Sunday, October 18, 2009

Pissweak Pestles Mortify

What a load of shit.

Here's my other one.

It's not like I hit them that hard.


Thursday, October 15, 2009

Orsm Beer Osso Bucco

Osso Bucco has been my winter value flavour hit. At around $5 a kilo you can't go past the thick slabs of veal wrapped around crazy marrow bone eyes.

Here's my variation of Larousse Gastronomique's Osso Bucco a la milanaise cooked last night.

Om Nom Nom Nom's Dark Beer Osso Bucco
serves 2

2 big osso buccos, 1 onion, 1 bottle of dark beer, 2 garlic bulbs, 1 cup of stock, 1 can of diced tomatoes, assorted vegetables like carrot, fennel and celery, salt, pepper and flour.

Your first task in preparing this noble dishe is to get yourself married or engaged...

And put one of these big boys on your wedding registry.
Surely that's the only way people get these. I didn't. It's Lucy's. She maintains she's never been married or engaged before we met. I find it hard to believe but after using one, woah... they're great.
If you don't have one, use something big with a lid.

Once you've walked down the isle, made a fuck of yourself at your reception and had your wallet taken from you by monkeys at your honeymoon...


Pour yourself a big fat foreign dark beer. Put some in a cup for later, get the pot hot with oil and get yer meat outta the fridge.

Season lots with salt and pepper (a cheeky pile of salt on the marrow bit), and dust with flour. Then brown them big beauties both sides in the oil.
Chop and add the onions and when they soften..Image011#2.jpg
Pour in at least a cup of beer. While that is reducing, get the can of tomatoes from the pantry and play the Farken Shithouse Can Opener game.
Image014#2.jpgThis time I had some tomato pasta sauce left over from earlier in the week which I used instead of the can of tomatoes. That's the deal with making osso bucco or any other dish like this. Lots depend on the ingredients you use. Real stock always beats cubes and fresh made tomato sauce beats the canned tomatoes. No big need to use fresh tomatoes though.

Image015#3.jpgSo while that's boiling away with a cup of stock, chop up some vegetables you have lazing about in the bottom of your crisper. Here I cut up equal quantities of carrot, celery and fennel. Fennel rocks. Also add the chopped garlic and some fresh herbs like thyme or parsely. Do what you like but don't go too wacky. Thai basil would suck balls.Image016#1.jpg
Close the lid and muck about for at least an hour. THE LONGER THE BETTER. Maybe mash some potatoes or make up some couscous or rice to serve with. Oh yeah, gremolata (parsely, lemond rind and garlic pulsed to buggery), should be made to add as a tasty garnish.Image024#2.jpg
After all that time is should look brown and saucy. Image028.jpg
Serve on mashed potatoes and if you don't want to suck the marrow out of the bones, call me over and I'll suck it out for you.

Yes, the phone camera doesn't do it much justice. Let's use the flash.
You get the idea.

Monday, March 23, 2009

Mighty Helpful BBQ Tips

In my day job I found this.

I agree with every word.

Sunday, January 18, 2009


If I die overnight by heart explosion, this bit of prawn toast eaten at today's Victoria Street New Year's festival, is the reason.

It's bread deep fried in vegetable, sesame and fish oils.

Then they get some taro, nuts, carrot, minced shrimp and a king prawn and deep fry the lot in them evil oils.

Then they pour some hoisin on top.

Then I bite.

And then my heart and stomach start a long and explosive demarcation dispute.

Afterwards I shared a big cup of iced sugar cane water, some minced beef wrapped in betel leaves skewered on a stick, some honey pork mince skewered on a stick, a crazy massive prawn cracker drizzled with molasses and sprinkled with fresh, shredded coconut, and for irony's sake an icy cold can of coke from the Vietnam veterans stall.

Now if you'll excuse me, I have to line the walls with plastic for when my heart explodes outta my chest later on in the evening.

Thursday, January 15, 2009


USA Foods is a small warehouse shop in Moorabin full of ridiculous American chilli sauces, drinks, mixers, powders, chocolates, cake mix, junk, instant dinners, rice dinners, gumbo ingredients, crab flavored nuts and most importantly stomach ulcer medicines.

Here’s a roundup of the crazy ingredients I bought when I visited last week.

Chef Paul’s Smokey Cowboy Beans and Rice
An impressive looking box of instant rice and dried black beans which was cooked up for dinner as soon as I got home. Added some chopped up Christmas ham marinated in the tequila BBQ sauce I bought and a can of lentils. Surprisingly, no saddles blazed afterwards. Great meal but.

Wright’s Liquid Smoke Hickory
Yes, you read it right. 1.5 litres of liquid fucking smoke. But isn’t smoke a smokey thing? Surely not. Well, that’s why Americans are ace. Someone thought smoke was such a great tasting thing they decided to work out a way to bottle it. Splash a teaspoon or two in tomato sauce and you got yourself Glenn MacGrath’s Smokey Tomato sauce circa 1998. Drizzle some on top of a steak and whack the whole thing in the microwave for ten minutes and you could swear Ian Hewitson, before his tragic flirtation with healthy eating, barbequed it.

Louisana Hot Chipotle

A saucier, smokier tabasco sauce based on chipotle peppers which are favored for their smokiness. Yes, there’s a theme here. Americans and me love smokey flavored shit.

Zat’s Gumbo File

Hank Williams referred to it when he sang, Jambalaya crawfish pie, file gumbo. File powder is powdered sassafras flowers used to thicken gumbo when okra is out of season. Mentioned in so many gumbo recipes, I’ve been looking for this stuff for the ten years I’ve been making gumbo. Seeing the small jar priced at $3.99 was for me, an epiphany. It smells like arse.

A&W Root Root Beer

Didn’t buy this for me. Don’t like the stuff but it did taste better than I expected with a heap o’ ice.

Brazo's Legend Tequila BBQ Sauce
I like cooking with tequila. Goes well in salsas and a splash with a creamy prawn pasta also works. Not sure if I’ll be adding it to my barbecue sauce recipe.

Blueberry Pop Tarts
Just like our very own pink lamington, pop tarts look so good, sound so good but ultimately, are disappointing.

David’s BBQ Sunflower Seeds
Great pack with the ever versatile catch-cry emblazoned, Chew, spit and be happy! Also the directions on how to eat sunflower seeds entertain. Did you know that the more experienced sunflower seed eater stores broken shells between his left cheek and teeth while chewing the meat with his teet on the opposite sid e of his mouth? Tasty as buggery and such fun to spit the shells out the car window in times of road rage.

Hershey’s Chocolate Syrup (can)
Bliss in a can. This morning I drizzled it on my muesli. Why? Because I rock. That’s why.

Hunt’s BBQ Manwich
You read it right. Manwich. A smokey, tomatoey sauce to mix with mince meat to make a hamburger patty to grow hairs on your chest. Haven’t opened the can yet but when I do it will be a celebration. A celebration of man-dom.

Dale & Thomas’ White Chocolate and Peanut Butter Popcorn

Heaven is not in the back seat of no fucker’s Caddilac. It’s in the packet of Dale & Thomas’ White Chocolate and Peanut Butter Popcorn. Not very peanut buttery which is a relief. Why are Americans so obsessed with peanut butter flavor? Just a slightly nutty white chocolate drizzled™ (yes, they’ve trademarked the word ‘drizzled’) on Lolly Gobble Bliss Bombs. If only the Pies’ Dale Thomas could be so consistently marvelous.

Appetite Pleasin’ Real Western Flavor Ranch Style Pinto Beans

I bought them because of the Western style fonts on the can. Tastes better with a teaspoon of Liquid Smoke Hickory and a splodge of Tequila BBQ Sauce. Half a can of Hunt’s BBQ Manwich wouldn’t hurt either.