I’ve been doing my thing when I can, just havne’t felt like uploading pics. Meatless monday this week became ‘Meatless Tuesday’. I made butternut squash pancakes, my own recipe - with apple cinnamon apples in apple cinnamon sauce. I also made a chedder and goat cheese artichoke dip with toasted cuban bread (worked with what I had). I’ll upload pics if I feel like it heh.
So I’m sure this is a silly question in a thread about food but how many of you watch Anthony Bourdain? Both No Reservations and the Layover are both God tier in my book.
I’ve never seen Layover but No Reservations is amazing.
Wow SRK really does do everything themselves.
Heres a little something taken a while ago. My plating isnt usually this dramatic but I was feeling festive.
Its a graham cracker bottomed cheesecake. I dipped half of it in a chambord raspberry coulis. Then I made dabs of salted caramel with dark chocolate buttons and some fresh fruit with a dallop of whipped cream. Garnished with a tuile shaped like something. I dunno. I was really bored.
I forgot all about this topic. I think one of the last times I posted a parmesan risotto with a roasted chicken and grilled asparagus and some of the members were talking about how hard my grains of pasta were, as it they could taste them through the picture and it pissed me the fuck off.
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Oh my God.
Been wanting to throw down some Gumbo for a while now. Got a recipe? I have to see if it’s practical for me to do over here.
Sent to the Internet with Smoke Signaltalk. Buy your matches and blanket in the Trading Outlet for $20 shipped. Firewood sold separately.
I make a simple gumbo when I’m throwing something together with scraps.
-2 to 3 cups of chopped roasted chicken (use leftovers or a bought baked chicken from the grocery store to save time)
-1 pound shrimp
-1 pound chopped smoked sausage
-1 large onion chopped
-2 carrots chopped
-1 16oz can of stewed tomatoes
-3 stalks of celery chopped
-1/4 cup worcestershire
-2 cloves garlic chopped
-2 cups frozen okra
-bay leaf
-bunch of parsley
-box of chicken stock or bullion cubes …whatever
Sweat all your veggies (EXCEPT OKRA) down with a little oil until tender. Throw in a few tablespoons of flour, bay leaf, garlic and cook it down some more, add your stock and/or water, canned tomatoes, worcestershire sauce, throw in chicken, sausage and shrimp and simmer until slightly thickened. Add Okra and chopped parsley at the end. Serve over rice.
The condensed version that is. Salt and pepper of course.
Here you go. Here’s the episode where he went to Los Angeles. And let me just say as a native of LA, he nailed the essence of this city 100%. The best example of LA’s food scene as well as the people that make this city work. Worth watching.
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IIRC, No Reservations concluded this past Monday with it’s final episode/series finale.
The Layover is an interesting show as well, from what I have seen so far.
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If you want I will let you know. I do the NO (cajun version). I also boil the shrimp peeling an crawfish heads to help create a broth. I will say the real doozy to gumbo is the roux cause i like a dark roux from a cast iron skillet an work it from there…
Now when I am in the zone with it (serving a lot of folks or showing off ) i include a full chicken broken down [some bones], crawfish, anduiolle sausage, extra jumbo shrimp… my holy trinity include white and red onions, thick chopped celery and green n red peppers… an dont forget ya file powder (what you see around the bowl)…,
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posting to subscribe…its the holiday season and thanksgiving is around the corner
I want to make some homemade soup
Very very thick triple stacked french toast with a bit of real maple syrup caramelized on the top layer. I didn’t mean for them to take brick shapes, but I had to hold them on their sides to make sure everything cooked evenly.
I’ll be making devil eggs for the fam this Thanks Giving. I’ll post pictures when I’m done.
Do you guys know if a vitamix blender is worth the money?
what bread did you use??
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Grilled asian salmon on a bed of squash & zucchini ribbons with a fennel sauce puree.
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Jerked bourbon chicken skewers
Ooh, I like the 1st one. Very, very edible~ 
Sorry for the double post. I’m too lazy to go through my raw pictures folder I’m just scrolling through my facebook.
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Prince Edward Island mussels in a garlic white wine saffron reduction. Garnished with sweated onions and tomatoes.
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Herb grilled chicken with peach cilantro salsa on sauteed spinach.