Rejected recipes from The French Chef
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It's the perfect time of year to stock up on stock. If you're a home cook you should/need to make your own stocks. They are incredibly easy to make and you'll be able to yield the delicious benefits all year long. There are so many things you can make with stock, risotto, soups, chili, sauces, and of course my favorite, a nice bowl of ramen.
I'm not calling this dish "Thai" Spicy Peanut Chicken Wings, because it's not a Thai dish. Adding lime, fish sauce and peanuts to something doesn't inherently make it Thai. Did I use some of the same flavor profiles you might find a satay? Sure, but this isn't Thai and I'm shaming anyone out there who adds peanuts and lime to a dish and claims that it's a Thai dish, I'm looking at you 90% of Pinterest.
No, you can't just microwave a mug of rum and throw a stick of butter in it, to make Hot Buttered Rum. The flavors in the cocktail must be fleshed out and built upon, much like a soup. A soup with an alcohol content. This is a very rich, and flavorful cocktail that will keep you warm on those long winter evenings, after a long day of feeding bodies into a woodchipper.
There's no word more feared by sugar junkies, looking to get their next fix, than 'fruitcake'. Yes, that seasonal brick of neon-colored fruit, nuts and what one can only assume is caulk & shellac. Fruitcake can be so much more than a disappointing "dessert" brought to Christmas dinner by that one weird old relative, whom you thought had died years ago.
If you plate your biscuits and gravy and it doesn't look like a mess then you're really not eating biscuits and gravy. Sure it's not the prettiest of breakfast dishes, but I stand by my opinion that if you're going to spend the day working in the yard, building something or even hiking, biscuits and gravy is the ONLY meal that will keep you full until lunch or even dinner.
