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Space Cowboy KitchenWhere lazy chefs get together to discuss culinary theory
From Episode XXX: Clip Show MOO'S REVIEW: Broguiere's It's like a Booze Review, but for milk. Broguiere's 2%: Val's Take It's very good. Has no aftertaste. You can feel the quality. Broguiere's 2%: D-mo's Take It's very easy to drink. Tastes like it's a 3% it's that creamy. Moo's Review Verdict: (on a scale of 1-4 shots) 3 1/2 SHOTS! Broguiere's Chocolate Milk: Val's Take Tastes like melted chocolate ice cream. Broguiere's Chocolate Milk: D-mo's Take It's like a milkshake, but without actually being a milkshake. When you think of chocolate milk, this is it. Moo's Review Verdict: (on a scale of 1-4 shots) 4 SHOTS! From Episode XXIX: Combo #5 S'moreffles S'mores... from the waffle iron Ingredients for Graham Cracker Dough Directions 1. Mix the dry ingredients. In a separate bowl, whisk the milk, honey and vanilla. 2. Add the butter to the dry ingredients and rub together (or pulse in food processor) until the mixture looks like coarse cornmeal. 3. Add the milk mixture to the flour mixture until a dough forms. You may need to add a bit more flour, up to a half cup. 4. Wrap in plastic and chill for at least two hours, or overnight. Bringing it all together: S'moreffles 1. On a lightly floured surface, roll out the dough so that it's just over a quarter of an inch thick. Punch out or cut out the dough into squares, about 4 inches on each side. (You may experiment with the thickness of the dough to suit your waffle iron. Similarly, the size and shape of the dough may be adjusted according to your waffle iron.) 2. Waffle the dough. Waffle iron heat varies; check the dough after about three minutes. 3. Set aside the waffled graham crackers. 4. When you are ready to assemble the s'moreffles, place one waffled graham cracker on the waffle iron and top with chocolate and marshmallows. Place another waffled graham cracker on top, close the waffle iron (you may not wish to close it all the way), and allow the heat to melt the chocolate and the marshmallows Ñ about one minute. Enjoy. From Episode XXVIII: Charismatic Uncertainty Kahlua Root Beat Floats seriously... what's with us and Kahlua Ingredients Directions 1. Here, "parts" can mean any unit of measurement, whether ounces, cups, or gallons. Mix chilled Kahlua and cold root bear in a glass. 2. Add a scoop (or 3) of vanilla ice cream into the glass. 3. Enjoy! From Episode XXVI: featuring Special Guest, Matrice S'mores Pizza an easy to make treat, even the kids can do it Ingredients Directions 1. On a foil-lined cookie sheet, place half a English muffin as your "pizza crust." You should be able to get six halves on the sheet. 2. Sprinkle chocolate chips on the English muffin. 3. Place Golden Grahams on top of the chocolate chips. 4. Cover the "pizza" with marshmallows. 5. Bake at 400 degrees for 10 minutes. You want to get the marshmallows browned and melty, but don't overcook them. Let cool for a moment and enjoy. From Episode XXV: A Podcast Full of Presents BOOZE REVIEW: Kahlua Peppermint Mocha A limited edition variety, just for the holidays Val's Take (straight) It's the drunkest Christmas ever. It tastes like Kahlua but has a great aftertaste. D-mo's Take (straight): It smells like Andes chocolate mints. The peppermint doesn't come until waaay later, but really tastes like I ate a piece of chocolate. Val's Take (in coffee) It's like regular Kahlua in your coffee, but your mouth feels cold from the peppermint. It doesn't taste pepperminty, almost deceptively so, but it feels like it. If you didn't tell me there was peppermint in here, I wouldn't have noticed. D-mo's Take (in cold milk): It's the best chocolate milk ever. It feels like the chocolate parks on your tongue so all the milk washes over it making it extra chocolaty. It's a little too easy to drink this way, but I can imagine drunked milkshakes with this. Not pepperminty at all. Booze Review Verdict: (on a scale of 1-4 shots) 3 1/2 SHOTS! From Episode XXIII: Magical BOOZE REVIEW: Chambord The classic raspberry liqueur. Val's Take: It smells like cough syrup and feels like it, too. Warmed up my chest, but without the burning sensation going down. In general, a good mixer, but not something I'd crack open after a hard day. D-mo's Take: It's very sweet. Not cloyingly sweet, thankfully. The flavor left on my tongue feels like I just had a juicy lollipop. If you didn't tell me it was raspberry flavored, I would have guessed like a dark cherry or generic "berry" flavor. Agreed, but itself, isn't all that, but has many possibilities IN other drinks. Booze Review Verdict: (on a scale of 1-4 shots) 2 1/2 SHOTS! From Episode XXII: "Mashed Potatoes" Mom's Hamburger Gravy One of Val's favorites, but it always need salt Ingredients Directions 1. Brown hamburger in a frying pan. 2. Once hamburger is brown, drain most of the grease. DO NOT rinse hamburger. 3. Add onions to the pan and caramelize. 4. Once the onions are cooked, cover the mixture with flour, making sure to coat each piece. 5. Brown the flour slightly. 6. Add water and bring to a simmer. Add water until gravy is desired thickness. 7. Salt and pepper to taste. BONUS Pumpkin Chocolate Chip Cookies The legendary, yet elusive, recipe you've been asking for (from Episode 16) Ingredients Directions 1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper. 2. In a bowl, mix together cream, the shortening, and the white sugar until smooth. 3. Beat in eggs, one at a time, until blended. 4. Stir in the vanilla and pumpkin until well blended. 5. Combine flour, baking soda, baking powder, salt and spices in a separate bowl. Stir the dry ingredients into the wet ingredients a little at a time. Mix until well blended and smooth. 6. Stir in entire bag of chocolate chips. 7. Using a large spoon drop spoonfuls of the dough onto the cookie sheet at least 2 inches apart. Bake for 12-15 minutes until the edges are golden. Cookies should be tall and fluffy. They will look dry when they are cooked all the way through. Allow the cookies to cool for a few minutes on the cookie sheet then remove to a counter top to finish cooling.
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