What is The tylor boring blog you ask?


A food loving (or should that be obsessed) individual who goes by the name food blogger. He sometimes prefers to be called all knowing one but that is neither here nor there. He has been cooking it up in the kitchen for many years with no plans to stop any time soon. A professional chef he is not. Nor does he have any formal schooling on the matter. However, what he does have is an unbridled passion for everything food related and an uncanny knack for getting to the bottom of food related questions. Oh yeah… The food blog is at times, his loving wife who supports him 100% in his food crazed world even though she sometimes feels he’s lost it.

Why did you create this blog?

The website was created to share passion and enthusiasm for everything food! I wanted to show the world that the exciting world of gourmet and specialty food cooking is fun and exciting and more importantly something that you can master in your own home!

What do you want your readers to take away from this blog?

That the food blogger and specialty food cooking is a fun and exciting adventure and is not reserved for the master home chef! Gourmet cooking is not nearly as scary as most people believe and with the right information they can debunk the myths that surround the world of gourmet cooking!

In Review: Bob’s Steak & Chop House St Paul

bob steak and chop houseA couple of weeks ago I decided to take my wife on a romantic dinner for two at the historical Bob’s Steak & Chop House, so i found a great limo rental service in st paul, and we set out on our way to dinner. I was hoping to indulge in a quite dinner for two with my wife that was representative of a $150 dollar meal. As we entered the establishment, Bob’s Steak & Chop house resembled that of most steak houses. I personally love this look especially when it is paired with low lighting as it can create the perfect ambiance. However, the noise level completely destroys that. We made our visit on a Tuesday evening as we know that any restaurant on the weekend can be noisy. The noise level that night was a bit noisy but not overwhelmingly bad. With that said we did visit there on weekday and wouldn’t want to know what it sounded like if we were there on the weekend. However, noise to me is not a deal breaker as I am more interested in the food and service then the people around me.

The staff however, needs some work. Our waitress, who will remain nameless as she didn’t even present it to us, pretty much assumed that we were a young couple who were not worthy of conversation. The menus were presented and questions were hardly answered to completion. I am a bit of a wine novice and have been working to perfect my pairings as I begin to explore the wonderful world of wine. When asked what wine she would suggest to compliment our meal we were presented with the simple answer cabernet and left with that. I would also have understood the brief and un welcoming responses if the restaurant was busy and she was in the weeds because as a former waiter I know that sometimes you are not able to provide the 5 star service you would like to because you have 10 tables all of which are running behind but the place was pretty dead and she seemed more interested in flirting with the other waiters then guiding us through our meal.

The food on the other hand was delicious! As an appetizer we ordered the Maryland – Style Crab Cake. Initially there was a hint of sticker shock as a single crab cake ran $15. However, the crab cake which as far as I can tell because the waitress didn’t really know contained crab as well as red peppers and other tasty tidbits and was served with a decadent honey mustard sauce that eliminated any initial sticker shock. I have enjoyed many a crab cakes over the past few years and this by far was the best “one” pun intended I have had yet! For my entree I ordered the COTE de BOEUF a 22 oz bone in ribeye steak that was cooked to perfection. I devoured every bite! The melding of the seasoning with the flavor of the meat couldn’t have been better. My wife enjoyed the rack of lamb as well which came with a fantastic mint sauce. The mint sauce complimented the flavor of the meat perfectly creating a delicious combination.

In my final thoughts I will say this, the food is fantastic. So much so that I will one day again visit Bob’s Steak & Chop house. However, will I be making this trip for a special occasion in which we are seeking a quiet and enjoyable meal? No. but maybe it was just the nigt, i will try again soon.

Salty and Chocolatey Chex Mix


8 Tablespoons Butter

2 Tablespoons Seasoned Salt

3 Teaspoons Worcestershire Sauce

1 teaspoon garlic powder

1 cup peanuts

9 cups chex cereal

1 cup semi-sweet chocolate chips

1/2 cup powdered sugar

2 cups M&Ms chocolate candy


Place butter in a large bowl. Microwave to melt butter. Add the seasonings to the butter and stir. Add the peanuts and cereal and mix well, coating the cereal. Cook in microwave on high for 2 minutes. Stir, Cook for 2 mins again on high. Add the chocolate chips. Cook again for 2 minutes. Sprinkle powdered sugar on wax paper or a non-stick cookie sheet. Spread snack mix on the wax paper or a non-stick cookie sheet till cool. Prior to serving add the M&M’s

Chocolate Caramel Marshmallow Candy Bars Recipes

Chocolate Caramel Marshmallow Candy Bars Recipes


2/3 cup butter

1 egg

1/2 tsp pure vanilla extract

2/3 cup firmly-packed brown sugar

1/2 cup powdered sugar

1/4 cup powdered cocoa

1 cup graham cracker crumbs

2/3 cup all-purpose flour

1/4 tsp salt


14 ounces (1 pkg) wrapped caramels, unwrapped

6 Tbsp heavy cream

10 ounces semisweet candy bars, broken into small pieces

6 Tbsp heavy cream

1 cup mini-marshmallows



Heat oven to 350 degrees F (180 degrees C). Line a 13 x 9-inch (33 x 23 cm) baking pan with non-stick foil.

Combine butter, brown sugar, egg, vanilla, and powdered sugar in medium bowl. Beat at medium speed of electric mixer until well blended.

Combine cocoa, graham cracker crumbs, flour and salt. Add to creamed mixture. Mix at low speed until just blended. Spread dough evenly into prepared pan.

Bake at 350 degrees F (180 degrees C) for 13 to 15 minutes, or until edges are lightly browned and set. DO NOT OVERBAKE. Cool completely.

Place 6 Tbsp cream and unwrapped caramels in microwave-safe mixing bowl. Cook on high for 1 minute. Stir. Continue warming in microwave in 30-second increments until melted and smooth. Cool to just barely warm, but still spreadable. (This may also be done in a double boiler on the stove-top.)

Spread caramel mixture in a thin layer over the cookie bottom and refrigerate for 15 minutes until caramel firms up a bit.

Follow the same procedure used for the caramels using 6 Tbsp cream and the chocolate chunks, mixing until smooth and creamy. Cool to lukewarm, but spreadable. (May also be done in a double-boiler.) Add marshmallows and stir gently until the marshmallows are coated.

Gently spread the chocolate marshmallow mixture over the cold caramel layer. Refrigerate for at least two hours until firm, then cut into bars with a long serrated knife. Dipping knife frequently into hot water will ease the cutting. Refrigerate bars until serving time.

Yield: 36 bars

Chocolate Amaretto Peaches

4 ounces (115 g) amaretto cookies, crushed

2 ounces (50 g) plain chocolate, chopped

grated rind of 1/2 orange

1 tbsp (15 ml) clear honey

1/4 tsp (1.5 ml) ground cinnamon

1 egg white, lightly whisked

4 firm ripe peaches

5 tbsp (75 ml) white wine

1 tbsp (15 ml) caster (granulated) sugar



Mix together the amaretti biscuits, chocolate, orange rind, honey and cinnamon in a bowl. Stir in the egg white to bind the mixture.

Halve and stone the peaches and fill the cavities with the chocolate mixture, mounding it up slightly.

Arrange the stuffed peaches in a lightly buttered, shallow microwave proof dish which will just hold them. Pour the wine into a cup and stir in the sugar.

Pour the sweetened wine around the peaches. Cover loosely and microwave on High for 2-3 minutes, until the peaches are tender. Serve at once with a little of the cooking juices spooned over and the whipped cream.

Yield: 4 servings

Crunchy Chocolate Chip Cookies



Great recipe for chocolate chip cookies

1 cup butter, at room temperature
2 cups sugar
2 large eggs
1 tablespoon pure vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 cups crispy rice cereal
2 cups semi-sweet chocolate chips


Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

In an extra large bowl, cream butter and sugar together until light and fluffy.

Add eggs and vanilla, beating until thoroughly combined.

In a smaller bowl, stir flour,baking soda, and salt together with a fork. Add flour mixture to wet ingredients in the large bowl, stirring until combined. Mixture will be thick. Add rice cereal and chocolate chips, gently folding until combined.

Drop compressed rounded tablespoons of the dough onto the cookie sheets, placing them 1-1/2 inches apart. Bake 12 to 15 minutes until golden brown. Cool cookies thoroughly on racks. Store crunchy chocolate chip cookies in a covered container.

Yield: 6 dozen cookies