Surprised that there was enough obner activity that this thread fell all the way to Page 3.

That ettouffee turned out decent but I was hoping it would be a little thicker and richer in flavor. Besh's recipe was a little vague at times and I didn't have much experience with making seafood stocks or rouxs so I'm sure I'll get better with more practice. Still, it was pretty tasty once I spiced it up with some hot sauce.

I finally finished off the last of it yesterday for lunch then went out for roasted pheasant for dinner last night.

I didn't have time to braise the pork cheeks last week so i froze 'em instead. They are thawing at home and I plan to braise them tonight with onions, carrots, celery, and leaks in cider with fresh thyme and ginger.

OHG, and i broke down on a whim and bought a meat grinder today. Looking forward to starting to make my own sausages. I'll be driving by an exotic meats vendor this weekend so I'm hoping to be able to bring back some alligator, venison, elk or other stuff to try out in sausages.

"made"

Steve Albini has a food blog - http://mariobatalivoice.blogspot.com/

just as irrelevant as every album he produced should be.

Made the French bread.
Made the remoulade.
Got the flown-in fresh shrimp and fried those fuckers.
Time for a Po-Boy copy.

this is simply a really fucking stupid comment made by a bottom feeder apparently dropped for inflammatory purposes that never really took off. even though food blogs are 95% stupid and circa 2004, the troll filter here is supreme.

tonight's long distance dedication comes to us from a fractured take in dallas. he writes:

"dear casey, could you please play track number nine from wilco's yankee hotel foxtrot and send it out to my buddy jerkass up in mad town?"

Peas in a pod, those two

Made spinach and feta pesto penne topped grilled chipotle paprika chicken. Really simple, but really good.

Bad picture:


Also, had only one glass of sangria with it and I'm feeling a little tipsy. I think I was a little too heavy handed with the brandy.

Enough pork casings to make 15 lbs of sausage* arrived in the mail yesterday

FemG bought a waffle iron this week

I'm on a big olallieberry kick. Made a quart of Olallieberry Cinnamon Ice Cream last night. Will probably make some muffins tonight with what I have left. If they still have Olallieberries at the farmer's market on Sunday, I'm going to buy enough to make a pie.





*assuming i don't use them all as condoms...ohg dat pork feel goog

Went to this awesome place in Charleston over the weekend and had:

Southern fried chicken skins with a collard green marmalade
Sweet corn soup w/ pickled peppers and charred country ham
Local Black Bass with creamed lady peas, sungold tomatoes, and charred okra

Most interesting thing though was crispy pig ears. Thinly sliced tiny strips of pig ears deep fried. Not sure what they were battered in but it was very dark, almost mapley brown. Still, not surprisingly, they tasted like tiny strips of bacony goodness.

One of the best meals I've had this year.

Made some delicious tacos last week with roasted chicken, home made corn tortillas and home made salsa with mangoes, avocado, jalapenos, onion, tomatoes, lime and cilantro. Sprinkled a bit of goat cheese on top. Had some mojitos with 'em.

Also, new favorite summer food for this sweltering weather...black bean and corn salad with cilantro, jalapenos, onion, red peppers and lime. Spicy yet cool and refreshing and filling. Super easy to make as well.

This is also the best time of year to blend up chunks of watermelon with ice and vodka.

Also...pig ears can be delicious...as can snoots.

Was it Husk?
http://www.huskrestaurant.com/2011/07/?cat=18
http://www.nytimes.com/2011/02/09/dinin ... wanted=all

Sean Brock used to be the chef at Nashville's Capitol Grille

sounds really good. There's a french brasserie here that supposedly makes a great pig's ear appetizer. I've been meaning to get there to try it out for the last year and a half.

How did they cook the black bass? Coincidentally, I picked up a black bass yesterday from the farmer's market and didn't end up having time to cook last night so it's probably my dinner tonight.

This 51 day dry age ribeye:



was the food highlight of my weekend.

Taking a tortilla making class tonight.

I also have 6lbs of goat leg defrosted in my refrigerator with plans to make a big batch of seco de chivo at some point this week.

Yeah Stu. That's the joint. Really cool spot right in the heart of old Charleston. The bar was actually in another building next door. An old carriage house. Everything was local including the beers. Lots of Williamsburg Alewerks stuff and Thomas Creek.

Fun fact of the evening: As we were wrapping up, (former NBA and UNC standout) Jerry Stackhouse sat down at the table next to us with his wife and about 5 kids. FemDerris about had a freakout.

Cooked in the skin and roasted. They rubbed it with something but I can't remember.

Nice. I didn't eat there when I was in Charleston over July 4th weekend, but did check out the bar at Husk next door since I heard they were one of the few places to serve Pappy Van Winkle's Bourbon. We had an awful, coked out waitress which made the experience slightly off but the bar itself was a cool spot (we actually were upstairs).

The bourbon was good (and at $33 a drink it should be) but what threw me off was the ice in the drink that I didn't ask for (not sure if it comes standard but a heads up would have been nice -I personally drink whiskey neat). However, the cool thing about the ice was that it is somehow made super dense so it doesn't melt very quickly. And there was a dimple coming up from the bottom of the glass that the ice ball rotated around and chilled the glass as you tilted it. Like I stated earlier, not how I prefer my whiskey but the idea itself was kind of cool.

I ended up rubbing it with a spice mix and just grilling it. Damn, it was good though. One of the best pieces of fish I've ever eaten. Really dense and complex in flavor. Almost steak-like.

I've got that 6 lbs of goat marinating in a purree of cilantro, aji amarillo peppers, garlic, nutmeg and salt/pepper mixed with scrimshaw pilsner. I'll be braising it for 4 hours tonight with a ton of onions and potatoes and serving it with rice. Fuh.

GOOD LORD.

marinating in anything alcohol destroys meat.

You'll have to let me know how this works out. I have three "artisan" businesses within 1 block of my apartment that sell halal "goat meat" that they carry out of their '92 grand am's in a clear plastic garbage bag covered in excessive moisture. Apparently it's repackaged.... (this is what they told me)

I don't know where they get it from...And whether it's actually goat meat.
But I do know they don't like white folks in their stores even if they buy their shit.

Eat up that "goat".
I would pay attention to the subtleties of "alternative" forms of meat.

I worked with the state health department.
Seagull and aquarium goldfish served without question for years in small town buffets.
Instead of alerting anyone, the restaurant is simply closed...for a while.
These are not just racist fairy tales. There's DNA to prove it...

Enjoy your "goat", sophisticant.

Goat is tasty...and I hear it is going to be the next big meat that gets trendy. Sounds interesting to me. I've usually only eaten it in Mexican or African dishes or marinated for days and thrown on the grill.

Goat:
at Vee Vee in Chicago.

Never actually been to the restaurant, but the goat from Vee Vee is always the gastronomic highlight of the Taste of Chicago for me.
Fucking delicious.

I'm not really worried about the effect of less than a full 4.4% beer on 6+ lbs of meat marinated for less than a full day.

I got a really late start on this as I play tennis on Wed nights and traffic was terrible coming back. I didn't finish cooking until 1:45. I just went to bed when it was done without even trying it. It smells pretty great though and I'll be dining well the next couple of days.

As Nobody said, Goat is growing in popularity in culinary circles. That said, it's always been popular in most parts of the world. In that sense, it's not really an "alternative" meat at all. I read about a year ago that more goat meat is consumed worldwide than any other type of meat. It's pretty tasty when braised. This is my first attempt to cook it myself but I've had it in Mexican restaurants and from an Ecuadorian place i really like.

I sourced these goat legs directly from the farm so I'm not concerned about any switcheroo or the quality of meat in general.

First off. I do enjoy drunken hyperbole.

And you're right about the beer. Not gonna kill the meat with that. I just find it hilarious when recipes state to marinate meat in tequila or whisky or vodka, etc. Guaranteed dry shitty meat.

Curious to hear how the goat turned out. I wouldn't even have a problem buying it from the nearby shady vendors if the flavors were decent, ie not overpowering "ok, what the fuck am i eating?".