tag:blogger.com,1999:blog-16523458130344447242024-03-14T06:28:50.855-05:00A Visual ExperimentA highly visual blog of food, beer, nature, art, politics, puppies, and otherwise.Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.comBlogger125125tag:blogger.com,1999:blog-1652345813034444724.post-66577583132975076522009-07-28T20:07:00.005-05:002009-07-28T23:00:25.605-05:00Dark Side of the Mojito<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2431/3767067147_0fa8be550e.jpg"><img style="cursor:pointer; cursor:hand;width: 356px; height: 500px;" src="http://farm3.static.flickr.com/2431/3767067147_0fa8be550e.jpg" border="0" alt="" /></a><br />"Reality is an illusion that occurs due to lack of alcohol."<br />-Hemingway<br /><br />If you are an avid reader of this blog you will notice that limes make an appearance over and over again. This is no accident, I'm afraid. In fact, I've often entertained the notion of moving somewhere closer to the limes, Costa Rica maybe. But this particular drink is more about fresh mint. A good friend brought me some, and I couldn't help but to think that a mojito was in order. <br /><br />I'll cut to the chase:<br /><br />6 Fresh mint leaves<br />1-2 tsp. Superfine Sugar<br />3 oz. Aged Rum - I prefer Flor de Caña from Nicaragua<br />1 Mexican Lime<br />Handful Crushed Ice<br /><br /><br />Place 6 mint leaves in the bottom of a Collin's glass (or other tall narrow glass). Add sugar and gently muddle. Add the juice of one lime and the rum. Stir to dissolve the sugar. Add the crushed ice and stir. Top with additional rum. Garnish with sprig of mint. <br /><br />Notes: I don't garnish with lime wheels, which is traditional - besides their kitschy presence, have you ever tried to squeeze juice from them? You can (and should) reuse the mint to make another drink. Don't waste it! Also, the traditional drink is made with light rum, but I prefer the aged variety as it brings a more interesting flavor. I also use very little sweetener in my drink; you may find it necessary to add more sugar. And finally, it is common to top this drink with club soda, but I prefer to finish it with more rum; which I'm sure Hemingway, a connoisseur of the drink, would very much approve.<br /><br />Cheers!Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com2tag:blogger.com,1999:blog-1652345813034444724.post-68561568125502865772009-07-22T20:57:00.002-05:002009-07-22T22:17:26.922-05:00It's a Daiquiri. Seriously.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2423/3747389179_e74affff61.jpg"><img style="cursor:pointer; cursor:hand;width: 401px; height: 500px;" src="http://farm3.static.flickr.com/2423/3747389179_e74affff61.jpg" border="0" alt="" /></a><br /><br />Many of you may be unfamiliar with the daiquiri in it rawest form. You probably noticed first of all that it's not red. And it's not frozen. And there's so little of it! <br /><br />For what it lacks in size, however, it more than makes up for in quality. Like the finest hors d'oeuvres, well made cocktails pack a ton of flavor in a small package, often relying on complexities that mystify and intrigue the palate. Cocktails should pack a strong punch without being overwhelmingly alcoholic. Only proper spirits can achieve this beautiful balance without requiring absurd amounts of sugar to hide the harsh flavors. Cocktails should be kept simple; my favorite recipes include no more than four ingredients. Lastly, Americans have a tendency to reach for the grandiose 22 oz. cocktail glasses which is complete overkill. It's a far better approach to keep your cocktails small, and simply make more of them. A 5 oz. cocktail glass is perfect. And it should always be chilled. This will ensure that your cocktail served straight up will stay nice and cold while you imbibe. <br /><br />The daiquiri is a Cuban drink born of rum, lime juice, and simple syrup. This one is made with Flor de Caña rum from Nicaragua that's been aged for four years. I like a well rested rum for my daiquiris rather than spiced rum. I've fallen for the Flor de Caña recently due to its buttery coconut flavor and low price point. Seriously, it's only $13.00! - about the same price as Crapton Morgan. For a few bucks more you can get the five year old rum, but it's better suited for sipping straight. Stick with the four year old stuff.<br /><br />I make mine in the same proportions as Lillian Hellman (though I certainly don't consume them in the same proportion):<br /><br />2 oz. Aged Rum (light rum can be used, but will offer a less complex flavor)<br />1 oz. Freshly squeezed lime juice<br />.5 oz. Simple syrup<br /><br />Pour ingredients over ice in a cocktail shaker. Shake well and strain into a chilled cocktail glass. Garnish with a twist of lime. Enjoy.Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com0tag:blogger.com,1999:blog-1652345813034444724.post-2884640046888978352009-07-14T18:47:00.002-05:002009-07-14T20:19:15.341-05:00Grilled Pizza!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2185/3721418949_c3b47c7095.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 352px;" src="http://farm3.static.flickr.com/2185/3721418949_c3b47c7095.jpg" border="0" alt="" /></a><br /><br />Saturday was a great day for grilling, but Becka and I couldn't decide what we were hungry for - we both wanted something vegetarian. I had procured some arugula, spring onions, and squash at the farmers market earlier that day, and we finally decided to grill a pizza; and it was amazing! We gathered a ton of fresh produce and piled it on: Arugula and Basil Pesto, Fresh Tomatoes, Sun Dried Tomatoes, Spring Onions, Cremini Mushrooms, Grilled Yellow Squash, Arugula Leaves, Fresh Red Chilies, Garlic, Mozzarella, and Parmigiano Reggiano Stravecchio. <br /><br />First, you'll need to make a crust. I use the Italian Bread recipe adapted from Wayne Gisslen's <a href="http://www.amazon.com/Professional-Baking-Wayne-Gisslen/dp/0471783498/ref=sr_1_1?ie=UTF8&s=books&qid=1247618506&sr=8-1">Professional Baking</a>, but you can use any recipe you want. <br /><br />Pizza Dough (yields about 6, 8" pizzas)<br /><br />1 lb. Water (warm)<br />.25 oz. Instant Yeast<br />1 lb. 12 oz. Bread Flour<br />.5 oz. Salt<br />.13 oz. Honey (or malt syrup)<br />.63 oz. Olive Oil<br />.25 oz. Sugar<br /><br />Use the straight dough mixing method (everything goes into the bowl at once). Mix on second speed for 8-10 minutes until the gluten is properly developed. You'll know it's correct when you can take a small piece of dough and stretch it so thin that you can see through it before it rips. Ferment for 1.5 hours at 80ºF, or 2 hours at 75ºF. Punch down, and remove from the bowl. Divide into six portions, and roll out into rounds. <br /><br />Next, prepare your grill so that all the coals are on one side, leaving the opposite side empty. Immediately after rolling out, grill the rounds over high heat (the side the coals are on) for about 1-2 minutes on each side. At this point, you have to work quickly to maximize the life of your coals. You may want to add more coals at this point. <br /><br />After the pizzas are assembled, place as many as will fit back on the grill. This time you will want to put them on the indirect side (the side without the coals). Cook with the lid closed for 5-10 minutes or until done. You will probably want to use a pizza peel or a large spatula for this. For a crisper crust, slide the pizzas over direct heat until they are nicely browned. <br /><br />Notes: It's important not to ferment this bread twice, which I did by accident. I didn't have the grill lit in time, and my dough rose a second time in the bowl which meant that it didn't have enough juice to rise correctly on the grill. The result: slightly dense dough. It was still delicious, however! If you need to buy some time, you can refrigerate the dough to retard it. Also, prep and organize all your toppings first, so that assembly is as fast as possible. <br /><br />Also, instant yeast can be found at Gordon Food Service, and is very inexpensive. You don't need to bloom it in water like active dry yeast - just add it in with the dry ingredients. You can, however, bloom it in warm water to speed things up; and since it's alive, store it tightly sealed in the refrigerator. <br /><br />Enjoy!Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com4tag:blogger.com,1999:blog-1652345813034444724.post-41380531846879986802009-07-06T09:56:00.002-05:002009-07-06T11:13:58.355-05:00Gaggia Running Out of Steam?Imagine my surprise when I discovered how easy it is to disassemble my Gaggia Espresso Machine. An appliance that is actually meant to be opened up and repaired; no prying through fragile little plastic tabs, marring the surface with a screwdriver, and completely voiding the warranty. Plus, replacement parts are widely available all over the internet. <br /><br />A few months ago, the Gaggia began loosing steam pressure and started to leak steam around the grouphead. A few attempts at descaling helped, but didn't completely solve the issue. Generally, it would start to steam a pitcher of milk, and fade away about half way through, and I would have to stop and wait for the steam pressure to build again. It might take four or five of these cycles to get the milk temperature to 150ºF. Finally, I'd had enough.<br /><br />Like my other post about fixing my KitchenAid Mixer, I'm not going to provide a step by step walkthrough. I will, however, post some pictures that might help somebody as they attempt disassembly. These pictures actually came in very handy for me when I forgot the correct way to reassemble the boiler. I plan to disassemble about once a year as a maintenance routine.<br /><br /><span style="font-weight:bold;">Gaggia Coffee Deluxe</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3543/3672952425_b3884e30a7.jpg?v=0"><img style="cursor:pointer; cursor:hand;width: 500px; height: 384px;" src="http://farm4.static.flickr.com/3543/3672952425_b3884e30a7.jpg?v=0" border="0" alt="" /></a> <br />Pouring a lovely shot after being fixed!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2561/3673749000_d28eb4f7a7.jpg?v=0"><img style="cursor:pointer; cursor:hand;width: 456px; height: 500px;" src="http://farm3.static.flickr.com/2561/3673749000_d28eb4f7a7.jpg?v=0" border="0" alt="" /></a><br />First, remove the shower screen. It can be cleaned with a mildly acidic solution.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2406/3673747624_1f5392a1fa.jpg?v=0"><img style="cursor:pointer; cursor:hand;width: 500px; height: 303px;" src="http://farm3.static.flickr.com/2406/3673747624_1f5392a1fa.jpg?v=0" border="0" alt="" /></a><br />Remove the water spreader and give it a thorough cleaning. Notice the mineral scale on the hex head screws.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2434/3672942723_1a5696463a.jpg?v=0"><img style="cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2434/3672942723_1a5696463a.jpg?v=0" border="0" alt="" /></a><br />The grouphead with the screen and spreader removed. Clean it with a soft bristled brush. Remove the hex nut and pull out the spring valve with the little rubber ball on it. Clean this well, as it keeps steam and water from leaking from the grouphead. I have also removed the steam wand and the four screws that hold the boiler in place. You might consider replacing the rubber seal that surrounds the grouphead and makes contact with the portafilter. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3351/3672937451_7ba7e5b979.jpg?v=0"><img style="cursor:pointer; cursor:hand;width: 500px; height: 343px;" src="http://farm4.static.flickr.com/3351/3672937451_7ba7e5b979.jpg?v=0" border="0" alt="" /></a><br />This is a view from the inside. The bright orange part is the pump which probably doesn't need to be removed and cleaned. The weak of heart should turn back now!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3349/3673744124_c190885540.jpg?v=0"><img style="cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm4.static.flickr.com/3349/3673744124_c190885540.jpg?v=0" border="0" alt="" /></a><br />Pay attention to all the electrical connections and label them with a marker or tape. This is very important! If the contacts get mixed up upon reassembly, you could fry your machine. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3417/3673754224_2179daca0f.jpg?v=0"><img style="cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm4.static.flickr.com/3417/3673754224_2179daca0f.jpg?v=0" border="0" alt="" /></a><br />This is the boiler. Open up the steam valve and make sure there are no blockages. Ditto for the steam tube. Also note how the boiler is disassembled - maybe apply a witness mark. Notice the beer. You weren't thinking of attempting this project without a beer, were you?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2470/3673759436_ccec61e29f.jpg?v=0"><img style="cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2470/3673759436_ccec61e29f.jpg?v=0" border="0" alt="" /></a><br />The inside of the boiler and nearly complete disassembly. Clean any mineral scale from inside the boiler and soak other parts in an acidic solution. Be careful not to get the electrical connectors wet. Notice the different beer as an indication of time lapse.Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com21tag:blogger.com,1999:blog-1652345813034444724.post-42383736688313004892009-06-29T22:35:00.006-05:002009-06-29T23:01:28.078-05:00Tuna Tar Tar in Cucumber Cups<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2456/3674288768_4b1d9b9d65.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 323px;" src="http://farm3.static.flickr.com/2456/3674288768_4b1d9b9d65.jpg" border="0" alt="" /></a><br /><br />Sometimes when I'm craving sushi, but I'm too lazy to prep everything, I go Tar Tar. It couldn't be simpler: <br /><br />Score 2-3 cucumbers (as straight as you can find) with a channel knife, and slice crosswise into 3/4 in. sections. With a Parisienne scoop, hollow out the seedy part in the middle being careful not to scoop all the way through the bottom - we're going for cups here, after all. <br /><br />If your tuna is frozen, give it a medium dice right before it thaws completely (8 oz. of tuna will yield about 15 portions). Add to this about 2 tsp of grated fresh ginger, 2 tsp of toasted sesame seeds, a dash of quality dark soy sauce, a few drops of dark sesame oil, and a splash of rice wine vinegar or a squeeze of lemon juice. Toss to coat, and let sit for a few minutes until the tuna thaws completely.<br /><br />Make a bit of Sriracha Mayo by adding just enough of the Sriracha hot sauce to some mayonnaise until it's light orange in color (or spicier if you prefer). Finish with a squeeze of lime or lemon juice, and transfer to a squeeze bottle if you have one handy. Squeeze a small dab into each cucumber cup, then gently fill each cup with a heaping portion of tuna. Garnish with toasted sesame seeds. Enjoy!Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com3tag:blogger.com,1999:blog-1652345813034444724.post-39072334923423382132009-04-15T17:55:00.003-05:002009-04-15T19:33:38.849-05:00Steak and ShadyI apologize in advance for publishing a picture-less entry post, but I'm frustrated with, and very concerned, for my beloved <a href="http://www.steaknshake.com/default-home.asp">Steak and Shake</a>. If it weren't for some pretty powerful nostalgia, I probably wouldn't give a damn about the place, but I grew up sipping shakes and slamming burgers while listening to the oldies station play at this pseudo 50's style diner. Later in life, I would sip the same shakes, nosh the same burgers, and listen to the same oldies, but at three in the morning (occasionally consuming whole hot peppers right out of the bottle). So, to see it go downhill greatly saddens me.<br /><br />Apparently the economy hasn't been kind to S&S, because instead of just selling overpriced hamburgers, they are now straight swindling people out of their money. I first noticed this when they launched their "4 meals for under 4 dollars" campaign. I ordered a "meal" and asked if I could substitute a shake for the soda that comes with the meal (expecting a surcharge, of course). I was informed that "drinks do not come with the meal, just the sandwich and fries." I ordered water instead. At the time, this struck me as odd, but I didn't give it much thought, except that every other fast food joint includes a drink in their meals. Is S&S in such dire straights that they can't afford to throw in a drink which costs less than ten cents? While technically, this isn't swindling, it's misleading at best. <br /><br />The second incident took place about a month ago, and I very nearly blogged about it, but I thought it would be petty to blog about 27¢. I went to S&S one afternoon to take advantage of their new "happy hour" deal (another sign) which is half price shakes on weekdays from 2-4pm. I ordered my favorite fruit and yogurt raspberry shake, and was informed that they no longer carry yogurt shakes. Disappointed, I ordered a cookie dough shake, which was $3.49 on the menu. As I waited in the drive-thru I began to calculate the final price and tax, which should have been roughly $1.92. Instead, my bill was $2.19. When I questioned the drive-thru attendant about the price, he insisted that the shake was $3.99 on the menu. I began to doubt myself and paid the higher price, but circled the building to double check the menu. Sure enough, I had been correct, but I was too frustrated and hungry to go fight for my 27¢. This is the shadiest I've ever seen S&S. I was cheated, but still didn't learn my lesson. <br /><br />Today, I was SO hungry after getting off work, that I decided to stop by for a quick single. Again, I went through the drive through, and before I could order I was informed that "Fries now come with all of our sandwiches if you want them." The price of a single steakburger is $2.29. I ordered it with everything on it, along with the complementary fries. The order rang up to $2.79, which is $3.07 after tax - a 50¢ upcharge. I immediately questioned the price increase, and was informed that "Oh, the fries are just a little bit more. Do you still want them?" I told the attendant that I did not want the fries (I should left, but I was REALLY hungry), and that I felt the whole deal was very dishonest. It could have been that she misread her cue card, but I'm pretty sure it's a subtle scam. Either way, I left with my $2.29 single steakburger, disgusted. <br /><br />Which brings me to S&S's rapid decline in quality. First, it was the elimination of the fruit and yogurt shakes. Admittedly, they were probably very costly to make - they did have real fruit, albeit frozen, but were still delicious (and maybe a bit less bad for you than a regular milkshake). And the new cookie dough shakes - they're powder. The cookie "dough" is powder. It was the most disgusting imitation cookie product I've ever have the misfortune to put in my mouth, and there was no longer a cherry on top (no big loss there). Furthermore, the ice cream had a very thin mouthfeel, like it was made entirely of skim milk. It didn't even hold a candle to the hand-dipped milkshakes of the past. <br /><br />The burger I choked down today was, hands down, the worst sandwich I've ever eaten at S&S. It was smashed flat - about an inch tall, had no lettuce, and no tomato, despite the fact that I ordered it with everything. The onions were of the McDonald's-ish minced variety instead of slices, and neon green Chicago style relish now resides where the famed pair of long-cut sandwich pickles used to sit. A very disappointing sandwich indeed. <br /><br />I guess it's hard to compete with the dollar menu. People just can't afford S&S anymore. Hell, I couldn't afford it when the economy wasn't in the tank. If S&S survives, they have some serious restructuring to do. Hopefully, they can return to their former glory, but they won't do it by swindling people. Eventually, people are going to take notice, and people like me hold grudges. <br /><br /><br /><br />Note: S&S is a franchise, so this may not be the case in all locations. These incidents all occurred at the <a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=steak+and+shake+peoria+IL+&sll=40.775082,-89.632645&sspn=0.134675,0.292511&gl=us&ie=UTF8&ll=40.775082,-89.632645&spn=0.134675,0.292511&z=12&iwloc=B">S&S on Big Hollow Rd.</a> in Peoria, IL.Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com2tag:blogger.com,1999:blog-1652345813034444724.post-53580692276475224182009-03-08T16:49:00.003-05:002009-03-09T11:37:29.388-05:00Smoked Turkey Leg with Greens<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3375/3339457986_7cdd565d3d.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 257px;" src="http://farm4.static.flickr.com/3375/3339457986_7cdd565d3d.jpg" border="0" alt="" /></a><br /><br />This is a recipe that I adapted from Alton Brown. It's completely simple to make, but you'll need a decent sized stock pot. Basically, I simmered two smoked turkey legs in about a quart of water for 10 minutes. Then, I added about three bunches of chopped collard greens, one bunch of chopped mustard greens, three whole cloves of garlic, one teaspoon of sugar, and a few grinds of black pepper. I simmered the whole lot for 45 minutes, occasionally moving the greens about. I chose to omit the salt due to the saltiness of the turkey legs (think miniature hams). <br /><br />I served this with a nice helping of smashed red potatoes, and a glass full of the pot liquor (not pictured). The pot liquor is just the flavorful cooking liquid, and is actually not too bad to drink. It's full of nutrients, anyway. Note: one of these gargantuan turkey legs will feed one hungry person or two normal people.<br /><br />Cheers!Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com6tag:blogger.com,1999:blog-1652345813034444724.post-24772351526768227232009-02-21T15:16:00.007-06:002009-02-23T16:34:59.277-06:00Pig's Head<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3399/3297860813_67132a06c1.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 361px;" src="http://farm4.static.flickr.com/3399/3297860813_67132a06c1.jpg" border="0" alt="" /></a><br />Pig's Head with Torch<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3639/3298527724_da8c463848.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm4.static.flickr.com/3639/3298527724_da8c463848.jpg" border="0" alt="" /></a><br />Crispy Pig's Ear with Salt and Cornmeal<br /><br />Last night was a night I had been looking forward to for some time; the chance to cook a bit of simple English countryside fare, the boiled pig's head. It's not actually boiled, of course, but rather simmered in water seasoned with two onions, two carrots, two stalks of celery, two leeks, the zest of two lemons, a handful of black peppercorns contained in a bit of cheesecloth, two bay leaves, and a handful of fresh herbs. This is the standard method as favored by Chef Fergus Henderson. My good friend Josh was along for the ride, just as excited as I. <br /><br />Our pig's head came already shaved by the butchers at La Esquinita, saving me some time. I touched up a few spots they missed, and singed the rest of the hairs with a quick blast of a blow torch. The butchers had already opened up and shaved the ears, which was nice, and I cut them off and cooked them along with the head. The ears were simmered for an hour, while the rest of the head was simmered for about 2.5 hours, or until the cheeks began to separate from the skull.<br /><br />After the first hour, I carefully removed and dried the ears. I julienned them and deep fried them at 375ºF. Be very careful if you attempt this as the oil WILL splatter. My best advice is to drop them in the oil, stir them quickly, and cover with a lid to keep the oil at bay. Definitely keep a fire extinguisher handy, because this can get out of control. Fry them for a minute or so, and remove to an oil wicking rig (I like newspaper, but many people frown on that). Salt immediately. Be careful not to fry them too crispy. I fried the first batch a little too much, and they became rather chewy (they will, of course, be a little chewy, but that's part of the charm). <br /><br />Crispy Pig Ears are 100% delicious. They make an excellent snack or garnish for a variety of foods. Pig's ears can be found frozen at Alwan's if anybody is interested. I strongly urge you to try these, and I plan to pick some up next time I get over there. Really, they are very tasty, and even if you're grossed out by any of the other meats, try the ears. Just do it. <br /><br />An hour and a half later, the rest of the pig's head came out. Believe me, this is no easy feat. It was quite humorous to see Josh struggling with this pig's head trying not to rip the skin, drop it, or burn himself. He accomplished two of the three goals. As I began to carve the head, we came across many different meats, fats, organs, and other delicacies. I say "other" because I'm not sure how to classify the snout. It's not really fat, but it's not meat either; just really sticky, like so many other parts of the head. <br /><br />You might want to make a nice vinaigrette and coat some decent greens, as well as the meat, to make a lovely salad. Top with the crispy pig ears to add a contrast in texture. If you don't want to eat all the extra fat (and I don't blame you), render it down and make lard. It's really easy, and lard has much less saturated fat and cholesterol than butter! Believe me, I had to look it up (lard, however, has a few more calories). <br /><br />Eating this pig's head was an experience I'll never forget, and will definitely do again. The richness is almost over the top, and I definitely wouldn't consume this before getting your cholesterol checked. There wasn't as much meat on the head as I had imagined, but Josh and I were very full by the end of the night. Josh's favorite portion was the cheek meat, and mine was probably the meat just under eyes on the side of the snout. I don't think there was anything that we didn't try. We even ate the roof of the pig's mouth after Josh jokingly suggested we do so. The ultimate epiphany of the night, however: eyeball trumps tonsils, hands down.Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com1tag:blogger.com,1999:blog-1652345813034444724.post-81926387332070840332009-02-19T19:18:00.002-06:002009-02-19T19:47:23.174-06:00Braised Beef Shanks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3529/3294269002_a7094a0b38.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm4.static.flickr.com/3529/3294269002_a7094a0b38.jpg" border="0" alt="" /></a><br />Beef Shanks were had for $2.69/# at <a href="http://www.alwanandsons.com/">Alwan's</a> in Peoria; not a bad deal, I thought. I can't actually take complete credit for this recipe, as I used a demi-glace made by <a href="http://chefkevin.blogspot.com/">Chef Kevin</a>. His sauce included dried cherries, wild mushrooms, Westphalian Ham, and cherry brandy. I was fortunate enough to obtain some of this sauce that was leftover from an event, and I thought it would make a great braising liquid. It did. Nice work, Kevin!<br /><br />First, I dredged the beef shanks in some properly seasoned flour, and browned them on all sides. I placed them in my pre-heated crock pot, and sautéed some carrots, onions, and garlic in the pan. I deglazed with a touch of Merlot, reduced, and added the leftover sauce. That was brought to a boil and added to the awaiting beef shanks. The sauce nearly covered them. I lidded up the crock pot, set it on high, and braised for about 2 hours. <br /><br />Fortunately, most of the marrow remained in the bone and I was able to slather it on some crusty bread. Absolutely divine. I served the beef shanks over a "Risotto ala Milanese", made from Trader Joe's Saffron and some Asiago Cheese from Walnut, Illinois (also available at Alwan's). So it wasn't exactly traditional risotto, but it was a damn good substitute. <br /><br />In any case, I could die a very happy man having never consumed another filet mignon. Braise, Baby, Braise!Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com0tag:blogger.com,1999:blog-1652345813034444724.post-29914228456931799742009-02-09T19:59:00.008-06:002009-02-09T23:33:30.674-06:00(Insert your favorite offal joke here)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3515/3267577269_7951c50b12.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm4.static.flickr.com/3515/3267577269_7951c50b12.jpg" border="0" alt="" /></a><br /><span style="font-weight:bold;">Ragù of Beef Cheeks with Whole Wheat Penne, and Bruchetta with Anchovy Butter</span><br /><br />My good friend Josh and I had the pleasure of cooking together this weekend, which is always loads of fun. Josh, who also happens to be a chef, got a great deal on some beef cheeks, so we decided to put together a nice ragù. <br /><br /><span style="font-weight:bold;">Step One:</span> Trim the cheeks. Render some pancetta in a Dutch Oven or other braising vessel, reserving the meat. Add some extra lard to the pan if available. <br /><br /><span style="font-weight:bold;">Step Two:</span> Dredge the cheeks in well seasoned flour and sauté until browned. Remove the meat from the pan. Add a soffritto of celery, carrots, onions, garlic, and sliced crimini mushrooms. Be careful not to burn the garlic! Deglaze with a liberal amount of dry red wine (Italian would be a nice touch). Add a can of San Marzano Tomatos. <br /><br /><span style="font-weight:bold;">Step Three:</span> Place the meat back in the pan, and add enough beef stock or demi-glace to mostly cover the meat. Season with black pepper and a bay leaf. Bring to a simmer. Cover and cook in a 325ºF oven for about three hours. Add some fresh thyme during the last 30 minutes of cooking. <br /><br /><span style="font-weight:bold;">Step Four:</span> Remove the meat and roughly chop (remove the bay leaf). Reduce the braising liquid, if necessary, to sauce consistency. Add the meat back into the sauce. Season. Serve over pasta. Garnish with a quality Parmesan Cheese. <br /><br /><span style="font-weight:bold;">For the Bruchetta:</span> In a mortar and pestle, mash one anchovy fillet and a pinch of salt into a paste. Add three ounces of cold fresh butter and the smallest bit of finely ground black pepper. Work into a spreadable mixture. Cover tightly and refrigerate for about an hour. Place on the counter to warm. Dry toast a few slices of bread under the broiler, and rub with a clove of garlic. Spread a thin layer of the butter on the bread. Garnish with a pinch of good sea salt and a few capers.Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com1tag:blogger.com,1999:blog-1652345813034444724.post-71347282921296813482008-12-22T20:45:00.003-06:002008-12-22T22:04:15.791-06:00The Gin Rickey<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3232/3129110921_8374696b45.jpg"><img style="cursor:pointer; cursor:hand;width: 438px; height: 500px;" src="http://farm4.static.flickr.com/3232/3129110921_8374696b45.jpg" border="0" alt="" /></a><br /><br />It's been a while since I've blogged, and I apologize for that. My only hope is that die hard readers are still checking back and RSS might reel in some old-timers. I've traveled, done a bit of writing, completed a few projects, and most importantly, sipped on some of the finest spirits around; which brings me to my current journey, cocktails. I've never considered myself a "mixed drink" person, short Margaritas and White Russians, but what kind of well rounded individual would I be never knowing the simple yet complex flavors of the Gibson or the Orange Blossom. I'm still can't abide cloyingly sweet drinks that require a laundry list of ingredients to make, and I would much rather have a simple, well made drink that contains only the freshest ingredients. <br /><br />Which brings us to the Gin Rickey. What better way to start my voyage into the overwhelming world of cocktails than with this classic. It's sharp, refreshing, clean, and potent. Enjoyed by the likes of F. Scott Fitzgerald, this drink was a classic during the 20's and 30's. I make mine with Bombay Sapphire Gin due to its complexity imparted by no fewer than ten exotic herbs and spices. I know many people are turned off by the juniper flavor of gin, but I've managed to convert several gin-haters these past few weeks. A good, inexpensive, starter gin with more citrus flavor than juniper is <a href="http://www.newamsterdamgin.com/">New Amsterdam Gin</a> by E&J Gallo. It works great in a Gin Rickey, but won't be quite as complex as Bombay. <br /><br />Before I go into the recipe, a brief word about cocktails. Really great cocktails are made from the best ingredients. This doesn't mean that you need to put $60 tequila in a margarita, that would probably be a waste. Tequila of that caliber is meant to be sipped straight up or with a splash of water; the lime juice would completely overpower the subtle flavors of the tequila. What you should be using is silver tequila that says somewhere on the bottle "100% de agave." That indicates the tequila was made from pure agave juice, otherwise it could contain 49% sugar. Learn the trademarks of a quality spirit, and purchase one appropriate for the drink you are making. <br /><br />And fruit. A margarita contains lime juice, orange liquor, and tequila. Nothing else. And if you're reaching for a little plastic bottle that looks like a lime or, even worse, a neon green bottle of mixer, just stop. Go out and seek fresh lemons and limes. Too expensive you say? Try buying limes at <a href="http://maps.google.com/maps?f=q&hl=en&geocode=&q=la+esquinita+peoria+IL&sll=37.0625,-95.677068&sspn=38.092988,78.75&ie=UTF8&ll=40.713956,-89.584494&spn=0.035652,0.076904&z=14&iwloc=A">La Esquinita</a> or <a href="http://maps.google.com/maps?client=safari&ie=UTF8&oe=UTF-8&q=gfs+peoria+IL&fb=1&cid=0,0,17060409273494475270&ll=40.744558,-89.612432&spn=0.008909,0.019226&z=16&iwloc=A">GFS</a>. Both have pretty decent deals, and will keep you off the wagon for some time. La Esquinita often has very fresh limes no more expensive than 6/$1.00. Bottom line, nothing beats freshly squeezed orange, grapefruit, lemon, and lime juice. Grab some quality olives for your martini. People will rave about your cocktails, and you'll be enjoying drinks of higher quality than can be purchased in Peoria. I can't think of any bar in Peoria that uses freshly squeezed juices in their cocktails, which is a damn shame considering the price you pay.<br /><br />The Gin Rickey:<br />2 oz. Gin<br />3/4 oz. Lime Juice<br />Club Soda<br />Lime Wheel<br /><br />Pour the gin and lime juice into a chilled high ball glass filled with ice cubes. Stir with a bar spoon to dilute slightly. Top with club soda and stir gently. Garnish with the lime wheel. Serve with two straws.<br /><br />A few notes: I can't stand lime wheels. They look nice, but you really can't squeeze them without making a mess, and you don't get much juice from them. I prefer a lime wedge or a twist. I use a twist in mine because the drink has the perfect amount of lime juice already. I also prefer my Gin Rickey in a rocks glass rather than a high ball. Just personal preference, I guess.Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com4tag:blogger.com,1999:blog-1652345813034444724.post-52184286730724180312008-11-16T13:09:00.002-06:002008-11-16T13:52:29.456-06:00Comfort Food, Literally<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3200/3035756238_7dda558145.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 360px;" src="http://farm4.static.flickr.com/3200/3035756238_7dda558145.jpg" border="0" alt="" /></a><br /><br />What do you do when your furnace is FUBAR, you're contemplating a giant investment that feels like a rushed decision due to the ever looming possibility that your water pipes may freeze, your house is already at a nippy 48º F, and tonight's low is predicted to drop to 28º? Make a frittata, of course. And think of other recipes to bake, or any excuse to keep the oven on for a while. <br /><br />The idea behind this recipe was to clean out the fridge and freezer. I found a half of a bag of frozen spinach, a handful of frozen peas, a few sun-dried tomatoes, a couple cloves of garlic, a bit of half-and-half, six eggs, a sorry looking chunk of onion that had been hanging out in my fridge door for a while, and a nice chunk of handcrafted provolone from the Amana Colonies. <br /><br />This dish is dead simple. First, sauté the diced onions and minced garlic in butter before adding the spinach, peas, and sun-dried tomatoes. Cook off any excess water from the spinach. Meanwhile, beat the eggs with about a cup of half-and-half. Season this mixture with salt, pepper, paprika, and a bit of cumin. Pour into the spinach mixture and stir gently to evenly incorporate all the fillings. Top with the shredded cheese, reserving a bit. Bake in a preheated oven at 350º F until the filling is nearly set. Top with the remaining cheese and broil until lightly browned. <br /><br />Now, I know the isn't technically a frittata, but rather a "savory in baked egg" as I learned in culinary school, but saying frittata sounds less pretentious. The main difference is that a true frittata doesn't have the liquid component of the milk or cream, and is partially cooked on the range before finishing under the broiler. I, however, wanted to use up the leftover half-and-half in my fridge and keep the oven on for as long as possible. Also, my method makes the frittata much easier to remove from a stainless steel pan. <br /><br />Anyway, my new furnace should be installed Monday, and today is much sunnier than yesterday allowing my house to reach a more comfortable 56º F. On, the upside, my new furnace is more efficient, but I probably won't use it enough to realize any actual savings.Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com2tag:blogger.com,1999:blog-1652345813034444724.post-65862835254916297552008-11-04T16:57:00.004-06:002008-11-04T17:04:47.090-06:00Free Doughnut!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3055/3004089482_fa26f3a166.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 314px;" src="http://farm4.static.flickr.com/3055/3004089482_fa26f3a166.jpg" border="0" alt="" /></a><br /><br />Some Krispy Kreme shops are giving away star-shaped doughnuts with patriotic sprinkles, but the franchise here in Peoria is simply handing out one free doughnut to anyone sporting an "I Voted" sticker. I chose the pumpkin spice doughnut, which was pretty tasty - just hope I don't relapse into my dark doughnut addiction.Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com3tag:blogger.com,1999:blog-1652345813034444724.post-13463953384696557102008-11-02T14:22:00.002-06:002008-11-02T14:35:42.635-06:00Need a New Camera<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3190/2996720676_22e57ce491.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm4.static.flickr.com/3190/2996720676_22e57ce491.jpg" border="0" alt="" /></a><br />Buddy by the Lake<br /><br />Recently I've been taking a lot of pictures with my iPhone. It's 2MP camera takes only a fair picture, but is always available when I need it. What I need is a 5MP or better camera with a slim profile that I can keep with me at all times to catch those fleeting moments that seem to be happening lately. Ideally, it would have a fully manual mode; something that seems to be lacking from many lower end point and shoot models I've seen. Also, it would be sleek and unobtrusive enough to keep in my pocket all the time, and a price tag that doesn't exceed $150. Oh well, a person can dream, huh?<br /><br />I was able to remove some of the noise from this photograph while sharpening it a bit (not and easy feat), and also increase the exposure a bit. Anymore tweaking would really bring out the digital noise, but it's OK because I kind like the underexposed shot; I think it works for this near dusk setting. (There, I hope I've successfully justified this mediocre photo.)Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com3tag:blogger.com,1999:blog-1652345813034444724.post-73172983918593309902008-10-26T22:58:00.002-05:002008-10-26T23:04:27.527-05:00...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3197/2977259848_be695f1901_b.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 575px;" src="http://farm4.static.flickr.com/3197/2977259848_be695f1901_b.jpg" border="0" alt="" /></a><br />-Bertolt BrechtKeith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com1tag:blogger.com,1999:blog-1652345813034444724.post-41564825995519108072008-10-19T11:42:00.002-05:002008-10-19T12:35:05.676-05:00Q on the Cheap<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3011/2955259658_ecb04bdf8c.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm4.static.flickr.com/3011/2955259658_ecb04bdf8c.jpg" border="0" alt="" /></a><br /><br />Earlier this week I was fortunate enough to get my hands on some decent pork butt for 99¢/lb. I purchased two for school, and one for myself while carefully planning my method of attack. I faintly recalled Alton Brown smoking some salmon in a cardboard box, and wondered if it would work for pork (he smokes his pork in a terra cotta planter). My main concern was not being able to keep the temperature up to 210ºF on such a chilly day (Hi 57ºF). I decided to move forward with the plan and collected the various things I would need: a medium sized cardboard box, a couple of wooden dowels, a cooking rack, a drip pan, an electric burner with extension cord, a cast iron skillet, a digital probe thermometer, and hardwood shavings. <br /><br />First, I cut a trap door in the box for easy changing of the wood shavings. Then I punched holes in the sides and inserted four pieces of dowel to support the drip pan and the cooling rack. In the bottom, through the trap door access, I placed the electric burner and the cast iron skillet full of cherry wood shavings. I punched the probe of the thermometer through the top of the box so that I could monitor the air temperature inside, and closed up the box with the burner set on high to preheat.<br /><br />Meanwhile, I removed the pork from it's 8 hour brine (a 3% salt and sugar solution), and patted it dry. I assembled a rub from freshly ground chile de arbol, chipotle, guajillo, and pasilla, along with powdered habanero and paprika. I also added a bit of freshly ground black pepper, coriander, and cumin to round out the flavors. Donning a pair of latex gloves, I liberally applied the rub to the pork ensuring that all surfaces were thoroughly coated. I put the pork into the smoker and sealed everything with tape. <br /><br />I was able to get the smoker up to about 195ºF for short burst of time, but largely unable to maintain a temperature of over 200ºF. I decided the best course of action would be to build a second box that surrounds the main smoker, leaving a two inch air gap between the two boxes. This worked remarkably well, allowing the internal temperature of the smoker to cruise up to a stable 205ºF. I smoked the pork in this environment for about 7.5 hours, changing the wood shavings about every 90 minutes. When I took the pork out of the smoker, the internal temperature of the meat was 140ºF. I wrapped the meat in aluminum foil and continued to cook it in a 325ºF oven until the internal temperature was 170ºF. Alton calls for 190ºF for pulled pork, as it will shred more easily at that temperature. However, I prefer sliced meat at the lower temperature to the sometimes dry pulled pork. I will admit that the brine absolutely ensured juicy BBQ, and I was more than happy with the results. <br /><br />To finish off the Q, I whipped up a vinegar based sauce from Valentina Black Label hot sauce, rice and cider vinegars, honey, black pepper, and a pinch of brown sugar. I prefer the tanginess of a vinegar based sauce to the thick, sweet, tomato based sauces found at the store. If you need a recipe, there are tons available online.Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com4tag:blogger.com,1999:blog-1652345813034444724.post-3832759430519521502008-10-15T18:24:00.005-05:002008-10-15T18:56:39.625-05:00Hot 'LantaLast weekend was a fantastic voyage to Atlanta which was centered around visiting the world's largest aquarium and spending valuable time with good people. Various meals were consumed, but none especially blog-worthy. The Fernbank Museum was largely underwhelming, the Zoo a bit depressing, but the Aquarium was stellar. It was really tough to get decent shots in the aquarium with the low light levels, but I got a few that I'm happy with. Without further ado...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3013/2940115073_e539128e69.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm4.static.flickr.com/3013/2940115073_e539128e69.jpg" border="0" alt="" /></a><br />Gators!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3187/2940963742_33a3ff5301.jpg?v=0"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm4.static.flickr.com/3187/2940963742_33a3ff5301.jpg?v=0" border="0" alt="" /></a><br />Little Yellow Fishes<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3059/2930939588_10d56dd8ab.jpg?v=0"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm4.static.flickr.com/3059/2930939588_10d56dd8ab.jpg?v=0" border="0" alt="" /></a><br />Jenny at Fernbank<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3063/2930941076_2bb0bfc024.jpg?v=0"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm4.static.flickr.com/3063/2930941076_2bb0bfc024.jpg?v=0" border="0" alt="" /></a><br />Blowing BubblesKeith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com3tag:blogger.com,1999:blog-1652345813034444724.post-30354821858577365282008-09-21T16:29:00.006-05:002008-09-21T17:58:16.172-05:00Jamaican Jerk Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3204/2876109761_12b1988dfc.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm4.static.flickr.com/3204/2876109761_12b1988dfc.jpg" border="0" alt="" /></a><br /><br />Jamaican Jerk Chicken is one of my favorite dishes to grill. I usually marinate the chicken for about 24 hours, but it's not absolutely necessary. This is not 100% authentic, if such a thing even exists with this recipe. And none of the recipes I've seen call for tomatillos, but I think they add a great citrus quality and a nice tang. When you make the sauce, it's better to roast the chilies, garlic, and onion over a fire until they are a bit blackened. The garlic can be roasted in the paper, and peeled afterwards. It's really just like making a salsa, except we are going to puree it a bit more. <br /><pre><h3><br /><span style="font-weight:bold;">For the Salsa:</span><br />5 medium tomatillos - husked, roasted, and halved<br />1/2 onion - roasted, peeled, and diced<br />3-4 garlic cloves - roasted, peeled<br />1-2 habanero chilies - roasted, stemmed, and halved<br />1 large lime - just the juice<br />1/2 tsp allspice, ground<br />1/2 tsp cinnamon, ground<br />1/2 tsp thyme, dried<br />2 tsp ginger, fresh, minced<br />1 Tbsp brown sugar, dark<br />1 Tbsp rum, dark <br />1/2 cup fresh cilantro, or fresh herb of your choice<br />TT black pepper<br />TT salt<br /></h3></pre><br />In a blender, chop up the garlic, habaneros, and lime juice. Add the remaining ingredients and puree until nearly smooth. <br /><br /><span style="font-weight:bold;">For the Chicken:</span><br />Marinate the chicken in this sauce for about 24 hours. Grill the chicken over hot coals until it is charred. Move the chicken to indirect heat and cook with the grill lid on until done. While the chicken is cooking, heat the marinade until boiling and reduce it slightly. Dunk the chicken in the sauce before serving, and serve a bit more of the sauce on the side for dipping. <br /><br /><span style="font-weight:bold;">Serving suggestion:</span> <br />Add a couple of tablespoons of the Jerk Sauce to your favorite rice pilaf recipe. (Make sure the sauce is boiled before consuming to kill any bad bugs from the raw chicken.)Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com1tag:blogger.com,1999:blog-1652345813034444724.post-9244408813218480402008-09-17T19:00:00.003-05:002008-09-17T19:02:33.455-05:00Help Identify This Snake!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3123/2866795554_a6e24e20f8.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm4.static.flickr.com/3123/2866795554_a6e24e20f8.jpg" border="0" alt="" /></a><br />This snake was found in Fulton County, Illinois. If anyone knows what it is, please let me know. Sorry the quality is so poor, I took the picture with my phone and could not get much closer to it.Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com3tag:blogger.com,1999:blog-1652345813034444724.post-10969226220080009412008-09-15T00:08:00.002-05:002008-09-15T00:10:28.084-05:00Lazy Buddy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2374/2776814188_f19e28ba9f_b.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm3.static.flickr.com/2374/2776814188_f19e28ba9f_b.jpg" border="0" alt="" /></a><br />I haven't posted any puppy pictures in a while, and I'm really missing my dog after spending the weekend away from him. So here he is being lazy on my deck.Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com0tag:blogger.com,1999:blog-1652345813034444724.post-74765554072060083042008-09-10T18:48:00.004-05:002008-09-10T23:13:55.672-05:00Woking OutI'm so far behind on blogging it's not even funny, but I have a few posts in queue that I will finish as I have time. These photos were taken a few weeks ago, and document my experimentation with Thai cooking over a charcoal fire. I use hardwood lump charcoal that basically resembles partially burnt blocks of wood. They have several advantages which include being easy to light, burning hotter, lacking chemical additives, and they make a cool clinking sound when you pour them out of the bag. The downside is that they are more expensive than briquettes and burn up much more quickly. <br /><br />Whenever I need to ignite a small to medium size batch of coals, I turn to my chimney starter. It's a very simple device that suspends coals in a tube over a single sheet of burning newspaper. In about fifteen minutes, you have a container full of red hot coals to dump into your grill, sans the lighter fluid taste. In this case, I decided to put a small grate directly atop the chimney starter (to allow some airflow) and heat my wok directly on the grate. The heat was high enough to achieve "wok hei" or the "flavor of the wok." This can only be achieved over very intense heat, and is not always possible on a consumer gas range; not to mention it can cause more than a little smoke.<br /><br />I decided to make <a href="http://keithshank.blogspot.com/2008/08/pad-see-ew.html">Pad Se Ew again</a>, and declare this experiment to be a success, although I can't take credit for it. I'm sure this has been done thousands of times before, and I've even seen Alton Brown cook with a wok over a turkey fryer. It was a bit of a pain to cart everything outside, but it was worth it not to have the house smell like a Thai kitchen for two days (not that it would necessarily be a bad thing). Now I just need to spring for a better wok!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3162/2775975489_57ce2e24a8_b.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm4.static.flickr.com/3162/2775975489_57ce2e24a8_b.jpg" border="0" alt="" /></a><br />Lump Charcoal in a Chimney Starter<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3247/2790857247_412913cbca.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm4.static.flickr.com/3247/2790857247_412913cbca.jpg" border="0" alt="" /></a><br />A REALLY hot wok<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3143/2791705612_e55f6d93a2.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm4.static.flickr.com/3143/2791705612_e55f6d93a2.jpg" border="0" alt="" /></a><br />Seared Tofu - This kind of sear can only be done in a wok.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3181/2790857909_4b5d307537.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm4.static.flickr.com/3181/2790857909_4b5d307537.jpg" border="0" alt="" /></a><br />The Finished Pad Se EWKeith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com5tag:blogger.com,1999:blog-1652345813034444724.post-14230885747599356462008-09-08T22:13:00.002-05:002008-09-08T22:24:37.130-05:00Sushi at Kobe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3272/2798464644_a45a7c8a1f.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm4.static.flickr.com/3272/2798464644_a45a7c8a1f.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3274/2797597769_2105e1152c.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm4.static.flickr.com/3274/2797597769_2105e1152c.jpg" border="0" alt="" /></a><br /><br />A few weeks ago, Becka and I ate sushi at <a href="http://maps.google.com/maps?client=safari&ie=UTF8&oe=UTF-8&q=kobe+bloomington+IL&fb=1&cid=0,0,396968835308066960&ll=40.483091,-88.951106&spn=0.008944,0.01929&z=16&iwloc=A">Kobe</a> in Bloomington. It was fantastic! We sat at the bar and had a terrific time while the chef prepared these outstanding creations. This was probably the best Sushi I've had outside of Chicago, and I only wish I had my camera to take better quality pictures than what I got with my phone.Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com1tag:blogger.com,1999:blog-1652345813034444724.post-30811530581588882882008-08-13T23:04:00.004-05:002008-08-18T17:36:36.701-05:00Pad See Ew!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3213/2761164693_7495094bb7.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm4.static.flickr.com/3213/2761164693_7495094bb7.jpg" border="0" alt="" /></a><br /><br />Tonight, was my first attempt at Pad See Ew, a Thai dish that centers around rice noodles cooked in a thick soy sauce. I found that I can get my Thai fix from it without having to round up all the ingredients necessary for Pad Thai. Which is not to say that there aren't a few odd ingredients in the mix. Luckily, all of them can be found locally at <a href="http://maps.google.com/maps?client=safari&ie=UTF8&oe=UTF-8&q=lin+hing+peoria,+IL&fb=1&cid=0,0,8683971829606892846&ll=40.70039,-89.611981&spn=0.008915,0.019248&z=16&iwloc=A">Lin Hing.</a> <br /><br />I could walk you through the entire recipe, but <a href="http://www.chezpim.com/blogs/2008/01/pad-see-ew-for.html">Chez Pim</a> does a far better job of explaining it than I ever could. I followed her instructions carefully, but you will need to adjust the sauce accordingly if you like yours sweeter or more sour. I substituted tofu for pork, but did not take the time to marinate it. I just hit it with a splash of the fish sauce while I cooked it, but it would have benefited from a bit of the thick soy sauce. Since I didn't marinate anything, I omitted the oyster sauce and the dark sesame oil. The Chinese Broccoli is worth seeking out; I prefer it to regular broccoli hands down, and it's dirt cheap at Lin Hing. <br /><br />All in all, it turned out extremely well. I see a lot more Thai food in my future... Next up, Papaya Salad!Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com1tag:blogger.com,1999:blog-1652345813034444724.post-84243756706923082642008-07-29T16:35:00.004-05:002008-07-29T22:22:14.517-05:00Thirst For Lamb<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3187/2711651089_f92d4d5c83.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm4.static.flickr.com/3187/2711651089_f92d4d5c83.jpg" border="0" alt="" /></a><br /><br />It doesn't happen often, but when I get the urge for a Gyro I will travel to the ends of the earth (or at least the city) to get one. Unless, of course, I'm in the mood to <a href="http://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe/index.html">make them from scratch.</a> In this case, I did travel to the end of the city; to <a href="http://maps.google.com/maps?f=q&hl=en&geocode=&q=pita's+mediterranean+wraps+loc:+Peoria,+IL&ie=UTF8&ll=40.815368,-89.606552&spn=0.284777,0.616608&z=11&iwloc=A">Pita's Mediterranean Wraps</a> on the North side of Peoria. <br /><br />Pita's makes their pita bread from scratch and bakes it in a brick oven. They are a bit thinner than a regular pita, and available in two sizes, 8" and 12." They were fresh and yeasty with the characteristic brick oven flavor; better than most pitas I had in central Illinois. I ordered the 8" gyro with a side of 3 falafel. The gyro came wrapped in foil and the falafel in a little paper boat, all of which were nested in a paper-lined plastic basket. I got rid of the foil, cut the gyro in half, and rescued the falafel from their greasy little boat which provided a much better presentation for the photograph. The gyro meat was standard fill, and the wrap as a whole wasn't very hot. I was disappointed/concerned about this, but I didn't get sick. On the other hand, the falafel were very hot and a bit greasy. The leading flavor of the falafel seemed to be nutmeg, which I though was a bit odd. I prefer falafel with a bit more herb and garlic flavor, but these were acceptable. The total meal was around $8.00, not including tip.Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com0tag:blogger.com,1999:blog-1652345813034444724.post-48167131776406638762008-07-28T00:12:00.005-05:002008-07-28T16:21:52.406-05:00Purple Berries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3090/2704293436_f808614f9c.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://farm4.static.flickr.com/3090/2704293436_f808614f9c.jpg" border="0" alt="" /></a><br />Western Eggplant (left), Asian Eggplant (right)<br /><br />Saturday morning I had the pleasure of going to the Farmer's Market in Bloomington. Unfortunately, I slept in and missed all the tomatoes. On the bright side, I found these beautiful eggplants and just had to take a photo. I did not, however, take any actual eggplants with me. I really love them, but have a hard time justifying spending money on an item with such <a href="http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2858/2">little nutritional value</a>. Besides being a healthy source of fiber, they have little to offer. I will surely plant a few when I get my garden going, though, because I really enjoy cooking with them. <br /><br />I hate to leave you without any recipes, so here's a link to some <a href="http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_20127,00.html">Alton Brown recipes</a> that are very good. I've tried the pasta and Baba Ghannouj. <br /><br />Cheers!Keith Shankhttp://www.blogger.com/profile/13729006332582274984noreply@blogger.com0