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RoboRobo

    Jul
    21st
    Mon
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    While all this sounds good and seems plausible when you put words together with other words… when you say “a dish that would have easily been found in an American dining room”, what fucking late 80s are you talking about?!
masterchefonfox:

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée
submitted by thewayweate
By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.
 With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.
Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée
Prepare the Spicy Corn Purée:
2 - Fresh, whole Jalapeño Peppers
1 - Can of Baby Corn
1/2 Cup - Heavy Cream
Salt and Pepper
Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.
Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.
In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature. 
Prepare the Pumpkin Fettuccine:
1 Cup - All-Purpose White Flour
1 Cup - Semolina Flour
1 Teaspoon - Kosher Salt
1/4 Teaspoon fresh ground pepper
2 tablespoons - Olive Oil
2 - Egg Yolks
2/3 Cup - Canned Pumpkin Puree 
2 Cups - Grape Tomatoes
10 to 12 - White Pearl Onions
1 Tablespoon - fresh rosemary
3/4 Cup - Tinned Chicken Broth
1 Cup - Sliced Black Olives
1 Cup - Fresh Chick Peas (Casing Removed)
Preheat oven to 450.
Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest. 
Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.
Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)
in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.
Remove 2 discs of pasta from refrigerator (reserving other two for another meal).
On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals.  Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.
Prepare The Chicken Breast:
2 - Bone-in Chicken Breasts
1 - tablespoon olive oil
pinch of salt 
pinch of pepper
Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.
Combine and serve the dish:
Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.
In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about 1/4 cup of the spicy corn puree over or alongside the chicken. 

    While all this sounds good and seems plausible when you put words together with other words… when you say “a dish that would have easily been found in an American dining room”, what fucking late 80s are you talking about?!

    masterchefonfox:

    Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

    submitted by thewayweate

    By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.


    With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.

    Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

    Prepare the Spicy Corn Purée:

    2 - Fresh, whole Jalapeño Peppers

    1 - Can of Baby Corn

    1/2 Cup - Heavy Cream

    Salt and Pepper

    Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.

    Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.

    In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature. 

    Prepare the Pumpkin Fettuccine:

    1 Cup - All-Purpose White Flour

    1 Cup - Semolina Flour

    1 Teaspoon - Kosher Salt

    1/4 Teaspoon fresh ground pepper

    2 tablespoons - Olive Oil

    2 - Egg Yolks

    2/3 Cup - Canned Pumpkin Puree 

    2 Cups - Grape Tomatoes

    10 to 12 - White Pearl Onions

    1 Tablespoon - fresh rosemary

    3/4 Cup - Tinned Chicken Broth

    1 Cup - Sliced Black Olives

    1 Cup - Fresh Chick Peas (Casing Removed)

    Preheat oven to 450.

    Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest. 

    Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.

    Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)

    in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.

    Remove 2 discs of pasta from refrigerator (reserving other two for another meal).

    On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals.  Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.

    Prepare The Chicken Breast:

    2 - Bone-in Chicken Breasts

    1 - tablespoon olive oil

    pinch of salt 

    pinch of pepper

    Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.

    Combine and serve the dish:

    Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.

    In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about 1/4 cup of the spicy corn puree over or alongside the chicken. 

    permalink
    Jul
    20th
    Sun
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    131-di:

my kinda movie

80s Babies

    131-di:

    my kinda movie

    80s Babies

    (via lakuh)

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    larvalhex:

    softgrungecersei:

    The bees in Candyman were bred specifically for the movie. They needed to make sure that the bees were only 12 hours old so that they looked like mature bees, but their stinger wouldn’t be powerful enough to do any real damage. Real bees were actually put into Tony Todd’s mouth while they where shooting the climax. His only protection was a mouth guard that kept him from having the bees go down his throat. Virginia Madsen is allergic to bees, so an ambulance was always on set while filming the bee sequence.

    dang so cool, candyman ruleZ

    (via realgoodgirl)

    Jul
    19th
    Sat
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    I CAN’T BREATHE
    — Eric Garner
    permalink
    They Killed Big E for a Loosie
    permalink
    (via (4) Mike Shane - Timeline Photos)
They Killed Big E for a Loosie
#MyNYPD

    (via (4) Mike Shane - Timeline Photos)

    They Killed Big E for a Loosie

    #MyNYPD

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    I used to go to work with my father often in the early 80s. But all we ever seemed to do was learn how to play shuffle board.

    I used to go to work with my father often in the early 80s. But all we ever seemed to do was learn how to play shuffle board.

    Jul
    18th
    Fri
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    (Source: khalikallah, via khalikallah)

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    dglsplsblg:

Staten Island man dies after NYPD cop puts him in chokehold — SEE THE VIDEO

A 400-pound asthmatic Staten Island dad died Thursday after a cop put him in a chokehold and other officers appeared to slam his head against the sidewalk, video of the incident shows.
“I can’t breathe! I can’t breathe!” Eric Garner, 43, repeatedly screamed after at least five NYPD officers took him down in front of a Tompkinsville beauty supply store when he balked at being handcuffed.
Within moments Garner, a married father of six children with two grandchildren, stopped struggling and appeared to be unconscious as police called paramedics to the scene. An angry crowd gathered, some recording with smartphones.
“When I kissed my husband this morning, I never thought it would be for the last time,” Garner’s wife, Esaw, told the Daily News.
She got no details from police until after she had gone to the hospital to identify his body, she said.
“I saw him with his eyes wide open and I said, ‘Babe, don’t leave me, I need you.’ But he was already gone,” she said.

and people wonder why black people don’t trust or have any love for cops. they murdered this man. this black man. and for what? fucking cigarettes. yea, WE’RE the fucking problem.

Terrorist Acts #MyNYPD

    dglsplsblg:

    Staten Island man dies after NYPD cop puts him in chokehold — SEE THE VIDEO

    A 400-pound asthmatic Staten Island dad died Thursday after a cop put him in a chokehold and other officers appeared to slam his head against the sidewalk, video of the incident shows.

    “I can’t breathe! I can’t breathe!” Eric Garner, 43, repeatedly screamed after at least five NYPD officers took him down in front of a Tompkinsville beauty supply store when he balked at being handcuffed.

    Within moments Garner, a married father of six children with two grandchildren, stopped struggling and appeared to be unconscious as police called paramedics to the scene. An angry crowd gathered, some recording with smartphones.

    “When I kissed my husband this morning, I never thought it would be for the last time,” Garner’s wife, Esaw, told the Daily News.

    She got no details from police until after she had gone to the hospital to identify his body, she said.

    “I saw him with his eyes wide open and I said, ‘Babe, don’t leave me, I need you.’ But he was already gone,” she said.

    and people wonder why black people don’t trust or have any love for cops. they murdered this man. this black man. and for what? fucking cigarettes. yea, WE’RE the fucking problem.

    Terrorist Acts #MyNYPD

    (via beemill)

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    Rap Genius, founded by lovers, began as but a woeful ballad to Cam’ron’s eyebrow. But the intervening years have morphed us into soldiers, full of strange oaths, and that is how we stand before you today, ready to pursue our mission of global annotation with renewed vigor.
    Jul
    17th
    Thu
    permalink

    Dwight Doc Gooden - Dr. K - Rap Song from 80’s NY Mets

    (Source: youtube.com)

    Jul
    16th
    Wed
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    Dress up like ladies. Burn em with dirty 380s.
    — Frankie Blanco
    Jul
    15th
    Tue
    permalink
    BONG BONG BONG

    BONG BONG BONG

    (Source: himasoku.com, via ju-kai)