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Space Cowboy KitchenWhere lazy chefs get together to discuss culinary theory
From Solid Cat: 49 - with Special Guests Matrice and Josiah BOOZE REVIEW: Buffalo Bill's Brewery's Blueberry Oatmeal Stout it's like a meal in a glass Val's Take: It looks very much like a Guinness. It's a little bitter, but that goes away the more you drink it. It's not as smooth as other stout, and feel warm going down. If you like stouts, you'll like this. D-mo's Take: It's dark with a thick, white frothy head. I didn't taste any blueberries, and the only flavor was at the back of the throat, but it never developed into anything noticeable. I'm not a fan. Booze Review Verdict: (on a scale of 1-4 shots) 1 1/2 SHOTS! From Solid Cat: 47 - Let's Talk About Drums Creamy Lime Colada Pie Tropical flavors abound in a dreamy, creamy pie Ingredients Directions 1. Heat oven to 400 degrees F. Bake and cool crust as directed on package for One-Crust Baked Shell. 2. In medium bowl, beat cream cheese on medium speed until smooth. Beat in pudding mix until well blended. Gradually beat in milk. Add limeade concentrate and food color, beating until slightly thickened. Gently stir in 1 cup of the whipped topping. Pour into pie shell. Refrigerate at least 5 hours until set. 3. Just before serving, sprinkle toasted coconut over pie. Garnish with remaining whipped topping. Cover and refrigerate any remaining pie. BONUS: To toast coconut, spread on cookie sheet; bake at 350 degrees F 7 to 8 minutes, stirring occasionally, until light golden brown. Or spread coconut in microwavable pie pan; microwave on Low 4 1/2 to 8 minutes, tossing with fork after each minute, until light golden brown. From Solid Cat: 45 - Mr. Balls Sloppy Jo The American classic Ingredients Directions 1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. 2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper. From Solid Cat: 44 - Crack Open a Book BOOZE REVIEW: Banfi Rosa Regale a sparkling red wine from Banfi Vintners Val's Take: It's delicious! Tastes like a moscato, but a little less sweet (possibly due to the tannins). I can see how a non-wine drinker would like it. But I really do. I can see it pairing well with many dishes. D-mo's Take: Looks great, feels great, but rolls into wine cooler territory. Possibly a little too easy to drink. Better chilled. Booze Review Verdict: (on a scale of 1-4 shots) 3 1/2 SHOTS! From Solid Cat: 43 - Food Heavy FOOD'S REVIEW: NatureBox This month's themed box is: A Spice of Life This month's box includes the following: Taj Mahal Snack Mix, Lemon Meringue Waffles, Banana Bread Granola, Italian Bistro Pretzels, and Raspberry Figgy Goodies. Val's Favorite: Italian Bistro Pretzels Imagine a basketful of Olive Garden breadsticks, but condensed into a pretzel stick. Why is it so good? D-mo's Favorite: Lemon Meringue Waffles Imagine a waffle-cone bowl, but tasting like lemon cookies. It's light, bright, and super delicious. Food's Review Verdict: (on a scale of 1-4 nuts) 4 NUTS! From Solid Cat: 42 - Mr. Rogers BOOZE REVIEW: Domaine de Canton a ginger liqueur with VSOP cognac Val's Take: It smells delightful, like a spunky ginger cookie. It's very sweet at the front of my mouth, but burns at the back of the tongue. Think a liquified candied ginger. It's really good. The burn hits, then disappears, but the sweet covers everything else and lingers. Good by itself, this would be an excellent mixer in other drinks. D-mo's Take: It's a very delicious liqueur. If you shoot it quickly, it'll be very sweet in your mouth. If you let it swish around your mouth for a second or two, it's less sweet but gingerbread spicy hot. Like eating a box of ginger snaps. If you remotely like ginger, this is where it's at. Booze Review Verdict: (on a scale of 1-4 shots) 3 SHOTS! From Solid Cat: 41 - Slippery Dick Brunswick Stew Good to chase the chill away Ingredients Directions 1. Using first 4 incredients: cut up a pound of Chicken and put it in a large pan with three quarts of water, 1/2 large onion, one half pound of lean ham, and simmer gently for two hours. This creates the essential stock for the stew. Remove chicken skin and bones. 2. Place butter in heavy stew pot on medium. Add second half of onion diced, diced red pepper, salt and pepper to make a rue. 3. Stir in two pints of tomatoes, one pint of lima beans, four large Irish potatoes diced, one pint of corn, reduce to simmer. 4. Add meats and stock to stew pot. 5. Cover and simmer for one more hour. 6. Remove bay leaf! 7. Serve with cornbread or biscuits. Be sure to have some Texas Pete on hand.
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