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Professional Cooking Tips!

Professional Cooking Tips! (ripped from the Interweb)

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“To be a good cook you have to have a love of the good,
a love of hard work, and a love of creating.”
– Julia Child

And so, here are some great professional cooking tips and tricks
that we have collected from the interweb. We love to cook!
NOTE: We learned at an early age. We had a cooking class in junior high.
We chose apartment-style living at UCSC (with a kitchen so we
could cook for ourself) instead of dormitory living and “dining-hall” food.
We are not a professional chef, but some of our cooking is pro quality.

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Please check out our many recipes and other cooking related Blog Posts!
Use the links below or in the sidebar, or use the SEARCHBOX at the Top of Page.

And away we go….

ALWAYS WASH YOUR HANDS! (and wash them frequently while cooking)
CLEAN AND SANITIZE YOURSELF, YOUR KITCHEN, AND YOUR FOOD!
Learn about kitchen safety/sanitation and safe food storage and preparation.

Drink Coffee. Drink Water. (stay awake and alert, and always stay well hydrated)

Prevent the cutting board from slipping – place a wet paper towel underneath it.

ALWAYS USE A SHARP KNIFE!
Sharpen your knives before, clean your knives after.
Use a vegetable peeler for ultra-thin cuts and shaving.
Learn how to hold the knife properly!
Learn the proper knife technique for the type of food you are cutting!
(and there are great YouTube vids on “how to” cut up everything)

Heat your pans before cooking (so they are already HOT).
Preheat your oven for 20 minutes at temperature before cooking and baking.
Constant heat and proper temperature are necessary for professional cooking.

Baker’s Tip: Put a bowl of water inside the oven when baking.
The steam will help make a nice crispy bread crust.

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Use eggs and butter at room temperature when making dough.
Take the eggs and butter out of the fridge the night before.

Caramelized sugar for baking.
Slightly frying the sugar will add a note of caramel to baked goods.
Heat sugar for one hour for a hint of caramel flavor,
or heat for up to five hours to create a deep and unique aroma and taste.

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Try to eat healthy, well-balanced meals.
Add healthy fats, cut sodium, bump up your fiber,
and aim for a variety of colors on your plate.
(but never sacrifice good food for a bad “diet”)

Cook your aromatics first. 
Cook onions with salt. Add salt to reduce the smell. It will also cook them faster.
Add onions while the food is cooking.
Onions need time to develop their sweet flavor profile,
so they are one of the first ingredients to add to the pan.
NOTE: Garlic burns easily and the taste will turn bitter, so don’t add it early.

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Know when to add the herbs. 
Add dried herbs while cooking to enable the flavor to infuse the dish.
Fresh herbs should be added after the food is done cooking.
Fresh herbs will turn bitter if overcooked.

Use both salt and acid when seasoning.
Add the salt to your dish while you cook,
not before (and taste frequently) to avoid over-salting.
Use sugar as a seasoning.
It counteracts sour taste and will add a pleasant and rich flavor.

“The more you know, the more you can create.
There’s no end to imagination in the kitchen.” – Julia Child

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Add a dash of high-quality extra virgin olive oil to enhance your dish.
But don’t use olive oil in everything. Use pure vegetable oil for cooking.
Olive oil burns easily! It is not good for high-temp cooking and frying.

Brine your Meat! Brining makes for juicy meat.
Create a juicy texture and infuse rich flavor, and minimize
the chance of the meat drying out or being overcooked.

Marinate meat or fish in a plastic bag.
This ensures the meat or fish is coated evenly.
(also makes for an easy cleanup)



Sou Chan 1952

“Life, like a cookie jar, would soon be empty
if you continued to accept the good things it offers
and put in no good things in return.”
– Sou Chan (from The House of Chan) 1952

Cook steaks that are at room temperature and they will cook more evenly.
And not all cuts of meat take the same time to cook!
For quick cooking, choose tenderloins and steaks.
For longer and slower cooking, use a roast, brisket, or shoulder cut.

Cook steak without oil by placing it on its side when cooking.
Cooking meat on the side renders the fat and will add more flavor.
It will also create a nice crust for the edges.

Make burgers juicy by placing ice cubes in the middle of the patties.
Right before grilling, press a small piece of ice into the center of patty.
This prevents it from drying out while cooking.

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Read our previous Blog Post “Where’s The Beef?”

Heat the saute pan to a high temperature before searing meat or fish.
Pre-heat your pan and Don’t crowd the food when searing.
High heat is needed for perfectly seared meat and fish.
Do not to crowd the pan because it will lose the high cooking heat.
Place fish in pan with the skin side down first.
The high temp will quickly sear the skin and prevent it from sticking.

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Use mayonnaise on fish to get a nice tasty crust.
Paint a small amount of mayo onto the fish with a pastry brush
and then season with salt before grilling. This will make a nice golden crust.

Make scrambled eggs creamy by adding mayonnaise.
Just add a teaspoon of mayo, it won’t change the flavor of the eggs.

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Use sour cream to make great pancakes.
Add 2 tablespoons of sour cream to the pancake mix.
It will make the pancakes tasty and fluffy.

Peel hard boiled eggs fast and easy!
Just add a little baking soda before you boil them.
You can also use vinegar.
Both ingredients get inside the eggshell, and will make them peel faster.

Use a large frying pan instead of a big pot when cooking pasta.
The wider area of the pan will heat the water faster.
Pick the right size pan for the amount of pasta being cooked.
Add a little olive oil and salt the pasta to taste after the water is boiling.
The salt will season the pasta.
The oil prevents the pasta from sticking and adds flavor.
Cook pasta in the sauce to finish.
The sauce will coat the noodles and they will absorb the flavor.
If the sauce is too thick, just add a little pasta water to create the thickness desired.

chef 1

“Chef” with Jon Favreau, John Leguizamo, and Bobby Carnavale

Dry boil potatoes before mashing.
After boiling, remove potatoes from water and place in a clean heated pan.
Make sure they don’t cook anymore. Once dry, mash them.

Make Roasted Garlic in the microwave.
Place a whole bulb of garlic in a small bowl with a little oil and water.
Wrap the bowl in plastic wrap before microwaving. Cook until the garlic is soft.

To cook a perfect egg, you will only need three things: 
a thick-wall frying pan, a 1/2 tablespoon of butter, and an egg.
Cook for 4-5 minutes over a low heat. Don’t forget to add a pinch of salt.
Remember, eggs will continue to cook after being removed from the pan!

TIP: Use an egg slicer to cut and slice fruits.

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Fruit! Fruit! Fruit!

Read our previous Blog Post “Fruit! Fruit! Fruit!”

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“Eat, drink, and be merry!
For tomorrow we diet.”
– framed on the wall of my Aunt’s Sonny’s kitchen
May her memory be a blessing!

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LIKE us on 
Facebook. Subscribe to our YouTube page.

READ OUR PREVIOUS BLOG POSTS!
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Use the links below to FOLLOW and LIKE us on other social media!
RIGHT CLICK and “OPEN IN NEW WINDOW” TO VIEW LINKS>

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Read our previous Blog Post “Disney’s Secret Recipes”>
http://wp.me/p3dhVM-6Xo

Read our previous Blog Post “Kentucky Fried Chicken’s Secret Recipe?”>
https://joshwilltravel.wordpress.com/2016/08/26/kentucky-fried-chickens-secret-recipe/

Read our previous Blog Post “New Recipes for Winter 2020!”>
https://joshwilltravel.wordpress.com/2020/12/17/new-recipes-for-2020-2/

Read our previous Blog Post “New Recipes for Spring 2020!”>
https://joshwilltravel.wordpress.com/2020/03/09/new-recipes-for-2020/

Read our previous Blog Post “And More and More Recipes!”>
https://joshwilltravel.wordpress.com/2018/11/21/and-more-and-more-recipes/

Read our previous Blog Post “Even More More Fun Cooking Recipes!”>
https://joshwilltravel.wordpress.com/2017/04/06/even-more-fun-cooking-recipes-2/

Read our previous Blog Post “EVEN MORE FUN COOKING RECIPES!”>
https://joshwilltravel.wordpress.com/2017/01/30/even-more-fun-cooking-recipes/

Read our previous Blog Post
“Cooking With Kenny Rogers – DOLE Cookbook Recipes”>

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NOTE: Our “Disney Secret Recipes” Blog Post is very popular.
We are getting lot of traffic from Pinterest and other foodie sites!
Please enjoy our recipes! LIKE and FOLLOW us!
Check out our other Blog Posts! Lots of FUN STUFF and hidden gems!

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RETURN TO HOMEPAGE> http://www.joshwilltravel.wordpress.com
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“Fat gives things flavor.” – Julia Child

“The only time to eat diet food is while you’re waiting for the steak to cook.”

julia-child-chef-cook-my-life-in-france

“Learn how to cook! Try new recipes!
Learn from your mistakes! Be fearless! And above all have fun.”

“The only real stumbling block is fear of failure.
In cooking you’ve got to have a what-the-hell attitude.”
– Julia Child

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“Your body is not a temple, it’s an amusement park.
Enjoy the ride.”
– Anthony Bourdain

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Anthony Bourdain RIP (June 25, 1956 – June 8, 2018)
May his memory be a blessing!

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_________




JoshWillTravel’s Collected Recipes for Summer 2021

JoshWillTravel’s Collected Recipes for Summer 2021
Eatin‘ good in the neighborhood!”

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WELCOME TO JOSHWILLTRAVEL!
We are getting a lot of traffic from Pinterest.
Please enjoy this page and these recipes
and then check out the rest of our Blog!
(use the links at the bottom of the page
or the SEARCH BOX at the top^^^^^)

CHECK OUT OUR LINKS TO PREVIOUS BLOG POSTS
AT THE BOTTOM OF THE PAGE FOR MORE RECIPES!

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“I will gladly pay you Tuesday for a hamburger today.”


Mullah’s Chai Recipe!
yes this is it, and you make it to taste
(from the “Buck & Mug” with Don Brown’s blessings)
from the Teahouse of Mullah Nezzuradin’s Donkey

Ingredients:
Black Tea
Fresh Cardamom
Fresh Ginger (grated or sliced)
Fresh Mint
Honey (optional)
Milk/Cream (optional)
Lemon (optional)
Sugar (optional)

Directions:
In first pot, boil fresh cardamom and sliced fresh ginger for a few minutes.
Drain the seasoned hot water into large teapot.
In a second pot, boil water, remove from flame,
Steep black tea and mint for 3 minutes.
Combine in teapot, serve, and finish off with honey and milk or cream.
Lemon and sugar are optional. Enjoy it!

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Teahouse of the Mullah Nezzuradin’s Donkey, Agoura 1984


Carnation Cafe and Ice Cream Parlor’s Fiesta Salad

Ingredients:
Lettuce, Diced Roast Beef, Fritos Corn Chips, Kidney Beans, Grated Cheese,
Diced Tomatoes, Sliced Avocado, and Choice Of Dressing.


Chinese Chicken Salad (just add chicken)
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Old Fashioned Beef Stew

beef stew


Spaghetti Pie

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How to Butcher a Kangaroo:

NOTE: Kangaroo meat is very lean and high in protein, essential B vitamins,
iron, zinc, omega-3 (an essential nutrient associated with fish),
and omega-6 fatty acids, and is very low in fat (only about 2%)
But the meat also has a high concentration of conjugated linoleic acid (CLA)
which has been associated with the build-up of arterial plaque,
and can lead to cardiovascular disease, heart attacks and strokes.
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Kangaroo was always eaten by the aboriginal Australians, and the
meaty tail, roasted in a pit of hot embers, is considered a delicacy down under.

Kangaroo Meat is illegal in the state of California!

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Stuffed Camel (Don’t try this at home!)

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(seriously, DO NOT TRY THIS AT HOME!)


Don’t Eat Horse Meat! 
Horse meat is illegal in the states of California and Illinois.

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Fried Rice with Minced Beef

Ingredients:
1/2 pound minced beef
iceberg lettuce, shredded
2 eggs, lightly beaten
2 spring onions, finely chopped
2 bowls white rice, preferably leftover and reheated
2 tsp light soy sauce
salt, to taste
sugar, to taste

Marinade:
1 Tbsp light soy sauce
1 tsp cornflour
1/4 tsp chicken powder
2/3 tsp sugar
1 tsp water
1/2 tsp vegetable oil
1/2 tsp shaoxing wine
a pinch of pepper

Method:
Marinate minced beef with marinade for 15 minutes.
Heat oil over medium. Cook beef until 80% done. Set aside.
Add some oil again. Stir in beaten egg. Stir constantly until 60% done. Add rice, preferably reheated beforehand as it’d shorter the cooking time. Quickly stir fry evenly. Sprinkle salt and sugar to taste. When the rice is really hot thoroughly, add light soy sauce.
Toss in beef. Continue to cook and combine well. Add shredded lettuce and spring onion until softens. If you’d like to taste the crunchy veggie, then don’t fry too long. Serve hot.

Combination Fried Rice:
First, when it comes to fry rice, we have to use leftover rice because you don’t want any soggy rice. Mixing with all the other vegetables and meat, the rice would be just right, not so dry or soggy.
Second, use as many favorite ingredients as you like. There’s no only one rule to combine ingredients for fried rice. So, be creative and enjoy whatever you like.
Third, the right order is to pan fry eggs, then followed by rice. Many people make the mistake to put in rice first, then pour in whisked eggs. This would make the rice soggy and mushy by absorbing the egg mixture.
Last but not least, don’t stir fry all ingredients with rice in the first place.You have to sauté the meat and vegetables separately. Then combine with the fried rice when it’s nearly done. Simple and easy

Ingredients :
3 bowls leftover rice
1 onion
1 sausage (I used Continental Frankfurt this time)
1 slice ham
6 mushrooms
1/2 cup green peas
3 eggs, whisked

Seasoning:
1 tablespoon light soy sauce
A pinch of black pepper, to your taste
salt, to your taste
sugar, to your taste

Method:
Blanch green peas in boiling water for 2 to 3 minutes. Drain and set aside.
Cut onion, sausage and ham into small cubes. Slice mushrooms.
Heat 2 tablespoons of cooking oil and sauté onion on medium-heat pan, add in mushrooms until tender. Put in green peas and sauté for 2 minutes. Set aside.
Heat pan on medium heat, sauté sausage and ham until light brown. Dish up.
Clean the pan with a piece of kitchen towel. Add 2 tablespoons of oil, pour in whisked eggs. When the egg mixture is half-way cooked through, add in leftover rice. Stir well for about 10 minutes on high heat. When all rice is evenly heated up and mixed well with the eggs, add in onion, green peas and mix well. At last, add the sausage and ham. While stirring all ingredients together, generously sprinkle salt, sugar and black pepper. Drizzle the soy sauce all around the rice and toss. Taste it by yourself. When you’re satisfied, it’s done.

Tips:
You can use whatever greens you like, for example capsicum, celery. Other meat, like chicken, shrimp, beef or BBQ pork can be good choice too.
If you preheat the chilled leftover rice in a microwave beforehand, it would shorten the cooking time. Save your energy~
Enjoy your fried rice!


Old Fashioned Chicken Pie

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chickenpotpie


Edible Flowers
Chrysanthemum, Dahlia, Dandelion, Elderflower, Hibiscus, Lavender,
Lilac, Marigold, Pansy, Peony, Snapdragon, and Sunflower
(and read our previous Blog Post “Dandelion”)

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Coffee Break!
(read our previous Blog Posts about “Coffee”)


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Thanksgiving 2015 – Baking (the night before)


Soft Oatmeal Cookies – Makes 2 dozen

Prep Time:15 minutes (then chill dough for at least one hour)
Bake Time 10 minutes
Total Time: ~2 hours
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour 
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
3 cups quick cooking oats
Option: add a cup of raisins or nuts

Directions:
In a medium bowl, cream together butter, white sugar, and brown sugar.
Beat in eggs one at a time, then stir in vanilla.
Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture.
Mix in oats. Cover, and chill dough for at least one hour.
Preheat oven to 375 degrees F
Grease the cookie sheets with vegetable oil or shortening
Roll the dough into 1″ balls, and place 2 inches apart on cookie sheets.
Flatten each cookie with a fork dipped in sugar.
Bake for 8 to 10 minutes.
Allow cookies to cool on baking sheet for 5 minutes
before transferring to a wire rack to cool completely.


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Sugar Cookies!

Ingredients:
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F.
In a small bowl, mix flour, baking soda, and baking powder. Set aside.
In a large bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla.
Add the dry ingredients (flour, baking soda, and baking powder) and mix well.
Roll dough into teaspoon sized balls, and place them on ungreased cookie sheets.
Bake 8 to 10 minutes (or until golden).
Let stand two minutes before moving the cookies to a wire rack to cool.
Decorate with candies or icing or crystalline sugar if desired.


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Candied Orange Peel
Strips of orange peel cooked in sugar syrup until they are soft and chewy.
They can be sugar coated or dipped in chocolate for extra fun.

Ingredients:
3 Oranges – navel or Valencia
2-1/4 Cups Sugar (granulated)
1-1/8 Water
Sugar for coating and/or Chocolate for dipping (optional)

Directions:
Prep and Blanche the Peel:
Rinse  and clean three navel or Valencia oranges.
Cut the top and bottom off each orange. Score the skin into quarters.
Remove the skin (both peel and pith). Cut into strips about ¼” wide.
(eat or save the peeled oranges for other use)
In a medium saucepan, place the strips of peel and cover with cold water.
Blanch the peels: Bring the water to a boil. When the water boils, drain the water from the orange peel strips. Rinse in fresh cold water. Repeat at least two more times.
Blanching removes any bitter flavor in the orange peel. (TIP: Blanch the peels 4-5 times).
Drain the water and place the peels in a bowl.

Sugar Syrup:
Use the same saucepan, and whisk together 2-¼ cups sugar and 1-⅛ cups water.
Bring the mixture to a simmer over a low heat.
Cook 8-9 minutes at a constant simmer, adjust the heat, and make sure it doesn’t boil.
Add the orange peel. Cook about 45 minutes to 1 hour on medium-low heat, until the white pith is translucent (not white), adjust heat as needed – maintain the simmer, keep from boiling.
Swirl the pan occasionally to make sure that all of the peels get covered with syrup.
DO NOT STIR, this will cause crystallation.
Drain the cooked syrup from the orange peels – (set aside and save for another recipe).
Toss the peels in a bowl of sugar to coat, or dip in melted chocolate and let set. (optional),
Transfer to a drying rack. When they are dry, store them in an airtight container.


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White Chocolate Lemon Truffles

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Easy Chocolate Truffles

Ingredients:
1 can of Sweetened Condensed Milk (8 oz)
1/2 cup Cocoa Powder
Cocoa Powder for dusting
(optional: add powdered sugar to cocoa powder for dusting)

Directions:
Warm the condensed milk in saucepan over low heat
(WARNING: it will burn if the heat is too high)
Remove from heat and add cocoa powder (sift to remove clumps)
Mix well until firm (like frosting)
Place in a plastic wrap lined pan, cover, and form into desired thickness
Refrigerate for 2-3 hours (wrapped in plastic wrap)
Spread cocoa powder on cutting board
Place unwrapped chocolate on cocoa powder
Dust the top with cocoa powder
Cut into squares, and round the edges (or form them into shapes)
Finish with cocoa powder and serve
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Easy Chocolate Fudge

Ingredients:
1 can of Sweetened Condensed Milk (8 oz)
1 bag of Chocolate Chips
(substitute semi-sweet, milk chocolate, or white chocolate chips as desired)
(optional: add chips, nuts, caramel, peanut butter, marshmallows, other flavors
and spices – mint, cayenne, etc., or candy – M&Ms or cut up candy bars as desired)

Directions:
Melt the Chocolate Chips in a double boiler over low heat
Add the Sweetened Condensed Milk and mix well
(WARNING: it will burn if the heat is too high)
Remove from heat
(add additional ingredients as desired and mix well)
Pour into a tin-foil pan or plastic wrap lined dish and refrigerate until solid
Cut into squares and serve


“Jailhouse Pie”
(from Lifetime’s “Cellmate Secrets”)

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Ingredients:
Non-dairy powdered creamer
Packet of Kool-Aid (choose your flavor)
Oreo Cookies or other filled sandwich cookie
(use the center filling in the pie mix, save the cookie pieces for the crust)
Sprite or 7-Up (or any other liquid beverage that pairs with the Kool-Aid)

Directions:
Combine creamer, Kool-Aid, and cookie filling in a large bowl
Add liquid in small amounts and mix well until viscous
Pour into small bowls, lined with the sides with the cookie pieces
Refrigerate until firm and serve
(Optional: Top with whipped cream or Cool Whip)


Frozen Banana with Chocolate Sauce
(so simple, and so good)

Ingredients:
Banana (frozen)
Chocolate Sauce

Directions:
Remove frozen banana from the freezer, let thaw 15 mins
Peel the banana (you may have to use a knife to remove it all)
Slice frozen banana into 1″ thick pieces and place in small bowl
Top with chocolate sauce and serve immediately

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NOTE: Bananas should be put in the freezer just as they ripen,
for best dessert results. Even a banana that is a little green is okay.
(freeze a number 5-9 banana on the picture chart)

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Tip: To prevent bananas from turning brown too fast,
wrap a piece of tinfoil around the top of the bunch.


S’mores, S’Mores in a Cone, and “The Cookie Monster”
(you don’t have to just use graham crackers for a great dessert!)

Ingredients:
Chocolate (Hershey milk chocolate bars)
Graham Crackers – two pieces, top and bottom
Marshmallows (large puffed)

Directions:
Place chocolate on bottom piece of graham cracker (open face)
Roast marshmallow over open flame until warm/hot
Place marshmallow on top of chocolate
Sandwich with the top piece of graham cracker and serve

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S’Mores in a Cone:
substitute a waffle or sugar cone for graham crackers
“The Cookie Monster”:
substitute chocolate chip cookies for graham crackers
(or try other flavor cookies, like peanut butter, oatmeal, or sugar)


Custard Pie, Coconut Custard Pie, Pumpkin Pie, and Honey Tarts219076528_10226283738741645_6870244581446040681_n


“My Oh My, I Like Pie!”

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HOLISTIC AND HERBAL HEALTH STUFF:

Drink One Cup and it will clear up mucus and phlegm
in the sinuses, chest and lungs:
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Drink One Cup and it will clear the lungs and respiratory tract:

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NOTE: This Blog Post is still UNDER CONSTRUCTION.
We will continue to add new recipes here until the end of August 2021


Please FOLLOW us on Twitter if you haven’t yet.
LIKE us on 
Facebook. Subscribe to our YouTube page.

READ OUR PREVIOUS BLOG POSTS!
THEY ARE FUN AND YOU MIGHT LEARN SOMETHING!

Use the links below to FOLLOW and LIKE us on other social media!
RIGHT CLICK and “OPEN IN NEW WINDOW” TO VIEW LINKS>

RETURN TO HOMEPAGE> http://www.joshwilltravel.wordpress.com
LIKE & FRIEND us on Facebook> http://www.facebook.com/joshwilltravel
FOLLOW us on Twitter> http://www.twitter.com/joshwilltravel
NOTE: Periscope is done as of March 31st, 2021. And they killed themselves. SAD.

Have you seen my IMDB? http://www.imdb.com/name/nm0918756/

RIGHT CLICK AND “OPEN IN NEW WINDOW” TO VIEW OUR YOUTUBE PAGE!>
The “JoshWillTravel AdventureScope” is now available on Youtube!
https://www.youtube.com/channel/UCoP3QQfRTfD-2eABWVd-JwQ

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CHECK OUT OUR LINKS TO PREVIOUS BLOG POSTS FOR MORE RECIPES!

https://joshwilltravel.wordpress.com/2017/01/15/disneys-recipes/

https://joshwilltravel.wordpress.com/fun-cooking-recipes/

https://joshwilltravel.wordpress.com/2017/01/16/more-fun-recipes/

https://joshwilltravel.wordpress.com/2017/01/30/even-more-fun-cooking-recipes/

https://joshwilltravel.wordpress.com/2017/04/06/even-more-fun-cooking-recipes-2/

https://joshwilltravel.wordpress.com/2018/11/21/and-more-and-more-recipes/

https://joshwilltravel.wordpress.com/2017/01/14/cooking-with-kenny-rogers/

https://joshwilltravel.wordpress.com/2020/03/09/new-recipes-for-2020/

https://joshwilltravel.wordpress.com/2020/12/17/new-recipes-for-2020-2/

https://joshwilltravel.wordpress.com/2021/04/10/new-recipes-for-spring-2021/

https://joshwilltravel.wordpress.com/2016/06/27/sloppy-joes-slop-sloppy-joes/

https://joshwilltravel.wordpress.com/2016/04/05/feel-awful-have-a-falafel-heres-a-falafel-recipe/

https://joshwilltravel.wordpress.com/2016/08/08/konstantins-piroshki-recipe/

https://joshwilltravel.wordpress.com/2016/08/26/kentucky-fried-chickens-secret-recipe/

https://joshwilltravel.wordpress.com/2015/07/31/chocolate-almond-eclairs-cream-puffs-recipe/

https://joshwilltravel.wordpress.com/2015/09/17/no-bake-chocolate-covered-peanut-butter-balls/

https://joshwilltravel.wordpress.com/2015/12/23/festivus-chocolate-chocolate-chip-cookies-recipe/

https://joshwilltravel.wordpress.com/2015/10/01/candybar-partypups-ripped-this-recipe/

https://joshwilltravel.wordpress.com/2021/06/11/june-11th-is-national-german-chocolate-cake-day/

Bon Appetit!

It’s an exclamation!

A salutation for someone about to eat!

It means GOOD APPETITE in French.

ENJOY YOUR MEAL!

Listen and learn how to say Bon Appétit correctly:

NOTE: you shouldn’t be wishing guests “Bon Appétit”…..
the French phrase is actually highly impolite.

Merci! (Thank you in French) Bon Appetit!

julia-child-quote-1

https://joshwilltravel.wordpress.com/2021/07/26/professional-cooking-tips/




CV! Part 180 – TOO HOT IN LAS VEGAS! (Thursday-Friday)

CV! Part 180 – TOO HOT IN LAS VEGAS!  (Thursday-Friday)

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Thursday, July 8, 2021
Skagway, Alaska – today is the Soapy Smith Wake (held annually since 1974).

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It’s National Chocolate with Almonds Day!
And it’s National Blueberry Day!
And it’s National Freezer Pop Day too!

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STAYTHEFUCKHOME! STAYTHEFUCKHOME! STAYTHEFUCKHOME!
ZERO CONTACT. ZERO CONTACT. ZERO CONTACT. ZERO CONTACT.
WEARAFUCKING(DOUBLE)MASK! WEARAFUCKING(DOUBLE)MASK!

1:15am: Well, FUCK IT.
We should have gone to Las Vegas. FUCK. Fuck. fuck.

6:35am: We ate leftover sushi. We ate some Ben&Jerry’s Ice Cream.
We drank an iced espresso. We slept a little with the dog. But not very much.
We took the dog outside, The dogs got fed.

11:30am:  Now wait just one minute.
“I CAN SEE CLEARLY NOW!” – THE BLACK IS GONE!
Wordpress finally fixed the error/bug in the text editor
and the black screen is finally gone gone gone!
(let’s hope it is a permanent fix…. because you know)

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NOTE: It was a problem for THREE WEEKS before the bug was fixed.

We went back to bed. We woke up. The housekeeper is here.
We took the dogs outside. And now we’re back in the Home Office.
The dogs are chill and so are we.
It’s Thursday and we are actually not in good mood.
TOO MUCH FUCKERY LAST NIGHT SET US OFF!

FUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCK
FUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCK
FUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCK
FUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCK
FUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCK
FUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCKFUCK

It’s a beautiful day out…. FUCKIN’ HOT already at 11:00am.
And it’s “EARTHQUAKE WEATHER” and there’s a weird light today.
So, we have sh*t to do. Lot’s of sh*t to do. And we need a PLAN.
Is the CoronaVirus Pandemic ever going to end? We are still blogging.
Some people are acting like it’s done. Some like it never happened.
WAKE UP MOTHERF*CKERS! It’s not over. This virus is a weapon.
It didn’t come from bats and a Chinese open-air market….
IT WAS RELEASED FROM THE WEAPONS LAB DOWN THE STREET.
But don’t quote us yet…. they still want you to believe the lies.

NOTE: A magnitude 6.0 earthquake struck Little Antelope Valley,
California,
near the Nevada border at 3:49pm local time on July 8, 2021.

5:55pm: We took a nap. We watched TV and surfed the interweb.
We published our “Dandelions” Blog Post. We worked on other stuff.
The dogs went outside. The dogs got fed. The dogs went outside.
We listened to some podcasts this afternoon. We made some dinner.

On The Menu: We had to use the thin-cut top sirloin steak in the fridge.
And we had fresh ginger leftover from sushi last night,
so Ginger beef with Korean BBQ sauce and stir-fried broccoli with garlic.
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7:00pm: We took the big dog outside and gave him some one-on-one attention.
We made and drank another iced espresso.

And we got a pursuit! But it didn’t last very long.
PIT Manuever, foot bail, and Suspect in Custody!
“Run Forrest! Run!”
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8:00pm: We took the dogs outside again.

Recapping Thursday night. We watched TV and surfed the interweb.
We also listened to podcasts on the tele while we worked on stuff.

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DONALD TRUMP AND THE GOP TRAITORS REMAIN
A CLEAR AND PRESENT DANGER TO THE WORLD in Summer of 2021!

Everyday more new sh*t comes to light.
TRUMP AND TRUMP’S FAMILY’S MANY LIES AND CRIMES!
THE GOP TRAITORS AND THE TRUMP STOOGES INVOLVEMENT IN THE
ATTEMPT TO OVERTHROW THE GOVERNMENT OF THE UNITED STATES!

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NOTE: SIX MONTHS AGO, TRUMP AND THE GOP TRAITORS
TRIED TO OVERTHROW THE GOVERNMENT OF THE UNITED STATES! 

THE GOP TRAITORS ARE LYING TO YOU!
DON’T BELIEVE THEIR LIES!
YOU KNOW WHAT REALLY HAPPENED!
YOU SAW IT WITH YOUR OWN EYES!

LOCK THEM ALL UP!


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“Tune in. Turn on. Drop out.” – Dr. Timothy Leary


Friday, July 9, 2021 – the 190th day of the year, only 175 days until 2022.
Happy birthday Tom Hanks!

On this day in 1868 – The 14th Amendment to the US Constitution is ratified,
guaranteeing African Americans full citizenship and all persons due process of law.
BLACKLIVESMATTER!

9:30am: We woke up around 4:30am because the Air-conditioner turned on automatically and it was freezing! Like “Vegas Motel Room Cold” and we got up and turned it off…. but we were semi-awake. We may have added stuff to this Blog Post and our just published “King Cotton Blues” Blog Post while we were awake…. then we went back to bed with the little dog. And we woke up at 8:00am. The dogs went outside and got fed. We made an iced espresso.

We’ve been watching YouTube vids this morning.
And we just published our “King Cotton Blues” Blog Post.
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And it’s National Sugar Cookie Day!

Sugar Cookies!

Ingredients:
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F.
In a small bowl, mix flour, baking soda, and baking powder. Set aside.
In a large bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla.
Add the dry ingredients (flour, baking soda, and baking powder) and mix well.
Roll dough into teaspoon sized balls, and place them on ungreased cookie sheets.
Bake 8 to 10 minutes (or until golden).
Let stand two minutes before moving the cookies to a wire rack to cool.
Decorate with candies or icing or crystalline sugar if desired.


“We’re having’ a heatwave….”
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It’s HOT! And it’s gonna be HOT. All week long…. all summer long.

11:15am: We took the dogs outside again. We worked on this Blog Post.
We worked on another new Blog Post too. Thinking about some food now.

4:15pm: We made some lunch. And then we took a nap.
On The Menu: Turkey and cheese sandwich on toasted sourdough
with a dill pickle and cran-raspberry juice to drink
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5:05pm: We woke up. We took the dogs outside. We drank an iced espresso.
We are chilling’ with the dogs in the Home Office on Friday evening in July.

And it’s also National Motorcycle Day! (the second Friday of July)
sturgis
Just sayin’…. DO NOT FORGET WHAT HAPPENED!
606000+ US CITIZENS ARE DEAD FROM COVID-19.
So many deaths could have been prevented and avoided.
TRUMP, FOXNEWS, AND THE GOP TRAITORS CAUSED THIS!
AND FUCK YOU TOO SOUTH DAKOTA!

8:50pm: We ordered food for delivery for dinner.
The dogs went outside. The dogs got fed. The dogs went outside.
The food came. We ate.

On The Menu: Indian food. Chicken coconut curry, chicken tikka (boneless tandoori), bangin bharta (eggplant), basmati rice, raita (yogurt), onion kulcha (flatbread), a samosa (not pictured), and a mango nectar to drink215382236_4923992950960565_2850901904590811332_n


STAYTHEFUCKHOME! STAYTHEFUCKHOME! STAYTHEFUCKHOME!
ZERO CONTACT. ZERO CONTACT. ZERO CONTACT. ZERO CONTACT.
WEARAFUCKING(DOUBLE)MASK! WEARAFUCKING(DOUBLE)MASK!

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Read our previous Blog Post “CORONAVIRUS! Part 1”>
https://joshwilltravel.wordpress.com/2020/03/11/coronavirus/

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WEARAFUCKING(DOUBLE)MASK! WEARAFUCKING(DOUBLE)MASK!

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“It’s better to BURN OUT than fadeaway.”

Is there really a happy ending?




Get Baked for Festivus!

Get Baked for Festivus! It’s National Cookie Day!

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JoshWillTravel’s Festivus Chocolate Chocolate Chip Cookies

Our Festivus Chocolate Chocolate Chip Cookie recipe is entered in the
LA Times Holiday Cookie Bakeoff.
There is no prize, just recognition for the cookie.

Please check out the recipe and vote for me!
You can vote once every 24 hours! Thanks!

VOTE FOR Voting has ended.
VIEW OUR RECIPE HERE>  https://joshwilltravel.wordpress.com/2015/12/23/festivus-chocolate-chocolate-chip-cookies-recipe/

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JoshWillTravel’s Festivus Chocolate Chocolate Chip Cookies

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Festivus chocolate chocolate chip cookies with double vanilla ice cream sandwich!

 

Dinner at Uncle Bernie’s Deli in Encino

Dinner at Uncle Bernie’s Delicatessen in Encino

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Dinner at Uncle Bernie’s Delicatessen in Encino

I’m a nice Jewish boy from the San Fernando Valley and it’s Wednesday night, so let’s have a “nosh” at Uncle Bernie’s Delicatessen in Encino!

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Dinner at Uncle Bernie’s Delicatessen in Encino – Deli  “To Go”

It used to be Fromin’s Deli (for years) and when they sold, they just changed the name and ownership. The menu is almost the same, the food is almost the same, some of the employees are the same, and the restaurant’s decor is exactly the same.

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Please Wait To be Seated at Uncle Bernie’s

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Uncle Bernie’s Delicatessen – Dining Room

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Uncle Bernie’s Delicatessen – Dining Room

When I was a young boy, we moved to Encino in the early 70’s, back before the valley and Ventura Blvd were fully developed.  It was a time of vacant lots. nurseries, a miniature golf course, The Oak Room, Monty’s Steak House, Jergen’s Market, Sam’s Liquor, Martex Pet Store, the Pony Express, and Lerner’s Gas station on the corner. Before there was a Plaza de Oro or a Town & Country shopping plaza, before the SavOn became Osco became CVS, before the SavOn Center was built….

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There was Fromin’s Delicatessen (in the space now occupied by Versailles Cuban Restaurant) and we had a credit account. On Sunday morning I would walk down and pick up the order we called in: bagels, lox and cream cheese for brunch. I learned the difference between a phosphate and an egg cream at Fromin’s, enjoyed many corned beef sandwiches, and discovered the joy of “New York” Jewish Delicatessen food. It was a staple of our home menu when I was growing up. Delicious chicken & matzoh ball soup, fried matzoh brie, potato & egg noodle kugel, pastrami & beef tongue, chopped liver, brisket, knish, knadle, kasha, knockwurst, smoked herring & salmon, bialys, dill pickles, rice pudding, black & white cookies and halvah bars were always enjoyed.

From the Frominsdeli.com website (with a little editing):

In the early 60’s, Arnie Fromin opened up a small deli in Encino. His son, Dennis, worked alongside him for many years until getting the entrepreneurial bug to run his own restaurant. In 1974, he opened Sports Deli in Century City which quickly became a favorite of locals and celebrities alike. A few years later, Dennis opened Fromin’s Restaurant in Santa Monica, followed shortly by the new Fromin’s Restaurant in Encino.

While growing up, in order to visit his Dad who worked seven days a week at the family deli, he would “allow” Dennis to put on an apron and wash pots and pans and peel potatoes. That was Dennis’ start in the business. By age thirteen, Dennis was working behind the deli counter after school and on weekends, getting a real-world education that would serve him well the rest of his life. All three of Dennis children worked in the Encino location.

During the 80’s, Dennis opened up two additional delicatessens in Rancho Mirage and Simi Valley. But the stress of running five restaurants took its toll on Dennis’ health and he decided to sell off all of the locations except the Santa Monica and Encino restaurants. In 1990, his longtime friend, Maurice Solomon, joined him as a partner and took over the Santa Monica location. By 2003, they decided to sell the Encino location (now operating under the Uncle Bernie’s name with no connection to Fromin’s) and concentrate on the Santa Monica restaurant, which has been a landmark on Wilshire Boulevard for over thirty years.

When Fromin’s moved to the new location, we remained loyal customers.

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Fromin’s Delicatessen at Ventura Blvd & White Oak Ave (from Loopnet.com)

There once was a Bagel Nosh and a Nathan’s Hot Dogs in the Plaza de Oro, the Oak Tree Deli opened and closed in the SavOn center, and Jerry’s Deli opened down Ventura Blvd at Petit Av when Dupar’s closed (and I think it was called something else between Dupar’s & Jerry’s). Label’s Table had a location in Tarzana (it moved to Topanga and Mulholland) and Mort’s Deli is still there next to Bea’s Bakery. Brent’s Deli is still in Northridge, but Solley’s on Van Nuys is now closed after all the years it was a valley hot spot for “NY deli”.

And finally they sold Fromin’s (after Arnie died it wasn’t quite the same) and changed the name. I’m glad not much has changed though, it always takes me back to my childhood.

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Uncle Bernie’s Delicatessen at Ventura Blvd & White Oak Ave (from google maps)

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Dinner at Uncle Bernie’s Delicatessen in Encino

There’s an extensive menu with lots of different food choices:

On the Menu: Hot Turkey open face sandwich with gravy, fries, cranberry sauce and a Dr Brown’s cream soda. My dining companion had a bowl of borscht and half a tuna salad sandwich on pumpernickel bread with cole slaw. And then we got a giant chocolate covered custard filled eclair and a big chocolate chip cookie for dessert.

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Hot Turkey open face sandwich w/gravy, fries, cranberry sauce

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A Big Bowl of Borscht with Sour Cream (Sorry, I don’t like borscht)

NOTE: I asked for dill pickles and extra gravy, but our server forgot to bring both!

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Giant Chocolate Covered Custard Filled Eclair

So dinner was good, the service was okay, the food was what it was supposed to be, and we took the eclair and a big chocolate chip cookie “to go”. The prices are better than Jerry’s, so dinner for two with tip was around $40 plus $10 for dessert. – “Such a deal!”

NOTE: They also have complete dinner specials, “early-bird” specials and a “senior citizen’s” menu. They serve breakfast, lunch, dinner, brunch and holiday dinners.

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Dessert Under Glass – Giant Chocolate Eclairs!

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Dinner at Uncle Bernie’s Deli in Encino – Thank you, Come again.

Uncle Bernie’s17615 Ventura Blvd (at White Oak Av) Encino CA 91316 818-990-6346
http://www.uncleberniesdeli.com   Open 6:30am – 9pm daily

Fromin’s Delicatessen – 1832 Wilshire Blvd, Santa Monica, CA 90403 (310) 829-5443
http://www.frominsdeli.com

All photos copyright 2016 JoshWillTravel

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Wednesday’s San Fernando Valley Evening Sky

Festivus Chocolate Chocolate Chip Cookies Recipe

Festivus Chocolate Chocolate Chip Cookies Recipe

Getting BAKED for Festivus! Happy Festivus! (“the festival for the rest of us”)
We shall begin with the Airing of Grievances…

“I’ve got a lot of problems with you people, and now you’re going to hear about it!”

Festivus Chocolate Chocolate Chip Cookies

Festivus Chocolate Chocolate Chip Cookies

Ingredients:
Cooking Spray
2 1/2 cups all-purpose flour
3 squares unsweetened baker’s chocolate (shaved, not chipped)
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks butter (softened)
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1-1/2 teaspoon vanilla extract
1-1/2 cup (semi-sweet) chocolate chips

Directions:

Preheat oven to 350 degrees. Lightly coat baking sheet with cooking spray.

Mix flour, baker’s chocolate, baking soda and salt in medium bowl and set aside.

Mix (cream) the butter and both sugars until smooth. Add eggs and vanilla, mix well.

Add the dry mixture to the butter mixture and mix well. Add the chocolate chips.
(substitute or add other flavored chips, nuts, M&Ms or other candy pieces if desired)

Roll the dough into 1-1/2 inch balls and place on cookie sheets. Press the dough down to about an inch thick with space between.

Bake 18 minutes or until they are not glossy. Cool and enjoy! Makes about 2 dozen.

 

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Festivus Chocolate Chocolate Chip Cookies

Festivus Chocolate Chocolate Chip Cookies

Festivus Chocolate Chocolate Chip Cookies

Festivus Chocolate Chocolate Chip Cookies

tenor

Cooooooookieeeeeee!

Homemade chocolate chocolate chip cookies with double vanilla ice cream sandwich

Homemade chocolate chocolate chip cookies with double vanilla ice cream sandwich!