http://www.foodnetworkfans.com/forum/blogs/ibcheft/ Discussion forum for fans of Food Network. Chat about cooking, Celebrity Chefs including, Alton Brown, Rachael Ray, Bobby Flay, Paula Deen, Emeril and MORE. en Sat, 21 Nov 2009 22:14:31 GMT vBulletin 60 http://www.foodnetworkfans.com/forum/images/tangerine/misc/rss.jpg http://www.foodnetworkfans.com/forum/blogs/ibcheft/ http://www.foodnetworkfans.com/forum/blogs/ibcheft/42-view-thru-chefts-window-10.html Sun, 27 Sep 2009 20:25:28 GMT If we look back at the beginning of the food revelation or when TV became a mainstay, the cooking shows then on PBS were to teach us and help us... If we look back at the beginning of the food revelation or when TV became a mainstay, the cooking shows then on PBS were to teach us and help us understand the basics of cooking along with some shows having the advanced subjects. Today after many years of growth we have gone from educational TV to entertainment TV and the cooking shows have followed right along with it.
Is it true that, now we have accepted less qualified teachers because we can not get enough fully trained teachers for our children at least here we have. Have we accepted the same standards for our television ? but for different reasons. Have we accepted non-trained personal to teach us cooking skills because we now find them entertaining or has the Foodnetwork lost it main objective becoming entertainment TV along with the rest of the industry? I think it was the foodnetwork executives who once said "We are here to train and teach the next generation of chefs & cooks" ? Do we accept the low level self taught personal to fill the position of teacher and then defend them because it is better than what we have been receiving ? When in the beginning we had fully trained CHEFS, from Credited Culinary Institutes that taught us through their shows what was taking place in the culinary market.
I know that since I started watching from the early 1990's my cooking level has gone from boiling water to cooking Prime Rib and Lobster, from grilling burgers to full out Barbecue parties, with ribs, briskets, and pork, doing full Cajun crawfish boils, and it was not the home cook who taught me this but chefs from a multitude of networks but mainly the Food Network.
Did the shows that started the whole food TV movement really teach, or were they just for entertainment purpose and to follow up what our parents were teaching us ? Where did our parents fail to teach the basics, so we could learn the advanced ? I know my mother bless her heart had enough to do just raising 11 children, grandma was our foundation for cooking, but that was limited to weekends and usually was peeling carrots, cutting up onions, opening the jars of pickles and olives, and watching her season a 5 to 10 lbs of roast either pork or beef, We are big family. Through out the whole procedure grandma always taught us, she was a school teacher by trade. So growing I had some basics, learned more in Home Ec class at school (got an A for that class), after my first marriage when I lived on my own for awhile, I got pretty good at fixing stuff, did I cook, not really I fixed stuff.
It was not until I got hooked on the Food Network and watching Emeril and all the other chefs who were on at that time, that I really started paying attention and going I think I can fix that at home. Well, I paid attention to what, how, why, where, who, see they showed and told all that in the presentation, not just how to make it, like most of the networks cooks today. So when I rant and rave we need the Chef's back, that is why. They usually are on top of what is going on in the culinary world if not often in on the development of it. After posting #11, I realized I forgot to post #10 so here it is. As before and as always

Cooked with Passion, Served with love

Cheft ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/42-view-thru-chefts-window-10.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/41-view-thru-chefts-window-11.html Sun, 27 Sep 2009 20:18:06 GMT Spices and Chefs where have you gone? I have noticed lately, that things are not all they seem to be. I write about spice in cooking, not about it... Spices and Chefs where have you gone?
I have noticed lately, that things are not all they seem to be. I write about spice in cooking, not about it but more my issues with trying to add it to food. Complacency, 1 : self-satisfaction especially when accompanied by unawareness of actual dangers or deficiencies (- Definition from the Merriam-Webster Online Dictionary ) have we already settled for being complacent with our TV programming ? what happened to my spices, have they left with all the major chefs ? if you watch the cooks that network employees today, lack a few, most use very little spice in anything they cook. My whole purpose of watching the network was to learn to cook and how to spice food, why because I enjoy it, always have, always will, it is my passion, do I want to move to culinary school, not at this moment maybe later on. I use to be able to pick up tips from the chefs, maybe I have just advanced to a state that I am beyond, what I can get from the network, PBS the answer, I do not believe so, three hours Saturday morning, is not enough. The other networks offer cooking programs but not in the educational format. I like watching Gordon Ramsay on The F-Word, I have learned some of the basic dishes, very proper and almost to the point very bland, like the English and Scottish, themselves. Maybe what I need is to quit watching, and cook more? If that is the case then where do my ideas for new dishes come from, where do I find out about new spices, where do I find out the new food trends, can not afford to go out and eat all the time. The forums as great as they are, are still limited. Am I one for being complacent, no I have deficiencies that I need filled, which could be a danger, if you eat my food. Saturday use to be a day for work but if I am going to catch anything anymore, that is when it is on, not in the evening when I am done, back from shopping Saturday afternoon , or back from church on Sunday's, in the evening they have succumbed to challenges, AB is on during the prime hour, he is the only left who is even able to compete with prime time. They need to changes the format around put the entertaining, shows on when people who want to be entertained can be during the day, but put the cooking shows back on in the evenings, I have a TV I can watch when the DW is watching her reality shows. And do reruns after hours, like the entertainment shows you have on three times a day now. But I know this will never happen, what we have experienced was a once in a lifetime treat. For me what was the Food network died, became Food Entertainment. We lost the educational aspect of what the Network set out with in the beginning. We now have to surf the channels to find our chefs and they are shown now at weird hours, many to far in between shows, to many repeats of the very same show, yes what once was is gone, and probably will never be again. Remember hug some one close to you, and as always

Cooked with Passion, Served with Love :taste:

Cheft ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/41-view-thru-chefts-window-11.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/40-view-thru-chefts-window-9.html Sun, 30 Aug 2009 03:19:15 GMT It is almost that time for another year to pass, an anniversary of my birthday. Looking back I wonder, where has the time gone? Thinking have I made... It is almost that time for another year to pass, an anniversary of my birthday. Looking back I wonder, where has the time gone? Thinking have I made anything of life, have left any stones unturned, made the choices that were right for me, did my laundry all come out clean, did I take the correct forks in the road? and no it was not Tyler’s.
I know for now, I would not change a thing. The events that happened in my life made me who I am today, and for the most part, I am happy with myself, and my life. Sure we all could change something and it would have caused a fluctuation in the millennium, and maybe created total destruction of the universe as we know it today, but we have not and did not, so why even bother with it. Looking back though I have seen my eating habits, cooking skills, my development of technology take some drastic turns and some slow curves over and through some slippery pathways. I have noticed that it is usually the small events that have changed me the most, like running across the Food Network back in the 90s, got me back into cooking, as I once loved to, but at that time in my life, it seemed as the peer pressure pushed that is a woman place, never giving it any thought that hey I could make a living at it, small town, small mentality at that time, sociological rule of Adaptivity certainly played its role.
As for today, I cook, I work in a field which was a hobby, computers, and I try to keep up with everything else, like three grown boys who are now out on their own, but still come running to Dad for stuff, like I told the DW (Dear Wife) the other day, when we were bailing a son out of trouble, Don’t know that what Daddy’s do. I still rely on my training in Psychology and Sociology to help me deal with some stuff but in all I am a Happy person, satisfied with life and still trying to figure out what in the world makes females click ? I will never understand that. As for the cooking I keep trying, I am slowly adding spices, added smoked paprika to the chicken, along with the garlic and adobo seasoning, something new I snuck in. Yes life is alright and it will get better, I am counting down the years to retirement and culinary school. Remember someone needs a hug, give them away and you will feel better.
Cooked with Passion, Served with Love
Cheft ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/40-view-thru-chefts-window-9.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/37-view-thru-chefts-window-8.html Tue, 28 Jul 2009 16:49:24 GMT Alright back to my spice dilemma, but I am beginning to wonder now if it might be something else altogether, like maybe an ego issue? It is almost... Alright back to my spice dilemma, but I am beginning to wonder now if it might be something else altogether, like maybe an ego issue? It is almost like you can cook better than I can but I do not want to cook, so nobody else can cook either , lets all eat junk and die. This is what I feeling this morning, I am baking some Cinnamon orange glazed rolls and what does she do but go get a big bowl of cold cereal out and eats that when my rolls are baking, now I am going to have way to many rolls to eat by myself. Although the cereal is probably better for you, but has a bunch of sugar, she never eats breakfast, some days I wonder why the heck I ever bothered to get married, seems as though the single life would have suited me just fine, and would not have to bother trying to cook for anyone but me. I know there is lots of other stuff that’s goes with marriage but not going to get into that in these blogs. So in the picture, what difference does it make what she eats for breakfast, it doesn’t. I will keep on cooking, one of these days she might even eat what I cook for breakfast, but she is eating my gumbo, and she really likes it, one of the few leftovers she will go back and get, thing is DW gets 2 bowls of this, must be good. Did I put in spices oh yes, when she wasn’t looking, and I have learned to keep them put of sight. I keep at this and she will be eating spiced food and will not even know it. Well it is off to another day, and another food to conquer. Hug someone as though you love them, they probably really need it. As always

Cooked with Passion, Served with Love

Cheft ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/37-view-thru-chefts-window-8.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/35-view-into-chefts-window-7-message.html Sun, 19 Jul 2009 01:01:05 GMT Since I am unable to post this on the Foodnetwork site because they keep deleating it, thought I would share it here, about the TNFNS show. Since... Since I am unable to post this on the Foodnetwork site because they keep deleating it, thought I would share it here, about the TNFNS show.
Since this years show is already completed, there is no sense in gong on asking question for you to explain the position you have taken from the beginning about Debbie. I do have some question as to the how the network designs it shows to fit your chosen demographics of 24 to 45 year olds who evidently know how to cook nothing. In earlier post it has been mention your looking to fill the roll of cooks for home cooking? and with the influx of shows that is all the network is targeting. When the network started and I started watching it was programming for the average person to learn how to cook meals like you were a chef or you would enjoy eating out, what ever happened to that? I started watching the network in the mid 90s when I retired went back to college, found cable and the need to cook as a necessity, due to lack of funds and the need to eat. I was taught as a child to cook, then in seventh and eighth grade we had what was called Home Ec. seems as those classes covered the majority of the shows I am seeing today, as far as cooking, I will say there is a few shows returning that are worth watching. I learned more by watching the early chefs teach us and show us how to prepare food worthy of serving at any restaurant, and I did that in college, on a small stove, with very little money, I did it with borrowed pots and pans or what ever I had, I would improvise to accomplish the dishes, as far as spices lots of small quantities and lot of it marked down stuff. So it is possible to accomplish, so to these people who ask how do you do it with out all the fancy equipment, it can be done, but unless you have a chef you can watch, you will never realize how good you can actually become, with the little stuff that they slip in and if you pay attention you pick up on after watching them a couple times. So can you explain just how the network chooses 1. The types of shows that it has chosen? 2. Why it has gone from showing us cooking shows to traveling and eating out shows in prime time slots? 3. Where you get your demographics of people you think are watching your network? 4. Last but not least why you have abandoned your long time viewers who watched the chefs from the beginning are now stuck watching cooks and only a couple chefs on weekend mornings? Good thing I copied and pasted because the first , the second, the third, never posted. Once again thank you, I will be surprised even if this gets posted, and if you even consider to answer some of these questions. A long time viewer, who loves to cook and some day maybe to become a CHEF. ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/35-view-into-chefts-window-7-message.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/33-look-thru-chefts-window.html Fri, 26 Jun 2009 17:09:56 GMT Great Chefs, not so important is who they are but what made them great. It was about a year ago I started writing blogs, I say blogs because I have... Great Chefs, not so important is who they are but what made them great. It was about a year ago I started writing blogs, I say blogs because I have tried several sites that have not worked. When the idea hit me for this particular subject for my blog, I had been writing about Living in a Spiceless world, the DW does not like a lot of spices. After writing my last blog entry, I realized that my passion was the cooking, the reason I had that passion wasn’t the cooking per say but the pleasure I received from it, and I can hear you now pleasure from cooking are you nuts and if I had to admit it probably. Great Chefs, or who I think are great, would be Chefs like Emeril Lagasse, Gordon Ramsay, John Besh, Julia Childs, Paul Prudhomme, Justin Wilson, even Alton Brown (all thought he claims not to be a chef) and so many more that are not on television, nor have ever been heard of, but in their rights are some of the best chefs in the world. Is it that they have developed a pallet for taste unlike most? Is it they have a sixth sense when it come to cooking? Is it professional training that has made them great? You can answer yes to any of these and you would be only half right. Where did these chef get the passion to cook like they did or do, where did the love come from? I think I have found it, not at a school for chefs, not at a restaurant cooking on the line, not at a stove sweating away my life but it comes from when you serve the food you just cooked not for your pleasure but for the person who you are serving it to and they put that fork full in their mouth and you see that ever so sweet smile roll across the lips and the glistening light in their eyes of nothing but total pleasure and you know it does not matter what it was seasoned with, it does not matter how it was cooked, or what it was cooked on but the fact it was done right and done with nothing but to bring pleasure to someone on the other end of that fork or spoon. The great chefs understand that, that is what makes them great they cook for us, not for them, even the ill tempered ones, in the end want to know was my food cooked to your liking.
Tell some one you love them, cook them a meal and as always
Cooked with passion and served with Love
Cheft ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/33-look-thru-chefts-window.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/32-view-thru-chefts-window-6.html Sun, 21 Jun 2009 22:05:10 GMT When I started these blog entries, I was looking for a way to write my frustration and difficulty of cooking for a person that does not like spices.... When I started these blog entries, I was looking for a way to write my frustration and difficulty of cooking for a person that does not like spices. It was no way to imply that I do cook for just me, I still am in love with my DW, and do I try to please her, oh yes and would not have it any other way. I cook because I love to cook; I cook for her because I love her. Would I ever tell her well just cook for you and I will cook for me, no I am not that heartless, nor would I ever. I am finding the more I write, about the cooking the more I see it is a passion of love, the love knowing I can make someone smile with my food, that is why you will always see my signature Cooked with Passion and Served with Love. With that said Oh where oh where art thou my spice, how do I make room for thee in my life. Is it the roast that needs you the most? Or thy steak without thee just a flavorless hunk of beef although tender you be, without flavor no Kobe. Oh thy ribs on the grill flavored with a rub of spice, out of my heart and mixed by me, garlic, paprika, salt, pepper, cumin, thyme, cayenne, and sugar it would be. Would you believe a compliment from the DW said those were some of the best baby backs she ever had, and I about fell over. Now the potato salad will be next, figure for now if she makes the potato salad at least she will eat, and it is easy to doctor the individual servings of that. Baked beans will be next, no more undoctored cans; they need to be from scratch with spices galore, hot sauce, brown sugar, and what ever else I can find to make them amour. So for now, tell someone you love them, they may just need to hear it.
Cooked with Passion and Served with Love
Cheft ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/32-view-thru-chefts-window-6.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/30-view-thru-chefts-window-5.html Sun, 14 Jun 2009 22:09:09 GMT My next try to put spices in, well I thought why not just surprise the DW and cook her dinner without spicing it my way, but hers. Yes, all I put on... My next try to put spices in, well I thought why not just surprise the DW and cook her dinner without spicing it my way, but hers. Yes, all I put on the loin chops were salt and pepper. They turned out all right, but for me there was nothing there, no flavor, no heat, just plain old tasteless pork. But you know of course she goes “oh these are good”, you only cooked them with salt and pepper. I was thinking were did you get your taste buds from? Were the chops good? Not in my book, they were juicy but flat could have put anything on there to give it some taste, anything please! I think what I am going to have to do is start cooking in two pans, one for her and one for me, get two small fry pans, but now I am going to have to have a bigger stove with more burners, like I will ever be able to talk her into that till we move. There are days when I just want to scream and go why you can not be normal and eat food with some taste. I have found two books The Spice Bible and The Herb and Spice Bible, they could help, if I had any idea what spice to try slip in on her. I found that I can do a jerk chicken, and she will eat that, because it reminds her of our trip in Jamaica, sometime things like that I can get by with, like Mexican food from the trip to Mexico, that would be Fajitas’ and refried beans but no rice and that would be it, no enchiladas’, she will do tacos as long as the are like Taco bells, there is so much that I want to try but have not figured out if it is going to be for one and if I did that then she would want some just so I would feel guilty for not fixing more. Yes life is wonderful. Till next time, hug some near you, they just may need it more than you know.

Cook with passion, served with love

Cheft. ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/30-view-thru-chefts-window-5.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/25-view-thru-chefts-window-4.html Tue, 19 May 2009 23:18:09 GMT My latest try was Cuban sandwiches. After seeing the article on them, I remembered how good they were, I had one in Florida when we were at Disney... My latest try was Cuban sandwiches. After seeing the article on them, I remembered how good they were, I had one in Florida when we were at Disney World. So with recipe in hand, I started gathering ingredients. Went to our local store to the deli, picked out my ham, got the baby Swiss cheese, then started looking for some roast pork, well they did not have any, nor was there any even in the process quick package meats, guess I will make my own, but made another stop, still no pork at this deli, wonder why ? Does your deli have roast pork; well they had a gourmet food counter that sold prepared products. I asked them do you make a Cuban and what do you put on yours, well she said yes would you like to make you one, I answer no, but what ingredients do you use, roast pork, ham, I stopped her right there where do you get your roast pork, well ours came in yesterday for central, then I ask well do you sell it? She said for you I will, nice of her. So why do Deli's not have it?
Now the next step, making the sandwiches, and guess what I found out my wife does not like mixed meats on her sandwiches, bluntly told me so, she said I like ham and cheese, but do not put any roast pork on it, I will not eat it. Her son goes have you ever tried it ? she said in no less terms I DO NOT LIKE IT!! AND NO I NEVER TRIED IT, I sat in the back ground going under my breath, son just drop it. I tell you after cooking all these years, and now all of a sudden all these rules start coming out, of course I would always ask her what she wanted well after getting the same old stuff, I decided it was time for a change, well, for her change did not work. Even after trying to fix stuff she said looked good on TV, she would not eat, take like Bobbi's goulash from Paula Dean, we were watching it, and so I fixed it. She said it was okay. I also found out now she says she does not like tomatos and macaroni. I just looked at her and shook my head, whispered what is your spaghetti??
When I started fixing new dishes it was because she complained she was tired of the same ole stuff, Some times I wonder if I am becoming same ole stuff, but that is another story. So now it has gotten to the point, where I am back to asking, and if I get a reply, we are doing well but generally it is I will eat later, that mean twice I have to clean the kitchen. Then some days I just fixed the meal if she eats, good, if not that’s alright and I know that sounds mean, self centered and just alright unsocial, but what’s a chef to do? ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/25-view-thru-chefts-window-4.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/24-view-thru-chefts-window.html Thu, 07 May 2009 22:56:37 GMT Since this weekend is Mother's Day, this blog will be dedicated to my Mother Barbra Jeanee. When I read about mothers most people talk about what their mother did for them, or for others. I have been one all my life to look at thing differently, thanks to my mom. I think it is not what we do in life but what we leave behind that sets the legacy of how people will see us. So with that in mind, my mother has a long line of legacy, she has raised 11 children, yes 11, I have 5 brothers and 5 sisters. The oldest, is a man who I can say is upstanding, he and his wife has raised a family of two, a daughter and a son, who is a down syndrome child, and did it without ever questioning, why. I am the second in line, I have raised 4 boys, one of mine own 3 that belong to other men, never ask for or received any help and all 4 have gone to or are going through college. Then we have my first sister, the two of us were almost as close as twins when growing up, she married at a young age and has raised four loving children, but was it amazing at least to me is the fact she taught disabled children in the school system all her life and still is helping them adapt to a life as regular as it can be. Next comes another boy, still a boy to me but yes a grown man, who has helped so many people in his life without asking anything in return and he has raised his daughter, being a full time father and mother. I almost forgot, this one another sister, mother of 2 lovely girls, who worked to support them all on her own, doing many jobs to make ends meet. Next in line is another girl, a mother of 3, and she has taught children who are disabled, along with being head of the Girl Scouts, her husband is the Boy Scouts leader for the area. Next came another boy, yes he is the one that has probably tried my mother the most, but she stuck by him thru all the tribulations, and now I can say is given the chance he will do anything he can to help a person, he raised a family of 4, two hers and two theirs. Then along came another girl, mother of 4, she lost one when he was just 6 months old, but yet through all the heartache and trials she stood strong, she drives bus and works with children thru the school system. Lets see where are we now that is 8, along came another son, this brother is probably the closest to my mother than any, he has worked part time so he was able to travel with her when she wants to go on her travels, he put his life aside to help her, but he does enjoy the traveling see, he is a golfer, so he has seen many courses. Next along is another girl, now she has raised a rather large family, 6 I believe, 2 hers, 2 his, and four of theirs. Then the baby boy, father of 4 a set of twins, works with the scouts, he and his wife take mom to church every Sunday. So as you see it is quite a legacy my mother will leave behind, I can say probably never a more children loving family, who just keeps growing, last count my mother said there was a 147 with outlaws, inlaws, spouses, and such. She is and always will be loved by everyone who life she has touched. love you mom

cooked with passion and served with love

Cheft ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/24-view-thru-chefts-window.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/23-view-thru-chefts-window.html Fri, 01 May 2009 20:15:22 GMT Perhaps it was destiny that I got someone who does not like spicy food. I do not mean hot spicy, but just any spice other than salt, pepper and bacon... Perhaps it was destiny that I got someone who does not like spicy food. I do not mean hot spicy, but just any spice other than salt, pepper and bacon fat. In fact just found out after 10 years, that now they do not like frozen spinach. Seems as though it was not that long ago that it was the canned spinach that turned up their nose. But today that it is different story, now it is I want the canned, not the frozen, and if I fix the frozen, it better be cooked with bacon, salt and pepper only, and very little water. The favorite is a canned that has spices, like garlic, thyme, rosemary, all the good stuff but I can't cook it and put it in mine, it all of a sudden becomes terrible. I am at a loss, of how I can cook to satisfy both our taste, because cooking and adding spices later just does not get it. Cooking for one, one way and for another a different way, well seems like a waste of time, pots, pans, and my patience. I have tried to find out ahead of time so that I can at least cook to please, but sometimes that is like asking for the Queen Mary to give me knighthood, watch out for that sword. There has been time when I sneak in spices and for some reason they love the food, but I found if I tell them what is in it, it than becomes one of the things they hate, like I snuck rosemary in a roast now it is I hate rosemary, wait a second you just ate a roast and liked it, and you know what I get, well I did not know it was in there. So I am off to thaw a chicken for roasting and try to figure out where I can hide the spices. HAVE A GOOD DAY! hug some one
COOKED WITH LOVE, SERVED WITH PASSION

CHEFT ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/23-view-thru-chefts-window.html http://www.foodnetworkfans.com/forum/blogs/ibcheft/22-view-thru-chefts-window.html Wed, 29 Apr 2009 17:43:11 GMT I have been blogging on another site for awhile, but after many times and responses become none, I decided it probably wasn't going to work since it was mainly a site for women, and most thought my point of view was not worth reading by the comments I received, of course a man's point of view is not the same as what they thought I should be thinking. I will give it a go here, see what happens. So with that said Welcome to my window, a picture of my world, thru my eyes. I write about a lot of cooking subjects from my prospective as a male who cooks for the household, now which amounts to two of us, and how I cope with what I call my wife's unusual eating likes and mainly dislikes. Have a good day, hug someone

Cooked with passion and served with love

Cheft ]]> ibcheft http://www.foodnetworkfans.com/forum/blogs/ibcheft/22-view-thru-chefts-window.html