Proof that Salad Cancels Out Bacon


Here is someone after my fat laden heart.

365 Days of Bacon

The rumors you’ve been hearing. They’re true.

Salad cancels out bacon. 

Let me explain.

The Salad-Cancels-Out-Bacon Rule

This logic is derived from a spectrum of proven theories, derived as follows, in a highly scien-matical, derive-atory way:

1. First, we establish that the ratio of bacon to salad is the same, that is:

bacon:salad = true

We can now proceed in applying the laws of cross-multiplication.

2. In particular, we make use of the cross-cancellation laws, such that:
bacon/salad * salad/bacon = 1

3. Because we slash-ed-ed both the bacon andsalad factors like they’re imaginary, we’re obligated to multiply our remainder by i (the infamous “imaginary number”). Like this:

      1 * i 

4. And i, being imaginary and all, stands for nothing tangible, therefore:
i = 0   carried through as   1 *…

5. As everyone knows, anything multiplied by zero = 0  therefore expressed…

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Does size really matter? Hint: The answer is yes


What an amazing response to my last post, thanks to all of you. I wanted to bring back a touch of levity, the homeless, hunger and do gooders can be more of a mindful but necessary PSA post, less fun of a cooking tip post.

So, I present to you, my take on how to choose a knife and what to look for. I hope that you find it mildly useful in a ridiculous kind of way.

Enjoy

Glenn

Exactly Why Are You Upset?


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I am not here to preach or to stand on any moral high-ground, but I will share this:

We are all spoiled, thoughtless and oblivious. Just Say’n.

I have had the oddest dilemma lately since I have moved to the big city. I do not know how to react-respond-what to do or what not to do, when I am confronted by all the homeless people on EVERY steeet Corner. I get the double whammy of feeling bad. I am in a warm car heading to work or home, wearing a chefs jacket. I believe  the homeless and the hungry look at me and think, “What an asshole! He is warm, has a job and works with food, al the time.”  That is what I believe they are thinking when they look at me sitting in my car, not trying to make eye contact. I know that’s shitty but I admit it. What am I to do? I’m not going to fake a phone call or act like I’m texting somebody, like a lot of people I have witnessed.

A good friend just shared this video with me. I think it should be passed around. It’s a message taken to heart. I know for a fact, I will never be this guy. But that does not mean that I can’t do something.

The greatest man in the world video

I do know this, if I have something or anything to give,  I probably will offer it.

What would be the worst thing that can happen? I’m out a buck or five? That’s pretty petty from a guy that is going home from work that tastes food for a living.

Please share this to someone who cares.

Glenn

Please be sure  to subscribe to receive future posts.

125 Plates + A Ton of Talent.


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I’m a guy who has made his life in the food world by unusual means, I don’t always get the opportunity to spend time in traditional kitchens. When you are in a business that requires you to seek consistent, well organized plan of attacks, you are going into a battle, not armed with weapons of force and steel, but with heat and flavors to win over your critical foe.

I had the chance to join up with some peers and was asked to be the photographer and videographer of a fundraising event that took place at the now closed Six89 main restaurant which was a Chef Mark Fischer  concept in Carbondale, Colorado.

These events are always a ton of fun to be involved with. If you have never been to a James Beard event or a Slow Food event, you are missing out on something special.Each one of the organizations do amazing things for the food world.

The James Beard Foundation’s mission: ” is to celebrate, preserve, and nurture America’s culinary heritage and future”,  from the James Beard Foundation website. In the food world, to receive a James Beard award is like winning an Oscar. 

Slow Food’s mission: Slow Food works to defend biodiversity in our food supply, spread taste education and connect producers of excellent foods with co-producers through events and initiatives. This is world changing stuff. 

As a guest, you get the chance to sample a selection of different dishes prepared by a number of different chefs who took time away from their own restaurant to be involved. 99% of the time, the Chef will be there cooking and not sending his or her minions, which is always a good thing.

As chefs, we get the chance to create something special, unique and inventive at these events. Not only to wow the guest but to throw down some culinary ego just to get favorable response from our peers. Sure, we all go in there with 100% good intentions but no one will show up with that “caesar salad” the restaurant got famous for. That would be just stupid. We have a chance to work with and not just sit and bullshit with, other great chefs and try to WOW them with a cool new idea or a inventive presentation. Yes we are a territorial lot, bitches.

I love these events and have been involved with many of them. I find them inspiring and a chance to get to know other ‘like kinds’ with a purpose.

I made this short video to share the teamwork of a working kitchen during a plating of one of the dishes. Just take note that this is the first time that many of these chefs have ever worked together. Watch the rhythm of how they assemble the plate and the focus and joy everyone of them is experiencing. Enjoy this and please leave your comments. Please be sure to follow this blog and share it with your friends.

Glenn Smith

Chefglennsmith.com

justglenn

Thanks to Mark Fischer, Frank Bonanno, John littleAlex Seidel, Will Nolan, Nikki Newman,Bryce Eric Orblom, The staff of Six89, Fruition, 8K, The Pullman

(I know I have forgotten to mention a number of people in this video to this list, Please contact me and I will add you and your links to this blog.)

I prefer my salad Chopped!


Chopped salad

Here’s the deal. I have been doing my best to eat better, save some money and try to make all of my Crossfit efforts count. So this is what I have been doing. I cut the sugar. I cut eating wheat, grains, booze, soda and, you know, all the good stuff.

But you want to know something? It has been much easier than I would have thought. The only  thing I truly miss is a little something sweet. So I sometimes indulge with a small bite of something, small being the big word. So what I have been doing is making food I really want to eat. So tonight I made a really good, really simple, really chopped salad with sausage and kale soup.

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Here is the ingredients for the salad. I am not going to give you the amounts for anything because it can be as much or as little of each ingredient as you like.

Cucumber, cut into chunks

Celery, cut thinly

Brussel Sprouts sliced very thin (think coleslaw)

Green onions, chopped

Butternut Squash, peeled, seeded, med diced and roasted in a 350 degree oven until soft. Let cool

Green Grapes, cut in half

Avocado, diced

Romain Lettuce, chopped fine

Combine all of this in a large enough bowl and toss. Add the following dressing just before service

Dressed with Honey Mustard dressing

1 tablespoon mustard, your choice

1 tablespoon honey

1 part white vinegar or your choice

3 parts EVOO

Salt to taste

I can tell you straight up. It is freaking good. I hope that you enjoy this.

Remember what our founding fathers said, “We the People, in order to form a more perfect salad…”

Glenn

P.S. Please take a survey that I am conducting for a project I am doing. Please click HERE. Thank you in advance.


Chef Glenn Smith

The pancakes above is not in the plan anymore.

Yes it has finely happened, I have let my Crossfit habit mingle with my professional life and it is about time. I have never been one of those guys that was or ever thought  would become a gym rat, I’m not a rat more like a crack habit. But over the last two years I have been doing Crossfit- first at Roaring Fork Crossfit under the suggestion of my good friends Mark Fisher and Lari Goode and now at Broadway Crossfit and South Denver X-Fit. Why this is relevant is that Mark and Lari are food people, Mark is a Chef and Lari runs the world. Their restaurants are six89 Main, Phat Thai and The Pullman, which I helped designed and built.

Both of them are and always have been very fit, truth be told, most people in…

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Continue reading

Just answer the question!!!


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Dear Everybody!

I am working on a new project and I would LOVE your input. I have created a short survey about the current food world and I need some answers. Would you please take a moment and click the link below and fill it out for me. I would very much appreciate it.

Trust me, It is for the betterment of the world. Glenn’s food world survey.

Thanks in advance

Glenn