I like Korean Leeks because they taste more like green garlic and less dirty than regular leeks.
You need to remove the Green Tops and Roots. Save the Green Tops and use like green garlic that’s a little tough.
Braise the Korean Leeks for about 10 minutes on medium heat with either butter or oil and let them brown.
Cover the Korean Leeks with Vegetable Stock, cover with foil and turn the heat to low and let it go about a half hour till soft.
Lotus Root is back in season so I picked up one.
Last time I made the Lotus Root I made it into tasty chips but this time I thought I’d cook it more traditional that means boiling a few minutes in water with vinegar. First I pealed the Lotus Root and then sliced it somewhat thin.
The Lotus root goes into boiling water with a little salt and a couple splashes of vinegar. The vinegar removes any bitterness the lotus root might have. Just Boil it a few minutes.
Remove the lotus root and set aside. Since you still have boiling water you can drop in a few eggs and let them go 5-5 1/2 minutes pull out and carefully peal and you will have easy soft cooked eggs.
Next you heat up some oil in a pan and then add your minced garlic and one small minced hot pepper till soft.
Add your Lotus Root and your carrots. They only need a few minutes. Then add your Green Tops from the Korean Leeks and cook that maybe a minute more. Add Fresh Crushed Sea Salt and Black Pepper. Serve on top of braised Korean Leeks and add your soft cooked Egg and season the egg.
I was Forking wandering threw the Asian and International Market and in the Polish Aisle were these bags of Lay’s Creamy Forest Mushroom Potato Chips so I had to forking try them.
Nearly all of the other flavored Lay’s Potato Chips that I tried were forking disgusting (particularly the Mango Salsa) or disappointing (like the FORKING WASABI GINGER) (( that I submitted for the Lay’s 2014 do me a flavor contest, but my submission wasn’t forking picked))… For some unknown reason I was possessed to try these Creamy Forest Mushroom Chips.
These flavored chips are unlike any other I tried. The aroma is odd and you question yourself if you want to eat them. For a split second when you taste them your not sure what your tasting but then they suddenly turn very “natural tasting”. They taste just like creamy very fresh mushroomy soup. They taste like mostly natural mushrooms with a little seasoned cream sauce but way more mushroom taste than sauce. The after taste just get more mushroomy and the finish is a very tasty natural potato taste.
I’m not sure if I want to buy them again but these were the forking best of the flavored Lay’s Chips I have tried.
I haven’t found the European Lay’s Do us a flavor contenders but the one running are-
Chop Shop Chicken Curry
Pulled Pork in Sticky BBQ Sauce
Sizzling Steak Fajita
Cheesy Beans on Toast
Hot Dog with Tomato Ketchup
and if those weren’t bad enough….get ready to forking GAG!
The European Lay’s Contest Winner is to be announced October 17th 2014
TweetAccording to Consumer Reports Magazine June 2013 The Forking Truth is that half of all Ground Meat Packages tested positive for forking Fecal Matter. Grind your Meat Yourself. Unless you want to eat forking Sh*t.
This is one of those super easy recipes you can throw together quick and not really measure. The Quinoa and Lentil Mixture comes out very much like cooked ground beef. You can flavor it a multitude of ways but it also good plain with a dipping sauce of your choice.
Lentils about 1/3 of a medium strainer (rinsed)
Quinoa about 1/3 of a medium strainer (always rinse quinoa even if it’s pre-rinsed)
a pealed Whole Onion
about 3 cloves of garlic minced
one small hot pepper minced (I used Chile de Arbol)
about a teaspoon of thyme
about a teaspoon Kosher Salt
about 1/2 teaspoon Ground Black Pepper
Brined Grape Leaves
Add your Quinoa, Lentils, Onion, Carrot, Chile de Arbol, Garlic, Salt & Pepper to your sauce pot add water to look maybe double of what you have in pot and Bring to Boil and then turn down to simmer and cover. Let the pot simmer 20-25 minutes till the lentils are soft. Discard the Onion and Carrot.
Taste and adjust seasonings and when cool enough to handle make into small log shapes and place in the vein side up Grape Leaf.
TweetOn mindless forking TV Shows I sometimes watch I hear many people almost screaming “Halla”. I know Challah Bread taste good are they screaming for Challah? It’s almost like a forking greeting. “Halla” “halla”…..
Every time I hear that “Halla” I think of Challah Bread that braided egg bread made from white flour, eggs, water, sugar, yeast and salt. If I was a forking manufacturer of bread I might name my bread “Halla Bread”. Is that a million dollar idea$ ?
To try to understand the meaning of Halla I looked it up on the Urban Dictionary and to my surprise this is what I forking found.
Halla has forking nothing to do with bread and only Douche Bags use this greeting.
Guess I won’t name my bread Halla.
So I made an egg bread.
I just winged it making it similar to the way I make pizza dough but I added eggs and a little honey and brushed it with an egg. It’s not braided so it’s not a Challah.
Next time you hear someone screaming “Halla” just forking stuff some bread in his face.
Ever since I tasted the Spaghetti Squash with Harissa from the FnB Restaurant in Scottsdale AZ I just have to make my spaghetti squash in a similar way.
You just put your spaghetti squash(s) in a covered pan with a little over a half inch of water in the pan and roast it in a 375 degree oven. Depending on the size of your squash it will take about an hour up to an hour and a half. I like the squash strands to be firm so the squash is still almost hard when I remove it from the oven but also is fork tender.
You open up your squash and scoop out the stringy seeds. Then you scoop out the spaghetti squash strands.
Now you top it with your Harissa Vinaigrette that you might want to warm up to go on your warm squash.
2 Roasted Red Peppers (skin and seeds removed and pepper chopped up)
1/2 teaspoon ground Cumin
1 teaspoon Caraway Seeds
2 Tablespoons Extra Virgin Olive Oil
3 Cloves Garlic minced
3 Hot Chiles (I used Thai Chiles)
2 Tablespoons Tomato Paste
Fresh Juice from one Meyer Lemon
2 Tablespoons Red Wine Vinegar
Fresh Ground Sea Salt and Black Pepper
Blend it up. It makes about 8 ounces. It is spicy and flavorful about a number 7 on the Thai scale out of 10. If you want it milder use one or two chiles and garlic cloves.
I added some Heirloom Tomatoes and a small amount of cilantro.
Many people have never seen or eaten Purple Sweet Potatoes and Purple Yams. (Yams are the ones with rougher skin)
You can Roast them and make them into oven baked Fries with just a sprinkle of oil and pop them in a 350-375 oven for about a half hour and then just sprinkle them with fresh crushed sea salt and black pepper. Other people make this potato into desserts just like you can do with pumpkin. Sometimes they also show up as a mashed dish.
Chips Ahoy was a forking 1956 Disney Film featuring Donald Duck and co-staring Chip and Dale. I don’t know if they have anything to do with the Nabisco Cookie but thought that was interesting.
According to Wikipedia Nabisco Chips Ahoy Cookies debuted in 1963 and are the second best selling packaged cookies in the United States just after Forking Oreos. Also according to old comic strips that used to be on the package Chips Ahoy Cookies have 16 Chocolate Chips in each Cookie.
When I was a kid I only remember one flavor of Chips Ahoy Cookies, and didn’t eat them and still don’t but my sister did.
Today the flavor that I forking remember is called “Original” That bag of cookies wasn’t forking called “Original” was I was a kid it was just the only normal forking flavor they made.
But since that cookie sells so well they need to make another FORKING DOZEN kinds of this cookie.
Chewy Oreo Cream Filled (WTFork?)
Chewy Birthday Frosting filled (WTFork Fork!)
Chewy Gooey (looks like a day for Ammonium A.D.) Just look at that word gooey doesn’t it look like something a dog can forking squirt out?
Chewy Brownie filled (this one looks constipated)
Chewy Root Beer Float (someone must have been on weed to think of this flavor)
Chewy Mocha Chunk (Mocha is my least favorite flavor…)
Dulce de Leche (doesn’t look as forking awful as the previous ones)
Chewy Mint Chocolate Chip (?)
According to Wikipedia Nabisco produced a Chips Ahoy in Jell-o Chips Ahoy Pudding . (WTFork!)