Halloween Edibles

As Halloween is coming along, all the mothers are either getting their kids ready for the big Halloween Bash or hosting a Halloween Bash in their own home. Here are some ideas for the party.... or not..
Edible is a company that prepares real-life insects, flavored to your liking! EW!! From Giant Chocolate Covered Ants to Scorpion Vodka, Wild Black Vanilla Pod spices, Giant Hornet's honey with a GIANT hornet inside the bottle, and this one, I like, nice and disgusting, Antlix Lollipops!

Think most mothers will actually consider just hosting the Halloween Party themselves this year after reading this entry. Don't worry.. they're actually supposed to be good for you!

"For centuries Insect consumption has been part of the everyday diet of many of the world's human inhabitants from the Aborigines of Australia and their favoured delicacy of Witjutie grubs to the night markets of Thailand where crisp, fried Locusts and Beetles are favourite snacks to be consumed with an ice cold beer! We in the west have closed our minds to Insect eating (also known as Entomophagy) but In doing so have forgotten that these are one of the most nutritious foods available, higher in protein levels than chicken and cholesterol free. Edible has sourced for your perusal some of the World's best known Insect delicacies and also created a few of It's own value added Insect specialties. "

Yes.. and all these Insects are grown specially for human consumption and meet all strict health and safety guidelines.. now, doesn't that make you want some?

Katie Lee Joel's Award-Winning Burger - Logan County Hamburgers

Early mornings may not be the perfect time to share with you such an oily dish, but I would die in vain if I didn't share this with you. Former Top Chef hostess and cookbook author Katie Lee Joel was crowned this year's queen of the Rachael Ray's Burger Bash. Joel was the only participating female among the 18 chefs who submitted burgers. Her burger was a cross between a hamburger and a grilled cheese. (Yum yum yum)

The burger is a creation of Joel's grandmother who made the burger with cheap ingredients during tough times. It's simple, yet delicious and intensely comforting. The combination of the beef, melted cheese, and crisp bread is perfectly satisfying.

Here's the recipe, straight out from Katie's book:

Logan County Hamburgers
From The Comfort Table by Katie Lee Joel
6 Servings

Ingredients

1 pound ground beef (85 percent lean)
1 large egg, lightly beaten
1 medium yellow onion, half grated, the other half thinly sliced
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 slices white bread
2 tablespoons unsalted butter, softened
12 slices American cheese, optional

Directions

1. In a medium bowl, combine the beef, egg, grated onion, garlic powder, salt, and pepper. Mix until combined.
2. Form into thin patties.
3. Spread butter on one side of each slice of bread.
4. Heat a large heavy skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain the grease from the skillet.
5. In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, if desired, some onions and a burger. Top with remaining slices of cheese, if using, and bread, butter side up.
6. Cook each sandwich until golden brown, about 2 minutes per side.
7. Serve with mustard, ketchup, pickles, or any other desired hamburger toppings.

Cutlery for your kitchen

Having moved in for less than 2 months, I've been on a bit of a hunt for wine glasses, dishes and cutlery.

As much as the cutlery by Ericka Hedgecock is not very practical, it sure made my day by just scrolling through her website and seeing some of her outrageously creative pieces that are not merely cutlery, but a work of art. Actually.. the soup spoon wouldn't be too bad, might actually be somewhat practical.

Salt and Pepper shakers

Food Critis Assaulted Outside Restaurant

I better start being a little bit more careful with my criticisms, although I highly doubt mine are very harsh at all, so i shouldn't be too worried.

Last Friday, Steve Barnes, the food critic for the Albany Times-Union, was leaving a local restaurant when he and a friend were violently attacked by two assailants. The attackers approached Barnes and his buddy, punching them both repeatedly in the face. The victims have bruises and swelling, but sustained no serious injuries.

Barnes doesn't believe the attack was connected to the restaurant he reviewed, but he thinks this act of violence was targeted rather than random. The restaurant reviewer wrote about his plans to go to a particular eatery on his blog, and the men who assaulted Barnes and his friend had been seen hanging around the restaurant's parking lot for hours before the attack.

While he has no further clues as to who his assailants were, Barnes does have a message for them. "Yo, attackers: If I’m supposed to be nicer to somebody in the future, drop me an e-mail. Otherwise you’re just a coward. Black eyes fade, but cowardice and thuggery are permanent character flaws."

Watch your Calories

With Thanksgiving (just passed in Canada and coming up in the States), Christmas, New Years and all those good meals are coming up in the next two months, it's time to re-evaluate whether or not it's worth it for all that intake. How many calories would a piece of turkey cost you?




1 serving of Light Meat, boneless, no skin, roasted = 184 Calories
1 serving of Turkey Breast, Boneless w. skin, roasted = 212 Calories

CalorieKing is making it easy for you. The skin itself will cost you 28 calories.
Give this site a try, and perhaps you'll be able to lay off some of those extra pounds, instead of going through that whole notorious New Years Resolution.

Thai Beef Salad

One of my favorite salads at all time, Thai Beef Salad. Simple to make, doesn't take too long and is always fresh, with enough red meat to satisfy the meat lovers, and enough variety of veggies to satisfy all others. One word of caution is that, the Thai Beef Salad can be quite spicy, it's only good spicy. Yummy!

Preparation Time

15 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 1 1/2 tbs fresh lime juice
• 1 tbs finely chopped dark palm sugar
• 1 tbs fish sauce
• 2 tsp sesame oil
• 1 tsp soy sauce
• 2 tsp finely grated fresh ginger
• 1 garlic clove, crushed
• 1 (about 680g) beef rump steak
• 1 x 200g pkt grape tomatoes, halved
• 1 continental cucumber, halved lengthways, thinly sliced diagonally
• 1 red onion, halved, cut into thin wedges
• 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
• 1 bunch fresh mint, leaves picked, large leaves torn
• 1 bunch fresh coriander, leaves picked
• 1 bunch fresh Thai basil, leaves picked, large leaves torn
• 55g (1/3 cup) toasted peanuts, coarsely chopped
• 4 kaffir lime leaves, centre veins removed, finely shredded

Method

1. Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
2. Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
3. Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.

Source

Australian Good Taste - February 2006, Page 18

VANCOUVER: 北の家 Guu - Kitanoya

I didn't get a chance to go to Guu this time in Vancouver, a huge disappointment as Guu is one of my favorite restaurants. The ambiance of the little restaurant brings you to a small local restaurant in a small town in Japan, where everyone gathers on the weekend and everyone knows everyone else. Be sure to get there early if you want a table on the weekend as they don't take any reservations, unless you actually KNOW everyone working there.
I love how when you order, the servers are calling out your dishes to the kitchen, I love how it's immensely busy, I love the fun and ever-welcoming attitude and I love the aroma of grilled Japanese dishes.

Tuna Maguro

The presentation of the dishes is pretty, it's simple, on very japanesey plates and just thrown on artistically.

Pumpkin Croquette with Egg

Japanese Oden (Only avail. in Winter)

Grilled Ika

Chicken Cartilage (Great for snacking with Asahi)

Some of my favorite dishes includes their Spicy Ebi mayo, Pumpkin croquette ball with egg, Tuna maguro, Grilled Black Cod with Miso Mayonnaise and Salmon Yukke.

Spicy Ebi Mayo

Okonomiya

Grilled Black Cod with Miso Mayonnaise (super tender)

Daikon Salad

Yaki Udon

Guu is G'uud!