AcidNintendoOrgan

Wanna Cook?

Does that mean no more KaeSun shows? Sweet!

After the shit I read about PETA & them dumping animals in dumpsters, I won't listen to a single word they say. The story is from 2005, but their trial was this year. (links to that at the link I provided)

How can you trust a company that has Pamela Anderson, Fabio, Bea Arthur, and Corey Feldman (among others) writing cookbooks

for them?

hey what about the women that go after the young blood? Shouldn't they be included in on this too?

Here's a list.

I wanna go back to high school!

I was quite inebriated NYE (as I am sure many of you were). However, I would like to extend my apologies to Bouche, Ms. Hux, and BNB for incessant badgering and all things drunk, drunker and drunkest. Although I do not remember much, friend’s pictures, and a bit of drunken jargon lead me to believe, I was trying to convince Bouche and Ms Hux that a drunken person they had never met should cater their wedding. Well, I can cook! And now that I have sobered up. For you guys a recipe created in apology:

BNB/NYE Gaeng Keo Ngai

Burt Neilson New Year’s Eve Green Curry Chicken

Green Curry Paste

4 Large Thai green chilies, chopped

½ C shallots, chopped

2 cloves garlic, minced

½ C puréed lemon grass, or zest of lemon

1 Tbsp minced galangal (SPICY ginger)

2 Tsp ground coriander seed

1 Tsp Ground cumin seed

1 Tsp cracked black peppercorns

1 Tsp turmeric

1 Tsp Thai shrimp paste

2 Tsp Veg Oil

Place all ingredients in a cuisine art and blend to a paste. Add extra oil or water if necessary to ease blending. Can be stored in the fridge for 3-4 weeks

Curry

2 C Coconut cream

2 Tbsp fish sauce

3 Tbsp Galangal, minced

3 lbs Chicken, boned and chopped

3 Tbsp green curry paste

2 cups coconut milk

3-pea eggplant, cut into chunks or 1-cup Japanese eggplant cut into chunks

6 lime leaves

½ cup Thai sweet basil

Heat wok over high heat. Add coconut cream, fish sauce, galangal and chicken, and poach until chicken is just cooked. Remove chicken with a slotted spoon. Reduce liquid by half and add curry paste. Stir until incorporated. Add coconut milk and reduce for 10 -15 minutes. Return chicken, add eggplant, and lime leaves. Cook for 5 minutes. Stir in basil just before serving. Serve over any rice, millet, or couscous.

Serves 4-6

Pat Metheny Tix for Hummingbird in April!

Bob

Did you see Belinda tonight?

Michael

F...u...u...u...ck

In!In! In!

I'll see the shazzaam and raise a kapowie for the fact that dude signed up for the board just to make zero look like a douce bag

That video is so amazing to watch.

So amazing while at work today, I brought the staff into my office to watch it twice. I had to pay them for the time but it was worth it. Now maybe I can con one of them to drive to Montreal on Oct. 4th.

My eyes tend to turn into saucers whenever I walk into a good bakery (i.e Pan Chancho in Kingston). Needless to say, they are bigger than my stomach and I end up with way too much bread leftover. Here is a very tasty way to use up the leftovers.

White Gazpacho

• 2 cups almonds, finely ground
  
• 5 cloves garlic
  
• 1 Loaf French bread, crust removed and cubed
  
• 6 cups chicken stock, veg stock
  
• 1/4 cup olive oil
  
• 1 tsp sea or kosher salt
  
• 2 Tbsp white sugar
  
• 1/4 cup white wine vinegar
  
• Halved green grapes for garnish
  

In a cuisineart, blend almonds and garlic. Place bread cubes in a very large bowl and cover with chicken stock. Soak until soft and squeeze out excess. Reserve the excess stock though. Blend the bread with the almonds and the garlic. With the food processor running, drizzle in oil. Transfer to a large bowl and whisk in reserved stock. Add salt, sugar and vinegar and chill. Serves 6 garnish with grapes.

I feel like Im interviewing you lol

What style do you cook?

What style is the menu done?

What surprises are on your menu?

Is there a tasting menu?

what is the average price of a dish?

What would it cost for 2 people to have a nice meal including wine, drinks and dessert?

Maybe I should just come for dinner and review it myself.

Style: Hmmm - Farm Fresh Canadian with a World Flavours Twist

Menu: Condensed 4 Apps, 5 Main (Two are veggie), 3 desserts. "Fine Dining" Whatever that means anymore. Good food I hope.

Surprises: ? Depends on what you mean. Your gonna here alot of Herbie, Jolie Holland, BNB and Scofield though. Not many places have that.

Tastings can be done for special events. Also working on a chef's table for the fall.

Average app: $6 main $16-17 dessert $5

3 course meal and winemaybe $75 for 2 people. Which I think is pretty good. We achieve this by having the world's lowest mark-up on beer and wine. Like only 50%, as compared to the 200%-300% the other places in the area do. I hope this helps. Ciao

It's called BACI .The liquor license states Brighton Antiques Cafe Inc. And to sell booze we have to have the same name. So my partner and I just used the acro. Opened not that long ago. Going very well though. We are staring slow (getting the kinks out)but we seat 65, have done almost 0 advertising and have been averaging almost 40 per night. Open Thurs, Fri, and Sat from 5:30. Thanks for the interest

.....oh, and I've heard vanilla beans need to be used within something like 10 days of picking (if someone can confirm this I'd love to know) to have the greatest effect. I doubt Loblaw's grows vanilla on the premises.

Don't bother with the pods. $5 for four is about the going rate. I know they use them on cooking shows and all, but well.....those fuckers aren't paying for them. Use vanilla extract whenever you need vanilla. Unless you're drunk after payday and want to cook....then do whatever. I don't use pods in the restaurant or at home because of the fact that I believe they are pricey based on T.V. and would be greatly reduced otherwise.

perhaps you would like to come work with me. how do you find the time to do this board' date=' see shows and come up with these culinary idaes? I had to give up the touring (bands all together for that matter), and 95% of my weekends for cooking. congrats sir, you live the life I wish I could figure out![/quote']

B-town sounds too far, otherwise I might be willing to become an apprentice

Brighton Ontario. 45 Minutes west of Kingston on the 401. Right smack on lake Ontario

Chipotle Shrimp Bisque With Vanilla

• 1 Onion, diced
  
• 3 clove garlic, minced
  
• 2 Tbsp butter
  
• 2 Tbsp tomato paste
  
• 4 (local) tomatoes, peeled, seeded and diced
  
• 2 chipotle pepper, chopped (buy the canned ones in adobo sauce. much nicer than dried)
  
• 1/2 tsp cumin
  
• 8 cups shrimp stock (PM me for recipe. start savin your shell) store bought is fine though aswell as chicken stock
  
• 2 cups 35% cream
  
• 2 Tbsp Brandy (optional)
  
• 5 Tbsp Vanilla extract
  
• salt
  
• pepper
  
• olive oil
  
• 24 med shrimp
  

Saute onion and garlic over med heat in butter until soft and golden. Add tomato paste, tomatoes, chipotle and cumin and simmer. Stir in cream and stock. Bring to a boil and reduce to a simmer for 15 minutes. Stir in brandy and vanilla and salt and pepper to taste and puree. In a skillet heat oil and sautee the shrimp. Place shrimp into 6-8 bowl and ladel warm soup over top. Serve 6-8 ppl

Well for me it started back in '94 started heading out on tour, hard jungle wasn't doing it for me no more. Started smoking pot, thought things sounded better slow. Much slower, heavier...

to sink this poser's soul!

now we're gettin somewhere

love em! nice pavement quote, btw!

ty

nuke 'em!

agreed

A joke! Let’s put religion into the witness relocation program for a while

nuke 'em!

agreed

One CTMF would probably be sufficient for the year. The quality lags after that.

boooooooooooo-urrrrrrrrrns

Does anyone still listen? Wanna discuss? Great band, just a thought.

HOMEMADE CURRY POWDER! YEAH!

While taking in the audiobook on my iPod of Anthony Bourdain, he briefly mentions a book by Jacques Pépin called Les Techniques (or something). I decided to search Amazon and found an english version called Jacques Pepin's Complete Techniques and decided to order it.

Seems that whenever I need to find a pro way to do something, he would be the guy to turn to.

Another very cool (but somewhat unpracticle due to the fact it is THE hardcore french culinary bible) book is Le Repertiore de La Cuisine . I think it's published by Barron's. Jaques Pepin and George Lang do the forwards and "how the book is to be used" sections.