cooking

[catastrophe]

Chorizo and Burnt End Chili tonight.

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On the one hand this is a beautiful picture, but on the other the compulsive side of me is saying you better break up that block of meat before you sear it into a solid chunk!

[BW]

Chorizo and Burnt End Chili tonight.

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On the one hand this is a beautiful picture, but on the other the compulsive side of me is saying you better break up that block of meat before you sear it into a solid chunk!

All good, my friend!

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[BW]

Heck yes, BW. Love using chorizo in my chilli.

I think the smokiness of burnt ends and flavor or chorizo are a good tandem.

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[AST]

Now we rest for a bit.  Fingers crossed.




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[Dugout DickStone]

are you like 300lbs?  is your family?

[cDubya]

Christ, man. This is a family blogsite.

[AST]

are you like 300lbs?  is your family?

 

[Institutional Control]

Whoa!


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[Spracne]

[AST]

Turned out really well, this demi-glace was kicking.  Honey & ginger roasted carrots, green beans, sautéed mushrooms & onions (same mushrooms used to make the stock for demi).  9/10, would eat again.






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[steve dave]

can't wait to kick your ass

[AST]

can't wait to kick your ass

 

[Kat Kid]

When are you going to open up a restaurant?

[AST]

When are you going to open up a restaurant?

Maybe when I retire.  Worked 10 years in the restaurant business and it is a beating.  Most risky business, worst work hours, most unreliable work pool on the planet.  I enjoy cooking and want to keep it that way.

I tried catering years ago but I was miserable.  I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.

[catastrophe]

No better way to kill what you love than to rely on it for income.

[AST]

No better way to kill what you love than to rely on it for income.

For real.  I stopped cooking pretty much everything for a good year after I quit catering. 

[Kat Kid]

When are you going to open up a restaurant?

Maybe when I retire.  Worked 10 years in the restaurant business and it is a beating.  Most risky business, worst work hours, most unreliable work pool on the planet.  I enjoy cooking and want to keep it that way.

I tried catering years ago but I was miserable.  I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.

Yeah that is all very understandable. I think I speak for everyone when i say it is just incredible seeing what you do. And having tasted your handiwork in ft worth I still think about it sometimes.

I feel like fall 2021 (assuming post-pandemic) we need to get a goEMAW.com tailgate for a cats game and fly you in.

[steve dave]

When are you going to open up a restaurant?

Maybe when I retire.  Worked 10 years in the restaurant business and it is a beating.  Most risky business, worst work hours, most unreliable work pool on the planet.  I enjoy cooking and want to keep it that way.

I tried catering years ago but I was miserable.  I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.

Yeah that is all very understandable. I think I speak for everyone when it is just incredible seeing what you do.

I feel like fall 2021 (assuming post-pandemic) we need to get a goEMAW.com tailgate for a cats game and fly you in.

yeah. we absolutely need to do this. assuming you are willing. we will pay for the stuff and junk obv.

[AST]

When are you going to open up a restaurant?

Maybe when I retire.  Worked 10 years in the restaurant business and it is a beating.  Most risky business, worst work hours, most unreliable work pool on the planet.  I enjoy cooking and want to keep it that way.

I tried catering years ago but I was miserable.  I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.

Yeah that is all very understandable. I think I speak for everyone when i say it is just incredible seeing what you do. And having tasted your handiwork in ft worth I still think about it sometimes.

I feel like fall 2021 (assuming post-pandemic) we need to get a goEMAW.com tailgate for a cats game and fly you in.

Thanks man.  This fall would be tough as we have several trips planned already.  Hopefully someday though.

[AST]

In all honesty, cooking is this easy.

Tools.
Effort.
Experience.

If you are lacking in one, you will compensate with the other 2.  When you have ample of all 3, things start clicking.  Same thing can be said with pretty much all other skills/professions.  But, having the right tools is probably weighted more imo.  Because as adults, it becomes pretty hard to come up with extra effort and experience with our busy schedules.

[steve dave]

you can do a badass Stromboli with zero of 3 tbh

[AST]

 

[cDubya]

That hurts, SD.

[cDubya]

Look what Amazon delivered yesterday! It's onnnn.....

[waks]

No better way to kill what you love than to rely on it for income.

For real.  I stopped cooking pretty much everything for a good year after I quit catering.

A good friend of mine is the executive chef at a restaurant in Manhattan. Most of the meals he eats are served to him through a drive-thru window.