The Original Gay Porn Community - Free Gay Movies and Photos, Gay Porn Site Reviews and Adult Gay Forums

  • Welcome To Just Us Boys - The World's Largest Gay Message Board Community

    In order to comply with recent US Supreme Court rulings regarding adult content, we will be making changes in the future to require that you log into your account to view adult content on the site.
    If you do not have an account, please register.
    REGISTER HERE - 100% FREE / We Will Never Sell Your Info

    To register, turn off your VPN; you can re-enable the VPN after registration. You must maintain an active email address on your account: disposable email addresses cannot be used to register.

Introduction/ 1st Post Hiya Folks!

Auberon

Auberon

Slut
Joined
Mar 4, 2018
Posts
183
Reaction score
2
Points
0
What's up guys? I really suck at these things but bear with me here. I'm a geek from Eastern North Carolina. Two amazing boyfriends and three pretty decent (on most days) kidos. I'm a chef, own a restaurant which I love both. No seriously...I like food. Otherwise I wouldn't be considered a bear!
 
So, how do your feel about Vivian Howard and the attention she gets? Does it help all restaurants featuring regional cuisine, or is it just another celebrity-ism without much consequence?
 
Ummm. Personally she doesn't really bother me either way. In this business I think the only way to be successful is to do something unique and do it right. I've met her, actually she had lunch at my restaurant.

- - - Updated - - -

xyxyxy said:
Hi and welcome to JUB
Click to expand...

Thanks!
 
I am curious about the ramps she featured, not so much the Tom Thumb. What is special about ramps?

I do like how open she is to showing her erstwhile ignorance of basic vegetables and even cooking. It would seem that she empowers novice cooks to be less ashamed of being adult with zip knowledge of some basics, especially in rural culture when working class women knew that stuff.
 
Ramps are kind of a garlicy/oniony tasting wild leek. Everyone goes crazy for them in the spring for whatever reason. They're fairly versatile veggies. They're pricy though because they're usually foraged. But seriously it's wild leeks.

One of the biggest things about cooking is trying different combinations. And if you are new, you gain so much info just mixing things and seeing what happens.
 
I think the cooking shows are best for just germinating concepts. People don't need the recipes so much as the approaches. I like chefs who talk about elemental components like texture, acidity, etc.

The buy local thing is right, but it comes across as a bit self-righteous when you can't make the most basic dishes without black pepper, lemons, etc., none of which are locally sourced. And yes, I know it's about weight and shipping, but it still seems preachy.
 
I won't lie we source as much as we can from local farmers. But that doesn't mean we go without the basics ;)
 
Oh, I'm very much in favor of local sources, but think there should always be a declaration that it is about reasonable balance. People should not be made to feel guilty for eating salmon, or tea, or citrus.

Our goal should be to return to more local meat and vegetables, by far the heaviest items shipped in the food industry.
 
You are up very early. Either you are young enough to still be up, or you are old enough to be waking too early.
 
NotHardUp1 said:
Oh, I'm very much in favor of local sources, but think there should always be a declaration that it is about reasonable balance. People should not be made to feel guilty for eating salmon, or tea, or citrus.

Our goal should be to return to more local meat and vegetables, by far the heaviest items shipped in the food industry.
Click to expand...
Agreed.

NotHardUp1 said:
You are up very early. Either you are young enough to still be up, or you are old enough to be waking too early.
Click to expand...
And I'm always up this early. We're closed today but a typical day starts at 4.30 rolling out fresh biscuits, made from scratch. Also I don't really sleep.
 
Good biscuits are a charm. Here in Huntsville, they are ubiquitous, but many are too short and fall apart when you're trying to eat them.
 
Hello and welcome :)

I love cooking too, but I am not a professional.

What is your best recipe?
 
NotHardUp1 said:
Good biscuits are a charm. Here in Huntsville, they are ubiquitous, but many are too short and fall apart when you're trying to eat them.
Click to expand...
Oh yeah. Every morning we roll out enough biscuits to feed an army. Probably our most popular breakfast plates is our biscuits and gravy which comes with two hand made biscuits topped with homemade sausage gravy - no really we make the sausage in house - two eggs however you like, toast and some fresh fruit.

tarallucci said:
Hello and welcome :)

I love cooking too, but I am not a professional.

What is your best recipe?
Click to expand...
Thanks! All my recipes are good ;) but I'm a steak and taters kinda guy. So a steak seasoned to perfection, cooked med-rare closer on the rare. Mashed potatoes and steamed veggies on the side with some sautéed mushrooms on top.
 
tarallucci said:
Can't go wrong with that combination ..|
Click to expand...

I love love LOVE A1 Steak Sauce, believe it or not. I will share a secret with you (and everyone else). I dare you to try this, it's to die for. This is how I sauté mushrooms: start with your pan nice and hot. A hot pan is the secret to a good sauté. Put a little olive oil in there and get it up to temp. Once your oil is up to temp and happy, then you throw your mushrooms in. Mushrooms, a healthy spoon of fresh diced garlic, dash of salt and pepper. Then you take your bottle of A1 and throw some of that in too. Let it do its thing and get everything nice and happy together.

You can thank me later ;)
 
As long as I have a non-stick pan and the capability of not splashing the food around :lol:

I am not a fan of these commercial sauces, they may be quick and tasty but I like making my own when I have enough time. Much more satisfying.

My cooking is extremely simple and classic, with a thin beef steak I only use oil, salt and lemon :)
 
tarallucci said:
As long as I have a non-stick pan and the capability of not splashing the food around :lol:

I am not a fan of these commercial sauces, they may be quick and tasty but I like making my own when I have enough time. Much more satisfying.

My cooking is extremely simple and classic, with a thin beef steak I only use oil, salt and lemon :)
Click to expand...

I see zero things wrong with this. There is absolutely nothing wrong with a simple steak and in most cases that's all you really want to do. If you over season a steak, you can ruin the taste of the meat. Usually when I cook steak I use a little salt, fresh ground pepper, and a little chili powder because I like the little bit of extra kick. But if it was something I was serving to a customer just salt and pepper.
 
You must log in or register to reply here.
Back
Top