Shake Your Ass To A Chocolate Record

Molding chocolate into whatever is whatever. But molding chocolate into a record that plays music? That’s fucking priceless.

Thanks to the good folks at the Mint Collective for the Put On.

The Pig and The Butcher

Watch this beautiful video!

The Pig & The Butcher from Quarter Productions on Vimeo.

Thanks Tone!

The New Years Resolution Will Not Be Televised! (but it will be blogged)

Saw Food, Inc. Kill me now.

My New Years resolution (besides working this fat ass out) is to shop at more farmers markets and eat smaller portions with the goal of being a bit more conscious of my consumption. Ima also do my best to plan out meals so I can double up on the ingredients I buy. How many times does your recipe call for scallions, you buy the bunch, use half, and throw the rest out a week later? So yeah, that shit cannot be happening.

Here is mine and B’s meal plan this week, all different meals that use many of the same ingredes:

Bright and Spicy Citrus Salad Over Rice

That Soba Noodle / Shiitake / Spinach jam on the NYTimes most emailed list for the past couple days.

B and I used to wok up some rice on the daily, haven’t in a while, looking to get back to our roots with some Pork Fried Rice. (wok, peanut oil, chopped pork chop, cooked rice (brown?), cabbage, carrot, siracha, sesame oil, cilantro, basil, bam.)

Although I get my Ashe on, on the reg, I also got a need for the chipotle to hit that tongue as well. I’ll be doing this poached shredded chicken breast with chipotle dressing this week as well.

Oh, and something with a sweet potato. All yall healthy people been squawkin about this shit for a while, I really wasn’t down, but I’m going to try it for lunch. I’ll let ya know how it goes.

Fallin Off The Bone, Melty In your Mouth, Make Me Wanna Thank Your Mother For A Butt Like That, Oven-Smoked Ribs

After Bittman put up his tantalizing, oven smoked ribs, my mouth would not stop watering. It had to be had. His basic premise it to line a roasting pan with water-soaked hickory or oak wood chips, place the ribs on a rack over the wood, and wrap the hell out of it with 20 feet of tin foil. (PS, I used for less than 20 feet and that shit worked juuuust, fine.) When you wrap it, you need to create a tent over the meat, so you essentially have a dome. I’m not sure why Bittman calls this smoked, cause you’re essenially steaming them – probs for the “smoke flavor” from the wood. I don’t know about that nonsense but the contraption was a fucking beaut. I WILL be doing a salmon and a chicken in this thang.

Now, I’m more of a memphis style rib gall, which I prefer means a dry, savory rub, as a opposed to a sweet, sticky bbq sauce you get further down in the US. The dummiest thing I did was thinking that my dry rub would turn crusty in a steam bath. Oh well. These bitches were tender as hell. I grabbed a tangy, tomato, vinegary sauce online that was perfect for a dip factor.

Here is Bittmans piece that includes the contraption. After that, you can do whatever meat and whatever recipe you want.

Here is the sauce recipe I grabbed. Gotta say, when I was making it, and tasting it, I thought i was kinda shit. But with the meat, it was pretty perfect, I also added more salt and more smoked paprika. Check that shit.

And here is my dry rub recipe. I’m not saying its perfect for this method, but I think it would blow minds on a regular bbq.

Memphis Style Dry Rub for Pork Ribs (or for chicken, fuck it)
1.5 tbl cayenne
1.5 tbl smoked hot pimento
1 tbl  onion powder
1 tbl garlic powder
1 tbl chili powder
1/2 tbs mustard powder
1/2 tbs oregano
1/2 tbs white pepper
1/2 tbs salt

A rubbed rib, ready to get his tent on:

Rib tent:

Cooked Ribs:

Delicious:

I made this banger with a bright, crunchy slaw, stay tuned for all it’s glory…