Sunday, March 25, 2012

The Pie's the Limit

Time to empty out the fridge and make some pizza. 
Kansas and Connecticut.  Sounds like a Final Four match-up.
 These had oysters, spinach, cob-smoked bacon, and basil.

Earlier, I had grilled some vegetables so we wouldn't feel so damn
guilty just eating decadent pizza for dinner.  I'll be picking at this for
days to come.  Monday and maybe Tuesday.  Then it will be gone.

Mommy doesn't care for the fancy toppings, so mushrooms and 
basil are more than sufficient.  A nice tea towel helped to curb the 
heat.  Eventually we'll put it away before it gets too frayed.

By now you've realized that I don't give a damn about the shape
of the pie itself.  I've done extensive research on that subject in
particular, and I can confidently report that the shape has absolutely
nothing to do with how it tastes. 

Liv's pie had chicken-apple sausage and fried red potato slices.
And it was damn good, too.  We love you Hannah, but you had
to get back to school before we had dinner.  We'll do it again.

Tuesday, March 13, 2012

Not Kosher

Bay scallops and roasted pork tenderloin with Shanghai tips,
snow peas, and baby corn.  The sauce was ShaoXing wine,
Three Crabs fish sauce, oyster sauce, and sesame oil.  Sweet
sticky rice was underneath and some chile-garlic paste made it hot.
Open refrigerator material.

Friday, March 9, 2012

Olympic Village, Amsterdam 2028

There will be late-night snack venues located
throughout the Olympic Village in Amsterdam, 
the projected host to the 2028 Fall Olympics.  
The I.O.C. Foodservices Division have been
hard at work developing menus that will be
implemented during this 28 gra...I mean 28 day
event.  This item has been tested and re-tested 
and has passed with flying colors.  A crisp disc of
 Pancetta slices with sliced tomatoes and grated 
Parmesan, and then a whole egg cracked over the top 
and cooked under a lid until opaque.  And oh yeah, a 
few leftover potstickers thrown in the pan to re-brown. 
All of the 5 basic food groups:  Pork, Pork, Tomatoes,
Cheese, and Eggs.  And Dumpling Wrappers too.
I would classify it as Pan-Itasian.

These venues will be open 24 hours a day,
in anticipation of hordes of hungry athletes.  Some 
of the disciplines for which to be competed include:
Hacky-Sack, Ultimate Frisbee, Hacky-Fris 
(a kind of Biathlon), Horseshoes, Darts (baseball rules),
Quoits (Trenton rules), Wine Tasting,  Standard Laser,
Laser Radial, Laser Mini Rig (throwback),
Beer Bong, Beer Pong (impossible tickets),
Flip Cup, Sing-a-long with the Acoustic Guitar 
Dude on the Quad, and many more.  New to
the games in 2028 will be Quarter Bounce, although
this time it will be considered an exhibition sport
(medals to be awarded in 2033).  Stay tuned for updates.

The U.S. Ambassador to the 2028 Amsterdam Olympics.

Wednesday, March 7, 2012


Thanks to my Sunfish sailing buddy from Michigan,
here's the latest sushi platter enjoyed by TG and family:
Unagi roll – BBQ river eel, cucumber, and avocado

Salmon on the beach (2 rolls) – avocado, crab meat, 
cream cheese with baked salmon, and sweet cream sauce

Philadelphia roll – smoked salmon and cream cheese on a California roll 

Tamago – rolled egg with rice

Thanks, M2F.  Now my stomach's growling.

Tuesday, March 6, 2012

Recipe Schmecipe

Giardiniera.  More or less equal parts water and white vinegar, then 
more or less equal parts salt and sugar, although less than the liquid 
amounts. You gotta taste it constantly.  A couple of bay leaves, some 
black peppercorns, some whole cloves.  Cut the cauliflower into equal
sized florets and slice some carrots and celery.  Put all the vegetables
in the pot of pickling liquid, making sure it's all covered.  If not, add
 water until it is.  Some recipes have you boiling the pickling liquid 
separately, and blanching the vegetables in another pot.  Let's wash
one less pot and still end up with a great product, shall we?  Bring
the pot to a boil, cover it, turn off the heat, and let it sit to steep.
And if you do it outside on the gas grill, the house won't smell like
a pickle factory.  According to my wife, not me.

When the pot is cooler to the touch, spoon out the vegetables into
an old jar, then pour the liquid in until full.  Twist on cap and...done.
It must be refrigerated; you can't set it on the shelf of the root cellar.
Don't worry.  This stuff won't last too long.  You'll be standing in front
of the open fridge door in your underwear, eating this stuff straight
out of the jar at 2 in the morning.  I guarantee.