Monday, October 31, 2011

Anaheim Scramble

6 Eggs
2 Anaheim Pepper skinned, seeded and roasted
1 clove garlic minced 
1 small yellow onion diced
Olive Oil
2 Roma tomatoes diced 
1 tbls sour cream
2 tbls chives chopped
1 tsp garlic powder
1 tsp onion powder
S&P
2 tbls butter




Heat pan to medium.

Add onion and sauté till just browning.

Add peppers and garlic and sauté till peppers are just done. Remove and place in covered bowl.

Mix eggs with all powders s&p

Pop butter in pan heat till just melted. Add eggs. Scramble is you would normally. Half way done add peppers and onion mix. Toss lightly.

When eggs are done turn off heat and add sour cream toss till coated well and there is just a creamy coating on the eggs and bottom of the pan.

Finish with tomatoes and chives. Serve!






Saturday, October 22, 2011

Anaheim Chili Verde

1 ½ pound of tomatillos. Peeled, washed and Roasted
5 garlic cloves. Roasted.
5 Anaheim peppers. Skinned, seeded and Roasted
1 bunch of cilantro
3 -4 pounds pork shoulder cut into cubes
1 large yellow onion diced
1 tbls dried oregano
1 tbls allspice
2 ½ cups of chicken stock
1 tbls chicken bouillon (Knorr)
You’re going to need a blender to get it right.

Add tomatillos, garlic, peppers, cilantro, bouillon, allspice, oregano and 1 cup of chicken stock, to a blender blend low till smooth.
Pour into a sauce pot and heat ill it just starts to bubble then reduce heat and cover.
In a large hot skillet add oil. Drop pork and salt and pepper generously. DON’T SHAKE OR MIX! Leave It alone for about 3 minutes, let the color develop, it’s key to the deep rich flavor. After the 3 minutes toss and cook for 3 more minutes.
Add onion and saute for 2-3 minutes.
Add 1 cup of chicken stock and with a spoon scape all the goodness off the bottom of the pan.
Add the pepper blend and stir over medium heat. Use a whisk and blend everything together . Cook uncovered over low heat for 1 ½ hours. Stirring once in a while making sure the bottom doesn’t burn. Keep the ½ cup of chicken stock on the side as Verde will cook down. Add as needed. Its done when the pork is tender.
Serve!



Tuesday, October 18, 2011

Marxist Panda

Navigating the Panda Express steam counter seems to be straight forward and rather simple, I’m here to tell you my friends, the madness is deep, fraught with deception and glazed in an orange sauce. 
They want you to think that you have choices. That you have certain unalienable Rights, that among these are Fried Rice, Chow Mein or half in half if that constitutes your pursuit of Happiness. That you are free to build your meal as you see fit.  Even if you go with the never fluffy white rice and unseasoned vegetables. The choice is yours, so it seems….
Have you ever wondered why they ask you to order your entire plate without looking at the food?
Simply put, Gastrocommunism.

“Welcome to Panda Express can I force you into choices with my subliminal way of making you feel like you are holding up the line?”
Shit Mihn, can I have a second to ingest my surroundings, I’m still recovering from the snail trail of stench peeling off  the 300 pound woman in front of me.
Why are there 12 pans but only 4 items available? Why is the menu board so big, but no items are listed? Why are there fake vegetables in a clear cooler door? Why does my server look like Rocky? (Not the boxer)
I could go on, I could name names, but I won’t. Being blacklisted is not on the menu. I could tell you a story of Hop Sing and a copy of The Daily Worker, but Ms. Benes and Oogway would make big trouble in little China for me, so I digress.
Why do they do this?
The answer is rather simple. You are Bovine Americanus, fattened on the Demopublican teat, filled with lie flavored Tea. You are workers bees in an economic hive, built on opiate-black fame-honey ipollen.  Your greed and need for NOW leads you down a flavor injected, pseudo cuisine highway patrolled by a fried chicken swingin’ dollar burger pushin’ trans fat hustling pimp. Pre-fab pre-frozen pre-cooked and for an extra few bucks they will eat it, digest it and shit for you!
So,  being the Good Shepherd I am, I have decided to school you pups on how to get the most bang for your buck with a few helpful strategies’ for you to use the next time you confront, the communist planted Express Cell known as Panda.
  • Always order Togo. Doing otherwise will reduce you plate by 20%. This is a scientific fact.
  • Always order the 3 item plate. Nothing reheats better than Chinese food.
  • If going half and half, always tell them rice first, then, in mid scoop say half and half. This will give you maximum rice and Chow Mein as Chow Mein first will fill your section leaving you with barley one scoop of rice on top and slightly to the side.
  • Item order is essential. Large to small with no exceptions.
  • Learn to recognize food size e.g. Beef & Broccoli is large because the broccoli heads take up space. Whereas Kung Pao is small, because of the diced prep.  By ordering the B&B first and the Kung Pao last. The Kung Pao will be served in the side box maximizing the volume.
  • Never fall for the egg roll or the battered shrimp. They are greasy and if you look, there is no egg in the roll and the shrimp is 1/16 the size of the batter.
  • Always ask for more chili sauce and soy no matter how much they initially give you. (This is part of my Give up the sauce movement)
Now for the Review:
Parking:  4 BONES.  Ample parking with 2 handicap spots. No complaints here.
Service: 1 BONE. Way too nice.  Call me mild grump, maybe like the Grinch if he smoked herb, but I like my servers to smile and serve, that’s it. Too much teeth and yes sir no sir can get a bit nauseating.
Price: 2 BONES. Follow my tips and you can feed 2 people for under $8.
Food: 2 BONES. For what it is, it’s good, for that same reason I can’t give it 4. Find a Panda Inn just sayin’.
Big Dogs Final Bite: 2.25 BONES. You can’t expect much from fast food, but you can expect to get your money worth and decent service.  Panda Express fails, but it’s not an epic fail. Go in with low expectations and walk out happy every time!