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Below are the 4 most recent journal entries recorded inCook Jerks' LiveJournal:

Saturday, December 17th, 2005
_12:51 am_[strand]	Velveeta* and SalsaYeah, I know what you're thinking, Velveeta and salsa, that's the easiest thing in the world to make, not terribly good, and all it requires is a few minutes in the microwave. But I don't have a microwave, and in those rare occasions you actually want to eat Velveeta and salsa, or any other Velveeta based dip what are you going to do? You can always do what I did tonight, and make a bachelor's double boiler. A bachelor's double boiler varies from an actual double boiler in that it is an improvised double boiler, and is not designed for a double boiling. because of this, it will probably not hold heat at the same temperature, instead it will hold it at a bit less than an actual double boiler. Here's what you'll need:1 pot1 bowl with a rim that is smaller than the rim of the pot, and safe for extended time in boiling water. Plastic is NOT recommended. If it's ceramic and says oven safe, it should work.I use a ramen bowl made by a friend of mine, and my smallest pot. Fill the pot to about a quarter full, and set the bowl in it. The bowl will displace some water. If the bowl displaces water so the pot is about 1/2 to 3/4 full, then you should be good. Set this horrible contraption on the stove, set the heat on medium and add the ingredients you want to melt to the bowl. Once the water is boiling reduce heat to low, and stir occasionally. You may have some difficulty removing the bowl from the pot. I find it easiest to lever the bowl out with a fork, then grab the bowl with a towel. Either set on the counter to cool for a moment, or wrap the bowl with your towel, and serve immediately.This is also a great method to make backpacker's fondue or hobo's chocolate dipped strawberries.Recommended? Not really. It's still Velveeta and salsa.*Velveeta is made by Kraft. Kraft is owned by Phillip Morris. The whole organization is evil. (Comment on this)
Friday, November 4th, 2005
_9:39 pm_[strand]	Monkey Bread I downloaded some Good Eats episodes, and I'm probably going to try at least one of the recipes in the next week or two... I'll let you know my results when I do, but for now, I'll give you guys an easy recipe my dad used to make when I was growing up.Monkey Bread_I haven't tested this yet... The proportions are from my dad's memory, but I'll check it in the next week, and adjust if anythings a little off. The butter content may be a little high._1 package Pillsbury biscuits (generic ones are fine too)3/4 cups brown sugar1 stick of margerine (1/4 lb)3 tbls cinnamonCut the biscuits into halves or quarters.Melt the butter in a saucepan or the microwave, then combine with the sugar and cinnamon to make the sauce. Make sure that the sugar is mostly dissolved. In a bowl (or your baking pan) combine the biscuits and sauce making sure each biscuit piece is coated in the sauce. Put the mixture into a pan, a bread pan works well, but any baking pan will do. Bake at 350 for 25 to 30 minutes, until the top has formed a brown crust.Serve immediately. I doubt you'll have leftovers. (Comment on this)
Thursday, October 20th, 2005
_11:52 pm_[megangeek]	My famous spaghetti sauce Don't know why, but everyone seems to be crazy about this one! It's really simple (but it takes a long time).You'll need:A large can of tomato sauce (just plain--nothing else)A smaller can of diced tomatoesA crapload of garlic (at least three or four cloves)1 cup of diced onionsBasil (probably a tablespoon or so)Oregano (probably a tablespoon and a half)Two bay leavesA pinch of crushed red pepperSalt and pepper1/4 cup sugarOkay, first you'll want to sautee up your onion (and whatever else you decide to throw in--I really like mushrooms in my sauce, but it's up to you) in olive oil with one or two cloves of garlic, finely minced, until it's all cooked up.You can do the rest of this in a crock pot, or, if you don't have one, combine everything else in a stock pot. Just dump all that in there. Be sure to test your sauce--you might want to season it less or more than I've suggested. I've NEVER measured anything but the sugar that goes into the sauce; I just know what I like. And I really like garlic, so you can use less if you really want to. I think it makes it tastier when there's more, but that's just me. The 1/4 cup of sugar is key--it's what keeps this particular sauce from tasting like tex-mex spaggetios, I think.Now, if you have it in a stock pot, let it simmer on low for at least two hours or more, if you like it thicker. In a crock pot, just turn it on low and let it go! Also, this sauce gets better with age. I swear! I think it's best when you make it, then stick it in a tupperware or two in the fridge for a couple of days. It gets REALLY spicy!You can also make this recipe into chili! For the chili, omit the basil, oregano, bay leaves, and sugar, and the garlic if you want, and add a crapload of chili powder and kidney beans.This recipe's a really good base for a lot of stuff. You can make it more interesting, less interesting, whatever. Play with it! It's yummy! (Comment on this)
_11:55 am_[proctor_grace]	This one isn't mine, it's from the Restaurant where I work: Dolce Pozzo (Sweet Well)A glass pie tin is excellent for this, or even a large flat platter will work. 1.) Start with a dry English-tea-biscuit type cookie, or if you can manage to buy Italian BucaNeve cookies, those will work as well. 2.) Dip the cookies in coffee, just long enough to be slightly damp, but not so long they crumble and fall apart. Immediately after dipping, place them on the plate or pie tin, and fill the bottom to make a nice full layer of coffee saturated cookies.3.) Spread a thick layer of slightly sweetened whipped cream over the cookies.4.) Sprinkle bittersweet chocolate shavings, chopped almonds or hazelnuts, and cocoa powder over the whipped cream.5.) Add another layer of coffee-dipped cookies over the whipped cream.6.) Add another layer of whipped cream over the cookies.7.) Sprinkle more chocolate shavings, nuts, and cocoa powder over the whipped cream.Eccolò! Very simple but extraordinarily delicious. (Comment on this)