Recipes By Cody Changet
Continuing on with the bread series, we have the chewy.. the salty.. the goes good with a beer.. and the very dippable…. drum roll please! SOFT PRETZEL! OHHHH LORD, are these good when they are done right. Do things in this exact order: Hit up your besties, go to a bar, grab your favorite pint (the liquid version of a pretzel), order 3 pretzels the size of your head, with some ooey gooey spicy cheese sauce, a reallllllyyyy nice course ground mustard, watch a game, and have ya-self a dang good day, son. I mean seriously? Come on. Is there any better way to enjoy this yeasted delicacy?
Are you going to have any type of sandwich in which you are using buns? TOAST THEM! Every. Single. Time. Toast them buns. “Well, how should I toast them Cody?” Don’t just toss them in a pan dry. Don’t broil them. Please, don’t use the toaster. Guess what? Don’t use butter either. “GASP! What did he say? Toast buns without butter?! Is he insane?!” No, now pay attention. The pros toast their buns with mayo instead of butter. That’s right, Patrick, mayonnaise can be an instrument. The oil in the mayo is going to give you the perfect golden crispy toast. Don’t believe me? Try it out. You’ll never use butter to toast your buns ever again.. ALSO! If you have one, use a cast iron to toast them buns. It’ll act as a real nice griddle. Get it a nice medium hot before tossing them bad boys in there and they’ll crisp up just like you were making a grilled cheese. (Bonus tip: use mayo for grilled cheese too). “But Cody, I don’t have a cast iron pan.” Don’t talk to me about not having cast iron. Just don’t. That conversation will end with ultimately “GET YA-SELF A CAST IRON PAN ALREADY!” In the meantime, use any pan you have I guess. Just don’t walk away from the stove while you’re toasting because nobody, I MEAN NOBODY, likes burnt up buns. Keep an eagle eye on them babies.
NEW ILLUSTRATION SERIES ALERT! Get ready for some bread. Actually, all the bread. Why bread? Why now? I’ve been waiting to fully dive into this idea, partially because of procrastination, and partially because I wanted to wait until Adobe Fresco came out so I could get my hands on that sweeeet live digital watercolor. Now that the new program is out and my procrastination can’t last any longer, I am here committing myself to illustrating probably way too many carbs. The parameters around the term “bread” is kind of loose. (I went to wikipedia and picked out 20+ different variations, along with some others that may not be thought of as bread.) So, why bread? Why now? Well, I’m pretty sure everybody’s favorite part of a meal is bread. If it’s not, you might be some sort of monster. Anyways, food has become something that I am really passionate about and I also want to continue growing as an illustrator. So, I am going to mash the two together. FOOD ILLUSTRATION BABY! While I know that this isn’t a new concept, I am hoping that by combining two passions, it will allow me to play around and maybe find a style that is completely my own, or maybe even let me break into the food illustration biz. This series is a chance for me to explore color, shape, texture, and patterns. Is there a better place to start a meal with some bread? Nah, man. Bread is where you always start. So, here I am, starting my illustration journey with a ton of bread, like a good meal. Today I am presenting you with a classic: the baguette. Crusty, chewy outside and a soft fluffy inside. Made famous by the French and then Panera. Goes well with dang near everything, but mostly great at sopping up soup or that little bit of leftover sauce.
Birthday Bash - Lasagna to me is a better treat than any sweet. Some people may want layers of cake, frosting, and sprinkles for their birthday, but I prefer layers of pasta, cheese, bolognese, and basil. Most of my birthday parties growing up had some good cake, but nothing could top the crispy cheesy edges on a corner piece of lasagna that my mom had made for the party.