ODG Eats

 This past Sunday (1/18/2025) was my second cooking stream of the New Generation of ODG Cooking Streams. When I was trying to come up with a "theme" for the afternoon, I was thinking a lot about those fancy-ass restaurants where they serve you three bites of food on a fucking plate five or six times and, even though you're somehow full, it still doesn't seem to quite justify spending five million dollars just to eat there for two hours while everyone around you looks at you condescendingly because you didn't wear a goddamn tie. Fuck those people. Anyway, I decided I wanted to figure out a way to do that kind of fun, small plate, presentation-centric food at the house without having to break the bank. My first course, as a direct theft from The Bear , a show I absolutely love, was the mirepoix broth. I started the stream by starting a light stock, which means you don't roast the bones beforehand, using some pork and beef bones. For the mirepoix broth, I finely ...

I spent a bit of time on New Year's Eve doing some menu planning for my next cooking stream. I don't want to spoil anything, but I will say that it involves 6 dishes, none of which I've made before, and is an undertaking that will change the culinary landscape forever. That's totally not a baseless exaggeration or clickbait of any kind, but if you watch that next stream, you'll learn the 3 Key Secrects Why Chefs Hate Me And You Won't Believe Number Seven!  Anyway, after looking at photos, making some drawings, and having a think, I decided that I also needed to eat that night. Since I'd already spent what little brainpower I had on a menu, I wanted to keep it simple for dinner, so I used an old fallback I learned from a Jacques Pepin video a few years ago: persillade. I started off by slicing up a chicken breast into little thin cutlets which I seasoned with salt and paprika. I pan fried the chicken in butter and olive oil, as one does.  The persillade part ...