Greetings! I couldn’t figure out a dandy name for my blog but I did figure that I could pen a column featuring all the random things I get to see, read and eat… if you’re a chef, you’re gonna dig it.
Cool news from our friends at ChefTalk.com.
"We are excited to announce that coming to the ChefTalk.com forums on May 11th, 2010, is super Chef Mario Batali for an exciting one day Q&A forum. The forum will open Sunday, May 9th, 2010, for questions and Mario Batali will join us on Tuesday, May 11th, 2010 to answer as many questions as he is able.
Post your question in the forum and you will automatically be entered to win one of 5 copies of Mario's new book, "Molto Gusto Easy Italian Cooking." Winners will be randomly picked and announced after the forum.
Once the forum is open for questions we will send out a reminder email so be sure to look for the announcement. Don't miss this once in a lifetime opportunity to ask Mario Batali your cooking question."
Celebrity chef Bobby Flay is getting set to open a his latest signature burger restaurant near the University of Pennsylvania campus. 
The American Food Revolution needs to start now! 
Pressure is important to the cook because it affects the boiling point of water. Water boils when it is has the energy to “push up” with greater force than the atmospheric pressure pushing down on it, allowing water molecules to escape in the form of steam. Heston Blumenthal talks pressure cooking, 
