This is a place to learn how to cook. You may have years of experience, or you might burn toast. Regardless, this is a collection of things I know from all over the world. Useful tips to cooking for yourself and for others. Getting to know your food and how to turn simple ingredients into something delicious. This is a how to cook great food on a budget, a college students guide to eating good, healthier food for less. This is a tutorial on how to throw dinner parties and events, how to bring people together under your roof to have a good time. This is Spice For Your Life. Now let's get cooking.

First off, you can't be intimidated by cooking. Everything that that anyone has ever cooked or ever will cook can and will be duplicated. Most recipes started out on a primitive fire without the technology of instant heat control as we have today, as well as hundreds of other tried-and-true methods of cooking that have been developed. The basics are the same, and understanding how food works and what different types of heat and preparation does to the food is key.

There isn't some magical method that us cooks in the restaurant world use to make your food the way it is. You can do anything we can do at home. Sure you might not have sous vide machine to vacuum seal and slow cook your food, but you can have a similar outcome a few different ways. This blog is about cooking with what you have, and doing it well.

Sunday, July 1, 2012

Starting Simple.

      I want this blog to start off simple, give basic background knowledge, and then build into more complicated recipes that use a variety of combinations or variations of the more simple recipes. Up first,  simple syrup.

Simple Syrup
1 cup sugar
1 cup water
Combine equal parts sugar and water, whisk together and heat over low until it simmers.

       Big deal, its just syrup you may say, but the possibilities with simple syrup are endless. Add in a few drops of maple and vanilla flavoring, and substitute half of the regular sugar with brown sugar and you have pancake syrup. Take the basic syrup and whisk in sone sriracha sauce and you have a tasty sweet-and-spicy sauce that goes great on anything fried, from cheese curds, to egg rolls, to frog legs. Substitute the water for orange juice and add a teaspoon of cinnamon, ground ginger and white pepper and you have a great glaze for roasting pork. The outcomes are totally different, but the method is the same. The equal parts sugar and water give you the consistency, the flavoring is up to you.
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