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Bitchin Kitchen
YA GOTTA EAT!
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To find out more about Chef Riggio and email him click his picture



Welcome back Chef Riggio PDF Print E-mail
Written by Chef Riggio   
Friday, 04 May 2007
Image Let me lay a hypothetical question on you.  Let’s say a foreigner was coming to America to stay with you, maybe a long lost cousin or your mail-order-bride to be.  What would you show them, or better yet, how would you show them your cultural identity?  Would you show them monuments? Or would you go get some drinks and eat a good meal?  I’d guess most would say “chow down”-- what better way to say “Welcome to America” than with food.  It’s a way for people to feel comfortable, especially if they don’t speak the English.  

Go to any other country in the world and eat where and what the locals are eating. This to me is the greatest way to know a people.  Every culture has a heritage where their customs and ceremonies define who they are and I guarantee food is involved.   The Japanese have the Tea Ceremony, Germans have Oktoberfest and every holiday in America, food is in abundance.  Food made by regular people, not factories that supply thousands of restaurants by the same name.  A tangible culture.

Getting back to my original question, what’s your answer?  What food defines America?
Is it a dirty water dog from Manhattan, Steak and potatoes, Southern fried chicken or maybe a recipe that has been passed down for many generations?  Let me know.  Drop me an email at   porkboy13@yahoo.com. Just include what or where you would eat.  Ill post them in a following article.

Diversity is a gift, don’t waste it by eating at a chain, support the little guy.
 
Popeye never had it so good PDF Print E-mail
Written by Chef Riggio   
Saturday, 25 November 2006

ImageSo hopefully you�ve been reading my past articles and learning a thing or two. More importantly, I hope that you have been experimenting and making dishes authentically yours. Now that being said, you can only go so far in your studies before you hit a wall. You need to read cookbooks or more importantly watch someone who knows what their doing. Like getting in the kitchen and watching mom or grandma, especially around the holidays. For me being in the kitchen and learning old family recipes is great and besides relatives will be more than happy to keep the cocktails flowing. My grandmother is getting old now and...

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Food takes flight PDF Print E-mail
Written by Chef Riggio   
Tuesday, 24 October 2006

ImageLet’s play a little word association; I say football you say…?  You may have said beautiful bouncing cheerleaders, hard hits or like me hot wings. Nothing says fall and football like wings and besides wings support my theory of “the messier to eat the better to taste”.  People say that necessity is the mother of all invention and wings are no exception.  Wings were created as a...

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Food for all PDF Print E-mail
Written by Chef Riggio   
Thursday, 12 October 2006

ImageIt always seems that I have uninvited guests showing up, whether it be relatives I’ve been ducking or drunken friends late night after the bar.  I’ve learned over the years not to sweat this and not fail at my host duties by keeping a few things on hand...

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Sheppards Pie PDF Print E-mail
Written by Chef Riggio   
Monday, 25 September 2006

ImageClassic dishes rule and always give you an option to fall back on.  I have a couple of recipes in my brain box that I like to break out when I want something easy for most people to eat.  I’m sure you have a couple like chicken cutlets, pasta and sauce or a grill cheese made with an iron, who knows?  After a while no thought is needed to what is needed and chances are that you have the ingredients on hand.  I often tell people who want to learn how to cook to learn a couple of dishes that you know you can cook and go from there.  Hears an easy one.

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