Do you ever gamble and just get on a roll…everything is just happening like your runnin w/ Rainman? Yeah, me neither – I’m the worst gambler ever…if you see me gambling at a sporting event, bet the farm on whoever I’m not going for!
That said last weekend I got on a different kind of roll. One that makes you much less morally diminished the following Monday sitting at your desk.
I speak of the 48 hour food fantasy: it began at noon Thursday w/ a trip to Miracle Mile – New Yorker on kaiser roll w/ swiss.
Dinner was a Slavo favorite and the one dish my mother is still contests that she makes it the best: Beef Stroganoff from the original Betty Crocker cookbook (your mother or grandmother still has her original – probably a wedding gift…find and politely ask if you may get some use out of it or just steal it if she puts up a fight…you can tell where the best recipes are b/c their pages are crusted in dried egg white, dusted w/ flower and occasionally dotted with the blood of the previous cook).
Friday started w/ a risk…I grabbed the Vanilla Yo-Play, I bought this but had never had it…slight nervousness b/c I don’t want to start my Friday w/ let down…let down averted it was quite fantastic.
Half day Friday: Where’s The Beef on Pita @ the Duck & Decanter…enough said best sandwich ever.
Met a couple friends at the Vig, where the goal was a successful release of a retarded panda back into the wild and for me to get the Vigan, an excellent grilled veggie samich w/ fresh mozz. Easily a splitter. Got to save room for the liquid dinner which is what The Tick refers to simply as dinner.
Saturday morning Biscuits & Gravy…this is the only breakfast I eat, the shit is that good…it’s like skiing Whistler/Blackcomb: – after that everything else is mediocre at best.
I skip lunch which is sometimes necessary on such outings, you cannot afford to throw snake eyes when you’ve got the get away money on the table.
So I rendezvous w/ an elite clan of the highest caliber at arguably one of the best joints in The Valley, The Barrio Cafe. I’ve witnessed this family bring semi-grown men to tears and dissolve relationships w/ mere sprinkles of sarcasm. Never evil or vindictive but man talk about a tough fukn crowd! The guac w/ cranberries was good, a bit of SS would have completed it nicely though, S&P had to suffice. I was crucified by my fellow diners for ordering a salad…this was no salad my friends – this was Barrio’s Duck Salad and it is outstanding. The seared duck breast was a perfect mid-rare (the only way duck breast should be consumed in my opinion, salmonella not an issue with duck).
Late-nite at Zen32: this is the first place I ever had sushi or sake. It took a fukn dive for a few years there while I was serving time in Texas. But I’m happy to announce it is back to its original luster! Stallion swears the ginger sake prevents a hangover.
Sunday morning was surprisingly friendly, Pale-Rider and I recall our vehicles are at Zen which happens to be next to Deluxe: I love this place, they serve food late, have one of the highest quality beer selections in the valley and…a fukn money burger. Do not pass up the sweet potato fries!
I didn’t eat until the following Monday night. Was this the greatest food roll ever, hardly. But it was experienced w/ great people in different and interesting places which is what it is all about.
The Dish: Nana Style Biscuits & Gravy
-Start off w/ some Grands biscuits flaky, butter tastin’, whatever you want. Get those babies in the oven stat. Go with a tube of Jimi Dean style sausage. I like the HOT sausage – Sher-Bear doesn’t but she has no control here, ha!
-Get your biggest fry-pan and get’er hot. Squeeze the sausage out, yes there are a plethora of crude jokes to be made at this point.
W/ a wooden spoon smash & break up the sausage, be patient and let it brown up…crispies are a good thing!
-Take approx 1/4 cup +/- of flour and sprinkle over cooked sausage and stir. The concept here is to soak up the grease w/ the flour. Keep mixing it over the heat for a minute or so (the French refer to this as making a roux).
-Add in your milk, I use skim b/c that’s what I drink but you can use whatever ya want. Start slow w/ about 1 cup mix it up still over the heat.
-Now it’s gonna get thick – how thick you want it is up to you. Eating glue isn’t my thing anymore, so I prefer mine to have like a runny milkshake consistency. Again the more you cook it the thicker it will get, too thick add milk, too thin cook a bit longer.
-Now stick your finger in this beautiful gravy and decide what it needs next salt, pepper,SS, Tabasco, etc. Make it taste how you like it.
-Split the biscuits in half,slip a tab of butter in between. Spoon the gravy over the biscuits and serve. It’s also good to have some jellies and honey for the biscuits.
Enjoy with a frozen mug of milk….Hangover gone.
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