It was more than a few weeks ago that Tea of Tea & Cookies and I started talking about getting together for a grill session.
Oh Biggles, you’re boring me already with this story, you’ve done this before. “Oh, Hi, I’m Biggles and let’s grill today. Blah Blah BLAH !!!”
What if I told you Tea is a 2nd generation vegetarian?
Author Archives: admin
Knife Sharpening Class with Eric Weiss – This coming Monday!
Hey, were you the one with that dull ass knife over the holiday whacking repeatedly in to your roasted meat hunks making a complete mess out of it? Sure your knife skills may be that of a rabid beaver, but it could very well be it’s time to get a new edge on those old rigs. Ya know, you should sharpen them at least twice a year, depending on use.
I can hear you now, “But Biggles, I use that steely thing at least once a month!”
That “steely thing” should be used each time you use your knife and only realigns the hairs on the existing edge. This edge goes away over time and needs to be made new again. Haven’t you always wondered how these surreal & magical people do this to our beloved knives?
Wonder no more my friend! For Eric E. Weiss is here to shead light in to where we only dreamed of going. That’s right, he’s going to show you how to sharpen your own knives. This coming February 26th, in Emeryville, Eric will go in to great detail about all things sharp and how to keep them that way. The cost is only $55.00 bux.
Read on, foo.
Five Things About Me – A mememeemeee
Alright, so here I was minding my own business, in a flu riddled state. You get the picture, right? Honking up small furry animals, eyebrow bone pains & sinus fire. When Christine of My Plate or Yours tagged me for this meme I wasn’t sure when I was going to be able to get to it.
I’m thinking here, thinking back. I believe out of all the memes that’ve been around, this is the first one I’ve ever joined in on. Why this time, you axe? Well, me thinks it’s time to start posting again. My sinus fire has embered, the eyebrow bone aches have ceased for the moment and to be honest, I miss Meathenge!
1. As amazing as I sound on MH, as brilliant, motivated and larger than life I seem, I would rather hang out at home than travel the country. When the weekend arrives, I’m more than happy to lounge about the house and yard. Maybe start a project I know I’ll never finish, use gas powered lawn implements or tear in to something and clean it out. Using a ladder really gives me a thrill, you can get to places that are otherwise out of your reach. Plus looking down in to your neighbor’s yard when they aren’t looking makes me feel naughty.
2. This isn’t new to some of you that know me, but I think it needs official mentioning here. Butter scares me. Well, okay scare isn’t quite the right word. I don’t like butter on my bread or vegetables or any place I can really smell it. I can bake with it as long as I don’t pay too much attention to it. And if I can detect ghee in a dish, I’ll wretch and want to rinse my mowf with Everclear.
3. I buy vehicles based upon whether they make me smile when I drive them or not. Safety, quality or durability have nothing to do with it (read: common sense). If I can smoke the tires through 2 or 3 gears, that’s good enough for me. I enjoy engines that sound huge when you play with them. This is NOT because they have some huge muffler, no. They must sound huge because they ARE huge. If you see some red bearded hillbilly doing 90mph with the window down in a dusty old Dodge truck, that’s me. Flip me off if you like, I enjoy that.
4. I had the side of my house landscaped only because I felt bad that my neighbors were looking at old weeds. Why didn’t I do it myself? Because it’s hard and they got it done in a few hours.
5. I keep friends for a long time. I work with my friend that I’ve known since 1972. I spend weekends with a friend from the same era. I keep track of roomates I had in 1985. I met someone in a class I was taking in 1990. He got me a job where he worked, that was 16 1/2 years ago and I’m at the same company today. Neat, eh?
Well, there we are, 5 things about me. I hope you’ve enjoyed this time together on this wet Thursday morning. Now it’s time to go take a nap.
Tootles!
Meathenge and the flu
Last few weeks been painfully busy taking care of 2 boys that were/are sick. Now my throat is scratchy and starting to feel wierd. Taking tons of vits and liquids, we’ll see how that goes. I’m sure I’ll be fine, what could possibly go wrong?
On a lighter side. Many of you have known for quite some time Meathenge’s comment system hasn’t quite been up to snuff. In fact, it basically junked good comments and I never knew you stopped by. This was especially obvious to Shuna and Kevin. In any case, sister is working on it this very moment. We’re getting there, eh.
Except for Tea’s visit on Sunday for Meathenge’s first Grilling Class, here’s how much I’ve been cooking. See? That’s the last onion I bought. Yes, I will be posting about The Visit, you bet.
xo
Who are you? Dear Readers, stop by and comment. Who are you?
Here I find my conscious choice each day. Which feeds the soul?
“A view out muh bedroom winder”
About a lucky man who made the grade
And though the news was rather sad
Well, i just had to laugh
I saw the photograph
He blew his mind out in a car
He didn’t notice that the lights had changed
A crowd of people stood and stared
They’d seen his face before
Nobody was really sure if he was from the house of lords
I saw a film today oh, boy
The english army had just won the war
A crowd of people turned away
But i just had to look
Having read the book
I love to turn you on.
Woke up, got out of bed
Dragged a comb across my head
Found my way downstairs and drank a cup
And looking up, i noticed i was late
Found my coat and grabbed my hat
Made the bus in seconds flat
Found my way upstairs and had a smoke
Somebody spoke and i went into a dream
Ah
I read the news today oh, boy
Four thousand holes in blackburn, lancashire
And though the holes were rather small
They had to count them all
Now they know how many holes it takes to fill the albert hall
I’d love to turn you on
(Lennon/McCartney)
MEAT ALERT !!! – Rosie Organic Chickens on sale !!!
I snuck in to EC Nat today to find a little something for dinner tonight, made my way back to the meat counter pronto. As I was ordering my pound of ground chuck, I looked straight down and noticed the Rosie birds were only $2.55 a pound. That’s nearly a buck off and only 14 cents more than the Rocky Jr. birdies. Aroo?
“Add a Rosie to that order, my good man!” Said Biggles.
The sale is going on until about the 16th of this mumf and could very well be going on at other markets. I didn’t ask why the lower price, sorry. I’m such a naughty reporter, BAD BIGGLES !!! No chicken leg for you!
Go now.
The Natural Grocery Company
10367 San Pablo Ave, El Cerrito, CA 94530
510-526-1155
100% Organic Bay Leaves – Whoopie?
While I’d like nothing better than to find out why and how “100% Organic” Bay leaves are different or better than what I get from any other most excellent purveyors in my area. I think I’ll take turn with this post. See, Creepy E bought these fine leaves from our local Raley’s market for about $7.29. The recipe he had called for Bay Leaves, and he needed some. Being as picky as most of us food types are, he opted for the organic ones. Wanna know what caused him to call the company?
Smokey Robinson’s Seafood Gumbo – Mild
Today we welcome Meathead to the table. Surely you remember the first time we kinda reviewed Smokey’s Seafood Gumbo a year and a half ago? Well, the box has new art, let’s see what Meathead thought about this lovely workaday lunch.
Take it away Meathead!
Happy Sunday night everyone !!!
Piggies
And for all the little piggies life is getting worse,
Always having dirt to play around in.
Have you seen the bigger piggies in their starched white shirts?
You will find the bigger piggies stirring up the dirt,
Always have clean shirts to play around in.
In their styes with all their backing they don’t care what goes on around,
In their eyes there’s something lacking,
What they need’s a damn good whacking.
Everywhere there’s lots of piggies living piggie lives,
You can see them out for dinner with their piggie wives,
Clutching forks and knives to eat their bacon.
Thank you Amelia, thank you John & Paul.
Biggles
BrrrrING, brring! This is the Food Operator, is Biggles there?
It wasn’t too many years ago when I met Amelia Ray. She was introduced to me through a mutual friend, as it turned out a fan of Meathenge already. Such a small world we live in, eh? She was, and still is, an accomplished musician (she has paying gigs, hoser). Check out her bio and site, she’s got talent (the good kind) oozing our her ear holes.
Now we turn to page 2 and she’s put up a food blog. And cause she’s got creativity, she came up with a pretty fricken unique idea. She interviews people via telephone from her home in Spain and has them do a recipe and cook a dish this way. You can see where this is going, huh?
Page 3 is where we find our plucky hero with a silly headset on using Skype to braise a pork roast in milk. I’d never used Skype before, Mama set it up for me. It uses a broadband connection to connect you to anyone around the world so you can talk for free. It’s a lot like using a 1940’s radio and transmitter. Or like I remember telephoning my grandparents in Kansas. You had to wait a moment for your voice to reach them or you’ll talk over them and get all screwed up. Alright, so anyway it was my turn on Food Operator.
Please be kind, this was my nearly my first time using Skype and I was as nervous as hell. I accidentally talked over Amelia at every turn and only had minimal prep. It’s how I am with studying. I have to say though, she knows what she’s doing and after listening to the production and editing, I am impressed. Thank you Amelia and surely F.O. will be nothing but fun and high adventure.
Go now: Dr. Biggles’ Arrosto Di Maiale Al Latte
Biggles
Sugo is back !!! Wahoooo !!!
Sugo History v1.0: I believe this is Sugo’s second version on containers, neat eh? And you thought you’d seen all the uses for a mason jar.
The Fatted Calf newsletter rolled in this morning. Certainly I was happy to see it, wasn’t expecting what I spied, no sir.
I’ve had a love affair with Sugo di Carne since its inception many years ago. Its weekly savory love was something I quickly became dependant upon. And it wasn’t until it disapeared and I wrote Ode to Sugo di Carne that I realized what it truly meant to me. It was over the weeks I realized what a seething, gaping hole it left in my heart. Spackle can only go so far for a broken heart.
So, when the newsletter was read by my eyeballs, they teared up ever so gently. My throat tightened and my tummy did a little squiggle. Sugo di Carne is BACK !!!
Here we find Sugo’s first plasticky type container. You would have purchased it this way probably 3 years ago. Gives you shivers down the spine, don’t it? Ain’t baby Sugo cute? Yes you are, you’re the cutest little thing! Yes you are. Boo boo boo boo boo, boo boo.
Wanna see what it looks like simmered for 35 minutes with a large can of fancy ‘maters over pasta?
I can’t speak for everyone, but this takes my breath away. The rich, yet tangy sauce with perfect fat content that brings said flavors to each and every taste bud. This is the kind of love Sugo has to offer.
Honestly, I don’t know anything about the rest of the menu for this Coming Saturday at the Farmer’s Market in Berkeley and San Francisco. And I don’t care. Sugo, little buddy, it’s great to see you back and in good health. Cheers!
Biggles
Knife Sharpening Class with Eric E. Weiss
Hey, were you the one with that dull ass knife over the holiday whacking repeatedly in to your roasted meat hunks making a complete mess out of it? Sure your knife skills may be that of a rabid beaver, but it could very well be it’s time to get a new edge on those old rigs. Ya know, you should sharpen them at least twice a year, depending on use.
I can hear you now, “But Biggles, I use that steely thing at least once a month!”
That “steely thing” should be used each time you use your knife and only realigns the hairs on the existing edge. This edge goes away over time and needs to be made new again. Haven’t you always wondered how these surreal & magical people do this to our beloved knives?
Wonder no more my friend! For Eric E. Weiss is here to shead light in to where we only dreamed of going. That’s right, he’s going to show you how to sharpen your own knives. This coming February 12th, starting at 6:30 to 8:30pm in Emeryville, Eric will go in to great detail about all things sharp and how to keep them that way. The cost is only $55.00 bux.
Read on, foo.
Meathege hits print !!! It’s the Pacific Sun this time, yay!
A week ago Pat Fusco, a dining buddy and internet cohort, emailed me asking to use my mackNcheese photograph for an upcoming article she was preparing. I said, “Well, okay.”
It was then she mentioned hesitantly that the article was about funerals and was that still okay?
Okay, let’s see if I got this right. We get to combine Food, Photography & Graveyards? How could this possibly not be the most fantastic thing ever ?!? I felt as though I was walking 3 feet … under the ground.
Enough, let’s get to the goodies. Here’s Pacific Sun’s website. Here’s the article without the pretty image I did. And bless the Powers that Be, they put the paper in PDF format. It may take a few minutes to download, then scroll down until you see the macky cheese picture and the title of Food & Drink. Bask in my awesomeness. Oh, and a hearty cheers to Pat for thinking of Biggles in her time of need!
Cheers,
Biggles
First Annual Hot Sauce Blog Wing Off
waHOOOO !!! Oh yeah, who doesn’t like hot wings, raise your hands? Biggles scans the multitudes and all he’s able to disinguish is the sound of smacking of many lips. That’s right, I’ve confirmed it. Everyone loves hot wings. Surely you have a recipe or two you could whip up to go play? You have until the Superbowl to get busy!
First Annual Hot Sauce Blog Wing Off
Or if you’d like to visit Nick’s site at the beginning? Hot Sauce Blog
Biggles
Homemade Pizza Day – An introduction to Chilebrown’s new wood fired oven
Such a nice introduction to a new year. It’s been icy cold in the mornings, the excitement of the holidays has past (thank goodness) and the new year is … well new. A great time to sit back, relax and see what happens next.
Uh, that would be in invite from Chilebrown to an afternoon of fresh pizza made in his new wood fired oven. It’s a gift from his wife Ms. Goofy, nice huh? Interested to see more? If not, click through anyways ya foo.