Thursday, October 28, 2010

Clash of The Queues Horror Movie Post

I don't like to self promote or link back to things that I've posted on other sites.  However, I just finished a rather extensive post over at Clash Of The Queues on what Netflix Watch Instantly has to offer in the way of scary movies.  What's that you say? You're not subscribed to Netflix.  Never fear, there are two links down at the bottom of the post to free movies available for viewing on the internets.  You see, I thought of everything.

Monday, October 18, 2010

Excerpt Two: Fish Sauce

Welcome to Excerpt Two: Fish Sauce

I never thought we'd make it here and yet, here we are. 
I wanted to add a few details

Sweet and Spicy Fish Sauce:
1/4 cup Fish Sauce (I use Three Crabs Brand)
1/4 cup rice vinegar
2 TB sugar
2 TB lime juice
1 large clove of garlic crushed and chopped fine
optional (garnish on top):
a few ground, toasted peanuts
1 chopped Thai pepper
chopped cilantro
finely julienned carrots and/or daikon radish
chopped scallions

Combine the vinegar and sugar in a small sauce pan.  Bring to a boil, remove from heat. Mix fish sauce and lime juice together.  When the sugar and vinegar solution is cool add the fish sauce and lime juice.  stir in the garlic. Top with 2-3 of the optional ingredients but don't go overboard.

You can serve these in tiny individual bowls for each person eating.

Fresh Spring Rolls
cilantro, mint, and Thai basil leaves- regular sweet basil will work in a pinch but I refuse to settle for it.  I even went so far as to grow my own Thai basil this year
mung bean sprouts
julienned carrots and daikon
Lettuce leaves, stiff center veins removed, if any
cooked and cooled vermicelli noodles
cooked shrimp and/or pork
rice paper wraps, soaked and pliant - these are the limiting factor, you will only have as many spring rolls as wraps you have prepared

Using the rice paper wrap as a base, place a few shrimp in a line.  Layer on top of that lettuce, carrots, daikon, beans sprouts, noodles and herbs (cilantro, mint and basil).  Be sure to orient the filling in the same direction, the direction in which you will be rolling the wrap.  Fold in the side and roll.  It doesn't need to be too tight but there shouldn't be any room for the internal elements to slip around. This is where practice will be your greatest ally, the more you wrap the better you'll be at it.

Dip and enjoy.

Disclaimer: I'm not Asian but I did have a good teacher.  I'm sure you'll let me know if I'm doing anything wrong.

I hope that you enjoy the video.  I recorded a lot more but ended-up running out of time.  I'm sad that I had to cut the history and science content but I intend to add the extra content in later, perhaps as a sequel.  Anyway, I'll be looking forward to your questions and feedback until then.

Tuesday, October 12, 2010


As I pause, preparing to write my first entry in JoeViturbo’s Gastronomicon, I find myself filled with an overpowering feeling that I should provide some sort of explanation.  I’ve already filmed a short video which you’ve no doubt seen.  It should answer the more superficial questions. But the underlying emotions and intentions remain.  What are the Excerpt’s to be? What content will be found here? Will each subsequent entry be as insanity-inducing as the last?
hit the jump for an explanation...of sorts

Excerpt One: Gastronomicon Explained

JoeViturbo sits down for a chat to briefly describe what the Gastronomicon is all about. Excerpts from the Gastronomicon