so fine, done with finals now. in fact, i’ve now finished with the last class i’ll ever have to take in my academic career. wwooooooo! i guess. dunno, i always liked classes.

anywho.

i’ve got a number of projects going on simultaneously, and while none of them are ready for public presentation yet, i figure i may as well update you at least to prove that i am in fact doing something. So it’s time to introduce:

The Sauceploration

Basically, i’ve got three experiments currently ongoing, each of which is sauce-related (duh).

  1. The Honeyist Mustard of Them All – my honey mustard experiment has been going on for the last 2 months or so.
    Current status: I have successfully produced a honey mustard basically identical to that which you tend to encounter at restaurants as a salad dressing, chicken finger sauce, and general condiment. This was the goal for phase one, so i’ve now moved on to phase 2: improving the general honey mustard, and then building two specialties: one salad dressing and one dipping/general condiment.
  2. Cane’s Will Never Get Another Dollar From Me – this one is pretty self-explanatory: i’m replicating the sauce from Cane’s. For the last 4 years I have had this unfortunate habit of going to cane’s about once a year or so, remembering how boring their food is, and the once again falling in love with that ridiculous sauce. So i decided the only way to rid myself of this nasty habit was to make the sauce for myself.
    Current Status: Good news: i’ve gotten pretty darn close. Bad news: my version of the sauce takes a while to bloom, so it’s been a slow process thus far, and i’m not likely to hit perfection for a while yet. Ah well.
  3. Why exacty is Tabasco’s Chipotle Sauce So Expensive? – ok, so this one was originally motivated by a recession-era sticker shock when i went to replenish my supply of tabasco chipotle sauce. So instead i browsed around the store and spent about 5 times as much on various ingredients for my attempt to replicate it myself. This turned into a much bigger project, to just make all of my own hot sauces. I don’t know whether the endgame cost savings are going to be much of anything, really, nor do i know for sure that i’m going to make anything better than what i can buy already, but it’s a fun process, so i’m ok with that
    Current Status: Well, this one is also slow-going, but i’ve had a few encouraging milestones so far. i’m running quite a few hot sauces at the same time, so while i have no real answers yet, even for phase one, that’ll be changing in the next week or two. I’ve achieved some very interesting smells so far, but i haven’t yet been brave enough to actually taste any of them….

so yea, that’s what has sorta been occupying the cooking half of my brain while i wasn’t either studying, writing papers, or playing with caroline. I would ordinarily feel mildly ashamed that most of my efforts have been an attempt to replicate other people’s products, but given mental circumstances in which these projects arose, i’m pretty ok with the whole thing.

anyways, things are still pretty crazy around here. now that finals are over, liz and i are expending most of our spare effort on getting the house cleaned and more “baby-friendly.” I’m still cooking, of course, but i’m not yet to the point where i can really plan my meals out like i used to. It’ll get there.

and for those of you who have been waiting patiently for me to post my Catfish Au Lait recipe, never fear. i’ve got to try one more variation before i can say it’s ready, but i’ll be doing that sometime in the next couple of weeks.

oh hey, guess which of my projects this picture is from, and you win… a recipe named after you! WOOOHOOOO!!!!

Flickr Tag Error: Call to display photo '2486716002' failed.

Error state follows:

  • stat: fail
  • code: 95
  • message: SSL is required



[difficulty rating: zeroish]

5 Responses to “current affairs”
  1. Cookin' Parrain says:

    I’m guessin those are vinegar? Is that the hot sauce project?

    Restaurant Idea # 612; Meme’s
    Internet cliche themed bistro, serving dishes such as “LOLcatfish” and the “I Can Has” Cheeseburger.

  2. Cookin' Parrain says:

    Also…
    Have you tried rum as a hot sauce additive?

  3. B Wallace says:

    Good idea CP.

    For dessert you could do a knock off on Outback’s Chocolate Thunder and call It Chocolate Rain.

  4. Cookin' Parrain says:

    Nice, Brandon. Very nice.

  5. Cookin' Parrain says:

    How about “All your Boulliabase are belong to us”.

  6.