Well, I must admit it. I helped throw a Zombie Prom last month. It was AWESOME. We had a great turn out, over 200 people and most of them were in zombie attire. Now as much as I try to avoid the undead, this was a blast.
So on to my survival tip for this post.
With preparedness one must also include food preparation. Know what is growing wild in your area, what types of game are available. Familiarize yourself with local waters, ie. streams, lakes, rivers. Once you have that under control. Start experimenting with the food you can catch, grow, or hunt. Recipes arent essential, they along with measuring spoons, and cups would just be useless stuff to weigh you down. Who has time to grab a cookbook with the Undead hoard crawling through the window ???
I am a fan of one pot wonder meals. Hence my penchant for Cajun cuisine.
Gumbo :
1 white onion medium diced
1 green bell pepper, medium diced
3 ribs of celery, split and medium diced
Meat : Ok, here is where it gets personal. I love seafood, but you can substitute chicken or pork if you dont , or cant have seafood, or fish.
1 lb Andouille sausage diced medium, I have used Smoked sausage, even spicy italian sausage when I couldnt find andouille.
1 Tbsp File powder ( note ) you need to add your file with fat, or it will ball up on you and be nasty, so either add it while you saute your veggies and meat, OR add it to your roux, and it will mix in when ya thicken it
2 oz butter, for sauteing. The extra oil gained from the sausage is very useful.
1 gallon chicken stock, yes you can use chicken base and water, or better yet, if you use chicken as a primary meat then use the water you boiled them in, adds muchly flavor.
Once the veggies are tender add in you chicken stock and bring to a soft boil
After reaching a soft boil, add in 1 cup of white rice, and 1 cup of cut okra, frozen is fine, and 1 cup of diced tomatoes
This is where you would add your seafood, or you can add your already boiled chicken.
Boil for about 15 mins, or until the rice is almost done and then add your roux
Roux : 1 cup oil ( canola, bacon grease, peanut, butter ) its up to you
1 cup of flour
wisk to combine
Roux can be made while waitin for the boiling to happen.
Add roux slowly, stiring the entire time and remove from the heat. It may seem as though your soup has gotten lighter in color, dont worry were gonna fix that. If it gets too thick add a cup of coffee, or some more chicken stock.
Now the secret part to make it look like you spent hours slaving over a stove making your roux good and brown.
Add in 1 Tbsp of Kitchen Bouquet. wisk, if the darkness you desire isnt achieved, add more till you get the color you are wanting. This stuff is good, so it dont take much. Trust me.
Friday, November 5, 2010
Wednesday, May 19, 2010
Lazyness
Yes, yes, I know... I am not the bloggingest person in the world. I really need to keep up with this thing a little bit better. I have had a few changes in things. The biggest I reckon is that I'm now working six days a week. Love the money, but it is kickin my butt at times. I do have several bright spots coming up in the near future though. May is not only my birthday month, but it is Zombie recognition month. Fitting I think. We are doin a party in the first part of June for the birthday, since it works out better for the weekend since my birthday is the 31st. Next month Wifey and I will celebrate 13 yrs of marriage together. That's a long time y'all. Sometimes it feels like 13 days, sometimes it feels like 113 years, but ya gotta focus on the positive and we still love each other and have fun. That's what's important to me.
Ok, Zombie survival tip.
We have covered knowing ya surroundings, "head"hunting" heh, and stairs. Let's focus on weaponry. Be smart. you can only carry so much ammo regardless of how light it may seem. That doesn't mean no guns. By all means I recommend carrying a pistol. .45 cal outta do the trick just fine. No more than 2 rifles per team. Unless you are a sole survivor, then use the "catch and release" practice with rifles. Once your outta ammo, drop it and move on, pick up another one if you come by it. IMPORTANT TIP : If you pick up a rifle from someone, check to make sure it is loaded, and that you understand how to use it. Otherwise it is just another club with a sight on it. Swords... Impractical, that is unless you are Jet-li, or a trained Samurai. Chances are that you aren't so forget about it. Machette, now there is a practical and useful weapon that takes less skill, and is much cheaper. Rope, always useful, and a good hunting knife. Flare guns are multifunctional, they can be used to signal for help, but they can also alert your wearabouts to the Undead. Some feel that you could potential fire a flare into the face of an aproaching zombie and give it a good facial. I wouldnt go that far, but again, they have limited uses. Choose at your own risk. What ever weapons you decide on, know them, and know them well. Be sensible about your choices and remember you may be hauling them for 20 miles a day at a time. Choose wisely.
Remoulade Sauce:
24 oz mayonaise
2 oz capers, drained, rinsed, and chopped
2 oz cornichons, chopped
3 Tbsp fresh chives, choppes
3 Tbsp fresh tarragon, chopped
1 Tbsp dijon mustard
1 tsp anchovy chopped
1/4 fl. oz worchestishire sauce
1 Tbsp parsley
tabasco sauce to taste
Source: Garde Manger The art and craft of the cold kitchen, Second Edition
The Culinary Institute of America
Ok, Zombie survival tip.
We have covered knowing ya surroundings, "head"hunting" heh, and stairs. Let's focus on weaponry. Be smart. you can only carry so much ammo regardless of how light it may seem. That doesn't mean no guns. By all means I recommend carrying a pistol. .45 cal outta do the trick just fine. No more than 2 rifles per team. Unless you are a sole survivor, then use the "catch and release" practice with rifles. Once your outta ammo, drop it and move on, pick up another one if you come by it. IMPORTANT TIP : If you pick up a rifle from someone, check to make sure it is loaded, and that you understand how to use it. Otherwise it is just another club with a sight on it. Swords... Impractical, that is unless you are Jet-li, or a trained Samurai. Chances are that you aren't so forget about it. Machette, now there is a practical and useful weapon that takes less skill, and is much cheaper. Rope, always useful, and a good hunting knife. Flare guns are multifunctional, they can be used to signal for help, but they can also alert your wearabouts to the Undead. Some feel that you could potential fire a flare into the face of an aproaching zombie and give it a good facial. I wouldnt go that far, but again, they have limited uses. Choose at your own risk. What ever weapons you decide on, know them, and know them well. Be sensible about your choices and remember you may be hauling them for 20 miles a day at a time. Choose wisely.
Remoulade Sauce:
24 oz mayonaise
2 oz capers, drained, rinsed, and chopped
2 oz cornichons, chopped
3 Tbsp fresh chives, choppes
3 Tbsp fresh tarragon, chopped
1 Tbsp dijon mustard
1 tsp anchovy chopped
1/4 fl. oz worchestishire sauce
1 Tbsp parsley
tabasco sauce to taste
Source: Garde Manger The art and craft of the cold kitchen, Second Edition
The Culinary Institute of America
Thursday, January 21, 2010
Been a while...
Ok, so I know its been a while, but I had things to do. Get raised as a Master Mason ( check ). Have a beerfest party ( check ).... ( put out fire lol ) (check ) Halloween Party at David's ( check ) Holidays... ( check ) Wifey's birthday ( check ) ... Oh yeah, work, have life, and spend quality time when available with family and friends ( check ) Update blog... " in progress "
Zombie Survival tip.
Although high ground may seem safe. You gotta come down sometime. Low ground, you gotta come up. Best thing is to be prepared where you are. Planning is the key. Know the physical layout of your surroundings in a 5 mile radius. Do this by foot because thats the most likely sceneraio. Buildings, alleys, hills, gas stations, grocery stores. Banks are not that useful, the undead dont need money, and neither will you when all hell breaks out. You will however need the basics, like food water, shelter from elements. Get a feel for where you are by taking a ground level approach at looking at it. Perspective can chenge everything. Last thing, commit it to memory so it becomes second nature. Yes written records are good, try remembering where you left them when a amassing army of undead are closing in on you. See my point ?
Reading Kevin Smith's " My boring-ass life", title says it all... But hey, Im wading through it.
On to todays recipe.
Southern Sauce:
6Tbsp bacon grease
6Tbsp butter
1 white onion chopped
1/2 Cup white vinegar
2Tbsp Worchestershire sauce
2 tsp ground black pepper
1 tsp salt
4 Tbsp Lemon juice
Drexions :
In a pan melt the bacon grease and butter. Add onions and saute until the onions are soft and clear, dont brown. Mix in the remaining ingredients, reduce the heat to low and simmer for 5 minutes.
Simple, yet yummy.
Courtesy of Chef Ian Tarica
Until next time sports fans.
Oh... update blog ( check )
Zombie Survival tip.
Although high ground may seem safe. You gotta come down sometime. Low ground, you gotta come up. Best thing is to be prepared where you are. Planning is the key. Know the physical layout of your surroundings in a 5 mile radius. Do this by foot because thats the most likely sceneraio. Buildings, alleys, hills, gas stations, grocery stores. Banks are not that useful, the undead dont need money, and neither will you when all hell breaks out. You will however need the basics, like food water, shelter from elements. Get a feel for where you are by taking a ground level approach at looking at it. Perspective can chenge everything. Last thing, commit it to memory so it becomes second nature. Yes written records are good, try remembering where you left them when a amassing army of undead are closing in on you. See my point ?
Reading Kevin Smith's " My boring-ass life", title says it all... But hey, Im wading through it.
On to todays recipe.
Southern Sauce:
6Tbsp bacon grease
6Tbsp butter
1 white onion chopped
1/2 Cup white vinegar
2Tbsp Worchestershire sauce
2 tsp ground black pepper
1 tsp salt
4 Tbsp Lemon juice
Drexions :
In a pan melt the bacon grease and butter. Add onions and saute until the onions are soft and clear, dont brown. Mix in the remaining ingredients, reduce the heat to low and simmer for 5 minutes.
Simple, yet yummy.
Courtesy of Chef Ian Tarica
Until next time sports fans.
Oh... update blog ( check )
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