With the Superb Owl coming up in
New York New Jersey at Giants MetLife Stadium, I thought it would be appropriate to do a post on some appropriate food to eat with Your Bros during The Big Game. Naturally, any food you eat while watching big men crash into each other needs to be meaty, messy food you eat with your hands. So why not Zoidberg ribs?
A little background: it’s grant application season, and my PI has been writing grants and having us do last-minute analyses for the past couple weeks. Last week, we got some sequencing data back on Friday–I proceeded to spend all weekend slamming my head against my keyboard to get an icky icky program to analyze it. I knew it would take a long time to run, but with any luck (and running jobs in parallel) I figured I could get it done for the grant deadline on Wednesday. That is, until Windows 8 decided to fuck me over at 1 am on Wednesday by forcing a restart to install Windows updates, sending a ^C to the program and wiping 3 days of progress. So, I restrained myself from chucking my laptop out the window and instead decided to bake something my PI would appreciate–mini muffins.
Actually, I had a little time to bake, on Friday night, when for some reason my friends decided we needed to watch Predator. I can’t remember why we needed to do this, or why I needed to bake a cake to go with it, but it all seemed very important at the time. Therefore, cake!
There are 4 parts to this recipe: the cake layers, Predator’s green blood (a.k.a. vanilla pudding), buttercream frosting, and strawberry sauce.
Kimchi, post jarring and fridging!
Two sealable jars. Napa cabbage, cut/rip into large bits, soak in a light brine solution for up to 24 hrs. Cut one bunch green onions. Puree half of a small onion. Puree ~1 tsp of ginger. In a large bowl, add and mix following: red pepper powder (gochujaru), sugar, salt. To bowl, add green onions, onion paste, ginger paste; mix until coated. Drain cabbage. Cut medallions of daikon radish, then cut those into halves. Mix everything together. Use a little water to pick up the remaining spices and add that water to the cabbage mix. You should slightly taste salt. Jar it, seal it, leave on the counter for up to 48 hours on top of a plate to catch any spillage from bubbling.Fridge it.
Anyone who has watched Top Chef knows that there are two things that trip a chef up. The first is dessert, which I’ve never understood since baking is pretty simple if you pay attention to what you’re doing. The second is risotto. Watching chef after chef crash and burn trying to make risotto led me to the conclusion that risotto would be very, very difficult to make.
I was wrong. Well, half wrong. Risotto takes a lot of attention and would not be easy to make during a timed competition while making three other dishes. As such, I did not attempt to cook a meat product in addition but instead had broccoli a la microwave and raw red pepper strips on the side. But my final product was very tasty and I think Tom Colicchio would agree.
My most recent pull from the recipe jar comes from Good Housekeeping. I’ve wanted to try my hand at quiche for a while. It’s breakfast in pie form, and everything is better in pie form. Plus it has bacon in it. The internet loves bacon.
I cheated a bit on this one and used Pillsbury refrigerated pie crust. It was on sale last week, and I really hate rolling pie crusts. I swear I won’t make a habit of it. Also, you’ll notice in the pictures that the crust was just a bit small for my pie pan. I have a 9.5″ pie pan and both the crust and the recipe call for 9″.
Overall, I’m happy with how this turned out. It was good hot the night I made it, and was pretty good cold for breakfast the next day and reheated (45 seconds in the microwave). It could be just a little firmer, and I’d like to try out some different fillings.
I’m trying to find a non-terrible theme/color scheme. I liked that Twenty Fourteen is dark, but it makes featured images huge. I’d like to show featured images on the main page, but not have them take over the page.
Feedback is welcome.
The taco is pretty much the official food of San Antonio, so I guess it’s appropriate that this is the first recipe I post, but it’s just what I pulled from the recipe jar this week. Both the tacos and the guacamole are adapted from Mark Bittman’s How to Cook Everything (10th Anniversary Edition). No cilantro was harmed in the making of this meal.
My mother makes the best stuffing in the world. Edward can confirm this and given that he has an advanced degree, I think we can thus safely assume that this is a scientific fact. Bread, sausage, butter, sage, thyme, and onion combine (with other things that I don’t pay attention to) in a wonderful wonderful way.
Unfortunately, her stuffing is less successful when you’re not roasting and stuffing a turkey. My attempt to make it by roasting it under chicken thighs left me with a crispy crunchy substance which, while delicious, couldn’t quite be called stuffing.
What’s a girl to do? Obviously invent her own stuffing. Plus this feeds my obsession with roasting everything I can find. I love my oven.
Ed is not the only one with a Good Housekeeping Cook Book, ya know. Back in the day, that cookbook was not just full of recipes and kitchen tools, but was truly a complete guide to how to be the most bitchin’ housewife on the block. So whenever I worry that feminism has just gone too far, or I just need a good laugh, I slip into a skirt (yeah, right), imagine my future children (lulz), and break out the Good Housekeeping Cook Book, circa 1949, to learn a bit about how to properly care for the family I should probably already have (again, ha!).