Iced Tea

A few days ago, we at PolitiCook learned that cancer had finally taken our beloved drchelo. We felt truly blessed by her and are deeply saddened by her death.

A memorial fund has been set up for her at Straydog, Inc. I can think of no better way to honor her than to contribute in her name to an organization she loved. Her real life name was Consuelo Murray, but I’m sure they’ll know her as Chelo.

Rest in peace, my friend.

… does not sound remotely appetizing.

Green Tea and Soy Sauce Ice Cream
(Servings: 4)

- 3 egg yolks
- 125g (4 1/2 oz.) granulated sugar
- 2 t Kikkoman Soy Sauce
- 200 cc milk
- 100 cc heavy cream
- 2 t (10g) granulated sugar for whipping heavy cream
- 1 C strongly brewed green tea (1 1/2 T green tea leaves, with 250 cc boiled, not boiling, hot water)

- Mix egg yolks with sugar and soy sauce.
- Add milk to the egg mixture and strain. Cook over very low heat, stirring constantly with a wooden spatula until the mixture starts steaming and thickens slightly.
- Remove from heat and put pan in cold water; mix in cold green tea.
- Process mixture in an ice cream maker until partially frozen. Add heavy cream that has been whipped with sugar until soft peaks form. Continue processing until the mixture hardens.
- Serve with nuts or crunched nuts praline.

From (who else?) Kikkoman

… if you dress like a cow.

More info

(biscuit, don’t drool.)

A recipe from From My Motorhome to Yours:

Chevrai goat cheese (4 oz) CHEVRAI IS FRENCH FOR GOAT CHEESE
panko
seasoned bread crumbs
1 egg
3 tbsp flour

Get 3 small plates or bowls, one bowl put the flour in, the next the panko & bread( 1-1) crumbs, the third the egg( scramble it), now slice the cheese, dip first in the flour very well, next the egg mixture MAKE SURE THE EGG COVERS THE CHEESE AND STAYS ON!, then dip in the panko, fry on med heat with oil till golden brown, lay on paper towels.

She served this over a strawberry/walnut salad, which sounded intriguing.

(Note that her tagline says right up front: “* warning* this is not low cal cooking!!”)

I set up a couple of profiles with Twitter last week (business and personal), and quickly started looking for a way to keep track of various subjects and searches without having to keep 47 browser tabs open at once.

Enter TweetDeck. It allows me to have a number of columns on a screen: one for direct messages to me, one for mentions (when someone tweets a message that has my username in it), and several search columns. I set up one of the searches for “#food OR #recipe” and some of the things that show up have been quite intriguing.

Like this ultra-simple Baked Shrimp from Seafood Facts blog.

Gambero Dell’aglio

1 dozen shrimp, peeled and deviened, use a 21-25 count per pound, or approx. 1/2 pound of any other size.

1 T minced garlic

1 T minced parsley

2 T Extra Virgin Olive Oil

Salt & Pepper to taste

Mix all ingredients in a bowl; make sure the shrimp is coated with the ingredients. Bake at 400 degrees for 3-4 minutes, stir the shrimp and cook another 3 minutes or until the shrimp have turned pink.

Serve on a bed of your favorite rice or pasta. This should make 2 servings.

I made this for lunch today, because A) I love shrimp, B) I have an iodine deficiency and am under orders to eat more seafood, and C) it was easy (which is good when you have no energy) and sounded great. Squeeze of lemon over the top and it was delicious!

Watch the cooking time, though - mine only needed about 5 minutes total to be done without getting rubbery.

… that I enter my old place as a resident because the keys are being turned over this afternoon.

And I’m exhausted. Moving in 95-100 degree heat with no air conditioning isn’t easy, especially when there’s so much stuff and so little time. But I should be able to fit an old wooden bedframe and slats, a small cabinet, shelves and a large (6′ long? 7′ long??) piece of 4-5′ foam in the backseat and trunk, shouldn’t I?

In any case, I received a mysterious email this morning with a plea to post a recipe from safariguideafrica.com. The problem is, I’m too tired (and pressed for time) to go over there and figure out if the place posts actual recipes or if it’s yet another porn site. If anyone has the time and the courage, check it out and tell me - it’s supposedly a recipe for kudu, but I’m highly suspicious.

Back in a day or so. By then, I’ll be back to reconstructing my house (which has received no attention in the past month) and saving the &^%% beefsteaks. Gad, what temperamental delicate little things they are!