Admittedly, I don’t have any food prose for today. But the photographs came out so nicely, I wanted to share them with anyone that might be interested. And yes, had a wonderful time with friends. We spent our time talking about old times (1985 roomates), relaxing and eating Fatted Calf faire. Luckily enough Jeffrey lives in Calistoga and stopped by Oxbow on his way down.
xo, Biggles
ps – If you click on images you should receive a far larger one in return.
I got pork, I got chop, I got gravy. It’s a Richmond thing.
Been spending more and more time at Joya de Ceren market, it’s close, it’s happy. Plus, when shopping for dinner, I really have to work at spending over 10 bux for everything I need. Crazy, huh? I made my way back to the meat counter and had planned on their marinated meat action, always good. But noticed these crazy little center cut pork chops. They had fat and most importantly, they had plenty of bone in there (best flavors to gnaw on). So, I had Omar toss in 4 of those, just in case.
A Meathenge Lab Report – Green Chile Beans of Love
Click on lovely to get.
Today’s inspiration comes again, from beans. Am attempting to come up with a recipe for a green chile bean dish.
Wish me luck!
Biggles
Tonight is brought to you by Chocolate, butter and Janis.
Let’s have a little juicy excerpt from Big Brother and the Holding Company on the Mainstream label …
Peter Albin – bass
David Getz – drums
James Gurley – guitar
Sam Andrew – guitar
Janis Joplin – vocal
Side 2, 3rd cut:
Down on me, down on me,
Looks like everybody in this whole round world
They’re down on me.
Love in this world is so hard to find
When you’ve got yours and I got mine.
That’s why it looks like everybody
in this whole round world
They’re down on me.
Saying they’re down on me, down on me.
Looks like everybody in this whole round world
Down on me.
When you see a hand that’s held out toward you,
Give it some love, some day it may be you.
That’s why it looks like everybody
in this whole round world
They’re down on me, yeah.
Lord, they’re down on me, down on me, oh!
Looks like everybody in this whole round world
Is down on me.
Believe in your brother, have faith in man,
Help each other, honey, if you can
Because it looks like everybody in
this whole round world
Is down on me.
I’m saying down on me, oh, down on me, oh!
It looks like everybody in this whole round world
Down on me!!
I dedicate this post to Kathryn & Gloria.
xo, Biggles
Meathenge’s Meat Liquor Beans
Do I know what the hell I’m doing? Absolutely not. However, I am bright enough to know when the inspiration hits? Run like a 9 legged, 3 winged duck on acid. Yeah buddy, contemplate that one on The Tree of Woe.
I visted my favorite El Salvadorean market (Joya de Ceren) last night to pick up some tortillas for Tiny E’s cheese & bacon burritos, Omar wasn’t there though. I just couldn’t leave without something else, had to find something. Turns out they got a bitchen selection of really great looking beans from El Salvador. I grabbed me a packge of the red ones!
Catahoula Coffee Roasters – Richmond, California
Yeah, you heard it right folks. Richmond has its very own coffee roaster and place to drink said coffee beverages. I’m impressed and very thankful that Timber decided to pick our fine city for his place of business. Come inside for some pretty pictures, sorry I don’t have any aromas for you!
A meme! 5 Sordid Facts about Dr. Biggles.
Yay! Zoomie over in Zoomiestation tagged me for a meme, 5 Sordid facts.
Okay, last things first. One of the most evil parts of these things is, once tagged, we get to tag 5 other people who have to go through the same fun we do. Cool, eh?
First off, let’s bring in our good friend and colleague Chilebrown at Mad Meat Genius. Then and only then, Monkey Wrangler at sourdough monkey wrangler. If Doctor Jones was here, he’d be next. But alas, Dr. Five Pints is elsewhere. Jerry over at Cooking by the seat of my Pants! needs a little detour from the food network. Oh, Kevin of Seriously Good could use some of my good pestering, for sure. And because it’s always nice to be asked to play in someone else’s sandbox, I invite Shuna of Eggbeater. If you’d like to be tagged, axe or just take it upon yourself to do one too. Then yell at me in the comments so everyone can visit your playtime. Now, without further ado ..
- I buy a pack of cigarettes each year in an attempt to start smoking. So
far, in over 10 years, no luck. - Once a year or so, I’ll freak out and gut something. Such as a room, closet
or area. Then, start over clean. - I let my dish sponge rest on its side so it dries quicker, it’s my nature.
- I’m very proud of many things that I do and will mention it until you say,
"Great job Biggles! Now go the F away." - My hobbies/jobs have all included computers & electronics since 1971 (when I took my first record player apart to remove the speaker so I could add them to another rig.) But I hate them all and would rather live on an apple farm and not be bothered.
Alright, so the sponge thing isn’t so sordid. But I wanted to mention it until I get praise.
xo, Biggles
Now, about that orange picture. A man with a handtruck loaded with bags of oranges knocked at my door. I bought 15 pounds worf, turned to juice. I condered doing something else with them, but I didn’t think they’d have much life left in them (plain jane Oranges) and it was mid-week. No time pally boy!
Happy Birthday Smokey!
It’s your birthday today Smokey and we’re as surprised as you! Though we give you a ration of crap for your Smokey freezer treats, we sincerely hope you have a grand day of celebration. Because even if your frozen pucks make our hineys hum a torrid tune, your music and smile put a song in our hearts. Happy Birthday Smokey!
p.s. Don’t quit your day job.
Tut Tut, is it time? Do I plant anything now?
click on image for larger
Hooyah !!! I’m totally thinking ahead or at least on time. The soil is nearly ready and looking forward to a garden this year. In the past, I’m usually having these thoughts about midway through July. A little late, even I know that. But with our mild temperatures around here, rarely goes below 40F or above 75F, it worked out “okay”.
I’ll be heading over to Berkeley Hort here pretty soon, what should I be planting in late February? I gots no fricken idea.
Biggles
Gather ’round, hootenanny time. All you Need is Love!
Grab your otherin’ and let’s sing a song …
Today we’re going to get together for one of my favorites and yours, All you Need is Love. Put The Beatles in your mind, close your eyes, embrace and sing along!
Love, Love, Love.
Love, Love, Love.
Love, Love, Love.
There’s nothing you can do that can’t be done.
Nothing you can sing that can’t be sung.
Nothing you can say but you can learn how to play the game.
It’s easy.
Nothing you can make that can’t be made.
No one you can save that can’t be saved.
Nothing you can do but you can learn how to be you in time.
It’s easy.
All you need is love.
All you need is love.
All you need is love, love.
Love is all you need.
All you need is love.
All you need is love.
All you need is love, love.
Love is all you need.
Nothing you can know that isn’t known.
Nothing you can see that isn’t shown.
Nowhere you can be that isn’t where you’re meant to be.
It’s easy.
All you need is love.
All you need is love.
All you need is love, love.
Love is all you need.
All you need is love (All together, now!)
All you need is love. (Everybody!)
All you need is love, love.
Love is all you need (love is all you need).
Yee-hai!
Oh yeah!
She loves you, yeah yeah yeah.
She loves you, yeah yeah yeah.
Cain’t speak for you, but when I hear the word Love coupled with music, I think of Lennon & McCartney. Cheers to you and yours,
Biggles
ps – Life’s a garden, dig it.
Oh, bacon fat, is there anything you can’t do?
Hi Everybody,
I’ve got a little tidbit here, filled with yummy tastes that I wanted to share with you.
Considering the crowd I hang with, this is pretty much heresy. But considering how busy and changing my daily life is, how much do you think my Care Level is? Yeah, like negative 90 million. Tiny E enjoys mixing powders with eggs, butter and whatever else. Putting them in to cups and cooking them is all that’s important. If I can shave 30 minutes off prep time for nap time? Count me in.
So, on a walk-by whim, I bought this:
I didn’t look at the instructions or ingredients, just bought. It was something to share with the little dude. Damn, I made a great choice.
After reading the instructions, I needed to add an egg, some milk and melted butter. To find a boxed mix that requires more than the addition of water really impresses me. Usually it’s water or an egg and that’s it. Yeah, so here is where it takes a turn for the better. They wanted two tablespoons of melted butter. Okay, so there’s the fat, the action, the delivery system for flavor. But what if I doubled that or more, and used bacon fat?
Holy crap! The package came alive! The crust of the muffins were crunchy, yet juicy, corny inners. And you know what? The sugar level was at the bottom, way down low. Sure there was some flour in there to make it cakey, but the sugar wasn’t there. Only 5 grams for 6 muffins, I was impressed. Very impressed, I would serve this to anyone I know with confidence. I would serve this to Shuna at any one of my gatherings, without qualms. I will buy this packaged product again, it’s Meathenge Approved.
Love you guys,
xo, Biggles
Beef Stroganoff El Salvadoreño !!!
Roll that n baby! Stick out your chest and raise your arms as you say it.
Beef Stroganoff El Salvadoreño !!!
First thought, jacked a setting on the camera and didn’t catch it. They dark. Flitting the levels didn’t even do it, feh.
Okay, so here’s the scoop. I haven’t made Beef Stroganoff in more than 20 years, not sure why. I think it’s my general aversion to sour cream, it’s like butter. It scares me, no really. But in the last week, have been craving it. Craving it enough to actually shop for the ingredients and make it. So, Friday afternoon at 5pm we find Biggles at the local Dumb Mart looking for parking …
A Mad Meat Genius is Born!
I don’t have a blogroll, I don’t maintain the links page I have hidden, and I certainly don’t announce any new food blog that pops up. If you’ve read at any length here at Meathenge, you know this to be true.
But this time it’s different. About 3 years ago someone stumbled in to Meathenge and has been here ever since. Keeping things alive both in the comment section and co-hosting many posts. But don’t think he’s some groupie, oh no sir. He’s been in quite a few newspapers, won many a cooking competition and cooked on TV with our local hero, Joey Altman. Who is this rockstar I speak of? That’s right, our very own Chilebrown.
Ol’ CB snuck off the other night and got himself a blog. Been uploading posts, pictures and laying down some prose. And I have to say, once the guy finds his voice, his flow, he won’t remember our names. And now, without further ado …
Chilebrown and his MAD MEAT GENIUS.
Biggles
?
Sat about, attempting to come up with a quippy something or other. I double-dog, no triple-dog dare you to give some words. Here’s what Tiny E and I witnessed coming back from Pup Hut.
All I have to say is get your lazy ass out the door at sunrise and sunset, you’ll be happy you did.
Biggles
ps – As you see it, is as it came out of the camera. I did nothing other than push a button.
San Francisco Knife Skills Class: February 17, 2008
clickie for biggie
My friend and yours, Shuna Lydon, is at long last offering up one of her famous knife skills classes, yay! They don’t come along frequently, so you really should check your calendar and make some room.
“Oh Biggles, I don’t cut myself too often and some of my food comes out just fine, thank you. I don’t want to spend the money or time on some class, boring!”
Wrongo pally, if you only do a little cutting in the kitchen, this will forward you with inspiration to do more, to be more. If you have mad skills in the knifey arena, you can hone in and improve. How awesome would it be to spend a little extra time to supreme that citrus for your special someone? To loll that clean, fresh and bright segment in your mouth without the pith is something everyone should experience. Besides, this isn’t just any skills class. Shuna is exceptionally knowledgeable, concise and there for each and every one of you. If you’re not getting the angle of your steel and blade just right, she can work you through it. She has the time, the care and skill set to carry you through. Besides, she has years worth of professional kitchen stories to share, ain’t that cool?
These don’t come along often, make the time. It’s coming up soon, so don’t delay. Go now and sign up for:
Shuna’s SF Knife Skills Class: February 17, 2008.
When?
Sunday February 17, 2008
What Time?
12 noon- 2:30 pm, give or take 10 minutes
Where?
San Francisco, Financial District {exact location disclosed to registered students only}
How Much?
$75 by Paypal, $70 by check
xo, Biggles
ps – I’ve taken 2 of her classes and hosted 1. So there, nyah! I’m better than you …