tag:blogger.com,1999:blog-39307103157325682552024-03-14T01:42:29.873-05:00The Karmic KitchenTwo gals on a quest to balance their culinary yin and yang...Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.comBlogger757125tag:blogger.com,1999:blog-3930710315732568255.post-43338746733218672652013-11-28T09:13:00.000-06:002013-11-28T09:13:12.196-06:00Happy Thanksgiving<div class="separator" style="clear: both; text-align: center;">
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Did you think I'd forget giving Dani her annual digital Thanksgiving Day turkey?</div>
<br />Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com3tag:blogger.com,1999:blog-3930710315732568255.post-6272550201641897692013-03-24T00:01:00.004-05:002013-03-24T00:01:56.228-05:00Deep ShoppingIt has been a long winter. I know officially it's the third day of spring but it's hard for me believe that when we, in the Kansas City area, are facing the third snow storm in the month of March. Third. In 24 days. Makes you ponder.<br />
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However it seems I'm not the only one who has been pondering the meaning of life lately.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/8585118808/" title="wafer thin by The Big Shamu, on Flickr"><img alt="wafer thin" height="600" src="http://farm9.staticflickr.com/8251/8585118808_f145012e87_b.jpg" width="800" /></a></div>
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You gotta love a meat cutter who slips a Monty Python reference into his work. You rock Meat Cutter Man!Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com6tag:blogger.com,1999:blog-3930710315732568255.post-78168266435152656182013-01-21T21:00:00.000-06:002013-01-21T23:04:00.054-06:00Cheese CoinsI am a recovering junk food junkie. I love a good vending machine. For the record, I love the crunchy Cheetos not the puffy, styrofoam peanut version and yes, I find Chester Cheetos really skeezy. Almond Joy over Mounds. Early Famous Amos Chocolate Chip cookies (whoever took over that company screwed up that cookie that's for damn sure) For less than five bucks I could get a fix of salty and sweet in one quick insertion of change. The advent of paper bill slots only made it worse. I was often weak but back in the day you didn't feel like you were getting ripped off. Today you're lucky if you pay less than a buck for a bag of 15 M&Ms.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/8403559615/" title="Rosendale_Theatre_candy_vending_machine by The Big Shamu, on Flickr"><img alt="Rosendale_Theatre_candy_vending_machine" height="640" src="http://farm9.staticflickr.com/8220/8403559615_19a6de21c6_b.jpg" width="476" /></a></div>
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But I am getting better. Now I just try and make my own snacks. So it made me happy to see a recipe for cheese crackers in the latest edition of Cook's Country magazine.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/8404687796/" title="cook's country cheese coins by The Big Shamu, on Flickr"><img alt="cook's country cheese coins" height="700" src="http://farm9.staticflickr.com/8046/8404687796_e640511a4f_b.jpg" width="571" /></a><br />
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OK I know they call them cheese coins but when you're fighting for attention in the world of internet recipes and tv audiences you don't just want to throw out there another cheese cracker recipe. So I thought I'd give them a shot. Plus it gave me just another excuse to buy cheese ( a worse addiction than junk food). Pretty straight forward recipe, combine cheese, flour, seasonings and butter, mix, roll, chill, slice and bake. I will warn you about two things. You need to roll and slice your coins as evenly as possible because of the second thing, careful baking.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/8401246998/" title="burned coin by The Big Shamu, on Flickr"><img alt="burned coin" height="600" src="http://farm9.staticflickr.com/8354/8401246998_bf7d7fe2fb_z.jpg" width="564" /></a></div>
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You need to watch these crackers the same way you watch pinenuts when you toast them and bacon when it's frying because they will burn if you are easily distracted by some cat in a ridiculous hat on your Ipad.</div>
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Even if you watch your crackers carefully while in the oven, if you've cut them unevenly the thin side will burn and the thick side will be slightly undercooked and nobody wants that.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/8401248192/" title="cheesecoins3 by The Big Shamu, on Flickr"><img alt="cheesecoins3" height="1003" src="http://farm9.staticflickr.com/8192/8401248192_29d34036d3_b.jpg" width="667" /></a></div>
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So I finally get the hang of the right slice thickness and bake time and the house is smelling Cheese Heaven. But the coin tag was cracking me up. So what if I wanted to give these as gifts. What would be a fun packaging idea? First I wanted to roll them in wax paper. I cut open a paper towel tube and shoved the wax paper in side. Then I carefully placed my coins inside and taped up the wax paper.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/8400160267/" title="cheesecoins4 by The Big Shamu, on Flickr"><img alt="cheesecoins4" height="711" src="http://farm9.staticflickr.com/8474/8400160267_ffa1c8e945_b.jpg" width="546" /></a></div>
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Then I got on my computer and designed some cheese cracker coin rolls and put the wax encased crackers inside. Take that Martha Stewart!</div>
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<a href="http://www.flickr.com/photos/thebigshamu/8401248346/" title="cheesecoins1 by The Big Shamu, on Flickr"><img alt="cheesecoins1" height="618" src="http://farm9.staticflickr.com/8092/8401248346_ac158a2a0e_b.jpg" width="800" /></a></div>
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I know I'd laugh if I got a couple of these tubes of cheese coins. However do NOT take them to the coin machine at your local bank unless there's a teller there you really like and will help you clean out the crumbs from the gears of the machine.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/8400160601/" title="cheesecoins2 by The Big Shamu, on Flickr"><img alt="cheesecoins2" height="532" src="http://farm9.staticflickr.com/8092/8400160601_d060f33f9d_b.jpg" width="800" /></a></div>
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Oh yeah, a few months from now if you see this packaging idea on Etsy or in an Edible Gift Giving book, remember you saw it here first.</div>
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Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com11tag:blogger.com,1999:blog-3930710315732568255.post-15078339181652381872013-01-13T17:00:00.000-06:002013-01-13T17:52:10.392-06:00Against the Herd<div>
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<a href="http://www.flickr.com/photos/thebigshamu/8377131269/" title="Jacksonsunshine by The Big Shamu, on Flickr"><img alt="Jacksonsunshine" height="800" src="http://farm9.staticflickr.com/8214/8377131269_b632616964_b.jpg" width="631" /></a><br />
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We're having a pretty quiet weekend here in Kansas City. Action Jackson is enjoying a bit of sunshine on the deck while hooked up to his long line. As you can see, there's no snow. Not on Jackson, not on my parsley plant in the background, not on the deck. This is not to say there wasn't snow expected.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/8377151241/" title="Screen Shot 2013-01-13 at 3.16.45 PM by The Big Shamu, on Flickr"><img alt="Screen Shot 2013-01-13 at 3.16.45 PM" height="442" src="http://farm9.staticflickr.com/8511/8377151241_4abbca7491_b.jpg" width="651" /></a><br />
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This is a screen snag from a local weatherman's blog for yesterday. Funny, when you read it today, it seems fairly calm and reasonable. However yesterday was a storm of a different color. I was working at Small Spare Job Number Two yesterday. We had the tv on and you would have thought we were about to experience a major snow-i-cane. Weather advisory crawlers with loud beeping alerts would appear at the top of the screen every 15 minutes, brightly lit in DANGER RED. Counties were listed that were in the danger zone. Dire warnings, cats sleeping dogs kinda stuff. So at this level you're thinking...at least....6 - 8 inches expected....right? With strong blowing winds, ice and freezing conditions. No. 1 to 3. This really makes me sad. I'm an east coast girl. The only people who panic at 1 - 3 inches of snow are the federal workers in DC. I thought midwesterners were heartier than that. Maybe they used to be. Or maybe they are being conditioned to panic. Across the street from the office of Spare Job Number Two is a grocery store. It just so happened that I needed some things and popped over to shop. No sooner was I in the store two minutes when the speaker system was announcing snow storm specials. Really? Was there a connection? Were the local weather folks playing up a minor storm to shepherd the public herd to spend their dollars stocking up on milk, toilet paper, windshield wiper fluid and snow shovels?</div>
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I, by my nature, am a cynical, suspicious person. But can you blame me?</div>
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<a href="http://www.flickr.com/photos/thebigshamu/8377255837/" title="Trickydicksaysgoodbye by The Big Shamu, on Flickr"><img alt="Trickydicksaysgoodbye" height="407" src="http://farm9.staticflickr.com/8373/8377255837_a7d750cde9_z.jpg" width="539" /></a></div>
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I grew up in the suburbs of Washington DC. The Washington Post was our hometown newspaper. Turns out Nixon <i>was</i> a crook, in a hella big way.<br />
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Reagan wasn't much better.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0HCpoSMD-NPw9yHjyn_Vip8gQ-c4G_HgE1VnIOuugtLy5iplqyLfdiKWo7hwAZnME38d0e4-5Kiy-22qwlAq2sW8E-ypa7XPL907WMq-55_kwQhSo9RGqw4L0qYcMXSPoecvxlaK8ro/s1600/I+did+not+have+sexual+relations+with+that+woman.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0HCpoSMD-NPw9yHjyn_Vip8gQ-c4G_HgE1VnIOuugtLy5iplqyLfdiKWo7hwAZnME38d0e4-5Kiy-22qwlAq2sW8E-ypa7XPL907WMq-55_kwQhSo9RGqw4L0qYcMXSPoecvxlaK8ro/s400/I+did+not+have+sexual+relations+with+that+woman.jpg" width="400" /></a></div>
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Bill got his cigar caught in Monica's honey jar.</div>
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Even in Kansas City things might not always appear to be what they seem. Ever hear of video news releases? It was a practice going back at least to the first administration of Clinton of federal agencies producing video segments that look like something your local news station might produce. It might be a report on childhood obesity. It might be about Medicare. It would be supplied to news agencies however it was hardly ever revealed that the government was the source of the video. Under the George W. Bush administrations it was a widespread practice to put a more positive spin and help push their agendas. Smaller market news agencies, in an effort to be more profitable,were already cutting back on staff and reporters, it only made economic sense to fill their many news hours with ready made policy pieces. Of course it was kinda ethically disgusting but what the hey, they've got shareholders to think about. So would it be so outrageous to believe a relationship exists between a local tv station and a local chain of grocery stores?</div>
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Yes it does appear that it at least exists in the website filler category but at least you know who's pimping who. Which brings me back to the snow storm they went on and on about yesterday. We, the Kansas City area, did not get snow. We did not get ice. As far as I can tell, we didn't get a damn drop of moisture. However I am guessing that local grocery stores saw a generous bump in sales. </div>
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<a href="http://www.flickr.com/photos/thebigshamu/8377600863/" style="margin-left: 1em; margin-right: 1em;" title="don't be part of the herd by The Big Shamu, on Flickr"><img alt="don't be part of the herd" height="436" src="http://farm9.staticflickr.com/8196/8377600863_b95e67db85_b.jpg" width="640" /></a></div>
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America, Land of the Free, Home of the Brave, and sometimes the Herd of the Easily Spooked.</div>
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Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com6tag:blogger.com,1999:blog-3930710315732568255.post-75930803152150789402013-01-06T16:36:00.001-06:002013-01-06T16:36:24.656-06:00Dreaming in the Cold<div style="text-align: left;">
I'm kinda digging this from <a href="http://www.williams-sonoma.com/products/free-standing-vertical-wall-garden/?cm_src=AutoCatRel" target="_blank">Williams Sonoma</a>. It would make me feel great to look at that in my kitchen while it was bitter cold and snowing outside.</div>
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<a href="http://www.williams-sonoma.com/products/free-standing-vertical-wall-garden/?cm_src=AutoCatRel" target="_blank"><img alt="wall garden" height="672" src="http://farm9.staticflickr.com/8506/8355756066_4343cdb035_b.jpg" width="660" /></a><br />
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However...not sure it's tall enough to keep the boy from using it as an indoor potty post.</div>
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Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com5tag:blogger.com,1999:blog-3930710315732568255.post-54371101986229266232013-01-01T17:00:00.000-06:002013-01-01T17:22:02.185-06:00Happy New Year!<br />
Hello friends. Happy New Year to everyone. I don't know about you but 2012 was a bit of a bitch to yours truly. The company I had worked for the past 15 years, a family business that was over 90 years old, shuttered their doors this past year. I got to experience the joys of filing for unemployment for the first time in my life. It is not something I want to experience again....but that being said at least it was something to help me survive until I found a new job. Which I did but three months was enough of uncertainty and fear for my personal health and the health of my monetary savings to keep me ever so grateful for my new job. It's a good company with many challenges to keep me busy. <br />
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While I was experiencing my own work drought, the Midwest was and still is experiencing a brutal drought whose roots can be found in the spring-like winter of 2011/2012. This does not bode well for food prices in the coming year of 2013. Not only has there been a serious lack of rain, we had an oppressively hot summer. Lots of dead grass, withered evergreens and cracking foundations. Not to mention thirsty birds.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/8334481493/" title="thirsty birds by The Big Shamu, on Flickr"><img alt="thirsty birds" height="707" src="http://farm9.staticflickr.com/8077/8334481493_d7f1900291_b.jpg" width="1024" /></a></div>
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It was not an easy summer for anyone. While I had no paying work, I did try and keep myself busy. I used some leftover masonry materials that my old company was unloading and built myself a new pad for my grill. <br />
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<a href="http://www.flickr.com/photos/thebigshamu/8335558344/" title="newbbq pad by The Big Shamu, on Flickr"><img alt="newbbq pad" height="525" src="http://farm9.staticflickr.com/8361/8335558344_c28b2e7f7d_b.jpg" width="700" /></a></div>
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Anyone who has ever laid a brick pathway or tried to install a brick driveway knows it's not as easy as it looks. Especially when you have to deal with roots. <br />
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<a href="http://www.flickr.com/photos/thebigshamu/7565124936/" title="roots by The Big Shamu, on Flickr"><img alt="roots" height="465" src="http://farm9.staticflickr.com/8288/7565124936_e5b5be7657_b.jpg" width="700" /></a></div>
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Lots and lots of roots. Did I also mention that my three months of unemployment coincided exactly with the three hottest months of a record breaking hot summer? However once you get started, you've got to keep going to finish. Looks pretty awesome and can't wait for spring and firing up the grill.<br />
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In addition to the masonry projects I gave myself, I had a yardsale. I've had yardsales before but usually there's enough time in between to forget the vows that I'll never have another again. I love getting rid of crap I don't use or need anymore but the ratio of time spent vs. value gained by selling is frustrating to say the least. All in all, it's easier just to haul it to Goodwill or the Salvation Army and take a tax deduction. It also confirms that a salesman I will never be.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/8335625536/" title="yardsale monitor by The Big Shamu, on Flickr"><img alt="yardsale monitor" height="824" src="http://farm9.staticflickr.com/8356/8335625536_8a1af0a1e5_b.jpg" width="633" /></a></div>
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Unless it was kisses from Jackson. Jackson is very popular with....everyone. Probably the one who enjoyed my unemployment the most. Lots of walks, lots of attention and only occasionally home alone.<br />
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I wish I could say I did a lot of cooking. Not so much. Cooking (and blogging about cooking) was a luxury I cut way back on for fear of a much longer period of unemployment. But once I started working again and getting into the rhythm of life with work, cooking followed. My company had a chili cookoff amongst the employees. Despite using Cook's Illustrated best chili recipe, I got not one vote. Does this bother me? Not really, chili is not my strong suit and we all know that food so spicy that you can't eat it (one of the competitors) is REALLY not my thing, I'm good with the results. I'd make that chili again. I'd also make the cheesecake brownies and pumpkin black bean stew that I also made for my new co-workers because you know I do love an audience for some of the things I make.<br />
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Which brings us to the new year. Here in KC we had snow on the last day of the year and the first of the new year. I've had a lovely four days off to putter around my tiny house, cleaning, cooking and reading the huge amounts of cookbooks I get from our wonderful library system. I'm making sure the winter birds have plenty to eat to keep them strong through the bitter cold.<br />
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I'm also trying to come up with a new New Year's tradition to bring me some better luck than the typical black eyed peas. Don't get me wrong, I love black eyed peas but in the luck department, they just seem a little...whimpy. I decided to go in another direction completely. I decided to go Indian.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/8335415166/" title="gulab jamun1 by The Big Shamu, on Flickr"><img alt="gulab jamun1" height="835" src="http://farm9.staticflickr.com/8081/8335415166_c1599e46c7_b.jpg" width="658" /></a></div>
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Gulab Jamun. I saw this recipe on Foodgawker for <a href="http://funwidfud.blogspot.com/2008/07/gulab-jamun.html" target="_blank">gulab jamun</a> and remembered how much I enjoyed this dessert at an Indian restaurant here in Kansas City. Could I pull these off at home? The trickiest part of making this dish is getting the fry temperature of the oil right. Too hot and you'll burn them, too cool and they won't cook all the way through. Test your oil with little bits of dough, making sure the test dough stays at the bottom of the cooking oil and then floats to the top to continue cooking.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/8334360515/" title="gulab jamun2 by The Big Shamu, on Flickr"><img alt="gulab jamun2" height="1003" src="http://farm9.staticflickr.com/8497/8334360515_78d2a9a650_b.jpg" width="667" /></a></div>
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You're looking for golden brown but not too dark. Then you soak them in a wonderful syrup which the balls act like sponges. They are best when served immediately.<br />
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Hopefully my big balls of luck will counteract any possible bad luck in the year of 2013!</div>
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<a href="http://www.flickr.com/photos/thebigshamu/8335414306/" title="gulab jamun3 by The Big Shamu, on Flickr"><img alt="gulab jamun3" height="667" src="http://farm9.staticflickr.com/8082/8335414306_987dcc3345_b.jpg" width="1003" /></a></div>
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So tell me, what are your traditions for the new year and how was your 2012? Good or happy to say goodbye to?</div>
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Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com6tag:blogger.com,1999:blog-3930710315732568255.post-81758632772039210022012-11-22T22:05:00.001-06:002012-11-22T22:05:05.888-06:00Happy Thanksgiving<div style="text-align: center;">
<a href="http://www.flickr.com/photos/thebigshamu/8209411231/" title="Thanksgiving 2012 by The Big Shamu, on Flickr"><img alt="Thanksgiving 2012" src="http://farm9.staticflickr.com/8342/8209411231_f907f20cd8_b.jpg" /></a></div>
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<span style="font-size: large;">Hope everyone all had a peaceful and full Thanksgiving.</span></div>
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<span style="font-size: x-small;">(still not allowed to give Dani a live turkey)</span></div>
Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com4tag:blogger.com,1999:blog-3930710315732568255.post-40675984337663502302012-08-21T16:00:00.000-05:002012-08-21T16:40:13.751-05:00Really Old School BarbecueBarbecue. Kansas City, for whatever else it is, prides itself as the barbecue capitol of the world. There's the American Royal with it's KC Masterpiece Invitational where only winners of qualified Grand National events can participate. There's the Oklahoma Joe's Open Contest with 500 teams competing. There's even a Junior World Series of Barbecue contest. Kansas City has it's own distinctive style of sauce and even pioneered those lovely little bitlets known as burnt ends. However if you're an observant Jew who keeps kosher, Kansas City barbecue is a no go. That was...until this past weekend.
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That's right, the tribes pitched their tents and broke out the kosher smokers for Kansas City's first ever <a href="http://www.kckosherbbq.com/about/" target="_blank">Kosher BBQ contest</a>. Unlike regular bbq contests, all the meat, sauce ingredients, rubs, charcoal, smokers, and utensils were provided for and handed out under close supervision which made for a fairly even playing field.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7832632350/" title="tiny smokers by The Big Shamu, on Flickr"><img alt="tiny smokers" height="800" src="http://farm9.staticflickr.com/8435/7832632350_d13c3333e1_b.jpg" width="599" /></a></div>
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Although next year they might want to rethink the size of their smokers. Each team got two but really when you're smoking beef brisket and beef ribs size does matter. Why can't the teams use their own smokers? Because to satisfy the requirements of producing kosher cooking, the implements that touch the food are strictly regulated. Let's just say it's safer for the rabbis to control the chain of custody to supply the smokers themselves. Other than that, everything else was standard bbq contest routines. I was invited to chronicle one of the teams, the only team of women (and one husband) known as The Queens of Que. All bbq contest novices but anchored by a secret brisket pit boss weapon. How would the ladies do?</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7832627174/" title="up all night by The Big Shamu, on Flickr"><img alt="up all night" height="700" src="http://farm9.staticflickr.com/8294/7832627174_2c7cc64f93_b.jpg" width="525" /></a></div>
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While they might be novices they do know that it's important to stay up all night and tend to the fires to keep your meat going low and slow. Wouldn't you know it, our heat wave finally broke and the nights recently were a little crisp. Thank goodness for fleece binkies and Ipads. The night quickly passed into the morning and time to box up their first entry, chicken.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7832632818/" title="surgeons at work by The Big Shamu, on Flickr"><img alt="surgeons at work" height="700" src="http://farm9.staticflickr.com/8010/7832632818_d11ce2ff89_b.jpg" width="465" /></a></div>
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The surgeon husband on the team certainly came in handy for precisely slicing the chicken.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7832634938/" title="Kosher BBQ Chicken by The Big Shamu, on Flickr"><img alt="Kosher BBQ Chicken" height="700" src="http://farm9.staticflickr.com/8293/7832634938_ef82b9d062_b.jpg" width="465" /></a></div>
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Do you know how hard it was to look and not touch? Very hard but with braggin' rights on the line all chicken made it to the judges safely nestled in it's little styrofoam clamshell.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7832631582/" title="Turning in chicken by The Big Shamu, on Flickr"><img alt="Turning in chicken" height="600" src="http://farm9.staticflickr.com/8285/7832631582_b920ee54bb_z.jpg" width="399" /></a></div>
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Next up for slicing, beef ribs. I have to say that I'm an equal opportunity rib sucker. Pork, beef AND lamb ribs are all worthy of my attention. Beef ribs also have the added benefit of giving you the illusion of sitting in King Henry the Fifth's court or Fred Flintstone's car when it falls over from the weight of those massive beef bones. I know pork ribs get all the glory, especially baby backs but you're missing out if you ignore a hearty plate of beef ribs.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7833165386/" title="finger licking good by The Big Shamu, on Flickr"><img alt="finger licking good" height="513" src="http://farm8.staticflickr.com/7134/7833165386_43e6484d8a_b.jpg" width="1000" /></a></div>
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These folks concur. It was actually hilarious watching the Queens trying to artfully fit enough beef ribs in the clamshell for the judges. At some point you just have to jam it closed and utter those well worn words of chefs around the globe....it is what it is...and move on.</div>
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Now it's time for the Precious, the Brisket. </div>
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<a href="http://www.flickr.com/photos/thebigshamu/7832637282/" title="Bring on the brisket by The Big Shamu, on Flickr"><img alt="Bring on the brisket" height="800" src="http://farm9.staticflickr.com/8304/7832637282_9f8eb85c36_b.jpg" width="532" /></a></div>
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Cooking a decent brisket is a hallmark of Jewish cooking. There are some serious bragging rights on the line and frankly Team Queen had been participating in a healthy dose of brisket trash talking. They could talk it but could they walk it?</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7833263446/" title="thing of ugly beauty by The Big Shamu, on Flickr"><img alt="thing of ugly beauty" height="532" src="http://farm8.staticflickr.com/7254/7833263446_91b904619d_b.jpg" width="800" /></a></div>
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It wasn't pretty when it came out of it's resting place but it's not a beauty contest, it's a moist and flavorful contest and Pit Boss Carla had her finger strongly monitoring the pulse of this thing of ugly beauty. They also had a bit of good luck stop by their booth as they were trying to decide how to slice their brisket.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7832634640/" title="Mark Man of Meat by The Big Shamu, on Flickr"><img alt="Mark Man of Meat" height="800" src="http://farm9.staticflickr.com/8293/7832634640_7b23dd27cd_b.jpg" width="532" /></a></div>
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Mark Fishman, a former butcher who advised the best piece of meat to use, what fat to slice off and exactly where to cut. Free expert advice is always appreciated.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7832635756/" title="heaven in a styrofoam box by The Big Shamu, on Flickr"><img alt="heaven in a styrofoam box" height="532" src="http://farm9.staticflickr.com/8287/7832635756_8800ef68aa_b.jpg" width="800" /></a></div>
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I don't know if they were required to include the burnt ends but really you can't go wrong throwing those babies in there.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7832635268/" title="High Four by The Big Shamu, on Flickr"><img alt="High Four" height="532" src="http://farm9.staticflickr.com/8307/7832635268_21241fb7b0_b.jpg" width="800" /></a></div>
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One last huzzah for luck and the Precious toddled off to the judge's table. Now unlike the ribs and the chicken, there was plenty of brisket left over to knosh on.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7833367942/" title="brisket by The Big Shamu, on Flickr"><img alt="brisket" height="525" src="http://farm9.staticflickr.com/8442/7833367942_e78aa79616_b.jpg" width="700" /></a></div>
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But you had to be quick like a bunny because that brisket was the bomb. We quickly inhaled the remnants of the good pieces of brisket. The inferior piece of brisket was sliced because it would be a sin to waste it. <br />
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<a href="http://www.flickr.com/photos/thebigshamu/7832633094/" title="Secret Kosher Sauce by The Big Shamu, on Flickr"><img alt="Secret Kosher Sauce" height="800" src="http://farm9.staticflickr.com/8442/7832633094_6734d61738_b.jpg" width="532" /></a></div>
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Of course the kick-ass secret kosher sauce helped.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7832636526/" title="first Place brisket by The Big Shamu, on Flickr"><img alt="first Place brisket" height="792" src="http://farm9.staticflickr.com/8423/7832636526_a7c94a68c8_b.jpg" width="593" /></a></div>
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It was at this point that I boldly announced via Facebook that this was the winning brisket entry. It helped to walk up and down the row of teams slicing their dry sad briskets. You just don't mess with a woman and her brisket. Unfortunately we had at least another hour and half of waiting for the results of the judging.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7832631970/" title="trophies by The Big Shamu, on Flickr"><img alt="trophies" height="522" src="http://farm9.staticflickr.com/8283/7832631970_e86aff7c11_z.jpg" width="600" /></a></div>
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No prize money at stake but lots of nice trophies. Although.....</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7832632586/" title="the golden calf? by The Big Shamu, on Flickr"><img alt="the golden calf?" height="465" src="http://farm9.staticflickr.com/8433/7832632586_dc42902df7_b.jpg" width="700" /></a></div>
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...I'm a little leery of getting too close to the Golden Calves for fear of wayward bolts of lightning. I mean we are going totally Old Testament here. Finally the judging results are announced. Chicken results pass without the Queens name being called. Next beef ribs. Whoa, the Queens take third place and smile exactly like fools who spent all night worrying over an R2D2 smoker and whole lotta kosher meat. Still one category to go. Third place....not the Queens. Second place...Team STP (Smoked to Perfection). At this point I start pounding on Queen arms in excitement because Team STP took first place in the chicken and ribs and if they took second in brisket that left....TEAM QUEEN for the BRISKET win!!!!<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7832634288/" title="Pit Boss by The Big Shamu, on Flickr"><img alt="Pit Boss" height="694" src="http://farm9.staticflickr.com/8447/7832634288_5c011e5c97_b.jpg" width="484" /></a></div>
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I love it when I'm right.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7832633930/" title="Queens of Que Trophies by The Big Shamu, on Flickr"><img alt="Queens of Que Trophies" height="892" src="http://farm9.staticflickr.com/8440/7832633930_39870b074b_b.jpg" width="661" /></a><br />
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Here's your KC Queens of Que Kosher BBQ Team<br />
John Goldberg, Carla Grant, Rita Cortes and Marla Brockman.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7832636250/" title="Happybuttired by The Big Shamu, on Flickr"><img alt="Happybuttired" height="529" src="http://farm9.staticflickr.com/8424/7832636250_e2d433343a_b.jpg" width="900" /></a><br />
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It certainly looked like a good time was had by all. I know all the folks who keep kosher looked like they had a good time getting to celebrate Kansas City BBQ....their way. See you next year.</div>
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Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com6tag:blogger.com,1999:blog-3930710315732568255.post-71820546046142941072012-08-01T22:00:00.000-05:002012-08-01T22:34:00.341-05:00Economy of ScaleSo late Saturday morning I get a text.<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Craig:</b></span> <span style="font-family: Courier New, Courier, monospace;">Ribs? Tonight?</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-weight: bold;">Me: </span><span style="font-family: Courier New, Courier, monospace;">Sure!</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">One of the reasons why Craig and I get along so famously is we both appreciate a certain economy of language. And like most conversations, it's all about the subtext. Here's a translation of what was really said.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Craig:</b></span> <span style="font-family: Courier New, Courier, monospace;">Ribs? Tonight? </span><span style="font-family: Verdana, sans-serif; font-size: large;">= </span><span style="font-family: Times, Times New Roman, serif;">Girrlll, you better come over here tonight and help me eat up some of that big pile of meat you enabled me to buy at Restaurant Depot and use that beautiful new grill I got a great deal on.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-weight: bold;">Me: </span><span style="font-family: Courier New, Courier, monospace;">Sure! </span><span style="font-family: Verdana, sans-serif; font-size: large;">=</span><span style="font-family: 'Courier New', Courier, monospace;"> </span><span style="font-family: Times, Times New Roman, serif;">Oh you know I'm going to be there because I have recipes to try out and if I don't find more guinea pigs taste testers I'm going to weigh 400 lbs from eating all this food.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">So I had a few hours before the Meat-Fest began to whip up something delicious to pair up with Craig's wonderful pork ribs. I wanted something rich and hearty so I went with Virginia Willis's Gratin Dauphinois which was inspired by a version she learned at Anne Willan's La Vareene. Great recipe, again out of her wonderful Bon Appetit, Y'All. But I also had a stack of library books that I've been enjoying and noticed a quick dessert from the cookbook The Farm.</span><br />
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Ian Knauer was a former food editor at the late lamented Gourmet. The Farm is a collection of recipes that Ian shares from his Pennsylvania family farm. Beautiful photos from Hirsheimer & Hamilton and recipes that run the gamut from quick and simple to whole roast pig. The recipe that caught my eye was his Magic Peach Cobbler.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7679969782/" title="cut peach by The Big Shamu, on Flickr"><img alt="cut peach" height="700" src="http://farm9.staticflickr.com/8142/7679969782_c8c4b2fdf0_b.jpg" width="465" /></a></div>
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Magic Peach Cobbler by Ian Knauer from the cookbook The Farm, rustic recipes for a year of incredible food<br />
<span style="font-family: Times, 'Times New Roman', serif; text-align: left;">1 stick unsalted butter</span><br />
<span style="font-family: Times, 'Times New Roman', serif; text-align: left;">1 cup all-purpose flour</span><br />
<span style="font-family: Times, 'Times New Roman', serif; text-align: left;">1 cup sugar, divided</span><br />
<span style="font-family: Times, 'Times New Roman', serif; text-align: left;">1 1/2 teaspoons baking powder</span><br />
<span style="font-family: Times, 'Times New Roman', serif; text-align: left;">1/2 teaspoon kosher salt</span><br />
<span style="font-family: Times, 'Times New Roman', serif; text-align: left;">3/4 cup whole milk</span><br />
<span style="font-family: Times, 'Times New Roman', serif; text-align: left;">3 medium peaches</span><br />
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<b style="font-family: Times, 'Times New Roman', serif; text-align: left;">1</b><span style="font-family: Times, 'Times New Roman', serif; text-align: left;">. Preheat the oven to 350 degrees with the rack in the middle.</span><span style="font-family: Times, 'Times New Roman', serif; text-align: left;"> </span><br />
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<b style="font-family: Times, 'Times New Roman', serif; text-align: left;">2</b><span style="font-family: Times, 'Times New Roman', serif; text-align: left;">. Place butter in a 3-quart baking dish, and put it in the oven for 5 minutes, or until melted. Remove the dish from the oven, tilting the dish to evenly coat the bottom with melted butter.</span><span style="font-family: Times, 'Times New Roman', serif; text-align: left;"> </span><br />
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<b style="font-family: Times, 'Times New Roman', serif; text-align: left;">3</b><span style="font-family: Times, 'Times New Roman', serif; text-align: left;">. Whisk together the flour, 3/4 cup of the sugar, the baking powder and salt. Whisk in the milk. Pour the batter evenly over the butter in the baking dish. Do not stir.</span><span style="font-family: Times, 'Times New Roman', serif; text-align: left;"> </span><br />
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<b style="font-family: Times, 'Times New Roman', serif; text-align: left;">4</b><span style="font-family: Times, 'Times New Roman', serif; text-align: left;">. Cut the peaches into wedges and place them in the batter. Sprinkle the remaining 1/4 cup sugar over the top of the peaches. Bake the cobbler until it is set and golden on top, 35 to 40 minutes. Cool slightly on a rack. Serve the cobbler warm or at room temperature.</span><span style="font-family: Times, 'Times New Roman', serif; text-align: left;"> </span><br />
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What's great about this recipe is that with the exception of the peaches, I had everything in the fridge or the pantry. The one of the problems I had was figuring out which of my dishes was a 3 quart dish.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7679971102/" title="Peach Cobbler by The Big Shamu, on Flickr"><img alt="Peach Cobbler" height="611" src="http://farm9.staticflickr.com/8286/7679971102_54f4fe2a31_b.jpg" width="765" /></a></div>
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The other was figuring out how many small Missouri drought peaches equals 3 regular peaches. So sad drought peaches.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7679973650/" title="Peach Cobbler 2 by The Big Shamu, on Flickr"><img alt="Peach Cobbler 2" height="556" src="http://farm9.staticflickr.com/8287/7679973650_c08fede65e_b.jpg" width="1024" /></a></div>
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So delicious with tender peaches melding into sweet cobbler and crunchy sugar topping. Bonus was that it wasn't too heavy after our meat-fest and rich potatoes. <br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Craig:</b></span> <span style="font-family: Courier New, Courier, monospace;">Cobbler? Winner.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-weight: bold;">Me: </span><span style="font-family: Courier New, Courier, monospace;">Excellent!</span>Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com9tag:blogger.com,1999:blog-3930710315732568255.post-22779116960344791682012-07-22T17:30:00.000-05:002012-07-22T17:41:04.856-05:00Southern Unami<div style="text-align: center;">
<a href="http://www.flickr.com/photos/thebigshamu/7625180526/" title="Green Tomatoes3 by The Big Shamu, on Flickr"><img alt="Green Tomatoes3" height="465" src="http://farm9.staticflickr.com/8003/7625180526_a768304730_b.jpg" width="700" /></a></div>
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The culinary world identifies five basic flavors, salty, savory, sweet, sour and unami. We generally understand the first four but the fifth is a little more difficult to explain....for some folks. However if you enjoy Southern food, the unami <span style="background-color: white;">experience</span><span style="background-color: white;"> begins with a green tomato.</span><br />
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<a href="http://www.flickr.com/photos/thebigshamu/7625181588/" title="Green Tomatoes1 by The Big Shamu, on Flickr"><img alt="Green Tomatoes1" height="532" src="http://farm8.staticflickr.com/7122/7625181588_0b0df321c0_b.jpg" width="800" /></a></div>
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The drought of 2012 has hit the midwest hard. Farmers are plowing under dead and dying crops. Backyard gardens struggle without decent rainfall. Watering is fine but there are nutrients in rainwater you just can't get from your faucet. A friend had to pull out some of his tomato plants due to disease to the foliage. But what to do with the tiny, little green tomatoes? Don't waste them, email the fried green tomato freak to COME AND GET'EM!!</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7625181054/" title="Green Tomatoes2 by The Big Shamu, on Flickr"><img alt="Green Tomatoes2" height="487" src="http://farm9.staticflickr.com/8165/7625181054_27bc54cb2a_b.jpg" width="700" /></a></div>
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Fried green tomatoes are simplicity. Fill a plastic bag with equal parts flour and cornmeal. Slice your tomatoes roughly the same thickness so that they fry evenly. Place the slices in the plastic bag with your flour/cornmeal mixture and shake so that your slices are evenly coated. Heat oil in a cast iron skillet. I use a mixture of bacon grease, canola oil and lard but you can use straight canola or peanut oil. Once the oil is hot, carefully add the tomato slices.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7625180136/" title="Green Tomatoes4 by The Big Shamu, on Flickr"><img alt="Green Tomatoes4" height="532" src="http://farm8.staticflickr.com/7122/7625180136_2fdf8eaaf4_b.jpg" width="800" /></a></div>
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Fry until golden on both sides and drain on a rack. Salt and consume immediately.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7625179586/" title="Green Tomatoes5 by The Big Shamu, on Flickr"><img alt="Green Tomatoes5" height="598" src="http://farm9.staticflickr.com/8022/7625179586_5430f60ed3_b.jpg" width="900" /></a></div>
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I know the French have their fries but give me fried green tomatoes all day long. It's that flavor explosion of not just salt but the combination of tomato's distinct hot summer flavor on the back of the tongue fried to crunchy tender goodness.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7625178640/" title="Green Tomatoes6 by The Big Shamu, on Flickr"><img alt="Green Tomatoes6" height="759" src="http://farm9.staticflickr.com/8015/7625178640_1e3864f6c7_b.jpg" width="660" /></a></div>
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Meet your hot Southern bar snack. Bet they'd taste oh so good with an icy cold barley pop.</div>Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com7tag:blogger.com,1999:blog-3930710315732568255.post-28029344106394228572012-07-18T09:00:00.000-05:002012-07-18T09:22:03.887-05:00Ten Pounds of Winning<div class="separator" style="clear: both; text-align: center;">
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Pretty much goes without saying. From one of my favs, <a href="http://www.gocomics.com/cowtown/2012/07/17" target="_blank">Charlie Podrebarac</a>.</div>Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com1tag:blogger.com,1999:blog-3930710315732568255.post-61787307255140651802012-07-16T21:00:00.000-05:002012-07-16T21:10:26.715-05:00Williams Sonoma, where the chicken roosts<div class="separator" style="clear: both; text-align: center;">
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Not satisfied with kitchen gadgets and cookbooks, Williams Sonoma expands into the agrarian marketplace. Cha-Ching!Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com3tag:blogger.com,1999:blog-3930710315732568255.post-55648726042801895192012-07-13T21:00:00.000-05:002012-07-13T22:23:07.752-05:00Summer HeatWell hello blog, how ya been. What a summer I'm having, how about you? Despite fighting the good fight, the company I have worked for quite a while is calling it quits. Slowly co-workers faded away into new lives. My last day came and with it new duties to occupy my time. Applying for unemployment, trying to find affordable health insurance and of course, looking for a new job. My home computer decided that it had also had enough and fired me also. Oy. So while I'm trying to figure what I want to do with the rest of my life, I keep myself busy with Projects.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7565124936/" title="roots by The Big Shamu, on Flickr"><img alt="roots" height="465" src="http://farm9.staticflickr.com/8288/7565124936_e5b5be7657_b.jpg" width="700" /></a></div>
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I'm not quite ready to reveal what exactly this involves but I will say that here in the Midwest we've been experiencing triple digit heat and drought. In late June. My poor little garden is still kicking but it's definitely confused by the earlier than normal heat and humidity. The peas were the first victim of mother nature. I'm scared to think what August will bring. It could be worse for me. I have the good fortune to have two towering oak trees in my front yard that provide the most wonderful sunscreen for my house. My HVAC system is eternally grateful. So it hasn't been all doom and gloom. Action Jackson got to go to work with me the last few weeks since I really didn't want to be the only person in the office and now he gets quite a bit of human time while I transition. This is a good thing because we're going to attempt to pass a pre-certification test to be a <a href="http://www.kcpetsforlife.com/" target="_blank">Pets For Life</a> team. I think we'll be good as long as no one is wearing a live squirrel necklace.<br />
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I can't say I've been cooking too much. Attempting to do strenuous outside projects while it's 104 degrees does not lend itself to put too much energy or thought into dinner. Mostly it involved tomato sandwiches on some wonderful whole grain bread and good mayo. However I was lured out of my Project Zone by a new butcher in town. <a href="http://www.thelocalpig.com/" target="_blank">The Local Pig</a>. You know I'd have to check this out. They supply fresh antibiotic, hormone and steroid free locally sourced meat. Beef, pork, chicken, lamb, goat, duck and rabbit. They make their own sausages, franks and chorizo. And not just the typical brat-like sausages. Curry and eggplant or Thai peanut. There's p<span style="line-height: 19px;"><span style="font-family: Times, 'Times New Roman', serif;">âté</span></span> and foie gras. There's bacon, eggs and stock. (Be still my heart, duck stock) There are in house tamales and Farm to Market Pretzel Rolls. There's honey. There's even dog bones. So I made a little trip and spent a little money. Because here's the other thing, I have some fantastic mustard that deserves some excellent tube meat to slather on.<br />
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I houes sit for some folks who travel to wonderful places. Red Rocks Arizona, Ireland, Paris. When asked if I wanted anything from Paris, I drew a blank. I've been to Paris but I knew that these particular good people are chocolate fiends. Asking for chocolate is just asking to get an empty french box. But then I called on my go-to Answer Chef, Virginia Willis. She's spent quite a bit of time in France. A quick email and she provided the perfect answer. <i>"</i><span style="background-color: white; font-style: italic;">Maille mustard shop at place du Madeleine. They have a mustard keg, like </span><span style="background-color: white;"><i>beer. Tell them to get that, not what's already jarred. It's amazing." </i>Oh hells yes. I love mustard and good people that they are they went to the mustard shop and brought me back a jar of </span><span style="font-family: Times, 'Times New Roman', serif; text-align: left;"><a href="http://www.maille.com/moutarde-fraiche-a-la-pompe/moutarde-a-l-ancienne-au-chardonnay.html" target="_blank">Moutarde en grains à l'Ancienne au Chardonnay</a>. So I grilled up some Local Pig beer bratwurst with cheddar and slathered on this wonderfully grainy and complex mustard. And it was good.</span><br />
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<a href="http://www.flickr.com/photos/thebigshamu/7565062244/" title="French Maille mustard2 by The Big Shamu, on Flickr"><img alt="French Maille mustard2" height="598" src="http://farm9.staticflickr.com/8426/7565062244_3d7de00009_b.jpg" width="900" /></a></div>
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The brat is full of beery flavor and the tang of melted cheddar. The mustard seeds pop and crunch with hot spiciness. Even though the mustard is French the combination calls to my long lost German heritage.<br />
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So there you have it. Anyone out there with a job opening feel free to keep me in mind. Girl's gotta eat.Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com11tag:blogger.com,1999:blog-3930710315732568255.post-79543445149021223932012-06-30T18:50:00.001-05:002012-06-30T18:50:13.499-05:00Peas<div style="text-align: center;">
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Life at the Kitchen almost back to semi-normal. Stay tuned,Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com7tag:blogger.com,1999:blog-3930710315732568255.post-19901944947946394572012-06-04T12:45:00.000-05:002012-06-04T13:14:49.107-05:00Urban Adventures in ForagingI have been enjoying the company of Action Jackson, Dog of Adventure at work for the past couple of weeks. He's made himself quite at home.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7335850494/" title="Jackson at work by The Big Shamu, on Flickr"><img alt="Jackson at work" height="768" src="http://farm9.staticflickr.com/8016/7335850494_70f532c6a3_b.jpg" width="1024" /></a><br />
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This is a good thing. It means we get to walk around our work neighborhood on our mid-morning and afternoon constitutionals. We are always on the lookout for urban wildlife and luckily we've found the normal squirrels and birds and not the dreaded giant city rats. But it was after just such an encounter with some raucous birds that led us to a more wonderful discovery - FREE FOOD!<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7324173172/" title="Mulberry Tree 1 by The Big Shamu, on Flickr"><img alt="Mulberry Tree 1" height="532" src="http://farm8.staticflickr.com/7096/7324173172_cb249d36a8_b.jpg" width="800" /></a></div>
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As Jackson and I walked along this row of trees behind our building, we were besieged by a variety of angry birds bursting from the trees. Mouthy starlings, chubby doves, hopping robins all chattering that we were messing with important bird business. It wasn't until that we got up closer to this big tree that I understood what we had interrupted.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7324172076/" title="Mulberry Tree 2 by The Big Shamu, on Flickr"><img alt="Mulberry Tree 2" height="800" src="http://farm8.staticflickr.com/7097/7324172076_d2ef842e1f_b.jpg" width="532" /></a></div>
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A bountiful bird buffet. Berries. But what kind? I can usually identify bush or shrub fruit but tree berries are a bit out of my league. We took a leaf as a example to help in our identification and toddled back to google image search tree berries. Soon the answer presented itself - <a href="http://en.wikipedia.org/wiki/Morus_(plant)" target="_blank">Mulberries</a>. And while it might look like a berry it's actually defined as a collective fruit but better yet, it's edible to humans. I love finding free fruit. Now all I have to do is pick them. <br />
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<a href="http://www.flickr.com/photos/thebigshamu/7324171208/" title="Picking sheet1 by The Big Shamu, on Flickr"><img alt="Picking sheet1" height="654" src="http://farm9.staticflickr.com/8153/7324171208_b2c3fff9bb_b.jpg" width="835" /></a></div>
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This seems like a straightforward procedure but what I discovered is that picking mulberries is not as easy as it looks. First there's their size. Roughly the same shape and makeup as a blackberry but smaller with a sturdy stem to the tree. That stem is a bit of an issue. You see while some of the outer lobes of the fruit might be bursting with juicy ripeness, the stem might have other ideas. So if you overly exert pressure on the fruit to dislodge the stem from the branch, you will either bruise the fruit by holding on too tightly or drop the fruit by not holding on tight enough. Hence the white sheet and branch shaking method that brought a rain of mulberries down to earth. All to a chorus of still angry birds, denied their spectacular mulberry dropping paint used with great efficiency to decorate nearby vehicular canvases. Finally I felt I had gathered enough to make something.<br />
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Not to mention tattooing my hands with a deep purple stain in the process. But what to make? I was clueless. I don't think I had enough for a pie, maybe just enough for a crumble or crisp. I decided instead to give them away. To offer them up to a local chef. Not just any local chef but the man that put duck tongue tacos on his menu, Michael Smith. </div>
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<a href="http://www.flickr.com/photos/thebigshamu/7336897316/" title="M-and-N-300x469 by The Big Shamu, on Flickr"><img alt="M-and-N-300x469" height="469" src="http://farm9.staticflickr.com/8001/7336897316_4a38fccda1_o.jpg" width="300" /></a></div>
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He and his wife Nancy have two restaurants in the Crossroads area of downtown Kansas City, his namesake, <a href="http://www.michaelsmithkc.com/" target="_blank">Michael Smith</a> and <a href="http://extravirginkc.com/" target="_blank">Extra Virgin</a>. I love Extra Virgin for it's generous half prices tapas hours and it's outdoor seating area. Hot, sweaty and fruit stained I offered up my fresh and incredibly local fruit to Chef Smith. He didn't hesitate, suggesting that mulberry jam could be in the works. He asked what price for the fruit and I said I didn't really want money, I wanted to see what he would do with the fruit. He invited me to lunch but I was a mess and still had Jackson and at the moment wanted nothing more than to go home to shower. I took a rain check on lunch.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7324167932/" title="tacos by The Big Shamu, on Flickr"><img alt="tacos" height="800" src="http://farm8.staticflickr.com/7088/7324167932_441b9262e7_b.jpg" width="532" /></a><br />
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What a lunch it was. How about tuna cerviche tacos with taro root shells? Yes please.</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7324169694/" title="poblano mac-cheese by The Big Shamu, on Flickr"><img alt="poblano mac-cheese" height="800" src="http://farm8.staticflickr.com/7234/7324169694_d43aedf43b_b.jpg" width="532" /></a></div>
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Poblano mac and cheese? Heaven. A tower of Chickpea fries. Smoky grilled broccollini and burrata? My still stained hands happily sampled it all.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7324169120/" title="pork cheeks by The Big Shamu, on Flickr"><img alt="pork cheeks" height="598" src="http://farm8.staticflickr.com/7101/7324169120_be677de336_b.jpg" width="900" /></a></div>
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But the best (thank you waiter for suggesting it) was the braised pork cheeks with fava beans and lentils. Crispy, savory pork goodness. Well worth the couple of hours of angry birds and sticky digits. What did Chef Smith end up making with the mulberries? The lucky folks at an event at the Nelson Atkins Museum enjoyed the freshest possible mulberry sauce on duck and helped raise money for a good cause courtesy of Michael Smith and an urban fruit tree.Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com8tag:blogger.com,1999:blog-3930710315732568255.post-61909766393038079522012-05-23T09:30:00.000-05:002012-05-23T09:42:14.999-05:00Baba au Rhum de la version la maison<div style="text-align: center;">
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Remember this? The <a href="http://thekarmickitchen.blogspot.com/2012/04/baba-whiskey-cake-and-rieger-hotel-and.html" target="_blank">Whiskey Baba</a> I enjoyed at a local restaurant?<br />
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<img alt="Baba whiskey cake" src="http://farm9.staticflickr.com/8145/6960818888_d9941ac711_b.jpg" /></div>
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Apparently the photo was so enticing that a friend on Facebook saw it and wanted a homemade version. I hadn't planned on trying my hand at this but this friend and I experienced the other worldliness that was a network TV production.</div>
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He deserves a lot more than a simple recipe for Baba au Rhum after working on a program based on the premise that JFK was assassinated to cover up an alien invasion. Hey it was the era of the X-Files and it's an adventure I'll never regret. But what recipe to use? At it's heart
Baba au Rhum is a yeast cake dessert so finding a "good" recipe is important. The recipe originating in France sent me on an email path to Virginia Willis. Chef Willis is a graduate of Anne Willan's La Varenne Cooking School in Paris. Turns out that Virginia had to make <a href="http://www.showcook.com/2010/learn-to-cook/in-remembrance-of-chef-chambrette/" target="_blank">Baba au Rhum</a> as a final exam dish. Yikes! Of course she aced it. However in my kitchen my humble efforts are not nearly as visually appealing or as tasty as Chef Willis's final exam but for friends like Michael, I did my best.</div>
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First you need a suitable molds for your little yeasties. Like this.</div>
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<img alt="Ateco 3-Inch Tall Rum Baba Mold" src="http://www.cheftools.com/images/02-0464-02-180.jpg" />
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These I do not have in my pantry. However I did have this.</div>
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<img src="http://engagemental.files.wordpress.com/2008/04/popover.jpg" /></div>
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<span style="text-align: left;">Which according to Chef Willis would work just fine as would a muffin pan or </span><span style="text-align: left;">ramekins. This is a two rise recipe if you are making these for an event, they actually work better if made on one day and served the next.</span></div>
<a href="http://www.flickr.com/photos/thebigshamu/7193748870/" title="rum baba 2 by The Big Shamu, on Flickr"><img alt="rum baba 2" height="465" src="http://farm6.staticflickr.com/5449/7193748870_46f90775e5_b.jpg" width="700" /></a></div>
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This my dough after massaging in the butter, rum and currants.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7237817584/" title="rum baba 3 by The Big Shamu, on Flickr"><img alt="rum baba 3" height="700" src="http://farm8.staticflickr.com/7086/7237817584_33fc9a61b0_b.jpg" width="531" /></a></div>
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This is out of the oven and post rum bath. In all honesty I let these go too long in the oven. They should have more of a golden coloring instead of mahogany. Lesson learned.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7193748140/" title="rum baba 1 by The Big Shamu, on Flickr"><img alt="rum baba 1" height="900" src="http://farm8.staticflickr.com/7095/7193748140_f199e9c6cc_b.jpg" width="598" /></a></div>
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This is the traditional serving method with whipped cream and the rum sauce. Despite my baking failures it still had a wonderful flavor and a creamy interior (thank you rum bath). However I couldn't leave it at the traditional. I decided to put my CSA rhubarb spin on it.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7237818444/" title="rhubarb 3 by The Big Shamu, on Flickr"><img alt="rhubarb 3" height="900" src="http://farm9.staticflickr.com/8168/7237818444_b9267432e2_b.jpg" width="598" /></a></div>
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Instead of the rum sauce I drizzled that delicious rhubarb sauce that I used with the rice pudding liberally over my baba and chowed down. Of course the rhubarb plays nicely with the whipped cream and even pairs up with the rum flavoring of the baba. I don't know if this offering would have passed muster at <span style="text-align: left;">La Varenne but I <i>can</i> assure you that aliens had nothing to do with the dish. Bon Appetit Michael.</span>Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com8tag:blogger.com,1999:blog-3930710315732568255.post-88194259940846123582012-05-21T11:00:00.000-05:002012-05-21T12:14:42.013-05:00Rhubarb in the BagI am a lucky girrrl. Some friends of mine are currently enjoying spring in Ireland and France. While they are gone they asked me to sit on their house. This I do not mind for many reasons. I get to watch Mad Men, not just for the vintage 60s suburban kitchens (can't wait for the 70s) but also for Joan's pencil necklace. Jackson and I get to stalk the herd of wild rabbits that have wiped out the young eggplant seedlings in the backyard. Sadly due to Jackson's incredible agility and prey drive, there is no off leash pursuit since the fences surrounding the yard barely slow down his fierce devotion to Kill the Wabbit. But the best thing about house sitting (until the pool opens) is the weekly CSA. So far I've enjoyed baby spinach, eggs, broccoli, lettuce, chard, asparagus, and basil. This week included something I'd never cooked with before - rhubarb.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7237820142/" title="rhubarb 1 by The Big Shamu, on Flickr"><img alt="rhubarb 1" height="800" src="http://farm8.staticflickr.com/7094/7237820142_2d6e73fdae_b.jpg" width="532" /></a></div>
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Rhubarb is not exotic or new but it's just one of those ingredients that never made an appearance in the cooking adventures of my youth. So it was a bit of a surprise to see it in the bag of spring offerings. Rhubarb seems to me to be one of those old fashioned vegetables. I'm sure my grandmother would know what to do with these stalks. I do remember seeing numerous recipes in old church spiral bound cookbooks, usually involving pies, crumbles and cobblers. The most common use was to pair it up with the first spring fruit, strawberries. The strawberry's sweetness balanced out the rhubarb's wincing tartness. I just didn't have enough to make a pie. Luckily for me my recent batch of library cookbooks included <a href="http://www.chelseagreen.com/bookstore/item/wild_flavors:hardcover" target="_blank">Wild Flavors by Didi Emmons</a> and the recipe for Coconut Rice Pudding with Rhubarb.<br />
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<span style="color: red;"><b>Coconut Rice Pudding with Rhubarb</b></span><br />
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Makes 6 servings</div>
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Rice Pudding:</div>
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1/2 cup brown rice</div>
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1/2 cup white rice </div>
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1/2 cup sugar</div>
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1/2 teaspoon cardamom</div>
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Pinch salt</div>
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3 cups coconut milk (two 13-ounce cans will do)</div>
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2 - 3 cups soy milk, almond milk or half-and-half</div>
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<strong style="margin-bottom: 0px !important; margin-top: 0px !important; outline-color: initial; outline-style: none; outline-width: 0px;">Topping:</strong></div>
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3 large stalks rhubarb (about 3/4 pound), thinly sliced</div>
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3 tablespoons sugar</div>
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1. To make the pudding, combine the rice, sugar, cardamom, salt, 2 cups soy milk, almond milk, or half-and-half, and coconut milk in a medium saucepan over medium heat. Let the mixture come to a boil, then reduce the heat to very low, cover, and let cook until thick and the rice is tender, about 1 1/2 - 2 hours, stirring from time to time to keep the pudding from sticking to the bottom of the saucepan. If it does stick to the saucepan, add more soy milk, almond milk, or half-and-half as needed.</div>
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2. Transfer the pudding to a container with a lid and let it come to room temperature uncovered, then chill in the refrigerator, covered.</div>
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3. Meanwhile, to make the topping, combine the rhubarb, sugar, and 1/4 cup water in a small saucepan over low heat. Let the mixture come to a simmer, and let simmer until the rhubarb softens while still holding its shape, about 5 minutes. Transfer the rhubarb to a container with a lid and let it come to room temperature uncovered, then chill in the refrigerator, covered.</div>
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4. To serve, spoon the rice pudding into clear glasses, then spoon the rhubarb mixture over the rice pudding. </div>
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<b>A couple of notes to the recipe above. I used everything I had on hand so, 1 cup of brown rice instead of mixing the two, two 14 ounce cans of lite coconut milk, and 2 cups of 2% milk instead of the soy milk.</b></div>
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<a href="http://www.flickr.com/photos/thebigshamu/7237819266/" title="rhubarb 2 by The Big Shamu, on Flickr"><img alt="rhubarb 2" height="465" src="http://farm8.staticflickr.com/7072/7237819266_7484426e95_b.jpg" width="700" /></a></div>
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Additionally I wandered far afield of the topping recipe. I wanted more of a rhubarb sauce instead of a slightly cooked rhubarb topping. So 2/3 cup of sugar instead of 3 tablespoons and cooked it until it broke down into a chunky sauce.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7237816740/" title="rhubarb 4 by The Big Shamu, on Flickr"><img alt="rhubarb 4" height="800" src="http://farm9.staticflickr.com/8004/7237816740_76a34b7e08_b.jpg" width="532" /></a>
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Wow! The coconut rice pudding is luscious on it's own but adding the distinctive sweet and sour rhubarb sauce turns it into an exquisite dessert. Not only that but this sauce would be great on oatmeal, yogurt, and ice cream. So thank you CSA farmers, rhubarb rocks.</div>Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com10tag:blogger.com,1999:blog-3930710315732568255.post-7457761247115498092012-05-07T10:30:00.000-05:002012-05-07T10:42:46.337-05:00The Joys of Spring<div style="text-align: center;">
Remember this book?
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Back in October I celebrated the arrival of <a href="http://thekarmickitchen.blogspot.com/2011/10/basics-to-brilliant-yall.html" target="_blank">Virginia Willis' second book</a> but I've been waiting until now to make one special recipe. <a href="http://www.virginiawillis.com/recipes/recipes_fish_grilled-stuffed-soft-shell-crabs-with-lemon-gremolata.html" target="_blank">Grilled Stuffed Soft Shell Crabs with Lemon Gemolata</a>. What exactly are soft shell crabs?<br />
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<a href="http://www.flickr.com/photos/thebigshamu/5399396929/" title="gumbo crab1 by The Big Shamu, on Flickr"><img alt="gumbo crab1" height="430" src="http://farm6.staticflickr.com/5058/5399396929_759b5d5716_b.jpg" width="900" /></a></div>
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The Atlantic Blue Crab (Callinecties sapidus or beautiful swimmer) has a life span of roughly three years. During those years the crab molts or sheds it's shell in order to grow. Since it takes a few hours for the crab's shell to become hard again, crabmen of the Chesapeake Bay have developed numerous methods of finding and harvesting soft shell crabs. Luckily for me there's a couple of sources for unfrozen soft shells that show up here in Kansas City in early May. However if the fishmonger is not in (as happened to me at this particular store), you may end up cleaning them yourself like I had to do because the fishmonger's assistant was too grossed out to barely touch the un-moving crabs.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7130437417/" title="softshell1 by The Big Shamu, on Flickr"><img alt="softshell1" height="532" src="http://farm9.staticflickr.com/8166/7130437417_91cbfd1f35_b.jpg" width="800" /></a></div>
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Not that it was a problem since cleaning is fairly simple but should only be done just before you plan on cooking your soft shells. Cut off the flap on the underside of the crab (it's either shaped like the Washington Monument (for males) or the Capitol Dome (for females). Next lift up the pointy flap of each side of the top shell. Underneath you'll find the lungs which you need to snip off with scissors. Finally you need to cut off the front edge of the crab, just behind the eyes. <br />
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<a href="http://www.flickr.com/photos/thebigshamu/6984354434/" title="softshell2 by The Big Shamu, on Flickr"><img alt="softshell2" height="667" src="http://farm8.staticflickr.com/7240/6984354434_26e03006e6_b.jpg" width="1003" /></a></div>
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Usually the simplest way to cook soft shell crabs is normally your best bet. Most folks dust them with a flour mixture, fry them and them plop them between two slices of white bread for a quick sammie. Virginia keeps it simple also by grilling them with just a bit of shrimp filling and a little zesty lemon gremolota<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7130437969/" title="softshell3 by The Big Shamu, on Flickr"><img alt="softshell3" height="517" src="http://farm8.staticflickr.com/7248/7130437969_af1c8345fa_b.jpg" width="800" /></a></div>
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Ideally softshells should be cooked and eaten on the day they were captured to ensure that lovely sweet crab meat taste.To a confirmed omnivore and a lover of all things Chesapeake Bay, it's a beautiful thing. But not everyone enjoys the concept of eating the entire crab no matter how it's cooked. This does not bother me in the least.<br />
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<a href="http://www.flickr.com/photos/thebigshamu/7130439559/" title="softshell4 by The Big Shamu, on Flickr"><img alt="softshell4" height="667" src="http://farm9.staticflickr.com/8141/7130439559_96c68d14a9_b.jpg" width="1003" /></a></div>
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Just leaves more crunchy legs for me.Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com9tag:blogger.com,1999:blog-3930710315732568255.post-38061057985743808782012-04-30T21:30:00.000-05:002012-04-30T21:57:06.533-05:00The Rabbits are so jealous<div style="text-align: center;">
We have pea blossoms. You know what that means?</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7130410331/" title="peas 2 by The Big Shamu, on Flickr"><img alt="peas 2" height="700" src="http://farm8.staticflickr.com/7204/7130410331_1fb6484419_b.jpg" width="525" /></a></div>
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Soon we will have peas. <i> I see you</i> little pea pod peaking out of there...</div>
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<a href="http://www.flickr.com/photos/thebigshamu/7130410745/" title="peas 4 by The Big Shamu, on Flickr"><img alt="peas 4" height="800" src="http://farm8.staticflickr.com/7114/7130410745_10ed82ed58_b.jpg" width="600" /></a></div>Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com9tag:blogger.com,1999:blog-3930710315732568255.post-8315029570858717642012-04-23T13:43:00.000-05:002012-04-23T14:06:41.167-05:00Baba au Whiskey Cake and The Rieger Hotel and Grill and Exchange<a href="http://www.flickr.com/photos/thebigshamu/6960818888/" title="Baba whiskey cake by The Big Shamu, on Flickr"><img alt="Baba whiskey cake" height="1024" src="http://farm9.staticflickr.com/8145/6960818888_d9941ac711_b.jpg" width="768" /></a><br />
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Just a little sampling of a dessert I've never had before, normally called a Baba au Rum Cake. This version was with whiskey and served at a wonderful little restaurant called the <a href="http://www.theriegerkc.com/" target="_blank">Rieger Hotel and Grill</a> and Exchange. This was <i>after</i> scarfing down one of the best Reubens' I've had in a very long time. It may have been the corned beef tongue or it just may have been that they understand what makes a great Reuben, careful grilling and the right proportion of meat to bread and other ingredients. As for this adult dessert? While it was wonderful, it wasn't exactly my thing. That's not to say it wasn't done well, it was. Just didn't connect with my inner dessert freak. However if you enjoy whiskey soaked cake with whipped cream and creme anglaise, come on down. The Rieger would love to satisfy your culinary needs. And the bonus? The cookbook library in the back. It's a good thing.Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com12tag:blogger.com,1999:blog-3930710315732568255.post-84178509096514637832012-04-16T12:00:00.001-05:002012-04-16T12:44:38.869-05:00Cooking Close to Home<div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><span style="font-style: normal; ">I have </span><i>been</i> to the library. This is a good thing. Well, not good for the Barnes and Nobles or the late Borders Books of the world because if there's one thing I know, I have absolutely no self control when it comes to an armful of pretty new books. My personal economy suffers much less from multiple trips to the library. Which is where I found this excellent cookbook.</div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-style: normal; text-align: center; "><span><a href="http://www.flickr.com/photos/thebigshamu/6936661538/" title="ccthcookbookcover by The Big Shamu, on Flickr"><img src="http://farm8.staticflickr.com/7203/6936661538_c0ffa23325_z.jpg" width="480" height="596" alt="ccthcookbookcover" /></a></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">I have to say that I've noticed lately that a lot of cookbooks currently coming out are hitting the "localvore movement" theme fairly hard. This book is no different. I don't <span style="font-size: 100%; ">really</span><span style="font-size: 100%; "> mind but coming from a background where one grandmother lived on a farm her whole life, where my parents have always had a big backyard garden, where I was taught early that young children make great pickers at the Pick Your Own farm stands (strawberries, yah, green beans, boo) all this talk is old hat. I do have to admit that I don't think my mother wants to go back to raising, killing, plucking and cleaning her own chickens. Fresh eggs are great but chickens are a lot of work.</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Having said that, this is a wonderful cookbook with lots of seasonal recipes that appear to be loaded with flavor. If you like a fresh fruit and vegetable heavy diet, you will find a lot to like. Since we're still too early for spring produce, I thought I try the Roasted Two Beet Salad first.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-style: normal; text-align: center; "><span><a href="http://www.flickr.com/photos/thebigshamu/7082700781/" title="Beetssalad6 by The Big Shamu, on Flickr"><img src="http://farm6.staticflickr.com/5330/7082700781_2ee8c13b07_b.jpg" width="617" height="821" alt="Beetssalad6" /></a></span></div><div style="font-style: normal; "><br /></div><div style="font-style: normal; ">This recipe uses two colors of beets, red and golden, two of each. You're going to roast your beets, unpeeled, rubbed with olive oil and sprinkled with salt and pepper in a 375 degree oven for 45 to 60 minutes. To test for tenderness piece with a knife, if there is resistance, continue roasting until the knife slides in smoothly. Let the beet cool enough to handle and then peel off the skin. If you don't want bloody red hands, try some food safe rubber gloves. (Personally I think it's more fun to chase neighborhood children with beet red hands but that's just me.) </div><div style="font-style: normal; "><br /></div><div style="font-style: normal; ">So while your beets were roasting, you can whip up the dressing by mixing 1/2 cup red wine vinegar, 1/4 cup extra virgin olive oil, 1 tablespoon maple syrup (or honey), 1 teaspoon minced fresh garlic, 1 teaspoon salt and 1 teaspoon minced fresh thyme. Now the recipe calls for lemon thyme but I have not seen too much of that in the grocery stores or my garden which is why we're going with the regular thyme. You can whisk that all together or you can do like me and put it in a mason jar, screw on the lid and shake it up. </div><div style="font-style: normal; "><span><br /></span></div><div style="font-style: normal; text-align: center; "><span><a href="http://www.flickr.com/photos/thebigshamu/7082699769/" title="Beetssalad3 by The Big Shamu, on Flickr"><img src="http://farm8.staticflickr.com/7264/7082699769_2744979538_b.jpg" width="700" height="465" alt="Beetssalad3" /></a></span></div><div style="font-style: normal; "><span><br /></span></div><div style="font-style: normal; "><span><br /></span></div><div style="font-style: normal; text-align: center; "><span><a href="http://www.flickr.com/photos/thebigshamu/7082700371/" title="Beetssalad4 by The Big Shamu, on Flickr"><img src="http://farm8.staticflickr.com/7260/7082700371_a729548f2b_b.jpg" width="584" height="800" alt="Beetssalad4" /></a></span></div><div style="font-style: normal; "><span><br /></span></div><div style="font-style: normal; "><span>Once your beets are cooled, cut them into a julienne. Again a bit of a deviation from the recipe which calls for mixing the beets with 1/2 cup sliced red onion and the dressing. Keep the two colors of beets separate. If you mix everything together, the golden beets end up red anyway so add half the onions and dressing to each color beet, refrigerate for an hour and serve the beets together on the plate.</span></div><div style="font-style: normal; "><span><br /></span></div><div style="font-style: normal; text-align: center; "><span><a href="http://www.flickr.com/photos/thebigshamu/6936624284/" title="Beetssalad1 by The Big Shamu, on Flickr"><img src="http://farm6.staticflickr.com/5076/6936624284_388963d3a4_b.jpg" width="598" height="791" alt="Beetssalad1" /></a></span></div><div style="font-style: normal; "><span><br /></span></div><div style="font-style: normal; "><span>If you're already a beet fan, you will love this recipe. Most beet salads go down the cheese/nut route so it's refreshing to have a salad that concentrates on the flavors of the beets paired with the acidic flavor of the dressing and the flavor of the thyme. If you're not a beet fan (tasted like dirt! And really why don't more vegetables taste like dirt? Carrots I'm looking at you.) more than likely you won't enjoy this. You might taste it off of someone else's plate but I doubt you'd make it for yourself.</span></div><div style="font-style: normal; "><span><br /></span></div><div style="font-style: normal; text-align: center; "><span><a href="http://www.flickr.com/photos/thebigshamu/7082699279/" title="Beetssalad2 by The Big Shamu, on Flickr"><img src="http://farm6.staticflickr.com/5463/7082699279_1b75b191a7_b.jpg" width="800" height="532" alt="Beetssalad2" /></a></span></div><br />Some of the other recipes I'm looking forward to making from this cookbook are Hearty Root Vegetable Chowder, Quebec Tortiere, and Fresh Peaches with Mascarpone and Blackberry Coulis. Oh yeah. You can also check out their website, <a href="http://www.cookingclosetohome.com/">Cooking Close to Home</a> for seasonal recipes or to buy the cookbook for yourself. I highly suggest this for the added bonus of it being a Maple heavy cookbook. Now if someone can help me find Maple Sugar I would appreciate it.Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com10tag:blogger.com,1999:blog-3930710315732568255.post-19443373612059821242012-04-10T22:30:00.000-05:002012-04-10T22:36:54.853-05:00Garden Hopes and Dreams 2012<div style="text-align: left;"><span>Keeping my fingers crossed that the mild winter does not mean a repeat of last summer's scorching heat.</span></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/thebigshamu/6920465510/" title="peas 1 by The Big Shamu, on Flickr" style="font-family: Georgia, serif; font-size: 100%; "><img src="http://farm6.staticflickr.com/5116/6920465510_616e4dfa46_b.jpg" width="600" height="800" alt="peas 1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/thebigshamu/7066544901/" title="peas 2 by The Big Shamu, on Flickr"><img src="http://farm8.staticflickr.com/7128/7066544901_f6769f2dab_b.jpg" width="600" height="800" alt="peas 2" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">I have big hopes for my tender pea tendrils. I loves me some fresh from the garden peas. My brother hates them. That boy just ain't right.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/thebigshamu/6920465118/" title="collards by The Big Shamu, on Flickr"><img src="http://farm8.staticflickr.com/7207/6920465118_03bed0d1a4_b.jpg" width="600" height="800" alt="collards" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">This is an incredibly hardy collard plant that I planted last year and just left alone during the winter. Low and behold, tasty (or really bitter, I'll find out) new leaves. BACK OFF RABBITS!!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/thebigshamu/7066545333/" title="Bay Leaf Plant by The Big Shamu, on Flickr"><img src="http://farm8.staticflickr.com/7081/7066545333_f0a75aee6e_b.jpg" width="800" height="600" alt="Bay Leaf Plant" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">This is my wonderful bay leaf plant. Needs to be repotted but I love the flavor of fresh bay leaf in my chicken stock.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/thebigshamu/7066545847/" title="Rosemary by The Big Shamu, on Flickr"><img src="http://farm8.staticflickr.com/7222/7066545847_1b7e15e90d_b.jpg" width="675" height="900" alt="Rosemary" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">And LOOK! My rosemary plant if blooming. So pretty. Please wish me gardening luck that everything survives and thrives. Because I'm hungry.</div><div style="text-align: center;"><br /></div>Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com8tag:blogger.com,1999:blog-3930710315732568255.post-14477748081564628972012-04-07T13:44:00.003-05:002012-04-07T13:47:17.579-05:00Bwhahahahhahahah<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="text-align: center;"><span><a href="http://www.flickr.com/photos/thebigshamu/7054335591/" title="beinets vs cornbread by The Big Shamu, on Flickr"><img src="http://farm6.staticflickr.com/5194/7054335591_7261a054e2_b.jpg" width="1024" height="768" alt="beinets vs cornbread" /></a></span></div><br /><br />Well, OK? Not exactly the first food products when I think of Southern Food but apparently I'm vastly behind the times.Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com1tag:blogger.com,1999:blog-3930710315732568255.post-87604703402105272612012-04-01T10:00:00.000-05:002012-04-01T10:00:01.805-05:00Mapril Dim Sum Sunday<div style="text-align: center; font-style: normal; font-variant: normal; line-height: normal; font-family:Georgia, serif;"><span style="font-size:180%;color:#33cc00;"><b>HAPPY MAPRIL!</b></span></div><div style="text-align: center; font-style: normal; font-variant: normal; line-height: normal; font-family:Georgia, serif;"><span style="font-size:180%;color:#33cc00;"><b>HAPPY DIM SUM SUNDAY!</b></span></div><div style="text-align: center; font-style: normal; font-variant: normal; line-height: normal; font-family:Georgia, serif;"><span style="font-size:180%;color:#33cc00;"><b>HAPPY MARCH MADNESS!</b></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="text-align: center;"><span><a href="http://www.flickr.com/photos/thebigshamu/7035089683/" title="maplebeans1 by The Big Shamu, on Flickr"><img src="http://farm8.staticflickr.com/7177/7035089683_0b1a2b7379_b.jpg" alt="maplebeans1" height="900" width="598" /></a></span></div><div style="text-align: center;"><span><br /></span></div><div style="text-align: left;"><span>I had to throw that last one in there because the Kansas Jayhawks pulled off the upset last night and it's pretty much been insanity here in the prairie hood. But back to Mapril. As you recall, the inspiration for Mapril is to celebrate all things Maple in the dreary time that is the end of March and hopefully the end of winter and the beginning of April and spring. My good Canadian friend to the north, <a href="http://29blackstreet.blogspot.com/">Susan of 29 Black Street</a>, still has bits of ice and snow and gray in her world. She needs some hot pink flowers and lovely maple dishes to blow those winter blahs away. For some of us, spring apparently is done and we're heading into summer. Our predicted high today is 88 degrees so hot pink sunburn may be in my future.</span></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;"><span>I had three maple dishes lined up for Mapril Dim Sum Sunday. Sadly it was not to be and I have no one to blame except myself and not trusting my own damn common sense. You see when searching the internets for inspiration and ideas, I generally use Google image to find potential recipes. Generally my theory is if a photo makes me salivate then it must be, at the very least, a decent recipe. This has worked out fairly well in the past. Bit me in ass this weekend. You see I saw a photo and ended up at this <a href="http://www.recipebridge.com/g/168/10137248/maple-baked-beans">recipe</a>. They used a quick soak method of cooking beans but only had 30 minutes of post soak cooking time. This is where I learn culinary life lessons so you don't have to. Dried beans don't cook in 30 minutes. I don't think dried beans soaked over night cook to tender in 30 minutes. I don't know how long these freaking beans took because I spent all evening with them, gently tending to their needs. I finally decided that I actually wanted to get some sleep so I dumped them into the crock pot and went to bed. This morning found them tender but all the other ingredients cooked to mush. They are ok taste-wise. I'm sad for the cup of beautiful maple syrup that boiled away in the process. I am glad to know that I should stick with the chefs, authors, and websites that I trust. People who actually know how to cook, test and write recipes for the general public. My only guess is that someone was writing a recipe for a pressure cooker version of baked beans but forgot to cook in a pressure cooker because that's the only way this recipe is so not wrong.<br /></span></div><div style="text-align: center;"><span><br /></span></div><div style="text-align: center;"><span><a href="http://www.flickr.com/photos/thebigshamu/7035090165/" title="maplebeans2 by The Big Shamu, on Flickr"><img src="http://farm8.staticflickr.com/7079/7035090165_f9a10567e2_b.jpg" alt="maplebeans2" height="580" width="800" /></a></span></div><br />Still, they do make for some pretty on this hot Sunday. Guess I'm the April Fool for making this recipe. Keep visiting the comments during the day to see who else decided to get all maplely (yes I know it's not a word...).Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com13tag:blogger.com,1999:blog-3930710315732568255.post-53847007702731639722012-03-28T10:20:00.001-05:002012-04-01T10:16:40.338-05:00March Madness Southern Food Bracket<table cellpadding="0" cellspacing="0" width="984" id="bracket" style="margin-top: 5px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; width: 987px; color: rgb(0, 0, 0); font-size: 12px; line-height: 18px; font-family: Arial, Helvetica, sans-serif; padding-top: 0px; padding-right: 15px; padding-bottom: 0px; padding-left: 15px; "><tbody style="border-top-width: initial; border-top-style: none; border-top-color: initial; "><tr><td colspan="2" style="font-family: Verdana, Tahoma, 'DejaVu Sans', sans-serif; padding-right: 0px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; text-align: center; "><table cellpadding="0" cellspacing="0" style="border-collapse: collapse; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; width: 987px; "><tbody style="border-top-width: initial; border-top-style: none; border-top-color: initial; "><tr><td width="363" style="padding-right: 0px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; "></td><td width="278" style="padding-right: 0px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; "><a href="http://gardenandgun.com/southern-food-bracket" style="color: rgb(0, 0, 0); text-decoration: none; "><img src="http://www.gardenandgun.com/files/mm2012_logo_lg.jpg" width="278" height="182" alt="The Ultimate Southern Food Bracket" border="0" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; border-style: initial; border-color: initial; " /></a></td><td width="343" style="padding-right: 0px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; "></td></tr></tbody></table><p style="margin-top: 15px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-family: Georgia, Times, serif; font-size: 17px; line-height: 1.4em; color: rgb(129, 129, 129); "><br /></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; font-family: Georgia, Times, serif; font-size: 21px; line-height: 1.4em; color: rgb(40, 40, 40); "></p></td></tr><tr><td colspan="2" style="text-align: center;padding-right: 0px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; "><span><span style="line-height: normal;"><a href="http://www.flickr.com/photos/thebigshamu/6889173670/" title="Screen shot 2012-04-01 at 10.14.02 AM by The Big Shamu, on Flickr"><img src="http://farm8.staticflickr.com/7272/6889173670_675a10a767_b.jpg" width="1024" height="787" alt="Screen shot 2012-04-01 at 10.14.02 AM" /></a></span></span></td></tr></tbody></table>We've been keeping a close eye on <a href="http://gardenandgun.com/southern-food-bracket">Garden and Guns Southern Food March Madness</a> . Sadly some of my favorites went down in flames. I still loves ya Soft Shell Crabs, She Crab Soup, Fried Okra, Fried Green Tomatoes and Peach Cobbler. I also can't believe that CORNBREAD(????) beat out Mac and Cheese or Shrimp and Grits lost to Hoppin' John. In the end I still see Fried Chicken taking the trophy. Wait....is there a trophy? Still time to vote but you better hurry.Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.com7