Author: Chef Corey

Hail all you crazy kids out there,

First let me saying thanks for sticking with me through this adventure and transition. It’s been a fun journey, and it will continue to be. We’re another step closer to the real fun.

We’ve got the website up and running. If you haven’t seen it yet (you should have… you’re here aren’t you?), check it out https://www.homegastronomics.com. You’ll find an archive of all of our blog posts as well as a soon to be podcast player and episode listing. 

Continue reading “All the updates that are fit to update”

Greetings followers of the food side of the force,

As you may have seen on the Facebook page, we had the opportunity to experience a chocolate tasting at Ethel M’s chocolate factory in Las Vegas. It was extremely educational and I highly recommend it to anyone who happens to be in the Vegas area. –

There are two parts to this factory, there is a short walking tour where you can look onto the production floor through large windows with signs posted explaining what the staff is doing. The second is the chocolate education and tasting. Reservations should definitely be made for this experience.-

Going through this made me think, most people probably don’t think about the chocolate process or what goes into it at all. So of course this is a great chance to share this information with you.-

Continue reading “Archive – “Mommy, Where does chocolate come from?””

Well met my culinary padawans,

It’s been a while, but we’re going to get back down to business.

First off lets get some news and housekeeping done. We’ve put together a Facebook page here. Facebook seems to be a nice easy place for informal conversations and interactions. We also plan on posting here when we have new posts published as an additional way of allowing people to follow us.

Continue reading “Archive: Welcome Back with Chicken Cordon Bleu”

Hello again you Wookiee Pups,

Back in #3: 1st topic – 10 mistakes, I talked ever so briefly about seasoning meats. Let’s go into a bit more depth there.

First to clarify the terminology. Often the term “Season” or “Seasoning” will be used as a verb and refers to the act of adding seasonings or flavors to your meats, and is sometimes called “Pre-Seasoning”. I’m guilty of this myself. This leads to some ambiguity as many people then consider everything you might add to a meat to be seasonings.

Continue reading “Archive: Why should I season my meat?”

Greetings to the food rebellion,

I have a short note for you today, just because I’m so damn excited about it.

First let’s say Happy New Year, Second let’s say more blog posts in 2017… Let me hear from you if you support that idea. 

Hail to the Great Culinary Horde,

Last time we talked about why you shouldnt boil your vegetables, and I mentioned a little case study that I did with green beans.

In my restaurant we cook over 120 pounds of green beans every day. This kind of volume is bound to give even the most amatuer cook a little bit of experience in this area.

Our process is rather simple. We blanch the green beans for a minute or two, then transfer them to a pan and saute them with olive oil, garlic, salt, and pepper. The whole process takes less than 3 minutes and the end result is fantastic. The beans are crisp, crunchy, full of flavor, and as green as fresh cut grass.

Continue reading “Archive: A Case Study In Boiling Vegetables – Green Beans”