For the Record

Besides the Profile as an Introduction:

I will share that I have been studying food and cooking, with care, since 1997. For the record there are a few recipes, which will make it here soon, that are near and dear to my heart (thanks Mom) and some that are just accidents or random creations.

My philosophy is that nothing is impossible when it comes to seasoning.

My favorites are: dried herbs (fresh is a waste when cooking in small quantities), nice fish, BIG steaks (Santa Maria style), and Kosher salt (but I'm not against sea salt).

And a formal rule of thumb is that food never needs seasoning once it hits the table (faux Pah), the point is to do that in the kitchen while cooking (note: later discussion of super-saturation)

jantar ta pronto!!!