What makes good food good?

Cooking is a combination of flavor characteristics, technique, and the product we use.  When we first begin to create an idea for a dish we must first look at the flavor characteristics that we want to use. This is done by selecting the best product out there in order to make the best food possible. Only then can we establish a technique to present the item we are cooking to it's fullest potential. 

What we do not want to do is try an recreate something that was not there to begin with. Nothing can taste more like an orange, except an orange. The flavor profile of a food product should be kept constant. Sauces, garnish, and accompaniments should compliment each other but hold true to the original flavor. 

As a chef, we come into this equation when we choose the flavors. People say what about the technique? But the technique is constant. There is nothing that hasn't been done before.  Molecular gastronomy is just another way to look at cooking. Big business has been using the same hydrocoloids in our food products "forever". Technique is one constant that a cook can count on. Once you learn it... It is put to use over and over. 

Now the problem lies here. If we are using flawed techniques, products, and flavors we will end up with flawed results. 

If I could turn back time and estage with the Medici's and learn from the masters of old what would I learn? Maybe the same techniques that have been taught to me already?  Of course, i probably wouldn't be able to use my buerre mixer or hobart.  

The thing that makes cooking revolutionary is bringing that technique to a level of near perfection. Making that piece of food taste as pure as it can be. As cooks we strive to make good food. As chefs we strive to make good food over and over and over. 

J-

For those of you waiting for a recipe... here you go.

Lobster Rolls with Tarragon Aioli, Fennel Slaw on a Brioche Bun

Fumet for poaching

1 - 2lbs lobster

1 oz red onion

1 oz carrots

1 oz celery

1 tsp fresh tarragon

1 tbsp Mayo

1/4 tsp roasted garlic

1 bulb Fennel

1 lime (juiced and zested)

.5 oz carrot

1/4 tsp olive oil

Salt and pepper to taste

4 brioche buns

Make a simple fumet(2 qts water, 1/2 a carrot, 1 stalk celery, 1/2 an onion, couple pepper corns and a cup of cheap white wine). Bring to a boil. Then simmer for 10 minutes.  

Add your lobster, poach for 12 minutes and then cool it down.

Clean your lobster and dice into bit sized pieces. Set aside.

Chiffonade the leaves of the tarragon and mince the roasted garlic.  Combine herb and garlic mix with the mayo, diced carrots, diced celery, and diced red onions. Fold in lobster meat and season to taste. 

Slice fennel into paper thin strips and marinate them with lime juice, lime zest, julliened carrot, olive oil, salt, and pepper.

To assemble, lightly toast the broiche buns and generously portion the lobster mix on each bun.  Top the lobster mix with a portion of fennel slaw and finish off with the top of the bun.  Grab a cold Bottle of beer and enjoy!!!

P.S.
If you are having a cocktail party these make great sliders!

Trust me it is easier than it reads.  

Hopefully not just another food blog.

So it all begins with this blog. I started a weblog back in '99, way before they coined the term "blog". Yes. It has been that long. It was on a site called livejournal. Hell my blog may still be up there. Anyway, this was well before I found my calling for sharp objects and bloody items.

I've completed my "10000 hours" to become a cook more than once. My food reflects this repetition.  Practice makes perfect and muscle memory makes my knife handling kinda fun to watch. I try not to be a pretentious cook. Like I said I try.  Food on a plate is good. Good food on a plate is better. But having visually appealing food plated well is a totally different experience. 

It is amazing how much color and shape can affect how our minds interpret how food should taste. Creating food is not solely based on flavor combinations. Your sense of smell plays a major role in the experience. Texture rounds out the equation.  Eating is truthfully a full body experience.

A couple decades ago people went to restaurants because the restaurant had a great reputation. No one knew or cared about the chef.  Nowadays, people go to restaurant because they are following a particular chef.
Hopefully, one day that particular goal shall be achieved...

Anyway, I am starting this blog to rant, analyze, and explain my time in the kitchen. I'm here to post strange recipes measured in metric of weird food I like. Well it won't always be weird. Pictures will definitely be posted... Sorry to all the innocent parties. So come join me on my culinary misadventures and mishaps. Just be a little patient... between tempering chocolate training a new staff I promise to try and be interesting.  And in the end you'll at least get a cool recipe or two.

J-