Good Service Can Save A Bad Meal,

I Love To Have Battles Of The Wits With People That Can Dish Fast And Dirty - And It Leads To Problems Occasionally, 'cause I Can Sound Mean Without Attempting To Be Mean.

Slicing A Warm Slab Of Bacon Is A Lot Like Giving A Ferret A Shave. No Matter How Careful You Are, Somebody's Going To Get Hurt.

So I Quit My Job And Went To The New England Culinary Institute For The Full Two Years And Worked In The Restaurant Industry After That Until Finally I Thought I Had A Grasp On What I Needed To Do What I Do.

A Home Cook Who Relies Too Much On A Recipe Is Sort Of Like A Pilot Who Reads The Plane's Instruction Manual While Flying.

I Grill Almost All Of My Fish With The Skin On Because That Gives You Real Protection At Least On One Side. It's A Nice Barrier Against Super High Heat Which Tends To Make A Lot Of Fish To Turn Really Flaky. It's Very Easy To Overcook Fish On The Grill. But I Still Brush It With Oil Before I Start.