Monster im GemüseregalSonderausstellung

I found this photo on one of my favorite non food blogs Monster Brains , and I wanted to share it with all of you!

This is just an advertising image for a  German biology museum exhibit about how crazy food is, i think.. here is the translation from the page…

Tomatoes, potatoes, bananas – all familiar companion with our patronages in the supermarket. But why these fruit and kinds of vegetable look so, how we it in the shelf to find? Why don’t bananas contain seeds? How from once do kohlrabi and once a Karfiol develop for the same plant type? Which for us today is in reality the result of efforts lasting for thousands of years of humans from wildly occurring kinds cultural forms appears normal also for humans positive characteristics to be bred. In the direct comparison with the game forms one cannot often fight off thereby the impression that under the influence of humans „monsters developed “.

here is the original text and website

http://www.landesmuseum.at/en/biology-center/event-details/monster-im-gemueseregal/

ok! Bye!

 

 

Wrap-N-Mat

So here’s just a little quickie about this cool little thing I picked up. They have been around forevah, but I ‘ve never gotten one until a few weeks ago.

And it’s pretty good so far, it does all the stuff it says it will, easy to close, stays closed, and washes easy. It’s only good for one sandwich, so there’s no room for piggy business or date night with this size. You should get one and quit using disposable shit. Or better yet make your own. Here’s a video about doing just that.

Deep Fried Christmas Dinner

This year marked my first holiday season as a pescetarian, which doesn’t jibe with traditional southern holiday meals that normally consist of ham, chicken, and black eyed peas made with bacon grease. All of which are fine, I’m just not eating them right now. So, my ever accommodating mother decided that this year we would be eating shrimp and grits. i however don’t like shrimp either so we decided on fried catfish AND shrimp. This I can do. But first…

Meet my mom.

This is Patty. She is a great cooker of comfort foods and cheesecakes. She will basically make anything to make her picky children eat dinner. And here is my mom’s kitchen..

My mom isn’t very impressed with her kitchen, as you can tell by the look on her face, but it’s kind of awesome whether she likes it or not. A few years ago she decided she hated the cabinet doors, so she took them off and adopted this door free shelving system. Not surprisingly my mom knows where everything is, all the time. And get a load of all those cook books.

Here is the set up for the shrimps.We made a pound of little shrimps fried in a tempura batter, pretty basic, but it was my first time making fluffy tempura, so I was super excited.

If you look in the basket you can spot a slice of chocolate french toast I had made for breakfast earlier that day, that I decided to fry. (FYI, it was awesome.) And some hushpuppies my mom was frying while I was frying the shrimps.

here is the setup for the catfish..

Here you can see the fish bits resting after coating. But before I coated the fish in the batter, I cut it into little strips, and then soaked them in a baking dish full of buttermilk for an hour. This makes the catfish less fishy tasting, and makes the meat more juicy after frying. I made the coating for the fish using flour, fine cornmeal and about a 1/2 cup of old bay seasoning. Here is a picture of my fingers during the coating process..

And here is Mom during the frying process..

And here is a big bucket of fried goodness.

AND THAT’S JUST THE CATFISH!

Although the menu originally consisted of shrimp and grits, we forwent the grits altogether, and my sister made her awesome four cheese mac and cheese..

This is just the cheese part of the mac and cheese!

Here is my finished plate, with all the fixin’s-

For the sake of comparison, here is the plate of my sister Dylan, who is a bona fide picky eater.

This is before she has even taken a single bite!!  At least she tried my beets.

After this we all took a nap! Merry Christmas Everybody!

 

Vegetarian Pizza Sammie

I ordered a pizza a while back, and it was very good. But I have also been obsessed with these Morningstar maple breakfast sausage patties, so i figured the only thing better than these two things would be combining them into one big ol’ super sammie. Here’s the ingredients…

Pizza…

sausage patties…

Equals

SAMMIE!!

and here it is all dressed up with spaghetti sauce.

This was more sandwich that I thought it would be. I also ate some of the other slices of pizza while i was making it, so.. you know.. I was full. At any rate an unexpected bonus was the sweetness of the sausage in contrast with the salty greasiness of the pizza. give it a try some time won’t you?

“Dang! Thats Good” Butterscotch Root Beer

On a recent trip to Wisconsin, Shawn and I stopped at The Mars Cheese Castle.

Get it?  It is everything you think it is, a castle shaped building with an outlandish assortment of cheese and varying degrees of snackage for you to smell, taste, and then eventually purchase. I am still on a fish only kick these days, so the sausage was off the table so to speak. And when I bit into the wildest freshest ( possibly haunted) cheese curd i have ever eaten, and it squeaked against my teeth, I decided on buying some fun sodas instead. And here’s what I bought…

Meet “Dang! That’s Good”  Butterscotch Root Beer.

Dang! is a part of a line of sodas from Imperial Flavors of Wisconsin, including energy drink and diet versions of Rootbeer and this simple but tasty looking little twist, Butterscotch. The marketing is simple, it’s dang good. Just like the name says.

But to be honest, I spent the whole weekend eating all type of vacation-y shit, but never drank that soda. There is nothing wrong with it. I just never got around to opening it. until now.

I have recorded my first sip for you to enjoy.

See.

Pierogi Fest 2010!

welcome to Pierogi fest shawn

On Sunday, Shawn and I had several hours free, and a unbelievably beautiful day on or hands so we decided to make the 30 minute drive to Whiting Indiana’s Pierogi Fest for some stuffed dough goodness. I have had my share of small town midwestern festival goodness, but  was really in for a surprise when I stepped onto the main drag at perogi fest.

Meet Mr. Pierogi! The Whiting Indiana Pierogi Fest official Spokes-pastry.

No Shit.

Are you kidding me?  This festival was out of control. And everyone was so happy! The perogi guy was running around high-fiving everyone, there was a guy dressed as a stuffed cabbage roll running a found being grumpy and hot…

Insanity. It was really A DREAM COME TRUE. I had never seen so many folks happy about pierogies and summer fun since the now defunct 185th street festival days back in Cleveland. The Whiting Pierogi fest has been on for 16 or so years and is 90% focused on Pierogi, and 10% focused on Polka. To that end, and to add to the ever growing list of costumed characters running amuck at the festival, there is even a lady named Polka- hontas who is the festival’s official polka ambassador/ mistress.

That being said, the reason we came here was pierogi. And we had a lot to pick from, and  many many lines to wade through to get to them. Which was not nearly as bad as one would think,other than the occasional asshole with a stroller every one we encountered was happy and incredibly polite. I sneezed three times while i was there and EVERY SINGLE TIME someone said “bless you.”  Impressive. We waded through the immense and incredibly polite crowd, and found at the far end of the fest Kasia’s pierogi booth selling pierogi for basically a buck a piece.

The selection was pretty standard, beef, beef and cheese, sausage, potato, bacon cheese and potato, spinach, cheese and jalapeno, sauerkraut, sauerkraut and mushroom… Shawn did a survey of seven. I did the same, but only the meatless options.

Pretty standard serving size, coupled with the ubiquitous condiment of choice.This stand also offered the classic applesauce and not so classic pico de gallo, but we decided to keep it classic and creamy.

get down.

All in all delicious. It’s pretty hard to fuck up a pierogi, and  it’s equally hard to reinvent the pierogi, not without risking pretentiousness.  I would say these did the genre proud, but no points for invention. But to be fair that is not the point here, the point is to eat starchy stuff and get down to polka, and that kind of stuff never goes out of style.

To end here’s a little video treat of the annual pierogi toss.