Since I graduated college twenty-two years ago there have been three major food quests in my life and countless minor ones.
The three majors were quests for.
1. The perfect Bloody Mary. That one was solved by an internet search, but it took me ten years and I’m still working to make it better.
2. The perfect Barbeque Sauce modeled after the sauce used by a joint called QL’s in Muncie, Indiana. That one was solved by dumb luck and a cookbook. That one took me 15 years and I’m still working on BQ proper.
3. The perfect Lobster Bisque modeled after the bisque served by the Fairmont Hotel in New Orleans back in ‘83. I literally dreamed about that dish for ten years before I called the Fairmont and their chef gave me the recipe. I still remember my meat and potato self Indiana boy so not looking forward to that dish. We were a group of about a dozen rowdy folks, during an office Christmas party, but when that soup got served all conversation stopped and all I could hear were spoons clicking off china.
What are you folks working on?
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