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Space Cowboy KitchenWhere lazy chefs get together to discuss culinary theory
From Episode 20: FREAKIN' Dave Coulier Best Toffee Ever and it's Super Easy Ingredients Directions 1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color and the temperature has reached 285 degrees F (137 degrees C). Stir regularly. 2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper. 3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess. 4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container. From Episode 19: Electionplexaramapalooza The Most Wonderful Gingerbread Cookies perfect for the holidays that are coming up Ingredients Directions 1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. 2. In a large bowl, beat butter, brown sugar, and egg on medium speed until well blended. Add molasses, vanilla, and lemon zest and continue to mix until well blended. 3. Gradually stir in dry ingredients until blended and smooth. 4. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. 5. Preheat oven to 375¡. Grease or line cookie sheets with parchment paper. 6. Place 1 portion of the dough on a lightly floured surface. 7. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking. Cut out cookies with desired cutter. 8. Space cookies 1 1/2-inches apart. Bake for 7-10 minutes (the lower time will give you softer cookies). 9. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. 10. After cookies are cool you may decorate them any way you like. From Episode 18: Tailgating. Sorta... BOOZE REVIEW: Samuel Adams Cherry Wheat One of the Sam Adams summer seasonal brews. Val's Take: It's like cherry soda mixed with beer. It's very good. You taste the cherry, but feel the beer. It's a good tailgating beer. D-mo's Take: It tastes like you're drinking cherry 7-Up out of a used beer can. The beer half tastes a little watered down and the cherry tends to dominate. I like it a lot. Booze Review Verdict: (on a scale of 1-4 shots) 4 SHOTS! From Episode 17: Tombstone Vagina Frozen Grapes Pulled this recipe from Food Network Ingredients Directions 1. Wash bunches grapes and place on a tray or plate. 2. Place tray in freezer. Allow to freeze for at least two hours (no more than 4). That's it. Enjoy! NOTE: Seriously, that's the recipe. Throw grapes in a freezer. Don't believe me? Here's the website: http://www.foodnetwork.com/recipes/frozen-grapes-recipe/index.html From Episode 15: The Vagina Episode Peppermint Patty Coffee An excellent after-dinner drink Ingredients Directions 1. In a large microwave-safe mug, place peppermint patty pieces and milk. 2. Microwave at high (100%) for 30 seconds or until candy is melted and smooth when stirred. Stir in hot coffee until mug is almost full. 3. Top with whipped cream, if desired. Serve immediately. From Episode 14: Boogieboarding on a Manatee Super Fattening Only-Make-It-Once-A-Year Potato Soup formally known as Valerie's "Infamous" Potato Soup Ingredients Directions 1. Fry the bacon in a large Dutch oven until crispy. Remove the bacon to a paper towel lined plate. 2. While the bacon is frying, rough chop the onion. 3. After the bacon has been removed from the pan, add the chopped onions and all of the potatoes. Stir the mixture until all of the pieces are covered with the bacon grease. 4. Cover and cook on low heat until potatoes are soft, stirring occasionally so that the potatoes and the onions do not stick to the bottom. 5. Once the potatoes are soft, add the soup, cream and milk: add enough milk and cream until the soup is the consistency that you prefer. 6. Simmer for 20 minutes so everything is heated through. Add the sour cream before serving. From Episode 13: Oktoberfest! BOOZE REVIEW: Spaten Oktoberfest Beer A variant of Spaten, just for Oktoberfest. Val's Take: It tastes like beer. Like when you want that beer flavor, this is it. Washes down chocolate nicely. A big stein of this at an Oktoberfest celebration would be great. D-mo's Take: It's surprising in its lack of defining characteristics. If you didn't know on the label what was it was, you'd never guess. With that said, it's very smooth, and has a nice crisp finish and doesn't linger around. A solid beer Booze Review Verdict: (on a scale of 1-4 shots) 3 1/2 SHOTS! From Episode 12: The Mudpuddle Episode Mudpuddle An original Space Cowboy concoction. We're totally claiming this one. Ingredients Directions 1. In a highball glass (or other 12 oz glass), pour in syrup, creme de menthe, and Kahlua. 2. Fill the rest of the glass with milk. Mix it up thoroughly and enjoy. From Episode 11: Talk Like a Pirate Pirate Grog To commemorate International Talk Like a Pirate Day! Ingredients Directions 1. Mix rum, lime juice, brown sugar, and hot water in a mug. 2. Garnish with orange and cinnamon stick
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