• 19Nov

    Salty, dried, powdered vegetables. Appealing though this may sound, a mere semantic description can’t do justice to the unbelievable niftiness of Vegeta. It is with burbles of happy joy that I report you can now find this traditional Croatian seasoning at the Wegmans in Sterling, out by Dulles.
    Stick this stuff on pretty much anything. Rub it on chickens before roasting them. Pour it on vegetables. Mix it with salad dressing when you feel lazy. Toss it on popcorn. Toss it on your friends. Here’s a fast recipe for Vegeta chicken wings:

    1. Wash the wings, trim off the thin wingtip piece, and cut the drumette and the wing into two pieces
    2. DRY thoroughly with paper towels, I really mean it.
    3. Mix say, half a cup of mayo with a couple tablespoons of Vegeta till the mayo is bright yellow, then mix thoroughly with the chicken until well coated
    4. Put chicken on a grill pan that has been covered with aluminum oifl,, broil for 5-8 minutes on either side.

    For us metro-only types, it’s also available online at Malincho.com

  • 19Nov

    I had a craving for Eggplant Parmesan, but am too poor to go out to eat every night. I did, however, have in my possession a couple of Japanese eggplants, but sadly no Parmesan or tomato sauce.
    Because I am a Great Chef (no, really, I swear!), I decided to improvise, using the ingredients I had on hand. The results were both tasty and easier than a real eggplant Parmesan.
    1. Slice two Japanese eggplants into circles, about 0.5″ thick.
    2. Saute them in a bit of olive oil, dusting with garlic salt, to taste.
    3. When the eggplant is almost done, put a bit of deli-sliced Provolone on top of each slice, and continue cooking until it is all nice and melty.
    4. Remove from heat, place on paper towel to absorb some of the excess oil.
    5. Top each piece with a good squirt of Sriracha (that Vietnamese hot sauce you’ve probably only had in Pho…you can get it at nearly any specialty food store).
    6. Eat!
    Yes, if you use good Sriracha this is very spicy dish. It’s good for you.
    Prep time: about 20 minutes.

  • 19Nov

    Vodka is one of my favorite things: it goes with nearly anything, and the good stuff doesn’t cause me hangovers. Must be the Ukrainian blood.
    After dinner at Anna Maria’s, Frenchie and I went to the Russia House for a drink. She chose the vodka, being a Russophile, and I chose to drink it. Whilst sipping on our selections, we amused ourselves by watching a large table of very, very drunken yuppies make fools of themselves, and commenting on the scene in French, which they clearly did not understand.
    Shortly after one skinny loud woman stormed away from the group and out the door, the man she’d been sitting next to announced that he would never let the man across from him set him up on a blind date ever again. The abashed matchmaker then got up to leave as well, and as he stumbled away, his party watched him through the windows offering a play-by-play of his movements to all in the bar. He had about as much trouble with the stairs as they did with English.
    Following this, the remaining half of the failed date announced, in what may be a Quote of The Week, that
    Love, for me, fluctuates with the real estate market.”
    I would guess that he (a) works on commission and (b) finds most of his dates through online services more expensive and less dignified than match.com.

  • 19Nov

    Following zaf’s earlier ode to Ikea Swedish meatballs, I must add my own feelings on Ikea food, and another version of the meatball, from further South.
    I had to go to Ikea the other day, as part of The Move. I made the mistake of deciding to brave the emporium of Unb

  • 19Nov

    meatballs.jpg
    Ode to eight Ikea Swedish meatballs sitting on a well-priced-yet-trendy-looking tray

    Oh savory balls of meat from Ikea

    I’d climb metric shelving-units to see ya
    And fight the whole Swedish Navy
    To reach your lingonberries and gravy
    and the cinnamon buns of your cafeter-ia.

    IKEA College Park | 10100 Baltimore Ave College Park, MD 20740 | $5.80/serving

     

    -ZAF

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