My name is Tony and I reside in West Fargo, ND. I am an ardent home cook who delights in good, sensible food. All of my cooking knowledge has come from four sources: working at the Grand Lux Cafe (in Chicago) and at Granite City Food and Brewery (in Fargo, ND), home experimentation, cookbooks, and the Food Network. My culinary heroes are Alton Brown and Bob Okura. My original intent was to solely blog about what I was cooking at the time but I have tried to branch out and write about other things. I promise no specific content in the future except that, as probably is the case with most bloggers, I will write about what’s interesting to me at that moment.
Thank you for stopping by. I hope I see you here again.
Lastly, here’s a picture of me:
My name is Katelyn and I am the newest edition to Tony’s blog… I grew up in Sauk Rapids, MN, lived there all my life then moved to Fargo, ND two years ago to go to school. I am a student at MSUM and will graduate in the next year or two with a degree in Public Relations. I am a server at Granite City Food and Brewery of Fargo and was lucky enough to meet my good friend and cooking partner, Tony there. I have been an avid reader of Busy Nothings and now am a feature writer! My culinary heros are Ina Garten, Julia Child, and Rachael Ray simply because she is funny and has great style. My purpose for blogging is to turn readers on to vegetarian cooking, share in my love for food, and finally to grow in my culinary expertise… clearly have a long way to go!
Happy Blogging - Katelyn.
You’re a wonderful cook! I wish I had more time to enjoy it.
Cool blog, I’ve added you to my Blogroll!
Thanks!
Yasmeen
http://www.ywrites.wordpress.com
Thank you, Yasmeen.
Tony - have you ever heard of a recipe for chicken meatloaf?
I have not heard of chicken meatloaf but I don’t see why it couldn’t be done. In some respects, there might be some advantages to using chicken as it “takes” other flavors more easily than the traditional beef and pork. My chief concern with it, however, would be that the chicken would not have enough fat in it keep the meatloaf moist.
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Hi Tony,
I happen to come across your website this evening, and was pleasantly surprised by some of the things that you had to say. Thank you very much for including me in your list of “culinary heroes.” I consider that to be quite an honor, and I’m truly grateful to you for holding me in such high esteem. Perhaps someday we’ll be able to cook something together..like chicken meatloaf. You are quite correct about the questionable fat content of such a recipe. Luckily, there are several delicious ways of resolving that issue (mushroom “duxelles”, goat cheese, duck fat, etc.).
In the meantime, I will continue to work hard and to do my best to be worthy of your kind words of praise.
Sincerely, and with much appreciation,
Bob
Thanks so much for the kind words, Mr. Okura. It would be a thrill to be able to cook with you.