Salty Peanut Butter Duck Egg Cookies

One day I sold something on Craigslist and went to this farm in Trumansburg, NY to drop off the item.  The woman gave me a tour of her farm and gave me a small bag of duck eggs.  It bothered me that the eggs were still warm from coming out of the ducks and that I had made small talk with the ducks whose bodies they had exited, so I decided if I was going to eat these then they needed to be as removed from the experience of eating eggs as possible.  I altered a recipe for peanut butter cookies and was extremely pleased with the result.  Allow me:

2/3 cup butter

2/3 cup honey

1 cup peanut butter

1 duck egg

2 tablespoons milk

1 teaspoon vanilla extract

2 3/4 cups flour

1 teaspoon baking soda

7 cups why were you talking to ducks

1 teaspoon salt (more or less depending on how salty you what them to be)

Beat the honey and butter together until it’s satiny.  Touchable almost (resist).  The other wet ingredients may now join.  Peanut butter, egg, milk, vanilla.  Continue beating.  Mix dry ingredients in another bowl, then slowly combine it with the wet mixture.  Oil up your baking sheets and decorate them with an array of tablespoon sized dough balls.  Press your fork into these balls to make crosshatch patterns and bake 12-15 minutes on 325.

Plate made by Zena Pesta.  Cookies made with help of bees, ducks, and cows.

Beat It, Beat it up (with EGG references)

A little bit of background on this; I’m actually a little late on posting this, they put this out a couple weeks ago, but about 2 months ago I g0t a phone call at around 1:00 AM on a weekday evening from a familiar voice I had not heard from in a long time. I looked at my phone and my caller ID said “CX KiDTRONiK” but actually, it was from Kiko the Dealer (or TchaKa DiallO) calling from his cellphone. The voice says to me, “Hey Thu, we are at Andrew’s house. We are making a music video right now. We would like you to be in it.”

And then he continues, “Can you bring over some eggs? We’re going to need those. You know, the song is “Beat it Up,” so we can beat some eggs.”

I was actually getting myself ready to lay in bed and play video games on my Nintendo DS. An hour later, I finally get up off my butt and mosey over. It’s only a short 5 block walk.  Luckily, I still had 2 cartons of eggs sitting in the fridge, which actually came from our Food Party shoot from at least 4 months ago, which means the eggs used in this video, is at least that old. Notice Kiko eating the eggs, it is incredible and gross. I scrambled a lot of eggs that night.  When CX attacked me with that egg beater, I cracked up so hard. I got to Andrew’s house around 2am and left around 430am. I walked home wet, clean and egg-free.

These guys are really amazing funny and crazy, and I love their music. Check them out live when you can, it is really fun. You can listen to it on Myspace. Here is one of their pictures::


Love, Thu



Did you know there is an enormous, cosmopolitan city, with a rich heritage, dynamic culture, and distinctive character, two hours south of New York? That this city was actually more important than New York and the epicenter of culture in this country once upon a time? And that, as with any proud city, it has it’s own share of unique culinary wonders as well? Well I speak the truth! It’s Philadelphia folks!

I ventured down through the “Garden State” to the “City of Brotherly Love” this weekend to visit Ms. Lauren Gutierrez, who has taken residence there. I was joined by some other CIA chums as well, and we had a grand ole’ time. We saw the sights, spent some time in the woods at a swimming hole, drank copious amounts of alcohol and most importantly, ATE FOOD.

Philadelphia, like many cities, has it’s share of delights and delicacies that hold a special place in the hearts of it’s citizens. Kansas City has barbeque, Chicago has it’s hot dogs and deep dish, and Baltimore has it’s crab cakes, but this city never seemed to let up on new and exciting local fare. So let me share with you some of the more revered items.

First we will start with the Wawa. Wawa is Philadelphia’s “go to” establishment for something quick and something cheap. It is a convenience store, sandwich shop, sometimes gas station, and always a place to find things a Philadelphian would like. Wawa specializes in the “hoagie” sandwich. Some may call this a “sub” or a “grinder”, but in southeastern Pennsylvania you call it a hoagie damnit. When one orders a hoagie at a Wawa there is no need to rattle off your choice of meats, toppings, and bread to a trained “sandwich artist”. They are busy. So they have provided a computer for you to plug in the specifics for yourself. You have plenty of time and the options are there right in front of you, so you can make sure to make the right choices. Do you want a “shorti” or a “classic”? “Lotta mayo” or just “light on the mayo” Take your time.



We were fortunate to be at a Wawa during a special time of year, the great summer solstice celebration called “Hoagiefest“.


Once you have ordered your hoagie of choice, it’s time to compliment your main course. Perhaps you would like a Tastykake for dessert? Or maybe just some Peanut Chews?



Both are local and quite good. Tastykakes come in a variety of flavors and types. I bought a variety, including peach, blueberry, lemon, strawberry, and their famous Butterscoth Krimpets. When we came home drunk and dove into the cakes at 2am, people seemed to like each and every one of them. Great job Tastykake!!

As for the Peanut Chews, it’s peanuts in a chewy dark chocolate and molasses mix. They are quite good.

Need a beverage? Go with the Yuengling.


I should note that this meal would make your stomach ache, so maybe save the candy for later and just eat an apple or some chips on the side.😉

So, is Wawa the only place to get local Philly fare? Christ no people! There are plenty of other places!! Ever heard of the Reading Terminal Market?



This market is an enormous public market on the street level of the old Reading Terminal rail station in Center City Philadelphia. The terminal itself has quite an imposing edifice and ginormous train shed that is now part of the Philly’s convention center. But on the ground floor it is all about food! Hoagies, steaks, fish, meats, cheese, confections, produce, breads – you name it. And plenty of lunch counters and take-out shops for the downtown lunch crowd. Lauren directed me to this ice cream counter called Bassetts for a delicious cone of peach ice cream. She chose the raspberry truffle, and they were both quite good. Bassetts has been around since 1861 apparently, which gives it the distinction of being America’s OLDEST ice cream company! COOL!  Philadelphia’s other famous, slighty younger ice cream mainstay is of course Breyer’s ice cream. But that shit is made by Unilever now, and they are a soap company. So fuck Breyer’s. Bassetts!!


On our way out we spotted a woman making chocolate covered strawberries and stopped to watch. We then noticed a variety of other chocolate items. Like chocolate noses and chocolate rats!


And of course, chocolate cheesesteaks!!


When we were at last all together and everyone had convened at Lauren’s home, Mr. Chris Duffy began to mix together a number of spirits and fruit juices to make a beverage befitting the history and honor of Philadelphia. He had done his research and found a recipe for a punch named Fish House Punch. I will let this equally poorly written wikipedia entry handle this one:

This most venerable of American flowing bowls is held to have been first concocted in 1732 at Philadelphia’s fishing club, the Schuylkill Fishing Company also known as the “Fish House”. The Fish House was an august gentleman’s society devoted to escaping domestic tribulation, but also to cigars, whiskey and the occasional fishing foray upon the Chesapeake or the Restigouche River in Nove Scotia. Another version states that it was created in 1848 by Shippen Willing of Philadelphia, to celebrate the momentous occasion of women being allowed into the premises of the “Fish House” for the first time in order to enliven the annual Christmas Party . It was supposed to be just something to please the ladies’ palate but get them livelier than is their usual wont.

This punch — containing rum, cognac, and peach brandy— is potent, so to bring it down it is normally diluted with cold black tea, a common mixer for this particular punch, or with seltzer water, for a bit of fizz. Some punch bowls may not be big enough to accommodate the large size ice block called for, and though the block is a classic part of this recipe, it can, of course, be simply served in a pitcher over ice cubes.

There is even a verse!

There’s a little place just out of town,
Where, if you go to lunch,
They’ll make you forget your mother-in-law
With a drink called Fish-House Punch.


The punch was quite tasty with a very tart lemon aftertaste. He put about 15 lemons in it. We all got quite drunk from it. Philadelphia! Will it ever end!?

By now it had become late, and it was time to dine out for dinner. We went to a really great place in Chinatown called “Vietnam“. Yes, like the country. They had quite an extensive food menu and a great cocktail menu as well. We all had our own exotic tropical drinks. I had the Navy Grog.


I had always seen it on the menu of a Chinese restaurant I went to as a kid and figured “what the hell”. Their Navy Grog was a blend of Rum, Campari, Crème De Cassis, Myers’s Rum, Sour Mix and Fruit Juice.  Actual “Grog” has quite a history apprently, and you can read about it here! It’s not just a music venue folks!

The Navy Grog was quite good.

Some folks had Mai Tai’s and Erika had a beer which she put a cherry into for some reason, but Chris and Jocelyn shared the FLAMING VOLCANO. This restaurant billed the drink as a “Fantastic Drink for Passion Lovers.” and it contained Rum, Vodka, Gin, Brandy, Grenadine, Bacardi 151 and Fruit Juice. And live flames.


The food was very good as well. I had the crispy duck, and there were a variety of soups and rice dishes eaten. Everyone had a pleasant time.

The next morning we all had to eat again! (ACTUAL fact: In order to sustain life, one must consume food.) Lauren made some delicious scrambled eggs and potatoes. We had a “Box O’ Joe” from Dunkin Donuts, and I fried up another Philly classic: Scrapple.


Scrapple is “traditionally a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour and spices” It is fried in slices in a pan, and served with breakfast in place of sausage or bacon. It is distinctive to the southeast PA region and Maryland, and parts of Virginia. I hail from Cincinnati, and we have a local dish that is similar in composition to Scrapple called Goetta. I think Goetta is quite tasty, but I cannot say the same for Scrapple. I had some at a diner the day before with Lauren and was not really taken with it. It was too mushy, and pasty, and the flavor was lacking on many fronts. I figured, maybe they just didn’t do it right! They cooked it too little! The slice was too thick! I can improve on this! So when we stopped at the ACME grocery store I picked up a package to make myself. I made sure to cut thinner slices this time, and cook it up homemade. Ryan, Lauren and I tried it all over again, and….it still sucked! Scrapple: not that good!

We spent the day at the swimming hole in the woods jumping from high ledges into freezing cold water. Ryan and some teenage boys oversaw the construction of a dam that was meant to plug the constant jet of water flowing down the creek. The project was a mixed success.


When we got home we were all hungry again. Can you fucking believe that shit? Honestly. We needed something hot, delicious, quick, and PURE PHILADELPHIA. What oh what could we eat?



Now, cheesesteaks are famous around the world as a Philadelphia specialty. Most tourists who visit Philly in order to sample this dish head straight down past the Italian Market (which is America’s oldest outdoor market) in South Philly to either Pat’s King of Steaks or Geno’s Steaks. Here they can get a steak slathered with the infamous “whiz“. Like the ubiquitous chili parlor in Cincinnati, or hot dog joint in Chicago, so Philadelphia goes with the steak joints. The town has plenty of lesser known, but locally revered steak places where the tourists and the blazing neon are not there to distract and diminish. Lauren lived just down the street from one such place, and it is called Dalessandros. The first thing you learn in ordering is that they are just called “steaks” by Philadelphians, no need to say “cheese”. Why? Because there are plenty of ways to eat one! Maybe you don’t want cheese! In fact, the idea that the only way to eat a steak is with cheez whiz is total bullshit. It’s just sick sick propaganda from the Pat’s and Geno’s people, whose “rivalry” I liken to a mutual agreement that it’s great business for both parties. Just UNbelievable.


I had my steak with provolone because it’s actually cheese and it’s better. I had onions, mayo and steak, with hot peppers on the side. Erika had mushrooms. I think Lauren had banana peppers? And nobody had American cheese or “whiz”. They were deliciouso!

Everyone seemed to have a really nice weekend in Philadelphia, and Lauren was a wonderful host. Thanks Lauren! As for local food, there are a few other local specialties I will have to try upon visiting Philadelphia the next time. Frank’s Soda, and Water Ice are two. But fear not Philly, we will meet again.


Los Angeles


Peter Van Hyning and I were in Los Angeles very recently to promote our show, and I just wanted to review a couple places we ate at while we were there. We stayed in Venice Beach near the Santa Monica pier. The first place we went to was actually this little Hot Dog on a Stick!


The girl that works here hand-dips all the hot dogs in a very delicious cornmeal batter. Then she deep fries them to perfect golden brown perfection. We washed them down with these heavily dyed drinks. Cherry lemonade, and lime lemonade::


So SUGARY!!!!!!!!!!!  I still have a headache thinking about these drinks. Anyway, moving on.

We went to a Johnny Rockets Diner later on in the day. The most awesome part of that meal involved pigeons. Very rowdy pigeons!!! They were having the best time with an onion ring! I was fortunate enough to be able to capture some of their action on video. The food here is otherwise terrible. I had sliders and a side of fries, both were very uninspiring.

For some evening cocktails we stopped at Trader Vic’s in the Beverly Hilton Hotel. I didn’t take a good photo that would even summarize what this place is even like, so I found this photo from the LA Times, which sums it all up:


Except the night we were there it looked a little more like this (I took this photo):


Way more creeeeepy, but still cool. We all got tiki-style cocktails. They were very sugary and strong and delicious. Very fun names such as “the scorpion”, “the fog-cutter”, the classic “mai tai”, “honi honi”, “navy grog”, “pogo stick”, and “rangoon ruby.” We all got some cocktails and then shared a “scorpion bowl.”




Oh yeah, and how could I forget these DUCK TIDBITS! We accompanied our cocktails with fine snacks such as fried calamari and these totally weird “duck tidbits”. They were covered in a plum sauce which looked like chocolate and then dusted with crushed almonds. The duck meat was finely shredded and compressed into cubes. As a result, they looked like brownie bites. Not bad!


Day 2, we found ourselves at the most charming little breakfast place upon the recommendation of a good LA foodie. Cora’s Coffee Shoppe definitely is everything you want in a breakfast place: good eggs, good potatoes, good coffee, very friendly service.



We sat right at the counter, so we saw all the different varieties of delicious breakfast plates they had to offer as they were came and went from the counter in casual speed. We started off with a warm and buttery almond croissant and then did omelets. I had mine with prosciutto and cheddar, and my companions both got egg white spinach and mushroom. They were accompanied with one of the better preparations of a breakfast potato I’ve seen. It’s a 2 inch slice of an Idaho potato, fried, and as it cooks, they flatten it down a little the same way you would with a fried plantain. The result is this awesome little potato steak, that’s crispy on the outside, and dry and steamy on the inside. So goooood!!!

Oh yeah! And tomato jam for your toast! Unique flavor!




This is actually a little embarrassing to admit, but I don’t know how I’ve gone to LA so often in my life and never hit up In N Out Burger. It is the shit. Nuff said.


I got a 3 x 3 animal style, which is 3 patties, fried in mustard with grilled onions. They also offer an atkins-friendly “protein style” which replaces iceberg lettuce for the buns. Other not so secret menu items can be found here. I really don’t know what’s in these burgers that makes it so delicious, besides the simply delicious ketchupy mayo sauce, its thin beef patties grilled to perfection, its soft lightly toasted warm buns, the pickles, the grilled onions, it’s all very very very good.





We did a little event with the kogi taco truck people while we were here as well, I’ll cover that in a separate blog, so I’ll end my LA blog with some miscellaneous imagery that doesn’t really fit anywehere else, including awesome snaps from E3!




Look! A native all-natural organic cheetoh plant!




See ya later LA!! I think you are so cool.

One of my favorite foods in the whole world


Just made this last night because I had the worst possible unexplainable craving for it. My family used to make this all the time and I would be so so sick of it, and then oops, suddenly you’re old and your pork-egg meter has been running on zero for a couple years and the only thing that will make you happy and feel safe again is to just make it and eat it.

This is “thit kho“, or caramelized pork soup. It’s normally made with the butt or belly or the shoulder of the pork, with the skin still attached. My favorite part is actually the hard-boiled eggs in it, and my second favorite part is dipping fresh sliced cucumbers in the the salty broth.

Here’s a quick recipe:

  • 2-3 lbs. pork butt/belly/leg cut into 1-2 inch pieces
  • 6-69 eggs, pre hard-boiled
  • 3-4 tablespoons sugar
  • 8-10 good squirts nouc mam (Vietnamese fish sauce)
  • Freshly ground black pepper
  • 12 ounces coconut juice or soda (use water if you don’t have either)
  • Preheat a thick-walled skillet/pot and throw in the sugar, and allow it to melt and turn a little bit brown. Throw in the meat and let the meat brown and get coated in the sugar. Once the meat browns, add the fish sauce and the coconut juice/soda. Let that simmer for about half an hour, then throw in the eggs, and cook for another 15 minutes. Add black pepper. Serve over steamed white rice with a side of fresh greens, iceberg, cucumbers, etc. 

    Man, I feel great now!!

    Love, Thu

    Zombee Pee Pee

    Food is so good coming in that most people rarely think about it’s exit voyage. Or perhaps they only consider the necessity preventative measures. You know like nobody wants to drink too much coffee before they get on the plane or eat a spicy, greezee meal before their date with that special someone. But I personally like to think of all the great upcoming bowel movements I’ll be having when I eat a well balanced diet! And so I’d like to now present to you a recipe that will focus not on a delish taste sensation but instead on your pee pee. Let’s have fun with what goes in the potty!!!

    You will need a juicer and these things for juicing:

    BEETS! some Carrots! and Apples to make it taste good and juicey!

    Juice those things! I typically do 2 beets, 1 carrot, 2 apples (cored)

    And the entree shall include:


    Lightly steam these with some butter and salt/pepper to taste but be careful not to overcook! nice and crisp, that’s the ticket! Put an egg on it! Delicious!

    Wasn’t that delicious and nutritious too? A pile of crisp asparagus stalks MMM! and some tasty beet juice to wash it all down. Now we wait. Perhaps a cup of coffee or some beer will speed the process………………………………………………..

    DING! TIME TO PEE PEE! Isn’t it horrible? Aren’t you terrified? The beets have stained your pee red and the asparagus is well known for that terrible roadkill odor it produces in your pee pee. It’s like peeing carrion. It’s like peeing real gore. Are you dead inside? Haha! MAYBE! Aren’t you disgusted? You’ll freak so bad you’ll forget to wipe! Show that pee to your mom, maybe she will take you to the doctor and then you don’t have to go to school today because your insides are rotten. Feed this recipe to your unsuspecting friends and enemies! They will be confused!

    Tell everyone that your pee pee brings the scent of DEATH because it will be true. It will also be funny because in the same area you can create life.

    CHIPMEAL and Prison Eggs

    What is “chipmeal” you might ask yourself? It is something very special. Lately, my boyfriend and I have been very into eating at a little Mexican place in Greenpoint called PAPACITO’S! I love their anjito pork chimichanga burrito and their chorizo tostadas and Danny B only orders one thing at this place : NACHOS. The great thing about the nachos at this place is, along with being topped with a wide array of fresh vegitalia and a good homemade salsa, the cheese on it is NACHO cheese, (the kind the comes from a can and stays a perfect velvety liquid forever), and a good amount of it as well. This cheese normally comes in cans like this:

    There are various reasons why making nachos with this sort of cheese is superior to using fresh shredded jack/cheddar/whatever cheese. One main reason why shredded cheese SUX is that it tends to “glue” the chips together after the nachos are not warm anymore creating one big clumpy mess. How annoying. The AWESOME thing about nacho cheese sauce is, after awhile, the chips get soggy in a very beautiful and amazing way.  Letover nachos start to become more and more analogous and homogenized, as some sort of chemical reaction occurs with the cheese sauce and the tortilla chips, creating a whole new food that I like to call “CHIPMEAL”. It’s like oatmeal, except nacho flavored.

    Which leads me to “Prison Eggs,” one of the few dishes that Danny B actually cooks. It’s called “prison eggs” because it looks like caricatured version of what prison food might looks like. A more pretentious name for it might be “Aged Mexican and Egg Risotto, with Nacho Béchamel.” Looks and sounds very appetizing right?


    Basically, it is leftover Mexican food medley, (in this case it is a combo of Danny B’s leftover nachos and my leftover soyrizo rice and beans), fried with eggs. Once the eggs enter your frying pan, you are to STIR almost the entire time until the eggs are cooked. Danny B really likes to stir the shit out of things “to make sure it gets cooked all the way.” The eggs get super mushy in the rice creating a lovely sludge texture. Here I am enjoying my meal. It was really great actually! Thank you!

    Love, Thu