Monday - April 28, 2014

Wurst Blog Post Evah

The absolute best big brand braunschweiger on the market. Jones brand tastes like bean paste in comparison. Any braunsweiger is superior to any liverwurst. Same kind of stuff, but the braunsweiger has a spicier, fuller flavor. There’s no going back.

Another yummy product loaded down with salt and cholesterol. A couple slices of some hearty bread, some raw onion and some good brown mustard, maybe a slice of American syntho-cheese; it sure makes a helluva good sammich.

Eat and enjoy at your own risk.

“wurst” blog post evah. Nyuck yuck yuck.

Posted by Drew458     on 04/28/2014 at 12:39 PM   
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second worst blog post evah

I just finished a bit of English Luncheon. Kippers on toast. Little herrings in cans. Oh so very yum, but roaring with salt and cholesterol.

Kippers #1 were the Brunswick brand of Seafood Snack kippers. Lots of little pieces of fish, not much oil, and only the lightest smoke flavor.

Kippers #2 were the Season Naturally Smoked Kipper Snacks kippers. 4 or 5 fillets in the can, a fair amount of oil, and enough smoke flavor to make a campfire.

Without a doubt, the Season product wins. No contest. Both cost about the same.

Posted by Drew458     on 04/28/2014 at 12:32 PM   
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   Saturday - April 12, 2014

Flaming Hot Ingratitude

A Southern California city declared the factory that produces Sriracha hot sauce a public nuisance Wednesday night, and gave its operators 90 days to make changes that stop the spicy odors that have prompted complaints from some residents.

The Irwindale City Council’s action allows city officials to enter the factory and order changes if the odors persist after the 90-day deadline. The measure passed by a unanimous 4-0 vote.

The decision came despite testimony by air-quality experts that progress was being made toward a resolution. The South Coast Air Quality Management District said its inspectors have taken air samples inside the plant, and believed the information gathered should allow the factory and the city to resolve their differences.

Attorney John Tate, who represents Sriracha maker Huy Fong Foods, Inc., said the company had been working with the AQMD on its filtration system since the complaints first arose and was committed to finding long-term solutions by June 1.

He called the public nuisance declaration a demonstration of “the city flexing its muscle and thumbing Huy Fong in the eye.”

In November a judge ordered the company to stop producing the annoying odors, but by then the annual pepper-grinding season, which runs from August through October, had ended. A preliminary injunction in the case was granted and a trial is set for November.

In the meantime, several residents complained that the smell was persisting as Huy Fong Foods workers continued to bottle the popular hot sauce that is a staple in Asian restaurants and homes. Data provided by the AQMD showed the majority of complaints came from four households.

Huy Fong Foods moved to Irwindale two years ago, opening a new $40 million plant in the largely industrial city of 1,400 residents.
...
He said the privately held company took in about $85 million last year, adding it employs about 200 workers during the pepper-grinding season and 60 year-round.

Sriracha inventor David Tran and his famous sauce

related link 1, from Business Week.

related link 2, a love letter from Teh Oatmeal. and then ...

Posted by Drew458     on 04/12/2014 at 11:04 AM   
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   Sunday - March 23, 2014

Danny Vermin At The Restaurant

Add to the list of things you do only once* ...

My wife sent the Thai food back to the kitchen because it wasn’t hot enough.

We were down at Pru Thai here in Clinton. We both ordered the Duck chu-chee, which is superb. Hers was 1 Trumpeting Elephants hot, mine was 2, out of 3 Trumpeting Elephants, and that’s a 3 designed for white folks. Real Thai hot is about a 4 or a 5.

Waiter brings the food; “Here’s you duck chu-chee, 1 regular, 1 slightly spicy.”

“Um, no, we ordered mine slightly spicy, and his medium spicy.”

“Ooh. Oh, so sorry, be right back.” And away he goes, and he’s back in 5 seconds with her dish, aka my dish. “Duck chu-chee, slightly spicy!” Mine plate took another 5 minutes in the kitchen ...

... and came back pretty much pepper crusted. On a scale of 1 to 3 Trumpeting Elephants, mine was the entire Ringling Brothers Circus.

So I did the only thing I could do ... ate the whole thing with a smile. I probably turned bright red, and I could feel the individual tablespoons of sweat gathering up to leap forcibly from my head. The woman seated behind me kept asking her date if it was raining indoors. So a pint or two later, 3 sodden cloth napkins surreptitiously hidden under my plate, water glasses drained multiple times ... waiter comes over again; “Do you want a desert?”

“Well, maybe. What do you have with some spice in it?

“Oh no, sorry, all our desert are sweet. Ice cream, fry banana, Sticky Rice, like that.”

“Ah, then we’ll pass. Thanks.”

Posted by Drew458     on 03/23/2014 at 07:52 PM   
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   Monday - March 17, 2014

Happy St Patrick’s Day

Drew sneaks in at the last minute with something for St. Patrick’s Day. Saints preserve us, he forgot all about it until he got to bowling league and realized his error of wearing a red shirt. In a sea of green. Oopsie. But hey, this isn’t an Irish area, I’m not Irish. I’m not even Catholic, so the various saints are a bit lost on me.  But I did partake in the American tradition of boiling the daylights out of a slab of corned beef brisket and then cooking a head of cabbage in the water until it was palatable. No potatoes, no carrots, no Harp or Guinness. Just a big wet slab of meat. I like corned beef, and at this time of the year they go on sale for next to nothing. So I stock up. Got 4 this year and froze 3. If I had the money and the freezer space, I’d buy a couple dozen and eat it every other week. With horseradish sauce.

Ok, so corning a bit of meat is a form of brining. Like making a ham. Soak the thing in salt water and it cures the meat, and drives off a lot of the water. I think. So why is it, that when you boil one up, half the weight of the meat disappears? If it’s half dehydrated by corning, shouldn’t boiling it make it heavier? I did a 3.5lb one, and when it was done there was barely meat enough to serve 4, which means it was nearly too small to satisfy 3. When you make whiskey, the stuff matures in a cask and about a third of the contents evaporate through the staves over the years. This is called the Angel’s Share. So maybe the missing seasoned brisket ought to be called the Leprechaun’s Share.

So all the meat is gone now, and of course there’s still a bowl of cabbage left. Which is quite tasty, but usually goes for want around here once the meat is done. Maybe the grocery store hasn’t marked up the leftover ones yet.

I guess I’m supposed to use this post as an excuse to put up pictures of a smiling Irish beauty. Oh fein, I can do that ...

Posted by Drew458     on 03/17/2014 at 10:35 PM   
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   Wednesday - February 12, 2014

Its The Only Thing I Can Do

There’s only one thing I can do.

Mix up a double Manhattan, and fire up the grill.

Ok, we had to shovel off the patio, and break about 5” of ice off the grill cover first. But she’s heatin up now, and I’ve got a nice thick sirloin oiled up and warming on the counter.

We did loads of shopping and getting ready. I even went to the library and got a couple of classics out to read. So if the storm whacks us arse over teakettle for half a week or so, it won’t matter. Heck, I even found raw shaved coconut so I can make spicy marinated coconut shrimp. Good. To. Go.

As much as 14 inches of snow could hit New York City and the surrounding area tonight, as the storm that has gridlocked the Southeast comes north.

AccuWeather Meteorologist Tom Kines says the snow will begin to fall around midnight and last through most of Thursday. The latest National Weather Service forecast map shows that the city will likely get between 10 and 14 inches, depending on whether precipitation changes over to rain during the day.

People in New Jersey and Long island will be much luckier, Kines said. He expects they’ll receive just a few inches.

“The commute [Thursday] is going to be slow. Well, it’s always slow, but it will be slower,” he said.

Kines also warns that winds will be heavy Thursday — with gusts approaching 40 mph — so people can expect a lot of snowdrifting.

The storm has brought more devastation to the South. States including Tennessee, the Carolinas, Alabama, Mississippi and Georgia have received sleet and freezing rain, which has kept everyone off the roads.

New Jersey Gov. Chris Christie closed state offices Thursday, in advance of Winter Storm Pax, which is expected to dump 6 to 10 inches of snow and sleet on the region Wednesday night into Thursday. Accumulation of up to 14 inches is possible in some areas.

“[Thursday] does not look like a good day in New Jersey,” Christie said in a statement. “We want to keep people off the roads and safe.”

Dozens of schools have already cancelled classes Thursday, with more closings expected.

It started snowing just a short while after I got the cover back on the grill. I am really getting tired of this nonsense, let me tell you. Unless you’re dying of thirst out in California, this has been one major suck winter just about everywhere. Damn that Man Made Climate Change!!

The steak was great though. A nice micro-marbled slab o’ beef, dusted with Greek Seasoning and Adobo, then forked full of holes and wet down with olive oil. Seared up crispy and brown outside, medium rare and super juicy inside, yum. And I captured half a cup of juices off the cutting board, so there will be proper one pan Yorkshire pudding tomorrow. 

Posted by Drew458     on 02/12/2014 at 08:03 PM   
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   Wednesday - January 15, 2014

try this one

Darn it all. I can’t find the pix that goes to this. It really looked good tho.

Hey Drew if you’re up and looking.

I haven’t tried this. Yet.  Don’t like chives but everything else looks okay.

When you’re feeling up to it ... try this.  Then let me know if I should bother. ha. LOL.

It came from a magazine or paper here.  Wish I could find the picture.

So anyway, just for fun .....

Ingredients
· 4 eggs
· 1/4 cup grated pecorino-romano
· 1/4 cup chopped chives
· 1/4 cup crumbled bacon
· Pepper
Directions
1. Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls. Whip whites until stiff peaks form. Fold in cheese, chives and bacon. Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each. Bake at 450 degrees for 3 minutes, then add 1 yolk to each well; season with pepper. Bake until yolks are just set, 2 to 3 minutes.

[Drew stops by to “egg” things on a bit: ]

Eggs In Clouds, Slightly Italian Style

See the link at Rachel Ray

Or try the “more Italian” variety from Daisy’s World

I found a similar recipe where the egg white goes over a slab of bread with a hole in the middle, and when the white is set, the yolk goes in the hole. That put me in mind of what we called “gas house eggs” when I was a kid, an Americanization of “Gasthaus eggs” I would have thought. But NO! If such a thing was a staple of the simple Bed & Breakfast alpine inns, then no recipe showed itself on my search. What I came up with was real gas house eggs, apparently made popular by being featured in some movie of the 40s? All they are is a buttered slice of bread lightly pan toasted, then you use a shot glass to put a hole in the toast, then drop the egg yolk in the hole. The white sits on top of the toast while the yolk cooks, then the bread is flipped. Actually, that’s the backwards way to make them. You’ve got your bacon cooked up already and on the side, and your toast is just about to pop out of the toaster. Slap a spoon of bacon fat in the skillet, and crack on an egg. Pop the toast, maybe speed skim on some softened butter, put in the hole, drop the toast over the egg, and get ready to flip it. Because for some reason, once you put that toast over the frying egg, the whites cook up in a jiffy. Then a quick flip cooks the yolk as hard or soft as folks like, without overcooking the white. And they cook faster than eggs over easy.

But they aren’t Italian style, and they aren’t in clouds. Not fancy like Peiper’s eggs.

The UK also does this odd bit they call Scotch Eggs. They’re quite the affair. Not sure if it’s something to eat or some kind of primitive international shipping packaging and preservative. 

Posted by peiper     on 01/15/2014 at 12:02 PM   
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   Saturday - January 11, 2014

I Wonder Where It Came From?

China has an extreme epidemic of diseased pigs in their country, so to manage their desire for pork products they bought up all of America’s pigs. (slight exaggeration) Now somehow America’s pigs are coming down with the same epidemic. Coincidence? Does PED have an unknown human vector? Because I’m thinking of how all those Beijing pork inspectors are over here, checking out the piggies at Smithfield, which they just bought for billions, and now suddenly Smithfield is all infected. Either that, or pigs just don’t want to go to China and can suicide by disease to prevent that from happening. Ya right.

A virus that kills young pigs is roiling the U.S. pork industry, boosting prices in the $9 billion hog-futures market and threatening to create more pain for food shoppers.

The disease, which has spread to farms in 22 states, is cutting into pork supplies and prompting some traders and investors to wager that hog prices could set records this year. Lean-hog futures rose to a seven-week high a week ago and are up 6% since mid-December.

Porcine epidemic diarrhea virus, or the PED virus, appeared in the U.S. for the first time in April and has killed thousands of piglets since then. The virus, which causes severe diarrhea and vomiting, is fatal only to young pigs and poses no threat to human health or food safety, according to swine veterinarians. The U.S. strain is nearly identical to a version that curbed hog production in China in 2012.

Nearly identical. I think perhaps I rest my case.

The extent of the impact is unclear because farms don’t have to report incidents or death totals to federal regulators. Smithfield Foods Inc., the world’s largest pork producer, and other meatpackers estimate that about 10% of the nation’s sows, or adult female hogs, have been infected by the virus, which can spread to their offspring.

Smithfield, a unit of China’s Shuanghui International Holdings Ltd., said last month the virus could result in a loss to U.S. pig production this year of two million to three million head, or up to 3% of the industry’s total.

Yup. Case closed. At least in my imagination.

I bought bacon yesterday on sale for $3.99. I think that’s the last time I’m going to see cheap pork for a long, long time. Sigh.

Posted by Drew458     on 01/11/2014 at 11:29 AM   
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   Wednesday - November 27, 2013

“… cotton is Latin for bacon.”

For all of you who will be travelling to friends and family and staying in hotels or motels during the holidays and still want a ‘home-cooked’ breakfast, Natalie has you covered.

Posted by Christopher     on 11/27/2013 at 10:20 PM   
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   Thursday - October 24, 2013

I give up

forget it. I simply give up on trying to make chicken on this POS $99 gas grill. Direct heat, indirect heat, high heat, low heat ... it does not friggin matter. Chicken goes in , carbon comes out. To hell with it. I am so tired of getting a cut up chicken, getting the grill nice and clean, properly warmed up etc, and then watching the thighs urinate liquid fat like some kind of overworked racehorse. I swear to G_d a single chicken thigh, no bigger than your fist, holds a fuggin GALLON of fat. Just waiting to catch fire.

Maybe chicken grills properly on a $600 Weber grill. All it does on my $99 BurnMaster is ... burn. And I’m sick of it.

Granted, 2 Manhattans on the rocks isn’t helping my patience either.

I quit anyway. finish cooking whatever is left in the damn oven.

Posted by Drew458     on 10/24/2013 at 06:34 PM   
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   Tuesday - October 22, 2013

Fire Away!

So my mouth is rather on fire right now, and the sweat is running down my head like I’m in the shower. Oh, it hurts so good. Yum.

I realize that this is not a dining sensation most people would look forward to, so here’s a little tip: always order some extra plain rice. The starch puts the fire out. Thai restaurants always serve jasmine rice, which is tasty, but any starchy short to medium grain rice will work. American long grain rice doesn’t have enough starch, and ... well, let’s just forget about that horrible instant rice, otherwise known as Sin In A Box. Rice is the easiest thing in the world to make perfectly* so who needs the instant junk?

Actually heavy dairy products work pretty well too. And slices of fresh citrus - lemons, limes, oranges, grapefruit. Mango and banana to a lesser extent. Thai Iced Tea only works a little bit, and that’s because it has so much cream in it. No, if you go dairy, you want full fat heavy duty dairy.

What doesn’t work is slamming down glass after glass of water, iced tea, beer, or wine. They actually make things worse, by rinsing out your mouth and re-exposing your taste buds to all those lovely capsicums in the peppers which bring the heat.

So if friends drag you to some scary foreign eatery, and you think you might be being led directly into the mouth of an epicurean volcano, play it smart and order yourself a firefighter’s side dish: a big scoop of plain rice, two oranges cut into sections, and a nice cool mango lasi, a fantastic fruit smoothie made with plenty of full fat yogurt. Take a swallow of the lasi, swish it around your mouth a few times, then swallow. A forkful of rice, and chew it well. Another sip of lasi, and then a bite of orange, and you’ll be ready for the next forkful of firefood. Worst case, for places that can’t make up a yogurt anything - order a double dish of vanilla ice cream. No rice, no citrus, no yogurt, no ice cream? Where the hell are you eating? In that case get bread and a glass of milk. It’s better than nothing.

Posted by Drew458     on 10/22/2013 at 11:40 AM   
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   Friday - September 13, 2013

going for it

I can not say that I’ve become the Grill Master yet, after only one season, and a very rainy one at that, of using my el-cheapo gas grill. I’m only on my third tank of propane. But I’ve learned to make a decent butterflied chicken without too much scorching, and at this point steak, dogs, and burgers come out just fine.

Huge packages of ribs were on sale yesterday at the grocery store. Vacuum packed in heavy plastic, each pack contains 2 full size slabs. The sign said they were on sale for 1.99/lb, so I figured I’d take a look ... and I noticed that the labels were marked .99/lb. Wow. That’s such a nice deal that I had to ask the butcher if there was a mistake. Nope, that’s the price; the sign was wrong. So I bought some ...  I bought several ... and right now the freezer looks like an abattoir.

Last night I prepared one slab. Peeling the membrane off the back was a bit persnickety until I got the hang of it. (lift one edge with a knife, then fold 1/4 paper towel into the little mitt and use that as a grabber, then pull the membrane off low across the ribs) After that I made up a batch of Rodger’s famous dry rub, adding a tablespoon of cayenne pepper and doubling the amount of dry mustard because we like more zing than his basic recipe gives. Rinse the ribs, pat them dry, pull the membrane, wet them with cider vinegar for half an hour, pat them dry, then slather on the dry rub and press it in with your fingers. Put the meat back in the fridge and wait for tomorrow.

Now I have to run up to the store to see if I can find some wood chips to make a smoke bomb, and to find a disposable aluminum pan to make a water tray. Then out come the ribs, slap a handful of brown mustard across them, and maybe some more rub. Then fire up the grill while I boil a gallon of water, turn one side off and put the smoke bomb on the running burner’s dissapator under the grate, grate back down, water pan over that, fill it with boiling water, put down the pork on the off burner side, and set the on side to medium low. Then wait ... forever. I’ve even got a little spray bottle full of apple juice so I spritz the ribs every half hour or so. By dinner time they ought to be ready.

It’s a slow process, but worth it. Maybe I’ll make up 2 smoke bombs, so I can lay the smoke on good for the first 2 to 3 hours.

OK fine, here’s the rub recipe as used. It’s a stronger South West flavor than Rodger’s, and has some minor heat. Most of the hot pepper heat cooks off.

1/4 cup paprika - half spanish smokey, half regular
1 tablespoon hot cayenne pepper powder
2 teaspoons ground chipolte
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 teaspoons peppercorns
2 teaspoon dry mustard (Coleman’s)
1 teaspoon powdered chili
2 tablespoons cumin seed, toasted
3 tablespoons coriander seed, toasted
1/4 cup kosher salt
1/4 cup light brown sugar

toast the seeds in a hot dry pan, let cool.
Add the peppercorns. Grind them all.
Mix everything in a medium bowl, then 10 seconds in the Magic Bullet large cup
Use ground ancho chili instead of store brand chili powder

option - 1 generous tablespoon finely ground coffee
option - 1 tablespoon ground ancho/guajillo mix, stemmed but not seeded
option to this option - use 1 whole ancho 2 whole guajillo
option - 1 teaspoon ground tumeric

As usual, I went with all the options ... and many hours later, when they’re all done ... you can cut the salt a bit. Probably by as much as half. They didn’t turn out too salty, but it could be less. Salt absorbs smoke, and since I couldn’t find any wood chips, I had to make mine sans smoke. So the salt isn’t really necessary.

Posted by Drew458     on 09/13/2013 at 09:11 AM   
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   Sunday - September 08, 2013

Unbelievably Good

We went down to get some Thai food tonight, a bit late for dinner at 8:15, but the restaurant was having a slow night so they closed early. Rats.

So we “had” to go across the street to the sushi place. We had the place to ourselves, so we sat at the bar and let the staff entertain us with their culinary creations. And my, did they.

One of the things we had was half a dozen Kunamoto oysters on the half shell. These are always the nicest oysters when you can find them, but instead of just shucking them and serving them up with lemon, the chef added a little touch of sauce - brown sauce or ponzu, I’m not sure - and a single leaf of fresh cilantro with the smallest dab of black caviar on top. And that changed everything.

Amazing. I could not believe how much just a single leaf of cilantro could change the flavor. Could transform the flavor. Expand it. Words fail me. But the next time I go anywhere to get some raw oysters, I’m bringing some cilantro. And maybe my little bottle of ponzu sauce. It’s in the back of the fridge, somewhere.

Here is some sad news for oyster fans. We found Apalachicola FL by accident on a vacation when I was about 12. Best oysters ever, although we did have to wait around a bit for our lunch ... because the oyster boat wasn’t back in from the bay yet. Can’t beat that for freshness. And soon, they may be gone forever.

Posted by Drew458     on 09/08/2013 at 10:06 PM   
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   Saturday - September 07, 2013

Best Air Freshener Ever

Fresh baked bread. Makes everything smell better all over the house. Yum.

I had a half a hand of bananas that were getting a bit on the too spotty side, so it was time to make some banana nut bread. It’s very simple, and it always comes out great. This is not the light and fluffy kind of banana bread. It’s the solid stuff.

Grease up a meatloaf pan with Crisco or butter. Preheat the oven to 350°F

2 cups of white flour
3/4 tsp kosher salt
3/4 cup white sugar
1 tsp baking soda

2 eggs
3 large or 4 medium very ripe bananas
2/3 cup chopped walnuts or pecans

Sift all the dry ingredients together in a large bowl. In a small bowl, whisk up the eggs. In a medium bowl, mash the peeled bananas with a fork.

Add the small bowl to the medium bowl, mix it up with a fork. Add the medium bowl to the large bowl, beat until smooth with power mixer. Add the nuts, and beat another 15 seconds.

Pour mix into pan, bake for an hour. Check it at 45 and 55 minutes if your oven runs hot. 

Posted by Drew458     on 09/07/2013 at 02:07 PM   
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