Meat Puppets

Rainbows, Blind Men...

There is a barrier, a veil which shadows that which we should not know.  To look behind the curtain is forbidden.  Don't look there, certain death may entail.  We live our lives fearing the unknown...

But what if one was to stumble across this barrier.  To take a glimpse of what is philosophically forbidden.  To take a look at the machinery that supports physicality.  What would this do to a person?  What would it do to their beliefs?  How would it affect the world?  Like a pebble thrown into a pond the hysteresis might ripple out to unknown shores, possibly beyond our comprehension...

I can tell you how I lived before, and I can tell you how I live now, but it will not open your eyes.  I can write volumes about what I see and what I think, but it will not reveal what is behind the curtain.  This veil exists in your mind.  There are phobias that prevent your mind from approaching it.  These are the prison walls that we live within...

Once one has breached the veil there is no going back.  Possibly analogous to ones losing their virginity, except in a spiritual way, one cannot replace the veil, as it vanishes as soon as it is breached.  Now you are experienced, and there is no going back.  The divine crux to this situation is that it is societal, and not just a personal thing.  Like the hysteresis of the pebble tossed into a pond, the mental ramifications of breaching the veil are contagious, and ripple through society...

That which comes is the thing that should not be, modern society would never allow it, and has indeed taken great pains to prevent it.  But the ultimate result is unassailable, imperishable.  How could one possibly stop something like Fate, or Destiny.  The Great Spirit shall prevail.  That which has been veiled, is now revealed.  Its a game changer, and there will be great consternation...

Black Bean Sushi

Beans and Rice are a quintessential staple food for most of the world.

Lets make it Sushi...

I've got a sheet of Nori on the Sushi mat.  Then stick the Jasmine Rice to it.

Add some Black Beans and Cilantro, then roll it up, and slice.

We have the traditional accompaniments of pickled Ginger, Wasabi, and Soy Sauce.

There is a bowl of Egg Drop Soup with Scallions on the side.

Sfincione Arribiata

Spicy Sicilian Pizza, the Sfincione Arribiata has bold spices, making it angry.  This pizza is made with the same Doh that I use for the Thin Crust Pizza, although it is prepared in a different way.  This one pizza has 8 ounces of Doh, and is rolled to fit an 8 inch pan.  Then it is generously oiled with Olive Oil.  It will proof in the proofing box for a couple of hours before we sauce it.

Proofing allows the pizza to rise, and get thick.  Sfincione is Sicilian Pizza, you may have seen the thick crust, usually cut into squares, in the by the slice pizza places.  Sfincione is prepared differently than regular pizza.  First we'll sauce the pie, and add spices, the Arribiata part.  Then bake the Sfincione for 7 minutes at 500 degrees Fahrenheit.  This will set the crust and the sauce, then later we add the toppings and do the finish bake.

A traditional Sfincione will have Herbs, and Fish on it.  Mine, well I'm feeling kinda plain tonight, so I'll go with the Three Cheese, Mozzarella, Parmesan, and Romano.  Believe me, there is plenty of taste in this pie, I added Garlic, Oregano, and Red Chile, the Arribiata, so you're not going to miss the toppings.

Typically Sfincione is made in mass quantities, usually on large sheet pans, then cut into square pieces, and and finish baked per slice to order.  Its a vendor food, which is not bad, but I personally don't need a whole sheet pan of pizza.  So, I have scaled it down into an individual portion.  I make two and a half pounds of Doh in a batch which could be a whole Sfincione, but I portion it down for individual pies.  A thin crust pie is about 5 ounces of Doh, and the Sfincione here is about 8 ounces of Doh.

Brussels Sprouts Salad

The most curious cruciferous vegetable is undoubtedly is the Brussels Sprouts.  While I like them all, I think the Brussels Sprouts is my favorite, maybe.  They are all good really.  So we're making a salad here not a hot dish like Brussels Sprouts Scampi.  We are also not making Brussels Sprouts Hot and Sour Soup.  Just a salad.

So we'll start with a bed of Iceberg Lettuce, and Cilantro, about half and half.

Then add a ring of thinly sliced cucumbers.

While you wern't lookin' I steamed the Brussels Sprouts for 8 minutes in a vegetable steamer.  Its important to cook the Brussels Sprouts, then cool them, and then slice them.

Don't want to get steam burns on our fingertips...

We'll add some bias sliced Scallions for a little sharpness.

Both the Brussels Sprouts and the Scallions go into a separate bowl to be seasoned.  I'm using Olive Oil, Garlic Salt and Black Pepper to season the Brussels Sprouts.  Mix the Brussels Sprouts mixture well, then dump it into the middle of the salad.

I'll add half a Lemon for a little acid.

Then there is the Yogurt Ranch dressing.  The Brussels Sprouts are cooked to where they still have a little crunch, and not over cooked.  This could be done with Asian flair as well.  Substitute Toasted Sesame Oil for the Olive Oil, and replace the Lemon with Rice Wine Vinegar.

Funny Little Tacos

Kokopelli liek Meso-American Food...

These are soft tacos even though they are made with corn tortillas.  I'm making a fairly standard Beef and Cheese Taco, except that the Maize Tortilla shell is soft, and not crispy.  The Maize flavor belongs to the Taco.

Here I've got 4 Maize (Corn) Tortillas on a sheet pan.  They are straight out of the package.  No preliminary cooking.  I will coat the Tortillas with an Olive Oil Spray so the moisture from the Taco meat won't soak through the Taco.  Then also there is a pound of lean ground Beef, browned.  I'll add one of those Taco mix packets and some water, then let the Taco meat simmer on about 20 power to hydrate the spices and cook off the water.

While the Taco meat is cooking I'll shred some Iceberg Lettuce, and chop some Cilantro.  I put copious amounts of Cilantro in Tacos.  The flavor fits perfectly, and its also kind of good for you.

First we'll add the Taco meat, and then some shredded Cheddar, and off to the meltification machine.

About 5 minutes later the cheeze is happy, which makes the Funny Little Tacos happy.

Then we'll add the Lettuce and Cilantro.

Then we'll add some diced Tomatoes.  These are all the same ingredients as a regular Tex-Mex Tacos, except that we are using soft Maize Tortillas, and not a crispy Taco Shell.

I'll take each Taco and fold it in half, and move it to the plate.  Any extra greens and Tomatoes and make a little salad next to the Tacos.  There is the Pico de Gallo on the side, and the Yogurt Ranch dressing.

Speaking of heat, I usually use Cayenne Chile Sauce on my Tacos, but I have a growing stock of super hot sauces that will be getting much larger this coming weekend.  Why?  Zest Fest of course.  Zest Fest is this coming weekend, January 27th through the 29th.  Here is a link to the site...

http://zestfest2011.com/

Can you eat the Heat?

See you at the Atomic Wing Eating Contest...

Cheeze Enchiladas

This Tex-Mex Classic is one of my favorites.  I use a Comal, which is similar to a griddle to prepare the Enchiladas.  I place the tortillas on the Comal to warm them.  When the start getting some color on the bottom, flip them over, and apply the shredded Cheeze to the tops.  Let them cook on the Comal until the Cheeze melts, then pull them off the Comal, and roll them up like Enchiladas.  I usually put three on a plate.  Then I'll cover them with my Chile con Carne, and more shredded Cheddar.  Then they will go into the meltification machine for 5 minutes at 500 degrees Fahrenheit.  When they come out of the oven I add some bias sliced Scallions on top of the Enchiladas, Yogurt Ranch dressing (like a dollop of Sour Cream), and a sliced Black Olive on the Yogurt Ranch.  On the side there is Pico de Gallo and Tortilla Chips.

Game Wings

Sunday, watching the NFL Championship Games, need a mess of hot wings to make it right.  This is the day after my step father's 80th birthday party.  We spent a couple weeks preparing for this party, so I am not feeling like cooking very much.  So I roasted the wings in the oven, rather than cranking up the smoker.  I used my usual Chicken seasoning, which is Tony Chachere's Creole Seasoning, and fresh cracked Black Pepper.  Typically there is Blue Cheeze Dressing with the Wings, but I am using my Yogurt Ranch instead.  There are some celery sticks on the side there.  Then also I have some Pico de Gallo and chips.  There is one unseasoned wing on the plate for Kim, she doesn't like the spicy stuff.  The Wings were great, but both our teams lost the Championships...