/ck/ - Food & Cooking

>>9237089
Like if you need like, say a quart of brunoise mire poix and youve got maybe 20 minutes to do it, you need a hilariously sharp edge to pull off an even remotely competent cut on those carrots. And if you have to do that literally everyday whilst making a shitload of other cuts that day, thats where the value comes in. Anything even remotely under 100 dollars and youre gonna be sitting there mad as fuck that you thought you got something good enough.

As far as my work, uh, I mean ive got some pictures of food? I made some dope ass shrimp and grits last weekend at home.

Did I do good?


Shrimp and grits. Local stone ground yellow grits, mushrooms, bacon, charred yellow corn, shrimp obviously and a bacon fat/homemade shrimp stock creole gravy.

For the shrimp stock I took like 2 lbs of shrimp shells, a charred onion and a charred yellow corn stock cut in half and let simmer for about 3 hours, strained and then reduced it from like a gallon down to two quarts. The creole spice blend I put together myself as using basil and oregano and thyme from my garden.