Food • Page 1134

It's really fucking me up. I looked up to him for so many years. Just one of those larger than life figures for me since I was a kid. Really sad stuff.

 

When I was at my most depressed, in really bad shape, it's the passion I found for cooking that helped keep me alive. I'd watch No Reservations or the Food Network, locked away in my room, for hours on end. I'm forever grateful.

 

Anthony Bourdain ate at a restaurant from my childhood. Half my family is from Indonesia and I grew up trying to hide a lot of that part of my life from my American classmates. Watching Bourdain eat at this humble Indonesian restaurant and to speak so highly of it really helped me feel proud of my heritage. He was a great ally for humanity.

Also this: https://theconcourse.deadspin.com/anthony-bourdain-stood-up-for-women-without-making-it-a-1826673296

I'm just absolutely at a loss. I wouldn't be a writer, traveler, or a cook without him.

Heart is broken. Lost a really good one.

It's chaos, be kind.

Love you guys, even if I'm not around as much. Take care of each other.

 

Bourdain was the man. It pains me that we lost him.

That waffle house clip is incredible.

 

Very well said. Bourdain seemed like an amazing guy. It's funny, my mom didn't like him and called him mean, but I think that was just his dry sense of humor/personality

Also loving the avatar

 

Love you dudes.

I'm so excited Charly Bliss is blowing up but I'm very sad that I won't be able to seem them at small venues anymore. They are based out of New York but they are from Connecticut and played around here pretty frequently so it felt, for a little bit, like I was part of a cool secret.

 

I saw them at a small bar here in April. I feel like after the Death Cab tour they'll be a step up but still pretty small clubs right?

 

laughing and crying. thank you for posting this.

 

I hope so. I feel like after Bleachers and now Death Cab they are right on the precipice of blowing up. They deserve it.

 

They're so fun live. I was feeling kind of down when I saw them and their performance was a real pick me up. Even just putting on their album when I'm in a bad mood helps

 

#foodporn

 

I just had Pizza Hut pizza for the first time in a long time and it was super eh.

The crust was good but everything else was ehhh.

 

I am marinating tofu for the first time. Letting it marinate over night and will see how it goes tomorrow. Even if it's good idk if I'll use the recipe again cause it has maple sugar and soy sauce and the sugar and salt content kinda seems like a lot and im pretending to be healthier but we will see. I have heard liquid aminos is a healthier alternative for soy sauce but I've never tried it.

 

Purchased a dutch oven today and made my friends my Mac n Cheese recipe. So damn good, I wish I could eat this every day

 

Dutch ovens are the best! Looks great!

 

Definitely need to up the cheese quota I think. For some reason, even with the same amount, it’s not quite as gooey as when I made it back in England.

Fine, I guess I’ll do some experimenting. Twist my arm. Fine. I’ll eat more Mac n cheese for the good of science.

 

What was your ratio of cheese to dried pasta? I've found that 1:1 is typically ideal, i.e. 1 lb of dried pasta to 1 lb of cheese.

 

Probably 1:2 but a bit more on the cheese. Another issue I ran into was I know it all in grams but I haven’t yet got myself a set of scales so I was guessing and measuring pasta in cups

I mean it still turned out damn good, just gonna up the cheese factor next time. Maybe add a fourth cheese. Go wild

 

@coleslawed Recipes - The Official Website for Chef Bobby Flay
The recipe omits lemon, which is weird and not right. It also doesn't tell you when to put the garlic in. I used some dry vermouth along with the white wine. The only other suggestion I have is to sear the shrimp without the shells on. Use the shells with some water, bay leaves, thyme, and then some onion or shallot to make a simple shrimp stock. I dumped that in with the wine and the shrimp flavor really came through.

 

making a 7 pound bone in pork shoulder into carnitas tonight, what should i do with them? taking suggestions, tacos obviously on the mind. and hash sounds like a good plan too

 

enchiladas verdes

 

It's sad, but I'm going back to the Midwest for a wedding on Thursday and some of the things I'm looking forward to are Steak'n'Shake and Jimmy John's.

 

If youre using the pork throughout the week, I used to make this a lot

How to Make a Chili Stuffed Sweet Potato | Nerd Fitness

Also tacos, bbq sandwiches, chili, etc etc

 

I second the enchiladas verdes. Also, this soup is really good:
Mexican Posole Soup Recipe with Shredded Pork - Fox Valley Foodie