Chef Keem's Squid Kitchen

Australian Food Specialties

2009-09-13T15:59:00.003-05:00

My friend Ron Passfield is from Australia. Or somewhere down under... Naturally, I'm interested in what this guy eats all day long. He looks pretty healthy to me. And he's a really nice guy, to boot!

How Susan Boyle Would Make A Squidoo Lens

2009-04-19T12:16:00.005-05:00

Seems like everyone has seen the video and read her story by now. Susan Boyle is all the rage, a media darling, and the inspiration 'du jour' for millions. Yet, she has done what most of us could strive for - in a way that applies especially to us Squidoo lensmasters:

She honed her craft
She ignored the nay-sayers
She aimed high
She stayed true to herself
She changed the world

Find more of my thoughts and the links to her bio and famous video on my latest post on SquidLog.com... I also created a TWTTRSTRM lens discussing what we can learn from the Susan Boyle phenomenon.

4-Days Only: Half Price Offer on One Week Marketing by PotPieGirl!

2009-03-27T21:32:00.005-05:00

This is PotPieGirl's announcement: ____________________________________ This week marks the 6 month anniversary for One Week Marketing. Did you know there are over 1500 active One Week Marketing members out there changing their lives by learning to make money online? I think that is SO cool! Everyday I get emails from new OWM members excitedly telling me that they made their first sales online. After all their time of struggling to figure all this out, it all *finally* makes sense. And best yet, they have a PLAN to follow. However, I also get emails from folks who really, really want to be a One Week Marketing member... but they can't afford it. I've been there too... and it wasn't so long ago. I want to do something crazy and totally off the wall today to help as many people get their financial situation turned around as I can. I want to make a difference... In celebration of our 6-month anniversary, I am giving you a very special offer so YOU can become a One Week Marketing member, too. From now until 12:01 am EST on April 1, 2009 you can get the entire 5-guide One Week Marketing package for 50% off! But, only thru THIS special link: "Stimulus" Half-Price Offer: One Week Marketing, by PotPieGirl My comments: Friends - I bought this course as soon as it went live, last year - for an introductory price of $37. I would have bought it for the regular price as well ($47). I've made my investment back, many times over! I've recommended this course to my friends and some of them bought it. They're glad they did - just ask Lizzy, Susan, Bambi... Now YOU can afford it as well - the best course for making money online, using Squidoo and other free resources...50% OFF...for only $23.50! 4 days only - until 12:01 A.M., April 1, 2009! 2 years of experience packed into 5 books - step-by-step instructions on how to set up campaigns on your Squidoo lenses, blogs, or other free sites. Tons of tips from one of our most successful lensmasters, PotPieGirl. Think about it. Think hard - it's a fabulous opportunity to learn from the best, for a little over 20 bucks! Here's YOUR link for the HALF-PRICE offer: The best "Make Money Online" course for Squidoo lensmasters. I recommend it with all my heart.

My review of the One Week Marketing Course by PotPieGirl

2009-02-27T20:12:00.002-06:00

Chef Keem’s review of “One Week Marketing” by PotPieGirl Posted using ShareThis

The Best Candy I've Ever Made. Ever.

2009-02-12T15:46:00.006-06:00

Ladies and Gentlemen: this is it! You will start living again... Seriously, I'm smitten myself. So, I make this caramel from scratch. A smooth, melt-in-your mouth caramel. Not chewy, not hard. Smoooth. Then, I make a dark chocolate shell and fill it with a big glob of caramel. More chocolate on top (which is the bottom in an upside-down candy mold). I chill my truffles and un-mold them onto a sheet pan. The-en, I drop a little white chocolate on top and sprinkle espresso sea salt over it. Voila! Chef Keem's Espresso Sea Salt Caramel Truffles. As a food manufacturer, I usually don't eat much of my own products. I always think about the money I could get for it if I'd sell it instead. Let me tell you - I'm hard pressed to stay away from this morsel. It is so good. Look at the pics and let me know if you want some. I just might share these with ya. Please visit my Squidoo lens: Espresso Sea Salt Caramels - My Best Candy Ever.

The Secret of Squidoo Lensrank revealed...

2009-02-09T09:59:00.002-06:00

by chefkeem | Create your own Cartoon at www.toondoo.com

How to buy Agasweet flavored agave nectar online!

2009-01-26T09:01:00.006-06:00

Are you looking for an easy and secure way to order AGASWEET flavored agave nectar online? Would you like to take advantage of the BEST PRICE for AGASWEET flavored agave? Please visit my brand-new page with info on: "How to Buy Agasweet Online" What is AGASWEET? A 100% natural, pure, organic sweetener made from the juice of the agave plant, flavored with organic essential oils or pure extracts. Sounds good? Wait! There's more... The low-glycemic index rating of this delicious syrup makes it a great alternative sweetener for most diabetics and health-conscious folks concerned with their glucose intake. It won't cause an insulin spike, commonly called "sugar rush". Due to its purity, agave nectar won't crystallize like honey. No refrigeration is necessary! Perfect for cooking and baking, sweetening your coffee, tea, and even cold beverages. Again - wait, there's more... Flavored agave nectar can also be used as a healthy pancake syrup, or even as a glaze for seafood, poultry, and meats. The possibilities are endless! As Chef Keem (that's me, but you knew that...) always says - "Agasweet makes a gourmet chef out of you, with a simple squeeze or two..." The new Agasweet shopping site is up. Please stop by for a visit. Thank you! I would like to thank Squidoo lensmaster extraordinaire, Squid Angel "Squidster", for her generous assistance with coding the ordering widgets. Chef Jenni, over at "Pastry Chef Online", has been very enthusiastic with her support of my Agasweet. Check out JMField's new site for her unique approach to cooking and baking! When you have a moment, visit the incredibly resourceful blog of the "Reluctant Gourmet". Chef Jenni gave a great interview there, and I will be featured soon with my story. Thank you, all my dear readers, for your ongoing interest in my work. I appreciate your friendship so much!

Kangaroo Lasagna and Funny Animations

2009-01-18T17:12:00.003-06:00

Unrelated, friends! This doesn't mean you'll break into funny moves after stuffing your pouch with some saucy marsupial manga... I wanna share some good stuff with you! Number one - what a fine chef he is, this Mr. Benjamin Christie! Australian to boot. Celebrity, no less. Never more than a hop or two away from a bowl of kangaroo mince, his recipes are unique and intriguing, and not too difficult to do. Check out Chef Ben's fine blog and follow him on Twitter, if you like. Number two - looky thar! No more fast food, o.k.! FUNNY ANIMATED GIFS - FunnyAnimatedGifs.net Oh boy! Can I have a few more male subscribers here... FUNNY ANIMATED GIFS - FunnyAnimatedGifs.net Click on the link to get your own animations. They're free and might enhance your pages. You know, the ones with enhancement tips...um...and others, I mean...I'm digging myself into a hole... Better stop digging.

Fabulous Discoveries - SEO Sea Salt!

2009-01-10T22:41:00.006-06:00

Two different topics - two fabulous finds! First, a great read on why good content is important for a successful website or blog. Read this article from a fellow blogger on this site. Secondly, my most exciting food find in a long time: Espresso Brava Fusion Sea Salt! I currently work on a few new candy creations for my specialty food biz company, Sweet Venus Delights. While looking around for inspiration on something "caramel chocolate plus?", I discovered that Espresso Sea Salt seems to be the latest addition to innovative dessert dishes. We know that our President-elect enjoys Fran's Chocolates' Smoked Sea Salt Caramels in Milk Chocolate. I wrote about this on my Squidoo lens: Barack Obama's Favorite Chocolates. I personally don't like the taste of smoked salt with my chocolate, but Espresso Sea Salt is a whole 'nuther grain in the shaker! (I just made up this expression, how do you like it? LOL) It makes a lot of sense - espresso and chocolate are a very old couple. Tried and true. And salt is good with anything (except for my morning coffee), especially with caramels. Look at these pics and shopping links on my "Culinary Arts Lensography". I recommend you shop for the bulk offering - it's much cheaper. My local Central Market (in TX only) sells it for $18.99 a pound. Sounds much, but salt is not that heavy. You'll get a lot for a few bucks. I'm sure most Whole Foods Markets carry Espresso Brava Fusion Sea Salt as well. If not, they should, and will - it's that good. Sprinkle some on your dessert preparations and experiment with it on your savory dishes. It opens a whole new door of epicurean pleasures. And your mouth, too.

Holidays over - a whole new year ahead...

2009-01-09T17:42:00.002-06:00

This year is going to be about focus - On consistent blogging. On keeping my Squidoo lenses fresh. On writing my ebook. On building my affiliate empire. On helping my Squidoo buddies. On fundraising for Operation Helmet. On loving more. Not necessarily in that order. I love you.

Be my Valentine, forever after...

2008-12-30T10:23:00.003-06:00

Is it too early to think about Valentine's Day 2009? Maybe. Is it too early to think about personalized gifts expressing your appreciation? Never! Sure, there's a lot of fluffy junk out there that serves only one purpose - to fill the gift merchants' pockets. However, personalized gifts can be a whole 'nuther story - it's the thought, that counts, right? How about writing a love poem yourself? That "Cyrano de something" guy was pretty successful with that strategy - look it up! (Hint: Steve Martin) ;-) Then, send it in a gorgeous glass bottle to your honey! Engraved jewelry, silver boxes, hearts on a key chain - all great stuff! But guess what... Now they deliver absolutely fabulous gourmet meals (several courses) to your doorstep - all you do is heat them in your oven. No planning, shopping, prepping, cooking, serving, washing dishes - which makes these packages quite a bargain! I made a page with lots of tips on personalized (Valentine) gifts. Some require a little bit of planning ahead - so go and check them out soon. Chef Keem's Personalized Gift Ideas

Cooking Disasters - Part 1

2008-12-28T21:28:00.002-06:00

That reminds me of the day when I cooked seafood samples for a large in-store audience at Whole Foods Market. I flipped 2 full pans simultaneously (with greasy hands) and they both slipped out of my grip and sailed smack-dab into the shocked crowd, splashing mahi-mahi all over their shoes. (I am now self-employed.) Bonnie made a fabulous lens about "Cooking Disasters"!

Christmas Eve - aren't we forgetting something?

2008-12-24T20:58:00.001-06:00

Ironically, the last thing we want to think about on Christmas Eve is death, murder, danger, bombs, children screaming in pain, and the like...right? But we should make it a priority. Especially on Christmas. These brutal realities of war are daily occurrences for many thousands of our fathers, sons, daughters, brothers and sisters in Iraq and Afghanistan. How can we possibly enjoy a peaceful Holiday without a mere thought or prayer for our troops? How can we possibly form the right thoughts in our minds without being thoroughly informed about the realities of life for our loved ones in arms? On this Christmas Eve of 2008, I made a Squidoo lens with war videos by Casey Porter. He took it upon himself to show us what's really going on in Iraq, by letting the soldiers and images speak for themselves. Watch these videos! It's the least you can do for our troops - as a Christmas present. Stop the loss - Iraq war realities on video. Photo courtesy of takomabibelot. Thank you.

Thank you for the dance, JaguarJulie!

2008-12-23T20:51:00.001-06:00

Merry Christmas, dear Squidoo buddies!

Send your own ElfYourself eCards

George Eckrich has vegan problems!

2008-12-21T14:29:00.003-06:00

George is a master baker - he developed the wonderful Whole Foods Market bread bakery! A few years later, he brought an outstanding product to America: Dr. Kracker flat breads. Originally created in Germany by Dr. Karg, these healthy crackers can now be found in almost every supermarket across the USA. Good for George, and good for us, of course! George Eckrich and I both live in Austin, Texas and we're friends. This super-friendly guy has helped me a lot with good advice, over the years. George knows bread. Trust me on that one. Some time ago, I had made a Squidoo lens on Dr. Krackers. Meanwhile, George has picked up a vegan life style and he wrote a candid article about it. So, I made a new Squidoo page featuring George's experiences and I'd like for you to take a look: Dr. Krackers and George Eckrich

Learn "Spanish" in under 60 seconds. Really!

2008-12-12T10:17:00.003-06:00

Ready? Go! Say... S as in "Scam" P as in "Put-on" A as in "Asinine" N as in "Nonsense" I as in "Idiot-proof" S as in "@&%#" H as in "Hey, this ain't funny!" There. Learned it. It takes a liiiitle bit longer to make a Squidoo lens. It takes no time at all to make a Squidoo Zazzle Gallery Showcase!

The Temperer's New Clothes

2008-12-04T16:25:00.003-06:00

Nice cooking clothes - don't you think? Wrong! A hot oil splash would singe through them leopard patches quicker than you can say "meow"! I know it's hard to shed the "little black one" for a stiff chefs coat, but Miss Keemie has the solution for you: Shop at Chef Keem's new fancy chef apparel page. That was easy, wudn't it? It's pretty incredible what you can find these days on the chefs clothing market. Of course, these "European-style" "Bistro" "Executive" "Asymmetric" "Pullover" (!) rags won't make a great cook out of a burger flipper, but it sure 's nice to pretend... Go take a look: Chef Wear and Cooking Clothes

Come - Thing a Thong...

2008-11-30T21:47:00.004-06:00

Photo courtesy of grendelkhan. Thank you. A thong contest is a beautiful thing! Sometimes, the music is so loud that nobody will notice your lisp. I wonder what moron came up with the idea to put an "s" in the word "lisp", anyway. Even though I find a lisp cute and/or funny, I would never make fun of the person having a lisp. Especially, if they are depressed about it. I made a somewhat confusing lens, playing around with the words "thong" and "song". It might be a fun experiment to see how the search robots react to this. I can't wait! A Thong is a Beautiful Thing

Aging Rock Star - I'm talking about me...

2008-11-28T20:28:00.005-06:00

Before this year is over, I wanted to look back - 40 years ago... I played in a semi-professional Top 40 band in Munich, Germany. Most of our gigs were for American soldiers stationed in one of the military bases in our area. We played rock, soul, R & B, you name it. We didn't play very good, but everyone drank a lot of beer and that made our music sound acceptable, I guess. Our band was called 'The Penny Dreadful": Josef - drums, vocals Harro - bass, vocals Juergen - keyboards, vocals Bernd, Andy, Rolf, Harry (one at a time, over the course of 4 years) - guitar Achim (Chef Keem) - keyboards, saxophone, percussion, vocals Earlier this year, my former band mates organized a reunion. They all played together again - without me, I'm in Texas now. My friends sent me pictures. I post one here, next to a black & white image from a contact print of our band promo material. It's amazing to look at these side by side, and wonder what happened with 40 years' worth of time. I'm looking at our old band pictures and it feels like it all happened...well...40 years ago. (In case you were wondering - I'm the second from the right in those old prints.)

2008 Giant Squid Awards - May I ask for your vote, please!

2008-11-26T19:41:00.003-06:00

Would you please take a minute - wait, in all honesty, it'll take about 5 minutes - and cast your vote for the 2008 Giant Squid Awards? I am humbled and honored by my 3 nominations: Best Baking Lens - "Best Peach Cobbler Recipe" Best Lensography - "Chef Keem :: My Lensography" Giant of the Year - "Chef Keem" What can I say? There are so many deserving lenses and lensmasters - it's hard to make a single selection. On the other hand - you know what you like. And if that happens to be one of my lenses, or my personality for the Giant Award, I'd appreciate your vote in deep gratitude. Main thing - vote. Please. Thank you.

Food-testing is not as easy as you might think!

2008-11-25T14:53:00.003-06:00

Take pop tarts. Which ones taste the best? Whoa! Not so fast! There are a few waaay more important things to consider before you can settle on the yummiest of them all. How about aerodynamics, hah? Wouldn't you want to know just how far your flatbed muffin ejects before you can burn your sticky fingers on it? Flammability? Don't you dare waving me off, pal! Recent statistics have shown that far more kitchen fires could be prevented if people would eat their breakfast foods in a semi-frozen state. Your toaster should be toast! Anyway, I want you to go and check out this hilarious page about the best Toaster Pastries. Be safe.

My AGASWEET has a new face!

2008-11-24T00:29:00.003-06:00

About 4 years ago, I created AGASWEET flavored agave nectar - a low-glycemic and diabetic-friendly natural sweetener made from the juice of the agave plant. Last year, the "biggies" approached me - Whole Foods market, Central Market Texas, etc. I decided to play in the big leagues - and it almost bankrupted me. It takes money to make money. But when do you make money? That's the question... To make a long, nasty story short - I found a young and energetic couple of entrepreneurs as new business partners. We improved on the flavorings and designed a new label for my AGASWEET. Things are looking up again. Come by for a visit, would you? The New AGASWEET Flavored Agave Nectar

What do "real men" do when it's cold outside?

2008-11-22T20:44:00.002-06:00

They stay in...inside their pink, blue, or black fuzzy bunny slippers. That's right. What could be better than a lazy Sunday morning without any pressure whatsoever, and there's time to play around in the kitchen, harassing your small appliances? Nothing, for a chef. Now you see what I look like when I'm not in the glaring lime light of public attention. (Which is, most of the time!) I poke some fun at myself in this lens. And, I offer you some cool fuzzy large-size bunny slippers for men and for sale. So you can, too. (Poke fun at yourself, that is.) Fuzzy Bunny Slippers

Two questions, turkey slaughter, and Squidoo tips!

2008-11-21T15:27:00.004-06:00

Seemingly unrelated - these crossed my mind, today. Why do they advertise "restaurants with an extensive wine list" in a radio commercial? With traffic noise in the background it sounds like "expensive". Why do men go to strip clubs to watch sports and eat cheap steaks? The Gov should have chosen a different background: For a collection of my Squidoo Tips go to my lightly humorous sub-lensography.

Ribeye Steak with Las Vegas Legend Andre Rochat

2008-11-19T23:13:00.003-06:00

Chef Andre is my friend and mentor. I'm so proud of that. Imagine... This French Master Chef has helped to make Vegas the culinary destination it is today. Only he started doing this 25 years ago. His legendary restaurants, "Andre's" and "Alize", have raised the food quality standards long before Keller, Flay, even Puck had set foot in "Sin City". Andre Rochat likes to go salmon fishing. So, for the last 6 years he came to the Driftwood Lodge in SE Alaska, where yours truly is the executive chef for the coho season. He's my guest, and you bet he makes me nervous. But much more so, he inspires me to cook the best food I'm able to produce, every evening. Andre is a very generous guy. He cooks dinner for all his fishermen friends on the last night of the week-long stay at the lodge. I help him with prep, and I usually make the dessert. We all look forward to this culinary experience: Chef Andre's steak au poivre, with bourbon cream sauce and potatoes au gratin. Visit my Squidoo lens for a peek behind the scenes - when a true master cooks a perfect ribeye steak.

2 Hot Tips Are Better Than One, Right?

2008-11-18T17:40:00.004-06:00

Reading this in the "Specialty Food News": "Down economy increases chicken pot pie sales..." "...23%..." Cluck. Chicken pot pie, Shmicken pot pie. There are some lenses already made. What about all the other pot pies? Beef, turkey, vegetable, wild boar, antelope, rabbit, armadillo... Shouldn't you be off making beautifully aromatic Squidoo pages about the luscious world of pot pies? "PotPieWorld." Not "PotPieGirl" - she's got one of the best blogs for lensmasters. Go, check it out. This was "Hot Tip" #1. Stay tuned for... "Hot Tip" #2: Learn how to blog, better and better and better - here , here and here. Not necessarily in that order. (O.k. - these were "Hot Tips" #2, 3, and 4. Sosumi.) I'm so honored by you dear followers of this blog. Thank you from the bottom of my charred chef's heart.

Progress Report #1: Zip & Lift

2008-11-17T00:35:00.003-06:00

I'm just thinking... Why do we get these "easy-zip", "instant-rip", "re-sealable" food packages now where we can't find the notch to begin our ripping? And why are these re-sealable bags so hard to re-seal? (Press the two ribs together on one end and swipe across for the best way to be left with a yawning opening.) Why all the newest convenience technology if I have to put that thing in a plastic bag, anyway? Why have a pull-off lid on a can of condensed milk? If you're not extremely careful during the last stage of "pulling" - the lids snaps off and cuts your finger. The good news is, the wound will dry quickly under a mess of sticky condensed milk. Why is progress sometimes such a pain in the kitchen?

A "Sweet" Poll! Obama, Chocolate, and You!

2008-11-16T00:16:00.003-06:00

Interesting! Mr. Obama's favorite chocolate is Smoked Sea Salt Caramel in Milk Chocolate, from Seattle-based "Fran's Chocolates". He loves to cook chili. He doesn't eat much sweets. Except for pumpkin pie. I can identify with our president-elect's taste. How about you? Would you like to learn more about these exquisite truffles (pictures!) and voice your opinion in a series of funny little "sweet" polls? Would you like to browse some wonderful chocolate offers and other delectables in this Holiday Gift Shopping Guide with Obama's favorite foods? Mosey on over to my new Squidoo page on Obama's Favorites...

FREE tickets for 2009 Inauguration! Only $10,800.99

2008-11-12T18:43:00.003-06:00

Saw it on TV, this morning: people spend a fortune on tickets for January 20th. Crazy! Why? Tickets aren't even being sold, yet. They'll be released to Congressional personnel less than a week before the event. Brokers hope to get a piece of the pie. Basically - by buying them from insiders. These tickets will be given out for free. Contact your Congressman or State Rep for info. However, some tickets will be sold. For arms, legs, and even more important extremities! I collected all the relevant info on one page. This one! And while you're there, check out my HOT recommendations of what you could buy INSTEAD of a ticket to the Presidential Inauguration Ceremonies 2009...

Best leftover recipe to die from (after the holidays)!

2008-11-11T23:31:00.003-06:00

Some dishes are so good you don't care if they kill ya, right? You just want to eat and eat - unfortunately, you can't eat all that much of a truly rich dish. I always regretted that. Why is it that the better and richer a meal is, the sicker you get after fewer bites? People realized this many years ago and coined the phrase "Life ain't fair". Or something. This year in Alaska, I had a bunch of cooked red potatoes and a handful of thinly-sliced Idahos (from a scalloped potato dish) left-over. Lazy bum I am, I thought about using these for another side dish that evening. What's better than taters, bacon, and onions? Well - "with cream", for starters. That's better! So, I came up with a potato green bean carrot bacon onion gruyere casserole recipe. In short - pgbcbogcr. But I digress... I show you exactly how to make this thing, with tons of pictures and step-by-step instructions - here: Best Potato Casserole In The Universe

Freedom of Speech - definable?

2008-11-09T21:36:00.003-06:00

A couple of years ago, somebody burned an American flag. Protesting something, of course. My friend said: "I feel like beating the s**t out of them!" I said: "Freedom of speech, buddy!" He said: "Exactly. It's MY opinion that THEY are wrong, so I have the legally protected freedom to beat them up." I doubt it. Where does Freedom of Speech stop? Where do we draw the line? Who'll be the judge? People suffered from repercussions.

Baby-Naming Frenzy! "Obama" "Barack" "Michelle"

2008-11-07T21:41:00.003-06:00

Would you name your baby "Obama"? "Barack"? "Michelle"? "Britney"? The question is: do you think about the later years in your baby's life, when kiddo's got to run around with a "funny" name? Will "Obama" still represent the hope of America? Hopefully, yes. Will "Britney" still make 'em faint? Probably, not. Voice your opinion on my page: "Top Baby Name Obama"

Perfect for the Holidays - Cream Puff Swans!

2008-11-06T09:01:00.005-06:00

Do you know how to make a French Pastry Cream? (Now you do!) A batch of this rich vanilla custard is always good to have on hand - for a simple dessert with fruit, chocolate, cookies, etc. More importantly, you'll need this classic preparation called "creme patisserie" for a tasty filling of cream puffs and pastry swans. "Oohs" and "Aahs" are guaranteed when you present this fancy dessert on a beautifully "painted" plate. Find detailed instructions with step-by-step photos of the procedure on my new Squidoo lens: Cream Puffs and Pastry Swans

How to make the world a better place...

2008-11-05T11:33:00.003-06:00

How do we make the world "a better place"? By contributing our own part - big or small! A 10%- donation of our lens earnings is not too much for most (if not all) of us, but if hundreds or (gasp!) thousands of Squidoo lensmasters come together in such a campaign - the impact can be huge! This is what Squidoo is all about - small, painless, individual contributions to charity, multiplied through the sheer number of generous members. This lens shall highlight some of our most charitable folks on Squidoo.com: The "Squidoo Charity Boosters"! Go visit and give them a "big hand" because - 10% will change the world! The Squidoo Charity Boosters

Moistest, richest, easiest brownie. The Recipe.

2008-11-02T09:46:00.004-06:00

I've made thousands of them - and they still want more! LOL! Talking about my brownies...they love 'em! Especially my Alaska lodge guests - all 14 of 'em. I need to make a full pan every day! Yes, they "go" fast... Nice thing about it, you can customize the recipes so easily. Want more chocolate? Just add a cup or two of dark chocolate chips. Or milk chocolate chips. White, butterscotch, toffee, whatever. Works all with this recipe. Under-bake them a bit, if you like. Yumm. Gooey. Good! These brownies are even good after a couple of days in the fridge. With hot coffee...oh, my! My new Squidoo lens shows you exactly how to make these marvelous morsels of mmirvana... (sorry - my mouth is full!). Lots of detailed pictures of the procedure, even a couple of offers for interesting new brownie pans, and more... "Fabulous Brownies Recipe"

Balancing the scare - Silent Night revisited!

2008-10-31T16:45:00.003-05:00

It's a bit early for Christmas stuff. Is it? Yes, it is. But I can listen to "Silent Night, Holy Night" anytime, and it gives me goose bumps. The simple melody is "pure genius". Written in 1918 by Franz Xaver Gruber, it's first and foremost purpose was to provide the Christmas music for a small church in Austria. 2 years earlier, Joseph Moor had created the lyrics, so he asked his friend Gruber for a guitar arrangement. The church organ had broken down, but the congregation didn't want to celebrate Christmas Eve Mass without their own music. The story of "Silent Night" is amazing. By 1900, the song was performed on all continents. Today there are versions in 300 dialects and languages, recorded by over 300 artists. Bing, Tony, Perry, Mahalia, Andy, Britney, Christina, Mariah, Celine, Andrea...you name them. Swing on over to my Squidoo lens about this marvelous tune, and listen to a few very, very beautiful versions of "Silent Night, Holy Night".

Introducing "You" - Don't vote!

2008-10-30T10:08:00.000-05:00

5 More Friends

Introducing "Me" - a new slide show!

2008-10-30T09:54:00.002-05:00

Make your own - on slideshare.net!

Me - Chef Keem

View SlideShare presentation or Upload your own. (tags: chefkeem squidoo)

Candy! Candy! Candy! Bacon...

2008-10-28T21:00:00.002-05:00

Bacon and chocolate is all over the place. Even Vosges has something along these lines. I like that about America. In Germany, where I'm from, consumers are much narrower-minded. Huh?!? Bacon and chocolate, turkey and cranberry sauce, peanut butter and jelly, ham and pineapple? I'm sure, tastes have evolved a bit in the meanwhile - but I remember as if it had happened 30 years ago - 30 years ago we made fun of Americans and their strange flavor combinations. Sweet AND savory? Hello-oh! I have a little specialty chocolate company. Today I met with the owner of a funky candy shop in the heart of Austin, Texas - Big Top Candy. We're going to create some crazy stuff - "the hottest chocolate in the world" is one of our planned items. We'll have to restrict the sales to 5 ounces per person/day. And we'll have to ID our customers. And they'll have to sign a release form. And we'll have a nurse standing by. And, yes, we count on a lot of brave frat boys trying to impress their dates. Don't inhale in front of the counter display! I'll keep you posted...

Bras across bridge in Austin, TX

2008-10-26T22:00:00.003-05:00

This was a spiffy little breast cancer awareness event: bras across the Ann Richards Bridge in Austin. Sponsored by KASE 101, women (mostly) made a "chain" of bras along the sidewalk. One woman shared her story, everyone had free tea, and we went back home. Brief thing. Still, I had a nice conversation with one husband of a cancer survivor. He was all excited about the complete restoration of his wife's breast. Made me happy!

Wanna look like Homer?

2008-10-26T01:49:00.003-05:00

Simpson, that is. A hilarious little toy: "Simpsonize" yourself! Get a portrait photo of yourself or someone else (minimum size 640 x 480), and upload it to "Simpsonize me". Then, play.

The Great Obama - McCain Dance-Off!

2008-10-23T18:29:00.002-05:00

Not much more, today - this is the one thing to watch!
Unbelievable McCain Vs. Obama Dance-Off - Watch more Free Videos

Ever had wild duck - cooked right?

2008-10-21T11:25:00.003-05:00

Overcooked duck turns into "liver"! Nasty stuff. And it's a shame to waste the delicious meat of the bird. All of my guests at the Alaskan Driftwood Lodge tell me all the time (I'm NOT exaggerating!): "This is the BEST duck I've ever eaten in my whole life!" - a compliment from guys who go fishing and hunting all over the country and abroad. It means a lot! I cut the duck breasts into 2-bite-size pieces and marinate them for about 30 - 60 minutes in a mixture of fresh garlic, shallots, rosemary, olive oil, and a coarse steak seasoning blend. Then I heat a dry non-stick pan to the smoking point. I sear the meat for about a minute on one side, and another 45 seconds or so on the other side. That's it. Rare! The carry-over heat will finish the cooking to medium-rare on the way from the kitchen to the table. Serve immediately! A fun way to present this dish is as "Duck Nachos". Layer tortilla chips with cheese and jalapenos, and place the duck pieces on top and around the sides of the serving platter. I'll give step-by-step instructions together with lots of pictures and a video demonstration on my new page: "Wild Duck Recipe". Bon appetite!

Ms. Keemie's Love Advice Column

2008-10-19T01:31:00.006-05:00

I've been missing something - on Squidoo... We're such a friendly and supportive community of lensmasters, yet - there's no place to go when we need profound advice on love, relationship, or life-in-general issues. No Dr. Phil or Dr. Laura (thank God!), or whatever in that direction. Until now! Just released and proudly announced: Ms. Keemie's Love Advice Column Ask anything that depresses, concerns, bothers or messes with you - about yourself or others - and Ms. Keemie will literally save you from putting that little gun to your temple! Whatever sinks your boat - Ms. Keemie has sunk lower. Believe me. Ms. Keemie has been there, done that, and risen from the ashes. Now, for the first time, this unbelievably generous woman will share her wisdom with the world. For free, to boot. Go, ask, and be happy again! Ms. Keemie's Love Advice Column - You'll be glad you asked!

Coastal Pictures from beautiful SE Alaska

2008-10-15T16:09:00.003-05:00

Here's a pictorial of a trip from Cordova, AK to the coastal area by the Tsiu river in SE Alaska. Our Cessna 206 single-engine plane takes us across the Bering glacier, the Copper river delta, and down to the Driftwood Lodge, into a remote location close to the Gulf of Alaska coast. I hope my pictures can convey some of the extraordinary beauty at the beach. (I almost said: "Beauty and the Beach" - but you would have killed me, right?) Come along with me, if you would, and see an untouched piece of nature, so soothing to the soul. Coastal Pictures of Alaska

Squidoo - A Good Investment?

2008-10-12T13:08:00.004-05:00

Squidoo has taken over a good part of my life. At times, I even dream about making lenses...crazy, huh? The question is: Is it really worth it? My answer is a hearty "yes"! I'm happy with my returns, so far. So, I made a lens about this. Of course. It is amazing how much I've learned over the past 8 months, or so: SEO, HTML, graphic design, creative writing, blogging - all things I didn't have a clue about at the beginning of my Squidoo adventures. I join the ranks of many, many people who say, "I love Squidoo!" To find out more about my "reason why", please visit my new page: "Squidoo - A Good Investment?"

How To Make Sourdough Bread

2008-10-09T23:10:00.003-05:00

I do it in Alaska. Every day. Making sourdough bread, that is! And it's easy! Mix a little flour, water, active dry yeast and sugar together, let it sit and absorb the wild yeast in the air - and in 3 days you have a fine "mother". Use some every day, and feed her every day - that's all she needs to grow and get happily sour. I use fairly large proportions of my sourdough starter with my breads - even sweet breads, at times. It makes everything moist and tasty, and the textures are marvelous. There were season in the past, when we got an existing starter ("mother") at the beginning of the job, from a friendly B&B owner in Cordova. Those batches came from a starter that had been kept alive for many years - and it was very good. Our relationship with this owner has dried up, and so has our sourdough starter supply. But, no worry. Now, I hop off the plane at the Driftwood Lodge (where I cook for salmon fishermen during silver season), and I get my "mother" going. The air in SE Alaska is filled with black flies...er..no, wild yeast, and my starter gets bubbling in no time flat (what a nasty pun, sorry!). Look, I made a lens with lots of pictures and detailed descriptions of how to make sourdough bread. Come visit when you get a chance, o.k.?

Bear Hunting With Sarah Palin

2008-10-07T15:40:00.002-05:00

...and other grisly grizzlies. The big game hunting issues won't be resolved easily. Killing animals for sport and trophy is a completely natural thing in many peoples' minds. I understand that. We are raised with certain values and it's hard to change when you don't see any reason for doing so. My upbringing did not include any hunting, so it would be easy for me to judge others on this subject. I won't do it, though. I just don't hunt myself - for balance. We'll all find out sooner or later what's the right thing to do. Who says I'm right? I made a page with very graphic images from a recent bear hunt in Alaska, and I included a few links and clips about Sarah Palin's wisdom. Please visit and judge for yourself. Bear hunting with Sarah Palin GrizzlyBay.org offers a wealth of more info on these issues.

Flying to Alaska - Flying in Alaska

2008-10-04T23:44:00.004-05:00

I live in Austin, Texas. It takes a while to get up to Alaska from here. First to Denver, Minneapolis, or Chicago, depending which airline we use. Then to Anchorage, and with a small jet or twin prop back down to Cordova. Here, our boss picks me up in his Cessna 206 and we fly out to the Tsiu River. One year, I hitched a ride in the jump seat of the DC-3 that flew supplies to the lodge. These Alaska "workhorses" seem to be indestructible. The pilots told me that their plane has flown on D-Day across the Normandy, already. Can you imagine? Over 60 years ago! During our 90-minute flight to the lodge, the pilot and co-pilot had a lively conversation about all the things NOT working on the plane. Eavesdropping from my shaky little folding seat right behind them, I started to get a bit nervous. I asked them if at least the landing gear would function properly. They laughed and offered me a cigar with the words: "This is a smoking plane, buddy!" Look at some great pics at my "Alaska Lodge" lens.

I'm back from Alaska!

2008-10-03T00:35:00.009-05:00

My internet connection was way too slow for blogging. But I'm back with a lot of stories to tell. While I was gone, the good folks at Squidoo HQ decided that I'd make a worthy Squid Angel, so they gave me a badge. I'm tickled pink, honored, humbled, excited. And I made a new Squidoo lens about it: Squid Angel Blessings by Chef Keem My annual cheffing gig at the Driftwood Lodge was a great success. We served fabulous food and the guests were very happy. Many of them go on fishing trips all over the country, several times a year. They always tell me that they are surprised at the quality of my food, and that they haven't eaten this good anywhere else before. That's nice to hear. It makes me proud! Over the course of the next few months, I will post regularly about my adventures and recipes, with a load of great pictures. To whet your appetite, I start with a few impressions of the Driftwood Lodge, our home for the silver salmon season at the Tsiu River in SE Alaska, next to the mouth of the Bering Glacier.

The Night I peed on a Bear...

2008-08-14T12:26:00.002-05:00

It was 11:30 p.m., on a clear and chilly August night at the Driftwood Lodge in SE Alaska - when I had to pee. I stepped outside, behind the lodge, where one can stand at the edge of a 3-foot dip giving way to a vast expansion of the tundra surrounding our piece of land - and I went about my "business". During the day, one can see the Chugach Mountain Range, about 20 miles away, and the dense growth of alder and cottonwood stretching across the area. At night, all I could see was the moon and the mountain tops in their yellowish luster. I had just arrived 2 days ago, for the first time in the last frontier, to work as the chef of the lodge during the upcoming silver salmon season. And I was star-struck, so to speak, by the dramatic beauty of the land and its views, especially on this beautiful summer night near the Gulf of Alaska's thrashing surf. As I was standing there in the moon light, spraying my arc of relief into the bushes across the night-black dip in front of me, I noticed the outline of a strangely familiar shape rising slowly from the darkness of the ground, about 5-6 feet away. The "shape" became taller than I, and the "outline" became clearer, while I was "holding on" to the last, somewhat hesitant phase of my "business" at hand. And then everything seemed to happen at the same fraction of a nano second: the "shape" turned into a definite live brown bear hovering 6 feet away in wonder and puzzlement over my "wet approach", me remembering everything they told me about encountering a bear (wave your arms, holler, DON'T run!), dismissing it at the same moment, turning around and racing back into the safety (?) of the lodge, where a couple of our fishing guides finished their last beer of the evening. One of these brave young men grabbed his rifle and went back outside to chase off the "wet one". He was still there, in the shrubs, exploring the origins of those wonderful kitchen scents he had probably picked up from miles away. We could hear him moseying around for a while longer, until our guide's profanity yells must have persuaded him to move on. At least, I have a witness - I was not hallucinating! I had peed on a bear!

Fresh from the Tsiu River - Alaskan Silver Salmon

2008-08-13T17:06:00.003-05:00

You know what? I don't really like salmon. Never did. Until... ...I had my first freshly caught silver from the Tsiu River in SE Alaska. This is good eating! My favorite cooking method is a quick saute in butter and spices, finished in a hot oven. Watch this video from my Alaska lodge kitchen for a demonstration of my way of cooking silver (coho) salmon fillets.

Alaska is calling - and I come...

2008-08-11T20:38:00.003-05:00

Next Sunday, I will hop on the planes. Yes, it will take four planes to get me to my Alaska lodge kitchen: Austin - Seattle - Anchorage - Cordova - Driftwood Lodge. I've been cooking for our guests - fly fishermen from all over the country - for the last 10 years. The Driftwood Lodge operates only during the silver salmon (coho) season from mid-August through mid-October. The fishing is awesome, the duck hunting is great, and my food is quite popular. Let me show you how I like to prepare wild duck breast. I made a little video, directly from my lodge kitchen.

How to say I love you (before it's too late)

2008-08-08T09:10:00.002-05:00

I've been there. I've said "I love you" and the person pulled away, shocked: "Why did you say that? It's too soon - you don't know it yet!" What is it, that I "don't know yet"? How much information do I need to gather before I can follow my heart and say I love you? Just as with so many other things in our lives - when we are about to say "I love you" - we take our past and put it into our future! We quickly go back over our entire emotional history and think about everything that happened the last times we said "I love you", and we expect the same things to happen this time again. We subconsciously pre-load our spontaneous feelings and when we finally decide to express them they come out somewhat like this: I love you because I usually get a great boost to my self-esteem from your positive reaction and we have a lovely time together until things start to cool off and it gets really awkward for a while and we call it quits and that hurts - and I better shouldn't have said I love you in the first place. I love you but then you might want to get married and all of a sudden my money goes out the door for all kinds of clothing and furniture which we don't need if we don't move in together leave alone having kids and I work my butt off and have no more fun...let me just say - I really like you! I love you but what if I'm not good enough for you and when we get closer you'll find out about all my bad habits and weaknesses and I'm sure your mother will have something to say about me that will influence you negatively towards me and I couldn't possibly survive a rejection of my feelings - why can't we just be friends for a while? Funny, isn't it? Notice how the "I love you's" are closely followed by "I" or "me" references?

Could it be that "I love you" means...

I am now committed to your well-being regardless of my thoughts or feelings?

I'm taking a closer look at this topic on my lens "How to say I love you".

Huge Buzz for Operation Helmet on Squidoo

2008-08-05T17:17:00.005-05:00

Squidoo lensmasters are the most generous and big-hearted folks on the web. The proof lies in their lenses. For the last several days, a growing number of Squidoo members have created lenses to benefit "Operation Helmet". These good folks have definitely understood the urgency of this movement to provide appropriate helmet gear to our troops. I've blogged about this earlier, but it is paramount that we get the word out as much as possible. Here is a new presentation explaining what soldiers need and how we can help. Must help.
Operation Helmet - Get more Information Technology To watch the presentation, The Life You Save May Save Another! from Operation Helmet simply click on the image above.

Chef Keem for President?

2008-08-03T00:36:00.001-05:00

Bacon and Chocolate is good. Very good!

2008-07-31T11:53:00.003-05:00

Playing around with unusual flavor combinations for a new client - a Circus-themed candy shop - I discovered something very good, my friends: bacon and chocolate go real well together.

I went even further with my research and browsed a few pages dealing with "molecular gastronomy".

Here's what I presented to my client:

Dark chocolate with bacon bits, dehydrated apple chunks, and butterscotch chips.

He emailed me a few days later and reported that he "can't stop eating this stuff".

Meanwhile, I'm dipping baby koshers.

In dark chocolate, no less.

Photo by rumpleteaser. Thanks.

How To Really Support Our Troops - "Operation Helmet"

2008-07-26T04:42:00.004-05:00

It's hard to imagine that years into the wars in Iraq and Afghanistan our troops still don't have the proper helmet system designed to protect them from IED's and other sudden blast forces.

Whether it is the muddled bureaucracy, or the influence of special interest groups - serious blunders on the side of their leadership have left our heroes exposed to unnecessary deaths and lifelong brain injuries.

In 2004, Dr. Bob Meaders founded "Operation Helmet", a non-profit organization that provides the correct suspension pad systems free of charge to our soldiers - in the field and at home awaiting deployment. These upgrade kits cost under $100 and can be installed in about 15 minutes.

Can you imagine a better, faster, more direct and immediate way to save a life that might even save another?

Forget the "Made in China" ribbon stickers - support our troops! Really.

Have you "wordled", yet? What a fun little toy!

2008-07-25T15:36:00.002-05:00

Check this out - "wordle" any text or web page and create a cloud with the most prominent words of the content.

You can play with the layout, fonts, and colors, too.

Boy, is this fun! >>>>>>>>>>>>>> Wordle!

I "wordled" my Squidoo Lensography. (Photo)

Bavarians Enjoy Big Breakfasts

2008-07-22T12:57:00.003-05:00

I was born and raised in Munich, Germany. So I know a thing or two about Bavarian breakfasts. Country folks like to get up early, everywhere in the world. There are cows to be milked, and other chores to be taken care of before the sun comes up. A quick cup of strong coffee and a piece of delicious breakfast bread serve well as a first breakfast. Around 9 o'clock in the morning, it's time for the all-important second (Bavarian) breakfast. Here is where it gets interesting. A good, nutritious beer is of utmost importance. It should not be too heavy on the stomach, and not too high in alcohol content, either. A yeasty wheat beer is just right. We call it "Weissbier". But what about the meats? We have two main options: Weisswurst or Leberkaese. And pretzels, of course. And sweet mustard, too. All this should be eaten before 11 a.m., because around 12:30 or 1:00. the pork roast with bread dumplings is awaiting consumption. Have you ever wondered why Bavarians are big and strong? Get your recipes and more detailed info on my page "Scratch Baking For A Bavarian Breakfast". Photo by intercultura.es on flickr.com

Bake Sale For Squidoo Charities! W00t.

2008-07-18T16:21:00.003-05:00

There's a new posse in town - the Squidoo Activists!

We're a core group of charity-friendly lensmasters who are committed to producing more revenue for existing and new charity programs through Squidoo. This is going to be great fun, and the payback will be huge, too. My contribution is a tutorial on how to make my famous "Tres Leches Coconut Macaroons".

Remember the law - the more you give, the more you receive.

Currently, we're running a charity bake sale. Lensmasters make pages on the topic "baking" and set the proceeds to charity. Check out what's in the group, already. Then go and make a lens yourself, and add it to the group. Deadline is July 24th.

Watch for next week's theme and make another lens for the chance to win a prize!

Flavored Agave Nectar - A Reminder.

2008-07-17T18:51:00.003-05:00

Much has been said and written about the benefits of agave nectar. It is a perfectly natural sweetener even suitable for diabetics due to it's low glycemic index rating - it won't cause a "sugar rush". Because agave nectar is 1.4 times sweeter than sugar, you can save on your calorie and carbohydrate intake by using less of it for the same sweetening power. So far, so good. Flavored agave nectar greatly expands the versatility of uses and promotes this healthy syrup into the condiment department. In addition to sweetening your coffee and tea, a few drizzles of lemon-flavored agave nectar quickly transform a rather ordinary piece of steamed fish into a palate-pleasing gourmet item. The secret here lies in the fact that when you address all taste buds simultaneously, this synergy creates a "flavor explosion" in your mouth. For exactly that reason, good chefs often add a little sugar or honey to their savory preparations. Aside from tickling the receptors for sour, salty, and bitter - the "sweet" buds get stimulated at the same time - and the the guests break out in "mmh-ing" compliments. The "Agasweet" brand flavored agave nectar offers 7 varieties: Pure Vanilla Pure Almond Lemon Cinnamon Peppermint Lavender Tangerine Ginger The flavoring agents are therapeutic-grade essential oils, except for Vanilla and Almond, which contain pure extracts. Imagine the possibilities for pancakes, waffles, cereals and yogurt! Amazingly, agave nectar has the quality of bringing out the flavors of any foods it is combined with. Take a handful of fresh strawberries, raspberries, or blueberries and macerate them with a few squirts of Tangerine Ginger Agasweet. After an hour or so, enjoy a fresh fruit dessert unlike any you have ever tasted. The remaining juice is simply divine! Throw some steaks, chops, or chicken breasts on the grill. At serving time, glaze the meats with a drizzle of Cinnamon or Lemon Agasweet and your guests will wonder what you have done that makes everything taste so good. The best way to enjoy flavored agave nectar is by using it in the purest form possible - from the bottle onto the food. The subtle yet distinct flavors add a gentle accent to your dishes, without being overpowered by the food's natural flavors. Don't hesitate to go overboard with flavored agave nectar when it comes to desserts. Use it in whipped creams (or on top) and custards, as a fabulous sauce for cheese cakes and other pastries, or simply on top of your favorite ice cream. You'll be surprised at the enhancing properties of this natural syrup. Be adventurous - play with different flavor combinations and try something a bit different, too. The French have used culinary lavender for centuries in their rustic bistro fare. Combined with agave nectar, lavender works wonders on lamb roasts and in bread. Especially when paired with lemony dishes, lavender will quickly seduce you away from the initially unfamiliar flavor experience into a surprised awakening toward something new - and wonderful!

Chef Karen Knows Best - The Power Of Cinnamon

2008-07-16T11:44:00.003-05:00

Several times in the past few weeks, I've overheard my wife, Chef Karen, advising our farmers market customers on the antimicrobial power of cinnamon oil, as we use it in our Agasweet Cinnamon flavored agave nectar. I had been somewhat clueless in regard to this particular quality.

A couple of days ago, I found this article on the USDA Agricultural Research Service, touting the immense "antimicrobial punch" of cinnamon essential oils, along with the essences of oregano, thyme, and clove. Would you believe that these flavorful gifts from Mother Nature are strong enough to quell such food-borne pathogens as E. coli?

Learned something: listen to my wife. Learned something new?

There's quite a bit more info on essential oils and their culinary applications on my pages about Cooking with Lavender and Tangerine Ginger Dream Recipes. Have a look.

Thinking Man's Guide To The Benefits Of Driving Like A Complete Idiot

2008-07-14T18:16:00.004-05:00

Driving in L. A. is one thing - fast, furious, and (mostly) competent.

Driving in Austin, Texas is a different thing - fast, furious, and (mostly) moronic.

As a long-time resident of our beautiful city in the Texas hill country I feel obligated to (finally) speak up and do my part to remedy the situation. That's why I published the ultimate manual slash scientific handbook slash bible slash -

Thinking Man's Guide To The Benefits Of Driving Like A Complete Idiot

May the force be losing you.

Photo by CJSorg

Anonymous Alcoholic - A Superhero!

2008-07-12T22:16:00.002-05:00

I made a Squidoo page about my personal experiences with (my) alcoholism - the bad and the good.

This lens was one of five winners of the Squidoo Superhero Charity Project and generated $500 for "Room to Read". Additionally, it was chosen to be the "Lens of the Day" for this weekend. Many honors - and I'm truly grateful.

These honors belong, of course, to my late AA sponsor, Buddy T., and the many recovering alcoholics around the world who carry the message to other alcoholics.

Aldous Huxley called the co-founder of AA - Bill W. - the "greatest social architect of the 20th century". The truth in this title is easy to recognize if you consider the staggering number of lives saved and transformed by the 12-step program of Alcoholics Anonymous.

The many responses on the page show that this topic is a timely as ever - possibly even more so as our living conditions get more and more depressing as we burden ourselves as a society with wars, greed, and cultural indifference with potentially horrifying consequences. It's very seductive to ease our mounting pain with booze and pills. It also makes everything worse.

Please join the conversation.

Natural Viagra - Watermelon Rind

2008-07-08T18:58:00.003-05:00

You might have concluded from reading the headline that I'll talk about two different topics. Wrong - it's one and the same: watermelon rind is natural viagra. Let Margaret Schaut tell you more about it. O.k., you're here already - let's talk about something else, too. Food prices have been climbing and climbing, and they will continue to do so. How do people cope with that? Read this interesting article in USA Today. Today's recommended blog posts: Michael Ruhlman on cast iron cook ware. Anthony Bourdain on summer vacation.

Welcome to Bistro Le Marseillais!

2008-07-07T16:41:00.003-05:00

Wouldn't you be elated if you knew that these two friendly folks were first-rate chefs and they wanted to cook for you?

Eric and Martine Pelegrin were the chefs at Austin's beloved Chez Nous Restaurant, when in the fall of 2003 they decided to go into business for themselves. I remember their days at the local farmers market - we bartered my sweets for their unbelievable pork rilette, salmon mousse, or a variety of other French specialties.

Soon they moved on to greater things. After a brief stint running a small but popular "supper club" in South Austin, Eric and Martine founded their new venture "Bistro Le Marseillais". For several years now, the Austin gourmet community can order from a gorgeous online menu and get their French heat-and-eat meals delivered to their door step. What a wonderful concept!

Eric and Martine are two chefs who won't cut corners. They get only the best ingredients they can find for their preparations, even if it means to drive a few extra miles or to pay more money for freight. We are blessed to have them around, here in good old Austin, Texas.

Another reason why I'm blogging about my dear chef buddies - Martine writes a weekly newsletter on the front page of their web site and I want you to read it often, whether you'll order or not. Her personal stories and her historical accounts of French dishes, cocktails, individual food items, and much more, are so refreshing to read, and highly informative, too.

Go, say hello to Eric and Martine Pelegrin, at "Bistro Le Marseillais".

Save money on your groceries - and much more!

2008-07-04T18:15:00.005-05:00

Every now and then I see a lens on Squidoo.com that compels me to promote it with all my might. However mighty my might might be. (Say that with a full mouth. Only one time - but fast!)

Well, before I take my mouth too full with silly chit-chat, let's go straight to the subject of "saving money". The problem is - I don't have any. Money. To save.

Here's where Squidoo lensmaster extraordinaire, mulberry, comes to the rescue. Her page "Saving Money" offers a huge number of easy-to-do tips on how to cut down on your expenses. She does it "with heart". She knows just how hard it is to muster a saving consciousness when every cent seems to be "already spent before it's earned". Yet, there are possibilities you might not have thought of, unique ways of pinching a few which when added up over a year's length may buy you a family vacation. Go, browse mulberry's page, and save!

Greetings from your new Giant!

2008-07-03T15:04:00.002-05:00

I'm proud, I'm humbled, I'm thankful. After 5 months of making content-rich squidoo pages - most days until 2 a.m. - I have been honored with Giant Squid status. On January 29, 2008 I started out as a newbie in most things related to internet business, SEO, blogging, website building, etc. My activities on Squidoo.com gave me an invaluable education, a new business direction, many new friends, and a super jolly good time. And it didn't cost me one cent. I do recommend it with all my heart that you check out your opportunities with Squidoo.com. I can't even begin to list all the friendly and generous folks that have helped me along my path to Giant Squiddom. However, I'll point those of you visitors who haven't tried Squidoo yet into the right direction. That's what my friends would want me to do, anyway. After you've signed up for free, read what the founder of Squidoo.com, Seth Godin, has to say about your reasons to make a Squidoo page - then, go right ahead and make your first page (on Squidoo, a page is called a "lens"). You'll find help everywhere you look - in the forum and on many Squidoo tutorial lenses. Good luck and good sleepless nights. You're gonna love it. Thank you - Squidoo.com HQ (Seth, Megan, Gil, Anne, Corey)! Thank you - Giant Squid organizers (Bonnie, Robin, Patti)!

Am I a statesman?

2008-07-02T12:00:00.003-05:00

Funny question, huh? Me? Li'l ol' me - a statesman!?

Yet - according to a thought-provoking blog post by Seth Godin, no less - I have to ask myself this question every day:

As a small business owner - am I a statesman, a lawyer, a marketer?

I manufacture and sell "Agasweet" flavored agave nectar. Aside from a thriving wholesale business, I operate my own retail outlets at a couple of local farmers markets. Twice a week, I get invaluable insights about my customers' needs and desires.

Am I pushing for a sale no matter what the customer really wants? Am I a lawyer/marketer advocating my viewpoint only?

My flavored sweetener is more expensive than the unflavored version of agave nectar. It is wonderful when enjoyed in its purest form as a healthy sweetener for your beverages, cereals, yogurts, fruits, etc. - as a glaze for meats, or as a dessert sauce for cakes and creams.

When a customer wants to buy larger quantities of agave nectar, using it mainly for baking and cooking, I recommend buying the unflavored version (which I don't offer) at the local Whole Foods Market or other gourmet groceries. Yes - my product would work, too. But the subtle flavorings might disappear under prolonged exposure to heat. It wouldn't be fair to persuade the customer to pay more for the added value of high-quality flavorings - if it's irrelevant to his or her current needs.

What usually happens is - the customer trusts me and considers more open-mindedly what I have to say about the many delicious applications of my flavored nectar. The customer's mind joins me on my creative journey exploring the many incredible benefits and uses of my Agasweet product. After all, we're friends now - my honesty has been established.

90 percent of the time, my customer buys a bottle (or more) of my flavored agave nectar, happy to have learned something new, and eager to try all the yummy suggestions we have discussed.

Even if I lose a sale, I gain something of a much higher value - my customer's respect for me as an honest partner in culinary adventures. That's priceless, don't you think?

Wouldn't it be nice if our politicians had a similar attitude?

Thinking Inside Of The Box: Square Watermelons

2008-06-30T11:59:00.003-05:00

This is brainstorming at its best.

The Japanese don't have much room to spare. Not in their inner cities, not in their apartments, and definitely not in their refrigerators.

Watermelons? Forget it. They're huge, oblong, and they take up a lot of negative space.

The only solution possible? Transmute that negative space into a positive. Make square watermelons. Huh?

Read this amazing story on Procter & Gamble brand manager Dave Knox's blog: "Hard Knox Life".

Lavender Ice Cream

2008-06-29T01:04:00.003-05:00

"Edible Austin" is a fabulous magazine reporting on local, fresh foods in Austin and Central Texas. In their very first issue last year, they featured a great recipe for lavender ice cream, featuring my Agasweet Lavender flavored agave nectar as the healthy sweetening ingredient.

Browse their resourceful website and look at the simple step-by-step instructions for this delicious summer treat.

Lavender Ice Cream

The True Story Behind The Fall Of The Berlin Wall

2008-06-27T14:20:00.002-05:00

Some people may give Ronald Reagan all the credit for the fall of the Berlin wall, others point at Soviet leader Mikhail Gorbachev's policy of glasnost - allowing public criticism of the communist party - for being the cause of the events surrounding the end of the Cold War. How did the Berlin Wall come down? What is the Berlin Wall timeline? What are the facts about the Berlin Wall?

I think there are many contributing factors responsible for the destruction of the Berlin Wall and the communist regime in East Germany. However, the strongest push came from the rebellious power of a suppressed people.

When enough is finally enough, and a government shows no willingness whatsoever to move toward serving its citizenry, the synergy of mounting unrest combined with additional, seemingly coincidental events will create a most irresistible force for change.

This is exactly what happened in East Berlin. Visit my page with incredibly dramatic eyewitness videos of the growing tension at the border crossing before the people crashed through into freedom. Another clip shows the escape of three men and one woman across the border river Spree. The woman is too exhausted to pull herself up on the shore wall. A speed boat with armed border guards is moving in...

What really happened in November of 1989.

The Tipsy Texan and French Chansons

2008-06-26T16:38:00.004-05:00

TexaFrance - anyone? Christine Albert is one of the most charming and talented singer/songwriters ever to come out of my adopted home state of Texas. She is "part Edith Piaf, part cowgirl, and always (all ways) wonderful...", wrote New Texas Magazine in April of 1992. I've listened to her live concerts many times, usually in intimate club settings around Austin. Her renditions of classic French chansons always touch me deep in my heart. Go browse her website and you might just find what you always wanted to hear.

Back to the Tipsy Texan. His name is David, and I see him every Saturday at the farmers market where he sells incredibly good artisan coffee by Katz Coffee from Houston. Try the "Jumping Mouse" sometime! Turns out, David is a fabulous blogger, talking about seasonal specialties like loquats, and what you can do with it. He loves to experiment with wine making and new cocktail recipes, and he is a fantastic chef, too. Visit the Tipsy Texan - it's a lot of fun!

Recovering Alcoholics Are My Superheroes!

2008-06-23T23:07:00.004-05:00

I wanted to acknowledge the folks who literally saved my life: recovering alcoholics who carried "the message" to me. It took several attempts, because I'm a bonehead. But finally, in 1997, it all stuck, and I've been sober since.

There's one man who should get most of the credit for my sobriety - my sponsor for 7 years, Paul "Buddy" T. He was a funny, wise, no-nonsense kind of a guy who's been around the block himself a few times. He knew how to cut through my BS, and he pointed me in better directions.

For examples of his wisdom and a whole lot more of useful info for a happy life in sobriety, please visit my page: Anonymous Alcoholics - My Superheroes!

My Wife Karen - My Superhero!

2008-06-19T23:01:00.002-05:00

It was like a fairy tale - we met, fell in love, moved in together, got married in Alaska, increased our small business success - you know, the whole shebang.

Then, the proverbial mud hit the rotary blades - my wife fell very ill.

We had to go through nightmare after nightmare with the hospital system in Austin, Texas. Without health insurance and definitely no huge sums of dispensable funds there would be no surgery for Karen.

But Karen discovered something. She had awakenings, breakthroughs...

I'll tell her story in my new Squidoo lens: "My Wife - My Superhero!"

Great Foodies Are Not Always Chefs. Meet Margaret Schaut!

2008-06-18T22:03:00.003-05:00

Depending on your criteria of standards, you could call Margaret Schaut the "Best Squidoo Lensmaster Ever". She probably deserves that title no matter what your criteria are.

However, Margaret has created incredibly good food lenses. They are well-researched and chock-full of fabulous recipes, relevant information, and fantastic shopping tips.

Everyone loves chocolate.
Not everyone knows about Amish recipes.
Everyone loves chili.
Not everyone knows about the salts of the Earth.

When you have reached the bottom after reading one of Margaret's Squidoo pages, you walk away with a significantly enriched awareness of the subject, and a satisfied feeling of joy for having learned something new and good.

Brand-new today: A portrait of the person behind the Squidoo.com icon -
Margaret Schaut Superhero

Let's have some fun with beer and your life expectancy!

2008-06-18T00:23:00.002-05:00

Short and sweet, today.

Have you heard of "He'Brew - The Chosen Beer"? What a unique marketing concept!

Calculate your "real" age versus your biological age, and find out about your life expectancy with this nifty little tool. You might enjoy the news...

Blakberi Lavender Fizz (that's how they spell it!)

2008-06-16T16:53:00.002-05:00

Recently, I've noticed more and more recipe sites with suggestions to use agave nectar instead of refined sugars. Several of them now talk about flavor-infused syrups, and they give instructions on how to make these infusions. As many of you know, my line of Agasweet flavored agave nectars presents a perfect blend of flavorings and syrup. Instead of tinkering yourself with herbs and hot water, you could simply use one of my Agasweet varieties with high-quality essential oils as a flavoring ingredient.

Two days ago, one of my mail order customers sent me a link to a wonderful drink recipe, so I'll share it with you. The cocktail is called "Blakberi Lavender Fizz".

I hope you'll get through these hot summer days with a cool tummy by experimenting with flavored agave nectars as healthy and tasty additions to teas, waters, and refreshing cocktails.

My First Cooking Teachers - Mom And Dad!

2008-06-14T22:42:00.002-05:00

My mother taught me many things about her rich Bohemian/Austrian way of cooking. Her Wiener Schnitzel recipe is featured in my Squidoo page "Chef Keem's Best Recipes To Die From".
So is her scrumptious potato salad preparation. (With a few of my own additions)

My dad knew how to make great cakes and dishes with incredible ground beef sauces.

We were the last family on the block to have a TV set or a car. Good food was always the first expense in our daily lives. Quality cold cuts and cheeses for dinner, excellent roasts for Sunday lunches, frequent restaurant visits to outstanding eateries - those were the things important to my parents.

I was spoiled rotten and I never knew it. Now I made a squidoo lens about my parents - my super heroes.

The photograph shows my mom as a little girl in Vienna.

When God Created dessert - He Made Fresh Peach Cobbler!

2008-06-12T17:32:00.002-05:00

God asked all angels first: "What shall be our primary divine dessert?" And the angels answered in unison: "Fresh peach cobbler made with Texas Hill Country peaches!"

Only one scrawny little low-carb angel in the corner raised his right wing tip in opposition. "And what would you suggest, St. Atkins?" asked God. "Uhm...angel food cake?!" came the timid reply. The rest is heavenly history.

Fresh peaches, butter, vanilla, cinnamon - a listing of the main ingredients invokes memories of tantalizing kitchen aromas wafting through the house - something delicious is baking in the oven!

My new lens, "The Best Peach Cobbler Recipe", will guide you step-by-step through the best peach cobbler recipe in the whole wide world. Make it for yourself first, until you are comfortable with the procedure. Then serve it to your guests and you will achieve instant celebrity status.

Is Agave Nectar Better Than Honey?

2008-06-11T16:06:00.005-05:00

It's a tough question - if you even want to try for an answer.

Both agave nectar and honey are fantastic gifts of nature. Honey has wonderful healing properties - it was one of the first medicines for wound treatment known to man.

Especially around here, in Austin, Texas - many folks use honey to fight off allergies.

However, agave nectar has the lower glycemic index rating and a higher fructose vs. glucose ratio. That's extremely important to people who watch their glucose intake. Diabetics should consult with their doctor about adding agave nectar to their diet. It might be a perfectly acceptable sweetener if they work it sensibly into their meal plans.

I've started a hot new debate on this brand-new "Hey, Monkeybrain" lens:

"Agave Nectar Is Better Than Honey!"

Come join the discussion - only personal opinions count!

Selling at the Farmers Market - My Experiences and Tips

2008-06-07T22:55:00.006-05:00

I've had a booth at the local farmers market since 2001, when I was laid-off from my restaurant chef job. I had decided at that point that I wanted to be my own boss. It was a bold and energizing decision and I've never looked back.

It's a new life, with new worries and responsibilities. There are no more regular paychecks every two weeks, no health insurance, no free weekends - when you're in business for yourself. But there are also many rewards in being your "own boss". You work for yourself - and nobody tells you what to do. You're in total control of your success - or failure. It's up to you.

As a chef, the obvious first choice for me was to "make something good" and sell it at the local farmers market. There are several things to observe when you want to set up a booth and make a living from direct sales at a market.

Visit my newest Squidoo page about these topics. And here are some pictures from today's Sunset Valley Farmers Market.

Drink, Smoke, Be Healthy! Huh?

2008-06-06T14:24:00.002-05:00

This is a good one! A Scandinavian study suggests that people who had a moderate alcohol consumption were 40-45 percent less likely to develop rheumatoid arthritis. The biggest benefits (of guzzling) were seen among smokers with a genetic profile known to make them vulnerable to the disease. And... I love Anthony Bourdain's writings. His cook books are marvelous - but his novels kill! And now I've discovered his blog and I had to subscribe immediately. Great behind-the -scenes stories! Anthony Bourdain's Blog

Even Carnivores Enjoy The Vegetable Orchestra!

2008-06-05T14:13:00.002-05:00

Would you like a burger with this, Ma'am? A truly delicious experience for your eyes and ears. Eat what you want while watching this performance video of the Vegetable Orchestra! Look at this report from Germany about the dangers of energy drinks. We simply can't trust our beverage giants to provide us with decent products. Label info doesn't help much either, anymore. The FDA is nothing but an extension of the industry. So, what shall we drink for more energy? How about tea? Here is the website of a company that manufactures the best tea ever, in my opinion. I'm not a "tea drinker" by nature, but SESA Tea's fabulous blends might make a fan out of me.

"Armageddon" has arrived for the food biz!

2008-06-02T16:42:00.005-05:00

Today's post on the blog of Marketing Magazine reports on PETA's victory in their fight with the owners of the Canadian KFC franchises. From now on, chickens shall be gassed for a more humane transition into their frozen afterlives. I hope it's part laughing gas they're using, for happier fryers. Will there be any residue traveling through the systems of deliriously silly KFC customers, giving a whole new meaning to "Happy Meals"? Oh, wait - that's the competition.

KFC Canada president Steve Langford said he was delighted with the agreement: "Our preference is to have nothing negative attached to our brand." I'm sure we'll get roasted, somehow.

Furthermore, KFC Canada announced that they'll be serving "vegan chicken". Two questions: Why? What will be gassed?

In a somewhat related news bit, Reuters writes that food giants like Kraft, General Mills, Sara Lee, ConAgra, Unilever and Danone all expressed their commitment to healthier products, to fight off the effects of the weak U.S. economy and help price hikes stick after a big leap in commodity costs.

Basically, these guys want to exploit the growing trend to buy fresher, healthier foods by marketing their same old junk with one or two great-sounding additions (omega-3! blah-blah-blah...), at a premium price. Another reason to go shopping at your local farmers market.

Follow this link for a list of "America's Top 10 Farmers Markets & 4 Farm-Fresh Recipes".

(Translation of the talk bubbles on top: the left bunny says "my butt hurts!"; the right bunny asks "what?")

Chef Keem's Best Recipes To Die From, Ever!

2008-05-30T12:11:00.004-05:00

Everyone is talking about "healthy recipes". Low-fat, low-calorie, low-carb - these are today's buzz words. I'll offer a different approach, for a change. How about great recipes to die from? Rich, tasty dishes - designed to make you feel happy and satisfied in spite of clogged arteries and troubled digestion. There's always a good schnapps to help with the latter!

From heart-attack-inducing Tres Leches Coconut Macaroons to Potato Salad a la "Lipid Ore" and Bohemian Sauerkraut; from Obatzda to Wiener Schnitzel to Triple Chocolate Cream Truffles - the selection is tasty and the choice is yours. You shall have the last word. Ever. Did you say - brownies?

Here are the top 5 reasons to consider browsing my new page "Chef Keem's Best Recipes To Die From, Ever!":

They're easy to execute - and they'll execute you easily.
They've caused more heart attacks than any other recipes.
They're suitable even for diabetics. Especially for diabetics!
They'll facilitate everybody's favorite way "to go": quickly.
They'll provide a scrumptious "last meal".

Go take a look if you're feeling suicidal already...

Channel Your Granny

2008-05-28T18:00:00.005-05:00

Ah! Farmers markets! Imagine a piece of vegetable still with some dirt attached, yet fresh and firm and brightly colored. A tub of freshly-made cheese with herbs - sold in a simple plastic cup with a hand-written description on the label. A cryovaced package of deep-red lamb chops with a thin white rind of fat. Baskets of peaches so fragrant you don't even have to bend over to catch their scent. Innovative specialty food products by artisan micro manufacturers offering soups and salsas, jams and pickled goodies, natural sweeteners and uber-healthy crackers.

These are some of the many beautiful impressions you get at a local farmers market. Millions of Americans have re-discovered the benefits of clean, fresh, and local foods: it contains more nutrition, flavor, and natural life force. It nourishes us much better than weeks-old supermarket produce that's been transported for thousands of miles, sitting in storage houses, exposed to extreme temperatures - after a premature harvest and a hefty spraying with enhancing chemicals. "Enhancing" what? The looks, the shelf life - but at what expense? We're fed a sub-prime food with added chemicals that make us sick in the long run.

Is it really cheaper to buy at the local WalMart? In my opinion, it's more expensive! Do we really believe the corporate propaganda that tries to tell us they provide jobs to our communities? The truth is they take away our beloved small local businesses and replace them with a small fraction of low-wage labor. They get rewarded by our moronic government entities with tax relief and other incentives. They get rich by destroying our neighborhoods. And who pays for all that? We do.

Shouldn't our money go to our own communities, furthering our own prosperity? It's a social and political no-brainer - it's much better for all of us to "buy local". Let's seek out the farmers and their markets in our neighborhoods, let's find the newly emerging small neighborhood groceries providing an outlet for our local food artisans. Let's help ourselves and get healthier along the way!

Dr. Kracker co-founder George Eckrich posted a wonderful article on his blog. It begins:

"In my opinion, Michael Pollan is one of the most important food writers of our generation. His reports on cattle feedlots and grass fed alternatives have deepened our understanding the food supply chain from farm to table; he’s influenced where we shop and what we buy in our grocery stores; and he has highlighted the importance of farmers’ markets, and aided the efforts of so many people who work to encourage the support of local foods."

"I very much enjoyed Pollan’s latest book: In Defense of Food. Its two big themes are the processing and industrialization of food and the errors the U.S. government has made in its food recommendations, particularly the lipid or fat hypothesis. I’ll leave the discussion of the latter theme for another time. In this post, I want to focus on that first theme, and Pollan’s arguments and recommendations that so closely echo my own strong beliefs."

"In Defense of Food begins with very simple advice: ” ‘Eat food. Not too much. Mostly plants.’ That, more or less, is the short answer to the supposedly incredibly complicated and confusing question of what we humans should eat in order to be maximally healthy.” (pg. 1, first paragraph). I consider Dr. Kracker very much to be part of this admonishment to eat real food!"

Please continue reading on George's blog...

"Chef - what's your secret ingredient?"

2008-05-24T17:52:00.004-05:00

I've heard this question many times: "Chef - what's your secret ingredient?" Or: "I used the same recipe but your stuff tastes much better!" Adding: "I guess that's why you're a chef and I'm not."

Maybe so. But maybe I'm not following the "same" recipe always to the letter. To be honest, I never follow any recipe exactly how it is written. I always change something.

One of my "secrets" is the following principle: I always add a little more of the good stuff - sugar, butter, yolks, vanilla, cream, booze, etc. Not too much, though - I wouldn't want to distort the proportions.

You can't write something like that into a recipe - it's intuition, love, play, passion, cooking music - whatever you want to call it. You are in the "zone". Something deep inside of you communicates with the developing dish. It's not rational. You kind of get out of the way, let the dish take over and influence your actions - adding, stirring, folding-in, baking time, heat, seasoning, and a few other aspects. Whatever you do, you stay "connected" with the dish until it's done. (If you can't get into the "zone", just add 10-15% more of the ingredients your doctor warned you about.)

And then there is the talk about adding "love" to the food. I believe that concept to be real - caring energy transforming the molecules of the dish. It's basic metaphysics, as I understand it: everything is energy transmuted into matter by our perception. I literally "create" a great meal - with my mind as well as with my hands.

When I'm in the "zone" I project a variety of thoughts and emotions into the foods I'm preparing. There's pride in my profession, in my skills, and in my knowledge. I'm focused on doing the best that I can to cook a great-tasting meal. I want to impress the eaters with flavors and proper preparations. My goal is to satisfy their appetites, to still their hunger, and to provide them with a profound sense of well-being and comfort. I truly care about my guests.

And when I see pleasure-filled faces, and when I hear "oohs" and "mmhs" and "aahs" - I forget the hard work and the meager pay - I'm happy.

Did this answer your question?

Obatzda. Huh? (Cheese that kills but tastes so good!)

2008-05-23T18:47:00.006-05:00

Oh, come on - you live only once per reincarnation! Eat good while you can. This cheese preparation is so rich and so yummy, it will take you to Heaven. On Earth, or otherwise.

"Obatzda" is a favorite cheese spread - from Vienna, Austria in the East to Munich, Germany in the West. This artery-clogging specialty is often made at home and every Hausfrau has her own secret mix of ingredients. When you consume vast quantities of beer and schnaps, you need to have a solid coating of fat on your stomach lining. Who wants to get drunk from the first 2 liters, already? The trick is to keep the alcohol from entering the blood stream too quickly. And the best way to do this is with a hefty meal before you start drinking.

Here is my version of this deliciously rich and creamy concoction called "Obatzda".

8 oz Camembert or Brie, ripe
4 oz Limburger, ripe and steenky ;-)
2 oz Cream Cheese
2 oz Butter, soft
1/2 cup Onion, small dice
2 Tsp Fresh Chives, finely chopped
1 Tsp Mustard, grainy, sweet
1 tsp Paprika
Salt & Pepper to taste

Mash all ingredients with a fork and pile it on good crusty bread or whole grain crackers.

Don't forget to take your cholesterol-lowering pills!

Ingredient and Medicine: Lavender!

2008-05-22T19:51:00.007-05:00

Lavender - versatile, potent, adventurous, beautiful!

No matter what the calendar says - it's summer time in Texas. That means, mosquitoes are here. And if you don't have your very own personal pet bat circling you at all times, that means also: you'll get bitten, poked, sucked, the whole painful shebang.

Enter lavender! Or better, lavender essential oil. A drop of it on that mosquito bite bump and within 2-3 minutes you have forgotten the critter landing, the poke/slap/curse, and the pain. It is like none of that has ever happened. I love lavender!

Same with a burn. I'm a chef, I get burned. Not as much as during my practicing alcoholic years, when I spent many contemplative moments on figuring out mysterious blisters and scars, never quite remembering their originating events from days (weeks?) past. But still, every now and then a splash of hot oil finds a suitable spot on my exposed lower arm skin. Ouch! My very first First-Aid is a drop of lavender oil, gently rubbed onto the reddened patch. In many cases of lighter burns, the skin heals perfectly back to its normal appearance without any blisters or scars for life.

Most everyone knows about lavender as an ingredient in soap and perfume production. But did you know that lavender is on the FDA's GRAS list (Generally Recognized As Safe) for food additives? Whether you use the flowers or the essential oils - lavender has amazing benefits in addition to it's beautiful aroma. Ambiguously, it soothes or stimulates your system, depending on your needs. It's well worth it to learn more about lavender.

For many centuries, lavender has been used as an ingredient in French cuisine. They even let their baby lamb graze in lavender fields so the meat will be tender and fragrant. Candied lavender flowers for desserts or champagnes, dried blossoms added to stews and sauces, lavender essences for flans or sorbets - the possibilities are endless.

My own specialty food product, Agasweet flavored agave nectar, features a lavender-flavored variety. Many of my customers use it to flavor and sweeten their teas, especially green tea.

There is a whole new industry emerging around the Texas Hill Country - lavender fields wherever you look! The annual Lavender Festival in Blanco, TX draws hundreds of thousands of visitors into this beautiful area of Central Texas, home to the famous LBJ Ranch and the Lady Bird Johnson Wildflower Center.

Chef Keem's Big Bang #1 "Tres Leches Coconut Macaroons"

2008-05-21T20:13:00.002-05:00

One of my most successful specialty food products over the last 5-6 years has been my "Original Tres Leches Coconut Macaroon". Weighing in at around 385 calories per 3.5 oz cookie, these sinful treats come with a price tag attached that might say "run an extra mile, tomorrow!". However, as I tell my farmers market customers - my Agasweet healthy sweetener is "food for the body", my Tres Leches Coconut Macs are "food for the soul"! Gotta have balance, baby. So, here's my first big bang for this new blog o' mine: I'm going to reveal my "secret recipe" for the very best coconut macaroon you've ever had. My dear friend, Margaret Schaut, has become the latest groupie of my macaroon fan club, and I sent her the recipe so she can make them for herself whenever she feels the urge. That gave me the idea of sharing my "secret" with the world, before I say my last good-bye. I certainly wouldn't want to take it with me into my grave, and leave you poor souls without my legendary pastry until I return for another run - who-knows-when. (Not so) Secret Recipe for Chef Keem's Original Tres Leches Coconut Macaroons 2 - 14 oz packs of sweetened coconut flakes 1 - 14 oz can of condensed milk 2 tablespoons of sour cream ("secret ingredient") 2 tablespoons of heavy cream 1 teaspoon of Mexican vanilla Combine in mixer (paddle) or by hand with a spatula until well blended. Use any size ice cream scoop to make half spheres on a parchment-lined baking sheet, 1 inch apart. Bake at a moderate (325 degrees F) temperature on the middle rack in the oven, until you see dark brown tips on the top of light brown macaroons, about 10 minutes. They should be "underbaked" in the center - there's no ingredient that needs to be fully cooked. These things are incredibly good the way they are, but if you want to go overboard - and I think you should - dip them in dark chocolate. The best way to do this is with a good-quality dipping chocolate. You will find relevant information on this and some other great chocolate ideas on my Squidoo lens "Molded Chocolates".

The story of The World's Best Kracker

2008-05-21T00:57:00.004-05:00

Ladies and Gentlemen!

May I introduce to you - the Doctor! Doctor Kracker, that is.

It was in 1997, in Schwabach, Germany, when Dr. Klaus Karg began experimenting with cracker recipes, right in his own grandfather's bakery. His goal was to bridge the gap between austere Swedish flat breads and flavorful specialty breads. Through a long period of trial, error, and inspiration he created several flavor combinations such as Emmental Cheese Pumpkin Seed, Seeded Spelt, and Klassic 3-Seed Krackers.

That same year, Austin, TX master baker George Eckrich set out on a mission of his own: to find the most wholesome cracker of the Old World and to bring it back to his homeland, the good old US of A. This quest ultimately sent him to Germany, where a mutual friend introduced him to Dr. Karg, who was immediately impressed with George's trustworthiness and enthusiasm. A partnership was formed.

The company Dr. Kracker was founded in Dallas, Texas in 2003 by George Eckrich, Dr. Klaus Karg, Carsten Kruse, and a fourth partner, Danny Kelly, an expert in special bakery equipment.

In 2007, Dr. Karg sold his interest in the company to George, Carsten, and Danny. Today the company employs 25 people all committed to the same mission: to make the best-tasting and most nourishing crackers possible.

Dr. "George" Kracker says:

"In our quest to bake a nutritious and delicious, artisan flat bread Kracker, we have always insisted that our recipes use only the best ingredients and maximize the whole grains. We want our flavor profile to emphasize the flavors of the grains and seeds and the caramelization that naturally occurs during the baking process rather than the addictive power of sugar and fat."

"Specially selected, organically grown wheat, spelt and oats are the first step. To our Spelt Krackers we add extra bran for flavor, nutritional power and an extra crisp bake. Flax seeds go into all the doughs to enhance the basic texture. Our Graham Krackers use organic creamery butter and a thin coating of raw sugar and cinnamon to recreate the Graham Krackers as they were originally baked."

"All of our ingredients are organic and add important fiber, Omega-3 essential fatty acids, lots of vitamins, minerals and trace elements to the diet. Our Krackers offer substantial nutritional value, especially when compared to crackers, chips and other snack foods, and they celebrate the best flavors that a bakery can offer."

"It is one thing to emphasize and discuss the nutritional benefits of our Krackers, but in the end we are discussing food and not medicine. I hope that you come to love our Krackers as much as I do simply because they taste great!"

See my Squidoo lens "Crackers" for in-depth info and recipes with Dr. Kracker crackers.

You might want to know...

2008-05-09T14:12:00.004-05:00

Agave syrup has a low glycemic index rating (32), which means it absorbs slowly into the blood stream and does not cause a "sugar rush".

It is 1.4 times sweeter than sugar. 1 cup sugar = 1/2 - 2/3 cups Agasweet. Save calories and carbs!

Agasweet retains its sweetening power in cooking and baking and provides moisture retention properties. It has a long shelf life (3+ years), and no refrigeration is necessary. It will never crystallize.

Our top-quality flavoring ingredients create a simply divine taste experience. You will find that our well-balanced flavors add a whole new dimension to your dishes.

Many savory recipes address only some of your taste buds - usually salty, bitter (pepper), and sour. With Agasweet, you add "sweet" to the flavor profile of your dishes combined with enhancing citrus, stimulating mint, soothing cinnamon, or adventurous lavender. You'll awaken all taste buds simultaneously, and the result is a flavor explosion in your mouth!

The wild agave plants for our base syrup are grown on small parcels of privately-owned, strictly controlled Indian land in Mexico.

The nectar is harvested from the core of the mature plant and cooked into a light syrup. For more in-depth info on the agave plant, harvest and production methods, please see my companion lens: Agave Nectar

The purity of our syrup is ensured through regular USDA Organic certification by BioAgriCert.

Welcome to my kitchen!

2008-05-09T12:19:00.000-05:00

Short and sweet - Hi, everybody! Here's what we're going to do: We'll be talking "food". We'll be talking "food" lenses on Squidoo.com. We'll be talking "the best in food" lenses on Squidoo.com! Of course, we'll be also looking at resources outside of Squidoo - great food blogs, fantastic recipes, cooking instructions, books, and rare food finds. I will mention "Agasweet" quite frequently. It's my baby, my creation, my specialty food product. Agasweet is the best-tasting healthy and all-natural sweetener available in today's organic market place. And it is so much more than just a low glycemic sweetener: It's a wonderfully versatile condiment, even for most diabetics! So, welcome to Chef Keem's Squid Kitchen. Don't be shy - but leave your comments in a kind and considerate manner. We want to create a win/win situation for everyone involved. Sounds good? Great! Let's get started...