The twinkie may be replaced with 1/8 nations pie (banana cream, lemon meringue recommended) to transform the shake into the Dino Ultra Megazord. I mean pie shake.
8 oz vanilla ice cream (456)
4 oz (weight) whole milk (68)
1 toasted twinkie (135)
.5 tsp vanilla extract (6)
OPTIONAL: .25c Whipped cream (32)
Good thing we're not superstitious here, as the calorie count is exactly 666 kcal according to fatsecret.com. Be sure to add the whipped cream to avoid random curses. Add another 4ml whipped cream to bring the kcal count up to a nice, Biblical 700.
-Toast twinkie at 400F for 10 minutes, flat side down.
-Meanwhile, in a wide mouth mason jar, blend milk, ice cream, and vanilla extract with a stick blender or egg beater. Make sure to beat in some air so that it's fluffy.
-Insert toasted twinkie into the milkshake. Blend with one pass on low speed so as not to completely puree the twinkie- it ought to be a little chunky
-Top with whipped cream, if using, and serve out of the jar with a long spoon. PS Don't tell the sisters.
Wednesday, February 25, 2015
Tuesday, February 17, 2015
Pork Adobo (beta)
Requires pressure cooker!
2 lbs pork shoulder meat, 1.5-2" cubes. More fat is better. Pork belly also works if you want to die in a fatty blaze of glory.
1 whole head garlic, peeled and smashed (use the super cool metal bowl trick to do this in 30 sec)
.25 cup soy sauce
.5 cup rice vinegar
2 tablespoons fish sauce
.25 cup dark brown sugar
2 bay leaves
1 teaspoon whole black peppercorn
OPTIONAL: 4 peeled soft boiled eggs
-Salt the pork cubes
-Toast bay leaves and peppercorns lightly in the dry pressure cooker.
-Add vinegar, soy sauce, fish sauce, and sugar and bring to a boil.
-Add the garlic and pork. Bring up to 15 psi for 20 minutes
-Relieve pressure and transfer the pork and garlic to something that works under the broiler. Heat broiler on high and crisp the pork under the broiler until just charring, 5-10 minutes
-While pork and garlic are crisping, reduce the braising liquid in until very thick and coats the back of a spoon
-Coat pork/garlic in thickened sauce, and blowtorch or broil again until crisp
IF USING EGGS- roll them around in the sauce after glazing the pork.
Serve with rice. This should feed about 4 people as a protein component of a multi-course meal. Or it could be a morbidly obese dude's appetizer.
2 lbs pork shoulder meat, 1.5-2" cubes. More fat is better. Pork belly also works if you want to die in a fatty blaze of glory.
1 whole head garlic, peeled and smashed (use the super cool metal bowl trick to do this in 30 sec)
.25 cup soy sauce
.5 cup rice vinegar
2 tablespoons fish sauce
.25 cup dark brown sugar
2 bay leaves
1 teaspoon whole black peppercorn
OPTIONAL: 4 peeled soft boiled eggs
-Salt the pork cubes
-Toast bay leaves and peppercorns lightly in the dry pressure cooker.
-Add vinegar, soy sauce, fish sauce, and sugar and bring to a boil.
-Add the garlic and pork. Bring up to 15 psi for 20 minutes
-Relieve pressure and transfer the pork and garlic to something that works under the broiler. Heat broiler on high and crisp the pork under the broiler until just charring, 5-10 minutes
-While pork and garlic are crisping, reduce the braising liquid in until very thick and coats the back of a spoon
-Coat pork/garlic in thickened sauce, and blowtorch or broil again until crisp
IF USING EGGS- roll them around in the sauce after glazing the pork.
Serve with rice. This should feed about 4 people as a protein component of a multi-course meal. Or it could be a morbidly obese dude's appetizer.
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