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 kind of Theurgy?
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 thing too, because that head of cabbage I bought was foul.
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 think about it, but it doesn’t really matter. Think about the different origin stories for the Joker. It’s like that. Similar, but different.
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 so dark there's little thickening power remaining, but I can say it's imbued with the rich, intriguing "Soul of the Swamp" by the dark roux.
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 the idea of bringing hot food for Christmas since there’s no way to keep it warm or reheat it on the other end.
