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Peking Duck

Posted by Shawn Kocher on November 1, 2011 · Leave a Comment

Peking Duck has about a thousand different recipes and techniques, but one thing is always certain. At any Chinese restaurant, the Peking Duck requires a 24-hour notice. Really? A whole day? What could those people possibly be doing back there for 24 hours? Is there some funky religious ritual going on? Are they swimming around … Continue reading →

Filed under Lewd Food · Tagged with chinese, crispy skin, Duck, five spice, peking, Poultry, simple, waterfowl

Soul Food

Posted by Shawn Kocher on August 22, 2011 · Leave a Comment

I’m no soul man. Not a funk soul brother. Never been on soul train, don’t listen to soul music, and never been to Seoul. I never had a soul sister, read Chicken Soup for the Soul, seen De La Soul, or driven a Kia Soul. I have, however, eaten some damn good, down home, Southern … Continue reading →

Filed under Lewd Food · Tagged with african, collard greens, cornbread, gravy, Poultry, savory, soul food, turkey

Coq au Vin

Posted by Shawn Kocher on January 8, 2011 · 1 Comment

There, now that I have your attention. Cock in Wine is the English translation of one of the most classic French dishes in history, Coq au Vin. Not just a lewd food by name, this dish is salacious, fowl at its most fragrant, squab at its most scrumptious, rooster at its most rustic. Romantic, really. … Continue reading →

Filed under Lewd Food · Tagged with burgundy, carrots, cock in wine, coq au vin, mushrooms, Poultry, rich chicken, thyme, wine sauce

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Nutritional Info

Not that I care if you are fat or anything from eating Lewd Food and actually enjoying your life. But, I just started using MacGourmet Deluxe and it automatically populates your recipe nutrients from the FDA database. Looks pretty sketchy to me and likely filled with food pyramid propaganda, however, those of you with scurvy, rickets, beriberi, tetany, osteoporosis, keshan disease, or pellagra might find it useful. I think it's just plum interesting. I will likely go back and start updating older entires with this newly found food science. Servings, as with anything, are subject to your appetite, metabolism, and self-control.
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