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November 9, 2014

Hello Blogland…

I Posted the “Fire” pic because it’s one of my favorite shots of my business partner at our restaurant in Maui,  Wokstar International Noodle Cafe.   Talk about applying heat … ?

So let me introduce myself.  I’m Mark Musante.  I’ve been enjoying food for longer than I wish to say, but I remember a time when I had no idea how to roast a chicken, or broil meat in an oven, or braise, stew,stir fry, saute, brule’…    …In 1980, when I was about 19 years old, I moved out on my own to conquer the world.  Well, the Bay Area anyway.  The new experience of freedom from my parent’s watchful eyes was amazing.  I could do anything I wanted, whenever I wanted…  Truly blissful…  or so I thought.

It didn’t take long to get tired of hot dogs, pizza, cereal, eggs, and fast food from 5 major chains…  I remember craving my Mom’s chicken breast…   She marinated bone-in chicken 1/2 breasts in Italian dressing, then sprinkled lemon-pepper on them just before putting them in the oven…    Juicy and delicious…  There was only one problem…  i had no idea how to use an oven…  not for meat anyway…  This wasn’t “Shake & Bake.”  There were no instructions…  How hot?  How Long?  Bake?  Broil?  Time Bake?  “What did each setting do,” I asked myself.

So… I called Mom and she simply explained it to me…  “Bone side up, broil on high for 12 minutes, turn over, broil skin side up 10 minutes, change to “Bake” set at 350 degrees, cook for another 15 minutes or more until the juices run clear when poked with a toothpick.  Let it rest for 5 minutes, then serve…)

Those were directions I could follow…  It took a few times to perfect it…  (things like how much lemon-pepper to use, how to use my eyes and nose to know when to turn the meat or increaes/decrease the heat, the effect of wet vs dry marinades, skin-on vs skinless, an so on).  But because I LOVE to create and eat great tasting food, love food and recipes from all over the world, love experimenting with different combinations of herbs & spices and cooking techniques, I have developed skills that I never really planned to.

Apply Heat and Eat is my way of helping folks who might be in a similar spot as I was when I was 19  to get over the mystery or fear of cooking, and to realize that all you have to do is… apply heat and eat! 

I plan to stock this blog with a variety of tips, explanations, how-to’s, fresh ideas, and recipes,  while I fold in answers to direct questions, and blend in descriptions of different cooking techniques.  Some will explain how different types of heat effect the product you’re cooking, others will discuss tools and devices that can be employed to save time or produce specific results.  I’m open to your suggestions and want to allow ideas to flow freely with my blogs…

My next post will be a bit more about me, the who, where, and how of me I guess…   Looking forward to meeting new folks, foodies, and fearless “heat appliers” in the future !!


One Comment
  1. Looking forward to reading more… need lots of help , tips and tricks on this topic:-)


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