Hello again everybody! Today’s question will be short and sweet – and it will come from me.

As you all know, I went into a kind of radio silence when I buckled down to look for work. The situation got a little tight with cash flow, so I needed to concentrate 100% on getting the employment I needed to make a contribution to my household. Phew! That was a tough month, that’s for sure.

I am happy to report that I am gainfully employed, and the last 5 weeks have been spent in intense training. That said, my baby here has never been far from my mind. My Evernote account is overflowing with ideas on posts, recipes, and tutorials.

That brings me to the meat of the day – my question to you, dear readers.

What is it that you want to see me cover?

I know that it is a very general question. I know that I have a lot to offer you – but I don’t know where you would like me to go.

So, dear reader. Let me know in the comments, or even contact me on my Ask the Chef page. I will listen and respond to all questions and comments that I get.

I am here for you, so tell me what you want to see!

Hello there everyone! It has been a long time since I last wrote. I am happy to announce that I have found employment, and the training has been keeping me quite busy! I’m also glad to be back. My schedule is going to get pretty hectic soon, so I will be needing to figure out quickly how my writing fits into all of this.

Here’s the Pitch:

State Threatens to Shut Down Nutrition Blogger

The North Carolina Board of Dietetics/Nutrition is threatening to send a blogger to jail for recounting publicly his battle against diabetes and encouraging others to follow his lifestyle.

Chapter 90, Article 25 of the North Carolina General Statutes makes it a misdemeanor to “practice dietetics or nutrition” without a license. According to the law, “practicing” nutrition includes “assessing the nutritional needs of individuals and groups” and “providing nutrition counseling.”

Steve Cooksey has learned that the definition, at least in the eyes of the state board, is expansive.

My blogging friends have united about an issue that is dividing the Nutrition Blogging world. Fathead, Robb Wolf, Jimmy Moore, Hunter Gatherer have posts on it. The site in question is Diabetes Warrior – run by a fellow diabetic named Steve Cooksey. You can see his diabetes story here.

Now, I am all for bucking the Man. Thing is, in this case, I take the stand against Cooksey. I did before – and got some heat for it. That’s okay though – if you can’t stand the heat…

In the following post I will be bringing some of their comments to light, and my response to them.

My Take

Here’s the thing – In it’s own way, Cooksey is really being prosecuted because he crossed a line. I understand the libertarian slant, I really do. Licensing isn’t worth beans, so what’s the big deal?

The trouble is, Steve Cooksey wasn’t just giving general advice on diet. He was giving specific, individual advice to people about their nutrition so they could reduce or get off their meds.

I’ve seen plenty of books in bookstores that offer nutrition advice, but weren’t written by people with degrees or licenses.  If any of those authors live in North Carolina, will the state’s dietetics and nutrition board be going after them next?  Are those of us who don’t live in North Carolina going to be threatened with fines or jail, since we have readers in North Carolina? – Tom Naughton on Fathead

Books in bookstores don’t offer INDIVIDUAL, SPECIFIC nutrition advice. They offer guidelines based on a readership pool. They also ALWAYS state that the information inside is of a educational manner, and is not supposed to replace medical advice. They also state that you need to work with your medical team before and during use of their book. It has always been that way Tom. Look at exercise books, nutrition books, diet books. There’s a reason for that.

A co-worker of mine recently asked me for advice about his diet because his triglycerides are way too high and the low-fat diet he was advised to follow isn’t helping.  (Duh.)  He gave me a copy of his lab report and a list of his typical meals.  I’d say that means I performed an assessment. If we were in North Carolina, could I get around the law by declaring that I consider the co-worker a friend?  Would we need to submit pictures of ourselves having drinks together after work to prove we’re friends?

Sure, it looks like it would be the same thing as if I listened to my Grandma about how to eat, and all of that. Thing is, you know I am not that dumb. It’s not the same thing.

If I chose to take my Grandma’s advice, that’s cool. Is it against the law? I don’t care. BIG DIFFERENCE Tom. My grandmother, or you, as a coworker, or some dude on the street is giving their me their opinion. They are not [really] approaching it from a standpoint of authority. My friend may say that the ADA is stupid, or their doctors are out to lunch, but he sure as hell doesn’t do it in a PUBLIC FORUM, and try to convince EVERYONE that he is right, the “experts” are wrong, and to follow his protocol instead.

Steven Cooksey is offering advice based on what worked for him. He is approaching it from a standpoint that he is right, even though he has no clue about the inner workings of endocrinology. He is trying to translate his N=1 experience into a protocol for everyone – as if he had the experience to do so. Ironically, he even states on his website that:

I am not a doctor, dietitian nor nutritionist… in fact I have no medical training of any kind. If I can figure this out so should they… if it wasn’t for their …

A) Intellectual Laziness

B) Willful ignorance

C) Greed

D) All of the Above

Can you spot the irony? Call A,B,C, and D for Cooksey as well. Did he offer his “advice” for a fee? Yes, he did. That’s against the rules.

He is NOT licensed, and he is acting as if were – by taking individual advice, and charging a fee for it, and doing it on a public forum. Call that C) Greed.

He doesn’t know the finer points of any medical history, endocrinology, the balance of a body. What he knows is that a low carb, primal diet has worked for him. BUT, he is “helping” people as if he were an authority. He is counseling them to get off their meds, insulin, without understanding the medicine behind it. Call that A).

He stated that he didn’t want to get licensed, had no interest in it. Call that B).

Why My Stance?

When I was diagnosed, I would have done ANYTHING to get off the insulin. I would have moved heaven and earth. I would also be dead right now. Unfortunately, I need insulin to live. I was also misdiagnosed as a Type 2 diabetic, the exact profile Steve Cooksey advises. In truth, I am a LADA diabetic.

The insulin and metformin gave my pancreas a rest. As a result of that, my needs for insulin are lower than most T1D after diagnosis. I have maintained my “honeymoon” period with the use of drugs, diet, and [lack of] exercise.

Diet and exercise are a huge factor in the treatment of diabetes – but aren’t the only thing. In fact, counter to Cooksey’s advice, even Dr. Bernstein advocates the use of drugs and insulin in a newly diagnosed diabetic so they can give their pancreas a chance to rest. That’s right – you heard it here. Even for type 2 diabetes.

I agree with the First Amendment.

Steve Cooksey can say whatever he wants. What I don’t get why some people don’t understand that the First Amendment does NOT give you a free pass from the repercussions of what you say. He attacks the ADA, dieticians, tells everyone they are stupid, that people should follow Cooksey’s way, and he is surprised that there is a pushback. He is also surprised that there would be consequences because he is blatantly breaking the law.

Ice T said it best:

I thought free speech meant I could say whatever I wanted to say. Now looking back on it, this is what I learned. Yes, you have the right to say whatever you want in America, but you have to be prepared for the ramifications for what you say.

You Tell Me:

Those are my thoughts on this matter. What do you think? Am I right, or off my rocker? Let me know in the comments!

I know I have been neglecting you all, putting my efforts into getting gainfully employed. I haven’t forgotten you all though!

Today I want to break the great news – my friend Nick over at Macheesmo has released a new cookbook that you can get at Amazon. It is chalk full of ideas on what to do with your leftovers, how to plan your meals around 8 “cornerstone” meals.

Hop on over to Amazon and get the book, (that’s my affiliate link!) and support Nick. He is a cool guy with an awesome blog, and I would sure appreciate it.

Just a quick note to let you all know I am still alive and kicking. I have been absent as I am thrusting all my energies into getting gainfully employed!

I will be back, with good news!

Thank you for reading.

Always,

The Well Done Chef

Hello all! I am fighting some kind of virus today, so there won’t be a fight back Friday post. If you have been following our giveaway here, you know that the deadline for entry was last night right before the stroke of midnight.

Overall, it was quite a success. Without further ado, here are the winners of the BlenderBottle Classic:

To pick the winning entries from the comments, I went to Random.Org, which is one of the coolest ways I know how to pick the number. Here they are:

So, that means the winners of the BlenderBottle Classic are:

Dynamics, and Julie! Congrats guys, and thank you for entering! I will be sending you an email detailing how you can get your prizes.

Adios for the weekend folks, see you on Monday!

Connect with the Well Done Chef

I am never far from that sucky string called the Interwebs. You can get a hold of me many ways:

• Follow @Jason_Sandeman on Twitter.
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Don’t forget about our BlenderBottle Giveaway! Contest ends TONIGHT, at 23h59.

Hello all! I just wanted to drop a quick line for you all to let you know of three new pages that I have implemented for you all. They are:

Cooking Explained – I used to have this page as a glossary way back when, but it just got left by the wayside. I guess I didn’t think any of you would be interested in what the terms were, because you could find it somewhere else. Well, I was wrong. I get emails all the time from people asking me about terms, so I am happy to put the up for you all.

Kitchen 101 – I went through all of the posts that I had for Kitchen 101 to see what I had there. I want to make the page into a magazine style list for you all so it’s not just a long page for you to scroll through. The good news is that it’s all there for you to see, and I’ll be adding more for you out there when we do more of the Kitchen 101 posts.

Grow Your Own – We are onto a good start for the garden this year, so that page will have the links ready for you to go through in case you miss a post in the shuffle. It will be cool to see how the garden pans out this year.

Next Up

I will be cataloging the Recipe Sections, so I can get it into my Living Cookbook, and then I will be making a page for you all to have the list of recipes right on deck. It may take a while though, as sorting through my insane ramblings is sure to take time.

Connect with the Well Done Chef

Don’t forget about our BlenderBottle Giveaway! Contest ends TONIGHT, at 23h59.I am never far from that sucky string called the Interwebs. You can get a hold of me many ways:

• Follow @Jason_Sandeman on Twitter.
• Like the Well Done Chef! on Facebook.
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• Add the Well Done Chef! to a Google+ page.
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I think that we can wait a week for planting, as the winter storms have hit anyway. Most of my time will be spent shoveling snow over the next couple of days anyway. Today’s post will focus on something I feel strongly about, and that most people aren’t aware of. The importance of seeds.

Every person should buy heirloom organic seeds if they don’t want to support a corporation that pushes a GMO agenda.

I have a bit of bad news: Simply buying a cheap packet of seeds, or a seedling from the nursery lot can have the gardener unknowingly voting in favor of that corporation.

The good news is that anyone can save heirloom varieties by seed cataloguing, buying heirloom varieties, and saving their own seeds.

I will admit that I had no idea how important this was until I started researching seed catalogues. Yes, I am a chef that is deeply concerned about GMO products and corporations lobbying governments to regulate what food I am allowed to eat. I am concerned with nutritionists/scientists f#*king with my food. Never once did I consider that by purchasing a packet of seeds, or that seedling, that I was indirectly funding those same companies and people.

I found out that I had no idea that our food system is being slowly eroded by corporate interest. Perhaps it may even become illegal to do what my Grandfather used to do – save his own seeds. I know that sounds like tin-foil hat wearing conspiracy theory – but if a corporation can patent a seed and go after an organic farmer for “patent infringement,” then it’s not too far down the rabbit hole to see that happening to the public at large.

How Do We Solve This Problem?:

Corporations aren’t evil – only people are. Corporations are made up of people, but as an entity, they are not human. The sole reason they exist is to make money for their stockholders. I believe that right there is the key to solving the problem of GMO products in our gardens.

Corporations are all about the bottom line, and when something doesn’t remain profitable, then it is usually dumped. In the case of seeds for our garden, a vote for a mega corporation is by buying the seeds from a company that it owns, or supplies seeds to. If the demand for those seeds goes away, the product becomes a liability, and the corporation must explore other avenues for profit building.

This is why it is important to buy heirloom, organic, or from a seed purveyor you can trust. If you are unsure about whether the supplier is aligned with a corporation that you don’t trust, the best way to find out is by researching online before you buy the seeds, or the seedlings. Ask your nursery if you are unsure about what seeds were used. (In the above picture, McKenzie seeds are NOT affiliated with a GMO corporation. In fact, they are owned by the Jiffy Corporation.)

Save your seeds for next year and plant your own. Our grandparents did it, so can we. It may become impossible to do so if the seeds are genetically modified to not sow to seed, as with some GMO products. Worse, you might be breaking the law in some cases in the future by doing so, if the past has any prediction in the future.

Conclusion

No one can tell us what we can and can’t grow – unless they have a patent on the seeds. We ultimately have the power to decide by voting with our dollars. If we chose not to purchase our seeds, (or plants,) from a company that patents life, then we are speaking to the only thing that the corporations are set up to understand; our almighty dollars. The best way to do this is by doing our research before we buy, and by saving our seeds.

Your Turn

How are you going to buy your seeds or seedlings this year? Are you interested in an article about resources for that? Let me know in the comments!

Connect with the Well Done Chef

Don’t forget about our BlenderBottle Giveaway! Contest ends March 1st, at 23h59.

I am never far from that sucky string called the Interwebs. You can get a hold of me many ways:

• Follow @Jason_Sandeman on Twitter.
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This post features the BlenderBottle that I am giving away. Make sure to visit my BlenderBottle Giveaway post and follow the instructions over there to get your entry in. Contest ends March 1st, at 23h59.

One of the things I could never understand is how people buy the bottled vinaigrettes at the grocery store. Sure, I understand that time can be an issue – the question needs to be asked though – at what cost? By the end of this post, you will be able to make your own vinaigrette with nothing more than a few tools you have hanging around, and you will never have to buy the premade stuff again.

Theory

The main thing you need to remember when it comes to vinaigrettes is it’s a ratio of 3:1. That’s 3 parts oil to 1 part vinegar (or acid.) Of course, there are exceptions to the rules, (like if you are my wife and like a acidic vinaigrette, you will be closer to 2:1.) The easiest thing to do is remember that ratio, live it, and breathe it, and you will never have to buy another store-bought item again.

After that golden ratio, the only thing left are two parts: the emulsion, and the seasonings.

Emulsion

There are two routes that I can remember when it comes to emulsion. You can either use egg yolks, or mustard.

When you use egg yolks, the natural lecithin is what emulsifies the mixture. In the case of mustard, it is the natural gums that do the trick. In either case, we use this to help our mixture become stable.

The amount of emulsion to the total mixture seems to hit a sweet spot at around 2% of the whole mixture. I usually run about 1 teaspoon for every cup of vinaigrette that I make. Any less, and the emulsion breaks. It’s not such a big deal, you can always just shake the mixture before using… but if you have it on a buffet serving hundreds of people – you get the idea.

Seasonings

Now we have what makes our vinaigrette stand out from a simple oil and vinegar mix. It can be fresh herbs, chopped up sundried tomatoes, Tabasco sauce – you name it. Liquids and dry herbs are usually added to the vinegar mixture before adding the oil for ease of use. If a liquid is added after emulsion has occurred, the risk is that the vinaigrette will break, or lose emulsion power because the ratio of liquid to oil is upset.

Fresh herbs, chopped items like capers, sundried tomatoes or olives are added at the end once the emulsion is reached. This is so the final tasting and correction of the seasoning can take place. In most cases its so you don’t lose the texture of the garnish. (For example, if you put in sundried tomatoes at the beginning before adding your oil, by the time you are finished you would not recognize the sundried tomatoes.)

Equipment:

One can get all fancy and use a blender, or micro food processor especially for vinaigrettes. Or, you can do what I do.

I use a jar with a lid. (My wife says I have a million of them around the house, so this recipe at least justifies its use.) Today I am going to use the BlenderBottle because it has a whisk inside, which is perfect for my needs. (Don’t forget to enter the contest to win yours!)

Today I am going to make Zesty Italian Dressing

Ingredients:

• 1/3 cup red wine vinegar
• 1 1/2 teaspoon Dijon mustard
• 2 tablespoons water
• 1/2 tablespoon honey
• 1/2 tablespoon garlic salt
• 1/2 tablespoon onion powder
• 1 tablespoons dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 tablespoon dried parsley
• 1/4 teaspoon celery salt
• 1 tablespoons salt
• 1 cup Extra Virgin Olive Oil

Method:

Get your vessel ready to make a vinaigrette. It could be a jar with a lid, or in this case it’s a BlenderBottle.

Add vinegar, Dijon mustard, water, honey, all the spices to the jar. Close the lid.

Shake vigorously until the mixture foams.

Open lid, add 1/3 of the oil to the bottle; close and shake vigorously.

Repeat, adding another 1/3 of the olive oil, then shake vigorously.

Taste mixture with lettuce; adjust seasonings. I poured it into a container that I will be storing in the fridge. It makes it easier for a person to taste the vinaigrette. Why don’t we just taste it with out fingers? Well, it’s best to taste it with what you are using it for. Lettuce!

Store in container in the fridge, and the vinaigrette will keep for up to two weeks. (If it lasts that long.)

Your Turn

What is your favorite vinaigrette to make? Let me know in the comments!

Connect with the Well Done Chef

Don’t forget about our BlenderBottle Giveaway! Contest ends March 1st, at 23h59.

I am never far from that sucky string called the Interwebs. You can get a hold of me many ways:

• Follow @Jason_Sandeman on Twitter.
• Like the Well Done Chef! on Facebook.
• Subscribe to the Well Done Chef’s YouTube Page
• Add the Well Done Chef! to a Google+ page.
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Keith Hache asks:

Do you have some recipe starters for making a simmering sauce for meat? I have been making pulled pork and am making a slow-cooked shredded beef. Once I slow cook it and shred it, I like to toss it in with some simmering sauce. Usually this is just BBQ sauce with some soy sauce or Worcestershire sauce for acidity. I’d like to do it homemade style and I don’t mind taking my time to make it.
Ideas?
I’d like to make one a little sweeter and one with a bit more spice.

So, here is where I go with this stuff – you do this in the crock-pot, right?
Most BBQ sauces are based with ketchup (sometimes even mustard,) a vinegar, sugar, and seasoning. Especially important is ginger and garlic. (preferably fresh.) my go-to sauce is 1 part ketchup to 1/2 part vinegar, 1/2 part molasses, then lots of ginger, Worcestershire, soy sauce, chipotle Tabasco, oregano, cinnamon, allspice, Szechwan peppercorns and sea salt.
Another one to try is an Asian style. So, beef broth, soy sauce, sake, ginger, sesame oil, green onions, Asian pears, and then finally some Sambal Oelek (or even rooster sauce in a pinch.) Marinate your beef in that, then cook them slowly in the marinade – it’ll make a sauce that’s orgasmic.

DINESH wrote:

What is meant by standardisation of recipes?

Good question Dinesh. A while back I wrote a post on recipe standardization. You can find it here. The cliff notes version is – a recipe becomes standardized when it is written in a way that it can be executed exactly the same way using the written list of ingredients, and the steps to create the recipe.

Connect with the Well Done Chef

Don’t forget about our BlenderBottle Giveaway! Contest ends March 1st, at 23h59.

I am never far from that sucky string called the Interwebs. You can get a hold of me many ways:

• Follow @Jason_Sandeman on Twitter.
• Like the Well Done Chef! on Facebook.
• Subscribe to the Well Done Chef’s YouTube Page
• Add the Well Done Chef! to a Google+ page.
• Ask me a question from my Ask the Chef! page.

Subscribe to the Well Done Chef by the RSS feed or subscribe to Well Done Chef! by email

I have seen a lot of different news regarding our food system in the past week. Whether it’s a push to go vegan, or a push to use science to solve the world hunger problems – it seems like the more we worry about our health, food supply, and ethical issues, the more we move from a natural state with our foods.

I wrote about how science was killing us in my last Fight Back Friday episode, and I stand by the convictions my Grandfather laid down. In it’s very essence, our philosophy is simple and obvious: Stop F#*king With Our Food.

A question that is often asked of Chefs is, “What is your favorite dish? If you knew you would die tomorrow, what would you eat today?”

The question is easy for me. Give me a whole, roasted chicken with rosemary and lemon, with potatoes roasted underneath until they are golden brown. Crispy on the outside, soft and buttery on the inside. On the side, you can roast off some fresh carrots and then glaze them with maple syrup, and finish them with a bit of sea salt. If you are generous, perhaps a nice lemon meringue pie with authentic lemon curd will hit the spot for dessert.

What does this have to do with anything? Well – you may have noticed I didn’t say that I would love to have something like foie gras and toasted brioche points with chokecherry gelée – served just before a course of potato blinis smothered in Beluga caviar. Then on to my main course of a gold medal plate from a culinary competition – of something I can’t even identify – much less want to eat.

What makes my last meal choice so elegant is it’s simplicity. There are no saturated fat-free scientific “fats”, no tofuturkey, no petri-dish meats, GMO grains, imitation flavors, preservatives, processed items, or other real awesome stuff that science has given us in the last 50 years.

It’s simplicity at it’s best – yet difficult to find or justify eating in todays world. Somewhere along the way, we have all forgotten that it’s best to leave things at their simplest. We continue F#*king With Our Food, and are paying the price

Don’t F#*k With Your Food – 3 Examples Of Where We Are Going Wrong

Petri Dish Meat – Let’s get started with this one. At the surface, it is a noble quest. Feed the world through the minimal of animal suffering. Current livestock methods are not sustainable. (Agreed!) Grow meat in a petri dish, so we can play with all sorts of variables in the composition and the make-up of meat. That way, we can adjust taste, flavor, fat content, (with lab grown fat – no less!) and vitamin content. See, this promises to be a more sustainable way to grow meat. There won’t be all that land used for livestock – that’s for sure. We’ll just have to deal with the biohazard waste instead. Why can’t we just revert back to the old farming ways? Major fail.

PETA – Vegetarianism – Let’s end the suffering of animals. Well, I mean, only the ones that we see, right? You see, it takes 100 times as much grain to feed 1 animal than a human, right? Wait… aren’t we speaking about GMO grain here? Roundup ready grain? Oh. How about pesticide use? What about all those mice in the field, the millions of insects that have to die in order for GMO Roundup-Ready Soy to be grown? No, Vegans are not off the hook here – you just can’t see the wanton destruction, that is all. Ever been to a field that has been sprayed with herbicides and pesticides? Most of us haven’t. Finally, animals shouldn’t have to pay a price, right? What about humans? In a vegan-centered world, who is going to be in the fields picking the produce? Take tomatoes, for example. Sure, eat more of them so animals don’t die, but what about migrant workers? What about their suffering?

“School Lunch Guidelines” – Here is the most scary example of us F#*king With Our Food. Since government has a guideline on how we all should be eating, they also have a say about what goes into a school child’s lunch. Be it at a cafeteria, or even in your own child’s lunch box. Worse, it has been demonstrated that the people in charge can even veto what you put in your child’s lunch box and serve them what is considered a base “standard” of nutrition. If this isn’t messing with our rights, I don’t know what is. Remember back to a time when government wouldn’t dare do something like this? It wasn’t that long ago. Unfortunately, in the language of most nutritionists and other “licensed” people – we just aren’t equipped to make those tough decisions anymore. Bring on the NUGGETS!

Conclusion:

That’s the tip of the iceberg in what’s going on in food this week that is driving me nuts. In all cases, the answer is stupidly simple. Stop F#*king With Our Food. A petri dish is NOT the answer to world hunger – proper animal husbandry, and farming practices are. I agree that the current CAFO system is not sustainable. Livestock was never meant to be raised that way.

Veganism, while a valiant effort, is not the answer either. Sure, I agree that we need to eat less meat and protein as a whole, and incorporate more vegetables and fruit in our diets. The problem with veganism is it’s just too extreme for an answer to the world’s carrying capacity problems. A vegan can promise me until they are blue in the face that the world agriculture problem will be solved by veganism, until they actually have to get into specifics in how their produce is going to be cultivated. Then the argument falls apart. I have yet to see a sustainable plan from PETA or anyone else that gives a concrete plan aside from the misdirection of how much vegetable protein it takes to produce meat.

Finally, tradition should dictate what we eat. To me, it’s a no-brainer. Poindexter had his chance in the last 50 or 60 years. Unfortunately, he can’t seem to make up his mind on what is good/bad/okay. Guidelines change all the time, almost too quickly for people to catch up. Well intentioned authorities are making decisions that can affect the lives of our children down the road based on guidelines that are alleged to be bought and paid for by the very companies who have members on advisory committees. (An obvious conflict of interest.) 100 years ago, this would be simple – my great-grandparents would have just sighed, and went on following tradition.

Your Turn!

What foods do you dream about? What would you eat, knowing it was your last day on Earth? Let me know in the comments!

Connect with the Well Done Chef

Don’t forget about our BlenderBottle Giveaway! Contest ends March 1st, at 23h59.

I am never far from that sucky string called the Interwebs. You can get a hold of me many ways:

• Follow @Jason_Sandeman on Twitter.
• Like the Well Done Chef! on Facebook.
• Subscribe to the Well Done Chef’s YouTube Page
• Add the Well Done Chef! to a Google+ page.
• Ask me a question from my Ask the Chef! page.

Subscribe to the Well Done Chef by the RSS feed or subscribe to Well Done Chef! by email