Chef Shuman

This is my final Blog. Chef Shuman, your on deck. Ma'am, you hit a homerun. You are an impressive instructor. I like the fact you hold people accountable. Everyday I was there you made sure we all had the information we needed and made yourself available to us all. Thank you for a great ten weeks, I don't look forward to Algebra, I do look forward to having you as an Instructor again!

English Comp

Well, it's been ten weeks. This class is coming to an end. I hope you had a great time reading my blog and maybe learned a little about me. I love to cook and ride motorcycles. I absolutely enjoyed being in this class. I enjoy writing and I enjoy showing a good story with someone in the hopes they get a good laugh.

Veterans Day

Veterans Day is Nov 11th every year. This is the oppurtunity for this Nation to thanks its Vets, past and present. It is not a day of Bar-B-Que, it is not political, or a time to give your feelings on the state of the union. To all my Brothers at Arms...we dug in, stood the watch, and when it hit the fan, we cleaned up the mess. Happy Veterans Day to you and let freedom ring!

Trip to Mississippi Part 2

While we were down in Mississippi, I discovered a fast food restaurant that is cajun and awesome. This place also does big parties. They have the best chicken strips I have ever had. They used the full tender, lightly battered with seasoning, and juicy and flavorful. They had jambalaya that was absolutley amazing and a pasta dish that I forgot to ask what it was. All I know, it was awesome. The name of the place is called Canes. It is new to the south and is catching on down there like wild fire. The food is great!

Trip to Mississippi Part 1

On friday the 8th of November, I took a trip to Mississippi to celebrate an important day for one of the members in that chapter of my club. We all know when you go on a trip, you gotta eat fast food. We tried to keep it cheap where i failed miserably! I spent close to thirty dollars on good ol' Taco Bell. I love Taco Bell. It is good for being unidentifiable meat. That was on the way down there, on the way back home we stopped several times. Everytime we stopped we at. We ate at Taco Bell, Chester Fried Chicken, and many snacks from various gas stations. All in all, a great trip and I did not want to go home.

The Business Side

We have discussed a lot of things over the last nine weeks. The business side of things, deal with everything from cost control to benefits for the employee. Me, being the employee, received my letter for my new health care. I am pretty sure I had a mini stroke. The cost of just the monthly cost went up to about $750 a month. The premiums jumped to $5000. Without becoming too political, if this country doesn’t get this figured out, all the doctors are going to be without a job due to the fact that no one could afford healthcare.

Accountability

Leadership is a tricky ideal. There is a clear definition however, it is actually a characteristic. Part of leadership is accountability. Accountability is taking ownership of ones own actions or ownership of ones own responsibilities. What makes taking ownership sometimes hard is the matter of pride. If you have pride in your work, ownership is easy. However, if you are only there to get a paycheck, I am positive you would careless whether or not ownership is claimed. I myself have no issues with claiming ownership. I believe that is what separates me from other leaders, it always has.

What Smells Good, Doesn’t Taste Good

There are many smells in the kitchen that really drives my senses. The smell of cinnamon, pumpkin pie cooking, some soups, even fish from time to time. However, I will not eat certain fish, I do not care too much for pumpkin pie, there is a soup my mom makes and I hate it, and cinnamon is only good in apple pie. I don’t know why I am this way but the smells are wonderful but the tastes just don’t appeal to me.

Deer Season

It’s that time of year! Kill, kill, kill blood makes the grass grow green! Deer season is upon us. I don’t get to hunt much anymore, but many of my friends and family do. The great part is I get to benefit from it. I usually get a couple of loins and some burger from them. The secret to cooking deer is fat or oil. Remember there is no fat in deer meat. It is very lean. I have heard people mixing beef or pork with deer, but I have found if you add a little butter or even oil, you can make a juicy piece of venison and get that wonderful taste!

Uniforms vs. Plain Clothes

There are pluses and minuses to having a uniform. The most important factor to having a uniform is the fact of uniformity. Everyone looks the same, professional. I spent thirteen years in the navy and wore a uniform everyday. It was always pressed, haircut within regulation, boots polished, and shaved. My appearance showed my leaders that I took the time to look professional, so it set me up for taking on leadership roles. With plain clothes, everyone has their own style. I am a biker, blue jeans, T-shirt, and boots I am happy. Dressing this way doesn’t separate me from anyone else. As a matter of fact, I believe there have been times it has hindered me. I will never know but I continue to strive to look professional.

Halloween

I love Halloween. It’s an awesome holiday. No I don’t dress up but I love seeing the little kids in their costumes and laugh at those in the couples’ costumes. I like to hand out the candy to the youngsters and see the enjoyment in their faces. In which, brings me to this one point, for all you predators out there, “LEAVE THE KIDS CANDY ALONE AND GIVE THEM SAFE TREATS THEY CAN ENJOY”!

My Final Paper

My final paper was a joy to write. I felt a little unnerved because I felt like I could write a book. I was glad I got to pick my own topic because it was a topic I am truly passionate about. I love to bar-b-que and grill and have taken a lot of time to learn all I can. One day I hope to be a pit master and cook for some of the big names I admire.

Expeditor

Recently we hired a new guy at work. He is an awesome broil cook and I have been moved to the expeditor position. It is a fun and rewarding job. I control everything that goes on with the plating and presentation of those dishes. The final great part is I get a chance to interact more with the customer because sometimes I have to help deliver the food to their tables.

Doing Homework

Week by week it keeps coming, homework! Just about the time I have a schedule together to keep up with my homework, my schedule changes again. So, as we all do, adapt, improvise, and over come, I get sometime to do my work. Then just when you least expect it, my computer outsmarts me and I lose all my work! What a bummer! The best thing is good ol’ paper and pen. I can't accidently hit something there and lose it!

Drugs and Alcohol in the Workplace

Dangers in the kitchen lurk all around. Hot surfaces, hot oil, sharp objects like knives, glass, forks, wet surfaces and on and on, are a constant danger. I have witnessed the use of drugs and drinking in the workplace. I have witnessed some so intoxicated, that I had to literally grab them and take them out of the restaurant for their and my safety. It irritates me to no end. I don’t care what others do on their own time, but coming to work sober isn’t just about you, it’s about everyone’s safety!

Phase II

During phase II, we had meat fabrication. The Chef’s were teaching us about calamari and octopus. Chef Riedel took a lemon and put it in the bell of the octopus and steamed it. I found some calamari that had all their parts. I took a really good picture of it and now can no longer find it. The costs I pay for dropping my new phone in the sink in baking lab!

 

Vegetable Soup

When you’re not feeling good, soup seems to be a miracle meal. It opens up the sinuses, clears the sore throat, and warms you up. It’s really easy to make as well. I took some ground meat, some mire poix, green beans, corn, and some seasoning. Mixed it all in a pot with some water, (in the words of Emeril) BAM! It’s a miracle in a pot. I baked some biscuits to go with it and my son and I devoured it.

 

Forking the Meat

The most comical thing I have ever seen (culinary) is to see someone spend a lot of time rubbing a roast, cutting the mire poix, going through all the steps of cooking, basting, sweating, and on and on, and you stick a fork in the meat! How stupid! Forking meat is bad, very bad! What happens when you stick a fork in any meat…all the juices leak out! Let the meat rest for about 15 minutes.  This gives the meat time to cool, tighten back up, holding the juices in. Once the meat has rested then cut it. I suggest putting gloves on and holding the meat and cutting, but it is then ok to fork the meat.

Sheppard’s Pie

As I have stated in posts before, I am still doing the family dinners at work. I have been limiting it to once a week so that I don’t dig into my bosses food cost. Honestly, with the waste there I am actually saving him money. Anyway, I made a simple Sheppard’s pie using just the ingredients I had there with the exception, I brought a can of corn from home. I browned the meat, added some red onions, some steak seasoning, three small ladles of their demi-glace (not the real stuff), and the corn. I cooked this until I got the taste and consistency I wanted and then I put everything in a pie pan. I took three scoops of their garlic mashed potatoes and spread it over the meat. I then took some mixed cheese and spread that over the potatoes and put it in the oven for about five minutes to melt the cheese. When it was done it made seven portions and everyone said it was awesome and wanted more. I would have to agree!

Being Sick

I am stuck at home, sick! I hate this! The worse part of being sick, there is nothing on TV.  I watch the news every morning and usually when it is over it is time to go to school. Well, not today. Rachael Ray is on and I don’t have the energy to even change the channel. She has a cook friend of hers as a guest and this woman is showing everyone how to make meals like breakfast, lunch, dinners, and desserts with only two ingredients. It was pretty cool. Then, I finally got the energy to change the channel to the Destination America channel. This station had two shows I was amazed by. One was about the fried foods in Carnivals, and late night cooking contests for drunks. These shows were great. For the life of me, I cannot remember the names of these shows.

Great Macaroni and Cheese

I love mac and cheese. There are many opinions about the good, bad, and ugly of mac and cheese. Here is mine! Velveeta is the cheese of the Gods. I have heard many chefs say it's no good and not worth being in their kitchens. I think that is foolish. I attended, helped cook, and run food at the Camp Rainbow function for the kids with cancer. It was a great time and the children left, leaving me inspired to enjoy life a little more. I digress, the mac and cheese made there was horrible! I helped make it and could not believe the blasphemies I was creating. We put cheese sauce in a pan and then added some Worcestershire sauce in it...it was horrible! It was so bad, the kids wouldn't eat it.

So, to the chefs, mac and cheese recipe, free, from the Biker...get some noodles (just about any kind will work), a little bit of milk, and some VELVEETA and walk away a winner. Melt Velveeta in a pan, mixing in slowly, the milk, until cheese is creamy. Once proper results are attained add to noodles and mix well. DO NOT ADD WORCESTERSHIRE SAUCE or any other seasonings to the recipe. There is no need. It is already perfect! Enjoy!

Cooking at home

For years it's been just my wife and I. I use to never get to cook anything with beans because she doesn't eat them. Now that my son is here, I cook them a little bit more. I made chili and to make sure she was able to eat as well, I made her chili without beans or chili powder. It turned out really well and even I thought it was alright. Even though I made her something different, the regular chili my son and I ate was awesome. It was actually the first time I used cumin in something and it turned out perfect. I am really looking forward to tomorrow...chili only gets better over night!

French Fries

Again with the wagon wheel. Fries are one of the most costly and wasted products in a restaurant. Over portioning or just plain sitting in the window and dieing because of lack of sales and cooking to much. One of the most important things I learned about fries is, depending on size, count, breading, and water content, depends on how long they will last sitting around. There are even factors about adding seasonings. All of it is science and way beyond my brain pan capabilities, but it is useful information when owning or running a kitchen and controlling food costs!

 

In this picture are curly fries (seasoned and breaded), hash browns, skinny fries to thick and breaded fries. Picture taken by Dana Whaley. Thanks You!

Family Dinner

I have tried just about everything at our restaurant. To tell you the truth, I need more variety. So, I asked my boss if I could come up with a meal to share with the staff. He was all for it and while I still continued to do my job, I also put this dinner together. I made meatloaf. Everyone was complaining about how they hated meatloaf because of how it was made when they were growing up. My father taught all of us kids how to make his meatloaf. I can guarantee no ones is better. I put a version of his together. The staff was not only surprised at how well it tasted, but the fact there was not a drop of ketsup on it and it was juicy. Your welcome!

Preaching to the Choir

Yet again, a nerve has been struck! I hate drama, chaos, stupidity, and leaders who think they are leaders. I watched our kitchen fall apart this weekend. We hired a few new guys, top notch guys. Dinner service started and we began putting out food. Over the hustle and bustle, we could hear just how well the Cards were doing. The customers were erupting in cheers and claps. Expo began falling apart. Tempers began to flare, then exploded. I hear a lot about Thomas Keller. Oh how I wish our kitchen was half of his. The "Kitchen Manager" began screaming and yelling. His asst. expo was trash talking the line and another employee helping expo, was "pilled up" and raising hate and discontent with me.

I lead troops in the military. I never had to raise my voice to make my point. I do use "colorful" language, however, I never degrade my guys nor do I allow others to. I watched a group of people who were exited for their teams in St. Louis, and ready to work, lose all morale do to this type of behavior. My family would have been proud at how well I kept my temper in check. I cannot wait until I can leave this place.

Beer

I am not one to drink microbrews, however, people go nuts over these household concoctions. At my work, Trailheads Brewery Co., they are now serving their pumpkin beer. Last year they went through several thousand gallons of this stuff. I personally don't drink the stuff, but if you do, we should be serving this beer through December.

Cleaning

It seems like the mess never ends. It seems like no one wants to help clean it up. It seems I am developing OCD! I hate to clean, even worse, I hate the mess. Nothing is more ridiculous than to see a person, less than a foot from the trash can, throw food and anything else on their cutting board on the floor. It makes me wonder what their houses look like!

Wagon Wheel

There is a lot to learn about a potato. A potato is 80% water. How a potato is preserved tells you how long it can stay under heat lamps before it is no longer serviceable. Who'd of thunk it? This wagon wheel of fries and hash browns was taken at the PFG food show in St. Louis at the Lumiere Hotel. What a fun time and Dana and I enjoyed walking around getting a lot of information and brochures. 

P.S. I have the pick, not wanting to load!

 

Big Sammich

As I walked through the food show, looking and trying everything, I saw this sammich. Yes I said sammich! All I could think of was," my son would eat this and ask for seconds!" It was one of many displays featuring pattied burger. To tell you the truth, there is no better pattie than one that is freshly done.

Photo taken by Dana Whaley

Waffle House

Friday was 90 degrees in St. Louis. It was rather hot. I had the whole day off with a ton of homework and no will power to do it. So, I hopped on my motorcycle and set out for a ride and something to do. My wife got off work around four and soon joined me. Next thing we knew, it was two in the morning and we soon found our self at the Waffle House off 5th St in St. Charles. Our server Sherry was pretty awesome. She took our humor quite well, as we did hers. She was from Brooklyn, NY and the accent was very thick. She brought us coffee and  then took our order.

I always get the same thing, the Texas cheese steak plate with hash browns that are loaded with everything. To make it more artery clogging, I added three over easy eggs on top of the hash browns. People can say what they want, but for me a Waffle House is never to far away!

P.S. Thanks for letting me go MHP, I was using hand signals!

A day of eating

The biggest ride of the year was this weekend. The Rat Ride attracts thousands of motorcyclists and many motorcycle clubs to the area. Besides having a great time and beautiful weather, there was food every where. I had planned to have a day filled with drinking and riding, instead it turned into eating and burnt rubber. I started the morning with a bloody mary, it helps with the night before blues. Then, I figured I need a frosty cold adult beverage, I smelled hamburgers, brats, hot dogs, fried chicken, and many other smells filling the parking lot. I went from thirsty to starving.

I love the stadium hot dogs, and they were being grilled where we we. I had two. Then we rode to another place that had this beat up, rotting, nasty looking gut truck parked outside serving food. My kind of place to eat! I had a philly cheese steak with fried mushrooms. It was pretty good and so was the scenery! Then I saw the holy grail....the funnel cake trailer! One problem, the line was a mile long. Looking down the line, two of my brothers were close to the front of the line. A corn dog delivered promptly and devoured....it was awesome!

St. Louis Chefs Community

The Chef Instructors constantly talk about the Chefs community. How everyone knows each other, they keep in touch with one another, the networking, and on and on. They weren't telling stories. These chefs knew each other professionally and personally. The camaraderie between them was like the brotherhood in my motorcycle club. I was extremely impressed. These people had enormous respect for each other and they had no problems showing it. Everyone knew Chef Jack and Chef Skip. Chef Skip was referred to as the Grand Pumba because he had been a part of the Taste of St. Louis the longest.

I worried about my decision of going to school in this field. Am I going to find a job, will this work for me, am I capable in my abilities, will I be accepted, etc. I now have no worries and am re-energized and exited about the future. St. Louis has some of the best Chefs that will go out of their way to help you grow and to help you succeed!

Day Two Taste of St. Louis

After an amazing and over whelming first day, the second day would be just as exiting. I arrived to a make shift kitchen full of activity. I asked Chef Jack what I could do to help. He looked at me and said that he hated to do this to me, but he needed the dishes done. No problem I told him and right to work I went. I knocked the dishes out and the hustle and bustle quickly slowed to standing around. The other students and chef's had already completed all the prep for lunch. I took this opportunity to talk with the other students and chefs. I made some new friends and learned more than I could post here.

I had to leave early due to a prior engagement. Before I left, I had a chance to meet Chef Chris Lee, I seen him on Fox 2 days prior doing a demo, and Chef Will. I had one final conversation with Chef Jack, gave him my card and told him I would love to work for him and mentor under him. He gave me his card and told me to make sure that I called him.

I set out with an open mind to learn and rub some elbows with the big boys and I have to say it was successful. What a great time and I can't wait until next year. Hopefully I am employed with Jack Macs!

Day One Taste of St. Louis

I left the house around 1100 am in the morning. In good order, I get lost in downtown St. Louis, finally find a place to park, and get pointed into the right direction of where I am to go. I find Chef Skip, Goutier (I know I spelled his last name wrong), and he takes me over to the VIP tent where he introduces me to Chef Jack MacMurray, III Executive Chef and owner of Jack Mac's Distinctive Taste. I am then introduced to Chef Bryan (chef instructor at AI), and Chef Vito. Then I am immediately put to work. I started my day grilling hamburgers and brats.


There was only one other student from L'ecole, Bryan. Not to sound hubris, but we rocked. I quickly noticed all the students from AI did not seem confident in their culinary skills. I noticed, and I think the chefs did as well, that before I had even been there an entire hour, it was Tom this and Tom that or the same with Bryan. It was awesome. After talking with some of the other students, a lot of them were still fairly new. Those AI students were an absolute pleasure to work with. I have a lot of  school spirit and am proud of my school, however, I would loved to have seen us out number the other schools, but we were out numbered by AI and Le Cordon Blue. No matter though, Bryan and I set the bar!

Someone to look up to

While I was attending the taste of St. Louis, a student from AI (Arts Institute of St. Louis) and I were talking about a fellow student of his that he looked up to. This guy was retired Airforce. He felt that they were very close and always had each others back. He stated that at anytime he may be doing something wrong, this guy was always there to get him back on the correct track. When he was finished with his story, only one person came to mind.

Dana Waley is that exact student. She served thirty-two years in the Army. Since day one of school, she has always been there to help everyone she comes into contact with. She is apart of the student mentorship program, as well as the culinary competition team. A big thing in our class is about who is number one or the best. Dana, hands down, is the best. Her attitude towards the other students, along with her grades, make her the best. She is like a mother to the other younger students, and they all look up to her. Dana always goes out of her way to help anyone. This is someone to look up to!

Time to Eat

When I eat, I eat good. Breakfast, lunch, or dinner, when I eat, I am going to get full. Today I went to the restaurant at school and had an outstanding meal. I started  with a small, but tasty, salmon cake. Then I was brought a cup of cheddar broccoli soup. It was very good and had great texture and taste. After that my entree arrived. A med-rare cheese burger, with lettuce, tomato, and onion, pomme frittes, and au gratin noodles (fancy for mac and cheese). It was a great meal and I left filled to the gills. It was a very good experience and I really enjoy eating at the restaurant.

Toys for Tots

This weekend, The Armed Forces M/C put on a poker run to benefit the USMC Toys for Tots. It is an organization that raises money and toys for the unfortunate children in the country, so they may have a toy for Christmas. All moneys and toys that are donated stay in the St. Louis area. We, Armed Forces M/C, raised a substantial amount of money, and had an amazing amount of support from the community. The band we hired, Psycho Magnet, donated a large amount of money as well as played an awesome night of music and entertainment.


This morning, as a thanks to my chapter and the Brothers that came from around the country to support us, I got up early and cooked everyone breakfast. I made sausage gravy from scratch, scrambled eggs, bacon, and biscuits. It was a good thank you to them and a proud moment for me, as everyone was happy and full. It was the finishing touch to a great weekend and I cannot wait until Nov 16, 2013 to donate the money to the Marine Corps and their fine organization, Toys for Tots!

Right or Wrong

As children, hopefully, our parents taught us the differences between right and wrong. In the hospitality business we are taught this simple phrase, " the CUSTOMER is always right." There are times I would agree with that analogy, however, as I have learned, our pallets are not always right. People who try something new for the first time need to understand that things in our industry are made a certain way and the tastes, for the most part, are correct and consistent. Also, there are those customers who cook something at home and expect the same taste at a restaurant.

At work, I have been having a major issue with cooking salmon. My bosses and other staff say time and time again I have been cooking it correctly. However, day after day, night after night, they keep getting sent back. Last night, I received a ticket for a med-rare salmon. I cooked it to a perfect temperature. It was expo'd and sure enough it, came back. It was too rare. The manager came down, looked at the salmon and agreed that it had been cooked properly. Is the customer correct or "right" in this case? Did the customer receive what he asked for? Should the restaurant have had to eat the cost of that salmon?

I could go on and on but the burning question is, who is right and who is wrong?

Dangerous Kitchen

Organization is the most important part of setting up a kitchen. Everything needs to have its place and everyone needs to know where tools and products need to go. Look at your own kitchen in your home. It is no different in a restaurant kitchen. You should be able to go to a shelf, a drawer, or a rack and find the things you need, to do your job. When you become unorganized, or simply lazy, the kitchen becomes a hazardous place to work.

Look into your own kitchen. You have pots, pans, knives, forks, glassware, plates, etc. This is usually on a small scale. In an industrial kitchen, it is no different. It is on a large scale. The heat from the various stoves, ovens, flattops, etc., can be a major issue. Getting burned is another one of those dangers because of lack of attention. Caring knives can be extremely dangerous. Employees can easily be cut or stabbed by not paying attention. I was once taught that most accidents are preventable. Think about that. When the heat is on and hustle and bustle of the kitchen is in full swing, pay attention. Nothing in a kitchen is so important that you need to risk your safety, your life, or someone else's. Go home they way you came to work, ten fingers, ten toes, and all your body parts.

Technique vs. Knowledge

Technique is a set of steps taken to do a task, make a recipe, write a paper, etc. Knowledge is knowing how to do the steps and maximize the outcome with tips, secrets learned, short cuts, etc. For forty-two weeks, I have heard things like " My Grandma or Mom did it this way". " We do it this way at work". So on and so on. It is important to know that in the culinary profession, we are taught industry driven techniques along with the knowledge the Chefs possess. It is a way for them to pass on the information that has made them successful in their career, to help along in our success. My Mother and Grandmothers cooked great meals, most of the time for an Army it seemed, but not in the industry. The techniques and knowledge that has been passed on to me by the various Chefs I have had, has helped to enhance my abilities as a cook, and sharpened those skills I was taught at home.

Culinary School

I grew up in a large family. I am the middle child of seven. At meal time our house was a buzz like a restaurant. Whats for dinner, breakfast, or lunch? I can assure you my parents food bill was enormous. My dad was always the one grilling. His bar-b-que is top notch. He is never short of a lesson or a technique. My mom was always the "chef" of the house. She taught us how to cook for ourselves. I rarely seen her use a recipe book or even follow a recipe. Her brain had its own internal cook book. She taught us how to properly clean dishes, clean the kitchen, sweep and mop the floor, and properly store our food. As children, I never realized I would come face to face with just about every lesson that woman taught me.

In culinary school, I feel I am always on my game and ahead of a lot of the others. My mother prepared me for this kind of career before I ever knew this is the direction I was going to take. There are many times I would call my mom and we would discuss something we were doing in school, and by the end of the conversation I would inform my mom the proper terminology of the technique she had been using for years. It would make me smile to hear her laugh at the fact of knowing she was a "chef" and didn't know it. My moms lessons in cooking helped to prepare for the journey I am currently on.

(Picture taken by my club brother Stalker Steve)                                               

The Heat is On

Quiet. Calm. Peace. Serenity. The next thing you know, the kitchen is roaring at full steam for the dinner rush. The temperature on the line is roughly 130 degrees. The expo station is flooded with food and the wait staff is behind the expediter calling out demands to get their food. The expediter is working as fast as he can calling out the many items he needs to sell the tickets. He is quickly becoming upset with the wait staff and the fry station. The expediter is drunk. He loses his temper with one of the waiters and words are starting to become hateful and offensive. This type of behavior goes on through the dinner rush. No one knows the expediter is intoxicated, he is hiding it well and finishes service. An hour after service, the expediter and the waiter continue their battle of words and eventually it ends in a fight.

It is no secret, it gets hot in the kitchen. Temperature and tempers. Drugs and alcohol add fuel to an already stressful situation.  In a perfect world, our personal lives should be left at the door when we step into the kitchen. So should our habits. As professionals, we know it can get chaotic fast if we are intoxicated and not completely on our game. The heat is on at all times in the kitchen. There are many things in this situation that contributed to this altercation. As leaders, it is up to us to lead people in the right direction. However, as leaders what can we do to control the drugs and drinking in an already volatile situation?

Fresh Fried Chicken

I have always judged a meal by the feel of an artery tightening up or a skip in my heart. I love fried chicken and I have been all over the country in search for great, fresh made, "yard bird". In the little farm town of Gilman, Il, there is a truckstop right off I-57, exit 283, called K&H Truckstop. It is independently owned and operated. The setting is almost like sitting at your own dinning room table. Very homely and clean. Everything is fresh made and the smells of the place refleck it.  I always order the fried chicken dinner. It comes with three pieces of chicken, leg, thigh, and breast, your choice of potato, your choice of vegetable, and fresh made bread or rolls. The meal is always more than enough.

The chicken itself is amazing! Its color is a golden yellow and the skin is always crispy. The cook fresh makes each order and the wait staff always informs the customers it's at least a 25 minute wait. Well worth it! This chicken is juicy and always hot. It is breaded and seasoned to perfection. The last bite is just as great as the first. When you have finished your meal, if you can, the total cost is less than ten dollars. So, if your ever on your way to Chicago, or on your way back, stop in at K&H and enjoy a little piece of fired chicken perfection. Just like my grandmother and mom use to make!

9/11/01 I Remember

Today is a day of rememberence. We remember watching our fellow Americans die unexpectantly and horrifically. We remember how ordinary citizens become heros and we remember how a country of diversity and differences becomes a nation of one. I remember being on a training operation in southern Mississippi as a Naval Instructor. I had 86 students training them on how to properly fire and utilize one of our many weapons in our TOA (Table of Allowance). The towers are hit and reports start flooding the radio as we are waiting to be cleared for fire by Range Control. The only call we recieved was telling us to get off the range we had been recalled to our base. A student came up to me and informed me his dad was an officer in the Pentagon assigned to Ward D ( Ward D hit by the third plane). I felt my heart sink. I was at a loss for words. I instructed the young troop to get back to work, we would figure this out when we got back.

As in all emergencies, caos insues before there is calm. It was a race to get back to base and find out our duties and what was really going on. We led this troop to a Chaplain so that he could find out about his father. Luckily, his father had went to a different ward to make copies of some paperwork and was on the way back to D when the plane hit. He suffered a broken arm and collar bone. He was alive and to me that was mission accomplished.

We all have stories like this. For those of us who served, are serving, a firefighter, emergency medical responder, or law enforcement officer...I remember. Our country is free, that makes us a target. However, we will stay free because we remember! 

Being a biker has certain idealisms set around the word. Some terms come to mind; hardcore, ruthless, mindless brute, druggy, alcoholic, etc. I could go on and on of the things I have heard. One you may not associate me with is food. I love food in every sense of the word. The smell, the sounds made when it is being prepared and cooked, the tastes. Most don't know, but we use all of our senses when eating. Food to me is like a long ride on my motorcycle. I can feel the wind in my face, the smells of the air that is around the particular area I am in, the vibrations of the motorcycle through the hand grips, the sounds the bike and the road make at 90 mph. Again, I could go on and on.

In the next ten weeks, you will get a chance to see a side that is hard core, ruthless and yes a mindless brute....about food. It is important to know a little about me so that you can understand the passion I have for cooking and for the simple things we take for granted like food. I am simple. Food to me should be simple, easy on the eyes, and to die for (very tasty). I like to go to small venues, mainly mom and pop places. I am not a fan of chains and truly believe in the small bussiness proffessional who is putting themselves out there win, lose, or draw. I am Tom Moran. Right, wrong, or indifferent, this is what I think.