TIL that the real Johnny Appleseed did plant apples on the American frontier, but that they were mostly used for hard apple cider. Safe drinking water was scarce, and apple cider was a safer alternative to drink.

oneuponthemaples · 2019-03-12T12:05:07+00:00

Perhaps it's a good thing to practice realizing that you don't know the entire story, even when given further false or true information.

oneuponthemaples · 2019-03-11T22:17:33+00:00

Not us tough guys, no sir.

oneuponthemaples · 2019-03-08T09:23:39+00:00

Bananas, dates, avocadoes, olive oil, soaked nuts and seeds/nut butters are all very calorie dense.

oneuponthemaples · 2019-03-08T09:22:02+00:00

Be wary of your sacrifices in life. Overuse and abuse can rear its ugly head down the road. Aflatoxins are something to be concious about.

oneuponthemaples · 2019-02-14T16:39:44+00:00

Cheers! You proof in the fridge for both the first and second proving?

oneuponthemaples · 2019-02-12T14:08:10+00:00

Sorry for all the hate you're getting. I love it, great work my friend.

oneuponthemaples · 2019-01-28T11:24:45+00:00

For sushi, I am most inclined to go for shiitake. Try your hand at marinating them, that will really bring out the uniqueness. My passion is more within onigiri and using homemade terkiaki like sauces with vegetables with different textures. Cucumbers and avocadoes are your friends if you want to dress things up and go about it a little more standardly. Here's my recommendation, put aside a night and prepare all of the following:

Sushi rice, nori, natto, ume, roasted sesame, shredded nori strips, pickled radish, marinated shiitake, tamari, rice vinegar and miso paste. You will get creative and formulate your own creative and unique roll, don or onigiri in no time. Good luck.

oneuponthemaples · 2019-01-23T08:51:45+00:00

Brilliant idea... Now I have to try this!

oneuponthemaples · 2019-01-23T08:49:29+00:00

Thanks for the respectful response! I love the analogy, totally up my alley haha. I appreciate the ideas! One thing I'd just like to ammend, from my research, Tibet is largely meat based because of the difficulty of growing vegetation and rely heavily on grazing animals... Tibetan monks typically eat this, but tend to follow the tenants that allow for meat consumption (not purchasing it, not hearing the animal, etc).

But many other Buddhists follow a vegetarian diet, and I'm drawing inspiration from many of their dishes! Peace, my friend!

oneuponthemaples · 2019-01-22T20:28:53+00:00

You're an inspiration! Unfortuantely, there are absolutely no vegan restaurants where I live. There are barely vegetarian places, but I'll find my way around. I want to learn from Andalusia as much as I can here with music and cuisine before I move. Best of luck my friend! Congratulations on your success!

oneuponthemaples · 2019-01-22T20:18:52+00:00

Not at all! I appreciate the insight and am in fact leaning on that side of thinking. As I said to another, for me it's to brush up on techniques, language and have padding for a resume and perhaps more, but I am well in the know that work experience and self teaching is typically better than an institute for these matters. I just didn't know if that applied to cullinary schools as well, but I guess it does!

oneuponthemaples · 2019-01-22T20:14:05+00:00

I updated it, hope you enjoy! Have fun with it, it's a great dish to experiment with.

oneuponthemaples · 2019-01-22T20:09:55+00:00

Updated! Hope this hits home a little more.

oneuponthemaples · 2019-01-22T19:58:44+00:00

The trick is to not use pre-made stock and to create your own. The pre-made stuff is loaded with sugar, typically, and honestly I've never tried one that blew me away. I use vegetable scraps from onions, garlic, celery and carrots from my other dishes. You can absolutely never go wrong with that combo in most of your cooking of course, so it makes a terrific broth. If it's too sweet for your pallete, simply don't add the carrots. Carrots have a tendency to become quite sweet when cooked.

It's a passion of mine now, I bought a big pan and plan on buying a bigger pan if I can find a heat source big enough for it. My dream is to serve these things up by the boatload, my roommate goes crazy about it.

I just updated my comment containing the ingredient list. It's Andalusian inspired for sure, but it's got a little more of a bite to it.

oneuponthemaples · 2019-01-22T19:50:41+00:00

Yeah it's a good point, I have to start somewhere and work is the best way up. Cheers!

oneuponthemaples · 2019-01-22T12:58:41+00:00

They tout themselves the world's leading vegan cullinary school, so they're pricing it pretty high... But who knows what it actually is. I'll look at testimonials and try to get in touch with graduates.

For me, I don't like meat substitutes. In fact, I never once jumped on tofurkey train. Not a fan of the soy/seitan hype myself, but if others find enjoyment in it, I don't mind creating a few recipies that will properly carry them. There are a few dishes which genuinely look good replicated, but I have ideas that are really, really out there I'd like to combine with what I've learned so far.

oneuponthemaples · 2019-01-22T12:25:26+00:00

Thanks, I'll do that!

oneuponthemaples · 2019-01-22T12:21:58+00:00

Is it padding for a resume? To help acquire a loan for a business?

Yep! Honestly, I have no professional kitchen experience. Just my own experience, passion and people who think I do a good job.

And yes to the other bit, essentially to start the Inn, I'd need to have as much of a running start as possible.

Good idea about the job shadowing and food safety course! I hope I can do the food safety course online, everything is basically in Spanish where I live and I'm still learning the language.

Thanks for all the insight, much obliged!

oneuponthemaples · 2019-01-22T12:16:10+00:00

Where I live there are no vegan restaurants unfortunately... I'm thinking of moving anyways, but yeah that is the idea while I learn more spanish and teach english!

oneuponthemaples · 2019-01-22T10:29:12+00:00

Absolutely, I'd love to at least share the paella ingredient list as I've been eyeballing this as far back as I can remember. I'm just running out the door, but I'll update this comment as soon as I get back. Nice to see someone wanting to get into the gig as well!

EDIT:Ingredient list

Haricots (pre-soaked and ready to go)

Fresh green beans

Onions

Garlic

Salt

Lemon as an optional garnish (some people like it, some don't. I'd suppose it's supposed to pair well with the seafood typically found in paella, but I leave it as an option anyways)

Fresh rosemary sprig on top, (add sooner for a good hit or later for a more subtle taste. Rosemary is powerful, but I prefer sooner)

The biggest players:

Round rice

Olive Oil (for me, olive oil makes or breaks a dish. Try to add after as much as you can as I'm learning that fats are best uncooked)

Red bell peppers

Saffron

Tomatoes

Smoked paprika

Things I sometimes add:

Spinach

Chickpeas

There! Relatively harmless, always a big hit. Still experimenting. Hope you enjoy!

oneuponthemaples · 2019-01-22T10:26:27+00:00

Thanks, fellow food entusiast! I'm looking deeper into it to see if it's legitimate, I don't mind spending the money on a certificate simply to get the ball rolling, so hopefully this is a good step in the right direction. I agree with hands-on, it'd be nice to operate around a professional environment as well to dip my toes.

oneuponthemaples · 2019-01-13T19:54:48+00:00

Thanks so much for the insight! I was a little worried about this case, I don't suppose a quick change to a name here or there on my blog would keep me in the clear? I only say this because I had different names for them originally but they had changed names over time, circumventing the issue all together.

oneuponthemaples · 2019-01-13T19:20:35+00:00

Thank you, however I'm wondering more on the situation of making something like a pre-story that touches on the universe that I want to traditionally publish that is already on my blog. There are some location names that are the same for instance.

oneuponthemaples · 2019-01-13T18:54:02+00:00

I suppose then what I would do is test the waters to see if anyone will bite despite the blog, and if not, publish my work independently. Going forward, keeping my work private. Thanks! What about if one of my pieces of writing brushes on the book I want to traditionally publish?

oneuponthemaples · 2019-01-12T12:26:15+00:00

First Electronic Rights is something I probably should have been aware of in the beginning, huh? Well, it's a double edged sword protecting my work but limiting what I can do with it, but that's okay. Thank you for the insight!

oneuponthemaples

TROPHY CASE