I’m a chef from the Midwest who writes recipies and cooking stories. My content will only be on Vocal. Please considering supporting by sharing any stories you enjoy or by leaving a tip. It’s greatly appreciated! Thank you, and enjoy!
If you’re thinking this is straight out of a 1980’s food show magazine, you would probably be right. The best part is that it’s still being ordered and enjoyed daily.
Christopher Kimball once said “You can’t eat an idea.” He was referring to the emotional response certain foods evoke, and how they can shape people’s thoughts after a meal is finished.
Making delicious ice cream is a process, but once you’ve sorted out the fundamentals even the most decadent flavors feel approachable.
I’ve finally come to understand the power that writing can have in someone’s life. This probably sounds odd, and it is. After all, I’ve been writing since I was a child, but mostly for functional purposes.
Before I get into how I make these charmingly crispy chips, I want to see if anyone is familiar with this little story. I will be telling it as I remember it, so pardon if it’s butchered.
It’s spicy, delicate, zesty, and has an unctuous chicken flavor. It’s the first soup recipe I’m writing about simply because it’s a dear favorite of mine. This is an adaptation of a recipe I picked up in Texas, on the border of Mexico. I’m very grateful to have it with me up North this winter in Wisconsin.
Don’t think that you need an army to feed to justify cooking a whole ribeye, this is a slow roast with infinite possibilities. We will get to all of it’s uses soon, first we need to cook it.
I’ve had to pump the breaks a few time in life with my fried chicken consumption. It’s a dangerous passion that you have to take a few steps back from once in a while. Although, it’s never very long before I find myself right back in the saddle working on new recipes like this one.