This is only a test. Repeat, this is only a test of the Gansie Pass Out System. Had this been a real pass out emergency, this post would have been followed after the jump by a picture of Gansie passed out before she could write her Monday morning post.
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Ya’ll have been busy adding pretty pics over at the Endless Simmer Flickr Pool. Time to look at a few of our favs:
Since we’re talking about weird egg dishes, thought I’d through in zucv’s photo of “pork bone soup squid ramem.” With an egg of course. Thoughts?
Bacon-wrapped steak, dreams of grilling, and goat cheese madness, after the jump…
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OK fine, we realize no one is likely getting us any of these outrageous food gifts this year. But here are a few last-minute ideas for some cheapo gifts to toss in your favorite foodie’s Christmas stocking or Hanukaa lederhosen.
Is that a watermelon in your pocket or 350 megabytes of digital information? We think these nifty USB drives — which also come in hamburger, sushi, and strawberry — might just make us hungry all day long, but what a great idea to treat the food blogger on your list to.
Nothing says “Merry Christmas” quite like “here’s a way to control how much butter you eat.” But if one of your loved ones has an unfortunate tendency to eat the whole stick, you might want to consider one of these handy butter portion control devices, which ensure you get just one little pat each morning.
For those of you who treat your pet dog less like a companion and more like an amusement, you’ll enjoy watching Fido (or BS) jump around the room for hours on end chasing an endless stream of bacon-smelling bubbles. Honestly, I think this might actually be a torture device.
7. Barack Obama’s Favorite Chocolates
We know you’ve got at least one on your list — the creepily obsessed hope-monger who shrieks with joy at the mere mention of anything Obama-related. (OMG did you hear who’s being considered for deputy undersecretary of agriculture? I totally can’t even believe it!) The Haphazard Gourmet Girls point us towards Barack’s favorite sweet treat — the smoked salt caramels dipped in milk chocolate from Seattle’s Fran’s Chocolates. Guaranteed to bring you one step closer to Barackutopia.
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Since we’re talking ketchup v. mustard this week, I just wanna make sure everyone knows there is now a new, completely unnecessary but totally amazing way to dress your hot dogs: the condiment gun.
Being an American just gets easier every day.
If the 2008 elections proved anything, it’s that Americans cannot agree on a lot. Was Sarah Palin a maverick VP pick? Are we all Joe the Plumber? Is Ashley Todd, um, well, we can all probably agree on her crazytown antics.
Anyway, I wanted to talk about another important issue today. It’s something that the food community has been fighting about for decades: a mustard verse ketchup topped hot dog.
Okay, so, ketchup. Well, to be honest, I just really don’t like ketchup all that much. But, even when I was a ketchup fan, I always, always used mustard (yellow, dirty, dijon) on a hot dog. I think it’s part aesthetic: the contrast of the golden mustard over the reddish-hued dog, makes the conglomerate-filled tube seem bright and fresh. Plus, mustard has the tang that plays nicely with the “meaty” taste. Ketchup is just more of the same, same color, same flavor.
So, while ESers may vote for whomever they want to lead the nation today, I do hope you’ll vote with me in banning ketchup usage on hot dogs.
VOTE!
[poll id=”27″]
Editors Note: Some of you may remember the controversial pics of beer can chicken earlier this week. Well, in conjunction with clawing at a bird until only the carcass was left – we also devoured brats. And serious brats they were, as we now have our friend Weber, a descendant of the great cheese making state, telling us how to really cook up a brat. Enjoy his simple, yet brutally honest, directions. And not to steal Weber’s thunder, but I’ll be posting about the concept of eggplant at a tailgate in North Carolina and what I made with it.
Wisconsin Beer Brats
Johnsonville Brats (or fresh ones from Farmers Market)
beer (Old Style or any cheap kind, i.e. Milwaukee Best Light)
1-2 onions (big chunks are fine, peel the layers)
2 cup, roughly pickle juice (serves as a water base and adds flavor)
For Good Results:
Combining the beer, onion, pickle juice, & brats in a kettle and boiling on the stove for 20 minutes will yield “good” results and add tons of flavor. You then can put beer and onions in a container with the brats to let them soak if you are bringing them to a tailgate.
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