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Articles by Carlisle Kellam
From Prison Life to Chef Knife
Photo by Louis Hansel on Unsplash From Prison Life to Chef Knife is a first person account by Chef Cody. He candidly recounts his transition from incarcerated prisoner to professional chef. Inside the penitentiary there’s really not much of choice of what you can eat. You can get the nasty grub that is served in the cafeteria. Or you can order food from the canteen. Now, let me remind you that prison is extremely strict. You can’t just have your family send in meals.
Postcard from a Private Chef
I grew up in Dorset, in the southwest of England, with my very foody family. Since we grew all our own vegetables and fruit, reared our own meat, and even tried making our own wine (albeit unsuccessfully), it was not surprising that I dreamed of being a chef. My first job was at fourteen, cooking in a local organic café; it was hot, fast and fun and I was hooked! At eighteen I went to London and worked at the renowned Lidgate Butchers. The owner, Mr. David Lidgate, was revered by his employees.
Chalone 1977 California Chardonnay Estate Bottled: “One of California’s saddest stories”
When I took this old bottle out of the crawlspace that is my wine cellar, I was excited (nothing new there) and nervous — something I don’t usually get around wine, which often helps to control my nerves, and that’s without my even drinking it.
Bring It! - Potluck Dishes That Don't Need Reheating - The Cook's Cook
So how do you make it work? The key is in eliminating the element of surprise. Start with a dish that doesn’t need to be cooked on arrival. In my book Bring It: Tried and True Recipes for Potlucks and Casual Entertaining I tried to find ways to keep it simple and eliminate dishes that needed to be served piping hot. Now I almost never bring a dish that needs any additional help on arrival – it’s just not worth it.
Tri-Tip Roast - The Cook's Cook
The tri-tip cut of beef is an economical choice for those who enjoy steaks with a juicy, moderately chewy texture (think sirloin strip steak). It is a thick, triangular-shaped piece of meat, weighing in at roughly 907 grams (2 pounds). Preparation could not be easier: apply heat for less than an hour, give it a brief rest, slice it thinly across the grain (very important!) and prepare for a mouthful of beefy bliss.
Making a Connection at Comfort Farms
It was suggested to me, a sometimes filmmaker, that both a man and a place down in Milledgeville Georgia were worthy subjects for a documentary. I’d been to Milledgeville once before to visit Andalusia, the family farm of Flannery O’Connor—the famed writer of magnificent essays and fiction. This time the place was Comfort Farms, and the man was Jon Jackson, an army ranger, and veteran who spent time in both Iraq and Afghanistan.
Real Pet Food Matters
The topic of what to feed dogs has occupied human dialogue since at least 37 BCE, when the Roman poet Virgil admonished: “Do not let the care of dogs be last; but the swift Spartan hounds, and fierce Mastiff, feed the whey.” Such conversations continued for centuries, as did differences of opinion about the proper balance of meat, grains, fat, vegetables, and dairy in dog food. Those same conversations persist today.
How to Make Headshots That Glow
I’d like to share a particular technique I use to capture a “glowing subject” effect for headshots. You may be disappointed to hear that, by glow effect, I don’t mean your headshots will literally glow, like in the dark, because they most likely won’t. But that’s okay because this technique is actually better than that and who wants a headshot that literally glows anyway?
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