Sharpening Versus Honing

Been a while since I wrote anything.  I have around four articles in the queue, just need to get them through the finish line.  The hardest thing about blogging on food, remembering to take photos.  That and paying attention to measurements.  For a diligent engineer, I cook with little regard to strict recipes and measurements.  Anyways,…

Electricity – The Water Analogy 

As an Electrical Engineer (power systems) I enjoy the subject of electricity and power more than most. Unfortunately when I get excited on a topic, I forget that many people don’t have the knowledge background I do. Even fundamental things like voltage and current dont fall in your normal persons vocabulary. I think the topic…

Why You Should Brine

A few years ago I began brining poultry. Started with the wet brine and have recently been working in dry brine.  My first brine experience was with a turkey.  Haven’t looked back since.  If you haven’t tried brining before, I encourage you to give it a shot.  If my word is not enough to sway you…

Chicken Skin

Slightly random topic here, but who likes chicken skin?  Seriously.  Based on a recent poll of friends and coworkers, maybe only 2 or 3 in every 5 people like it.  If we are talking women, that number drops to maybe 1 out of 5 (was told more than once that eating skin or off the…

Cast Iron Chicken Pot Pie

Sometimes you just want a comfort food meal.  Something ridiculously savory and not at all good for you. I had that craving tonight and decided to try and make pot pie. This is not only my first time making it, but it’s the only time I recall having a pot pie that was homemade. Since…

Adoption

My wife and I just adopted our little girl from a couple in Arizona. As we have shared our story we have run into many friends and coworkers who are themselves considering adoption (or have been a part of the process in some way already).  Having been through a huge chunk of the process, we have been more…

Smoked Chicken Chowder and Biscuits

Since time during the week is at a premium between work, school, and Allie duty, I try and batch cook as much as I can.  Last weekend was a smoker filled weekend.  Ribs, chicken, and pulled pork.  This weekend the smoker is still in play, but supplementing with other menu choices.  One of them being…