About Us
Hey Dere!
We love to cook up a mess of anything. What you will see, at first, are just things we like to cook. Like our namesake we will cook a little dis, and we will cook a little dat! Our inspiration comes from our vast knowledge and superior intellect of . . . .. . . . oh, never mind, just kidding! Our inspiration is our curiosity about all thing’s food related.
We are not food snobs although we will cook some hoity toity food at times. You may see a Beef Wellington with some sort of brandy cream sauce one day followed by a soliloquy on the insane awesomeness of boiled peanuts, what to do with turkey tails, or just cooking up a good ole mess of red beans & rice.
We hope that you will see a lot of good food spun with some humor and self-deprecating stories.
What you will not see is professionally plated food, we might have a drip or two of sauce misplaced on the dish (although we will try to make it look good, we aren’t that lazy). You will not see professional food photos (despite using the food selection on the cell phone), the light may be wrong, there may be a finger in the way, and there may be a few shadows that wouldn't be there if some Southern Living photographer had gotten involved.
You will not see okra . . . . . . . . in any form, by itself or mixed in. Despite growing up in the Deep South, where okra was a staple in every family kitchen, the Grand Poohbah of Cook Dis thinks okra was put on a bad evolutionary track and guided by the hands of the Devil himself.
Oh, we don’t cook with raw onions. Wait . . . . .. What? Well, Mrs. Grand Poohbah is allergic. That hasn’t infringed on our adventures (except onion rings). Dehydrated onions and onion powder do well, just ask our gumbo and crawfish etouffee crowd!
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