Brian Scheufele's blog

Starbucks taste like Car Trucks

their everywhere, AUGH!

Last Sunday night, Andy Rooney on 60 minutes, told the World, what I have been telling everyone. Starbucks over roast their beans, and their coffee taste burnt. Finally, the truth is out there. 

I always try to give my coffee business to independent shops. Peets and Caribou are 2 chains that are decent. The bottom line, I want great tasting coffee. These cups of Joe are not cheap, so why throw your hard earned dollars down the drain. 

Starbucks political culture has clashed with mine, for some time. Charging volunteers for water during 9/11 and not supporting our military troops, (I have a Son in the military) are just a few. They speak of fair trade prices, coffee is at an all time low, and yet the prices go up? Also, there is no consistency, order the same drink at 10 different locations, and it will be made 10 different ways, which means, you guessed it, it taste 10 different ways, not really a good thing.

Quality is not their number 1 goal, World domination is!

Slow Food USA

Slow Food USA

http://slowfoodusa.org/

Culinary School: Worldclass Chef Cooking School located in Colorado

Culinary School: Worldclass Chef Cooking School located in Colorado

http://cookstreet.com/

Restaurant Recipes @ Home

Gordon Ramsay - owner of several restaurants and writer of many cookbooks

There are several restaurant cookbooks in stores these days.  Todd Wilbur, for example, has written several restaurant secret recipe books. Let's say you've eaten at a certain restaurant, you get the book, and you see the recipe for the dinner you ate there, awesome! You thought it was one of the best things you ever ate, otherwise why would you get the book. So, you make the recipe at home, and it taste different, why?

It may taste even better, or it may be worse. Here is the caveat, where you obtain your ingredients and where they get their ingredients are probably different places. You buy retail, they buy wholesale. The brands are different, thus seasoned differently, and who cooks them, can cause deviation from the original recipe and we all put our own personal touches on everything.

Meat, Poultry, and Fish being involved can really change the dynamic. Organic, Free Range, Wild, Domestic, and the list goes on. One solution, become friends with the owner, have him or her sign your book, and explain how you duplicated their recipe, and it wasn't quite right. I'm sure they will be flattered enough to go over what you did, bought, etc and help you achieve your goal. You will still eat there, even if you can make it at home, because it's easier to eat out, but now you know you can do it, mission accomplished. 

Also, if you have never eaten at the restaurant, then whatever recipes you make, will be great to your taste or I won't ever try that again. Pictures of the finished dish, can also be very helpful, as we eat with our eyes first.

Maid Rite on Feasting on Asphalt 2

Seeing Alton Brown, last Saturday night, at the beloved Maid Rite restaurant in my hometown of Quincy, IL brought back a flood of memories. In Quincy, it's an institution, a landmark, a part of history, it is the town's identity. 

Maid Rite

My parents used to take me there when I was a young tyke. Maid Rite sandwiches and also their famous tenderloins were only 17 cents. This was the early 60's. My Dad had his first date with my Mother there, back in the 40's. My Dad also worked here as a teenager. So naturally, I would continue the family tradition and work there when I was in College, this was 1977.

Every time when I go back to Quincy, the first place I eat is Maid Rite. If you have never had the experience, a Maid Rite is a loose meat hamburger. The greasier the better, that way they slide down easier. There is a Maid Rite franchise in Ft Collins, CO that I have yet to venture to, as it is over an hour from where I live, but I will get there someday, as it's a lot closer than the 786 miles I now live from IL. My wife and kids have eaten there on visits, and now my grandkids must get their chance to taste one of the great sandwiches of all time!

So Many Food Shows, So Little Time

Anthony Bourdain - 'No Reservations'

There are so many food and wine shows on television these days, it's hard to decide which ones to watch. Add to that all the different networks that carry them. We all know about the Food Network, but add in PBS, DIY, Fine Living, History, Bravo, BBC America, TLC, Discovery Home, The Travel Channel, Fox and the occasional prime time network specials and you can go crazy trying to keep up. So what do you do, what else, watch all of them.

You should absolutely watch all of them, at least a few times. Then you can decide which ones you can identify with and find useful and entertaining. Then set your DVR or VCR and record them. New shows are always being added, as well as one time specials, make sure you see these, as well. Miss nothing. Enrich your knowledge and experience. This exposure will inspire you and hopefully keep your creative juices flowing!

Missing News

Mark Bittman

I remember a news story, I heard on the radio with Mark Bittman, food writer and cookbook author, on NPR discussing being an amateur pilot and flying the same leisurely air route that Yankee's pitcher Cory Lidle took before his fatal crash.

Now, this is a big story, but if it hadn't happened, what news item would have been used that day? There are millions of news items that never see the light of day, because something bigger and more sensational replaces them. If your a news junkie, you can read the paper, but things get cut there, as well. Is there any way to really know everything going on this planet, on any given day, that is newsworthy? The news is subjective, and news stories get dropped by editors, because lets face it, their in it to make money and the big stories sell and they will beat a story to death to get ratings. 

Happy News Stories would be great, and we get them occasionally, but no $$$$$. Sad News Stories are depressing and newsworthy so huge $$$$$. The news agencies can make money sharing all the news, think of all the extra advertising dollars, make the time, open more papers, radio and tv stations, magazines, etc. There is a market, everyone on the planet will be able to find their news niche, and be better informed to what interest them.

Whatever happens today, that we will never know about in the news, I say, "Sorry I missed it, maybe I didn't want to know about it, or maybe it will be shared at a later date". In the words of Frank Sinatra, "Start spreading the News"!

My Godmother, Aunt Mary's Italian Sauce & Meatballs

Calabria region of Italy

Sauce:

16oz tomato paste
48oz water (add 8oz more if you need to thin, to thicken add a little grated Parmesan or Romano cheese)
32oz peeled chunky canned tomatoes (for red sauce add a pinch of paprika)
1 onion (medium white) dice, saute in skillet, in enough extra virgin olive to cover, do not burn, add to your sauce

Cook on stove top at medium heat, watch closely for thickness, if it cooks to fast, the sauce will stick, stir occasionally

Season sauce with:

1 1/2t basil
1 1/2t parsley
1/4t thyme
1/4t rosemary
ground bay leaf (optional)
1 1/2t salt
2t garlic (minced)
1/4t Italian seasoning
1/4t baking soda
pepper to taste
1t sugar

Meatballs:

4 lbs - 85% lean hamburger (can substitute 1/2 lb of pork, turkey or veal)
8 medium eggs (plus 1 or 2 more for fun)
4 cups bread crumbs (soak hard chunks in water)
1/2 cup grated cheese (Romano or Parmesan)
4t salt
3/4t black pepper
1T parsley
1T basil
1 1/2T chopped onions (dried)
2t garlic (minced)

Use warm water to soften bread crumbs. Mix all ingredients with hands. Roll into balls and drop them in your sauce to cook.

Heating Up My Buns

Graduation Day

I survived Culinary School, how at 46, I managed it, will remain a mystery. I guess I can contribute it to will power, tenacity, proving to myself and others I could do it, and my love and passion for fine food and wine. The extended study in Italy and France proved to be a cakewalk, after the intensity I went through in Denver. Then I went back for another week of school, when I got back home.

Now I am a Chef, which means I know more than some, and less than others. I can cook without recipes, I can taste wine blindly and critique it, and basically practice being a gourmet snob. I will never be able to eat out again, as I will be too critical of the food, drink, & service. I won't be able to follow a recipe, without over analyzing it. The Food Network is my 2nd home, the kitchen is my 1st. I have learned to have thick skin, be a learning sponge, accept critizism, and work as a team member. I have been burned, cut, bruised, and battered. And now when I go out into the real World, I get to do it all over again.

It was the greatest experience of my life, next to my wedding & sons & grandkids being born. Those, who say you are never too old to go back to school, obviously have never done it. 26 years between college and culinary school is a long time, what was I thinking, .....hmmm, that I wasn't doing what I wanted to do with my life, and my former company was more than happy to get me there.

Follow your dreams, if you don't, no one is going to do it for you!