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Monthly Archives: October 2009
Baked Chicken Salad
I’m not a huge fan of chicken breast, I think they’re dry and have no flavor. They always need some sort of sauce to make it taste decent not like a good ole american piece of beef. Put some salt and pepper on a medium rare rib eye and I’ll eat that everyday. Chicken thighs, drumsticks and wings are a different story. Yeah those cuts contain a lot of fat but I don’t give a shit, I just don’t eat it as much. But when I do I love my skin crispy…
After seasoning with salt, pepper, cumin, corriander, paprika and togarashi I’ll throw em on a frying pan to get the skin nice and crispy. After that they go in a preheated oven (400) for about 20 minutes.
Filed under food
“No Ceilings” Mixtape by Lil Wayne
I’ve been sick of Lil Wayne ever since I heard my Mom rapping “A Milli” and the fat white trash dude that lives in the apartment complex next to me bump “Lollipop” out of his dually every morning. If it’s ghetto shit I want to hear I turn to Gucci or OJ Da Juiceman now. Hopefully this mixtape helps me remember how much I want a iced out Bart Simpson necklace.
Click below for track listing
Equip: LamsonSharp 8″ Chef’s Knife (Fire)
I’m not a chef but I love to cook and for anyone that does too you definitely need a good chef knife. This right here is my pride and joy when I’m cooking, it cuts through meat and vegetables like butter. I love it so much I was even thinking about getting a tattoo of it. I can’t wait to pass it down to my child like a family heirloom along with my guns, huge box of porn and my 3 foot bong. Anyways, the knife is made by LamsonSharp, the oldest cutlery manufacturer in the United States (established in 1837). It has a one-piece, forged, full tang blade and a lifetime warranty with “Sharp For Life.” I just got to send it in if I want to get it sharpened for free but with a little honing before I use it the knife is as sharp as it was when I first got it (more than a year ago). So if you cook make sure you have a good chef knife, obviously there’s other great brands out there but this is my weapon of choice…
“One Foot Out The Door” Mixtape by Mike Posner
Remember when you first heard Akon’s voice and you were like “what the fuck…..?” Even Robin Thicke, when I first heard his voice my first thought was “This dude is corny”, but then “Wanna Love You Girl” and “Shooter” came out. It was a wrap after that, I thought Robin Thicke was so dope. Well to me Mike Posner is in the same category, when I first heard him it was whatever but after listening to this mixtape he’s definitely got the stamp of approval. Guest appearances from Kid Cudi, Bun B, Big Sean, GLC, 3Oh!3 and Freddie Gibbs this singer, song writer, producer and senior at Duke University is making moves.
p.s. I think Clinton Sparks is really really dope but the “Get Familiar” sample is getting out of hand. You’ll know what I’m talking about when you hear this mixtape…
“He’s the King, I’m the DJ” Mixtape by DJ Jazzy Jeff
These Michael Jackson tribute mixes will never get old to me, especially when it’s made by the great DJ Jazzy Jeff.
Click Here (ZShare Link)
“Savory clean ocean water…”
If you’ve ever been to a sushi restaurant with me you’d know I love sea urchin (“uni” in Japanese). The part of the sea urchin that you actually eat is the ovaries, called corals or roe, and it’s a culinary delicacy in many parts of the world. It’s hard to describe the taste but to me it’s like savory clean ocean water if that makes sense. Some people describe the taste as “umami” which is the fifth taste sensation school didn’t teach you about (the other four are sweet, salty, sour, and bitter).
Usually I eat the uni Japanese style as sashimi or regular sushi but yesterday I stopped by the Halal Market and picked up some amazing olive oil and instantly remembered this episode of No Reservations where Anthony was in Greece and had some sea urchin. Here’s the clip…
(skip to about 1:40 to see what I’m talking about)
Here’s the olive oil I got from the market
And here’s that amazing sea urchin in olive oil, fresh lemon juice, cilantro and a little sea salt.
Eaten on toasted flat bread. Fucking amazing!
Dinner last night at Avocado was like a multi cultural club. Mushroom enchiladas and mango salsa from Mexico, beer from Japan, soju from Korea and sea urchin in olive oil from Heaven…
Filed under food
