We're Sorry...

Filed under Site Update.

...that the site sucks right now. We have experienced some technical difficulty, but rest assured that we are working to resolve this issue, so that you can continue to enjoy the high quality entertainment that you are accustomed to. Thanks so much for your patience and understanding.

Posted by andrew at 07:42 PM | Permalink | Comments (0) | TrackBacks (0)

Pain Ordinaire

Filed under Recipes.

One and One-Half Packages of Active Dry Yeast
One Tablespoon Sugar
Two Tablespoons Honey
Two Cups Warm Water
One Tablespoon Salt
Five to Six Cups Unbleached Flour

In a large bowl, dissolve the yeast, sugar, and honey in the hot water and let stand for ten minutes. It should be foamy. Whisk in two cups of flour and beat until smooth. Add the salt. Mix in the remaining flour with a wooden spoon one half cup at a time until the dough forms and pulls away from the sides of the bowl. Turn the dough onto a lightly floured surface and knead until the dough becomes smooth and silky. Add flour a tablespoon or two at a time as you knead if necessary- the dough shouldn't be sticky.

Place in a covered, greased bowl and allow to rise until tripled in bulk, about an hour and a half or so.

Turn the dough out onto the work surface and divide into three portions. If it is sticky, knead in some more flour. Shape into loaves and place them about four inches apart on a greased cookie sheet (or in greased pans, or on a baking stone). Loosely cover with plastic wrap and allow to rise for about an hour. Preheat the oven to 400 during this time.

Slash the tops of the loaves and bake for thirty-five to forty minutes, or until hollow sounding when rapped. To crisp the crust, spray some water mist into the oven or toss a couple of ice cubes on the oven floor. Yields two to three loaves, depending on how big you want them.

Posted by andrew at 05:08 PM | Permalink | Comments (0) | TrackBacks (0)

Sausage Pie, The Easy Way

Filed under Recipes.

For the Filling
One Pound Sweet Sausage, Cut into Chunks
One Cup of Carrots, Diced
One Cup of String Beans, Diced
One Half Cup of Peas
One Half Cup of Mushrooms, Chopped
One Quarter Cup of Onions or Scallions, Diced
About Three Cups of Apple Cider

For the Batter Crust
One and One-Half Cups of Milk
One and One-Half Cups of Flour
Two Eggs
Two Tablespoons Oil
One Tablespoon Chives
One Tablespoon Dill
One Half Tablespoon Salt
One Teaspoon Baking Powder
One Teaspoon Baking Soda

Put a pat of butter and a drizzle of olive oil in a hot saucepan over medium heat. When they start to sizzle, add the sausage. Brown the sausage. Turn the heat to low, add 2 cups of cider, and cover. Simmer, stirring occasionally, until the cider thickens into a glaze.

While the sausage is simmering, combine all ot the ingredients for the Batter Crust in a large mixing bowl. Set aside. Heat the oven to 350 degrees.

Once the cider has reduced to a glaze, remove the sausage from the pan and set aside. Use the remaining cider to deglaze the pan. Add all the vegetables and salt and pepper to taste. Cover and turn the heat back to medium. Simmer the vegetables until tender, about ten minutes.

Spread the meat and vegetables evenly in a deep pie plate. Pour the batter over everything and bake until a toothpick comes out clean, about 20 minutes.

Posted by andrew at 03:49 PM | Permalink | Comments (0) | TrackBacks (0)

My Coney Island Waffles

Filed under Recipes.

Submitted by Rich

1 Egg
1-1/2 Cups All Purpose Flour
1/2 Cup Whole Wheat Flour
1 TBSP Baking Powder
2-1/2 TBSP Sugar
1/2 tsp Salt
1 tsp Pure Vanilla Extract
1/3 Cup Vegetable Oil
Vanilla Icecream

1. Heat waffle iron (most have a light on them that goes off when it's ready)
2. Beat egg
3. Add dry ingredients
4. Add milk. Mix until lumps are smoothed out, but dont over mix
5. Add vanilla
6. Add oil and mix until smooth. Again, don't over do it
7. Pour onto waffle iron and let bake for 2-5 minutes until golden brown
8. While they're still hot, put a scoop of vanilla icecream onto a waffle and cover it with another, thus making a sandwich
9. Eat its yummy goodness. Keep plenty of napkins on hand (no pun intended) as the icecream will melt quite quickly in the hot waffles

Yields 10 - 12 waffles, depending on the iron

Posted by andrew at 03:48 PM | Permalink | Comments (0) | TrackBacks (0)

Never Fail Fudge

Filed under Recipes.

This recipe is not my original creation. However, it is so damn good and easy that I cannot, in good concience, keep it to myself. It was created by Durkee-Mower, Inc., the manufacturer of Marshmallow Fluff.

5 Cups of Granulated Sugar
1 12 oz. Can of Evaporated Milk
1 Stick of Butter (or Margarine)
12 oz. Marshmallow Fluff
1 tsp. Salt
1 tsp. Vanilla
1 Cup Walnuts (if you like)
2 12oz. Packages of Semi Sweet Chocolate Chips

Combine the first five ingreedients in a large saucepan over low heat, stirring constantly, until blended. Gradually increase heat, still stirring, until you are at a moderate flame. Bring the mixture to a boil.

NOTE: This mixture is ridiculously hot! Don't use plastic ustensils! Don't stick your finger in for a taste! Also, don't mistake escaping air bubbles (Fluff is mostly air, after all) for boiling.

Boil for five minutes, then remove the mixture from heat. Stir in the chocolate, vanilla, and nuts. The chocolate will melt (and use up most of the heat; NOW you can have a taste) fairly quickly. Once you are thoroughly blended, pour the mixture into two 9 x 9 buttered pans and cool. Yield: Approximately 5 pounds.

I'm telling you, this is the good stuff.

Posted by andrew at 03:44 PM | Permalink | Comments (0) | TrackBacks (0)

Easy Pizza Dough

Filed under Recipes.

1 cup very warm water
1 package active dry yeast
1 tsp sugar
2-3 cups flour

Optional:
parmesean and romano cheese
rosemary
basil

Combine the warm water, yeast, and sugar in a large mixing bowl. Allow the mixture to stand for 10 minutes so that the yeast can proof. Add 1 cup of flour and mix well. Add optional spices and ingreedients, if desired. Continue adding flour 1/2 cup at a time until you get a solid mass of dough in the bowl. The exact amount can vary as much as a cup depending on your brand of flour, the humidity, etc. Anyways, when you have a solid mass, turn it out onto a floured surface and knead in more flour, a little at a time, until the dough is smooth and elastic. Set the dough aside and allow it to rise for 1/2 hour. Punch it down and kead it again, and let it rise for another 1/2 hour. Punch the dough down a third time and shape and stretch it out for your pizza or calzones. Add your toppings and bake at 350 for 30-35 minutes.

This dough also makes great breadsticks...

Posted by andrew at 03:43 PM | Permalink | Comments (0) | TrackBacks (0)