tag:blogger.com,1999:blog-42656834807918562852024-03-12T22:36:23.858-07:00Bachelor Chow... a chronicle of collegiate culinary concoctions.Matt D'Avirrohttp://www.blogger.com/profile/13221955271473449035noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4265683480791856285.post-73656086681279117662012-03-05T20:15:00.004-08:002012-03-05T20:25:36.324-08:00It's bacon time.<div class="separator" style="clear: both; text-align: left;">The snack of choice <a href="http://gifsoup.com/view7/2408513/swedish-drum-solo-o.gif" target="_blank">this weekend</a> was bacon-wrapped water chestnuts. This is another recipe I've helped my family make so many times it's basically burned into my brain. They make excellent appetizers, but don't go pre-making them the night before a party; they're addictive and you WILL eat them.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Water chestnuts are not really chestnuts at all, but are actually an <a href="http://en.wikipedia.org/wiki/Eleocharis_dulcis" target="_blank">aquatic vegetable that grows in marshes, under the mud.</a> They have a sweet, crunchy texture that I normally enjoy in stir-fry, but also make an awesome snack.</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: sans-serif; font-size: x-small;"><span style="line-height: 17px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;">Not to mention, a <a href="http://pintswithpetch.blogspot.com/" target="_blank">fellow blogger</a> has been asking for some <a href="http://i.imgur.com/18RN4.jpg" target="_blank">bacon</a>-related recipes, probably to wash down with some crazy new beer. Well, here you go.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtPgMIQHEFOPUPBZflTpceI2-Jm618yiXq2oapNkjyXonDeKTq_M-2IGci1wzFumZT5U36MVWRg_hmTmt1YYzLvU0lV2GozGeVkJW8cn6xVDbP-isNuDKgV3e0t9yYPcTrhe52GggDPr2Y/s1600/photo+(41).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtPgMIQHEFOPUPBZflTpceI2-Jm618yiXq2oapNkjyXonDeKTq_M-2IGci1wzFumZT5U36MVWRg_hmTmt1YYzLvU0lV2GozGeVkJW8cn6xVDbP-isNuDKgV3e0t9yYPcTrhe52GggDPr2Y/s320/photo+(41).JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: center;"></div><ul><li style="text-align: left;">Bacon, 1 pack</li>
<li style="text-align: left;">Water chestnuts, 3 cans</li>
<li style="text-align: left;">1/4 cup ketchup</li>
<li style="text-align: left;">1/4 cup soy sauce OR worcestershire sauce</li>
<li style="text-align: left;">2 tbsp brown sugar (Not pictured. I forgot to buy this.) </li>
<li style="text-align: left;">Garlic salt to taste</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6MdnvKvBbl-Z-EqGGw4hWzDBGHdeZ29oqndweTWi9mfAqK-_rStLytEUFUQOfHPmp3-2WAEUXLSD6GiPPu6b5kEdEiS3kjf4r6NbpVmRJbyHuVuufs4XNMb-UNMFNQfMw7P6k605ro2h/s1600/photo+%252835%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6MdnvKvBbl-Z-EqGGw4hWzDBGHdeZ29oqndweTWi9mfAqK-_rStLytEUFUQOfHPmp3-2WAEUXLSD6GiPPu6b5kEdEiS3kjf4r6NbpVmRJbyHuVuufs4XNMb-UNMFNQfMw7P6k605ro2h/s320/photo+%252835%2529.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Drain and rinse the water chestnuts. Combine them with the ketchup, sauce, garlic salt, and brown sugar in a wide pan. Let soak for 15 minutes.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9mwwOMhVYM7jUyTcDqefy57J_JHRGFTiChMYV2b__erFTiYh2bJtz8HdWFC3mrxfXbKr10RKj_aT-nGMqafGK9Ubc4Pwy7IBc9xYTnXHYp2lAqgLfBwFJBs3Bmnkf3dpXht7n5dp24qK/s1600/photo+%252837%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9mwwOMhVYM7jUyTcDqefy57J_JHRGFTiChMYV2b__erFTiYh2bJtz8HdWFC3mrxfXbKr10RKj_aT-nGMqafGK9Ubc4Pwy7IBc9xYTnXHYp2lAqgLfBwFJBs3Bmnkf3dpXht7n5dp24qK/s320/photo+%252837%2529.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope the coloured toothpick dye wasn't poisonous.</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;">Cut your pack of bacon slices into thirds, making 40 or so 2-3 inch slices. Take the water chestnut out of the sauce, wrap in a piece of bacon, place on a greased baking sheet, and stab with a toothpick.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And then repeat 40 or so times.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOT6bZwyzCavmUeHHfQa_HAj87D-BPZb2FZmZBfg5qlStVdwHpEeGJAU62-INFqBBjYIGCs0l7ohlVk45Pfz6T32G9EPR2kpbr4Kc9HUd4On5EgrZfKdYKstP0VBUrYngT34tGIxEm3glz/s1600/photo+%252838%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOT6bZwyzCavmUeHHfQa_HAj87D-BPZb2FZmZBfg5qlStVdwHpEeGJAU62-INFqBBjYIGCs0l7ohlVk45Pfz6T32G9EPR2kpbr4Kc9HUd4On5EgrZfKdYKstP0VBUrYngT34tGIxEm3glz/s320/photo+%252838%2529.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake at 350 degrees Celsius for 50-60 minutes. Pull them out, let cool, and enjoy.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXMALY4LF9rLAKSXnvdsHMZZ_b9ksuRQPvQ6-mPw1dreZ_XDQP3E9v17Duj3WrF333KFIx-cC6N88CwQu9bz5wQlnvRy1twAIre-HLnPzDDEC9js30P77ideZLDwpxzGjN68wGNEO4wEa/s1600/photo+%252839%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXMALY4LF9rLAKSXnvdsHMZZ_b9ksuRQPvQ6-mPw1dreZ_XDQP3E9v17Duj3WrF333KFIx-cC6N88CwQu9bz5wQlnvRy1twAIre-HLnPzDDEC9js30P77ideZLDwpxzGjN68wGNEO4wEa/s640/photo+%252839%2529.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Try not to eat your computer screen.</td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/1fEcr7WpFcjCje297Of7C1jLUvDbKW8epZjDhuuye4rs/edit" target="_blank">Recipe</a></div>Matt D'Avirrohttp://www.blogger.com/profile/13221955271473449035noreply@blogger.com14tag:blogger.com,1999:blog-4265683480791856285.post-87091765565170679902012-02-26T13:22:00.003-08:002012-02-27T08:03:40.231-08:00Improvised Refried Beans<div class="separator" style="clear: both; text-align: left;">I don't have a lot of traditions or rituals that I follow. I like change, and I get bored easily. But there is one food-related tradition I will always enjoy: Friday Night Burritos. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Burritos, like most Mexican food, are very versatile. However, there is one make-or-break ingredient to having top-notch burritos, and that would be <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lSnCb-Rrm_7w5mJqK9FkgEwrysCxhP9vfs3I1F4p8M_ezDtIeyfYS2TNp2MTmcJDJbtWu3jnbZe5gpTJOG4RLnEZIAOU3auM5U59snQEEcGDGyc5nQCN4raz8APDuq7xzWElkHyRJU6M/s320/refried_beans_rdax_310x236.jpg" target="_blank">refried beans</a>. Refried Beans are red kidney beans cooked down into a mushy paste and seasoned to perfection. They supply the texture and flavour that make burritos so delicious. <a href="http://samsshort.blogspot.com/2012/02/cranberries-magical-fruit.html" target="_blank">Despite what others might say</a>, they truly are the magical fruit.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So you can imagine how upset I was Friday night when, halfway through making burritos, I opened up the kitchen cabinet and found no refried beans. Normally a quick trip to the grocery store could've solved this, but the beauty of Friday Night Burritos is that the cooking is part of the festivities. My roommate and I had already had a few beverages, so driving anywhere would not be an option. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Desperate to have a complete burrito night, I dug back into the cabinet and pulled out a can of black beans. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">"Aha!" I surely exclaimed as I ran to my computer to google if you could make refried black beans.</div><br />
<a href="http://www.epicurious.com/recipes/food/views/Light-Refried-Black-Beans-103826" target="_blank">Turns out you can, and it's ridiculously simple.</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU22DT-R5Kg8aCbOaB7zssnAXuOvMitJcMl_NPzPTfeVBnPPnRlNd_bLivpFfPkrNy3QQVAgPNOxRzQlACvYsXoF3TdVnxSyLCF2d32zfqf87g6of4Hef0jrDdf6Nltsb-24wuK2l7vFXe/s1600/photo+(34).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU22DT-R5Kg8aCbOaB7zssnAXuOvMitJcMl_NPzPTfeVBnPPnRlNd_bLivpFfPkrNy3QQVAgPNOxRzQlACvYsXoF3TdVnxSyLCF2d32zfqf87g6of4Hef0jrDdf6Nltsb-24wuK2l7vFXe/s320/photo+(34).JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>1 can Black Beans, drained and rinsed.</li>
<li>2 cloves chopped Garlic</li>
<li>1 tablespoon canola oil</li>
<li>3/4 cup Water</li>
</ul><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcYrFeiSuF5XdWHVQD4uK0iy3-a2VOKwM09273wlyVIwUHviHEQSn0al_wYSGeiYubK5tKhpAg3PTYuPkgzAwclJGX7P5FAEpeOx_QTvFbT4bWd4wS3_6haFHVYJAQ6N306uI5rIKmmbU/s1600/photo+%252828%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcYrFeiSuF5XdWHVQD4uK0iy3-a2VOKwM09273wlyVIwUHviHEQSn0al_wYSGeiYubK5tKhpAg3PTYuPkgzAwclJGX7P5FAEpeOx_QTvFbT4bWd4wS3_6haFHVYJAQ6N306uI5rIKmmbU/s320/photo+%252828%2529.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Warm oil over medium heat. Add in your chopped garlic and simmer for 2-3 minutes.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihp5SSdGjEt6ZTyO7ga2mLw1Q99AyMRjOmdN8dA6-jDideza6N_iSgX2Iq1gF00112SE9VRgpOzhFbRqfJa1KQN39ontAKDP-6FbHJ-eUoNDumaoKTrhZKMlGbMjO9dx4nV48OLDJDseFt/s1600/photo+%252833%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihp5SSdGjEt6ZTyO7ga2mLw1Q99AyMRjOmdN8dA6-jDideza6N_iSgX2Iq1gF00112SE9VRgpOzhFbRqfJa1KQN39ontAKDP-6FbHJ-eUoNDumaoKTrhZKMlGbMjO9dx4nV48OLDJDseFt/s320/photo+%252833%2529.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add your Black beans. Immediately start mashing them down, while still over heat, with the back of a spoon, a potato-masher, or a whisk.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE3usXVr0TNa22jPpoDPkl8mNAJhoJcRvYsMaIL3DAYcftYPc3aF6rDQZ2TZtEdNQUNebYEIo8nwsNaMZZdUElk8kUkamBwVHPH-p-l9kV8W14dhdSs11vExTwVfnkwLMjGg3hrTvfT2Ra/s1600/photo+%252827%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE3usXVr0TNa22jPpoDPkl8mNAJhoJcRvYsMaIL3DAYcftYPc3aF6rDQZ2TZtEdNQUNebYEIo8nwsNaMZZdUElk8kUkamBwVHPH-p-l9kV8W14dhdSs11vExTwVfnkwLMjGg3hrTvfT2Ra/s320/photo+%252827%2529.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After about 5 minutes of mashing and 10 more of occasional stirring, your beans should look something like this. <i>Voila</i>, the beans are done. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is by far THE BEST recipe I have tried here on Bachelor Chow. Not only was it a quick, easy and vegetarian-friendly, but it tasted phenomenal - probably better then regular refried beans.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Before the rest of the burrito fixin's were done cooking, roommate and I thought we'd try the beans on some crackers, as if it was a dip. 5 minutes later, we were brawling in the kitchen over accusations that the other was trying to "hog all the beans." It was<i> that </i>good.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When we finally did get around to making burritos, they looked like this. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7W3dUWp2Yf4Xbd9vmuDhuTt55FmIhyphenhyphen-icZhhSAMufh6UYILEgdPeK9z_abCBRDo325me5Hrf7h_yuONy5jpp4k9i2fzvQ-H86F3veW0L312ZnZAPSNZjpRVHyI3A9f1JTGrqUSrMMUhF/s1600/photo+%252829%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7W3dUWp2Yf4Xbd9vmuDhuTt55FmIhyphenhyphen-icZhhSAMufh6UYILEgdPeK9z_abCBRDo325me5Hrf7h_yuONy5jpp4k9i2fzvQ-H86F3veW0L312ZnZAPSNZjpRVHyI3A9f1JTGrqUSrMMUhF/s400/photo+%252829%2529.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both;">In case you can't quite make it out, the burritos featured seasoned ground beef, rice, lettuce, and topped off by the delicious dip/spread/paste we made. </div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">I may have eaten 6 of them.</div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;"><a href="https://docs.google.com/document/d/1-L0N-QJbQGWQDRY91TgF0A8jEjegZEgNSsfM8SKiEAQ/edit" target="_blank">Recipe</a></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">Hope you enjoyed this post. As always, please leave me your comments or suggestions for more recipes!</div><div><br />
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</div>Matt D'Avirrohttp://www.blogger.com/profile/13221955271473449035noreply@blogger.com5tag:blogger.com,1999:blog-4265683480791856285.post-34481920860707784642012-02-20T19:28:00.000-08:002012-02-20T19:28:34.738-08:00Due to technical difficulties...I had an excellent post planned for today. I made a <a href="http://en.wikipedia.org/wiki/Stir_frying" target="_blank">stir fry</a>. It was delicious. I took pictures, lots of them, and they looked good.<br />
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Unfortunately, my phone neglected to tell me there was no room to save the pictures, so they pretty much evaporated as soon as I took the next one.<br />
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So, unfortunately today there is<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9PZ6jvWSPg2JrQb6idFJ5pWkttDGaeI6n9PJmvmqvN9ytF43IMiLFxWZh_vF9gY92SmA4nw6IMLmnwD45mfrOOMdCEeCiszTvJFpY0VAZ3NoB5UiVg95Iw4iF9K6xVbjGmHBawp-c-as/s1600/Blognazi.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9PZ6jvWSPg2JrQb6idFJ5pWkttDGaeI6n9PJmvmqvN9ytF43IMiLFxWZh_vF9gY92SmA4nw6IMLmnwD45mfrOOMdCEeCiszTvJFpY0VAZ3NoB5UiVg95Iw4iF9K6xVbjGmHBawp-c-as/s320/Blognazi.gif" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: left;">To hold you all over until next week, here are 9 scrumptious looking variations on grilled cheese. In case it's not obvious, I didn't make these.... but I think I'll try a few down the road. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://i.imgur.com/5FJ7y.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="337" src="http://i.imgur.com/5FJ7y.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both;">(c/o <a href="http://www.reddit.com/r/food">www.reddit.com/r/food</a>)</div><div><br />
</div>Matt D'Avirrohttp://www.blogger.com/profile/13221955271473449035noreply@blogger.com4tag:blogger.com,1999:blog-4265683480791856285.post-37864183110902212272012-02-13T13:15:00.000-08:002012-02-13T13:32:39.845-08:00A Vegetative State of Mind: Chick Pea Pasta<div class="separator" style="clear: both; text-align: center;"></div> If you haven't already noticed, there's a theme in all the previous meals I've posted here on Bachelor Chow....<br />
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Meat. And lots of it.<br />
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Now, as an unabashed carnivore, this is just in my nature. But I've been asked by some loyal <a href="http://justinletourneau.blogspot.com/" target="_blank">readers</a> to branch out and try making something a little more vegetarian friendly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkNdlGOXNT7cz1NRccvIcaXdjPhy4mBqaRDx23vzNGg1uc_fCtkHdLVTcq5766RWVSTXtDitUI0oC-X6jjIOj8ZEEqztP_fAmujaQrdlBeGLwYAFWfEEHMWlJM_S8TvJ0jCKp-wF4a0-0M/s1600/challenge-accepted.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkNdlGOXNT7cz1NRccvIcaXdjPhy4mBqaRDx23vzNGg1uc_fCtkHdLVTcq5766RWVSTXtDitUI0oC-X6jjIOj8ZEEqztP_fAmujaQrdlBeGLwYAFWfEEHMWlJM_S8TvJ0jCKp-wF4a0-0M/s200/challenge-accepted.png" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">However, I am a firm believer that every proper meal should contain complex carbohydrates, fibre and protein, the latter of which is hard to find in vegetarian cuisine. Essentially, I needed a meat substitute. Tofu wasn't going to cut it. My solution?</div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: left;">Chick Peas (AKA Garbonzo Beans - that's some good re-branding) are <a href="http://en.wikipedia.org/wiki/Chickpea" target="_blank">a protein- and fibre- rich legume</a> used in foods across the planet, especially in predominantly vegetarian cultures. I discovered their goodness when I first tasted hummus, the versatile dip/spread made from chick peas and ground sesame paste. Now seems like a good time to try them a new way.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Plus, they're cheap as dirt, which is nice.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So instead of my normal pasta sauce, which is normally about 50% ground beef, I swapped in some chick peas. I hoped their mushy texture would make a a thick, hummus-y sauce. Full disclosure: I was inspired a bit by <a href="http://www.tastypalettes.com/2008/12/pasta-e-ceci-pasta-with-chickpeas.html" target="_blank">this recipe</a>, but I also diverted from it a lot. Mine turned out better, anyways.</div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknp0-2TEwWapEV__k3HkzzqbPuxJtd61m_KPAbvG7froxmDm7qLgFzHw0L9dk4Rw6I-CvG9n1ln-1At9d2ds3xmLZhPg4WJGMzuARcFTWngV96RhPtOZ-Z3cGZSRInENbvv1TGsCFRtAS/s1600/photo+%252821%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknp0-2TEwWapEV__k3HkzzqbPuxJtd61m_KPAbvG7froxmDm7qLgFzHw0L9dk4Rw6I-CvG9n1ln-1At9d2ds3xmLZhPg4WJGMzuARcFTWngV96RhPtOZ-Z3cGZSRInENbvv1TGsCFRtAS/s320/photo+%252821%2529.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>1 Can of Chick Peas</li>
<li>A handful of spinach </li>
<li>1 Onion, chopped</li>
<li>Tomatoes (1-2 fresh ones if you have them, but I only had canned.)</li>
<li>Salt, pepper, Italian seasoning and garlic to suit your tastes.</li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;">After doing a <a href="http://www.google.ca/search?sourceid=chrome&ie=UTF-8&q=how+to+cook+chick+peas#pq=how+to+cook+mushy+chick+peas&hl=en&cp=11&gs_id=1b&xhr=t&q=how+to+cook+chick+peas&pf=p&sclient=psy-ab&source=hp&pbx=1&oq=how+to+cook+chick+peas&aq=0&aqi=g1g-c3&aql=&gs_sm=&gs_upl=&bav=on.2,or.r_gc.r_pw.r_cp.,cf.osb&fp=688076ba8388c927&biw=1421&bih=705&bs=1" target="_blank">little research</a>, I found most people suggested cooking chick peas using a pressure cooker. I do not own a pressure cooker. However, I didn't let that stop me. Knowing that <a href="http://www.dailymotion.com/video/xwex_david-bowie-and-queen-under-pressur_music" target="_blank">pressure</a> is simply the amount of force per unit of area applied in a direction perpendicular to the surface of said area, I concluded that a pan with a lid was probably pretty damn close.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggy-y5ylfzPBGMXO6aEjDdeq-ltKVSV57XX2qP86FwDqIvuyb87ezhyphenhypheniyziRg-vOgUPqNFqBzxVHqqRlMQtTRnYG_GiKq1SQhx-1yZJbDLm5THJ6I8bSJS3Nwq5iLrpCTe1aYo8eGmohJx/s1600/photo+%252816%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggy-y5ylfzPBGMXO6aEjDdeq-ltKVSV57XX2qP86FwDqIvuyb87ezhyphenhypheniyziRg-vOgUPqNFqBzxVHqqRlMQtTRnYG_GiKq1SQhx-1yZJbDLm5THJ6I8bSJS3Nwq5iLrpCTe1aYo8eGmohJx/s320/photo+%252816%2529.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cook the strained and rinsed chick peas, in about 2 cups of water, for 30 minutes on medium.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyq1MIpi-WaH5m1E5noiicE_i4pzWl_oKg7tlJpuCuvtk4nRhyphenhyphenKc50dR-cDG0lZYudn9mf0Ad9tIV8IXmh7RWoSWOkH1_h9evOTBadYmWBhfmMv96NywF_diqG4YuX1hbtzyMcq1mfpA5/s1600/photo+%252820%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyq1MIpi-WaH5m1E5noiicE_i4pzWl_oKg7tlJpuCuvtk4nRhyphenhyphenKc50dR-cDG0lZYudn9mf0Ad9tIV8IXmh7RWoSWOkH1_h9evOTBadYmWBhfmMv96NywF_diqG4YuX1hbtzyMcq1mfpA5/s320/photo+%252820%2529.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First sighting of anything green on Bachelor Chow.</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;">Add the onions and spinach (and any other veggies you want), put the lid back on and continue cooking for another 20-30 minutes. Add water if needed - I had to.</div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Pfmdckwln-QhMupLZFFbHKt3y3N71IbqwG9QcYQ7ZsgnT9GlAtYcW9fo4jvF5tA-lw3MT3LLyvEk4udRfB9lPMuVufbqqDMovbLuo1yBp98rbqt3kUeX25x0zuhahv3mLmwBPxcVoxGI/s1600/photo+%252819%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Pfmdckwln-QhMupLZFFbHKt3y3N71IbqwG9QcYQ7ZsgnT9GlAtYcW9fo4jvF5tA-lw3MT3LLyvEk4udRfB9lPMuVufbqqDMovbLuo1yBp98rbqt3kUeX25x0zuhahv3mLmwBPxcVoxGI/s320/photo+%252819%2529.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Damn, that's a sexy thumb.</td></tr>
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</div><div class="separator" style="clear: both; text-align: center;">When the chick peas are easily smushed with the back of a spoon, they are ready. Turn down the heat to a simmer and mash the beans thoroughly, until they form a paste. Add salt, pepper and any other seasoning.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJgBW9rT7UbazcJnS623VzRliVXnl7tsWO0dt8gNfxQ7weOftQTbEbEGhOWWnaDC1Y8Aw6rRQnrFTyZ6ToM6ywBZta-XIHCW1Su1IluYW_bO7oJMtL2IMXnge-GhbWpGMGgZfdABuIIhw/s1600/photo+%252817%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJgBW9rT7UbazcJnS623VzRliVXnl7tsWO0dt8gNfxQ7weOftQTbEbEGhOWWnaDC1Y8Aw6rRQnrFTyZ6ToM6ywBZta-XIHCW1Su1IluYW_bO7oJMtL2IMXnge-GhbWpGMGgZfdABuIIhw/s320/photo+%252817%2529.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add your tomato. I used about 1 cup of the canned, crushed tomatoes, but 2 fresh Roma tomatoes would've been ideal. Stir enthusiastically. Simmer for another 20 minutes.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtuq33DUEkKGiHH2XuZ5rb698qvk4joKzHNGKna6ij9ICRwsA34SmBGnzjKh3T1moburO20OAQdLIpeQe9XIaPRVZ4pMij-pXddTXULRHnEQKElrRrhb2H2cRzTj2hym3yd8l6efBW3yzd/s1600/photo+(18).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtuq33DUEkKGiHH2XuZ5rb698qvk4joKzHNGKna6ij9ICRwsA34SmBGnzjKh3T1moburO20OAQdLIpeQe9XIaPRVZ4pMij-pXddTXULRHnEQKElrRrhb2H2cRzTj2hym3yd8l6efBW3yzd/s400/photo+(18).JPG" width="300" /></a></div><br />
Cook your favourite pasta (these are whole wheat bowties) throw a couple scoops of this stuff on, serve and enjoy. I garnished with a little feta cheese (sorry, vegans.)<br />
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The final result was delicious; a rich, savoury sauce that emulated the texture of bolognese while being just as satisfying to the stomach. I will definitely try this again.<br />
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<a href="https://docs.google.com/document/d/1bT9HNcuf9Ja_rBn_ciy28rEAFkid5eA4E6ylwX4hMSk/edit" target="_blank">Recipe</a><br />
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Hope you enjoy. Please leave any comments or any meal suggestions you have below!Matt D'Avirrohttp://www.blogger.com/profile/13221955271473449035noreply@blogger.com6tag:blogger.com,1999:blog-4265683480791856285.post-30399651373221551662012-02-06T18:09:00.000-08:002012-02-08T10:51:33.684-08:00Superbowl Snack: Buffalo Chicken Wing Dip<div class="separator" style="clear: both; text-align: left;">It's funny how our society associates events with some weird nutritional traditions. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Take the Superbowl, for example. The Superbowl represents the pinnacle of athletic achievement - the world's most highly-trained athletes facing off for four hours of brutal competition with the whole world watching. Reaching this game has taken each participant years of training, practice, and self-denial. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So how do we honour these modern-day gladiators that populate our televisions for one Sunday early in February? </div><div class="separator" style="clear: both; text-align: center;"><a href="http://helmetandpadsrequired.sportsblognet.com/files/2010/07/owens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://helmetandpadsrequired.sportsblognet.com/files/2010/07/owens.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We get drunk and gorge on fatty foods, of course.</div><div class="separator" style="clear: both; text-align: left;"></div><br />
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<div class="separator" style="clear: both; text-align: left;">Not that I have anything against this (you will never hear me complain about eating). It's just something I find funny.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For this week's recipe, I chose something that really sums up that sentiment of Superbowl Sunday - the fattest, unhealthiest, most delicious one I could think of - <a href="http://www.google.ca/webhp?hl=en#hl=en&cp=1&gs_id=24&xhr=t&q=buffalo+chicken+wing+dip&pq=chicken+wing+dip&pf=p&sclient=psy-ab&site=webhp&source=hp&pbx=1&oq=bchicken+wing+dip&aq=0c&aqi=g-c4&aql=&gs_sm=&gs_upl=&bav=on.2,or.r_gc.r_pw.r_cp.,cf.osb&fp=e23112199fdcb284&biw=1189&bih=762" target="_blank">Buffalo Chicken Wing Dip</a>. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is an old favourite that Dad would bust out whenever there were guests to entertain (while I would end up fighting to capture the leftovers). Since I didn't have access to his expertise this week, I used <a href="http://allrecipes.com/recipe/chicken-wing-dip/" target="_blank">this</a> recipe as a guide.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8680bBnn_pQyL-ZXYG-9en0zzNOIqJDr9AaptkMa7JJlcRuBZSDMyN26saWa6fMFQmRv2N2J0pFHnRfuR0Md2rqR6rpo0yO27Nmw-58GRdD9CjBZvGUXWZqqbULgMhfuD2hpNI6Q-zqsu/s1600/photo+(11).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8680bBnn_pQyL-ZXYG-9en0zzNOIqJDr9AaptkMa7JJlcRuBZSDMyN26saWa6fMFQmRv2N2J0pFHnRfuR0Md2rqR6rpo0yO27Nmw-58GRdD9CjBZvGUXWZqqbULgMhfuD2hpNI6Q-zqsu/s320/photo+(11).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This recipe is sponsored by Compliments Foods, apparently.</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;">You'll need:</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>2-3 boneless skinless Chicken Breasts </li>
<li>1 cup shredded Cheddar cheese</li>
<li>1/2 bottle Ranch dressing</li>
<li>1/2 bottle Frank's Buffalo Wing Sauce (NOT Regular Frank's)</li>
<li>2 packages Cream Cheese</li>
</ul><div>Buffalo Chicken Wing Dip (or BCWD for short,) in case you can't already tell from the ingredients, is an extremely rich, thick recipe that offers the spicy goodness of chicken wings, minus the bones, and put into dip form. </div><div><br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0Vp7zc3rLnX2Fgc5R5GtK_1hYq5FE3WuqQhIzbggVCZ-WkzjrHtYuE8BxelNhL8RYA7i8lotDFA6J6oIIQsU8slipWiyGXwry9Cqrqk90Ed4ERnKeb7Su48MagVlh8xbO5KuZumMfPgI/s1600/photo+(15).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0Vp7zc3rLnX2Fgc5R5GtK_1hYq5FE3WuqQhIzbggVCZ-WkzjrHtYuE8BxelNhL8RYA7i8lotDFA6J6oIIQsU8slipWiyGXwry9Cqrqk90Ed4ERnKeb7Su48MagVlh8xbO5KuZumMfPgI/s320/photo+(15).JPG" width="320" /></a></div><ol><li>Boil the chicken, and slice it up good. </li>
<li>Soften the cream cheese in the microwave, then stir/cut/chop/pound in the remaining non-chicken ingredients.</li>
<li>When chicken is fully cooked and chopped, add to the cheese & sauce mix.</li>
<li>Stir throughly.... prepare for a good arm workout.</li>
<li>Preheat oven to 375 degrees Celsius. </li>
<li>When the BCWD mixture is consistant throughout, put in the oven, uncovered, for 25-30 mins.</li>
</ol></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMgJndzapSb_ttCuWyb-gWxNJpig1h04SOi8d_WSLYFP_2RdFIN8Vb9ZRoumACaQVC9K_iA7-A5dcdPQ_R8cuYCkeNU_l0PvlA6ukOqstss4gjJksq0dOMWczofxAucwim2pqUKBIx3r8/s1600/photo+(14).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMgJndzapSb_ttCuWyb-gWxNJpig1h04SOi8d_WSLYFP_2RdFIN8Vb9ZRoumACaQVC9K_iA7-A5dcdPQ_R8cuYCkeNU_l0PvlA6ukOqstss4gjJksq0dOMWczofxAucwim2pqUKBIx3r8/s320/photo+(14).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You know it's gonna be good when pools of grease form on the top.</td></tr>
</tbody></table> After time is up, take the BCWD out of the oven and cool for a few minutes before serving.<br />
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I recommend serving BCWD with whole wheat tortilla chips or Wheat Thins, for optimal dipping strength.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3zLPJhP3PwJM82v3LRGvKS-h6OzwIp6t3xZhQZ0o8snWagz5kLe8IgPKt3FUi5pGuwFbyCYkWAmFO1413d2zOLx1iAhKdL9t7XxtIsraccq7r312FFQreWp_wf2KJUoAosoVSaQK1f2-s/s1600/photo+(13).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3zLPJhP3PwJM82v3LRGvKS-h6OzwIp6t3xZhQZ0o8snWagz5kLe8IgPKt3FUi5pGuwFbyCYkWAmFO1413d2zOLx1iAhKdL9t7XxtIsraccq7r312FFQreWp_wf2KJUoAosoVSaQK1f2-s/s320/photo+(13).JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This ain't no sissy <i>artichoke</i> dip.</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;">Overall, BCWD is a delicious crowd-pleaser (except for the lactose-intolerant.) If I had to do it again, I would use less cream cheese, and a litte more cheddar: the overwhelming creaminess of the dip caused some indigestion afterwards.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Then again, maybe it was just <a href="http://ca.sports.yahoo.com/nfl/news;_ylt=AmmHGJfRwvXFOhPrZzGxXqVPfgM6?slug=ro-rogers_mario_manningham_catch_giants_super_bowl_020612" target="_blank">the game.</a> Ugh.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Matt D'Avirrohttp://www.blogger.com/profile/13221955271473449035noreply@blogger.com3tag:blogger.com,1999:blog-4265683480791856285.post-18831028511592400382012-01-29T12:07:00.000-08:002012-01-29T12:08:09.504-08:00Yo Quiero Chili<div class="separator" style="clear: both; text-align: left;">Chili is the ultimate improvisational meal. Like a chameleon, it can adapt to the climate, and to your cupboard. It also has the added bonus of falling under that "so easy even an idiot could make it" category that I enjoy so much. So what better way to kill a sloppy, chilly Saturday afternoon then by making a pot of nice, sloppy chili?</div><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5oTLOIIQbBwcbEUjPOFVdp5YXRcFS0tdykFUetg_43xigQ2BrvYnYHCTBascTsaGp6Z0ndcQ_QMXJgCVRA49RazlqD41ZIR0XgC6gy3ArtQhmjUzNfBT5tiCxDNaKJVpkh7D-vFk5xAv/s1600/IMG00228-20120128-1309.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5oTLOIIQbBwcbEUjPOFVdp5YXRcFS0tdykFUetg_43xigQ2BrvYnYHCTBascTsaGp6Z0ndcQ_QMXJgCVRA49RazlqD41ZIR0XgC6gy3ArtQhmjUzNfBT5tiCxDNaKJVpkh7D-vFk5xAv/s320/IMG00228-20120128-1309.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The starting lineup.</td></tr>
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Absolute essentials:<br />
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<ul><li>1 can crushed tomatoes</li>
<li>1 can kidney beans</li>
<li>1 can mixed beans</li>
<li>Onion</li>
<li>1 packet chili seasoning</li>
<li>Meat</li>
</ul><div>This is my bare-bones recipe for basic chili. Everything listed can be bought for less then $10 total, and it should feed at least 3 people.</div><div><br />
</div><div> In this case, I had to feed more than 3, so I ended up using 1 lb of ground turkey AND 1 lb of ground beef for the meat - turkey is healthier, but beef has that distinct flavour you cannot reproduce. Either works well alone, but why not use both?</div><div><br />
</div><div>Additional Ingredients:</div><div><ul><li>1 Orange pepper (the best colour of pepper - nice mix of sweet and hot)</li>
<li>1 Jalapeno pepper (for that little extra kick... take out the seeds, though)</li>
</ul><div>Gotta add some colour to the mix. I considered adding corn, but there was actually no room left in the pot. </div><div><br />
</div><div>The "Special Ingredients":</div></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidSzs2MJKHyLDEYU0GnlsGoTyi07zq_k-D0HCcZjsPoDkYrXwm5ZIvQPvjp2p7zGcEP6T8309bNhieWGu6I71ZZQtA7GOzkoVqYm3HOO-0w4ohzNfXSgvciBJ_m5lDAt0wiImFSb4Ud6ol/s1600/IMG00230-20120128-1311.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidSzs2MJKHyLDEYU0GnlsGoTyi07zq_k-D0HCcZjsPoDkYrXwm5ZIvQPvjp2p7zGcEP6T8309bNhieWGu6I71ZZQtA7GOzkoVqYm3HOO-0w4ohzNfXSgvciBJ_m5lDAt0wiImFSb4Ud6ol/s320/IMG00230-20120128-1311.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These would also make an interesting drink. </td></tr>
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While the inclusion of Frank's Red Hot sauce should be self-explanatory, adding whiskey is a personal touch that I feel gives the chili a warm, sweet flavour. Cooking it down seems to kill any alcoholic bite from the whiskey, which is nice when you're feeling the effects of drinking said whiskey the night before.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWY_xLfJNYa9pibxA65RDomi84QmbzICITPhOIQ5V4Q4AFNgSpQKdmnQtMhmiM0AAQVAQCpOC62NEyyYHFD58wnQLc9VTCKVvDhzTcJD8UiuxCQSy2ZX3OMmVxi7ZOJZHDlxz5lo7w9xAz/s1600/IMG00231-20120128-1337.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWY_xLfJNYa9pibxA65RDomi84QmbzICITPhOIQ5V4Q4AFNgSpQKdmnQtMhmiM0AAQVAQCpOC62NEyyYHFD58wnQLc9VTCKVvDhzTcJD8UiuxCQSy2ZX3OMmVxi7ZOJZHDlxz5lo7w9xAz/s320/IMG00231-20120128-1337.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Healthy stuff and unhealthy stuff.</td></tr>
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Meat - brown it.<br />
Vegetables - chop 'em.<br />
Beans - open can and rinse.<br />
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Combine all of the above in a large pot. Add crushed tomatoes, seasoning mix, and anything else you find in your pantry.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGD3IP92NG9L4UkRs_TlLGaXSciHM3Soa-dmMeCkacA0HSfmOxFJ8hnZrCekFcaY1eAvmZrX7e2jZGvFrDJ098Lmdd8xg8b2oet1H29_6UnTsumNeYUsOGI0CrHdMuC0nf9rRWig4PtBcs/s1600/IMG00233-20120128-1344.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGD3IP92NG9L4UkRs_TlLGaXSciHM3Soa-dmMeCkacA0HSfmOxFJ8hnZrCekFcaY1eAvmZrX7e2jZGvFrDJ098Lmdd8xg8b2oet1H29_6UnTsumNeYUsOGI0CrHdMuC0nf9rRWig4PtBcs/s320/IMG00233-20120128-1344.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That chili looks thirsty. Here, let me help.</td></tr>
</tbody></table><br />
Add salt and pepper. Stir everything thoroughly. Cover and begin simmering on low.<br />
<div><br />
</div><div>The best part of making chili? You have several hours to kill before you eat, with only the occasional stir necessary. To beat the boredom, I recommend some chili-cookin' music.</div><div><br />
</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/H8QoB3sifzw?feature=player_embedded' frameborder='0'></iframe></div><div><br />
</div><div>3 to 4 hours and several taste tests later, it's done.</div><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruG_Q0JYwCF4aDTd3h8WPHXHyJS9B5DhuA9Jbxmko17gmQtzs3u36TEBk05fwAe4GwlCBMLyT_54755mlSYWkUAAJ9bfNDxK7NMEko9Fetbsqx_eLS_lODxi2iJMu3KAFO6UvyztVefL4/s1600/photo+(8).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruG_Q0JYwCF4aDTd3h8WPHXHyJS9B5DhuA9Jbxmko17gmQtzs3u36TEBk05fwAe4GwlCBMLyT_54755mlSYWkUAAJ9bfNDxK7NMEko9Fetbsqx_eLS_lODxi2iJMu3KAFO6UvyztVefL4/s320/photo+(8).JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmm mmmmmm.</td></tr>
</tbody></table><br />
How do you know when chili is done, exactly? It's entirely up to the chef, but I like to cook the chili down until the onions and peppers are pretty much liquified. Chewing should not be required.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LGjad_4ZIDnFrq_eKv6o0LuBKtdh9-K5AkTUjSK3YKHoBA6KLKiZTyv9JwW4b4-iQJWizcpA5nbJqzO9Rmjt_0W9CRolXvsRHASuSLZ2qzNWAhMoWmxjY1_tyfir-52cnJtrPF7FW5WS/s1600/photo+(9).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LGjad_4ZIDnFrq_eKv6o0LuBKtdh9-K5AkTUjSK3YKHoBA6KLKiZTyv9JwW4b4-iQJWizcpA5nbJqzO9Rmjt_0W9CRolXvsRHASuSLZ2qzNWAhMoWmxjY1_tyfir-52cnJtrPF7FW5WS/s320/photo+(9).JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's not easy to plate chili nicely, but I think I managed.</td></tr>
</tbody></table><div><br />
</div><div>The final product was excellent; a hearty, healthy meal full of rich flavours and high in fibre, protein and other nutrients.</div><div><br />
</div><div>Please comment! And feel free to leave me recipe suggestions.<br />
<br />
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</div>Matt D'Avirrohttp://www.blogger.com/profile/13221955271473449035noreply@blogger.com3tag:blogger.com,1999:blog-4265683480791856285.post-51251113401982848542012-01-23T17:34:00.000-08:002012-01-23T18:26:47.850-08:00Beer Butt Chicken & Mixed Potatoes<div class="separator" style="clear: both; text-align: left;">This weekend's meal of choice was a personal favourite of mine, Beer Butt Chicken. Merging beer with chicken is an obvious and delicious combination. It makes the juiciest, most tender chicken I've had. And it would take an enormous moron to screw it up, which is nice for me.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Of course, you don't eat JUST chicken for dinner. Gotta have a side dish. So I dug through my closet and decided to clean out the remainders of my potato stash. I chopped up two sweet potatoes, one regular potato, one onion and a clove of garlic.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9SRkLqyv3TR_0owjwoun9DWe8zQxgI22eYpMv3OoSQgKgycWEFihwlZ2QPPubYEWKwo3xvj5MolgqSV6hqxRZpUt3_AG4CvXG3uqpWU-Y8ehCmUwFFRyMqif9gU3Ot2hpX5fU2QOPCvL/s1600/photo+%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9SRkLqyv3TR_0owjwoun9DWe8zQxgI22eYpMv3OoSQgKgycWEFihwlZ2QPPubYEWKwo3xvj5MolgqSV6hqxRZpUt3_AG4CvXG3uqpWU-Y8ehCmUwFFRyMqif9gU3Ot2hpX5fU2QOPCvL/s320/photo+%25282%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I may have busted out the beer a little early, too.</td></tr>
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Next, I removed the well-thawed chicken from the fridge, seasoned it with cajun seasoning, garlic powder, salt and pepper, and rubbed vigorously.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HxUkDE8ql-SEsLaKCNRM9le2yIYFhknU7gqWd9efSuhcUBBQ3EnSrpQA0JeppoTXPfE5G_dJc-ojIUd-G1AacC-SHX6oJn6ukd13ZLKZT_yK4tUohm9baJSvHzumceerYmWLgod1KcUt/s1600/photo+%25283%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HxUkDE8ql-SEsLaKCNRM9le2yIYFhknU7gqWd9efSuhcUBBQ3EnSrpQA0JeppoTXPfE5G_dJc-ojIUd-G1AacC-SHX6oJn6ukd13ZLKZT_yK4tUohm9baJSvHzumceerYmWLgod1KcUt/s320/photo+%25283%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It gets worse for this guy.</td></tr>
</tbody></table><br />
Next step: Mixed potatoes, onions, garlic with olive oil, salt/pepper, a splash of beer and some Greek seasoning in pan. I've never tried mixing sweet and white potatoes together before, so this was a bit of an experiment. It looks nice, though.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYXztudvRgvvWsUzY4rMGugVkfGvwFq8N_X7mtw5Yzc6UoS8KE7j7l4eyAxf5jzUoT-TRzlDJYytmfDMJIAzLggfPQKTXVyThyphenhyphenpsha3MXiNmmdMB2qZUafPnlHY1N_ZQCcRbslTJiueNR/s1600/photo+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYXztudvRgvvWsUzY4rMGugVkfGvwFq8N_X7mtw5Yzc6UoS8KE7j7l4eyAxf5jzUoT-TRzlDJYytmfDMJIAzLggfPQKTXVyThyphenhyphenpsha3MXiNmmdMB2qZUafPnlHY1N_ZQCcRbslTJiueNR/s320/photo+%25284%2529.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> I used Creemore Springs Ale as the basting beer of choice for this particular dinner, although you can really use anything (the thought of Guinness Butt Chicken is intriguing). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now in case you didn't already know, here is where the "Beer Butt" part of "Beer Butt Chicken" comes from.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiD_-UW1_rcXB54rlCwKykNE6_sGegg_ByoJgVEsJliqJD9PGBqZqPoMtInxVVo_yf7wCqiZoR2KhL7WkcUTLqW4UzCsV4kPX4K6YJSXZUhbmhaAeMS4pXEbl7WUHtOUFwc-Xf8iH21ygv/s1600/photo+%25281%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiD_-UW1_rcXB54rlCwKykNE6_sGegg_ByoJgVEsJliqJD9PGBqZqPoMtInxVVo_yf7wCqiZoR2KhL7WkcUTLqW4UzCsV4kPX4K6YJSXZUhbmhaAeMS4pXEbl7WUHtOUFwc-Xf8iH21ygv/s320/photo+%25281%2529.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This wasn't gonna fit.</td></tr>
</tbody></table> In order to ensure the optimal moisture seal, the now half-full beer can needs to be, ahem, inserted into the bottom of the chicken. I don't recommend 750 ml cans (AKA 'Tallboys') like the one above - the chicken just couldn't handle it, and I had to use a shorter can to make it balance over the potatoes.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmpg_jFpQmLEUpszIuD8g_JjlsOUbCcc97xOLC_RHE_ZAqWZDosf5Jt2Nj-F2-QvyvAip3Y3mw7MKD_t_DvF1Eh0WmC2ExwRMSU4ce6jiC23grRkf0PXcFUAqioZnDUE1OA6Enrzgpshp/s1600/photo+%25285%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmpg_jFpQmLEUpszIuD8g_JjlsOUbCcc97xOLC_RHE_ZAqWZDosf5Jt2Nj-F2-QvyvAip3Y3mw7MKD_t_DvF1Eh0WmC2ExwRMSU4ce6jiC23grRkf0PXcFUAqioZnDUE1OA6Enrzgpshp/s320/photo+%25285%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That chicken is chillin'.</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;">With the chicken neatly balanced, it was ready for the oven. Having the chicken cook over the bed of potatoes is nice, saving on dishes AND giving them some nice chicken-y flavour.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> I preheated to 275 degrees celsius, and cooked uncovered for two(-ish) hours. Here's the result:</div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqVth2E0dA7lISMkCK4zhUWu7y5cv3E4OKDro5y35c775WxSEJoMON7WYn0-J0fU9zFW1xLu9hEZzE8s6O3Z4sGl9g2HxlYtUzO_s2pCaZofjM5x0FHLSnxHVoucEQG-tMWR6vv_d97WL/s1600/photo+%25286%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqVth2E0dA7lISMkCK4zhUWu7y5cv3E4OKDro5y35c775WxSEJoMON7WYn0-J0fU9zFW1xLu9hEZzE8s6O3Z4sGl9g2HxlYtUzO_s2pCaZofjM5x0FHLSnxHVoucEQG-tMWR6vv_d97WL/s320/photo+%25286%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Still standing.</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;">Not bad, eh?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The skin was crispy, and the meat was juicer than the latest Kardashian rumour. I could actually see beer seeping out of the drumstick when I bit into it. The potatoes got a little mushy (more so the yams,) but weren't exactly inedible.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbflaPckJC2aPdbcsuJ7aqqt5pUYoLcyyKMbHMdcJrTQSPV8gNEY3GEAW3cN1olGsa_9egG75UCyQnbd5bHSLsvmblyWWRv-43JUFx7OZBTVJW-Ns0AaG0b0C_tw2ZIjWpSXj4RoW4HpM/s1600/photo+%25287%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbflaPckJC2aPdbcsuJ7aqqt5pUYoLcyyKMbHMdcJrTQSPV8gNEY3GEAW3cN1olGsa_9egG75UCyQnbd5bHSLsvmblyWWRv-43JUFx7OZBTVJW-Ns0AaG0b0C_tw2ZIjWpSXj4RoW4HpM/s320/photo+%25287%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; line-height: 20px; text-align: -webkit-auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: x-small;">Pièce de </span><span style="font-size: x-small;">Résistance</span><span style="font-size: x-small;">.</span></span></span></td></tr>
</tbody></table>This recipe was great as expected, however, the sweet/regular potato experiment failed and will probably not be repeated.<br />
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As always, comments or suggestions for next week's recipe are encouraged.Matt D'Avirrohttp://www.blogger.com/profile/13221955271473449035noreply@blogger.com2tag:blogger.com,1999:blog-4265683480791856285.post-77206686516052793272012-01-16T09:46:00.000-08:002012-01-16T15:10:55.770-08:00Dr. Pepper Pork Ribs<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm not usually a fan of making pork ribs - they take a lot of effort to cook, and even more to eat. But when I heard that you could marinate them in the nectar of the gods, Dr. Pepper, I knew I'd eventually have to try. What better time than now, for this blog?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I found a few <a href="http://www.food.com/recipe/dr-pepper-ribs-410292" target="_blank">recipes</a> online, all of which had the same basic idea, so I decided to improvise a little bit.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5km01AqfDKVN9KyzjkN-Oz5TOn1fsfwtVZyIM6Pk7XbCp0_yRXRiAzsPWOAYLKLo7cdPMohxNhVZLrcXDjSGtu7DVcbeaMY4NkbT0_UMtnxmi76EJ0aSybWw_B5VlZ_mjMRdt7mKxL0XR/s1600/IMG00219-20120114-1242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5km01AqfDKVN9KyzjkN-Oz5TOn1fsfwtVZyIM6Pk7XbCp0_yRXRiAzsPWOAYLKLo7cdPMohxNhVZLrcXDjSGtu7DVcbeaMY4NkbT0_UMtnxmi76EJ0aSybWw_B5VlZ_mjMRdt7mKxL0XR/s320/IMG00219-20120114-1242.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">I bought two racks of ribs, laid them in a casserole dish, and poured about 1L of Dr. Pepper over them. It should be enough to fully cover the ribs. Throw in a little salt, give it a stir and then let the marinating begin.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>*I took a picture of the marination station, but it didn't turn out. Trust me, it looked as delicious as raw meat floating in brown syrupy soda could.</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">So after 2-ish hours of marinating, I took the ribs out. Some recipes called to marinate overnight, but I don't have time for that, I'm hungry now! Plus I can imagine the ribs would've been more candy than meat at that point. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After the ribs were removed from the marinade, I covered them in a dry rub including seasoned salt and cajun spice. I put the ribs back in the casserole dish with about 1/4 of the leftover Dr. Pepper marinade, added water, covered the dish with tinfoil, put the ribs in a 300 degree oven, and went to work for 4 hours.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This was waiting for me when I got back:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Pz-smNjMJroB95nMZPqD5f95NaLmpp3P556CsrZcqhapXQhbxnxbd0OQEbheZp40y70uKJUPZeFygTOTutfupTvu4D41TCKm_gNdCo0nO-Hpkq9v3e-3-9JoTK2ZR0affxQI5SwmDIsx/s1600/IMG00222-20120114-1824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Pz-smNjMJroB95nMZPqD5f95NaLmpp3P556CsrZcqhapXQhbxnxbd0OQEbheZp40y70uKJUPZeFygTOTutfupTvu4D41TCKm_gNdCo0nO-Hpkq9v3e-3-9JoTK2ZR0affxQI5SwmDIsx/s320/IMG00222-20120114-1824.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">The ribs turned out amazingly. They had a beautiful brown colour, the crust was sticky and crunchy, and the meat came right off when pulled apart. The sweetness of the Dr. Pepper was still there, and worked really well with the cajun spice.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyways, Voila! Here is the final product</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlDNISHKGnz5TltiGKP83xBeSvVRV0XQAK1wTD3l9L0hDKkMdir0H2nmzmNHAVjfVrEDRUNuwoGK25FSJF9-ebA5STVjHg3Axbkz9URjcuEjszFexy2wL_r8Lm9wBzPdc0RIBJnT04SBc/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlDNISHKGnz5TltiGKP83xBeSvVRV0XQAK1wTD3l9L0hDKkMdir0H2nmzmNHAVjfVrEDRUNuwoGK25FSJF9-ebA5STVjHg3Axbkz9URjcuEjszFexy2wL_r8Lm9wBzPdc0RIBJnT04SBc/s320/photo.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I really enjoyed the simplicity of this recipe. There was no need to par-boil the ribs because of the marinade and the slow cooking. This could easily be adapted to feed a large group at a family gathering or some other event. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Hope you enjoyed my first meal. Please leave any comments or recipe ideas you might have below!</div>Matt D'Avirrohttp://www.blogger.com/profile/13221955271473449035noreply@blogger.com0tag:blogger.com,1999:blog-4265683480791856285.post-82355357613010179882012-01-14T14:14:00.000-08:002012-01-14T14:29:32.819-08:00The Cooking CommandmentsWelcome to my blog, Bachelor Chow. I'm a student living on a tight budget who loves to cook. I'll be writing and posting pictures of the the meals I've created over the my 4 years of university life. While this blog is officially a project for Niagara College's Public Relations & Marketing program, I also hope it serves as a bit of reference for the future.<br />
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This is my first official post, so I figured I'd give a bit of insight into my methods. Here are my 10 Cooking Commandments that I just made up right now.<br />
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<ol><li>Thou shalt use the fewest dishes possible to complete the meal, including making plates irrelevant by eating directly out of the pan/pot/tray/dish.</li>
<li>Thou shalt cherish thy slow-cooker and Foreman grill.</li>
<li>Thou shalt make any meal more filling by putting it between two slices of bread; sandwiches are proof God loves us and wants us to eat delicious food without utensils.</li>
<li>Thou shalt put cheese and garlic on anything and everything possible. (Except desserts.)</li>
<li>Thou shalt eat healthy whenever funds allow - Lean meat and veggies is a treat compared to chicken fingers.</li>
<li>Thou shalt barbecue whenever possible.</li>
<li>Thou shalt be inspired by <a href="http://www.youtube.com/watch?v=uTOTb8FVrlk" target="_blank">this guy</a> and <a href="http://www.youtube.com/watch?v=7Xc5wIpUenQ" target="_blank">these guys</a>.</li>
<li>Thou shalt try every style of cooking to prevent boredom.</li>
<li>Thou shalt drink beer with dinner in the summer, wine in the winter, and liquor whenever necessary.</li>
<li>Thou shalt make enough to share.</li>
</ol><div><br />
</div>Matt D'Avirrohttp://www.blogger.com/profile/13221955271473449035noreply@blogger.com2