|
Celebrate any eclipse viewing with this meatloaf, which has all the components of any eclipse in the sky! The Great American Eclipse was 5 days ago but I filmed this video that day and today I'm uploading the video. I thought of all the components of a solar eclipse and was able to think of a food item related to each one:
The meatloaf tasted like an Oreo pancake with marshmallows(from the moon pies) and the first taste in my mouth was the sunflower seed butter, which tastes like a mild version of peanut butter. The chocolate layer of the moon pies melted into the meatloaf. What I didn't taste was the beer and cayenne pepper. You might be wondering why I didn't use Eclipse gum in this meatloaf, even though it would've been totally obvious given the theme of the meatloaf- I don't like bubblegum, or any type of gum for that matter because I don't understand why you'd put something in your mouth you can't swallow besides floss, a toothbrush, and toothpaste. I didn't live in the path of totality but I saw a partial 70% eclipse. My bosses at my day job had the foresight to buy the employees eclipse glasses and we timed our lunch break to the peak of the eclipse, which looked like the moon was on fire, which was pretty cool. My dad didn't try this meatloaf because it had chocolate and beer in it. You will need: For the cooking equipment: A large bowl Nonstick cooking spray A lasagna pan For the meatloaf: 2/3 tbsp. onion powder 2 beaten and whisked eggs 2-3 moon pies 1/4 cup sunflower seed butter 1/4 cup Corona beer Pinch of cayenne pepper Pinch of black pepper Pinch of salt 9 Oreo cookies without cream 1/2 cup crushed Total cereal(use a Ziploc bag to crush them up) 1 pound chopped, drained, crumbled up, firm tofu 1. Put the onion powder and eggs into a large bowl. Crumble up the moon pies and put them into the large bowl as well. 2. Add the next 5 ingredients. Separate the Oreo cookies from the cream and put the cookies into a Ziploc bag. Crush the cookies until they have a crumb consistency. Pour that and the crushed Total cereal into the large bowl, along with the tofu. 3. Mix all the ingredients up until you get a firm mixture. 4. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves from the meatloaf mixture. 5. Bake the meatloaves in a 350 degree Fahrenheit oven for 40-45 minutes. Bon appetit!
0 Comments
Well this is taking food porn to a whole new level- with cod sperm as the meat! But don't worry, your kids can have this meatloaf- as long as you never tell them what it is they're actually eating. Where on earth did I ever run into some cod sperm? An Asian supermarket, which has the most exotic things imaginable. There are plenty of articles about Westerners trying cod milt(well the politically correct, family-friendly term is cod milt but that doesn't drive as many eyeballs to this post as "sperm"), spitting it out, and saying it's disgusting. I have to admit, this is one of the weirdest meats I've ever worked with. But if you put Puritanical American prudeness(the bane of the lack of sex ed in school, but this is not the website to be discussing that sort of issue) to the side and actually try the milt, it's creamy, buttery, and delicious! Though I admit cod milt recipes are few and far between on the Internet. But I did find this one recipe that provided the inspiration for this meatloaf. Honestly, the meatloaf could still be edible without the heavy cream, cheese, and okra topping- I just didn't know what kind of meat I was working with, so I used the topping just to be safe. The topping is what makes this dish look like a faux Italian pasta dish. This meatloaf was basically a convenient excuse to use all the Asian snacks I bought at the Asian supermarket. Of all these ingredients, my favorite would have to be the Honey Twist Snacks, which taste like Honey Nut Cheerios in the shape of a French fry! My dad was too disgusted to try this meatloaf. HELPFUL LINK: Light Miso: www.amazon.com/Muso-Japan-Smart-Light-Sweet/dp/B00TBC0HT2/ref=sr_1_2_a_it?ie=UTF8&qid=1503176227&sr=8-2& You will need: For the cooking equipment: A large bowl A colander Kitchen shears A medium bowl A loaf pan Nonstick cooking spray For the meatloaf: 2/3 tbsp. onion powder 2 beaten and whisked eggs 1 tbsp. light miso(see HELPFUL LINK) 3 mini strawberry Kit Kats 3 pieces ube mochi 12 grams tofu broth seasoning Pinch of parsley 1/4 cup Korean BBQ sauce 1/4 cup banana ketchup 1 cup crushed Honey Twist Snacks 1 cup crushed honey butter potato chips 1 lb. cod sperm(milt) 3 tsp. salt For the topping(optional): 1/2 cup heavy cream 1 tbsp. light miso 1/3 cup shredded mozzarella cheese 5 pieces of shredded okra 1. Put the first 3 ingredients into a large bowl. Break apart the Kit Kats and mochi into small pieces and add them to the large bowl. 2. Add the next 6 ingredients to the large bowl. 3. Put the cod sperm on a large plate and massage the salt into the cod sperm until it's slimy. Then place the milt into a colander and run it under cold water to wash out any excess salt. 4. Cut the sperm into smaller pieces using kitchen shears. Run the cut up sperm under hot water until it shrinks. Place the sperm into a medium bowl and then pour the sperm into the large bowl. 5. Mix all the ingredients up until you get a firm meatloaf mixture. 6. Spray a loaf pan with nonstick cooking spray. Pour the meatloaf mixture into the loaf pan. 7.(optional)In a cup, mix the heavy cream and miso together. Pour the heavy cream mixture on top of the meatloaf in the loaf pan. Top with shredded mozzarella cheese and shredded okra. 8. Bake the meatloaf in a 390 degree Fahrenheit oven for 20-25 minutes. Bon appetit! You might be wondering what happened to anything related to "Meatloaf Princess"- well it's now "How to Cook Weirdly", as the new channel title fully reflects my point of view when it comes to cooking. Plus it sounds more professional and the name's pretty obvious. Going forward, it's the same content, same humor, but just a different channel name. You'll still see weird food made tasty! Anyways, I love myself a savory ice cream. Granted it's not something I'm craving for at 10 pm, but i've found some uses for it, like:
It seems like you can buy any type of exotic meat these days but exotic milk? Not so much. I remember hearing Whole Foods carried camel milk but when I actually went there, no such luck. It turns out people consume the milk that comes from a buffalo, just not in the United States, the birthplace of the Unicorn Frappuccino. So the next best thing I could find was some mozzarella on Amazon made from buffalo milk. Of course, I wanted to make this ice cream buffalo themed, so inside this ice cream, there's also buffalo wing seasoning, buffalo jerky, and buffalo sauce! The ice cream tasted cheesy, with the swirls of buffalo sauce providing a nice spicy counterbalance to the cool sensation of the ice cream, plus some really moist buffalo meat inside the ice cream- because it turns out meat jerky gets hydrated when exposed to liquid. Getting the ice cream out is a pain in the ass- or I should say shoulder. Here my technique for scooping the ice cream out:
Plastic wrap is very hard to open, so I've resorted to plan B. My dad didn't like this ice cream- even though I gave him a piece without buffalo jerky, he said it tasted meaty and to him, meat and ice cream just don't mix. :( HELPFUL LINKS: Buffalo Milk Mozzarella: www.amazon.com/Mozzarella-Bufala-PDO-Pomella-ounce/dp/B00437X6V6/ref=sr_1_2_a_it?ie=UTF8&qid=1502810392&sr=8-2& Buffalo Jerky: www.amazon.com/Original-Natural-Buffalo-Jerky-Preservatives/dp/B00TYTIRY4/ref=sr_1_1?ie=UTF8&qid=1502810543&sr=8-1-spons& You will need: For the cooking equipment: A blender A large bowl A small bowl A large saucepot A whisk A strainer An ice cream maker An ice cream tub For the ice cream: 2 cups heavy whipping cream 1 cup milk 120 grams buffalo milk mozzarella(see HELPFUL LINKS) 4 eggs 1/4 cup granulated sugar Pinch of salt Black pepper to taste 1 tsp. dried parsley 1-2 tsp. buffalo wing seasoning 1 oz. buffalo jerky(see HELPFUL LINKS) 1 tbsp. buffalo sauce 1. Put the first 2 ingredients into a blender. Break apart the mozzarella into small pieces and drop the pieces into the blender. It helps if you drop the mozzarella lower in the blender to reduce splashing. 2. Put the lid on the blender and blend until the mozzarella is fully blended into everything else. 3. Crack each of the 4 eggs one at a time in a small bowl. Remove the egg yolk from the egg white and place the yolks into a large bowl. You have to work quickly to get the yolks into the large bowl! 4. Mix the yolks and sugar together. 5. Pour the mozzarella mixture into a large saucepot. Put the flame on medium heat and heat the mixture up. Do not bring it to a boil! Turn the stove off immediately once it starts to bubble. 6. Pour the mixture into a large bowl slowly while whisking it at the same time until you get a yellow custard. 7. Pour the custard into a clean, large saucepot. Turn the stove on medium heat and let the mixture cook for 3 minutes, or until it has thickened. Do not let it bubble! 8. Turn the stove off. Add the salt and black pepper. Put the saucepot onto a back burner and let it cool off for 30 minutes before putting it in the fridge to cool and thicken overnight. 9. Put the custard and parsley into a blender and blend everything. Pour this mixture through a strainer and into a large bowl. Turn the knob on the strainer as you strain. Stir the buffalo wing seasoning to the custard mixture. 10. Turn your ice cream maker on and pour the mixture into the bowl of the ice cream maker. Let the ice cream maker churn for 11 minutes. 11. Make the buffalo jerky into smaller pieces by tearing it apart and twisting the jerky. Put the jerky pieces into the ice cream maker and let the ice cream churn for another 3 minutes. 12. Turn the ice cream maker off and put 1/2 of the ice cream into an ice cream tub. Top this ice cream with the buffalo sauce by swirling it on top of the ice cream. Top the rest of the ice cream. 13. Put the lid on the tub and let the ice cream freeze overnight. Bon appetit! These pockets of crescent roll dough filled with French fries and fry sauce(ketchup and mayo mixed together) are perfect for your late-night food cravings! This recipe was suggested from one of you guys(and gals)! What good are any suggestions from you guys if they never come to fruition? Well I'm now turning your suggestions into real recipes! Unfortunately, I lost the name of whoever suggested this recipe but all I know was it was someone on Reddit. Thank you redditor! This recipe only needs 4 ingredients and it's pretty much a carb sandwich(which is why my dad wished these hot pockets had protein- a.k.a. meat). I've never heard of fry sauce until one of you guys suggested the idea- turns out fry sauce is more common in restaurants and fast-food joints on the West Coast and Pacific Northwest. In fact, as someone living within driving distance from NYC, I've never had fry sauce at any chain or restaurant I've been to when I had fries. My fry sauce probably could've used more mayo, as I tasted a lot of ketchup in the sauce. But otherwise it was delicious. My dad said this hot pocket wouldn't be bad for a snack. You will need: For the cooking equipment: A cutting board or countertop A rolling pin Nonstick cooking spray A lasagna pan For the hot pockets: A roll of crescent dough Ketchup Mayonnaise 16 French fries(about 4 per hot pocket) 1. In a large bowl, mix ketchup and mayonnaise together until you get a dark orange color- this is the fry sauce. 2. Divide the crescent roll dough into 4 pieces. 3. Flatten a piece with a rolling pin. 4. Put 4 fries on half of the flattened crescent dough and top the fries with some fry sauce. 5. Fold the dough up and make sure no filling sticks out. 6. Repeat steps 3-5 for the remaining crescent roll dough pieces. 7. Spray a lasagna pan with nonstick cooking spray. Put the hot pockets into the lasagna pan and poke each hot pocket with a fork- this will allow the steam to release out of the dough during the baking process and will prevent the dough from exploding. 8. Bake the hot pockets in a 375 degree Fahrenheit oven for 11-15 minutes, or until the dough is fully cooked. Bon appetit! Note: Store the leftover hot pockets in the fridge for up to 3 days. Now you can enjoy the sweet, salty, and savory taste of watermelon paired with meatloaf seasoning! It's practically like watermelon salsa. A few months ago, I saw this article about a recipe on the Food Network about seasoning watermelon cubes with taco seasoning and the Internet got pissed about that. Well, taco seasoning isn't a stretch from meatloaf seasoning, so this controversy is where I got the idea from. I'm telling you, if I was famous, I'd be causing controversies on the Internet every time I upload a video! #alittlerecognitionplease The salt and the seasoning takes out some of the water in the watermelon, so I decided to save it, dilute it with water, and use it in place of plain water to make my morning instant oatmeal, which is where a lot of my leftover ingredients go(oh and in Korean pancakes too). I didn't anticipate my dad saying this was the weirdest thing he ever tasted. It looks like my standards for what "weird food" is are a lot different from most people. You will need: For the cooking equipment: A large bowl A small bowl For the cubes: 1 pound watermelon cubes Salt Meatloaf seasoning 1. In a large bowl, sprinkle salt on top of the watermelon cubes and coat the salt in the cubes- this will help drain some of the watermelon's inherent moisture out. 2. Pour meatloaf seasoning in a small bowl. Put a small amount of the seasoning on top of the watermelon cubes and coat the watermelon cubes in the seasoning. Use the liquid in the bottom of the bowl as a broth or in place of water in instant oatmeal. Bon appetit! |
Archives
October 2019
Categories
All
|
RSS Feed