Warning: Creating default object from empty value in /home/food/public_html/wp-content/themes/StandardTheme_20/admin/functions.php on line 229
Emetic | Manolo's Food Blog - Part 5
Archive - Emetic RSS Feed

Canadian Cooking with Reed Farrington

You people think you have the Sandra Lee thang all to yourselves, but the truth is, she’s simply one iteration of a worldwide plague; why, we even have one up here in Canuckistan!

Here is renowned “celebrity chef” (look, it’s Canada. In the US, celebrities need crowd control; in Canada, they need nametags) Reed Farrington (as portrayed by Gerry Eng), personifying the Canadian can-do spirit, combining three packaged convenience foods into one mouth-watering national classic dish: POUTINE!

Or, as he calls it, Poo-teen. I’ve never seen it eaten with chopsticks before, but hey, it’s a nice multicultural touch.

Cooking With Gerry – Episode #2: Poutine from Jay Cheel on Vimeo.

In fact, it doesn’t really matter what quality of components you use; the result always turns into a soggy, cholesterol-laden heart attack on a plate, rich in what hangover sufferers call “Vitamin G.” Here’s the recipe, for those of you who are not video-positive:

  • Make some fries. Or reheat some fries.
  • Make some gravy. Beef gravy ONLY, people; beef gravy is a food, chicken gravy is just a condiment.
  • Put some farmer’s cheese (cheese curds) over the fries, then put the gravy over the whole mess.

If this isn’t enough to clog your arteries, poutine (pronounced “p’TIN” with a contemptuous expression {as are all Quebecois words, actually}) is an essential ingredient in the Angry French Canadian Sandwich:

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

Party at Sandra Lee’s!

Open wide, New York State

Open wide, New York State

Congratulations and commiserations to the people of New York State, who now have this gibbering 70’s throwback as their common-law First Lady. At least the political news has a shot at being mildly amusing, in, say, the way laughing at a 39-year-old with a Scooby Doo birthday theme is mildly amusing.

Let’s check out one of the lady’s recipes, shall we? What about her infamous Kwanzaa Cake?

1 (10 to 12-ounce) purchased angel food cake
1 container (16 ounce) vanilla frosting
2 tablespoons unsweetened cocoa powder
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 (21-ounce) container apple filling or topping
1 (1.7-ounce) package corn nuts
1/2 cup pumpkin seeds, toasted
1/2 cup popped popcorn

Special Equipment:
Kwanzaa candles

Using a serrated knife, cut cake horizontally into 2 layers. Place bottom cake layer, cut side up, on a serving platter. Mix frosting, cocoa powder, vanilla, and cinnamon in large bowl until combined. Spread about 1/4 of the frosting over top of cake layer on platter. Top with second cake layer, cut side down. Spread remaining frosting evenly over top and sides of cake to coat completely. Spoon apple pie filling into hole in center of cake. Place candles atop cake. Sprinkle top of cake with some corn nuts, pumpkin seeds, and popcorn. Sprinkle remaining corn nuts and pumpkin seeds around base of cake.

And then, presumably, set it on fire and give heartfelt Kwanzaa thanks for the fact that nobody could expect you to put that in your mouth.

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

Page 5 of 5«12345