Moonage Webdream

That’s Keri Russell. Wouldn’t you just love to eat her up?  I know I would.  I’m quite certain Armin Meiwes would as well.  Who’s Armin Meiwes you ask?  Oh, do let me tell you about Armin Meiwes.

Armin Meiwes is the fella that thought it would be nifty to eat someone.  So, he cruised the internet looking for someone to have dinner with.  He met another fella that wanted to be dinner and invited him over.  Long story short, he ate the guy.  The German legal system did not think his defense that since the guy wanted to be eaten, it was not murder, it was more or less assisted suicide.  They sent Armin Meiwes to prison for eating the guy for eight and half years. 

T. S. Faull felt this would make a great movie, so he took the general background and prettied it up into some kind of love-fest between a student researcher and the cannibal ala The Silence of the Lambs.  Meiwes didn’t like that so he’s suing the production company under the auspices that he’s being used.

Only comment I have is to suggest Keri not spend much time hanging out in Germany.  Kentucky’s a lot friendlier and when someone eats someone else here, we don’t let them out in eight years.

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Technorati Tags: armin-meiwes, Food, Humor, Idiot of the day, keri-russell, Movies, Pavlov's Dog

So Storm HAD to answer:

Migas are a Mexican breakfast meal (they were apparently made "mainstream" in south Texas when former Gov. Anne Richards frequented a restaurant in Austin every Saturday to have them for breakfast).  Basically, its a scrambled egg combo using tortillas (there is no written recipe here…its largely by taste and feel).

2-10" tortillas (we’ve been using the Mission brand tortillas and like the Jalapeno cheddar - they come 6 wraps to a 15 oz. package)

3 eggs (or more if you like - add another tortilla if you’re making alot of eggs)

Medium or hot salsa (I use about 2-3 tablespoons)

1/4-1/2 cup of Diced onions

Chopped/diced jalepeno peppers

Grated cheddar cheese (for the 3 egg volume, I use about 2 small handfuls of grated cheese)

Slice into strips and then slice the strips into pieces (they are good at about 1/2" by 1");
On a hot griddle, Spread your eggs (however many you need);
Spread the diced onions and jalepenos over the eggs;
Sprinkle the cheddar cheese over the eggs/tortilla mixture;
Spread the salsa over the top of the mixture.

This is basically spicy Mexican scrambled eggs, so keep stirring and flipping the mixture to keep it from burning.  The salsa does create liquid as it cooks down, so if you like firm scrambled eggs, keep the heat on medium and keep stirring and flipping.  You’ll know when they are done by your own way of cooking scrambled eggs.

Yum, yum!  But not for the faint hearted or weak stomached.

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Another recipe from Stormwarning.  This guy likes to cook!  For lunch I cooked my specialty, frozen pizza.  I’m quite certain Storm’s Jalapeno Chicken is much better!

1 dead chicken (no kidding!), cleaned, cut up, with the skin and fat pulled off

MARINADE:
1/2 c. (more or less) juice from pickled jalapenos
1 dash cayenne pepper sauce
2 tbsp. finely chopped jalapenos
Enough water to cover chicken

Marinate chicken overnight in refrigerator.

BATTER:
2 eggs (in a bowl by themselves)

Mix together: Dash of salt A generous amount seasoned pepper
Quite a bit of black pepper Some ground dried jalapenos

Dip chicken in egg. Roll in flour mixture. Fry in vegetable oil in an iron skillet over medium heat. Serve with ample supply of iced tea (its quite hot - substitute beer if desired).

(Serves as many as it takes to eat one chicken.)

Note from author: In my case, this is a serving of one!

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I made this twice in the last two weeks.

Makes 6 to 8 servings

2 pounds beef skirt steaks (or brisket cut in thin strips)

2/3 cup Kikkoman Soy Sauce

¼ cup lime juice

10 flour tortillas

Butter or margarine, softened

Pico de Gallo (below)

Dairy sour cream (optional, only if you like California style Mexican food)

Cut steaks crosswise into 4 to 5-inch lengths. Split the thicker pieces in half to 1/8 to ¼- inch thickness. Place pieces in large shallow pan. Combine soy sauce and lime juice; pour over meat, turning pieces over to coat well. Marinate 15 minutes; turn pieces over once. Meanwhile, wrap tortillas in aluminum foil. Grill meat about 4 inches from hot mesquite or regular charcoal 3 minutes for medium-rare or to desired degree of doneness. Heat tortillas on grill or in 325 F oven until warm. To assemble tortilla: Spread tortilla with butter and wrap around desired amount of grilled meat, Pico de Gallo and sour cream. Or serve meat, salsa and tortillas separately.

Pico de Gallo

Cut 1 medium avocado in half; discard seed and peel (no kidding!). Dice avocado, 1 medium tomato and 1 whole jalapeno pepper. Place in bowl. Stir in 1/2 cup minced red onion, 1 Tbsp. minced fresh cilantro, 2 Tbsp. Kikkoman Teriyaki Marinade & Sauce and 4-1/2 teaspoons lime juice. Cover and let stand at room temperature 2 hours before serving.

Note:  Left over Pico de Gallo makes a great base for a spicy salad.

Submitted by Storm Warning. 

Note from Moon, I eat Fajitas at least twice a week.  None of them sound as good as this!

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My buddy Storm has sent me more food!  ( Digital that is, Mrs. Moon needs to make the assist and fix it for me! )  Check this out folks, it sounds GOOD!

Pollo Kai (a/k/a Sweet & Sour Chicken) - serves 4

Ingredients for Fried Chicken

• 4 boneless chicken cutlets
• 1-2 eggs
• Progresso Italian seasoned bread crumbs
• Oil

1.       Cut chicken breasts into bite sized pieces.

2.       Dip pieces of chicken in egg. 

3.       Coat with bread crumbs.

4.       Fry until golden brown.  Drain on paper towel. 

Ingredients for Sauce (can be doubled if you like alot of sauce)

• 1 T. oil
• 1 c. pineapple juice
• 1 T. corn starch
• 6 T. water
• 3 T. white vinegar
• 1 T. soy sauce
• 1/2 c. brown sugar
• 1/4 c. ketchup
• 1-2 green peppers
• 1 c. canned pineapple chunks

1.       Heat oil and pineapple juice.

2.       In separate dish, mix corn starch and water til smooth.  Add to pineapple juice.  Also add vinegar, soy sauce, brown sugar and ketchup.

Cook til thick. 

3.       Add chicken.  Stir and heat thoroughly. 

Serve over white rice.

I’m quite sure I’ve had this or something very similar to it.  If it is what I think it is, I love it.  And, that’s saying something since I usually really don’t like chicken at all.

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An internet pal pointed me to this kind of bizarre tale about squid.  Well, it’s not about squid per se, but they are in the story.  That reminded me of two rather bizarre tales of my own about squid, or cephalopds in general.

The first, and lamest, was when I was working in Guadalajara, Mexico.  Now,  Guadalajara is REAL Mexico.  It’s not a metropolitan city like Mexico City.  It’s not a US border stop like Tijuana.  Guadalajara is in the heart of Mexico and they don’t care about the rest of the world.  When in Guadalajara, you do as Guadalajara does.  ( I love the sound of saying gwah-duh-luh-hah-ruh, it should be in The South US ).  I had to work there for a bit and don’t know the first word of Spanish.  I went with a co-worker who is, shall we suggest, redneck as heck.  All he wanted was US burgers and fries.  I don’t do that when I travel, I try to eat local.  So, we ditched the co-worker and snuck off literally behind a building and found this little outdoor restaurant that only made home-cooking.  I told the girls to order me something "local".  What I got was this tall glass with what looked like bloody mary in it, with all these tentacles climbing out the side of it.  I inquired the name, and it was something to the effect of "cóctel de pulpo".  Now, when you pronounce that with a true southern Kentucky accent, it comes out "cock dee poopoo".  I honestly could not pronounce that without busting out laughing every time.  Now, the girls were so sure that I would not eat the cock dee poopoo that they placed a bet between us.  I devoured that cock dee poopoo and actually ordered seconds and thirds.  It was the first time I had eaten freshly steamed octopus and I loved it.  I did not expect them to truly deliver on losing the bet.  They did not have to run around the retaurant topless shouting "I love cock dee poopoo!"

A couple of years later I hooked with some of the nicest and most enjoyable people I have ever met on the ‘net.  He’s Indonesian and she’s Romanian, married and living in San Francisco.  I had just married and we were looking for something to do.  We decided to traverse the middle to southern parts of California, hooking up with them and other friends in San Francisco.  ( That is a tale in itself ).  Being as it has been at least 20 years since I had been to the Bay Area, I told my friend to pick the fine dining for us.  He took us, of course, to a very trendy oriental restaurant ( help me –H, was it Indonesian? ).  They of course, fixed the finest of cephalopod cuisine, squid balls.  Now, I had never had squid balls before.  And, this is where it gets really bad, I didn’t even know squid had balls.  Not only do they have balls, they’re pretty dang big.  For those of you who have eaten mountain oysters, squid balls put them to shame. 

Amazing what you learn if you just eat local food.

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Technorati Tags: Food, Tales

Now, folks, I’m pretty sure I’ve had this before.  When I was attending UK, it was a staple at the tailgate parties.  It sticks to your bones, and keeps you warm.  Perfect outdoor food, especially during winter.  This one is also courtesy of Stormwarning.  I am thoroughly convinced at this point that he is the only chef here.  That’s an awful lot of work he’s going to have to do unless someone else chips in!

Jimmy Dean Sausage Cornbread Stuffing

1 pkg. Jimmy Dean Roll Sausage, cooked, drained and crumbled (hot or mild to taste)

½ cup butter

1 lg. Red onion, diced

1 ½ cup celery, chopped

6 cups day old corn bread, crumbled

1/3 cup water

2 tsp. Dried thyme

1 tsp. Each of salt and pepper

1-10 ¾ cups can condensded cream of mushroom soup (for casseroles or peppers only).

Melt butter in large sauce pan.  Add onion and celery; cook until soft.  Add remaining ingredients; mix well.  For casserole or peppers:  Pour mixture into dish or divide among bell pepper halves; cover and bake at 400^O for 30 minutes.

To stuff bird: Fully cook mixture, then stuff bird. 

Stuffs one 18-20 lb. turkey.

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Look closely at that folks.  If you look at it just right, the Virgin Mary appears in the molded bread according to the owner of this holy molded bread.  It can be yours for around $12,600.  I’d advise caution tho.  It looks more like Marlene Dierich to me.

Let’s poll, shall we?  ( If you think it looks like someone else, lemme know and I’ll add them. )

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Technorati Tags: Food, Hmmmmm, madonna, marlene-dietrich, virgin-cheese, virgin-mary

Speaking of meat, not to be outdone by Hardee’s Monster Thickburger, McDonald’s is having some of their finest employees pose in Playboy.  I have two quick questions I’d love for y’all to ponder:

Meat or Models? I would go to…… Hardees, just for all that meat. McDonalds, just to meet Playboy models The waitresses at MY McDonald’s All look like the girl in the picture. Look more like the Hardees Thickburger View Results

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Hardee’s has introduced its new Monster Thickburger.  In this day of political correctness, it weighs in at somewhere around 1,200 calories.  Needless to say, people who feel compelled to tell everyone else what to do are all aghast.  Nutrition Action calls it "food porn".

Now, let’s think about that for one second.  "Food Porn".   If someone’s willing to consume 1,200 calories in a single sitting, do these people really think calling it "porn" is going to mean anything?  Porn, although having a negative connotation, is consumed a lot more than Thickburgers.  All these people are doing is trivializing porn by comparing it to a hamburger.  Call it "instant stroke" or something to that affect.  But, don’t try to mimic the big O advertising trend. Best I can tell, you’re not trying to sell these Monsters.

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