Pizza Ice Cream?

Pizza baked in an ice cream cone....

I want one!

Only at Kono Pizza in Japan.

Sigh

Giant Sushi

Check out the size of this Sushi Roll

Called the "Generous Roll", it contains twenty-four (24) scrumptious ingredients and weighs a fish-busting thirteen-pounds (13 lbs. or 6 kg.)!!

Assembled on a bed of nori, seaweed wrapper, over six-feet (6' or 2 m.) long and rolled to nearly ten-inches (10 in. or 25 cm.) in diameter, this delight actually exists on the regular menu at the Umewaka Restaurant in Aichi Prefecture, Japan. Costing about ¥15,000 or $195 USD, this seems kind of reasonable, considering that's about how much four people can spend on good sushi here in New York City, event hough you must order it two days in advance.

Check out how they make it :

As large as The Generous Roll may be, it's not the worlds biggest.

At over a foot thick, that's some roll.

Pass the Wasabe.....

Eggs!

On World Egg Day,

it's only fitting that we travel to the annual World Egg Throwing Championships held in Swaton, England this past summer.

According to the World Egg Throwing Federation, yes, that really eggs-ists, egg throwing is a local tradition inspired by historic events that occurred in the 14th century. It’s believed that in 1322, the newly appointed Abbot who was assigned to the Parish of Swaton, found a rather ingenious way of increasing church attendance. As the only person in the settlement to own chickens, he provided one egg for each attendee to his sermons. But, when the waters of the River Eau flooded, cutting off the church from the village, monks began tossing the eggs to the waiting locals who were stranded across the flooded river. Legend has it that, when the river became too wide to toss the eggs, the monks used small trebuchets (a form of catapult) to get the eggs across the river!

Established in 2004, the World Egg Throwing Federation regulates competitions all over the globe involving egg smashing and egg throwing, culminating in the organization of the World Egg Throwing Championships. Each year, contestants from all over the world arrive in Swanton to take part in such extreme challenges as the Russian Egg Roulette, the Egg-Static Relay, or, the traditional, Egg Trebuchet. 

Feelin' lucky, Punk?

So, I guess we'd better get training for next year's eggs-itement!

Bacon Font?

Henry Hargreaves made a font out of bacon!

No, it’s not just a bacon font, each individual letter was constructed out of real bacon!

For the rest of the alphabet, check out Henry Hargreaves.

Why We're Fat Volume 15

We all know that the ginormo-fast-food conglomerates main goal is to get as much of the planet obese and addicted to their "gastronomic" creations as possible.

Feelin' Lucky??

Most of this onslaught began in America with such colon-busting extremes as the KFC Double Down®, however, the rest of the planet is equally at risk.


Check out some of these fast-food items offered around the world :

The Burger King "Meat Monster" available in Japan
It features two full-sized Whopper® patties, a chicken patty, extra cheese, and bacon strips.

The McDonald's Triple Bratwurst Sandwich available in Germany
That's some serious Valkyrie sausage.





The Burger King Nacho Burger available in The Netherlands
Two great tastes that go great together.





The McDonald's Fried French Cheese Nuggets available in France
Nothing says "Mon amour, Cheri" like deep fried Camembert.

MORE, after the jump...

Spices

I spend a lot of time here venting about "Why We're Fat", the miserable state of things around the world, and all sorts of stuff that's bad for you, that I often forget about many of the good things out there.


So, today,

Everyone needs some spice in their lives!

Aside from livening up leftovers and frozen dinners, herbs and spices have all sorts of other good things going for them aside from just being tasty.

Chili Peppers

All types of Chili Peppers, including the humble Bell Pepper (yes, they actually are chilis) contain Capsacin. Capsacin is the ingredient that gives the peppers their taste and their sometimes lethal heat. Capsaicin has many medicinal benefits including pain relief, heart health, fighting prostate cancer, and stopping ulcers. So, choose the hottest peppers that you can find and max-out your Capsacin!

Cinnamon

If you don't already love Cinnamon in Pumpkin Pie, Cinnamon Rolls, Raisin Bread, or Cinnamon Toast, there are other ways to maximize the health benefits of Cinnamon. Add it to your Coffee, sprinkle it on Oatmeal, stir it into Peanut Butter to munch on with Celery sticks, add a dash on Sweet Potatoes or Carrots, etc. While Cinnamon brings out, and warms up, the flavors in the foods it is paired with, it also keeps your arteries healthy, manages your blood sugar levels, and can lower your cholesterol. Nifty, hunh?

Turmeric

Just because it's colorful, doesn't mean that's all there is to it. Turmeric comes from the same family of spices as Ginger, and that means both Turmeric and Ginger can reduce inflammation in arthritis patients and may possibly block the formation of some cancers. Our Indian friends have known this for centuries, so, have some Curry Chicken today and then add a few grinds of Black Pepper, since Black Pepper is believed to help the body absorb Turmeric for maximum effect.

Parsley

The simple sprig of Parsley. Easily forgotten, discarded, or ignored, despite the fact that it's a potent all natural breath freshener. Parsley has been regarded since Roman times as one of the healthiest herbs in existence. Many people believe that consuming Parsley helps in passing kidney stones, battling deafness, and preventing arterial buildup. So, don't throw out that garnish!

Oregano

Another "herby" gold mine. When you shake extra Oregano onto your slice at the local pizza shop you aren't just adding some "Italian" flavor to your pepperoni-and-mushroom. Oregano is a major source of Thymol and Carvacol, two major antibacterial agents that fight off infection. Oregano also has quadruple the amount of antioxidants over that other heavy hitter, Blueberries. Either fresh or dried, you really can't go wrong with adding some Oregano to your life.

Garlic

Love it or hate it, you can't deny that Garlic is good for you, despite no scientific evidence to prove otherwise. A staple of many natural remedies and traditional medicines, Garlic has anti-fungal, antibacterial, and antiviral properties. Some studies have shown that Garlic can actually stop blood clots from forming in your arteries. Why argue?

Thyme

Thyme, a major ingredient in virtually all "comfort foods", think stew on a cold wintry night, y'all. However, it's health benefits go beyond merely flavoring warm soups on cold evenings; the natural oils contained in Thyme leaves have antiseptic and antibacterial properties. Thymol, the active ingredient, is the principal ingredient in Listerine. Recent studies have shown that Thyme can kill MRSA infections, which are resistant to other antibiotics.

This is only a small sample. Maybe I'll make this a regular feature.

What do you think?

Vegetarian Day

Well, today is World Vegetarian Day

and a good start to World Vegetarian Awareness Month, October, y'all.

Many people have complained to me that many of my recipes aren't entirely vegetarian or even vegetarian friendly.

I disagree.

ICK!

Despite the fact that I think that vegetarians out there are simply missing out, here's a dish that goes both ways, get your mind out of the gutter, pervert!

Sautéed Spinach 

As boring as it sounds, this frighteningly simple dish requires attention and finesse. It’s really all about technique. Do not be fooled, the flavour and texture of this are sublime. 

EQUIPMENT 

A Large Heavy Bottomed Sauté Pan

Heavy Tongs

A Wooden Spoon

A Coffee Mug 

A Table Spoon
A Large Serving Bowl
A Large Dinner Plate

INGREDIENTS 

• Three (3) bags of Fresh Baby Spinach 

These days, fresh spinach is readily available, pre-washed, in bags, at the supermarket. This is a huge time saver and the quality is great. There is no need to rinse it, simply tear open the bag and use. 

However, if you are fortunate enough to have a greenmarket nearby, please hunt up the locally grown spinach and pick up about five (5) lbs. (2.2 kg.) of the stuff. Yes, I know, it seems like a lot, but it will cook down dramatically. The local stuff will be very sandy and will need to be thoroughly cleaned. So, fill the kitchen sink with cold water and soak the locally grown spinach for about ten (10) minutes and let the sand fall to the bottom of the sink. Pull the spinach out and drain the sink. Clean and refill the sink with fresh cold water and soak the spinach again. It may take a few soakings to remove all of the grit. Simply taste one of the leaves to check for sand. Honestly, it wont hurt you. Most organic locally grown spinach comes with the roots attached, which gives it added flavour and shelf life. After all of the bunches of spinach are fully cleaned, simply chop off the roots and the tough stems with a kitchen knife and you’re ready to go. 

Now, Frozen Spinach is a great option as well. Simply thaw and break up the block of Frozen Spinach into pieces and turn it out into a bowl in preparation for the sauté. See the VARIATIONS section below for specific instructions. Don’t want to overcook ‘em now, do we? 

• Four (4) Cloves of Garlic 

Or more if you like; who doesn't like garlic???

• Olive Oyl

Xtra Virgin, like your sister. 

• Kosher Salt 
• Freshly Ground Black Pepper 
• Some Veal Broth (OPTIONAL)

Before you vegetarians get your knickers in a twist, this is VERY OPTIONAL. I just like Veal Stock; since this is my recipe, I can do what I want!

• Some Music to Sauté By 

TECHNIQUE 

Turn on the Music and take a deep breath. Slowly let it out, this will be fun. 

Mince the four (4) cloves of Garlic and place them into the Coffee Mug. Add one quarter (1/4) cup of Olive Oyl, or just enough to cover the Garlic. 

Now, all of the next steps occur very quickly, so make sure that all of the children are safely locked up underneath the stairs so there are no interruptions, muzzles work too. 

Heat the Large Skillet over medium high heat until sizzling, about three (3) minutes. 

Add one (1) tablespoon of the Garlic and Olive Oyl mixture and sauté for ten (10) seconds before adding a ginormous handful of the bagged or clean Spinach. 

Quickly add a pinch of Kosher Salt and a grind of Black Pepper. 

Now, this is OPTIONAL. I like throwing a tablespoon of Veal Stock into the pan at this time for an added depth of flavour. Your vegan friends will wonder why the spinach tastes so good if you do this step. Don’t tell them what you used, trade secret. Honestly, it’s not necessary, though 

Otherwise, add about one (1) tablespoon of water. 

Using the Heavy Tongs, rotate the spinach in the pan constantly until it just collapses and wilts, about a minute to a minute and a half. 

Turn out into a serving bowl using the Wooden Spoon. 

Repeat all of the steps (Garlic and Oyl mixture, Spinach, Salt, Pepper, splash of Broth or Water), handful by handful, with the remaining Spinach until through. 

Cover the bowl with a dinner plate and set aside on the counter, cling film begone. The Spinach will continue to steam in the covered bowl and create it’s own yummy sauce. 

Let the Spinach cool to room temperature. You can either eat it later in the day or place it in the fridge for tomorrow. 

Now, you can release the children from lockup and have them wash the pan and the stove top. Hey, child labour is useful after all. 

SERVICE 

The Spinach will keep in the fridge for about a week and can be paired and used with a bazillion things beyond a simple side dish. Cous Cous, Pastina, Orzo, 'Taters, Turnips, Parsnips, Carrots, Omeletes, Beets, Meats, Chix, Fish, should I keep going??


Personally, one of my favorite ways to serve this is as an appetizer, spread on top of toasted Tuscan bread with some Buffalo Mozzarella or some shaved Pecorino or Manchego, but I leave that up to you.

VARIATIONS 

If you cannot find any fresh Spinach and are using Frozen Spinach for all of this, start your sautee pan on medium-low heat. Begin with the Garlic and Olive Oyl mixture and it let just warm through enough to infuse the Oyl with garlicky happiness, about a minute and a half to two (2) minutes. The garlic should barely become translucent and only slightly sizzle in the pan. Add the thawed frozen spinach that has been broken apart and turn to coat with the garlic infused Oyl using the Heavy Tongs. Sauté for about two (2) to three (3) minutes until just warmed through. Add a grind of black pepper and serve immediately.


Enough of this vegetarian-ism, forget the Olive Oyl, use Bacon Fat. Sorry vegitarians, I know it's your day, but c'mon, don't you like the smell of sautéing bacon?? Now, I like Apple Wood Slab Bacon, but your personal favorite kind is what to use. 

Sauté four (4) or five (5) slices of bacon on medium high heat in the Sauté Pan until your desired crispiness and the fat has rendered out of the bacon and into the pan. Remove the bacon to a plate covered with a paper towel to drain. Pour all of the bacon fat into the Coffee Mug. Mince the garlic and leave it on the cutting board. Return the skillet with the bacon drippings, i.e. the crusty bits stuck to the bottom of the pan, to the burner. Add one (1) teaspoon of the minced garlic from the cutting board to the hot pan. Saute for ten (10) seconds and add a big wad of spinach and one (1) tablespoon of water. Using the Heavy Tongs rotate the spinach until it just collapses and wilts, about a minute. Remove the spinach to a serving bowl. Repeat, in batches, with the remaining bunches of spinach adding a tablespoon of the bacon fat and a teaspoon of the raw minced garlic from the cutting board before adding the spinach, no water needed. Continue sautéing until done with all of the spinach. Give the finished product a grind of Black Pepper and a toss with the Heavy Tongs. Cover the bowl with a dinner plate and let cool. There’s no need to add any salt, the bacony bacons are salty enough. 

To serve, simply grab a big tong full of spinach and place in a mound on one side of a dinner plate. Place one (1) of the slabs of crispity bacon on top; a nice side dish.

For a Bacon Fat variation with Frozen Spinach, pour out half of the bacon fat, so that you have about two tablespoons left in the pan, and drop the heat to low, there will be more than enough residual heat to compensate. Add the garlic, and stir for ten (10) seconds. After ten (10) seconds, add the broken up blocks of thawed Frozen Spinach, a grind of black pepper, and give everything a stir until all is warmed through and just slightly crispy, about five (5) minutes. For service, place a nice mound of the greens onto a dinner plate with a crispy strip of bacon on top and serve with some roasty meats. 

There you go.




©2011 L. M. Sorré, Wait At The Bar

Cheese??

So, what the F*#% is "Cheese Food"??

Moreover what the hell is "Processed Cheese Food"???

I mean, I know what Cheese is and where it comes from, but why all of the confusion?

The Cheese confounds.....

According to the USDA, these "descriptions" define how much actual Cheese is in every product.

Something that is labeled "Natural Cheese" is just that, natural. Natural cheese refers to its variety, i.e. "Cheddar Cheese", "Swiss Cheese", or "Blue Cheese". These natural cheeses contain 100% real cheese, you know, curds, whey, natural enzymes, stuff like that. So far, so good.

Here's where things begin to get tricky. "Pasteurized Process Cheese" is a blend of fresh and aged natural cheeses that have been shredded and mixed (processed), then heated (pasteurized), after which no further ripening occurs. This blending of pasteurized processed cheese is not necessarily a scary thing; it just means that one or more varieties of natural cheese were used in the "process". For example, “pasteurized process American cheese” or “pasteurized process Swiss and American cheese.”

Thus far, nothing weird; but what is Cheese Food?

Say, what??!?

Cheese Food contains only 51% real cheese, any lower than that and they couldn't call it cheese at all!


Cheese Food contains a host of other things that are not cheese like non-fat dry milk, whey solids (whatever those are), and lots of water. After pasteurization, processing, and some mumbo jumbo, you wind up with “Pasteurized Process Cheese Food". 

Cheese Food, quite obviously, has a much milder flavor and softer texture than Natural Cheese. It spreads more easily and melts more quickly than process cheese. The most popular variety is pasteurized process American cheese food, which is packaged in slices, rolls, links and loaves.

EZ_Cheezy!

Now, cheese spreads have a different composition from cheese foods and are labeled as “pasteurized process cheese spread.” All of the ingredients used in the preparation of these products are listed on the respective labels along with the kinds or varieties of cheese used in the mixture.

Oh, Yeah!!

For more than you ever wanted to know, go HERE.

The Coffee Mug

Everybody has one somewhere.

Whether it contains crayons and pencils showcasing some insipid morale-boosting-epigram logo-ed on the side, like “Hang In There”, or is shaped like some free form blob of stippled ceramic nightmare that your seven-year-old made in his third grade art class, the coffee mug holds a dear place in many people’s hearts, and not only to drink tasty beverages from.

"Coffee Mugs are 'Winning'!!!!"

Many people use them to hold odds and ends around the house. For example, to hold used tooth brushes, a dull safety razor, and a Breelcreme caked pocket comb that resides in the back bathroom’s rusty medicine cabinet, or to hold the legion of Chinese condiment packets and chopsticks that you have accumulated over many months of greasy takeout, and, most importantly, to hold every plastic spork that has ever been manufactured on the planet.

However, with this kind of versatility, there is one use that is often neglected and overlooked; the coffee mug’s uses in the kitchen.

Okay, you’re saying, “Oh, please. C’mon, ‘the kitchen’ that’s the big revelation. I use a coffee mug every morning and even in the afternoon, I guess that puts me ahead of the curve, what gives?”

Have you ever actually looked at a coffee mug?

You know, the basic heavy, white, slightly cracked diner variety.

Why is it made like this?

Why is it so uniform in size?

Why is it so heavy?

Why can it take all this heat and abuse?

All of these questions are why the coffee mug should hold a strong place in the home and, for that matter, professional chef’s and anyone who cooks by feel, arsenal of kitchen gadgets.

It’s also cheap and easy to find, too.

A good solid Coffee Mug can be used for measuring ingredients, holding ingredients, mixing ingredients, and, due to it’s wondrous thermal properties, even baking ingredients. From sauces, to dressings, to holding that decadently flavorful bacon fat from last Sunday’s hangover breakfast, this is why the lowly coffee mug is a required, necessary, and comforting device for any kitchen.

Behold:

Coffee Mug Popovers
Scallion and Parmigiano Flavor

Who doesn’t like a popover. They “pop”, they go “over”, they’re doughy, they can be sweet, they can be savory, and they can be very messy.

This is one of the many reasons that the indestructible Coffee Mug is an ideal vessel for the complicated things.


Everyone gets their own individual mug of popover to eat and then cleanup!

FULL Recipe after the JUMP

Beer Day

It's National Drink Beer Day!

Do I need to explain further????

RIP, Arch West

Arch West, of Dallas, Texas, is credited with creating the iconic snack chip Doritos® after a family trip to San Diego in 1961. 

Arch West, 1914 - 2011

According to West's daughter, Jana Hacker of Allen, Texas, her father was a Frito-Lay marketing executive when he pitched the idea for Doritos® after seeing fried tortilla chips in San Diego. 

Hacker said the pitch received only a lukewarm response, but that market research supporting West's hunch eventually put the chips on store shelves. 

West died last Tuesday at Presbyterian Hospital in Dallas. He was 97.

Doritos® are to be sprinkled over the grave of their creator during a graveside service later this week.

Obituary courtesy NBC

Chocolate Milk...

For National Chocolate Milk Day,

I turn to some fond childhood memories.

For many of us, Nestlé's Quik® was a staple. It went beyond mere chocolate milk, milkshakes, or hot cocoa. We would sprinkle Nestlé's Quik® over plain Vanilla ice cream and sliced bananas to make a low rent sundae. Sometimes, we would make a paste out of it with a little water and use it as a spread for toast, who needs Nutella®! But, other times, it was needed for a Mocha.

Mocha Chocolate Milk

Oddly enough, this recipe appeared on the back of the Nestlé's Quick® container. If only Starbuck's knew that Nestlé had cornered the market in creating hyper-caffeinated sugar fueled children's beverages before they even existed.

INGREDIENTS

Nsetlé's Quick® Chocolate Flavor

Instant Coffee

Whole Milk

TECHNIQUE

In a pint glass, fill about a third of the way with Whole Milk. Add a teaspoon of Instant Coffee and stir until the Coffee has dissolved.

Fill the pint glass with some more Whole milk and add a teaspoon of Nestlé's Quik. Dtir well. Top off the glass with more Whole Milk. Sprinkle, but do not stir, with another teaspoon of Nestlé's Quik®. Let the Nestlé's Quik® slowly precipitate down the inside of the glass until it settles on the bottom.

Serve with a straw.

VARIATIONS

Instant Hazelnut flavored coffee, anyone?? Also, this can be served either hot or cold; with or whithout whipped cream; with or without chocolate sprinkles; etc.

How now brown cow....

©2011 Wait At The Bar