Brunswick Stew & corndodgers
See more » My Life is an Open Blog
Black & Decker makes tools. I figured they'd make sturdy kitchen appliances.
When our Black & Decker steamer died after not many uses but after the warranty had gone on to a better place we headed off to Wal-Mart to buy a replacement. Which Wal-Mart didn't have. The American masses don't like steamers I guess.
Talking to Gordon I learned that his B&D steamer had died an equally swift death.
We live on the wrong side of Durham, NC for appliance shopping. We have to bother with highways fat with traffic to visit a Best Buy or Circuit City. As badly as my fellow wanted steamed broccoli I ordered a new vegetable steamer from Amazon.
The Rival Steamer's longevity is yet to be proven. It holds more than the old one. Six and a half pounds of drumsticks from Costco fit in easily. My approach to food is cook lots, put it in the fridge.
I fear I don't live up to the Will & Grace image of gracious queer living. I do not like to cook. When I'm doing the right thing I make big pots of soup consisting of random vegetables and skinless boneless chicken breasts. At my most ambitious I mix the latter with cumin, onions and tomato sauce for a chili of sorts.
I rarely eat beef because I don't know what to do with it if I'm not making a beef and vegetable stew. If there's anything you can do with pork aside from fry it I've forgotten. More thanks to laziness than sane regard for my body's health I don't buy pork.
Only twice have I tried to master cooking. After lots of trial and error I arrived at a densely spicy barbeque sauce. With equally crude empiricism I eventually created a good version of a delicacy of my homeland (um, Georgia) Brunswick Stew. Then I lost the cards I wrote them on.
(I did cook the best corndodgers, hush puppies I've ever eaten but decided that this black cuisine would only give me a heart attack and haven't cooked any in a decade.)
I really should try to recreate the Brunswick Stew. Once you throw out the fat it can be as healthy as it is filling. BBQ I've abandoned. Every bottle I've bought is too thin in spices and rich in sugar.
Before my mother passed away I wish I'd asked her for two recipes. Only a few times have I essayed the cooking of rutabagas. Each time what came out seemed like a food to be served by CIA torturers.
I've made dozens of attempts to make cole slaw. The result might have been acceptable pig slop. Commercial cole slaw seems to always be made with too much sugar and a secret spice that should be called Vileness. To be fair sometimes the only taste that will satisfy is the taste from childhood. I doubt my mother had any rare knack for cole slaw. I may never find that satisfies me.
At least I can steam cabbage.