The Gastromaniacs

It’s been a while since we updated the site.  A lot has gone on.  Fortunes have been made, empires have fallen, and our focus has shifted.

I just popped by to take a look at this site, something I hadn’t done in quite some time.  I had forgotten how informative and fun it was.

That said, it’s time for some updates and come cleaning up, and we’ll get some new content coming again shortly.

Segnala presso:

Black Widow Bakery

A meat cake. If only I had thought of this for my wedding.

I think James and I may have to give this a whirl next week.

Segnala presso:

Image via WikipediaPoking about, I just came across a website dedicated to the hatred of cilantro.

Personally, I’m a big fan of cilantro, particularly when paired with citrus.  I know it takes all kinds to make the world go round and whatnot, but in reality, it seems like this guy has got way too much time on his hands.

It’s not like the world is going to stop using cilantro, one of the most common herbs in the world.  If you don’t like it, don’t eat it.

Weirdo.

Segnala presso:

Image via WikipediaIt’s a bit early to be discussing this, but James and I were just IMing, and we came up with what we think the WOD will be for Pig Roast XXI, which will be the 2009 Pig Roast.

For Time:
21 Bodyweight Clean and Jerks
21 Bodyweight Deadlifts
21 HSPU
21 Pullups
21 Bodyweight Bench Press

I’m scared just thinking about it.

Segnala presso:

James and I were just chatting and we realized that we had not yet posted pictures of our hilarious attempt at creating a barbecue turducken.

Turducken are a lot of fun.  Just realize that the ducks are frozen, and the de-boning takes longer than you think, especially when dealing with a partially frozen bird.

Pictures:

12345►

Segnala presso:

I was just winding down here, late Friday afternoon, and I find an article with this title:

Tetrapod Zoology : Traumatic anal intercourse with a pig

While it’s not exactly relevant to pig roasting, it may very well be the greatest title to an article I’ve seen this calendar year.

Segnala presso:

I just swung by the recently opened Whole Foods in Glastonbury, CT.  The trip was theoretically to get some meat, but it’s always interesting to wander around that store.

I picked up 1/2 a pound of some $21.99 a pound Salami Toscano.   Just had a slice.  It’s divine.   Not the kind of salami I would make a sandwich out of, but in and of itself, it’s fantastic.

Cindy didn’t much like it, because it’s got a good amount of fat in it (um, it’s a salami….) and because she’s all PMSing.

Segnala presso:

James and I were just discussing the plans for the upcoming Pig Roast and Pig Roast Olympics… Without getting too far ahead of ourselves, one of the events at the Pig Roast Olympics will be a Beer Mile.

And here’s how it went:

Will
4:18:22 PM
I mean, come on. it’s hilarious

James
4:18:26 PM
does it get really goofy by the end?

Will
4:18:31 PM
we should do it with president masks on
4:18:36 PM
“COME ON, NIXON!”

James
4:18:38 PM
that would get steamy

Will
4:18:50 PM
but be funny

James
4:18:53 PM
I’d shotgun ‘em

Will
4:18:54 PM
I’d be Taft, of course.

James
4:18:59 PM
or even better, funnel them

Will
4:19:05 PM
Shotgunning is not allowed

James
4:19:08 PM
weak

Will
4:19:09 PM
has to be from the bottle or can

James
4:19:12 PM
double-weak

Will
4:19:17 PM
no cup, no shotgun, no funnel

James
4:19:21 PM
you should be allowed to use your talents

Will
4:19:44 PM
http://www.beermile.com/faq.beer#rules
4:19:53 PM
I’d kill everyone if I could shotgun

James
4:19:59 PM
I’m a mean shotgunner
4:20:02 PM
really mean
4:20:09 PM
and funnel, I’d bet I could give you a run for your money

Will
4:20:09 PM
heh. I sense a challenge.
4:20:14 PM
you’re on.

James
4:20:16 PM
next time I’m out!
4:20:18 PM
yes!
4:20:20 PM
hah!
4:20:22 PM
I love it.

And so, it’s on.

Perhaps we’ll shotgun while waiting for baggage at Bradley International Airport. It would make for a good YouTube, what with all the DHS people running about.

Segnala presso:

We’ve been remiss with our posting. In no particular order, we blame: general insanity, young kids, CrossFit, January slump, general winter doldrums, and overpriced mojitos.

We’ll be posting again effective immediately.

If you’re wondering, the password is….jalopy.

Segnala presso:

It always amazes me when I watch people try to chop onions.  People either take about 15 minutes to chop an onion, or go so batshit crazy and have bad knife technique that they nearly take their own fingers off.

Lo and behold, here’s a quick primer on how to coarsely chop an onion.  If you follow this technique, you should be able to get your onion coarsely chopped in well under a minute, and do so in a highly repeatable manner.

• Step One: Get an Onion
• Step Two: Cut the top and the bottom off the onion, like so:

• Step Three: Make a vertical slit in the remaining onion peel, as shown below:

• Step Four: Peel the onion:

• Step Five: Cut the onion in half:

•  Step Six: Parallel to the line on which you just cut the onion in half, cut the half of the onion in half again.  For you math majors, this would be 1/2 of 1/2, or 1/4:

• Step Seven: Lay the onion down and make three to four cuts through the entire onion, with the grain:

• Step Eight: Rotate the onion 90 degrees (or a quarter turn, for those not geometrically inclined), and make another 3 to four cuts.  Take care to only cut the onion, and not to cut your fingers at this point:

• Step Nine: Repeat on the other half of the onion:

• Step Ten: JAZZ HANDS!  You’re done coarsely chopping an onion.

There’s not a lot to it, but if you master the above, you can adapt it to pretty much any onion need you may have – be it a fine dice or some largely chopped onions.  As I said above, this procedure is fast, efficient, and eminently repeatable.  I recommend you take some time to learn it, as if you cook with any kind of frequency, you’re going to cut an awful lot of onions before you’re pushing up daisies.

Segnala presso: