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Director : Dean Israelite.
Producer : Brian Casentini, Roberto Orci, Haim Saban, Wyck Godfrey, Marty Bowen.
Release : March 23, 2017
Country : United States of America, Canada.
Production Company : Lionsgate, Saban Brands.
Language : English.
Runtime : 124 min.
Genre : Action, Adventure, Science Fiction.

‘Power Rangers’ is a movie genre Action, was released in March 23, 2017. Dean Israelite was directed this movie and starring by Dacre Montgomery. This movie tell story about Saban’s Power Rangers follows five ordinary teens who must become something extraordinary when they learn that their small town of Angel Grove — and the world — is on the verge of being obliterated by an alien threat. Chosen by destiny, our heroes quickly discover they are the only ones who can save the planet. But to do so, they will have to overcome their real-life issues and before it’s too late, band together as the Power Rangers.

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Mise en Place – LBB#6

Before we start working on individual techniques and our master set of recipes and formulas, I’d like to take a moment to talk about two key stages in the process of cooking or preparing food: the things you do to prep the basic ingredients (“mise en place” (or “mise” for short) in the professional western kitchen) and then the basic scientific principles behind the assembly and cooking processes.

I find that the biggest difference between learning to cook at home and then working in a professional kitchen is the mise factor. Professional kitchens require a great deal of organization to get a large number of menu items to a stage that they can be finished or prepared when needed, as opposed to what usually happens at home, where you start and finish a dish or meal in one sequence.

For the professional, there are three parts to the day – prep, service, and cleanup, and we generally approach our tasks differently for each. Prep time requires a big picture look at the day, knowing everything that needs to be prepped, in what quantities, and then setting a course to get it all done efficiently. Service requires having all of the mise on hand so that you can go directly from an order to the plate in a fairly short period of time – in my world it was always starters in 15 minutes or less, entrees in no more than 30 minutes, desserts in 15 minutes or less again (of course this varies according to the type of restaurant you are working in, and many require SHORTER time frames from order to plate)

To get your mise together, you generally have a few basic rules of thumb to keep in mind:

Try to find efficiencies; start the things that take the longest or need to cool down first; try and minimize your trips back and forth to the fridge and storeroom; clean and sanitize between tasks; and try to work on one thing at a time.

I also try and group like tasks together, especially when there is equipment involved. You have to remember in a busy restaurant kitchen you only have a few hours for mise in the afternoon to get ready for a dining room of people and a service period that is usually twice as long as your prep time, so here are a few things I have garnered over the years that are worthy of sharing:


Set up a station and wash all of your veg at the same time. Not only does this get everything ready to go, you also have a last chance to see if you’ve missed something in your shopping.
Get messy and bulky tasks out of the way early, so that you can clean up and make room for prepped food as you go

    Cutting and Chopping

Sharpen your knives before you start, so that you can quickly hone them with a steel between tasks.
If you have the same or similar tasks to do for multiple dishes, do them at the same time, and separate the prepped product as you go. If you have a need for sliced onions in one dish, and diced in two more, it saves a ton of time to cut them all at the same time. You can also utilize different parts of the same raw material for different tasks if they are better suited. This is really true when you are doing things like veg prep – where you might want a nice square dice of carrot, parsnip, celeriac, etc, and have the odd shaped bits from the outside that are perfect for cooking to make a puree.
Think about the best use of the product you are using – you shouldn’t be cutting up the most pristine section of a fish fillet for a chowder when the tail section or trim from the belly would be a better choice!
Keep separate containers for: trim that can be used for stock; compost; garbage


Marinades are great for infusing flavour or tenderizing, but it’s important to keep in mind that you can over-marinate! Marinades containing acids will tenderize to a point, but too much acidity or leaving product too long in it may end up “cooking” the protein or leaving an unpleasant flavour. Marinades are also only effective when the product is submerged, or otherwise coated completely in marinade. Otherwise, the portion exposed to air will not be protected, tenderized, etc, and may spoil or dry out. I find it best to toss the product in the marinade first, and then transfer to a clean container that is just the right size and pour the remaining marinade over top. I either like to use a nonreactive container that is big enough to hold all of your protein snugly or else a resealable plastic bag, so that you can remove all of the excess air from once the marinade is covering it (you don’t want to need litres of marinade to cover your meat or poultry because you have a ton of empty space to fill).


Depending on what you are making, you may be able to mix batters and doughs prior to cooking and set them aside. In some cases this is preferred or required, other times it has no impact on the outcome either way, and others it may be detrimental. At the least, for most baking processes, dry ingredients can be mixed ahead of time. As we go through some of the basics, I’ll identify when and when not to do this, but in general terms, pastry doughs are usually best made ahead so they can sit for a while to relax the gluten and make them more tender and shrink less, batters using baking powder and baking soda as leaveners can sit for a short period before cooking, but not too long (an hour or two) as the leaveners are activated by moisture, and any product using air for lightness such as sponges and souffles is best made immediately before cooking to prevent collapse. I have also noticed that doughs containing potato (like gnocchi, for instance) tend to attract moisture if they sit, so are best mixed immediately before cooking. Emulsions without a stabilizing agent have a tendency to separate over time, so are also best made in small batches or quite close to when they are needed.


Rubs and seasonings tend to have more impact the longer they sit, but salt draws moisture out of food. As a rule, I try and leave salt out of marinades and rubs unless drawing moisture out is an intended result, such as when brining or dry-curing items. Sugar has a similar effect, so should also be approached with caution when prepping product in advance.


Sometimes prep involves par-cooking so that when you need to finish the dish it is a fairly quick process. Some key examples that really speed up the process of getting the final dish on the plate, especially if you are trying to cook and serve a multi-course dinner: blanching vegetables, which can then be reheated with a little stock or other liquid and finished as you like; par-cooking risotto, other grains or lentils and then cooling them down quickly on a tray for later finishing (a great restaurant trick!); blanching noodles, spaetzle, gnocchi, etc; preparing long braises that can be cooled and reheated to order ahead of time (also if you want to use the product for a secondary preparation); making soup and sauce bases, etc.

Most important to keep in mind when par-cooking is that you need to cool things quickly to stop the cooking process and then ensure things are stored correctly to prevent spoilage. For blanching veg, ice water is critical to cool and preserve colour, for many other things, transferring them to shallow trays will cool them down quickly without using water so they can be stored properly, and for liquids such as soups and sauces, the pot can be submerged in cold water to cool down quickly, and for larger batches, an ice wand (a sealed container filled with water and frozen) is a great way to cool them rapidly.


Storing food properly is REALLY important. There is nothing more frustrating that prepping something only to find it was not covered or drained properly and hours later is ruined! When storing food, you have three things to watch for – air, moisture, and temperature. Improper amounts of either will affect different foods in different ways. For things that will dry out, ensure they are covered snugly or have a moist paper towel on top. For things that tend to create moisture, having a drip tray or dry paper towel underneath can be the difference maker, and always make sure things that are perishable are stored in the fridge or on ice.

Make sure you have a variety of sizes of containers at your disposal, with tight fitting lids, and preferably that can stack neatly in the fridge. I use plastic storage and freezer bags for many things, as they are strong enough to not tear, but can also have almost all of the air removed easily. A collection of small ramekins or bowls is great for little garnishes, chopped herbs, and other things that you want to keep in very small amounts.

That’s all for this time. Next post, we’ll talk about some of the key things that happen when you apply processes, moisture and heat to foods, and then we’ll be ready to get to the master recipe list!

Tools and Equipment – LBB#5

So now you are armed with ingredients, and are going to take them home to your well stocked kitchen. Now what? Better make sure you have the right tools for the job.

There are two general approaches to tools and equipment. I have seen cooks who roll into the kitchen looking like they are outfitting a kitchen store themselves, and others who carry a small knife roll and not much else. I find this is consistent with how people approach most things in their lives:

A: buy every new tool and gadget that comes out so you have everything you could possibly want available.

B: buy a small number of good quality items and use them for a variety of purposes, and rely on a bit of ingenuity to figure out how to accomplish new ideas.

I am a “B” myself, (although my guitar collection might say otherwise) and have always maintained that a few good knives and a set of well built cookware can take you almost anywhere. In my kitchen, there are two categories, the must haves which I cannot do without, and the nice to haves for making certain, special things. Here is the list for both in my kitchen:

Knives: Buy knives of good quality steel which feel balanced in your hand. I find that depending on the shape and size of your hand, some brands just feel more comfortable than others. I don’t have a favourite make, and have always kept a bit of a mongrel set myself.

Must Have: French (Chef’s) knife (8-10 inch, your choice), a medium size (6 inch) utility knife, flexible filleting knife, boning knife, paring knife, serrated bread knife, and a steel and stone (oil or water) to keep them sharp

Nice to Have: large slicer (tranche), meat cleaver, turning knife, Japanese-style vegetable knife or small fruit cleaver

Cookware: For sauce pans and stock pots, buy stainless steel with fairly thick sides and bottoms to conduct heat evenly. Enamel covered cast iron is great for things like a rondeau or dutch oven, and cast iron or carbon steel is great for saute pans, grill pans, and griddles. Most non-stick saute pans are on an aluminum base, which is fine for that application, but still look for thickness in the bottom for even heat distribution. I try and avoid plastic handles on pans and lids as I like to be able to put my cookware in the oven to finish things off.

Must Have: large and small sauté pans, a good non-stick pan or two, three sizes of saucepan, a stock pot, a dutch oven (rondeau), and a steamer insert that fits on top of one of the sauce pans

Nice to Have: grill pan, griddle that can fit over two burners, crepe pan, wok or stir-fry pan

Small hand tools and utensils: As with knives, buy good quality, sturdy utensils that feel comfortable.

Must Have: vegetable peeler, whisk, wooden spoons, silicone spatulas, tongs, box grater, fish tweezers, a coarse and fine strainer, and a small offset metal spatula

Nice to Have: rasp, mandoline, spaetzle press, ricer, food mill, zester, hand juicer, pasta maker

Bakeware: For flat trays and muffin tins, if you are lining them with parchment or silicone, heavy aluminum is fine. If you plan to bake directly on them, get some with a non-stick surface. Cake tins are best if they are non-stick, and I prefer glass (pyrex) or ceramic for pie plates and casseroles

Must Have: baking sheets (approximately 12 by 16 in.) 8 or 9 inch round cake tins, a spring-form pan, pie plates, muffin tin, bread pan, rectangular casserole/lasagne pan (9 by 13 or larger), a set of small ramekins (4 oz), tart pan (10 inch), wire racks

Nice to Have: different sizes of cake tins (both square and round), tube pan, bundt pan, small individual tart shells, enamel coated terrine mould

Small Appliances: This is an area that seems to be ever expanding. A good quality, heavy duty stand mixer and food processor will last a long time and prove themselves a great investment over their light duty, cheap cousins. I know there are some cooks who think that microwave ovens are inherently evil, but I find them a valuable resource for tempering butter and chocolate in a hurry, and heating prepared foods without evaporation

Must Have: food processor, electric stand mixer, blender, microwave

Nice to Have: coffee/spice grinder, hand blender, attachments for a stand mixer (grinder, sausage stuffer)

Measuring and portioning tools: In Canada, we are constantly influenced by the fact that we have three different measuring systems we encounter: SI (Metric), Imperial (UK) and the US measuring systems. It is important to have measuring tools that can switch between metric and Imperial/US measurement, and you will find that I use them interchangeably. In context, when I refer to liquid measures (ounces, cups, and gallons), I am generally referring to US measures rather than Imperial. We’ll talk about conversions and rounding off in a later post.

Must Have: measuring spoons, graduated measuring cups, digital scale, thermometers (meat and candy/deep fry), assorted stainless mixing bowls, colander, small and large ladles, a set of nested round cutters, large and small cutting boards (I like having one large wooden one for bread and pastry and a few smaller plastic or vinyl ones for cutting and chopping), rolling pin, bench scraper

Nice to Have: cutters in different shapes and sizes, piping bag and tips, squeeze bottles with tips, bottles with quick pours, pastry wheel, gnocchi paddle

Of course the “Nice to Have” lists can go on forever, but if you have all of the “Musts” and some of the “Nice” you are well set to attempt pretty much anything. Of course, there are always new things on the market and new techniques, such as the current movement in molecular gastronomy that may require specialized equipment to attempt properly, but those are discussions for another day.

For now, we should be entering a well stocked kitchen, and will be ready to talk about what’s next: digging deeper into the main methods and principles behind preparing and cooking food.

Basic Ingredients – LBB#4

What I DON’T want to do when talking about ingredients is to get into a long-winded discussion of “the best” this or that. I believe in a few basic principles about choosing ingredients but am in no way of the “food snob” camp. Remember two things I learned very early: just because it’s more expensive doesn’t always mean it’s any better, and you can still screw up the finest ingredients by improper preparation. Yes, by all means try and make sustainable choices but buy what’s in your budget, from where you can and want to get it, and don’t think that if you are seen shopping at a regular supermarket for something you are somehow blaspheming your commitment to good cooking. Good cooking comes from the heart and the soul, and shopping for ingredients shouldn’t be a painful, guilt-ridden exercise! Now that’s said, we can move on and talk about the raw materials.

No matter what you are purchasing, choosing the right ingredient for the task is as important as the right task for the ingredient. In general terms, buying things that are local, grown in their intended life cycle (not MAJORLY aided or enhanced), freshly sourced, and in season is a very good place to start. Know where your food comes from, and try and ensure it comes from fairly close to home as much as you can, are my guiding principles. In any set of variables, you will have a range of possible results, and starting off with ingredients most likely to give success to the cook can be the difference between the acceptable and the extraordinary. A few pointers in each of the following categories can help not only in the creation of great dishes at any one time, but the anticipation of potential menu items based on what one can expect to find in the market at any given time.

Fruits and vegetables

Get to know your local growing season. For our local area of the Pacific Northwest, that means something to look forward to at each time of the year: from asparagus, rhubarb, morels, and peas in spring, to berries, stone fruit, and tender young vegetables in the summer, a segue to tomatoes, followed by mushrooms, squash, and finally root vegetables and overwintered storage crops before it starts all over again. The converted will never again eat a strawberry outside of June, or a tomato before July or after September. Some of these micro seasons are only a few weeks long, so the creative cook has only a handful of kicks at the can before a long wait to try something new. This anticipation becomes a huge source of inspiration, and I have often found myself planning a meal in my mind a year away, “next time we have some….”

Meats and poultry

Find out who supplies your favourite butcher, as great meat and poultry is as much about the handling as the raising in my experience. Small farmers quite often only deliver supply once a week or so, so knowing which day the fresh stuff comes in is a great piece of information to have. Well raised, well handled meats and poultry provide not only a terrific base for the meal, but often have depth of flavour and texture so that they need very little in the way of additional help to make them taste great. One of the greatest complements I ever received from a customer was after serving a him a very simple dish – roasted organic chicken breast, herb gnocchi, and a mushroom ragout. Tom said to me, “Chef, that’s what I like about you – you’re not trying to hide anything. You just put a bit of salt on it and send it out.”

Fish and seafood

As with produce, and perhaps even more so, seafood requires knowledge of the season, a good trusting relationship with your source, and adaptability. As fishing in BC is often subject to short seasons and openings, inclement weather, and a high level of perishability, my goal is always to first decide on a style of fish and then see what looks great before finalizing the menu. You may head to market intending for halibut but find some ling cod looks better, or be on the hunt for a fine piece of deep red tuna to find nothing that lives up to the vision. Being able to decide to make a U-turn and prepare something completely different is usually the right thing to do if what you were looking for doesn’t live up to your expectations. Of course, if there is an ABSOLUTE need to have a certain product, I always try and make contact at a few key junctures: when planning the menu, call ahead and see if what you are looking for will be in season, check a few days in advance to get a sense of the delivery schedule and put in any special requests (If I’m not buying a whole fish or fillet, I always ask for the front portion of larger fish, as they have better yield and are generally more even in thickness than tail sections) It is not always a bad thing to purchase a product at its peak of freshness and then freeze it for the needed day, especially if it means not buying something that has been sitting in the display cooler for several days. In fact, certain types of seafood, such as prawns and sablefish, are better purchased frozen, as they are processed immediately after coming out of the water on board the vessel.

Herbs and spices

Fresh herbs make the world of difference, especially if you have a garden and can snip them as needed. Plant those that will be hardy year round, such as thyme, sage, and rosemary, and then supplement with spring and summer plantings of the finer varieties. Spices do fade over time, so purchase them in small amounts, whole if you can, and toast and grind them just before using.

The pantry

A well stocked pantry is the basis on which so many fine meals can be created. In general, you want to have enough variety so that you can be creative, but not so much that stuff sits around forever. I usually try and have the following on hand, and from this can usually go a few different directions or tackle most recipes. Feel free to add or subtract according to what you like to cook and eat:

Dry goods:

Wheat flours: all purpose will do for most things, but if you make a lot of bread or pastry, keep those around
Other flours, etc: cornmeal, rice flour, corn starch, rolled oats
Sugars and sweeteners: white, brown, and icing sugars, honey and maple syrup
Leaveners/baking supplies: baking powder, soda, instant yeast, cream of tartar
Vinegars: white, red wine, cider, balsamic, rice
Salt: coarse and fine sea or rock salt
Nuts: a couple of varieties you like (I am partial to hazelnuts, almonds and pecans myself)
Oils: vegetable, olive (extra virgin), sesame
Rice: one long (basmati, jasmine) and one medium or short grain variety (arborio, carnaroli, calrose), your preference
Pulses and whole grains: A variety or two of dried lentils or beans and some whole grains if you like to use them
Chocolate: Dark and white couverture or pellets, cocoa powder
Spices: A good variety plus a couple of blends (we’ll talk about those later)
Vanilla: a good extract is fine, but having a couple of beans around is always nice
Liquor: white and red wine, sherry, dry vermouth, port, a couple of liqueurs you like (coffee, orange, and nut flavours are always good to have). Buy stuff that’s not expensive but that you also like to drink so it doesn’t go bad!
Canned goods: plum tomatoes, tomato paste, coconut milk
Dry pasta: a long noodle and a shorter variety
Dried fruits: a few things you like
Panko or other dry bread crumbs

Perishable staples and condiments:

butter or margarine (don’t be that way, I use it all the time for certain things)
sour cream or yogurt
cheese – parmesan and something that melts nicely
fresh garlic and ginger
dijon mustard (smooth and grainy)
prepared horseradish
your preferred hot sauce
some sort of chili paste – sambal, sriracha, etc
soy sauce
sun-dried tomatoes
stocks (chicken/beef/veg, in freezer or tetra packs)

Non-food items:

aluminum foil (heavy duty)
parchment paper
plastic wrap
butcher’s twine
bamboo skewers
zipped plastic bags for marinating and storage
storage containers with lids
non-stick spray

That should be a good start for most people. Next, let’s talk about tools and equipment!

Think like a Chef – LBB#3

The best chefs I’ve met are ones that can do two things really well:

a) have a clear vision for what the finished product will be and then go out, select the best ingredients and prepare them accordingly
b) when presented with any number of ingredients, quickly be able to determine how best to utilize them to their fullest potential and in combination

Cooks that can do both experience the complete freedom that comes with those skills. The exhilaration that comes the first time you walk into a market with nothing but some money and have a great meal determine itself is incomparable. Some people may never get excited by this, and always set out, recipe and shopping list in hand. There is nothing wrong with that approach and it usually delivers predictable results, but to truly feel in command of the craft and be confident that you will be able to make something interesting no matter what you find is something else. I liken it to the experience so many others who work with their hands express in various ways and metaphors – that it is the block of stone itself and its characteristics that determines the finished sculpture, if you will.

This approach opens the doors to a world of new ideas and infinite possibilities, so that one begins to stop following recipes and ideas they have seen and instead begins to create them easily. The intention of these scribbles is committing these principles to heart and also to provide some reference to those basics upon which all good cooking is built.

(Forgive the overdone cliché, but I’ve always been a “teach a man to fish” person myself, and believe wholeheartedly that the greatest gift you can ever share with others is the knowledge you have gained, and hopefully they will do the same.)

So where to begin? let’s talk about making food INTERESTING!

In 1989, I read “Chez Panisse Cooking” by Paul Bertolli and Alice Waters, and it really changed the course of how I felt about approaching food as a young cook. In addition to some great recipes and ideas, there are two chapters in that book, one on quality ingredients and another on making a menu that have lasted with me my whole career. My copy is well worn and full of highlighted passages and key concepts that any cook should take to heart. One that has always stuck with me is this:

“A menu that does not excite those who cook it will not excite those who eat it”

SO true, and in order to make food exciting to cook, we have to look at what makes food exciting to eat.

Food touches all of the senses. We taste, we smell, see colour and shape, feel texture and temperature, and hear sounds as we eat.

All of these elements together create a palette from which an infinite number of combinations affects you differently whenever you put food on your table. Chefs are always trying to push the senses to the limits in never before thought of ways, but the underlying principles that make food taste good are unchanged. Here are those I always go by:

Variety and diversity in textures and the elements of taste make for interesting food; avoid monotony
Contrast is as important as harmony; but avoid extremes and imbalance
Food that comes from the same place (time/season or location) usually works together
Fresh and ripe rules every time

Let’s explore this a bit more, as I walk you through the process I use to go from “what am I going to make” to a finished meal:

Step 1: Visualize

When deciding what to cook, we have to draw on what we have to work with. Working through the following will usually have you pretty close to an idea of what you want to do.

Available ingredients – what do I have, or can I get NOW!
Past experiences – what worked, what didn’t, likes, dislikes, etc
Olfactory (smell) and gustatory (taste) memory – picture how something will taste or smell in your mind
Sensory triggers – something catches your eye or a smell, a sound, the feel of a raw ingredient gets you thinking of an idea

Step 2: Flavour profile

Once you have the basic idea or main ingredients in mind, think of the flavour profile.

There are a varying number of elements to all of the things we taste depend on your cultural background, but essentially there are a handful of elements that compose all of the taste profiles found in the foods we eat. Western definitions of taste traditionally have broken everything down into 4 major elements:


Asian cultures have added the following to the list

Umami (literally “pleasant savory taste”)

Step 3: Introduce the other senses

The other senses contribute to the overall experience in a variety of ways. Imagine if food didn’t have the following attributes, which in many cases provide our first impressions, the lasting memories, and our overall like and dislike of a certain dish or dining experience:

Temperature – both real and perceived (such as mint as a cooling sensation or spice as heat)
Colour – use a wide palette
Shape – create visual interest
Texture – some of each creates contrast
Mouthfeel – dry, fat, rich
Smells – avoid overpowering or distracting
Sound – noisy, difficult foods may spoil a mood or setting

And always try to remember a few guidelines as you go along:

Think outside the box – try new things
Too much of anything is never a good idea
Great dishes hit on multiple senses in a variety of ways
Look to classic combinations for inspiration, then make logical leaps: If flavours work together in one context they will do so in another. A great example of this is the recent trend of bringing savoury pantry items into desserts.

For a bit of fun, try this experiment I did with my co-workers to illustrate the above concepts.

Select four ingredients that each have a very distinct flavour on their own, but have different characteristics, and not things that you would normally think to put together. Try and touch as many elements as you can from the lists above.

I chose the following, based on what I found when I opened my cupboard and fridge:

Salt and vinegar potato chips (salty, sour, crispy)
Smooth peanut butter (creamy, nutty, smooth, salty, sweet)
Spicy red pepper jelly (sweet, spicy, cool)
Fresh cilantro leaves (astringent, umami, chewy)

Now, try combining them and see what “the whole” tastes like. We took a chip, spread it with the peanut butter, topped it with a thin layer of the jelly, a few fresh cilantro leaves, topped with another chip, and then ate the resulting “sandwich” all in one bite. We found that the dominant characteristic of each item disappeared and settled into a more harmonious balance that had an interesting combination of texture and flavour that was actually quite pleasant. Let me know what you tried and if you had a similar experience!

Next up: Let’s talk about ingredients!