There is no I in silent

Except that there is. Changed my guitar strings today, don't like the
new ones. They have a little too much of a ring to them, I find that I
definitely prefer the heavier strings. I am learning to play House of
the Rising Sun by the Animals... good song. Maybe I will post
recordings of me playing here in the future. I had a very long meeting
with Kevin about con business. It looks like we made a little money
and we are hyped to be set to make even more next year, with all kinds
of new opportunities, including advertising banners in the hallway.

Anyway. So, aside from that, lots of time for... books, and movies.
I've been escaping entirely into fiction and reading and playing
music. Lots and lots of playing music lately, it's good for the soul.

Venture Brothers started up again last week, and I've been loving it.

I need to write more, I have been having some good ideas lately.

Lyrics

I just want to know what she's feeling
I just want to know what she's doing
I just want to know why she left me here to die

There she stands
Up above
Looking down on me
I can't touch her
Her eyes are empty

I want to ask her name,
But she's already gone,
And it doesn't seem important,
With what she's left me with,
It screams

She's my sylvia
My helen,
My sweet josephine,
The empire is already wrecked,
We burned the world together

It's the silence that's killing me
The nothing where once before
Nothing but possibility stood

Brisket

I really very much want to cook a brisket on Saturday using some of
the flavoring tips from Steven, especially using coffee grounds in the
seasoning. It's definitely worth a try since it's much easier than
grinding the peppers that I normally have to in order to make my
brisket.

Brisket

As always, thanks to Steven Raichlen for a wonderful recipe available
at: http://www.barbecuebible.com/newsletter/2010_08/11_up_in_smoke_fif.php

HILL COUNTRY BRISKET

Source: Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Smoking/Indirect Grilling
Serves: 8 to 12
Advance Preparation: 4 hours to overnight for curing the brisket (optional),
then allow 8 to 9 hours for smoking the brisket and at least 30
minutes for it to rest.

1 beef brisket flat (6 to 8 pounds) with—very important—a cap of fat at least
1/4-inch thick
3 tablespoons dry mustard
3 tablespoons coarse salt (kosher or sea)
3 tablespoons cracked or coarsely ground black pepper
3 Tablespoons Worcestershire powder (see Note below)

You'll also need: 6 to 8 cups oak or hickory chips or chunks, soaked for
1 hour in water to cover, then drained; a heavy-duty aluminum foil pan;
heavy-duty aluminum foil

Trim the brisket so as to leave a 1/4-inch cap of fat. (Any less and
the brisket will dry out; any more, and the fat will prevent the rub
from seasoning the meat.)

Place the mustard, salt, pepper, powdered Worcestershire sauce, if
using, in a bowl and mix them with your fingers. Sprinkle the rub on
the brisket on all sides, rubbing onto the meat. If you have time,
wrap the brisket in plastic wrap and let it cure in the refrigerator
for at least 4 hours or as long as overnight.

To grill: If you are using a smoker, set it up following the
manufacturer's instructions and preheat it to 275 degrees F. When
ready to cook, place the brisket fat side up in the smoker. Add wood
chips or chunks to the smoker every hour, following the manufacturer's
instructions.

If you are using a charcoal grill, set up the grill for indirect
grilling, place a large drip pan in the center, and preheat the grill
to 275 degrees F. To maintain this low temperature, use only half as
much charcoal as usual. (A half chimney-full.) When ready to cook,
toss about 2 cups of wood chips or chunks on the coals. Place the
brisket on the hot grate over the drip pan, fat side up, and cover the
grill. You'll need to add fresh coals an more wood chips or chunks to
each side of the grill every hour for the first 4 hours.

Smoke or grill the brisket until a dark "bark" (outside crust) forms
and the internal temperature of the meat is about 150 degrees F, 4 to
5 hours; use an instant-read meat thermometer to test for doneness.
Then, tightly wrap the brisket in a couple of layers of aluminum foil,
crimping the edges to make a tight seal. Return the brisket to the
smoker or grill and continue cooking until the brisket is very tender,
but not soft or "mushy," and the internal temperature is 190 to 195
degrees F, about 4 hours longer.

Remove the wrapped brisket from the smoker or grill and place it in a
warm spot. Let the brisket rest for about 30 minutes. This resting
period is very important; during that time, the brisket will reabsorb
its juices.

To serve, unwrap the brisket and thinly slice it. Spoon any juices
over the brisket and get ready for some of the most extraordinary
smoked beef on Planet Barbecue.

Note: Worcestershire powder is available by mail order through
www.spicebarn.com. If unavailable, add 1 tablespoon more of dry
mustard.

The Wind in the Willows

I have been reading this beautiful classic for the first time. Since I
got my kindle a few months ago(and now am very much in lust with the
new model that I don't have), I have been reading classic after
classic for free. I started with some fairy tales that were written by
the author of the Wizard of Oz, then some Irish fairy tales, then I
tried some Japanese fairy tales. I enjoy fairy tales a lot, because of
their brevity. I ended up not enjoying the Irish book at all, because
it didn't feel at all like it was broken up into tales, there didn't
seem to be any kind of cohesive narrative. Anyway, after those, I
tried my hand at The World Set Free, which started out amazingly well,
but got so muddled in the middle that I have given up on it. I was
totally lost, events began to run together, every so often another
brilliant line or prophecy would arise, and then the narrative would
become muddled again. Now I am on The Wind in the Willows and reading
briskly through it.

I used to watch the animated version that they played on PBS all the
time as a child. It was one of my great childhood memories, the music
and characters. I laughed a lot. There was a claymation, that I saw
the most, and then there was also a Disney animated version. Anyway, I
am at work, and I am going to go back to reading. I will post more
tomorrow.

Recipes

SMOKED CHICKEN QUESADILLAS
WITH CILANTRO AND PEPPER JACK CHEESE

Quesadillas are a popular crew snack on the set of Primal Grill—easy
to make, easy to adapt to ingredients you have on hand, and very
satisfying any time of day. (We even make breakfast quesadillas with
scrambled eggs, cheese, chorizo, and roasted and peeled poblano
peppers.)

Source: Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Direct grilling
Serves: 4

4 large (8 to 10 inches across) flour tortillas
1 cup shredded smoked chicken
2 cups shredded cheese, such as a half-and-half mixture of pepper Jack
cheese and sharp cheddar
1/2 cup coarsely chopped fresh cilantro
2 scallions, both white and green parts, trimmed and finely chopped
2 fresh or pickled jalapeno peppers, thinly sliced crosswise (or for a milder
outcome, seed the fresh jalapenos)
2 tablespoons (1/4 stick) butter, melted
Salsa, pico de gallo, guacamole, or sour cream (optional) for serving

1. Place a tortilla on a work surface. Sprinkle one half of the
tortilla with a quarter of the chicken, cheese, cilantro, scallions,
and jalapenos. Fold te other half on top to make a half-moon-shaped
quesadilla. Assemble the remaining quesadillas the same way. Lightly
brush both sides of each quesadilla with the butter, turning them
carefully. The quesadillas can be prepared to this stage up to 30
minutes ahead.

2. Set up the grill for direct grilling and preheat it to medium-high.

3. When ready to cook, brush and oil the grill grate well. Arrange the
quesadillas on the hot grate and grill them until the bottoms are
golden brown, 1 to 3 minutes. Using a spatula, turn the quesadillas
and grill the second side the same way. Keep an eye on
them—quesadillas burn easily. Serve the quesadillas at once with the
optional condiments.

TANDOORI GRILLED SALMON STEAKS

Source: Adapted from Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Grateless grilling or tandoor grilling
Advance preparation: 3 to 4 hours for marinating the fish.
Serves: 4

1-1/2 pounds salmon steaks

For the garlic water:

4 cloves garlic, rough chopped
A 2-inch piece of fresh ginger, peeled and rough chopped
2 cups water

To finish the marinade:

4 cloves garlic, peeled and rough chopped
A 2-inch piece of fresh ginger, peeled and rough chopped
1 small onion, rough chopped
2 teaspoons coarse salt (kosher or sea)
2 teaspoons black pepper
1-1/2 teaspoons ajwain (carom seeds) or caraway seeds
2 teaspoon turmeric powder
1-1/2 teaspoons ground cumin
1 cup thick (strained) plain yogurt (2 cups yogurt if omitting the egg
and chickpea flour)
1 egg, lightly beaten with a fork (optional)
1 cup chickpea flour (optional)
3 tablespoons oil or unsalted butter, melted for basting

1. Place the salmon steaks in a large bowl or nonreactive baking dish.

2. Make the garlic water. Place the garlic, ginger, and water in a
blender and blend just to mix. Strain the garlic water over the fish.
Marinate, covered, in the refrigerator for 15 minutes. Drain the fish,
discarding the liquid.

3. Make the marinade. Place the garlic, ginger, onion, salt, pepper,
ajwain (or caraway seed), turmeric, and cumin in food processor and
grind to a smooth paste. Add the 1 cup yogurt and egg and chickpea
flour, if using, and process to a smooth paste, running the machine in
short bursts. If omitting the egg and chickpea flour, add the
additional 1 cup yogurt and run the processor just to mix. The mixture
should be thick but pourable: you may need to add a couple tablespoons
of water. Pour the marinade over the fish steaks, turning them to coat
evenly. Use a spatula to coat the steaks thoroughly on both sides.
Marinate, covered, in the refrigerator for 3 to 4 hours.

4. Remove the steaks from the marinade. If you own a tandoor, thread
the steaks on a tandoor skewer (they have hooks on the end for hanging
cooked food on a rack to cool); impale a whole onion on the end to
keep the steaks from slipping off the end into the embers. Plunge the
skewer into the tandoor, resting the skewer end on the bottom of the
tandoor. The cooking time will be short, 5 to 8 minutes. Turn once as
needed.

5. Alternatively, set up your grill for grateless grilling by
arranging bricks or other fireproof supports opposite each other on
the grill grate; the idea is to suspend skewers between them. Preheat
the grill to high. Thread the fish steaks onto flat metal skewers, two
to a skewer, and suspend between the two supports. Grill for 3 to 5
minutes per side, or until cooked through and golden brown. Let rest
for a couple of minutes before carefully removing from the skewers.
Serve immediately.

Recipes

GREEK GRILLED SHRIMP
SPRAYED WITH OLIVE OIL AND RETSINA

Note: Retsina is a Greek wine flavored with pine resin. (Resin was
once used to seal wine skins—the Greeks retained a taste for it.) Look
for retsina in a good liquor store or Greek market or use an aromatic
dry white wine, like Spanish verdejo.

Source: Recipe courtesy of Steven Raichlen
Method: Direct grilling
Serves: 4

2 pounds fresh shrimp with the heads on or 1-1/2 pounds peeled and
deveined shrimp
1/4 cup extra virgin olive oil, preferably Greek, in a spray bottle
1/4 cup Greek retsina or other dry white wine in a spray bottle (optional)
Large crystals of sea salt for sprinkling

You'll also need: Best of Barbecue Marinade Spray Bottle, or other spray bottle

If using whole shrimp, peel the tails, using kitchen scissors to open
the shells. Leave the heads intact. Scrape out the veins with the tine
of a fork. If using shrimp tails, peel and devein.

Set up your grill for direct grilling and preheat to medium-high.
Brush and oil the grill grate.

Spray the shrimp on one side with olive oil. Arrange oil side down on
the grate. Lightly spray the tops with more olive oil and retsina.
When the bottoms of the shrimp are sizzling and browned, turn over.
Lightly spray this side with oil and retsina. The cooking time is
brief, 1 to 2 minutes per side.

Transfer the grilled shrimp to a platter or plates and sprinkle
generously sprinkle with coarse sea salt. Serve at once and get ready
for some of the best shrimp of your life.

FRANCIS MALLMANN'S BURNT ORANGES
WITH ROSEMARY

Source: Adapted from Seven Fires by Francis Mallmann (Artisan, 2009)
Method: Direct grilling
Serves: 4

Here's a dessert of such startling simplicity and bold in-your-face
flavors, just to hear about it is to want to try it. It comes from the
rock star of South American live-fire cooking, Francis Mallmann.

4 large juicy navel oranges
2 o 3 sprigs fresh rosemary (2 to 3 tablespoons leaves)
3/4 cup sugar
1-1/2 cups crème brulee ice cream or plain Greek yogurt, divided
between 4 shallow bowls

Cut off both ends of each orange. Using a sharp paring knife, remove
the peel and white pith in strips. Cut each orange in half widthwise
and remove any seeds with a fork. Arrange the oranges on a plate cut
side up.

Sprinkle the oranges with rosemary leaves, pressing the leaves into
the flesh. The recipe can be prepared up to 1 hour ahead.

Set up your grill for direct grillingand preheat to high. Ideally,
you'll be grilling over wood.

If you have a plancha, preheat it screaming hot. If working directly
on the grill, brush and oil the grill grate.

Just before serving, sprinkle the cut part of each orange with sugar.
Invert the orange halves onto the metal plate or onto the grill. Cook
until the sugar caramelizes, that is, turns dark brown, 2 to 4
minutes. Do not let burn or the sugar will taste bitter.

Using a spatula, arrange the orange halves, sugar side up, on the ice
cream. If using a pan, spoon any juices over the oranges and serve at
once.

CATALAN CREAM

Source: Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Caramelizing with a crème brulee iron or fire-heated cast iron skillet
Advance preparation: Make the custard at least 3 hours in advance, and
up to 24 hours; must be thoroughly chilled
Serves: 6

For the custard:

1 quart whole milk
1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
1 vanilla bean, split (or 1/2 teaspoon vanilla extract)
3 strips lemon zest (the oil-rich outer rind—remove it with a vegetable peeler)
12 egg yolks
1-1/4 cups sugar
3 tablespoons cornstarch
2 tablespoons honey
About 1 cup Sugar In The Raw (known as castor sugar in England or
cassonade in French) or granulated sugar, or as needed

You'll also need: 6 crème brulee dishes (each about 4 inches across
and 3/4 inch deep—tradition calls for earthenware); a crème brulee
iron (see description above) or a kitchen blowtorch

Make the custard. Place the milk, cinnamon, vanilla, and lemon zest in
a heavy saucepan and simmer over the lowest possible heat for 10
minutes.

Meanwhile, place the egg yolks, sugar, cornstarch, and honey in a
large heavy heatproof bowl. Whisk the mixture until smooth and creamy,
2 minutes. Very slowly (you don't want to cook the egg yolks) strain
the hot milk into the egg mixture in a thin stream, whisking
constantly. Return the pan to a medium heat, and bring the mixture to
a boil, whisking steadily. The crema will thicken. Reduce the heat to
the barest simmer and cook the mixture for 3 minutes, whisking
steadily.

Spoon the mixture into the crème brulee dishes, shaking and tapping
each to smooth the top. Let the mixture cool to room temperature, then
refrigerate for at least 3 hours, or until serving. You can make the
Catalan creams up to 24 hours ahead and refrigerate, but if you do,
press a piece of plastic on top of each to keep it from drying out and
let warm to room temperature before serving.

Just before serving, heat the brulee iron or cast iron skillet
screaming hot—ideally in a wood-burning fireplace, or alternatively in
the embers of your charcoal grill or laid flat on the grate of your
gas grill. (You can even heat it on one of the burners of your stove.)
Evenly sprinkle the top of each Catalan cream with 3 tablespoons
sugar. Press the hot iron into the surface of the Catalan creams to
caramelize the sugar—this will take a few seconds and a puff of
fragrant smoke will rise as the sugar darkens. Note: the sugar should
be topaz-colored to a dark golden brown, not black. Burned sugar
tastes, well, like burned sugar.

Recipes

THAI GRILLED BANANAS WITH COCONUT-CARAMEL SAUCE

Source: Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Direct grilling
Advanced preparation: The sauce can be prepared a day ahead.
Serves: 4

To paraphrase Kevin Costner in Field of Dreams, if you grill it, they
will come. Such is the case for a Bangkok grill mistress named
Saisuwan. Five years ago, she scraped together enough cash to set up a
pushcart on Chareunkrung Road behind the Sheraton Hotel. Her grilling
skills became so legendary, guidebooks from all over the world sing
her praises. Saisuwan serves just one dish—but what a dish—grilled
bananas slathered with coconut-caramel sauce. You can eat them for
breakfast, as a snack, or for dessert—and the moment you finish,
you'll very likely find yourself returning for seconds. And if you
happen to find yourself near the Sheraton Hotel in Bangkok, you'll
recognize Saisuwan by her trademark white cap—and by sweet scent of
bananas grilling over coconut shell charcoal.

For the coconut-caramel sauce:
1/2 cup palm sugar or light brown sugar
1 cup unsweetened coconut milk
8 apple bananas or 4 conventional bananas

You'll also need: flat bamboo skewers (optional)

1. Make the coconut-caramel sauce. Combine the palm sugar and coconut
milk in a heavy saucepan. Bring to a boil over medium heat, whisking
to dissolve the sugar. Briskly simmer the mixture until thick, dark
brown, and very flavorful, about 5 minutes, whisking often. Remove the
pan from the heat and let the mixture cool to room temperature. Place
the sauce in a deep bowl. It can be prepared up to a day ahead and
refrigerated, covered. Let the coconut-caramel sauce return to room
temperature before using.

2. Set up your grill for direct grilling and preheat it to high.

3. When ready to cook, brush and oil the grill grate. Peel the bananas
and skewer them through one end, if desired. Grill the bananas until
they are lightly browned and partially cooked, 1 to 2 minutes per
side. Dip the bananas in the coconut-caramel sauce (That's where the
skewer comes in handy) or brush the bananas on all sides, using a
basting brush, and return them to the grill. Continue grilling the
bananas until they are golden browned and sizzling, 1 to 3 minutes per
side longer. (Use a bamboo skewer to test for doneness; it should
easily pierce the banana.)
4. Transfer the bananas to a platter or bowls. Spoon the remaining
coconut-caramel sauce.

Wings!

RECIPES

HONEY AND SOY SPIT-ROASTED CHICKEN WINGS

Source: Planet Barbecue by Steven Raichlen (Workman Publishing, 2010)
Method: Indirect grilling or spit-roasting
Serves: 4
Advance Preparation: 4 to 6 hours for marinating the wings

3 pounds whole chicken wings (about 12 large whole wings)
1/2 cup soy sauce
1/4 cup honey
1/4 cup Asian (dark) sesame oil
1/4 cup Chinese rice wine, sake, or dry sherry
3 tablespoons oyster sauce (optional)
2 slices (1/4-inch thick) peeled fresh ginger, crushed with the side
of a cleaver
1 teaspoon five-spice powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
2 to 3 tablespoons vegetable oil
1/4 cup hoisin sauce (optional)
1/4 cup Asian chile sauce, such as Thai Sriracha (optional)

You'll also need: A rotisserie with a flat basket attachment (optional)

Rinse the chicken wings under cold running water and blot them dry
with paper towels. Place the wings in a large nonreactive mixing bowl.

Make the marinade: Place the soy sauce, honey, sesame oil, rice wine,
oyster sauce, if using, ginger, five-spice powder, pepper, and
cinnamon in a mixing bowl and mix well. Add the marinade to the wings
and stir to coat. Let the chicken wings marinate in the refrigerator,
covered, for 4 to 6 hours, turning them several times.

To grill: Drain the wings well, discarding the marinade before grilling.

If you are using a rotisserie, spread the wings out and place them in
the basket. Alternatively, you can skewer the wings crosswise on a
single spit rotisserie. Set up the grill for spit-roasting following
the manufacturer's instructions and preheat to high. When ready to
cook, attach the spit to the grill and turn on the motor. Spit-roast
the wings until they are crisp-skinned, darkly browned, and cooked
through, about 30 minutes. Start basting the wings with the vegetable
oil after 15 minutes, and baste them several times as they grill.

If you are using the indirect method, set up the grill for indirect
grilling, place a drip pan in the center, and preheat the grill to
medium. Arrange the chicken wings skin-side up in the center of the
grate over the drip pan and away from the heat, stretching the wings
out as far as possible. Cover the grill and grill the wings until they
are crisp-skinned, darkly browned, and cooked through, 30 to 40
minutes.
Start basting the wings with the vegetable oil after 15 minutes, and
baste them several times as they grill.

To test for doneness, make a small cut in the thickest part of one of
the wings; there should be no traces of red or pink at the bone.

Transfer the wings to a platter or plates. Normally, they're so
flavorful you won't need a sauce, but sometimes they're served with
hoisin sauce and chile sauce. Place 1 tablespoon of each side by side
in each of 4 tiny bowls. Mix the two sauces together with the tip of a
chopstick and use as a dip for the wings

LOUISVILLE WINGS

Source: BBQ USA by Steven Raichlen (Workman Publishing, 2003)
Method: Indirect grilling
Serves: Makes about 18 wings, serving 6 to 8 as an appetizer
Advance preparation: 4 to 5 hours for curing and marinating the wings

18 whole chicken wings (about 4 pounds)
2 tablespoons lemon pepper
2 tablespoons sweet paprika
Coarse salt (kosher or sea)
10 tablespoons (1 1/4 sticks) salted butter
5 cloves garlic, finely chopped
2/3 cup Dijon mustard
2/3 cup Tabasco sauce or your favorite hot sauce (Red Devil or Crystal
brand sauces are less hot)
2/3 cup fresh lemon juice
2/3 cup bourbon (or substitute apple juice)
3 tablespoons brown sugar
1 teaspoon freshly ground black pepper

You'll also need:
1-1/2 cups wood chips or chunks (preferably hickory), soaked for 1
hour in water to cover, then drained

Rinse the chicken wings under cold running water and blot them dry
with paper towels. Place the wings in a large nonreactive bowl and
toss them with the lemon pepper, paprika, and 2 tablespoons of salt.
Let the wings cure in the refrigerator, covered, for 1 hour.

Melt the butter in a nonreactive saucepan over medium heat. Add the
garlic and cook until it is fragrant and sizzling but not brown, about
3 minutes. Stir in the mustard, hot sauce, lemon juice, bourbon, brown
sugar, and black pepper. Season with salt to taste. Bring the bourbon
mixture to a boil and let boil for 3 minutes, then let cool to room
temperature. You'll use this for the marinade and sauce.

Pour half of the bourbon mixture over the wings and toss to mix. Let
the wings marinate in the refrigerator, covered, for 3 to 4 hours. Set
the remaining sauce aside.

Set up the grill for indirect grilling and preheat to medium. If using
a gas grill, place all of the wood chips or chunks in the smoker box
or in a smoker pouch and run the grill on high until you see smoke,
then reduce the heat to medium. If using a charcoal grill, place a
large drip pan in the center, preheat the grill to medium, then toss
all of the wood chips or chunks on the coals.

When ready to cook, drain the marinade from the wings and discard the
marinade. Brush and oil the grill grate. Place the wings in the center
of the hot grate, over the drip pan and away from the heat, and cover
the grill. Cook the wings until golden brown and cooked through 30 to
40 minutes.
During the last few minutes of cooking, move the wings a few at a time
so that they are directly over the heat, and leaving the grill
uncovered, cook them until crackling crisp, 1 to 2 minutes per side.
Transfer the grilled wings to a platter or plates and serve at once
with the remaining sauce. Provide hot wet towels for sticky fingers.

IRANIAN SAFFRON LEMON CHICKEN WINGS

Source: Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Indirect grilling
Serves: 4
Advance preparation: 6 to 24 hours for marinating the wings

1 teaspoon saffron threads
1 medium onion, peeled and grated
1 cup plain Greek-style whole milk yogurt, such a Fage brand
2 teaspoons coarse salt (kosher or sea), or more to taste
1 teaspoon freshly ground black pepper, or more to taste
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
18 chicken wings (about 4 pounds)
4 tablespoons (1/2 stick) salted butter
3 tablespoons pomegranate molasses (optional), for serving
3 tablespoons chopped fresh flat-leaf parsley (optional), for serving
2 lemons, cut into wedges, for serving

You'll also need: Flat metal skewers (optional)

Prepare the marinade and wings: Place the saffron threads and 2
tablespoon of hot water in a small bowl and let the saffron soak for
about 4 minutes. Transfer half of the saffron and water mixture to a
small bowl and set it aside for the glaze.

Grate the onion on the coarse holes of a box grater into a large
nonreactive mixing bowl. Add the yogurt, salt, pepper, and remaining
soaked saffron and stir to mix. Gradually whisk in the 1/4 cup of
lemon juice and the olive oil. Taste for seasoning, adding more salt
and/or pepper as necessary; the mixture should be highly seasoned.

Rinse the chicken wings under cold running water and blot them dry
with paper towels. Cut the chicken wings in half, cutting off and
discarding the tips. Add the wings to the marinade and stir to coat.
Let the wings marinate in the refrigerator, covered, for at least 6
hours, or as long as overnight, stirring them every few hours.
The longer the wings marinate, the richer the flavor will be.

Make the glaze: Melt the butter in a saucepan over medium-high het.
Add the reserved saffron and water mixture and the remaining 2
tablespoons of lemon juice and let the glaze simmer until blended and
flavorful, about 2 minutes.

To grill: Drain the wings, discarding the marinade, before grilling.
Set up the grill for indirect grilling, place a drip pan in the
center, and preheat the grill to medium. When ready to cook, brush and
oil the grill grate. Arrange the chicken wings skin-side up in the
center of the grate over the drip pan and away from the heat. Cover
the grill and grill the wings until they are crisp and golden brown
and cooked through, 30 to 40 minutes. Once the wings start to brown,
start basting them with the saffron glaze. Baste the wings several
times.

To test for doneness, make a small cut in the thickest part of one of
the wings; there should be no traces of red or pink at the bone.

Transfer the grilled chicken wings to a platter and pour any remaining
saffron glaze over them. Drizzle the pomegranate molasses, if using,
over the wings and sprinkle them with parsley, if using. Serve the
wings at once with the lemon wedges.

Recipes

PERI PERI CHICKEN WINGS

No Super Bowl party is complete without a bowl of a different
sort—filled with smoky, fiery wings. Here's how they do it in South
Africa. I think you'll like how the lemon-chile-herb sauce electrifies
the flavor.

Though I like to serve the wings hot off the grill, you can make them
before game time, then reheat in a 325 degree F oven.

Source: Planet Barbecue (Workman, 2010)
Method: Indirect grilling
Serves: 4 as an appetizer
Advance preparation: 6 to 24 hours for marinating the wings

For the marinade:
1/2 cup South African peri peri sauce (see Note below), Brazilian piri
piri sauce,
Crystal, Tabasco, or other hot sauce
6 cloves garlic, peeled
1 small onion, peeled and quartered
One 3-inch piece of fresh ginger, peeled and cut into 1/4-inch slices
1/4 cup chopped fresh cilantro
1/4 cup vegetable oil
1/4 cup fresh lemon juice
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
3 pounds large chicken wings

For the glaze:
1/2 stick (4 tablespoons) salted butter
3 tablespoons chopped fresh cilantro
2 cloves garlic, minced
3 tablespoon peri peri sauce or one of the other hot sauces mentioned above
2 tablespoons fresh lemon juice

1. Make the marinade: If using a blender, add the peri peri/hot sauce,
garlic, onion, ginger, cilantro, oil, lemon juice, salt, and pepper
and puree until smooth. If using a food processor, puree the solid
ingredients first, then work in the liquids. Transfer to a large
nonreactive bowl, roasting pan, or large resealable plastic bag.

2. Cut the chicken wings in half, discarding the wing tips. Stir them
into the marinade and marinate for at least 6 hours, or as long as
overnight—the longer, the richer the flavor—stirring every few hours.

3. Make the glaze: Melt the butter in a saucepan. Add the cilantro and
garlic and cook over medium-high heat until sizzling and aromatic,
about 2 minutes. (Do not let the garlic brown.) Stir in the peri peri
sauce (or other hot sauce) and lemon juice and simmer for 2 minutes.

4. Set up your grill for indirect grilling and preheat to medium (350
degrees F). Brush and oil the grill grate. Arrange the chicken wings
on the grate and indirect grill until crisp and golden brown on the
outside and cooked through, 30 to 40 minutes. Make a small cut in the
thickest part of one of the wings: There should be no traces of red or
pink at the bone.

5. Transfer the wings to a platter and pour the hot glaze over them.
Toss to mix and serve at once.

NOTE: Nando's Peri-Peri Sauce can be purchased online from
www.southafricanfoodshop.com.

CURRYWURST: BRATWURST WITH CURRY SAUCE

Currywurst is German comfort food, invented (or so the story goes)
when a resourceful street vendor dropped a box containing ketchup and
curry powder. What matters on Super Bowl Sunday is that currywurst
gives you a whole new approach to bratwurst.

Source: Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Direct grilling
Serves: 4

1 tablespoon vegetable oil, plus 1 tablespoon for grilling the brats
1/4 cup white onion, minced as fine as sand
1 teaspoon mustard seed or mustard powder
1 tablespoon curry powder
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon anise seed
1 cup ketchup (preferably Heinz)
8 bratwurst

1. Make the sauce: Heat 1 tablespoon oil in medium saucepan. Add the
onion and mustard seed and cook over medium heat until the onion just
begins to brown. Stir in the curry powder, pepper, nutmeg, and anise
seed and cook until fragrant, about 1 minute. Stir in the ketchup and
gently simmer the sauce until thick and richly flavored, 3 to 5
minutes. The sauce can be made several days ahead of time, but it
should be warmed for serving.

2. Set up your grill for direct grilling and preheat to medium. Brush
and oil the grill grate.

3. Arrange the brats on the grill and grill until the casings are
crusty and brown on all sides, 8 to 10 minutes per side, 16 to 20
minutes in all, turning frequently with tongs and moving to dodge hot
spots or flare-ups.

4. Transfer the brats to a cutting board. Cut each brat crosswise into
1/4-inch thick slices. Mound the slices in a shallow serving bowl and
spoon the curried tomato sauce on top. Serve with toothpicks.

"KOBE" BEEF SLIDERS

Despite the recent burger frenzy, the slider (or slyder, as it was
originally called) originated in the 1920s at the White Castle chain
in Wichita, Kansas, in 1921. To make upscale, off-the-charts sliders,
use wagyu beef (the cattle breed that gives the Japanese
Kobe)—available via mail order from www.allenbrothers.com. Or use
regular ground beef, but make sure you have a fat content of at least
15 percent.

Source: Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Direct grilling
Serves: 8 as an appetizer

For the caramelized shallots:
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil (or more butter)
1 pound shallots, peeled and thinly sliced crosswise
Coarse salt (kosher or sea) and freshly ground black pepper

For the sliders:
1-1/2 pounds ground waygu or Kobe-style beef, or substitute ground
chuck (ideally
between 15 to 20 percent fat)
12 small brioche rolls or Parker House rolls
2 tablespoons unsalted butter, melted
Your choice of condiments, including pickles, mustard, ketchup, etc.

1. Make the caramelized shallots: Melt the butter with the oil in a
heavy saucepan. Add the shallots. Cook over medium heat until the
shallots have been reduced to a thick, sweet paste. This will take
about 15 minutes and you'll have to stir often. Lower the heat as
needed to keep the shallots from burning. (Add a tablespoon or two of
water as needed.) Add salt and pepper to taste. The shallots can be
caramelized several hours or even a day ahead.

2. Make the burgers: Divide the beef into 12 portions. Lightly wet
your hands and mold each into a square patty about 2 inches square and
1/2 inch thick. Arrange on a plate and chill, covered with plastic
wrap, until you're ready to grill the sliders.

3. Set up your grill for direct grilling and preheat to high. Brush
and oil the grill grate.

4. Generously salt and pepper the sliders and arrange on the grate.
Grill until cooked to taste, 2-1/2 to 3 minutes per side for medium,
turning with a spatula. Meanwhile, brush the cut sides of the rolls
with melted butter and grill them until golden brown. (Watch closely.)

5. To assemble the sliders, place a spoonful of caramelized shallots
on the bottom section of each bun. Top with a slider and the top bun
half, and serve at once with condiments.

Wario's Heritage

Sean

welcome back!
10:13amDavid

Spanks
10:16amSean

Do you think it's funny that mushrooms have make Italians normal sized
in Super Mario Bros.? Are they saying that Italians are all really
short?
10:19amDavid

Actually, it makes them giant, and then gianter
10:19amSean

Look at Mario in Mario 64. He doesn't look normal sized.
10:20amSean

I mean, at least Luigi is of respectable height.
10:21amDavid

Is he in manhattan around other normal people in mario 64? You only
ever seen mario around luigi, who is the same size as him but a bit
taller

Yeah, so there are some short italians and some average size ones
10:21amSean

I think mario is a midget.

wait, We've seen him next to Solid Snake.
10:23amDavid

WE haven't. I don't know what YOU'VE been seeing during your heroin
induced comas.
10:23amSean

http://ds.kombo.com/images/media/marioscale.jpg

Look, The princess is taller even! And Luigi has to duck down just to
see eye-to-eye with his brother!
10:26amDavid

Princess isn't human
10:26amSean

Yes she is
10:27amDavid

No, she isn't. SHe's the princess of mushroom kingdom, her father, the
king, clearly seen in Mario 3, is most definitely some form of shroom
humanoid thing
10:27amSean

She doesn't have a tail, nor does she wear a mushroom cap. She is the
dictator of mushroom kingdom after ousting an oppressive government of
freaks

FREAK

S
10:27amDavid

Her FATHER
10:28amSean

I hear they don't even worship mushroom Jesus, let alone the regular one
10:28amDavid

You don't know anything about her species
10:28amSean

Cause she's a human woman, not because she's a shroom hybrid thing
10:29amDavid

Yeah, well, the alien in Species looked human too, but if you confuse
her with a human woman at the bar when yhou're cruising for chicks you
end up dead.

Just cause she looks human doesn't make it so. Only Mario and Luigi
are human in that world
10:30amSean

What about Wario and WaLuigi?

Okay, WaLuigi could be an evil elf monster thing... but Wario is human
10:31amDavid

THey're like super evil clones, they're only as human as the alternate
dimension version of evil you...

Not evil twins, evil alternate dimension versions.. maybe human, maybe not.
10:32amSean

Wario was Mario's childhood friend!
10:32amDavid

Is he?

You can't just say shit like that. You need to cite a source.
10:35amSean

Nintendo Power once stated that Wario is Mario's cousin
10:35amDavid

If we can just start saying shit, I could make up shit too.. "Wario
was only Mario's childhood friend because he was genetically
engineered by Mario's genius genetic engineer/ plumber on the side
father, and is not genetically compatible with human beings only
having a 44 chromosome base set"
10:35amSean

I had read that they were friends from childhood but Mario got his own
game but became jealous.

http://www.mariowiki.com/Corkscrew#Corkscrew
10:35amDavid

Why would Mario become jealous after getting his own game?
10:35amSean

states the cousin angle.
10:36amDavid

The word cousin could be used metaphorically.
10:37amSean

Well, regardless he's Italian at least.
10:38amDavid

The site doesn't even say anything about him being human, it
specifically says that no one knows where he is born, only that he's
Italian, which doesn't mean anything, because I have vinegar that is
Italian. My vinegar is a cousin to Mario in their shared heritage, but
the vinegar sure isn't human, either.

Recipes

GRILLED LONG-BONE PORK CHOPS WITH ONION JAM

Pork chops go upscale in this recipe hot off the set at Primal Grill
III. Note: you can also make it with veal chops.

Method: Direct grilling
Advance preparation: 1 hour to make the onion jam.
Serves 4.

For the onions:

1 pound small torpedo onions, cipollinis, pearl onions, or shallots
1 tablespoon extra virgin olive oil (optional)
Coarse salt (kosher or sea) and freshly ground black pepper
2 cups dry red wine
1 cup balsamic vinegar, or to taste
1 cup honey, or to taste
1/4 cup (4 tablespoons, 1/2 stick) unsalted butter
4 gorgeous pork chops, preferably long-bone, Heritage-breed (each 1 to
1-1/4 inches thick and 10 to 12 ounces)
1 tablespoon chopped flat-leaf parsley

1. Set up your grill for direct grilling and preheat to high.

2. Peel the onions, leaving most of the stem end intact. (The helps
hold the onion together during cooking.) If you're feeling ambitious,
toss the onions with olive oil, salt, and pepper. Grill the onions
until well browned on all sides, 3 to 5 minutes per side. For ease in
turning, you may wish to thread the onions on bamboo skewers before
grilling. You can grill the onions at a previous grill session. This
step is optional, but it will give the sauce a rich smoke flavor.

3. Place the onions (grilled or raw if you've omitted the previous
step) in a large deep saucepan and add the wine, vinegar, honey, and 3
tablespoons butter. Bring to a boil over high heat. Boil the sauce
until the onions are tender and the wine, vinegar, and honey have
cooked down to a syrupy glaze, 6 to 10 minutes. If the onions become
soft before the sauce has thickened, transfer them to a plate with a
slotted spoon, and continue boiling the sauce until thick and syrupy,
then add them back. Correct the seasoning, adding salt to taste and
vinegar or honey as needed. The onions should be a little sweet, a
little sour, and very flavorful. The onions can be cooked several
hours—or even a day ahead—and reheated just before serving.
Immediately before serving, stir in the remaining 1 tablespoon butter.
You should wind up with about 1-1/4 cups.

4. Set up your grill for direct grilling and preheat to high. Have one
grill zone on medium. Brush and oil the grill grate.

5. Generously season the chops on both sides with salt and pepper.

6. Arrange the chops on the grill grate running on the diagonal to the
bars of the grate. Grill until nicely browned on the outside and
cooked through, 4 to 6 minutes per side, depending on the desired
degree of doneness. Give each chop a quarter turn half way through on
each side to lay on a crosshatch of grill marks. If the chops brown
too much on the hot zone, move them to the medium zone.

7. Transfer the chops to a platter or plates. Reheat the onion
mixture. Spoon it over the chops and sprinkle with the parsley if
using. Serve at once.

CARIBBEAN RIB RUB

Source: Steven Raichlen
Makes about 1 cup; can be multiplied as desired

1/2 cup coarse salt (kosher or sea)
1/4 cup light brown sugar
1 tablespoon freshly ground black pepper
1 tablespoon granulated garlic
2 teaspoons onion powder
2 teaspoons ground allspice
2 teaspoons chili powder
1 teaspoon ground cinnamon
Combine all ingredients in a small bowl and whisk to mix, breaking up
any lumps. Excellent when rubbed on pork ribs or even chicken before
grilling or smoking.

And that...

These pics contain a large chunk of my visit to New Jersey, and a lot
of my time in New York and Philadelphia. The city was filled with
musicians hoping for change, everything from an underground small
orchestra to just a guy playing music with trash who had no shoes. I
didn't spend a whole lot of time in either city but both were really
rich environments, I spent most of my time hanging out with Mike and
Jackson, lots of time playing Fluxx, some time playing Killer Bunnies,
and lots more time just talking and relaxing. There was a lot of time
spent at starbucks. In EVERY city we went to. Starbucks junkies.

100409093555.jpg hosted at ImageShack.us

Visit bentsea's (my) ImageShack profile

Quickpost these images to Myspace, Digg, Facebook, and others!

Recipes

A PERFECT STEAK WITH CHIMICHURRI

9781579653545.jpg

Source: Seven Fires: Grilling the Argentine Way by Francis Mallmann
(Artisan, 2009)
Method: Grilling over embers
Serves: 1
Advance Preparation: Make chimichurri sauce 1 day ahead

One 1-pound boneless rib-eye steak per person, about 1-1/4 to 1-1/2 inches thick
Coarse salt
Chimichurri (recipe follows)

Make a wood fire about an hour before you plan to serve the meat.
Shovel or rake a 2- to 3-inch bed of coals under the grill grate. (The
grate should be 3 to 4 inches above the coals.) You want a medium-high
temperature, a "2 Mississippi" fire. Salt the steak(s) to taste. Brush
and oil the grill grate.

Place the meat on the grill. Rotate the meat after 5 minutes. Cook for
4 more minutes, then turn the steak(s) over with tongs and cook for
approximately 7 more minutes, or until medium-rare, rotating after 4
minutes to achieve a handsome crosshatch of grill marks. Transfer the
steak(s) to a platter and let rest for 3 minutes. Serve with
chimichurri.
Chimichurri

Makes about 2 cups

1 cup water
1 tablespoon coarse salt
1 head garlic, separated into cloves and peeled
1 cup packed fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
2 teaspoons crushed red pepper flakes
1/4 cup red wine vinegar
1/2 cup good quality extra-virgin olive oil

Bring the water to a boil in a small saucepan. Add the salt and stir
until it dissolves. Remove from the heat and let cool.

Mince the garlic very fine and put in a medium bowl. Mince the parsley
and oregano and add to the garlic along with the pepper flakes. Whisk
in the vinegar, then the olive oil. Whisk in the salt-water mixture.
Transfer to a jar with a tight-fitting lid and refrigerate for at
least 1 day. Chimichurri will keep, refrigerated, for 2 to 3 weeks.

GRILLED PROVOLETA

Recipe adapted from Steven Raichlen's Indoor Grilling (Workman, 2004)
Method: Grilling over embers
Serves: 4 to 6 as an appetizer

When Argentineans say grilled cheese, they really mean it—thick slabs
of provoleta (a firm cow's milk cheese similar to provolone) seared on
the gridiron until they are melted and lightly browned. It's mandatory
fare at any Argentine steakhouse and a great recipe to do in the
fireplace.

2 thick slices of provoleta or Provolone (each about 3/4 to 1 inch thick and
8 ounces)
1 tablespoon good-quality extra-virgin olive oil
2 teaspoons cracked black peppercorns
2 teaspoons dried oregano, or 3 tablespoons fresh oregano leaves,
preferably small ones
Crusty bread for serving

Brush each slice of cheese on both sides with the cracked black
peppercorns and oregano.
Prepare a wood fire. Rake red hot embers under the gridiron and
preheat it for 3 to 5 minutes. You want a hot, 2 to 3 Mississippi
fire. When ready to cook, brush and oil the gridiron. Place the cheese
slices on the hot grate. The cheese will be done after cooking 2 to 4
minutes per side. Take care to remove it before the cheese melts on
the embers.

I Drew This

I drew this today with a calligraphy pen

Up in Smoke Recipes

PAELLA ON THE GRILL

Source: Recipe from the upcoming book "Planet Barbecue" by Steven
Raichlen (May 2010)
Method: Direct grilling
Serves: 4

1/4 teaspoon saffron threads
3 tablespoons extra virgin olive oil, preferably Spanish
1 medium onion, finely chopped
1 red bell pepper, cut into 1/4-inch strips
1 cured chorizo sausage (about 6 ounces), thinly sliced (see Note)
2 cloves garlic, thinly sliced
3 tablespoons finely chopped flat-leaf parsley
1 ripe tomato, seeded and cut into 1/4-inch dice
2 cups Valencia-style rice, such as Bomba or Calaspara
1/2 cup dry white wine
4 to 5 cups chicken stock (preferably homemade)
Coarse salt (kosher or sea) and freshly ground black pepper

1 fryer chicken (3-1/2 to 4 pounds), cut into 8 even-size pieces
1/2 pound large shrimp, peeled and deveined
1/2 pound squid, cleaned, cut into 1-inch pieces, and skewered on bamboo skewers
12 littleneck clams, scrubbed
12 mussels, scrubbed
1/4 cup cooked green peas (or if you have an unbelievable amount of
patience, use fresh peas skewered on a slender bamboo skewer)

You'll also need: Logs or chunks of hardwood for the fire or hardwood
chips (soaked in water for 30 minutes, then drained); paella pan;
grill hoe; Tuscan grill (optional—helpful if working on a wood fire).

1. Place the saffron in a small bowl with 2 teaspoons warm water. Let
soak for 5 minutes.

2. Set up your grill for direct grilling and build a 3-zone fire. In
the best of all possible worlds, you'd build and work over a campfire.
Alternatively, you'd work on a large charcoal grill (like a Weber
Ranch) or gas grill. If working on a charcoal grill, toss a log or
some wood chunks on the fire to generate smoke. If working on a gas
grill, place the wood chips in the smoker box or in a smoker pouch.

3. Place the paella pan over the hottest part of your fire. Add the
olive oil and a piece of onion and heat until the onion sizzles
boisterously in the oil. Add the remaining onion, the bell pepper, and
chorizo and cook over high heat, stirring with a long-handled
implement, like a grill hoe, until the onions begin to brown, about 4
minutes. Add the garlic, parsley, and tomato halfway through (after 2
minutes). If the mixture starts to burn, slide the pan to a cooler
part of the grill.

4. Stir in the rice and sauté until the grains look shiny, 1 minute.
Stir in the soaked saffron and wine and boil for 1 minute. Stir in 4
cups stock and adjust the heat (by moving the paella pan closer or
further away from hot part of the fire) to obtain a gentle simmer.
Gently simmer the rice until soft, about 20 minutes, stirring
occasionally. Add the 5th cup of stock if needed, and add salt and
pepper to taste. While you're at it, season the chicken pieces,
shrimp, and squid with salt and pepper.

5. Meanwhile, on another part of the fire (if working on a campfire,
position your Tuscan grill over the embers), grill the chicken pieces,
starting skin side down. This will take 6 to 8 minutes per side,
working over a medium-high heat. Once the chicken pieces are crusty,
brown, and cooked through, add them to the paella. After about 12
minutes, place the clams and mussels on the grate and grill until the
shells pop open. Transfer the bivalves to the paella with tongs,
taking care not to spill the juices. Brush and oil the grate and place
the shrimp and squid on the grate. Grill until firm and white, 1 to 2
minutes per side. Add the shrimp and squid to the paella. In the event
you have been obsessive enough to skewer the peas, place on the grill
and grill until lightly browned and cooked through, 1 to 2 minutes per
side. Unskewer the peas over the paella.

6. Taste the paella for seasoning, adding salt and pepper as needed.
If you've done this right and the stars are in alignment, the rice
will be tender just as all the stock is absorbed and the proteins are
cooked. You may need to add more stock or you may need to cook the
rice a little longer to absorb any excess stock. Don't worry—your
paella will only improve in the process. Serve at once, with a crisp
dry Spanish wine, like an Albarino or Txakoli. Get ready for the best
paella on Planet Barbecue.

Note: If using raw chorizo, available in bulk or stuffed into casings
like sausage, please cook thoroughly before using.

VARIATION—PAELLA "PRIMAVERA"

I created this meatless paella for some vegetarian friends and for my
first Primal Grill TV show. For a really dramatic presentation, fire
up two kettle grills. Use one for cooking the rice and the second one
for grilling the vegetables. Or use a large charcoal grill, like a
Weber Ranch, or a large gas grill. If your grill space is limited,
grill the vegetables first (this could even be done at a previous
grill session) and grill the paella to order.

Source "Primal Grill with Steven Raichlen," Season 1
Method: Direct grilling
Serves: 4

1/4 teaspoon saffron threads
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, cut into 1/4-inch strips
2 cloves garlic, thinly sliced
3 tablespoons finely chopped flat-leaf parsley
1 ripe tomato, seeded and cut into 1/4-inch dice
2 cups Valencia-style rice, such as Bomba or Calaspara
1 cup cooked, drained garbanzo beans
1/2 cup dry white wine
4 to 5 cups vegetable stock (preferably homemade)
Coarse salt (kosher or sea) and freshly ground black pepper

For the vegetables:

8 mini bell peppers, skewered on bamboo skewers
1 large sweet onion, peeled and cut into 6 or 8 wedges, skewered on bamboo
skewers
1 medium zucchini, trimmed and cut sharply on the diagonal into
1/4-inch thick slices
1 medium yellow squash, trimmed and cut sharply on the diagonal into
1/4-inch thick slices
12 cherry tomatoes, skewered on bamboo skewers
2 to 3 tablespoons extra virgin olive oil, preferably Spanish
3 tablespoons chopped fresh herbs, such as rosemary, oregano, thyme,
and/or basil (or use 1-1/2 tablespoons dried herbs)
12 cloves garlic in their skins, skewered on bamboo skewers or toothpicks
1/4 cup cooked green peas (or if you have an unbelievable amount of
patience, fresh peas skewered on a slender bamboo skewer)

You'll also need: Logs or chunks of hardwood for the fire or hardwood
chips (soaked in water for 30 minutes, then drained); paella pan;
grill hoe; Tuscan grill (optional—helpful if working on a wood fire).

1. Place the saffron in a small bowl with 2 teaspoons warm water. Let
soak for 5 minutes.

2. Set up your grill for direct grilling and build a 3-zone fire. In
the best of all possible worlds, you'd build and work over a campfire.
Alternatively, you'd work on a large charcoal grill (like a Weber
Ranch) or gas grill. If working on a charcoal grill, toss a log or
some wood chunks on the fire to generate smoke. If working on a gas
grill, place the wood chips in the smoker box or in a smoker pouch.

3. Place the paella pan over the hottest part of your fire. Add the
olive oil and a piece of onion and heat until the onion sizzles
boisterously in the oil. Add the remaining onion and red bell pepper
and cook over high heat, stirring with a long-handled implement, like
a grill hoe, until the onions begin to brown, about 4 minutes. Add the
garlic, parsley, and tomato halfway through (after 2 minutes). If the
mixture starts to burn, slide the pan to a cooler part of the grill.

4. Stir in the rice and sauté until the grains look shiny, 1 minute.
Add the garbanzo beans and cook for 1 minute. Stir in the soaked
saffron and wine and boil for 1 minute. Stir in 4 cups stock and
adjust the heat (by moving the paella pan closer or further away from
hot part of the fire) to obtain a gentle simmer. Gently simmer the
rice until soft, about 20 minutes, stirring occasionally. Add the 5th
cup of stock if needed, and add salt and pepper to taste.

5. Meanwhile, lightly brush the mini bell peppers, onion, zucchini,
yellow squash, and, tomatoes with olive oil. Season on both sides with
salt and pepper and sprinkle with herbs. On another part of the fire
(if working on a campfire, position your Tuscan grill over the
embers), grill the peppers, onion zucchini, yellow squash, cherry
tomatoes, and garlic until golden brown—even darkly browned—on the
outside and tender. This will take 3 to 6 minutes per side, depending
on the vegetable—the peppers and onion will take longer than zucchini
and tomatoes. You may have to work over a lower heat (or at the edge
of the grill) for the garlic—it should be tender and browned, but not
burnt. In the event you have been obsessive enough to skewer the peas,
place on the grill and grill until lightly browned and cooked through,
1 to 2 minutes per side.

6. The last 5 minutes of cooking the paella, stir the vegetables into
the rice, removing and discarding the skewers. (Slip the burned skins
off the garlic.) Taste the paella for seasoning, adding salt and
pepper as needed. If you've done this right and the stars are in
alignment, the rice will be tender just as all the stock is absorbed
and the vegetables are cooked. You may need to add more stock or you
may need to cook the rice a little longer to absorb any excess stock.
Get ready for the second best paella on Planet Barbecue.

Story Idea

A city of light in a world of darkness... how could I possibly have
missed the real horror of such an idea my entire life? It's
appalling... I'm writing about it tomorrow

Story Idea

I want to write a story where the US destroys Iran with nuclear arms,
I want to set the story 3 years after it has happened, I want to write
a modern Man in the High Castle

Brewing Up a Party

This last Saturday was really a red letter day. We served the first
brew that we kegged, our orange pale ale. It was an important party
for us, it was a validation of our hobby and the hardwork that we put
into it, and so it was really important that as many of our friends as
possible make it there to share in our day.

It was lucky, because more people showed up than I thought would, I
was worried that more of them would have to work. Matt's brother, and
his SO, and Bobby, Jake, Sean, Tim, Jamie, and Cymeron +1 were all
there from almost the beginning of the evening. Chris eventually came
over, though he talked about maybe only stopping by before going to
see the Fast and the Furious, and.. sadly I would have been pretty
upset with him if he hadn't come at all, and I was kinda worried he
wouldn't. Later on in the evening Matt got out his guitar when we came
to the conclusion that his daughter's guitar was just a toy and could
not be tuned to make music.

I had no idea that Justin knew how to play the guitar, it was awesome,
he and Matt and I passed it back and forth, and Matt taught me some
new chord progressions. I'm going to see if one of them can teach me
how to play Fare Thee Well, one of my favorite songs written by a
friend of ours who is VERY good.

We had hamburgers, and some sausage, and hot dogs, and I got some lamb
loin to share with everyone who intends to participate with our next
brew. There was some trouble getting the coals lit, it is a new grill
for Matt, but he got it up and burning in no time. We used some wood
chips to smoke some of the meat, and later those wood chips were used
to put into the secondary fermentation of the brew we have out in the
garage that is aging right now. We're going to bottle it next weekend,
and I want to see if I can't get the ingredients to brew while we
bottle, though.. I don't think that will happen. Maybe the week after
that.

I left the party for a little bit to exchange books with Jamie, and to
play a little bit of Street Fighter IV with Tim, who really tore me
apart. I won a couple of rounds, but for the most part, he really
displayed that skill is better than button mashing. One of the few
fighting games I ever played that I couldn't just kick ass with one
button or with button mashing. I like that game so much, I think I'm
going to buy it.

And as for the Orange Pale Ale.. the reason for being there that
night? Well, it was exceptional. Incredibly delicious. Some people
said it needed less orange, most loved it how it was. Chris took some
home to someone who said they would buy it if it were available in
stores. Jamie was like, "I kindof want less orange.. buuut.. then the
bitterness that I really like about it might not be there." So, I
think the recipe needs some tweaking. MOst importantly, I think that
it needs to be done as an all grain brew, maybe even our second all
grain brew. I think next time Matt and I should use fewer oranges and
more hops.