Another Damn Food Blog

So. Here we are. Two years of trying to restore my sanity by embracing the insane. I cook. I think. I write. I make videos. I work a day job. And I’m more or less happy, finally. Likewise, if this never works out and I’m never successful with it, I’ve...

Meet Chalupa Cabra—a beast of a stew that doesn’t suck goats. This unapologetically rich braise leans hard into the Mexican flavor wheel: smoky Ancho and Pasilla chiles, warm spices, garlic, brown sugar, tomato paste, with hits of vinegar and citrus to keep it honest.

This is my not-at-all-traditional, white guy version of Navajo fry bread, developed specifically to cradle my Chalupa Cabra—goat stew meets taco night. It’s inspired by the real deal, but makes no claims to authenticity.

I’m trying to figure out my next move. I’m really looking forward to making Chalupa Cabra, but I’m having trouble sourcing goat meat—specifically goat shanks. I can buy a whole goat, no problem, but that’s a little rich for my blood.

Disturbed by the long term entanglements of "Marry Me Chicken", I counter with my own relationship based entre - "Shrimp with Benefits". All the satisfaction, none of the community property complications.

Some side dishes stay in their lane. This one swerves. Spinach-basil orzo, loaded with pecorino romano, isn’t here to play backup—it’s here to take over.

The pie looks amazing on camera, doesn’t it? Photogenic food. I got a lot of positive feedback on the pictures, and they are great shots. My concern is that the pie itself doesn’t quite measure up. Don’t get me wrong—it’s a damn good pie. It’s essentially cost-effective pulled pork in...

I have this thing I do in my head. I don’t know if there’s an official term for it, but I call it “wargaming”. I’m pretty sure it’s a sign of mental illness. I’ll be certain to ask my shrink at some point. It stems from my over-arching philosophy of...

Here's what you need to know about the dish. It's filling while low calorie. The final version, not the one depicted in the video, lands at 256 calories per portion. It's really decent on a cold day.

But my stew of the moment needed to be low calorie and still feel like a stew. And there I was, in the produce aisle, picking up some red peppers to roast when I noticed them. Turnips and beets and rutabagas and parsnips. Glorious, seasonal underfruits!

I gave up last year's diet in March after getting negative results and just sort of went with it. I must admit, my Hedonist side was well nurtured and I ate extremely well for the rest of the year. But nothing is without a price and I finished 2024 at...

After 11 days of editing, I'm happy to announce the New Year's Black Eyed Pea/Cabbage video and recipes are now available as a collection on Patreon.

According to tradition, the consumption of black eyed peas on New Year's Day will imbue the diner with good fortune, all year long. I'm not entirely unfamiliar with the occult, and for the life of me, I'm not sure just how the hell that's supposed to work. Is it some...

Today on "Fun with Leftover Holiday Ham" I present you with cabbage. It's a super simple dish to make, just make damned sure you pick a decent head of cabbage. The recipe will explain.

I’m busy working on my first video for Patreon and I think finally getting this shit down. I shot it on January first and, as such, was indulging in culinary superstition by cooking both black eyed peas and cabbage. Not with each other, though that was my original intent. Good...

What we call Pralines came to this country, like most “Merkin” foods, via Europe. In the case of Pralines, it was the French who make sort of almond brittle they call pralines. I’m not really certain what the difference is between that and a classic nougatine is now that I...

Gumbo shouldn't be hard. Some people out there want to make it difficult and complicate the living shit out of it, but there really is no need. It's a rustic dish, with the Creole Trinity, meat, and okra. I can't say it's thickened with roux since the roux is cooked...

I have a raging boner for food safety, and keeping hot dishes out of the “time/temperature danger zone” is damn near impossible when three out of the four allowable hours are spent in the car. No one’s getting the shits from my food—not on my watch. So, we finally ditched...

Today I’m thinking about chili. I don’t have a chili recipe. I barely have a method, because it’s just not something we eat a lot of. My method, is basically a Texas Red (no beans) with a molé vibe. It'd beefy. It's rich. It's mysterious. It's also undocumented so I...

It’s Black Friday. The Wife and Offspring are busy undecorating Thanksgiving to make way for Christmas. Meanwhile, I’m sitting in my office typing this. I’m grateful he’s here to haul stuff up and down the stairs because my hip is giving me hell. I really aggravated it while doing some...