I found Keizo of "Go Ramen" through Twitter and have been an avid reader of his blog ever since. His blog is about living his dream but is also is a great commentary on living in Tokyo and Japanese food/culture.
Please take a moment to visit his blog, Go Ramen.
This isn't your "run of the mill" hot sauce. No sir, the Red Rooster (a.k.a. Sriracha) brings a whole new meaning to both flavor and hot. In fact this bottle has a cult following.
It rated "New Flavor of the Year" in the January issue of Bon Appetit. It has it's own Facebook Fan page with 193, 539 fans. Here's one of the recipes on the fan site:
Hawaiian Hot Wings
Thursday, December 25, 2008 at 9:33am
1 lb or so chicken wings
Salt & pepper
1 pineapple, cut into chunks
1 stick butter
1 cup rooster sauce
1 tbsp each soy sauce, honey and pineapple juice
Season the wings with salt and pepper and bake them at 350 until
they're done. In the meantime, melt the butter, then add the rooster
sauce, soy sauce, honey and pineapple juice. Simmer it until the wings
are ready, then toss wings and pineapple in sauce to coat. Yum!
Courtesy of: Summer Hirschi
Do you have a favorite hot sauce or condiment that you couldn't live without?
What is better on a stormy day/night than to curl up on the coach and watch a great movie! Well that is if you have power.
One of my favorite web sites, The Sister Project has a great posting that is listing their readers favorite Sister Flicks. This listing is now up to 127 titles and some of the movies don't have any "sisters". Some great suggestions that need to be added to your queue on Netflx. Check it out.
I have expressed my love for Cracker Barrel to my associates in
Kentucky and other Southern states, I am given a strange look. A look of "Are you serious"? Perhaps it's because I am from California or that Cracker Barrel is consider pedestrian or common. These looks don't bother me because I love Cracker Barrel. Plain and Simple. Cross country road trips have been planned around Cracker Barrel exits due to my love of Cracker Barrel.
There are no Cracker Barrel restaurants in California or Nevada, so this visit to Kentucky provided the perfect opportunity. Of coarse my last day in Kentucky was started with a Sunrise Sampler breakfast at Cracker Barrel!
Sorry for the silence last week. My company sent me to our manufacturing facility located in Northern Kentucky. Yep, it was cold but not as cold and icy as last year.
These pictures were taken last January for another visit to Kentucky. An ice/snow storm hit and covered everything with ice. Driving was challenging to say the least. But the snow seemed to make the landscape seem peaceful and clean.
The day after the storm, the sky was blue and everything sparkled like diamonds. It was bitingly cold but beautiful.
Back home in California, the weather foggy with a high of 55 degrees and everything is right with the world (in my opinion).
When the annual issue of Saveur Magazine Top 100 arrives in my mailbox, I shiver with anticipation. This is Food Porn, people. The magazine will become dogged eared, covered with finger prints and maybe drool marks. I squirm with delight when a restaurant, kitchen tool, food product or travel destintation is featured that I have enjoyed and/or used.
Yes, it's my New Year's Guilty Pleasure but more importantly a resource guide for every foodie. In this issue I found several items and websites that sound really interesting (Yes, they are earmarked).
I brought this molded salmon mousse to a New Year's Eve party last night. I tweeted the pic and instantly got requests for the recipe, so here it is! (It's adapted from a tuna mousse recipe in Appetizers by Mable Hoffman).SALMON MOUSSE1/4 cup dry Vermouth (or water if you don't want to use alcohol)2 packets of Knox gelatin1 cup of chicken broth1/3 cup of chopped celery1 small bunch of chives, chopped1/4 teaspoon salt1 tablespoon capers, drained3 cornichons, chopped1/4 cup Best Foods or Hellman's mayonnaise1 6.5 oz. can of boneless, skinless wild salmonequal amount of wood-smoked salmon (not lox) or just use two cans of salmon1 cup of whipping cream2 egg whitesFor garnish:Two hard boiled eggs, slicedblack and red Caviart* (vegan caviar) or lumpfish and salmon roePour wine into a small saucepan, sprinkle gelatin over it. Let stand 3-4 minutes to soften. Add chicken broth and heat over low heat, stirring often for about 5 minutes until gelatin in completely dissolved. Set aside.In a food processor, combine celery, chives, salt, capers, cornichons, and mayonnaise. Pulse for about 8-10 pulses until combined. Mixture will be chunky, not smooth. Add gelatin mixture, salmon, and whipping cream. Pulse 6-8 times to break up tuna.In a large bowl (or bowl of mixer) beat egg whites until stiff peaks form. Fold tuna mixture into beaten egg whites. Spray a 5 cup ring mold lightly with oil. (I highly recommend the one from Tupperware.) Arrange egg slices carefully and decoratively around the bottom (about 6 slices). Spoon salmon mixture into the ring mold. Chill in the fridge for at least 4 hours, until mousse is firm. When ready to serve, unmold onto a platter and top the egg slices with the red Caviart (or salmon roe) and put the black caviar in between. Fill center of the ring mold with lemon slices or cherry tomatoes. Serve with assorted crackers.Also can be made with smoked trout or even canned tuna (which is actually my fave).
Every year we go through the same year end rituals, wishing everyone a Happy New Year. Out with Old...in with the New. The same wishes are expressed at the start of every new year; Good Health, Joy, Prosperity, less Sorrow as if this simply luck. But that's not true, is it? We have control through our choices of our path/outcome of the New Year.
The U2 song "New Year's Day" expresses this thought brilliantly. The first paragraph of the lyrics are perfect:
All is quiet on New Year's Day.
A world in white gets underway.
I want to be with you, be with you night and day.
Nothing changes on New Year's Day.
Nothing changes on New Year's Day because every New Year's Day starts out quiet, new, pure. What changes is the sequence of events that we initiate by our choices and/or actions that starts the process of creating the new year, our life.
That said, I do wish everyone the ability to have the New Year they desire. It's possible, it starts with us.