Yeah, but it's a dry heat.
We're shifting gears from the definitions and techniques of sauces and learning more about actual cooking methodologies. Cooking methods...
In God I Trust... All Others? Must Have Unit Economics
Remember our discussion on blood type? You know, your business finances. Understanding and monitoring your business finances is a vital...
Scary isn't Dangerous
Hay bales stacked 10 feet tall, the sound of a chainsaw rumbling in the cool, LA night. Out pops a clown swinging an axe, laughing...
Gastriques
If you recall in an earlier post, we took a quick look at a cold emulsion (hollandaise), a hot emulsion (buerre blanc) and a reduction...
The Comfort Zone
From the publication, From Comfort Zone to Performance Management, by Alasdair A. K. White: "A comfort zone is a psychological state in...
Beurre Blanc vs. Brown Butter
If you read the previous post on mother sauces, specifically on hollandaise, one of the five French mother sauces, you may have said to...
Build the Plane as You Fly It
"Alright Wilbur" Orville proclaimed, "Push me off this cliff" "But, Orville..." "Just do it!" Do you ever wonder what the dialogue...
Mother Sauces - Tomato and Hollandaise
Taking a step back from business talk to discuss food and cooking technique again. Today we talk about two more mother sauces. Tomato...
Whats your Blood Type?
"Do you know your blood type" my doctor asked me. "Ah... geez, I... no, I don't" I answered. It was my usual, yearly physical. Heart...
Mother Sauces - Roux Based
We are shifting focus here a bit. This time talking about the "food" part of the "food entrepreneurial" experience. I've always loved...
