Well, tomorrow is my American Regional class. This is the class that I adore because of the truly talented chef who teaches the class. His name is, Maestro, not really but we do call him Chef Brian. He is amazing when it comes to creating wonderful food without a recipe. In fact, he is the one who taught me about “the fond”! Anyway, tomorrow and Friday are Tex-Mex days and I am saving every calorie I can from today so I can spend them all tomorrow. Chicken Fried Streak and Gravy, Jalapeno Cornbread and Fajitas to name a few of the divine recipes we will be attempting to recreate. I say recreate because that…
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The Fond or La Fonda?
Fond! What is “fond” and has anyone ever heard of it before? Well I can assure you I had not ever heard that term until my American Regional class. In fact, the first time I heard chef say, “don’t burn the fond”, my first thought was of “LaFonda” in Napoleon Dynamite. Couldn’t help but chuckle to myself when I pictured trying not to burn her. And why would anyone would want to burn her! Hmm. Well, maybe you didn’t need to know all that but sometimes I just need to share. So what exactly is “fond”? The technical term may be “fond” but that is only because “gold” was already taken. …
