Not A Single Fork

Not A Single Fork

By Not A Single ForkArtsFood
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Not A Single Fork episodes

  • Measuring (or not)
    I don’t like to measure. I don’t like to measure so much that I rarely make anything that demands precision…like baking.
    Exact measuring cramps my style and who wants their style cramped, right? That’s what we’re talking about in this episode, how measuring can get in the way of freeing yourself in the kitchen and cooking.
    My mom never measured anything. Imagine how difficult it was trying to learn anything about cooking from her. Or, maybe you had a mom like that, too?
    No matter, we’re going to help whether you’re someone who loves to or hates to measure. So here’s our final game changer before we start talking about the really fun stuff!
    In this episode, we’re going to “suggest” you throw away your salt and pepper shakers. Why? Because they’re like using a black box. If you’re going to season food, you have to be in control and you can’t be in control if you can’t see what you’re doing.
    So, we’re going to guide you through the process of measuring without measuring. We’ll teach you about creating your own reference points so you can totally release your cooking animal.
    Another fun part of this episode is the (continuing) announcement of the winner of our May contest winner. We celebrated Moms throughout the month of May as a part of our 10 Year Anniversary Celebration and we loved the story so much we recorded a Facebook Live for our business page. You can watch our shenanigans there and hear the story written and submitted by Tiffany Christ Zachary. She won a Cooking Class for Two and has already signed herself (and her mom) up for our next Pasta Making 101 Class…how fun is that? You can watch the video from the Facebook Live by clicking the button below.
    As always, let us know what you think of this episode and the Rants and Raves, of course,
    So leave us comments, ask questions, call us out, but most of all, subscribe to our podcast and leave a review. You’ll find us on iTunes (Apple Podcasts), Spotify, Google Play and Stitcher.
    25 min
  • Measuring (or not)
    I don’t like to measure. I don’t like to measure so much that I rarely make anything that demands precision…like baking.
    Exact measuring cramps my style and who wants their style cramped, right? That’s what we’re talking about in this episode, how measuring can get in the way of freeing yourself in the kitchen and cooking.
    My mom never measured anything. Imagine how difficult it was trying to learn anything about cooking from her. Or, maybe you had a mom like that, too?
    No matter, we’re going to help whether you’re someone who loves to or hates to measure. So here’s our final game changer before we start talking about the really fun stuff!
    In this episode, we’re going to “suggest” you throw away your salt and pepper shakers. Why? Because they’re like using a black box. If you’re going to season food, you have to be in control and you can’t be in control if you can’t see what you’re doing.
    So, we’re going to guide you through the process of measuring without measuring. We’ll teach you about creating your own reference points so you can totally release your cooking animal.
    Another fun part of this episode is the (continuing) announcement of the winner of our May contest winner. We celebrated Moms throughout the month of May as a part of our 10 Year Anniversary Celebration and we loved the story so much we recorded a Facebook Live for our business page. You can watch our shenanigans there and hear the story written and submitted by Tiffany Christ Zachary. She won a Cooking Class for Two and has already signed herself (and her mom) up for our next Pasta Making 101 Class…how fun is that? You can watch the video from the Facebook Live by clicking the button below.
    As always, let us know what you think of this episode and the Rants and Raves, of course,
    So leave us comments, ask questions, call us out, but most of all, subscribe to our podcast and leave a review. You’ll find us on iTunes (Apple Podcasts), Spotify, Google Play and Stitcher.
    24 min
  • Episode 4 - Measuring (or not)
    We’re going to guide you through the process of measuring without measuring. We’ll teach you about creating your own reference points so you can totally release your cooking animal.
    24 min
  • Episode 3 - Let's Get Organized
    Being organized in the kitchen is what makes good cooking happen. Mise en place is where it's at and this is just another one of those skills that is easy but takes some practice
    19 min
  • Let’s Get Organized
    One of the biggest stressors for home cooks is organization, or the (total) lack thereof.. In this episode, we will teach you how to “mise en place”, the ins and outs of how professional chefs stay organized,
    Here is another game changer! Organization is what it’s all about. Everything is ready to go. You know you have the ingredients, you know they’re the right shape and you know where they are. NO STRESS!
    This is the episode where I have to admit that you probably need to use a recipe IF you are making a dish for the first time. If you know it like the back of your hand, fuck it, just go for it. But you’ve got to know what you need and when, regardless of recipe or not.
    Everything that goes into what you’re making is at the ready, in order of use (the timing for when it goes into your recipe) and it’s easy to see at a glance. That main picture is a really good example for a way that you can “get organized” in your home kitchen.
    So how do you “mise en place”.? Well, first, don’t go all rulebook on me. You can use anything as a container. You don’t need to buy anything new although there are A LOT of cute new items at Target for mise.
    *
    Know your recipe and what ingredients you need BEFORE you start cooking
    *
    Cut up and measure (if you must)
    *
    Have your containers ready and line them up
    *
    Put your prepped food in the containers
    *
    Arrange the containers in the order the ingredients will go into your dish
    *
    RELAX AND ENJOY THE COOKING…YOU CRAZY KIDS
    You’re starting to feel it, aren’t you? That carefree cooking attitude!
    Let us know what you think of this episode and the Rants and Raves (more of those to come).
    So leave us comments, ask questions, call us out, but most of all, subscribe to our podcast and leave a review. You’ll find us on iTunes, Spotify, Google Play and Stitcher.
    20 min
  • Let's Get Organized
    One of the biggest stressors for home cooks is organization, or the (total) lack thereof.. In this episode, we will teach you how to “mise en place”, the ins and outs of how professional chefs stay organized,
    Here is another game changer! Organization is what it’s all about. Everything is ready to go. You know you have the ingredients, you know they’re the right shape and you know where they are. NO STRESS!
    This is the episode where I have to admit that you probably need to use a recipe IF you are making a dish for the first time. If you know it like the back of your hand, fuck it, just go for it. But you’ve got to know what you need and when, regardless of recipe or not.
    Everything that goes into what you’re making is at the ready, in order of use (the timing for when it goes into your recipe) and it’s easy to see at a glance. That main picture is a really good example for a way that you can “get organized” in your home kitchen.
    So how do you “mise en place”.? Well, first, don’t go all rulebook on me. You can use anything as a container. You don’t need to buy anything new although there are A LOT of cute new items at Target for mise.
    *
    Know your recipe and what ingredients you need BEFORE you start cooking
    *
    Cut up and measure (if you must)
    *
    Have your containers ready and line them up
    *
    Put your prepped food in the containers
    *
    Arrange the containers in the order the ingredients will go into your dish
    *
    RELAX AND ENJOY THE COOKING…YOU CRAZY KIDS
    You’re starting to feel it, aren’t you? That carefree cooking attitude!
    Let us know what you think of this episode and the Rants and Raves (more of those to come).
    So leave us comments, ask questions, call us out, but most of all, subscribe to our podcast and leave a review. You’ll find us on iTunes, Spotify, Google Play and Stitcher.
    19 min
  • Knife Skills

    You are kidding yourself if your don’t think you need to know anything about cutting shit up. And, that’s the truth! Nothing is more important in a kitchen (commercial or home) than having solid knife skills. I saw a tweet this morning from @ExcuseMyFly (AKA hot pot of grits.) with a picture from someone in a professional kitchen who was supposed to cut (looked like potato) a vegetable into a 1/4” brunoise. See that picture just below on the far right of the purple veggie? That’s what a brunoise should look like.

    Here’s what the tweeted “brunoise” looked like. This is from a professional kitchen, people! It’s bigger so you can really see it. See all those triangular pieces and the different sizes? That’s just flat out WRONG! And, as the tweet said, “someone who went to culinary school and worked at (three different restaurants).”. So, it’s not just you home cooks. It’s people with “training”.

    Get what I’m saying? Knife skills! You gotta get you some!!

    Yes, we are dead serious about knives.

    You can’t see us but with our descriptions, you can definitely get yourself started on the path to learning basic knife skills. The bottom line, no matter what, is that you have to practice.

    We teach a knife skills course and that is one of the main things we emphasize. You have got to practice! You are not going to leave a two-hour class being a samurai…ain’t no way, my friend.

    When you have good knife skills, everything else falls into place.

    • You will be comfortable

    • You will be confident

    • Cooking becomes so much easier

      Knives are personal. You need to figure out what works for you so don’t don’t go buy one of those big, expensive knife sets from Williams-Sonoma. You might use two of the knives in the set and then you’ve wasted $1000 on knives you don’t use.

      Buy “cheap” knives that you can sharpen with a “cheap” sharpener every time you use it and you will be so much happier.

      Also, in this episode, we begin our Rants & Raves segments. In each episode, we’ll have a little bit extra to say about things that make us crazy and things that we absolutely love. The rants come from the heart and we intend them to be helpful even when we get that shit that gets under our skin off our chests. Please listen to them with the humor and affection that they are offered. If you happen to get offended, well, sorry, we don’t mean it that way but be sure to let us know.

      Also, be sure to leave us comments, ask questions, call us out, but most of all, subscribe to our podcast and leave a review. You’ll find us on iTunes, Spotify, Google Play and Stitcher.

      18 min
    • Episode 2 - Knife Skills
      You can't be truly confident in your kitchen unless you have developed your knife skills. In this episode, we talk about types of knives, how to hold your knife and, in general, why you need to be concerned with whether you know how to cut stuff up or not.
      18 min
    • Episode 1 - The Introduction
      This podcast is for people who are sick of all the rules of cooking and are fed up with cooking in general. The point is to put the fun back into cooking or put it in there in the first place.
      22 min
    • The Introduction
      Welcome to our crazy world of food and cooking classes where we teach real people how to cook real food. We don’t pull any punches and we are about as real as two bitches can get. Try to guess who’s crazier?.
      I’m Chef Candace Conley and this is my partner in culinary (and other types) crime, Natalia Banjac. We’ve worked in the food industry together for over 10 years; we are still besties and are still keeping it real.. So, we thought it was about time we shared that with you. We’re making that happen in our first ever podcast, Not A Single Fork.
      Our first episode is intended as an introduction not only for you to get to know us but to get to know our approach to food, cooking and well, life. And, yep, you guessed it…we don’t give a single fuck, er, fork…not really for much of anything. It has to be really, really important. We ascribe to the philosophy of Mark Manson in his book, The Subtle Art of Not Giving A F**k. If you aren’t familiar, we strongly recommend it. You’ll be SO much HAPPIER!
      This episode sets the stage for Season 1. We give you a brief overview of what kinds of topics we’re going to be talking about.
      *
      Flavor profiles and what that means in your personal cooking style
      *
      “GO TO” ingredients and suggestions of what you might want to always have on hand
      *
      Building your own reference library of your cooking faves, like magazines, cooking shows, books and such
      *
      Cooking basics and my “secrets” (The secret is, I don’t have any secrets…I’ll tell you everything!)
      We just want you to stop taking yourselves so seriously!
      Life is short and you usually have to spend a lot of time cooking so let’s have some fun, dammit!
      Some of our episodes will run longer and some shorter but no matter the length we hope you enjoy them..
      We want you to relax and just cook! No more judging, just cooking and loving what you make in the kitchen.
      So leave us comments, ask questions, call us out, but most of all, subscribe to our podcast and leave a review. You’ll find us on iTunes, Spotify, Google Play and Stitcher.
      22 min

    About Not A Single Fork

    From the publisher's feed

    Just another podcast about food and cooking