I'm on a roll, so butter me

Friday, October 29, 2010


I am going to post about my trip to Russia soon, but until then watch this - it's so laid-back weed swag, it's tight.

Tuesday, October 26, 2010

Diamond in the rough

LMFAO! The video stops and he gets his bitch icecream. HAHAH


Thursday, October 14, 2010


Back in ten days.


Autumn means tight vegetables are in season: a whole family of squashes, fuckinnnnn PARSNIPS, and of course the much beloved Brussels Sprout. Yesterday I was at "da sto" as I like to call it, and I seen they had a deal on some lil pumpkins. I was like "Imma make some soup but like instead of using a bowl, I will use...like...a pumpkin." So I did. It was kind of an experiment but I would say it turned out very good, and my roommate enjoyed it so I got someone to back me up on this. You should try to make it too before it's December you and you gotta serve soup out of a grapefruit.

(serves 2)

What you need:
One Medium sized Pumpkin (over here they are called "Hokkaido Kurbis," "kurbis" just being the German word for pumpkin. Actually "kurbiskernel" the word for pumpkin seed is one of my favorites auf deutsch)
Sugar (I only had white but brown would probably be better)

One 14 oz. can of coconut milk
2 tbsp Sambal Olek
2 white potatoes, chopped small
Like 15-20 smaller brussels sprouts, cut in half, or larger ones cut in quarters.
2 medium yellow Onions chopped up
Bout a handful of spinach
One Tomato rough chop
DASH of Tabasco
DASH of soy sauce
Olive oil and butter
Salt and Pepper
Tofu is optional, as is Thai Basil which I could not get a hold of (it's Joey callin, don't answer y'all)

Da Procedure

Firstly you will need to give yourself time to roast the pumpkin properly. Cut that shit in half and take all the seeds and guts out. After you roll your blunt, wait I mean once you have gutted your pumpkin, rub the inside with about a tablespoon (if not more) of butter. Then sprinkle like two pinches of salt and about three pinches of sugar all around. Then put in on that center rack of the oven with a temp of sayyy 275 degrees. This is so that the pumpkin roasts evenly and will not burn the edges while failing to cook the parts closest to the skin. So kill an hour or so listening to Missy Elliot then start making the soup.

So get a nice POT and get some oil nice and hot, then drop in about a tablespoon of butter (this prevents the butter from burning) and then when it starts fizzling drop in all your veggies save the spinach, leaving the heat high, so that the outer leaves of the B-sprouts will blacken and get crispy. This is always nice for texture AND flavor. Stir em around for a bit, then pour in the c-nut milk and about 2 1/2 cups water or vegetable stock (or veal stock, whateva) and lower the heat to like medium, doo. Then add the Sambal and spinach, and lower the heat again and cover and let that shit simmer for 20 minutes or so. Add the DASHES and some salt. When the flesh of the pumpkin is tender you may ladel some soup into them and serve, best when garnished with fresh Thai Basil I'm sure. Here's a not-too-appetizing picture, I think I am a better cook than photographer:The best part is you can scrape the insides of the pumpkin into the soup! We ate it with a nice warm baguette and some Reblochon de Savoie. That's cheese. It was very very good. It has a funny etymology/history as well: (straight from wikipedia y'all got jacked for info)

Reblochon derives from the word 'reblocher' which when literally translated means 'to pinch a cow's udder again'. Although graphic, this refers to the practice of holding back some of the milk from the first milking. During the 14th century, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer, and was traditionally used by the dairymaids to make their own cheese.
Also take this USA, "Raw-milk Reblochon is no longer available in the United States due to recent enforcement of laws concerning the pasteurization of soft and semi-soft cheese." HA

Try this for real! It's tight! Someone cook something I TELL YOU TO NOW.

Wednesday, October 6, 2010

I love food in little teigtacshen

Last week I ate a lot of things in teigtaschen ("dough pockets" in German) and i gotta say it is just a really enjoyable way to eat food. Russian Pelmini, Mexican Quesadillas, and Korean Mandu are all different types of what you might call a dumpling. I ate all of these last week and I realize they are all really nice wintertime snacks or starters because the dough locks in heat so well, they can sit out for several minutes but still be steaming hot inside when you break into them. Plus its fun to eat little thangs like that. I mean I would definitely enter a Gyoza eating contest if I could find one, and do you remember Tortellini being your favorite pasta when you were a kid? I do.

Anyway Russian Pelmini are, I guess, in the 'family' of dumplings that might either be called pierogi or include pierogi. Basically they are just like pierogi. My friend recently had a bunch of people over and she made Borscht and pelmini, but I got to help with the pelmini and now I can leak Russian secrets to all my readership in the USA. So, here's how you make them lil Russkie goodies:

For the Dough:
Well basically this was an internet recipe affair I think, so the dough was a ratio type thing. I'd say for every one egg, you would need about 2 cups of flour and a half cup of milk and about a quarter cup of water and a tablespoon of salt. Simply combining these in a mixing bowl and kneading until the dough is mixed and elastic is sufficient, but you may want to wisk together the egg, liquid, and salt together first and then gradually knead that into the flour. Then you should have more flour handy to heavily flour a working surface, then roll out the dough (not necessarily all at once) until its like Charmin ultra-strong thin (or thick, rather). Then you can use a coffee mug as like a cookie cutter or at least a form, running a knife around the rim to cut circles out of the dough, which you will fill with...

For the filling:
2/3 pounds or 300 g Ground beef
One medium white onion chopped
One clove of garlic minced
Some parsley dude
Some salt
An egg might be cool, at least I think so.

Anyway mix all that shit up. Then you take your little circle and put less filling in there than you think cuz you'll probably fuck it up. Then fold the dough over and using the the tips of a fork's tines pinch the edges together and you've got a little dough pocket! My friend had this tool for making pelmeni, you can see it in this picture right next to the red bowl. You just sit the dough in there and put some filling in and then fold the thingy and it would make perfect dumplings. I want one. Did I remember you want to set some water to boiling before starting this whole filling business? Whoops. Well, once you have a pot of water finally going, you can just drop these cute puppies right in and when they floatin they done! Enjoy them with Creme Fraiche and Fresh dill, or fresh cream and dill fraiche.