An interesting little piece on the history of BBQ and race.
Today I set about working on finding a good ratio to make classic homemade egg pasta for a post I'm working on in which, get this, I turn leftovers into pasta. Because if you take nothing else away from this site, at least know that everything can be made new and exciting with a little pasta. It's the best. Anyway, having made said homemade pasta I needed to cook up a plate to see if it was any good. I knew I still had some broccoli florets in my fridge and figured I'd use those, but before improving the whole thing I quickly consulted a huge Italian cookbook I have, just to see how they do broccoli and pasta. The recipe I found said to boil the broccoli, then add it to a sauté pan with a diced onion, cook, at cream, simmer, purée, then use said purée as a sauce to coat the noodles. That purée sounded awfully similar to the leftover broccoli soup I still had in my fridge, meaning, I already had broccoli sauce! I heated up a half cup or so of sauce in a pan (only add enough to coat the pasta, not drown it), sautéed a few broccoli florets, then tossed those in the sauce with the cooked pasta. I stirred it around for a minute or so with a splash of pasta cooking water, just to get everything nice and homogenous, then plated it up with a generous grating of good parm and olive oil. It was fantastic.
Do yourself a favor and pasta the hell out of your leftover broccoli soup.
This breakfast in three links:
- Leftover collard greens are the gift that keeps giving. Cook up a big batch and save them for later.
- Next, head over to the Four Hour Burger post and scroll down to the Fancy Assed Processed Cheese part. Make some fancy assed process cheese singles and keep them in your fridge. Today's singles were equal parts aged gruyere and cheddar.
- Finally, bake up some fresh buttermilk biscuits.
Re-heat the collards and fry an egg*. Meanwhile, split a biscuit, sandwich a slice of cheese in there, and then place that back in the still warm over for a minute to melt a bit. Assemble and eat with copious amounts of hot sauce and even more napkins.
My attempt at making the most vague, least descriptive cocktail instructional video ever was a complete success. Pay close attention and maybe you can make one of my favorites too!!
I made a simple Tumblr page that will mirror this site. It probably won't have any unique content, but if you use Tumblr regularly it will be a great way to stay updated on new posts and whatnot. Follow that over at the obviously named: fourchordkitchen.tumblr.com
I'm getting so good at social networking, guys.
Speaking of, Four Chord Kitchen is all over Instagram and Twitter with the handle:
If you're not already following you're missing out big time. Big. Time. For example, last night at work I took a picture of a chunk of iceberg lettuce and was like "This is just the tip of the iceberg." See what I did there? I made a hilarious joke. I know, you're all like, I can't believe I missed out on fun stuff like that! Well, don't make that mistake again! Follow all that shit stat!
I also promise to post more selfies where I'm pensively looking up and to the right.
Please give all of your validation and approval on as many social networking platforms as possible to that sad man above. In return, you will receive recipes.
I should probably make a Facebook page huh? Goddammit.
edit: I made a Facebook page. LIke it all sorts (or just once really) over at again, the creatively named: facebook.com/fourchordkitchen.