Ever notice how a TV cook host breezes thru a complicated recipe in an hour? Well, the ole ranch hand is here to tell you it's smoke, mirrors and a passel of off-stage help.
Yours truly mounted the cook mule yesterday and "charged" headlong into a Shrimp, Corn, and Tomato Stew. My sorry butt whacked on celery, onion, bell pepper, tomatoes, fingers and such until the chop board dang near cratered. Meticulous measurement of spices, peeling and de-veining of shrimp, and (dirtyin' ever damn pan and bowl in the kitchen) enroute to a culinary masterpiece didn't take no more than FOUR hours?????????
There was a recipe part that said, "add shrimp stock". Holy cow, buildin' that juice was an ordeal in itself (more veggie choppin', more spice measurin', more boil/reduce/clabber the liquid?????) And only took bout an hour and a half to prepare/cook that "ingredient"????
Finally got all slap dabbed together and guess what: didn't know til yesterday that livin' on the East Texas/Louisiana border musta siphoned some coonass blood into the arteries thru them swamp skeeters.
That's right sports fans, that mess o' ranch hand creole cuisine that got whupped up would make a hawg hug a hound on Sunday and come back for seconds all week!
Stay tuned for the next exciting episode of kuntry dumass kookin'.
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