personalchef Newsletter

Personal Chef

March 29 2010 Personal Chef Newsletter

Hey Chefs & Food Enthusiasts!

We're all at different levels of the professional food world. Some just starting out and some well seasoned [pun intended] professionals/gurus. Whatever your bent you can always learn and contribute to the input that goes on here at the personal chef site. Every now and then you'll see me pop back to the basics. I think it's important, because there are newbies always coming on board who need to know that it's all a process and that we're always here to help. The two articles in this newsletter give great examples of that with a basic article on the definition of 'al dente' and one of my favorite and simplest recipes 'braised baby artichokes'.

Enjoy and Bon Appetit!

Quick Recap:

-Last issue you got my article on making ice baths for your post cooking process. If you didn't read it and you don't know how to make one, read it. It makes a big difference. Here's the link:

A's - 4 - Q's [ Answers - 4 - Questions ]

I received a few emails regarding software to manage your shopping and pricing. Whereas I haven't used any I did do a little research on it for you guys and will be checking a few out. So far I found one called MenuMagic: lite version $19; Personal Chef ver. $289 and the other one I downloaded is Shop'NCook. I'll let you know what I find. I read some of the reviews though and they're getting good reviews, so we'll see.

Let me know if this helps!


- Know what produce is in season locally and which ones are grown healthily and picked at the peak of their perfection. It'll translate out into better flavor and surprisingly enough a longer shelf life [which is a moot point when the food tastes great... it doesn't hang around long at all].



Here are the latest articles from the Personal Chef site at

Braised Baby Artichokes Recipe
by Jason Hodge - Personal Chef & Vegetarian Sites Editor
I'm a big fan of artichokes, but not a big fan of them steamed. When I eat artichokes I want them to be packed full of flavor in each bite, where I want to chew on each leaf, extracting all of the goodness out of them, until there's nothing but fibres left. Here's how to make them that good.


What does it mean to be al dente?
by Jason Hodge - Personal Chef & Vegetarian Sites Editor
What does it mean to be al dente? Did you know that the term "Al dente", one of the terms chefs and aspiring chefs use to describe a level of doneness in food, is not just for pasta? It has variations depending on where it's applied. Find out what those variations are.





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You know, I really enjoy writing for you. If you tell me the areas you're most interested in I'll do my best to address them. Let me know what's on your mind and let's have a lot of fun together as we explore the world of food and the folks who love it. Pass this newsletter along and let's do breakfast, lunch and dinner together.

Join me next time when I put out more foodie stuff!!!

As always... it's been a pleasure sharing with you. Until next time...

Jason Hodge
Personal Chef & Vegetarian Editor - join my friends on the "Any & Everything Food" Facebook group and let's talk food. - for more recipes and discussions on health and well being check out "Perspectives On Healthy Living".

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