Leslie Bartosh, CEC, AAC, FMP

  Pulled Pork Sandwich? Yes please! Mesquite and pecan smoked, pulled pork, spicy Korean style BBQ sauce, on steamed Bao Bun. Cucumber and cilantro to cool things down.  Thank you, O’Foods / Daesang America Inc , for the great Korean BBQ sauce to use in this dish. As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh   #PulledPork , #KoreanBBQsauce , #BaoBun , #O’Foods #Jonggausa ,  Ray Wall

 My latest entry into the “chicken sandwich wars”.   Sliced “Korean Style” BBQ chicken thighs, slaw dressed with gochujang flavored mayonnaise on a toasted, house made, sesame seed bun.   Thank you, Daesang America, for the great products to work with. #LifeLongLearning #LifeLongTeaching #FamilyFood As always, your comments or questions are welcome. Until next time, Bon Appetit Y'all Leslie Bartosh

  Korean Style BBQ Chicken Thighs One of the great things about BBQ is its versatility.   Sometimes you may want something spicy or you may want something saucy or even a combination of the two.   BBQ gives you those options and much more.   Most cultures have some form of BBQ or smoking or grilling.   There are lots of thoughts on what the difference is in these cooking methods.   I think it is somewhat universally agreed that grilling is done over a heat source.   The heat source can be charcoal, wood or even a gas burner like you will find on a someone’s patio gas grill.   Sometimes a grilled item will be basted with a sauce of some kind while it is cooking.   This type of cooking is classified as cooking with direct heat.   The item being grilled is directly over the heat source and is usually a quick cooking, naturally tender item. Smoking can be accomplished by using hot or cold smoke.   When hot smoking, the air/smoke temperature in the chamber where the meat is, is hot

 Whatever Wednesday saw these tacos show up.   Mesquite charcoal grilled, pulled chicken thigh, glazed with O’Food Spicy Korean BBQ Sauce with spicy slaw (dressing: mayonnaise seasoned with O’Food gochujang), with house canned pickled onions and cilantro on corn tortilla, Japanese style quick pickled cucumber. I will take these any day! #LifeLongLearning #LifeLongTeaching #FamilyFood #Tacos As always your comments and questions are welcome. Until next time, Bon Appetit Y'all Leslie Bartosh

 Food Photography Food photography, recipe development and product utilization are interests of mine.  Recently, I was privileged to receive some constructive criticism and suggestions from a Chef.  He was kind enough to reach out on his own volition.  Thank you Chef!  I am trying to incorporate some of his suggestions in my photos.   Since many of the photos I take are of our actual meals, it can complicate things. 😀  Still, there is room for growth.   The photo below, actually required three different sessions.  The first session (dinner time), I forgot that I made some changes to the settings of the camera and absolutely no photos were usable.  Thankfully there were some leftovers that I could use the next day. After the leftovers spent the night in the refrigerator, I pulled them out and remade the plate from the previous evening.  The second session yielded some nice photos.  But, I was not happy with the angles.  After the session, I broke down the plate and put everything back

I was going through my files and realized I had a few things I had not posted.   So, in an attempt to get caught up, this is the first one. Stir fry tofu with vegetables and with Chung Jung One Korean Sweet Potato Glass Noodles. #LifeLongLearning #LifeLongTeaching #FamilyFood  Until next time. Bon Appetit Y'all Chef Leslie Bartosh  

Welcome to first post of my new blog.  I hope to keep this updated with information about the food I am preparing and eating. I hope you will join me on the diverse journey that is my diet.   So without further ado.......... I am a big fan of house made or home made food of all kinds.  Making cured and fermented foods is especially enjoyable for me.  The plate below is a prime example. Except for growing the vegetables and animals used in this meal, I made all of the items on the plate and in the meal.  When I control what goes into the food I consume, I feel better about it.   The Sauerkraut in this photo was raw before it was cooked for this meal.  It is made up of two ingredients:  Green cabbage and salt.  Sauerkraut is produced through lacto-fermetation.  The bacon was dry cured using the EQ curing process and cold smoked with apple wood pellets for 24 hours and then aged before it is was sliced. The "Ham" and Canadian bacon both used the same formula and cooking process.