Low Carb Chicken Wings
17 FEBRUARY 2017
If you're anything like me then you love chicken wings. I can eat chicken wings all day every day and not get tired of them. There's just so many ways to make them taste absolutely amazing. I especially love fried chicken wings, which by the way the French are great in cooking many things but fried chicken wings are not one of them. The best chicken wings I've had here come from a Canadian bar called The Moose and then after that, there's KFC. Which in and of itself is not that bad but KFC should not be that second in a list of best chicken wings. But I digress, since I'm a huge slob and have gained 15 lbs in the last 7 months, I can't have a good breaded chicken wing. I make a damn good fried chicken wing too. The low carb diet I'm on now dictates that I can't have flour and it sucks hard. So I had to find a really good alternative to the traditional fried chicken wing, something that has great flavor is crunchy and at the same time good for my low carb diet.
These wings are super simple to make and feel free to add to this to make them your own. Maybe using a hot sauce to coat them in, or a low carb BBQ sauce (In the near future I will be adding a low carb sauce guide so tune in) would be great. I also make a great ranch dressing (because they don't have ranch dressing here, if you do happen to find it in some specialty American shops they charge you 4 times the price you would pay in The States) that I like to pair with these wings and some generic hot pepper sauce.
Damn Tasty - Low Carb in Paris
16 FEBRUARY 2017
After seven months of gorging myself with amazing French food, I find myself at a crossroads. I love food in all forms, but some things might not be especially good for me or my figure. I’ve always been or at least looked somewhat athletic. I played basketball all my life, competitively from third grade to my senior year in high school. Even after high school, I still at least looked the part, that is until I turned 35.
I just turned the big 3-5 this past year. I was determined to spend my thirty-fifth birthday in the city I’ve just recently determined was my adoptive home, Paris, and I fucking did it. However, a Gemini’s Paris was not how I pictured it. The Seine was flooded, which in a way was fucking awesome, but it encroached on my initial fantasies of a Parisian June. Sub 60 degree temps also made things kinda shitty, but I was in Paris, so it all didn’t really matter. My special day was topped off with dinner at my fav classic French restaurant in Paris, Auberge Pyrénées Cévennes, and my first “professional” chef’s knife. A beautiful Zwilling J.A. Henckels Professional “S” chef and paring knife set. Game Changer. If you have a shitty or so-so knife throw that shit away. I didn’t know that something so simple could make such a huge difference. Having a good knife is definitely worth the extra cash. I’ve got the best friends in the world.
Basque-ing in the Glow
05 JANUARY 2017
As much as I love everything French, Basque cuisine and culture are quickly beginning to steal my heart. It has been 3 short years in the making. In total, I’ve spent what amounts to over a year in Paris and France, in contrast, I have barely spent a full two weeks in Basque Country. However, I just can’t get enough of what this magical place has on offer. There is one special tiny city nestled neatly between the Atlantic Ocean and some mountains (not sure which ones, just some mountains). This city is called San Sebastian, and it is by far my favorite city in Basque Country. Like I said, I haven’t spent that much time here so you can just tell me to fuck off if you think you know better than me, and this is all subject to opinion anyway. However, if you like food, beer, wine, beautiful beaches and some of the nicest people in the world then you will definitely love San Sebastian or Donostia in Euskara, we’ll get to that later.
If you haven’t noticed I use Wikipedia a lot, so according to Wiki Basque Country is “the name given to the home of the Basque people in the western Pyrenees that straddles the border between France and Spain on the Atlantic coast.” I know, that’s a shitty definition that really doesn’t mean much, especially if you are unfamiliar with this region. It’s simply an amazingly beautiful place, with great food and drink and some of the best people in the world.
How do you classify yourself?
22 APRIL 2016
I was asked a question this week while speaking about cooking with some friends over Jamaican oxtails. By the way, it is ridiculous how fucking expensive ox-tails have gotten. The fuck. Anyway, I was asked, "How do you classify yourself, do you call yourself an amateur chef/cook?" I cook at least four days a week, even when in Paris. Most weeks I cook almost every day. Some days I cook twice and sometimes thrice. Not to mention the late night baking experiments I have recently begun to undertake. I am NO amateur. I'm simply a home chef. Well versed in comfort food, BBQ, and tasty shit.
Since my first visit to Paris in 2012, I've slowly started to come out of my cooking comfort zone. Trying new techniques, using ingredients I have never thought to use and going down new culinary tracks. There is something to be said about the impact of cultural stimulation on some people. For me, being able to witness new cultures and new ways to do things has stimulated me in many creative ways. From the major differences to the minor, it has helped turn me into a much better chef.
What is Cooking Shit in Paris?
When on vacation most people don't even want to think about cooking. Especially when in the food Mecca that is Paris. With so many boulangeries, patisseries, cafes, bars and boucheries around with some of the most amazing food why would one cook? I say fuck that. I love cooking, I'm not a pro but I think I'm pretty damn good. My wife and I try to make it to Paris once a year for at least a month. Staying someplace for that long while eating out can be a bit expensive, so unless you're Scrooge McDuck or a kept man/woman, you got to do some cooking.
Even if I was that well off I would still cook on occasion and spend that money on some of the best ingredients in the world. I would probably lose my shit if I a week went by that I didn't cook at least once. I mean how can I resist when at most any time in Paris you can run into a farmers market and find some of the freshest...