About Gambling gourmet

Gamblinggourmet is a platform that offers a variety of recipes, food stories, gambling picks, and videos. We strive to provide our fans a well rounded experience combining sports betting and food. 

Well, my life experiences. I've lived all over the world trying different bar foods while watching sports. With my dad's background in sports betting industry has taught me a lot about the numbers, money distribution, and patterns that result in bets won. Couple that with my experience in the kitchen and hospitality, I would expect to know a thing or two about the subject. 

The Fugazi method is my philosophy for cooking. It combines many elements, but the main one is "Fugazi around and find out." You have to be willing to experiment and fail repeatedly. Once you try over and over again, great things will happen. My culinary proficiency only happened after I gave myself permission to fail. 

You've come to the right place. To get good at cooking you have to be actively doing it. It's not about the mechanical/physical skills, but the mental side too. The stove demands your time and patience, starting sooner rather than later will take you to levels you never thought possible. If you don't learn and stick to the same level of thinking about food, then you won't improve very quickly. My goal is to become your personal teacher, and show you a great time while doing so. 

Not a whole lot, once you get familiar with cooking you can get away with just the basic necessities. 

Two or three good sharp knives are a must. The chef knife is a beautiful thing, it's an extension of your brain and creates some extraordinary food.

A good sized cutting board is your backbone to the entire experience. 

A 5.5 quart stainless steel sauté pan should be the only pan you need. It's my personal favorite pan because it's so versatile with being large enough to both sear multiple items and stewing others. Two pots, one large enough to boil enough pasta for 4 people, and a small pot for making sauces. If you want to omit a large pot, you can opt for a nonstick wok which can be used for much more than just 

Chef Knife - Global 7" Asian Chef's Knife with Hollow Edge and Global 5.5" Vegetable Knife. These Japanese stainless steel knives are razor sharp and light weight. I used them throughout my time in Culinary school and if you maintain them correctly they'll last you a long time. Just dry them after washing so they don't rust. 

Cutting Board - Cutco Large Cutting Board. I have a set of two for when I need to prepare both vegetables and meats. Having multiple cutting boards saves you time going back and forth from the dish room. 

Sauté pan - Cuisinart Stainless Steel, 5.5 Quart Sauté Pan w/ Cover. I love this pan, I've been using it since I went to culinary school. You can do so much with it, and it is a real work horse.