Culinary corner

[Cygnus X1]

I think Bourdain considers himself more of a cook. He likes doing the traditional French classics and you really never hear of him pushing any culinary envelopes.

Bourdain strikes me as a professional critic.
He cracks me up, though. He reminds me of Kramer (Seinfeld).
I've seen him eat some really weird stuff. Yesterday it was
some kind of spleen, in Sicily.

[straycat]

I tend to do a lot of Cajun/Creole stuff I get real home made sausage from a dealer close to home(his mom makes it in Layfayette LA.)
I do cook with herbs a lot and make a killer garlic chicken on a bed of either wild rice or parsley or lemon infused rice.I'm big on brown rice.
Cyggie try apple wood for smoking some time.Mesquite is a fave of mine for shark or most any sea food.
I use lemon grass a lot too.
I'm a big hot pepper fan as well smoked out on the grill.
Hungarian sweet and hot paprika is another item I use a lot.
For sauce pans and frying pans I use stainless steel and cast iron.Try a sweet onion sliced, coated in olive oil on a hot iron skillet and drizzle fresh lemon on the top as it cools.
Great thread BTW.

[Cygnus X1]

Hey, stray, did I forget to mention the famous first brisket turned out great?

Oh, yeah, I did.

Thanks for your live, online assistance. You rock!