Bitter Feast, a Saw meets Top Chef horror movie with Mario Batali.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
1.03.2011
12.21.2010
The Gallery Of Regrettable, Racially Insensitive Food: Sandra Lee Makes A Kwanzaa Cake
Could this be more horrifying, disgusting, and yet oh-so delicious?
6.04.2010
Laugh at my weeds now, smarties
From Reason:
Selling Free Food
Entrepreneurial foraging is the next phase of greener-than-thou eating
Stinging Nettle Soup
allrecipes.com
Ingredients
* 1 pound stinging nettles
* 2 teaspoons salt
* 1 tablespoon extra virgin olive oil
* 1 white onion, diced
* 1/4 cup basmati rice
* 4 cups chicken broth
* salt and pepper to taste
Directions
1. Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.
2. Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.
Selling Free Food
Entrepreneurial foraging is the next phase of greener-than-thou eating
--------------------------------
Stinging Nettle Soup
allrecipes.com
Ingredients
* 1 pound stinging nettles
* 2 teaspoons salt
* 1 tablespoon extra virgin olive oil
* 1 white onion, diced
* 1/4 cup basmati rice
* 4 cups chicken broth
* salt and pepper to taste
Directions
1. Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.
2. Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.
4.06.2010
Road trip, anyone?
Cocktails Cops Can't Resist
Bartenders revive classic cocktails. The law responds by reviving classic crackdowns.
Bartenders revive classic cocktails. The law responds by reviving classic crackdowns.
On Monday, Virginia bartender Todd Thrasher helped Team USA win the Cocktail World Cup in New Zealand. (His winning cocktail involved artichoke aperitif, lime thyme syrup, and apple bitters. Suddenly those great mojitos you make don't seem so impressive, do they?) But when the sultan of swizzle sticks returns victorious to our shores, he won't find an entirely welcoming climate for his craft in the country that invented the word cocktail.
3.19.2010
2.17.2010
8.29.2009
I Just Threw Up Into My Brain
From my new favorite website, This is why you're fat, a horror of Lovecraftian machinations:
Krispy Kreme Jelly Donut Chicken Sandwich
A fried chicken breast in a jelly filled Krispy Kreme donut with cheese and honey.
8.12.2009
Booze Custard Challenge Accepted
Today, on the Frank DeCaro show, the fat fuck described a frozen custard he got at an upscale Manhattan milkshake shop. Prepare yourself:
A Dark-and-Stormy custard, with pieces of roasted cinnamon peaches mixed in.
OH...MY...AHURA MAZDA!!!
I will make this. I will. With an appropriate change. I don't copy: I improve with panache, bitches.
A Dark and Stormy is one of my favorite cocktails. You start with good, flavorful dark rum (remember: lackluster rum leads to lackluster Dark and Stormies). You add ginger beer (ginger ale? Oh, heavens no, you can't use ginger ale). The result will make you write your congressman, slap your momma, and inappropriately expose yourself.
So I will make a ginger-dark rum custard. And I will add roasted peaches. As far as the cinnamon...I love cinnamon. I do. I have several different kinds in my pantry, as sticks and/or powder, each with a distinctive flavor and purpose. But here, I just don't think cinnamon is appropriate.
I'll have cardamom roasted peaches. And it will be fucking fag-tastic. And you'll wish you were my friend and lived near me and said I was pretty and never criticized my obsession with food and cake pans and the true art of brewing coffee and agreed with me on how vegetarians are the minions of Rosemary's baby and how tragically pretty and funny I am and how I'm right that the zombie apocalypse has come in the form of Sarah Palin and her retard baby who would never get no health care even when the abomination's mother gets government health care that sets up "death panels" that would make socialist Nazi zombies eat all of the population of Alaska that can see Russia...
Say it! Or by the resurrected Baal I'll eat the pint-and-a-half myself.
A Dark-and-Stormy custard, with pieces of roasted cinnamon peaches mixed in.
OH...MY...AHURA MAZDA!!!
I will make this. I will. With an appropriate change. I don't copy: I improve with panache, bitches.
A Dark and Stormy is one of my favorite cocktails. You start with good, flavorful dark rum (remember: lackluster rum leads to lackluster Dark and Stormies). You add ginger beer (ginger ale? Oh, heavens no, you can't use ginger ale). The result will make you write your congressman, slap your momma, and inappropriately expose yourself.
So I will make a ginger-dark rum custard. And I will add roasted peaches. As far as the cinnamon...I love cinnamon. I do. I have several different kinds in my pantry, as sticks and/or powder, each with a distinctive flavor and purpose. But here, I just don't think cinnamon is appropriate.
I'll have cardamom roasted peaches. And it will be fucking fag-tastic. And you'll wish you were my friend and lived near me and said I was pretty and never criticized my obsession with food and cake pans and the true art of brewing coffee and agreed with me on how vegetarians are the minions of Rosemary's baby and how tragically pretty and funny I am and how I'm right that the zombie apocalypse has come in the form of Sarah Palin and her retard baby who would never get no health care even when the abomination's mother gets government health care that sets up "death panels" that would make socialist Nazi zombies eat all of the population of Alaska that can see Russia...
Say it! Or by the resurrected Baal I'll eat the pint-and-a-half myself.
8.08.2009
Movie Review: Julie and Julia
Meryl Streep As Julia Child: Patron Goddess Of The FoodieI saw Julie and Julia today, and--all chick-flick moments aside--it is fucking hilarious. As anyone could tell by the trailers, Meryl Streep does a dead-on Julia Child: her portrayal is worth twice the price of admission. And while the cheap jokes are funny, it's the numerous sly ones that make the film truly priceless. And they do bring up the spy business...
If you love Julia, as all should, go see it. If not, fuck you. Even the sturdiest of manly men can appreciate the Julia half of the film. And only half of the other half is a proper time to go pee; a goodly portion of the Julie part is actually slightly endearing, bordering on interesting.
"She taught me how to cook." So say we all.
Note: to any who might go to an afternoon matinée of this movie, expect to hear the movie over several respirators. When I returned from my pre-trailer pee, I noted to my mother: "This place smells like prunes and osteoporosis." Seriously, I was worried that many women in the audience might crack a rib laughing.
7.25.2009
Atlanta Road Trip
Abattoir - from the restaurant review: '“whole animal cuisine,” there is nothing for even the most shy of eaters to lament on this menu. Divided into short sections that make for an easy perusal, it’s highlighted by “food in a jar” and “offal,” both of which are nothing short of genius.'
Best quote: "It is a naughty thing, this pate."
and another review: "Start your meal with snacks, like impossibly airy, house-made pork rinds that radiate all the smoky, bacony flavor the bagged things don’t approach."
We need a road trip.
Trip Belly Stew
Best quote: "It is a naughty thing, this pate."
and another review: "Start your meal with snacks, like impossibly airy, house-made pork rinds that radiate all the smoky, bacony flavor the bagged things don’t approach."
We need a road trip.
Trip Belly Stew
5.04.2009
Yum....
Beef Carpaccio with Deep-Fried Béarnaise
Chefs Brian McCracken and Dana Tough of Seattle's Spur gastropub
Chefs Brian McCracken and Dana Tough of Seattle's Spur gastropub
5.03.2009
We need this book
The Nero Wolfe Cookbook
Nero Wolfe's Yorkshire Buck
1 tablespoon butter
1 lb cheshire cheese, grated
1 cup ale (not beer)
7 large eggs
1/4 teaspoon salt
1 teaspoon dry mustard
2 dash tabasco
6 slice canadian back bacon
3 english muffins
2 tablespoon dijon mustard
Melt the butter in the top of a double boiler. Add the cheese and as it begins to melt, add the ale slowly, stirring constantly. Beat 1 of the eggs and add it, along with the salt, dry mustard, and Tabasco. Continue to stir until the cheese is melted and the mixture is smooth. Lower the heat and keep hot. Poach the remaining 6 eggs and keep them warm while you fry the bacon on a griddle. Split and toast the English muffins and spread them with a thin coating of Dijon mustard. Put the muffins on a serving plate, pour on the cheese, and top with a slice of bacon, a poached egg, and some more cheese. Serve as hot as possible. Run the muffins under a hot broiler to glaze the tops, if you like. (from The Doorbell Rang) Source: The Nero Wolfe Cookbook by Rex Stout
1 tablespoon butter
1 lb cheshire cheese, grated
1 cup ale (not beer)
7 large eggs
1/4 teaspoon salt
1 teaspoon dry mustard
2 dash tabasco
6 slice canadian back bacon
3 english muffins
2 tablespoon dijon mustard
Melt the butter in the top of a double boiler. Add the cheese and as it begins to melt, add the ale slowly, stirring constantly. Beat 1 of the eggs and add it, along with the salt, dry mustard, and Tabasco. Continue to stir until the cheese is melted and the mixture is smooth. Lower the heat and keep hot. Poach the remaining 6 eggs and keep them warm while you fry the bacon on a griddle. Split and toast the English muffins and spread them with a thin coating of Dijon mustard. Put the muffins on a serving plate, pour on the cheese, and top with a slice of bacon, a poached egg, and some more cheese. Serve as hot as possible. Run the muffins under a hot broiler to glaze the tops, if you like. (from The Doorbell Rang) Source: The Nero Wolfe Cookbook by Rex Stout
I found this recipe here:
4.25.2009
Taste test
You only use a grind or two on your food, so does it really matter what brand of peppercorn you buy?
9.22.2007
Spit Up And Slap My Ass Raw
A revelation from a member of my other blog: The Amazing Mackerel Pudding Plan. The grossest food I've seen since I got this.
8.12.2007
8.11.2007
You People Suck
What is the point of this blog if you people aren't going to tell me that the second season of Feasting On Asphalt has started?
If I weren't such a curmudgeonly dipsomaniac who couldn't get new friends, I would toss out the lot of you. Cheers!
If I weren't such a curmudgeonly dipsomaniac who couldn't get new friends, I would toss out the lot of you. Cheers!
5.18.2007
Scatbucks
I'm willing to try most things, but coffee manually harvested from the feces of an Indonesian cat that is known to be a vector for SARS...I'll pass. But I do have an idea for how some special kitties can start earning their keep (NED!). $450/pound, and it's total shit! Go figure.
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