Saturday, November 19, 2005

Fire Cook With Me

In the backyard is an old, crumbling brick barbeque which we thought we'd rebuild. But why wait? Fire now, fire NOW!!

After a couple of nights of learning to construct wood fires (with and without gasoline) and hours of playing the always fun game of "let's see what happens when we throw this in the fire", it was time to break out the old Dutch oven.

What to make? Why, beef stew goulash, of course.

He's ALIVE! The long-dormant Boy Scout arises once again!

Cheers to the mighty Dutch oven and the mightier fire and the mightiest Foodgoat, who singlehandedly chopped the wood that feeds it!

Cooking this way is not quite the same as cooking on the range. Is it medium? High? Medium high? I have no idea. How can we stir, how can we check for doneness, with it covered with burning coals like this? Eh, it's probably medium. We'll cook it for an hour.

Remember that beer in Foodgoat's hand? Turns out that while la cerveza is a fine sous chef in the controlled climate of indoor cooking, it's a lousy partner in the cooking with fire business. My guess is that the fire ran a little hotter than medium. Is the pot supposed to glow red?

Friday, November 18, 2005

For my one Browns game of the season, I went ALL OUT.

I not only brought the giant foam finger, but I drank (almost) the whole Labatt Big Blue. That's 25 big ounces of beer!

And that's the last game they won. Does that mean I should chug another big can o' mediocre beer on Sunday?

Sunday, November 13, 2005


Here is more supporting evidence for my theory that being breaded and fried can make ANYTHING taste good:

Fried green tomatoes!

They don't taste anything like I had expected: crunchy crisp outside, soft, juicy, and mild on the inside. Excellenet with our crab cakes and Foodgoat's horseradish sauce.

As far as I'm concerned, that's all the proof I need to confirm my theory, but I'm willing to continue doing experiments. Anything for science!

Wednesday, November 9, 2005

Foodgoat Chili

Foodgoat hasn't tried Cleveland chili (chili with a fried egg and sour cream on top) but he was inspired to invent the never-before-seen Foodgoat chili ... chili with bleu cheese and sour cream on top. Yup, that's bleu cheese. And yes, it was a bit odd ... oddly delicious! Boo-yah! Boo-YAH!! BOO-YAHHH FROM CLEVELAND!!!

Yes, Ladygoat may have been watching too much Mad Money lately.

Tuesday, November 1, 2005

White Chocolate Kit Kat

Who can blog when on one side there's a family member getting meanly and unjustly fired by Crazy Lady Boss, and a Foodgoat going through self-inflicted WarCrack detox and withdrawal on the other side? Oh, and throw in Freezing Cold Rain and the official start of Sock Weather.

Not Ladygoat, that's for sure.

I've been eating, but it hasn't been exciting eating, and it hasn't been adventurous eating. And there's no point in blogging about ordinary, everyday, just-get-the-stomach-to-stop-bothering-me eating.

Perhaps I'm just depressed because the last food adventure I had ended badly. It was a brief affair, a long time in blog years ago. I was younger, but that's no excuse: I was seduced by the glitz, the newness of it all. But nothing about it was pretty. I didn't even tell Foodgoat about it, I was so ashamed.

I tried the Kit Kat White Chocolate.

I don't know why I did it, it was just there by the cashier! It was a mistake. It's so clear to me now. White chocolate, despite its name, is no chocolate. The whole thing was chalky, horribly chalky, and the sweetness was so fake. I hated it, really. It didn't mean anything to me. And it will never happen again, I swear.