Since my last post, I’ve taken a turn to re-creating my favorite meals and style of food coming from the South! Southern food has a huge place in my heart, a taste that many love and that many haven’t had the chance to appreciate! If you’re not acquainted with the style, visit Dinnette Triple Crown ASAP and get yourself the fried chicken, hush puppies and mac’n’cheese and clear up your schedule because you’ll want to dabble in their cocktail menu or bourbon list and have yourself a long nap after!
If you haven’t had the chance to meet me, I’ve been described as pretty spontaneous, impulsive buyer, rational with the right amount of crazy. On that note, I woke up one weekend morning and decided I wanted waffles and chicken for brunch… Forget going out, we’re making it at home and we need everything from waffle maker to the chicken! So I set out on a supply run mission, picked up all the groceries needed and splurged on the waffle maker. At this point we were famished, with all hands on deck we had our mise en place done in no time and test runs on their way to fine tune the end product. For a first run at Louisiana style fried chicken and new waffle maker I was impressed! The chicken was so flavorful and crispy and the waffles had the perfect texture and taste to be the bed that would hold the chicken and maple syrup! The lesson I took away from this is make a test batch even if you’re confident in the recipe, our waffles would have been terrible if we hadn’t modified it after tasting the first.
In other news, the Team Roastbusters is killing it in the kitchen as usual! Flying through exams, putting our own personal twist on all our dishes! It would take too long to talk about everything we’ve been doing so I’ll give a quick snapshot of some moments in the kitchen!
The soup module is over, I think we’re all sick of soups for now… I’ve never paid so much attention to the finer details in liquid soups… the clearness, the full bodied profile, the right amount of remaining grease to coat your lips but not not overwhelmingly fatty… It’s a lost art that requires you to have a developed pallet and deep love for the stock to truly take the time to make and enjoy a consommé. But you’ll never hear me say no to a rich clam or corn chowder!!
I’ve cured salmon long before I went to culinary school, but I’d never smoked so much salmon and bacon as I had to when we had time to practice on our cooking methods module. We’re still enjoying our products today in quiches or on top of freshly baked bagels! Yes… we don’t have a wood fire over, but we’re still making bagels! If you can make the time to make your own cured meats, do it! It’s so worth it.
On a regular basis I’d say I enjoy oranges, lemons, limes and cherries… in my cocktails! I don’t go crazy over fruit, I’m more of a veggie preacher! To me it’s a dessert, I’ll continue to preach that you should snack on vege instead of fruit and not even the fruit module will change my mind on that point. BUT it was fun, and I’d never done it before so it was a enlightening experience and will forever value the time and effort that goes into this labor intensive plates.
We’re currently working on our basic dough module and it’s a ton of fun! I wasn’t one to bake much in the past, but I’m now going to be working on my pie game. So many dishes that I love can be stored away in delicious crust that will compliment the dish and facilitate serving portions. If I’m cooking for you anytime soon, expect a pie!
That wraps up the quick and dirty recap, If you have any questions don’t hesitate to contact me! Despite being busy with school, cooking and planning the next Team Roastbusters adventure I’m always glad to answer culinary questions and give my opinion if it will help!