The people are interesting to me that: 1. Think that the food business is for them without understanding that you have to sell your soul to the devil to make it work and 2. Think that they have the slightest sense of what a discerning palate is. (Did I mention that food snobbery would be part of this blog? If not, you have my most sincere apologies and my granting of a full refund of your fiscal investment here). You are saying, “The Food Network is no longer in your wheelhouse, my friend”. I know. For the sake of marital bliss, though, (Hi Heather) I will watch and contribute my snarkiness.

Couple(ish)  specifics:

• If you don’t know how to be clean in a kitchen, don’t try

• If you need a recipe, then you likely are not going to do well in a challenge where you are handed a fatty fish, a cluster of lychees and a blowtorch….odds are “The Joy of Cooking” doesn’t have a subcategory for ‘torchage’

• Have an identity of your food profile!!! (admittedly, this is challenging. I’m not convinced my wife or I could name mine). But if I have 6 months to know I am going on a nationally broadcast culinary program, you can be #%$@! sure that I would have figured it out!!

• ‘Safe’ food has no place on Food TV or in many cutting edge kitchens anymore.  If you aren’t using offal, you aren’t on the edge.  And since I am typing it, that means that offal is a closing window also.  Tripe for thought there…

Next up:  What I love about the food scene recently and if you aren’t careful, I may share some tips on how to make your backpacking fare a little less passe.  I might even talk about the new Hennessey Hammock set up that is coming soon as well as debating the virtues of pack liner vs. pack cover for moisture protection.  I can tell that there is a huge food critic/gourmet crossover market out there.