I have discovered, after over two months with just a single post, that I do not have the energy level or maniacal drive necessary to work 60-hour weeks and complete two posts a week. Hell, I’ve hardly been cooking at all; my wife, Juliana, has been honing her chops in the kitchen because I have generally been out working till, oh, 11pm or so.
I was finally able to scrounge together the will to come check the site, and I find that there are two hundred pages worth of comment spam. So… yeah, sorry about that. I’m cleaning it up. If you notice that a comment you made and feel strongly about got deleted, let me know and I’ll search it out. I like comments. I really, really want real people to let me know what they think. But two thousand ‘wow great article well researched food for thought try nike gold shoes not malware!’-type stuff gets in the way of that. I know the bots aren’t reading this. I’m just grousing.
But this is not the end of Feral Cuisine! What little time I find in the kitchen is, by necessity, spent slinging together ultra-fast, stupidly simple foods that I can use for days as packed lunches and suppers. Remember, I don’t have a car to drive home for meals, and I am working 8am-10/11pm most nights, so I generally have to pack TWO meals a day that are light and portable enough to pack in my backpack for biking to work, calorically dense enough to actually SUPPORT me for 14-hour days spent on my feet (plus, again, the bike ride), and tasty enough that I will want to eat them and not cheat and pull out my debit card at the Wendy’s down the street.
Juliana has been brilliant in the kitchen. She is taking my random, scattered notes and experiments, and turning them into straightforward, step-by-step, freakin’ DELICIOUS recipes. She took the Chicken Tikka Masala that I had been tweaking for a long time, trying to get it just right, and made it PERFECT: rich, savory, slightly sweet and spicy, and dead easy. I can’t wait to share that recipe with you guys. (I was gonna post it a long time ago, but then I had tikka at a restaurant, realized my version was nothing like the popular conception of the dish, and had to go back to the drawing board.) She’s also figured out an awesome stroganoff, a kickin’ meatloaf, some curried chicken salad that is way better than the stuff I posted a couple months ago… In short, she’s awesome, and her culinary prowess is about to propel this blog into overdrive.
I’ve come up with a few things myself in my meager free time: oven-barbecued pork burnt ends that can be used for just about anything, and a stew that, quite accidentally, came out with a decidedly East-Asian flavor profile that was unexpectedly delicious. I am also beginning work on a tutorial product for folks just starting out in the kitchen to start cooking restaurant-quality meals in the Feral style: healthy, high-protein, fast, easy, and delicious.
SO. There is much more to come. Just as soon as I whittle my work schedule a bit. : )