So the world is currently a clusterfuck and has been for the past few months because of Covd-19. I lost one job, and got awarded a dope internship with America's Test Kitchen in Boston, then coronavirus hit us like a ton of bricks. I've been staying busy though. Won the Les Dames Escoffier International Legacy Award, so that's super dope; I'll get to work with some extremely talented women in New Orleans and maybe go to NYC for the awards ceremony. I doubt it though, because PANDEMIC. I also randomly got the flu? So that's pretty wack. But otherwise, a lot of dope things are happening and I'm trying to take it all in. I wrote for the Post and Courier, Eater, and Food and Wine all in a few weeks. So like, mindblowing to me. Now I'm working on doing more writing, and a lot more cooking! And since I can't go travel anywhere, or even work in a restaurant right now, I have more time to post. I want to make sure I'm highlighting good food and good people and good stories-so make sure you sign up for the newsletter or come back every so often to see some updates. I have a recipe over at the United Pantry Project site for my famous salmon patties, and I have a recipe for my bomb ass brined chicken using Lillie's of Charlestons spice rub. I'm working on hopefully doing something long term to help Black business owners and citizens here in the 505, and hopefully I can find a way to do the same for the 843. I don't know man....other than that I just been eating and working on my craft. Trying to be a better cook and a better person in this very hostile and strange world we're in. Let me know if there's anything yall would like to see me post in the meantime!
yall boi hol' em.
Okay, so. In the previous post, we spoke a little about the Mother Sauces. To make sure that you guys don't freak yourselves out over making them, we're gonna eeeeeease ourselves into it (and prepare your arms because you will be whisking a LOT). So you're gonna learn how to make mayo. Now, this is where you have to set aside your hatred for eggs. Actually, this is a egg fan account so if you don't like eggs you should leave now. You also are gonna have to set aside any qualms you have with eating....raw egg.
Yes, mayonnaise is made with raw eggs.
It's a brand new year so it's time for a new post!
Some homies and I decided to do our own challenge this year to brush up on culinary skills and learn some new things. Also, to have some steady content to post LULZ. I'm calling it the #DontFuckItUpFoodChallenge cuz honestly, I haven't done a lot of the stuff on the challenge and i'll probably mess something up. But, that's also kind of the point. Gotta try things to be able to get it right! So, for this lovely month of January, we're doing....
It's still wild to me that people actually want to hear what I have to say, or come to me for information. I'm forever thankful and grateful. Check out these articles!