CarFlipJudge
@carflipjudge.bsky.social
New Orleans through and through. Professional coffee taster, avid home cook and Head judge of the National Association of Inverted Vehicle Explanations.
Raw #denim problems. To be a #sneakerhead or a denim hunter...they never work out at the same time.
February 27, 2025 at 11:25 PM
Raw #denim problems. To be a #sneakerhead or a denim hunter...they never work out at the same time.
Best ramen in New Orleans. NolaNoods. One day they will open up a brick and mortar...
February 20, 2025 at 7:27 PM
Best ramen in New Orleans. NolaNoods. One day they will open up a brick and mortar...
It's snowed in New Orleans like 4 days ago and now it's shorts weather again.
Just #NewOrleans things
Just #NewOrleans things
January 26, 2025 at 4:13 PM
It's snowed in New Orleans like 4 days ago and now it's shorts weather again.
Just #NewOrleans things
Just #NewOrleans things
It's SNOWING IN NEW ORLEANS!!!!
January 21, 2025 at 1:05 PM
It's SNOWING IN NEW ORLEANS!!!!
Getting back into posting with this bowl of tokyo style chicken chintan ramen with chashu pork, ajitama, grunions and nori.
I used chicken feet and stewing hens as my soup base and an umami bomb of a tare
I used chicken feet and stewing hens as my soup base and an umami bomb of a tare
November 14, 2024 at 11:45 AM
Getting back into posting with this bowl of tokyo style chicken chintan ramen with chashu pork, ajitama, grunions and nori.
I used chicken feet and stewing hens as my soup base and an umami bomb of a tare
I used chicken feet and stewing hens as my soup base and an umami bomb of a tare
Here's another New Orleans twist on a classic dish. This is classic carbonara but with New Orleans hot sausage instead of guanciale.
Lunch time!
Lunch time!
November 21, 2023 at 6:02 PM
Here's another New Orleans twist on a classic dish. This is classic carbonara but with New Orleans hot sausage instead of guanciale.
Lunch time!
Lunch time!
So, I tried making some Japanese curry last night and failed miserably. I should've listened my my decades of cajun / creole cooking experience instead of trying to follow an "authentic Japanese recipe" off of youtube.
My maw maw would've beaten me 14 times with a wooden spoon for this abomination
My maw maw would've beaten me 14 times with a wooden spoon for this abomination
November 9, 2023 at 7:48 PM
So, I tried making some Japanese curry last night and failed miserably. I should've listened my my decades of cajun / creole cooking experience instead of trying to follow an "authentic Japanese recipe" off of youtube.
My maw maw would've beaten me 14 times with a wooden spoon for this abomination
My maw maw would've beaten me 14 times with a wooden spoon for this abomination
Here's another cajun fusion dish from my kitchen. Classic egg fried rice with andouille and crafwish all from a previous crawfish boil.
Uncle Roger would either be proud, or appaled. 🦐🍚
Uncle Roger would either be proud, or appaled. 🦐🍚
November 6, 2023 at 8:00 PM
Here's another cajun fusion dish from my kitchen. Classic egg fried rice with andouille and crafwish all from a previous crawfish boil.
Uncle Roger would either be proud, or appaled. 🦐🍚
Uncle Roger would either be proud, or appaled. 🦐🍚
Weird that this will be my first post, but here goes.
This is an andouille and chx gumbo but done in ramen style. I used the roux as my soup, "trinity aroma oil" and a hot sauce base for tare. Toppings are red bell, crispy chx skin, grunions. I used meat from the gumbo w/ some ramen style noodles.
This is an andouille and chx gumbo but done in ramen style. I used the roux as my soup, "trinity aroma oil" and a hot sauce base for tare. Toppings are red bell, crispy chx skin, grunions. I used meat from the gumbo w/ some ramen style noodles.
November 6, 2023 at 6:02 PM
Weird that this will be my first post, but here goes.
This is an andouille and chx gumbo but done in ramen style. I used the roux as my soup, "trinity aroma oil" and a hot sauce base for tare. Toppings are red bell, crispy chx skin, grunions. I used meat from the gumbo w/ some ramen style noodles.
This is an andouille and chx gumbo but done in ramen style. I used the roux as my soup, "trinity aroma oil" and a hot sauce base for tare. Toppings are red bell, crispy chx skin, grunions. I used meat from the gumbo w/ some ramen style noodles.