Sunday, 21 August 2011

Home-made BBQ sauce


Ridiculously easy and delicious. Vary the ingredients to your taste.

Ingredients

Serves: 8
  • 120g (4 oz) ketchup
  • 2 tablespoons dark brown soft sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1 dash hot sauce, such as Tabasco
  • 1 clove garlic, minced
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon salt

Preparation method

Prep:10  mins |Cook:10  mins
1.In a small saucepan over medium heat, stir together the ketchup, sugar, Worcestershire sauce, vinegar, hot sauce, garlic, mustard powder and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favourite barbecued meats.

The 'August Riots'

It has taken me some time to post about the 'August Riots' that occurred, here, in the UK. There are 2 reasons for this; firstly I have been lazy, secondly I wanted to see if anything more would erupt or, rather, if the riots would intensify...which they did not.

I had briefly heard or read something about riots occurring in London, but thought nothing of it and went on with my day. While leaving work, I received a text from a friend, saying to be careful walking through town, as there are riots going on. I was not too concerned but I did become more aware of everything around me. As I approached the city centre, there was a sea of neon yellow and a numerous amount of police vans bobbing among the streets. I battle to see what was going on but as I drew closer, I identified a bunch of hooded teens on their push bikes, some as young as 12 years old. It was then I realised how pathetic the whole situation was. These kids were using the death of a man, they never knew, as an excuse to defy the police and society and to steal some new clothing. It makes me sick and it just proves that the kids in this country have no pride in themselves or in their country, its embarrassing. They have no sense of right and wrong and believe they are entitled to everything for free. Everything in this country is spoon-fed to the British  benefits are a huge cause of this problem. I am shocked at how dependent, a large majority of this country, are on the benefit scheme. They  are getting allowances, free job seeking assistance, housing and why? Why are irresponsible, pregnant teens getting all of these benefits? I am sure this and similar questions get asked daily and I wish somebody could wake up and see what a negative influence this is having on society. Once people start depending on something, it is a painful struggle to take it away from them, especially when you are the one who gave it to them in the first place.

These 'riots' have provoked a number of very serious questions about society and the police. I am not intensely familiar with the rioting control techniques,  but I do know that whatever the English police thought would work, did not. They failed miserably and whether this was due to the government or with them directly is a question that is being heatedly debated. Regardless, they failed, and these anti-social kids saw the weakness and took complete advantage. It is terribly sad and it says a lot about the lack of respect for the police and higher authorities. I am no where near qualified to control riots and maintain order in society, but I can tell you one thing that would have got these kids to stop, a water cannon, a massive, huge, powerful water cannon! A reporter on BBC news said something along the lines of 'the rioters will not be out tonight as it is raining...' , suggesting that water is the teen-rioters weakness (they are probably too concerned they will get their 'threads and garms' ruined). That, to me, would be a certainty that the water cannon needs to be set loose on these guys.
Patrick Mercer, a Conservative MP and former army officer, told the BBC Today programme: "In Northern Ireland just a few weeks ago, we had very serious riots including the use of firearms, where water cannon and plastic rounds, not lethal weapons, were used without anyone batting an eyelid.
(http://www.guardian.co.uk/uk/2011/aug/09/theresa-may-water-cannon-riots)


I have been talking to various people about their feelings and views on the situation and majority of people had a very similar view to my own. There was an older gentleman, whom I had the pleasure of conversing with, a teacher that works with teens and has been for 25 years now. He had a different view to mine and spoke from the angle of the teens. He said that no one realised how hard it is for kids these days and he spoke of the disadvantages they are having to deal with. I listened and agreed with a few of the points he made, but I still do not believe that they can use 'disadvantage' as an excuse. There are so many more young teens, all over the world, who are severely disadvantaged, they have no food, water or basic amenities, yet I do not see them starting fires and stealing from shops. How dare these spoilt kids try and blame their actions on being 'disadvantaged', why because you cannot afford to buy a ridiculous, over-priced pair of shoes?
Ignorance is bliss for these brats, they have no comprehension of the suffering and struggle that people have to fight through to survive everyday.

How are we going to change the way these kids think and act? There is no doubt a change needs to occur and if there is a positive that people need to take from this, it is that we all need to work together to make this work. It seems that they  'August Riots' managed to bring together many neighbourhoods and communities and there has been an air of unity across all cultures. There are fanatics, who are trying to turn this into a cultural matter, but I think that the 'kids looting' has won the attention of the British public, which is a first!






'I don't care if people hat my guts;
I assume most of them do. The important
question is whether they are in the position
to do anything about it.'

William S Burroughs

Thursday, 18 August 2011

Jacques Torres Chocolate Chip Cookies from The New York Times

Total Prep and Baking Time: 1 hour 30 minutes, plus 24 hours to chill the dough
Yield: 18-20 large cookies (I used a #40 ice cream scoop, which is a bit more than 2 tablespoons, and got about 40 cookies)
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups light brown sugar, packed
1 cup plus 2 tablespoons granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/3 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content(now, I did not have these, so I used Guittard 60% cocoa bittersweet chocolate chips, as well as about 1/2 pound of semi-sweet Guittard chocolate pieces, which I chopped – I loved the look and texture of this combination)
sea salt or fleur de sel, for sprinkling
1. Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a medium sized bowl and set aside.
2. In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours, or as long as 72 hours (I left mine for 36 hours).
3. When you are ready to bake, bring the dough to room temperature so that you can scoop it out, and preheat your oven to 350 degrees F. Line and/or grease your baking sheets. Scoop your dough out onto the sheets. I used a #40 ice cream scoop, which is about the size of 2 tablespoons, but you can make them even larger, if you like. Do not press the dough down – let it stay the way it is. Sprinkle the cookies lightly with a bit of fleur de sel or sea salt. Bake 10-12 minutes for smaller cookies (mine took about 11 minutes), or 18-20 minutes for larger cookies.
4. Allow the cookies to cool slightly on your baking sheet, then move them to another surface to cool completely. You can enjoy these warm, room temperature, or cold. Store in an air-tight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutella Stuffed French Toast with Warm Maple Strawberry Syrup

Ingredients
For stuffed French toast
sliced bread
Nutella
2 eggs
1/2 cup milk, half and half or cream
1/4 teaspoon vanilla
1 tablespoon agave or honey
olive oil or butter for cooking
For Syrup
1 cup fresh or frozen strawberries
1/4 cup maple syrup, I used grade B
Additional Ingredients
Fresh Strawberries for garnish
Method
1. Preheat a large skillet over medium heat. Combine eggs, milk, vanilla and agave or honey in a large bowl. Whisk well. Spread Nutella on bread and make a sandwich. Dip in egg mixture and coat completely on both sides.
2. Drizzle olive oil or melt butter in skillet. Brown French toast on each side.
3. Combine strawberries and maple syrup in a microwave safe bowl for cooking in the microwave or in a small saucepan to cook on the stove. Heat through until strawberries are mushy.
4. Serve warm strawberry maple syrup over French toast with a few fresh strawberries.

One Minute Peanut Butter Cake

Ingredients:
  • 1 egg, beaten
  • 1 tablespoon brown sugar
  • 1/2 teaspoon baking powder
  • 1 heaping tablespoon flour
  • 2 tablespoons peanut butter
  • 1 teaspoon milk
  • 1 tablespoon powdered sugar (give or take)

Directions:

  1. In a small bowl, whisk together egg, brown sugar, baking powder, peanut butter and flour.
  2. Pour batter into a greased ramekin. Microwave for 30 seconds.
  3. While the cake is microwaving, stir together milk and powdered sugar, adding more powdered sugar if necessary to thicken frosting.
  4. Remove cake from ramekin (or don’t), pour frosting over top.
  5. Enjoy!

Grilled Eggplant Rolled with Ricotta and Basil

Thanks to...

FifteenSpatulas.com


Ingredients:
1 large eggplant
1 cup ricotta cheese
4 oz cream cheese, at room temperature
1 tbsp olive oil
1/2 cup parmigiano reggiano, grated
1/4 tsp red pepper flakes
1/4 cup chopped basil
salt and pepperDirections:
Thinly slice the eggplant (down the length of the eggplant, so you get the longest pieces possible),
and rub the pieces with salt.  Place the eggplant in a colander and let it drain for one hour. 
This process is called purging and what we're doing is letting the salt draw out any juices
carrying super bitter flavor.
While the eggplant drains, mix together the ricotta cheese, cream cheese, olive oil, parmigiano,
red pepper flakes, and chopped basil.  Season with salt and pepper, and taste. 
Make desired seasoning adjustments.
After the eggplant has been purged, rinse the slices well, then dry with paper towels.
Preheat a grill (or a big cast iron pan) and grill the eggplant about 3 minutes on each side 
(depending on thickness).  Taste a little piece before you remove the eggplant to make sure
 it's cooked through.  Undercooked eggplant really doesn't taste good.

Place a small spoonful of the cheese mixture at the base of the eggplant, then roll it up.  Enjoy!