Tag: TMC Meta

Even though Barack Obama lost in spacious red states, he is reelected due to a technicality called the Constitution.

Open Thread

Cross posted from The Stars Hollow Gazette

Yes, I’m on a pumpkin kick but the the sweet, small “pie” pumpkins have been plentiful in the market this year and I found an easy way to roast them. But, is your lacking time, canned pumpkin works just as well. My favorite is Libby’s which can be found in most grocery stores year round and you cannot beat the pie recipe in the label.

So let’s start with picking the pumpkin. Pie pumpkins are small, about 8 inches in diameter and yield about two to three cups of puree per pumpkin. Like picking any squash, look for one that is firm, no bruises or soft spots, and a good orange color.

To bake the pumpkin: This method from The Pioneer Woman works amazingly well, except don’t cut up the pumpkin. I found it easier to clean the “guts” out after the pumpkin was cooked.

As I said, you should have about 2 to 3 cups of puree per pumpkin.

Now you’re ready to make soup. I’ve tried various recipes and ended up with my own version.

Ingredients:

In a large sauce pan, heat 1/4 cup of vegetable broth over medium heat. Add the chop onion, and cook until tender, about 3 minutes. Add more broth if needed, do not let the onion dry out.

Add the remaining broth, pumpkin, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the cream and cook until hot. Don’t boil.

Ladle into warmed individual bowls and garnish with black pepper. Serve immediately.

I serve the soup garnished with parsley and toasted pumpkin seeds, shredded Gruyere, croutons, chopped green onions and sour cream on the side.

And this is how my brain sounds after four debates. youtu.be/g0WVh1D0N50

— daveweigel (@daveweigel) October 23, 2012

Watched by over 8 million people, Felix Baumgartner spent years planning his 24 mile skydive from the stratosphere that broke the sound barrier. Leave it to Lego “engineers” to duplicate his jump.

Open Thread

Adapted from Rant of the Week at The Stars Hollow Gazette

h/t Tengrain at Dependable Renegade

Cross posted from The Stars Hollow Gazette

Whether you’re watching football or the Major League Baseball playoffs, these wing recipes make tasty snacks to nibble on during the game.

Ingredients:

3 pounds meaty chicken wings, tips removed

Salt

3 tablespoons soy sauce

3 tablespoons rice wine or sherry

3 tablespoons brown sugar

1 tablespoon grated ginger

6 garlic cloves, minced

1/2 teaspoon five-spice powder

1/4 teaspoon cayenne pepper

1/2 teaspoon grated orange zest

1 small cucumber, diced (about 1 cup)

6 scallions, slivered

2 or 3 small hot red chiles, very thinly sliced (or hot green chiles), optional

2 tablespoons crushed roasted peanuts

1 teaspoon sesame oil

1 handful cilantro leaves

2 navel oranges, sliced.

Preparation:

1. Rinse the wings, pat dry, season lightly with salt and put them in a large bowl. In a separate bowl, whisk together the soy sauce, rice wine, brown sugar, ginger, garlic, five-spice powder, cayenne and orange zest, then pour over the wings and massage well. Let marinate for 1 hour at room temperature or refrigerate (overnight is fine) and bring to room temperature.

2. Preheat the oven to 375 degrees. Arrange the wings in one layer in a low-sided baking dish or roasting pan (or use 2 pans) and place on middle shelf. Every 8 to 10 minutes, brush the wings with the marinade from the pan, adding 3 or 4 tablespoons water to dissolve the juices as necessary. Continue until well browned, glazed and cooked through, about 40 to 45 minutes. The wings may be cooked ahead and reheated if desired.

3. Pile the wings on a warm platter. Quickly assemble the garnish. In a small bowl combine the cucumber, scallions, chiles, crushed peanuts and sesame oil. Season with salt, toss lightly and scatter over the wings. Sprinkle with the cilantro. Surround with orange slices and serve.

Time: 1 hour, plus at least 1 hour’s marinating

Yield: 4 to 6 servings (18 to 20 wings).

The only hot sauce that I use is Frank’s Louisiana hot sauce. These wings can also be made with boneless chicken breast strips.

Ingredients:

Sauce

4 tablespoons Unsalted butter

1/2 cup Hot sauce , preferably Frank’s Louisiana Hot Sauce

2 tablespoons Tabasco sauce or other hot sauce, plus more to taste

1 tablespoon Dark brown sugar

2 teaspoons Cider vinegar

Wings

1 – 2 quarts Peanut oil (or vegetable oil) for frying

1 teaspoon Cayenne pepper

1 teaspoon Ground black pepper

1 teaspoon Table salt

3 tablespoons Cornstarch

3 pounds Chicken wings (18 wings), cut up (see illustrations below)

Creamy Blue Cheese Dressing and Vegetables

2 1/2 ounces Blue cheese , crumbled (about 1/2 cup)

3 tablespoons Buttermilk

3 tablespoons Sour cream

2 tablespoons Mayonnaise

2 teaspoons White wine vinegar

4 stalks Celery , cut into thin sticks

2 Medium carrots , peeled and cut into thin slices

Preparation:

1. For the Sauce: Melt butter in small saucepan over low heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Remove from heat and set aside.

2. For the Wings: Preheat oven to 200 degrees. Line baking sheet with paper towels. Heat 2 1/2 inches of oil in large Dutch oven over medium-high heat to 360 degrees. While oil heats, mix together cayenne, black pepper, salt, and cornstarch in small bowl. Dry chicken with paper towels and place pieces in large mixing bowl. Sprinkle spice mixture over wings and toss with rubber spatula until evenly coated. Fry half of chicken wings until golden and crisp, 10 to 15 minutes. With slotted spoon, transfer fried chicken wings to baking sheet. Keep first batch of chicken warm in oven while frying remaining wings.

3. For the Creamy Blue Cheese Dressing and Vegetables: Mash blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds. Stir in remaining ingredients (up to carrot and celery sticks). Taste and adjust seasoning with salt and pepper. Can be covered and refrigerated up to 4 days.

4. To Serve: Pour sauce mixture into large bowl, add chicken wings, and toss until wings are uniformly coated. Serve immediately with the carrot and celery sticks and blue cheese dressing on side.

5. To Make Ahead: The fried, unsauced wings can be kept warm in the oven for up to 1 1/2 hours. Toss them with the sauce just before serving.

Serve with lots of napkins. Bon Appétit  

h/t Tengrain at Dependable Renegade