The plan for the July 4 meal was simple. Porkbelly. Baby back ribs, both of which I got on sale several months ago and have been sandbagging for this very day. As stated, porkbelly is new and honestly, baby back ribs are not exactly well explored territory for me.
In a gross oversimplification, Vietnamese or Houston or Viet-Cajun style crawfish is basically Louisiana style, with Asian flavorings added, boiled with different sides, and then coated with terrifying yet glorious amounts of butter and garlic when done.
Black coffee is better than no coffee and tomorrow isn’t guaranteed. All you really have to worry about today is keeping gas in the tank, food in your belly, and the lights on. Everything else is gravy.
It is frustrating, but I’m a larval food blogger and I’m approaching it the same way I do food and really everything in life. It’s a learning process. I can’t get good without sucking first. I have to do the suck. It’s necessary. People with Natural talent have no appreciation for the journey. Poor buggers.
Now at the same time, I’m also really wishing I could find an experienced camera operator who will work for food, because damn.
“Hey. Homeless guy! Your sign says you’ll work for food. Can you operate a camera? GET IN THE VAN!”
I’ll post a recipe when I’m happy with it. I’m certainly not there yet. The first time worked out perfectly, the second time, verifying everything was a bit lackluster.
If you’re not familiar, Bechamel is the milk gravy from which springs many delightful daughter sauces like Mornay, Soubise, Nantua, et cetera. It starts by poaching and onion pique (onion, bay leaf, cloves) in whole milk (or half and half for you sensualists out there – you have my respect) and then adding the onionmilk to a blonde roux (fat, usually butter and flour cooked together until the flour no longer smells raw) and seasoned with salt, white pepper and nutmeg.
