After returning to Houston, I've been unexpectedly involved with the 'foodie community.' My neighbor is a food critic for an online magazine and she often invites me to join her for food tastings or openings (I say often, this has only occurred two or three times in the past two months). The dinners have been rather elaborate and I can't even imagine the cost after eating at a high-end restaurant and consuming a few bottles of wine. Nonetheless, I don't ask questions and I enjoy the opportunity. These are the few times that I'm called "sir" without adding "you're making a scene." Generally we meet the chef and s/he serves us a wide variety of dishes from the entire menu. The dishes are generally smaller than the traditional servings, but we are eating multiple appetizers, entrees, and desserts ... so I'm willing to negotiate. We recently attended a beer pairing at one of the more well-known restaurants in the surrounding Rice community and I was asked to write the review. Of course, I obliged - I DO occasionally do something interesting. Click here to read the review (discretion: the frequency of some events have been embellished for entertainment value).
Fortunately, this involvement with the 'foodie community' overlaps with my interests in cooking. In other words, food is involved. I've started to develop more complicated meals and have been working a little bit harder to find new recipes and new cooking styles. After a few attempts, I've perfected the iron skillet steaks. With my 100 year-old skillets (thanks to Grandma and Grandpa), I can now cook restaurant-style steaks in the comfort of my own home. This ends up producing A LOT of smoke and my apartment smells like a steakhouse for a few days afterwards, but it's worth it. Here's a video that a friend recorded, which can be viewed using QuickTime Player. The smoke had decreased significantly by this time.
After the success of the iron skillet steaks, I've attempted a few other meals that have been rather successful, two of which I have photos. The first is stuffed jumbo shells. The picture is after the initial preparation. Before cooking, I threw together a homemade sauce and dumped it over the shells before baking it for 30 minutes. The meal was delicious and was even better the next day.
The second meal is a photo of the juiciest pork chop I've ever had in my life with garlic carrots and beets (oh yeah, and a little red wine). I initially thought this meal was going to be pretty good and I was excited to be cooking with fresh beets for the first time, but I was amazed by how delicious the pork chops ended up, which were cooked using the iron skillet (the key is the burner/oven combo!). This time around, there wasn't nearly as much smoke because I didn't have to get the heat as high as needed for the steaks. The quality of the photo is a little sub-par because it was captured using my camera phone.
Overall, life is great and I'm continuing to experiment with new food.


