Sunday, May 31, 2009
Recipe courtesy of Recipe Zaar
8 cups finely diced cabbage (about 1 head) (I used a bag of preshedded coleslaw mix so combined this ingredient and the carrots)
1/4 cup diced carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1-1/2 tablespoons white vinegar
2-1/2 tablespoons lemon juice
Cabbage and carrots must be finely diced. Pour cabbage and carrot mixture into large bowl and stir in minced onions. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in a large bowl and beat until smooth. Pour over vegetable mixture and mix thoroughly. Cover bowl and refrigerate several hours or overnight before serving.
Wednesday, May 27, 2009
Recipes and Secrets From A Legendary Barbecue Joint
Written by: Chris Lilly
Released: May 12, 2009
Here's a great new cookbook coming on the market from 10 time World BBQ Champion Chris Lilly. Big Bob Gibson's BBQ Book, Recipes and secrets from a legendary barbecue joint. This is the barbecue cookbook, you've been waiting for even if you already have a dozen. You'll want this book.
If any of you have been reading this blog for a while or have been around competition BBQ for a while or have been watching the barbecue shows on Food TV, you know Chris Lilly.
Chris is the fourth generation of pitmasters at the legendary Big Bob Gibson BBQ in Decatur Alabama and the care taker of its famous Alabama White BBQ Sauce.
Chris is the great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.
From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs. And so much more. You'll love this book.
I've put up a version of this sauce before that was published in Peace, Love and BBQ that I believed to be authentic, but here's the real deal direct from the horse's mouth.
Big Bob Gibson's Alabama White BBQ Sauce
2 Cups Mayonnaise
1 Cup Distilled White Vinegar
1/2 Cup Apple Juice
2 Teaspoons Prepared Horseradish
2 Teaspoons Ground Black Pepper
2 Teaspoons Fresh Lemon Juice
1 Teaspoon Salt
1/2 Teaspoon Cayenne Pepper
In a large bowl, combine all ingredients and blend well. Use as a marniade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.
Song Of The Century
21st Century Breakdown
Know Your Enemy
Viva La Gloria!
Before The Lobotomy
Last Night On Earth
East Jesus Nowhere
Last Of The American Girls
Viva La Gloria? (Little Girl)
Restless Heart Syndrome
Horseshoes And Handgrenades
The Static Age
See The Light
Tuesday, May 26, 2009
It's been a tough month on my time. I'm struggling to divide any spare time between writing the Blog, catching up in Facebook, and embracing Twitter. I like the Twitter. And the IPhone makes it easy to update. I like to collect my thoughts before I post here and that has been a challenge lately. But I will succeed in the end, thank you for your patience.
I wish I had dug this out before our weekend company left. It's a good one -
3-4 lbs large shrimp
1 package andouille sausage
1 package hot Italian sausage (can substitute a regular smoked Italian if you wish)
12 red new potatoes
4 ears of corn
3 boxes Zatarain’s Crab Boil (3 oz)
1 bottle Zatarain’s Liquid Crab Boil
1 can Nantucket Off-Shore Shellfish Boil
1 bottle of cocktail sauce
Now it’s time to get things going. Open beer. Remove the basket and fill your 30 quart pot up to the fill line (about half) with drinkable water. Dump in the 3 bags of Zatarain’s, a couple pinches of the Nantucket Shellfish Boil, a third of the liquid crab boil, and all of the lemon wedges. Bring to a rolling boil. Open beer.
Once you achieve a rolling boil, dump in your potatoes and sausage (use your gloves, the lid is hot as hell). Boil the sausage and potatoes for 20 minutes. Open beer. At the 20 minute mark, dump in your corn and boil for another 10 minutes. At that time, dump the shrimp in and stir. Boil 3-4 minutes until shrimp are pink.
Everything is done! Open beer. Spread out some newspaper and dump everything in a big pile (get ready to catch rolling potatoes when you dump it)
Sunday, May 17, 2009
3 CD Compilation
Unknown Label, Unknown Release Date
Any kind of demos, outtakes or roughs by Bob Seger are exceedingly rare. You just don't find them. This three disc set is extremely unusual. For one thing, there are at least three variants. The earliest was a four disc set, but a lot of material was subsequently released officially, so those tracks were dropped for this set. Reportedly, there's also a two disc digipak which drops "The Box" from the title. I haven't seen either of these, but I'd certainly love copies.
The earliest of these tracks probably dates to 1973-74, but the vast majority of them stretch from the early eighties through the mid nineties. All of which combines to make this set exciting and desirable.
01. American Storm (take 1)
02. American Storm (unknown take)
03. Blue Monday (take 6)
04. Blue Monday (take 7)
05. Blue Monday (take 8)
06. Blue Monday (take 9)
07. Blue Monday (take 11)
08. Blue Monday (take 12)
09. The Fat Man (take 7)
10. Reckless Heart
11. The Ring (alternate version w/ extra verse)
12. Roll Me Away (short instrumental)
13. Sometimes (instrumental)
14. The Ring (extended instrumental version)
15. The Ring (instrumental)
16. Blue Monday (take 13)
17. C'est La Vie (instrumental)
18. Elevator Button (short Instrumental)
19. The Fat Man (take 8)
20. The Fat Man (unknown take)
21. The Fat Man (take 9)
22. Hey Hey Hey Hey
23. House Behind a House (short instrumental)
24. Real at the Time (Solo acoustic)
Disc 2: The Outtakes (Uncut, Part 2)
01. Air Force ROTC radio spot 1971
02. Sometimes (instrumental)
03. Understanding (rehearsal)
04. Understanding (unknown take 2)
05. Understanding (unknown take 3)
06. Wildfire (instrumental)
07. Wildfire (take 1)
08. Wildfire (take 2)
09. Wildfire (take 1) [diff. source]
10. The Lonely One (Solo acoustic)
05. See Me in the Morning (live)
12. Don't Burn Down the Bridge (live)
13. Still Water
14. I Am Woman, You Are Man
16. All Your Love (live) [incomplete]
01. Fat Man in the Bathtub (live)
02. Dark Eyes (solo)
03. Hey Hey Hey Hey
04. Reckless Heart
05. The Fat Man
06. The Ring (Alternate version w/ extra verse)
07. The Long Way Home (alternate take)
09. Yesterday Rules
10. Can't Hit the Corners No More (edited version)
11. A Man Broken (solo)
12. Carfax Abbey
13. The Ring (instrumental)
Sunday, May 10, 2009
Thursday, May 7, 2009
Heston Blumenthal wanted, more than anything, to be a chef. Not one for formal training, he poured over cookbooks, night after night, soaking up all the culinary knowledge he could. One day, while journeying through the magical village of Bray, he stumbled upon a small British pub. Heston purchased the pub and called it The Fat Duck.
For years Heston slaved away, working in the dark kitchen of The Fat Duck, until one day he received word that he had been awarded the most coveted prize: a Michelin star. Soon another followed, and then the final third. Having achieved the greatest thing a chef could hope to accomplish, Heston took a moment to reflect. He gathered his cooks around him. "Listen closely, as this will not be as easy task," he told them in a hushed voice. "We are going to create the most expensive cookbook ever published..."
The Big Fat Duck Cookbook weighs a lot. A lot. It's suggested retail price is $250.
It is stunning and sturdy; the pages have a matte finish that stands up to fingerprints. Its hefty slip cover is adorned with a gigantic silver plume on either side, and the pages are likewise trimmed in silver. The introduction, by Harold McGee, is brief and to the point — his relationship with Blumenthal goes back some way and his professional admiration shows, although McGee does go out of his way to point out that "although many people have contributed to the book, its voice is unmistakably Heston's."
The book is split into thirds: the first covers History, both of The Fact Duck and Blumenthal himself; the second is Recipes, first the tasting menu, in order, followed by the a la carte menu; the third is devoted to science, with articles on ice cream, perfume and chewing. The structure is revealed by the giagantic pullout table of contents that bisects the book, formatted to represent Blumenthal's brain. The whole thing reads a little bit like a cartoonish dissection of a restaurant.
I want to be clear at the beginning: this book is an extraordinary accomplishment. Heston Blumenthal, chef at Britain's Fat Duck restaurant, spins a lovely, detailed, epic tale that could force the most jaded line cook to love food again. The recipes, each preceded by its own lengthy creation myth, are intricate and yet accesible. At least, most of their components are — I don't know about you, but I don't usually keep liquid nitrogen in the pantry. The science articles that comprise the last third of the book, while varied in tone, are on the whole more Scientific American than MIT doctoral dissertation.
And the illustrations are fantastic! Heston the teenager, discovering Le Grande Cuisine with his parents in France! Heston the young chef, climbing a mountain with the aid of a carrot and a spear of asparagus! Heston the three-star chef, with a helipad on his bald skull! Illustrator Dave McKean has done an excellent job.
I gather this is how eating at The Fat Duck is supposed to affect the diner: dishes are designed to evoke emotion and nostagia, and occasionally employ bait-and-switch tricks designed to make the diner smile.
For example, many of the dishes taste like a smell (a concept I can't fully wrap my head around without experiencing it): leather, rose, frankincense. Others reverse traditional culinary concepts: savory crab ice cream, the Whiskey Gums that contain actual whiskey.
Now the question: what to do with this monstrous tome? I would normally argue that the expensive, chef-helmed, glossy cookbook's purpose is to give chefs and other students of gastronomy access inside the minds of some of their more accomplished colleagues, usually at less cost than eating at their restaurants. However, this book is above and beyond the normal price tag and — aren't you sick of this phrase by now? — in this economy, that doesn't seem particularly excusable.
It has value as documentation, of course, but would it have been worth it to scale down the scope of the project, lower the retail cost and ensure that the book found itself in the hands of more people? I'm not sure. As I said, the magnitude of what has been accomplished here is pretty awesome, both in terms of information and as an object. I wish that as someone who claims to be interested in the concept of accessibility, Blumenthal could've created a magnum opus that would allow those who can't afford his cuisine to have some access to his concepts and philosophy.
Tuesday, May 5, 2009
In 2000, George Harrison personally oversaw the remastering of All Things Must Pass - the beginning of a re-issue project that was to see all his albums refurbished. Harrison lived long enough only to witness All Things Must Pass' re-release in January 2001 on his own GN Records imprint, distributed by EMI.
Besides the colourfully re-imagined cover art, the two studio albums have been split across the two CDs, with bonus material appearing at the end of the first disc, and the "Apple Jam" - with an adjusted sequence - concluding the second disc.
Harrison participated in Web chats and magazine interviews to promote the reissue. It was a big seller, reaching No. 4 in Billboard's Pop Catalog Chart as well as sparking a critical reconsideration of Harrison's greatest work and solo career as a whole. After Harrison's death in November, 2001, the reissue returned to the upper regions of the same catalog chart.
CD 1: http://sharebee.com/c3e998ff
CD 2: http://sharebee.com/a7f4c1f8