Adventures with anrkst.

Well it finally happened. Slipped right off the edge into "cookery insanity ".

Well geez anrkst..how could you tell?


Simple. Had a recipe, went about collecting Ingredients, prepping prepping, hum a happy tune..got to here. Hmmm, kinda forgot to take a single pic .

theres marinated chicken, because I hate tofu


Theres carrots, green onions, and enough garlic to kill 20 vampires..

Theres bok choy cabbage and 2 full cups of diced shiitake mushrooms

 

Then chicken broth, along with soy sauce, siracha and a dab of fish sauce


Good roiling boil for a couple minutes, the slowly pour in 2 beaten eggs while stirring


And here you go. Chinese Hot n Sour Soup. Courtesy of those fabulous french frog eaters at De Buyer and the always fun "Breezeway Kitchen ". Spicy hot make your eyeballs sweat goodness.

 

Thank you sir. This was another super fast and easy work up, less than 20 minutes to get 2 1/2 liters whipped out.

 

No way, it’s SO easy. If I had a big enough pot..(and a boat paddle to stir it with! ) I could turn out enough of this to feed an entire graduating class of Field Survival in 30-40 minutes, including prep time!

 

Feesh feesh FEESH!
Everybody loves fish right? Well then..


Let's take this...


and these...


and go somewhere safer to make a mess.

 

Yeah. Try this in the house..you might find yourselves banished to outer darkness.


Do this...


then this...


Then a little mixing, some final assembly and...
Salmon with Eggplant and Lime in a Panang Curry. Easy peasy.

 

You Tube sites like Townsends or Kent Rollins, there are also vintage videos from people like Julia Childs or Justin Wilson.
Magazines like Bon Appetite. I also have a large collection of cookbooks and that leads to “suggested for you” ideas. Pinterest has a billion links by recipe to cooking blogs. If you want to cook it the way is out there somewhere.

 

My biggest complaint about using Pinterest for recipes is the sites they link to are saturated with advertisements that are very annoying.

Secondly, I don’t need to read 3 pages of text explaining what was happening in the writers life the first time they made the recipe. I just want to know what the recipe is.

I usually cruise there for ideas, then just google them myself.

 

Very true. I suppose though if a person wanted to have their own cooking channel or site then they need advertising $$ to make it viable, yes? I try not to be judgmental considering the amount of rules that bloggers must follow to keep their pages up.
I do like the variety of ideas. For instance, I want to try Fish Stew. I search bar it..I get Spanish fish stew, Morrocan fish stew, Brazilian fish stew, 2 forms of African, and hundreds of variations in between. I can play around with spices, regional or cultural variations, it’s just something fun to do in our otherwise “doom n gloom/ we’re all gonna die from X this or that” driven world.

 

Its Thursday. Moqueca. (Moe-key-ka).
Brazilian Fish Stew. I love to cook (no duh captain obvious ) but for all the availability of some of the ingredients these recipes call for...they might as well be on the moon! Oh well, Improvise. Adapt. and Overcome. Right?


This is how you end up with a bookshelf of cookbooks. "You just need X dollars to get free shipping... )


De Buyer 11" Country Chefs pan. More heat across the bottom...


Complimentary to my wok..


Time to put it to work. No slackers allowed.

 

Some good for you vegetation.


It called for fish chunks. I did some adapting turning this into fish meatballs


Which go back to the freezer for a bit to firm up.

 

Ipttity bippity off to the outside kitchen (where it is freezing cold, windy, and raining! )


Well, I dont buy em to hang on a wall and be pretty.

Yall stop by sometimes alright?

 

The De buyer carbon pans are the sheeit!!!

 

I always say things like " I could chunk rocks into Louisiana from here." but them crazy cajuns...they like to eat! And they like it just like me, Mo Hotter, Mo better!
I'd say they makes em downright neighborly wouldn't you?

Cajun Cabbage with Sausage.

We'll use a generous mix of these


These from the pantry


Gonna need a big pot I think


Let's use this, marinated 3 days in honey, balsamic vinegar, and some of those spices from earlier

 

Let's take this pile of preppage outside


get a big iron pot...and build a fire under it!


Mix in all that vegetation and spices

let it do this until the coal burns out. (20 under/ 15 top.

 

This went...oh , an hour and 20 ish. Keep the heat medium low and dont let it go dry is all.

Dinner is served my friends. Y'all come on.