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 )
Tuesday, September 1, 2009
Rock and Roll all night
Ok, Guitar hero 5 is out. Today is a good day. I figure, why buy it when I can rent it first and see if Im gonna like it, so that's what I did. I also went ahead and got Fast and Furious to watch when my inner Rock god needs a break.
Last night I tried to watch too different movies and just couldnt sit through them. First was House Bunny with Anna Farris, love her in the Scary Movie series, but it was just not holding my attention. The other was Pineapple Express. Now I like Seth Rogan, liked him in Knocked up, Superbad, Zack and Miri Make a Porno, but it just wasnt cuttin it for me. Maybe Im just picky when it comes to my stoner humor.
Yesterday however, I did go and see The Final Destination. The race track scenes were shot in Mobile so hopefully Alabama will come through with a significant chunck of the opening week sales for the movie. Awesome movie, and it helps that it was in 3-D cheesy yes a little, I mean ya cant have a little 3-D without some cheeseyness to it. My favorite scene in the movie had nothing to do with horror though. There is a part where a guy is using a table saw, and you feel like the plank of wood is coming straigh at your feet ( mine were propped up cause there was 11 people in the theatre) or eyes for you sittin up folks. It was just friggin cool lookin. Good movie for you gore and bloodlusting movie fiends.
That brings us to our Zombie tip for the day... like the smooth transition there folks ? blood gore, zombies, I am gettin better at this writing thing. Ok here ya go.
Zombie tip 4: Know your suroundings. I dont mean just the physical roads, but the buildings aswell. Know where the stores, gas, hunting supply places are in your area. Know how long it takes you in a car, or on foot to travel to each of these places from your Base of security. Banks however are basically useless, Zombies dont care about money, and getting locked in a safe isnt good for ya either.
Recipe: Basic white stock:
5 lbs chicken bones
5 qt. water
Mirepoix
1/2 lb onion
4 oz carrot chopped
4 oz celery chopped
( the smaller you cut them, the easier it is to extract the full flavor and shorten the cook time, but dont mince them into oblivion)
Sachet d'pice :
1 bay leaf
1/4 tsp fresh thyme ( dry will do, but cut in half if using dry )
1/4 tsp black peppercorns whole
3-4 parsley stems
1 whole clove
You are supposed to blanch the bones, but I dont, I just skim a little more than if I had blanched them, this aint a competition
Place the bones in stockpot and cover with water, bring to a boil, reduce the heat to a simmer, and skim the scum from the top carefully with a spoon, or laddle, add the Mirepoix and the sachet D'pice ( you can put them in cheesecloth for easier extraction, but it wont kill the taste if you dont. ) Simmer for 3-4 hours for a good hearty stock full of flavor. You can however if making this for just a one or two person soup base, cook for about a hour and a half, it will impart good flavor and saves time. Strain through a small mesh strainer, preferably with cheesecloth to catch all the bits, especially if you didnt bag your spices and cool. Now if your taking this stock and using it directly for a soup, do not chill, just continue on to your next recipe.
Wayne Gisslen: Professional Cooking 5th Edition by Wily books.
Last night I tried to watch too different movies and just couldnt sit through them. First was House Bunny with Anna Farris, love her in the Scary Movie series, but it was just not holding my attention. The other was Pineapple Express. Now I like Seth Rogan, liked him in Knocked up, Superbad, Zack and Miri Make a Porno, but it just wasnt cuttin it for me. Maybe Im just picky when it comes to my stoner humor.
Yesterday however, I did go and see The Final Destination. The race track scenes were shot in Mobile so hopefully Alabama will come through with a significant chunck of the opening week sales for the movie. Awesome movie, and it helps that it was in 3-D cheesy yes a little, I mean ya cant have a little 3-D without some cheeseyness to it. My favorite scene in the movie had nothing to do with horror though. There is a part where a guy is using a table saw, and you feel like the plank of wood is coming straigh at your feet ( mine were propped up cause there was 11 people in the theatre) or eyes for you sittin up folks. It was just friggin cool lookin. Good movie for you gore and bloodlusting movie fiends.
That brings us to our Zombie tip for the day... like the smooth transition there folks ? blood gore, zombies, I am gettin better at this writing thing. Ok here ya go.
Zombie tip 4: Know your suroundings. I dont mean just the physical roads, but the buildings aswell. Know where the stores, gas, hunting supply places are in your area. Know how long it takes you in a car, or on foot to travel to each of these places from your Base of security. Banks however are basically useless, Zombies dont care about money, and getting locked in a safe isnt good for ya either.
Recipe: Basic white stock:
5 lbs chicken bones
5 qt. water
Mirepoix
1/2 lb onion
4 oz carrot chopped
4 oz celery chopped
( the smaller you cut them, the easier it is to extract the full flavor and shorten the cook time, but dont mince them into oblivion)
Sachet d'pice :
1 bay leaf
1/4 tsp fresh thyme ( dry will do, but cut in half if using dry )
1/4 tsp black peppercorns whole
3-4 parsley stems
1 whole clove
You are supposed to blanch the bones, but I dont, I just skim a little more than if I had blanched them, this aint a competition
Place the bones in stockpot and cover with water, bring to a boil, reduce the heat to a simmer, and skim the scum from the top carefully with a spoon, or laddle, add the Mirepoix and the sachet D'pice ( you can put them in cheesecloth for easier extraction, but it wont kill the taste if you dont. ) Simmer for 3-4 hours for a good hearty stock full of flavor. You can however if making this for just a one or two person soup base, cook for about a hour and a half, it will impart good flavor and saves time. Strain through a small mesh strainer, preferably with cheesecloth to catch all the bits, especially if you didnt bag your spices and cool. Now if your taking this stock and using it directly for a soup, do not chill, just continue on to your next recipe.
Wayne Gisslen: Professional Cooking 5th Edition by Wily books.
Saturday, August 29, 2009
Flour, grease, and sweat yumm yumm
Well, I have learned a new secret to dieting. Be one person short at work, and you will run your butt off and lose weight. This however is counterproductive since I work in a restaraunt. But you get the idea. They worked us like mules Friday, and today was just as busy. Fortunately I was prepping today and not on the line. A temp difference of about 20 degrees. Alas both days were good and smooth kinda like good ice cream. ( with only a few nuts lol )
I feel obligated to include something Kevin Smith(ish) today. His daughter Harley Quinn is based off of a comic character from the Batman animated series. Mallrats, great movie, starring Joey Lauren Adams of Dazed and Confused fame, is actually a prequel to Clerks, because it in the time line happened the day before Clerks takes place.
Zombie Survival tip 3: If you happen to have the need to go up a set of stairs, or climb up onto a roof, or some other elevated surface for protection. Once all in your party is safe, destroy the stairs, ladder, rope, pile of wood whatever helped you get up there. This may seem a lost cause but, if you can climb it, chances are a zombie can too. No matter how slow and feeble they may look, they seem to be persistent little suckers. A broke wrist is a much better alternative in my opinion from jumping down, or a broke leg, than a having to be killed for getting turned into a zombie.
I realized that I had forgotten to include " the above recipe" wich is a ingredient in the beer mop. So here ya go.
All purpose dry rub
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2TBLSP chili powder
2TBLSP garlic powder
2TBLSP onion powder
2 tsp cayenne pepper
Mix all ingredients in bowl and store in cool dark pantry
yields 2 cups: good for pork, beef, and poultry
I feel obligated to include something Kevin Smith(ish) today. His daughter Harley Quinn is based off of a comic character from the Batman animated series. Mallrats, great movie, starring Joey Lauren Adams of Dazed and Confused fame, is actually a prequel to Clerks, because it in the time line happened the day before Clerks takes place.
Zombie Survival tip 3: If you happen to have the need to go up a set of stairs, or climb up onto a roof, or some other elevated surface for protection. Once all in your party is safe, destroy the stairs, ladder, rope, pile of wood whatever helped you get up there. This may seem a lost cause but, if you can climb it, chances are a zombie can too. No matter how slow and feeble they may look, they seem to be persistent little suckers. A broke wrist is a much better alternative in my opinion from jumping down, or a broke leg, than a having to be killed for getting turned into a zombie.
I realized that I had forgotten to include " the above recipe" wich is a ingredient in the beer mop. So here ya go.
All purpose dry rub
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2TBLSP chili powder
2TBLSP garlic powder
2TBLSP onion powder
2 tsp cayenne pepper
Mix all ingredients in bowl and store in cool dark pantry
yields 2 cups: good for pork, beef, and poultry
Wednesday, August 26, 2009
Rockband rocks.. well, twangs
Ok, I am addicted to Guitar hero and Rockband. It truely is for those of us who grew up air guitaring to our favorite bands, and now it is even better. How so you might ask, I'll tell ya, Rockband now has a country track pack, with current country hits aswell as a couple of classics. No Hank Jr. though, so I'm a bit saddened All in all I am enjoying the track pack.
Zombie Survival tip: If your friend or loved one gets bitten by a zombie, and they are not Mila Jovovich, or Kate Beckinsale, or Orlando Bloom ( for the wifey ) Kill them immediately after you kiss them good bye. It never turns out good, and in just a few short hours or days, (depending on who is directing hehe ) they will turn on you and you will become one of the mindless hoards. So Kill em quick, clean, and MAKE SURE they are good and dead ie: see zombie tip #1.
Recipe: Simple yeast rolls
1 gal. warm water (128 oz )
1 cup sugar (8 oz )
1/2 cup wesson oil (4 oz )
1/2 cup yeast (4 oz )
4 tsp salt ( pinch over 1 oz )
(optional ingredients, sundried tomatoes, black olives, chopped garlic )
combine all ingredients in mixer and let bloom, this takes about 5-10 mins depending on the temp and humidity. Once bloomed or foamy looking add 3-5 lbs of white high glutton flourand mix on medium until it is pulling together and away from mixing bowl. Turn out into large mixing bowl, cover and let rise until doubled in size. Using a little flour on your hands to keep it from sticking, pinch and roll dough into golfball size pieces, place in muffin pan and bake @ 350 for 5-7 mins.
Now folks this makes about 144 rolls. I advise you to cut it down for home use, just keep the same ratio and it will turn out just fine.
Until next time sports fans
Zombie Survival tip: If your friend or loved one gets bitten by a zombie, and they are not Mila Jovovich, or Kate Beckinsale, or Orlando Bloom ( for the wifey ) Kill them immediately after you kiss them good bye. It never turns out good, and in just a few short hours or days, (depending on who is directing hehe ) they will turn on you and you will become one of the mindless hoards. So Kill em quick, clean, and MAKE SURE they are good and dead ie: see zombie tip #1.
Recipe: Simple yeast rolls
1 gal. warm water (128 oz )
1 cup sugar (8 oz )
1/2 cup wesson oil (4 oz )
1/2 cup yeast (4 oz )
4 tsp salt ( pinch over 1 oz )
(optional ingredients, sundried tomatoes, black olives, chopped garlic )
combine all ingredients in mixer and let bloom, this takes about 5-10 mins depending on the temp and humidity. Once bloomed or foamy looking add 3-5 lbs of white high glutton flourand mix on medium until it is pulling together and away from mixing bowl. Turn out into large mixing bowl, cover and let rise until doubled in size. Using a little flour on your hands to keep it from sticking, pinch and roll dough into golfball size pieces, place in muffin pan and bake @ 350 for 5-7 mins.
Now folks this makes about 144 rolls. I advise you to cut it down for home use, just keep the same ratio and it will turn out just fine.
Until next time sports fans
Tuesday, August 25, 2009
Recipes, Zombie tips & Kevin Smith
Ok so here goes this blogging thing...You may be wondering why the zombies and Kevin Smith, yes the actor and drirector Kevin Smith of Jay and Silent Bob fame. Well that is simple, my best friend David introduced me to the world of Askeview and the Jay and Silent Bob movies about a year ago. I became a little o.c.d. with them, from " An Evening with Kevin Smith to Clerks 2. I would randomly quote various things this incredibly tallented and funny man would say and my loving and patient wife asked me one day if Kevin Smith was gonna be living with us since I just wouldnt shut up. I told her we had a second bedroom.
Zombies on the other hand, well... One can never be too prepared for the Zombie appocolypse. I havent yet gone as far as rationing and hoarding food caches and water and fuel supplies. Mostly cause we dont have the room for it. Though we do have a standup freezer now...hmmm, anyway, I figured I would just watch as many tacky zombie movies as I could, to learn what not to do. As well as how to survive. I will do my best to post useful survival tips with the bloggin updates.
Recipes however as something I do have some actual practical knowledge of. Being a chef does have its advantages. So here ya go.
Zombie survival tip : Decapitation, when in doubt remove the head. You choose your own method here ie: shotgun, chainsaw, tnt, logging chain hooked to a wrecker wench. Its about creativity and practicality, you use whatcha got.
For you BBQ guru's and Grillin Comandos a good mop, that yes I have made and it works wonderfully.A side not for the recipes, I wont put any recipe on here that I have not tried, or made myself. How else could I know it works ? If the recipe came from someone other than me I will be giving the props to the respective person as is the case with this Beer Mop.
Beer Mop
12 oz beer
1/2 cup cider vinegar ( apple )
1/2 cup water
1/4 cup oil ( corn or canola )
1/2 onion chopped small
2 each garlic cloves choped but NOT minced )
1 TBSP worchestershire sauce
1 TBSP All purpose dry rub from above recipe
Combine all in a saucepan, bring to a boil, then keep warm, but not a boil
Yileds 3 cups: best on chicken, pork, and beef
courtesy of Exec. Chef Ian Tarica
Zombies on the other hand, well... One can never be too prepared for the Zombie appocolypse. I havent yet gone as far as rationing and hoarding food caches and water and fuel supplies. Mostly cause we dont have the room for it. Though we do have a standup freezer now...hmmm, anyway, I figured I would just watch as many tacky zombie movies as I could, to learn what not to do. As well as how to survive. I will do my best to post useful survival tips with the bloggin updates.
Recipes however as something I do have some actual practical knowledge of. Being a chef does have its advantages. So here ya go.
Zombie survival tip : Decapitation, when in doubt remove the head. You choose your own method here ie: shotgun, chainsaw, tnt, logging chain hooked to a wrecker wench. Its about creativity and practicality, you use whatcha got.
For you BBQ guru's and Grillin Comandos a good mop, that yes I have made and it works wonderfully.A side not for the recipes, I wont put any recipe on here that I have not tried, or made myself. How else could I know it works ? If the recipe came from someone other than me I will be giving the props to the respective person as is the case with this Beer Mop.
Beer Mop
12 oz beer
1/2 cup cider vinegar ( apple )
1/2 cup water
1/4 cup oil ( corn or canola )
1/2 onion chopped small
2 each garlic cloves choped but NOT minced )
1 TBSP worchestershire sauce
1 TBSP All purpose dry rub from above recipe
Combine all in a saucepan, bring to a boil, then keep warm, but not a boil
Yileds 3 cups: best on chicken, pork, and beef
courtesy of Exec. Chef Ian Tarica
Subscribe to:
Posts (Atom)
