Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

  Thinking about food, at 3am, I stared into the fridge....noting a very small (1/4 cup) of leftover waffle batter....hmm.....adding some pecan meal and almond flour, some cinnamon and powdered toasted coconut, then moistening the now dry mixture with buttermilk....I had 1/2 cup of still-thick, cold paste.....hmmm....while cooking, bubbly golden brown, some molten butter and almond oil, I added a handful of desiccated wasabi-coated english peas, pressing the clump..flat....then flipped the 'cake' over to embed the peas and caramelize the sugars in the 'other' side in browned, unsalted butter......a mix of agave syrup and sourwood honey, to which a pinch of smoked paprika had been added, was then drizzled over the small cake.....VOILA! a new concoction.......

This item from the "Game & Forest" menu —Saffron ice cream layered with chocolate and a poppy seed and licorice sauce.........

  MORE CHILI-PRODUCTION...........chopped sirloin steak, red and orange bell peppers, chervil, majorum, chili powder, rasam powder, chopped onions, diced dried apricots and yellow raisins, crushed dissicated okra, sliced fresh okra, fava beans, chopped garlic, pomegranate molasses, scotch bonnet pepper sauce, green chilli sauce, inferno caliente pepper sauce, chopped tomatoes, thyme, chopped parsley & cilantro......Did I leave anything out? Like Comment Share

kitchen mix-up......potato pasta 'eggs' with South Indian curried eggplant, grilled mushrooms, carmelized Vidalia onions and 'i don't remember what', topped with dry, aged grated roquefort cheese; pickled salad of okra, white onions and hot red peppers over cold spicy yam noodles; and mashed yams with garlic, mango/currant/ginger chutney and curried goat.....completed with leftover 'nutty', whiskeyed mincemeat in a whole wheat/walnut crust.....

  after the 'deep clean-up' .....time to mess it up again!..... Currently, a bean-less Chili.....with sun-dried, oil-cured tomatoes, sliced water chestnuts, ginger-garlic paste, tomatoes with chilis and chopped green bell peppers, pimentos, tiny 'loaves' of spiced pork sausage, powdered mushrooms and garlic, herbs de Provence, dried onions, minced parsley & cilantro, red chili powder, smoked paprika powder, harissa seasoning, chopped parsley and cilantro.......served at just above room temperature, with a bottle of Argentinian Brasero Malbec....... hand me the check, Gordon! This IS perfect! Then, a final leftovers tranformation......wrapped in a whole wheat paratha flatbread, pan cooked in walnut oil, sprinkled with grated Asiago cheese....then smeared with Indonesian Satay Sauce.......with a 'side' of spicy cole slaw, flavored with smoked paprika and  grated horseradish.....and a cold day's skillet dessert,    late.....very late.....b'f

The light 'strings' at Piedmont Park, last Saturday night, reminded me of those smaller than a millimeter in diameter noodles.....tonight, thinking of the noodles, boosted my desire to make some spinach cappelini noodles, stir them into roasted garlic and tomato marinara sauce with pork meatballs.....and parmesan cheese.......While I was concocting this, some chefs that were chatting on the radio by my sink, were going on about how folks are valuing chicken eggs more, since the price of them has been rising, lately....so....I made a 'perfect' fried egg and tossed it atop my pasta and meatballs......I'm going to mold the leftovers into a loaf and refrigerate it overnight, then slice the loaf and place the firm 'slices' between thin, toasted sourdough slices....for a tangy breakfast tomorrow morning......

A take-off' of old school fried, flour-breaded cubed steak with chicken gravy....a ubiguitous Southern staple food.......I tweaked it by rolling the steak in a dozen French herbs, yellow corn meal, some garlic and Cajun spice mix...for salt and tang... and replaced the old milk gravy with a thick soup of white Nebraska corn grits, rosemary-infused cream and butter, pepper, asiago, white cheddar and aged yellow cheeses.......yummy....I want some more!

  "Half 'n' half Vegan Bowl"......one side is butternut squash, tamari sauce, yellow onions, edamame and grated celery against another, far spicier side of red curry, chopped Vidalia onions, bamboo shoots, miniature corn on its cob, yellow raisins, sliced shitake mushrooms, pink rice cooked in coconut milk, pumpkin mash, hot chilis, chopped scallions, ginger, lemon grass and garlic.......combine the two 'halves' to suit your personal tastes......a trip to Thailand via Georgia......

  shredded beef with hot chillies, chopped fiddlehead ferns and coriander paste with a 'well' of red potato wedges, cooked in vinegar, garlic, grapefruit pulp, thyme and ground rosemary, 'dry' skillet cooked with powdered herbs, then sprinkled with pulverized rusk cakes.........a hour's prep for a small appetizer portion.......a 'tongue-burner'.....