Welcome to Carnal Dish…leave your calorie counter at the door.
Who am I?
I’m the 31 year old Atlanta bumpkin who’s always at Kroger, violently weaving thru the aisles like a mad woman buying up all the butter, bacon, and heavy cream. If you value your life, you’d get outta my way.
I’m a Scorpio, an only child, a daddy’s girl, somewhat of a perfectionist, somewhat competitive, driven, an over-thinker, passionate, very vulgar — but very sweet. My parents did a pretty great job with me, I must say lol. I’m imperfect and I love it.
I’m also the mother of a darling rescue brat-terrier, my super old puppy Ruben (pictured above, uncomfortably) — who’s as old as dusty fart particles but refuses to act his age *knocks on wood*. I rescued him in 2003, and he was estimated to be 6 years old at that time, so you know he’s like Morgan Freeman’old now. But he’s my baby and for as long as he’s here, he’ll get treated like one
I love a good burger…
I make no apologies for the fact I love to eat. I am a huge fan of flavor — both simple and complex. Delicious food makes me happy. Ever catch yourself dancing a little when eating a really good meal? Or singing/humming? Or…moaning uncontrollably? Yeah, you know exactly what I’m talkin about. I aim for that reaction every time I cook. I try to make things better each time I cook them because food is flexible, and there are many ways to recreate an old favorite.
During the week, I nibble on Lean Cuisine’s and SmartOne’s — yummy huh I may prepare a lot of comforting foods, but I don’t eat that stuff every day, nobody should. Moderation folks, moderation. I like to treat myself on the weekends, especially. Many things I prepare are for others, so I may get like one cupcake out of the whole dozen
I’m not an expert, I’m no pro…hell, I’m not even trained. I’m just a chick who loves to cook and eat. I learn something new every day, and I’m just here cooking and sharing the experience with you. I’m not reinventing the wheel here folks, just showing you how I do things and hopefully you can learn how to cook with the most important ingredient — love.
In every recipe I encourage you to taste your food as you go. It’s important that you do this because you’ll have to eat the results, and it’s just the responsible thing to do. I think it’s a good idea to customize a recipe to your specific palate as much as possible — because let’s face it, we don’t all like the same flavors. I learned how to season food by tasting and experimenting with different herbs and spices, so it’s imperative you take control of your cooking experience and not become a zombie to any recipe.
Dude, I had an Easy-Bake Oven — I was destined to do this!
Nah, seriously…I started “helping out” in the kitchen when I was 7 years old. My mom let tag along and watch her create magic, and I stood there amazed because I knew dinner was gonna be stupid yummy and watching her actually create it made me feel like some sort of mini-apprentice. One day she let me do something on my own — cornbread. She stood over me and talked me thru it and I listened to her carefully. Guess who wound up making a pretty snazzy pan of cornbread at the age of 7? Me, dammit lol. It wasn’t perfect, but it was good enough for her to proudly share with her co-workers. I felt so accomplished, like “Wow, I made this…and it’s good???” I probably cabbage-patched, or whatever dance was poppin’ back then, and honestly the rest is history.
Growing up learning my way around the kitchen without the help of the internet, fancy cookbooks, written down recipes or The Food Network, I had to make a ton of mistakes to figure out how to do things right. I screwed up everything I wanted to cook outside of my mother’s realm, but I never stopped trying. I knew that I’d eventually learn from every mistake I made, and figure out how to make things better and better each time. And that’s basically what happened, so welcome to here
Why the blog?
My love for cooking relies heavily on my love to eat — and the fact I absolutely adore feeding people good food and watching them eat it in silence, shaking their head in disbelief yet nodding in approval, asking for seconds and thirds. I love it. Some people want to be a doctor to help others, some folks sing songs to soothe the souls of those who can’t articulate their emotions…and then there’s people like me who love to feed, fatten, and satisfy. A good meal will put you in a good mood. The same gratification I get from feeding people, is felt from sharing recipes. People I don’t even know telling me that a recipe of mine got them laid is a beautiful thing to hear. I recently had a supporter of my blog tell me that she’s made a few of my recipes for her boyfriend — they started having better sex and he ended up proposing to her and now they’re out house-hunting. We call that a win!
Why the name Carnal Dish?
I call this blog “Carnal Dish” because to be completely frank, this is food that will get you laid.
1. pertaining to or characterized by the flesh or the body, its passions and appetites; sensual: carnal pleasures.
3. the food served or contained in a dish: The meal consisted of several dishes.
What kind of camera do you shoot with?
I shoot with a Canon EOS 60D, and I use an 18-135mm f/3.5-5.6 zoom lens, a 60mm f/2.8 macro lens, and as of 11/2/11 a 50mm f/1.4 lens. I try to take pictures using natural light if possible. I don’t use any fancy lighting equipment, but probably should because the artificial lighting in my apartment sucks lol. I wish my kitchen was near a window Maybe I should move…
I edit/resize my photos using Adobe Photoshop CS5.
My blog is very, very new but so far I’ve been blessed to be featured on a few sites already and that’s very cool
- America’s Test Kitchen features my Chicago-Style Deep-Dish Pizza
- Food Porn Daily features my Fried Chicken Wings with Waffles and Bourbon Maple Syrup
- Food Porn Daily features my Apple Pecan Cinnamon Rolls with Maple Glaze
- Food Porn Daily features my Red Velvet Pancakes with Maple Cream Cheese Glaze
- Food Porn Daily features my Big KRIT “King” Burger
- Food Porn Daily features my Grown-Up Bacon Mac & Cheese
- TheFancy shared my Big KRIT “King” Burger over 1,000x’s in 48 hours
- The ever-growing list of “pinned” recipes…this almost brought a tear to my eye.
- Ebony.com features Carnal Dish!
I really appreciate the love and support you guys, seriously…I do this for you.