Seven Second Delay with Andy and Ken:
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from January 9, 2008
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The program formerly known as Dinner at Andy's, The Fuzzy Glove Hour, Whores, and The Happiness Hut. Ken and Andy, also known as The Enema Boys, further lower WFMU's already abysmal standards on a weekly basis. Stunt radio which subjects the radio audience to concepts and topics which mature adults should not have to endure. Find the fatal flaw. (Visit homepage.)
Also available as an MP3 podcast.
More info at our Podcast Central page.
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Listener comments!
Sean Daily:
em2:
Sean Daily:
mouse:
Charles:
Listener zero:
Listener zero:
Raj:
Sean Daily:
Tim K:
andrewcohen:
Tim K:
B:
Tim K:
Tim K:
Did you guess it? It's a recipe for disaster!
em2:
Joe:
Listener zero:
bb:
Tim K:
em2:
john from oslo:
INGREDIENT:
Serve 0,5 head per person
sheep heads
water
Brine:
6 liters (quarts) water
1,5 kg (3 pounds) salt
2 dl (scant 1 cup) sugar
2,25 teaspoons saltpetre
Mashed rutabagas:
1 kg (2,25 pounds) rutabagas
2 large potatoes
3 dl ( 1,25 cups) water
100 g (3,5 ounces, scant 0,5 cup) butter
1-2 teaspoons sugar
salt
ground white pepper
ground nutmeg
sugar
1-2 dl (1/2 cup) salt mutton stock
0,5 (3,5 tablespoons) whipping cream
DIRECTION:
Singe the head. Do not flay. Split leangthwise and soak in cold water at east 24 hours, changing the water several times.
Make the brine by combining the ingredients and bringing to a boil. Dry the head well, then soak in brine up to 72 hours.
Smoke, the dry. Simmer the head in water until tender, about 50 minutes. Serve with boiled potatoes and mashed rutabagas.
Mashed rutabagas: Peel, wash and slice rutabaga and potatoes. Cook in water until tender, about 15 minutes. Grind the rutabaga and potatoes. Transfer to the bowl of an electric mixer. Add butter, salt and seasonings and mix well. Stir in stock and cream. Add more seasoning, if necessary.
Raj:
B:
listener zero:
em2:
em2:
peanut oil
fruit juice
sugar
grapes
monosodium glutamate,
etc.
john from oslo:
Then place the fish under pressure with a lid that fits down into the bucket and a weight on top. The rakfisk bucket is put in a cold place (a stable temperature at about 4 degrees Celsius is the best, but it should be below 8 degrees Celsius at least). After a couple of days you should check if the fish is brined. If not enough fluid has formed to completely cover the fish, add salt brine containing 40g salt per litre of water. Some place the fish at a higher temperature for some days to make it brine better, but one should be very careful with this. Leave the rakfisk for two to three months. Rakfisk is well conserved in the brine. When the fish is appropriately "rak", you can put it into a fresh 4% salt brine, which will slow down the "raking" process. Another method for slowing it down is to put the tub in the freezer (or outside if cold enough) for some time. As long as the fish is lying in the brine it will not freeze.
Note that all recipes for rakfisk states that the fish must never be in contact with soil. This is very important because of the risk of the wrong bacteria growing in the fish, especially Clostridium botulinum which causes botulism.
Pamela:
Pamela:
Rob Conger:
Listener Dave:
Cashew Butter (from Good Eats):
2 tablespoons honey
1/3 cup walnut oil
10 ounces (approximately 2 cups) roasted cashews
1/2 teaspoon salt
Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.
Yield: Approximately 1 to 1 1/2 cups
No Knead Bread (from Mark Bittman NY Times)
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
To make sandwich, slice 2 pieces of bread from loaf. Spread cashew butter evenly on both sides and put together. Yum!
monkfan: