I’ve cracked thousands of eggs in my life. Most of them clean, bright, free of anything but yolk and promise. The USDA says the odds of hitting a tainted one are about 1 in 20,000. I like those odds.
Since I do all my filming in the pre-dawn hours, I’m a little tired of making dinner food at breakfast time. I wanted breakfast. But being “Lord of the Savory Breakfast”, I really didn’t want to make anything sweet.
Reject shame-based cooking advice and social pressure. There’s no single right way to cook—just the way that works for you. Authenticity beats perfection.
If you follow me on Facebook, you know this one started out as a joke. I was ranting about “Marry Me Chicken”—you know, the Pinterest darling that inspired Shrimp with Benefits – that one. When I was looking at names for a satirical dish, a friend dropped Chicken Fornicata. And that was it. That was the moment. You don’t walk away from a name like Chicken Fornicata. You build a damn dish around it.
The original plan, because you knew shit would happen – it’s one of those Universal constants – was to get up, start the dough and then cook the creole sauce while the yeast were eating and making merry prior to their deaths. However, an unexpected entropy field passed through my produce drawer and sucked the life out of my green bell peppers.
There is no such thing. It’s entirely subjective. A corn muffin is a cornmuffin is a corn muffin. Sure, there are variations—sweet, savory, spiked withpeppers or sausage or cheese. Honestly, they’re all pretty damn good. Whatmakes a corn muffin the best is you and how hungry you are. So when yousee food bloggers advertise the “best” whateverthefuck recipe ever, they arelying to you.
