"It's Only Food" Blog at Allrecipes.com

"It's Only Food"

 
Jan. 30, 2010 1:07 pm 
Updated: May 16, 2011 11:07 am
Once again my wife and I went out for breakfast looking for a pleasant experience.  We had great success a couple of weeks in a row with two new places that we tried.  I will blog about that later.  Anyway, we arrived at the hostess stand with nobody else standing in… MORE
 
 
Jan. 27, 2010 5:59 pm 
Updated: Jan. 30, 2010 8:41 pm
Dawn is an hour or two away as you unlock the doors and turn on the lights.  As you make your way across the dining room to start a pot of coffee, you notice that the table cloths are crooked on some of the tables and there are cracker crumbs on the floor, not really obvious, but still… MORE
 
 
Jan. 15, 2010 11:06 pm 
Updated: Feb. 17, 2010 5:58 pm
Long before Emeril and Bobby Flay donned their chef coats and sharpened their knives to perform culinary magic in front of the camera, there were other famous chefs that have not gotten the respect they deserve for bringing us the joy of food from the magic of television. I have developed a… MORE
 
 
Jan. 4, 2010 6:29 pm 
Updated: Feb. 17, 2010 5:59 pm
    Every year on Valentine's Day, couples go out dining in quiet candle-lit restaurants to celebrate the holiday of romance.  Now I am not one to take away from the bottom line of any food establishment, but staying in a cooking for your beloved does not have to be a… MORE
Beef Tenderloin and Crabcake and Bearnaise with Roasted Potatoes and Prociutto Wrapped Asperagus
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Dec. 22, 2009 7:42 pm 
Updated: Dec. 31, 2009 7:16 pm
I decided to become a food writer, a journalist if you will-for the world I have been a part of for three decades.  I came to the conclusion that I am getting older and the current path has taken a toll on my feet, my back, my knees, my sanity and my liver, so I figured the evolution of my… MORE
 
 
Dec. 19, 2009 2:25 pm 
Updated: Dec. 21, 2009 1:07 pm
I knew when I decided to write about this topic I would probably offend a whole lot of people and have death threats made against me.  But in my endless drive to educate the unenlightened proletariat on the truth and madness of the restaurant/ foodservice industry, I had to express myself… MORE
 
 
Dec. 7, 2009 11:05 am 
Updated: Jan. 30, 2010 4:28 am
  As we all tighten our belts and try to stretch our dollars as far as we can on smaller and smaller budgets and higher food prices, we need to explore more ways to stock our cupboards to get the most out of the money we spend on our groceries.  With some shopping savvy and culinary sa MORE
 
 
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Nov. 15, 2009 6:27 pm 
Updated: Dec. 14, 2009 8:53 pm
There are a lot of good things to say about dining out in a chain restaurant, and there are a lot of dreadful things as well.  Let’s start with the good.  Let me think…oh yeah-average, lackluster food and automaton service with too much ennui.  Now don’t get me wrong, the service… MORE
 
 
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Tags:  Restaurants
 
 
Nov. 3, 2009 9:27 am 
Updated: Nov. 4, 2009 9:45 am
With Thanksgiving coming and everybody from all over coming to sit down and enjoy the meal,  what do you do for the menu, and to accomodate the many different tastes and perceptions of how certain dishes are cooked and prepared?  Do we use grandma's recipe for the gravy? … MORE
 
 
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Oct. 28, 2009 8:13 am 
Updated: Nov. 1, 2009 12:44 pm
Hello all.  Today's discussion is a hot button topic in different ways.  When I first heard about organic food, I was somewhat skeptical about the whole process.  I was under the impression that the food was unclean and very dangerous to eat unless you washed it thoroughly. … MORE
 
 
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John Politte

Home Town
Leavenworth, Kansas, USA
Living In
Coon Rapids, Minnesota, USA

Member Since
Oct. 2009

Cooking Level
Professional

Cooking Interests
Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Kids, Quick & Easy, Gourmet

Hobbies
Gardening, Hiking/Camping, Walking, Fishing, Reading Books, Music

Links
 
 
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About Me
I have been a professional restaurant person for 30+ years. I started out as a dishwasher and worked my way up the ladder. No schooling except for hands on experience in locations around the USA. I am now starting my own business as a consultant and food writer.
My favorite things to cook
Everything-except baking and desserts
My favorite family cooking traditions
Gravy, my side of the family is mostly French , so we love the sauces and gravies.
My cooking triumphs
Starting my own public access cooking show-"It's Only Food". Did 33 shows in 3 years as the chef and producer. It certainly opened up a lot of doors and paved the way for changing the way I look at food.
My cooking tragedies
Missing my family growing up and working 80 hour weeks, but I can say that it paid off. No regrets.
 
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