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Spice of Blythe: Inside a Chef’s Home Kitchen

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DALLAS -- I feel like a lot of people probably have a picture in their heads of what a chef's home kitchen looks like. And chances are, it's a pretty intimidating one.

So this week, I thought I'd show you the kitchen at my house, so you can see how normal it really is -- and maybe learn some helpful tips along the way.

First off, my refrigerator. Seriously, nothing fancy. Lots of leftovers, including mom's spaghetti and turkey balls, half a dozen brown eggs, some milk (always whole!) and mixers for a nice hard drink after a long hard day.

Oh, and of course, bacon!

I also keep a few very important things by the stove. First is the butter -- unsalted and kept at room temperature, so it's always ready to spread on anything. Then there's the fat! Every drop of fat from every piece of bacon or pork, I save so I can use it later.

As for the stove itself, ya gotta go with gas. Cooking with gas is the best thing you can do for your kitchen!

And then, there's the pantry. Along with some top-shelf tequila, the biggest, dirtiest secret I've got is a jar of gummy bears with a napkin in there. That's how you make them crunchy -- and nothing beats crunchy gummy bears in my book!

The Spice of Blythe is -- don't be intimidated by anybody. At the end of the day, we're all the same, and most of us just want to get home from work and enjoy some of mom's leftovers and some cheap booze before we get up in the morning and do it all again.

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