BMEWS
 
Sarah Palin's presence in the lower 48 means the Arctic ice cap can finally return.

calendar   Tuesday - April 12, 2016

any excuse will do

National Grilled Cheese Sandwich Day !!!

image

It’s true! It really is Grilled Cheese Sandwich Day! [ and, while I would not combine the two, but to each his own, it is also National Licorice Day* ]

Some say the stately “GCS” had it’s roots in ancient Rome. Others say it didn’t really come about until factory sliced bread was widely available. Others have odd ideas about making them, using the toaster or the microwave. And the debate over the cheese is endless: Pre-sliced American, thinly sliced Cheddar, hey maybe let’s try Swiss, and let’s do pumpernickel instead of white bread. Still others just can’t resist temptation and have to add things, like tomato slices, bits of hot peppers or green peppers, various seasoning. And then there are those glassy eyed frightening types ... like this girl ...

image

who would probably spread store-brand Cheeze Wizz on raw bread and call it done. And then go on a killing spree. With serrated knives and peanut butter.


My way is my mom’s way, mostly.  You start with getting the butter out an hour ahead of time. Then you open up a loaf of a good quality white bread, like Arnold. None of this fluffy spongy stuff like Wonder. Heat the griddle gently to a low-medium heat, and lightly butter the outside of two slices of bread. A quick wipe of mayonnaise on the inside, and each slice of bread gets one slice of yellow American cheese. The real stuff from the deli if you can afford it, Borden’s from the dairy aisle if you can’t. Butter side down into the pan, and let them cook. In a couple of minutes use a metal spatula to peek underneath; nicely browned but not scorched is what you want. The cheese has melted by now, so drop on any additions, like two thin slices of a ripe tomato, drained and dried on paper towels. This is one time to avoid the bacon, because we’re not making BLTs with cheese. Let the cheese have it’s day. Don’t even add Bacos. Not today. A little ham slice is Ok.

Flip the two slices together, cut on the diagonal, and serve with a bunch of chips and a nice hot bowl of Campbell’s Cream of Tomato soup. Made with whole milk of course, not 2%, and not 1/2 water, 1/2 milk. All milk. Hey, might as well pour a fresh cold glass of milk to go along with it. Sit and eat, and for 10 minutes you can be 7 again. Now, sit up straight and don’t let me catch you feeding the dog any of those chips.

* A note to Licorice Day celebrants: If it ain’t black, it ain’t licorice. You’re not fooling anyone with that red crap, especially not today. Anise extract, licorice root, molasses. No artificial strawberry anything. That’s rubber candy whips, not licorice.


avatar

Posted by Drew458   United States  on 04/12/2016 at 04:01 AM   
Filed Under: • Fine-DiningHolidays •  
Comments (6) Trackbacks(0)  Permalink •  

calendar   Sunday - April 03, 2016

cheesey post

WTF. I’ve got nothing much this morning.

Kitteh is driving me crazy, singing all over the place and trying to climb all over me. We’ve had to up her dosage of the phenobarb because she had another fit the other night. Poor kitteh. Which means she gets two pills twice a day instead of one twice a day. So it’s double the thrill giving the cat her meds. And now she won’t even take the shit when she makes a special effort to grind it fine, mix it with the yummy Lysine paste and a bit of Friskies and hand feed it to her. I think I need to build us a pill gun; a micro muzzle loader made by snipping the needle end of a 1cc syringe off to leave just the open cylinder and the plunger. Pills in Lysine and water in the end, force it (ahem, insert it carefully and lovingly into the cat’s mouth) down her throat and press the plunger. Shotgun!!

The weather outside is really confused; it’s right at the freezing mark and the wind is blowing furiously. Whenever clouds hide the sun, it snows. Then the sun comes out 30 seconds later. Lovely Spring morning. More clouds. More snows. Sunlight. Lather, rinse, repeat. Make up your dang mind already! But hey, last night we had a nuclear thunderstorm. It wasn’t even raining, and suddenly we had The Big Flash. The whole world turned glare white for half a second, even inside the house. So I told the wifey, we’re either about to get one helluva thunderstorm, or else we’ve got about 45 seconds to live until the shock wave gets here from New York City nukes. And then the thunder arrived, and the rain. We had two further blasts like that, and that was it. So not the kind of “Hudson Valley Rumbler” kind of T-storm I grew up with.

Right, so I made some frozen veg last night. Broccoli, cauliflower, and carrots. About the most boring thing you can stick in a white plastic bag in the frozen food aisle. So I figured I’d jazz it up somehow. Cheese sauce! Yay, that always works. Hit the fridge, pull out various bits and pieces of cheese. Hmm, Kerry Gold, some kind of Irish Cheddar. It makes nice toasted cheese sandwiches, so that ought to work. Half a block of Colby/Jack. That’s my go-to cheese for nachos and salsa dip, so I know it’s easy melting and creamy. Add that too. A chunk of Swiss the size of a cake of hand soap. Well, it melts on burgers, right? Put them all together in a cup, splash on a bit of milk. Because that’s how you make cheese sauce with CheeziWizz, right? And into the microwave ... and the Fail begins. It all melts right up, the milk starts to boil ... pull it out and stir stir stir. And nothing happens. I’ve got yellowy orange hot milk and a blob of goo. Heat it some more, another 30 seconds. Beep!! Stir. Still nothing. WTH? Ok, fine, into an actual saucepan to go on the actual stove burner. Heat gently, stir constantly ... it got worse!l I was left with more oily colored liquid dairy product derivative, and a big off-white blob of something that was quickly becoming chewing gum. And the more I stirred it, the worse it got.

Finally I gave up, poured off the immiscible liquid, cut the blob into two rubbery chunks and plopped them onto the veg piles on our plates. It was terrible. Not even any flavor. Total failure by the curds. Losers. What, the curds lost? No whey! Yes whey, totally.

Thinking it through this morning, I think the “goo” enzyme in the Swiss cheese just took over and promulgated to the other ones, and that was it. Never trust the Swiss!! (and perhaps always keep a box of Velveeta in the back of the fridge. It lasts forever, and no mold on earth ever seems to take hold)


avatar

Posted by Drew458   United States  on 04/03/2016 at 12:37 PM   
Filed Under: • Climate-WeatherFine-Dining •  
Comments (3) Trackbacks(0)  Permalink •  

calendar   Tuesday - March 08, 2016

The Food Police Suck More Fun Out Of Life, Again

G_D DAMN IT TO HELL.

I had a great post just about ready to publish and I managed to close the tab by accident. Lost the whole thing. I had a 3 paragraph social commentary, tie-ins to ObamaCare and Big Pharma, links to the Celiac Foundation and everything.

fuggit. It’s too late at night and I’m cranky. But I’ll try to regurgitate the gist of it. I probably needed the editing anyway.

so here’s the damn link to the original story

My whole point: You’ve probably noticed how every food product under the sun that isn’t made with flour now touts “Gluten Free” on it’s label, as if glutens were some new kind of poison worse than eggs, salt, Conservatives, or even those awful trans-fats. And now we’re being pushed to believe that everybody and his uncle, and probably their dog to boot, has celiac disease. 1 in 100, says the foundation. Absolute total horse shit, says the Drew. Someone has lowered the membership bar into a trench dug deeply in the ground, so that anyone with the occasional tummy ache can claim to be a victim of the disease, and being a victim is the thing these days.


BREAD CAUSES LUNG CANCER

Well not just bread, but any foods with a high glycemic index. Cakes, pies, rice and barley. Also sweet fruits and vegetables, including beets, carrots, apples, oranges, and dates. And let’s not forget starchy foods, they’re HGI too. Atkins Diet for everyone!!

White bread, bagels and rice ‘increase the risk of lung cancer by 49%’, experts warn

a new study revealed that carbohydrates may also be bad for your lungs. Consuming a diet with a high glycemic index increases the risk of lung cancer, scientists revealed.

Foods known to have a high glycemic index (GI) include white bread or bagels, corn flakes and puffed rice.

Lead study author Dr Stephanie Melkonian, of University of Texas MD Anderson Cancer Center, said: ‘We observed a 49 per cent increased risk of lung cancer among subjects with the highest daily GI compared to those with the lowest daily GI.’

The findings suggest that cutting out foods with high glycemic index could reduce a person’s risk of developing lung cancer.  Lung cancer is the second most common cancer in both men and women across the US. Furthermore, it is also the leading cause of cancer mortality.

More than 150,000 people in the US are expected to die from lung cancer in 2016, according to an estimate from the American Cancer Society.

Meanwhile in the UK there are around 45,525 new cases of the disease diagnosed each year, while 35,371 people lose their life to the disease annually, according to Cancer Research UK.

And, while tobacco is the leading cause of lung cancer, it does not account for all cases - particularly for those who never smoked.

The study, published in the journal Cancer Epidemiology, Biomarkers & Prevention, is the largest ever to investigate the potential link between glycemic index and lung cancer.

It is also the first to show that GI was more significantly associated with lung cancer risk in specific subgroups - including people who had never smoked and those with the sub-type squamous cell carcinoma.

The glycemic index, or GI, measures how a carbohydrate-containing food raises blood glucose.

Foods are ranked based on how they compare to a reference food — either glucose or white bread.

A food with a high GI raises blood glucose more than a food with a medium or low GI.

Previous studies have found that dietary factors may have an influence on a person’s risk of developing lung cancer.

Diets high in fruits and vegetables were found to decrease the risk - while increased consumption of red meat, saturated fats and dairy products are known to increase the risk of the disease.

So. Can’t smoke, can’t drink. Don’t do drugs! Red meat is bad, sugar is bad, fat is bad, bread is bad. Eggs are OK this week, but are scheduled to be bad again soon. Anything with flour or white sugar is bad. Salt is bad. Sugary fruits are bad. What’s left? Here, chew on this disgusting bitter green shit a starving Mexican donkey wouldn’t eat called kale. And have a big scoop of this re-moistened tasteless puss called quinoa. The Fun Suckers are at it again.


avatar

Posted by Drew458   United States  on 03/08/2016 at 06:05 AM   
Filed Under: • Fine-DiningHealth-Medicine •  
Comments (7) Trackbacks(0)  Permalink •  

calendar   Monday - January 04, 2016

All this in just 45 minutes

Tami got a wonder pan for Christmas, an electric cooker that does it all. Slow cooker, rice steamer, pressure cooker, you name it. It makes yogurt too. It’s the amazing InstantPot! Not the best name, but quite a gadget.  After reading through the book of instructions, we gave it a try tonight. We made Holiday Chili in just half an hour. Which was just right, because I’d never made chili using a pressure cooker, and I needed the last 15 minutes to evaporate some extra liquids and to add a bit of this and that to get the flavors balanced. And it came out pretty darn good. It isn’t a hot chili, nor a bland one. It’s a rich red chili with little happy forward spikes of green flavor. Red and green, for the holidays.

1 lb of ground beef
2 baseball size Spanish onions
4 small cloves of garlic
1/2 cup ground ancho chili - about a dozen dried chili pods topped, seeded, snipped up, and then ground
1/4 cup ground guajillo - about 7 dried chili pods topped, seeded, snipped up, and then ground
1/4 cup fresh ground cumin
4 fresh green poblano peppers, diced
3 fresh green serrano peppers, diced
2 fresh green jalapeno peppers, seeded and diced
1 habanero
1 tsp ground cayenne pepper
1/2 tsp hot pizza pepper flakes
2 tsp dried Mexican oregano
1 tbs powdered epazote
2 tsp kosher salt or to taste
black pepper
1 14oz can Rotel diced tomatoes with green chili
1 28oz can diced tomatoes
1 can pinto beans, drained and rinsed
1 can light red kidney beans, drained and rinsed
part of a regular beer ( I used a Coors after I took a good swig off the bottle )

In the Instantpot, set to saute:
Brown the burger until it’s mostly cooked, then pour in the about half of the ground ancho, all the guajillo, and most of the cumin. Cook for another 2 minutes, add the onions and garlic. Stir things up and let them cook about 3 minutes.

Debate about how much of the habanero to use. Go with her decision to use one pathetic little sliver. Sneak in some extra cayenne later when she isn’t looking, because she was wise to you and hid the little orange atomic bomb. Damn!

Setting 1 jalapeno aside, add everything else except for the salt. Stir well. Set the InstaPot to Chili, close the lid and tighten the pressure relief valve, and let it cook half an hour.

Prepare any side dishes in the interim, while investigating a glass or two of an interesting rye whiskey.

When the timer goes off, turn off the Instapot and carefully open the pressure valve a bit at a time. Plenty of steam will escape, so be careful. Look inside. Find that the beans are still a bit firm, the whole pot is quite watery, and that the flavor is a touch bland. Remove the pressure cooker lid, set the device back to saute, and reduce it for 15 minutes while stirring constantly. Oh, and add the rest of the ground ancho, cumin, a good grind of black pepper, the other jalapeno minced, and about 1 1/2 tsp kosher salt. Stir, cook. Sneak in a little extra cayenne. Call it done, although it could go another 10 minutes. Phooey, it’s time to eat.

Two servings each later, and she’s putting a travel bowl together for lunch at work tomorrow. Yep, it came out just fine. Something tells me we’re going to be using this gizmo a lot this winter.

If you don’t have an InstantPot, don’t worry. You can slow cook this on the stove top or in a dutch oven in a slow oven. Cover, simmer, give it a stir every 10 minutes or so for an hour and a half. Taste and adjust at around the one hour mark. When the pinto beans start to fall apart it’s done, so get the lid off and reduce any excess fluids. While bean lovers could probably add another 2 or even 3 cans of beans, meat lovers could just as well finely chop up some leftover London Broil or chuck steak and add it in.  But bell peppers, red or green, are a bad idea. And no masa flour either. Yuck.


avatar

Posted by Drew458   United States  on 01/04/2016 at 04:27 AM   
Filed Under: • Fine-Dining •  
Comments (3) Trackbacks(0)  Permalink •  

calendar   Tuesday - November 17, 2015

HALAL IN LOCAL SCHOOL … DONE DEAL?

Story a couple of days old now.  And it isn’t anything new either as the same had been reported a few years ago at other schools.

I don’t know enough about the subject to know what difference there is.  I think kosher meat is drained of blood as is halal.

Anyway ... the papers are still full of the Paris murders as you may imagine, so this kind of thing doesn’t get much mileage at the moment.
Not surprisingly.

The choice argument is kinda weak if you think about it in this case.  How many kids would know about the subject?
What youngster would be able to tell the difference?  And slaughter by islamic methods wouldn’t mean anything to kids, but it would to the parents. What I think is .... the parents are afraid of being called islamophobic and raaaaaacist.  So they bring the kiddies into it. 
Which shows ya where diversity, multi culture and pol. correctness have brought us.


Kids in ‘no choice’ row over halal meat at Bilborough school

By JonPritchard

Parents say they are “furious” after claiming a school has given their children no choice over whether they eat halal meat or not.
A letter sent out by Portland Primary Academy in Bilborough advised parents of a change of school meals, which included a note that all meat was halal.

The school says only chicken meat will be halal – the term for a method of slaughtering animals in line with Islamic law.
But parents said the children should be allowed a choice over whether to eat they want to eat this type of meat or not and objected to the method.
Jenni Tyas, of Bilborough, sends two of her four children, aged eight and 11, to the school. “It’s disgusting,” she said.

“There should be a choice and we should have been consulted over it in the first place.
“When I saw what it said on the letter, I sat down and explained to my children what halal meat was, and how the animal was killed, and they said they didn’t want to eat it any more.

“We pay for our school meals so we should have a choice.
‘’I’ve been having to send them in with packed lunches, but they want a warm dinner during the winter.

“A lot of other parents have been down to the school to speak about it,” she added.
Landlady Sonia Sheppard sends her 10-year-old son Elliot to the school.
She said: “It’s not about religion, it’s about choice.

“Everyone should be able to have a choice of what they want to eat no matter what religion they are. We are a big family of animal lovers.
“We’re not vegetarian but we don’t agree with the way the animals are killed to make halal meat.”

A statement was issued by the school after it was contacted by the Post.
It said: “Due to a change in our supplier’s arrangements, our supplier has confirmed from Monday that all chicken meat will be halal, all other meat is not halal.
“Any changes advised by the supplier will be communicated to the community through our website.”

THE NOTINGHAM POST


avatar

Posted by peiper   United Kingdom  on 11/17/2015 at 02:53 PM   
Filed Under: • Fine-DiningUK •  
Comments (2) Trackbacks(0)  Permalink •  

calendar   Sunday - October 11, 2015

Piggin’ Out

Oh Yeah, Also Because It’s Halal

OBAMA BANS PORK IN FEDERAL PRISONS



The federal Bureau of Prisons, a subdivision of President Barack Obama’s Justice Department, has banished all pork products from the menus in all federal prisons, according to a report in the Washington Post.

The government says it made the decision to do this because a survey showed that inmates do not like eating pork products.

The Council on American-Islamic relations said “we welcome” the move by the government to deny pork to prisoners, but warned that it might spark “Islamophobia.”

Here are excerpts from the report by the Post:

“The nation’s pork producers are in an uproar after the federal government abruptly removed bacon, pork chops, pork links, ham and all other pig products from the national menu for 206,000 federal inmates.

“The ban started with the new fiscal year last week.

“The Bureau of Prisons, which is responsible for running 122 federal penitentiaries and feeding their inmates three meals a day, said the decision was based on a survey of prisoners’ food preferences:

“They just don’t like the taste of pork….

“The National Pork Producers Council isn’t buying it. ‘I find it hard to believe that a survey would have found a majority of any population saying, ‘No thanks, I don’t want any bacon,’” said Dave Warner, a spokesman for the Washington-based trade association, which represents the nation’s hog farmers.

Prisons are the primary place where black men are converted to the pseudo-fatih called Nation Of Islam. “No thanks, I don’t want any bacon” said no one, ever. Unless they’re a terrorist in training, ie a convert to pisslam. Or an observant Jewish person. Or a Hindu. Or a Vegan, but they’re all nutso Progressives, right? But mostly, terrorists.


image
happy piggy gets a last minute reprieve from Obama. Guess he saved his bacon this time.


avatar

Posted by Drew458   United States  on 10/11/2015 at 11:00 PM   
Filed Under: • CrimeDemocrats-Liberals-Moonbat LeftistsFine-Dining •  
Comments (5) Trackbacks(0)  Permalink •  

calendar   Sunday - August 16, 2015

Late Night Indulgence

image  image


One nice part about being sick, is that you can feel sorry for yourself, which allows you to rationalize nearly any minor indulgence. Late night tea with genuine Peek Freans Fruit Cremes? Works for me. Because I deserve it.

Feeling quite a bit better after a few days of medications. Still coughing a fair amount more than I’d wish, but it’s lessened so much in intensity. Well, after a really nasty bought last night. Guess I turned the corner.


avatar

Posted by Drew458   United States  on 08/16/2015 at 04:18 AM   
Filed Under: • Fine-DiningHealth-Medicine •  
Comments (0) Trackbacks(0)  Permalink •  

calendar   Sunday - August 09, 2015

Nearly Child Abuse

I saw these in the grocery store the other night. My first thought was what a cruel trick it would be to play on a kid.  Then I figured the little brat probably had it coming, and I started laughing right there. A nearby senior lady was shopping and asked me what was so funny. Look at these I said. Perfect revenge on a bratty grandchild. She laughed too.

“Who wants a yummy Popsicle?”

“I do Grandma, I do I do! Me me me!!!”

“Here you go sugar honey, in a special flavor just for you!”

[Kid attacks ice pop. Lick lick, chomp. Face turns grey, eyes bug out, rushes to sink and yaks it up. Much coughing and staggering around the kitchen holding stomach]

“Ewww gross! What kind of %^!# is this made from?”

“Why it’s kale, Brussels sprouts, and asparagus. I’ve got boxes of them! They said it’s the new flavor kids love!”

“BARF!!!”


image

In all fairness, they probably taste OK. But the joke of switching out a sugary treat for a sneaky serving of icky green vegetables tickles my Evil Grand Vizier funny bone. Mwaahahahahaa!


avatar

Posted by Drew458   United States  on 08/09/2015 at 02:08 PM   
Filed Under: • Fine-DiningHumor •  
Comments (2) Trackbacks(0)  Permalink •  

calendar   Thursday - July 16, 2015

starvin marvin

Darn it, I’m all alone here. I gotta make my own sammich!

Or maybe Thai take-out? Pork Pad Thai lunch special? Chicken Pad Pik extra hot!


avatar

Posted by Drew458   United States  on 07/16/2015 at 02:16 PM   
Filed Under: • Fine-Dining •  
Comments (0) Trackbacks(0)  Permalink •  

calendar   Sunday - July 05, 2015

plain old beer at 4 times the price

We like to try a specialty beer now and again. Sometimes what we find is a winner, or a wonderment. Sometimes it’s a let down. Today it was just a waste of money.

I’ve always heard about kolsch, the light ale from Cologne. Everybody drinks it ice cold from these tiny little glasses. Glug glug, get another bitty glass. A gentle and balanced brew, with a delicate fruity taste and a gentle hops head.

So we got a 4 pack of Reissdorf Kolsch. $12. $3 a bottle, and the bottles are that cheap undersized German 330cc (11oz) hey-ya-owe-me-a-swallow size.

But was it worth it? It Kolsch ale the legendary drink they say it is?

It sure is. In a way. They’ve managed to take an expensive European top-brewed ale, and make it taste just like a typical taste-free high profit margin American lager. In other words, it tastes like Michelob Light, maybe with a quick twist of orange added. So it’s legendary. Legendary Fail.

So we’d rate it a Pass. As in, Pass On This, and go find something else.

Sam Adam’s Rebel Rider IPA - now that’s something else!


avatar

Posted by Drew458   United States  on 07/05/2015 at 01:09 AM   
Filed Under: • Fine-Dining •  
Comments (4) Trackbacks(0)  Permalink •  

calendar   Tuesday - May 12, 2015

pesky browser issues

I just lost a whole post. Not sure how, but I guess I hit the wrong key, and suddenly, poof.

Beats me. And then when I published this little post, it too went off into the ether. I don’t get it. So I did a PC scan, did a reboot, cleared the caches and reloaded Firefox. At least this time I was smart enough to copy the whole post to the clipboard. So haha on you, evil Windows gremlin.

The gist of it was, the alternate domain name of this blog has been renewed. So you can get here using barkingmoonbat.com as well as barking-moonbat.com. Or you can make a bookmark, which is even easier.

And now it’s lunchtime. In the lost post I wrote a taste tempting paragraph about the yummy dish of burritos I just made. I’m too hungry to write that all again, but try some enchilada cooking sauce and some Rotel diced tomatoes and chilis on yours next time. It really makes a nice difference.


avatar

Posted by Drew458   United States  on 05/12/2015 at 06:10 PM   
Filed Under: • Blog StuffFine-Dining •  
Comments (2) Trackbacks(0)  Permalink •  

calendar   Monday - March 30, 2015

Your Morning Bit Of Strange Internet, Food Edition

Diet Rice!

Oh boy, cut calories! Add a teaspoon of coconut oil to the water for every half cup of rice you boil. When it’s cooked, cool it overnight in the fridge, then reheat. It’s not magic, it’s Science In Action! and the chemistry involved can cut starch calories by 60%. No kidding.

Rice contains two types of starch: digestible and indigestible. The small intestine can’t break down the latter, which means the body can’t absorb the carbohydrates and sugars that come from it.

To convert digestible starch to indigestible, the researchers added two key steps to the process of cooking rice. First they put a teaspoon of coconut oil into boiling water before adding a half a cup of rice. The oil, the researchers explain, enters the starch granules in the rice, changing their structure to be resistant to the enzymes that would normally break down the starch during digestion.

Secondly, after the rice was done cooking, the researchers refrigerated it for 12 hours. This part is essential, the scientists say, because the cooling process expels the digestible part of the starch; once outside the rice granules, the molecules form strong bonds, turning them into indigestible starch. The amount of indigestible starch didn’t change when the rice was later reheated.




Shoppers Beware!!

Don’t Buy Breast Milk Off The Internet

Seriously? That’s even a thing?? yurk.


avatar

Posted by Drew458   United States  on 03/30/2015 at 12:08 PM   
Filed Under: • Fine-DiningHumor •  
Comments (5) Trackbacks(0)  Permalink •  

calendar   Thursday - March 12, 2015

Taken With A Grain Of Salt

I was going to make a grumpy post about how so many of the recipes you find online are pure BS, untested, with fake comments and ratings. I swear they are, because I have found my share of duds.

Yesterday I wanted something baked. Like cinnamon rolls, or a coffee cake. Hey, I’ve got some Bisquick, what can I do with it? So I find this recipe at bisquick.com (aka bettycrocker.com) for a double streussel coffee cake, and made it. And it bombed. I should have known from the comments, which were all “this was great, but didn’t the original version have 2 Tbs oil in it? I added oil and it was better” “I had to add another 1/2 cup of milk to get the batter thin enough to spread. And no way is it enough for 2 layers in a 9” cake pan.” But no. So I boldly went ahead, listening to the sage advice of the obvious more experienced commenters. A little oil, a little more milk, toss in some frozen blueberries ... ta da. And I even used an 8” pan. And it looked fine. Making the streussel was hard for me, even though it’s just brown sugar flour and butter. Instead of little grains of sand, I got chunks. Well, no matter. Put the topping on ... gee, there’s rather a lot of it ... and into the oven for the prescribed ... 24 minutes. Ding. Done! Not even close. The cake was still liquid. WTF? A nearly identical recipe on the bettycrocker end of that site used flour and baking soda instead of Bisquick, and it said to bake the thing for 45 minutes. Ah, must be a typo. Back in the oven.

Ding. And it’s done. And it cools off, and comes out of the pan nice and easy. Yay Pam spray! And when it was cool, I cut myself a slice ... and found a leathery cake that hadn’t risen AT ALL, topped by a block of streussel that would pass for Level II armor in most video adventure games. So I ate it anyway. And it was good, although I had to soak the slices in coffee to soften up the battle armor. I mean streussel. The internet. It sucks.



Today was Fish Day. Yay fish day!! I loves me some fried fish. Damn shame it’s so insanely expensive. But I splurged, and got a bag of individually wrapped wild caught cod fillets. Time to make some Fission Chips, or at least the Fish’n part thereof.
But how? Ok, cross my fingers hope to die, stick a needle in my eye, I go back online. And I find this, two similar recipes on the same page. One seemed much bigger, so I made the little one, with some borrowed flair from the big one:

3⁄4 cup white flour
1 tablespoon corn flour (aka masa)
2 tablespoons cornstarch
1⁄4 teaspoon baking soda
1⁄4 teaspoon baking powder
1⁄4 teaspoon salt (1/2 teaspoon large grain kosher salt)

3⁄4 cup water

Ok, the very first thing you do is thaw the frozen fish in the fridge. Yesterday. And then you get the fish out to warm up, a good hour or more before you start mucking about with flour and stuff.

And then ...

To the dry ingredients, add a shake of garlic powder, onion powder, paprika, tarragon, black pepper, and Adobo. Mix well. In a measuring cup, add 2 tsp of cider vinegar and 1 or 2 tbs of lemon juice, fill up to the 3/4 cup line with cold water. Mix in to the dry ingredients. Decide it looks a bit thin, so add a heaping tablespoon of flour. Mix it again, making sure you get all the batter down off the sides of the bowl.

Drain and rinse the thawed fish, and pat dry. Pat dry again. Dredge each piece in some plain flour, let sit. Heat a small pan with 1/2 vegetable oil, 1/2 Vegetable shortening. Heat it to 360°F. Dip one piece of fish at a time in the wet batter, rolling it around to coat both sides. Lift it up with a fork and let it drip, then esae it into the pan. Sure, use your deep fryer if you have one. I don’t. But I used a small pan, so the hot oil came at least halfway up the fillet. Cook it for 3 of 4 minutes, then flip and cook the other side. You want a nice golden brown, not a dark heavy brown. Remove when done, drain on paper towels, then serve with whatever sauce you use for fried fish.

It’s freakin awesome. I hadn’t planned to use the other frozen fillets until next week, but this is so good I immediately got them out to thaw for tomorrow. I never even made it to the table; I stood there at the stove eating one fillet while the other cooked. Wished I had some tartar sauce, but a splat of mayo with a squeeze of lemon was good enough.

I loves me dat fish.


avatar

Posted by Drew458   United States  on 03/12/2015 at 09:33 PM   
Filed Under: • Fine-Dining •  
Comments (1) Trackbacks(0)  Permalink •  

calendar   Monday - February 16, 2015

it runs in the family

And I thought I was a diehard.

My cousin’s Weber, dug out from under 5 feet of snow and put to use. They live right outside Boston almost in the ocean.

image

Hey, I dunno man. Unless I see steaks and smoke, maybe this is just a trick!


avatar

Posted by Drew458   United States  on 02/16/2015 at 10:31 AM   
Filed Under: • Climate-WeatherFine-Dining •  
Comments (5) Trackbacks(0)  Permalink •  
Page 1 of 12 pages  1 2 3 >  Last »

Five Most Recent Trackbacks:

The Brownshirts: Partie Deux; These aare the Muscle We've Been Waiting For
(2 total trackbacks)
Tracked at 香港特首曾荫权和部分高管分别用步行或搭乘公共交通工具的方式上班
西安电加热油温机 香港盛吹“环保风” 专家指市民已从被动变主动 中新网9月29日 淮安导热油电加热炉 电 据香港中通社报道,9月29日晚由香港某环保团体举行的“无冷气夜”,吸引了5万名市民及超过60间企业承诺参加。这是香港最近环保活动不断升温过程中的大型活动之一。 进入九月,香港各界环保活动渐入高潮,层出不穷。特首高官与各界市民齐齐参与,是其中一个最大特色。…
On: 03/21/18 04:12

meaningless marching orders for a thousand travellers ... strife ahead ..
(1 total trackbacks)
Tracked at Casual Blog
[...] RTS. IF ANYTHING ON THIS WEBSITE IS CONSTRUED AS BEING CONTRARY TO THE LAWS APPL [...]
On: 07/17/17 08:28

a small explanation
(1 total trackbacks)
Tracked at yerba mate gourd
Find here top quality how to prepare yerba mate without a gourd that's available in addition at the best price. Get it now!
On: 07/09/17 07:07

The Real Stuff
(2 total trackbacks)
Tracked at Candy Blog
[...] LAWS OF THE UNITED STATES OF AMERICA AND ALL PARTIES IRREVOCABLY SUBMIT TO THE J [...]
On: 06/11/17 10:40

when rape isn't rape but only sexual assault
(1 total trackbacks)
Tracked at Trouser Blog
[...] took another century of Inquisition and repression to completely eradicate the [...]
On: 06/07/17 03:37



DISCLAIMER
Allanspacer

THE SERVICES AND MATERIALS ON THIS WEBSITE ARE PROVIDED "AS IS" AND THE HOSTS OF THIS SITE EXPRESSLY DISCLAIMS ANY AND ALL WARRANTIES, EXPRESS OR IMPLIED, TO THE EXTENT PERMITTED BY LAW INCLUDING BUT NOT LIMITED TO WARRANTIES OF SATISFACTORY QUALITY, MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, WITH RESPECT TO THE SERVICE OR ANY MATERIALS.

Not that very many people ever read this far down, but this blog was the creation of Allan Kelly and his friend Vilmar. Vilmar moved on to his own blog some time ago, and Allan ran this place alone until his sudden and unexpected death partway through 2006. We all miss him. A lot. Even though he is gone this site will always still be more than a little bit his. We who are left to carry on the BMEWS tradition owe him a great debt of gratitude, and we hope to be able to pay that back by following his last advice to us all:
  1. Keep a firm grasp of Right and Wrong
  2. Stay involved with government on every level and don't let those bastards get away with a thing
  3. Use every legal means to defend yourself in the event of real internal trouble, and, most importantly:
  4. Keep talking to each other, whether here or elsewhere
It's been a long strange trip without you Skipper, but thanks for pointing us in the right direction and giving us a swift kick in the behind to get us going. Keep lookin' down on us, will ya? Thanks.

THE INFORMATION AND OTHER CONTENTS OF THIS WEBSITE ARE DESIGNED TO COMPLY WITH THE LAWS OF THE UNITED STATES OF AMERICA. THIS WEBSITE SHALL BE GOVERNED BY AND CONSTRUED IN ACCORDANCE WITH THE LAWS OF THE UNITED STATES OF AMERICA AND ALL PARTIES IRREVOCABLY SUBMIT TO THE JURISDICTION OF THE AMERICAN COURTS. IF ANYTHING ON THIS WEBSITE IS CONSTRUED AS BEING CONTRARY TO THE LAWS APPLICABLE IN ANY OTHER COUNTRY, THEN THIS WEBSITE IS NOT INTENDED TO BE ACCESSED BY PERSONS FROM THAT COUNTRY AND ANY PERSONS WHO ARE SUBJECT TO SUCH LAWS SHALL NOT BE ENTITLED TO USE OUR SERVICES UNLESS THEY CAN SATISFY US THAT SUCH USE WOULD BE LAWFUL.


Copyright © 2004-2015 Domain Owner



GNU Terry Pratchett


Oh, and here's some kind of visitor flag counter thingy. Hey, all the cool blogs have one, so I should too. The Visitors Online thingy up at the top doesn't count anything, but it looks neat. It had better, since I paid actual money for it.
free counters