Wednesday, October 18, 2006

Box-O-Wine is good!

So I have been harping Box-O-Wine and it seems like with Hall-o-Ween in the air with Jack-O-Lanerns and the like, now is a good time to talk it up. I like a nice glass of wine with dinner, or even without. Problem is, I am too cheap to pop a whole bottle of wine for myself - inevitably I wont' finish it. So that has left me in the past drinking the $2 Charles Wilson wine, better known in these parts as Two Buck Chuck. It isn't half bad, and better than the price indicates. So then I wondered if these box wines are better. The nice thing about a box, is that once you open it, you have a month to polish it off. So a glass here, a glass there, and eventually you'll get thru the 3L (4 bottles) of wine. But it has a bad rap. Lets stop that. I have had it, and it can be very good. I found some recommendations, and apparently, most of the 3L boxes are pretty good stuff. The price is right, since they save so much on the bottles and shipping. So pick one up and try it out. Even my parents, ever the wine fanatics, keep a Box-O of Chardonnay in the fridge. - Ryan

Links that talk about box of wine:

Thursday, October 12, 2006

Fourth of July Food Glopping

The pix are from July 4th. Dave was in San Diego and we made an 8# Pork Shoulder and a 10# Beef Brisket. Charcoal was started @ noon, with an estimated time of eatage of around 8. Timed to coincide with the BBQ we were having for the fireworks (at 9!).

Yusum says Beef Looks Yummy! Poor Yusum, she doesn't eat pork

Dave & Ry: The Chefs at Sunset! Posted by Picasa

The Gloppers

Ryan & Dave, no doubt scheming up some sort of Glop. Posted by Picasa

Glop #Fishola

2) Dave's "Fishing for Curry" fish marinade
This recipe I am copying verbatim! from what Dave wrote down

Ingredients (In Dave's own measuring style)

1 Heaping tablespoon of red Thai Kitchen curry paste
1 Tsp honey
1 Tbsp apricot marmalade (Jam!)
1/2 cup of orange juice
1 Tbsp sesame oil
2 1/2 splashes of diet coke (don't want too much shugah!!)
Dashes of Rosemary


A) Marinade for 1-2 hours
B) Grill!

Toyi's Tallarines

A contribution from Toyi, one of Dave's secret admirers...

1) Toyi's Tallarines
~ Rosie's take on a favorite Peruvian dish

Ingredient List

1.5 lbs of bottom round - thin cut (NOTE; the meat is what makes the recipe. This cut is very specific to the success of the flavor)
1/2 white onion in julienne cut
1/2 bunch of cilantro chopped
2 Jalapeños
1 Tomato julienne cut
Sesame Oil
Kikoman Teriyaki Sauce and Marinade
Fresh Ground Pepper (ground thick)
Thai Kitchen Stir Fry Rice Noodles


Cut meat into thin strips
Sautee meat on low-med heat for a few minutes until brown. Drain at least half of the meat juice.
Add in onion, chopped cilantro and jalapeños - Sautee a little longer
Next add in 2 Tbsp (approx) of sesame oil (Since this has strong taste be careful)
Lastly add in Teriyaki sauce (approx 1/3 cup)

On a separate pot boil water for the noodles. Add a little bit of salt to the water.
When the water begins to boil add in the noodles. You may now turn off the stove and let the noodles soak in the boiling water for 3 or 4 minutes.
The key is not to let the noodles cook completely as they will be added to the meat sauté.
Once the noodle is 80 -90% ready drain noodle and rinse in cold water.

Add noodles to sauté pan and mix with the meat .
Add a little more sesame oil and teriyaki so that the noodles sauté for 3 minutes with the sauce and they absorb all the flavor.

When all is done add in some fresh chopped cilantro and fresh ground pepper.

Welcome to our Food Glop!

Glop is the new word for Food Blog. It doesn't really stand for anything, it just happens to be what Dave calls all of his extraordinary creations.

We plan to post all our creations on our Food Glop spot. While we're at it, we'll add beer reviews, wine reviews, and whatever else we think up.


Dave & Ryan