Mike’s Famous Broasted Potato Coins ez1337ze 2024-06-08 | Mike’s Famous Broasted Potato Coins8-10 cups of water1-2 tablespoons salt 1-2 tablespoons white vinegar 2-3 potatoes(per person served)1 cup neutral oil(avocado, vegetable or for bonus points: Duck fat)1. In a large pot add 8-10 cups of water and add 1-2 tablespoons of salt(Kosher or regular will work)2. Add 1-2 tablespoons of white vinegar to the water3. Bring the water to a boil4. Cut potatoes into circular “coin” shapes. The coins should be around 1/2 inch thick5. Add the coins to the boiling water and boil for 15-20 minutes or until the potato coins are softened6. Add a cup of neutral oil(vegetable oil or avocado oil)to a small bowl(NOTE: melted duck fat is also really tasty as a oil option)7. With tongs, carefully remove the soft boiled coins from the water and place them into the oil bowl8. With tongs, remove the oiled coins from the bowl and place them onto a oven safe pan lined with aluminium foil(NOTE: make sure to space them evenly on the pan)9. Bring your oven up to 450 degrees and place the pan in the oven10. Cook the coins for 45 minutes or until the coins are browned on the bottom11. Remove the pan from the oven and with tongs flip the coins over on the pan12. Place the pan back in the oven for another 10-15 minutes or until the other side of the coins have browned13. Remove the pan from the oven and place the browned coins in a large bowl lined with a paper towel14. Salt potato coins to taste and serve(best eaten fresh)
Mike’s Famous Ricotta Gnocchi ez1337ze 2024-02-20 | Mike’s famous Ricotta Gnocchi(Serves 3-4 people)2 cups ricotta cheese 1 cup all purpose flour1 egg1 egg yolk1/2 cup finely grated parmesan or pecorino cheese1. Bring a large pot of moderately salted water to a rolling boil2. Mix all ingredients together in a bowl by hand until a loose but firm dough forms (note 1: make sure not to overwork/over knead the dough or the gnocchi will be too tough)(note 2: if, while mixing the ingredients, the dough is too sticky, add small amounts of flour as needed to help the dough form)3. On a liberally floured surface, take a large handful sized portion of the dough and roll it into a long thin log, about 1/2 inch in diameter.4. Using a floured knife, slice 1/2 inch portions of the dough log.5. Using the back of a floured fork, gently roll the cut portions of the dough across the back of the fork to create grooved sides on the cut portions of dough.6. Gently drop the cut portions of dough into the boiling water.7. Boil until the cut portions float(1-3 minutes)8. Serve with sauce of your choosing
Mike’s Rotisserie Chicken Soup ez1337ze 2023-09-28 | Mike’s Rotisserie Chicken Soup Recipe 1.)Break down/apart a rotisserie chicken into #1 - white meat/dark meat and #2 - the bones/skins/fat.2.)Into a pressure cooker, add the bones/skins/fat and use the rotisserie container to add enough cold water to liberally cover the bones/skins/fat3.)Cook the bones/skins/fat in the pressure cooker under the poultry setting until cooked(30 minute on my cooker)4.)Break down 3-4 celery stalks and large peeled carrots5.)Liberally salt the celery, carrots, and reserved chicken meat.6.)Once the pressure cooker finishes cooking, strain and separate the chicken bones and skin and return the chicken broth to the pressure cooker.7.)Add the celery, carrots, and chicken into the broth8.)Liberally add: Dried Minced Onion, garlic powder, Italian Seasoning, and olive oil9.)Add chicken bouillon/base to taste10.)Cook the soup in the pressure once more under the poultry setting11.)Enjoy!
Mike’s No Knead Bread ez1337ze 2022-04-24 | Source: cooking.nytimes.com/recipes/11376-no-knead-bread?ds_c=71700000052595478&gclid=EAIaIQobChMI9Iiu47Or9wIVEvfjBx3eAgkbEAAYASAAEgKUJfD_BwE&gclsrc=aw.dsIn a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Mike’s Famous Mashed Potatoes ez1337ze 2022-04-03 | Recipe:1 - Peel and Cut 2 - 3 large potatoes( I used red potatoes in the video but it doesn’t matter) in 1 to 2 inch pieces2 - boil a pot of water(about 10 cups), add cut potatoes and salt( about 2 - 3 tablespoons)3 - boil potatoes until soft(10-20 mins)4 - remove potatoes from water, salt again and add back into pot you used to boil them in(water removed)5 - add half and half(or heavy cream) and a 1/2 tablespoon of butter6 - roughly mash all ingredients together until relatively smooth mashed potatoes form(these won’t be super fine mashed potatoes, you want some fully un mashed bits for texture)7 - in a large pan add 2-3 tablespoons of any high smoking point oil(sunflower, vegetable) and cover the bottom of the pan8 - use a tablespoon to dollop the mashed potatoes into the bottom of the pan, making sure to cover the bottom of the pan with mashed potatoes 9 - cover the top of the mashed potatoes with a fine layer of garlic powder( about 1 - 2 tablespoons, note: you can also incorporate the garlic powder after step 5 as well)10 - on medium to high heat, let the mashed potatoes fry until the bottoms become brown(around 10 minutes)11 - to the best of your ability, use a spatula to flip the mashed potatoes so that the other side of the potatoes can be fried as well(about another 10 minutes)12 - once you have gotten enough brown fried potatoes bits to your liking, remove from pan and serve (I serve them with a small slice of butter and some finishing salt but it’s
Mike’s Famous Grilled Zucchini ez1337ze 2022-03-27 | Recipe:1 - cut zucchini into quarters Lenthwise2 - use a knife to cut the gelly seed bits from the inside of the zucchini 3 - cut the zucchini into 3 to 4 inch portions4 - add salt, pepper, and garlic powder to taste and stir5 - add Oil and stir(Note: steps 4 and 5 can be reversed. It doesn’t matter. Who cares?)6 - grill or pan fry to until the zucchini becomes tender(about 5 mins per side)
Granddad’s Old Fashioned Black Walnut Bread ez1337ze 2021-12-24 | http://www.returntosundaysupper.com/2014/12/granddads-black-walnut-bread-recipe-sunday-supper-heritage.htmlOld Fashioned Black Walnut Bread RecipeYield: 12 slicesPrep Time: 10 minutesCook Time: 1 hourTotal Time: 1 hour, ten minutesOld fashioned goodness, with a rich, nutty taste.INGREDIENTS:2 cups all purpose flour1 cup granulated sugar1 cup black walnuts1 cup buttermilk3/4 teaspoon baking soda1/2 teaspoon salt1 eggDIRECTIONS:Adjust baking rack so that it is in the center of your oven.Preheat oven to 350 degrees.Grease and flour a loaf pan.In a large bowl whisk the flour, sugar, baking soda and salt together till they are well blended. Stir in the nuts, making sure that they are evenly distributed.In a small bowl, whisk together the buttermilk and egg.Slowly, (a bit at a time) add the liquid to the dry ingredients till well mixed.Pour into pan and put place on the rack in the middle of the oven.Bake for 1 hour. Test to see if a toothpick comes out clean after an hour, if not, bake a few minutes longer, but do not over bake.Remove from oven and place on cooling rack. As soon as possible, remove from pan and let cool. Place in a plastic bag and store for a day before serving. Bread will keep for a week in the refrigerator.
Burnt Basque Cheesecake ez1337ze 2021-09-19 | From the recipe: bonappetit.com/recipe/basque-burnt-cheesecakeMAKES ONE 10" CAKEUnsalted butter (for pan)2 lb. cream cheese, room temperature1½ cups sugar6 large eggs2 cups heavy cream1 tsp. kosher salt1 tsp. vanilla extract⅓ cup all-purpose flourSherry (for serving; optional)SPECIAL EQUIPMENTA 10"-diameter springform panPreparationStep 1Place a rack in middle of oven; preheat to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.Step 2Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.Step 3Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.Step 4Turn off mixer and sift flour evenly over cream cheese mixture using a fine-mesh sieve. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.Step 5Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.Step 6Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.
The Simpsons - Symbol Umlaut and the number e ez1337ze 2010-12-06 | Part of the ending from the latest Simpsons Christmas Special 2010
Social Security Collage ez1337ze 2009-06-28 | This is a short video collage about the past, present, and future of Social Security.
Steroids and the Media ez1337ze 2009-06-28 | This was a short video collage I made for a presentation on the coverage of steroid use by the media.
