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Foodgasms

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I'm making veal parmesan tonight
along with a loaf of bread and salad
I'm good to go
 
hmmmm, not sure about this one...

Bacon Vodka
http://farm3.static.flickr.com/2302/2207818940_008330318c_m.jpg
Fry up three strips of bacon.
Add cooked bacon to a clean pint sized mason jar. Trim the ends of the bacon if they are too tall to fit in the jar. Or you could go hog wild and just pile in a bunch of fried up bacon scraps. Optional: add crushed black peppercorns.
Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks. That’s right- I didn’t refrigerate it.
At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.

Decant into decorative bottles and enjoy.

http://www.browniepointsblog.com/2008/01/20/homemade-bacon-vodka/
 
I'm not at all sure about that one, either, Tati. But I'd try a sip. Hesitantly.

Her peppercorn vodkas, however, are of more interest to me. I'm a peppercorn fanatic.
 
Tatiana0706 said:
Bacon Vodka
Click to expand...

Russian Style......

Ingredients: A bottle of vodka and some raw sliced bacon.

Tools: Plate, knife, water glasses.

Cut raw bacon slices into pieces about 2 inches long. After a drink of vodka, eat a piece of bacon. Talk and laugh and BS. Continue until it's time to leave.
 
Tatiana0706 said:
Bacon Vodka
http://farm3.static.flickr.com/2302/2207818940_008330318c_m.jpg
Fry up three strips of bacon.
Add cooked bacon to a clean pint sized mason jar. Trim the ends of the bacon if they are too tall to fit in the jar. Or you could go hog wild and just pile in a bunch of fried up bacon scraps. Optional: add crushed black peppercorns.
Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks. That’s right- I didn’t refrigerate it.
At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.

Decant into decorative bottles and enjoy.

http://www.browniepointsblog.com/2008/01/20/homemade-bacon-vodka/
Click to expand...

The Roundhouse in Aurora has pizza flavored beer.
 
thør said:
Russian Style......

Ingredients: A bottle of vodka and some raw sliced bacon.

Tools: Plate, knife, water glasses.

Cut raw bacon slices into pieces about 2 inches long. After a drink of vodka, eat a piece of bacon. Talk and laugh and BS. Continue until it's time to leave.
Click to expand...

Ha!...now that sounds like what my Slovak Grandpa would do...except it was slivovitz and slanina!
http://content.answers.com/main/content/wp/en-commons/thumb/e/e4/180px-Sljivovica1094.JPGhttp://www.eklasa.cz/images/vyrobky/mensi/1016.jpg
 
thør said:
Tort,

I'll be expecting Hawaiian cuisine recipies, soon.
Click to expand...

"First, dig a pit in your backyard..."

:)

We plan on sampling plenty of the local fare, which should provide for plenty of inspiration. We even have a few places already picked out.

And yes, we are doing a bona fide luau.
 
tortoise said:
"First, dig a pit in your backyard..."

:)

We plan on sampling plenty of the local fare, which should provide for plenty of inspiration. We even have a few places already picked out.

And yes, we are doing a bona fide luau.
Click to expand...

I love Kalua Pua'a.

If you had any time on Oahu, I could direct you to the BEST plate lunch on the island. Keneke's

YUMMMMM!
 
tortoise said:
Slivovitz is my new favorite word, as of right now. If it's as much fun to drink as it is to say, then I simply must get my hands on a bottle. I'll even try the slanina.
Click to expand...

Slivovitz packs a wallop, that was on the table for EVERY dinner at my Grandparent's house, along with the shot glasses, and I have a feeling that Grandpa's slivovitz might have been the homemade variety.;)

As for the slanina, I remember eating that as a kid, I remember Grandpa getting it out of the fridge, it would be this slab of heavily smoked pig, coated in tons of bright red paprika, and the butcher would wrap it in that heavy waxed on one side butcher paper, that made this awesome crinkly sound when opened. Grandpa would then pull out his pocket knife and cut off a long strip, then chop it into bite sized pieces for us to share...Ahhh memories.
 
Hot spinnach salad:

Dressing (serves 4 portions)

1 egg yolk
1 tbsp dijon mustard
1 shallot, chopped
1/4 cup balsamic vinegar
1 cup olive oil (I made it with 3/4 cup, and it was fine)
1 tbsp fresh chopped parsley
salt and pepper
few drops of lemon juice
cayenne pepper to taste

1) Place egg yolk and mustard in bowl. Add shallot and vinegar; season well
2) Incorporate oil in thin stream, whisking constantly. Add a few drops of lemon juice and cayenne pepper to taste. Add parsley.

Put your spinnach (fresh baby spinnach) aside in a bowl.

Sautee mushrooms (about four large ones per person)
Sautee pine nuts or walnuts

When ready, add mushrooms and nuts to salad, add about a handful of raisins or cranberries, and then mix in dressing. Toss and serve hot.


Delish.
 
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