Enter the Spork
edible
Coming Soon: Super Colossal ‘Space-Ship’ McMooChicka-Fish-o-Pede
Dec 4th
Super Colossal ‘Space-Ship’ McMooChicka-Fish-o-Pede ™ ( also known as the McOMFG )
— a cow, double-humping a fish, screwing a chicken. At both ends.
with fries.
Make this spot —–> [x]
Praise to Cara Hanson for an insane pie
Nov 15th
Well WELL WELL! It seems we have a pie maker on our hands. Cara Hanson (my co-workers wife) has been secretly weaponizing her culinary skills in such a way that, Gregg (my co-worker) often sheds a tear when speaking of such fine food. The first thing you will notice about Cara’a blog are the PHOTOS. You can almost taste the food right on your computer screen! (At home, please do not lick your computer screen. Remember, we are professionals)
That is most inconvenient for those of you who dislike the taste of LCD computer screens.
I am hoping a photo of the recently talked about Homemade Chicken Noodle Soup is posted soon because, quite frankly, I am getting sick of hearing about how good it was!
I WANT MY PHOTOS! 
Cara’s Blog:
http://vieniavolare.blogspot.com/
BB-QXX Chicken and Pork (by “derranged” Derek)
Jun 9th
BB-QXX Chicken and Pork
1c lite soy sauce
1c sugar (can do mixture of light brown and regular sugar)
1c chicken broth or water
½c pineapple juice or 8oz. can of pineapple chunks (w/ juice)
¼c vegetable oil
2 TBSP honey
1 tsp of garlic powder and/or some minced garlic to taste
Marinate chicken wings, drumsticks, thighs or pork chops over night.
Grill pork over direct heat (to 150° ~6 minutes per side)
Any bone-in chicken over indirect heat (to 185° ~30-45m)
Skewer and grill the pineapple.
Or bake chicken wings @ 350° for 1½ hours.
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Soft Wheat Everything Pretzels
Mar 13th
Yeah. I know. Insane. You can thank me later if you live through the mustard storm.
- 4 cups of whole wheat white flour
- 2 cups warm water
- 1/2 tsp yeast
- 4 tbsp brown sugar
- 2 tsp salt
- 2 tsp baking powder
So, I will leave to up to you on how to make the dough. HA! The idea though, is to let the pretzels rise for 45 minutes after you twist them. I dunked mine into a warm baking soda bath, THEN into wheat flower for the bottom (to get into the baking stone, with a pizza peel), and then had another bowl with the *everything mixture* (I made that with my own mix of spices and magic whatever). If you can make the Everything mixture, DO IT. You can make it basic, then add your attitude – like I did (red pepper flakes). So, these are extra SICK!
I baked mine on a baking stone at 450F for8-10 minutes, or whenever they look awesome and smell awesome’er.
Confused Candy is Confused
Nov 16th
This is one of those things you see and you say to yourself: Yeah, I can see me punching an artificial mannequin goat herder in the pancreas over these. Yes. I can.
Chocolate peanutBUTTER Cracker Jack RIDICULOUS
Oct 25th
Yeah, so this needs to happen almost immediately AGAIN.
I remember the first time I came out of consciousness after creating this insane masterpiece.
It was as if some alien being from a parallel planet down the street infiltrated my RECENTLY CURRENT missing element for food-things that include peanut butter.
AND SO.. I give you this WORLD. Use Toll-House pre-made matter, or what ever you want, di do not care. BUT YOU will surely have a foolish smile on your face when you are transported to another transmental state (new word here people) after smunching (another new word) the familiar YET not CURRENTLY together tasty-buddy stuff in the new cookie/bar.
Bread Integration: Pita and Everything Bagel
Aug 16th
I love to bake hybrid-bread. As you can see, this is the follow up to Pretzel-Nann!
Basically, a high protein/fiber wheat bread pita, with Everything Bagel seasoning (I make especially for myself) and baked on a HOT stone (bakingstone.com). Awesome flavor, and very hearty and healthy. I think!
Lobster FEAR Stew!
Aug 11th
Today is a day of days. I was interviewing a Master Lobstereer, and encountered some fantastical story about super heroes, ninja battles and of course, Lobster Stew. Below is a direct quote from Master Lobstereer, GRONSON:
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I went to the beach and had a run in with aquaman. That bastard tried to tale my sandwich so I cuckolded him and then forced him to boil the ocean with his rage. After I collected his tears I grabbed a lobster from the steamy ocean, mixed them together and made the lobster-fear stew. Recipe: Put everything together in the pot and apply heat for a while. Dump everything into the bowl and eat with fork, if desired. |
So, as you can see, it was quite the ordeal. In some instances, I believe this man was touched by the God Chicken of the Sea on the efforts to sustain hunger pains. We bow at this excellence.
However! The real news here is an excellent Lobster FEAR Stew that was created by these fine crustacean underwater creatures. Although I cannot share the recipe with you, for obvious trade secret reasons, please gaze at the photo and become jealous.
Goodbye Emeril, Hello Dustin Pedroia?
Aug 2nd
Today I visited Xmas Tree Shop in Falmouth, MA (Cape Cod) – very different, I think from the ones near the city (Boston). There is a lot of things sold there that are representative to the area of the Cape – you will have to check it out!
While I was there, I picked up anumber of kitchen gadgets.. a digital read-out meat/grill thermometer, a gooseneck briquette lighter, a silicone latel, and some other junks What I saw however that I found highly bizarre was a Dustin Pedroia Salas. (WTF?). It was sitting right next to Emeril’s tomato sauce, so I found it kind of funny, since I haf never seen it before. As most of us know, Emeril LIVE is a long gone show except for re-runs, but Pedroia is one of those rookies that just impresses the hell out of everyone on the Sox and the fans.. so I guess someone gave him the honor of a Salsa’s
Any prerequisites on having your own salsa? Do you have to be a washed-up DJ? An actor? I guess not.. all you have to be is be is a kick ass Redsox outfielder. I just don’t understand the Salsa flavor choice in relevence to Dustins heritage – anyone else? Back bean and Corn Salsa… sounds good to me, but how did he come up with this? I didn’t read the incrediants list, but my first guess is that is has black beans and corn in it (thank you, thank you, I will be here all week). If you have tried it.. send in a taste review.
As for Emeril.. you had a good thing, but your pasta sauce is bleh! Hey, at least you are a genuine Masshole! And Pedroia, well, he’s an honorary one.. so good for them both.
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