Monday, June 8, 2009 at 12:00PM Since my encounter with Chris Consentino at the NRA show, I've been hellbent on working with the red headed step brother parts of the pig. I also want physical evidence to rebute everyone that says I only do Asian and Mexican food. After much Fergus Henderson research, so I could actually execute something I've never had or done before, here is my mix of the familiar with the unfamiliar:
Monday, November 17, 2008 at 12:00PM Crap. I have no idea what to make for dinner. Could throw a bunch of junk together, but I need something blog worthy to keep schedule. There's always the 'try something new' routine, but that doesn't guarantee results. Still, at least it's a direction to take. Have to decide what the new ingredient will be. Talked about parsnips on the phone earlier- neither of us knew what to do with them. Good enough start to get to the grocery store.
Aren't parsnips for old people? They look like albino carrots. I don't see what makes it so unique from anything else that grows in the ground. Made a commitment- have to keep it. Still need a protein, a green, and something with more textural integrity than a puree.
Chimichurri, Parsnip, Shredded Beef, budget in Recipe 
