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Below are the 20 most recent journal entries recorded in bachelorbuffet's LiveJournal:

Friday, March 11th, 2005
3:33 pm
In chili - sassafras root?

Let a root simmer in the pot, extract it when done... thoughts?
Friday, September 24th, 2004
8:56 am
I just HAD to.
(tragedy for you - front 242)

no soup for you

with that skill that was his alone
he drove home his recipe
i was dumbfounded
i was hungry
i required soup entirely

all that's left is an empty bowl
it's a sad state outside au bon pain
it reeks of sage, it's salted
receipt is in my hand
i still hold a crust of bread
i clearly retain
a spoon
some change
the soup in my bowl
the one onion roll
a greasy stain

hot stove, warming buns
needed soup, started to run

and that soup that was his alone
still left with his recipe
he left me starving
dinner time
and the split pea
his recipe is in my heart
he inspired in me
an acute sense of the hungry

Saturday, July 31st, 2004
5:21 pm
hot italian sausage.
i just purchased an insane amount of hot italian sausage for mad cheap. it was reduced to 1.38 a pound and then 2.5 lbs+ packages had 2 dollar off coupons on them. i ended up with about 18+ pounds total.

one package, i took out of the casing to use for the chili that i plan to make tommorow

one package, i'm pre-cooking in the grill pan to bring to a cookout i'm going to tonight and to stick in the fridge for eating in hot dog buns for lunches / dinners this week.

this leaves me with about 8 packages in the freezer.
Tuesday, July 20th, 2004
11:17 pm
There are a few communal type outtings that i have planned over the next few weeks. The drinking agenda for a couple of these events include everyone in the car pitching in for a giant reserve of one single mixed drink / punch, and we all drink from that. Kinda cheesy and silly, but what the hell.

Now, I come here and ask for your favorite recipies. I'd like to try a modified version of Cosine's famous redbull punch, or Benny's Blammo recipe, but I am also looking for other ideas. I know at least half of you are lushes, so dont hold out on me.
Sunday, June 13th, 2004
5:10 pm
I just made the most tender chicken I have ever had. I took a bunch of strips of breast meat and laid them on a piece of foil doused with olive oil. Then I added some crushed garlic and fresh ground black pepper.

I sealed up the foil in a sort of envelope and threw it on the grill for about 15 minutes. I opened the bag to find that the chicken was as white as paper, so I thought maybe it wasn't done yet. I cut through a piece and it was cooked all the way through, and was so tender it melted in the mouth!
3:17 am
Q&A session with alton brown.


Tuesday, June 1st, 2004
11:05 am
This month's Wired has an article about Alton Brown and they just published it online for free:


It gives a history of how he became obsessed with cooking science and how he got a show. The best part is that he dispells a couple of cooking myths such as:

- Searing *DOES NOT* "lock in the juices" like my boy Emeril says.
- Putting oil in boiling pasta does basically nothing
- Storing coffee in the freezer is bad because it adds excess moisture
- Washing mushrooms does not make them absorb tons of water
Monday, May 24th, 2004
1:31 am
I think it started like this: I mentioned to Phatmike that,” cheeseburger fries would be the shit!” Phatmike said, “Not without bacon!!! MMMMmmmmm Bacon!!”
So then we made a round of cheeseburger fries. I was lead cook.
Sometime later Phatmike whipped up a batch. They were much better.

I remixed the recipe. It goes a little something like this:
½ lb Tarter Tots
½ lb Onion Rings
½ lb Bacon
1 lb Ground Turkey
1 Red Onion
8 Cloves of Garlic
2 Cups 4 cheese shredded cheese food stuff
Chili powder

I swapped the fries out entirely, added ½ bag of tarter tots, ½ bag of onion rings. Popped those in the oven at 450. I diced 1 red onion and coarsely chopped 8 cloves of garlic. I rendered ½ lb of bacon until crispy. Drained most of the bacon grease and then caramelized the red onions and garlic, seasoning with paprika and chili powder.
When the onions were done I opened the oven and tossed them on the tater-onion mix with the bacon. I took out 1lb of ground turkey and rendered it and drained it well. I added that to the oven feast. I cut the heat to 350 and gave it another 10 minutes (it’s a weak oven). I cut the heat, added a bounty of 4 cheese shredded mix and gave it another 5 minutes.

Makes 3 hardcore servings
Sunday, May 16th, 2004
3:26 pm
Hard lessons I learned this weekend
Don't use firewood in a grill. Succulent teriyaki steak tips will get embedded with crispy charcoal flakes; which will ruin the eating experience…

When making veggie mashers (kale n taters), chop the veggies up real fine.
Saturday, May 15th, 2004
1:43 pm
Who is your favorite Foodnetwork Chef?
Bobby Flay: most things off the grill, he drinks cocktails, and shows the labels on his booze bottles.....
Friday, May 14th, 2004
4:00 pm
There are so few things in life as nice as waking up to that smell of a nice garlicy bean soup that's been cooking since yesterday.

Mmm, breakfast.
Thursday, May 13th, 2004
8:45 pm
I've been given mad props for years for my "BBQ" skills. But I have never BBQued in my life. The Brinkman Smoker is on it's way for a Memorial Day weekend BBQ. Your all invited if Phatmike says it's cool.

I have 2 questions. Anybody know where the good butchers are in the Boston/Boston metro area?

Does anybody have a good rub mix for St. Louis Style ribs? I want to keep them dry and have sauce on the side. So the pussies that can't take it hot will still enjoy the hospitality.
5:57 am
Best food product to come in a can quiz!

My current vote is the Casa Fiesta Refried Black Bean. It so outdoes my longtime friend old el paso dog-food smelling refried paste.

That said, taco night -rules-.
4:03 am
stop and shop now has it's own brand of granola.
....for 1.99 a pound! and it's not half bad! seriously!

with 12 oz boxes of cereal approaching 4-5 dollars, this is a bargain.

i just mixed some with stonyfield bannila yogurt.
yumyumyum. good stuff!
Monday, May 10th, 2004
11:48 am
Ok, so I've been taking on dough lately...

Pizza dough, especially whole wheat dough, has been easy and tasty. But I can't seem to get it to rise in the oven... even the rapid-rise yeast seems to only rise a tiny little bit; I'm thinking perhaps more sugar for the yeast to eat up?

Also, since I've got this sack of whole wheat flour, I'm considering trying my hand at making pasta. Anyone got any advice? I've never really been around someone making homemade pasta...
Wednesday, May 5th, 2004
11:47 am
OMG, yukon gold potatoes. Why have I never had these?

They make the yummiest fries... so buttery and mmm.
Wednesday, April 28th, 2004
11:19 pm

A little pasta, olive oil, garlic, oregano, and freshly grated parmesan... it's so simple and so perfect.

Slap some chicken on the fucker and there's heaven for ya.
Thursday, April 22nd, 2004
1:22 am
LOL, Alton Brown had a "Scrap Iron Chef" sign on his show (the bacon episode).

If you're not already a Good Eats addicted mofo, you should be. Lots to learn on his show.

Ooh, and tomorrow at 9pm on FoodTV is FoodFinds ... in Providence! I saw a del's cup!
Sunday, April 18th, 2004
11:07 pm
I'm wondering why I order pizza anymore. Pizza dough is so easy and cheap to make, and tastes infinitely better than pizzaslut's frozen & thawed grease-o-matic.

I just cranked out a whole wheat pizza with spinach, evoo, garlic, and the requisite cheeses... and enough herbs & red/black pepper to taste. Screw dominoes.
5:29 pm
OMG, do i have first post? LOLOLOL!!!!

anyone know where i can find cheezer teezers in bulk? sysco, i assume?
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