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Nov. 20th, 2008 @ 04:45 pm Chili Recipe
Someone asked for this recently so I figured I'd type it up.

Snark's Chili

Ingredients:

  • 3 tbsp vegetable oil

  • 1 lb lean ground beef

  • 1 lb steak (Preferably top sirloin but chuck works too), cut in 1/3 inch dice

  • 2 medium onions, chopped

  • 1 green bell pepper, seeded and chopped

  • 5 cloves garlic (pressed or minced)

  • 1/4 cup tomato paste

  • 5 jalapeno peppers, stemmed, seeded and minced

  • 2 bay leaves

  • 5 tbsp chili powder (Preferably Penzey's)

  • 1 tsp salt

  • 1 tsp ground cumin

  • 1 tsp oregano

  • 1/2 tsp black pepper

  • 2 cans (14 1/2 oz) diced tomatoes (preferably Muir Glen fire roasted), un-drained

  • 1 can beer

  • 1 can (14 oz) beef broth

  • 2 cans (4 oz) diced green chilies, un-drained

  • 4 tbsp Sriracha sauce

  • 2 tbsp Tabasco sauce

  • 2 tbsp Cholula sauce



Heat 1 tbsp of the oil in a large pot over medium-high heat. Brown diced meat in oil, don't stir too frequently to get a good browning. Move meat and drippings to a large bowl. Brown ground beef, breaking it up into small chunks. Move meat and drippings to the meat bowl.

Heat the other 2 tbsp oil over medium heat. Add onion, green pepper and garlic. Stir until vegetables are tender.

Add tomato paste, jalapenos, bay leaves, chili powder, salt, cumin and black pepper to the pot. Add tomatoes to the pot, squishing them as you add them. (If you like less chunky chili. I do!) Add beer, meat, broth and green chilies. Bring to a boil. Add hot sauce. Reduce heat and simmer, partially covered for 2 hours or until meat is very tender.

I usually make this in double or triple batches and freeze the leftovers. Without beans it freezes really well. If possible let sit in the fridge overnight for the flavors to blend before serving.

When serving, it's always tasty to add toppings like:


  • Sour cream

  • Shredded cheddar cheese (Sharp)

  • Chopped onions or Jalapenos

  • Sliced green onions

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Angry Cat
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Nov. 6th, 2008 @ 08:08 pm Dude, where the FUCK is my car!?!
For a carless friend:


My car is dead.
It makes me sad...
It's been too long!
I'm going mad!

The walls I fear
are closing in!
I feel the dust
upon my skin!

I'm stuck inside!
Nowhere to go!
My life is truly
full of woe!

No one will call!
Nowhere to go!
I miss everyone
I know!

I need a drink!
(Not from the sink)
I'd hit the bar
If I had my car

Whiskey! Bourbon!
Scotch or Rye!
I'm so damn parched
I fear I'll die!

(I'd even drink
some nasty beer
But there isn't
any here!)

I need my wheels!
To ride! To drive!
It's been too long!
I won't survive!

So fix it! Fix it!
1! 2! 3!
Or else! Or else!
Or so help me...

I'll break your ribs
Tear off your arm!
And other grievous
bodily harm!

I'll gouge your eyes
And break your face
(It'd help your looks
you big disgrace!)

I'll rip off your head
and make you dead!
Shit down your neck!
So what the heck!?!

Grab your tools!
Roll up your sleeves!
Get off your ass
and get to work!
Go fix my car
you fucking jerk!!!!!

Until you do
I'm stuck in here.
Unless of course
I hitch a ride
(After swallowing
my pride)

So I'm asking nicely!
Please! Please! Please!

...what do you mean
you lost my keys...?

>.<
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Nov. 1st, 2008 @ 08:06 pm (no subject)
So yesterday was Halloween again.

I decided to punt the costume and participating again this year. (As usual) Instead I went out to pick up a pizza.

This was a mistake.

I was told it would take 20 minutes so cheerfully I set off to pick up the tasty 'za.

When I got to the store there must have been 40 people milling about the place waiting for their food. This did not only bode ill, it boded with malice and forethought.

So with great reluctance I joined the herd. There were great times to be had discussing whether we were a line or just a mob. You could tell it's an election year from the crowd byplay. The red sheep (following the herd metaphor) wanted a line, with themselves in the lead. (Apparently they were unaware of the inherent danger of being a sheep in FRONT.) The blue sheep wanted to mill about communaly.

As I am not naturally a herd animal and spent far too much time watching Foghorn Leghorn as a child I stood around and wondered how I could turn the red and blue sheep against each other. It would at least make the time pass faster.

10 minutes later I was bored again.

The man benhind me quickly got on my nerves as he mumbled into his cell phone. He reminded me of Angel from Buffy. Not only did he look like him, he had the same angsty whining thing going on. His monotonal conversation was a joy to endure...

"Can I tell Marageret what you told me earlier?

(Pause)

Only I thought she should know.

(Pause)

I didn't want to tell her without asking you first though.

(Pause)

So it's Ok if I tell her? You know, what you said this morning?

(Pause)

So I can tell her?

(Pause)

Only I thought she should know."

This shit went on for a good half hour. By now the pizza was 45 minutes late. I was no longer wondering if I would make it back for Halloween, I'd given that up. I was beginning to worry about not getting to vote on Tues.

Another 20 minutes went by. Pizza's were NOT flying out of the store which made us all wonder if there was anyone actually working.

Without words the crowd realized that food was not coming and that alternate steps would need to be taken if the strong were to survive. There is a reason our teeth are pointy and it was not long before we'd need to take that ultimate step to insure that we'd come home alive, but tainted, to our families. By common assent cell phone boy was selected to be first on the menu.

It was at this point after an hour and a half after the pizza was LATE that my name was called. Leaving cellphone boy to his grisly fate I was able to fight my way past the old ladies at the counter to get my fucking medium with pepperoni.

I took the opportunity at the counter to ask the manager if the person on the phone had a vague clue as to the difference between 20 minutes and nearly two hours. The blank look on the drones face was all the answer I needed. Clearly the pizza business doesn't require the best and brightest.

Kicking children to the side I fled with my admittedly tasty food which I was able to eat in less than 5% of the time I waited for it.

I fucking hate Halloween.
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Feb. 20th, 2008 @ 08:16 am Bulkogi
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I've seen bulkogi served at local korean restaurants as sliced beef and as short ribs. I used sliced beef when I made it and the results were WONDERFUL. It takes a while to marinate, but the marinade makes it wonderfully tender. Very easy to make and absolutely delicious.

Bulkogi

Ingredients:

  • 3 lbs beef steak (Cheap is ok. I used "eye of round" steak)



Marinade Ingredients:

  • 2 tbsp sesame seeds

  • 4 large cloves garlic

  • 1 cup soy sauce

  • 2 tbsp mirin (or substitute sherry)

  • 3 tbsp sugar

  • 2 tbsp sesame oil

  • 2 tbsp water

  • 2 tsp fresh ginger, finely grated

  • 1/2 cup chopped green onions (green and white parts mixed)



First, make the marinade. Toast the sesame seeds over low heat until they are golden brown, stirring frequently. Using a pepper or spice grinder, finely grind the sesame seeds. Mix all of the marinade ingredients, add to a large zip-lock bag and put the meat in to marinate. Let it marinate for a good long time. (12-24 hours)

Remove the beef from the bag, reserving the marinade. Thinly slice the beef, the thinner the better. Then working in small batches, cook the beef over medium high heat in a wok with a little oil. As each batch begins to brown add a few tablespoons of the marinade and then finish them off.

Serve with rice.
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Angry Cat
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Sep. 5th, 2007 @ 09:37 am (no subject)
Current Mood: amused
An odd idea for a movie occurred to me today. When discussing random politics the phrase "Jefferson must be spinning in his grave" came up and it struck a chord with me.

The dead coming back for vengeance is an old theme but it would be VERY fun to see the founding fathers coming back as pissed off zombies to tear apart congress and chance the president around the Whitehouse. I'm just not sure what to call it. "Take my Liberty and I'll give you Death" is all that leaps to mind and it sucks.

The political zombie film must be written. There is plenty of room for fun commentary on the current political state and I really want to see zombies stampeding in Washington DC.

The only thing I can be sure of is they're eating politicians they won't be crying for "Brains!"
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Apr. 12th, 2007 @ 08:32 am Pulled Pork... Mmmm...
Tags:
I've been playing with making pulled pork at home over the past few months and finally have it refined to the point where it's worth typing up. I'm very happy with the results and it's easy to make, but a very long process. It will probably take 24 hours to finish so I usually start it cooking right before I go to bed on a friday or saturday.

Because of the way my house is constructed, I don't dare trying to put wood chips in the oven to smoke it while cooking. Smoke rises to the highest point in my house and there's a fire detector up there. All well and good. But once smoke gets there it will NOT dissipate for a half hour or so. And as all of the fire alarms are linked and connected to house power, the din is incredible and is not easily shut off. Because of this I use liquid smoke in the mopping liquid. It works wonderfully with no risk of having my eardrums rupture.

When I make pulled pork I usually make a LOT due to the total cooking time. I wait until I see pork roasts on sale and buy 2 big ones. It freezes wonderfully so it's a good investment.

Snark's Pulled Pork

Ingredients:

  • 2 pork shoulder roasts 4-5 lbs each (I use boston blade)

  • Yellow mustard (Cheap generic stuff works great)



Dry Rub Ingredients:

  • 4 tbsp paprika

  • 2 tbsp salt

  • 1 tbsp celery salt

  • 2 tbsp black pepper, coarsely ground

  • 2 tbsp cumin

  • 2 tbsp dark brown sugar

  • 1 tbsp turbinado sugar

  • 1 tbsp dried oregano

  • 1 tbsp cayenne pepper

  • 2 tsp dried sage

  • 1 tsp dry mustard

  • 2 bay leaves



Mopping Liquid Ingredients:

  • 1 cup apple cider or juice

  • 1 cup cider vinegar

  • 1/3 cup olive oil

  • 2 tbsp liquid smoke (optional)



Start out by making the dry rub. Grind or crush the bay leaves and mix all of the ingredients together.

Trim the external fat off the roasts. If this is not done, the rub will not stick to the finished product which would be a shame as it makes a wonderfully tasty "bark" that adds considerable flavor to the meat. Once the roasts are trimmed, slather them with the mustard. This will not add flavor, but it will enable the rub to stick.

Firmly press the rub onto the roasts, covering them. This should completely hide the yellow mustard in the end, giving the roasts a dry appearance. At this point you can begin to cook the roasts, or you can wrap them tightly in plastic wrap and refrigerate overnight to allow the flavors to mingle. If you choose to let them rest overnight, allow them to warm to room temperature before cooking.

Set the oven to 225 degrees and put the roasts in on a roasting pan, uncovered. Leave it completely alone for about 3 hours. (This is why I usually start it at night, the 3 hour gap is the longest period it will cook unattended. You'll have to get up less if you do it this way.)

Mix the ingredients for the mopping liquid and when it comes time to check on the meat, apply the liquid to the surface of the meat to moisten it. I usually use a basting brush, but a spray bottle would work too. Be careful doing this the first time because if you're not you will wash the rub off.

At this point you'll want to apply some liquid every 1 1/2 - 2 hours. The meat will be done when it's internal temperature hits 203. The meat will take approximately 2 1/2 hours per pound. When the internal temperature hits 185 or so I usually increase the oven temperature to 240 to hurry it up a bit.

Once the meat is done cooking, remove it from the oven and allow it to cool to the point that it can be handled. Using forks and fingers, pull the meat apart into strands, discarding any bone or remaining fat. Try to keep the bits of "bark" attached to the meat. It's tasty.

At this point you should have 4-5 pounds of pulled pork to make sandwiches with or use in another way. Freeze any that you will not immediately use.
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Mar. 21st, 2007 @ 12:13 pm Kung Pao Chicken
Tags:
It's been a while since I've blogged anything so I'll start slow.

I made Kung Pao chicken over the weekend (Twice) and was surprised at how easy and tasty it was. I combined two different recipes to make the one presented here. It's stir fried instead of deep fried because it's tastier that way IMO.

Kung Pao Chicken


  • 3 boneless chicken breasts

  • 4 tbsp oil for stir frying

  • 6 to 8 small dried red chili peppers

  • 3 garlic cloves

  • 2/3 cup skinless, unsalted peanuts

  • chili oil (Optional)


Marinade:

  • 1 1/2 tbsp Soy Sauce

  • 1 1/2 tsp chinese rice wine

  • 3 tsp cold water

  • 3 tsp cornstarch


Sauce:

  • 2 tbsp dark soy sauce

  • 4 tsp light soy sauce

  • 2 tbsp red wine vinegar

  • 2 tbsp chicken broth or water

  • 2 tbsp granulated sugar

  • 1/2 tsp salt

  • a few drops sesame oil

  • 2 tsp cornstarch



Cut the chicken up into 3/4" cubes and place them in a bowl. Add the marinade ingredients and stir well. Allow the chicken to marinate for 30 minutes.

Meanwhile, mix the sauce ingredients, whisking the cornstarch in last.

When it's done marinating, stir fry the chicken in 2 tbsp of oil until it is cooked, then remove it from the wok. Add 2 tbsp of oil and stir fry the chiles for a minute or two. Using a garlic press, add the garlic to the pan and stir fry until fragrant. (Approximate 30 seconds) If you prefer a spicier dish, a dash of chili oil at this point will hit the spot.

Give the sauce a quick stir and add it to the wok and bring it to a boil. Once it's boiling put the chicken back into the wok and add the peanuts. Stir to coat and you're all done.
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Jan. 2nd, 2007 @ 12:00 pm Fudge!
Tags:
I had never made fudge before, but I came across a recipe and gave it a shot over Christmas. It was easier than I had thought it would be and absolutely delicious.

Fudge


  • 3 cups sugar

  • 3/4 cup unsalted butter (1 1/2 sticks)

  • 2/3 cup evaporated milk

  • 1 lb semi-sweet chocolate (Chips or block chocolate chopped up)

  • 7 oz. jar marshmallow cream

  • 1 tsp. vanilla extract

  • 1 cup chopped walnuts (Optional)



Prepare everything in advance and have it ready to go in. Chop the chocolate and nuts if necessary. Get the marshmallow cream out of the jar and into a bowl that you can scrape out with a rubber spatula. (This stuff is stick and hard to work with.) Line a 13"x9"x2" baking pan with waxed paper.

In a 3-quart, thick-bottomed saucepan, bring the sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once it begins to bubble. Remove the mixture from the heat once it reaches 234°F on a candy thermometer, which should take about 4 minutes. If you don't have a candy thermometer, go with four minutes.

Remove from heat. Quickly stir in chocolate and marshmallow cream. (It might be easier keeping it on low heat while stirring in these, it thickens quickly and becomes work to stir.) Once those have melted and are well mixed, stir in the vanilla and then the walnuts.

Pour into prepared pan.

Cool to room temperature before slicing. It can be placed in the fridge to firm it up more.

Makes about 3 pounds of fudge.
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Angry Cat
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Dec. 19th, 2006 @ 04:04 pm Generic Update
Current Location: At a Computer
Current Mood: Neutral
Current Music: Muzac
Today I did stuff, and various things happened to me. For example, I woke up. I even ate some food. It was an experience.

Apparently things happened to other people as well. Just check out this link: CNN

All in all, I can certainly say that today was in fact a day.
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Mad
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Oct. 23rd, 2006 @ 04:22 pm Sci-Fi Movie Meme
Taken from [info]jaberwockynmt.

( Sci-Fi Movie Meme )
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Oct. 23rd, 2006 @ 04:12 pm Sci-Fi Book Meme
Taken from [info]jaberwockynmt.

( Sci-Fi Book Meme )
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Sep. 24th, 2006 @ 06:50 pm Savory Chicken Wings
Current Music: Eve 6
Tags:
These were absolutely delicious. I believe I came across this recipe at www.simplyrecipes.com. Wherever it came from, they rock. Make them. Eat them. Your taste buds will thank you.

Savory Chicken Wings


  • 8 cloves garlic, peeled and crushed

  • 2 tbsp honey

  • 2 tbsp Dijon mustard

  • 1 1/2 tbsp soy sauce

  • 2 tbsp lemon juice

  • 1/4 cup olive oil

  • 2 tsp salt

  • 1 tsp freshly ground pepper

  • 20 chicken drummettes (Or use regular chicken wings, separated)




Rinse the chicken and pat dry. Place in a large non-reactive bowl, or leak-proof plastic bag.

Mix together garlic, honey, mustard, soy sauce, lemon juice, oil, salt and pepper for marinade. Pour marinade over chicken and make sure each piece is well coated. Refrigerate for at least one hour and up to one day.

Preheat oven to 400°F. Place chicken in a single layer on a wire rack set over an oven tray. Bake 30-40 minutes (depending on the size of your chicken pieces) until well browned and cooked through.
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Sep. 20th, 2006 @ 06:01 pm Jerk Chicken Wings
Current Mood: hungry
Tags:
This is one of my favorite recipes. They look funny (The come out green and brown...) but taste delicious. Not too hot, but spicy. They're wonderful at room temperature oddly enough.

Jerk Chicken Wings


  • 24 whole chicken wings (about 4 lbs)

  • 8 scallions, cut into 1-inch pieces

  • 4 fresh jalapeno peppers, seeded and coarsely chopped

  • 2 tbsp distilled white vinegar

  • 1 tbsp ground allspice

  • 4 garlic cloves, chopped

  • 2 tsp dried thyme

  • 1 tsp salt

  • 1/2 tsp freshly ground black pepper

  • 1/4 tsp cayenne pepper

  • 1/4 cup vegetable oil



Rinse chicken wings with cold water then pat dry. Cut off and discard wing tip and halve the wing at the main joint.

In a food processor, combine scallions, jalapeno peppers, vinegar, allspice, garlic, thyme, salt, pepper and cayenne pepper. Process until well blended. With machine on, slowly pour in oil and puree until a thick paste forms.

In a large bowl, combine chicken wings and jerk paste. Toss until wings are well coasted. Cover and refrigerate overnight.

Preheat broiler. Arrange wings on a broiler pan about 6 inches from heat and broil, turning once, until nicely browned outside and cooked through. About 20 minutes total. Serve warm or at room temperature with lime wedges and lots of napkins.
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Wow
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Sep. 20th, 2006 @ 11:48 am Ow. Ow. Ow.
Current Mood: Pain
Just a quick update for anyone wondering why I'm mostly AWOL right now. I had my last 2 wisdom teeth out yesterday and it didn't go so good. One of the holes bled for 4 hours straight and they both hurt like hell. To make things worse, it's got my throat all messed up for some reason. I've got very little voice and it hurts to swallow.

Ah well... Vicodin, take me away...
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Happy Pill
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Sep. 18th, 2006 @ 12:26 pm Chicken and Apples in Honey Mustard Sauce
Tags:
We tried this recently and it's very tasty. The original recipe has the apples cooked with the chicken, but by time the chicken was done the apples were mush. When I make it again I'll remove the apples earlier, or cook them seperately. Perhaps simmering them in cider.

Updated: Simmering in cider was the way to go. It's easier to control the doneness of the apples and they taste better simmered in cider. Simmered in broth they came out too chickeny. This way the chicken tastes like chicken, the apples taste like apples and the sauce fuses them together.

Chicken and Apples in Honey Mustard Sauce

  • 3/4 cup apple cider, plus 1/2 cup

  • 2 1/4 tsp cornstarch

  • salt

  • pepper

  • 1 1/2 tbsp honey

  • 1 1/2 tbsp dijon mustard

  • 3 tbsp seasoned dry breadcrumbs

  • 1 1/2 lbs chicken breasts

  • 1 1/2 tbsp olive oil

  • 3 small unpeeled apples, cored and cut into eighths

  • 3/4 cup chicken broth

  • fresh parsley



Whisk 3/4 cup of cider, cornstarch, mustard, honey, salt and pepper (to taste) together in a bowl and set aside.

Lightly coat chicken with bread crumbs. In a large non-stick skillet, heat the oil and add the chicken breasts. Cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken and cook until browned on the other side. Add chicken broth, cover and simmer until chicken is tender, about 15 minutes.

Meanwhile, put 1/2 cup cider into a small saucepan and bring to a boil. Add the apples and simmer until they are soft. Keep a close eye on the apples and remove them when they are soft, but before they completely break down into applesauce.

Remove chicken and apples to serving plates. Whisk the cider mixture again and add to skillet. Cook and stir over high heat until lightly thickened and bubbly, 1 to 2 minutes. Spoon over chicken and apples, sprinkle with parsley.

Serve with rice.
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Sep. 18th, 2006 @ 10:05 am So it's monday...
Current Mood: frustrated
I'm going to try to keep this more up to date, but no guarantees at this point...

Over the weekend we lost 2 fish when the Gourmi decided to kill and eat Chum and Pongo. Ew.

The Gourmi, now known as Albert (Fish) has been exiled to a mini tank of his own. 2 new fish have been adopted to keep Purdy company, and a small tank of 5(!) baby fish has joined the other two tanks. So after 3 deaths last week, and 7 new acquisitions the pet count stands at 16... With 6 tanks of varying sizes.

Over the weekend I broiled some steaks and made twice baked potatoes, as well as a pot roast with veggies so we should have food for a few days. The twice baked potatoes were particularly yummy.

I put up a new poem or two over the past week at AP. ("To Me, You Are" and "The Hand of a Friend") I'm not happy with the second one, but writing is helpful, so I'll keep plugging at it.

http://allpoetry.com/poets/SolidSnark

Sigh... This is gonna be one of those days. The only clean pants I could lay hands on this morning were ones I bought before I started losing weight so they're way too big. That's why belts were invented... But just now, while going to get a cup of coffee the buckle decided to pop off my belt. So now I'll be spending the day holding my pants up. $@%^ing spiffy.

I'll probably put up a recipe or two later...

Peace
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Mad
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Aug. 15th, 2006 @ 06:53 pm Pot Roast
Tags:
This is the basic recipe for pot roast I used this weekend, with the cooking times slightly adjusted. It came out very very tasty.

Pot Roast with Vegetables

Ingredients:

  • 1 pot roast (Rump roast or lean chuck), about 3 to 4 lbs

  • 2 tbsp olive oil

  • 2 tbsp butter or margarine

  • 1 lg onion, sliced

  • 2 cloves garlic, pressed

  • 1 tsp thyme, crumbled

  • 1 tsp marjoram, crumbled

  • 1 bay leaf

  • 8 whole black peppercorns

  • 1 tsp salt

  • 1 can (10.5 oz) condensed beef broth

  • 8 to 12 small white onions, peeled

  • 6 to 8 medium carrots, peeled and sliced in 1/2 lengthwise, then cut to bite sized lengths

  • 3 tbsp flour



Heat oil and butter in a heavy stock pot over medium heat. Brown roast for about 20 minutes, turning to brown all sides. Add sliced onion, garlic, thyme, marjoram, peppercorns and salt to the meat drippings. Stir and cook for about 30 seconds. Add beef broth and bring to a boil. Cover and simmer slowly for about an hour and 45 minutes. Add small onions and carrots and simmer for about 30-45 minutes or until vegetables are tender.

Transfer meat and vegetables to a platter and keep warm while making gravy. Strain the liquid remaining in the pot. Measure out 2 cups, adding water as necessary and return to the pot. Pour 1/4 cup of water into a measuring cup. Add flour and stir with a fork or whisk until mixture is smooth. Gradually add flour mixture to the pot and bring to a boil, stirring constantly. Reduce heat and simmer for 2 to 3 minutes. Adjust gravy seasoning as necessary.
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Aug. 7th, 2006 @ 02:03 pm Meat Loaf
Tags:
I thought I'd broaden my blogging a bit to include nummy recipes.

After the cooking of my mom, I've never been much of a meat loaf fan, (The food. Bat out of Hell rocks hard) but when I saw it made on a cooking show I decided to give it a try. Starting with what was on the show I played around and after a few attempts I came up with the following variation which I'm pretty happy with. It comes out moist and flavorful.

I don't have a food processor right now so I use a blender and process everything in small batches which works wonderfully.

Snark's Meatloaf

Ingredients:

  • 5 oz package of garlic-onion croutons

  • 1/2 tsp black pepper

  • 1/2 tsp cayenne pepper

  • 1 tsp chili powder

  • 1 tsp dried thyme

  • 1 1/2 onions, rougly chopped

  • 3-4 cloves pressed garlic

  • 1 lb ground chuck

  • 1 lb ground sirloin

  • 1 1/2 tsp salt

  • 1 egg



For the glaze:

  • 1/2 cup catsup

  • 1/2 tbsp chili powder

  • 1/2 tsp cayenne pepper

  • Dash Worcestershire sauce

  • 1 Glug hot pepper sauce

  • 1 tbsp brown sugar



Preheat oven to 325 degrees.

In a food processor, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Process until the mixture is of a fine texture. Place the crumb mixture into a large bowl. Combine the onion and pressed garlic in the food processor. Process until finely chopped. Do not puree! Combine the onion mixture and ground meats with the crumb mixture. Season the mixture with the salt. Finally, add the egg and combine thoroughly. Avoid squeezing the meat!

Pack this mixture into a 9 or 10-inch loaf pan, using this as a mold. Turn the out onto a parchment paper-lined baking sheet. Use a temperature probe and set it for 155 degrees. (Insert the probe at a 45 degree angle into the center, do not allow it to touch the bottom of the pan.)

Mix the catsup, chili powder, cayenne pepper, Worcestershire sauce, hot pepper sauce and brown sugar. After the meatloaf has been cooking for about 10 minutes (To allow a crust to form) brush the glaze onto the meat loaf.
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Angry Cat
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Feb. 23rd, 2006 @ 12:17 pm ...
Current Mood: amused
Current Music: Offspring
Ok... I try not to indulge in these too often, but this one looked like fun.

(Thanks Tashiro!)

Describe yourself using one band and song titles from that band
Choose a band/artist and answer only in song TITLES by that band::The Offspring
Are you male or female::Pretty Fly (For A White Guy)
Describe yourself::Lightning Rod
How do some people feel about you::Kick Him When He's Down
How do you feel about yourself::Dammit, I Changed Again
Describe your ex girlfriend/boyfriend::She's Got Issues
Describe your current girlfriend/boyfriend::We Are One
Describe where you want to be::One Fine Day
Describe what you want to be::All I Want
Describe how you live::Living in Chaos
Describe how you love::No Brakes
Share a few words of wisdom:Come Out Swinging
Take this survey | Find more surveys
You've been totally Bzoink*d
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Feb. 6th, 2006 @ 09:24 pm When the Words are Gone
Current Mood: dissatisfied
Current Music: Weird Al... A lot of Wierd Al
Emotions pooling like a dammed river
A lake of feeling, always growing
'Neath placid surface shining silver
Dark depths untold, no longer flowing

The pressure builds as hours pass
Denied release without expression
A demeanor calm and cool as glass
Conceals a private dark depression

There is no way to start the storm
And let the pain escape it's cage
Without the words to give it form
Forever grows the silent rage

Through writing let the feelings out
In story, song, or careful verse
A measured form of primal shout
To release the inner demons curse

Yet the papers blank, the pain it mocks
Denies the coming of the dawn
How to escape the inner blocks?
When the words are gone...



I put this up earlier on AllPoetry...

I'm not happy with it, but it's a step towards getting rid of the writer's block that's been plaguing me.
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Angry Cat
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