Another Damn Food Blog

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...

I know owning a home is supposed to be an asset. That’s what they tell you. It’s bullshit. They tell you it’s an asset to make a traditional 30 year mortgage seem like a great idea. That’s not to say I don’t believe in the investment possibilities of real estate,...

This is the fourth attempt I’ve made to write this blog entry. The original one began on November 4, covered the election, covered a lot of libertarian/agorist/abolitionist theory, delved into life after burnout with some really gut-wrenching realizations on my part, and then talked about the slump I’ve been in...

Holy crap! I’m actually starting one of these before the Fooding. That’s not my usual workflow. Even though I want to plan ahead, almost everything I do for the site ends up being an afterthought. Why? Because social media has to come first. So annoying. There’s a reason Social Media...

Fresh out of cooking school, I started working in one of the kitchens of a large PC clone manufacturer in Austin. I say "one of the kitchens" because each facility had at least one cafeteria. The one where I learned the most was the main fabrication facility. The others were...

The Texas Renaissance Festival in Plantersville, Texas, opened its gates for the first time in 1974—50 years ago now. My own first visit was in 1977 when I was seven years old. Seven was a big year for me; a lot changed in my life, some of it for the...

I'm honestly the worst food blogger ever. I rarely post recipes, and I’m not here to sell you stuff. Mostly, this blog is about what it's like to become a food blogger after burning out from years of relentless adulting. Now, that’s not to say I’m not doing food-related things...

I assume everyone’s burnout is different, personal. For me, it feels like my façade has worn away, leaving me with my raw, base self. That’s its own kind of challenge. It’s not always wise to be authentic in today’s world. But there’s a certain charm in it; sometimes not being...