http://rogueestate.com Text encapsulated culinary elitism. Wed, 03 Mar 2010 05:34:40 +0000 http://backend.userland.com/rss092 en One of the easiest and quickest ways of preparing dinner is to pan sear your meat or fish and make a sauce "a la minute" (fancy French cooking term for "at the minute"), but it seems to me this process is little understood and vastly underutilized by home cooks. This ... http://rogueestate.com/2010/03/01/tips-and-tricks-professional-cooking-explained/ When it comes to cooking or food/beverage pairing, wine is most often the elixir of choice. Be it in sauces, braisings, or imbibed with the meal, this is nearly universal. There is even an entire profession dedicated to it, most likely due to the huge impact French technique has had ... http://rogueestate.com/2010/02/15/beer-the-culinary-underdog/ Good evening tongue followers. Brent's tongue is dragging my face, eyes, skull and the rest of the baggage, without warning, over to France. I didn't want to get into France this early in the game but my stupid tongue could not resist telling the folks about this wine. Any time ... http://rogueestate.com/2010/02/10/of-graves-importance/ [caption id="attachment_198" align="alignleft" width="300" caption="Pat, Brent & Jack of The Rogue Estate"][/caption] As you may have figured out by now, The Rogue Estate is a collective of friends who are passionate about a wide variety of topics. We come from a broad spectrum of backgrounds and careers, all sharing the common ... http://rogueestate.com/2010/02/05/r-e-chefs-nights-our-recipe-for-pasta-puttanesca/ [caption id="attachment_173" align="alignleft" width="259" caption="Forschner chefs knife"][/caption] Not many things are more upsetting to me than being asked to cook in some one else's kitchen, only to discover that the only knives they own are either so dull I'd be better off using a bowling ball to cut things, or they're ... http://rogueestate.com/2010/02/03/tools-of-the-trade/