Ok.
Ordered 30 wings, but only ate 24 wings from Buffalo Wild Wings. Chickens have 2 wings, I ate 12 chicken's arms.
-Mild
-Sweet BBQ
-Mango Habenero
-Spicy Garlic
-Blazin'
THEN
I ordered some type of fried potato covered in cheese.
-DeKalb fat, DeKalb IL
Tuesday, February 20, 2007
Valdeefy-Weefs Meets the OC
eric came to california. and we went to jessica's house, with a real kitchen. so we made a lotta food.
i made ginger salmon burgers.
eric made tobasco burgers, blue cheese burgers, chipotle burgers, and garlic burgers. i ate a lot of the blue cheese ones. we served all the burgers on sourdough rolls with this ginger mayo i made. there was also lemon pasta and a salad of baby greens with pecans, blue cheese, and apples.
my zucchini cake project--many ingredients were missing, and i plan to do it again with many changes--but for the record, dana and eric said it didn't need any.
this breakfast started with the farro grain bread jess's dad bought me at il farro, aka the best italian food i've ever had. it's made with this grain that is not only super good for you, it also tastes unlike any other bread you've ever had. hearty and thick and ever so slightly sweet, yet is low-carb, low-gluten and packed with b vitamins. so i made orange-cinnamon-clove french toast with it.
i know these look weird and gross but they are super easy and deliriously addictive. they're just mini marshmallows and brazil nuts or kona-coffee flavored macadamia nuts, just a wee bit smothered in chocolate. seriously way addictive.
eric's sweet combo of OJ and POM lychee green tea.
-Linni, and also Elk Warrior by proxy
Orange County, CA
i made ginger salmon burgers.
eric made tobasco burgers, blue cheese burgers, chipotle burgers, and garlic burgers. i ate a lot of the blue cheese ones. we served all the burgers on sourdough rolls with this ginger mayo i made. there was also lemon pasta and a salad of baby greens with pecans, blue cheese, and apples.
my zucchini cake project--many ingredients were missing, and i plan to do it again with many changes--but for the record, dana and eric said it didn't need any.
this breakfast started with the farro grain bread jess's dad bought me at il farro, aka the best italian food i've ever had. it's made with this grain that is not only super good for you, it also tastes unlike any other bread you've ever had. hearty and thick and ever so slightly sweet, yet is low-carb, low-gluten and packed with b vitamins. so i made orange-cinnamon-clove french toast with it.
i know these look weird and gross but they are super easy and deliriously addictive. they're just mini marshmallows and brazil nuts or kona-coffee flavored macadamia nuts, just a wee bit smothered in chocolate. seriously way addictive.
eric's sweet combo of OJ and POM lychee green tea.
-Linni, and also Elk Warrior by proxy
Orange County, CA
Thursday, February 15, 2007
"This is Like Nothing I've Ever Tasted!" -Dana
Fluffy marshmallow made with Madagascar bourbon vanilla beans, sweet sugar caramel made with french geurande grey sea salt, all enrobed in dark chocolate with pecan and walnut crumble on top [made with all organic ingredients]. And for once, the real thing looks just like the picture in the catalog.
I don't know about you guys, but it seems like moms know how to do valentines day a lot better than some of the men on this earth.
***
-Linni, LA, CA
Saturday, February 10, 2007
A Day of Picnics, Pedicures, and Pasta
The Spread: pink lemonade, carrots, hummus, various chevres, strawberries, gaucamole, and multi-grain pita chips. oh, and jessica, towels, bathing suits, and sunshine.
Later that day, we decided to make dinner. Harry was there, making his classic crab cake recipe that involves corn and celery and onions and crab meat, pounded all together and rolled in crushed saltine crackers. yummmm.
We made asparagus ravioli with meatless meatballs and pesto. reduced-fat pesto that i actually liked more than regular cuz it wasn't as oily. the meatballs also have like 100% less fat than meaty ones and tasted just like meat. justin tried one and said it was outstanding before we even told him it was completely veg.
-Linni
Los Angeles, CA
MEAT HAS BEEN JERKED!
After a spectacular failure with our first batch, we've perfected the process and are now experimenting with new flavors.
Our first successful batch is a pound of spicy/sweet rump roast. Angry Tiger Industries chose to continue experimenting with rump roast verses other more exotic meats because of the cost of such meats. Angry Tiger Industries will begin with more exotic meats once an ideal recipe is found.
As this post is being written, another pound of sweet garlic is currently being marinaded and should be ready by tonight.
Blake Zenteno
Chief Executive Officer/Founder
Angry Tiger Industries, DeKalb, IL
Chief Executive Officer/Founder
Angry Tiger Industries, DeKalb, IL
Friday, February 9, 2007
Sorry Dillas, You've Been One-Upped. Wait, no. Make That Eight-Upped.
My belly is FULL. What's it full of, you ask? Well, dear readers, gather 'round and I'll spin you a yarn...
It all began about a day or so ago, when I was at Bed Bath & Beyond. I had been jonesin' for a grill pan lately, so I went a searchin'. The first one I picked up was made by Calphalon and was more or less the size of a standard frying pan. It came with a press, which always comes in handy, for burgers and paninis. I kept looking though, and I found something even better. What is it, you ask? Well, dear readers, it was an Emeril reversable grill/skillet pan. Bajonkers! It's cast-iron, covered with an enamel coating so it won't wear or rust, and it stretches across two burners. "I needn't look further" I whispered to myself and the choice was made.
Fast-forward to today, I picked up a couple of N.Y. strip steaks, my personal favorite cut of meat. Now, I won't just buy my meat from any old supermarket. No no no. I go to Villager Foods, a little family owned grocery store on the edge of town. With a slogan like, "You can't beat our meat!", you can't go wrong. And you really can't beat they're meat. I know, I've tried. So, a few hours before dinner, I put some McCormick Steak Rub on the strips and tossed 'em in the fridge. Before cooking them, I let them sit on the counter for about 45 minutes. Steaks cook best at room tempurature.
So, dinner time was coming up soon, and my mom started making her famous twice-baked potatoes. More on those later. As soon as those were done, I threw the steaks on the grill pan. Notice how lean the steaks are.
Now, you can cook them however you like them. I prefer medium to medium rare. I cooked mine on medium-high heat for about 16 minutes, and it was a little too done for me. I'd say about 13-14 minutes would have done the trick. Notice that hot cross-mark action.
As for the potatoes, you bake them as you would a normal baked potato, about an hour at 350 degrees should do. When they're done, cut them in half the long way, and scoop out any potato "meat." Be sure to preserve the skins. In a big mixing bowl, mix the potato with the following ingredients:
-Milk
-Butter
-Salt & Pepper
-Bacon (finely chopped)
-Green Onions (finely chopped)
-Shredded Cheddar
Once you have mixed all of that thoroughly, fill the skins with the mixture. They should all be overflowing slightly. Shoot those back in the oven for about 40 minutes, still at 350.
And fashoom, you have an amazing dinner. As you can see from the picture below, there were also some brusselsprouts, but I hate brusselsprouts, so I didn't eat any. As I'm typing this, I'm still satisfied from eating that steak about 45 minutes ago. There's nothing better than a good steak.
-E
It all began about a day or so ago, when I was at Bed Bath & Beyond. I had been jonesin' for a grill pan lately, so I went a searchin'. The first one I picked up was made by Calphalon and was more or less the size of a standard frying pan. It came with a press, which always comes in handy, for burgers and paninis. I kept looking though, and I found something even better. What is it, you ask? Well, dear readers, it was an Emeril reversable grill/skillet pan. Bajonkers! It's cast-iron, covered with an enamel coating so it won't wear or rust, and it stretches across two burners. "I needn't look further" I whispered to myself and the choice was made.
Fast-forward to today, I picked up a couple of N.Y. strip steaks, my personal favorite cut of meat. Now, I won't just buy my meat from any old supermarket. No no no. I go to Villager Foods, a little family owned grocery store on the edge of town. With a slogan like, "You can't beat our meat!", you can't go wrong. And you really can't beat they're meat. I know, I've tried. So, a few hours before dinner, I put some McCormick Steak Rub on the strips and tossed 'em in the fridge. Before cooking them, I let them sit on the counter for about 45 minutes. Steaks cook best at room tempurature.
So, dinner time was coming up soon, and my mom started making her famous twice-baked potatoes. More on those later. As soon as those were done, I threw the steaks on the grill pan. Notice how lean the steaks are.
Now, you can cook them however you like them. I prefer medium to medium rare. I cooked mine on medium-high heat for about 16 minutes, and it was a little too done for me. I'd say about 13-14 minutes would have done the trick. Notice that hot cross-mark action.
As for the potatoes, you bake them as you would a normal baked potato, about an hour at 350 degrees should do. When they're done, cut them in half the long way, and scoop out any potato "meat." Be sure to preserve the skins. In a big mixing bowl, mix the potato with the following ingredients:
-Milk
-Butter
-Salt & Pepper
-Bacon (finely chopped)
-Green Onions (finely chopped)
-Shredded Cheddar
Once you have mixed all of that thoroughly, fill the skins with the mixture. They should all be overflowing slightly. Shoot those back in the oven for about 40 minutes, still at 350.
And fashoom, you have an amazing dinner. As you can see from the picture below, there were also some brusselsprouts, but I hate brusselsprouts, so I didn't eat any. As I'm typing this, I'm still satisfied from eating that steak about 45 minutes ago. There's nothing better than a good steak.
-E
Thursday, February 8, 2007
Chipotle Chicken Quesadillas
So, my mom just made chicken chipotle quesadillas. I ate them. Here are the ingredients.
-Boneless Skinless Chicken Breast
-Chipotle Sauce
-Cilantro
-Onion
-Fresh Lime Juice
-Garlic Pepper
-Chihuahua Cheese
We discovered that chipotle sauce is much stronger than we thought, so if you make these, be careful with it. We used half of a 4 oz. can, and that was a bit much.
-E
Monday, February 5, 2007
Eagle Rock goes Parisienne
So the other night Jessica was like, yo lintown, i need me some cheese and grapes STAT.
she wanted to go to von's, but trader joe's was the natural destination for such goods.
10 minutes later and we're standing in front of their cheese fridge, tripping and squealing over each other.
"oh bah gaw, basil goat cheese!"
"creme fraiche!"
"i love gouda!"
"low fat babybels!"
then we hit the motherload. flavored chevres. fig chevre. pepper chevre.
CINNAMON EM-EFFING CRANBERRY CHEVRE.
yeah. we bought that.
and a whole-grain demi-baguette.
and dark purple seedless grapes [there was not a bad one in the bunch]
and babybels, and gala apples cuz they're the best for just straight eating.
So we had ourselves a delicious little in-dorm picnic and that was the end of that.
-Linni, CA
she wanted to go to von's, but trader joe's was the natural destination for such goods.
10 minutes later and we're standing in front of their cheese fridge, tripping and squealing over each other.
"oh bah gaw, basil goat cheese!"
"creme fraiche!"
"i love gouda!"
"low fat babybels!"
then we hit the motherload. flavored chevres. fig chevre. pepper chevre.
CINNAMON EM-EFFING CRANBERRY CHEVRE.
yeah. we bought that.
and a whole-grain demi-baguette.
and dark purple seedless grapes [there was not a bad one in the bunch]
and babybels, and gala apples cuz they're the best for just straight eating.
So we had ourselves a delicious little in-dorm picnic and that was the end of that.
-Linni, CA
Ask Us About Catering for the Superb Owl
The Super Bowl happened. Yeah. But I'm not here to talk about the game. I'm here to talk about where I watched the Super Bowl. B.J.'s is a Chicago-style Brewery that brags about its deep-dish and pizzookies. Pizza cookies. Don't pee yourself, there will be more on that later. FIRST:
This is their deep-dish. I know, I know, it's not deep-dish REALLY. it doesn't have sauce even. but it's spinach artichoke and it tasted really good, it tasted kinda like garlic bread with toppings. I enjoyed it once I got outside of expecting it to taste like the real thing.
And now, the moment we've all been waiting for...
The Pizzookie party platter arrives, in all its four-flavored, ice-cream-avalanche-topped glory. What you see there is white chocolate macadamia nut, oatmeal raisin walnut, cookies 'n' cream, and chocolate chip. peanut butter was an option but we had to sacrifice one of the five. Now the hilarious part is what this MASSIVE thing looked like literally about 2 minutes later [maybe less, seriously].
-Linni, and her LA gang of fatties,
reporting from California
This is their deep-dish. I know, I know, it's not deep-dish REALLY. it doesn't have sauce even. but it's spinach artichoke and it tasted really good, it tasted kinda like garlic bread with toppings. I enjoyed it once I got outside of expecting it to taste like the real thing.
And now, the moment we've all been waiting for...
The Pizzookie party platter arrives, in all its four-flavored, ice-cream-avalanche-topped glory. What you see there is white chocolate macadamia nut, oatmeal raisin walnut, cookies 'n' cream, and chocolate chip. peanut butter was an option but we had to sacrifice one of the five. Now the hilarious part is what this MASSIVE thing looked like literally about 2 minutes later [maybe less, seriously].
-Linni, and her LA gang of fatties,
reporting from California
ANGRY TIGER INDUSTRIES; Press Release, 2 FEB 07
Angry Tiger Industries is announcing the new products soon to be released.
ANGRY TIGER THE BREW 2!
This second beer is a German Lager, fermented with extra hops and strawberries. The hops will add a stronger and more bitter, "beer" flavor while hopefully the strawberries take and sweeten the overall brew a little more. This brew will be completely fermented by 10 Feb and completely carbonated and ready for consumption by 22 Feb.
ANGRY TIGER JERKY!
By the end of the week, Angry Tiger Industries will begin producing Elk and Buffalo jerky. We will be experimenting with honey and red peppers, using a hickory "smoking" agent for the base flavor. These flavors should be ready by 15 Feb.
By the end of the week, Angry Tiger Industries will begin producing Elk and Buffalo jerky. We will be experimenting with honey and red peppers, using a hickory "smoking" agent for the base flavor. These flavors should be ready by 15 Feb.
THE ULTIMATE MANWICH
Saturday 10 Feb, Angry Tiger Industries will make making The Ultimate Manwich: ground beef, chicken, pork, topped off with lettuce, tomato, onion, and the normal fixin's on a sesame seed "jumbo" bun.
Blake Zenteno
Chief Executive Officer/Founder
Angry Tiger Industries, DeKalb, IL
The Infamous Jiaozi. (jow-tzi)
As a very regular, (and extremely inexpensive) part of my life in China I thought it was about time that you got an in depth introduction to what could almost be put into its own food group, Jiaozi.
You've heard me talk about them, I've tried to describe them, but I fear unless you hop a 13 hour plane to good ol' Zhongguo you may never know the true delight and infatuation that is this delicious meet-filled, pot-sticker resembling, dumpling. The most traditional, as well as my favorite flavor, is beef, but they also come stuffed with pork, lamb, even fish. Not to mention your vegetarian varieties that usually contain egg as well as spinich or chinese broccoli.
Jiaozi come, 10-12 an order, packed and presented in these stacked wooden crates? dishes? trays. One container costs generally 3 RMB depending on the vender. That's under 40 cents. Needless to say if I were to eat only them I would end up with a lot more money come May. Unfortunately after jiaozi jiaozi 2x a day a few days a week, well, I need a little something else.
J
iazi should be eaten with a mixture of soy sauce and vinegar, which can be found on every table in this country (just about.)
You can add hot sauce to taste, you can, I don't.
Not to worry, at your average hole-in-the-wall fanguars (restaurant) such as this one, there is generally a menu far exceding my comprehension of chinese. I do have the regulars down though. For now let's stick to the basics, fried rice and fried noodles, chow fan, and chow mein respectively. This particular fanguar doesn't have the best chow mein, but for what? 5 RMB- it's not bad.
This fine feast, three trays of jiaozi, one beef chow mein, one vegetable fried rice, split between 4 people, cost a total of 19 RMB, less than 5 a person.
As we like to say here, "Zhe shi Zhongguo!" or That's China
You've heard me talk about them, I've tried to describe them, but I fear unless you hop a 13 hour plane to good ol' Zhongguo you may never know the true delight and infatuation that is this delicious meet-filled, pot-sticker resembling, dumpling. The most traditional, as well as my favorite flavor, is beef, but they also come stuffed with pork, lamb, even fish. Not to mention your vegetarian varieties that usually contain egg as well as spinich or chinese broccoli.
Jiaozi come, 10-12 an order, packed and presented in these stacked wooden crates? dishes? trays. One container costs generally 3 RMB depending on the vender. That's under 40 cents. Needless to say if I were to eat only them I would end up with a lot more money come May. Unfortunately after jiaozi jiaozi 2x a day a few days a week, well, I need a little something else. J
iazi should be eaten with a mixture of soy sauce and vinegar, which can be found on every table in this country (just about.) You can add hot sauce to taste, you can, I don't.
Not to worry, at your average hole-in-the-wall fanguars (restaurant) such as this one, there is generally a menu far exceding my comprehension of chinese. I do have the regulars down though. For now let's stick to the basics, fried rice and fried noodles, chow fan, and chow mein respectively. This particular fanguar doesn't have the best chow mein, but for what? 5 RMB- it's not bad.
This fine feast, three trays of jiaozi, one beef chow mein, one vegetable fried rice, split between 4 people, cost a total of 19 RMB, less than 5 a person.
As we like to say here, "Zhe shi Zhongguo!" or That's China
Just imagine...
Unfortunately I couldn't take pictures of yesterday's dinner - it would have seemed odd and inappropriate to Richie's parents and their guests... so let me just tell you with what Mrs Hicks pampered us:
- Champagne with huckleberry sirup (home made)
- Lamb's lettuce with porcini mushrooms with a creamy vinaigrette with herbs
- Some absolutely delicious roast beef (I hope that's the correct name - a roast from a cow?) with ridciulously yummy gravy, green beans (?) and home made potatoe dumplings
- rasberry (?) "mousse" (not exactly mousse - here it's called "Kuli"... it's... hm. Puree?) with vanilla sauce and cookies
Yummy. Saturday evenings I always wish my stomach was at least four times its size...
- Champagne with huckleberry sirup (home made)
- Lamb's lettuce with porcini mushrooms with a creamy vinaigrette with herbs
- Some absolutely delicious roast beef (I hope that's the correct name - a roast from a cow?) with ridciulously yummy gravy, green beans (?) and home made potatoe dumplings
- rasberry (?) "mousse" (not exactly mousse - here it's called "Kuli"... it's... hm. Puree?) with vanilla sauce and cookies
Yummy. Saturday evenings I always wish my stomach was at least four times its size...
Saturday, February 3, 2007
Cosmorgasmic
Linni, this is especially for you (something tells me you'll appreciate this the most):
When Richie and I tried to mix Cosmopolitans on our own it was simply disgusting. I thougt I just didn't like Cosmos. BUT NO! We just didn't do it properly - this one was HEAVEN. Sweet and - for some reason - very rasberryish (usually it's cranberry, isn't it?). And notice how perfectly the little napkin matches the drink! And the perfect little starfruit! Totally worth the 6 Euros.
Mal, when you get here, I'll take you there. Ela works at that place.
When Richie and I tried to mix Cosmopolitans on our own it was simply disgusting. I thougt I just didn't like Cosmos. BUT NO! We just didn't do it properly - this one was HEAVEN. Sweet and - for some reason - very rasberryish (usually it's cranberry, isn't it?). And notice how perfectly the little napkin matches the drink! And the perfect little starfruit! Totally worth the 6 Euros.
Mal, when you get here, I'll take you there. Ela works at that place.
Friday, February 2, 2007
Green Tea Coconut Cookie
Ah, the second of many 21 Choices entries to come. But this one has a picture! The dude behind the counter was like, "I never know what to mix with the green tea yogurt. I don't really like it." So I went a little crazy and put in cookie dough and coconut. And then heaven sort of happened.
-Linni
Los Angeles, California
Los Angeles, California
Thursday, February 1, 2007
Stellar Dorm Food
This is Ian, one of my RAs, and earlier this week, he decided to share one of his favorite snacks with us.
It starts with Greek yogurt, Trader Joe's classic stuff, real thick and unsweetened. You put this in a bowl and add some sweeter, thinner Greek yogurt--we had strawberry and mango-peach flavors.
On top of this, we put some thawed mixed berries, the kind you buy in one big bag in the freezer section. All that's left is basic trail mix with peanuts, almonds, raisins, and M&Ms.
You'd think regular granola or fresh berries would be better, but seriously. This guy looks like Sunshine from Remember The Titans and if you can't trust Sunshine, who can you trust?Greek yogurt really is a remarkable thing, if you haven't tried it yet, do it. Stir in some honey. Hell, throw in some cherry pie filling. Buy the low-fat kind and use it as dip for chips cuz it really is a lot like sour cream.
-Linni
LA, CA
Healthy Chips?!?!
These:
Are wonderful. Never have I been so astounded by the flavor of a simple, Tostitos chip. Notice the location of this photo--empty bag, trash can. Must go buy more.
The end.
-Linni, LA, CA
Are wonderful. Never have I been so astounded by the flavor of a simple, Tostitos chip. Notice the location of this photo--empty bag, trash can. Must go buy more.
The end.
-Linni, LA, CA
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