pixelchef

Here is something I posted in the calendar for April Fools Day, but the calendar was beginning to get a little cluttered on that particular day, so the guys cleaned it up. It has been requested that I post this here, for shits and giggles. The Colonel's Secret Recipe Contains Crack! Reuters NewMedia - Tuesday April 01, 2003. SEATTLE (Reuters) - No, not that Colonel. Matt Treiber (street name: "col klink") has been arrested today on narcotics violations. Treiber's home was raided Monday night by local FBI officials on a tip that he was marinating his smoked meat products with crack cocaine. One customer of Treiber's, "pixelchef", first tasted one of the colonel's beef briskets nearly two weeks ago. Since that time, he has been experiencing severe withdrawal. Sources say he was seen running naked through the streets screaming "I've lost my meat!" over the weekend. When officials searched Treiber's home, they were astonished by what they found. Thousands of pounds of smoked pork shoulder were packed "violently" in what appeared to be a secret underground lair. Upon tasting the meat, one agent commented "this shit is so good it should be illegal". That was good enough for them. Treiber faces life in prison. Pixelchef faces indecent exposure charges.

newguy, you totally read my mind. I'm thinking of doing a sparkling ice wine/ champagne vinegar gastrique. The logic behind this is of course what you already mentioned, and the fact that champagne/sparking wine is a great compliment to fatty foods. Good, yes? :)

It's not that we love to be different, we just have special needs. We're special people. :) I've had chili dogs a bunch of times in the US and I honestly can't think of any distinguishable differences. I mean, the thickness varies from venue to venue, but I think that holds true in every country. One thing I have noticed, though, is that the chili on chili dogs in Ontario at least tends to be sweeter than elsewhere. Haha, they're probably putting maple syrup in the chili. :P

No meat, all beans. I like to be unique. I kid, I kid. I agree; medium-hot/hot meat chili. Chopped onion is fine.

Hot damn, I can't wait. Which one is mine? :) When are you sending these badboys out again, klink? Damn man, you're the king.

Hmm, a fig bread. That sounds like an awesome idea. I'm gonna have to make a couple batches of just the bread to get the flavours right, but I'm definitely going to try that. So.. Seared foie gras on toasted fig bread, crispy pancetta, Port reduction Sounding better?

Gotcha, and I agree. Would crispy bacon work here, do you think? (pancetta)

Hi everyone, I'm in the process of creating a foie gras dish for an upcoming special occasion, and I'm looking for your opinions on whether or not you feel the flavours I'm dealing with work well, and possibly some advice on how to improve it. What I'm planning is: Seared foie gras on banana bread round w/ balsamic-poached figs and warm maple syrup drizzle. Yes, no? Ridiculous, ingenious? Thanks for your time everyone.

I can't speak to Parker's program, but I've used Wine Cellar II and found it to be rather easy to use. http://www.pmcs.co.nz/winecellar.htm

Oh yea, I love it when you talk dirty like that.

when are the pork shoulders goin' on, klinky?

Microplane here too, mandolin, fish spatula.

In Canada, Moosehead.

Umm, hello pie. Banana cream pie is perhaps my favourite "no fuss" dessert on the planet. Thanks for the foodporn, brig.

You have to admit, though. The thin strips fit well over a hot dog. Damn, good point. I fold.

Braised Red Cabbage Serves 6 as Side. From the Duck Fat Thread: 3 T duck fat 2 medium onions, sliced 1 large red cabbage, cored, quartered, cut into 1/4" slices. 1 large Granny Smith Apple, peeled, cored, and diced 1 c dry red wine 2 tsp red wine vinegar 1 tsp caraway seeds, optional Salt and freshly ground black pepper to taste 2 tsp red currant jelly Heat duck fat in a large casserole over medium-high heat. Add onions and sauté until golden brown, about 5 to 7 minutes. Stir in cabbage and apple, then pour in wine, vinegar, and caraway seeds, and bring to a boil. Cover pan, reduce heat, and cook gently for 45 minutes, stirring occasionally. About half way through cooking time, remove cover, allowing liquid to partially evaporate, so cabbage is fairly dry. Season with salt and pepper. Stir in jelly and serve. Keywords: French, Vegetables ( RG232 )

Anyone ever experience the frustration of Kraft cheese slices? Ya know how when you unwrap one, there is a thin little strip of cheese at the top that always tears off along with the wrapper? I HATED THAT! Apparently, their crack team of engineers has since rectified the situation. Good thing, because I was getting mighty pissed.

Gotta love that happy, cute little fish sign advertising the slaughtered whale beneath it. :)

Great article. My favourite wine has been Riesling for quite some time (German), and Moscato d'Asti is one of the most fun wines I've played with ever. It makes ya giggle.

Another gorgeous report, lxt. Great writing. I felt like I was there.

As with all your notes, this was beautiful. Thanks for posting. I've really been enjoying your contributions.

Ohmigosh Cathy, you're a meat genius! I shall now refer to you as Meatenius.

Duck Fat Braised Red Cabbage Serves 6 as Side. Salt and Fresh Cracked Pepper to taste 2 tsp Red Currant Jelly 1 tsp Caraway Seeds 2 tsp Red Wine Vinegar 1 c Dry Red Wine 1 Large Granny Smith Apple, peeled, cored, and diced 1 Large Red Cabbage, cored, quartered, and cut into 1 /4-inch slices 2 Medium Onions, Sliced 3 T Duck Fat Heat duck fat in a large casserole over medium-high heat. Add onions and sauté until golden brown, about 5 to 7 minutes. Stir in cabbage and apple, then pour in wine, vinegar, and caraway seeds, and bring to a boil. Cover pan, reduce heat, and cook gently for 45 minutes, stirring occasionally. About half way through cooking time, remove cover, allowing liquid to partially evaporate, so cabbage is fairly dry. Season with salt and pepper. Stir in jelly and serve. Keywords: Side, Easy, Vegetables, French ( RG223 )

You could always spell it with some newschool funk.. like.. Tribyewt, or something.

Braised Red Cabbage is a traditional Alsatian vegetable accompaniment to any poultry/fowl dish. And it's incredibly tasty: Braised Red Cabbage Serves 6 Ingredients: 3 Tablespoons duck fat 2 medium onions, sliced 1 large red cabbage, cored, quartered, and cut into 1 /4-inch slices. 1 large Granny Smith or other tart green apple, peeled, cored, and diced 1 cup dry red wine 2 teaspoons red wine vinegar 1 teaspoon caraway seeds, optional Salt and freshly ground black pepper to taste 2 teaspoons. red currant jelly Preparation: Heat duck fat in a large casserole over medium-high heat. Add onions and sauté until golden brown, about 5 to 7 minutes. Stir in cabbage and apple, then pour in wine, vinegar, and caraway seeds, and bring to a boil. Cover pan, reduce heat, and cook gently for 45 minutes, stirring occasionally. About half way through cooking time, remove cover, allowing liquid to partially evaporate, so cabbage is fairly dry. Season with salt and pepper. Stir in jelly and serve.