Listener comments!

Wed. 1/9/08 6:05pm From: Sean Daily

You can make a case that Ken never says anything of substance...

Wed. 1/9/08 6:05pm From: em2

"First post! Whoo hoo!"

Wed. 1/9/08 6:06pm From: Sean Daily

Your comment kung fu is not strong, em2...

Wed. 1/9/08 6:08pm From: mouse

Well, this show doesn't have the Culture of Commentary...

Wed. 1/9/08 6:09pm From: Charles

Ken, let's hear more about the Cambodian restaurant!

Wed. 1/9/08 6:09pm From: Listener zero

Trivia: We heard the "cow's eyeball" story first on February 28, 200 during the "Night of the Living Call Screeners" episode.

Wed. 1/9/08 6:09pm From: Listener zero

That's Feb 28, 2001, not Feb 28, 200.

Wed. 1/9/08 6:09pm From: Raj

Lifetime Radio Networks presents 7SD.

Wed. 1/9/08 6:10pm From: Sean Daily

What this show needs is some Culture of Commentary Warriors...

Wed. 1/9/08 6:14pm From: Tim K

This show today is WORSE THAN NPR!!!!

Wed. 1/9/08 6:14pm From: andrewcohen

Ingredients are listed in order when they are added--at least at Martha Stewart Living, where I used to work

Wed. 1/9/08 6:17pm From: Tim K

I have a name for today's show: Crapicide!

Wed. 1/9/08 6:19pm From: B

And yet you're still listening, Tim... =P

Wed. 1/9/08 6:19pm From: Tim K

..about to tune out

Wed. 1/9/08 6:21pm From: Tim K

Here are my ingredients: (1) Radio show, (2) wives.
Did you guess it? It's a recipe for disaster!

Wed. 1/9/08 6:23pm From: em2

When you look up the word "sociopath" in a dictionary, Tim K's posts show up.

Wed. 1/9/08 6:25pm From: Joe

Oh, THATS what they look like in real life ... ... ...

Wed. 1/9/08 6:25pm From: Listener zero

Wait, is nobody actually going to cook during this show?

Wed. 1/9/08 6:26pm From: bb

im so tmepted to pull out the french laundry cookbook

Wed. 1/9/08 6:27pm From: Tim K

Mmmmmmm....French lingerie cookbooooook

Wed. 1/9/08 6:30pm From: em2

Do the comment posts feature IP block capabilities?

Wed. 1/9/08 6:31pm From: john from oslo

Sheephead (smalahove)

INGREDIENT:
Serve 0,5 head per person

sheep heads
water

Brine:
6 liters (quarts) water
1,5 kg (3 pounds) salt
2 dl (scant 1 cup) sugar
2,25 teaspoons saltpetre

Mashed rutabagas:
1 kg (2,25 pounds) rutabagas
2 large potatoes
3 dl ( 1,25 cups) water
100 g (3,5 ounces, scant 0,5 cup) butter
1-2 teaspoons sugar
salt
ground white pepper
ground nutmeg
sugar
1-2 dl (1/2 cup) salt mutton stock
0,5 (3,5 tablespoons) whipping cream

DIRECTION:
Singe the head. Do not flay. Split leangthwise and soak in cold water at east 24 hours, changing the water several times.
Make the brine by combining the ingredients and bringing to a boil. Dry the head well, then soak in brine up to 72 hours.
Smoke, the dry. Simmer the head in water until tender, about 50 minutes. Serve with boiled potatoes and mashed rutabagas.

Mashed rutabagas: Peel, wash and slice rutabaga and potatoes. Cook in water until tender, about 15 minutes. Grind the rutabaga and potatoes. Transfer to the bowl of an electric mixer. Add butter, salt and seasonings and mix well. Stir in stock and cream. Add more seasoning, if necessary.

Wed. 1/9/08 6:32pm From: Raj

Any recipes involving chewing gum????

Wed. 1/9/08 6:33pm From: B

That would be perfect, wouldn't it?

Wed. 1/9/08 6:39pm From: listener zero

Someone should call in with the recipe for peanut butter sandwich.

Wed. 1/9/08 6:41pm From: em2

...using only the ingredient listing on the respective packing of each component of said sandwich

Wed. 1/9/08 6:48pm From: em2

unsalted roasted peanuts
peanut oil
fruit juice
sugar
grapes
monosodium glutamate,
etc.

Wed. 1/9/08 6:51pm From: john from oslo

Rakfisk is made from fresh trout or char, preferably over 750g. Remove the gills and guts and rinse well so that all the blood is gone. Scrub the blood stripe with a fish brush. Rinse the fish and put it in vinegar solution for about half an hour. Let the fish rest and the vinegar run off for a while. Then place the fish in a bucket with straight sides, close side-by-side with the abdomen facing up. Fill the abdomen with sea salt (60g per kilogram of fish). Some sprinkle tiny amounts of sugar on the fish to speed up the "raking", but not more than a pinch for each layer of fish.

Then place the fish under pressure with a lid that fits down into the bucket and a weight on top. The rakfisk bucket is put in a cold place (a stable temperature at about 4 degrees Celsius is the best, but it should be below 8 degrees Celsius at least). After a couple of days you should check if the fish is brined. If not enough fluid has formed to completely cover the fish, add salt brine containing 40g salt per litre of water. Some place the fish at a higher temperature for some days to make it brine better, but one should be very careful with this. Leave the rakfisk for two to three months. Rakfisk is well conserved in the brine. When the fish is appropriately "rak", you can put it into a fresh 4% salt brine, which will slow down the "raking" process. Another method for slowing it down is to put the tub in the freezer (or outside if cold enough) for some time. As long as the fish is lying in the brine it will not freeze.

Note that all recipes for rakfisk states that the fish must never be in contact with soil. This is very important because of the risk of the wrong bacteria growing in the fish, especially Clostridium botulinum which causes botulism.

Wed. 1/9/08 6:51pm From: Pamela

golumbki

Wed. 1/9/08 6:52pm From: Pamela

if ONLY you had looked at the listener comments! I wrote it!

Wed. 1/9/08 11:13pm From: Rob Conger

Hi Ken... ironic: Danielle and I just made Callaloo yesterday, (and it's not spinach. it's collard greens, oh, and coconut milk, usually)... and her friend Abigail, also a Trinidadian, ate it with us. weird.

Thu. 1/10/08 10:18am From: Listener Dave

Here's my recipe for a nut butter sandwich:
Cashew Butter (from Good Eats):
2 tablespoons honey
1/3 cup walnut oil
10 ounces (approximately 2 cups) roasted cashews
1/2 teaspoon salt

Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.
Yield: Approximately 1 to 1 1/2 cups

No Knead Bread (from Mark Bittman NY Times)
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups 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.

2. 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.

3. 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.

4. 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 O.K. 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.

Yield: One 1½-pound loaf.

To make sandwich, slice 2 pieces of bread from loaf. Spread cashew butter evenly on both sides and put together. Yum!

Sat. 1/19/08 4:00pm From: monkfan

Just listened via podcast and this show makes my top 10. More Beth! More Hank!

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