Ron The Cook

Ron The Cook The goal is to pass on ones knowledge. To share the messy, beautiful, ugly, glorious truth about food and the people who make it. No bull #$%+. So pull up a stool.

Just the good stuff. Let's talk.

This isn't your standard grocery store "pickled veg" that tastes like nothing but white vinegar and regret. This is a de...
04/28/2026

This isn't your standard grocery store "pickled veg" that tastes like nothing but white vinegar and regret. This is a deep, aromatic Portuguese-style Escabeche that balances the heat of jalapeños with the earthiness of cumin and smoked paprika. We’re taking crunchy French radishes, baby carrots, and onions, and giving them a bath in a brine that actually has some personality.

The real secret weapon here? The garlic oil from my Garlic Confit tutorial. It adds a luxurious, savory mouthfeel that standard oils just can't touch. Whether you're topping a burger, serving it alongside grilled fish, or eating it straight out of the jar at 2 AM (no judgment), this recipe is a staple you need in your fridge.

The holiday might be over, but the leftovers have just begun. 🍖 Let me show you how to turn that leftover Rum Ham bone i...
04/06/2026

The holiday might be over, but the leftovers have just begun. 🍖 Let me show you how to turn that leftover Rum Ham bone into the best damn pot of field peas you’ve ever tasted. Rich pot liquor, smoky pork, and a little culinary magic. Full recipe breakdown is on the channel. Link in bio. 👇

The Easter side dish that steals the show. 🐣 Learn the Michelin technique for perfectly charred Brussels SproutsStop boi...
03/29/2026

The Easter side dish that steals the show. 🐣 Learn the Michelin technique for perfectly charred Brussels Sprouts
Stop boiling your vegetables into submission. I’m showing you how to treat a sprout with the respect it deserves—or at least enough to make it taste like luxury. As a CIA Conference Chef, I don't do "average." We’re doing high-heat, deep flavor, and zero excuses.

Full video with the deep-dive science is live on YouTube. Link in bio.

Ramen doesn’t always have to be a salt bomb. Today we’re going refined with a Thai Clear Soup upgrade. 🍜✨ We’re hitting ...
03/21/2026

Ramen doesn’t always have to be a salt bomb. Today we’re going refined with a Thai Clear Soup upgrade. 🍜✨ We’re hitting it with baby bok choy for the greens, Korean rice cakes for that essential chew, and a 6-minute egg because, frankly, if your yolk isn't jammy, what are we even doing here?

Check the link in the bio for the full breakdown on how to cook like a pro without the professional price tag. Eat well and don’t overcomplicate it.
Cook

The St. Paddy’s Day hangover is real, but the leftovers shouldn’t be a struggle. 🍀🌮 We’re turning that extra corned beef...
03/18/2026

The St. Paddy’s Day hangover is real, but the leftovers shouldn’t be a struggle. 🍀🌮 We’re turning that extra corned beef into Birria-style tacos topped with a Korean-chili infused pickled cabbage and crumbled queso fresco. It’s fusion, it’s fatty, and it’s exactly what you need today. Full recipe and breakdown on the channel!



https://youtu.be/ZcfvjD4y50g

Stop boiling your beef like it’s 1945. 🥂 We’re giving this Corned Beef the Michelin treatment—searing it like a pot roas...
03/17/2026

Stop boiling your beef like it’s 1945. 🥂 We’re giving this Corned Beef the Michelin treatment—searing it like a pot roast and braising it in Guinness and beef stock for three hours until it’s basically butter.

Finished with a punchy horseradish cream and potatoes glazed in the liquid gold left in the pan. It’s salt, fat, acid, and a little bit of "shut up and eat."

Full recipe and technique over on the YouTube channel. 📺

The rot at the heart of modern food journalism isn't just that it's lazy—it’s that it has completely abandoned the truth...
02/18/2026

The rot at the heart of modern food journalism isn't just that it's lazy—it’s that it has completely abandoned the truth in favor of the hustle. It’s no longer about the story, or the sweat, or the facts on the ground. It’s about blood in the water. It's about sensationalized, click-bait headlines designed to feed the beast, regardless of who gets chewed up in the gears.

​The headlines screamed that Keller "slammed" affordable housing, painting him as the out-of-touch villain twirling his mustache in Yountville. But you dig past the outrage, you look at the actual tape, and what do you find? You find a chef talking about due diligence.

​"We support workforce housing and we support the Commons," he said. "But housing only works if it actually works for the people who live and work here. Before Yountville commits to a project of this size and cost, it’s reasonable—and responsible—to slow down and make sure the fundamentals are right."
​That’s not a slam. That’s a man checking his mise-en-place before the service starts to make sure the whole kitchen doesn't go down in flames.

But "Reasonable Man Asks for Fundamentals" doesn't sell ads, does it? So I’ll ask you, you vultures: point to the doll where he "slammed" the project. I’ll wait.

https://www.sfgate.com/bayarea/article/yountville-housing-thomas-keller-21352880.php

02/11/2026

https://youtu.be/1Pd7PRFaiS4

Side Dish Sundays are back! 🍆 Today we’re leveling up the humble eggplant. We’re pan-roasting Purple Indian Eggplants until they’re golden and custardy, then smothering them in a heavy-hitting Chimichurri with Korean chives and Calabrian chiles. 🌶️🌿

This isn't your average mushy eggplant—we’re using Michelin-level searing techniques to get that perfect crust. Full recipe and breakdown are live on the channel now! Link in bio. 🔗

Side Dish Sundays are back! 🍆 Today we’re leveling up the humble eggplant. We’re pan-roasting Purple Indian Eggplants un...
02/11/2026

Side Dish Sundays are back! 🍆 Today we’re leveling up the humble eggplant. We’re pan-roasting Purple Indian Eggplants until they’re golden and custardy, then smothering them in a heavy-hitting Chimichurri with Korean chives and Calabrian chiles. 🌶️🌿

This isn't your average mushy eggplant—we’re using Michelin-level searing techniques to get that perfect crust. Full recipe and breakdown are live on the channel now! Link in bio. 🔗

Stop buying frozen poppers! 🏈🌶️ We’re leveling up your Super Bowl spread with these Sausage Stuffed Jalapeño Poppers. We...
02/06/2026

Stop buying frozen poppers! 🏈🌶️ We’re leveling up your Super Bowl spread with these Sausage Stuffed Jalapeño Poppers. We’re talking fresh hot Italian sausage, aged cheddar, and—the secret weapon—homemade breadcrumbs for that perfect crunch.

Check the link in bio for the full recipe and technique!

Address

Oakland, CA

Website

Alerts

Be the first to know and let us send you an email when Ron The Cook posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Ron The Cook:

Shortcuts

Share

Category