How the hell did Salt and Pepper ever get together? And what the hell is dust anyway?

If you have ever asked yourself these questions, wonder no more, because we have answered them for you right here!

What is dust?

 

How did Salt and Pepper get together?

 

Stay tuned, because we will put out more videos soon!! We will answer more questions about farting, pooping candy bars, hot dogs, horsetails and more!!

What’s a Hot Dog and More Origins

It seems like I’m on a little blogging spree! Man! This is my 4th blog tonight! I’m on a roll! It’s because we are very close to wrapping up a project that we’ve been working on for the past couple months. The old Winty Crew thought we might try our hand at making some animations, because we all like to draw and we all have active imaginations.

This new project is called The Misguided Guide to the Origin of Everything! I prepared a little statement here about our project:

The Misguided Guide to the Origin of Everything is an animation series that follows two dim-witted kids, Willy and Tiffy, as they walk around their neighborhood, and encounter all sorts of weird characters, such as a crabby man, a weirdo in a pizza shop, a cat and a dog, their grampa, an alien, and so on. As they do so, they become inspired to ask questions about the world. Where does this come from? Where does that come from? Why is this like that?

Each episode will delve deeper and deeper into the mysteries of the world, from mundane and tangible topics (what is dust?), to grand and abstract enigmas (what is time?). Unburdened by reality and facts, everyone has an absurd answer to life’s mysteries, leaving their black and white reality, and entering a full-color world of imagination.

And here’s a little teaser:

New clips soon!

Goat Cheese Spaghetti

Just do it. That 5 dollar dick-sized log of goat cheese at the pretentious little 24 hour all-natural organic deli is staring at you dead in the eye to just buy it, take it home, and nurse it for the next week or two, or in my case a month. What do you do with all that goat cheese?

Well, think about the last time you came home from a late night bender, and you still have a little too much energy to just go right to bed, and you are STARVING! Spaghetti is the perfect thing to whip up, and I’m not talking about anything from scratch. The only thing you should turn on your stove for is a saucepan of half filled-water. Just enough water to cover the noodles after you break your spaghetti noodles in half, but not so much water that you’ll be passed out on the floor before the damn thing comes to a boil.

The girth of the bundle of dried spaghetti noodles for a single serving is debatable, depending on your appetite, but I normally go for about 3 pencils width.

And the sauce should just come straight from the jar. I like a more sugary brand of sauce (“corn syrup” should be listed in the first 5 ingredients of the label). Prego, Francisco Rinaldi, etc…

The amount of goat cheese you should use is also somewhat arbitrary. 3 tablespoons?

Anyway, drain your cooked pasta in a colander, and then throw it right back in the pot while the noodles are still steaming hot. Pour in some sauce, and plop some goat cheese right on top, and then stir the whole thing vigorously!

This is like an elegantly acidic mac-n-cheese. It’s on a vodka sauce tip, but the goat cheese flavor combined with the jar sauce is next level.

Eat right out the pot if you don’t want to wash an extra dish later. Total amount of dishes dirty for this recipe: 2. The colander which is easy to wash, and the pot. Oh yeah, and I suppose the utensil you’re using to stir and eat with, so 3.

After eating this, you’ll be in a food-induced coma, AND eating all those carbs will sham-wow that hangover away! This dish can also be appreciated when perfectly sober for breakfast.

Dim Sum at Jing Fong NYC

Believe it or not, within the 4 years that I’ve lived in New York, I have never gone out for dim sum in this city. This shocked and appalled my friend Sandra Chi. Unfortunately the day that we finally decided to go was the Sunday right before Chinese New Year. We showed up at 11am and sat down at 12:45? The crowd was crazy! The host of the restaurant was on a megaphone the whole time in the lobby calling out party numbers.

Once we finally entered, oh boy, what a presence! This is what HEAVEN looks like. This is a DIM SUM PALACE.

THEY HAVE EVERYTHING! I cannot emphasize that enough. It was almost too bad it was just the 2 of us, because if there were at least 4 of us, we would’ve been much more greedy in our sampling. Sandra and I partook in succulent steamed short ribs, chicken feet, tripe, shrimp in rice blankets, juicy buns, pork meat balls wrapped in tofu skin, greens, and SNAILS! We were not EFFING around.

This amount of dim sum at this place would fill enough chandeliers to circle the Earth.

We were just getting started here.

THESE SNAILS WERE THE SHIT!!!!

This was all that was left after our one hour eating spree, but 5 minutes later we ate the last foot and the last juicy bun.

What’s also awesome is apparently they do this EVERY DAY. It’s not just a weekend thing.  A girl can get really spoiled on Dim Sum in NYC.

69 Thumbs up.

www.JingFongNY.com

20 Elizabeth St
(between Bayard St & Canal St)
New York, NY 10013

Viet-Mex Quizine

Doesn't look like much here, but this is the marriage of 2 countries, lol.

A little bit ago, Jed and I experimented with a little “Fusion” cooking to prepare ourselves quite a light and summery little meal in the heart of winter.

We were making dinner one night at my place, and we had all sorts of nonsense ingredients all piled up. We were scratching our heads, looking up at the ceiling, with our mouths open and no idea what to do! Hmmm…derrr…. Just kidding! We have creative minds, and had a lot of ideas, but we had to decide!

Jed brought over a some plantains, an avocado, limes, and a ripe papaya.

I had the usual staples, and we used from that garlic, onions, fish sauce, fresh jalapenos, and frozen shrimp.

First Jed made some TOSTONES (twice fried plantains). I don’t remember what all goes into it but it was pretty simple.

  1. He peeled and sliced the plantains, about 1/2 inch thick or so
  2. Then he fried them in a skillet with a generous amount of oil in it till they got soft
  3. He smashed them flat with a flat object, sometimes his bare hands
  4. Then he refried it to a crisp
  5. And twinkled it with a some sea salt

I made some guacamole to dip them in, and here’s my guac recipe, it’s the shit.

  • 1 avocado
  • 1 garlic clove, pressed, or finely chopped
  • 1 jalapeno, minced (leave the seeds if you’re not a wimp)
  • the juice from 1/2 lime
  • THAT’S IT

Combine and smash it all up with a fork.

The last dish was the ripe papaya and shrimp salad. I guess this was the only real Viet-Mex fusion dish on our dinner menu. Typically a Vietnamese papaya salad is made with a young, green papaya, because of it’s crunchier texture and because of it’s very mild flavor. A ripe papaya is definitely the opposite of that: soft, juicy, and very pungently sweet. I started to shred it on a mandolin, but it was just pure carnage, so I opted to finely julienne it by hand with a knife. This salad with it’s juicy sweetness, complimented the other things we prepared with it QUITE WELL!

Here are the limited ingredients I used for the salad:

  • 1 ripe papaya, julienne cut
  • about 1/2 lb shrimp, poached and halved length-wise
  • 1 jalapeno (I de-seeded them here, because these peppers were HOT AS FUCK, I found out the hard way)
  • 1/2 red onion, paper thin slices
  • the juice from the other 1/2 of that lime
  • a couple squirts of fish sauce to taste (adding more means it’ll be saltier)

Toss everything up! Be warned, this is a very WET salad, but it was MUY DELICIOSO.

So that was our little Viet-Mex fusion dinner. It made me see a lot of similarities in flavors and textures in both cuisines. Both use light, fresh, crisp ingredients, and favor acidic and spicy flavors. Looking forward to having a side of nachos with my next bowl of pho!

Deep Fried Christmas Dinner

This year marked my first holiday season as a pescetarian, which doesn’t jibe with traditional southern holiday meals that normally consist of ham, chicken, and black eyed peas made with bacon grease. All of which are fine, I’m just not eating them right now. So, my ever accommodating mother decided that this year we would be eating shrimp and grits. i however don’t like shrimp either so we decided on fried catfish AND shrimp. This I can do. But first…

Meet my mom.

This is Patty. She is a great cooker of comfort foods and cheesecakes. She will basically make anything to make her picky children eat dinner. And here is my mom’s kitchen..

My mom isn’t very impressed with her kitchen, as you can tell by the look on her face, but it’s kind of awesome whether she likes it or not. A few years ago she decided she hated the cabinet doors, so she took them off and adopted this door free shelving system. Not surprisingly my mom knows where everything is, all the time. And get a load of all those cook books.

Here is the set up for the shrimps.We made a pound of little shrimps fried in a tempura batter, pretty basic, but it was my first time making fluffy tempura, so I was super excited.

If you look in the basket you can spot a slice of chocolate french toast I had made for breakfast earlier that day, that I decided to fry. (FYI, it was awesome.) And some hushpuppies my mom was frying while I was frying the shrimps.

here is the setup for the catfish..

Here you can see the fish bits resting after coating. But before I coated the fish in the batter, I cut it into little strips, and then soaked them in a baking dish full of buttermilk for an hour. This makes the catfish less fishy tasting, and makes the meat more juicy after frying. I made the coating for the fish using flour, fine cornmeal and about a 1/2 cup of old bay seasoning. Here is a picture of my fingers during the coating process..

And here is Mom during the frying process..

And here is a big bucket of fried goodness.

AND THAT’S JUST THE CATFISH!

Although the menu originally consisted of shrimp and grits, we forwent the grits altogether, and my sister made her awesome four cheese mac and cheese..

This is just the cheese part of the mac and cheese!

Here is my finished plate, with all the fixin’s-

For the sake of comparison, here is the plate of my sister Dylan, who is a bona fide picky eater.

This is before she has even taken a single bite!!  At least she tried my beets.

After this we all took a nap! Merry Christmas Everybody!