Monday, July 25, 2011

Titles change the destiny of your posts

July 21, 2011:

Well that post has been sitting on my PlayBook for a while, it would be nice if I could blog from the PlayBook but it’s yet another thing it can’t do, like allow me to copy text from an e-mail I've received, or create more than one playlist at a time…

Happy Thursday sports-fans! What a week, found some cool things!!!

Little City Farm – CHECK IT OUT, really want to check out what they do first hand-ish!

Salt Your Weeds! Don’t Spray… I told this to my neighbour the other day and then realized that I’m a history geek, salting the earth isn’t new to me but if you haven’t read about it then it’s new to you. Believe me it’s effective… The best way to kill weeds (and grasses, basically everything green) on a walkway or driveway.

BIXI is coming to Waterloo region… or so I’ve read from the Record, something about RIM already having a few operational stands. Don't know what it is? Check out BIXI here.

I made garlic scape pesto the other day, it was okay but it needs tweaking, and more lemon.  

Anyway, more video for our growing library of grilling video’s around barbecue headquarters. GrillPro and Broil King. We were shooting footage to illustrate the wonderful grilling lifestyle Wednesday and I was charged with the menu but also an acting role. I love skewered foods for quickly feeding a lot of people without plates. I read recently that the more time a meal takes to consume the less you’ll actually eat, the better and more full you’ll feel. In other words if you scarf a dinner in 20 minutes you’re going to crash soon thereafter and you’ve probably ploughed back more than you would have say if you paced yourself / had small portions over a couple hours. Try these stick foods at your next get together, cook a few at a time, make your guest talk rather than inject food into their traps:

Chicken Satays:

Cut 4 large chicken breasts into long thin strips
Cut up ¼ of a bag of frozen mangos into small cubes
Julienne 4 green onions also into long thin strips

Zig zag the chicken, onions, and mangos up a wooden bamboo skewer so that each item, apart from the little mango cubes is skewered several times along its length. Should look like a chicken snake on the skewer. That’s right, CHICKEN SLITHERING SNAKE. Put these into a dish that they can marinade in…


2 tablespoons fresh ginger minced
2 shallots diced
2 cloves of garlic minced
2 minced red chili peppers or 1 tablespoon dried or chili flake
2 tablespoons peanut oil
2 tablespoons soya sauce
Drizzle of honey

Mix the marinade up and pour over the chicken, let stand for 20 minutes at room temperature.

Grill, they cook quickly but they are chicken so don’t rush!

Heat up a nice satay sauce and serve away.

Grilled Parmesan Corn

Simple, get two aluminum foil trays... Put melted butter in one and Parmesan cheese in the other, lightly pepper your cheese. Shuck your corn cobs and cut they in half so that you have two small cobs. Skewer them completely through if you can and roll them first in the butter, then in the parm. To the grill! Grill your corn like steak, you want nice golden sear marks in more than one place and their going to take between ten and fifteen minutes to cook.


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