Leslie Bartosh, CEC, AAC, FMP

  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

 When I made sesame seed buns the other day, I did not know I would use this this soon.  But, I am awfully glad I had them for this sandwich. Fried chicken breast strips on a toasted sesame seed bun with dill pickle strips and spicy slaw seasoned with O'food Gochujang. Next time I do this, I will make it with Japanese style quick pickle cucumber slices. As always, please feel free to ask questions or leave a comment.   Until Next Time: Bon Appetit Y'all Leslie Bartosh

 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

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.