Like a lot of people there are a number of recipes that I use frequently and have memorized. But these is a much bigger class of recipes that do not get made often enough that are not permanently stored. These recipes get made frequently enough that the recipe page or card gets pulled out, but often not put back in its home. Then someone asks for the recipe or I want to make it again and the card is MIA. This blog will serve as a more permanent home for these recipes.
Some of the recipes on this blog are my own creations. But a lot of them are a variation or a word-for-word copy of somebody else's recipe. If I know for a fact a concoction cake from me I will note it as an original. If it is somebody else's I will do my best to give credit where credit is due. A fair number of recipes I use come from Alton Brown's collection from the Food Network. Good Eats is a great show that touches on the science of cooking. When in doubt start at www.FoodNetwork.com, search for the type of food you want to make, and then use the chef filter for Alton.
After graduating high school, I attended Des Moines Area Community College's (DMACC) Culinary Arts program. The training I received from Chef Lori Dowie, Chef Robert Anderson, and Chef Chris Palar was fantastic. Understanding how to modify recipes, in regards to both ingredients and quantities of food, is the skill I use most often from this great program. While my education continued beyond the AAS degree in Culinary Arts from DMACC I hold this program as one of the best.
There is a lot of words and not a lot of food on this first post, but patience is a virtue... just not one of my strengths. :)
T3
