When you have been married as many times as I have, you eventually learn to listen or at least act like you are listening. So, when Seite came to me and asked me if I would post her favorite recipe, I decided “what the hell”.
Super Bowl Sunday is just around the corner and pizzerias across the country are gearing up for the big day. Being the gluttonous whores that we are, Americans are expected to consume more than 8.3 million pies; that is 4,800 tons of pizzas – roughly 8 times the weight of Jerry Jones’ new “Vigaboard”. Now that is a lot of friggin pizza.
Now, I am not sure when you last ordered delivery pizza, but that schit has gotten expensive. I have made many a homemade pie and I am here to tell you, those bastards are definitely sticking it to us. So, here is my version of the Sunday best and of course Seite’s Fav: BBQ Pulled Pork Pizza. Homemade and delicious; sure to please the most finicky of crowds.
Being an Okie, one could argue that I am not a true Southerner and for that matter, I would have a hard time disagreeing. Southern or not, I do love southern cooking and have had the pleasure of traveling throughout the South sampling some truly exceptional cuisine.
When I was young, our family often made our way down to the Mississippi Delta region to visit some lifelong family friends. Like all good southern families, these friends had grown up in the region for many generations and rarely had a reason to venture outside the bubble. As a result of their sedentary lifestyles, the Delta has developed into a truly unique region, steep in tradition and good ole southern hospitality. In the eyes of Delta folk, “slow and easy wins the race”.
As you may recall from “If it ain’t broke”, I am a bit of a chauvinist; but, for that matter, what male isn’t. However, as with most things in life, it isn’t my fault….no, as a “victim”, it is never your fault. My chauvinism is just the ying to my wife’s yang; a counter balance, if you will, to her sexism. See, as difficult as it is for me to handle women TV personalities, Seite has a hard time with the male chef personalities. And the bane of her existence happens to be Alton Brown. That is right, the nerdy, science guy that has as much culinary creativity as our lab Otis. But nerdy or not, the sumbitch knows what he is doing and if you can get past his childish demonstrations, you may learn a thing or two about the how’s and why’s of cooking. And understanding what to do and what not to do is the foundation for good culinary creations.
Today’s blog has little to do with a recipe and more to do with a technique: The making of stock. Now before we dive too deep into cooking techniques, I am going to go a little Alton Brown on you and briefly explain the difference between a stock and a broth, minus the dorky demonstrations:
I now know why poets, authors and painters are notorious alcoholics and druggies……..being creative is an ass whip’n to the highest degree, especially after the holidays. So please forgive me if this post seems rather drab and mundane.
As seasons go, winters in Texas aren’t too bad. Unlike the northern states, Texas winters tend to be mild and pleasant. But on special occasions, Old Man Winter will pay us a visit. That visit came this past Sunday and The Old Man seems to be rather pissed. Typically, he comes and goes quickly, 30 degrees one day, 70 degrees the next. Not this time. No, it seems that someone has pissed him off good and he ain’t leaving anytime soon.