Super Bowl 44 chile COOK “off” 2010 liveBlog

Posted: February 7th, 2010 | Author: robo | Filed under: Uncategorized | No Comments »

stratalicious

Posted: February 4th, 2010 | Author: Crindy | Filed under: Boring Crap, family dinner meals | No Comments »

STRATA OF THE GODS

INGREDIENTS

  • 6 large eggs
  • 21/2 cups whole milk
  • 2 cups sliced green onions
  • 1/2 cup whipping cream
  • 1/2 cup finely grated Romano cheese
  • 2 tablespoons chopped fresh oregano
  • 1/2 teaspoon salt
  • 1 pound hot Italian sausages, casings removed
  • 1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
  • 1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
  • 2 cups (loosely packed) coarsely grated Fontina cheese

    Preheat oven to 350°F. Butter 13×9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.

    Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.

    Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

    [ i substituted shallots for green onions, feta and mozzarella for fontina, and used eight eggs.  cause i love you guys. ]

    Also, this:

    ALMOND POPPY SEED SWIRLS or COCONUT CARDAMOM MUTHAFUCKIN GOOD YUM

    INGREDIENTS

    • 1/2 cup (1 stick) butter, melted, cooled
    • 1/2 cup finely chopped almonds
    • 3 tablespoons poppy seeds
    • 3 tablespoons golden brown sugar
    • 2 tablespoons sugar
    • 1/2 teaspoon ground cinnamon
    • 1 1-pound loaf frozen white bread dough, thawed

    Brush 13×9x2-inch glass baking dish with 1 tablespoon melted butter. Combine almonds, poppy seeds, brown sugar, sugar and cinnamon in shallow dish.

    Cut bread dough into 12 equal pieces. Roll out 1 dough piece on floured surface to 9×1-inch strip. Dip both sides of dough strip into melted butter, then dip into almond mixture, coating well. Roll up into spiral and stand in prepared baking dish. Repeat with remaining dough pieces, melted butter and almond mixture. Sprinkle any remaining almond mixture over rolls. Drizzle with any remaining melted butter.

    Let rolls rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.

    Preheat oven to 375°F. Bake rolls until golden brown, about 25 minutes. Serve rolls warm.

    [ uh, yeah, i substituted coconut for almonds and cardamom for poppy seeds, and cut the quantity wayy down.  word! ]


  • Posted: February 3rd, 2010 | Author: sandy | Filed under: Uncategorized | No Comments »


    via Shakesville


    Class of 1984 (Lester, 1982) Trailer

    Posted: February 1st, 2010 | Author: robo | Filed under: Uncategorized | 1 Comment »

    Dramedy

    Posted: January 29th, 2010 | Author: Drunkle | Filed under: Uncategorized | No Comments »


    1/27

    Posted: January 28th, 2010 | Author: sandy | Filed under: family dinner meals | No Comments »

    this one’s gonna be quick and dirty.

    (that’s what she said)

    delicious meatballs.

    homemade pasta.

    tasty red sauce.

    buttermilk sweet potato pie.

    i will make all of these things again.  esp the pie.


    Keeping it going: Beef Stew with Shiitake Mushrooms post-mortem

    Posted: January 27th, 2010 | Author: BPB | Filed under: family dinner meals, shit kickrs | No Comments »

    I followed this recipe at epicurious, obvs, but with a couple of contributions from the reviews:

    • substitute some of the beef stock for a couple cans of Campbell’s Golden Mushroom soup, which is apparently everyone’s secret beef stew ingredient.
    • I substituted baby pattypan squash for butternut because what the fuck is baby pattypan squash
    • I also cut down on the total amount of squash because I didn’t want it to be about the squash, you know?  Like, “Oh, this beef stew has squash in it” and then I have to be like, “Yes, it does,” and then we all just sit there looking at each other.  In the end the squash melts into the essence of squash, and I bet you didn’t even know there was squash in it, which I consider to be an enormous personal victory.
    • I also cut down a little on the mushrooms because jesus christ
    • a shiraz does work pretty well as the red wine for this
    • I liked it that night, but it is, as promised, at least twice as good the second day, except the mushrooms were really rubbery
    And then I made brownies, as per usual, but I saw the peppermint extract when I was getting the vanilla out and I was like, “ok” and I put in a teaspoon.  That’s why you were so refreshed after dinner.
    I was thinking about those brownies as I lay awake early this morning and I was contemplating how much butter goes into them–a quantity so large you’d never guess it–and in my mind I could taste the brownies but they just tasted like butter, and I don’t think I’m going to make them anymore.
    In summation:


    check this out…

    Posted: January 22nd, 2010 | Author: sandy | Filed under: Uncategorized | No Comments »

    my coworker contributes to this, and it’s hilarious.


    You Dropped Food on the Floor. Do You Eat It?

    Posted: January 20th, 2010 | Author: jessa | Filed under: Uncategorized | No Comments »

    Includes meat, dinosaurs and Steve’s thesis.  Very Boehnerrific.


    There Won’t Be No Country Music

    Posted: January 19th, 2010 | Author: robo | Filed under: Uncategorized | No Comments »
    If this ain't Boehner music I don't know what is.

    There Won’t Be No Country Music by Cw Mccall  
    Download now or listen on posterous

    08 There Won’t Be No Country Music.mp3 (4448 KB)

    Posted via email from boehners’s posterous