Mincing garlic is way too fucking time consuming and the mincer is a total bitch to clean. Fuck it. Buy pre-minced garlic. It will end up being cheaper which will come in handy since you traded all your food stamps for booze, again.
Related Videos :below I show related videos and not so related to this article.
Title: How to mince garlic - Tips to crush, chop and dice garlic cloves
http://www.howdini.com/howdini-video-6688126.html
How to mince garlic - Tips to crush, chop and dice garlic cloves
Is there anything worse than biting down on a big hunk of garlic? Here's how to mince garlic properly, as demonstrated by chef Marc Bauer of the world famous French Culinary Institute.
It is time for breakfast and I want some motherfucking quiche. Time to scrounge the fridge and see what we come up with. I have leftover buffalo roast, bacon and cheddar. This should be one sweet ass quiche. Let's begin:
I am only showing the final picture because by now you should all know how to make a quiche. Still don't know? You have not been reading closely enough, loser. Quiches are flipping amazing and super easy to make: cheese bottom, filling, egg/milk mixture, oven. How fucking hard is that? Alas, I got real lazy with this crust so it is not as nice as they usually are but the filling is what matters the most. Cut your buffalo into bite sized pieces don't just throw a slab of meat in there, dumbass. Be sure to crumble up your bacon too. Oh, and don't forget to breathe. Cook at 375 deg for about 45 min. Eat it.
This morning I had a bizarre craving for a grilled cheese, but not just any grilled cheese; I wanted the sick and unholy "Heart Stopper." What is the Heart Stopper you ask? It is a grilled cheese filled to the brim with various pork products. Today I have bacon and salami so this is going to be some good eating. I only wish I had pepperoni too. "You are one sick piece of shit." Fuck you, you hypocritical dipshit. You know you want it. Let's begin: Butter one side of a piece of good quality bread (no Wonder bread jackass) and put it face down in a pan (i.e. butter side down genius). Put down one layer of cheddar cheese and then one layer of salami (use up to eight slices). Oh man this is looking good.
Make bacon. Add another layer of cheese, four strips of bacon, and finally another layer of cheese. Top with another piece of bread. "Still butter side down?" Are you fucking kidding me? Use some damn common sense, assclown.
Grill over medium heat until each side looks like this. Perfect once again. This was one of the best breakfasts I have had in a long time. The spiciness of the salami really complimented my coffee but it was subdued enought that I could still taste the bacon. Eat it.
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Title: Runescape - Pked U2 Fast - "Heart Stopper" - BH Video 12 - Maxed Out AGS Pking - Edited By Str4rage
Pked U2 Fast Bh Video 12, Please Rate Comment And Subscribe...
Edited By a legit Editor http://www.youtube.com/user/str4rage
My Levels During This Video, 120 Combat
99 Hp
99 Attack
99 Strength
93 Defence
95 Range
70 Prayer
99 Mage
---------Disclaimer--------- I do not own RuneScape nor do I claim to, RuneScape is owned by Jagex Ltd, you can create and play for free at www.runescape.
-------Music Disclaimer------- I do not own any of the songs in this video, the songs are owned by their artists and the songs are only being used for entertaining purposes only, consider this free advertising.
TAGS: range of ish ishybadboy runescape bs bh pking bounty hunter pking bountyhunter bs bh rs runescape jagex ltd upload videos p hat purple hat clan purple hats bh clans runescape di rs elvemage kids ranqe soz owned defil3d elf mage pka i ayzee i joshinator48 eazy e369 runescape rs rs i ayzee i wildy owns1 spanjol 91 rs elvewatford runescape pking p2p f2p member bh bounty hunter team cape rs jagex range of ish pk vid 14 13 12 11 10 9 8 7 6 5 4 3 2 1 0 20 21 22 23 24 25 16 17 20 18 19 jagex rs 99 98 97 96 95 94 93 92 91 90 85 70 magic mage str strength ranging range magic hp hitpoints josh rs max andrew goner rune wildyowns1 tupac ignore this rs dis jagex songs music rock rap hiphop bs bh bounty hunter pking bh pking runescape wild gone wildy gone never coming back jagex dueling vid range of ish dueling vid i vmser i i ayzee i defil3d kids ranqe elvemage i kasoy jagex views comments subsribe coventry uk england msn jagex usa amercia pk vid bounty hunter range of ish pk vid 13 bounty hunter pking vid rs jagex p2p magic f2p p2p zezima kdis ranqe soz owned ishybadboy range of ish dark bow bh bs not bounty hunter rs 1 def defence 1 bloodhoun34 bloodhoun bounty hunter pk pked member dds spec armadyl godsword bandos godsword pk ice barrage ancient mage pure medium low high crater ags bgs sgs zgs special vengeance pking with ags ags pked dchain dbow taste vengeance ice runescape bs bh pking bounty hunter pking bountyhunter bs bh rs runescape jagex ltd upload videos p hat purple hat clan purple hats bh clans runescape di rs elvemage kids ranqe soz owned defil3d elf mage pka runescape rs rs rs runescape pking p2p f2p member bh bounty hunter team cape rs jagex range of ish pk vid 14 13 12 11 10 9 8 7 6 5 4 3 2 1 0 20 21 22 23 24 25 16 17 20 18 19 jagex rs 99 98 97 96 95 94 93 92 91 90 85 70 magic mage str strength ranging range magic hp hitpoints josh rs max andrew goner rune wildyowns1 tupac ignore this rs dis jagex songs music rock rap hiphop bs bh bounty hunter pking bh pking runescape wild gone wildy gone never coming back jagex dueling vid range of ish dueling vid i vmser i i ayzee i defil3d kids ranqe elvemage i kasoy i fuzzy002005 zezima uloveme the old nite 45 46 passed away died runescape cancer jagex views comments subsribe coventry uk england msn jagex usa amercia pk vid bounty hunter range of ish pk vid 13 bounty hunter pking vid rs jagex p2p magic f2p p2p zezima kdis ranqe soz owned ishybadboy ishybadboy range of ish dark bow bh bs not bounty hunter rs 1 def defence 1 bloodhoun34 bloodhoun rif tiny pupet elvemage elvemage elvemage pk vid 1 Nercychlidae elvemage Elvewatford on youtube is elvemage and his runescape name Wolfex16!KIDS RANQE PURPLE 0WNZ ZEZIMA N0VALYFE PHAT LURE OWNAGE RUNESCAPE WILDY WILDERNESS ELVEMAGE ELVEMAGE RUNESCAPE PKING RUN3 4RR0WPK OWNAGE MAIKEL PRO I MAHATMA I EVO BLOODHOUN34 KIDS RANQE KRAZYFAKEN RUNESCAPE PKER RUNESCAPE PKING INTIATE PURE 99 STR MAGE RANGE OBBY MAUL WICKED MAUL FIRE CAPE P00NAGE I KASOY I ELF MAGE PKA OBBY MAUL MAULER EDGEVILLE POONAGEkids ranqe elvemage purple 0wnz bloodhoun34 runescape pking wild pker ownage zezima phat lure KIDS RANQE PURPLE 0WNZ ZEZIMA N0VALYFE PHAT LURE OWNAGE RUNESCAPE ANCIENTS LURING FROSTYDAPKER JETCHIMP BLOOD SEASON BLOODHOUN34 I Mahatma I, Stonecoldpkr,P0ke N Die2, Sourpatchk1d, Krazyfaken, Kids Ranqe , 1 Pure Devil, Evilsexc, Dizzy Mauler, I Shonomercy, E4t F0od Nub, Im Easy Xp, Iminsan3, Pure insan3, and Xoxofuryxoxo. whipper whip elvemage sv3rige bloodhoun34 hiei the pk lexmark78 6th outlaw i meleed i ultimate strength hybrid barrage blitz burst 99 range mage krazyfaken finnald party hat phat set rich staker best runescaper runescape 100m 100B 1b 99 magic party best drop party 99 range 99 str 99 def 99 atack TANKER pk vid 99 summoning Ice Giant 99 Bonesaw Pk Uaex jad Pking Ownage Statius Dragon Claw Vesta Final new Pvp wilderness Armadyl godsword bandos defil3d spartacus kasoy youbleedred NEW BH BOUNTY HUNTER 09
PLEASE READ!!!!
-Done on Chapter 5 - 1
-Do this on the first 2 lickers you find
-Kill the first 1 as quick as you can
-Then pull out a weaker gun and shoot at the lickers head
-Once shot a few times it will fly backwards and land on its back. Try and get it into a corner so you can run to it quicker when it's downed.
-When on its back, there will be an action buttion (X)
-Stab the licker and there you go
-I did not get the achievement because I already had it
Thanks For Watching
-DislekSiiK
video footage owned by capcom
music is used for entertainment purposes only and i am not making a profit by using it
*HONOURS*
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So a few of you out there are lame-o vegans and always complain that I don't make enough vegan shit. Well guess what? I am not fucking vegan so why the hell would I go out of my way to make stuff that tastes like crap? The other day I decided to acquiesce to your demands and make some vegan cookies. Why? Because I was conversing with a vegan blogger (Writers Commentary, Epicharis) from across the pond and she said she doesn't eat cookies because she has not found a suitable egg substitute. I took this statement as a challenge to alter her cruel, cruel fate. While we are making fun of vegans, let's not forget our favorite (not really) resident vegan, Trainwreck. Let's begin:
Start by whisking 1tbl ground flaxseed with 3tbl water. This is your egg substitute. Make sure you whisk it until it turns all gelatinous and set it aside. In a large bowl mix 1c flour, 1c oats, 1/3c cocoa powder, 1tsp baking soda, 1tsp baking powder, and 1/4tsp salt. In a larger bowl cream 2 sticks of fake ass butter with 1/2c white sugar and 1/2c brown sugar. Add your "egg" and 2tsp vanilla. Since this is going to taste like shit we might as well mask it with an excessive amount of vanilla. Mix the dry into the wet and add 1c imposter chocolate chips.
This batter was really loose so I just kind of globbed it down on a baking sheet. Bad idea. So I fucked up on my first run. Many of you don't know this but just about everything I do in the Cooking for Assholes kitchen is my first shot at it. Usually I am so fucking amazing everything turns out perfectly on the first try but not today. So what is my problem? Loose dough. Solution? Stick your dough in the fridge and chill it. Roll it into tight balls and bake at 350 deg for 7 min. These are still a little flat but much better than before. This is as good as you are going to get for vegan cookies. Believe it or not they actually taste really good. Damn I impress myself sometimes. Eat it.
This easy meal is a great go-to when you have a bunch of crappy frozen white fish. Plus everything tastes better in 'cake' form, like muffins. "What the fuck is aioli?" Aioli, dumbass, is a fancy chick word for a glorified mayonnaise. "I like mayo!" I know you do. Let's begin:
Cook your fish according to manufacturer's instructions. When fully cooked flake apart with a fork and put in a large bowl. Do not mush up your fish. Combine with 1 egg, 1 scallion, 2tbl mayo, 2 tbldijon mustard, a lot of breadcrumbs, a lot of Old Bay, and a few dashes of tabasco. "What the fuck is a scallion? Dammit tell me how many breadcrumbs I should use!" You are feisty this morning. What happened? Wake up alone to your unfulfilling existence? A scallion is a small ass onion that looks like a giant clove of garlic and use like 1/4c breadcrumbs and increase until the fishies stick together.
Put your cakes in the freezer for a minute or two in order to firm them up. Fry over medium heat for about two minutes per side. "These look more like fish burgers rather than fish cakes." Don't fucking play semantics with me because you WILL get burned asshole. Call them whatever the fuck you want. I don't give a shit.
For the aioli pour 1/4c red wine vinegar into a small saucepan and add 1tbl honey and a pinch of saffron. Boil and immediately remove from heat and cool. Mix with 1c mayo and 2 cloves of garlic. Salt and pepper. Roast some asparagus and you got yourself a sandwich, bitch.
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Title: Thai Food Cooking: Tod Mun Pla (Fish Cake)
This is a very easy step of how to cook Tod Mun Pla or the recipe as you know it as Fish Cake. The last minute of this video is my baby Mali laughing. Hope you enjoy it!! :)))
Title: Korean Styled White Fish Cakes
Ingredients:
• 12 oz Haddock or other White Fish
• ¼ Cup Carrot
• ⅓ Cup Onion
• 3 Garlic Cloves
• 1½ Tbsp Green Onion
• 1 tsp Hot Pepper
• 1 Egg
• ½ Cup Flour
• ½ tsp Salt
• ⅛ tsp White Pepper Powder
• Some Oil for Frying
Yield: About 16 Fish Cakes
Top of the afternoon to ya! Today is the Catholic holy day of drinkin' and fightin'. By now you are probably so hammered you don't know your ass from a hole in the ground but I will give this a go nonetheless. I made this pizza a few days ago and today, St. Paddy's Day, I had some leftovers and I was like "HOLY SHIT! This is like the Irish flag." So I didn't plan it but it worked out in my favor. Let's begin:
To make the crust, dissolve 1 packet of active dry yeast and 1tsp sugar in 1c of hot water. This process takes about ten minutes or until it looks like the above picture. "This sounds complicated. Can't I get some Bobolipremade crusts?" Does nothing get through to you? This is actually very easy and it is way cheaper so fucking try it. You will never go back.
Once the yeast has dissolved stir in 2 1/2c bread flour (I used whole wheat), 2+tbl Vegetable oil, and 1tsp salt until completely combined. You can probably use regular flour here but no guarantees. If you find the dough too dry and difficult to work with, add more vegetable oil genius. Roll it out to desired thickness and size. Don't fret your little self over making it look perfect. Roll the outside in a little to form the edge of the crust.
Make spinach pesto; Blend 2c spinach, 1/8+c Olive Oil, 2 cloves garlic, 2 tbl pine nuts or walnuts, 1/4tsp basil. Add1/4c parmesan, and a sprinkle of salt: blend. Spread on prepared pizza crust as seen above. I told you this was easy.
Cover with mozzarella cheese and no you cannot use that Costco size package of string cheese you have. Add toppings of choice. If you are using meat make sure it is safe to consume BEFORE putting on pie.
450 deg and 15 min later you got yourself the Irish flag on an Italian pie. "Where is my corned beef and cabbage recipe?!?!?!?" You want the recipe? Here it is. Fill Big pot with water: add corned beef hunk, potatoes, carrots, and cabbage. Cook all damn day. Get so tanked you cannot even eat. You happy now?
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Title: Bottoms Up: Irish Mule
S1E9
A St. Patty's Day treat with the Irish Mule and Irish Flag.
Ingredients:
Irish Whiskey
Root Ginger
Lime Juice
Brown Sugar
Ginger Beer
Lime Wedge
Mint Sprig
Green Creme de Menthe
Bailey's Irish Cream
Brandy
Irish Mule:
-Crush Root Ginger into glass
-1 tsp. Brown Sugar
-3/4 oz. Lime Juice
-Muddle
-Add Ice
-1 3/4 oz. Irish Whiskey
-Shake
-Strain into glass with ice
-Top off with Ginger Beer
-Garnish with Mint Sprig & Lime Wedge
Irish Flag:
-Equal parts Green Creme de Menthe
-Bailey's Irish Cream
-Brandy
Original Air Date: 03/13/2008
Original View Count: 332
Title: Irish Flag Shooter
Welcome to Ireland! Okay, well, we're making a layered (pousse cafe) shooter that resembles the flag of Ireland. We've got creme de menthe with irish cream on top of it and a little grand marnier topping.
Now I know Barby of Meh is just way too modest & doesn't want me to make a big deal of the award she recently gave me, but nonetheless, I'm going to jump up & down & get just as excited as I did when I got my very first award.
So there. ;-) My apologies to Barby for being such a spazz (& for taking so long to post this!)......
But I think it's very cool that she thinks enough of me & my blogs to nominate me for an award. Her blog, "meh" is totally hilarious; you'll definitely want to check it out if you don't already know about it! My sister, Missladybug of Ladybug & Co, was the one who originally introduced me to Barby's blog, so I must thank her as well! ;-)
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Title: OMG! It's Christy Carlson Romano, Betty Buckley, Tuc Watkins, Peter Scolari & Cast of WHITE'S LIES!
Highly Recommended for laughs, great comedic performances and a nostalgia seeing some of your favorite TV stars together on stage!
More info on show/tickets
http://whitesliesonstage.com/
White's Lies
New World Stages
340 W 50th Street
Thank you to Betty for arranging the interview. Thank to the cast for staying after the show and subjecting themselves to my strangeness - Thank you Betty Buckley, Tuck Watkins, Peter Scolari, Christy Romano, Andrea Grano, Rena Strober and Jimmy Ray Bennett.
Title: DJ Earworm - Like, OMG Baby (Capital FM Summertime Ball Mashup)
Mash-Up download link http://bit.ly/bJjMXs
Alexandra Burke - All Night Long
Cheryl Cole - Fight For This Love
Chipmunk feat. Esmee Denters - Until You Were Gone
Dizzee Rascal - Bonkers
Ellie Goulding - Starry Eyed
Jason Derulo - In My Head
JLS - One Shot
Justin Bieber - Baby
Ke$ha - Tik Tok
Pixie Lott - Mama Do
Rihanna - Rude Boy
Scouting For Girls - This Ain't a Love Song
Tinie Tempah - Pass Out
Usher feat. Will.I.Am - OMG
The Wanted - All Time Low
Rachael Ray was interviewed by a reporter from the LA Daily News, who said that Rachael is the "vivacious, energetic, successful 39-year-old is a household name." I was pleased to see that a reporter might actually get it - she said that Rachael's "can-do approach is a big factor" in her success.
Here are a few highlights from the Q and A session:
Q Tell us about your crazy schedule these days.
A We shoot the equivalent of three one-hour episodes a day of “Rachel Ray” (in New York). I’m up at 7 a.m. and get home around 7 p.m. It’s a long day but a lot of fun. When I’m on hiatus, we shoot “30 Minute Meals” and “Tasty Travels.” We do out 285 shows/episodes a year between the three. While I’m on the road, I send pages (of the magazine) back and forth with comments — and I write columns and recipes on the computer whenever I have time. Everything I do for a living is what I’d do on a day off for a normal job.
Q Where is your base?
A I live in the country. My home is in Lake Luzerne, N.Y., and I have a place in Manhattan.
Q What do you like best — your talk show, Food Network shows, magazine, cookbooks, traveling?
A I love them all. I love to travel, I love “30 Minute Meals” because that’s my baby and I love the “Rachael Ray” show because it has an audience.
Q How do you have time to spend with your husband and family?
A I make time. I go home every night and (my husband, John, and I) make dinner together. I talk to my mother every day on the phone and see her when I go upstate.
Q Do you have a staff that helps you develop recipes?
A Never. I write every single one of the recipes and test (each) by making it on air. I have hundreds of opportunities to cook on air. It’s easy to write my food in my head. I (also) write recipes before I send them over to the magazine. The magazine tests everybody’s recipes.
Q Are you concerned with doing calorie-conscious recipes?
A I could care less. If you eat well, you don’t have to count calories.
Q What is your take on quality, seasonal, local ingredients?
A I think it’s terrific that grocery stores are supporting that and bringing in organic and locally grown products. I’d like to see prices lowered on fresh foods.
Q What is your philosophy of cooking and presentation?
A I don’t use any sort of garnish that isn’t an edible (part) of the dish. Look for the food to be as pleasing to the eye as it is for the stomach. Taste is most important. I try to make people find their own happy zone for spices, etc. Develop your palate so a recipe becomes your own. I like heavy spices and herbs — and everything that I eat to have a lot of flavor. I use free-hand equivalents — and I also write that way, instead of spoons.
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Title: Green Day Quiz with Friends Clips to Answer
[CLOSED CAPTIONS AVAILABLE for answers] A clever quiz with Green Day questions, but clips from Friends reveal the answers. By the way, it's actually Paul Rudd, not Mike Rudd, I must have got his actual name with his Friends character mixed.
Title: Dr. Rachael Answers Relationship Questions on WGN Morning News
http://DrRachael.com WGN's morning team asks Dr. Rachael Ross some tough questions. Can you date your friend's Ex? What are the early signs you are dating a JERK? What can you do when your partner never wants intimacy? Is it Ok for a woman to ask a man to marry her?
I almost lost them. "Mum, what exactly do you mean by grilled strawberries?" It sounded a little questionable to me at first, too, when my friend told me that we would be making grilled strawberry salsa to accompany the marinated grilled tenderloin we were making at our monthly cooking group get-together. And then I tasted it. Well, tie me up and call me Shirley. It was fabulous! After my grilled strawberry awakening and a little inspiration from Gourmet Magazine's peaches and meringue dessert, I came up with this little number. According to my family, it's a keeper! My kids literally licked the martini glasses, something I don't typically encourage at happy hour.
Preheat a grill to high heat.
Wash and hull about 15 medium to large strawberries. I know, I know - "medium to large" is a little subjective. I forgot to measure the strawberries once I sliced them, so that's as good as it gets.
Lightly brush the grill with canola oil and place the strawberries directly onto the grill. Stay with me. It's going to get good!
Grill the strawberries until they are slightly soft, turning occasionally, about 3-5 minutes.
Cool, huh?
Thinly slice the strawberries and divide them among 4 martini glasses or 4 ramekins. More on this later. Divide 2 teaspoons of granulated sugar amongst the 4 portions of strawberries and gently stir. Now, if I had been paying attention, I would have mixed the sugar with the strawberries in a separate bowl before scooping the strawberries into the glasses.
I almost didn't include this fine, fine photo. Why? Did you not see the huge reflection of my camera and me in the spoon? Again, wasn't paying attention.
In a large bowl, add a pinch of salt to two egg whites and beat on medium-high speed until the egg whites are frothy.
While beating the eggs, gradually add 6 tablespoons of granulated sugar.
Beat until the egg whites hold stiff peaks.
Look at those little guys stand at attention. Yes sir, Captain, sir! I digress.
And now...la pièce de résistance. Crushed ginger snap cookies. The hard ones that you buy at the grocery store. Just put a few of them into a ziploc bag and smash them with a meat mallet or a saucepan. Gently fold 1/4 cup of the crushed cookies into the meringue. You won't be sorry. Top the strawberries with the meringue.
Are you ready for this part? Do you think you can handle it? I introduce....the kitchen torch! How do I love this gadget? Let me count the ways. It's fun to make smores with this torch when there's no campfire in sight, it makes a lovely crust on top of a creme brulee, and it does wonders to the top of a meringue. It's amazing that I have any eyelashes left.
See the little feet on the right side of the photo? I have the undivided attention of my 5-year-old who is not known to give his attention to just anyone or anything.
If you don't have a kitchen torch, fear not. Simply put the strawberries and meringue into four ramekins and place them under the broiler for 30 seconds. Turn off the broiler and leave them in the oven for another 30 seconds to 1 minutes (be sure to watch them), until the tips of the meringue are browned.
15 medium to large strawberries, washed and hulled
Canola oil for the grill
6 tbsp plus 2 tsp granulated sugar, divided
2 egg whites
Pinch of salt
1/4 cup crushed ginger snap cookies
Preheat a grill to high heat. Lightly brush the grill with canola oil and place the strawberries directly onto the grill. Grill the strawberries until they are slightly soft, turning occasionally, about 3-5 minutes. Thinly slice the strawberries, place them in a medium-sized bowl and gently mix them 2 tsp granulated sugar. Divide the strawberries among 4 martini glasses or 4 ramekins.
In a large bowl, add a pinch of salt to two egg whites and beat on medium-high speed until the egg whites are frothy. While continuing to beat the eggs, gradually add 6 tablespoons of granulated sugar. Beat until the egg whites hold stiff peaks. Gently fold the crushed gingersnap cookies into the meringue. Top the strawberries with the meringue. If using martini glasses, use a kitchen torch to lightly brown the meringue. If using ramekins, place them under the broiler for 30 seconds. Turn off the broiler and leave them in the oven for another 30 seconds to 1 minutes (be sure to watch them), until the tips of the meringue are browned.
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Title: BBQ Ribs Recipe Pit Boys Country Style
Here at the Pit, we call them "Jacks Ribs" but typically they are known as Country Style Pork Ribs. They are simple to grill and a great recipe to have on hand if you need a quick and easy meal hot off the BBQ grill.
Although most Ribmen describe this cut of meat more as a "chop" than a "rib", the pork industry prefers to call them Ribs. So Ribs they are!
All you need to get started is 4-5lbs. Country Style Pork Ribs, 3 -18oz. bottles of your favorite barbecue sauce, 12oz. beer (or water will do). Get your charcoal grill good and hot and in about an hour you'll be serving up delicious, moist and tender Barbecue Pork Ribs.
You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com
---
Title: Bacon Explosion Pork Bomb Barbecue by the BBQ Pit Boys
Pork Bacon addicts, rejoice! This delicious "Low and Slow" Pork Stuffed and Bacon wrapped Meat Loaf is not only outrageous, but it's real easy to do, as shown by one of the BBQ Pit Boys!
Dude, I really need to work on my photography skills because Rachael Ray's recipe for Marinated Flank Steak with Sweet-Hot Slaw is sooooo much better than my picture of it. This recipe comes from the 30 Minute Meals section of the September 2008 issue of Every Day with Rachael Ray.
What initially drew me to this recipe was the short ingredients list. What will keep me coming back to this recipe is the flavor. As a bonus, it was a piece of cake to prepare, with only a reasonable amount of chopping and slicing. This is perfect for a weeknight break from the old chicken and rice.
Here's the recipe with my comments in brackets:
1/4 cup sugar
1/4 cup rice wine vinegar
One 1-inch piece ginger, sliced
1 clove garlic, crushed
1/4 cup plus 2 tablespoons tamari (dark soy sauce)
2 teaspoons cumin
1 pound napa cabbage, shredded
2 bell peppers in varied colors [I went with red and orange], thinly sliced
1 red jalapeñochile or Thai chile, finely chopped [It was red for me, since there's nothing called a Thai chile in my store]
2 pounds flank steak [I cut the recipe in half and only made one pound of flank steak, but I made the whole recipe for the slaw]
Grill seasoning
2 tablespoons extra-virgin olive oil (EVOO)
Juice of 2 limes
1. In a small saucepan, dissolve 2 tablespoons sugar in the vinegar over low heat. Stir in the ginger and garlic. Transfer to a bowl and add 2 tablespoons tamari and 1/2 teaspoon cumin. Let stand for 2 minutes, then discard the ginger and garlic. Add the cabbage, bell peppers and jalapeño; toss.
2. Preheat a grill or grill pan to high. Season the steak with grill seasoning. In a shallow dish, combine the remaining 1/4 cup tamari, 2 tablespoons sugar, 1 1/2 teaspoons cumin, the EVOO and lime juice. Add the steak, turn and let marinate for 10 minutes. [It seems like a short amount of time, but 10 minutes really does do it.]
3. Grill the steak, turning twice, about 12 minutes for medium-rare. Let rest for 5 minutes, then thinly slice against the grain and serve with the slaw.
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Title: goal keeper mistake
some goalkeeper scores a penalty and celebrates with his team but when he takes his time getting back to his net his goal is ruled out by the other teams quick thinking. its so funny his own team laugh at him.
Title: Iker Casillas Best world´s goalkeeper
Just a few days ago he was presented the the Golden Glove award by FIFA for being the best goalkeeper at last summer's World Cup finals and now, Iker Casillas is the proud recipient of yet another accolade as recognition of his outstanding form over the past 12 months. He is already regarded as the undisputed number one goalkeeper on the planet and now it's official, for the third year running, Iker has been named the world's best goalkeeper by the International Federation of Football History and Statistics. And only a couple of days ago he IFFHS proclaimed Jose Mourinho as coach of the year for 2010. As far as the total number of points polled were concerned, Casillas was streets ahead of his nearest rival - the Whites skipper gained 304 points while Inter Milan keeper Julio César came second with 124 Completing the top three positions was Chelsea goalkeeper Peter Cech, while other Spanish players appeared lower down the order - Victor Valdés came sixth with 38 puntos, David De Geta, came in at 17th place just ahead of Pepe Reina. Iker has dominated the IFFHS annual listing on a regular basis over the past few years and that can provide no clearer argument that the Whites' number one, is simply, the best.
We finally picked the rest of the pears off of our prolific Charlie Brown pear tree. Its little branches have finally sprung back up to their pre-fruit bearing days and it seemed to breathe an audible sigh of relief as we picked the last pear. After indulging in my Pear, Blueberry and Ginger Cobbler recipe, eating many pears down to the core, and making plans to cook some apple and pear butter, I figured our pears could make one last incarnation before the season was over. What fruit doesn't love being spiced up with some cloves and nutmeg, sweetened with some streusel, and baked in a moist, tender cake? That's a rhetorical question. Coffee cake is perfect as part of Sunday brunch, with an early morning cup of coffee or tea, or as an afternoon treat. Making the streusel:
In a medium bowl, combine 3/4 cup firmly packed brown sugar,
3/4 cup rolled oats,
and 1/2 teaspoon ground cloves.
Cut 6 tablespoons (3/4 stick) chilled butter into 1/2-inch pieces and cut into the brown sugar mixture with a pastry cutter or your fingers. I always start off using a pastry cutter, with some misplaced good intention of keeping my hands clean. It usually takes me about 10 seconds to realize that using my fingers is so much more fun.
When the mixture resembles coarse meal, set it aside.
Making the cake:
Preheat the oven to 350 degrees F.
In a large bowl, combine 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 1/2 tsp salt and 1/2 teaspoon freshly ground nutmeg.
Combine 3/4 cup butter (1 1/2 sticks) unsalted butter and 1 1/3 cups granulated sugar in a large bowl, and blend with a mixer until fluffy.
Add 3 eggs, one at a time, beating well after each addition.
Beat in 1 teaspoon vanilla extract.
Fold in the flour mixture alternately with 1 1/2 cups plain yogurt (I used 2%, but whole milk yogurt would work well, too), beginning and ending with the flour mixture. Do not overmix.
Coat a 12-cup bundt pan thoroughly with cooking spray (or grease with butter or shortening). Cut one pear into 1/2-inch pieces. Spoon in 1/3 of the batter into the prepared pan and spread it evenly. Top with 1/2 of the streusel mixture and 1/2 of the pear pieces.
Spoon in half of the remaining batter and top with the remaining streusel and pear pieces. Spoon in the rest of the batter and spread evenly over the streusel. Don't be alarmed - the batter is rather thick. I had to double-check my ingredients list the first time I made this to make sure I hadn't missed some sort of liquid.
Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes. Cool on a rack.
Invert the cake onto a serving plate. Using a sieve, sprinkle over about 1/4 cup powdered sugar. You don't have to do this step, but it really looks pretty. Serve warm or at room temperature.
Making the streusel: In a medium bowl, combine brown sugar, rolled oats, and ground cloves. Whisk together. Cut 6 tablespoons (3/4 stick) chilled butter into 1/2-inch pieces and cut into the brown sugar mixture with a pastry cutter or your fingers. When the mixture resembles coarse meal, set it aside.
Making the cake:
Preheat the oven to 350 degrees F.
In a large bowl, combine flour, baking powder, baking soda, salt, and nutmeg.
Combine 3/4 cup butter (1 1/2 sticks) unsalted butter and 1 1/3 cups granulated sugar in a separate large bowl, and blend with a mixer until fluffy. Add the eggs, one at a time, beating well after each addition. Mix in vanilla extract.
Fold in the flour mixture alternately with plain yogurt, beginning and ending with the flour mixture. Do not overmix.
Coat a 12-cup bundt pan thoroughly with cooking spray (or grease with butter or shortening). Spoon in 1/3 of the batter into the prepared pan and spread it evenly. Top with 1/2 of the streusel mixture and 1/2 of the pear pieces. Spoon in half of the remaining batter and top with the remaining streusel and pear pieces. Spoon in the rest of the batter and spread evenly over the streusel.
Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes. Cool on a rack. Invert the cake onto a serving plate. Using a sieve, sprinkle over about 1/4 cup powdered sugar. Serve warm or at room temperature.
Related Videos :below I show related videos and not so related to this article.
Title: Hendrik Beune of AHA MEDIA tries AHA MEDIA's Spiced Pear Pie in Vancouver DTES.mp4
In this video, Hendrik Beune of AHA MEDIA tries AHA MEDIA's Spiced Pear Pie in Vancouver Downtown Eastside
(DTES)
AHA MEDIA is learning how to bake sweet treats while in their new space in Vancouver Downtown Eastside (DTES)
This video was filmed by April Smith of AHA MEDIA on a New Media camera - Panasonic DMC-ZS3. AHA MEDIA is about exploring mobile media production through New Media cameras. For a better quality version of this video, please DM April Smith @AprilFilms on Twitter or Facebook.com/AprilFilms
AHA MEDIA is at http://www.AHAMEDIA.CA
Please follow April Smith on Twitter and Facebook
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Title: HUGE Candles By Victoria Review
(On my nails is Sally Hansen Hi Def)
www.candlesbyvictoria.com
See all the tart melters in action: http://www.youtube.com/watch?v=An-4QGcglQ4
www.twitter.com/xbrookecorex
All scents I got, for reference:
Smores Galore
Fluffernutter Create a Candle
Caramelized Pralines
Reeses Peanut Butter Delight
Rose
Raspberry Rainbow
Apricot Crumb Cake
Strawberry Kiwi
Breakfast in Vermont
Chocolate Orange
Passion Fruit
Fudge Brownie
Viva La Juicy
Crackling Birch
Morning in Madrid
DKNY Delicious
Hawaiian Splash
Mango Peach Salsa
Texas Summer
Elvis
Best Friends
Storm Watch
Bahama Mama
Spiced Pear
Apple Jack and Peel
Banana
Mincing garlic is way too fucking time consuming and the mincer is a total bitch to clean. Fuck it. Buy pre-minced garlic. It will end up being cheaper which will come in handy since you traded all your food stamps for booze, again.
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