Netflix is spinning Anthony Bourdain’s parts unknown and it’s time to ? New Mexico. I get traveled out even in my silly arm-chairing adeventures. I fall in love again with what strikes a chord of connection. I can make quite a lot of things – I haven’t took the time to do a bunker list in ages so what the heck might consider doing that here in a moment, but while I was out pretending to matter, I’m sure i do and did by the way, but blue followed me for long enough to not have had a say… so sometimes it is just nice to see a spark I’ve created and see another spark coloured similarly to my experiences.
Detroit via parts unknow, anthony bourdain. okay he went to duly’s not enough of lafayettes…or the detroit legend of a chili cheese dog known as a coney. Ididn’t care much for them growing up. I wasn’t amazed with foods as much as you might think. I simply wanted something that tasted good. I considered then a chili anything sloppy as all hell. I still want to howl if you even for one hot second think chili belongs anywhere near a “nacho.” but, step away from the truths at ten and remember them golden at 40 perhaps like i do…cough cough, dust dust…getting older by the second… step away from the times in your life and examine the truths. I’m rather sure empiracally til 95 or 21 I thought the best thing in the whole god damned world was a footlong hotdog. no, not because this answer has been the same since lol no, my typical answer to the best dinner ever period is a corned beef dinner, I wouldn’t know if it was cooked in beer or not for the longest time but believe beer makes it better and more often than not can tell NOW if you try and slip one past me….that answer has not changed in twenty years ish because i dream of corned beef still- you mention the carnegie deli in nyc -which I’ve not gone to and i want to drool. yet how the hell hard is it to put a hunk of beef into brine and some gun powder so it stays pink…yes, folks, those “nitrates” make meat stay pink…and like many forms of sodium are digestable thus bioavailable sodium thus the label doesn’t say salt but sodium content… this is what the label means…and good luck finding a commercially available meat product of the snack variety without sodium in a nitrate, a mono sodium glutamate….or a salt… that sells well enough you can purchase it from a prepackaged situation. jerky is nigh on impossible to find without msg. hot dogs can be found nitrate free but i’ll be fair, I don’t adore the celery extractive nitrate free ones… but the point here is connections… the detroit coney “” is a chili-cheese dog. but how many times in your life did you connect with life when you couldn’t find it anymore? you had to redo it? I was born at Providence Hospital now in southfield perhaps always that way 40 and some ago..I list the address within Detroit, MI as my first home…by the truth that is about as racist as life gets, I have a birthright to authenticity that is a Detroit Coney Island. I learned to make the Looseburgers first and the only difference is skip the burger and add the dog. I am by lifestyle and even numbering a colorado numbered social security wise person. Yet! I can not tell you the thrill of anything finer than a roast beef sandwich courtesy of grandmom’s kitchen…. I can not tell you the thrill of being old enough to actually remember a tall 12 ozz glass bottle and in this case, VERNORS. funny, you might think i’d remember the other perfectly fine grandmom who made homemade sauerkraut in her basement and a wealth of southern fried fine life in one’s plate… but I do not recall a single bite. I remember orange juice in a frozen goblet of a red wine glass that had a half inch of frozen juice about the edge yet a heart so sweet…the hearts is fractional distilation by example if it was an alcoholic beverage but what better way to make simple bargain juice from concentrate come alive. what better way is there to come alive in detroit town usa than to brown a pan of mince…okay, hamburger and i prefer chuck…make the chunks not too small and then simmer a cup of beef broth dry within this. top with a perfectly your kind of chili over this meat which no longer tastes like hamburger but almost roast beef and top with cheese and or onions. I personally believe if you cook to not crisp you’ve wasted the pan time…I like my ground beef nearly! burnt. I think undercooks meat tastes fucking rancid and want to puke because you cant cook or do not know what food’s supposed to taste like otherwise. I am a seperatist nearly in that i can just as easily mix not top MIX anything and cant stand to do so… top mine please with chili let me discover what i’m eating layer by layer . of course it all goes to the same place and whatnot 😛 but nothing turns me off more than looking at pre digested pre stirred pre enjoyment ruined everything.. yuck,. i like my fruit on the bottom and no, I am fully aware that it’s a spoonful of dang near jelly… I know i know. don’t pre stir. don’t mix it to death. let me enjoy my humble things! andof course i’d look a ripe fool if i went out of my way to buy orange juice concentrated now…but I am okay with being a fool to remember while I’m a live that it wasn’t better now then…it missed the love of firsts shared that last all our lives. can you buy a can of hormel and a package of hotdogs and some cheapass white buns risking that gluten bellyache and poach a packet of beef boullion from a ramen noodle package or bum a wryler’s from your cute neighbor?… sure. will it require tums? prob ably. will it be the same as the 7-22 experience complete with the angry squirts of hopefully hot chili over a rollergrilled hotdog on a premium bun with a dash of angry squirt cheese and some onions? Go to Hell. Does some 7-11’s still offer the oscar meyer brand footlong hotdog? sure. do i want a sonic footlong chili cheese dog? Fuck Off. and for the record i do not adore Texas Toast anything if it is texas it’s WRONG. yet even I being from colorado my whole waking life have a serious issue returning to michigan for a burrito and fries? or you NUTS? but, such is my notions on right and wrong…my notions of connection… but ask me to buy anything other than texas toast for french toast or better yet stuffed french toast and? Hypocrite.
(Just the same said is also true of your strange whack traditions where’ you’re from… embrace them!)
okay, at this rate, I’ll lose my fingers trying to write out a list of what I can cook so….
italian: I have still never made a tomato sauce. never you mind that i can jazz up any other tomato sauce. i still haven’t made one. damn it.
I can make a vairety of meatballs
meatballs mean I can make a meat loaf and or hamburger patties too. I can add sausages and any manner of ingredient to a sauce.. so in truth the varieties are very high of things vaguely italian here. yet the basics are simple enough and thus I’ve two basic recipes for meatballs, one being stock boiled and the others…not.
I can make basic breads so i can in fact make bread sticks and loaves so i can split a loaf and both buter and garlic it and even melt cheese upon it. I have your appetizer from the 80’s. i don’t care as much for foccacia bread.
I can make bread as said so I can in fact roll some out to top with things and call it a pizza. I can make that fold over and become a calzone or if it’s a hotdog as with what we started with, lol… I call it pigs in a blanket….just like school lunch….but that’s not particularly italian now is it?
I can fry a chicken breast or other pieces in oil that i burst open a teabag into the oil to smoke smoke smoke and end up with something that is in a later pot minus the oil add creamy alfredo…voila tea-smoked chicken alfredo. alfredo is a spiced white sauce otherwise thickened milk or a bechamel…a basic of
FRENCH techniques… whatever. i can make a bechamel… this leads us to southern breakfasts.
I can make a lot of soups but Minestrone isn’t one I’ve tried to make even if it’s about my favorite.
I’ve made lasagna crimping the edges with a filling thus making ravioli.
that is the extent of my italian skills even if pecan sandies/mexican wedding cookies, and biscottis are similar and italian sodas aren’t very italian afterall…nor is much of anything above.. it’s far too americanized.
yet to list each variation would lead me to hundreds of recipes. if not thousands.
Ican make refried beans yet I laugh as i cant compete with the price of a can of them already made in the store because bulk beans are really not cheap enough in any amount of bulk I can get rid of. I like black beans red beans and thirdplace pinto.. beans as a spread are about 10 different meals I think taco/toastada, burrito, sopes, guerachas, huvos rancheros,dips,spreads…mmm.5 x 3 and wow i’m 15 recipes in. same beans. 😉 I dislike mung and anazi’s.
I can boil with spices beef pork and chicken so I’ve a few thousand more recipes going for your beans or not.
I’ve made burritos, tacos, toastadas, enchiladas,frito pie which is closer to enchiladas, tamales, taco salad, nachos to die for flautas, chimichangas.
nope, not pazole, nope not a proper spannish style rice…mixes here do not count….remember the above authentic? you got it or you don’t and I’m not Mexicano. thanks detroit…a fucking specialty everyelse doesn’t understand as more grand than a damned sloppy fast food hotdog… thanks.
I mean when you get into being me now and I haven’t gone anywhere else and have been sloppy about how i present what i can manage and I’m never without a variation for life now just here. no day ever has to be the same….. yet I can bake and roast, i can add cooking processes to eachother. I can manage my way around the world. and i can make a good big damn pile of it wow too.
but enough for me as you see none of this quite seems to connect. i reconnect if you will. i learn to live brand new…afterall i never grew up in Detroit so wee! i’m a Detroit EXPERT….I’m safely ensconced up here in the Colorado Mountains. it’s raining. I’ve a jug of red wine. it’s not sweet enough which means I’ve Detroit tastes at least… and i’ve cranked the firebox allllll evening. i want a cigarette.