Check check one two........... ok, so I will in the soon to be future begin writing a food blog. Yeah, yeah, who gives a shit. I know, I get it. What I will try to do in this space is show how easy it is to cook good food with just a little preparation and the right amount of knowledge and respect for the ingredients that you are gonna use. I will be posting photos, video, and of course words to help people to cook better. After the first of the year I will start giving cooking lessons around the Baltimore/ Washington D.C area as a companion to this site and a better instructional tool for the peeps that want hands-on experience.
So who the fuck am I? Good question. Let me introduce myself.
My name is John Houser III. I am about to graduate from Baltimore International College culinary school in one week and have been a food nerd (professionally and not) for over 15 years now (I'm 32). I'm a food writer as well, currently doing reviews and general restaurant articles. I'm currently employed as a graphic designer and I have a B.F.A with a concentration in Photography, Painting and Printmaking. I forget what my blood type is and if you want to know, yes I am a great lover. Is that good enough for you?
As you can tell, I am not trying to write a traditional, stuffy, house-frau style of food blog. I'm actually holding back on the language until we are cool enough with each other to toss the "fucks" and "cunts" around like old friends.
I want people to feel comfortable with cooking and eating without thinking that they should be proper or know everything to impress all of the food snobs out there.
I will be posting recipes of course, but also musings on the world of food, cooking techniques, cookbooks and hardware that I think would be pertinent to you.....my beloved dear reader. I might also toss in some cool music suggestions to throw on the Hi-Fi while you're making a tasty treat for your friends.
Eventually, I would like to have all of these cylinders firing and then invite some of my chef friends to guest blog with some of their ideas and suggestions to make it easier to recreate some of their dishes in the comfort of your own crypt.
So that's it for now. I look forward to getting this going and trying to answer your questions and giving you the knowledge and help to feed you and your friends and family better.
Cheers,
Johnny
BTW, the next post will be about a dinner I covered a couple of weeks ago that was just insane. It was called "The Shit Show". That's all I'll say for now, but here is a teaser photo:
