How NOT to use curry powder

Whenever I fail this badly, I always have to remind myself that doing something wrong is a form of learning (provided you can identify your mistake). Today I learned that curry powder can easily be over-used in a dish. With some ingredients there is a little wiggle room, but NOT WITH CURRY POWDER. You can thank me in advance for saving you from making the same mistake ;)

CHALLENGE RESULTS!

For those of you who missed my teaser on Saturday, here are the details: Nielsen's Frozen Custard has what is called the roommate challenge. It consists of eating a burger made with 5 1/3-lb, flame-broiled Angus beef patties, two types of cheese, four other toppings, two sauces, a basket of french fries, and a 24-oz soda, all in under 10 minutes. If you can do it, you get a free frozen custard on your next visit (or the same visit if you can stomach it!), and the first one of the group to finish gets their meal for free.

Mine is in the middle. I couldn't believe Ryan went for the Bacon!

Look at all that ooey-gooey cheese!

My challenge.

And the winner is (drum roll, please), PDDDDDDD PSH!: Me, with a time of 6:50! Alex came in second at 8:20, and Ryan decided to enjoy his burger rather than shovel it in and miss all the wonderful flavor. IF YOU THINK YOU CAN BEAT ME, YOU ARE WELCOME TO TRY! I'LL SHOW UP AND TAKE YOUR MONEY EVERY TIME!

From left to right: Alex, Me, Ryan.

Chicken Alfredo and Penne

This variation on a home-cooking classic has a rich savory flavor that lingers on your tongue. Depending on how much Parmesan you use, the umami component can be varied from slight to intense.

For this dish I was in somewhat of a predicament. I wanted to make a delicious dinner, but I didn't have a lot of time. I found some store-bought Alfredo sauce, but I hate how runny that sauce can be. It never sticks to the noodles, and I end up eating plain noodles with Alfredo soup underneath. Yuck! So, I decided to spiff it up.

Ingredients
 -Store-bought Alfredo sauce
 -Grated Parmesan cheese
 -Shredded mozzarella
 -Chopped chicken tenders
 -Creamy Cesar salad dressing
 -Penne noodles
 -Broccoli
 -Margarine
 -Salt

I had already marinated and cooked the chicken tenders with the creamy Cesar salad dressing the day before, so that really cut down on the preparation time for this dish. I made sauce by combining the store-bought Alfredo, Parmesan, mozzarella, and chopped chicken tenders. I mixed it all together and let it simmer while the noodles cooked. While the sauce and noodles cooked, I steamed the broccoli with some margarine and salt. Then I tossed the noodles with the sauce and plated it with a bit of broccoli on top. I'll admit the presentation isn't phenomenal (definitely not my forte), but, according to my wife, it was "cheesy awesome."

My Philosophy: Cooking Genetics

I tend to be of the school of thought that every dish has a basic form which arises from the expectations of those eating that dish; a hamburger is sandwich-like, a soup is creamy or liquid-y, and so-on.That said, the beauty of this science, even its artistic essence, is in the uncountable variations that can be applied to a dish. In this way I think cooking is somewhat like genetics, except instead of chromosomes, a dish has basic ingredients that can be varied in type and quantity. Thus you can have two sandwiches that are each easily recognizable as such and have totally different flavor and texture profiles.

This mode of thinking guides my approach to cooking. Thus, I am rarely satisfied with simply opening the box and following the instructions. When I cook, I spend most of my time trying to discover unique variations. As such, you will notice when I talk about what I have made, I will generally stay away from talking about the specific amounts I used. My hope is that you will be inspired to discover new variations of your own. After all, is that not most of the fun in cooking?

Nielsen's 5-patty challenge

Me and some buddies tackled the roommate challenge today at Nielsen's Frozen Custard: 5 1/3-pound patties, 2 types of cheese, 4 different toppings, two sauces, a ton of fries, and a large drink. The first man to the finish line gets his meal for free, and free frozen custard for anyone who finishes in under ten minutes. MORE DETAILS TO COME!

Allow me to introduce myself...

Hello World.

(Te-he-he, just a little computer-humor to set the mood for my blog) Welcome to my world of cooking! I was born with the brain of a physicist and the soul of a chef. I simply hope to share with you my love of all things food, to learn about the art of cooking and eating, and maybe to contribute a little of what I learn the body of culinary knowledge. Feel free to browse the site as I add content, and please come back often.

-Jedi