The Wingnuterer

Archive for the ‘Food’ Category

Take a big fraking pot

Add,  sweat peppers, portobello mushrooms, onions, potatoes, carrots, tomatoes, celery, garlic, olive oil, black pepper corns, some sea salts and my frozen veggie straps,… 20 cups of water, and boil boil boil

The first photo is everything all in, then after boiling for about 90 minutes and the last photo is the finished product

But I do have the recipe,…

INGREDIENTS:
6 Twinkies
Popsicle sticks
4 cups vegetable oil
Flour for dusting
1 Cup milk
2 Tablespoons vinegar
1 Tablespoon oil
1 Cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Icing sugar to taste

PREPARATION:
1. Chill or freeze Twinkies for several hours or overnight.
2. Heat 4 cups vegetable oil in deep-fryer to about 375 degrees Fahrenheit.
3. Mix together milk, vinegar and oil.
4. In another bowl, blend flour, baking powder and salt.
5. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.
6. Push sticks into Twinkies lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake.
7. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.
8. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes, and dust with icing sugar if desired before serving.

Just reading makes my arteries harden

This is an evil recipe, and thankfully my brother had the recipe squirreled. Now the difference between this recipe and others are very minor, but the results will speak for themselves,…

June’s Rhubarb Pie

• 6 tbsp flour
• 1.5 cups granulated sugar
• 4 cups unpealed Rhubarb cut into 1″ pieces
• 2 tbsp butter
• 2 tbsp additional butter for putting on fruit

Make flaky pastry and chill until ready to use.

1. Line a 9″ pie plate with pastry, leaving a 1/2″ overhanging edge
2. Brush pastry with melted butter and CHILL
3. Mix 2 tbsp flour and 2 tbsp sugar and sprinkle over chilled pastry
4. Put rhubarb in baggie with flour/sugar mixture and shake
5. Fill pie plate with coated rhubarb, dot with butter
6. Sprinkle remaining flour/sugar on top
7. Adjust top crust, fold lower layer over top edge, moisten edge with water
8. Slit top crust, sprinkle with sugar Bake 15 mins @450 then 45 min @350

The real important part of this recipe is how to prepare the rhubarb for the pie. Most recipes just have you dump the sugar on the sliced rhubarb, which can allow to much sugar in the pie. So make sure you use the bag to coat the rhubarb with the flour and and sugar.

Anyways, nothing like celebrating Canada’s B-Day with a slice of Rhubarb Pie for a morning breakfast. Celebrating Canada Day and my ever expanding waste line.