Around the beginning of November, I had to halt lifting weights due to what was believed to be a Brachioradialis sprain in one arm. The downtime was supposed to be 6-8 weeks. Unfortunately, it is looking more like a tear and will require PT. It has not improved at all and I can barely lift… Continue reading CHALLENGES PAUSED: A Slew of Injuries
Slowly watching more documentaries. This film was invigorating and inspiring. I won’t add too much more as not to spoil. It’s worth the watch!
Now I’ve made some Gumbos in my life. But I’ve never been fully satisfied with them. I’ve had the roux break up several times. I’ve burned the roux. I’ve had the gumbo separate when plating. I’ve had it taste woefully bland. I think the issues I’ve had have all come from technique and the products… Continue reading 27: Turkey and Andouille Gumbo
Being that my father had always made the turkey and kept the carcass, I had never made my own turkey stock. So I simmered what was left of the turkey for a few hours. Added some vegetables and herbs. The final product was a beautiful rich stock. Perfect for the next challenge: The Gumbo.
Wow. What a process this was. The dreaded “supply chain issues” have made their way to live music touring acts as well. The microeconomic challenges were extremely fascinating, and I plan to expound on those at a later date. This was an emotional, arduous fight from the get-go…but we’re very excited with the final outcome.… Continue reading Hogs 2022: The Lineup
This was another task my father solely reserved. Being that I have trouble picking my own nose due to such problematic hand-eye coordination, carving a turkey has never been something I have jumped at the chance to do. But alas, your mighty protagonist’s day has come. And it was easy. I used a sawzall…kind of.… Continue reading 25: Carving the Turkey
Brined and time to shine. I rough chopped onions, celery and carrots for the turkey to rest on in the roasting pan. I peppered the cavity then stuck one quartered onion and halved lemon in the cavity along with rosemary, thyme and sage. I then created an herb butter comprised of softened Irish Butter (as… Continue reading 24: The Turkey
Never made one. Never had a reason to. Made a lot of sausage and gravy but Turkey gravy involves a lot more steps and nuance. The night before Thanksgiving started I prepped the gravy to save myself some time and burner space the next day. I rough chopped a carrot, half of an onion, two… Continue reading 23: Turkey Gravy
About a decade ago, I read New Orleans Advocate Food Critic Ian McNulty’s book Louisiana Rambles and really enjoyed it. I was floored by the fact that I’ve lived in Louisiana for most of my life and have really slacked in enjoying many of the state’s cultural riches. I’ve been too bound by New Orleans… Continue reading 22: Louisiana Rambles: Andouille Country
These next few challenges will all be Thanksgiving related. My dad is 80+ years and has always handled the Turkey at our Thanksgivings. The brine, the cooking and the carving. Therefore, I’m a complete novice when it comes to this full-sized protein. I have broken down many a PSMO and cooked some delicious Tenderloins for… Continue reading 21: Dry Brine Turkey