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Pita Pit
Posted by: Thrash at 8:18PM EST on December 28, 2009
Anyone tried the Pita Pit on Hamilton in Marketplace yet?
http://www.posdata.ca/pitapit/photos/news380p2.jpg http://www.pitapit.com
Posted by: Busy Bee at 2:08PM EST on December 28, 2009
 I'm looking for a great Guacamole recipe to try. Does anyone have one they would like to share?
Posted by: Chef Paul at 3:26PM EST on December 23, 2009
Well, we did our first Siouxland Voice Internet Radio Show yesterday. Discussing the advantages of brining turkeys, the dangers of over-stuffing a bird why to don't have to be dyslexic to cook the bird upside down. People texted us question on the nature of sugar cookies and the importance of egg shell colours. I am your regular Bobby Crocker, so I hope I can assist you with your culinary questions in the future. There is not a mistake I have not made, and impossible culinary challenge I have not met face first, undaunted and in the end triumphant. Mostly due to courage and Gods unrelenting mercy toward the foolish. Well with that in mind, I want to assist one of our listeners with a moist sugar cookie recipe.
Moist Sugar Cookies:
Cream Together:
1.5 cups organic sweet butter
1 cup raw sugar
Add in:
1 local ranch egg
1 teaspoon vanilla
Incorporate:
3 cups Organic All-Purpose Flour mixed with 1/2 teaspoon kosher salt
Fold in:
1/2 cup Organic Sour Cream
Make dough into four small balls, wrap in plastic, refrigerate for at least 20 minutes. Pull dough out, let rest a minute or two. Roll out to 2/4-3/8 inch think and cut into designs. Baked on parchment paper at 350 degrees for seven to nine minutes and cool or rack.
Note: Sour cream and water or milk are all great ways to take a favorite sugar cookie recipe and make it more moist. Also, store them in air-tight containers.
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Posted by: Thomas Ritchie at 9:19PM EST on December 21, 2009
Join the Journal Tuesday morning at 11 a.m. for a Live Blog and
Broadcast to discuss Christmas cooking with Siouxland's hef Paul.
We'll talk tips, tricks and fun, and of course how to make that great meal quick and easy. http://ow.ly/OqQB
Posted by: Chef Paul at 10:15PM EST on December 19, 2009
Hello Friends of Fine Food:
As I complete the latest semester long culinary class for at-risk youth in Siouxland, I would like to discuss some of the Strengths of the program this fall.
1) We retained almost all our students and built a sense of excitement all the way up to the Awards Banquet.
2) As I am completing my Bachelors Degree in Continuing Adult Education I have been forced to accept that I must address all three of the main learning modalities; Auditory, Visual & Kinesthetic/Tactile. I always thought that if my class was as hands-on as possible, as Kinesthetic as possible I would retain the interest of the majority of the class. That has proven to be true, but I also need to address the needs of those who learn through visual and auditory channels primarily. So, I began to incorporate more traditional lecturing format and more visual aids and voila, suddenly everybody was getting something and every student without a school activities conflict stayed to the finish.
For improvement, I believe I need more colorful chef jackets. Specifically a Tie-Died one in very necessary. Perhaps more course planning, more diversity of teaching styles in my delivery and yet more organization of class schedule and handouts. Perhaps I will give them assessments to ascertain what learning style each student possesses as a strength. I also believe I will discuss Food Sanitation for a portion of every class. We have discussed it as it came up, but I believe this can be an auditory and visual presentation with an assessment (egad a test !) at the end. Food Sanitation and working as a "Clean" cook in all situations is critical for every student to learn.
If I have any insights regarding my latest four and a half month foray into the high school educational jungle, it is that I must fully accept and understand the way that I learn first, before I can teach. I am very dyslexic which I will hopefully not teach my students to be, but I must be aware that I often see things in opposites of what they appear to everyone else. Also, according to self-diagonistic tests on learning styles, it turns out that I am an almost exact blend of all three learning types. Which I believe means I should be able to teach just about anyone.
The question remains, should I be teaching adults to teach in some other format for the general and not so general public? Thoughts?
Posted by: Thomas Ritchie at 2:52PM EST on December 15, 2009
In a word, it was scrumptulescent. We started with the double bacon burger and the cajun fries, both of which were tasty, messy and well-seasoned. Especially the fries. They take a rough cut large fry and then douse it generously in sweet, spicy, cajun seasoning. A regular order fed two of us, as the counter gal suggested. The burger tasted like real beef, unlike some burgers that restaurants dish out these days, and the toppings were fresh. We added jalapenos and onions, but the sandwich didn't really need the extras. It could have stood along and been just fine. The burger choices were pretty limited, which was fine. Really - do I need 20 choices for a burger? Burger, double, bacon, cheese are all I need.We also tried a bacon cheese hot dog, which appeared to be broiled to melt the cheese. They could have added a bit more bacon on this one, but it was tasty nonetheless. All in all, I was impressed and plan to take the kids soon to get a second opinion.But for the most part, these Five Guys are worth getting to know.
Posted by: KWIT-KOJI at 2:18PM EST on December 8, 2009
Join Gretchen Gondek and Chef Paul, Creative Contributor for FM90's weekly "Food 4 Thought" show. Paul shares tips and a step by step process for preparing prime rib for the ultimate holiday feast. Food 4 Thought can heard Friday afternoons at 12:10 right before Friday filmscores on KWIT-KOJI FM90..your local public radio station. Visit our website for more information (and podcasts) at www.kwit-koji.org
Posted by: Chef Paul at 10:03PM EST on December 7, 2009
How do we learn best? By reading about it, watching it, doing it or thinking about it first? Do we all learn the same? Tomorrow is my last cooking class for the year with my at-risk kids at West High School. I have made my class action packed, with everyone mimicking the technique I am modeling, we do team exercises, we show off different methods to achieve the same result. Am I selling my students short? Do they need more traditional lectures, more reading in class, more time with visual aids and written tests?
Perhaps they do, your thoughts?
Tomorrow we will teach Indian Cuisine. Tandoorii Chicken, Jasmine Rice, Kabaab of Beef. Unless we are snowed in, we will be displaying our teaching technique for the fine folks at Northeasten College in S. Sioux. We really need a culinary school in Siouxland. Tradition in other parts of Iowa, say Des Moines, Council Bluffs, the Lakes College allow college credit in charter High Schools with potentially the first year of culinary college credit finished while still in secondary education. This means they can get a 2-year college culinary or other vocational degree after just one year in college. This is huge. Not everyone is going to survive in a cubicle. Not everyone can learn and flourish in the traditional learning style. Siouxland needs quality high school and post secondary vocational training, and we need it now! For the welfare of our children and the future of our community.
Posted by: Chef Paul at 12:17AM EST on December 1, 2009
Hello Friends of Fine Food:
I have been teaching at-risk youth cooking and life skills for 4 years now. The tactile / physical / kinesthetic model of real-time demonstration cooking has worked best to date. I have come to realize that every cooking training session requires more than hands-on emulation of the instructors activities. No matter what the group and their supposed strengths and weaknesses I need to offer a culinary class that includes auditory/academic study, auditory/concrete presentations plus a holistic approach that shows the concept in total yet highlight the various modules of teaching as well.
What does this mean for me and my little teaching class? This means more traditional classroom study to augment my real-time demonstration/modeling class and more time have them repeat back to me the procedures being taught in a verbal format.
Can I do this and not lose the majority of the class to fatigue and dis-interest? Only time will tell.
chef paul
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Do you love food? Cooking, eating out, experimenting in the kitchen? As unabashed foodies, we prefer to celebrate the best eats - whether they are in your own kitchen or from your favorite restaurant, off the shelf or from a food vendor. Share your love of food here.
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