Becoming a Food PIMP

It began as a way to keep a loved one really happppy.  She was generous to me and I in turn feed her.  In the process, I discovered I was pretty darn good in the kitchen so good my family member had happly called herself a food whore and I her pimp!  Ok, she already knew she was a food whore..to be fair..but she did say I was HER food pimp, period! 

But today after having an actual meal after a week long illness, at Lido's in Harlem,  I realize something that had already been happening more and more in my kitchen without my putting words to it.  Cooking is not  just about preparing a meal and enjoying  the passionate responds of my foodies orgasmic faces.  It's, about the creative process, a very instinctual, process where you become one with the very meal your creating.
What do I mean?
The tomato, for example, has its own scents, taste and textures, depending, on what kind you use and at what point in its development you are use it. You place the lovely fruit (yes its a fruit), on your cutting board and it waits for you to begin the process of transforming it.   
An intutive line of communication  begins between you and  the tomato.."should I cut you this way or that, should I bake you, saute you?  How will it effect the rest of the meal, how are you preparing it?  What kind of cocktail or wine will be paired with it?  
The meal  becomes a conversation that grows and becomes much larger than a recipe or you.  It becomes  a  quite expression of the creative /creator  in balance and perfect harmony.  It is inspiring and each time you make it, its a little different, but still good.  Like life and art.

AND when you are done and your guest is placing the meal in his or her mouth, if you have done it right , the responds will be silence, followed by moans and faces twisted in ecstasy.  They will want more and if your good to your guest, they will beg for it and if your really really good , they will crown you their very own Food Pimp!






Inspired by:
Lido
2168 Fredrick Douglas Blvd.
Harlem nyc

The Shedding

Catered fundrasing event on saturday for the artist Rogiers.  The DJ threatened to smack me, the host had to eat her plate in private, because she was having a private moment publiclyz; the folks who fearrrr food and secretly believe is evil haaaddddd to, just haaaddd to give in.  I think ... Hmmm... I do believe,  I "put my foot in it".  In other words, I kicked some serious you know what!! 
The Menu:
Drinks
Spirited Sangria with Brandy soaked  nectars apples and oranges
Tapas
Cocktail samosas
Mini Chicken mole stuffed quesadillas with fresh guacamole and pico de gallo
Main dish
Farafella in pear and gorgonzola cream
Tomatoe and basil salad


 http://www.fibbymusic.net/html/itinerary.php

So theres this turkey

I inherted a turkey the other day and  I thought, I should practice different techniques for making a juice Thanksgiving Turkey.   Yes, I know, we are not in the holiday season.  But, we will be at some point and a little practice ain't never hurt nobody.  One should always be prepared when dealing with such a big, big ...bird....

Sooooo, I began my venture into cooking a 25 pound bird (not that big), by defrosting it for a few days in the fridge, of course.  Once that was done and I went through the process of cleaning, dressing and stuffing the bird. 
And man did I love getting my hands dirty stuffing it.  I wraped it in bacon, stuffed it with Italian sausage, mortadella, fruits and other things.. Put in the oven, cooked it for several hours in a low temperature.  By morning, the aromas coming out the kitchen where amazing.
The bird fell right of the bone. The  drippings where reduced in cognac and freash cut oranges.... My friends had no complaints..
And that, my friends,  is how you leave your mark, in their mouths...