Food, culture and hilarity. http://badattitude.posterous.com Don't be fatuous, Jeffrey. posterous.com Tue, 08 Dec 2009 10:32:00 -0800 Iron Chef America _ Super Chef Battle _ January 03 2010 @ 9pm EST. http://badattitude.posterous.com/iron-chef-america-super-chef-battle-january-0 http://badattitude.posterous.com/iron-chef-america-super-chef-battle-january-0
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I personally can not wait to see Mario obliterate Bobby 'Chipotle' Flay.  I'll tell you where you can put those peppers Bobby.  Bow to your sensei.  

Iron Chef Mario Batali and Emeril Lagasse battle Iron Chef Bobby Flay and White House Chef Cris Comerford. 

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http://files.posterous.com/user_profile_pics/298741/Abide.jpg http://posterous.com/users/37qGhnVSPL21 Matthew DIAF Matthew
Sun, 06 Dec 2009 17:11:51 -0800 Sunday Cookin' _ Pork Carnitas w/ Tomatillo Salsa _ December 6th 2009 http://badattitude.posterous.com/sunday-cookin-pork-carnitas-w-tomatillo-salsa http://badattitude.posterous.com/sunday-cookin-pork-carnitas-w-tomatillo-salsa
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__Carnitas__

To make the carnitas, I used 1- 6 lbs. bone in pork shoulder (boston butt). Cut into strips, gristle and tough fat removed. Most of the tender fat will be rendered in the pot, so keep it on the pork.

Add to large stock or pasta pot, 2 cups orange juice and 6 cups water, 8-10 cloves garlic (1 head) cleaned, cleaned and cut pork, and season with cumin, salt and black pepper. I added 2 stem removed habaneros for flavor, if you are scared of the heat them you can substitute for jalapenos or no peppers. The habaneros have a unique sweet flavor, I love them, but I also love the heat, so be mindful.

(I also added the bone from the boston butt to the stock / pork mixture to add flavor. Using a boneless shoulder would be ideal, much easier to clean but might not have as much flavor. )

Bring to a boil and reduce heat to a simmer for 2-3 hours, uncovered, until tender but not overly tender. The last part of the process is a vigorous browning so you want the meat to have some holding property.

Bring to a med high heat and boil off most of the remaining liquid for ~10 minutes.

The remaining liquid will be most of the broken down and rendered pork fat, this is where you can separate the pork from the fat content if you are looking to keep it healthy-(ish).

To brown the meat as a final step, I transferred the pork to a large saute pan and spooned in 3-4 ladles of the rendered pork fat, cook on high heat until liquid is gone and meat has just started to brown.

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__Tomatillo Salsa__

12 tomatillos husked and chopped (should be about two cups)
5 cloves of garlic, minced
3 serrano chiles, stems removed, diced
1 small/medium yellow onion
1/4 cup of chopped cilantro (substitute for parsley if preference)
Juice of 2 Limes
A small pinch of sugar
Salt to taste
2 tablespoons of Olive Oil

Combine everything in blender until chunky yet smooth and incorporated.


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__ To serve __

I sauteed some of the browned meat with a few spoonfuls of the salsa in a pan to heat through, then put on a tortilla and topped with jack cheese.

Into a 500 degree oven for 1-2 minutes until cheese is melted.

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Sun, 06 Dec 2009 16:00:54 -0800 Sunday Cookin' _ Pasta Fagioli _ December 6th 2009 http://badattitude.posterous.com/sunday-cookin-pasta-fagioli-december-6th-2009 http://badattitude.posterous.com/sunday-cookin-pasta-fagioli-december-6th-2009 Quick and easy filling soup. Cook time ~ 30 Minutes.

This is a very healthy Italian Classic, beans for fiber and protein, fresh herbs and garlic for antioxidant power, everything else to fill your belly.

Best to use a ceramic crock pot, or large soup pot with a thick bottom. Pasta pots are too thin to saute the starters.


1 large Yellow Onion, Medium Dice.
1 head garlic, smashed and chopped, approximately 8-10 cloves.
4 Stalks Celery, Large chop. Ends cleaned.


-- Sauté w/ 2-3 Table Spoons olive oil 4-5 minutes until onions are starting to turn clear, add garlic, cook for another 1-2 minutes.

-- Season w/ red pepper flakes, dried thyme, dried parsley or italian seasoning, salt and black pepper.

-- Add 1 large can of crushed tomatoes with juice.

-- Add 2 Quarts Chicken or Vegetable stock.

-- Bring to boil and add 1lb. pasta of choice, something with volume and curves.

-- Cook for ~8 minutes until the pasta is al dente.

-- Add 1 large handful of *fresh* chopped basil and parsley. -- Add 2 cans cannellini beans w/ juices, bring to a boil and remove from heat. Spoon into bowls, top with shredded Parmigiano-Reggiano.


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Wed, 11 Nov 2009 12:20:00 -0800 You're not making it work. http://badattitude.posterous.com/damaged-goods-send-them-back-0 http://badattitude.posterous.com/damaged-goods-send-them-back-0

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Wed, 11 Nov 2009 04:54:01 -0800 Damaged Goods, Send them back. http://badattitude.posterous.com/damaged-goods-send-them-back http://badattitude.posterous.com/damaged-goods-send-them-back

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Tue, 10 Nov 2009 09:43:00 -0800 Dinner tomorrow night ! http://badattitude.posterous.com/7350896 http://badattitude.posterous.com/7350896

This recipe and commentary was posted from www.101cookbooks.com.

All phototogrpahy and credit to Heidi Swanson.

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Richard Olney's Garlic Soup Recipe

The following recipe reflects how I make this soup, with my notes/words. The original recipe often calls for a range of a particular ingredient, for example, 10 - 15 cloves of garlic, or healthy pinch of thyme....I decided to included the amounts I use when I make it.

1 quart (4 cups) water
1 bay leaf
2 sage leaves
3/4 teaspoon fresh thyme
a dozen medium cloves of garlic, smashed peeled, and chopped
1 teaspoon fine grain sea salt

Binding pommade:
1 whole egg
2 egg yolks
1 1/2 ounces freshly grated Parmesan cheese
freshly ground black pepper
1/4 cup extra virgin olive oil

day-old crusty bread & more olive oil to drizzle

Bring the water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt. Heat to a gentle boil and simmer for 40 minutes. Strain into a bowl, remove the bay and sage leaves from the strainer, and return the broth and garlic back to the saucepan, off the heat. Taste and add more salt if needed.

With a fork, whisk the egg, egg yolks, cheese, and pepper together in a bowl until creamy. Slowly drizzle in the olive oil, beating all the time, then add (slowly! slowly!), continuing to whisk, a large ladleful of the broth. Stir the contents of the bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly. Olney states, "just long enough to be no longer watery." I usually let it go a wee-bit beyond that - until it is the consistency of half-and-half or cream. Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with a drizzle of olive oil, and serve immediately.

Makes about 4 cups of soup.

This recipe was adapted from The French Menu Cookbook by Richard Olney. Originally published in 1970, this edition was republished by Ten Speed Press in 2002.

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Tue, 10 Nov 2009 08:58:00 -0800 Do Want. http://badattitude.posterous.com/7349878 http://badattitude.posterous.com/7349878
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 guess it is a good thing I am a sucker for packaging. Otherwise I might have walked right by the little round of Saint-Marcellin. But it was tucked so perfectly inside its tiny blue terra cotta pot that I couldn’t stop my hand from grabbing it and putting it in my shopping cart.

At $7.99 for 3.5 ounces (100 grams) of cheese, my impulsive purchase did not come cheap. But it was a worthwhile splurge. Saint-Marcellin is considered one of the best cheeses produced in the Rhône-Alpes region of southeastern France.

Its “intensely nutty (imagine black walnuts) and rustic flavor combined with an unctuous texture represent to me the very essence of France,” writes Steven Jenkins in his "Cheese Primer" (Workman Publishing, 1996).

Indeed, Saint-Marcellin is a soft-ripened, pasteurized cow’s-milk cheese with a rind so delicate that, once you puncture it with a knife or a spoon, it practically melts into the runny interior paste. That crock, you see, serves a purpose.

The cheese is at its runniest when it is fairly young, and in fact it should be enjoyed within a month or two of production, as it loses its extravagantly silky texture and gooeyness as it ages. Its flavor is reminiscent of good brie, but with lots more character. It tastes, as Jenkins describes, of black walnuts, as well as mushrooms and earth. It is buttery, but with a slightly bitter finish.

All of these characteristics make it — to me, at least — a perfect cheese to enjoy on a crisp early-fall afternoon. The first time I bought Saint-Marcellin, I served it with ripe Black Mission figs, which I sliced in half and arranged on a plate, with the crock of cheese in the center. The second time I decided I wanted nothing more than a fresh baguette, slightly warm, to accompany the cheese. I let the cheese sit out for a couple of hours and by the time I served it, it was so runny a spoon was required to scoop it onto the bread.

(Yes, I splurged twice. But now I have two baby crocks in my pantry!)

What is your most recent cheese discovery?

-- Domenica Marchetti

http://voices.washingtonpost.com/all-we-can-eat/say-cheese/say-cheese-splurging-on-saint-.html

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Tue, 10 Nov 2009 04:17:00 -0800 Goddamn hipsters and their warehouse parties ! This is a shame, I think I (probably?) saw Jerry Fuchs play with LCD Soundsystem a few years back, if he is also the same intensity behind !!! then double shame. http://badattitude.posterous.com/7343021 http://badattitude.posterous.com/7343021

http://www.cnn.com/2009/SHOWBIZ/Music/11/09/obit.fuchs/index.html

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Mon, 09 Nov 2009 18:05:32 -0800 Joe http://badattitude.posterous.com/joe-522 http://badattitude.posterous.com/joe-522
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Mon, 09 Nov 2009 18:02:41 -0800 The Presets- Girl and the Sea - Cut///Copy Remix http://badattitude.posterous.com/the-presets-girl-and-the-sea-cutcopy-remix http://badattitude.posterous.com/the-presets-girl-and-the-sea-cutcopy-remix

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Mon, 09 Nov 2009 17:59:13 -0800 Phoenix - Lisztomania Official Video (Best Quality + Lyrics) http://badattitude.posterous.com/phoenix-lisztomania-official-video-best-quali http://badattitude.posterous.com/phoenix-lisztomania-official-video-best-quali

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Mon, 09 Nov 2009 17:56:13 -0800 Deer in lions' den is fatally injured as crowd watches http://badattitude.posterous.com/deer-in-lions-den-is-fatally-injured-as-crowd http://badattitude.posterous.com/deer-in-lions-den-is-fatally-injured-as-crowd

A deer that jumped a wall at the National Zoo was fatally injured by two lions Sunday as dozens of startled spectators looked on.

Zoo spokeswoman Pamela Baker-Masson described the incident as highly unusual. It began about 2:50 p.m. as visitors lined the perimeter wall of an enclosure that contained two female lions, and it involved a deer that may have entered from Rock Creek Park.

"Everyone was cheering, 'Go, go, go' " to encourage the deer to reach safety, witness Josh Shpayher said. "Everyone was rooting for the deer."

As recounted by witnesses, the deer, over as much as 20 minutes, was in and out of a moat while the lions clutched, clawed or swatted it. A crowd of spectators grew. Some shrieked, cried out or took children away.

The incident began, said witness Rob Ephraim, when the deer "ran between people" at the railing of the low wall around the sunken enclosure.

"It was running and it leaped," he said. After a hoof apparently clipped the railing, the deer plunged into the green, leaf-strewn water of the moat at the bottom of the wall. One lion went in after the deer and "jumped on it," Ephraim said.

The deer escaped, "then [got] caught again," Ephraim said.

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As the episode neared its end, one lion dragged the deer to a stairwell area. The deer, a female, broke free and bounded toward the moat, the lion in pursuit.

Zoo personnel sent visitors away and got the lions indoors. With the enclosure empty, the deer left the moat on its own. It was anesthetized and taken for evaluation by specialists.

They found it "pretty evident" that the deer "would not survive," and it was euthanized, Baker-Masson said.

Shpayher said he arrived in the middle of the incident, as the crowd was swelling to at least 100 people.

When he asked what was happening, he said a woman told him that "a deer jumped in and the lions got him."

Video footage shows the deer seeming to wriggle from a lion's grasp and flee, with no obvious wounds.

But Baker-Masson said an examination indicated that besides head and neck scratches, the deer had a serious wound on its belly.

Many deer live in Rock Creek Park, where the zoo is located, and many have been spotted on the zoo grounds. But it is highly unusual for a deer to get into an enclosure, Baker-Masson said.

A video of the incident, shot by Ephraim and Christy Smethers, can be found at http://www.youtube.com/user/crossmax1084#p/a/u/1/2CbPzjhFY8Q.

Staff writer Amy Argetsinger contributed to this report.

Sad, silly deer.

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Mon, 09 Nov 2009 17:54:14 -0800 Sittin On Tha Toilet http://badattitude.posterous.com/sittin-on-tha-toilet-0 http://badattitude.posterous.com/sittin-on-tha-toilet-0

Ridiculous.

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Mon, 09 Nov 2009 15:29:00 -0800 The-Big-Lebowski.jpg (JPEG Image, 1053x1500 pixels) - Scaled (38%) http://badattitude.posterous.com/the-big-lebowskijpg-jpeg-image-1053x1500-pixe http://badattitude.posterous.com/the-big-lebowskijpg-jpeg-image-1053x1500-pixe
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Mon, 09 Nov 2009 13:12:53 -0800 Untitled http://badattitude.posterous.com/7313043 http://badattitude.posterous.com/7313043
Sbs

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