Skip to main content

Rex and Ty's Blog

By

    This blog is about a father and son who share a passion for cooking.  We have never owned or operated a restaurant nor been to culinary school but we can operate a stove or grill and we can read a recipe.  Both of us are quite competitive and often boast to each other about our cooking creations.  We live a few states a part so often a simple picture sent  via text message will stir a pretty big response.  We have decided to leave our comfort zones and try to make meals that are new to us, restaurant quality and made in average kitchens like we both use.  We know how we select these items will evolve over time but our method of execution will remain the same.  We will stick to the recipe as written, only "tweaking" the recipe to our taste later on. 

Comments

  1. UnknownJune 28, 2017 at 12:53 PM

    Love this! looking forward to reading all the posts!

    ReplyDelete

Post a Comment

Popular posts from this blog

It was just a platter !

By
    There was a platter in some of my grandmothers things that my father had brought home years ago. There is a picture of a turkey on the face of the platter. It is still in fair condition considering that I am sure grandma used it a lot. We celebrated every holiday and lots of Sundays eating at her house. And since she didn't have a lot of "stuff" stored around in her small house, I'm sure I have seen it setting on the table with hams, turkeys or meat loafs to be served.      It wasn't until I turned it over that the true value of this platter was revealed to me! No it wasn't a makers mark from a fine china company in Japan or Germany. Nothing to convince me that this was valuable fine china. It was a piece of adhesive tape right in the middle of the back. Written in grandma's hand writing was a note. It read, From Mary Kathryn and Robert Lee, 1953. It was a gift to her from my parents in the year that I was born. Priceless!     The first thing I d...
2 comments
Read more

Cooking at 7200

By
     I recently I drove to Laramie Wyoming to visit my son and daughter in law. As usual, when we get together we cook. We try new techniques  and recipes that we think will compete or beat restaurant meals. I believe that we were successful with our attempts this time. Although it took me awhile to adjust to cooking at a high altitude. It takes a longer time or hotter temp to complete your dish. First up, Ty.     Ty was anxious to show me a new technique. He used a Sous Vide to cook a Prime Rib Roast. A Sous Vide device brings your dish to a perfect temperature in a vacuum sealed bag in water and holds it there until you are ready. In this case it was a rib roast. After reaching the assigned temp he then seasoned the roast and seared all sides to finish. For a beef eater this was outstanding. I can see a Sous Vide device in my kitchen soon.     I had a Cooks Country magazine from Feb/Mar 2020 with me to try some new recipes. I made their It...
3 comments
Read more

Too many radishes !

By
    I have grown up eating radishes. I have eaten them plain mostly but like to slice them and put on buttered bread for a sandwich. (Something I learned from my Dad).  I have added them to green leafy and potato salads as well. I really thought that I had them every way possible. Now our twin granddaughters like them sliced by the hand full.     We have included them in most of the gardens that we have planted over the years. Usually we plant early and then once harvested we plant tomatoes or some other later crop. We no longer have a large garden. Mostly we are planting in containers. This year we decided to grow a few vegetables so the twins can learn to appreciate where their food comes from.     Like every year we seem to plant so all of the radishes are ready at the same time. So I decided to find a different way to use them and found a recipe for Sweet and Spicy Pickled Radishes . The addition of Cilantro and Jalapeno peppers added the spic...
Post a Comment
Read more