I dug deep for this one, looked, looked and then searched. I came up with nothing, then searched again. I came home and found it!
It might not come off so quickly as Martian Food, but at third glance seemed to have a lot to do with Penises and Turds. Ick.
Here is my submission, however so late as it might be, Penises and Turds.
I'd send you a direct link to the post, but this is the best I can do for Zoomie of Zoomie's Station's Martian Food Contest posted on Feburary 2nd.
xo, Biggles
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2 days ago (the clock is ticking!) Zoomie of Zoomie's Station announced a contest. If you go take a look, she cooked something, snapped a shot and it looked absolutely unrecognizable. It looks horrific even! If you take pictures of your food, you've most certainly come across at least a handful of shots like this. Sometimes, it's after you've posted it or handed it to friends and received some really odd, quizzical looks. She's offering up a photo contest of your own and the best out of millions will receive a prize! Go see, it was posted February 2nd, just follow the link above. And most of all, have fun.
xo, Biggles
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I wasn't quite sure if I was going to post this or not, but since the images came out and I did a few things differently this time I thought I would offer it up.
I've been wanting to do a whole chicken in the crock-pot since I did the pork, yesterday was the day. I called it Eyeball Chicken because I opened the fridge and looked for, then grabbed stuff. No measuring, used my eyeball for portion control. I did use a lot of the ingredients and portions from my Crock-pot pork shoulder taco heaven - Or, I did it, I did it, I did it !!!
As previously stated, ya can't just dump stuff in to the pot and walk away, you must do some extra things to bring everything up. Meaning, after cooking for 3 or 4 hours, the chicken was not brown or appealing to say the least. I jacked my oven up to 550, installed the bird to a cookie sheet with a cooling rack, popped it in the oven for 15 minutes, worked like a charm.
Before you prep anything, put your cup of broth or beer in the pot and jack the heat, high or low.
Whole chicken - washed dried and trussed - rub with favorite rub - s&p, granulated onion, dried parsely and ground celery seed, whatever.
liquid - 1 cuppa - add to pot, turn on
carrots - peeled & sliced
celery - peeled a bit and sliced
onion - mine was big so didn't add it all
mushrooms - sliced a few times - way less than bite size
garlic - as much as you want, smooshed then sliced once
tomatillos - brown in broiler
I realize my choice of ingredients here pretty basic, except maybe for the tomatillos. Am still attempting to get my process down, then I can move on. Ya dork.
Install veggies to warming pot, lay trussed and rubbed chicky over the top. Install lid and walk away until everything is done, mine was on high for nearly 3.5 to 4 hours.
Sigh, looks like your typical crock-pot meal, the chicken was really pale and the broth was thin. What to do?
The chicken needed color, decided not to use the propane torch, figured I'd burn the rub. So, I jacked my oven's temp to 550, rack in the middle. I needed it hot and fast as the chicken was already done, had to get the heat everywhere at once. Used a cookie sheet with a steel cooking rack, installed chicken to oven for 15 minutes.
Separate the veggies from the broth, reduce broth by 1/2, added a little salt. I could have used a thickener to bring it to a gravy, but there were quite a bit of veggies left, quite a bit. Dumped half the veggie supply in to the broth and used the motorboat to whiz everything to the consistency you see in the spoon above. While it did have more of a vegetable taste to it, there was plenty of broth and chicken fat to bring it around nicely.
I found with a little bit of work before and after can really offer up some great results. It was just me and Z for dinner, but nearly the entire bird was gone in 30 minutes, it was that good. I know what you're thinking punk. "Oh Biggles, if I'm going to brown the meat or go to that much trouble at the end, I might as well just use the oven or stove-top." I get that, I do. But you see, what you're doing is breaking up all the work so you can go do something else for the rest of the day. And, if you're late coming back, or forget to come home due to beers, it's no big deal.
xo, Biggles
Here's the post I was talking about yesterday, did this a week ago or more.
Been looking for a simple crock-pot recipe/method, something that didn't require too much effort. I have learned though, that one really should take the extra few minutes to brown this and/or that, reduce a juice, do a little more than just dump, cook and pray. I did it.
I'm still in the experimentation stage, so headed out to find some stunt meat. Something inexpensive and easy to deal with, a pork butt. My local grocery had some mystery butt in a clingy net, perfect. For all the reasons stated above, and because it was portioned in to an equal log of meat. I could count on the same cooking time from end to end, non-confrontational.
My Crock-pot is a 5 quart rig.
Pork butt - 4 to 5 pounds
BBQ dry rub
Flour
Carrots - 4-5 peeled & sliced
Celery - 2-3 stalks peeled & sliced
Onion - 1 whole - mediumish
Garlic - Fresh as much as you like (4-6 cloves depending on size), smooshed - whole
Chicken broth - 1 cup
If you're actually reading this for a tidbit of juicy goodness for procedure, there is at least one thing in there you might enjoy. See if you can find it.
Either bring the meat to near room temp or not, considering how long this sucker takes to cook it probably doesn't matter. I didn't and it came out perfect.
Install broth to crock pot and turn to high or low depending on how fast or slow you want this to go. Clean, prep and slice all your veggies (not the dry rub) and install to pot for the pre-heat process.
Get your cast iron pan hot with some oil in there, maybe 3 swirls around the pan. Pat the roast generously with the BBQ dry rub. Then, roll the sucker with flour. Shake a bit to get any excess off, but make sure the roast is covered in both. Install to pan and brown well, 6 minutes a side?
Install your butt to the crock and put the lid on, yer done.
8 some odd hours later, when your butt is soft and juicy, pull. Remove netting, using two forks shred the sucker, set aside. Strain the bits from the juice using a strainer of some ilk, use a fat strainer and get rid of the liquid fat (there's enough already even for me) reduce juice by maybe 1/4 to 1/3. Combine everything together in the large stock pot you used to reduce. And here's the tidbit I mentioned earlier, add more of your BBQ dry rub to the meat & juice slurry.
Here's the scoop, it doesn't matter if you're smoking, grilling or roasting a large hunk of meat, getting your spicy flavors to the internal portions isn't possible unless you're injecting. I've tried injecting and it's a pain in the butt, so to speak and doesn't deliver the flavors I can get by adding a little of the dry rub later on. Try it.
Simmer a little more and you're done. Do with it what you will.
With little effort, this will work with any cut of meat that lends itself to a long cooking time. Even the boys did a face plant in the meat and devoured it.
I bless this recipe and method,
The Good Reverend Doctor Biggles
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Where has Biggles been in over a week? I thought I already mentioned that, Mold Patrol!
Downspouts? I'm doing it wrong. That combined with heavy rains, a clogged fan in the bathroom and 55 gallons of fish water in the dining area, spells moisture. Then? It's mold. And I ain't talking about a little bit, I'm talking gut the room and clean everything with bleach. What sucks most is the fact I did this a month ago.
Why haven't I put in a French Drain system? It's $3200.00 dollars. Oh Biggles, it's just a hole lined with junk, just dig it yourself! No. Have you ever seen an episode of The Simpsons? Picture Homer putting in a drainage system, I shouldn't be doing that on yours or my home. Besides, this includes a sump system that physically pumps the water to the street. I'm in the flatlands, no downhill to head to. On a lighter note, I did find my dehumidifier in the garage and it's working like a charm. In just one night it pulled over a gallon of water out of the air.
So, if anyone has a French Drain system putter inner that they can donate or a 5 quart enamel Dutch Oven, it'd be much appreciated. This is of course, unless Haiti needs it, then send it to them first. They need all the love and support they can get. I, on the other hand, have food and alcohol available to me. I'll be fine.
xo, Biggles
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I really can't take any credit here, the crock-pot did it. Or should I say, didn't do it. Actually, it is my fault I didn't follow the recipe. In my defense, I rarely if ever follow any recipe.
As everyone knows I bought a crock-pot a few weeks ago and came up with this, Is it a crock, or not? I'm finding more crock than not. I'm okay with it now, it's become the Zen of failing or not having much control over what I cook, it feels good. Last week April mentioned something about wanting to have a decent beef stew recipe for her crock-pot, but didn't want to end up browning the meat first, translucentizing the veggies and whatever else took place outside of the pot. Me being the Meat Buffoon that I can be, decided to break the rules and try making a beef stew by putting everything in the crock-pot without doing anything to it. Just to see what I came up with, basically reinventing the wheel. Sure I could have done the typical "research" on the internets, but couldn't be bothered.
I did something really silly, this time, for this recipe. I knew the flour would need to be a part of the ingredient list for the subtle thickish sauce that we all crave in any good stew. But I wasn't going to take the time to brown anything and end up cleaning a 35 pound cast iron fry pan in the process. All I wanted to clean was a knife and a cutting board, that was it. Um, so I dredged the meat in flour, then just plopped the meat in along with everything else. I did do one thing I was pretty impressed with, pre-heated the crock-pot. Add liquid and turn the sucker on, brilliant!
Ingredients:
Beef Stew Meat - 2 pounds (make bite sized or not, don't matter. Looks like you get 50%+ shrinkage anyway).
A.P. Flour - 1/2 cup (makes a nice mess on your fingers and in your kitchen)
Onion - 1 Yellow er White - (I like the white ones)
Carrots - 4 - Peel & Slice
Celery - 3 - Peel a little of the ribbing and slice
Fresh Garlic - All you want (I did 5 big cloves)
Bay Leaves - 1 or 2 (I didn't have any, so didn't use them)
Salt - Kosher (add it)
Fresh ground black pepper - Grind it (add it)
Worchestershire Sauce - 1 tsp?
Chicken broth - 3/4 cup
Good hearty red wine - 1/4 cup
Note: Mess with whatever you want, but I suggest keeping the liquid amounts there.
Huh, lookie there. Sounds like a great beef soup recipe, don't it?
After it was done, put a colander over a large pot and separated the bits from the juice. Used a fat separator thingy on the juice, put to stove and jacked the heat a bit. I reduced it until it tasted ... flippen fantastic ! Woot. Reinstalled everything together and let cool, install to fridge for the next day.
Keeripes, that was most excellent. Both Z and I tore in to it like to rabid 3-legged weevils. So, I made beef soup. Duh. The flavors and textures were a lot more complex than one might think after so many hours and so little care, thought, effort. The small amount of wine added quite a bit of action to the final product, don't leave that out.
xo, Biggles
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I remember way back when, nearly 30 years ago. My mother went through a few crock-pots and recipes, I did my own searching. Mostly I escaped the grasp because I wasn't able to fuss with my food during the cooking period. You get what you get, no chance for tasting, changing direction and/or redirecting to a final end that tasted as good as you could do in the oven or stove-top.
As with any situation, time changes everything. I need help. No longer do I have hours in the late afternoon and evening to give what I want to eat and serve to my boys. I would really like to have something tasty and somewhat healthy at the end of the day wherein I would really like to only serve or cook rice, er mashed taters. I figured maybe the crock-pot would have another life here at Meathenge Labs.
Earlier today I picked up a large 5 quart rig, it was time. They feel as cheap as they ever were (no longer in the color of an avacado) But with the internet, I figured I could find some guidelines to use the damned thing. Nope! Between the included recipes and what I've initially found on the net is quite the contrary.
So far, it's all about the canned, the packeted and then again, the can. Sure you can use the fresh vegetables and the meat, but if you truly know what you're doing? The onion soup packet or the mushroom soup is an ingredient. If you're really a Home Chef, you'll add the fancy "Brown Gravy" packet.
It's 2010 and was just only then 2009, so dreamed maybe the cooker would come with decent recipes. The first one I viewed about pork chops and rice included a can of mushrooms. A can of mushrooms?
My brother inlaw Darkleynoone, a skilled cook and crock-pot stud interjected that I needed to lower the moisture addition, it's tough to do dried herbs in a crock-pot and to maybe cook the starches separately. I totally understood.
But what's with the large glut of complete crap in regards to the crock-pot and ingredients?
xo, Biggles
UPDATE 6 hours in the pot:
I work maybe a 6 minute drive from home, decided to come home to see how things were going. As I opened up the front door, the smells were really good. Nothing compared to my traditional pot roast, but still quite good. I probably added too many veggies, but wanted enough to use them to eat and not just a disposable addition. I did add a cup of chicken broth, maybe next time I won't. If you click on the image, you can get a little larger idea and can see there's plenty of moisture in there. Dang, those meat additives release a lot of moisture! And considering how little evaporates during cooking, I may end up reducing them later in a sauce pan. Yeah, pull meat and let it rest for a bit. Strain veggies from broth, reduce. So far, so good.
Biggles
ps - And two hours after that? It's done.
Update a few hours after that - Dinner was served:
I'm blown away, completely. This was better than good and for a Wednesday evening meal. I totally kicked your ASS. This isn't to say it didn't take some effort, it wasn't something I just threw together and walked away. I'd added too much moisture (1 cup of chicken broffs). At nearly 8.5 to 9 hours I set the cooker to warm for another hour while I drove for 1.5 hours to pick up Z from school. When I got back I separated the meat, and then the veggies from the broth. I reduced the broth until it tasted how I wanted, then added a slurry of cold water and corn starch to give it some consistency.
If you learn the cooker's ways, positive and negative, and can stay away from canned and packets, this cooker is Meathenge Approved. It may take a few tries, fortunately it only took me 1 try to make a National Class meal. I'm huge and need to go take a nap.
xo, Biggles
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Editor's Note: Joe Bob of Denver CO, our ace reporter out standing in his field, checks in with this most awesome taco lead.
After commenting on the Ice House in Ozona, TX I had to run down the street to Tacos Tijuana for a end of 2009 Meathenge review.
This joint has been here about forever and has the best tacos in Denver. I grabbed 4 pork units to go and it cost me all of $4.28. They serve all kinds of other great Mex food which I have had but for a quick lunch this can't be beat. The usual double corn tortilla with pork and required pork lube, grease, flowing everywhere. Topped with onions etc.
I provided the hard cider which has a fancy label but is bottled over in Modesto by E.J. Gallo. Taste more like Gallows though. Yikes. Tijuana is open 7 days a week and often runs an outdoor spit under a pop up tent for quicker taco fixes. Complete with ethnic jukebox. A must stop when in NW Denver.
Joe Bob
Tacos Tijuana
4406 Sheridan Boulevard, Denver, CO 80212
(303) 477-0121 (West 44th. at Sheridan)
By "review" I mean that I got this bacon for free to see what Meathenge Labs thought of it. Pretty cool, huh? I spent some time reading through U.S. Wellness Meats web site, there's tons of decent content in there. Wellness was founded by John Wood, a fifth-generation farmer. In the beginning he used traditional ranching methods, but over time took a sideways look at how he was doing things and thought there could be a better/different way. Starting in '97 he raised a few of his cuties on a 100% forage diet, rotational grazing and making sure they had the best forage action on a daily basis. By 2000 it was in full swing, the tests proved he could make a better product this way.
I read in their FAQ page addressing how come their not certified organic, made me sick to my stomach. They state it better than I do, so I lifted this from their page without permission:
"All U.S. Wellness Meats pastures and animals have been maintained with organic principles in mind since 2000. Unfortunately, the state of Missouri dropped a state-run organic-certification program and turned it over to a private certifier several years ago. The private certifier wanted 3% of the gross income of the preceding year to maintain the license. We politely said no, and felt if Thomas Jefferson were still alive he would concur. Sadly, greed has infiltrated a noble cause. 50% of the Missouri organic producers have let their certification lapse since this situation was created by the Missouri legislature."
You read that correctly, ranchers have to give up 3% of their income to maintain certification. Sigh.
Anyway, enough of that it's making me mad. I had to take another look at the bacon to make myself feel better. Listen up, they got good bacon! The meat is substantial and the fat is creamy, very mild & clean odor upon opening up the package. I preheated an old 14" cast iron fry pan and set to cooking, used a bacon press. It's nice and thick, so it takes a bit to brown and finish. Once it was patted dry with paper towels, it went in to my mouth. Excellent meaty texture on the teeth, low on the sweet cure, a good clean finish. For my package, I noticed it was quite lacking in smoky flavors, kinda surprised. A while back I had a chance to get two packages of bacon to try, one was smoky, one was not. So, I can't say whether the lack of smoke flavors is typical or just something that happened. Maybe it wasn't rotated and/or flipped in the smoker, that could have been it. I just don't know.
In any case, I'm going to give this pound of bacon 3.85 out of 5. With good smoky flavors, I would have given it a 4.75 out of 5.
xo, Biggles
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For years Meathenge has attracted a very nice collection of human beings. From readers, enthusiasts, families making food products in their basements and not the last of all inventors who bring their product to market on their own. The latest and greatest would be Rolfe of Craycort who sent me a cast iron replacement for the Weber kettle for review.
Well, this time I wasn't offered free stuff (costs the guy too darned much), but I was so impressed with his creation I wanted to stop by and give you a view in to what's going on in the world of portable cooking pits, The New Frontier.
Gareth Noble of The Settler's Kitchen Company stopped by a few weeks ago and asked, "Hey Biggles, what do you think of this?" I grilled him about smoker temps (can it hold it at 200F?), available work surfaces, cooking in decent winds, fuel types, build quality and types of metals used. Gareth knows his business, knows key points of metal designs and execution. And dangit, a very fine fellow indeed.
It's got a hand-driven spit by jiminy! MmMMM, spit roasted meat. The fire is held in the black portion, more to the left to fire up the smoking chamber. Over this one is able to set fry pans or hang dutch ovens over. You can use pre-burned fireplace sized wood for fuel and the smoking chamber gets hot enough to make bread without a thought. Cook, smoke, grill, bake, rotisserie? Portability? Yup, it's got it.
Check this out, the black portion of the machine slides underneath the powder-coated smoking chamber, bits and pieces are put in the smoking chamber and the shiny legs are used as handles and you can walk out of camp with it using the rear wheels behind you, pulling it! There's tons more cool features and would offer you go visit his web site to check out the details. Nice shootin' there Gareth, good luck.
Gareth Noble
The Settler's Kitchen Company
Westport, CT
203-216-3439
Biggles
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Meathenge Labs is up to a nice pot roast in the oven. What do you have?
xo, Biggles
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Editor's note: This is a poorly written, almost no real technical specificity, only meant to springboard you in to your own exploration on the subject. But the impact was so impressive, so huge that I have to say for me it's as big as the actual implementation of the world wide web.
First off, I've been digitizing 35mm prints and negs, since 1994. I still consider myself a middle of the road kinda guy when it comes to the "magic" behind the scenes both in hardware and the inner workings of the internets. I can say that I just stumbled head long in to something that really needs bringing to the forefront for us huddled masses.
Have you ever been sitting at your computer, monkeying around in Photoshop or similar, working on your precious images? Getting them just right? Then uploading to your blog or something like Flickr only to view them online and find they've lost their luster? Cute little white babies now have grey skin? The reds don't have the intensity they did only moments ago? I sure have and figured these online photographic web based communities must be compressing them to some degree and they lose their punch. I mean, I have my ICC monitor profile loaded! Heck, have even used a Spyder to calibrate my monitor in the past.
I was wrong. My brother inlaw, Darkleynoone has been voicing this same concern. While in Photoshop, his images are great, but then when he uploads to Flickr, the intensity is gone. Lighter skin tones turn grey, the immense reds are toned down. I've noticed the same thing and gave him my best explanation, "I got no idea. Compression and you lose your color bits?"
I was wrong. It occurred to me this morning that really sounds like a color space issue. I spent some time on google and I was on the right track. Then, I read it. I felt like such an idiot, I'd known it all the time and not realized it. I knew the answer and didn't apply myself. When you're editing your images in Photoshop, it's managing your color space, this would be sRGB if you have it correctly. Your DSLR should be set to sRGB if you have it correctly. But you know what? Your goddam browser is showing you some ilk of RGB. That's right, different programs show you different color profiles. From your image editing software, operating system viewer to your browser, different color profiles even if you have your ICC profile loaded.
After spending all day discussing this with the two brother inlaws I work with Organtitus says, "Firefox prolly has a plug-in for that."
They do! I did a search for the Firefox plugin by typing in color management. It wasn't until I got home that I was able to download it, configure it to my i-mac, and restart firefox and go check out Flickr.
I felt as though I'd been punched in the face, kicked in the groin and tossed to the floor. Just using Firefox on my mac, viewing Flicker, it was just like that. Cracky, KuFlup and a Crunch. The ICC embedded images on Flickr jumped out at me like a 3 legged wolverine on acid and a cup of hot joe.
It's an entirely new world. I'm here to testify!
Of course this is all pretty much fluff here, but supported by web-based fact on solid ground. You'll need to search for WEB BROWSER COLOR MANAGEMENT or some such in google and do some work on your end. But I'm telling you, you're missing 30% + of the web's intensity by NOT doing this for your browser.
Here's a link regarding Web Browser Color Management that helped a lot on my travels forward. The approximation is maybe 90% of the world wide web cruising community knows nothing of this and they carry on just fine. But if you have the discerning eye, this is critical. It's changed my life.
This software and technology was tested on a 2 month old i-mac and a PC running XP sportin' a Viewsonic P810.
xo, Biggles
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I, um, well, er, um, yeah it's like that. Kelly Williams the marketing & pr coordinator in Chicago for Big Ass Hotdog sent me a press release a few days ago. I just sent the link to my sister who immediately poo pooed it. I sent her the press release and stated this must go up immediately.
I, um, well, er, um, yeah it's like that.
STATS:
7 Lbs +/-
16" Long
4" Diameter
100% veal, beef, pork
50 servings per dog
Made to order every Tuesday
It's a real hotdog that feeds 50 people and it's only 30 bux! Don't believe me? Click through to read the press release!
]]> I thought you might be interested in this. :)Best,
Kelly Williams
Marketing & PR Coordinator
BigHotDog.Com - Gorilla Tango Novelty Meats
1919 N. Milwaukee Ave.
Chicago, IL 60647
773-598-4549 GT Office
866-541-4286 fax
Below are links to publicity images for the BIG HOT DOG/BIG ASS HOT DOG.
http://www.gorillatango.com/pr/dog1.jpg
http://www.gorillatango.com/pr/dog2.jpg
http://www.gorillatango.com/pr/dog3.jpg
http://www.gorillatango.com/pr/dog4.jpg
http://www.gorillatango.com/pr/dog5.jpg
http://www.gorillatango.com/pr/dog6.jpg
http://www.gorillatango.com/pr/BIGHOTDOGlogo.jpg
http://www.gorillatango.com/pr/BIGASSlogo.jpg
Photo Credit: Gorilla Tango Novelty Meats Stock Photos.
For Immediate Release:
December 12, 2009
Press Contact: Kelly Williams, Big Hot Dogs @ 773.598.4549, kelly@bighotdog.com
Consumer Contact: Gorilla Tango Novelty Meats @ 773.598.4549, info@bighotdog.com, www.bighotdog.com
Tired of those same old traditional tiny Hot Dogs? Now there's the BIG [ASS] HOT DOG!
Chicago, IL (December 12, 2009): Introducing Gorilla Tango Novelty Meat's new product, BIG HOT DOG. BIG HOT DOG measures 16" long and 4" in diameter, and is made of 100% veal, beef, pork, every Tuesday right here in the Chicagoland area. Weighing 7 lbs, there are approximately 50 servings per BIG HOT DOG. Each hotdog costs $39.95 (that's less than $1.00 per serving) plus shipping and packaging, although for a limited time only the BIG HOT DOG is on sale (pre-Christmas special) for only $29.95! The BIG HOT DOG can be purchased at www.bighotdog.com.
For those looking for a sillier name for gifts and to impress, BIG HOT DOG also goes under the moniker of BIG ASS HOT DOG (www.bigasshotdog.com).
Great for tailgating/football parties, BBQs, family reunions, novelty gifts, and for hot dog lovers of all ages, the BIG HOT DOG differs from normal "tiny" hotdogs, in that it is 50 times bigger, and it is served by slicing the enormous dog into patties for cooking and eating per the consumer's desire.
The initial idea to create an enormous hot dog came from the father of owner Dan Abbate, Denny. Denny was annoyed with normal hot dogs, rolling all over his grill and ultimately ending up on the ground, "It pissed me off to have to bend down and wipe the damn things off." Dan solved his father's dilemma by commissioning Schmeisser's Homemade Sausage, a local sausage company based in Niles, Illinois, to manufacture the BIG HOT DOG exclusively for Gorilla Tango Novelty Meats. Schmeisser's makes all its own sausages from the trimmings of the prime beef and top-quality pork and veal that are all butchered on premises. Owner Kurt Schmeisser learned his trade from his grandfather, a butcher from Germany who worked in Chicago's fabled stockyards and opened the store in 1951.
The BIG HOT DOG is sliced and cooked similar to a hamburger patty. Since BIG HOT DOG patties are flat, they do not roll off the grill the way normal "tiny" dogs do. Says Dan Abbate, "The BIG HOT DOG patties are designed to fit on a standard sized hamburger bun, so you don't have to worry about all the hot dog toppings falling out while you are eating it. You can cut off as many BIG HOT DOG patties as you have buns, and they are delicious to boot!"
To view the infomercial on this product, visit http://www.bighotdog.com.
The BIG HOT DOG can be frozen, and in its packaging will last in the refrigerator for several weeks. BIG HOT DOGS are shipped out each week in an insulated container with icepacks.
WHO: Gorilla Tango Novelty Meats, Inc.
WHAT: BIG HOT DOG/BIG ASS HOT DOG
WHERE: In your belly
WHEN: Approximately four-six business days after purchase
HOW: Order today at www.bighotdog.com/www.bigasshotdog.com
For more information about BIG HOT DOG, or for interviews and photo requests, please contact Kelly Williams at kelly@bighotdog.com or 773-598-4549 or visit www.bighotdog.com or www.bigasshotdog.com.
-----------
www.bighotdog.com
www.bigasshotdog.com
1919 N. Milwaukee Ave., Chicago, IL 60647 - 773.598.4549
-END-
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Editor's Note: Ya know, nobody has ever accused me of being current. Here we find JLee, on her birthday (over a month ago), at the Grub Shack in West Texas. Joe Bob is doing all the fancy shootin' with his electronical camera rig. Check it out, it's a trailer with an awning out in the middle of fricken nowheres! JLee says:
I had been reading about this place on a blog, The Field Lab and then I saw Betty Doyle on youtube and knew we'd have to come here. A tiny place out in the middle of 360 degree desert eye candy, serving up hearty, filling food. This was by far the best breakfast of the trip. Egg, sausage & bacon on Texas toast, mmmmm. A couple of the 'regulars' were having biscuits and gravy, cracking on each other and life in general. Not a hipster or laptop in sight, aaaah.
JLee
The Grub Shack
Hwy 118 & Terlingua Ranch Rd
Editor's Note:
If you're interested, or not, you really should visit The Field Lab link up there. I'll bet it's a lifestyle in a place you ain't at or livin' in. Here's one of my favorite links on The Field Lab, it's labeled Poop. I find it pretty humbling when I feel so high and mighty about buying locally grown and ranched food, then read about how someone has taken it about 10 steps further to do well by the planet. Cheers!
Annnn, since this picture was taken, Betty has packed up and headed out to take care of some sick relative. The Grub Shack has new people serving up the food action today. I don't know yet if Betty plans on returning any time soon.
Biggles
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Yeah baby! I cooked something! Even got a few pictures worth posting too. Sure, it's no Bacon Tamales like Chilebrown of Mad Meat Genius just did. But I was so inspired by Jerry of Cooking by the seat of my Pants recpie for Cottage Pie that I couldn't resist.
I ran across the post a few weeks ago and thought to myself, I could totally cook that. Brown ground beef with goodies, make mashed taters, assemble, bake in hot oven. Yeah, it took me a few weeks before I would attempt such a feat, but I did it. Now I own its soul.
You already know how good they are and how easy it is to prepare, so I won't go in to the gory details. It came together in a few minutes and I jacked the oven's temp over Jerry's version to 450. Z and I ate the entire pie it was so good, so perfect. I've always been a fan of the saying, "Less is More." But now I've proven it yet again to myself, it's true!
Oh boy, I can still taste it, smell it crisping up in the oven, ungh. Wanna see that again?
POW !!!
xo, Biggles