I’m still reeling from the Saints loss on Saturday. It was brutal. And I got really upset.
To get myself out of this funk I’m going to attempt my first KING CAKE since we are in Mardi Gras season afterall.
I’ve been searching for recipes high and low and found a few, but what I really want is a McKenzie’s King Cake (above) because they were THE BEST. I grew up eating these as a child, and no amount of white frosting or fruit filling can turn me away from a plain McKenzie’s King Cake.
For those playing along, I would happily just have my mother send me one, but McKenzie’s went out of business (sadface). And the only bakeries that ship king cakes charge an arm and leg ($40 minimum) and have the dreaded white frosting (see below), and aren’t really that good in general. You even have to assemble them yourself!.
So, I’m taking matters into my own hands and making one. I’ve found what is supposed to be the McKenzie’s recipe, but it’s got a little gibberish in it and mentions something about fillings, so I’m not sure it’s the real one.
I’ll hopefully make it tonight, assuming I want to deal with yeast and dough rising after I get home from work. There will be pics :)
THROW ME SOMETHIN, MISTER!
More pics of the FUDGE! Here’s the recipe. It wasn’t too bad! Mostly challenging because it was my first time. I’m sure it only gets easier. My one piece of advice, pay attention to the thermometer! I bought a candy thermometer from Bed Bath and Beyond for $10.
Now for some food porn. I finally got around to making the Chocolate Chip Cookie Dough Fudge, and it’s AMAZING!!! I was so worried I had screwed it up not having a mixer, but I improvised and OMG YUM.
APPLES AS BOWLS FOR ICE CREAM WITH CARAMEL OMG
Totally thought that was apples as bowls for potatoes and gravy. What you said is much more delicious.
Imagine sprinkling some brown sugar and butter on the hollowed-out apples, then roast them in the oven for a bit, THEN scoop in the ice cream. NOMNOM.
must. recreate.
this is particularly dangerous seen through marathon hunger goggles.
Source: timeforalittlesomething.com
mdt:
Dang nature, you scary.
via Sky Sharks: Pictures of Super-Predators Snatching Prey From the Air – National Geographic
noooo! not the little seal!
(via mdt)
Source: National Geographic
can’t wait to try out the melt shop (countdown to may 2nd has begun!)
not only do they have the classics, but they also have some delicious grilled cheeses like:
- fontina and goat cheese with roasted wild mushrooms and parsley pesto on whole wheat
- aged cheddar with maple glazed bacon on sourdough
- buttermilk-fried chicken with jalepeno jack cheese,red cabbage slaw, and melt sauce on country white
- open face artichoke with feta, parmesan, mozarella, and kalamata spread on country white.
YUM.
omg
Source: rosiesiman
Comfort Food
When I was little and would have to get a shot at the doctor, my mom would take me to McDonald’s after and I would get a chocolate shake and french fries. This was pretty awesome since I didn’t generally get happy meals as a means of sustinence. Even now, 20+ years later, whenever I’m about to have a surgery, all I can think about is how I want to go to McDonald’s for french fries directly after the procedure, totally high, and willing to east just about anything since I’ve been fasting for about 12 hours.
Tomorrow will be different. I’ve given up fried food for lent (and there’s no way Brian would let me go to McDonald’s anyway) aaaand there’s also the small fact that I won’t be eating solid food for a few days. I can’t tell you how sad I am about it. It has me dreaming about french fries, and I’ve even gone and tallied how many days till Easter (16 in case you were wondering). I just hope I can control myself once I can have them again :)
My Last Meal
Trying to figure out what I should eat tomorrow night before I get the wisdom teeth out Saturday morning. No fried and no corn are my two restrictions. Any suggestions?
“Cajun Claws in Abbeville, LA just might have the best crawfish around.” So says Brett Anderson in the Times-Picayune.
Must try this place the next time I go home!
(via defendneworleans)
Source: jlangenbeck
I’ve been going to New Orleans for most of my life, as I have family there, and as a result have eaten many, many, many meals in the food-crazed city — but rarely any really good ones. Alan Richman pissed off practically the entire English-speaking world with his thoughtful but ill-timed criticisms of New Orleans food in 2006, but he wasn’t actually wrong: a lot of New Orleans cuisine was overwrought, old-fashioned and generally lame. There was a tendency, in many of the city’s most celebrated restaurants, to pile crabmeat on top of everything, mix in some French or Italian stuff, and call it a day. If innovation did come, it was frequently horrific: even as I write this, a menu at one of the city’s most famous restaurants includes a “French pastry layered with melted Brillat-Savarin cheese, strawberry jam, brown sugar bacon & sticky bourbon infused honey.” Blech! I used to see that sort of overly fussy (or ongepotchket, as we say in Yiddish) thing in New Orleans all the time. But at a number of new restaurants I went to over the holidays, I saw a smarter, cleaner, more exciting kind of New Orleanian food — still rich in butter and Creole flavors, still deeply traditional, but with a new-school bent…New Orleans is rising to a higher plane, gastronomically speaking, than ever before.
Source: cajunboy
