Food + Friends II
We had some peoples over to the house this morning, and decided to have breakfast. Bacon & pancakes. Ei-Nyung made the pancakes (which for some reason, I instinctively type as pankakes) from a mix she got at JT's store, and they're consistently the best pancakes I've ever had. I cooked up some bacon on the griddle, and this lead to two observations:
1: If you've tried to wrap a scallop in a slice of bacon last night, but didn't, it needs a really through washing before cooking, even if it was only touching the scallop for a moment. There were only a few pieces that were "contaminated," (the ones that were cut in half), but they tasted *really* odd. Fortunately, I think only Klay & I had those pieces. :P
2: The griddle can only *properly* hold about as much fat as what runs off of about five slices of bacon. We ended up cooking something like seven or eight slices, and the fat ended up catching fire as it pooled at the edges of the griddle. An overturned skillet put it out (three times), but just a cautionary note, that the griddle needs to be wiped down in between each round of bacon-cooking.
Like last night, it was just a great time, eating and hanging out, and definitely one of my favorite things in the world.
Later today, Max came over for dinner, and I made a recipe I got off foodtv.com - some sort of spicy shrimp recipe by Rick Bayless, who was on the first regular episode of Iron Chef America. Basically roasted some tomatoes, garlic, and onions, pureed them, then fried the puree with some chipotles in adobo sauce, then added the shrimp, and served it with rice & a garnish of cilantro. We ended up having about 10-12 shrimp each, with for 18-22 count shrimp, is a pretty substantial amount of shrimpage.
I have no idea how to properly taste while cooking with peppers, as the first bite is never really a proper gauge for how utterly burninated your mouth can get after say, the tenth mouthful, and as a result, made the dish a little too hot for my liking. Still, it turned out pretty reasonably, with the roasted quality of the onions, garlic and tomatoes adding a sort of smokey richness to the sauce.
I wish I could say that the hanging out was as good as it was in the morning, but I can't. Maybe it was for Max & Ei-Nyung, but I'd taken an Actifed while cooking, 'cause my allergies had been hammering me all day, and fell into a deep sleep immediately after dinner. Alas!
1: If you've tried to wrap a scallop in a slice of bacon last night, but didn't, it needs a really through washing before cooking, even if it was only touching the scallop for a moment. There were only a few pieces that were "contaminated," (the ones that were cut in half), but they tasted *really* odd. Fortunately, I think only Klay & I had those pieces. :P
2: The griddle can only *properly* hold about as much fat as what runs off of about five slices of bacon. We ended up cooking something like seven or eight slices, and the fat ended up catching fire as it pooled at the edges of the griddle. An overturned skillet put it out (three times), but just a cautionary note, that the griddle needs to be wiped down in between each round of bacon-cooking.
Like last night, it was just a great time, eating and hanging out, and definitely one of my favorite things in the world.
Later today, Max came over for dinner, and I made a recipe I got off foodtv.com - some sort of spicy shrimp recipe by Rick Bayless, who was on the first regular episode of Iron Chef America. Basically roasted some tomatoes, garlic, and onions, pureed them, then fried the puree with some chipotles in adobo sauce, then added the shrimp, and served it with rice & a garnish of cilantro. We ended up having about 10-12 shrimp each, with for 18-22 count shrimp, is a pretty substantial amount of shrimpage.
I have no idea how to properly taste while cooking with peppers, as the first bite is never really a proper gauge for how utterly burninated your mouth can get after say, the tenth mouthful, and as a result, made the dish a little too hot for my liking. Still, it turned out pretty reasonably, with the roasted quality of the onions, garlic and tomatoes adding a sort of smokey richness to the sauce.
I wish I could say that the hanging out was as good as it was in the morning, but I can't. Maybe it was for Max & Ei-Nyung, but I'd taken an Actifed while cooking, 'cause my allergies had been hammering me all day, and fell into a deep sleep immediately after dinner. Alas!
posted by Seppo at
10:49 PM
2 Comments:
The heat of the dish was actually tuned perfectly for my enjoyment. Any hotter, and it would have sucked for me, but at the level it was, it was GREAT! I am looking forward to having the leftovers for lunch tomorrow.
Oh yeah, I almost forgot to comment that I nearly had a heart attack reading your first observation.
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