I made some guacamole yesterday and brought a tub of it into work. Everyone seemed to like it and several people asked about the recipe. Guacamole is kind of a thrown together food and so I didn’t have a recipe, but I decided to write one up for anyone who wanted it. You can read my rambling explanation or just chop everything into bits and mix it in a bowl. (more…)
Church of Hell
The sand in the swimtrunks of life.
Thanksgiving Sushi
November 26th, 2008
In an attempt to avoid the cynical, angry rants and focus more on things that won’t give me a stroke, I’ve tried to do more writing, drawing and cooking. From my lack of posts, you can see how well this is going.
I decided to try another cooking/photography project last night. I had bought a sushi mat and made some sushi the night before (spicy shrimp and a vegetarian roll) and had an idea that I wanted to try. The results, in glorious, over-contrast photos are on the flickr link below. Needless to say, almost everyone who tried it enjoyed it.
http://www.flickr.com/photos/maniacalv/sets/72157610053998989/
Check out the Moroccan Tagine of Pumpkin and Lentils while you’re there.
Applewood Smoked Bacon
February 15th, 2011
I got a pound of this from the West Side Market. Very nice, not the phosphate laden junk you get in plastic at the grocery store. This tasted divine.
Full set here >>
Easy Baked Chicken
July 26th, 2012
So, I posted a comment on reddit in a thread by shadygaga about advice for baked chicken and this has motivated me to start blogging my cooking instead of just Flickering my images.
My easy baked chicken starts with thighs. Thighs are dark meat, so they have more fat and thus more flavor. They are also much cheaper than breasts. Depending on your location and if there is a sale going, you’re saving anywhere from $.60 to $2 a lb. when buying thighs over breast meat.
Chicken thighs: cheap and delicious!
Boiling bacon
July 27th, 2012
I saw a comment on reddit the other day that talked about boiling bacon. BAsically, you start the bacon in cold water and high heat. The water boils, rendering the fat. As the water boils away, the bacon then fries like normal, but since the fat’s already rendered you get very good, very straight bacon that isn’t dried out or partially burned and partially raw.
I’m using Giant Eagle’s house brand, which is thick and nicely smokey.
I have a nice, square “panini” pan. (more…)
Steak Fingers and Fries
August 2nd, 2012
Last week I was in the mood for something fried before I broke down the deep fryer cleaned out it’s parts. I figured I’d try some kind of chicken fried steak finger with some fresh cut fries.
I grabbed a slab of shoulder from the local market.
(more…)