Wow, menudo, I've tried barbacoa, but I've gotta admit I'm not quite brave enough to try 'sweetmeats' (isn't that what the Brits call them?). Still, so many people swear by it...

Loco Moco sounds right up my alley, though. Anything Asian/Hot w/ loads of Liquid, Vietnamese coffee, water, smoothies, don't matter...

Poached eggs, grilled Tomato's, Baked Beans, Hash Browns, heaps of Bacon and sometimes breakfast Scotch (usually Irish, it goes down smooth in the morning).

All store bought, who can afford to be fussy when you've got a cranking hangover, apart from the Bacon, that has to be free range, I have far to much respect for pigs to eat one that lived it's life stuck inside a fucking cage!

Menudo, (beef tripe, hominy, in a red chili broth) which takes alot of pre planning to make, so you need to find a local spot that makes it to your liking, unless you plan your hangover in advance. Some corn tortillas on the side and lots of oregano and a big glass of water.

I've never tried Loco Moco for a hangover, but I would think it'd be something I'd try. Loco Moco as I've had it in Honolulu: fried eggs atop a hamburger patty which is on top of a mound of japanese style sticky rice and then mushroom gravy all over it all. Soy sauce is often added to personal taste at the table.

For me it's plenty of V8 veggie juice, not the fruity splash stuff...

Reply by Ghislaine Korb / THE PUSH-BACKS yesterday

pizza and a glass of very cold coke...before doin'it again.

or Guinness.

Reply dave yesterday

Classic rock & roll food, what about Yoohoo? [chocolate drink]

*Defensive* Hey, I like my bacon, at least the Yank stuff. UK-style cuisine sounds a bit much- 'Toad-In-Hole' 'Spotted Dick", but, yeah, I'll bite, yer on!

Uh, that looks waaay too healthy.

Me? I'm old fashioned. Not that I've had one recently, but for nostalgia? The classic fry up thanks. You know, eggs, toast... other bits and pieces. We like that here in Oz, thanks to the British. Esp with homemade baked beans!

While it may be a brekkie thang, it must never be consumed before noon, on a weekend especially. That's not the done thing...

Best hangover brekkie in Melbourne used to be The Spotted Dog's ridiculously large patter. :-D

The Spotted Dog, 260 Centre Rd,Bentleigh VIC 3204

Come on down some time Davo and we'll shout you a brekkie.

What gets ya through the morning after (aside from hair-of-the-dog)? Here in Portland, Eggs Benedict has been a traditional favorite, but since I love Chinese congee (rice porridge) so much, this caught my eye.

congee recipe

Lots of people swear by greasy bacon and eggs to help a hangover, but here is a healthier recipe for congee, which British chef Simon Hopkinson says is the best cure after imbibing too much. If you overindulged last night, make yourself a pot of this and feel better. It takes a while to cook, but if doesn’t require much effort, so you can lie down until it is ready.

Even though he didn’t need a hangover cure, my husband loved this. I didn’t have any bok choy, so I used spinach and I didn’t have any chilis, so I used a few drops of homemade srihacha sauce.

This recipe is from The Vegetarian Option by Simon Hopkinson.

Congee with Bok Choy, Golden Fried Garlic, Green Chili and Soy
2/3 cup jasmine rice
4 to 6 cups vegetable stock
7 thick slices fresh ginger, unpeeled
3 tbsp Shao-xing rice wine
3 or 4 bok choy, or similar Chinese greens, steamed until tender, then sliced
4 or 5 large garlic cloves, peeled, thinly sliced and gently fried in a little oil until pale golden and lightly crisp
2 or 3 scallions, trimmed and thinly sliced
shredded fresh ginger, steeped in rice vinegar
2 fresh, large green chilis, sliced
Light soy sauce
Toasted Sesame oil and/or chili oil

1. In a large, heavy-bottomed pot, mix together the rice, 4 cups stock and the ginger and bring up to a simmer. Cover and cook very gently indeed, for at least 1 hour or maybe longer, stirring from time to time; the desired consistency should be that of porridge, and with the rice and stock harmoniously married; you may need more stock to get it just right. Naturally, the rice will be overcooked almost to the point of submission. Once you are happy with it’s consistency, fish out the ginger and discard, then add the rice wine and stir in.

2. To finish the congee, ladle it into bowls, distribute the garnishes as you see fit, then trickle on a little of the soy and oils.

Reply by John Battles 22 hours ago

You'll need - Seltzer , chocolate syrup ( Pref. Fox's U-Bet , IF you can find it .) Or strawberry syrup , milk , large glass (A pint glass is fine , or , bigger , if you have it...) , a long straw . Pour one inch of syrup into glass , then one inch of milk. You can stir the two , together , if you prefer. No martial law says you can't add more syrup.

Then , pour in the seltzer (You might want to pour it in , sparingly , the milk meeting the carbonation has a very volcanic effect.) , and , as David Johansen said on this very subject , "WATCH THE SMILES BEGIN !!!!!"

Indian Spiced Lentils

2 tablespoons olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon ground turmeric
1 cup green lentils
1 1/2 cup vegetable stock or water
4 scallions, thinly sliced, white and green parts divided
1 green jalapeno pepper, minced
1 red serrano pepper, minced
1 tablespoon pomegranate molasses
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup cilantro leaves, chopped
1/4 cup Italian parsley leaves, chopped

1. Heat 1 tablespoon olive oil in a medium saucepan. Add onion and sauté 2 minutes. Add garlic and spices and sauté 1 minute. Add lentils and stir to coat. Add stock. Bring to a boil, cover and simmer until the lentils are soft but chewy, about 40 minutes. Transfer lentils to a large bowl.

2. Heat 1 tablespoon olive oil in a skillet. Add white part of scallions and peppers. Sauté briefly until peppers brighten in color, about 2 minutes. Remove from heat and add to lentils.

3. Stir in pomegranate molasses, salt and pepper. Taste to adjust seasoning. Before serving, add green scallions, cilantro and parsley and gently toss to combine. Serve warm or at room temperature. (The flavors will develop if refrigerated several hours or overnight.)

Make It Actually, Really Hot, Please

It says:

Hello. Never mind that I’m not Thai—please make the food as hot as I ask for. I want to eat Thai food with the rich flavors from real herbs and spices that Thai people enjoy. Thank you! Also, if I order Phad Thai, please make it with tamarind, not with ketchup.

Lawdy, Lawdy, Miss Clawdy! More salsa recipes than you can shake a stick at!

I am always on the look-out for new hot recipes, esp. Southeast Asian and Latino.

Yucatán Table Sauce

This all-purpose hot sauce is called xnipek [think that's shnee pek], or dog’s nose, because it’s so spicy it makes your nose as moist as a dog’s. It is prepared with two kinds of chiles, including fiery habaneros.
Ingredients

2 jalapeños
4 scallions, minced
3 habanero or Scotch bonnet chiles, seeded and thinly sliced
1/2 cup coarsely chopped cilantro
1/2 cup fresh grapefruit juice
1/4 cup fresh orange juice
1/4 cup fresh lime juice
Salt

Directions

Roast the jalapeños directly over an open flame or under a preheated broiler, turning, until blackened all over. Put the jalapeños in a small bowl, cover with plastic wrap and let stand for 5 minutes. Discard the blackened skins, stems and seeds; cut the jalapeños into thin strips.
In a bowl, mix the jalapeños, scallions, habaneros, cilantro and grapefruit, orange and lime juices; season with salt.

_______________________________

Also, there's a new hot(test) pepper in town...

Trinidad Scorpion Butch T *Whew*

[YeahYeah, I know, yours isn't on here. Neither is mine. Don't you like field-trips?]

It's a slide-show...

Vimeo here-it's cute!

Polenta- Makes 6 servings

"Polenta was Northern Italy's basic foodstuff traditionally. In those days, the rural population had to make do with a porridge made from grain cooked in water, whether this be millet, buckwheat, or common spelt. It was basically poor people's food. Today it often shows up in expensive restaurants but it's still a poor man's food as it is inexpensive. All it is is coarsely ground cornmeal. You can make this recipe as a main course or as a side. I've had a lot of luck adding the parmesan because it adds salty flavor and a rich texture all in one ingredient. The wilted mustard greens are a good combination because they add a bit of crunch and some good old fashioned nutrients to your plate. They are also pretty easy to grow in South Carolina."

INGREDIENTS
Parmesan Polenta:
1 cup organic cornmeal
5 cups water
1 tsp almond milk
½ cup parmesan
Salt and pepper to taste
Wilted Mustard Greens:
4 lb mustard greens, stems and coarse ribs discarded
3 large garlic cloves, minced
4 tbsp local butter
½ tsp salt
¼ tsp black pepper

PREPARATION:

Parmesan Polenta:

1. Add the corn grits and water to a saucepan over medium heat. Whisk until they are fully combined. You'll know when they're done because large bubbles will begin to burst in the middle of the polenta.

2. Take off the heat. Add almond milk, parmesan, salt, and pepper and fully combine.

Source: Epicurious

Wilted Mustard Greens:

1. Cook mustard greens in a boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water to stop cooking. Drain greens.

2. Sauté in garlic and butter until softened, about 2 minutes. Add boiled greens, salt, and pepper and cook for five more minutes.

How 'bout some risotto?

"I'm going to give you a recipe for a classic risotto. Now, I know you don't have any truffles in your cupboard, but you could drizzle a little truffle oil over top. Not the same thing, but a little hint of what could be. Risotto is very easy to make, but people find it daunting because you have to stay be the stove the whole time it is cooking. The key to making good risotto is to have the broth hot. If you use cold or warm broth, it cools the rice down with each addition and makes for a chalky texture of risotto and a longer cooking time.

"The beauty of risotto is that you can add just about anything to it to make it into a main course. Normally you would cook that ingredient separately and add it towards the end of the recipe."

INGREDIENTS
2 tbsp unsalted butter
1 tbsp olive oil
1/2 cup finely chopped onion
2 cups Arborio rice
1/2 cup dry white wine
6 cups chicken or vegetable stock
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste

PREPARATION:

1. Combine 1 tbsp of the butter and the oil in a heavy 4 quart pot over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until the onion begins to soften, 2 to 3 minutes. Be careful not to brown it. Stir in the rice to coat the grains with the fat and onion mixture and cook about 1 minute longer.

2. Add the wine and cook, stirring, until it is mostly absorbed by the rice. Begin to add the broth, 1/2 cup at a time, stirring well after each addition. Wait until each addition is almost completely absorbed before adding the next 1/2 cup. Reserve 1/4 cup of the broth to add at the end.

3. When the rice is tender but firm, in about 20 minutes, turn off the heat. Add the remaining 1/4 cup of broth and 1 tbsp of butter, the cheese, salt and pepper to taste and stir well to combine with the rice. Serve immediately.

What beats those Winter blues? Lookit this:

Weekday Vegetarian: White Bean Stew with Porcini and Winter Squash
I woke up this morning to an unexpected blizzard, our first real snow of the winter. There is something about a big snowfall that sends me into the kitchen. Usually I bake bread, but today I decided on a vegetarian stew, because I had all the ingredients on hand, and I didn’t have to go out to the store in the bad weather to make my meal.

This recipe made a kind of cross between a stew and a soup. In fact, I think I will add some more stock to leftovers and mush it up a bit and have it as a soup for lunch tomorrow. I’m thinking of rubbing a thick slice of toast with a bit of garlic and then ladling the soupy mixture on top.

I didn’t have quite as much porcini as the recipe called for, so it wasn’t as mushroom flavoured as I might have liked. If I had had any fresh mushrooms, I would have added them to beef it up a bit. In any case, it was a lovely, light stew, perfect for eating while watching the snow fall.

White Bean Stew with Porcini and Winter Squash
2-2 1/2 oz dried porcini muhsrooms
1 tbsp olive oil
2 onions, finely chopped
2 seranno chilies, seeded and minced
2 lb butternut squash. peeled, seeded and cut into 1/2 in pieces
coarse kosher salt and freshly ground pepper
2 cans cannellini beans, with liquid
2 cups vegetable stock
fresh flat-leaf parsley, for sprinkling

1. Place the dried porcini in a sieve and rinse briefly with water. Transfer to a small bowl. Add 3 cups very hot water and let soak until the mushrooms are softened, about 20 minutes.

2. Meanwhile, in a heavy large pot over medium-high heat, warm the oil. Add the onions, chilies, and sage, and saute until the onions are tender, about 8 minutes. Add the squash, season with salt and pepper, and saute until it starts to soften, about 5 minutes. Add the beans with their liquid and the broth.

3. Set a fine-mes sieve over a small bowl. Drain the prcini in the sieve, pressing out as much liquid as possible from the mushrooms. Add the liquid to the pot. Chop the porcini and add to the pot. Simmer until the squash is tender and the flavours blend, about 20 minutes.

Taste and adjust the seasoning. Spoon the stew into warmed bowls. Sprinkle with parsley and serve right away. [via treehugger]

Garlic's great for yr body, so why not use it in recipes?

To kick things off, here's a pickled garlic recipe:

Get one of those 2-liter jars of peeled garlic (try Korean markets or Restaurant supply places) and fill it with your most-used hot sauce (I used Valentina, cuz it's cheap and has that vinegar bite that I love). Contrary to what I expected, while the result was both hot and garlicky, it was rather mild (after about 1 or 2 months), to the point where I could pop them in my mouth as appetizers! The left-over hot sauce is now garlic-infused. Cool, huh?

Just got this in my mitts today, can't wait to chow down on it!

'The Influencing Machine' Traces Myths Of The Media

Illustrated by Josh Neufeld, Gladstone's The Influencing Machine is a comic book about the media: Who are they? What do they do? How do they affect us? Is there even a media anymore, now that anyone with a cellphone can potentially reach millions? Is objectivity even possible?

Gladstone answers that last question with a resolute "No."

"Reporters can be fair," she tells NPR's Scott Simon. "But there's no way that we can divorce ourselves from the experience gleaned over a lifetime that forces us to come to certain conclusions."

Hummus

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Or, BLACK BEAN HUMMUS (cross-pollination!)

1 can black beans, drained (15 oz)
1/4 cup tahini
1 tablespoon garlic, minced
1 tablespoon olive oil
1/4 tablespoon lime juice
1/2 teaspoon cumin

Preparation:
In a food processor, process all ingredients until smooth and creamy. If it is too thick, add half a teaspoon olive oil and a half teaspoon lime water. Serve immediately or store in refrigerator in airtight container.

Note: You can cook yr own chickpeas, but Man, do they stink up the place! Better play it safe and get canned chickpeas...

Here's his site.

Micah was an Army ranger who got disillusioned w/ America's direction. He came back and did these posters and animation for Nickelodeon. Cool, huh?

That sounds like a 12 year old kids dream lunch, Mudbog included. But I will have to rise above my Califonia whole grain ways and give the Tangwich and Mudbog a try sometime. That Elvis party mix is too hardcore for me.

Holy Heart Attack Batman! I'm gonna give a Mudbog a try. When we were kids we used to make sandwiches with cordial powder and hundreds & thousands in them, all held together with an unhealthy amount of butter between two bits of white toast bread. It makes my guts churn now thinking about it!

Well for the "Tangwich", you take 2 slices of Wonderbread (yes, it has to be Wonderbread, damn it), and spread marshmallow spread across both slices. Then, take powdered Tang and sift it across the slices. Use as much as you like, put them together, and VOILA! You have your "Tangwich"!

Now, for the Elvis party mix, just take a very large salad bowl (you know, the one that looks like lacquered bamboo), and dump in a box (whole thing?) of Peanut Butter Cap'n Crunch. Then you need to add in banana chips, and plenty of 'em to get the "taste". If you care to step it up and make it a "Hawaiian" Elvis mix, just add in dried pineapple chips (flowered shirt optional).

You can go all-out trailer trash, and have a "Mudbog" to wash down these nifty treats! Just take a frosty mug, pour half Schlitz (or some other cheap redneck beer), and pour the other half chocolate milk. The thicker the better, and don't knock it 'til you try it!