tag:blogger.com,1999:blog-15886012605777728552024-03-19T00:53:54.528-04:00Guest Room Chefcooking and entertaining in three hundred square feetMarchttp://www.blogger.com/profile/12616633285215661234noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-1588601260577772855.post-12588461697230683252012-02-09T20:23:00.002-05:002012-02-09T20:37:42.892-05:00fries! because i haven't fried enough stuff yet...<div>yep. after the deepfrystravaganza the other day, and an incredibly long week.. i felt like attempting french fries. because why buy them, when you can spend way too long making them?</div><div><br /></div><div>because they're delicious, that's why.</div><div><br /></div><div>and easy... ish? okay. a little messy, but worth it.</div><div><br /></div><div>you'll need (per good-size serving):</div><div>one fist-size white skinned potato</div><div>a good amount of canola oil (1/4 cup or so)</div><div>salt</div><div>pepper</div><div>OR</div><div>leftover bbq rub from the wings. just saying.</div><div><br /></div><div>first, slice your potato into french fries. yeah yeah, i know, my world was rocked when i read this too. you can do this by slicing length-wise, so you have long sheets of potato, then slicing thinly. thin means crispy, and crispy means tasty. no giant steakfries here.</div><div><br /></div><div>then, put in a pot of cold, salted water and bring to a boil for a while. this gets rid of excess starch and cooks them through, leaving you to just crisp the suckers up. strain, and leave them to steam off excess moisture.</div><div><br /></div><div>then, fry the suckers. while they're drying, heat up your oil on medium-high heat, and add in a single layer at a time. try not to overcrowd the pan. i did batches, like so:</div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3RW8DRXL1Jan4Yv4mR8XSlWtMIiA7mcT6fxDCiv6SFlgO9mcNmvngWgtYrDApDpopeCOkhg0Ar3vIoV_OTCxOuMJY7NU92ms-UcAr4Jeft5SgJNJKqLvHhDXXm-eVRFxY6MDkz25zUwc/s1600/photo+%25287%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3RW8DRXL1Jan4Yv4mR8XSlWtMIiA7mcT6fxDCiv6SFlgO9mcNmvngWgtYrDApDpopeCOkhg0Ar3vIoV_OTCxOuMJY7NU92ms-UcAr4Jeft5SgJNJKqLvHhDXXm-eVRFxY6MDkz25zUwc/s320/photo+%25287%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5707312011260234626" /></a>fry until crispy, then toss on a paper-towel lined plate, season immediately, then in a 250 degree oven to stay warm.<div><br /></div><div>eventually, you'll have lots of delicious fries!<br /><br />what to do with these? well, i made breakfast-for-dinner, and ate it like so:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mf9LVVcfGgI6V43FLmzALcjszF7MKykpr1PIPtJS6QdySqz1gbV2UbKQOCBtU2FgcYZxVtEUPW1eWtJIRMVpCF-OCQFpfJkMJsbnYqQoZ3rBSMAlg6szBKrFLGmBRz7R0mL2cYX6_0A/s1600/photo+%25286%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mf9LVVcfGgI6V43FLmzALcjszF7MKykpr1PIPtJS6QdySqz1gbV2UbKQOCBtU2FgcYZxVtEUPW1eWtJIRMVpCF-OCQFpfJkMJsbnYqQoZ3rBSMAlg6szBKrFLGmBRz7R0mL2cYX6_0A/s320/photo+%25286%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5707312008883266386" /></a><br /></div><div>the red stuff on the eggs is sriracha. the orangey-yellow stuff (damn iphone camera) is sriracha mayo for the fries. don't judge me, i was once like you - not eating sriracha mayo. it sucked.</div><div><br /></div><div>enjoy!</div><div><br /></div>Marchttp://www.blogger.com/profile/12616633285215661234noreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-45588069974539002432012-02-05T22:33:00.003-05:002012-02-05T22:58:10.486-05:00fire up the deep fryer, it's super bowl time again.<div style="text-align: center;"><span ><u><br /></u></span></div>Now, those of you that know me know that I don't really follow football too much, but love to do a superbowl party every year. This year, some friends graciously hosted, so I did what I did last year (regrettably unblogged) and deep fried the hell out of some good eats for dinner. Even if your man-crush (or just crush-crush) Tom Brady didn't make it happen this year, you can drown your sorrows in some good food and company.<div><br /></div><div>first up though, WINGS.</div><div>I'm pretty particular about my wings, so I just learned to make them and called it a day at that. These got some rave reviews this year (thanks team!) and were actually a snap to put together.</div><div><br /></div><div>You'll need:</div><div>As many wings as you want to make - I did a good solid six pounds here.</div><div>Montreal steak spice (trust me) or your choice of a spice mix.</div><div>A cup of flour</div><div>A cup of corn starch</div><div>Two eggs, and a bit of milk.</div><div>Franks Red-hot</div><div>Butter</div><div>Lots of oil (sorry dieters. it's the superbowl)</div><div>A big cast iron skillet or something similarly heavy duty</div><div><br /></div><div>and for your safety, some kind of fire extinguishing apparatus juuuuust in case.</div><div><br /></div><div>The night before, mix your wings with a generous amount of the spice rub. Leave these in the fridge overnight.</div><div>When ready, fill your pot/pan about two or three inches high of oil. I used canola here, peanut is good too. Heat on medium high. You can check this by tossing a bread cube in and seeing how it reacts - if it bubbles up nicely and evenly, it's good. if it goes crazy, it might be a bit high. You're looking for about 425 degrees, if you have a thermometer.</div><div>Mix the flour, cornstarch, and some more spiceage. Toss your wings in this until they're all dusted and dry-feeling (they'll be white from the flour, aim for complete coverage).</div><div>Whisk the eggs and a splash of milk together, and toss the floured wings in this. </div><div>THEN do the flour step again (you might have to make more of this). This is key. Gives you ridiculously crunchy, tasty wings. </div><div><br /></div><div>Here's the intimidating part.</div><div><br /></div><div>gently, place the wings in the hot oil. If you have <a href="http://www.diningandkitchen.com/wp-content/uploads/2010/11/spider-kitchen-skimmer-gives-great-cooking-opportunity.jpg">a spider or similar device</a> it's much easier. Just don't drop in, lots of splashing and potential oil-on-hot-element may ensue.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcwZv-mUsEn8nRO8E-XdmKf8u9oDYDi9HfGipK7FKEUSWx0i0YDlpAvA-eHm26uIepEV5gGk_b1_g50CyeSfKtZL7zCeYNJlWMConHJcXMVqzNayDrHEqohWrIZ0an-0LoCIvhFVp1wg/s1600/photo+%25282%2529.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcwZv-mUsEn8nRO8E-XdmKf8u9oDYDi9HfGipK7FKEUSWx0i0YDlpAvA-eHm26uIepEV5gGk_b1_g50CyeSfKtZL7zCeYNJlWMConHJcXMVqzNayDrHEqohWrIZ0an-0LoCIvhFVp1wg/s320/photo+%25282%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5705860982610992210" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 239px; height: 320px; " /></a>See the joy up there? Do that for four minutes a side, then put on a paper-towel lined plate in the oven at 200 for as long as you want. They won't dry out unless you leave them forever. </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9yKrIlW0cvNxNt-vCPDZtDyw_5aybEOaX4C4UX6hRKW-OKmmASnY_R1oIBYXn1rTgakIyrcOQmOViY8YVjwG2qrMtDQLK-oQyW_U3hGRf3mLg1xDItv5rcqUI8tdgpYMAz6leELqBfk/s1600/photo+%25281%2529.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9yKrIlW0cvNxNt-vCPDZtDyw_5aybEOaX4C4UX6hRKW-OKmmASnY_R1oIBYXn1rTgakIyrcOQmOViY8YVjwG2qrMtDQLK-oQyW_U3hGRf3mLg1xDItv5rcqUI8tdgpYMAz6leELqBfk/s320/photo+%25281%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5705860981078599938" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 239px; height: 320px; " /></a></div><div>I swear before I took this picture, the pile was three times bigger than that. While in the oven, melt equal amounts of butter and franks together to make buffalo wing sauce (the secret is out!). Toss the wings in it or set aside for dipping, whatever you prefer. Serve with blue cheese dressing if you want, or just mow on its own.</div><div><br /></div><div>Veggos - I'm currently figuring out some reasonable substitute for this. I have a vegetarian friend that has some ideas, I think. Will stay on it.</div><div><br /></div><div>BONUS extra...</div><div>A friend was making pizza too, so we had a lot of mozzarella left.</div><div>Well... </div><div>First, make a quick beer batter. A cup of flour, an egg, and a bottle of beer should do it. Add flour as needed for consistency (a thin batter, but not liquid totally). Spice if you want (oregano, chili flakes, salt, pepper)</div><div>Make mozzarella-stick shapes out of grated cheese, like so:</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9SV4Q2IiB1F-hSpw0wTvWNbV_-bT2CLMrHNpmw4Os0Eyx76wxYCtLEjHKTeJ7dQoiPJpcoKKrSyMzKEW2CUNPFysiZCaH1ryIUA9eNRmKGTJ4JNMfbvnQNkivi_n87rKIYl2ll-UHrc/s1600/photo+%25284%2529.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9SV4Q2IiB1F-hSpw0wTvWNbV_-bT2CLMrHNpmw4Os0Eyx76wxYCtLEjHKTeJ7dQoiPJpcoKKrSyMzKEW2CUNPFysiZCaH1ryIUA9eNRmKGTJ4JNMfbvnQNkivi_n87rKIYl2ll-UHrc/s320/photo+%25284%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5705860997823303138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 239px; height: 320px; " /></a><br class="Apple-interchange-newline"></div><div>...and dip in. Drop these in, and act fast (or it will end poorly). Drain on paper towel and serve with marinara. Yep, you just made mozzarella sticks. And yes, it was that easy.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy26OZ6mR_h6eZquvZeBiC0jaHjeafQWLTM0-8P0CnDSI-DGPJ6rcCv3-8lg9RPKjyLmuVZGSOCBgSq85a-XZE0rRZ9mXGHV9_yiS0PtgnlLFIUInf_yslnu7q3plLWwju_bHSg1CbWps/s1600/photo+%25283%2529.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy26OZ6mR_h6eZquvZeBiC0jaHjeafQWLTM0-8P0CnDSI-DGPJ6rcCv3-8lg9RPKjyLmuVZGSOCBgSq85a-XZE0rRZ9mXGHV9_yiS0PtgnlLFIUInf_yslnu7q3plLWwju_bHSg1CbWps/s320/photo+%25283%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5705860987185345106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 239px; height: 320px; " /></a><br class="Apple-interchange-newline"></div><div>See? First try. Don't think too much about the oil on the paper. </div><div><br /></div><div>BONUS BONUS extra:</div><div>Slice some bananas and toss in the batter. Deep fry THOSE and serve with maple/pancake syrup. Uh, yeah. More of those.</div><div><br /></div><div>BONUS BONUS BONUS two-part extra (this is exhausting)</div><div>First, I saw a shout-out to my favorite redneck beer in a hipster Toronto paper:</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckzrc6UiXTUNEcT1nEyTrUIDdOLWnfHzG_WVfiy8-WU4P86JAqL_2rAP4paD771VihBpULezFsUTo_WH2CwBoP8HcY58of7dc8NJSgVUWuoQwjjUsMg8UVJHiB-34nSC7wWg6dQ08ZqI/s1600/photo.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckzrc6UiXTUNEcT1nEyTrUIDdOLWnfHzG_WVfiy8-WU4P86JAqL_2rAP4paD771VihBpULezFsUTo_WH2CwBoP8HcY58of7dc8NJSgVUWuoQwjjUsMg8UVJHiB-34nSC7wWg6dQ08ZqI/s320/photo.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5705861003799728018" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 239px; height: 320px; " /></a>Which I feel somehow legitimizes my love for that and Molson Ex. </div><div><br /></div><div>Second part: there's a German word, kummerspeck, which relates to the weight you gain from over-eating when you're sad. It translates to "sad bacon". If you're a Patriots fan, hopefully this blog post will help you out there.</div><div><br /></div><div>Enjoy!</div>Marchttp://www.blogger.com/profile/12616633285215661234noreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-7409428724073281602012-01-30T20:50:00.002-05:002012-01-30T20:59:15.840-05:00oh no-reos, it's homemade oreosokay, that was pretty shameful. whatever, puns are fun. <div>what else is fun? oreos. fun and damn delicious. made at home, they are freaking huge! satisfying my childlike craving for an oreo the size of a cd.</div><div><br /></div><div>best part? they're damn easy to make, and make lots of - perfect for guests, or co-op jobs where the tradition is (apparently) that the students bring in baked goods every friday.</div><div><br /></div><div>here goes..</div><div>for the cookies, you'll need:</div><div>1 1/4 cup flour</div><div>1/2 cup cocoa</div><div>1 tsp baking soda</div><div>1/4 tsp baking powder</div><div>1/4 tsp salt (i used kosher here, got a neat little salty/sweet mix going on)</div><div>1 cup sugar</div><div>one egg</div><div>1/2 cup + 2 tbsp buttah</div><div><br /></div><div>blend the dry, then the butter and egg. make this into tablespoon-size balls, and chill. then mash those suckers down till they're flat and oreo-cookie like. bake at 375 for five minutes on both sides on some parchment paper. cool it down, and make the good stuff.</div><div><br /></div><div>the good stuff:</div><div>1/4 cup butter</div><div>1/4 cup shortening</div><div>2 cups (yes, that's correct) icing sugar</div><div>2 tsp vanilla extract</div><div><br /></div><div>blend the butter and shortening together, then the sugar and vanilla. find someway to introduce between two cookie halves, push down and EAT. </div><div>(if you're looking for a methodical way to do it, put it in a ziploc bag and snip off a corner. presto, instant piping bag!)</div><div><br /></div><div>enjoy! and thanks to <a href="www.thestar.com">the star</a> for the recipe - big hit at christmas.</div>Marchttp://www.blogger.com/profile/12616633285215661234noreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-10791580852344082802012-01-22T10:18:00.002-05:002012-01-22T10:28:43.404-05:00I think it's time..Well, <div>I've been coasting on this blog for too long. Time to get my shit together and bring it back!</div><div><br /></div><div>Without further ado, I present:</div><div>"the engagement risotto" (because I've been propositioned a couple times after making it)</div><div>You'll need:</div><div>1 cup arborio rice</div><div>4 cups any kind of stock (I prefer chicken with this)</div><div>1 large red union</div><div>A slice of good bread</div><div>A jalepeno</div><div>Half a cup old cheddar, or some other stinky nonsense </div><div><br /></div><div>To start, finely slice and caramelize that onion. Get a deep brown on it, which will take forever and smell wonderful. </div><div>Then, add your rice. Toast it, somewhat. </div><div>Slowly add stock to it, waiting until it absorbs the liquid between passes. </div><div><br /></div><div>Meanwhile, MULTITASKING</div><div>Toast then chop your bread up. Fry it up with a chopped jalepeno. Wusses, don't take the seeds out. They complete the fun. Get it all crispy. </div><div><br /></div><div>When your stock is all used up, add the cheese. You now have risotto, or some reasonable facsimile. Then toss in the breadcrumbs nonsense (pangratatto, it's called). </div><div><br /></div><div>Eat, and be prepared to fight off your friends and family for seconds. </div>Marchttp://www.blogger.com/profile/12616633285215661234noreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-61657731604152048482010-07-22T15:05:00.004-04:002010-07-22T15:15:02.992-04:00Marinated Tofu GoodnessHey all,<div>Yet another long-time-no-post, but I just hit upon something that I definitely had to share with you. Particularly since I've been advised at the recent unveg-friendly posts as of late, something to remedy. After all, I don't eat too much meat either, so it's probably good to make some good stuff.</div><div><br /></div><div>This recipe is for marinated tofu - I've found that marinating and searing gives a whole mess of flavour to tofu, and definitely mitigates the blandness a lot of people associate with it.</div><div>Here's how.</div><div>You'll need:</div><div><ul><li>2-3 tbsp soy sauce</li><li>1 tbsp hot sauce (I used my trusty rooster stuff here)</li><li>2 tbsp sesame oil</li><li>1-2tbsp lemon juice</li><li>Pinch of chili flakes (just because)</li><li>1/2 lb tofu, cut into squares about an inch across and half thick.</li><li>Optionally, some cooked rice and more soy sauce</li></ul><div>First, mix the soy, hot, lemon, and chili together in a sealable container or plastic bag. Then add in the tofu cubes. Let this sit for a while. I gave it about three hours before the first batch, and the second batch later tonight will probably be even tastier.</div></div><div><br /></div><div>Set some rice to cook, read a book, write the great american novel, whatever you want to do. Shake it up once in a while to make sure it's evenly marinating. When the three hours or so is up, heat up sesame oil in a pan on medium to high heat, and cook the tofu, flipping when it's nice and crispy.</div><div><br /></div><div>This was probably the best tofu I've had in my life. Just had a lot of flavour, and great texture thanks to the marinating. You'll want to use either a firm tofu (with maybe some draining) or an extra firm tofu, so it takes in the flavours.</div><div><br /></div><div>On the side, I tossed some cooked rice with some of the marinated, and fried it up in the leftover oil, adding a good dose of soy sauce. This also picked up some of the flavours, and crisped up some of the rice.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73vl9BTwpXEY8ceDBg474lXEkV4boGUYYAvD8-MvocTg5uJW1cFz6m_jRVpCwumoHv3GytVXn_XLy7IXsMIVOja6UKb5lxaGOKO2hAesI34ldxs6Fo5zvodn4gS2XkF5aS3DkWBCZGDM/s1600/IMG_4626.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73vl9BTwpXEY8ceDBg474lXEkV4boGUYYAvD8-MvocTg5uJW1cFz6m_jRVpCwumoHv3GytVXn_XLy7IXsMIVOja6UKb5lxaGOKO2hAesI34ldxs6Fo5zvodn4gS2XkF5aS3DkWBCZGDM/s320/IMG_4626.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496809952679988514" /></a><br />Enjoy!Marchttp://www.blogger.com/profile/12616633285215661234noreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-63896699718981951762010-06-20T14:30:00.004-04:002010-06-20T14:44:35.867-04:00Coffee crusted lamb, and other adventures in cookingHowdy y'all.<div>Let me start off this post with a quick apology to the veg-heads out there. This one is not for you. I keep meaning to do more vegetarian cooking, but my knowledge is limited. That said, there's a block of tofu in the fridge waiting for me, so hopefully I'll make some use of that. One other note - due to the distraction of cooking, this is a little less picture-riffic that my previous posts, so I'll try and be nice and verbal about the food.</div><div><br /></div><div>Good? Good.</div><div><br /></div><div>Anyways, for this, you will need:</div><div><ul><li>1 tbsp coffee grounds</li><li>1 tbsp cocoa powder</li><li>1 tbsp cumin</li><li>1/2 tsp black pepper</li><li>1 rack of lamb ribs, frenched, crown or not (I prefer not, really)</li><li>Good salt</li><li>Canola oil</li><li>2 tbsp butter</li><li>4 sprigs thyme, taken off the stems</li><li>2 garlic cloves, crushed</li></ul><div>Start by oiling up your lamb, and preheating your oven to 400 degrees. Proceed to salt it, then rub it (really dig the spices in there) with the four spices/ingredients. It helps to just blend these up beforehand so you don't get messy lambey hands all over your spice jars</div></div><div><br /></div><div>If you're not made of dolla dolla bill y'alls, you can do this with a beef roast or pork tenderloin, but adjust cooking times appropriately.</div><div><br /></div><div>Heat a cast-iron pan with canola oil up, and sear the lamb on both sides. Toss it in the oven, and cook on both sides for 10 minutes each.</div><div><br /></div><div>Give it a ten minute rest, and cut into it. Depending on done-ness (if you like rarer, serve it), carve into<a href="http://lavalake.files.wordpress.com/2010/01/herb-crusted-lamb-chops-1-1209.jpg"> lamb lollipops</a> and sear for about 1 minute on either side in the pan again afterwards. Let these rest for a few minutes, and in the meanwhile, stir in the butter, thyme and garlic into the pan and make a sauce. Dose your chops with this, and serve with a giant bottle of beer.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIEGhF0S8Okdx29bOUdX19ueJ2qANI6cooJPK2GXkoxQhDUUFhhiyNNV_lTSqtq04uyZMFAEjk2T__68Q-y3sBlHfIr9P_uJC8uanjHZ0Bu5eqMo-NyhAcc1Z66Qp13lc_PZkwAeLTPA/s1600/IMG_4602.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIEGhF0S8Okdx29bOUdX19ueJ2qANI6cooJPK2GXkoxQhDUUFhhiyNNV_lTSqtq04uyZMFAEjk2T__68Q-y3sBlHfIr9P_uJC8uanjHZ0Bu5eqMo-NyhAcc1Z66Qp13lc_PZkwAeLTPA/s320/IMG_4602.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5484925853491869090" /></a><br /><div>The pictured beer is Mill Race Mild, from <a href="http://www.grandriverbrewing.com/">Grand River Brewing</a> in Cambridge. Absolutely delicious, especially from a growler. Need to refill it soon.</div><div><br /></div><div>What's that on the side? Well, it's some veg-friendly food after all. </div><div><br /></div><div>You'll need:</div><div><ul><li>1 head (not just a clove) of garlic, with a layer of the top sliced off to expose the cloves</li><li>Olive oil</li><li>time.</li><li>2 russet potatoes, chopped coarsely</li></ul><div>Add about a tablespoon of oil to the top of the garlic, and wrap in aluminum foil and roast at 400 for 30-35 minutes (or 375 for 45 minutes, or 350 for 1hr)</div></div><div><br /></div><div>Meanwhile, boil the potatoes in salted water, and when tender, mash with copious amounts of butter and possibly some milk or heavy cream. Only do this when the garlic is ready, because you're going to add all of the <a href="http://whatscookingamerica.net/CynthiaPineda/GarlicRoasting/GarlicRoasted.JPG">delicious browned roasted garlic</a> in, and you'll have all of the omnoms you'll ever need. Makes a good side dish to roasted lamb, obviously.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINsx9alnRoPwhLPK7ZY4x7p1VfWy7qBY3id29dWxg9WWM0SbeFJVcwtxsY59kdPwt-GRZSPEeZyy4eCK0VJ_xh1HbO7qZ3ZooDQW42iyUzZmUiScb5ojdG9ICncdt9P9as0YXIGquTTo/s1600/IMG_4605.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINsx9alnRoPwhLPK7ZY4x7p1VfWy7qBY3id29dWxg9WWM0SbeFJVcwtxsY59kdPwt-GRZSPEeZyy4eCK0VJ_xh1HbO7qZ3ZooDQW42iyUzZmUiScb5ojdG9ICncdt9P9as0YXIGquTTo/s320/IMG_4605.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5484925844324759186" /></a><br />See what I mean?</div><div><br /></div><div>Enjoy!</div>Marchttp://www.blogger.com/profile/12616633285215661234noreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-34537377892847156972010-06-14T15:58:00.005-04:002010-06-14T16:18:28.099-04:00back on topic: mac and cheese!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH1d5S5p3l0844HjywyKFLFGlSsKvmhlI7-v5Fj4ZmfZIp4TNKs7z992KfASa9aN8aCror78LYE9CfR1p1N6W4MIi0U5HBys5HdhxXp1cdLR6nT7SFxCA8094kAWdhkQcG-cej1PiDjpk/s1600/IMG_4595.JPG"><span class="Apple-style-span" style="color: rgb(0, 0, 0); ">Hey folks,</span></a><div>So after reviewing some six year old insight below, I decided it was high time for some comfort food.</div><div><br /></div><div>Also, I had bechamel sauce lying around. Who does that?</div><div><br /></div><div>I guess for starters in this post I should teach you how to make Bechamel.</div><div>As follows:</div><div>- Melt two tbsp of butter in a wide saucepan, and when fully down (or even browned slightly, yum), add in an equal amount of flour. Whisk this together to make a roux, which is sort of a looser paste. This can be browned, but for this purpose, leave it till it gets golden.</div><div>- Add in 2/3 of a cup of milk (I used 1% like a heretic, but you can use any kind really), a little bit at a time, whisking as you go. Heat this over medium heat until it thickens up. Season with salt and pepper.</div><div><br /></div><div>That wasn't so hard now, was it? Here's the fun part.</div><div><br /></div><div>You'll need:</div><div><ul><li>some kind of pasta (about a little less than you'd normally eat)</li><li>the sauce from before</li><li>bacon, salami, and/or vegetables (wuss)</li><li>about 1/4 cup shredded cheddar cheese</li><li>a crushed up stale bun for breadcrumbs</li></ul><div>Really, it's just an excuse to use up fridge stuff. anyways.</div></div><div>Cook the bacon or whatever till nice and crispy (or done) in a cast iron or oven safe pan, and in the meanwhile, cook the pasta till a little before al dente.</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT10XpaeiqzFkEubgQWitzGJUOd5zexGzqvNxTkUNrpy313g7aXnY7sWnJrWD3mzvgJXnVoUrqk556WNpqm_gODZV_SN6cKR_GqhwlfxB2Ntho8fglwKiHTWpSo6hfkxHorXi__OJvXvM/s1600/IMG_4594.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT10XpaeiqzFkEubgQWitzGJUOd5zexGzqvNxTkUNrpy313g7aXnY7sWnJrWD3mzvgJXnVoUrqk556WNpqm_gODZV_SN6cKR_GqhwlfxB2Ntho8fglwKiHTWpSo6hfkxHorXi__OJvXvM/s320/IMG_4594.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5482724966780390354" /></a><br /><div>When all is said and done, drain your pasta and leave a bit of the water in (very important.) Add the bechamel to the bacon, and stir around. Soon after (like, a minute), add the pasta and water. You'll notice I added a bit much - this will cook down quickly on the higher heat.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-fSMOFtrJ2E9iPHs_qNrWLOmaCWSQRC2L7GwFawYnaYZ8Aw4J5S-sRR0HTm66O01a21JrUHLUJ4pD84hX0QY5PK325RBAmUtt5LR6B2yEdiMkVX6wsgUSQ2jgQ-VkSplcLB7wjh8uW0/s1600/IMG_4595.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-fSMOFtrJ2E9iPHs_qNrWLOmaCWSQRC2L7GwFawYnaYZ8Aw4J5S-sRR0HTm66O01a21JrUHLUJ4pD84hX0QY5PK325RBAmUtt5LR6B2yEdiMkVX6wsgUSQ2jgQ-VkSplcLB7wjh8uW0/s320/IMG_4595.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5482724961031332674" /></a><br /></div><div>Then, you have two options. Both begin with topping the whole mess with breadcrumbs and the cheddar cheese. You can either: broil it to brown the topping, or bake it (around 325 for 20 minutes) to encase it in a shell of brownage (that sounds so gross). I was hungry, so I did the broil.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIMLCguzOpuYTOpItlIl0uYvBggDK-R2zKZox2PU9vlIGwSPYTswe5endcpyADUd9MDMQqmGJLwo5T_d6kBOONzSkl4q0u-wWnN2OLtSADbs64rpoNU5k8h1c57oU2e6OcO283XT9dEA/s1600/IMG_4596.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIMLCguzOpuYTOpItlIl0uYvBggDK-R2zKZox2PU9vlIGwSPYTswe5endcpyADUd9MDMQqmGJLwo5T_d6kBOONzSkl4q0u-wWnN2OLtSADbs64rpoNU5k8h1c57oU2e6OcO283XT9dEA/s320/IMG_4596.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5482724952916269906" /></a><br /></div><div>Voila. Probably best to be prudent and remove this to a bowl or plate, and mix around all the crispy and soft parts to have good textural contrast. Also make sure to have your copy of Romance Bloody Romance standing by for the dance party you'll have shortly after.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogmsLGelJo-8-8-1uc2fcBZu-0AdrBl5o65rzpZQ2Wr16FWssVm9dH6H6dFnNtCc6QgdeCmjZ34n0DQi_l5MGhUWJj1T4b-KbiYo5AQ3M2ewOHUxCDecXbAoFKCGvLxJgEk179knTcGM/s1600/IMG_4599.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogmsLGelJo-8-8-1uc2fcBZu-0AdrBl5o65rzpZQ2Wr16FWssVm9dH6H6dFnNtCc6QgdeCmjZ34n0DQi_l5MGhUWJj1T4b-KbiYo5AQ3M2ewOHUxCDecXbAoFKCGvLxJgEk179knTcGM/s320/IMG_4599.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5482724948093935618" /></a>Enjoy!</div></div><div><br /></div><div>PS: welcome additions include hot sauce, chicken, or other goodies for a flavour mixup. This is good, but can be a bit bland on its own.</div>Marchttp://www.blogger.com/profile/12616633285215661234noreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-45969692791886708662010-06-04T18:56:00.002-04:002010-06-04T19:11:41.618-04:00And now for something completely different.Hey folks,<div>if you haven't noticed, I've been in a real bit of a cooking lull lately. Having a tough time coming up with stuff. So if you have any good recipes, send them my way, and I'll be glad to try them.</div><div><br /></div><div>That said, to cure this lull, I've been trying different cuisines and flavours, and I think I might be getting.. somewhere. That brings us to this week's post: thai (sort of?) noodle bowls!</div><div><br /></div><div>Now, this can be as complex or easy as you want it to be. I'll make sure to note what can be changed for you slackers out there. Keeners, you guys get gold stars.</div><div><br /></div><div>As follows:</div><div>You can EITHER make a broth for this, or use a canned/dried mix. If so, it changes the flavour immensely, but is much easier and takes much shorter. Kudos to<a href="http://www.amazon.ca/Thai-Culinary-Discovery-Judy-Williams/dp/140549252X/ref=sr_1_1?ie=UTF8&s=books&qid=1275692521&sr=8-1"> this book</a> for the recipe, with some changes made by me for my tastes (mushrooms? we don't need no stinkin' mushrooms!)</div><div>For those of you ambitious types, you'll need:</div><div><ul><li>2 red chilis, chopped</li><li>6 tbsp rice vinegar</li><li>5 cups of veggie stock</li><li>2 lemongrass stalks, peeled and chopped</li><li>4 tbsp soy sauce</li><li>1 tbsp brown sugar (or palm if you have it)</li><li>1/2 a lime</li><li>2 green onions, chopped</li></ul><div>All of this can be easily procured on the cheap at your local Asian market/bulk store. Mix the chilis and vinegar together in a glass or ceramic bowl and let sit for an hour. In the meantime, bring the stock to a boil, add in the lemongrass, soy sauce, sugar, and juice of the lime and simmer for half an hour.</div></div><div><br /></div><div>When your chilis and vinegar are done.. doing whatever they're doing, add them in, along with the green onions. Let this simmer for about 10 minutes.</div><div><br /></div><div>And, while I hate wasting food, strain the mix and throw out/compost the vegetables. The book also adds mushrooms and tofu and makes it a soup, but it was just. not. doing it for me. So I strained it and let it sit in my fridge for a few days for me to figure out what to do with it.</div><div><br /></div><div>Here's what happened: </div><div><br /></div><div>I went BACK to the Asian market and got some pho noodles (rice sticks) and cooked them to package directions (basically let them sit in hot water). These were summarily added to the broth on medium heat.</div><div><br /></div><div>In the meanwhile, I heated the bejeesus out of my wok. Then diced 2 sprigs of asparagus, a quarter onion, a clove of garlic, and a carrot, and cooked on ridiculous heat with canola oil (more neutral, higher heat tolerance than olive) till just coloured, then moved to a bowl.</div><div><br /></div><div>Then I grabbed a pork chop, sliced thinly, and cooked THAT on the same high heated wok to brown each side. I could very well have used tofu, chicken, or nothing at all.</div><div><br /></div><div>When all was said and done, I mixed all of the broth, noodles, veg, and meat together, deglazed the wok with some of the broth to get some of the nice brown bits and added that in, and...</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LNqAYDPcR0o/TAmE0MSkJiI/AAAAAAAAALM/kxC4n5bVoy8/s1600/IMG_4592.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_LNqAYDPcR0o/TAmE0MSkJiI/AAAAAAAAALM/kxC4n5bVoy8/s320/IMG_4592.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5479056453860075042" /></a><br /><div>Hot damn. This was really, really tasty. Really interesting mix of flavours (the broth is for tom yum, or hot and sour, soup). Different hot and sour than most people are used to though (not the kind with egg and shrimp). </div><div><br /></div><div>Try your various combination of veg and proteins, and let me know what you think!</div><div><br /></div><div>Enjoy!<br /><br /></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-22687129362281772412010-05-31T17:09:00.005-04:002012-01-19T10:33:40.208-05:00LOST Finale party! (and delicious food, of course)<div style="TEXT-ALIGN: left">As some of you may know, I have been pretty ridiculously addicted to the show LOST for a good solid five years now - and it has reached its conclusion. I was pretty satisfied with it, but definitely wouldn't have enjoyed it as much had I not had the pleasure of some good company and the joy of some good eats.</div><br /><div style="TEXT-ALIGN: left"><br /></div><br /><div style="TEXT-ALIGN: left">What did we eat? Oh boy.</div><br /><div style="TEXT-ALIGN: left">Well, we made a trek about an hour north of here to <a href="http://bigtusks.com/">Big Tusks</a> to buy the only meat really suitable to eat at a LOST party - Wild boar!<br /><br /></div><a href="http://1.bp.blogspot.com/_LNqAYDPcR0o/TAQl4VqVv5I/AAAAAAAAALE/iyNBX1hlTrk/s1600/IMG_4566.JPG"><img id="BLOGGER_PHOTO_ID_5477544696606998418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_LNqAYDPcR0o/TAQl4VqVv5I/AAAAAAAAALE/iyNBX1hlTrk/s320/IMG_4566.JPG" border="0" /></a><br />So much meat. Damn, it was good. Bacon, sausages, burgers, all the good stuff.<br /><br /><br />First up: John Locke's 'Special' Sausages (with a surprise addition - Sawyer's Southern Biscuits and Gravy). Basically, cook the sausages in a pan as described before (sear, then 300deg oven for 20 minutes. Then the fun (kind of gross) part. Take out the sausages, and leave the fat. Add in an approximately equal amount of flour to fat. Whisk together till it browns, then add in about a cup of milk, and salt and pepper to taste as it thickens.<br /><br /><a href="http://2.bp.blogspot.com/_LNqAYDPcR0o/TAQl38NA-KI/AAAAAAAAAK8/gw-8Yiy-T18/s1600/IMG_4578.JPG"><img id="BLOGGER_PHOTO_ID_5477544689773115554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_LNqAYDPcR0o/TAQl38NA-KI/AAAAAAAAAK8/gw-8Yiy-T18/s320/IMG_4578.JPG" border="0" /></a><br /><br />Hot damn. hoooot damn. Serve over country-style biscuits, and enjoy life. I sure did. Was the answer to Natasha's question "What are you going to do with all of that grease?"<br /><br /><br />Next up? Tropical fruit salad. Weird how major stores like Metro or Zehrs doesn't stock them, but No Frills and Food Basics have all the crazy tropical fruit you could eat. We just diced up some papaya (about half of one), a few mangoes, some pineapple and a couple bananas. Squeeze over some lime juice, and mix in some orange or pineapple juice. Tasty goodness.<br /><br /><a href="http://3.bp.blogspot.com/_LNqAYDPcR0o/TAQl3r-Gh5I/AAAAAAAAAK0/k2lQZjtSdVs/s1600/28967_394220637630_508337630_4165433_7770531_n.jpg"><img id="BLOGGER_PHOTO_ID_5477544685415597970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_LNqAYDPcR0o/TAQl3r-Gh5I/AAAAAAAAAK0/k2lQZjtSdVs/s320/28967_394220637630_508337630_4165433_7770531_n.jpg" border="0" /></a>Marc-approved, apparently.<br /><br /><br />Second-to-lastly, we had a bunch of ground boar meat as well. To use it up, we made tacos! I cheated like a schmuck and used store bought taco seasoning - if you have a good recipe, please share. On top was cilantro sour cream (just finely chopped cilantro mixed in) and a mango salsa. That consisted of mangos (durr), cilantro, red onion, and lime juice. Add in a jalepeno for spice, but we didn't because it magically disappeared.<br /><br /><a href="http://3.bp.blogspot.com/_LNqAYDPcR0o/TAQl3XLXIQI/AAAAAAAAAKs/sU_2p70HosE/s1600/IMG_4580.JPG"><img id="BLOGGER_PHOTO_ID_5477544679834067202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_LNqAYDPcR0o/TAQl3XLXIQI/AAAAAAAAAKs/sU_2p70HosE/s320/IMG_4580.JPG" border="0" /></a><br /><br /><br /><br />Finally, wash it all down with some tasty DHARMA-brand beer or wine. If you watch the show, it makes sense. If you don't, you should.<br /><br /><a href="http://2.bp.blogspot.com/_LNqAYDPcR0o/TAQl3D4z2WI/AAAAAAAAAKk/36XTA2g93eQ/s1600/28967_394226912630_508337630_4165616_4003497_n.jpg"><img id="BLOGGER_PHOTO_ID_5477544674655983970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_LNqAYDPcR0o/TAQl3D4z2WI/AAAAAAAAAKk/36XTA2g93eQ/s320/28967_394226912630_508337630_4165616_4003497_n.jpg" border="0" /></a> <br /><div style="TEXT-ALIGN: center">yum. (and good job on the labels, Dave)</div><br /><br /><div style="TEXT-ALIGN: left"><br /></div><br /><div style="TEXT-ALIGN: left">Thanks to all the people who joined in on the fun, and for making this little finale shebang all the better. </div><br /><div style="TEXT-ALIGN: left">Enjoy!</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-9127604746964280162010-05-02T15:55:00.009-04:002012-01-19T10:32:57.050-05:00Hotlanta - Home to good food, good people, and good fun<div style="TEXT-ALIGN: left">Hey y'all,</div>I've made it back from the wonderful land of the South, and I have to say - it's a wonderful, amazing place down there. Well, in Atlanta, at least. We met some lovely people, had some great adventures, and got to see some really great parts of the city.<br /><br /><br />And the food. good lord. the food.<br /><br /><br />It all began at 3:45 am, en route to pick up Tressa and go to the Buffalo airport. Some odd bus ride later, we went to the little eateries there and discovered this monstrosity:<br /><br /><br /><span class="Apple-style-span" style="COLOR: rgb(0,0,238); -webkit-text-decorations-in-effect: underline"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://img.photobucket.com/albums/v330/indykrap/atlanta/3.jpg" border="0" /></span><br />Breakfast pizza - you know, scrambled eggs and bacon on a pizza. Wacky american convenience food - also pretty darn delicious when you haven't eaten anything all day. We also visited the Anchor Bar - home to the original Buffalo wing. Not bad, but not really picture worthy.<br /><br /><br />Some hours later, we landed in the lovely city of Hotlanta, and made a sketchy cab ride journey through some interesting parts (great first impression!) to get to the Hotel. Shortly after, we arrived here:<br /><br /><br /><a href="http://img.photobucket.com/albums/v330/indykrap/atlanta/8.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://img.photobucket.com/albums/v330/indykrap/atlanta/8.jpg" border="0" /></a><br /><br />Where we proceeded to devour (again, hungry) the specialties of the place. Deep fried peach pies (amazing), chili dogs with mustard (sounds weird, but great), really unique onion rings, and the Frosted Orange, sort of a super cold orange slurpee. Below, see me devouring my second peach pie. Recipe <a href="http://www.southernplate.com/2009/07/fried-peach-pies.html">here</a>. (thanks Catie!)<br /><br /><a href="http://img.photobucket.com/albums/v330/indykrap/atlanta/11.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: pointer; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://img.photobucket.com/albums/v330/indykrap/atlanta/11.jpg" border="0" /></a><br /><br />Followed by an epic dinner of hot dogs and onion rings.<br /><br /><a href="http://img.photobucket.com/albums/v330/indykrap/atlanta/9.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://img.photobucket.com/albums/v330/indykrap/atlanta/9.jpg" border="0" /></a><br /><br />We later found out via Mike, our shuttle driver (which was a Holiday Inn service we abused mercilessly) that Georgia Tech and Georgia State were playing at Turner Field (where the Braves play) for charity, and obviously to settle a serious ongoing rivalry. Tech proceeded to beat down State, and we saw the amazing difference between Tech students and State students. Lots of light (really, really light) beer and popcorn later, we crashed and burned at the hotel.<br /><br /><br />In the morning, our first stop was the wonderful place known as Waffle House. With our seriously massive breakfasts, Tressa got a pecan waffle, and I got biscuits and gravy. Reason #100002 why I loved the city - so good! Will have to learn to replicate.<br /><br /><br />To try biscuits and gravy yourself - check out the Pioneer Woman <a href="http://thepioneerwoman.com/cooking/2007/09/biscuits_and_gr/">here</a> and let me know how it pans out. I may try this as a future GRC post later.<br /><br /><br /><br /><a href="http://img.photobucket.com/albums/v330/indykrap/atlanta/20.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://img.photobucket.com/albums/v330/indykrap/atlanta/20.jpg" border="0" /></a><br /><a href="http://img.photobucket.com/albums/v330/indykrap/atlanta/21.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://img.photobucket.com/albums/v330/indykrap/atlanta/21.jpg" border="0" /></a><br />Believe me when I say this was pretty much all the ohnomnoms.<br /><br /><br />Next up, we hit up CNN - and made a stop at Chick-fil-A, a southern institution, after. Fries in the south are a bit weird, but man do they know how to fry up chicken. Served with an odd thing known as "polynesian sauce" - it really hit the spot. I can't imagine how a real spot would be, compared to one in a pretty easy business park like the CNN complex.<br /><br /><br /><br /><br /><a href="http://img.photobucket.com/albums/v330/indykrap/atlanta/25.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://img.photobucket.com/albums/v330/indykrap/atlanta/25.jpg" border="0" /></a><br /><br />Afterwards, we went out for a drink with our friend <a href="http://en.wikipedia.org/wiki/John_Pemberton">John</a>, and visited his workplace. By which I mean we went to the World of Coke and learned all about that crazy drink.<br /><br /><br /><a href="http://img.photobucket.com/albums/v330/indykrap/atlanta/42.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://img.photobucket.com/albums/v330/indykrap/atlanta/42.jpg" border="0" /></a>Nice guy, that Mr. P.<br />At the end of our tour, we were able to sample all 64 products Coke sells world-wide, including some delicious (Nestea varieties) and some heinous (Beverly, an Italian apéritif which I was peer-pressured by some sugar-buzzed children to try). We also got punched in the kidneys by the 4-d ride, assuring us that the secret ingredient of Coca-Cola is bruised, candied kidneys. Below is just a small sample of what was on offer:<br /><br /><br /><br /><a href="http://img.photobucket.com/albums/v330/indykrap/atlanta/48.jpg"></a><a href="http://img.photobucket.com/albums/v330/indykrap/atlanta/48.jpg"></a><a href="http://img.photobucket.com/albums/v330/indykrap/atlanta/48.jpg"></a><a href="http://img.photobucket.com/albums/v330/indykrap/atlanta/46.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://img.photobucket.com/albums/v330/indykrap/atlanta/46.jpg" border="0" /></a>We also made an adventure to the Georgia Aquarium, which is certainly a lovely spot if you're in town. Lots of cool animals, and some damn scary sharks that still haunt my dreams.<a href="http://img.photobucket.com/albums/v330/indykrap/atlanta/48.jpg"></a><br /><br /><br />That night, we made the trek to <a href="http://www.marysatlanta.com/">Mary's</a> for some drinks and possibly <a href="http://www.youtube.com/watch?v=lj-x9ygQEGA">one of the funniest things I've ever seen on a bar TV</a>. Due to it being a Wednesday night on Georgia State & Tech finals week, it was pretty dead, so we made it back to the hotel bar for a drink, saw the Habs won (hell yeah!) and crashed pretty early. There was also a dinner in there that didn't sit too well, so consider that a negative recommend for "Fire of Brazil" - but maybe it was just a bad night.<br /><br /><br />The next day was much easier going - we started off with a trip to a good ol' southern tea room (<a href="http://www.marymacs.com/">Mary Mac's</a>) for "<a href="http://www.seriouseats.com/2010/02/notes-from-the-south-meat-and-threes-busy-bee-cafe-mary-macs-ednas-ga.html">meat and threes</a>" which was actually "meat and twos" due to it being lunchtime. I had fried chicken, collard greens, and fried green tomatoes, while Tressa had chicken tenders, whipped potatoes, and spiced apples (pictured below). Possibly one of the best meals of the trip.<br /><br /><br /><a href="http://img.photobucket.com/albums/v330/indykrap/atlanta/48.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: left" alt="" src="http://img.photobucket.com/albums/v330/indykrap/atlanta/48.jpg" border="0" /></a>We then toured through the absolutely spectacular Little Five Points neighborhood, full of amazing character and shops. A stopover was made at <a href="http://www.thevortexbarandgrill.com/">the Vortex</a> for a few drinks - cool biker/punk rock bar with a giant skull for an entrance. I discovered my love for Blue Moon - very tasty wheat beer you can find commonly in the states. We also hit up an American liquor store - the selection! Man, that was awesome. This all ended up in our "white-trash champagne bucket" as drinks before an epic night out.<br /><br /><br /><br /><a href="http://img.photobucket.com/albums/v330/indykrap/atlanta/50.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://img.photobucket.com/albums/v330/indykrap/atlanta/50.jpg" border="0" /></a><br />The night began at <a href="http://www.holy-taco.com/">Holy Taco</a> in the East Atlanta Village area - worth a visit if you're in town. AMAZING Mexican food that I doubt can be topped anywhere outside of Mexico. I had three tacos: pescado frito (fried fish), carne de puerco (pulled pork), and lengua (beef tongue). All winners. We also split a shrimp and fry bread appetizer, which really hit the spot. The picture does not do these justice - they were amazing.<br /><br /><br /><a href="http://img.photobucket.com/albums/v330/indykrap/atlanta/52.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://img.photobucket.com/albums/v330/indykrap/atlanta/52.jpg" border="0" /></a>Finally, after a trip to Mary's again (great place, no matter how you swing), we went to Krystal with a new friend Julian, and proceeded to demolish some mini burgers and more weird fries. Not bad, but not really worth a trek either way. Definitely food to eat after you've been out for the evening.<br /><br /><a href="http://img.photobucket.com/albums/v330/indykrap/atlanta/53.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://img.photobucket.com/albums/v330/indykrap/atlanta/53.jpg" border="0" /></a><br /><br /><br />All in all, it was an incredible journey, and a city I will never forget. I consider it probably my favorite place in the States, and would go back in a heartbeat. Much thanks to Tressa for an epic voyage, and all the wonderful people in the city for making us feel at home!Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-26153502297090128652010-04-22T11:43:00.004-04:002012-01-19T10:31:45.576-05:00Weird cookery. OR how to eat the leftover random food in your fridgeSo, I'm going on <a href="http://www.youtube.com/watch?v=LGHpIFtrWa0&feature=related">vacation to Atlanta</a> in a few days (what what!), and as a result, I'm trying to eat all of the perishable food in my fridge, so I don't come back to gross stuff. I've been making some weird food lately, and I think this takes the cake.<br /><br /><br />But oh god. It was tasty. Probably a few zillion calories, but that's alright.<br /><br /><br />For this, you will need (ugh)<br /><br /><ul><br /><li>One half a red onion</li><br /><li>Two strips of thick bacon, or three of normal</li><br /><li>About a cup and a half of pasta (I used gnocchi, for extra deliciousness)</li><br /><li>and the mystery ingredient - 1/3 cup of Philadelphia Herb and Garlic cream cheese (low fat, obviously. not that it makes much of a difference)</li></ul><br /><div>So, for starters, chop your bacon up into lardons (little strips, see picture), and fry until just before crisp. Keep it all in the pan, grease and all.</div><br /><br /><br /><a href="http://1.bp.blogspot.com/_LNqAYDPcR0o/S9BvIXAdtoI/AAAAAAAAAJ0/z6f9ja1JHxo/s1600/IMG_4548.JPG"><img id="BLOGGER_PHOTO_ID_5462988537406011010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_LNqAYDPcR0o/S9BvIXAdtoI/AAAAAAAAAJ0/z6f9ja1JHxo/s320/IMG_4548.JPG" border="0" /></a><br />In the meantime, get your pasta cooking away, and slice an onion into crescents. I used red onions, and took out the little core thing - not a lot of good flavour there. If you cut them thinner, you get caramelization going on, but I got lazy.<br /><br /><a href="http://1.bp.blogspot.com/_LNqAYDPcR0o/S9BvH9S_yeI/AAAAAAAAAJs/rI8GJVKWgVA/s1600/IMG_4549.JPG"><img id="BLOGGER_PHOTO_ID_5462988530504419810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_LNqAYDPcR0o/S9BvH9S_yeI/AAAAAAAAAJs/rI8GJVKWgVA/s320/IMG_4549.JPG" border="0" /></a><br /><br />Add these into the pan. Bacon and onions? Can't go wrong. Until you add in the cream cheese, then it just becomes extra epic, and so, so wrong, but so, so right. Mix this together till the cream cheese melts and integrated with everything.<br /><br /><a href="http://2.bp.blogspot.com/_LNqAYDPcR0o/S9BvGAjjW7I/AAAAAAAAAJk/lOAnNmJHX0g/s1600/IMG_4550.JPG"><img id="BLOGGER_PHOTO_ID_5462988497019427762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_LNqAYDPcR0o/S9BvGAjjW7I/AAAAAAAAAJk/lOAnNmJHX0g/s320/IMG_4550.JPG" border="0" /></a><br /><br />Strain your pasta, reserving some cooking liquid (maybe a few tablespoons), and add it all in. The liquid makes the sauce a bit more loose, which is never a bad thing. Stir around till the sauce and pasta are one cohesive lovely little thing - and eat that sucker up.<br /><br /><a href="http://4.bp.blogspot.com/_LNqAYDPcR0o/S9BvFwou1hI/AAAAAAAAAJc/GejV8nFze3I/s1600/IMG_4553.JPG"><img id="BLOGGER_PHOTO_ID_5462988492746184210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_LNqAYDPcR0o/S9BvFwou1hI/AAAAAAAAAJc/GejV8nFze3I/s320/IMG_4553.JPG" border="0" /></a><br /><br />I need to go the gym now, or something. Also, I'm going on a week-long hiatus. Expect an Atlanta travel/food co-blog with my friend Tressa after!<br /><br /><br />Enjoy!Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-57395415827487107142010-04-21T11:43:00.005-04:002010-04-21T12:06:54.903-04:00Schnitzel! And other uses for breaded pork.<span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><div><span class="Apple-style-span" style="color:#000000;">"Alright, I'm going to make lunch and blog it"</span></div><div><span class="Apple-style-span" style="color:#000000;">That's how I kicked off this post today, saying goodbye to a friend on MSN. Makes me realize that I'm kind of addicted to this thing. But hey, it's what you enjoy, right?</span></div><div><span class="Apple-style-span" style="color:#000000;"><br /></span></div><div><span class="Apple-style-span" style="color:#000000;">What I've decided to make today are some delicious pork cutlets, breaded, and served two different ways. But there's a definite technique to it - so we'll cover that first.</span></div><div><span class="Apple-style-span" style="color:#000000;"><br /></span></div><div><span class="Apple-style-span" style="color:#000000;">You'll need:</span></div><div><ul><li><span class="Apple-style-span" style="color:#000000;">"Fast-fry" pork chops, I got three from Market fresh for 3$. They're about half an inch thick. Alternatively, chicken breasts work well too. No bones though. </span></li><li><span class="Apple-style-span" style="color:#000000;">Breadcrumbs (with some seasoning and salt added)</span></li><li><span class="Apple-style-span" style="color:#000000;">Flour</span></li><li><span class="Apple-style-span" style="color:#000000;">One egg, beaten to an inch of its life OR milk, because they use it for fried chicken in the south and it is delicious</span></li><li><span class="Apple-style-span" style="color:#000000;">A LOT of little plates. You'll see why in a sec.</span></li></ul></div><img src="http://2.bp.blogspot.com/_LNqAYDPcR0o/S88duBS4N1I/AAAAAAAAAIk/1RclYo9ylpM/s320/IMG_4536.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5462617549482506066" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><span class="Apple-style-span" style="color:#000000;"><a href="http://1.bp.blogspot.com/_LNqAYDPcR0o/S88dvqZNh4I/AAAAAAAAAJE/V4vsUYX7IJI/s1600/IMG_4541.JPG"></a><a href="http://1.bp.blogspot.com/_LNqAYDPcR0o/S88dvqZNh4I/AAAAAAAAAJE/V4vsUYX7IJI/s1600/IMG_4541.JPG"></a><a href="http://1.bp.blogspot.com/_LNqAYDPcR0o/S88dvqZNh4I/AAAAAAAAAJE/V4vsUYX7IJI/s1600/IMG_4541.JPG"></a></span>First, toss a chop in a zip-top bag (you may be able to see the brand I'm using. maybe they'll send me more). Freezer bags work best, as they are sturdy. Then, get a rolling pin, and <a href="http://www.youtube.com/watch?v=egBTcedq7LU&feature=related">beat that sucker down!</a> A meat mallet works well too, as long as you use the smooth side. It should practically double in surface area, and halve in thickness, as seen below.<div><br /><a href="http://2.bp.blogspot.com/_LNqAYDPcR0o/S88dukm-FXI/AAAAAAAAAIs/ZHXmv1qnQlc/s1600/IMG_4537.JPG"></a><div><a href="http://2.bp.blogspot.com/_LNqAYDPcR0o/S88dukm-FXI/AAAAAAAAAIs/ZHXmv1qnQlc/s1600/IMG_4537.JPG"><img src="http://2.bp.blogspot.com/_LNqAYDPcR0o/S88dukm-FXI/AAAAAAAAAIs/ZHXmv1qnQlc/s320/IMG_4537.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5462617558962017650" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " /></a><br /></div><div>When you've got all your teen angst out on some poor unsuspecting pork chops, prepare your work station. You will need, from right-to-left:</div><div><ul><li>A plate for your meat (ooh, my bullet points are back to normal)</li><li>A plate with flour, about an eighth of a cup</li><li>A bowl, or deep plate with high sides, with milk or the beaten egg</li><li>Another plate for breadcrumbs. Don't forget to season these fellas</li></ul></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_LNqAYDPcR0o/S88duzpgdgI/AAAAAAAAAI0/NkPBcD-DKxY/s320/IMG_4538.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5462617562999191042" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">First, flour the meat. Shake it off to remove excess flour. This gets rid of any weird floury pockets. Then, "dredge" it in in the milk, and shake off the excess. Then into the breadcrumbs. The flour picture is below for your reference. </span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_LNqAYDPcR0o/S88dva54hUI/AAAAAAAAAI8/1C8Z-Y6HKKo/s320/IMG_4539.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5462617573536859458" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Set these aside when done, and set aside a pan on medium-high heat with a neutral oil (Canola works well) with a high smoke point. What's a smoke point? Glad you asked! It's the temperature where oil begins to burn (and smoke), giving it an off taste. Some oils have a very low point, and thus are not too good for frying. Some have an extremely high point, and these are the best to use. Canola is around 464 degrees. (<a href="http://en.wikipedia.org/wiki/Smoke_point">Thanks, Wikipedia. You save my life again.</a>)</span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_LNqAYDPcR0o/S88dvqZNh4I/AAAAAAAAAJE/V4vsUYX7IJI/s320/IMG_4541.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5462617577694791554" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">The beauty of these being so thin, is that once they're browned, they're done! Thicker pieces may burn when frying for that long, so that they're cooked through.</span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Now, for the serving suggestions:</span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_LNqAYDPcR0o/S88eHfSdqXI/AAAAAAAAAJM/7GhVFuBWhNs/s320/IMG_4543.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5462617987030559090" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span>Method 1: Schnitzel-ish: Serve naked, maybe with a bit of salt on top, and delicious spicy mustard on the side. I'm a big fan of <a href="http://www.mustardmaker.com/">Koslik's</a> - Guelphites can get it at Ouderkirk and Taylor, Torontonians can get it ridiculously fresh (and sample all kinds) at St. Lawrence Market.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_LNqAYDPcR0o/S88eH_A51EI/AAAAAAAAAJU/gn0g_T6i0r0/s1600/IMG_4544.JPG"></a></div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_LNqAYDPcR0o/S88eH_A51EI/AAAAAAAAAJU/gn0g_T6i0r0/s1600/IMG_4544.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="http://2.bp.blogspot.com/_LNqAYDPcR0o/S88eH_A51EI/AAAAAAAAAJU/gn0g_T6i0r0/s320/IMG_4544.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5462617995546842178" /></a>Method 2: (On the left) Parmigiana-esque: Probably better with veal or chicken (same recipe still applies) - cover in shredded mozzarella, with some parmesan to give it a tanginess, and bake. When cheese is bubbley and delicious, toss on some nice tomato sauce and enjoy! Also good on a bun with roast peppers, chilis, and maybe eggplant done the same way. </div><div><br /></div><div>Enjoy! (sorry about the dishes)</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_LNqAYDPcR0o/S88duBS4N1I/AAAAAAAAAIk/1RclYo9ylpM/s1600/IMG_4536.JPG"></a></div></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-38448039747412619182010-04-18T19:31:00.004-04:002010-04-18T19:48:49.614-04:00Quick, easy and delicious exam-time dinner<span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><div><span class="Apple-style-span" style="color:#000000;">Hey team,</span></div><div><span class="Apple-style-span" style="color:#000000;">So we're just starting up week 2 of our delightful exam-time hibernation period around Guelph, and I've realized the value of good sleep and good food to really keep the brain-cells firing. As a result, I've been (trying to) cook up a storm around here, and I've come across a pretty damn tasty and easy dish as a result. It's.. sort of like a paella, but whatever, it'll do.</span></div><div><span class="Apple-style-span" style="color:#000000;"><br /></span></div><div><span class="Apple-style-span" style="color:#000000;">As follows:</span></div><div><span class="Apple-style-span" style="color:#000000;"><br /></span></div><div><span class="Apple-style-span" style="color:#000000;">You will need:</span></div><div><ul><li><span class="Apple-style-span" style="color:#000000;">Blue bullets, for some reason</span></li><li><span class="Apple-style-span" style="color:#000000;">1 sausage per person (I recommend Guelphites go to Market Fresh and get their Salsateria Rojo for this. Failing that, any spicy/garlicky sausage will work wonders)</span></li><li><span class="Apple-style-span" style="color:#000000;">Half a diced red pepper</span></li><li><span class="Apple-style-span" style="color:#000000;">Quarter of a diced red onion (you'll see the cut ahead)</span></li><li><span class="Apple-style-span" style="color:#000000;">A cup of rice (I used brown)</span></li><li><span class="Apple-style-span" style="color:#000000;">About 1/3 cup of salsa (flavor/texture to your liking</span></li></ul></div><div><span class="Apple-style-span" style="color:#000000;">Start by getting a cup of rice on the go cooking. I'll use this as my shameless promotion for rice cookers, since I'll admit, I suck at making rice. This puppy is a cuisinart model, with only one button (changes it from "warm" to "cook"), which I hear is the way to go.</span></div><div><span class="Apple-style-span" style="color:#000000;"><br /></span></div><img src="http://4.bp.blogspot.com/_LNqAYDPcR0o/S8uW1ytvewI/AAAAAAAAAH8/rB99DT3dqTE/s320/IMG_4530.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461624824007719682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><div style="text-align: center; "><span class="Apple-style-span" style="color:#000000;">If you don't have one, read the bag of rice! Again, I suck.</span></div><div style="text-align: center; "><span class="Apple-style-span" style="color:#000000;"><br /></span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#000000;">While that's doing its thing, heat up your cast iron skillet on the stove, while simultaneously turning your oven up to 300 degrees. When it's good and hot, pour in a bit of olive oil, and put your sausage in first. Then, dump the vegetables around it, and salt well. When the sausage has a nice brownness to the bottom, flip it, and toss the whole thing in the oven for about 20 minutes, stirring the vegetables around halfway. This will cook it all together, which is much deliciousness.</span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#000000;"><br /></span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#000000;">If you don't have cast iron or oven-ready skillet, you're reading the wrong blog. But I guess that we can still be friends. Slowly cook it all together all the same on medium on your stove for about 17-18. You can never cook a sausage to slowly, I've heard (/weird).</span></div><div style="text-align: left; "><span class="Apple-style-span" style="color:#000000;"><br /></span></div></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_LNqAYDPcR0o/S8uW2Qb7CSI/AAAAAAAAAIE/A9miLQHOH24/s320/IMG_4532.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461624831986043170" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>When all is said and done, pull out of the oven and put on a medium heat (or leave on medium). Take a spatula or wooden spoon, and mash up the sausage, integrating the juices into the stuff on the pan. Makes it really tasty. You want everything mashed up as such, with some big pieces and little ones.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_LNqAYDPcR0o/S8uW2p6VPfI/AAAAAAAAAIM/1nQh4lR92PE/s320/IMG_4534.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461624838824476146" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><br /><a href="http://2.bp.blogspot.com/_LNqAYDPcR0o/S8uW3GxQXzI/AAAAAAAAAIU/Nxhfm9YwsOg/s1600/IMG_4535.JPG"></a></div><div>Finally, add in your (now-should-be-cooked) rice, about half of it per sausage. Then when that's integrated well, add in your salsa and a tiny pinch of salt to bring it all together. Plate it, eat it, and enjoy! Glass of Fin du Monde is not optional, and once you try it you'll see why..</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_LNqAYDPcR0o/S8uaMAH3UxI/AAAAAAAAAIc/wm0K--zJXqQ/s1600/IMG_4520.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_LNqAYDPcR0o/S8uaMAH3UxI/AAAAAAAAAIc/wm0K--zJXqQ/s320/IMG_4520.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461628504098951954" /></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LNqAYDPcR0o/S8uW1ytvewI/AAAAAAAAAH8/rB99DT3dqTE/s1600/IMG_4530.JPG"></a></div>Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-1588601260577772855.post-12004087687407215042010-04-14T23:29:00.008-04:002012-01-19T10:28:32.502-05:00Kitchen Essentials for all y'all new graduatesHey friends, <br /><div>I saw off a wonderful friend just a short bit ago, and realized she's graduating university and venturing off into the real world. In honour of our wonderful friendship, I decided to make a post dedicated to the top five things you need in your kitchen in your new homes for epic chef-ery.</div><br /><div><br /></div><br /><div>There's more, which I will detail at the end. But these are big deals. At least, I think so. And you're reading my blog, so I'd assume you trust my opinion somewhat at least.</div><br /><div><br /></div><br /><div>... not even a little bit? Whatever. I'll write it anyways! As follows...</div><br /><div><br /></div><br /><div><br /></div><a href="http://2.bp.blogspot.com/_LNqAYDPcR0o/S8aJesAXXKI/AAAAAAAAAHk/LAfn2yOngWs/s1600/IMG_4526.JPG"><img id="BLOGGER_PHOTO_ID_5460202758535077026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_LNqAYDPcR0o/S8aJesAXXKI/AAAAAAAAAHk/LAfn2yOngWs/s320/IMG_4526.JPG" border="0" /></a>1. A high quality salt container with a lid, and a pepper mill. You want to put kosher or sea salt and whole peppercorns in these, as they have a much better tendency to grip to food and taste much better than the usual stuff. Not pricey either - a box of kosher salt is five bucks and has lasted me a year. And I'm addicted to the white stuff. You can get the salt mill at the dollar store, so long as the lid has a decent seal. The pepper one might be worth more expense, as they tend to fall apart/not work if you cheap out. Use your good judgement here, folks.<br /><br /><div><br /></div><br /><div><br /><a href="http://1.bp.blogspot.com/_LNqAYDPcR0o/S8aJeMGAtrI/AAAAAAAAAHc/D7f8oozhG44/s1600/IMG_4525.JPG"><img id="BLOGGER_PHOTO_ID_5460202749968823986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_LNqAYDPcR0o/S8aJeMGAtrI/AAAAAAAAAHc/D7f8oozhG44/s320/IMG_4525.JPG" border="0" /></a>2. GOOD quality cookbooks. Yes, I realize these are essentially food porn, and some may be coffee table books with recipes. But don't skimp here. You can find great stuff online used or at book sales for really cheap, too.</div><br /><div>Some recommends:</div><br /><div>- Jaime Oliver's stuff - make what you will of him, his recipes are solid and he has a really great writing style, along with simple, delicious recipes</div><br /><div>- "Mastering the Art of French Cooking"(Julia Child)/"How to Cook Everything" (Mark Bittman)/"The Joy of Cooking" (Becker, Becker, and Rombauer) - any of these books are massive tomes, but give you insight into plenty of different styles of cooking and techniques. GREAT for beginners and pros. and I know you'll all be pros</div><br /><div>- A crazy expensive book based on a style you love - in my case, the Au Pied de Cochon book, by Martin Picard. I wanted to find a french-canadian cookbook, and I found an idol. More on that in a later post.</div><br /><div><br /></div><br /><div><br /></div><br /><div><br /><a href="http://4.bp.blogspot.com/_LNqAYDPcR0o/S8aJdsG1E4I/AAAAAAAAAHU/7iajlotDn94/s1600/IMG_4523.JPG"><img id="BLOGGER_PHOTO_ID_5460202741382321026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_LNqAYDPcR0o/S8aJdsG1E4I/AAAAAAAAAHU/7iajlotDn94/s320/IMG_4523.JPG" border="0" /></a>3. One good, solid chef's knife. I used to wonder what the big deal was, as I used the ones in sets. Then I got my hands on this puppy. Sturdy, great grip and balance, and it's my go-to (and generally only) knife I use in the kitchen. I like mine a bit heavier, but yours is your call. Go to a store, and test-drive the suckers.</div><br /><div><br /></div><br /><div>Two notes - store properly! I keep mine all in a drawer on a tea towel so they don't get knocked around.</div><br /><div><br /></div><a href="http://2.bp.blogspot.com/_LNqAYDPcR0o/S8aMV3JiJnI/AAAAAAAAAHs/j_1FrgqR1J8/s1600/IMG_4527.JPG"><img id="BLOGGER_PHOTO_ID_5460205905442383474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_LNqAYDPcR0o/S8aMV3JiJnI/AAAAAAAAAHs/j_1FrgqR1J8/s320/IMG_4527.JPG" border="0" /></a>Note the second - if you don't have a lot of cash (and I know most of us don't), here's a hint. A lot of fancy knife makers will charge you like crazy for <a href="http://images.surlatable.com/surlatable/images/en_US/local/products/detail/642421.jpg">beautiful handles</a>. Save money! Go to a restaurant supply store, and get <a href="https://www.crs-online.ca/sagro/storefront/store.php?mode=showproductdetail&product=2009">one with these horrendous handles</a> that look like they're made out of a cutting board. They are far sturdier, far cheaper, and much better. I worked in kitchens before and that's all we use, and they are fabulous. A comparable knife would cost you a hundred dollars, not forty like what's listed.<br /><br /><br /><div><br /><span class="Apple-style-span" style="COLOR: rgb(0,0,238)"><img id="BLOGGER_PHOTO_ID_5460202727914292850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_LNqAYDPcR0o/S8aJc57zRnI/AAAAAAAAAHE/an9Mda_HmPw/s320/IMG_4521.JPG" border="0" /></span></div><br /><div>4. Good, solid pots and pans. I have one big saute, one small, two medium pots, and one massive pot for stock/soups, all with lids. Again, quality is key here. Nonstick is useful for most purposes, too. Restaurant supply shops are again a good bet for these, but I knicked these on sale at a kitchen warehouse for about fifty, and they're holding up well. I have some really garbage ones lying around that I don't use, and have warped because they're a waste of time and money. These will last me a while. </div><br /><div><br /></div><br /><div><br /></div><br /><div><a href="http://3.bp.blogspot.com/_LNqAYDPcR0o/S8aJdHHuqeI/AAAAAAAAAHM/3pu87l1F8FQ/s1600/IMG_4522.JPG"><img id="BLOGGER_PHOTO_ID_5460202731453983202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_LNqAYDPcR0o/S8aJdHHuqeI/AAAAAAAAAHM/3pu87l1F8FQ/s320/IMG_4522.JPG" border="0" /></a>5. Finally, speaking of lasting a while, you're looking at a fifty or sixty year old cast iron pan that used to cook my grandparents and father eggs and bacon, and has seen a LOT in its life. I'm going to straight up call this one necessary, as it handles high heat, can go on the barbecue, go in the oven, handle any cooktop (except flat-tops, which it will scratch up. thanks Veronica for the tip!), and is just absolutely-completely made of win. Either get one from your grandparents, attic, garage sale, or buy a new one (Lodge is a nice brand) and<a href="http://www.wikihow.com/Season-Cast-Iron-Cookware"> season the hell out of it.</a> Mine is absolutely my favorite tool in the kitchen, and I wouldn't trade it for the world. Do NOT drop it, as it will shatter and take out your floor (and inconvenient neighbor downstairs). Also, handle carefully with decent oven mitts, and don't wash with soap or I will be disappointed in you.</div><br /><div><br /></div><br /><div><br /></div><br /><div>Now, for the rest!</div><a href="http://2.bp.blogspot.com/_LNqAYDPcR0o/S8aPTjOnhOI/AAAAAAAAAH0/7uKuQYqJxtY/s1600/IMG_4528.JPG"><img id="BLOGGER_PHOTO_ID_5460209164270142690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_LNqAYDPcR0o/S8aPTjOnhOI/AAAAAAAAAH0/7uKuQYqJxtY/s320/IMG_4528.JPG" border="0" /></a><br />That is a lot of nonsense that I have. But I experiment, and do this for a living! (I'm up to like, sixty cents on google adwords thanks to you guys. mwhaha). Really, you don't need all this crap, but you do need: <br /><div><br /><ul><br /><li>an 11x13 deep baking tray (like a lasagna pan)</li><br /><li>a cookie sheet or two</li><br /><li>a muffin tin</li><br /><li>a dutch oven (don't laugh, goons)</li><br /><li>a good quality wire whisk (not plastic)</li><br /><li>a bread knife</li><br /><li>a paring knife</li><br /><li>wooden spoons!</li><br /><li>a ladle</li><br /><li>multiple cutting boards, as you just don't cut the salad on the same one you cut the chicken on</li><br /><li>aluminium foil</li><br /><li>parchment paper</li><br /><li>plastic wrap</li><br /><li>paper towels</li></ul><br /><div>and optionally:</div><br /><div><br /><ul><br /><li>a rolling pin, to chase down mangiacakes</li><br /><li>an electric kettle</li><br /><li>a toaster oven (having two ovens is amazing)</li><br /><li>a casserole dish (with a lid is nice)</li></ul><br /><div>and a lot of stuff more. I'll try to specify any special equipment needed on here, but that all pretty much gets me by. I have a lot I don't use, which I regret, but it happens.</div><br /><div><br /></div><br /><div>Thus concludes my longest blog post yet. Hope you enjoy, and please submit comments and feedback using the usual process. </div><br /><div>For those of you graduating and going off to change the world, I will miss you all very much, but will see you sometime soon, I'm sure. Do good things!</div></div><br /><div><br /><div style="TEXT-ALIGN: center"><br /></div><a href="http://3.bp.blogspot.com/_LNqAYDPcR0o/S8aJc57zRnI/AAAAAAAAAHE/an9Mda_HmPw/s1600/IMG_4521.JPG"></a></div></div>Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-1588601260577772855.post-3288991361263756202010-03-24T12:18:00.012-04:002012-01-19T10:25:26.052-05:00SUPER SPECIAL GUEST BLOG: Sasha Sky! (!!!!)<div align="left"><span style="font-family:arial;">So, as a result of current events in my life, I decided to go on a meat-fest with my wonderful friend Sasha (!!). We went and bought about 35$ worth of meat. And it's a stunner:<br /></span></div><a href="http://1.bp.blogspot.com/_LNqAYDPcR0o/S6o8HedPPjI/AAAAAAAAAGE/hfVLHkVLaBo/s1600/IMG_4502.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5452236398017855026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_LNqAYDPcR0o/S6o8HedPPjI/AAAAAAAAAGE/hfVLHkVLaBo/s320/IMG_4502.JPG" border="0" /><br /></span><br /><p align="center"></a><span style="font-family:arial;">oooohnomomnomnomnomnom<br /></span></p><br /><p align="left"><span style="font-family:arial;">We bought: sausage rounds (wtf?), steak, wings, ground beef, and peperrettes. deeelicious. Sasha decided to teach me a recipe:</span></p><br /><div align="left"><strong><span style="font-family:arial;"></span></strong></div><br /><div align="left"><strong><span style="font-family:arial;">INDIAN TACOS</span></strong></div><br /><div align="left"><span style="font-family:arial;"></span></div><br /><br /><div align="left"><span style="font-family:arial;">As follows (Sasha in blue text):</span></div><br /><br /><div align="left"><span style="font-family:arial;">First, you must make bannock. Sasha will take over for this. Sasha?</span></div><br /><br /><div align="left"><span style="font-family:arial;"></span></div><br /><div align="left"><span style="font-family:arial;color:#000099;">"I don't know, Marc. Don't do that."</span></div><br /><div align="left"><span style="font-family:arial;color:#000099;"></span></div><br /><div align="left"><span style="font-family:arial;color:#000099;">"alright. 3 cups flour. 3 teaspoons baking powder. some salt. *pause* um. 1/3 cup of oil, 2/3 water. times two." </span></div><br /><br /><div align="left"><span style="font-family:arial;"><span style="color:#000099;">- </span><span style="color:#000000;">so 2/3 cup of oil and about 1 and 1/2 of water (marc). back to sasha:</span></span></div><br /><div align="left"><span style="font-family:arial;color:#000099;"></span></div><br /><div align="left"><span style="font-family:arial;color:#000099;">"i feel like this is a newscast. put all the dry stuff in the bowl first. mix it together. and then add the oil. actually, add half the oil and half the water, then add the rest and mix it in."</span></div><br /><div align="left"><span style="font-family:arial;color:#000000;"></span></div><br /><div align="left"><span style="font-family:arial;color:#000000;">- she seems mildly annoyed. mix it so it's well integrated. no weird dry spots. (marc)</span></div><br /><br /><div align="left"><span style="font-family:arial;color:#000099;">"you're funny. okay. grab a ballful, and flatten it. poke a hole in the middle. fry it up!"</span></div><br /><br /><div align="left"><span style="font-family:arial;color:#000000;">- before you make the bannock, i'd suggest heating up about a half-inch of canola or other frying oil to medium heat. (marc)</span></div><br /><br /><div align="left"><span style="font-family:arial;"></span></div><br /><div align="left"><span style="font-family:arial;">And that's that! Drain on some paper towels, and ogle the goodness:</span></div><br /><br /><div align="left"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5452238795213724578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_LNqAYDPcR0o/S6o-TAtRW6I/AAAAAAAAAGM/fE-ozh9O5Vs/s320/IMG_4499.JPG" border="0" /></span></div><br /><br /><p align="center"><span style="font-family:arial;color:#000000;">ogle it....</span></p><br /><p align="left"><span style="font-family:arial;">Next up: prepare your ground beef (about a pound) with taco seasoning. We made it in a pot, and that was weird. But it worked! (Suck it!). </span></p><br /><p align="left"><span style="font-family:arial;color:#000099;">"actually, that's the lazy way. usually we make chili, so there's like, beans and stuff"</span></p><br /><p align="left"><span style="font-family:arial;color:#000000;">Whatever Sasha. </span></p><br /><p align="left"><span style="font-family:arial;">Make 'em like tacos - serve with sour cream, cheese, salsa, lettuce, </span><a href="http://tvtropes.org/pmwiki/pmwiki.php/Main/ArsonMurderAndJaywalking"><span style="font-family:arial;">and vodka. </span></a></p><br /><br /><p align="left"><span style="font-family:arial;"></span></p><a href="http://4.bp.blogspot.com/_LNqAYDPcR0o/S6o_4uWVjNI/AAAAAAAAAGs/37W9sRStLi4/s1600/IMG_4501.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5452240542632348882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_LNqAYDPcR0o/S6o_4uWVjNI/AAAAAAAAAGs/37W9sRStLi4/s320/IMG_4501.JPG" border="0" /> </span><br /><p align="center"></a><span style="font-family:arial;">actually, it's just water. dicks.</span></p><br /><p align="left"><a href="http://www.youtube.com/watch?v=Cqz9ZXUoUcE"><span style="font-family:arial;">Now. look at the tacos . identify the tacos. smell the tacos. and the best part: eat the tacos!</span></a></p><br /><a href="http://2.bp.blogspot.com/_LNqAYDPcR0o/S6pB2rirlaI/AAAAAAAAAG8/RT2dV-51WeY/s1600/IMG_4504.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5452242706542335394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_LNqAYDPcR0o/S6pB2rirlaI/AAAAAAAAAG8/RT2dV-51WeY/s320/IMG_4504.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span><br /><p align="left"><span style="font-family:arial;">Thanks Sasha! (!!!)</span></p>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-36281821813335243352010-03-22T18:54:00.008-04:002010-03-22T19:32:22.786-04:00"just because" steak and 'taters<div style="text-align: left;">Goooood evening friends, I am one full mofo right now.</div><div>Why? Deliciousness happened.</div><div><br /></div><div>Want to replicate it? Well then, you'll need some goodies.</div><div><ul><li>one big, beautiful steak (ribeye is the best)</li><li>half an onion, cut into small chunks</li><li>two glasses of wine (red, I used white though, and it was fine)</li><li>one good size white or yellow potato chopped into medium chunks</li><li>italian seasoning (look elsewhere, fool)</li><li>good kosher salt and fresh black pepper</li><li>olive oil</li></ul><div>First thing! Heat a good pan to medium with olive oil, and toss in your potatoes. Add a good pinch of salt and cracking of pepper, and your italian seasoning (about a pinch). Cover this, and cook about ten minutes a side. Add some bacon fat/duck fat/other rendered animal for added goodness. Health? Fuck that, it's the french way.</div><div><br /></div><div>While this is happening, heat up a good, heavy-ass cast iron skillet to screaming hot. </div><div>Prepare your steak as follows:</div><div>Get a good one - don't be cheap.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_LNqAYDPcR0o/S6f2imE0uAI/AAAAAAAAAFc/XZxGDAMFYX4/s200/IMG_4506.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5451596948152039426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 150px; height: 200px; " /></span></div><div>Salt and pepper the fucker liberally, and rub in some olive oil. Wash those meaty hands, and let it sit.</div><div><br /></div><div>By now, you've got about ten minutes down on the potatoes, so flip em. Pan should be inanely hot as well. Drop the steak in, and cook about 2 minutes a side, and get a good solid crust on it. NOT a char. A crust. This is called the maillard reaction, and sciencebsscience it's tasty.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_LNqAYDPcR0o/S6f3ap2YHeI/AAAAAAAAAFk/qD3ogJ0IUTc/s200/IMG_4509.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5451597911237860834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><div style="text-align: center;">See? awww yeah.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove your potatoes from the heat, and ogle their crunchy goodness</div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_LNqAYDPcR0o/S6f33DqleeI/AAAAAAAAAFs/KSnIn1vxQHM/s200/IMG_4508.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5451598399204063714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><div style="text-align: center;">ogle them.. mm.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Now, here's the tricky part. Remove the steak to a plate, and tent it with tin foil. Don't be forceful, just a light cover. </div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_LNqAYDPcR0o/S6f4SCX0YoI/AAAAAAAAAF0/dsnTuTLDhw4/s200/IMG_4510.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5451598862713381506" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><div style="text-align: center;">no need to be brash. be gentle, grasshopper</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Let it rest for about five minutes. In that time, add the onion, a bit of salt, and one glass of wine to the cast iron pan. This will sizzle, steam, and smell fantastic. Reduce it down. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Plate the sucker, and shed a tear for how good it's going to be.</div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_LNqAYDPcR0o/S6f4yzOSPeI/AAAAAAAAAF8/Wf1_tAoiICg/s200/IMG_4512.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5451599425582546402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><div style="text-align: center;">so beautiful</div><div style="text-align: center;"><br /></div><div style="text-align: left;">and what do you do next?</div><div style="text-align: left;"><br /></div><div style="text-align: left;">drink the other glass of wine and eat that sucker!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">(thanks to De Luca for the potato tips, and everyone else for... they know what.)</div></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-82575969619692779092010-03-13T12:52:00.007-05:002010-03-13T13:02:41.079-05:00A surprise! (not if you were there)<div style="text-align: left;">I could say anything about this, but it would ruin the surprise, so here goes:</div><div><br /></div><div>- Crisp up half a pound of bacon so it's not chewy at all. Take this, and crumble it up (or chop it), and reserve in a bowl.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_LNqAYDPcR0o/S5vRTI5uKFI/AAAAAAAAAE8/193VsJ35KNo/s200/IMG_4492.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448178300972050514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>- Now, simmer some water (about two inches) in a medium size sauce pan. Top this with a good, sturdy bowl that will handle and transfer the heat.</div><div><br /></div><div>- Add chocolate chips into this, about half a pound. Melt these down.</div><div><br /></div><div>- Add the bacon. </div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_LNqAYDPcR0o/S5vR2mOBMmI/AAAAAAAAAFE/tC_2nF7itPM/s200/IMG_4493.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448178910137234018" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><div>half shrouded in mystery, half shitty photo work.</div><div><br /></div><div>- Spoon these in equal amounts to little paper muffin cups. When finished, remove the bowl (carefully! it is hot as hell) and eat the chocolate from it.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_LNqAYDPcR0o/S5vS47zrJmI/AAAAAAAAAFU/Y-j2i6MbEyM/s200/IMG_4495.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448180049803683426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 150px; height: 200px; " /></span></div><div>-Put on a baking tray into the freezer to set. Remove, and...</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_LNqAYDPcR0o/S5vSYSq2eyI/AAAAAAAAAFM/YJLZut4Qz4c/s200/IMG_4497.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448179489005009698" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">CHOCOLATE COVERED BACON</span></div><div style="text-align: center;">delicious, salty, <a href="http://www.youtube.com/watch?v=ydr8a3UHUy4">creamy, smooth, beige</a> (more brown, really)</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Perfect for snacks, gifts, treats, and movies-about-<a href="http://www.youtube.com/watch?v=J7w9uWFIMBs">crazy</a>-<a href="http://www.youtube.com/watch?v=9tm3WFEuEIo">people</a> marathons</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-44846040370376655672010-02-28T15:57:00.007-05:002012-01-19T10:24:04.045-05:00Sunday afternoon double-post!So, this school thing. I've got a paper due Wednesday, and a finance midterm the next day. What to do? Procrastinate and cook, obviously. <br /><div><br /></div><br /><div>Today, I bring you the COMFORT FOOD DOUBLE POST (post post post post..)</div><br /><div><br /></div><br /><div>For starters, breakfast. Well, not really, but it's what I ate for breakfast today.</div><br /><div><br /></div><br /><div><b>French onion soup</b></div><br /><div>You'll need:</div><br /><div>- one onion, sliced thinly</div><br /><div>- some red or white wine</div><br /><div>- 4 cups of stock (veggie, chicken, beef, whatever)</div><br /><div>- two slices of bread</div><br /><div>- mozzarella or gruyere (only had mozz on hand today)</div><br /><div>- one big bowl, and a good size appetite</div><br /><div><br /></div><br /><div>Heat your oven up to about 425.</div><br /><div><br /></div><br /><div>Put an 11x13 baking tray on the burner, and heat it up. Drop some butter and/or olive oil in, and get it nice and warm (melted and foamy, possibly browned butter). When ready, drop the onion in, and try and get it in a nice layer. Pour in the wine (about 1/2 to 1 cup), and cook it a bit on the heat. Put it in your preheated oven, and cook for about 20-30 minutes.</div><br /><div><br /></div><br /><div>As usual, your apartment will smell amazing, and those 4am piano players upstairs will be jealous. While this is in the oven, get your stock nice and simmering. When it's out, <a href="http://en.wikipedia.org/wiki/Deglazing_(cooking)">deglaze</a> the pan, and combine this whole mixture with your stock. Scrape off all the good burnt bits, thems good eating.</div><br /><div><br /></div><br /><div>Simmer this for about 20 minutes, which will start to dissolve and break down the burnt goodness. When ready:</div><br /><div><br /></div><br /><div>Turn your broiler on full whack, and move a rack close to it. Put your soup in a good, oven proof bowl (I have a particularly intense set myself, i recommend going for sturdy and everything-proof over fanciness). Put two slices (toast if you want) of bread on the soup, cover with grated cheese, and broil it till the cheese is GBD. Take it out (use an oven mitt, doofus), and be awe inspired, then eat it.</div><a href="http://2.bp.blogspot.com/_LNqAYDPcR0o/S4raujVrjaI/AAAAAAAAADg/TpBhalTqOlI/s1600-h/IMG_4483.JPG"><img id="BLOGGER_PHOTO_ID_5443403592925679010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_LNqAYDPcR0o/S4raujVrjaI/AAAAAAAAADg/TpBhalTqOlI/s200/IMG_4483.JPG" border="0" /></a> <br /><div><br /><div style="TEXT-ALIGN: center"><br /></div><a href="http://2.bp.blogspot.com/_LNqAYDPcR0o/S4raujVrjaI/AAAAAAAAADg/TpBhalTqOlI/s1600-h/IMG_4483.JPG"></a><span class="Apple-style-span" style="color:#0000ee;"><br /><div><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><span class="Apple-style-span" style="color:#000000;">Next up, lunch.</span><br /></span></div><br /><div><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></div><br /><div><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="color:#000000;"><b>SWEET POTATO FRIES</b></span></span></div><br /><div><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="color:#000000;">some hate them, I love 'em. Also, easy.</span></span></div><br /><div><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></div><br /><div><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="color:#000000;">You'll need:</span></span></div><br /><div>- one big-ass sweet potato (mine was over a pound, I think)</div><br /><div>- italian herbs mix (yeah, it's easy. want to fight about it?)</div><br /><div>- kosher/sea salt</div><br /><div>- olive oil</div><br /><div><br /></div><br /><div>Preheat your oven to 450 degrees.</div><br /><div><br /></div><br /><div>Take that sweet potato, and peel the hell out of it. Don't even bother washing it. Also, regular potatoes you can skip on peeling (in fact, I recommend it, for nutritional goodness), but NOT sweet potatoes.</div><br /><div><br /></div><br /><div>Slice off the ends, and do half-inch discs of it. Then, take these and chop them into fries (if you need help with this, that's unfortunate for you). Toss these with olive oil and a good couple pinches of seasoning and salt.</div><br /><div><br /></div><br /><div>Spread out aluminum foil over a cookie sheet (optional, but you'll hate it if you don't), and spray with some kind of cooking spray (don't cheap out on this stuff, kids. believe me. I know). Lay out the fries in a single layer and bake for 15 minutes, turn over, and bake for another 10. This is a bit laborious, but necessary so they aren't just burnt mush.</div><a href="http://2.bp.blogspot.com/_LNqAYDPcR0o/S4rcep4fkkI/AAAAAAAAADo/udBw2vH5ieg/s1600-h/IMG_4487.JPG"><img id="BLOGGER_PHOTO_ID_5443405518827655746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_LNqAYDPcR0o/S4rcep4fkkI/AAAAAAAAADo/udBw2vH5ieg/s200/IMG_4487.JPG" border="0" /></a><br />Tasty goodness. Plate 'em, and eat them with something to dip in on the side, like so: <br /><div><br /></div><a href="http://3.bp.blogspot.com/_LNqAYDPcR0o/S4rcv85PNCI/AAAAAAAAADw/5idpX796brQ/s1600-h/IMG_4490.JPG"><img id="BLOGGER_PHOTO_ID_5443405815988827170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_LNqAYDPcR0o/S4rcv85PNCI/AAAAAAAAADw/5idpX796brQ/s200/IMG_4490.JPG" border="0" /></a>That, as you may recognize, is the hot sauce I love dearly. After this shot was taken, I mayormaynothavecombineditwithsomemayo. Delicious. Also, don't ask about the movie on the right. <br /><div><br /></div><br /><div>Enjoy!</div><br /><div></div>Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-1588601260577772855.post-90934242536414187762010-02-27T14:03:00.008-05:002012-01-19T10:23:24.672-05:00bread! oh snap.<div style="TEXT-ALIGN: left"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330033;">Holy crap, I made bread! It is wonderful, and magical, and delicious, and oddly... easy.</span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330033;"><br /></span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330033;">Well, not that easy, but easy enough. </span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330033;"><br /></span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330033;">You will need:</span></span></span></div><br /><div><span class="Apple-style-span" style="COLOR: rgb(17,17,17); LINE-HEIGHT: 22pxfont-family:Georgia, 'Times New Roman', Times, serif;font-size:14;" ><br /><ul style="PADDING-RIGHT: 0px; LIST-STYLE: none none outside; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px 0px 1.57em 1.57em; PADDING-TOP: 0px"><br /><li style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; PADDING-TOP: 0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330033;">1 pound hard bread flour</span></span></span></li><br /><li style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; PADDING-TOP: 0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330033;">plus more for dusting</span></span></span></li><br /><li style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; PADDING-TOP: 0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330033;">1½ teaspoons salt</span></span></span></li><br /><li style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; PADDING-TOP: 0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#330033;">2 teaspoons yeast (7 grams)</span></span></span></li><br /><li style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; PADDING-TOP: 0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">13.5 ounces warm water (about 1 1/3 cup, but use your judgement)</span></span></span></li><br /><li style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; PADDING-TOP: 0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">cornmeal</span></span></span></li><br /><li style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; PADDING-TOP: 0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">3 tablespoons olive oil</span></span></span></li><br /><li style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; PADDING-TOP: 0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">Optional: a few cloves of garlic, minced</span></span></span></li></ul><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">Note the flour is in weight, not measurements. It's a weird baking thing, and involves me going to the bake shop and buying several bags of carefully measured one-pounds of flour. Hard bread flour, too. For Guelphers/ites, the Flour Barrel on Wyndham downtown is great. </span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">As follows:</span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">Whisk the flour, yeast, and salt together in a big bowl. Mentally prepare yourself.</span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">Slowly (and i mean </span></span></span><a href="http://sacredheritage.com/normita/images/sloth-3.jpg"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">slow</span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">) drizzle in your water, integrating it with a fork into the mix.</span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">Flour your hands, workspace, and cat. Drop the doughey mess onto the workspace, and knead it (</span></span></span><a href="http://www.youtube.com/watch?v=3PycZtfns_U"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">fold and squish, rotate, fold and squish, rotate</span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">) for about five minutes.</span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">(at this point, you can fold in the minced garlic. it is delicious)</span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">Clean the bowl, put it in the bowl, cover with a clean kitchen towel, and put in your oven with the light on for an hour to rise. Put a little sticky note on the oven so someone doesn't inadvertently turn it on.</span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">When risen (about double the size), oil up a 11 by 13 pan, and scatter some cornmeal. This will give it a nice crunch. Drop the dough in, watch it </span></span></span><a href="http://i186.photobucket.com/albums/x117/311CrazyMatt/WIP_Work%20In%20General/MFhead1.jpg"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">sink down</span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">, spread it out to fit as best as you can, and put little indents in with chopsticks. Not too deep, but a little bit. Let it rise again for about half an hour with the towel again. I put mine under a radiator this time. Works like a charm.</span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">About now, you want to preheat your oven to 425. This sounds a bit early, but gets your oven (and apartment) nice and hot, but also consistently hot. Oven thermometers are... not your friend.</span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">After rising, </span></span></span><a href="http://www.youtube.com/watch?v=r3R2PgMiTvw"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">ever-so-gently </span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">brush it with olive oil. There are lots of air bubbles, and you don't want to disrupt them. Scatter some coarse salt (kosher or sea) over the top, and put in the oven for 25 minutes to an hour.</span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">Take it out, and witness the glory:</span></span></span></div><br /><div><span class="Apple-style-span" style="LINE-HEIGHT: normal; -webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5443005781665820546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_LNqAYDPcR0o/S4lw646Wr4I/AAAAAAAAADQ/z6koSMjLb9Y/s200/IMG_0213.JPG" border="0" /></span></div><br /><div><span class="Apple-style-span" style="LINE-HEIGHT: normal; -webkit-text-decorations-in-effect: underline"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">oh wait, that was the 'past failure'. those things were basically rocks. try this:</span></span></span></span></div><br /><div><span class="Apple-style-span" style="LINE-HEIGHT: normal; -webkit-text-decorations-in-effect: underline"><span class="Apple-style-span"><a href="http://3.bp.blogspot.com/_LNqAYDPcR0o/S4lxNhtJcaI/AAAAAAAAADY/orMgAcZ6dIM/s1600-h/IMG_4481.JPG"><img id="BLOGGER_PHOTO_ID_5443006101853925794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: pointer; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_LNqAYDPcR0o/S4lxNhtJcaI/AAAAAAAAADY/orMgAcZ6dIM/s200/IMG_4481.JPG" border="0" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">Eat it hot, fresh, with lots of butter. it is all the ohnoms.</span></span></span></span></span></div><br /><div><span class="Apple-style-span" style="LINE-HEIGHT: normal; -webkit-text-decorations-in-effect: underline"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></span></span></div><br /><div><span class="Apple-style-span" style="LINE-HEIGHT: normal; -webkit-text-decorations-in-effect: underline"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">Thanks to </span><a href="http://thepauperedchef.com/2009/03/focaccia-the-easiest-homemade-bread.html"><span class="Apple-style-span" style="color:#000000;">paupered chef</span></a><span class="Apple-style-span" style="color:#000000;"> for saving me from bread-faildom.</span></span></span></span></span></div><br /><div><br /></div></span></div>Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-1588601260577772855.post-50844598847834187402010-02-08T11:45:00.001-05:002010-02-08T11:46:16.930-05:00super bowl food!well, i could write a big long rant on this (and procrastinating later, i just might), but I'd rather turn your attention over to <a href="http://www.lynda.typepad.com/read_pages/">Lynda's wonderful documenting of our Super Bowl food stadium</a><div><br /></div><div>also, my stomach hurts.</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-19737625601804013572010-01-25T21:17:00.007-05:002012-01-19T10:22:32.010-05:00Breakfast (and burritos! thanks Tressa!)Thanks to a suggestion from one of my favorite readers, I now deter from my usual course of lunch items and provide you with an extra special all-stock-photo extravaganza (since i mainly blog about what i cook and eat, and i'm not making all of this food in this economy. also, lazy.) <br /><div><br /></div><br /><div><b>breakfast</b></div><br /><div><b><br /></b></div><br /><div>While you can generally scrounge up whatever for lunch or dinner, breakfast is generally the most important meal of the day. So I will provide you with some delicious options for your taking.</div><br /><div><br /></div><br /><div><b>Number 1: Breakfast burritos</b></div><br /><div>I am exceedingly excruciatingly fond of really really well cooked scrambled eggs, so that may impact this. However, our methods differ.</div><br /><div>As follows:</div><br /><div>1) Heat a skillet up to decent heat (mid-high), and put down 2 strips of good bacon. Cook to desired done-ness, but recognize that crispy, not chewy, bacon works best in a burrito or sandwich. seriously. I've had my share of <a href="http://thecarrollcrew.com/IMG_1108.JPG">sandwich related disasters.</a></div><br /><div><br />2) When finished, lay on a sheet of paper towel, turn your stove down to mid-low, and pour out the bacon grease. Wipe down the pan with a little bit of paper towel, and put in some olive oil or margarine</div><br /><div><br /></div><br /><div>3) Crack two eggs into a cup, with about a tablespoon of milk, a pinch of salt and pepper, and a smidge of dijon mustard. Scramble the crap out of them, and let your pan come down to a nice, light heat.</div><a href="http://www.aftouch-cuisine.com/images/produits/Moutarde-de-Dijon1.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 301px; CURSOR: pointer; HEIGHT: 310px; TEXT-ALIGN: center" alt="" src="http://www.aftouch-cuisine.com/images/produits/Moutarde-de-Dijon1.jpg" border="0" /></a> <br /><div style="TEXT-ALIGN: center">(serious business)</div><br /><div><br /></div><br /><div>4) Pour into the pan, and immediately start stirring. This seems counter productive, but you'll be making amazing, delicious soft scrambled eggs. Do NOT overcook here, as these will seem less done than you think, but you want them lightly cooked rather than the kind you get in diners (like some places in downtown Guelph. Feh!)</div><br /><div><br /></div><a href="http://i.ehow.com/images/GlobalPhoto/Articles/4729092/scrambled-eggs-main_Full.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: pointer; HEIGHT: 500px; TEXT-ALIGN: center" alt="" src="http://i.ehow.com/images/GlobalPhoto/Articles/4729092/scrambled-eggs-main_Full.jpg" border="0" /></a> <br /><div style="TEXT-ALIGN: center">(extra big for extra detail)</div><br /><div style="TEXT-ALIGN: center"><br /></div><br /><div><br /></div><br /><div>5)When finished, take these off the heat and into a bowl. Preheat your toaster oven to a baking setting around 400degrees. Don't have one? You'll be fine. Begin assembly of your burrito. I recommend the big tortillas for this one:</div><br /><div><span class="Apple-tab-span" style="WHITE-SPACE: pre"></span>a) Put a very light coating of any condiments (ketchup, sambal oelek, dijon)</div><br /><div><span class="Apple-tab-span" style="WHITE-SPACE: pre"></span>b) Grate (finely) some nice old sharper cheese, like a good old cheddar or gruyere</div><br /><div><span class="Apple-tab-span" style="WHITE-SPACE: pre"></span>c) Put your eggs (still steaming hot), on the cheese.</div><br /><div><span class="Apple-tab-span" style="WHITE-SPACE: pre"></span>d) Lay down the bacon (if using)</div><br /><div><span class="Apple-tab-span" style="WHITE-SPACE: pre"></span>e) <a href="http://www.youtube.com/watch?v=EyX__E67lAs&feature=related">This explains the whole wrapping thing better than I ever could.</a></div><br /><div><span class="Apple-tab-span" style="WHITE-SPACE: pre"></span>f) If in the toaster oven, pop it in until it starts slightly browning. <a href="http://www.acronymfinder.com/Golden,-Brown-and-Delicious-(GBD).html">GBD.</a></div><br /><div><span class="Apple-tab-span" style="WHITE-SPACE: pre"></span>g) Serve with nice fruit, or tomato slices for maximum goodness.</div><br /><div><br /></div><br /><div>Variations:</div><br /><div>Cheesewise, cheddar will be a nice evenly balanced one. Gruyere will be stringy and a bit sharper, mozzarella more soft. All are good.</div><br /><div>Add in some other things, like herbs to the eggs, tomato slices (salt and peppered) in the wrap,<a href="http://www.wikihow.com/Make-Caramelized-Onions">caramelized</a> onions, <a href="http://www.youtube.com/watch?v=0W5x5kugnbs">sauteed spinach, or other veggies</a> make a nice add-in.</div><br /><div><br /></div><br /><div><b>Number 2: Yogurt and granola</b></div><br /><div>1) Put fruit (blueberries, raspberries, cut up strawberries) in a mug/cup (1/2 to 1 cup)</div><br /><div>2) Lay on a good bit of yogurt. (same-ish as the berries)</div><br /><div>3) Drop a few heaping spoons of granola</div><br /><div>4) Don't be delicate, and mash them all together and enjoy.</div><a href="http://www.goodhousekeeping.com/cm/goodhousekeeping/images/granola-yogurt-parfait-fb.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 325px; CURSOR: pointer; HEIGHT: 325px; TEXT-ALIGN: center" alt="" src="http://www.goodhousekeeping.com/cm/goodhousekeeping/images/granola-yogurt-parfait-fb.jpg" border="0" /></a> <br /><div style="TEXT-ALIGN: center">(if it's not this pretty, you're doing it wrong. or you don't work for good housekeeping magazine)</div><br /><div><br /></div><br /><div>Variations:</div><br /><div>Before the granola, blend that sucker up</div><br /><div>Toast the granola by putting it in a hot dry pan, for added crunchiness and flavour</div><br /><div><br /></div><br /><div><b>Number 3: Hangover delight</b></div><br /><div>Tomato juice, LOTS of hot sauce, and some horseradish.</div><br /><div><br /></div><br /><div>Variations:</div><br /><div>Vodka.</div><a href="http://www.alwayshappyhour.com/images/productimgs/drinkcoasters/DC-mw050.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 414px; CURSOR: hand; HEIGHT: 414px; TEXT-ALIGN: center" alt="" src="http://www.alwayshappyhour.com/images/productimgs/drinkcoasters/DC-mw050.jpg" border="0" /></a> <br /><div style="TEXT-ALIGN: center">Enjoy!</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-30456807074350754462010-01-25T18:01:00.005-05:002010-01-25T18:25:11.136-05:00pizza hack attackYes, it's another post on pizza. This time though, I've got pictures (so it did happen for real!)<div><br /></div><div>This one is of another nature though - I tried one of the crazy "pizza hacks" online, to replicate the impact of a zillion degree oven for five second pizza you get in a real pizzeria, and not your home oven.</div><div><br /></div><div>Let's just say... mixed (tasty) results.</div><div><br /></div><div>First, take a cast iron pan, and put it on a hot burner. Get your broiler going too, and hot as hell.</div><div><br /></div><div>On a cutting board, lay out your dough to fit in your pan (thin. very thin.), put on the sauce (like the girlfriend and I's garlic insanity sauce), and cheese (I used a mix of mozzarella and a little bit of old cheddar).</div><div><br /></div><div>You ready? Ok. Go.</div><div><br /></div><div>Drop the pizza in the hot pan. Wait.. five seconds, and bump it under the broiler. Leave it there till the cheese gets all golden and tasty, and pull it out. Immediately remove it from the pan, drop some herbs, wait a bit, and cut and eat.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_LNqAYDPcR0o/S14kq76h7eI/AAAAAAAAADI/gK6R24wLG3Q/s1600-h/IMG_4465.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_LNqAYDPcR0o/S14kq76h7eI/AAAAAAAAADI/gK6R24wLG3Q/s200/IMG_4465.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430818520711687650" /></a><div style="text-align: center;">This is your reward. Eat it, and enjoy.</div><div><br /></div><div>Oh, the "mixed results" were that it was kind of burnt on the bottom (you want it crispy, but not too blackened), and my apartment is full of smoke from using a crappy cast iron pan covered in food grease, before freaking out and replacing it with the good one. But.. ohnomnomnom.</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_LNqAYDPcR0o/S14kcHbFB2I/AAAAAAAAADA/1ycCWPaYv7c/s1600-h/IMG_4467.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_LNqAYDPcR0o/S14kcHbFB2I/AAAAAAAAADA/1ycCWPaYv7c/s200/IMG_4467.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430818266102957922" /></a><div style="text-align: center;">:(</div><div style="text-align: center;"><br /></div><div style="text-align: left;">edit: oh, the stuff on the first pizza is my hot sauce from the pho post. so good on pizza. and technique credits to the crazies <a href="http://food.theatlantic.com/recipes/recipe-vaughns-perfect-skillet-pizza.php">here</a></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-5924452013074126372010-01-20T10:18:00.004-05:002012-01-19T10:21:16.792-05:00zuppadoopDepending where you are right now, it's probably somewhere between 'cold' and 'hellish ice cave of hell - on ice'. We're leaning towards the former in Guelph, thankfully, but it's still worthwhile to make some tasty soup to warm yourself up. <br /><div><br /></div><br /><div>For this, you will need:</div><br /><div><br /><ul><br /><li>one sweet potato</li><br /><li>one red onion</li><br /><li>one red pepper</li><br /><li>half a head of garlic</li><br /><li>about an inch of ginger. two if your girlfriend/boyfriend/partner/spouse/roommate is a really big into ginger. like <a href="http://us.i1.yimg.com/img.movies.yahoo.com/ymv/us/img/flickr/94/54/000465209454.jpg">this fella</a>.</li><br /><li>veggie stock, about eight cups</li></ul><br /><div>You can be really awesome and start the day ahead by roasting the vegetables and refrigerating them. This helps them thicken the soup later. Otherwise, do it, but don't worry too much about the day ahead thing. </div><br /><div>You'll want the sweet potato peeled and in inch-ish cuts, the onion in thicker crescents, and the pepper however you want them (about the same size as the sweet potato). Yes, they'll blacken, but it's tasty. Toss these with olive oil, rosemary, thyme, salt, pepper, oregano, basil, and so on and put them in a roasting pan together at 400* for an hourish, turning on the half hour.</div><br /><div><br /></div><br /><div>Next up (or next day, <a href="http://en.wikipedia.org/wiki/Peer_pressure">if you're great</a>), star by chopping the garlic and peeled ginger roughly, and cooking on a lowish heat with salt to get them nice and fragrant. When this happens, put in the stock and your roasted vegetables. Let this simmer for a bit, and crank out the immersion blender and blend that sucker to oblivion. If you're not the king of yard sales and don't own one, you can use a blender/food processor, but make sure that it's cooled down. Otherwise steam will work its magic and make you very, very displeased.</div><br /><div><br /></div><br /><div>I returned this to the simmer, left it for a while, and for a little 'extra' tossed in some gnocchi. You can use a ravioli (plain-er tasting, like a ricotta or something) or other pasta, and use the soup as you would to cook pasta, but just go easy on it (and use fresh pasta, otherwise it might scorch the soup). the pasta will also do the double duty of adding a bit of extra starch to thicken the soup, and will be mighty tasty.</div><br /><div><br /></div><br /><div>Sit, enjoy, and remember that the days are getting longer again.</div></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-3140077031269608572009-11-24T08:42:00.004-05:002009-11-24T09:07:25.441-05:00Holy Crap, its Chili Chicken.Hey all,<br />I'm just about finished at my current co-op job, and I've come to note some big traditions here that I'll definitely miss. One that harkens back to the days of their old office at Rexdale (yes, THAT Rexdale) is a love for Indian-Chinese food. Indian Chinese food, in the sense that I'm familiar, is insanely spicy and delicious, and not for the faint of heart.<br /><br />A usual run takes about ten of us up there for a bowl of hot and sour soup and my favourite, Chilli Chicken. Some go for fish, some get it 'dry' (without sauce, and spicy as all hell), but I got for the Chilli Chicken, Wet, with Half Rice (because they give you an entire farm's worth sometimes.<br /><br />To experience this, go anywhere around Rexdale and Martin Grove in Toronto, and look for Hakka Chinese food. It's <a href="http://en.wikipedia.org/wiki/Hakka_cuisine#Regional_Variations">complicated</a> where this name comes from and applies, but so, so worth it. We go to the China Garden at Airport and Derry Road.<br /><br />Also, yes - my love for Canadian-Chinese food is more and more strengthened by this place. It's a dangerous mix, but so. damn. good.<br /><br />Anyways! Here's the recipe, with no photos (sorry) because it's a pretty speedy, involved recipe. Like many dishes, most of the work is in the prep, with little cooking time.<br /><br />You'll need<br /><ul><li>2-3 Green chilis (minced or sliced)<br /></li><li>A clove or two of garlic (minced)<br /></li><li>About an inch of ginger (minced)</li><li>Half a decent size onion (thin slices)<br /></li><li>2-3 chicken breasts or 3 thighs (chopped)</li><li>2 tbsp soy sauce, mixed with a pinch of salt and pepper, and some cayenne/chili powder if you're a badass (Like a certain Mr. Kalra. Man, that guy is intense about his spicy food)<br /></li><li>1 Cup water</li><li>1 tbsp corn starch dissolved in 3 tbsp water - keep this aside and ready, and stir again before putting in. It tends to separate quickly.</li></ul>On med-high heat, cook the chilis, garlic, and ginger until your apartment smells delicious (as I assume it already does. Then toss in the onions. Brown those suckers.<br /><br />When content with the onions, toss the chicken in to cook. If it has skin or fat, leave it in for maximum goodness. Also, the fat renders, yadda yadda, helps form the base of the sauce, blah blah.<br /><br />When the chicken is cooked through, toss in the soy sauce mix to cook for a bit. It will smell very strongly like soy sauce, but begin to sweeten. When it smells less like overpowering <a href="http://en.wikipedia.org/wiki/Double_entendre">sodium juice</a> , and more like good stuff, toss in the water. This seems a bit odd, and it is to me, but I'm not familiar with the cooking style really.<br /><br />Let this mix come to a boil. Then stir up and toss in your cornstarch mixture. Quickly mix this to integrate, and let it thicken. When thickened pretty well, cover and leave for a few minutes. Serve this over rice, and burn your eyebrows off and lose any kind of a cold you ever had in your life. To reduce the spice, cut back on the chilis - but that's really part of the appeal so you're missing out if you do.<br /><br />The cornstarch is an odd addition to me, not being particularly familiar with it. Turns out it's a very important part of sauce construction in Asian cooking, so for more information, <a href="http://www.seriouseats.com/recipes/2009/09/cornstarch-stir-frying-asian-food-slurry-woks-hunan-lamb-recipe.html">go here</a> (also looks like a pretty amazing recipe.<br /><br />The chicken can also be replaced with tofu if you swing that way.<br /><br />Enjoy! Don't blame me for singed eyebrows and steam coming out of the ears.<br /><br />edit: thanks to<a href="http://www.hookedonheat.com/2006/07/24/it-was-a-sunday/"> Hooked on Heat</a> for helping me get my fixAnonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1588601260577772855.post-54963406194886412402009-10-25T22:58:00.010-04:002012-01-19T10:20:03.223-05:00vegetarian pho-king goldHey all.<br />So I have this odd sort of fascination with Pho, ever since I was introduced by a friend of mine. Something about it is therapeutic - maybe the spices and steam, or maybe that you're eating a gallon of broth and all the trimmings. Either way, I decided to take it on at home.<br /><br />HOWEVER.<br /><br />A lot of my friends are vegetarians, and my apartment is a sweat lodge at the moment. So simmering beef knuckles for eight or so hours just ain't gonna happen. Luckily, I found a pretty nifty veghead recipe online that still does the trick.<br /><br />As follows (thanks <a href="http://www.elliemay.com/">elliemay.com</a>)<br /><br />- Make eight cups of vegetable stock. You can use the cubes, or if you have some good homemade stuff, that's neat too. Again, sweatbox - I used the cubes.<br />- Put a large pot on medium-high heat, with nothing in it. Then toss:<br /><br /><br /><ul><br /><li><span style="font-family:verdana,arial,tahoma,arial narrow,helvetica,sans serif;font-size:100%;">1 small unpeeled onion, quartered </span></li><br /><li><span style="font-family:verdana,arial,tahoma,arial narrow,helvetica,sans serif;font-size:100%;">2 unpeeled shallots, halved </span></li><br /><li><span style="font-family:verdana,arial,tahoma,arial narrow,helvetica,sans serif;font-size:100%;">8 garlic cloves, halved </span></li><br /><li><span style="font-family:verdana,arial,tahoma,arial narrow,helvetica,sans serif;font-size:100%;">a 1-inch piece of ginger, coarsely sliced </span></li><br /><li><span style="font-family:verdana,arial,tahoma,arial narrow,helvetica,sans serif;font-size:100%;">two 3-inch cinnamon sticks </span></li><br /><li><span style="font-family:verdana,arial,tahoma,arial narrow,helvetica,sans serif;font-size:100%;">2 pods of star anise </span></li><br /><li><span style="font-family:verdana,arial,tahoma,arial narrow,helvetica,sans serif;font-size:100%;">4 cloves </span></li></ul>in. DO NOT (yes, I mean it) put olive oil or any such nonsense in. You basically want to burn these suckers - I have no idea why, but getting a good scorch on these things does the job. When you're content, and your apartment is smoky - toss in the broth and 3 tbsp of soy sauce. Simmer this sucker for twenty-five minutes and strain into another pot.<br />It'll look like this:<br /><br /><br /><a href="http://1.bp.blogspot.com/_LNqAYDPcR0o/SuUR9Pz9AqI/AAAAAAAAACY/7o0qx-nS6bc/s1600-h/IMG_4373.JPG"><img id="BLOGGER_PHOTO_ID_5396739472387539618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_LNqAYDPcR0o/SuUR9Pz9AqI/AAAAAAAAACY/7o0qx-nS6bc/s200/IMG_4373.JPG" border="0" /></a><br />Then, cook some rice vermicelli (they look like sticks of rice) - about half a handful - according to package directions. Set these in bowls to keep warm.<br />No picture. I tried, it looks pretty fugly.<br /><br />Toss on some sliced green onions, and prepare your platter of accoutrements.<br />I used<br /><br /><ul><br /><li>mint</li><br /><li>lime</li><br /><li>bean sprouts (big ones</li></ul><a href="http://4.bp.blogspot.com/_LNqAYDPcR0o/SuUSlLwsGhI/AAAAAAAAACg/BJcW75ksE00/s1600-h/IMG_4374.JPG"><img id="BLOGGER_PHOTO_ID_5396740158494874130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_LNqAYDPcR0o/SuUSlLwsGhI/AAAAAAAAACg/BJcW75ksE00/s200/IMG_4374.JPG" border="0" /></a><br />Isn't that purty? Also, keep a bottle of this nearby:<br /><a href="http://3.bp.blogspot.com/_LNqAYDPcR0o/SuUS0uZJhsI/AAAAAAAAACo/xwLA6-Xzo0k/s1600-h/IMG_4376.JPG"><img id="BLOGGER_PHOTO_ID_5396740425489417922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: pointer; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_LNqAYDPcR0o/SuUS0uZJhsI/AAAAAAAAACo/xwLA6-Xzo0k/s200/IMG_4376.JPG" border="0" /></a>You can find it at any respectable Asian grocer. Sriracha works too, but I like the chunky stuff where you can see pieces of garlic and chilis. - I used a Vietnamese place nearby for everything in this recipe. It also totalled about.. twelve dollars for four LARGE (there is no other way with Pho) servings.<br /><br />{Side note: I heard a story once about a guy who went to the address on the back of the bottle, and it was an empty lot. Thus is the mystery of the most amazing hot sauce in the universe. I use it on pizza and eggs like it's going out of style, and has already shown up in next year's American Apparell catelog.}<br /><br />To finish!<br />- Top your noodles and onions with broth. Use a massive bowl. Trust me. You'll eat it all.<br />- Rip up some mint (or basil, that's nice too.) leaves and toss them on.<br />- Toss in a handful of sprouts<br />- Squeeze a lime wedge<br />- Stir in some hot sauce<br /><br />and voila:<br /><a href="http://3.bp.blogspot.com/_LNqAYDPcR0o/SuUT3vzVwFI/AAAAAAAAACw/wCGi-jg7dHs/s1600-h/IMG_4382.JPG"><img id="BLOGGER_PHOTO_ID_5396741576918941778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_LNqAYDPcR0o/SuUT3vzVwFI/AAAAAAAAACw/wCGi-jg7dHs/s200/IMG_4382.JPG" border="0" /></a>Giant bowl of Vietnamese cure-all.<br /><br />{Side note the second: Pho is apparently pronounced "fuh" - think of that next time you go to the Pho-King.}Anonymousnoreply@blogger.com0