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Monday, November 21, 2005 Pumpkin pie in the sky Current mood: tired Category: Food and Restaurants Are you ready for the pumpkins?  I am. I'm going to get right to the point here as I am spent this evening. This is my take on the classic pumpkin pie.  The same ingredients that grandma used to use, but the preparation produces a pie filling (essentially a custard) that borders on mousse.  Don't get me wrong now, I love a dense, sugary, glazed over top on my pumpkin pie, but this is a nice change. Ready your ingredients. 1 medium sugar pumpkin or a 29 oz. can of canned pumpkin (the latter is MUCH less messy and time consuming) If you are making the pumpkin from scratch, do the following: SCRUB that orange orb, cut the pumpkin in half, remove the seeds, place the pumpkin halves in a pan with little bit of water, shell side up, and bake at 350 F for 1 hour or until the pumpkin is tender, exudes liquid and the shell starts to sag. Scrape the pulp from the shell and purée it with a fork, a potato smasher or in a blender. Measure 2 and a half cups of the purée and set it aside.  (yes, less than 29oz because this is waterier) 1 and a half cups of evaporated milk or heavy cream if you want to go crazy 4 eggs 1 and a half cups of sugar 1 teaspoon of salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger or half a teaspoon ground FRESH ginger for lovely flavor 1 teaspoon ground cloves (if you can grind them fresh, all the better) 1 teaspoon of nutmeg Now, preheat the oven to 425 F, please. In a large mixing bowl, whisk or electric beat on low the eggs and the sugar until you produce a thickish yellow "cold custard" as I like to call it.  Should take about 3 minutes.  Do not let too much stiffening occur.  Add salt/spices and incorporate well. This sweet, airy mixture will now receive the pumpkin.  Mix it all in there. Now add the milk or cream and blend thorougly. Pour the mix into two unbaked 9 inch pie shells. Place a cookie sheet or foil beneath middle shelf in oven. Place pies on middle shelf and bake for 13 minutes. Reduce heat to 350 F and bake for an additional 45 minutes or until a toothpick comes out clean from the pie middle.  Once this is achieved, the pies ARE DONE.  Thay may look a little more "pale" than you're used to, but that's only because the sugars haven't oozed to the surface and caramelized creating that brown top. Let these bastards site for 2 hours and then GOBBLE 'EM UP! Happy Thanksgiving! Currently listening: A History of Hardcore, Vol. 2 By Various Artists Release date: By 18 June, 1996 9:05 PM - 0 Comments - 0 Kudos - Add Comment

Sunday, November 06, 2005 Amish Breakfast with Countie Current mood: ditzy Category: Food and Restaurants This is a wonderfully decadent breakfast I enjoyed while traipsing through the Amish areas of Pennsylvania.  Bring an empty stomach and a sweet tooth to the table for this one. Ingredients: 3 Eggs 1/4 Cup Milk 1 Tablespoon Sugar 1 Teaspoon Vanilla Extract 4 oz. Cream Cheese, softened to room temperature 12 slices Cinnamon Raisin Bread ( I use Pepperidge Farm) Fruit or Maple Syrup (maybe both if you're a sweet fanatic!) Preparation: Make the batter mixture by beating the eggs, milk, sugar, and vanilla together. Spread 1 tablespoon of cream cheese on six slices of bread and top with remaining slices to make six "sandwiches." Now dip the sandwiches into the egg mixture. Cook in a lightly greased pan or on a griddle until golden brown on both sides. Top with fruits like strawberries, peaches or roasted apples.  You can also go traditional and cover in a good quality Vermont or Canadian Maple Syrup. Eat it up! YUM! Currently listening: Catch the Breeze By Slowdive Release date: By 14 December, 2004 7:30 AM - 1 Comments - 0 Kudos - Add Comment

Wednesday, October 05, 2005 BREW REVIEW - Ridgeway Brewing's BAD ELF Current mood: amused Category: Food and Restaurants Picked a bottle of this up as it was being liquidated from Gary's in Madison.(Still a few there as of 10/3/05) Color was a mouthwatering clouded honey. The pour resulted in an attractive, pillowy head that left dense, yet quickly retreating lacing on the side of my mug. Tiny bubbles came forth from random spots in the vessel, not stopping for the duration of my sampling. . Small amount of sediment in bottle. The aroma bore likeness to a mid-summer's grass mowing with a tinge of grapefruit and alchohol included. A beautifully fragrant, "earthy" smell. From peering into the glass, I'd never expect the carbonation to hit my mouth the way it did. Rather lively on the the tongue. Malty with spice at first. Nice secondary hoppiness and not overly sweet (thankfully). A lasting, mildly bitter finish. Very enjoyable brew. Although I wouldn't knock more than two of these back in rapid succession, I am keeping a few on hand for when the the typical American counterpart isn't what I am looking for. Currently listening: Space Amazon By Pandora Release date: By 15 November, 2000 10:56 AM - 0 Comments - 0 Kudos - Add Comment

BREW REVIEW - Shipyard's PUMPKINHEAD ALE Current mood: apathetic I really wanted to like this. Whether it was my childish "judging a book by its cover" from the Sleepy Hollow headless horseman on the front or the fact that the pumpkin model used was the countenance of an evil jack-o-lantern, I do not know. In any case, I was a bit let down. Pop the bottle and dispense. Pours with ultra lively carbonation (something already seems to be amiss) and has a hue a tad darker than a Foster's. Head disappears almost immediately and you're left with the splotchy froth that tops many of the macros. Bubbles still lively and seem to never stop. Big malt and a "pumpkin spice" aroma (not pure pumpkin) akin to the flavoring added to Starbucks' seasonal offerings of pumpkin latte and eggnog hit you. Mouthfeel is way too bubbly and watery. Had I been suffering from a headcold, I may mistake this for Bud Light. Any semblance of supposed ale character is remarkably absent. This is almost like an alcohol tinged seltzer with a "pumpkin spice" twist. I thought this is how ZIMA and wine coolers were made. Oh wait, I've just seen "malt beverage with pumpkin spice added" emblazoned beneath the "ALE" branding. I feel like a fool now... The remainder of this six pack will go to providing me a cheap buzz and washing down half a pack of Marlboro Reds. I feel so used :( Currently listening: The Missing By Lightfromadeadstar Release date: By 14 September, 2004 10:54 AM - 1 Comments - 0 Kudos - Add Comment

Wednesday, September 28, 2005 The Count Goes to India - BIRYANI FEST! Current mood: calm Category: Food and Restaurants I adore Indian cuisine.  Hopefully you do too. Working at gas stations for long hours back in high school enabled me to foster great friendships with newly immigrated Indian folk.  That being said, along with some major betelnut chewing, I was able to bite this recipe off of Mr. Singh during our cross cultural ruminations on life and BEER. Contained below is a recipe that I was really able to realize while I lived in Jersey City a few years ago and had access to ghee and authentic spice mixes like gharam masala.  Enjoy! Vegetable Biryani I'm going to start this recipe off with the ingredient listing being that culling all the ingredients is most of the work for this.  Here we go: Basmati Rice - 2 cups Mixed Vegetables - 2 cups (Potato, Carrots, Chick Peas/Garbanzos, Green Peas and Cauliflower cut into small cubes) Onion - 1 cut into thin long pieces Yogurt - 1 cup Tomatoes - 2 chopped finely Red Chili Powder - 1 tsp Dhania Powder - 1 tsp Cloves - 4 Cinnamon - a stick about 1 inch long Cardamom - 3 pods Fresh ginger and garlic mashed together into paste - 1 tsp Green Chilis - 4 Garam Masala Powder - 1 tsp Turmeric Powder - 1 tsp Mint leaves - 1/2 cup Ghee - 1/2 cup Bay Leaves - 2 Here's how it comes together: Soak the Basmati rice in water for 15 minutes. Drain the rice and add 4 cups of water and cook till each grain is separate. Marinate the tomatoes, red chili powder, dhania powder, cloves, cinnamon, cardamom, ginger / garlic paste, green chilis, garam masala, tureric and mint leaves in the yogurt for 30 minutes. Fry the bay leaves and onions in ghee until golden brown. Add the cut vegetables and sauté for 2 minutes. Add the marinated ingredients to the vegetables, add 1 cup of water, cover and cook until the vegetables are soft. Once the vegetables are cooked, drain the excess water if any. Mix the cooked rice with the vegetables and sauté for 2 minutes. Add your favorite chutney or riata as a condiment if you like.  I personally eat this one buck nekkid. Complement with unsweetened iced tea or a nice IPA.  ENJOY!! Currently listening: Ultra By Depeche Mode Release date: By 15 April, 1997 9:54 AM - 0 Comments - 0 Kudos - Add Comment

Wednesday, September 21, 2005 Roastin' the Chicken, Toastin' the Beer Current mood: tired Category: Food and Restaurants Do you have cans of Budweiser sitting around that you just don't feel like drinking?  Do you want a succulent chicken that doesn't have breasts all dried up like Granny?  Enjoy biting your dark meat right off the BONE?  Listen up. I prefer you to prepare the chicken at least 4 hours in advance to let the rub seep into the chicken and really impart its flavor.  If you're in a rush, you're still OK, but you'll be eating all the skin - trust me. Preparatory Note: If you have 12oz. beers at your disposal I recommend that you only use up to a five pound chicken.  Larger than five pound birds will require a 16oz. TallBoy and birds over seven pounds should go for a 24oz TrampCan. I recommend using free-range fowl for this, but if you can only get a Perdue or Tyson chicken, you're still alright. Preparation: Open the chicken and discard the giblets. Wash the chicken thoroughly under cold water, inside and out and dry with paper towels. Set aside on platter or roasting pan. Rub mixture: (Bump all these up in equal ratio for larger birds) 1 teaspoon Colman's dry mustard 1 teaspoon granulated onion 1 teaspoon paprika 1 teaspoon rough Kosher salt 1/2 teaspoon granulated garlic 1/2 teaspoon ground rosemary 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper Combine all seasonings into bowl, shaker or whatever and thorougly incorporate.  Place in bowl when done. Now, while on platter or roasting pan slather oil (I prefer Spanish olive oil for this application) all over and inside the bird.  Sprinkle almost half of the rub on the top (breast side) of the bird and rub in evenly.  Flip the bird over and repeat process leaving a little amount of the rub for the inside.  With the remaining rub, coat the inside of the chicken.  Don't worry about all the sots in here - it's not about presentation on the inside, just a little flavor infusion to the inner flesh. By this time, you surely have the bird coated but have an unctious mess of seasoning and oil all over your hands.  Take a spoon and scrape the poultice-esque junk from your hands using the spoon like a strigil. You can now use those clods of spice to fix up neglected areas or to pack on the inside. Set bird aside in refrigerator for at least four hours. Now it's cooking time... Get that grill rolling to Rocula Specification.  After those 20 to 30 minutes of coal stoking are complete, we're gonna veer off course a little.  If you have an old Pyrex bowl or one of those foil pie tins, grab it.  Fill tin or bowl to about 3/4 of capacity with water and set next to the grill.  With tongs, make a "Ring of Fire" by distributing the pyramid of coals around the perimeter of the grill leaving space for the bowl of water in the middle.  If the coal coverage is spotty, fill up the gaps with fresh coals between the hot ones (don't worry, this is going to be going for over an hour so they'll eventually combust and shed heat)  Now, place the bowl of water in the space you set aside. Use an oven mitt if you can't take the heat. Replace the grilling surface. Pop open that beer and take two mouthfuls.  Bring the chicken to the grill at this point.  Grasp the chicken and jam the beer can opening side up into the bottom end of the carcass trying not to spill out any of the beer.  When you've done this properly, you will have essentially made a "third leg" for the chicken to balance on.  Gently set the chicken down on the grill by positioning the legs to balance with the can base. Hardest part is now done. Cover the grill and let cook for at least one and a quarter hours.  At that time, open the grill and see if all looks good.  Just to check insert an meat thermometer in the breast to see if it's at 170 F and to 180 F in the thigh. If so, you're all good to go.  If not, let it go for fifteen minute intervals until those temperatures are reached. Once that's done, gently remove from grill and using BBQ gloves or oven mitts, pull the bird off of the can being careful not to tip the can and spill the hotter than Hades beer.  Discard beer or cool and give to an alcoholic friend. Now all you must do is carve the chicken with a butterknife (not a joke) Serve with fresh sparagus, fresh green beans or corn on the cob. Try a nice ice cold Riesling with this or on the beer side something like a sexy Paeffgen Koelsch or an English strong like Fuller's 1845 ENJOY Currently listening: And Justice for Y'All By Weedeater Release date: By 03 April, 2001 9:52 PM - 1 Comments - 2 Kudos - Add Comment

The Count's Regal Love Burgers Current mood: satisfied Category: Food and Restaurants These are delicious and simple to prepare, but aside from "degree of 'doneness'" you must follow my direction to the letter to yield proper results. I recommend firing up that charcoal grill at this point. I am making a demand that you do NOT kindle the coals with lighter fluid, nor should you use accelerant saturated coals either (Match Light, etc.). Just pyramid up those coals, kindle with tightly compacted newspaper balls and let sit for 20 minutes. While you're waiting for that lovely fire to stoke and the embers to mature we should start with the preparation of the grillables: Serving size - 2 people or 1 Count Rocula (probably only half a serving for your beastliest of friends) 1 pound of high to premium grade ground beef with 15% to 20% fat content 1 tablespoon of rough Kosher salt 1 tablespoon of freshly ground black pepper 2 teaspoons of dried, granulated onion 2 teaspoons of dried, granulated garlic Divide the pound of ground beef evenly into two pieces. Knead ground beef into orbs between the palms of your hands for about 30 seconds, ensuring that the meat is tightly compacted and the majority of the air has been evacuated from the balls. In a shaking vessel, bowl, drinking glass or food processor (if you care to dirty one up) we will ready the seasoning/blackening/rub. Add all of the ingredients listed above, save for the meat of course, and combine thoroughly. Transfer seasoning to a plate at this point. Take each eight ounce meat ball and gently tamp into the seasoning on both sides coating each side all while fashioning the ball into the familiar patty or puck shape. Don't be too zealous on the first as you'll want to have seasoning remaining for the second hamburger. The stickier nature of ground beef with a modest fat content allows for no additional oil to be used as an adhesive for the rub. Now that your grill is hot, distribute the coals evenly with tongs and replace the grilling surface. In about seven minutes, place the burgers upon the grill and let cook for five minutes with the lid on. From this point onward, it's up to you. Should you like your burger well done, repeatedly turn until the tell-tale firmness is achieved. For rare to medium-rare I recommend flipping once and cooking on the flipped side for an additional three to four minutes. Although these burgers are larger than the average, the salt based rub along with moderately high cooking temperature and fat content allow for a rather "normal" cooking time. If cheese is to be added, I recommend a creamy Monterey Jack or Muenster. Pair these suckers with a nice crisp Polish macro like Okocim O.K. or Zywiec or a good American Pale Ale. Let me know what you think and most of all - ENJOY. Currently listening: Sin After Sin By Judas Priest Release date: By 06 November, 2001