Posts Tagged “cook”
Posted by: Geoff in DYWTD
In a world…
One man stood alone against a pancreas that would not produce.
By eating produce.
Hi, I am Geoff, I have the Sugar Aids, and this is a blog about me recapturing my life. Eating things right I once ate wrong, and hoping, each time, that the next eat… Will be the eat Home.
I am starting to wonder if I am becoming a vegetarian. I could never have imagined, but I just ate a bite of jackfruit, Brussels sprouts, beet stems, and beet greens for dinner. I had black beans and green beans with garlic for lunch.
I have beet marinating in my fridge. Not chicken, not pork, not a side of beef. Beet.
They are so beautiful. I like golden beets, too, but these are just amazing.
I am really enjoying learning to cook this stuff, too!
Tonight, courtesy of the Wingo (TWAMB), I tried the Gonzilla method of Brussels sprout cooking. Normally I go full onions, broth, stewing, and basically cabbage the hell out of them…
But the Brussels sprout is actually a tender, sweet little broccoloid.
Sometimes, you have to squeeze. Sometimes you have to say “Please“. I gently sliced her and 40 of her sisters in half, down the stem. I lay her down on the oven sheet, lightly dusted her with some olive oil spray. I covered her in seven spice petals, caressing her tender folds with a gentle cascade of seasoning and herbs.
I whisked her and her sistren into the 375 degree oven, and let her bask for about 30-40 minutes (it’s an art, vegetable love is).
When I took her out, she screamed for me to take her there and then. Damning the consequences, I gingerly lifted her, blew on her fevered flesh, and took her in my mouth.
OleRacea!
Jen, Baby Rowan and I are now eating them bitches like popcorn. I am not ashamed. They are so good, so complex, with crunchy thin outer shells and tender, moist inner layers!
You want a second recipe? How about those beets? When you get them at the store, they are attached to their leaves. First, some cutwork.
Remember that our ancestors used this shit to paint with. Plan and protect yourself, accordingly, unless you want to be purple. I can dig it. Purple is very sessy.
Separate the leaves from the stalks from the bulbs.
Chop the stalks into managable pieces. Skin the top layer off the bulbs, and slice them as thin as you need (I like a cm to half a cm, for beefy bites o’ beets!)
Wash everything with a nice rinse.
Chop the leaves (some stem can stay with these, just get the lion’s share off).
So what do we have now?
Leaves with some bits of stalk – throw these in a medium high pan with a tablespoon of olive oil, maybe some sautéed onions. Run em around the pan, chasing with a bit of salt and peppery as you see fit. They will act like Big, Awesome Spinaches, reducing, letting out some moisture, and tasting like goodness in minutes. Enjoy!
Stalks and Beetslices remaining – These go in a ziplock or marinating tray. Hit them with your favorite herbs spices, I go with most of the Italian team (oregano, coriander, basil, parsley, sage, salt, garlic… look, people… spices are not rocket science. What you want is a set that will lend itself to sweet (beets) and hot (pepper and paprika and chipotle)).
Get that going on, plus some apple juice, maybe some white wine vinegar, and a bit of olive oil all in the bag. Soak it overnight. Toss the bag about like it was a cheerleader and you were a power rapist basketball player.
The next day, you can roast them in the oven, if your Brussels sprouts are open minded, or you can throw them in a grill basket and flame ON! Hell, you could even pan fry them in a pinch. I highly recommend the grill. Roast them til they get just a hint of char on the edges.
They will deliver to you sweet, roasted beetflesh, completely devoid of that sorta ganky “Beet” taste your mom’s beets had.
I am not sure if that helped you. I do not care. I love what I eat these days. For REAL.
Coming soon – Thanksgiving Menu! Thanks for the idear ‘dere, Perpetrat’in’!
Tags: aids, beets, bruge, brussels, chef, cook, diabetes, flesh, how, im, red, roast, sprout, sugar, to
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Posted by: Geoff in Podcast
 258: BaCon? [1:04:19m]: Play Now | Play in Popup | Download
SomaCow Media is proud to present SomaCow, brought to you in this hour by Roseland Ready to Eat Bacon. It’s the Bacon of Choice, when you absolutely, positively cannot stand around waiting for Bacon.
We spent quite a bit of this hour discussing the deliciousness of Bacon. I am okay with that. It needed to be done.
What I was not expecting was the massive outpouring of Bacon feedback. Our inboxes are overflowing with all things chewy, salty, savory, and grease-soaked. J is reportedly ecstatic. Mickey may smile.
Allow me to take this opportunity to share the sheer Baconicity of our Listeners, with links aplenty for you to snarf down. Happy artery hardening!
http://bacontoday.com – This handy li’l gem comes from MalibuPJ, consisting of a full blown daily digest of all things Bbacony. It’s chock-filled with recipes, true stories of Bacon-Justice, and plenty of meaty articles. She points out the TurBaconducken, which is a mouthful in all senses of the word. Yes. Turkey, duck, chicken…. All lovingly wrapped and rendered in the sheerest, shimmering Porquoise.
http://bacontwits.com – The Greatest Tool for the Twittering Public, Ever. Glenn Webber clued us in to this. It’s a fast paced world in which we live today, and sometimes the more sizzly, important things in life get lost in the shuffle. With BaconTwits, missed BaconTweets are a thing of the past, as the site lovingly reproduces any and all messages containing the delicious five-letter term for happiness. Join in the conversation, as hundreds, nay thousands seek to do the impossible: Convey their love for Bacon in 140 characters or less.
For The Love Of Bacon – Noelle Carter, Los Angeles Times – Never to be outdone, BGDLE, ChrisP sends us a crispy portal that leads only to madness. Salivate with me, then, if you will, to the concepts of a Apple-Bacon Coffeecake. Too sweet? Then cleanse thy palate with a savory Bacontini. I am not making this stuff up people. This is REAL, this is Elementary dear, Elementary, Watson, Elementary, aaaarrgghh!
There ain’t nowhere to run. Bacon will have us all. So I say it is time. A few people have tried it, but we need to do what SomaCow does best (following great ideas through to their realization) and celebrate a full international Bacon Convention.
That’s right, people! BaCon, 2oo9! Let’s make it happen!
Imagine the possibilities!
We could have BacOffs, where competitors armed only with a pan and a gas flame struggle to achieve the perfect ratio of fatty to lean cooked Bacons.
Ba-confit (Frenchy!), where high-minded individuals seek to create Baconsserts (delicious Bacon-desserts, designed for wine pairing)!
BaCongress, where a council of elders works to answer the great Baconundrums of our generation: Is maple flavoring a good thing? Should people that like their Bacon burnt be ostracized, or is any lover of Bacon welcome at the table? Just what IS Fatback, and how can we get our hands on some of it? Is Bacon from Canadia REALLY Bacon, or is it just ham?
Oh, the ideas are spattering in my brain-pan, baby. It almost hurts.
We, the three wise men (and Ross) strive each week to bring gold, BACONsense, and Mirth. We’re doing it live tonight (Friday) at 7pm eastern.
I need a friggen drink. See y’all tonight, Live in the Ustream!
Tags: Arts, bacon, comedy, cook, grease, Home, internet, kingdom of loathing, kol, live, orlando, Podcast, radio, ready to eat, somacow, talk, TurBaconducken, turkey, twit, twitter, ustream, Wine, World Literature
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Posted by: Mickey in Podcast
241: And A Side of Bacon [1:02:50m]: Play Now | Play in Popup | Download
SomaCow Media Inc. is proud to present SomaCow. This week brought to you by any other moving company besides Apartment Movers.
(There will be a picture later. I am having network issues at the facility and if it wasn’t for that horse, I wouldn’t have spent that year in college.)
—Okay… fixed the network, fixed the A/C, fixed the other issues… so here is the Album cover for Episode 241:
In case you are wondering, that is a plate of Bacon. Juicy, crispy (not Chris-P), tender, delicious, tough, hot, juicy, meaty, crunchy… just like grandma… except the delicious part. And the juicy part. And the other juicy part.
The chick and I moved across town this week. Again. Since we have been dating, this marks the seventh move (together or separate) that we have done.
“Pourquoi?” you may ask. I’d probably respond with something that seemed funny at the time, but in retrospect I shouldn’t have said it… like… “Ain’t gots no quois, but I can pour you a tequila… kyooo kyooo”. Then I’d feel dumb and awkward because you didn’t catch the joke, and the joke wasn’t worth the time to eplain it or repeat it.
Then you’d as, “No, but why have you moved so much. Seems excessive and wasteful.”
Ok… here’s a run down.
1) Breakup with live in ex
2) Apartments went condo
3) Chef Scott secured a sweet pad downtown.
4) Stepping up to cohabitation (aka living in sin)
5) Chef Scott secured a sweet house with a pool
6) Chef Scott moves out.
7) 20 hours a week, and countless gallons of gas wasted traveling to work.
So, we moved. We called Apartment Movers. Actually we called (The Chick) almost every moving company in the book. There are 2 ways to move. Hourly rate or Point System. Hourly Rate is where they show up and the clock starts. The clock ends when the last dollies are on the truck and the truck door is closed. They also add on some travel time.
The point system is where one box (regardless of size) is one point. One point costs about 4 bucks. Ten boxes, forty bucks. Couches are about five points. Pianos are ten. The Chick estimated that she had about 120 points worth of stuff to move.
The movers were late. They were pissy, and they didn’t want to move our shit. On top of that, The Chick had a slight underestimation. We actually have about 2,987 points worth of stuff to move. My office came it at about 7 points. The rest of the stuff is hers. (She will not survive the apacalypse too well.)
The lady that took the estimate wasn’t that bright. On top of everything else, she told us (The Chick) that it was cash only. Any business that is “Cash Only” is a sleazy, “something ain’t right” style endeavor.
When the head pissy mover started huffing and bitching about the overage, we (The Chick) told him to keep going. And then The Chick bolted because the cable guy was coming to the new place.
Did I mention the movers were late. Like, an hour and a half late. They gave a window of 2pm to 4pm, and they showed up at a quarter to six. That will fuck up your day. That is an entire down and back, pack and unpack trip.
Eventually we ran out of dollar bills, and the movers stopped loading boxes. Boxen? Boxii? Sheep? THey headed over and bitched the whole time. Not outright angry redneck girl bitching. It was more like the pissed off waitress who still wants a good tip style of bitchiness. You could actually hear the guy biting his lip.
The Chick owns some heavy shit. She has 14 crates of books. That was after the big cut back/book burning barbecue we had this year to trim back her collection. She has a solid gold couch. Everything she owns is lead lined… or seems to be.
Long story short cause I need to run… Apartment Movers suck. Jen and Geoff are wonderful friends. We need to unpack.
And we talked about Bacon in this episode. A Lot.
Tags: Apartment, bacon, business, cook, Couch, food, Francis Bacon, moving, Moving and Relocating, Moving company, Moving Services, Religion and Spirituality, T-shirt, Transportation and Logistics, twitter
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