it's true it's too sweet. that was mostly rhetorical, ha ha ha.

but when i make ice cream i might add some to the machine, like a swirl thing

and i do wonder about bacon and nutella sandwiches. the salt, the chocolate... i don't know, it could work. or maybe it tastes like ass-- i'll find out.

i'm also gonna fry spam. spam + egg. on a flour tortilla. with roasted green chiles.

i know, i'm using food as a drug. in my defense i can say: "i can quit anytime!" (ha ha ha). "it's still legal!"

hm. maybe i fucked up. but really it's been bananas. i even smoked 1/2 a cigarette the other day.

bacon and nutella is heavenly. especially when the bacon is kind of chewy and soft. preferably this is in a crepe.

i had two cigarettes the other night on my friend's porch, and feel awful about it.

oh yeah crepes.... i'll have some leftover milk from the ice cream... i can make those.

don't beat yourself up about 2 smokes. it's like-- going to los angeles for 15 minutes. big deal.

well im gonna go try to sleep-- good night you. i hope i find some schizo/crayons comedy in the morning ha ha ha.

^^ i have my images turned off because the chinese shot a satellite out of the sky and i'm on 3G

what's in the photo i cannot see?

Kinder Country! <3

no idea of what that is

but doesn't "kinder" mean children, you cannibal?

for breakfast i had fried spam (lite, not regular), 2 eggs over easy, a roasted green chile, 2 flour tortillas, cup of coffee.

obviously after that i'm skipping lunch.

Jambalaya

well, well, well

it's like the oreo of menshevik middle european cuisine! (the kinder pinguin is not to be underestimated too, and whoever will argue that it's the maxi king where it's at, i'll smear a dozen milchschnitten in your face).


on a positive note....
got my gumbo down (kinda hard to find an equivalent for andoullle. had most success with "dürre"... chorizo, kabanos, basically you want a smoked pork sausage... and here okras are called magic fingers)

on a negative note....
who want's to eat in a cold cave?

chef! good to see you around here again.

congrats on the gumbo.

so the heater is broken again in versailles?

i learned finally how to make a perfect fried egg... oh my god. some iberico ham, some peppers. beauty.

KINDER!! this indian store near me has a bevy of british/european chocolates and every type of kinder bar is there. and my beloved aero.

i live now near a trader joe's. not "near" like walking distance but, you know, a 10 minute drive on a clear day. which is waaaay better than the day-long shopping expeditions when i was "back at the ranch."

so they have these mega-sized honeycrisp apples. with some cabot extra-sharp cheddar and a glass of the tj's white block wine. i love how tjs makes life so fucking generous. i mean. a simple purchase that tastes delicious. the cheese is from walrats though. walrats is horrible but it sorta rules ha ha ha. in any case. my dinner probably costs no more than $2.50 and it's like, perfection.

tomorrow, i think: lentils for lunch.

For lunch today, my wife took me to the Neches River Wheelhouse in Port Neches.

Crawfish and shrimp nacho appetizer:


Crawfish grilled cheese......in the background, stuffed chicken breast W/crawfish cornbread dressing:


In the evening during happy hour, they do $3 shots each time a tanker, boat, tugboat or barge passes by:

ahhh, this thread.
so the board, everyone left?
ok. 2015, shit year.

the restaurant i cooked at finally had to close. the republic of france, who were fighting us legally, sold the whole object to Qatar.
je suis...
as an untrained cook with a broken shoulder it wasn't exactly funny to find a not underpaid job. Lucky me, they hired me at a very popular restaurant, attached to a theatre for children (so it's a 'what the rich-kids-parents want' cuisine).
And then that's quite the thing...
garlic, hey let's buy it in 5 kg, vacuumed, puree it and keep it in that fridge with mouldy seal..
and keep it for the next month to use it in every recipe coming up first at googleing 'gauloises'...
and then they made me do the catering for the vice-magazine-austria x-mas party.
that was too ridiculous. total gastro-coked-up hitler-souffle.
it's all run by this big-shot dude whose parents have a fancy hotel in ski-tourism countryside.

anyways,
all good now. got a new job at the best place i can imagine!
cheers to 16

how y'all doin?
and eatin' ?


PS i love garlic

just found this. wow that was quite an odissey. good to know you landed on your feet.

don't worry about training. just save up for your food truck.

FERMENTOWAGON!

parked at every music festival, outdoor party, etc

you can do wild variations of the bratwurst and sauerkraut theme-- all except that

well it will needs a better name and good marketing but imagine what it could be.

it's breen a ride.
all good now. finally happy with our ciabatta (lievito madre, roasted wheatgerms)

oh damn

look at those holes!

beautiful

looks the right kind of chewy

it must taste amazing

--

tonight i made a roasted broccoli and potato soup.

just 4 ingredients: onion, starchy potato, chicken broth, plus the broccoli went in the oven until it charred a little. olive oil, 5 ingredients. salt, 6.

i think i could eliminate the chicken next time. yeast works just as well for umami.

really simple though, and served with a spoonful of sour cream. nice quick dinner for a busy day

same veggie + potato template could work 100 ways

I've been drinking a lot of IPA tonite to have some fun during the primary woo-hoo! Talked to some nice folk from LA at Manitobas for awhile. I made $200+ off ebay tonite so I'm pleased. earlier I ate some locally made italian sausage and some roasted broccoli and brown rice. You only get one chance at healthy living. And a bunch of IPAs are real fucking healthy WOO HOO!!!

still not 100% there with the ciabatta (3 day process with lots of variables + we cant find the fucking manual for our stupid oven) , it's getting better and better though.

your soup sounds good, can imagine that reallly well with some cime di rapa (mix in the leaves later, add some lemon). but nothing beats a nice chicken stock as a basis for... well everything. what's STARCHY potatos?

Here's the soup I made this week (we got fresh tomatoes from our gardener last week):
tomatoes: cut in half, add honey, olive oil, thyme, salt pepper
roast in oven for about half an hour at 200 °C (should be really dark and nicely roasted)
strain
add your trusted stock 1:1
season with gin(don't be greedy), salt pepper
serve with croutons, sour cream and basil leaves

i'm getting really good at making pasta. here's my spaghetti alla chitarra:










we serve it with grilled malfi lemon, rucola, 'young garlic' and pecorino.

hope you're doing fine. not much activity here ha?