chicagostreetduck.com

Can’t Elope

l33b0 — Tue, 01 May 2012 04:39:03 +0000

Mama wants da big party, sorry love…cantaloupe! (You really are a “Mama’s Boy – Damn!)
Mess Factor Of: 2

Afternoon Hump – Veggie Delight

l33b0 — Mon, 30 Apr 2012 23:21:06 +0000

Like a small-block 350 V8 for your gut!!!
Mess Factor Of: 2

Morning Glory

l33b0 — Mon, 30 Apr 2012 22:43:53 +0000

Okay tough guys… here’s a way to lose that extra stuff hanging out up your keyster. Don’t tell me you don’t want to lose that gut and look all buff for your favorite girl friend.
Mess Factor Of: 2 Unless you try crawling into the juicer and cut off your fingers!
Supplemental Mess Factor Of: 12 If hospitalization is required!!

Lines In Space

l33b0 — Mon, 17 Jan 2011 00:37:39 +0000

Artist: Lee Bernard

Material Selection

l33b0 — Tue, 14 Sep 2010 15:18:22 +0000

Breakfast Skillet

big e — Sun, 07 Feb 2010 16:50:43 +0000

For the larger appetite, this skillet will fill in all the cracks. You’ll push away from the table a little bloated, and maybe a little sleepy. At least I always am afterward.

MFO 4: A little chopping, a little sauteing, a lot of good eating.

Frijole Joe’s Southwest Skillet

big e — Sun, 07 Feb 2010 16:33:11 +0000

Frijole Joe is a good friend of mine. Whether its drinking cervezas and watching the hot babes on Telemundo, or sitting down with his enormous family, we always seem to have a good time. Joe is passionate about cooking, and so whenever he suggests I try something new he’s come up with, I rarely hesitate. This offering is really great.

MFO 3 Crack open some Patron and kick back, this is one’s easy!

Sexual Chocolate

big e — Sat, 02 Jan 2010 16:01:53 +0000

Auntie Gertie sent this one to me with a very disturbing note:

“Dear Favorite Nephew,

Enclosed you will find a fantastic dessert to share with your new girlfriend. It’s something I whipped up at Woodstock, and was a smash hit. Of course, Hendrix wanted to smear it all over me, but Santana kept pushing his way in between us. Finally, I just had to have them both stop- I was exhausted! Enjoy!”

I now have recurring nightmares of rock stars violating my “personal space”, chasing me with ladles of chocolate sauce. Intensive therapy, here I come. Yay!

Well Hung Banana Bread

big e — Sat, 02 Jan 2010 15:31:08 +0000

Auntie Gertie rides again! She sent us this recipe, citing the need to share some of her “many wonderful, loving experiences”. I’m not quite sure how that ties in to cooking, but it is Auntie Gertie, after all.

Rice

big e — Wed, 30 Dec 2009 21:39:11 +0000

Rice is a totally diverse, and adaptable dish. It’s no wonder that people have cultivated and eaten rice for many centuries. While never the star, rice can be added to so many recipes, that we felt it is necessary to address this lowly grain.

I like brown rice for a couple of reasons. First, it’s a great substitution for potatoes. Which, if you’re diabetic, like I am, you still want the starchy side dish, but know darn well that taters are pretty much a no-no. The starches (sugars) in brown rice are more slowly absorbed in the blood, helping to prevent the nasty spiking of blood sugars.

The second reason I like brown rice is for the nutritional value. White rice is devoid of a lot of the nutrients brown rice retains. I guess some marketing genius thought that white rice looks better on a plate. Unfortunatly, while it looks nice, it’s not the best option- remember, we want to eat WELL, and sometimes that means going against the GRAIN! (Get it?)

There are a few varieties of rice easily found in your supermarket. Basmati rice is great in Indian (India, not Native American) dishes. Long grain, or “dirty rice” is nice in Creole and Mexican dishes, while brown rice is very nice in Asian and Mexican dishes.

You can dress rice up by preparing it differently. Instead of water, cook it in chicken or turkey stock. Try adding a variety of “foreign” spices (think curries), or traditional American spices. Steamers are also a very good way to prepare rice. It’s a traditional Chinese method, and very effective for not only keeping the rice from becoming dry, but helping it to retain its’ nutritional value.

Don’t be afraid to try different styles and flavors in your rice dishes. These versatile grains are easy to make, satisfying and wholesome.