The road to hell sure is paved in leeks
Taryn & Lisa thought I'd enjoy this book about spending insane amounts of time cooking and baking. That sure sounds like a few people I know...
It reminded me of the time that Tayrn and Jana made dozens of personalized chocolate covered strawberries with everybody’s name written in white chocolate.
It reminded me of the time that Lisa made shrimp stock while we were on vacation in Mexico. I think she even made stock during her bachelorette weekend trip. And she once made oysters** on the half shell while camping. **correction: mussels in white wine
It reminded me of that time that I decided it would be a good idea to make twelve individual three-layer cakes for a dinner party (almond cake with rasberry coulis filling). So I made eight sheet cakes and cut thirty-six cake tiers with biscuit cutters. The plan was to cover them with ganache, because it would be so easy to frost them by simply pouring the melted ganache over the tops and letting it cascade down the sides. But it was June. June in Arizona. And chocolate can't set up when it's 102 degrees in the kitchen. There was more ganache on the floor than on the cakes. And on the wall, too, because I threw a couple spatulas.
posted by K @ 10:28 AM
9 Comments:
I love the ridiculous cooking & food stories that happened to my friends; they are my favorite and I could read posts upon posts of them. I love the thought of you throwing chocolate-covered spatulas at the wall.
The oysters were while tailgating at a football game, rather than camping. At least I can't remember camping with oysters... But I did do an awesome pork tenderloin this weekend while camping. For all you folks sick of burgers and brats, my goodness is P.T. easy and amazing: Unwrap loin from original packaging. Add salt and pepper. Sear. Wrap in foil. Add beer. Put over fire (on low heat). Cooks about 15-20 -- just poke it with your finger until you get the right resistance. Slice that baby up. Served with Taryn & Kyle's vidalia onions & garlic-buttered little red potatoes. Yum.
I'm pretty sure there were oyster camping appetizers - the meal, if I remember correctly was roasted Thai salmon with jasmine rice. Perhaps it was for "Ken's Old Man in the Tent" 30th birthday camping trip. Maybe they were mussels, not oysters. Some bivalve of some sort, I am sure. Those are both bivalves, right?
They were clams I think, not oysters...clams casino
Ah, yes. It was clams casino. Still - the moral of the story was that Lisa made shellfish/bivalve/mollusk appetizer while camping. And it was awesome!
ah, that's right! Mussels in white wine and garlic butter for an appetizer. Wow, good memory, I forgot about them. It was our anniversary camping trip before wine tasting the next day in Sonoita. They were good and easy too, provided you cleaned the beards off before the trip.
I've only made clams casino in mexico, although I am doing steamer clams and a low country boil for a softball camping trip on the coast in two weeks.
Apparently bivalves love camping.
I just read in last months issue of Gourmet Mag that bivalves are the new hotdogs.
If bivalves are the new hotdog, it puts a whole new spin on Mexican hotdogs. Even when wrapped in bacon, I doubt Ken would eat a Mexican bivalve from a roadside stand in Tucson in the middle of June.
The new hotdog? Seriously? I find that to be rather retarded. I'm sure Kyle would have plenty to say about that as well. I didn't even know hotdogs were recognized by Gourmet magazine. And the fact that bivalves replace them? I'll believe that when I can get a sack of bivalves for the same price as a pack of hotdogs. Even in Mexico, a 5 lb sack of clams is $5. Cheap, but not as cheap as hotdogs.
Ken should only eat a bivalves from roadside stands in months that have an "R" in the name. That's the rule.
Lisa said "sack of clams."
It's the simple pleasures . . .
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