I’ve been curious about cooking with malted barley for a while. We cook with barley in soups, so why wouldn’t the malted form be usable? Check out my awkward cooking demo to see what happens…
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Stoner Food at its Finest
24 FebHello, I am Shaina, and I am here to tell you that there is a hell of a lot more you can do with cookie dough than make chocolate chip cookies. Yep, I’m talking plain and simple Tollhouse recipe crack-attack, more than half of which rarely makes it to the oven before everyone eats it all. You see, the recipe is simple, but it is perfectly constructed. As seen on Friends, it is a historic and revered one. And that is why I can pretty much make it off the top of my head; it’s an invaluable crowd pleaser.
One thing, though, is commonly misunderstood about this recipe. To say that the dough is only meant for chocolate chip cookies is like telling a girl she was only born to get married and breed babies. THIS DOUGH IS DESTINED FOR MORE! Today, I decided to whip up a batch and forage for different add-ins around my dorm. I actually ended up doing a little shopping at our downstairs vending machine…and ended up with Fritos, brown sugar Poptarts, an Extra Crispy Kit Kat (basically a bigass Kit Kat), and a package of Reeses Cups. And they all got crumbled right into the cookie dough.
Twenty minutes later, I can tell you with confidence that they look and smell amazing. I was pretty hefty on the portions, and I’m pretty positive my suite-mates will rejoice and floor-mates will lurk jealously in the heavenly smelling shadows as we devour the stoner-food goodness.
Enjoy the view! How do you get funky with Tollhouse-recipe cookie dough?
mmm...glory amidst a table of chaos...fyi, also, that's a toy gun...
We Partied Like the Pilgrims When They Saw Plymouth Gin…I Mean Rock.
30 NovWe carved the turkey. We passed the gravy. We gave thanks. We posted our pictures on Facebook. And then outsiders got a little jealous. Your Thanksgiving looked epic on Facebook, people tell me in passing. I can’t deny the truth in their words, so I concede that my Thanksgiving was in fact the most. epic. Thanksgiving. ever. period. But, dear readers, as a blogger and as a college student so offended by the oncoming onslaught of finals that I avoid all school related tasks, I feel the need to relive that Thanksgiving by relaying it to you here on Getinmebelly. This hero journey takes place over a five day span:
Day 1:
To pick up my friends, I drove the Camry
Round Cornell’s hilly roads–West, North, C-town.
Tomaso, Jim, Austin, Ethel, and me
To Ho-Ho-Kus would we make the drive down.
Some four hours later we got to my house.
Thence we ate clam chowder with my Mama,
While with wine our parchéd throats we did douse.
After TV, we donned our pajamas.
Day 2: Wednesday
On this day we did deliver food
To clients who ordered cinnamon buns
From yours truly, and the weather was good.
Too we picked up birds as did set the sun,
And sought out duck fat in dangerous lands
Also known as Fairway Supermarket…
Tomorrow we would make a feast so grand,
Three nice turkeys to the brining bucket!
We toiled with deboning duck and chicken
And turkey for the turducken, as we
Sipped martinis of all kinds and fuckin’
Ate Brillat Savarin with truffles, oui.
turducken prep
Day 3: Thanksgiving
I awoke to bake pies early that day,
And we ate bagels and watched the parade.
For three hours we prepped sober –such dismay!
sewing up the beast
Until noon when we broke out the “first aid.”
Beer tasting consisted of many brews,
Some lighter and blithe as the brisk fall day,
Some darker like my humor, but all hues
So beautiful and delicious–hooray!
As we drank, we cooked, no less skilled than norm,
And we turned out a feast so epicly.
A jell-o mold, turkeys, and pies so warm
Gravy, bread, veg–we ate and felt sickly.
I was thankful to have friends and the fam
To enjoy the holiday with and chill
And that my friend is skilled with a cam–
Ethel’s pics made our weekend look for ril’.
So here is a list of the things we made
Our food was so sexy, it could get laid.
- Malt Beer Brined Turkey
This turkey recipe was from Bon Appetit. It was amazing, but, no offense–I think ours looked better than the BonApp covergirl…
sexy
- Duck Fat Roasted Turkey
This was inspired by Chris Cosentino, who showed a duck-fat roasted turkey on the Food Network. It looked amazing, and ours was great.
- Turducken with 3 stuffings
The chicken had apple-cardamon stuffing; the duck had orange stuffing; the turkey had herb stuffing. What can I say? It was gorgeous. See footage of the brainstorm below
- Giblet Gravy
After making a stock with all our extra birdie parts, I made a gravy with the pan drippings, stock, cream, butter, Applejack, and giblets. Yum. - Herb Mashed Potatoes
Nothing beats nice, rich mashed potatoes with rosemary and thyme!
- Sweet Potato Casserole
Brown butter, cream, Bourbon, rosemary, maple syrup, brown sugar, hazelnut streusel. Done.
- Buckwheat, bacon, chestnut, and maitake rolls
Dark, dense little rolls with a whole lot of umami.
- Cranberry Sauce
Funny story…so we had this cranberry compote left from last year in our freezer, and we defrosted it…and it was amazing. So we served it again…
- Cranberry Relish
My cousin, Olivia, always makes a killer cranberry-orange relish, so we got her to bring it again this year!
- Shiitake and Currant Stuffing
Ciabatta, stock, butter, more butter, shiitakes, and currants. Good stuff.
- Gluten Free Cornbread and Rice Stuffing
Some of my family members don’t or can’t eat gluten. This cornbread stuffing was great even without wheat!
- Gluten Free Biscuits
Just another example of decent gluten free grub.
- Roasted Root Vegetables
We went a bit overboard on these. They were delish–sunchokes, rutabagas, acorn squash, parsnips, and carrots–but we made too many. By overboard, I mean that our leftovers consisted of a huge bowl plus two tupperwares of these…
this was only bowl #1
- Jell-o/Panna Cotta mold
I made a random jell-o mold just for fun, so the top layer was lychee-cherry-pomegranate flavored, and the bottom was a cardamom panna cotta with almonds and sour cherries. It really was a great old school throw-back.
- Brussels Sprouts with Guanciale and Mushrooms
These were great. How can you beat roasted Brussels with a ton of piggy fat?
- Apple Pie with Miso Butterscotch
Inspired by the Momofuku cookbook, we made a miso butterscotch sauce to go with our pie. It was a yummy combo.
- Bourbon-Chocolate Pecan Pie
This pie is not for people faint of heart. It’s rich, boozy, and intense. But it’s great.
- Pecan Pie
Certain people prefer plain pecan pie.
- Pumpkin Ice Cream Profiteroles with Brown Butter Glaze
This was a nice change–pumpkin pie is nice, but these were fun and tasty.
- Gluten Free Apple Pie
Just as good as regular, but the crust is more crumbly.
Help Fund my World Beer Tour 2013!
