Stone Face Blog / Stone Face Vloggers
Being the musings of Your Obedient Servant, Great Stone Face, moose enthusiast.
- Name: Great Stone Face
- Location: Northern Virginia, United States
I'm interested in humor contests, the Washington Redskins, the Boston Red Sox, the Washington Nationals, University of New Hampshire hockey and football, and Ohio State University football and hockey -- and, of course, moose.
Monday, February 28, 2011
Sunday, February 27, 2011
Saturday, February 26, 2011
I thawed out one of the veggie bean burgers I'd made a few days ago and had it on toasted rye bread with dijon mustard. As a side, I made a brown rice onigiri with a watermelon rind pickle inside. The salad is shaved carrot with zante currants and honey.
How I Know I'm Not Addicted to Internet Recipes
Then, I started watching TV cooking shows, Graham Kerr and Julia Child, and copying what they did. I've accumulated a rather large number of cookbooks of every variety, too.
Now, I watch Internet cooking shows."VideoJug" has good lessons and sometimes the Food Network recipes are fun to make. Lately, I've been following a great cooking show on the Web called "Hilah Cooking" because the recipes are (generally) healthy and fun, and the show's host -- Hilah Johnson -- is very natural, knowledgeable, and entertaining.
That's not the case with all Internet chefs, however. Check out this one. She makes a stir-fry recipe with Minute Rice (yuck) and spends practically the first three minutes of her show explaining how it takes only five minutes to prepare it. Geez!
Thursday, February 24, 2011
Veggie Bean Burgers
Hilah said to use sunflower seeds. I didn't have any, so I used pine nuts we had in the fridge. For seasoning, I used ras el-hanout.
I ate one burger tonight. The burger was delicious and had the crunch of a pan-fried hamburger. The BBQ sause is from Rudy's in Texas. The watermelon rind pickles are by Southern Gardens, Yemasee, SC, from a store we stopped at on a drive home from visiting my folks. The potato bun is from Giant Food. The leftover burgers are in our freezer for another day.
watermelon rind pickles on the side
Tuesday, February 22, 2011
Thursday, February 17, 2011
Beef & Lentil Stew
Sweet Potato Fries (Finished Product)
Sweet Potato Fries (Getting Started)
Wednesday, February 16, 2011
Tuesday, February 15, 2011
Ras el Hanout Couscous
Monday, February 14, 2011
Saturday, February 12, 2011
Lunch From the Cupboard
Friday, February 11, 2011
Thursday, February 10, 2011
Oven-Roasted Salmon Fillet
Wednesday, February 09, 2011
Here Comes the Sun
How Healthy Is This?
Tuesday, February 08, 2011
Eastern Kentucky Chili Buns
Back around 1988 or 1989, Esquire Magazine published a short article about Kentucky Chili Buns. They're essentially chili dogs without the dog. The chili is packed into the hotdog bun. It was served out of big pots in pool halls in Eastern Kentucky. The "rumor" that Esquirementioned in the recipe is that, on occasion, some pool chalk would make it into the chili pot.
I copied the recipe as best I could and it's been bumping around my computers ever since. We've served this at office parties and tailgates; as is or used as topping on burgers and hot dogs. See if you like it.
1 quart cheap beer
7 pounds ground beef
1 pound ground pork
3 teaspoons salt
2 cloves minced garlic
3 good-size onions, chopped fine
1 medium-size white onion, chopped fine
Hot dog buns
Bright-yellow mustard (optional)
10 tablespoons chili powder (or chili powder recipe below)
Tabasco sauce (optional)
A few hours before you cook, open the beer and let it go flat. Put meat in large, unheated kettle. Mix beef and pork together, breaking the meat apart lightly as you do. Don't compress meat with your fingers. Sprinkle meat with 3 teaspoons salt, 2 cloves minced garlic, and 3 good-size onions chopped fine. Pour flat beer over mixture. Put in your hands and mix lightly, but thoroughly, not compacting meat. Stir mixture over high heat until it boils. Turn heat to medium-low and let the contents cook slowly for 1-1/2 hours, uncovered. Stir occasionally to prevent sticking.
Sprinkle chili powder over the top. Turn heat down very low and let the powder seep in. Heat buns. Chop medium white onion in fine pieces. Turn heat up fairly high on chili and cook for 10 minutes, stirring constantly, keeping mix from sticking and mixing powder in thoroughly. Chili should be juicy, but not soupy.
Sprinkle some chopped onion down the center of each bun, enough so there will be a piece in every bite. Bright-yellow mustard is optional, to be painted sparingly on interiors of buns. Pack chili in tightly, not like a sloppy joe: pack and smooth it with the back of a spoon. Build up and out to the ends of the bun from there, packing until the bun is tightly and compactly filled and can be held easily.
Eat in heartburn-producing quantities with mellow, straight-forward, sturdy brand of beer (not dark or lite).
Pop in a blender 5 tablespoons hot, crushed Mexican or New Mexican (not Italian) chili peppers, 3 tablespoons cumin, 1 tablespoon dried leaf coriander, and 3 cloves garlic. Whir briefly until garlic is pulverized and everything is mixed.