Sometimes the inner voices are too compelling. 05/09/2010
Posted by ahg in day in the life, foodz.add a comment
This is the stripped down version without the 'add-ons'
I thought the KFC Double Down was getting alot of press. It’s not something I was ever tempted to try.
HOWEVER: Make something out of a couple giant peanut butter cookies and a klondike bar I’ll be there, buddy. Yes, I made one of these and I ate it. Am I proud of it? WHO GIVES A FUCK!? See this? It’s my pregnant belly and it gives me license to eat obscene things! In fact, upon reflection I thought that it wasn’t decadent enough: I might have coated the klondike bar with raspberry jam before slapping the cookie ends on and then topping that lot with whipped cream. It probably would’ve went well with dipping it in a mug of chocolate milk.
Achievement Unlocked! #OtakuCookUp 03/04/2010
Posted by ahg in events, foodz, otaku culture.3 comments
There’s this wee forum that my friends and I find ourselves on. If it is said to have a focus the chaoseum would be classified as gaming/otaku/general geekery forum. One of denizens Batjew_Beyond (@stretsam on Twitter), started a thread called “Ganbarre Gourmet” wherein he posted his adventures in the kitchen and general bacon-centric pontifications. It was interesting enough watching his ravings and cravings but eventually others started to post their recipes or attempts, at least. It’s been pretty fun -and educational.
When @TimMaughan and others of Twitter’s anime/manga blogging community started posting with the #otakucookup tag, it brought the “Ganbarre Gourmet” thread immediately to mind. It is well worth your time to jump in on this.
Hey, if there weren’t already enough reasons to stalk follow Tim on Twitter, this week’s latest #otakumanup challenge -the #otakucookup is the perfect time. Tim’s blog will explain these two concepts better than I can, but allow me to sum-up: In the spirit of expanding the horizons of the otaku perhaps we can learn and share a thing or two in the kitchen. Mostly we aim to have fun. Who knows… maybe we’ll create something tasty and impressive!
Hey, a year ago I was pretty kitchen-shy. I’m not about to claim I am proficient; it’s still a horrid mess when I get done – but mostly, I come away with something new.
My favorite mix of herbs and spices, for instance:
Dry Chimichurri Rub
In Argentina, these herbs and spices is mixed with oil and vinegar and used as sauce for grilled meats.
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Ingredients:
- 3 Tablespoons dried oregano leaves
- 3 Tablespoons dried basil leaves
- 2 Tablespoons dried parsley flakes
- 2 Tablespoons dried thyme leaves
- 2 Tablespoons coarse kosher salt
- 1 Tablespoon freshly ground black pepper
- 1 Tablespoon smoked paprika (sometimes labeled Pimenton Dulce or Pimenton de La Vera Dulce)
- 2 teaspoons garlic powder
- 1 to 2 teaspoons dried crushed red pepper
Preparation (about 5 mins):
Whisk all ingredients in medium bowl. Yields about 3/4 cups. Transfer to airtight container. Store at room temperature. Best to use within 1 month.
My favorite use:
Marinade for roast chicken -
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Whisk:
- 1/4 cup rub
- 1/2 cup olive oil
- 3 Tablespoons red wine vinegar
In a zip-lock gallon freezer bag Marinade chicken (about 4 – 6 meaty pieces) for about a half hour.
Roast at 375°F for 45 – 55 mins.
= Ta-da!
These spices produce a strong hearty flavor (It will make your house smell like a churrascaria) – I suggest sides that are lighter in flavor for a good balance: jasmine rice, steamed veggies, a salad with a light dressing, etc.
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Other serving suggestions for Chimichuri rub:
- Rub all over tri-tip before roasting
- Sprinkle over halibut fillets before pan-searing
Well there ya go. Have fun with it!
