Guest Post: The Michelada

You might remember this guest-poster from his pulled pork tacos that he so lovingly shared with yall. Mother humper is back with my new favorite drank, The Michelada. For the last 7 months, K been bull shitting bout getting me this post, and I’ve been salivating at the thought of the spicy, beery, tomatoey concocktion (!) the whole time. Now that I have the true recipe, finsta coerce B into making me one right now…

One of my favorite drinks of all time, and super high up in my rotation, is the Michelada. (Mee-Chay-Lah-Thah). This is a mexican drink that shares some traits with the Bloody Mary, but rather than vodka, beers is used, along with lime, and other ingredients. The popularity of this drink is spreading like tazy, with many latin restaurants now serving their own versions. In Fact, even the big boy beer companies have caught on, marketing “chelada” beers that come with lime juice already mixed in. This half-hearted attempt to cash in, and total bastardization of the original, is the kind of thing that makes me wanna go to the corner store, buy a Miller “Chill”, puke on it, then shoot it with a gun.

But here’s the meat of the story. Micheladas have been around since the 40’s and are a totally regional thing. It can be made very differently, depending on what area of Mexico, or the southwest US you grew up in. Below is the classic, most popular way to take it, with people reserving the option to have it with, or without, tomato juice. I like it with. Always With.

WHAT GOES IN:

Beer – Preferably Mexican beer like Corona, Dos XX, or Tecate work best.

Ice

Worcestershire sauce

Magi sauce

Hot sauce

Black pepper

Half lime

2 shots of tomato juice (or Clamato)

Kosher salt for the rim

WHAT YOU DO WITH IT:

Start with a pint glass, or something of similar size and weight. Rim the glass with lime and kosher salt (like a margarita). Then fill up the glass 2/3 with ice. Next squeeze in half of a lime, then add 5 dashes worcestershire, 5 dashes hot sauce, and 3 dashes Magi. Magi is not the most common thing in the supermarket, but it’s also not UNcommon. It’s basically a liquid salt agent, which although from Japan, is used a lot in Mexico (it will be in the taco-shell aisle). If Magi is unavailable, you can squeak by with soy sauce. Next add your 2 shots of tomato juice, and fresh black pepper. Finally, pour in your beer to the top, and give a light stir. The whole beer wont fit in the glass, which is great, because as you drink it down, you just keep adding. These are the typical ingredients, but the amounts are totally alterable according to your taste. So if you wanna kill last night’s hangover good, feel free to blast it with as much hot sauce as you like.

So there you have it.

love,

me

Thanks K! Look what I made!

Food Party

What do you get when you snack with Pee-Wee, while shoving whole eggs in Beyonce’s mouth, while doing ballerina dancing and masturbating while crying at the same time? Food Party.

Had the pleasure of going to the launch party at Santos Party House (no, I did not bring my acid with me) for my new favorite thing in the whole world, yes Food Party, and also to celebrate Dinner With The Band. Both shlitz are new shows on IFC. Everybody doing the food thang. It’s a good thing.

Check these trailers for Food Party, and below that, the pork sammie, mac and cheese, and whiskey sour they were serving:

Thanks to my girl at Sheenah Beaston for taking my pictures cause Im an asshole for not having my camera.

Brooklyn Flea Curates Central Park Food Vendors

Compliments of the NYTimes…

CENTRAL PARK provides a haven for migratory warblers and American elms. It is a less congenial habitat for those humans who require a diet more varied and interesting than stiff pretzels and tepid hot dogs. But there is hope for this beleaguered species, in the form of… [FULL ARTICLE HERE]

And if ya didn’t know, I got a lil food feature going on the Flea’s site. This week I tried the Whimsy & Spice Cinnamon Chocolate Malt Biscotti. Tis good, but also check their Whiskey cookies. Mmm…

Show Your Craic*

Look. I’m sick of all these bloody stereotypes of Irish people getting drunk and eating potatoes, throwing up and pissing green beer and shit. That’s why I’m trying to affirm a different association this St Patrick’s Day. Once that includes cheap, hardy, corned food and Guinness. And Jameson. And car bombs… And limericks. Shut up.

I made a corned beef, which let me let you know, is pickled beef brisket, boiled in water cause guess why. Back in the day, they’d slaughter some cows right?, and preserve what they couldn’t eat in a salty bath, and boil the last of the shit in March (St Patty’s Day), right in time for Lent, when there was no meat anyway. Goddamn, religion is so conveniently explained.

Ok, the other shit Ima put on you is a little local establishment I like to get my rocks off to and that’s Los Paisanos. Cause not that I told any of my guests that night, but Los was brining the beef for days before my paws got ahold of the slab. Let me proceed with the St Patrick’s Day menu…

Menu: Corned Beef, Red Cabbage Slaw, Individual Shepards Pie, Chocolate Guinness Cupcakes with Baileys Frosting, Car Bombs. Check it:

Corned Beef: A) It turns red all on its own. B) Bought 5 pounds of meat. C) Got like 2 pounds of meat and 2 pounds of fat. Look at them blobs!

Individual Shepard’s Pies: A) I didn’t do anything sexy here, just wanted the ol school shit. B) Except for the middle layer of kale that’s not usually in a Shepard’s or Cottage Pie. C) Shepard’s Pie is with lamb, Cottage Pie is with beef.

Chocolate Guinness Cupcakes with Bailey’s Frosting: A) I used an Epicurious recipe, go there, but lose the baking soda for a denser, more brownie like thingy. B) Frosting is 8 oz of soft cream cheese, a cup of confectioners sugar and 2 big glugs of Baileys.  C) B dropped my phone.

*Craic, pronounced “crack,” means “fun” or “good times” or you can say something like, “what’s the craic?” for “what’s happening?” or “whats going on?” THANKS B for your hot Brit Butt!