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Category Archives: Facetiousness

Enjoy Your Oysters, Giant Or Any Size Topped With Tiny Pearls of Sago (also known as Tapioca)

Enjoy Your Oysters, Giant Or Any Size  Topped With Tiny Pearls of Sago (also known as Tapioca)

Grilled oysters with tapioca

“This is an idea I got when I was travelling around Australia with René Redzepi; the Aboriginal elders threw the clams or oysters on the fire until they sang,” says Clugston.

  • Serves 4 – 6
  • 10 mins preparation
  • 2 mins cooking

INGREDIENTS

    • 1 tbsp milk
    • 1 tbsp pouring cream
    • 12 oysters, shucked, loosened and returned to bottom shell, juice reserved
    • ⅓ cup sorrel, finely chopped (loosely packed)
    • ⅓ cup flat-leaf parsley, finely chopped (loosely packed)
    • ⅓ cup watercress, finely chopped (loosely packed)
    • 2 tsp finely grated lemon rind
    • 2 tsp finely grated horseradish
  • Pearl tapioca

    • 40 gm tapioca pearls (¼ cup)
    • 60 ml apple cider vinegar (¼ cup)

METHOD

  1. For tapioca, cook tapioca in a saucepan of boiling water until transparent (15-20 minutes).
  • Drain in a sieve and rinse under cold running water, drain and transfer to a container.
  • Add vinegar, cover and stand to absorb vinegar for at least 1 hour or up to 24 hours.
  • Combine milk and cream in a bowl and season to taste with strained reserved oyster juices.
  • Heat a grill or barbecue and grill oysters until just warm but not hot (1-2 minutes).
  • To serve, drizzle ½ tsp of cream mixture over each, top with tapioca and herbs, and scatter with lemon rind and horseradish.

source

How to make Sago/Tapioca

https://goo.gl/images/UvFFG7

Stones for keeping food warm

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Posted by on MonAmerica/Phoenix2019-03-18T10:38:06-07:00America/Phoenix03bAmerica/PhoenixMon, 18 Mar 2019 10:38:06 -0700 31, in Facetiousness

 

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“CHOCOLATE MACADAMIA” On Ice

“CHOCOLATE MACADAMIA” On Ice

ICED CHOCOLATE MACADAMIA NUT LATTE

INGREDIENTS

  • 2 ½ TBSP (1 ¼ OZ) TORANI
  • CHOCOLATE MACADAMIA NUT SYRUP
  • 1 CUP (8OZ) MILK
  • 2 SHOTS ESPRESSO*, CHILLED
  • ICE

INSTRUCTIONS

  1. COMBINE CHILLED ESPRESSO*, MILK AND TORANI IN A TALL GLASS FILLED WITH ICE AND STIR WELL. *CAN SUBSTITUTE 1/2 CUP STRONG BREWED COFFEE

source

http://www.torani.com

 
4 Comments

Posted by on MonAmerica/Phoenix2019-03-18T10:33:18-07:00America/Phoenix03bAmerica/PhoenixMon, 18 Mar 2019 10:33:18 -0700 31, in Facetiousness, coffee, #Coffee Drinks, Chocolate, coffees, Cocktails

 

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Weiner Flower Pies

Weiner Flower Pies

INGREDIENTS

6 hot dogs
6 pieces of spaghetti (uncooked)
6 pastry sheets (10 cm circular shape)
2 tablespoons of Genovese sauce
1 cup shredded cheese
6 cherry tomatoes, whole
Olive oil, to taste
Basil leaves, to taste

INSTRUCTIONS

Preheat the oven to 425 degrees.
Make 8 deep, parallel incisions lengthways in each hot dog. It should look like 8 vertical rows from top to bottom. Next, create a ring or circular shape with the hot dog. Take a piece of spaghetti and pierce both ends of the hot dog so it keeps the hot dog in place, it will form a ring.
Next, place each hot dog ring on a pastry sheet. Use the end of a spoon to fold and press the pastry sheet into the cuts along the hot dogs. Each hot dog should now look like a flower pie.
Add Genovese sauce and the shredded cheese in the center of each, then top with a single cherry tomato in the center.
Bake in the oven for 15 to 20 minutes. Remove from the oven and let cool. Drizzle with olive oil and garnish with basil.

recipe source

 
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Posted by on MonAmerica/Phoenix2019-03-18T10:20:37-07:00America/Phoenix03bAmerica/PhoenixMon, 18 Mar 2019 10:20:37 -0700 31, in Facetiousness

 

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The Cream of Turkish Coffees

The Cream of Turkish Coffees

TURKISH COFFEE CREAMS
Make the world’s most exotic trifle – richly flavoured parfaits topped with chocolates

By Rachel Khoo

Serves: 6
Cook Time: 35 minutes
Prep Time: 30 minutes plus chilling
Effort: easy

INGREDIENTS

For the coffee syrup
100 g granulated sugar
30 ml espresso coffee
For the coffee creams
150 ml espresso coffee, or strong coffee
100 ml full fat milk
3 egg yolks
80 g caster sugar
1 heaped tsp cornflour
100 ml double cream
For the mendiants
100 g dark chocolate, chopped
2 tbsp pistachio nuts, chopped
3 dried apricots, cut into strips
2 rose turkish delight, choppped

METHOD

1. For the coffee syrup: In a small pan over a low heat, slowly bring the sugar and 100ml water to the boil, gently swirling the pan. Simmer briskly for 5-10 minutes, or until thick and glossy. Add the shot of espresso. Pour into a small bowl to cool to room temperature for about 20 minutes then leave to chill in fridge.

2. For the coffee creams: In a medium pan, add the coffee, milk and a pinch of salt and bring to scalding point.

3. In a bowl, whisk the egg yolks with the sugar for 4-5 minutes or until pale and fluffy. Add the cornflour.

4. Slowly pour the hot coffee mixture over the whisked egg mixture, whisking continuously. Return to the pan and continue to whisk over a medium heat until the mixture releases a few bubbles and is very thick and creamy.

5. Take the creamy mixture off the heat, pour into a bowl and stick a piece of cling film directly to the surface of the cream. Set aside to cool to room temperature then place in the fridge to chill.

6. For the mendiants: Draw 6 circles around the serving glasses on baking paper as a guideline – you dont want anything bigger than 6cm in diameter. Place the paper on a tray that will fit in your fridge.

7. Melt the chocolate with a pinch of salt in a pan over simmering water or in a microwave on a low heat. Remove from the heat and leave the chocolate to thicken slightly for 15 minutes.

8. Spoon the melted chocolate onto the circles on baking paper, making them slightly smaller than the circles. Sprinkle some pistachios, apricots and a piece of Turkish delight. Place in the fridge for at least 15 minutes to set.

9. For the coffee creams: Whip the double cream to soft peaks. Beat the chilled coffee cream to loosen it up and then fold in the whipped cream. Spoon 1 heaped tablespoon cream into the glasses followed by 1 teaspoon syrup and keep alternating the layers until the cream is used up. There should be roughly 3-4 layers in each glass.

10. Chill until youre ready to serve. Top each cream with the mendiant lid, then serve.

TIPS AND SUGGESTIONS
You will need 6 small espresso cups or shot glasses.

The chocolate makes more than what is required for the mendiants but they make wonderful edible gifts. They can be decorated with all sorts of dried fruit, nuts, soft toffee bits and seeds.

The coffee syrup keeps in the fridge in an airtight container for several months. The mendiants will keep in the fridge in an airtight container for a couple of weeks.

If youre short of time, you can leave out the mendiants and just serve the coffee cream.

source

 
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Posted by on MonAmerica/Phoenix2019-03-18T10:18:06-07:00America/Phoenix03bAmerica/PhoenixMon, 18 Mar 2019 10:18:06 -0700 31, in Facetiousness

 

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Cat Out-On-A-Leash… A No Go

Cat Out-On-A-Leash… A No Go

Listen to yout cat:

THE SIGN LANGUAGE OF CATS

The Courtesy of Pinterest

 
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Posted by on MonAmerica/Phoenix2019-03-18T09:51:22-07:00America/Phoenix03bAmerica/PhoenixMon, 18 Mar 2019 09:51:22 -0700 31, in Facetiousness

 

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Cleaning the Museum

Cleaning the Museum

Written by Joost Lieuwma and Daan Velsink.
Directed by Joost Lieuwma.

Animation by Joost Lieuwma and Erik Waeijen
Voice acting by Daan Velsink

A man is cleaning the museum. A difficult task…

The Cartoon-Box series has all different kind of subjects. From fairy tale parody cartoons to superheroes cartoons, from movie parody cartoons to relationship cartoons. Most of the cartoons have a dark edge. They all combine the same aspects: funny videos, funny animation, Funny cartoons, cartoon parody, cartoon parodies, funny animated cartoons, obscure comedy, animated comedy, weekly cartoons, and dark comedy. Not all cartoons are suited for young children.youtube.com

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Posted by on MonAmerica/Phoenix2019-03-18T09:47:18-07:00America/Phoenix03bAmerica/PhoenixMon, 18 Mar 2019 09:47:18 -0700 31, in American Issues, Facetiousness

 

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No Accountability on the Internet | Dwayne Perkins | Dry Bar Comedy

No Accountability on the Internet | Dwayne Perkins | Dry Bar Comedy

You know when you’re about to get kicked out for the stuff you say, but what if you don’t have to? Ask Dwayne Perkins! He knows! Watch Dwayne’s entire special “Please Believe It” @ http://drybarcomedy.com/dwayne

Dwayne Perkins is an American stand-up comedian from Brooklyn, New York, currently residing in Los Angeles. He is best known for his appearances on Conan, Comedy Central, and as a regular correspondent on The Jay Leno Show.source

If any of The videos we share are obscene or inappropriate, please reply in a comment. It is our goal to share the most wholesome content.

 
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Posted by on MonAmerica/Phoenix2019-03-11T10:30:23-07:00America/Phoenix03bAmerica/PhoenixMon, 11 Mar 2019 10:30:23 -0700 31, in comedy, Facetiousness

 

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