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Foodie MacFoodface

Food flâneur. Gastronaut. Badass. Purveyor of fine recipes and musings about my dinner to the masses.

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Vermont, Vermont, Vermont - a cheesy, beer-heavy odyssey

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It's Butternut Soup Season, Motherfuckers

Ah! I don’t know about you, but I can’t wait to get my hands on some fucking butternut, and make soup. That shit is going to taste so seasonal. I’m about to head out to the store right now to find that mutant squash fucker, peel and de-seed it, toss it in olive oil, and roast it just right. When my guests come over it’s gonna be like, BLAMMO! Check out my roasted butternut soup, assholes. Guess what season it is — fucking fall. There’s a nip in the air and my house is full of tasty fucking squash soup. They set the clocks back this weekend past, and Thanksgiving is in sight. The summer garden is all but dead, and my toes are creaking at the prospect of frost. It's Roasted Butternut Soup season, mofos. I'm from the nether-regions of the African continent, where butternut squash grows with abandon and every restaurant and household hoards a secret recipe for the sacred soup. At the intersection of the prevailing westerlies and trade winds, the vernacular cuisine of my h...

Kimchi Fried Rice with Shrimp and Whatnot

Hailing, as I do, from the nether regions of the African continent, the arcana of Korean cuisine have never really been my bag. As a consequence of later life travels in the Koreatowns of Trumpistan I have learned that the Han-In diaspora makes a good fist of chicken wings and their indoor barbecue is an innovation that I fully endorse. While I have had occasion to taste it on the restaurant circuit, expanding my use of buried, fermented vegetable matter has hitherto not been high on my kitchen experiments list. A Dutchman of this parish, with whom I compare occasional notes about cookery and home economics, has consistently extoled the virtues of Kimchi (a fermented cabbage matter, stewed in the hot sauce paste of the Korean people, and buried in their yards). Kimchi is, so the Hollander claimed, a cheap, versatile and healthy vegetarian snack one can store in the refrigerator for months without fear of tummy knack. What’s more, he has been known to say, it makes an excellent ...

Freeze Your Bones: A stock maker's postscript

Back in the mists of time, when I was a lithe bachelor, living downtown in a slick, split-level apartment with a pool on the roof, and a doorman for gossip, I would save all of my chicken bones, and lob them into a massive Ziploc bag in the freezer. At the point when there was no room for more bones, I would saunter on down to the supermarket, load up on some celery, carrot, and everything else mentioned in my superb, fool proof turkey stock recipe , and bubble up some stock for posterity. Oh, the times we had! Did I mention the pool on the roof? My mate, Dave, lived next door, and The CHEF's restaurant was within stumbling distance of the front door. Dangerous days!