Basic Training:

So, this is the first in a series that will demonstrate a variety of tactics that those of us in the “Biz” employ to stay ahead of the curve. Just think of the curve as that thing the Grim reaper carries. If’n you get behind it, there’s not a lot we can do for you. So in that spirit let’s get to our first topic: Flipping the Script.

I know, I know…. I’m not talking about that nonsense that all the politico’s talk any time the competition takes control in an election…. I’m talking about the people who are REALY trying to steal your money. Yep, the people who sell you food. Now think of it this way: If I provide you with opportunities to save money and you decide not to employ them, is it really my fault? See? Now your in the spirit!

Step 1: Have a plan.

I wish I didn’t Have to mention this. But while I’m here let me point out that on a purely statistical  basis, planning wins. Every time. So before you go to buy food make a quick look at you cabinets and see what staples you are short on. Good ideas to always have on hand (and have a good shelf life, therefore good long term value) are: Pasta sauce, rice, beans, dried pasta, dried spices and seasoning, kosher salt, frozen “steam in bag” veggies. I’m sure there are more, but these do good for us. I always try and make a list, and have a good idea of what I’m going for before I even get there. The one Caveat I would cite is that I always try to have  a small amount on hand to spend on good deals that I find, as long as they are things I can use. 10 cans of pasta sauce for $10 is to good to pass up, especially if as a card member I can get 3 to $3. Which leads me to my next point.

Step 2: Opt in

I know that signing up for a store’s “Club Card” raises the hackles on the neck of my Orwellian Conspiracy Theorist alter-ego. But don’t listen to that guy. He’s an idiot. For the low-low price of allowing them to track what you like to buy, you get to participate in all those sales you see. Seriously, all those “Sale” prices clearly state “with card” .. So if you go to the store, sign up for the card! Hell don’t even carry it with you, you can just type in your phone number, Who knows maybe with enough data the eye in the sky will realize “If we lower the price, they buy”.

Step 3: What’s in a deal?

Yellow sings everywhere. They have all kinds of numbers!! $14.95 a #! , $3.99 ea! 62 for $45.00.They all proclaim to be the best. I want to trust them….. But they can’t ALL be “the best deal of all times”, Can they? Nope. Much like the tooth fairy much of this is “Formerly known as the truth”. Grocery stores have actually adopted a great way of showing you what the best deal is. On all of those price tags somewhere (normally the bottom right corner) it will say the price PER OZ. Suffice it to say that 15 cents an oz, is lower than 16 cents an oz. That’s all there is to say about that.

Step 4: My Duck Butter is superior to yours.

Hmm….. From appearances,  Safeway Corp. is a HUGE food operation!!!! I mean think about it… They have a store brand equivalent for almost every single conceivable thing that Vons caries. Are they Ninjas? Nope. Unfortunately the real reason is much more mundane (I personally thought Grocery Ninjas would be awesome). When you get to be the size of Safeway Corp. you begin to realize it is much more cost effective to go an operation that already produces the item you want, and get them to produce the item for you minus the value of their “Brand”. So if we determine that $.45 cents of your $3 pasta sauce is your “Brand Identity”  and I can get you to package and sell me X # of units at a price that allows me to sell them at $2.55, who cares? Ok, sorry to cite a bunch of numbers and make every ones eyes glaze over.

TLDR version: If the Ingredients on the box match, you can expect them to perform the same.

OK,  That’s it for this time! I hope that if it sucked, it didn’t suck bad enough for you not to come back next time!

Testing, testing. Is this thing on?

   OK, Well nice to meet you folks. I guess I might as well briefly introduce myself, if nothing else, to put this all in context:
My name is Bart, I'm a 36 year old Chef, who has grown up and cooked mainly in the Southern California. I'm a former marine ( 0331/0321. Machine Gunner / Infantry scout), and have grown up in the So. Cal punk scene. I've lived at various points in my life in Korea town, Watts, on the streets in Hollywood, and various places in the Inland Empire (Riverside/ San Bernardino). I never really thought about cooking much as a kid. It was always just a thing I loved to do. It's kind of illuminating now to look back and realize the comfort and joy I took in cooking with my grand mother when I would go there for the weekend.  To this day, Chicken and dumplings is one of those meals I won't do. Either way I would loose. Mine would either not measure up, or would be better. I think I would be disappointed in either result.My dad (who unfortunately is a TERRIBLE cook) took time to show me the two things he knew how to make, a basic Italian vinaigrette, and a (surprisingly) good wheat bread. I look back at those moments in the kitchen together as some of the best we ever had. While my appreciation for the craft of cooking has grown over the years, it's always helpful to look back and appreciate the roots.

   I've created this Blog for three main reasons. One to chart my Journey over the next year during my participation in the on-line Blogging/ Charcutiere competition "Carcutapalooza". While I don't necessarily plan on winning this, I think I can only grow by doing two things I am passionate about. Cooking, and Writing. Also to provide many of my friends out there with a lot of good common sense techniques that they can use to cook more at home for those they love. I will be posting a lot of tips that will save you time, money, and pulled out hair... Not every one has the time (or the desire) to devote to a life time of learning about food. But, we all like to eat well. I would like to take this opportunity to pass on some of the purchasing, prep, recipe ideas that can save you time and money, and at the same time give you that sense of satisfaction of providing good food for those you care about. And, lastly, to help me to constantly practice what I think is going to very important in the next phase of my life: Writing. As those of you really know me are already aware of, I had a bad back injury in the kitchen that blew out two disks in my back. I have not been able to get one Dr. to look me in the eye and say "You'll be able to go back to cooking for a living". So this is going to be opportunity to travel a road less travelled. Hopefully those of you who find it worthy will join a long. It promises to be nothing else if not an adventure.

   One more quick order of business be fore I wrap this up, Today's post was supposed to included the first part of Challenge: Bacon, but I had a most unfortunate trip to the local 99Ranch last night. Some of the most pathetic pork belly I've ever seen, at $4.95 a pound! (?!?!). So I wasn't really going there. So instead I came home and made dinner for Sam. I've included a quick and easy pasta sauce that is sure to have people believing you spent Hours (if not Days) slaving away in the kitchen. Seriously, just serve this with a few FFFFFAVVVA beans and a good Chianti. Wait I digress.. here's the recipe:

Bart’s Heroic (Cheater) pasta Sauce:

½ cup onions, small dice

2-3 cloves garlic minced.

3-4 links Italian (or turkey, Kim) sausage, casing split and

sausage removed.

Dry herbs/ spices you have on hand. Appropriate herbs include:

Basil, Oregano, parsley, granulated onion garlic, powders onion. 1 tblsp ea.

2 tsp. oil

1 can/ bottle of prepared pasta sauce of your choice.

(optional) 1/3 cup of red wine. Something you would actually drink.

1.   In a medium size sauce pot, heat oil until sizzling, but not smoking.

2.   Place meat from sausage (out of casing) into pot and allow to brown on one side, don’t fiddle with them, just let them brown. 3-4 minutes

3.   Gently roll them over and let them brown on the other side. About 3 minutes.

4.   Add onions and stir to caramelize, and break up sausage gently. Cook 2-3 minutes and add minced garlic.

5.   Once garlic and onion have cooked briefly and start to smell aromatic (about 2-3 minutes) add dried herbs and wine(if used)

6.   Once wine has reduced in volume by about half, add pasta sauce.

7.   Bring to a simmer, and stir frequently 4-6 minutes, using spoon to continue to break down sausage

Enjoy in your favorite pasta dish! I just did this last night in a baked penne with a little left over ricotta I had around the house and a Parmesan/ Panko crust. Sam loved it!