I have recently become a fan of The Late Late Show with Craig Ferguson. His recently aired 1000th episode had a great musical open. I give you Gastripod's first (and probably only) country music Song of the Day.
Trace Adkins - Honky Tonk Badonkadonk.
Watch it on CBS.
Tuesday, January 5, 2010
Monday, January 4, 2010
We have a winner!
In the battle for "The Strokes member-whose-solo-performance-is-most-worthy-of-my-attention" Award, Julian Casablancas is the clear winner. Not that Albert Hammond Jr.'s two albums aren't worth listening to, far from it. And on the subect of "it", I am not sure what "it" is, but Juilian has far more of it.
Julian Casablancas - Out of the Blue
Buy it on Lala.
Julian Casablancas - Out of the Blue
Buy it on Lala.
Wednesday, December 30, 2009
Totally '80s
Monday, December 28, 2009
Thank God, a catchy tune that isn't obnoxious.
For a long time, I have been needing something to compete with all the Lady Gaga the crazy-Polish-guy-who-sits-next-to-me plays. 1901 by Phoenix worked for awhile, but has gotten really worn out. Thankfully this has come along.
The Big Pink - Dominoes
Buy it on Lala.
The Big Pink - Dominoes
Buy it on Lala.
Song of the Day
Thursday, December 24, 2009
Merry Christmas, bitches!
Tuesday, December 22, 2009
Ahh Christmas, it's the time for miracles.
One of my favorite Christmas tunes. Enjoy your holidays!
The Hives & Cyndi Lauper - A Christmas Duel.
Buy it on Lala.
The Hives & Cyndi Lauper - A Christmas Duel.
Buy it on Lala.
Saturday, December 19, 2009
Mexican Meal for Vica
Joe, not only am I telling you how to make the steak, I am giving you the recipe for a whole meal.
Arracherra is made from the flank steak, therefore it is a tougher meat. We’re going to tenderize this meat in two ways. First, from the butcher through a mechanical perforation method, and second, with a simple marinade.
If you have one near you, go to a Mexican grocery store. The butcher’s counter will prepare it by butterflying it open then running it through a machine to perorate it. If you’re not sure, ask them to run it through the machine. This will perforate the meat and make it a uniform thickness. This is really important for the next phase.
Complete the tenderization of this meat with a simple marinade. In a large zip-top bag, mix the following:
1/2 medium white onion - (diced).
1/2 C packed cilantro leaves - (coarsely chopped).
3-4 cloves minced garlic.
1/2 teaspoon kosher salt.
1/4 C olive oil.
1/4 C freshly squeezed lime juice (do not use the concentrate stuff if you can help it, but if you need to dilute it with some water).
Insert the meat, and massage the marinade into it through the bag. Do you best to get coverage on every inch of that steak. Pop the bag into the fridge and marinade anywhere from 4 hrs to overnight.
Cooking the Arracherra is relatively simple. You either grill it or fry it. Grilling is preferred, but if you must, you can get by with a good cast iron skillet. The trick to cooking this is short time at high heat. Remember, this meat is now about 1/4 to 3/8 of an inch thick. Heat is going to go right through this puppy. It is going to take 60 - 90 sec a side to make this medium rare. The trick is all about knowing what medium rare looks and feels like.
If you grill it, make sure the grill is lightly oiled and very hot, lay the meat out in one continuous strip. Place it so your sear marks run across the meat. let it go for about 40 sec to a minute. When the sear is good enough, the meat will easily release from the grate. Flip it and do the same on the other side.
If you pan fry it the process is very similar. Again, make sure the skillet is very hot. The point is to get a good sear and crust on each side. Time will be roughly the same.
There are a couple of rules to follow here:
First, clean the meat of the marinade before you apply it to the heat. You don’t have to rub all the oil off, but give it a quick wipe with a clean paper towel to get all the big chunky stuff and herbs off. You want this meat to be clean to get a nice sear on it.
Second, do not puncture the meat until you have to. Use tongs to flip and remove from the heat.
Third, let the meat warm a bit on its own before you put it on the fire. Let it sit out for 15 minutes or so at room temperature before cooking.
Finally, let the meat rest for 5 - 7 minutes after cooking under a foil tent before cutting. To make it the feel its most tender, cut across the grain of the meat.
Beans (pinto)
Total cooking time, about 2 hrs.
wash - remove floaters
cover with water
salt,
garlic powder,
cumin
boil uncovered skim off impurities as necessary.
once boiling, reduce to simmer and cover.
add warm/ hot water to keep covered.
simmer until beans are smooth and soft.
Keep some of the water for refrying.
Refried Beans
In a hot skillet add about a 1/2 tablespoon of veg oil
add beans from bean recipe, pan fry for a minute.
mash beans in pan
add bean water for desired consistency.
Sopa (Mexican Rice)
Oil to cover the base of the pot.
1 C rice - saute in pan until slightly golden under med high heat.
.25 c white onion diced sauteed with rice until soft.
8 oz. tomato sauce
Enough hot water to get to 1 3/4 C.
Garlic powder and salt to taste. about a 1/2 tablespoon or less. Taste the liquid. You want it a little salty.
Bring to a boil then reduce under low heat.
Serve with a sprinkle of freshly chopped cilantro.
Pico de Gallo
Cucumber - peeled, seeded and cubed.
Jalapeno - seeded and minced.
tomato - cut into 1/4 inch cubes.
white onion - about 1/2 medium onion
cilantro - chopped, I like alot, and tend to use a bunch per batch.
garlic powder - to taste about 1 t per batch.
kosher salt - to taste about 1 t per batch.
lemon juice - juice from 1 to 1 1/2 medium sized lemons.
Arracherra is made from the flank steak, therefore it is a tougher meat. We’re going to tenderize this meat in two ways. First, from the butcher through a mechanical perforation method, and second, with a simple marinade.
If you have one near you, go to a Mexican grocery store. The butcher’s counter will prepare it by butterflying it open then running it through a machine to perorate it. If you’re not sure, ask them to run it through the machine. This will perforate the meat and make it a uniform thickness. This is really important for the next phase.
Complete the tenderization of this meat with a simple marinade. In a large zip-top bag, mix the following:
1/2 medium white onion - (diced).
1/2 C packed cilantro leaves - (coarsely chopped).
3-4 cloves minced garlic.
1/2 teaspoon kosher salt.
1/4 C olive oil.
1/4 C freshly squeezed lime juice (do not use the concentrate stuff if you can help it, but if you need to dilute it with some water).
Insert the meat, and massage the marinade into it through the bag. Do you best to get coverage on every inch of that steak. Pop the bag into the fridge and marinade anywhere from 4 hrs to overnight.
Cooking the Arracherra is relatively simple. You either grill it or fry it. Grilling is preferred, but if you must, you can get by with a good cast iron skillet. The trick to cooking this is short time at high heat. Remember, this meat is now about 1/4 to 3/8 of an inch thick. Heat is going to go right through this puppy. It is going to take 60 - 90 sec a side to make this medium rare. The trick is all about knowing what medium rare looks and feels like.
If you grill it, make sure the grill is lightly oiled and very hot, lay the meat out in one continuous strip. Place it so your sear marks run across the meat. let it go for about 40 sec to a minute. When the sear is good enough, the meat will easily release from the grate. Flip it and do the same on the other side.
If you pan fry it the process is very similar. Again, make sure the skillet is very hot. The point is to get a good sear and crust on each side. Time will be roughly the same.
There are a couple of rules to follow here:
First, clean the meat of the marinade before you apply it to the heat. You don’t have to rub all the oil off, but give it a quick wipe with a clean paper towel to get all the big chunky stuff and herbs off. You want this meat to be clean to get a nice sear on it.
Second, do not puncture the meat until you have to. Use tongs to flip and remove from the heat.
Third, let the meat warm a bit on its own before you put it on the fire. Let it sit out for 15 minutes or so at room temperature before cooking.
Finally, let the meat rest for 5 - 7 minutes after cooking under a foil tent before cutting. To make it the feel its most tender, cut across the grain of the meat.
Beans (pinto)
Total cooking time, about 2 hrs.
wash - remove floaters
cover with water
salt,
garlic powder,
cumin
boil uncovered skim off impurities as necessary.
once boiling, reduce to simmer and cover.
add warm/ hot water to keep covered.
simmer until beans are smooth and soft.
Keep some of the water for refrying.
Refried Beans
In a hot skillet add about a 1/2 tablespoon of veg oil
add beans from bean recipe, pan fry for a minute.
mash beans in pan
add bean water for desired consistency.
Sopa (Mexican Rice)
Oil to cover the base of the pot.
1 C rice - saute in pan until slightly golden under med high heat.
.25 c white onion diced sauteed with rice until soft.
8 oz. tomato sauce
Enough hot water to get to 1 3/4 C.
Garlic powder and salt to taste. about a 1/2 tablespoon or less. Taste the liquid. You want it a little salty.
Bring to a boil then reduce under low heat.
Serve with a sprinkle of freshly chopped cilantro.
Pico de Gallo
Cucumber - peeled, seeded and cubed.
Jalapeno - seeded and minced.
tomato - cut into 1/4 inch cubes.
white onion - about 1/2 medium onion
cilantro - chopped, I like alot, and tend to use a bunch per batch.
garlic powder - to taste about 1 t per batch.
kosher salt - to taste about 1 t per batch.
lemon juice - juice from 1 to 1 1/2 medium sized lemons.
Friday, December 18, 2009
Song of the Day
I am feeling very uninspired today. I had Sharon call this one in for me. It's a good song. I give it a thumbs up.
White Lies - Death.
Buy it on Lala.
White Lies - Death.
Buy it on Lala.
Wednesday, December 16, 2009
Stay positive.
Anyone who knows me knows that I am nothing if not positive. That's right folks, I am a shiny happy person. Ha! Actually, I'm tryin. I'm tryin' real hard.
That brings me to the Song of the Day. I defy you to be angry while listening to this. Shit, I want a Red Stripe and a fine-ass Jamaican lady to make my day right about now.
Bob Marley - Could You Be Loved.
Buy it on Lala.
That brings me to the Song of the Day. I defy you to be angry while listening to this. Shit, I want a Red Stripe and a fine-ass Jamaican lady to make my day right about now.
Bob Marley - Could You Be Loved.
Buy it on Lala.
Monday, December 14, 2009
Sticking with this Hip-Hop trend.
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