worked even harder, taking care of all the chores around the house as well as some of the farming or herding tasks. They were responsible to have food on the table at the end of the day and like many hard working women completed it by making a slow cooked stew or boiled meal. Dinner was created in a one pot vessel on a stove. One pot meal. A casserole. The meat in first, later the potatoes, then the carrots, and so on. Like Goulash, Tagine, Duchie, Bourguignon, Cachupa, and tons of cultural stew dishes were born this way. Corning, or curing was popularized during the industrial revolution but even before that meats had to be preserved somehow on the long boat trips across the Atlantic to America. So early colonist in America likely ate a lot of cured and pickled foods. A more traditional Irish dinner would include seafood like prawns and salmon around the area of Dublin Bay, or lamb with potatoes and sausage in the farmlands. I imagine Patrick himself would get a kick out of watching us celebrate being Irish by drinking green beer and eating corned beef and cabbage. I’m relatively certain he would more likely have some advice for us along the lines of kiss my Irish ass but we party the way we party.
Or maybe he would prefer the wise Irish advice I got from my Mum and Dad. My dear old Dad always told me to celebrates it with an Irish seven course meal. A six pack of Guinness and a baked potato. My Mum told me the Irish are exceptionally good at one of two things, loving or fighting. At six foot four you might think I would be a good fighter, but alas I am not. But lover? Many would be green with envy but that’s a horse of a different color!…………………PEACE

Hey Babe, Take A Wok On The Wild Side

On February 24, 2013 By Terrapin - The JourneyIn UncategorizedLeave a comment

My Wok Down Memory Lane
True enough you have to crawl before you can wok. I was reminiscing with my daughter about some of her toddler escapades and through the myriad of cobwebs of the memory banks crawled the story of my first wok. That and the glass bottle of sesame oil she found. The wok is a remarkably versatile piece of kitchen equipment and now I use it with an above novice status. But before I could Wok on the wild side, both my daughter and I had to crawl.
My kitchen has always been a sort of laboratory for me. It’s where I have created many culinary delights that bordered on creations born of divine intervention. Frankenstein’s monster was created in a lab. Thousand of real creations came out of labs a well, like Edison’s lab, Curies lab, Pastures lab, and Hoffman’s lab. Okay Hoffman created LSD and maybe shouldn’t be in with the other labs, but it was still a creation. Actually many creations when I think back on some hallucinations, but that’s for a different blog entirely. But back to my lab. So I love to experiment and I encourage anyone who loves to cook or bake to widen their horizons and always be willing to try new equipment, techniques, and food products. So back in the 80’s when the western world was finally figuring out what those huge metal cooking bowls in Chinese restaurants were, woks became all the rage.
I did what I always do when experimenting. The very first thing I did was intensive research so I would understand what a wok is, and how I could best put it to use. The wok is a cooking vessel from China and has way more uses than I had thought. Not just stir frying, but one can pan fry, deep fry, boil, poach, stew, and sear. The gifted eastern chef can also braise, roast, and even smoke food in a wok. But my intended use was to stir fry like a “real” Asian cook. I bought all the proper utensils, and various oils and seasoned my wok for one week before even attempting to make anything. Then I began to stir fry and I turned into a stir fry maniac. I stir fried everything, everyday for about a month. I went into my wokking with my trademark well informed reckless abandon. It was ideal for me as I had a gas stove and could regulate the heat pretty well. It was also very efficient, using the sole vessel to create entire entrees worthy of an aspiring chef. I was going to cooking school at the time and was the envy of my classmates. I lived off campus because I had a wife and a two year old at the time.
I had a special place where I kept all my wok experience enhancing accoutrements. In a cabinet along the floor I had my bottle of sesame oil, peanut oil, safflower oil, soy sauce, tamari sauce, fish sauce (that took some getting used to) oyster sauce, hoisen sauce and a slew of flavor agents like Sirachi sauce. Yep, thats right. I used Sirachi BEFORE it was a thing! I was having the time of my life preparing all sorts of dishes. I was also an involved father so my daughter spent much of her time with me in the kitchen. Crawling around, pulling on my leg, attempting to engage me in the never ending game of peek a boo, climbing in and out of the cabinetts, and all the usual practices of a toddler times two. Time two because she is a true Gemini and as fast and adventurous an two kids. On one particular day her attempts to make me chase after her were on the extreme side. I was making some spicy shrimp stir fry which cooks exceptionally fast. It became eerily quiet which unless its nap time is very rarely a good thing. Thinking she had snuck out into the living room I tuned off the stove and went in search of my rebel baby. Not under the table, not behind the couch. I listened carefully to ee if her constant state of energy would betray her hiding spot. The silence ended its frightening reign with impunity and evolved into an even more frightening stage. The loud crash and sound of breaking glass followed by a shriek. That shriek was the familiar cry of my little girl calling DDDaaaadddddy!!!! Into the kitchen at lightning bolt speed. I turned the corner into the kitchen the sight made me question my parenting skills. My baby girl on her hands and knees surrounded by broken glass and some dark brown liquid. With my rapid surefire detection skills I ascertained immediately that it wasn’t blood. But what the Hell is it? My keen detective skills immediately focused on the olfactory glands for confirmation. Sesame! My baby girl was kneeling in a puddle of viscous dark brown sesame oil.
Of course I quickly scooped her up to avoid the broken glass and held her tight as some of the strong scented oil jogged own her legs and jumped onto my jeans leaving a noticeable stain. I changed my sweet little explorer and then turned my attention to the mess in my kitchen. I was able to remove the glass and most of the oil but a very faint remnant of oil had settled in the tile floor and created an almost invisible community that would give off its treasured sesame smell for weeks to come. That sweet stench of a community thrived and serve as a reminder to me for the rest of my parenting while cooking regime. My wife commented daily that our kitchen smelled like a Chinese restaurant and I secretly smiled a smile of pride because my food had also taken on the status of being compared to restaurant food.
To this day my daughter calls me whenever the smell of sesame make an appearance near her and it’s a story we laugh about constantly. I have since become very prolific in wok cooking, both Asian an American style dishes and although as durable as a wok is, its not the same wok. I highly recommend cooking and experimenting with woks, I use it as a deep fryer, making sides like rissole potatoes, and lately sauté veggies and chicken or appropriate protein, a sauce of my choosing and pasta. Let me tell you, stir-fried or sautéed angel hair pasta from the wok is a tasty and versatile entrée. Explore, try new things, break rules, and constantly challenge yourself. Do yourself a favor and if you don‘t own one, go out and buy one. Then you too can Take a wok on the wild side…………PEACE

No Matter How You Slice It

On February 20, 2013 By Terrapin - The JourneyIn UncategorizedLeave a comment

Looking Through a Glass Onion

The misunderstood onion is the multiple personality disorder victim of the culinary universe. Is it yellow, red, or white? Spanish, pearl, or cocktail? One minute a flavor enhancer and then quickly a breath altering son of a bitch. Sometimes a taste bud joy bringer and oft times a tear jerker this mood changing bulbous veggie staple is a well known in kitchens throughout the world. People are often compared to these versatile ever popular alliums. “He is a complicated Person, with as many layers as an onion.” Indeed concentric in nature the royal onion is as complicated as a vegetable can be. “An onion a day keeps everyone away” That man was so ugly he could make an onion cry.” “ A cat has nine lives but an onion has seven skins.“ “An onion by any other name will never be a rose.” Okay, I made that last one up but you dig what I‘m saying.
Ranging in size from tiny pearls to giant softballs the onion can in fact be peeled one layer after another. A staple in nearly every culture despite having an essence so peculiarly strong and venomous it rivals the skunks ability to cause one to pinch their nose shut tight. It can turn ones breath into a date breaking whiff of “please don’t call me ever again.” Alfalfa was turned away by Darla on occasions when he had recently indulged in scallion chewing. It has a unique ability to coax salty droplets of liquid from our tear ducts which are normally saved for more emotional occurrences. Only the slightest provocation of cutlery piercing its flesh brings teardrops scampering down our cheeks in a sometimes uncontrollable frenzy. This audacious vegetable permeates our olfactory senses in an all out assault that challenges the garlic’s long standing reign as king of tasty but offensive vegetables.
The reason these bulbous alliums make tears come to our eyes is because of a chemical reaction that is much too scientific for me to memorize. Suffice to say the onion contains amino acids in the sulfur family that gets released into the air. These guilty gasses travel up into the air and rub their irritants into our eyeballs prompting the tear ducts to come to our aid and flush out the acrid acid with a tear or two. I have heard many methods that “really work”. Keeping your mouth open will indeed work for a while because you will inhale the noxious fumes into your lungs via your oral cavity, but eventually so much gas will enter the atmosphere you will still tear up and have onion breath on top of it. Other methods such as running water, cutting near a flame or on the back burner of a stove produce even less successful results. Keeping something in your mouth is the same principle of an open mouth but for the less disciplined of us. The only real advice I have on this is to keep the onion as cold as possible or keep a small fan blowing away the fumes as you slice, dice, mince, or chop.
Once past the tear inducing cut up stage the onion performs its intended task, the enhancement of flavor to almost any dish. In Cajun cuisine they call the onion and its often present partners peppers and celery the Holy Trinity of cooking. It is the basis of nearly every soup an stew in the world, it adds umpf to pilaf, zing to zucchini and pop to popcorn shrimp. Its in sauces and sides, dressings and dinner entrees, salads. In appetizers and entrees, starches and sides, veggies and meat combos. Fried in rings or just bloomin it makes solo appearances and it even has a starring role in cocktails. Yes the onion has a many faceted personality and it brings tremendous flavor enhancement to just about any dish. With a presence so pronounced in the culinary world you may think it deserves a birthday celebration all its own. Only problem is, we have no idea exactly when that would be.
Some botanists say it was born in Iran and Pakistan, others argue it is originally from Central America, but the omnipotent onion seems to have been around forever. Many anthropologists believe it was used by our cave dwelling ancestors, so a birthday would be next to impossible. They have seen evidence of onions in ancient Egypt where they believed it potent aroma could bring the dead back to life. Perhaps until the first unfortunates soul tried shredding the much more aggressive horseradish which may very well have the ability to awaken the non living. The onion made its way into Bible passages as well. The book of Numbers has the Israelite children lamenting of a diet filled with leeks and onions as they traveled the desert. The Romans, Greeks, and Indians all recognized the healing power of the vitamin rich veggie. The Olympians of ancient Greece fortified themselves with onions before their grueling events. Even the Middle Ages showered glory on these globes of culinary prominence. The three main foodstuffs of that era were cabbage, beans, and onions. Sounds more like weapons of mass stinkation. The magnificent onion was believed to have incredible medicinal properties curing everything from mouth sores to insomnia. I can only assume the happy sleeper was in bed alone! These special kitchen necessities were even taken on board the Mayflower, adding a special flavor enjoyment to the first Thanksgiving. It was one of the very first botanical treasures planted by the pilgrims on American soil.
Yet with all of this, still no mention of a birthday celebration for the used and abused reigning king of culinary staple foods. This then has become my New Years resolution for 2013. I will do everything in my power to raise awareness of the injustice we have bestowed upon this essential aid in recipes around the world So I am asking you to join me in wishing the fabulous culinary workhorse, this noxious bulb, this fortune bringing, tear coaxing stench maker of the vegetable kingdom a very happy birthday the very second after the ball drops in NYC. Don’t cry for me Argentina, just slice me a few of those birthday onions to have with my champagne. Happy Birthday you many layered edible gem you……PEACE

The Next Great Cupcake

On February 18, 2013 By Terrapin - The JourneyIn UncategorizedLeave a comment

Kiss Me, I’m a Cupcake
It was once said that a cupcake poets work is never done. Okay so it was me that said it, but its not without some inkling of truth. No sooner has the satisfied sweet treats of Valentines specials been fully consumed when the question comes. “What’s up for St. Patrick’s day chef?” After a few hyper-ventilating breaths, a fair amount of Pinot Noir, and a meditative clearing of the creative chasm in my head I am ready. A very successful array of valentine treats have been digested by my cupcake foodies and now I look towards what will be coming up in the next few weeks here.
I know, I know, its not until March 17th, but around here in Jersey the parade celebrations start early. Apparently its hard to engage a good bagpipe band around St. Patty’s day because everyone needs one in their town parade. Due to the scarcity of good pipers the demand is high and it has become necessary to hire the bands on alternative Saturdays in different towns. I call bullshit! Sounds to me its all about having a four weekend celebration of partying in various towns in the area. Regardless, I take on my normal challenge of coming up with something special for the extended celebration as serious as the consumers of corned beef and green beer take theirs. So today I begin working on my 2013 St. Patrick Day Cupcake.
To begin with I will remind you of our regular specials which have become standard fare due to popularity. We presently have four cupcakes that will be making cameo appearances over the next few weeks. “The Screaming Banshee, a chocolate Guinness cupcake with whisky custard and whipped cream topping (my fave), “The Danny Boy” , an Irish cream vanilla cupcake with Irish cream custardf an whipped cream, “The Shamrock and Roll,” chocolate cupcake with clover honey whiskey custard and cream cheese icing. And “When Irish Eyes Are Smiling” vanilla cupcake with oatmeal cookie bottom orange mousse an vanilla icing. Those are the four horseman of St. Patrick’s treats. But as a cupcake engineer its my responsibility to have something more 2013-ish.
Creating the proper cupcake isn’t done in one sitting. It begins with a concept and continues as a work in progress. First the working title. This year I want to pay homage to the great Irish population of Boston. Loud and Proud the Bostonian Irish community have a strong voice in pop culture, and our cupcakes are largely inspired by pop culture, especially the music. So the name. House of Pain is a terrible name for a cupcake as is Dropkick Murphy’s. The dropkicks do however have one song that I absolutely love! Ergo, my working title is “Shipping Off To Boston”. The finished product hasn’t been determined yet but to reflect this wonderful communities culture the cupcake will be filled with Indian Pudding, a staple at Boston’s most famous restaurants. Of course this too can change, but for now it sounds really promising to me. It sounds so damn good it makes me wanna…..Jump Around, jump up, jump up, and get down! Stay tuned….PEACE

Terrapin – The Journey

Tag: Food