Hatch Chile Season
The Hatch Chile harvest has begun and I got my hands on a couple of pounds. Here is my visual recipe for preparing Roasted Hatch Chile Puree. It's a beautiful thing!
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Welcome to the Culinary Idea Lab, where great food is alive
What do I do, who am I, and what’s the purpose of this culinary diary?
I cook with great passion, that's what I do. I cook, eat, observe, and develop bold flavors. I am in the business of flavor, it's that simple.
I appreciate those who cook and cook well; I'm in pretty good company here.
I am consumed by food; I dream about it, wake up in the middle of the night with thoughts about it, talk, talk and talk some more about it, it's a true love, it's my lifes work.
The never ending search for the perfect meal continues.
Tasty Browsing!
I cook with great passion, that's what I do. I cook, eat, observe, and develop bold flavors. I am in the business of flavor, it's that simple.
I appreciate those who cook and cook well; I'm in pretty good company here.
I am consumed by food; I dream about it, wake up in the middle of the night with thoughts about it, talk, talk and talk some more about it, it's a true love, it's my lifes work.
The never ending search for the perfect meal continues.
Tasty Browsing!
My Favorite Links
- MAD Feed
- FoodSpotting
- Cuisiname
- Ideas In Food
- After Hours with Daniel Boulud - TV
- Diary of a Foodie - TV
- LA Times Food Section
- SF Weekly - SFoodie
- NY Times Dining & Wine Section
- Charlie Palmer
- Chez Pim
- Great Food, A Millennial Perspective
- MeatPaper
- Notes From The Food World - Ruhlman
- TasteSpotting
- The Fat Duck - Heston Blumenthal
- Poly Science
- My Weigh
“IF AT FIRST, THE IDEA IS NOT ABSURD, THEN THERE IS NO HOPE FOR IT"
Albert Einstein
Albert Einstein