Happy New Year, and Welcome to HeatCageKitchen: Automotive Edition! There’s some delicious barbecue in Central Louisiana, and BF and I were cordially invited to have some.
Happy 2018, Dear Readers:
Welcome to another edition of “What Are These Two Lug Nuts Up To Now?”
No, I promise not to mention you-know-what that me and BF are supposed to be getting in shape for. Haven’t been able to carve out exercise time just yet. Need to do that soon–it’s February! I’d be riding my bike now if I hadn’t hurt my back this week. . .standing up from a seated position. No kidding. It’s getting better now.
So, does your office coffee look like this? Mine does.
I posted that on Facebook the other day, and a former coworker was actually jealous. He worked with me at Boeing and now lives in the Seattle area.
I’ve got a short break in client work, so I thought I should try and finish a blog post. Irony: I know from writing blog posts for digital marketing agencies that in order to get rankings in Google and other search engines, you need to regularly publish useful and relevant content. Yes, I can do that. . .soon. Besides, I’ve already paid for the domain name for another year (It’s not expensive.)
Let’s get started.
Vegan Beef Jerky
You’re probably thinking, “what’s this foolishness?” Like I did when I saw this stuff in Whole Foods recently:
This is not a joke:
If you think that’s healthy. . .no, seriously, it’s not. And it isn’t cheap, either.
For a bunch of soybeans and sugar for people who eat “nothing with a face,” but it’s made to TASTE like something with a face. (Remember last year the “beef-free beef broth” I found in the same Whole Foods?) It’s similar to this product from my favorite snack company Epic, which is also available in Whole Foods, and about the same price with actual MEAT. But this “vegan jerky” has no beef in it. What’s the point of fake-me-out “beef jerky” made with soybeans?
If you’re vegan, why are you going to mess with something that tastes like something you don’t eat? Makes no sense, but, well, supply and demand and all that. Apparently the company makes several types, too. Here’s a picture from their Instagram page via their website that says “Happy Science Fiction Day.” Oh, the IRONY.
I’m still allergic to soy. Just say no and save your money for real food. Yuck.
The Christmas Kittens
Christmas was relatively low-key for us, just like Thanksgiving. We were alone, and we went to visit BF’s daughter, her partner and their son, then to his Dad’s place up the road. BF will have another grandson in March, which we were notified of about October, I think. His Dad was thrilled that we went up to that little room upstairs and cleared out all of BF’s old rubbish, and burned a garbage bag full of old bills from 10 years ago. Mr. C. said it was the best Christmas present ever.
At the kids’ place, someone dumped off two very tiny, helpless kittens a few days earlier. These two millennials were going to leave them to starve out in the cold. She’s pregnant, they have dogs, so. . .on the way out, I scooped them up and brought them home with us. They made themselves comfortable immediately after they had some food and water.
These two were just all over the place:
It subjected me to an adverse environment:
The full-grown cat was VERY unhappy to have these interlopers. I never intended to keep them, of course, just to make sure they didn’t meet a terrible fate outside. These two weighed about as much as a sandwich, and they’d been outside in the cold on their own for a few days without their mother or shelter, fed once or twice. BF understood, and didn’t mind me taking them home for a rescue.
The pit bull puppy wanted to play with them, and they put him in his place with some hissing and swatting.
I kept putting the little fur balls on the other side of this “doggie gate” BF built to keep the dogs in the living room. I wanted them to stay back there so that they’d be safe. But they’re so tiny that they just kept walking right through the slats.
They tried to make nice with the big cat, but Tabbicat wasn’t having any of it. A week of keeping them separated with a makeshift litterbox in my office was all we could take, but we endured. Tabbicat whizzed in a corner, then moved on to BF’s living room chair, multiple times. I think we got the smell out, but BF still isn’t sitting in it. There may be a slipcover in its future.
Only the big cat minded. Because Tabbicat is very, very bonded with BF (he should announce their engagement) he didn’t mess with the kittens when they climbed up his chair and onto his chest. I had to peel them off BF, so that their scent didn’t mix with his.
I attempted to contact several local animal rescues, and only one responded. The lady from the one I got to met me at the Hammond Starbucks that Friday and I sadly handed them over. (I was crying on the drive down there.) She noticed that they were very docile, and they should be adopted pretty easily. I told her that if I ever found out she was involved in dog fighting I would hunt her DOWN. She laughed at me. I knew they were going to have a better life, and I wished them well, told them to be happy in their new homes.
It would have been nice to have adorable kittens a little longer. But we know we did the right thing by them.
The New Year’s Eve Barbecue
I’ve probably mentioned this before, BF is a car guy. He’s not only a mechanic, he also builds race engines. Additionally, he also knows people in the genre, and he’s been to a number of events where he’s met lots of people. This is similar to my going to AWAI Bootcamp and other conferences where I’ve met people that I’ve kept in touch with over the years.
But on this day, we drove a couple of hours to a small town near Lafayette, Louisiana, for Mr. Earl Schexnyder’s annual get-together for all his “race guy” friends. Well, OK, there were women too, but the majority of the race people were guys. Us gals were there as dates and to see what they get up to. Fortunately, BF doesn’t drink, smoke or anything like that. And I was there as a food blogger, taking pictures and nibbling like the rest of them. Oh, boy, did I nibble–just like at Bootcamp.
BF has known this man for many years, meeting him at an annual event called Drag Week. However, due to his work schedule, BF has never been able to go on New Year’s Eve. This year, he put in for a vacation day, since Mr. Earl decided to schedule his annual cookout for the 30th of December. It fell on a Saturday, so we got up early, took care of things, and hit the road.
Mr. Earl has been doing this annual cookout for many years, and enjoys inviting the people in that he has worked with and knows from his business. While he’s doing gumbo, he’s not the only cook.
This was the chicken they added to the Gumbo. Please note that I have no idea what “Slap Ya Mama” is like, nor do I condone such violence.
And rice to go with the gumbo:
Some 90 miles from home, we passed all manner of vehicles, including at least a dozen with Texas plates on them. Through areas with nothing and little areas with lots of mobile homes, we ran the gamut of Louisiana. I talked him into taking me to Trader Joe’s in Baton Rouge on the way home. We had three week-long freezes, twice with snow, and I wanted to make sure that I was stocked up with chocolate almond milk. No way am I giving up my yeast-free hot chocolate for anybody!
Remember, this is an auto repair shop, not a professional kitchen.
It’s a social event, of course, and a nice marketing thing, too. Think of it as the mechanic’s version of a cocktail party, and everyone enjoys themselves.
So, some of the things we saw when we walked in:
It was the first thing I saw, and it was a white cake with all that frosting. I didn’t touch it, honest. But what I did touch, multiple times, was this:
BF stayed away from this, I think it confused him. It looked like 7 Layer Dip, but I didn’t ask. I was too busy nibbling at it. And I couldn’t keep my paws out of these, either:
Being garage guys, you know there are:
And of course, cars, cars, and more cars. With guys talking about cars. But we’ll get to that later, OK?
But let’s talk about something really important to a Texan, native or naturalized. Barbecue.
Meet Alvin Calhoun
Now, I’ve always enjoyed barbecue. I make my own barbecue sauce (when BF isn’t home so I don’t have to listen to it.) I believe that Texas has the best barbecue, but that’s an 18-year prejudice. I’m not saying Louisiana can’t have good barbecue–but that stuff BF likes in Hammond has absolutely no taste to it. It looks like dog food, and tastes like it could be (not that I’ve sampled dog food myself.) On this occasion, BF was telling the truth, and we met some nice people, too.
In this little town on the other side of Lafayette, in an auto repair shop, on a slightly cool, and cloudy day, was the best barbecue I’ve had in a very long time. BF kept telling me about this man with a long history of doing all kinds of things, including car stuff, and now he does barbecue, too. Everyone loves his barbecue. When you have it, BF says, “It’s a life-changing event!” I was about to find out.
This is the very nice and very avid barbecue guru, Alvin Calhoun:
In all seriousness, you’ll notice this man is in a wheelchair. I won’t go into the specifics, but yes, he’s in a wheelchair, and he’s creating barbecue. Delicious barbecue. As in, you wish you hadn’t eaten all that other stuff before you had this delicious barbecue. Because now you’re going to need a wheelbarrow to get back into the truck to go home. His barbecue has won awards, beating out New Orleans’ own Brennan family. That should tell you something.
Now, all my Texas readers are thinking, “what does he use in his barbecue sauce?” Well, my Lone Star friends, Mr. Calhoun has a different opinion of barbecue sauce. Much as I like barbecue sauce, he said something I wasn’t expecting.
“Barbecue sauce is for when you have something to hide.”
No kidding. I wasn’t expecting that.
Mr. Calhoun is from North Louisiana, but now makes his home in the Baton Rouge area. He was taught by a friend how to barbecue. His approach was to think about how primitive man found himself with a feral hog on a fire, and finding out it was delicious.
How He Does It
Mr. Calhoun uses a dry rub, the ingredients of which are secret. I wouldn’t be crass enough to ask what’s in it, and he wouldn’t tell you anyway. But he’s always cooking, and he’s known far and wide by folks who appreciate it.
While these were cooking, we had a nice chat:
Of course, Mr. Calhoun has some great help, too, and I offered to bring him water or whatever he needed while he was tending the grill pits. We all had a nice time talking about stuff, but for some reason, he thought I was a food critic. We’re all “food critics” to a certain extent, but no, I’m a food blogger. I just write about stuff. Admittedly, since 2012, I’ve mentioned a few things to avoid (like Splenda and Aspartame.) But barbecue from Alvin Calhoun’s barbecue pits is not in that group. Do not avoid this man’s cookery.
So, after a while, he asked around for a plastic knife. What the heck? Because it’s ready when you can cut it with a plastic knife.
He offered me the first piece.
Ladies and gentlemen, Mr. Alvin Calhoun makes some really incredible, delicious barbecue. Two thumbs up, and if I had more, they’d be up too. Hot from the grill, but not pepper hot, but not overly sweet, either, like some barbecue can be. A great flavor with a hint of sweet, a hint of spice, but *not* the kind that whacks you upside your head and has you begging for a fire extinguisher.
And did I mention the husband and wife who drove in from San Antonio to meet Mr. Calhoun and visit everyone? We talked about HEB and other great Texas stuff. To which BF said, “and nobody cares but you.”
Don’t Miss The Barbecue
If ever you are invited anywhere this man is cooking, DO NOT eat anything else until after you have some barbecue, because you will, indeed, regret doing so. As I often say, I speak from experience.
Thank you, Mr. Calhoun. Everything they said was true.
There Were Other Things Besides Barbecue
Ok, so, BF reminded me that it wasn’t really a “barbecue.” Mr. Earl’s was a cookout that had barbecue on the side. Well, it really was on the side–since it needed to be outside, Mr. Calhoun and his equipment was parked under the car port at Mr. Earl’s house on the other side of the parking lot. And of course, doing barbecue with pits, there’s the whole smoke thing, so he needed to be outside with it.
There was gumbo, cooked by Mr. Earl himself:
I didn’t have any, because I’m not a gumbo fan, but BF was all over it.
And then, FRIED TURKEY
Let me preface this by saying that frying an entire turkey in a vat of hot oil can be a very dangerous thing. Stories abound about the *wrong* way to fry a turkey. Fortunately, we witnessed nothing like that.
Baton Rouge General Hospital has a series of ads about their different medical services, and this one involves the potential dangers of fried turkey. It’s short, but funny.
So, what I was told by Mr. Bill Doucette was that they injected the turkey with something that I can’t remember–something that’s made for that purpose. (The “Cajun Injector” kind of thing.)
They used peanut oil (I think) because of the high smoke point:
It doesn’t take long, either, something like a half hour, maybe. Remember that to roast a 22-pound turkey in the oven, you’re looking at about four hours.
When it comes out, it looks like this:
And they let me try it. Honest, it’s nothing like the brined turkey I like to make, but it is indeed good. A different flavor than the brined/roast version. I might try to do this one day, but. . .not until we have at least two or three new fire extinguishers available. And the undisciplined dogs are completely away from everything.
And Of Course, Cars
If the GER had been with us, he would have been licking his chops over not only the barbecue, gumbo and donuts, he would have been salivating all over these cars. Alas, my friend, I offer you the pictures I managed to get off my phone.
Every other day of the year, Mr. Earl runs an auto shop called Schexnayder Racing (this is his Facebook page.) We went in the ultra-reliable White Knight, but others were in, shall we say, much more aesthetic vehicles than we were. Then again, the White Knight is a truck, not a race car, just like Mr. Earl doesn’t run a restaurant.
This ancient vehicle is a mid-1930’s Pontiac, so says BF. Someone actually drove this to Mr. Earl’s place, no kidding.
But something tells me it’s not completely finished.
Pop the hood:
This is ACTUALLY what Mr. Earl does the rest of the year.
There were other project cars in various stages of completion, too.
All these cars, all while there was cooking and barbecue going on.
Now this one was particularly interesting:
We saw some amazing vehicles. But I didn’t get to ride in anything but The White Knight.
Mr. Earl’s Gift To His Father
The other big event was this car being unveiled:
The elder Mr. Schexnayder had a house fire a while back, and lost literally everything, including his race car. His family, including Mr. Earl, got together and found another car just like it, and have been sneaking around behind his back to have it not only restored, but to make it exactly like the car he lost in the fire. They had a heck of a time with it, but they found one, in Texas somewhere. It’s not finished yet.
When they were ready to take it out of the truck, BF leaned over to me and said, “You’re about to see a grown man cry.”
The car isn’t quite finished yet, but the elder Mr. Schexnayder was quite happy with his gift.
Before we left, I looked across the street and saw this:
How’d you like to drive this one?
A Pretty Good Saturday
It was a long, but very enjoyable Saturday for us, and I ended up driving home after we left Baton Rouge and Trader Joe’s. BF took a nap, and I streamed some music on my phone (that he didn’t like.)
Many thanks to Mr. Earl of Schexnayder Racing for the great food and the great time we all had. It was great to meet everyone, and BF was quite happy to see people he hasn’t seen in a while.
And of course, to Mr. Alvin Calhoun, Louisiana’s Barbecue Master. I’m serious–if you ever have the opportunity, do make the effort to see Mr. Calhoun and sample his wonderful barbecue. He’s a really nice man and we really enjoyed spending time with him.
I’ve bought some new things in the last few months, and I’m not finished. No, I’m not buying lots of “trinkets,” as BF puts it, but I can contribute to the household and cover things BF can’t. But right after the barbecue, I bought something we needed around here, and next time, I’ll unveil the new “baby” that’s in the kitchen.
Meantime, Happy New Year, and Happy Cooking!
Happy Monday, Dear Readers:
Once again, apologies for being absent. Life has pulled me in other directions. I’ve still got one post I’m trying to get to finish, but it requires research, and I haven’t sat down to do much of it. But if you like to read about foodie subjects, it’ll be worth it. I like to make sure I give all of you something interesting to read.
I keep thinking I don’t have anything to write about. Then something else shows up, and I write a blog post about it.
This post involves some garlic, and I’ve been meaning to mention this important point for a while. I read recently that when you’re buying garlic, there’s a simple way to know if you are getting domestically produced garlic or garlic grown in China: the roots. If you are buying garlic that has roots attached, it’s domestic, grown in California, Texas, or somewhere else domestically. But if the roots are scraped off, and the bottom is concave, it’s China-grown. This article on the Living Traditionally blog explains it further. Garlic from China is bleached, and even organic garlic is grown under questionable conditions. I have not yet been successful growing garlic here in the HeatCageKitchen garden, twice buying some from Territorial Seed and finding nothing in the spring. (Not their fault, of course, I’m an obvious amateur.) I put the question to the lecturer at our last monthly Green Thumb klatch, and she told me to just look for local garlic, probably grown in nearby Dickinson, and let it sprout. DUH, Amy.
I like to read myself, if you didn’t know that, but most of it is online now. I think I mentioned that I cancelled my 20-year subscription to Martha Stewart Living earlier this year; it just wasn’t “Martha” anymore. But I do read other things, and one of them is a wonderful publication called Mary Jane’s Farm. What? You’ve never heard of it? Me either, until I got a flier from them a few years ago. I wasn’t particularly interested, since I was reading Hobby Farms, along with the now-defunct Hobby Farms Home and Urban Farm, all at the same time. The second and third magazines were eventually rolled up to the first, and I later subscribed to Mary Jane’s Farm. It’s a replacement, I suppose, for Martha Stewart Living, although the content is somewhat different. The target demographic for Mary Jane’s Farm are women who live on farms, those who want to live on a farm, and those, like your humble blog author, who dream about living rural in the future.
I received the August/September issue last week, but finally got around to reading it on last Tuesday. Oh, BOY! A feature article on. . .Farmgirl Barbecue! Being a naturalized Texan (September will be 18 years since I moved here), I appreciate good barbecue. Even though I have my favorite barbecue sauce from one of Suzanne Somers’ books, and my favorite barbecue rub from the May 2002 issue of Martha Stewart Living, I’m open to considering new forms of barbecue. Mary Jane’s Farm delivers.
What first got my attention was the Blackberry Barbecue Sauce on page 46. WHAT?? (Warning: that recipe also has fresh ginger.) Unfortunately, it also calls for “2 cups ketchup,” and the recipe for said ketchup is on page 43. (GRRRR.) OK, so I look at that recipe but would have to buy 6 large tomatoes parsley, coconut sugar and lemon juice (I generally have limes around.) Not going to make this today. . .but the recipe for yellow mustard is next to it, and I have everything I need to make that. I’d like to try it soon.
Then on page 44, I see a beautiful picture and a recipe for Creole Aioli.
I’ve got everything I need to make it! Almost.
Now, hang on. . .I’m sure there’s at least one person who’s thinking, “what is Aioli, and can I get arrested for making it?” Relax, it’s legal (at least, for now.) Aioli is a French version of mayonnaise, made by hand (usually) and is more of a dressing than mayo. There is a good version of it in Suzanne Somers’ first cookbook, and she explains it. However, this farmgirl “Creole” version packs a seriously garlic punch. (Not all “Creole,” “Cajun,” “New Orleans”and “Louisiana-style” food is burning hot.)
So what excuse did I tell myself for making it? Well, there were four:
- I can write a blog post about it
- It’s from the new issue of Mary Jane’s Farm
- I have everything I need to make it right now
- It would taste great with some waffle maker hash browns
And here we are!
I don’t normally have sour cream in the fridge, and that’s one of those things that goes great with potatoes. (Thanks, Neighbor E!) So the first thing to do is get some hash browns cooking, since it takes about ten minutes or so once you put the lid down.
Ready to rev up nearly anything you’re having for dinner–or any other time–and make a big mess while you’re at it? Let’s make some.
As you can see, I had everything handy, with the exception of a lemon, so I used lime. (You can do that in many recipes, unless you’re making a Mojito.) Normally, I would not cut that much basil (you see the size of them leaves?) but when I saw Miss Shirley last week after the gardening lecture, I told her about the big, leafy basil I was getting, and she suggested cutting a third off. So. . .I did. And that fresh oregano plant needed a bit of cutting, too.
I started out doing Mise en Place, or prepping everything and setting up. (I heard Martha Stewart say that on the show years ago and never forgot it.) There’s someone on set on those cooking shows and morning-show food segments doing this before they go live, you know. Neighbor R gets upset watching cooking segments on those get-together TV shows because she knows how long stuff takes. But, she says (while gesticulating with both hands), “when you watch them cook on TV, it’s boom-boom-boom and it’s all done!” They’re set up before the cameras turn on so that everything is ready to go, and the cooking host can make that dish in a matter of seconds. For more complicated things, like bread, several are made so that you can see how it’s supposed to look in various stages of completion.
Anyway. . .mise en place. I do it all the time.
I measured out the spices and put them in a pinch bowl, then separated out the eggs:
Went to town on the basil and oregano:
I cut a little too much basil, so the remainder went in the fridge covered in some olive oil and I used it to coat some chicken leg quarters I roasted yesterday. Along with two egg whites in another pinch bowl, which went into the weekly slow-cooked breakfast quiche.
Once everything else was done, I set out to deal with the 3 cloves with a half-teaspoon of salt. In a mortar and pestle. No kidding.
If you don’t have a mortar and pestle, you could try smashing it in a small bowl with the back of a wooden spoon, mixing with the salt to make the paste. I haven’t tried that, it’s just the first thing off the top of my head.
The salt acts like an abrasive while you grind it into a paste. That’s right, a paste. It takes a few minutes of elbow-greased grinding, but it does come out that way:
Once that’s done, the recipe says to add it to a small bowl with the egg yolks and whisk them while you slowly pour in the olive oil. However, I decided to not to entertain the possibility of making a huge mess with eggs and olive oil and spending the rest of the night scrubbing them off the floor.
You may be asking yourself, “Why is Amy using an immersion blender for this?” Answer: because Amy also has no patience.
I’ve made mayo before, either like this or with a regular stand blender. It’s not difficult, but I have no idea why they don’t suggest a blender. So I did it.
First you whiz together the egg and garlic paste. Then you add in a half-cup of olive oil, whiz that around (or whisk it by hand if you prefer) then add the spices, herbs and lemon juice, and blitz it again (or just mix it well.) If you’ve ever made mayonnaise from scratch, you know how this works. (Placing a small cut of rug backing under the bowl helps keep it in place and prevent sliding, just like the anti-slip cutting board trick I mentioned in my last post.)
You end up with this:
What does it taste like? WOW–Garlic! Pepper! Spice! Herbs! You don’t need much–this Aioli will knock you over. The recipe calls for 1/8 teaspoon of cayenne, but I used about a third of that. (In other words, not very much.) You can leave it out altogether, if you like–the garlic stands on its own, and will still throw you off your chair if you’re not ready for it.
Proceed with caution, and dip carefully. You’ve been warned. (The good news: it’s gluten free!)
This is very tasty on the waffle hash browns, (like the hash browns themselves) really, REALLY creamy and so good. There’s a lot of taste in this little cup of sauce. It keeps for about a week in the fridge. A little goes a LONG way. But dip with care–the strong taste will compete with other flavors like sweet potatoes. I tried it with baked sweet potato fries, and the tastes compete too much. But it’s great on the regular white potatoes.
I need to make more soon.
I gave some to Neighbor E to try. (I didn’t give any to Neighbor R, since she’s elderly and the cayenne pepper might bother her stomach.) He forgot to pick up a potato to bake on his last food forage, so he could try it that way. E finally decided to use it on a sandwich and loved it.
WARNING: Remember that there are raw eggs in this aioli, so anyone who is allergic to eggs, is very young or elderly, or has a compromised immune system, will need to leave it alone. I hate to be a Debbie Downer, but you don’t want to surprise anyone who can’t have raw eggs for any reason. Unfortunately, my longtime friend The E Man is allergic to eggs. . .sorry, Dude.
But if you don’t have a problem with the raw egg yolks, enjoy garlic, and can handle the pungency, Creole Aioli is a delicious spread or dressing for you, any time. As always, the printable PDF is on the Recipes Page for you.