Food Tour – Charleston South Carolina – The rest of day 1 and the half of Day 2

Let’s start with the end of day 1 before I talk about day 2.

First stop of the night, Boone’s
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Restaurant Review: Joe Mama’s Wood Fired Pizza, Tallahassee FL

I had a fantastic opportunity today thanks to the Tallahassee Food Bloggers Association (#tfba). The group got together for the first time and went behind the scenes of a new restaurant in Tallahassee. That restaurant was Joe Mama’s Wood Fired Pizza. Special thanks to the TFBA and Joe Mama’s manager, Devon Nunneley for getting this event together.

During the event, I got to explore the restaurant. I met the chefs, owner, managers, staff, fellow local food bloggers, saw the kitchen, wood fire oven, food preparation, learn about their family/restaurant story and their food philosophy.

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There was a lot of great, in depth nerdy food knowledge that I learned at Joe Mama’s, especially concerning pizza. Here are some of the things I think the average food goer and foodie would want to know: Continue reading

Cook the Blog: The Podcast?

Hello everyone. I had to make a podcast as a class assignment. So I figured, why not do it on cooking and post it to my blog? And thus, Cook the Blog: The Podcast was created. I am not expecting to make another podcast, but if I get good reception, I will consider it.

Anyway, click the link below to give it a listen and leave feedback if your inclined. It’s goofy, and you can probably tell it was originally made for a class. If I do continue this, the format would probably change a bit.

Cook the Blog: The Podcast

Coming soon, a review of Backwoods Bistro and a recipe for fig jam.

Technique: How to Caramelize Onions

Caramelized onions are one of my favorite ingredients. They go great on burgers, sandwiches, in pasta, on a pizza, or even in casseroles. Why bother though? Although preparing caramelized onions is rather easy, it takes time. Caramelized onions have a sweeter and deeper flavor than raw onions. Also, it’s a way to get an onion flavor into a recipe for people that do not like onions. A lot of people have a taste aversion to raw onions. Just ask Scott Conant:

As much as I love caramelized onions, there is a specific reason why I am writing this article now. I have a special recipe that I am going to share soon that requires them. More info on that recipe coming soon.

This is my first recipe I am posting since I have moved. That means after the break, there is a much nicer kitchen to be seen. I love my new gas stove.

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Restaurant Review: Vertigo Burgers and Fries, Tallahassee FL

I have secretly been waiting for Vertigo Burgers and Fries for months. Vertigo comes from the minds of the owners of Cypress, a restaurant I have always wanted to try but haven’t been able to. The rumors of how high a bill can get had scared me away (for now). One day, I was browsing urbantallahassee.com and I found out about Vertigo. Ever since then I have been stalking Vertigo’s website and Facebook group waiting for a hint of their opening date. That day has finally come, but the question remains, did it live up to the hype I built for it in my head?

Find out after the break
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Recipe: Pulled Pork

This month has been crazy for me. My fiancée and I have been preparing to move all month. It still took longer than I thought it would. However, we are finally unpacked and getting settled. Being on the other side of Tallahassee means I will have a greater opportunity to try restaurants on the other side of town.

Since I have finished unpacking, I finally have the time for a new post.

About This Recipe
This is the final part of a three part series on Barbecue (for now). In this part, I am going to show you how to take a barbecue rub and a barbecue sauce and put it together to make pulled pork. However, you could use this rub and sauce to make any kind of barbecue.

I personally feel the best pulled pork (or barbecue in general) comes from a smoker. However, I do not have a smoker. Neither do most people. This recipe uses a device that is found in a lot more homes, a slow cooker. It still comes out tender and delicious, I promise.
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Possible Beer and Dinner Event

A buddy mine (member if the North Florida Brewers League ) is a very active brewery in Tallahassee named Grasslands Brewery. I have sampled a few different beers he has made, and they are all great. He does a lot for the community as well, such as partcipating in pints for paws. Anyway, we were recently discussing the different kinds of foods I make that could pair with his beers and what foods I could make using his beer as an ingredient.

We got the idea that we should hold an event for an away FSU football game in Tallahassee. I’d call it an away game tailgate. At then event, we would watch the game, drink his beer, and eat my food. We were considering making it open to the public. The details are scare at the moment, but would anyone be interested in this? Leave me a comment or send me an email if you are.

Recipe: BBQ Sauce with Roasted Garlic and Coconut Rum

About This Recipe

This is the second part of a three part series on Barbecue. The first part was my BBQ rub recipe. Now, I am going to show my barbecue sauce. Finally, I will show you how to put it all together to make an excellent pulled pork (without the need for a smoker).

Although I like all kinds of Barbeque sauce, my favorite is a traditional tomato based. I really like a BBQ sauce that is sweet and spicy with a hint of Smokey. Tomato based sauces are usually made from tomatoes, tomato paste, or ketchup. I opt for ketchup because it has the thickness and level of sweetness I look for. Even though my sauce is tomato base, it doesn’t mean I don’t borrow from other BBQ sauce styles.

The Roasted Garlic and Coconut rum are not meant to be the stars in this BBQ sauce. Instead, they act as an agent of depth to the sauce. Feel free to add more if you want to make them the star.

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Restaurant Review: Jason’s Deli Tallahassee, FL

Recently, when I have heard the words “Jason” and “Deli” in the same sentence, I have only heard one of two responses. I have heard either “that place is really good” or “that place is always packed, is it any good”? The second response made it easy to decide my next place to review. I am happy to report that yes, Jason’s Deli is good.

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Kitchen Experiment: Roasting a Cornish Game Hen

This is my first kitchen experiment post. This post will focus on my attempts to try something new in the kitchen. I think the best way to learn something new is to take a hands on approach. My hope is that reading these articles will help the readers learn a few things they didn’t know, and to help them avoid my mistakes.

Something I lack experience doing in the kitchen is roasting large birds (chickens, turkey, etc.). It is something I hope to be really good at one day. There are a few problems with practicing roasting. First, it yields a lot of food. Second, they take a long time to cook. Finally, it can get expensive. My solution? To practice roasting using a Cornish Game Hen. They are small, generally last one or two meals, and only cost $3.00.

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