Again, I don’t have a recipe for gumbo. I never have. Every time I make it, regardless of the variety, I’m forced to ponder people who have “award winning gumbo” and “secret recipes”. Those sort of concepts continue to elude me. I eat what I like. I cook what I like. Still at some point, I do need to document “my” gumbo.
Well, the second Sunday Supper is in the can, despite the technical issues.
Biscuits and Gravy were good. Chicken Pot Pie. Both versions of the pear cake were good, though only one was telegenic.
We ate, we drank, we said stupid shit on camera.
Well, here we go with yet another exciting new concept for this little culinary sideshow.
Honestly, it went very well and stands as a testament to good planning. The Offspring arrived, we shot tons of video and the food was delightful. Kinda disappointing because everything working out is just not funny.
I needed a context for which to serve my fried green tomatoes and I built a whole menu around it, focusing on Southern American flavors and foodways. I needed more content for YouTube and the website, specifically the website. Recipes. It’s a food blog, after all. I also needed a way to spend more time with my offspring, actually doing something that doesn’t involve us sitting around and consuming beer. I looked at the menu I put together with the tomatoes and got to thinking about Sunday dinners. When families would get together after church, consume a big meal and just “be”.
I’m making white chicken stock a couple nights back, violating all manner of classical French culinary rules and I’m getting pissed. Why? Because I’m not doing it right. That is to say, I’m going against my Cordon Bleu training...
In today's exciting episode, we secretly replaced the coffee AnotherDamnCook normally drinks with well, the same shit, only with ice.
Let's see if he can tell.
