Buff Food For Food Buffs

Pan-Seared Tuna Sashimi

2010-05-22T18:45:00.006+08:00

Ah, the weekend......and finally one with not too much for my blogging beauty queen wife Joyce Burton-Titular and i to do! She'd picked up a couple of slabs of tuna cuts for sashimi earlier in the week with some idea of pan searing them, not really blackened cajun style... but something like that.So this morning after breakfast which consisted of scrambled eggs, spanish style sardines in tomato

Food Bout with Gout!

2009-08-16T07:31:00.022+08:00

(pizza from yellow cab...hmm good! photo from yugatech.com)We'd been back at the gym probably a month or so, going at least 3 times a week. Whenever we're on a good gym schedule i drink tons of water which is good for everything... except long trips in traffic! So i can't quite figure out what triggered my latest gout attack! Joyce, my blogging beauty queen wife, says it must've been the

Chef Tony's Pesto Pasta and Blackened Chicken

2009-08-08T17:06:00.042+08:00

...Ask my wife beauty queen blogger Joyce Ann Burton-Titular... I'm not too into following step by step recipes... you see, i'm a concept kinda guy... "if you understand the 'concept' behind things, things come easier"... that goes for technical equipment, mathematical formulas, marketing campaigns, relationships and, yes, cooking!!! Least, that's how it works for me.So when Chef Tony Elepano (

A To E

2008-08-16T18:41:00.000+08:00

LETTER BBLACKENING - you can vary it! but traditionally it's a cooking technique developed by New Orleans chef Paul Prudhomme; a style of "quick cooking" food like searing... but because of the use of pepper and other dark spices (like cajun spice mixes) used as a coating in this technique you get the more "blackened" effect. Also, traditionally, use melted butter as the adhesive coating for the

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2008-08-16T18:40:00.001+08:00

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2008-08-16T18:40:00.000+08:00

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P To T

2008-08-16T18:38:00.000+08:00

LETTER PPARBOIL - Partially cook food in boiling water. Why? For one, to avoid over cooking, particularly if your mixing food with different cooking times. Speaking of which, parboiling is a good time saver. If you do it in batches and store it right you'll have stock of food ready to get cooked in a short time since it's already partially cooked! Parboiling is usually done with veggies, but it's

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2008-08-16T18:37:00.000+08:00

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Coming to terms with Cooking

2008-08-09T12:14:00.042+08:00

I'm not too into following step by step recipes... you see, i'm a concept kinda guy... "if you understand the 'concept' behind things, things come easier"... that goes for technical equipment, mathematical formulas, marketing campaigns, relationships and, yes, cooking!!! Least, that's how it works for me. It helps to know the whys and not just the whats and hows, that way you can get creative!

Welcome to Buff Food for Food Buffs

2008-08-08T11:48:00.000+08:00

RON:Ok. So i love to cook, but i never.... NEVER write down the recipes for what i come up with. My wife Joyce (aka the beauty queen blogger @ http://adventuresofabeautyqueen.wordpress.com) always bugs me about it and I always say, "i'll remember the recipe, of course i'll remember the recipe..." of course i never do! hahaha!Must be a habit i picked up in my college days when my buddy Jake