The letter for today is “I” because its a very self absorbed day which only thinks of itself. As some of you may or may not know, this is a thing
and I’m a part of that thing. Check out other parts of that thing and join in the conversation, or just troll the comments, whatever floats your proverbial boat or turns your proverbial crank or greases your proverbial gears or puts wind in your proverbial sails or , worst case scenario, puts hair on your proverbial teeth.
Good news is I made cookies! Kind of! I was going for good old fashioned Doo-Doo Cookies, as i like to call them, but you may know them as Chocolate Oatmeal Refrigerator Cookies or No Bake Cookies, but they are in fact Doo-Doo Cookies…just admit it, you like eating doo-doo cookies, its OKAY..its not really poop..anywho
Mental note for all cookie makers…one CUP of butter is TWICE as much as one STICK of butter. That is why this turned into a Doo-Doo Bark instead of Doo-Doo Cookies….again with the doo-doo?!? my word! good lawd! gracious be!
I didn’t have cocoa powder so i used 60% cocoa dark chocolate chunks instead and put some more dark chocolate ships and white chocolate chips on top..sort of like the Michael Jackson and Paul McCartney video for “Say Say Say” one of my favorite 80’s videos/songs..i actually bought some suspenders and an old fashioned cap to mimic MJ in the video which was better than when i had the pleather Thriller jacket, but that is another horrifically awkward story that involves a straw fedora and white linen pants..ANywh0
here’s some pics
I worked at a little hole in the wall/roach farm/ISS nightmare/underage-beer-provider/ chicken wing and beer joint located on the Strip in the early 90’s named Spicy’s. I worked both in the front and the back of the house at various times and witnessed some kitchen nightmares that would make Gordon Ramsey pee the bed.
As a caveat let me say this: the chicken wings , steak and cheese sammiches, and oriental bbq steak sammiches were ab=so=fucking=lutely deeeeelicious. Most of the recipes came from the original(?) owner, who was Asian. Not sure what part of Asia, but I really only met him once or twice as he rode off to California in his red Corvette( for realsies). The chicken wing sauce was very simple . yet unmatched in all my wing eating travels. The steak and cheeses were simple but fresh cut beef only because it was cheaper to pay someone almost nothing to cut it up than to buy it pre-made. The sauce for the oriental BBQ sammich was a sticky sweet concoction full of ginger and absurd amounts of garlic. However…..
BULLET POINTS OF INSANITY FROM SPICY’S
- We used to buy whole chicken wings and cut them by hand into the little drummies and 2nd joints. We did this by removing the safety guard from the meat slicer and cutting the severing the wings joints upon the spinning blade of doom. It was hugely effective but terrifying.
- I saw the owner “allegedly” thaw a case of frozen chicken wings by running them thru the Hobart with the sopa hoses disconnected.
- Once, to save a buck or two, the owner tried using solid shortening in the fryers. While cleaning it, the shortening overflowed and covered the floor in a congealed mass of discount , off brand crisco.
- Roaches. Napkin Holders. Use your imagination. Then double that.
- Gaggles of 17 year olds drunk on 24 ounce can’s of Foster’s, some of Murvill’s best and brightest at the time
- We once sold 1600 pounds of chicken wings in a single day. This is part of why I really don’t like UT football games. Every Saturday home game is an exercise in torture if you work on the Strip
- Tables of Vol’s linemen on all-you-can-eat wing nights could consume upwards of 50 poounds of wings per table. The most I saw ever was a skinny dude who ate almost 130 wings.
- The owner of the building would sell parking spaces on gamedays, pack the cars in like sardines, and then leave. Noone could get out until the “key” cars were moved. Once mine was a “key” car and it was moved by a gang of about 8 guys into the middle of the street.
- Whiskey. Knives. Hot grease. What could go wrong?
Anywho, here are some posters of sheer awesomeness
Ok, I know the song is actually Photograph, singular not plural with the s. Deal with it. That’s how I roll.
Anyway, I got a new phone that does coooool things like take pictures and keep me organized and let’s me play scrabble while driving down I-40 at 85 miles per hour. So look with your eyeholes and leave comments with your fleshy letter poking hand sticks
I have this new panini grill thingy I got from, shudder to say it , Wally World, and i have to say it totally kicks ass. It has flat or grooved platens which are dishwasher safe. That’s right, platens. Look it up. I am a proficient Scrabble player so I already have, so HA! Anyway, this little sucker has a floating hing and can open up flat to form a griddle. It’s like a classy George Foreman grill but without bad-assed infomercials and its not angled to reduce the fat of my 20% fat hamburger that i bought because it had more fat than the ground sirloin. And it’s shiny, or at least it was until I got a hold of it. I am rough on gadgets and really most things. I go through shoes like Trump goes through Russian brides or a hot knife goes through butter or like a hot knife going through a Russian bride. You get the picture. I am the ultimate consumer because everything i touch i wind up breaking and have to buy a new one. Ask the Mrsishungry, she’ll tell you. Go on ask her dammit!
Where was I? oh yeah, so i made some wings. clipped the tips and made some broth while the wings cooked on the grill. I left the two sections connected until after cooking them so they’re easier to handle on the grill. You can also skewer them once you’ve straightened them out by popping that “elbow” joint out, and fit two wings per skewer. Looks cool and is much easier to manipulate on an outdoor, honest to god that thing is on fire, kind of grill. I simply seasoned the little suckers in some commercial Butt Rub brand BBQ salt mixture and slapped them on the aforementioned badassed panini grill thingy and let em cook away. Then they got tossed and sauced( YEAH RHYMING WORDS!!!) and i ate them. I was going to share them with the kids, but then I said to myself , i says, “Self, screw em!” so I ate all the delicious hot sauce and honey laden chicken skin bundles o’ joy.
Howdy loyal and not so loyal reader, I need your help in the form of input. I am organizing and cooking for a one-night only restaurant serving tapas style food in a good friend’s awesome local bookstore. I would really love honest and blunt input on the menu or pictures or you in your underwear. Either one will work. Please note the prices are tentative and in US dollars
Steamed and chilled shrimp and red snapper marinated in lime juice and served with onions, tomatoes, fresh herbs and roasted jalapeno(on the side)
Cherry Tomatoes stuffed two ways: homemade pimento cheese and basil and fresh mozzarella
Salsa, 3 ways served with tortilla and pita chips: Pico de Gallo, Salsa verde and Spicy Red Cabbage Salsa
7 year old Sweetwater cheddar with Local Apples
Grilled Antipasto veggies with Kalamata olives and Kool aid Pickles
Potato and artichoke Spears with herbed buttermilk dip
Deep Fried Pickled Okra with Gumbo sauce
The Soon to be Famous Southland Sandwich: Sweet Cuban bread stuffed with roasted pork loin, roasted red peppers, smoked sliced turkey breast, fresh spinach and provolone cheese, drizzled with a garlic citrus oil and grilled (kind of like a Cuban but better)
Bacon wrapped shrimp glazed with a bourbon peach bbq sauce served with sweet chili string beans
Grilled duck breast on fresh salad greens with wild mushrooms ,Benton’s proscuitto and a balsamic vinaigrette
Venison Tenderloin or Chicken Tender Sate with warm peanut sauce and pickled veggies
simple soup, kind of cool tonight…just peppers, onions, garlic, chicken, chili powder, spike seasoning, chicken broth, cilantro
and white beans…I didn’t measure anything , but it was about half an onion, half a pepper, 4 cloves o’ garlic, 2 cans o’ beans, one box o broth, and seasoned to taste…serve with some sour cream and hot sauce, maybe a little cheese