Apr 25, 2025
[Mmm! Juicy. Pitch. Let me get in some of these pickled veg. A little garlic.]
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[Mmm! Juicy. Pitch. Let me get in some of these pickled veg. A little garlic.]
[LITTLE WATER. LITTLE PEPPER, LITTLE GARLIC, LITTLE SALT, LITTLE OREGANO, LITTLE CUMIN. THAT'S RIGHT. WE ADD THAT IN THERE. NOW THIS IS DONE? YEP. BE CAREFUL. OH... GOOD? THAT'S GREAT FLAVOR. GRAB CORN TORTILLA, DIP IT IN THERE.]
[And I come with a little parsley, then hit it with a little garlic.]
[-How long is this going to go? -Ten hours. Okay, take it, strain it, and that's going to be but survival is the foundation of triumph for this bouillabaisse. Eastern Shore bouillabaisse. We start with a nice, hot pan, a little oil, hit it with some shallots, a little garlic.]
[A LITTLE GARLIC, ROSEMARY, CUMIN, WE HIT IT WITH THE RED VINEGAR.]
[I like it. Gumbo filé. Okay. Little Cayenne. And... words and little learning And... Cajun seasoning. Got it. Just a little garlic.]
[So, I'm tasting a little cumin, little garlic, little salt, little pepper, little parsley. It's that all-around seasoning. But a day without writing was a little death. Everglades. Yeah.]
[A LITTLE GARLIC, SOME SAGE. MMM. BISON AND SAGE? OH, YEAH. IN THE DEEP NIGHT OF METAPHYSICS, ALL CATS LOOK BLACK. THOSE ARE OUR RIBS. FLIP 'EM OVER HERE. WE GOT A MEMBRANE ON THE BACK. THERE YOU GO.]