Fort Worth food blogger is influencing the local food scene

A man stumbles, presumably drunk, on his friends’ porch in the middle of the night to crash into the bathtub. The next day, he cooks up a nice pot of stew with catfish and shrimp and delivers it to his friends’ porch. The friends accept and eat the stew, but do not forgive his behavior.

Scotty Scott is not your average social media influencer or content creator. The scene described above is a video on his popular Instagram page named after his “Cook Drank Eat” blog. Set to sad music, he exhibits a storytelling ability more suited to an independent filmmaker than a food blogger. Like many bloggers, the food industry is a side hustle for Scott, who regularly works nine-to-five in the oil and gas industry and cooks, writes recipes and creates social media content in his spare time. He doesn’t create content to appeal to anyone’s algorithm or formula for the most views. He creates food content because he loves it.

“I have a pretty rigid schedule that I have to follow from 9 a.m. to 5 p.m. and when I’m off I do whatever I want,” he says. “Some of the food content is repetitive and I want to separate myself and make sure I’m not doing the same as everyone else. I’m just creating to create. I think if I keep it unique and funky, people will appreciate that.

Scott, who is a father of two boys – a 3-year-old and a 5-month-old – also features family in his content. In one video, her 3-year-old dodges figs that Scott added to a plate of French toast, a scene not unheard of by parents of toddlers.

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The spirit and personality of this chef shines through in its content and in its cuisine. He released a cookbook last spring titled fix me a plateand while some would try to call it “high food for the soul”, he doesn’t like that term.

“I’ve heard this term used frequently by many people trying to describe new soul food recipes,” he said. “But I don’t call it high because it seems derogatory to the original dishes. It’s just carrying on the tradition of soul food.

Scott, who also maintains a personal chef service, adds his own special touches to the dishes. For example, he makes southern fried chicken with Cornish game hens, adds fried oysters on collared greens and gives French toast a rum cake twist. He turns a classic millennial cafe dish of avocado toast into a southern chef’s kiss by adding pecan-smoked chicken and white barbecue sauce.

Like many in the food business, Scott’s process has been altered by the pandemic.

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“COVID has changed the way I test recipes,” he said. “Usually whenever friends got together, I would bring a new dish with me to see how it tested on a crowd. I would also leave new recipes in the break room at work to see how quickly they disappeared. Since I couldn’t do this during COVID, my partner ate a lot of soul food.

His girlfriend, he says, “doesn’t share my passion for cooking, but she’s an incredible taste tester.”

The Detroit native has been in Texas since 2012 and in Fort Worth since 2017. He has a lot to say about Fort Worth’s food scene and plans to say it with food. His next project is a food trailer that will be parked in the parking lot of the nearby Southside wine bar. Holly. It’s a grilled cheese trailer called Cheesy Does It, and diners can expect the same innovation in its content creation and cookbook (and it’ll be making brunch items from the cookbook). kitchen on weekends). One recipe he’s been working on, The Goudbutt, is a decadent sandwich with gouda cheese, truffle butter, apple, and mint. When he describes this sandwich, it’s as if he’s describing a sunset – almost too good to be true, but it exists nonetheless.

“The apple is still crunchy because it’s cooked quickly, and sometimes it’s still cold; the truffle butter gives it a decadence and savory flavor and the mint just brings out everything alive.

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I’m not exaggerating when I say I’ve been thinking about this sandwich all day.

Scott also thinks Fort Worth’s dining scene is about to change.

“Tex-Mex is big, barbecue is big, but certain types of food haven’t taken off here,” he said. “I’ve seen cuisines that have taken off elsewhere that haven’t done as well in downtown Fort Worth, namely a Vietnamese bakery, a Korean barbecue, and an Ethiopian. I hope people here are willing to embrace different cuisines like these and others.

I made her recipe for beef noodles and rice for my family, and it easily rivaled a similar dish from one of my Julia Child cookbooks. He asks the cook to brown the meat well, then bring it to a slow simmer after adding a mixture of seasonings that I’ve never used in a dish. The onion soup mix might be called its “secret ingredient”, but when combined with soy sauce and Worcestershire, the magic happens. I served this dish with sautéed green beans with red onions sprinkled on top.

The second dish I made was her Chocolate Chip Potato Cookie Recipe. These were…unusual and amazing. I asked Scott what made him think of such a combo, and his response painted a fun picture of his process.

“I was just sitting there eating chocolate and crisps one day – I’m a big fan of sweet and savory,” he said. “When you have a chocolate chip cookie, sometimes you put a little sea salt on it to wake up the taste buds. Potato chips struck me as another way to do it. They taste the same salty with a crunchy texture I don’t have classical training so I’m always experimenting, I’m always looking to learn.

These cookies are truly a decadent reimagining of a classic. It uses a mixture of two different flours and brown butter, which I have never tried. As a newbie to brown butter, I’m both pissed that I haven’t tried it before and glad Scott introduced it to me. The batch disappeared in a day at my house, and these will forever be on the regular dessert list.

here is the Recipecourtesy of Cook Drank Eat:

Chocolate chip and potato cookies

Ingredients

2 ½ cups all-purpose flour

½ cup bread flour

½ cup unsalted butter, softened

½ cup brown butter, softened

1 cup granulated sugar

1 cup packed brown sugar

1 teaspoon of salt

1 teaspoon baking soda

2 eggs

2 teaspoons vanilla

2 cups chocolate chips

1 cup crushed and salted potato chips

directions

Preheat oven to 375 and line a baking sheet with parchment paper or a nonstick baking mat.

Whisk together the baking powder, baking soda, flours and salt and set aside.

Add the butter and sugars to a stand mixer or large bowl with a hand mixer and mix until light and creamy (about 4-5 minutes). Add the eggs, one at a time, mixing well after each. Then add the vanilla. Add the dry ingredients ½ cup at a time and mix until just combined. Add the chocolate chips.

Drop 2-3 inch mounds of dough on a baking sheet about 3 inches apart. Gently press down with your thumb to flatten slightly. Sprinkle all but one of the cookies with the potato chips for whoever complains. You know who the hell I’m talking about.

Bake 8 to 10 minutes or until light brown. Let cool 2 minutes on the baking sheet then remove and place on a cooling rack. They’ll be full in about 30 minutes, but if you’re like my greedy ass, you’ll eat one after five minutes and burn the roof of your mouth. Worth it though. Store covered in an airtight container.

Scott’s cookbook is available on his website, cook drank eat, at CookDrankEat.com. For more recipes and videos, visit him on Instagram @CookDrankEat. Make one of these recipes? Tag us on Instagram @ModernHippieKitchen or @FWBusinessPress.

About the cook
Once upon a time, shortly after graduating from TCU, Sarah McClellan-Brandt paid the rent by working as a reporter for the Fort Worth Business Press. Today, she’s a social media specialist for a North Texas hospital system, and in her spare time, she shares recipes and cooking tips with her dedicated followers. Modern hippie kitchen

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