Stoner Cooking 4-22-13
- Please send as far and wide as possible.
Editor, The Konformist
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Pizza Hut Debuts 'Crazy Cheesy Crust'
APR 3, 2013
Remember how jealous you were when Pizza Hut Middle East launched the Cheeseburger Crown Crust? Or when a photo from China, of the Hot dog-encrusted shrimp tempura pizza, began to circulate earlier this year? Well, worry not! America just got one step closer to crazy pizza land, with Pizza Hut's latest stuffed crust invention.
The limited release Crazy Cheesy Crust ($12.99 with 1 topping) features 16 detachable "pockets" of bread filled with a five-cheese blend. Disappointed? Execs sure hope so! Spokesman Doug Terfehr explains that "by not making it an over-the-top indulgence... people would buy the pies repeatedly rather than just trying them once as a novelty." Needless to say, we'll be Chain Reacting all over this thing.
Pizza Hut introduced its first stuffed crust back in 1995, and they've been riffing off it ever since. There was the Stuffed Crust Pan Pizza of 2009, followed just a couple of years later by the release of The Ultimate Stuffed Crust.
So, if you've ever wondered what ontological category comes after "Ultimate," lesson learned. It's "Crazy Cheesy," of course!
Even the NY Times is now rejecting Monsanto GMO science
April 9, 2013
This isn't a leak. It isn't a timid flow. It's a flood.
I'm talking about about the criticism of Monsanto's so-called science of genetically-engineered food.
For the past 20 years, independent researchers have been attacking Monsanto science in various ways, and finally the NY Times has joined the crowd.
But it's the way Mark Bittman, lead food columnist for the Times magazine, does it that really crashes the whole GMO delusion. Writing in his April 2 column, "Why Do G.M.O.'s Need Protection?", Bittman leads with this:
"Genetic engineering in agriculture has disappointed many people who once had hopes for it."
As in: the party's over, turn out the lights.
Bittman explains: " genetic engineering, or, more properly, transgenic engineering in which a gene, usually from another species of plant, bacterium or animal, is inserted into a plant in the hope of positively changing its nature has been disappointing."
As if this weren't enough, Bittman spells it out more specifically: "In the nearly 20 years of applied use of G.E. in agriculture there have been two notable `successes,' along with a few less notable ones. These are crops resistant to Monsanto's Roundup herbicide (Monsanto develops both the seeds and the herbicide to which they're resistant) and crops that contain their own insecticide. The first have already failed, as so-called superweeds have developed resistance to Roundup, and the second are showing signs of failing, as insects are able to develop resistance to the inserted Bt toxin originally a bacterial toxin faster than new crop variations can be generated."
Bittman goes on to write that superweed resistance was a foregone conclusion; scientists understood, from the earliest days of GMOs, that spraying generations of these weeds with Roundup would give us exactly what we have today: failure of the technology to prevent what it was designed to prevent. The weeds wouldn't die out. They would retool and thrive.
"The result is that the biggest crisis in monocrop agriculture something like 90 percent of all soybeans and 70 percent of corn is grown using Roundup Ready seed lies in glyphosate's inability to any longer provide total or even predictable control, because around a dozen weed species have developed resistance to it." Glyphosate is the active ingredient in Roundup.
Just as the weeds developed resistance and immunity to the herbicide, insects that were supposed to be killed by the toxin engineered into Monsanto's BT crops are also surviving.
Five years ago, it would have been unthinkable that the NY Times would print such a complete rejection of GMO plant technology. Now, it's "well, everybody knows."
The Times sees no point in holding back any longer.
Of course, if it were a newspaper with any real courage, it would launch a whole series of front-page pieces on this enormous failure, and the gigantic fraud that lies behind it. Then the Times might actually see its readership improve.
Momentum is something its editors understand well enough. You set your hounds loose on a story, you send them out with a mandate to expose failure, fraud, and crime down to their roots, and you know that, in the ensuing months, formerly reticent researchers and corporate employees and government officials will appear out of the woodwork confessing their insider knowledge.
The story will deepen. It will take on new branches. The revelations will indict the corporation (Monsanto), its government partners, and the scientists who falsified and hid data.
In this case, the FDA and the USDA will come in for major hits. They will backtrack and lie and mis-explain, for a while, and then, like buds in the spring, agency employees will emerge and admit the truth. These agencies were co-conspirators.
And once the story unravels far enough, the human health hazards and destruction wreaked by GMOs will take center stage. All the bland pronouncements about "nobody has gotten sick from GMOs" will evaporate in the wind.
It won't simply be, "Well, we never tested health dangers adequately," it'll be, "We knew there was trouble from the get-go."
Yes, the Times could make all this happen. But it won't. There are two basic reasons. First, it considers Big Ag too big to fail. There is now so much acreage in America tied up in GMO crops that to reject the whole show would cause titanic eruptions on many levels.
And second, the Times is part of the very establishment that views the GMO industry as a way of bringing Globalism to fruition for the whole planet.
Centralizing the food supply in a few hands means the population of the world, in the near future, will eat or not eat according to the dictates of a few unelected men. Redistribution of basic resources to the people of Earth, from such a control point, is what Globalism is all about:
"Naturally, we love you all, but decisions must be made. You people over here will live well, you people over there will live not so well, and you people back there will live not at all.
"This is our best judgment. Don't worry, be happy."
The author of two explosive collections, THE MATRIX REVEALED and EXIT FROM THE MATRIX, Jon was a candidate for a US Congressional seat in the 29th District of California. Nominated for a Pulitzer Prize, he has worked as an investigative reporter for 30 years, writing articles on politics, medicine, and health for CBS Healthwatch, LA Weekly, Spin Magazine, Stern, and other newspapers and magazines in the US and Europe. Jon has delivered lectures and seminars on global politics, health, logic, and creative power to audiences around the world. You can sign up for his free emails at:
Beef Stew with Bacon and Butternut Squash
3 pounds beef chuck
Kosher salt and black pepper
Olive or vegetable oil
6 slices good quality, lean, smoky bacon, chopped 1-inch pieces
2 carrots, chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
3 to 4 cloves garlic, sliced or chopped
1 tablespoon fresh marjoram or 1 teaspoon dried
3 tablespoons fresh thyme, chopped, divided
2 fresh bay leaves
2 tablespoons tomato paste
1 12-ounce bottle hard cider or 1 cup sweet vermouth
2 fat strips orange rind
1 quart beef stock
1 medium-large butternut squash, peeled and cut into 1 1/2-inch chunks
A little freshly grated nutmeg
About 2 tablespoons honey or maple syrup
About 2 tablespoons grainy Dijon mustard
Warm crusty bread and butter, to pass at table
Bring meat to room temperature and pat dry. Cut into 2-inch pieces. Just before cooking, season with Kosher salt and black pepper.
Preheat oven to 325°F.
Heat oil, 2 turns of the pan, over medium-high heat in a large Dutch oven. Add the bacon and stir until crisp; remove to a plate. Cook meat in batches, caramelizing on all sides. Remove to a plate and repeat with remaining meat, adding additional oil if necessary.
To meat drippings, add chopped carrot, celery, onion, sliced garlic, marjoram, half the thyme, bay leaves, salt and pepper. Partially cover pot and cook 5-7 minutes, stirring occasionally. Stir in tomato paste, cook for 1 minute, then stir in hard cider or vermouth and a few fat strips of orange rind; deglaze and reduce liquid by half. Add stock then slide meat and bacon back into the pot, bring to bubble, cover and transfer to oven. Roast 2 1/2 hours.
Remove the stew and let it stand, covered, while you roast squash.
Raise heat to 425°F. Coat squash with oil and toss with remaining thyme, salt, pepper and nutmeg. Roast 30-35 minutes, turning once, until brown at edges.
Once the squash is done, remove bay leaf and orange rind from the stew. Skim fat with a spoon or paper towels.
Place meat in a large shallow bowl or serving dish and stir honey and mustard into sauce. Stir in squash and serve in bowls. Pass crusty bread at table for mopping.
Strawberry Honey Butter
1 pint strawberries, hulled
3 tablespoons honey
2 teaspoons fresh lemon juice, or to taste
1 1/2 sticks (3/4 cup) unsalted butter, softened
In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.
This butter is delicious, especially on whole grain bagels!
Baked Eggs in Avocados
1 Avocado cut in half, pitted
Salt and pepper, to taste
Topping of choice (some suggestions: parmesan, chili flakes, balsamic, oregano, basil, turkey bacon, etc.)
Preheat oven to 375°F. Using a small piece of aluminum foil, create a 'bowl' or 'boat' in which to bake your Egg in avocado. Scoop out a small amount of the avocado to create a larger hollow. This will prevent your egg from overflowing completely (a small amount of overflow is normal). Place avocado in your foil 'bowl' and crack the egg into the hollow. Top egg with salt and pepper, and add toppings of your choice. Bake until egg reaches desired doneness (about 15 minutes should give you a tender yolk without runny whites). Serve warm.
GROW, ENJOY, SHARE.... the beauty and the bounty
1 tube (8 oz.) refrigerated crescent rolls
2 cups (1 lb.) cubed ham
2 cups frozen hash brown potatoes, thawed
1/2 cup milk
Dash of salt and pepper
1-1/2 cups Sargento Shredded Cheddar Jack Cheese
Arrange rolls on bottom of 9 x 13-inch baking dish. Top rolls with ham and potatoes. Beat together eggs, milk, salt and pepper in medium bowl. Pour egg mixture over potatoes. Top with cheese. Bake in preheated 375°F oven 30 minutes or until eggs are set.
Italian Grilled Cube Steak Sandwich
Yield 2 servings
1 pound Black Angus Cube Steak
1/2 cup Italian Salad Dressing
4 slices Fresh Sourdough Bread
2 dashes Worcester Sauce
2 pieces Swiss Cheese
Place cube steaks in a large sandwich bag along with the Italian Dressing and allow to marinate for at least one hour. Four hours would be best.
Grill steaks about 4-5 minutes on one side, 2-3 minutes on the other.
Place between two slices of fresh buttered sourdough bread. Add cheese (optional). Slather with worcester sauce for extra spice (optional).
Potato, Asparagus & Mushroom Hash
WebMD Recipe from EatingWell.com
Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast and an egg or two on top.
Prep: 40 minutes | Total Time: 40 minutes
1 pound new or baby potatoes, scrubbed, halved if large
3 tablespoons extra-virgin olive oil, divided
1 bunch asparagus, (about 1 pound), trimmed and cut in 1/2-inch pieces
4 ounces shiitake mushroom caps, or other mushrooms, sliced
1 shallot, minced
1 clove garlic, minced
1 small onion, coarsely chopped
1/2 cup chopped jarred roasted red peppers, rinsed
1 tablespoon minced fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Fresh chives, for garnish
Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.
Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate.
Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more. Serve sprinkled with chives, if desired.
CREAM CHEESE CHICKEN ENCHILADAS
5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas
1.Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.
2.In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
3.In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
4.Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
5.Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.
Vietnamese Noodle Soup
Preparation Time: 10 minutes
Total Time: 20 minutes
3 cups organic reduced sodium chicken stock.
1 clove garlic, minced.
1 tsp minced ginger.
1/4 tsp cardamom.
1- 7oz bag of Miracle Noodle Angel Hair Noodles.
1 boneless, skinless chicken breast sliced crosswise into 1/8 slices.
1 cup bean sprouts.
2 scallions, sliced into 1/4 inch pieces.
1 tsp chili sauce(optional).
1/2 lime, cut in half.
1/4 cup chopped cilantro.
1/3 cup of mushrooms-any variety (optional).
1 thinly slice chili pepper with seeds removed (optional).
In a 3 quart saucepan, bring chicken stock to a boil over medium-high heat. Add garlic, ginger and cardamom and let simmer for 10 minutes.
In a colander rinse noodles with warm water for a couple of minutes, pat dry with a small hand towel or paper towel to remove excess water. Divide noodles into two bowls.
Add chicken to stock and let cook for 5 minutes(until completely cooked)
Pour soup into bowls over the noodles. Divide bean sprouts between 2 soup bowls then top each serving with half the scallions and chili sauce. Garnish bowls with a slice of lime and pieces of cilantro.
I could swear I was at the Vietnamese restaurant, but without the calories!
Nutritional Info: 2 Servings
Total Fat 3.6g
Saturated Fat 1.0g
Total Carbohydrates 6.2g
Dietary Fiber 1.7g
McBitty's Bean Burgers
Originally published with Eat: Recipes for the Semi-Vegan
MARK BITTMAN, April 7, 2013
TOTAL TIME 35 to 45 minutes with cooked beans
1/4 cup dried stemless porcini mushrooms
2 cups cooked or drained canned black beans
1 teaspoon roughly chopped garlic
3/4 cup rolled oats, or more if needed
2 teaspoons smoked paprika or chili powder
1 teaspoon cumin
1 tablespoon soy sauce
Salt and black pepper
Bean-cooking liquid, porcini soaking liquid or water
1/4 cup chopped cilantro
2 tablespoons olive oil
Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.
Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.
Stir in the cilantro, and let sit for 5 minutes.
Shape into 4 large or 8 small patties; let them sit for 5 minutes.
Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.
YIELD 8 small burgers, 4 supersize
Chicken Chipotle Burger
These burgers are a good alternative to your usual beef burgers as this uses chicken dressed in creamy chipotle sauce which gives this dish a different dimension in terms of taste. If you love things spicy then this is for you, a simple chicken burger with tomatoes, cheese and chopped lettuce infused by smoked Mexican chillies.
Ingredients (Chicken Cutlet Patties)
2 pcs large chicken breasts
2 egg yolks, lightly beaten
1 cup flour
1/2 cup corn starch
1 1/2 cups bread crumbs
freshly ground black pepper
Ingredients (Chipotle Sauce)
1 cup mayonnaise
2 tbsp Dijon mustard
4 tsp pureed chipotle chilli in adobo
juice from 1/2 lime
1 clove garlic, minced
8 burger buns
1/2 head lettuce, chopped
1 large white onion chopped
2 large tomatoes, sliced
8 slices smoked cheddar cheese
Method (Chicken Cutlet Patties)
1. Cut chicken breast into two then thinly slice each side into 2 pieces yielding 4 pieces for each breast. Using a meat pounder, lightly pound each piece until they are flat. Place in a container that can be covered then set aside.
2. Season chicken breast with salt and pepper chicken breasts then set aside.
3. Mix together flour and corn starch, place in a flat container.
4. Place eggs in another container.
5. Place bread crumbs in another flat container.
6. Lightly dip chicken pieces into the flour mixture, then dip it on the beaten eggs then into the bread crumbs. Set aside and do it with the remaining chicken breast.
7. Prepare a deep fryer or a wok with enough oil for deep frying, heat oil until hot but not smoking (ideally 180C) then deep fry each chicken piece until golden brown, this will take around 5 minutes.
8. Once cooked place in a dripping container to remove excess oil.
Method (Chipotle Sauce)
1. Combine all ingredients then place in the refrigerator, chill before using.
1. Place chicken, cheese, tomatoes, lettuce, onions and a generous amount of Chipotle in between your burger buns then serve.
Cheeseburger Macaroni and Cheese
J. Kenji López-Alt
APR 4, 2013
Note: Ro*Tel tomatoes can be found in most supermarkets in the tomato section, or ordered online from Amazon. If you can't find them, substitute 1 (14-ounce) can of diced tomatoes and 1 (3 1/2-ounce) can of diced chilies.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
2 teaspoons cornstarch
1 (12-ounce) can evaporated milk
1 tablespoon vegetable or canola oil
1 pound ground chuck
4 scallions, finely sliced, whites and greens reserved separately
1 (14-ounce) can Ro*Tel tomatoes (see note above)
Freshly ground black pepper
Half pound dry elbow macaroni
3 tablespoons unsalted butter
4 ounces grated American cheese
8 ounces grated cheddar cheese
Combine cornstarch, evaporated milk, and eggs in a small bowl and whisk until homogenous. Set aside.
Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large skillet over high heat until shimmering. Add beef and cook, breaking it up, until no longer pink, about 8 minutes. Add scallion whites and cook, stirring, until softened, about 1 minute. Add Ro*Tel tomaotes, stir to combine, season to taste with salt and pepper, and set aside.
Cook pasta in a large stock pot in salted water according to package directions. Drain, reserving 1 cup pasta cooking water. Return to stock pot and add cooking water, butter, evaporated milk mixture, and both cheeses. Cook over low heat, stirring constantly, until cheese is melted and pasta is creamy and smooth. Stir in beef mixture. Transfer to a serving bowl, top with scallion greens, and serve immediately.
Mad Men has returned for Season Six. Celebrate the Roger Sterling way: with a Dirty Martini...
2½ oz gin
1½ oz dry vermouth
½ oz olive juice
3-4 green olives stuffed with blue cheese
Add dry vermouth to the martini glass, rinse, and pour out. Pour gin, olive juice and ice into mixing glass and shake until chilled. Strain in the martini glass and drop the 3 to 4 olives as garnish.