: About Me

Hi friends!

I'm a mid thirties proffesional chef and business owner. I'm also a musician, stamp collector, voracious reader, and an aspiring writer.

I'm naturally curious about pretty much everything, but I'm especially interested in the arts, politics, economics/finances, and the outdoors. I'm looking forward to being part of the Helium community!

My passion is ...

learning.

I know too much about ...

food and cooking.

My parents always told me ...

Unfortunately, I wasn't listening.

My childhood ambition ...

to be an archeologist.

My favorite memory ...

hanging out on Cannon beach with my brother.

Why I write ...

I feel like I have something to say.

What I am reading/watching/listening to ...

The Wheel of Time and The Illiad/Battlestar Galactica/WXPN.org

My first job ...

cleaning and restringing guitars.

My best moment ...

graduating culinary school.

My inspiration ...

Exploring this crazy world.

Food & Drink > Cooking Fruits & Vegetables How to caramelize onions

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In my mind, one of the most delicious things in the world is a well carmelized onion. The perfect shade-a deep, golden brown. Soft, but not not mushy. A rich, robust flavor-sweet, but not overly so. In this article I'd like to teach you some tips for perfectly carmelized onions. Generally, I like to use medium sized onions with a mild flavor. A good choice is a sweet onion, such as a Vidalia or a Walla Walla, but a normal white or yellow will workjust fine-in fact, you will be more in control of the sweetness with a standard onion. The onions should be sliced into 1/4 inch rings. It is imp...

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