WHAT IS A PRIME RIB? The primal rib is the first part of the cow removed in the butchering process, and the meat attached to it in turn is called a prime rib. However it’s also known by several other names. It can be called a standing rib roast because the meat is cooked “standing” […]
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ARCHAEOLOGY OF SEAFOOD – Trout
WHAT IS A TROUT? This member of the salmon family is found mostly in freshwater. However some species such as Rainbow trout will spend 2 to 3 years at sea before returning to freshwater to spawn. Depending on the location, the colors and patterns that camoflauge this fish can dramatically vary. They generally prefer cooler […]
ARCHAEOLOGY OF MEAT – pot roast (beef)
WHAT IS A POT ROAST? This classic New England recipe actually has French roots. Before becoming pot roast it was known in France as Boeuf à la Mode (beef in a modern fashion), A frugal recipe that uses the cheaper cuts of meat which are then slow cooked. This allows the collagen to break down […]
TOP 7 MAGICIAN’S FAVORITE RECIPES
https://youtu.be/zbaFEKyLw64 7. Harry Houdini Chicken Paprikash is the dish that his mother and then wife Bess used to make for Erik Weisz a.k.a. the magician Harry Houdini. It reflected both his Jewish and Hungarian upbringing. The following old recipe is from his niece Ms. Marie Blood. Click here to see it! 6. Doug Henning Doug […]
FOOD FIGHT!! BEEF – Kobe vs. Wagyu
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 2 lbs from southern Japan, please welcome Kobe Beef! His opponent, weighing in at 1 lb from all of Japan, please welcome Wagyu Beef! LET’S GET READY TO RRRRR…….HAVE A SPIRITED […]
ARCHAEOLOGY OF MEAT – hot dog
WHAT IS A HOT DOG? Inside a hot dog almost nothing is off limits. Pigs, chickens, turkeys, organ meats or raw skeletal muscle are all acceptable ingredients. All of these trimmings are ground to a fine paste. They are then stuffed into a casing (either from cellulose or animal intestines) and vacuum sealed to preserve […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Cerignola Olive
WHAT IS A CERIGNOLA OLIVE? Named after the region of Italy they’re from, these stone fruits are famous for their large size and buttery flavor. Also known as Bella della Daunia, they’re a member of the Arbequina family! Naturally available in black or green, the red variety is created by adding dye during their 4 […]
TOP 10 “STAR TREK” H.R. COMFORT FOOD RECIPES
7. Roasted Asparagus with Parmesan Working in Human Resources aboard the Starship Enterprise under Captain Kirk might sound like a dream job. After all, it’s the future where everything is fair and money is no longer important! But if that’s true, why do only staff in red shirts keep dying? If that doesn’t qualify as […]
FOOD FIGHT!! SYRUP- Birch vs. Maple
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 17.6 ounces from Vermont, please welcome Maple Syrup! His opponent, weighing in at 8.8 ounces from Canada, please welcome Birch Syrup! LET’S GET READY TO RRRRR…….HAVE A SPIRITED DEBATE ON FOOD!!! […]
FOOD FIGHT!! EATEN ALIVE – Squid vs. Octopus
Welcome ladies and gentleman to the main event of the week! In the cephalopod category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 8.8 lbs from tropical oceans of the world, please welcome Octopus! His opponent, weighing in at 2 lbs from saltwater oceans around the globe, please welcome Squid! LET’S GET READY […]
ARCHAEOLOGY OF BREAD – Yeast
WHAT IS YEAST? Believe it or not, it’s a type of fungus closely related to mushrooms! Their scientific name basically translates as “sugar-eating fungus.” After consuming the sugar, the yeast then excretes carbon dioxide and ethyl alcohol back into the dough a.k.a. fermentation. This is crucial to the rising of the bread. The gas that […]
ARCHAEOLOGY OF SEAFOOD – Bonito Flake
WHAT IS BONITO FLAKE? Also known as katsuobushi, this ingredient was first made in the late 1600s. The flesh of a bonito fish is dried, smoked, fermented and then grated into flakes. A key ingredient in dashi (powdered fish broth made from bonito and kelp), this is a major source of the umami flavor that […]
TOP 10 “THE AMERICANS” MOTHER’S DAY RECIPES
10. Жаркое (Zharkoye – Meat and Potatoes Stew) When spymaster Claudia cooks this dish for young Paige, she attempts to introduce not only Russian food culture but a bit of the terrible toll World War II had. To say that provisions were often in short supply is like saying that the rain was often wet. […]
FOOD FIGHT!! SALT – Sea vs. Land
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 9.2 oz from the beautiful ocean, please welcome Sea Salt! His opponent, weighing in at 7.9 oz from the neighboring mainland, please welcome Land Salt! LET’S GET READY TO RRRRR…….HAVE A […]
ARCHAEOLOGY OF SEAFOOD – Flounder
WHAT IS A FLOUNDER? This member of the flatfish family is famous for having a pancake shape and 2 eyes on top. At birth flounders look like all other fish having the same narrow head shape with 1 eye on each side. But after their larval stage as the fish ages, one of their eyes […]
ARCHAEOLOGY OF MEAT – porterhouse steak (beef)
WHAT IS A PORTERHOUSE STEAK? A member of the t-bone family of steaks, this area of the backbone is home to some of the most delicious flavors. One side of the bone has meat that is tender and almost creamy. On the other side you have a firmer, more flavorful cut. Served together, you’ve got […]
ARCHAEOLOGY OF SEAFOOD – Scallop
WHAT IS A SCALLOP? Scallop is a general term for any one of a number of saltwater bivalves (clams, oysters and mollusks) or the meat harvested from them. The origin of the name comes from the French term “escalope” a term for a piece of boneless meat. In general they tend to be mobile swimming […]
10 Simple Hacks To Speed Up Dinner!
10. How to Break Down a Whole Chicken Like a Chef! Stop wasting money buying pre-cut chickens at the store. The reality is that it’s both cheaper and quicker for you to buy a whole chicken, break it down, and then store the breasts in 1 ziplock bag and the wings and legs in the […]
ARCHAEOLOGY OF HERBS & SPICES – Culantro
WHAT IS CULANTRO? Also known as Mexican or sawtooth coriander, culantro has a somewhat similar flavor but isn’t related. This Carribean ingredient can be added during cooking. Growing up to a foot in height and with a shape like saw-tooth lettuce, a minority of people who try it, like with cilantro, won’t like it. In […]
FOOD FIGHT!! CONDIMENTS – Salsa vs. Ketchup
Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 8.8 oz from beautiful Mexico, please welcome Salsa! His opponent, weighing in at 14 oz from China, please welcome Ketchup! LET’S GET READY TO RRRRR…….HAVE A SPIRITED DEBATE ON FOOD!!! […]