Come and join me on Thursday, September 22, 2011 at 7:00 pm. Where you asked? Livestream.com/cooking with chef sara ray.
I feel the need to do something more gourmet, so let me look around and see what's in my freezer or I may just go to whole foods and see what I can purchase and make tomorrow.
Hey in my Baking Class last nite, my students make the best White Breads. We spread the bread with some butter and it was great and they did great.
See U soon!
Chef Ray
Wednesday, September 21, 2011
Tuesday, September 20, 2011
Having Fun Baking
I am in my class today with my morning students and we are making bagugette, using the straight dough method. We had to knead the dough for 30 minutes and the comment from my class was so funny. It was the longest 30 minutes ever. Now, we will finish what we started.
See you on Thursday at 7:00 pm on Livestream.com/cooking with chef sara ray.
Chef Ray
See you on Thursday at 7:00 pm on Livestream.com/cooking with chef sara ray.
Chef Ray
Friday, September 16, 2011
Old School vs New School Style of Cooking.
New School: the food service industry is totally global and that is the best thing that can ever happen to food and how it is prepared.
But can someone explain to me why everything has to be hot and spicey????? Where is the taste?
where is the flavor of and on the food. You can't get past the heat of it. Why????????
In some cases that is not proper seasoning of foods. How can you tell what it actually taste like? Does it make your tastebud dance in your mouth? And if so how can you tell?
The new school style of cooking tells you that everything must have heat to it. Why? With New School Its Never Hot Enough.
Old School Style the food had taste, when you bit into it , you knew what you were eating.
Your tastebuds was very happy. At least mines was happy for getting beauifully tasting food, not something that I would have to get a fire hose to put my mouth out of it misery.
Did you know that it takes 3 days for your tastebuds to regenerate in your mouth.
Signing Off:
Food should have flavor to it not, hot tasting whatevers. I miss those days.
Or maybe because so much additive has been added to the food that we would not know what it tastes like anyway?
Chef Sara Ray
But can someone explain to me why everything has to be hot and spicey????? Where is the taste?
where is the flavor of and on the food. You can't get past the heat of it. Why????????
In some cases that is not proper seasoning of foods. How can you tell what it actually taste like? Does it make your tastebud dance in your mouth? And if so how can you tell?
The new school style of cooking tells you that everything must have heat to it. Why? With New School Its Never Hot Enough.
Old School Style the food had taste, when you bit into it , you knew what you were eating.
Your tastebuds was very happy. At least mines was happy for getting beauifully tasting food, not something that I would have to get a fire hose to put my mouth out of it misery.
Did you know that it takes 3 days for your tastebuds to regenerate in your mouth.
Signing Off:
Food should have flavor to it not, hot tasting whatevers. I miss those days.
Or maybe because so much additive has been added to the food that we would not know what it tastes like anyway?
Chef Sara Ray
Wednesday, September 14, 2011
40 is the new 20????
How is that possible? 40 is the new 20???. First of all that was 20 years ago, therefore it can't be new. And if you are talking about the energy of a 20 year old, well you will only have part of that energy and mindset.
The only thing that I miss about being in my 20's is the fearlessness and the can do attitude that I had.Than I would agree about the 40 is the new 20's. I pulled out my old photos of myself when I was 27 years old and studying French Culinary Arts at LaVarenne in Paris, France and going to the Culinary Olympic in Frankfort, Germany. And to be the person to view something as the Culinary Olympic that seemed so distant was great.
So if that feeling can be put into a bottle and open it up when needed, than its great.
One thing that I notice is people can't face their age. But that is the greatest gift that was given to us from God....Age...Equal Time.....Wisdom.....Experiences.....Mistakes.....Getting it Right...Whatever getting it right means for you.
So what is the new 50s??
Signing Off:
Chef Sara Ray CEC.
The only thing that I miss about being in my 20's is the fearlessness and the can do attitude that I had.Than I would agree about the 40 is the new 20's. I pulled out my old photos of myself when I was 27 years old and studying French Culinary Arts at LaVarenne in Paris, France and going to the Culinary Olympic in Frankfort, Germany. And to be the person to view something as the Culinary Olympic that seemed so distant was great.
So if that feeling can be put into a bottle and open it up when needed, than its great.
One thing that I notice is people can't face their age. But that is the greatest gift that was given to us from God....Age...Equal Time.....Wisdom.....Experiences.....Mistakes.....Getting it Right...Whatever getting it right means for you.
So what is the new 50s??
Signing Off:
Chef Sara Ray CEC.
Today is a Special Day!
Today is a very special day, because I have all of my bodily usages. God has granted me the ablitily to: think, love, feed myself, walk on my own, and change my life around.
And I am ready to change all areas of my life. Because this one is not totally working for me at this time. Well, my first step is my Cooking Show on Livestream.That show makes me very happy do to. I had fun using my home-grown vegetables this summer and it makes all of the different in taste and flavors of what I have prepared. You get the "Wow Factor."
Those two words has similar meanings and is enchangeable.
Signing Off:
Grow your life garden and experience your own tastes and flavors.
Chef Sara Ray CEC.
And I am ready to change all areas of my life. Because this one is not totally working for me at this time. Well, my first step is my Cooking Show on Livestream.That show makes me very happy do to. I had fun using my home-grown vegetables this summer and it makes all of the different in taste and flavors of what I have prepared. You get the "Wow Factor."
Those two words has similar meanings and is enchangeable.
Signing Off:
Grow your life garden and experience your own tastes and flavors.
Chef Sara Ray CEC.
Monday, September 12, 2011
Food for Thought
Here is some food for thought: Let do what you say and say what you do!
Hey, I had a good dinner last nite at a friends home. It was "Sunday Dinner." The meal included Oxtails with Rice, Collard Greens, Mac & Cheese and Cornbread. And I helped. My stomach was very happy.
Tonite in class my students made simple salads. We use the mayonnaise that they done on Wednesday. They made a Fine Herb Dressing from the Mayonnaise and well as the French Vinaigrette Dressings. They did a great job.
Signing Off:
Live ,Love, and Stay Healthy.
Chef Sara Ray CEC.
Hey, I had a good dinner last nite at a friends home. It was "Sunday Dinner." The meal included Oxtails with Rice, Collard Greens, Mac & Cheese and Cornbread. And I helped. My stomach was very happy.
Tonite in class my students made simple salads. We use the mayonnaise that they done on Wednesday. They made a Fine Herb Dressing from the Mayonnaise and well as the French Vinaigrette Dressings. They did a great job.
Signing Off:
Live ,Love, and Stay Healthy.
Chef Sara Ray CEC.
Saturday, September 10, 2011
Great Show on Live Stream.
We had a great show on Thursday. We did it on Live Stream instead of Ustream. We will be filming on both streams in the future. I did a Curry Cous Cous with Slices of Beef Tenderloin.
The Cous Cous had black olives, zucchini, onions and tomatoe.It had a great flavor, great color from the curry and it looked good. The cous cous was cooked just right.
My vision for the show is to give you what you need as far as healthy dishes. To keep it under a reasonable budget and to use what is in the pantry. As well as trying different food items from other cultures.
I have a lot of knowledge from 35 years in the culinary arts field and I love to create, I love the camera and showing people how it is done,this is why I teach. What great way to teach and learn from each other.
And what a better way to do it by creating my own cooking show and I now have the time to make it happen and I am looking forward in having you as the viewers on Livestream and Ustream.
This is a labor of love and I thank-you
Chef Sara RayCEC
The Cous Cous had black olives, zucchini, onions and tomatoe.It had a great flavor, great color from the curry and it looked good. The cous cous was cooked just right.
My vision for the show is to give you what you need as far as healthy dishes. To keep it under a reasonable budget and to use what is in the pantry. As well as trying different food items from other cultures.
I have a lot of knowledge from 35 years in the culinary arts field and I love to create, I love the camera and showing people how it is done,this is why I teach. What great way to teach and learn from each other.
And what a better way to do it by creating my own cooking show and I now have the time to make it happen and I am looking forward in having you as the viewers on Livestream and Ustream.
This is a labor of love and I thank-you
Chef Sara RayCEC
Thursday, September 8, 2011
Changing from Ustream to Livestream
Hey Everyone,
We are testing the waters on Livestream tonight instead of Ustream.Tv. And if it is more successful with the viewership then we will stay there or working on doing both streams. So see you there tonight.
Tonight I am making one of my favorite foods, Cous Cous.
Signing Off:
Keep on eating in the right way and keep on teaching and growing in a greater way.
Chef
Sara Ray CEC
We are testing the waters on Livestream tonight instead of Ustream.Tv. And if it is more successful with the viewership then we will stay there or working on doing both streams. So see you there tonight.
Tonight I am making one of my favorite foods, Cous Cous.
Signing Off:
Keep on eating in the right way and keep on teaching and growing in a greater way.
Chef
Sara Ray CEC
Wednesday, September 7, 2011
It has been a very interesting week.
Greetings Everyone!
It has been a very interesting week. The holiday weekend has come and gone. The weather kicked-up its heels. I worked over the weekend for a local catering company and I worked two events and it was fun.
So, here's the thing: What is the purpose of the Tornado Warning Siren?
The tornado warning siren went off three time in the next county over. I was working one of the events at a picnic and nobody moved. There were prays said and it did not touch down, thank-God. But even if it was in the next county over and nobody moved. My question is where do you go? And why wouldn't you go for cover?
Now I recall that people would get highly upset when their counties did not have any type of warning siren or if they did no one could hear them. So now that the sirens are in place and no one leaves or run for cover, it just does not makes sense to me to complain. Maybe its the what ifs.
Here is another though: we really do take a lot of situation for granted!
Now here is some good news: Cooking with Chef Sara Ray is on Ustream.Tv and will be airing tomorrow at 7:00 pm.
Come check us out...See you them.
It has been a very interesting week. The holiday weekend has come and gone. The weather kicked-up its heels. I worked over the weekend for a local catering company and I worked two events and it was fun.
So, here's the thing: What is the purpose of the Tornado Warning Siren?
The tornado warning siren went off three time in the next county over. I was working one of the events at a picnic and nobody moved. There were prays said and it did not touch down, thank-God. But even if it was in the next county over and nobody moved. My question is where do you go? And why wouldn't you go for cover?
Now I recall that people would get highly upset when their counties did not have any type of warning siren or if they did no one could hear them. So now that the sirens are in place and no one leaves or run for cover, it just does not makes sense to me to complain. Maybe its the what ifs.
Here is another though: we really do take a lot of situation for granted!
Now here is some good news: Cooking with Chef Sara Ray is on Ustream.Tv and will be airing tomorrow at 7:00 pm.
Come check us out...See you them.
Thursday, September 1, 2011
2 Nites is the Nite
With the holiday weekend starting in less than 12 hours, people are thinking cook outs and family gathering.
Here is a quick ideas on what to grill or cold smoke while waiting for the major feast to finish. There will be people hungry and waiting. So why not have an assortment of "Mini Burgers" available for family and guests.
COME AND CHECK OUT MY COOKING SHOW TONITE ON USTREAM.TV @ 7:00 PM.
WE WOULD LOVE TO SEE YOU THERE, SO COME AND HAVE FUN AND SEE SOME FOOD SMOKING IDEAS. SO COME AND JOIN MONICA AND I FOR THE AFTER SHOW SEE U SOON!
Signing Off:
Keep on cooking and eating in a better way
Keep on loving and teaching in a greater way.
Chef Sara Ray CEC
What happen to our humanity?
This is off of the subject of food. I just meet man by the name of Robert Gulmound, I may not be spelling his last name right, fore I only spend 15 to 20 minutes with him, so here is the story:
I was on my way home from my class tonite and I was going pass CVS as I always do for my journey home.
There was a man laying on the side of the stores doorway. I turned my car round, parked, and approached the man, then went into CVS and asked for the manager, and told her that there was a man passed out on the side of the door.
Well, I am sure that at least 10 people walked pass this man because he looked like he was drunk. I must say that I have seem other man laying on the sidewalk out cold, maybe from to much too drink. He was out cold and I could see that he had on a hospital name badge and blood was dried up on his arm. He slightly came to and went back out again. A young lady walked passed and looked at him and said "he looks like he needs some help" and kept on walking.
The manager dialed 911 and about 5 minutes later the EMS arrived.She did stated that it took them a few minutes to answer the phone. But all in all they came. Mr. Robert came too and stated that several people had walked passed him and kept on going and if they stopped they thought that he was drunk. But he was really ill and in a lot of pain. It took the EMS a few more minutes to get him stable or longer and on his way back to the hospital. I wished him well and I hope that this person has a family.
So my questions is? Have we become so jaded that we automatically think that everyone is a drunk and or on drugs and not give them a helping hand or at least stop and dial 911?
I was on my way home from my class tonite and I was going pass CVS as I always do for my journey home.
There was a man laying on the side of the stores doorway. I turned my car round, parked, and approached the man, then went into CVS and asked for the manager, and told her that there was a man passed out on the side of the door.
Well, I am sure that at least 10 people walked pass this man because he looked like he was drunk. I must say that I have seem other man laying on the sidewalk out cold, maybe from to much too drink. He was out cold and I could see that he had on a hospital name badge and blood was dried up on his arm. He slightly came to and went back out again. A young lady walked passed and looked at him and said "he looks like he needs some help" and kept on walking.
The manager dialed 911 and about 5 minutes later the EMS arrived.She did stated that it took them a few minutes to answer the phone. But all in all they came. Mr. Robert came too and stated that several people had walked passed him and kept on going and if they stopped they thought that he was drunk. But he was really ill and in a lot of pain. It took the EMS a few more minutes to get him stable or longer and on his way back to the hospital. I wished him well and I hope that this person has a family.
So my questions is? Have we become so jaded that we automatically think that everyone is a drunk and or on drugs and not give them a helping hand or at least stop and dial 911?
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