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22:29:01 05/31/11
Scotty McCreery: New American Idol
[LESS INFO] 0 VIEWS | ADDED 22:29:01 05/31/11
Hollywood 411 was on the American Idol finale red carpet with Adam Lambert, David Cook and James Durbin. We talked to Jack Black before he performed. U2 also graced the Idol stage.
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21:13:00 10/31/08
127 How-To Make Halloween Snacks
[LESS INFO] 1 VIEWS | ADDED 21:13:00 10/31/08
We're back with our final Halloween Week episode! Madeline makes some spooky and spicy grilled cheese sandwiches and her famous (and dentist hating) Graveyard Cakes! They couldn't be simpler -- or scarier! Spooky Sandwiches 1 brick of pepper jack cheese 1 cup of mayonnaise Hot Sauce 10 shakes per 1/2 cup of mayo to taste 1 package Thinly Sliced Turkey Breast I package Bread Butter
Mix mayo and Hot sauce. Spread on both pieces of bread. Add sliced pepper jack cheese and turkey breast to one of the bread slices. Top with other piece of bread. Spread on side with butter and place buttered sided on a screaming’ hot skillet. While cooking spread top side with butter flip when bottom side is toasted. Cook until cheese is melted and bread is toasted on both sides. Repeat with remaining ingredients. Using cookie cutters in
halloween shapes, press down on each sandwich fixing any mistakes with a sharp knife. Serve warm to guests and enjoy!!
Graveyard Coffin-Cakes Decorations Gummy worms Peep Ghosts Life saver peppermints in all white 3 packages of Oreo’s Milano cookies Black icing Milk chocolate frosting Coffin Holders
Mix cake with vanilla extract and milk instead of water. Cook to package instructions. Crumble cake into coffin holders that are on a tray. Pipe one line of chocolate frosting on each coffin and add Oreos to cover. Add coffin covers. top with remaining Oreos until coffins are mostly buried. Pipe RIP on Milano cookies with icing and place in Oreos as tombstones. Add Gummy worms, and Peeps. Smash the peppermints and add to the graveyard. This is a unique take on the average cupcake and makes a great centerpiece and dessert. Enjoy!!
Bonus Recipe!
Wrap hot dogs in frozen dough. cook according to dough directions and place a slivered almond at the tip to look like a fingernail. Decorate with brown and red food coloring or ketchup to give the illusion of a real finger. Now that is what I call finger food!!! Brahahaha!!!
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03:01:30 11/28/07
Promo video for Cooking with Rockstars
[LESS INFO] 0 VIEWS | ADDED 03:01:30 11/28/07
A 33-second promo video for the show.
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18:58:15 09/26/07
Cooking with Jack Black
[LESS INFO] 1 VIEWS | ADDED 18:58:15 09/26/07
Jack Black chats with Jen about his specialty, the Dorito Burrito, as well as mac-n-chee, his love of ketchup, and Chicken Korma Nirvana. [April 2003, Los Angeles, CA]
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03:50:00 07/28/06
Get Drunk & Play Records #14
[LESS INFO] 2 VIEWS | ADDED 03:50:00 07/28/06
This episode of Get Drunk and Play Records could also be dubbed A Few of His Things #1 as it features bands and projects that Brad’s played on over the past eleven years. Click the link to download and read on…
the tantrums - see you later
this fine slab o’ blue wax came out all the way back in 1995 on rev. norb’s bulge label (he was in a band with 2 of the members back in the ’80s). it was also repressed on black vinyl. i played drums for this band and it was the first time i was ever in a real recording studio.
last sons of krypton - atom bomb, meteor(ite)
oh yeah! writing the music to these songs, producing the recordings, and designing this record was definately where i blew my creative wad at the tender age of 17. the year was 1996 and it was all downhill from there, though the music remained consistent… clear vinyl, also reissued on black.
last sons of krypton - i want action, kristina kay is gonna get raped
pink vinyl, 1996. what can i say? i was so disgusted with the sound of this record that i never set foot in a studio again and produced every record i have played on since then myself. this record also came out on the bulge label. look for unreleased songs from this session on the upcoming trickknee records lp.
last sons of krypton - teenage trash, jack the ripper
by the time we recorded this gem in 1997 lead vocalist rj had moved with his parents to florida. we wrote and recorded the songs for this record in one afternoon. at that time i was listening to a lot of billy childish and the oblivians, and this is the only recording i would say i made intentionally lo-fi. we even had an old iron “noise microphone” in the middle of the room. everything was recorded live. you can hear roy’s bass cut out whenever rj sings cuz they were both plugged into the same radio shack 35-watt PA ran through old ’70s home stereo speakers. little known fact… “black girl” from the kris k record also plays rhythm guitar on this single. 1000 copies, black vinyl.
last sons of krypton - teenage zombie, i’m your trashman
“teenage zombie” is me and rj recorded onto reel to reel back in 1996. “i’m your trashman” is also just me and rj and was recorded and released by kryptonite in 1998. 1000 black copies.
the smuts - teenage fuck-up
sack o’ shit put out this gem in 2000. there is a photo of my ex on the cover but she didn’t play on it, she played on the next record but didn’t get any credit on that one so i guess it all balances out. this song is just me and rj.
the smuts - punk rock girl, i’m bored
this was a split with the evolutions. we recorded this in florida during one of my frequent trips there (one to be covered in the next pswehateyou.com update!). at this point it seemed like all i was gonna do is be drummer and producer.
the smuts - she got me hot, suicide, hang up
steve smut shat out this turd on his certified pr record label (pr=puerto rican). i recorded this using a broken set of headphones as mics. a diaphragm is a diaphragm, right? i sing vocals and play lead guitar on the wailers cover, the rest of the time i’m chained to the drums.
mc monkey and ape with attitude - human zoo pt. 2
i don’t know what the hell roy was thinking when he released this, and i don’t understand why anyone would like it or give it a good review. it’s easily my least favorite record i’ve played on, but it is the only one i play cowbell and a real ’60s hammond drawbar organ on. also, the video is great.
the evolutions - the wire song
this was the first vinyl release by our revamped evolutions lineup of myself, jamie king and boner. we also played a bunch of songs on the no fuckin’ chance lp of the evolutions that just came out last week.
small hole adapters - pill popper pt. 1 and 2
this is me on drums/vocals for pt. 2 and steve smut on vocals/guitar. limited to 75 copies, lathe-cut 8″ clear square record.
suave motherfuckers - free money, no electric blues
FINALLY!!! a band i sing and play lead guitar, write the songs. “no electric blues” was written after i blew a fuse trying to cook in the tiny 8′x8′ room my future wife and i shared above a bar for almost a year back when we were first together. amber plays drums on this and in my current band, the porch honkees. these songs were also on the square record.
trash stranglers - hillside strangler
this track, song #2 on the killed by trash lp on p.trash, features vince from the fatals on lead guitar and backing vocals, i play everything else.
dirty needles - justine is a junkie
this song is also on the evolutions lp. it came out right before the chicago blackout in may and has sold out 2 repressings since then. this is just me and roy playing everything, could have been called mc monkey too…
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04:48:00 07/12/06
Barbecue Secrets #8: More Planking Secrets
[LESS INFO] 3 VIEWS | ADDED 04:48:00 07/12/06
Hey, barbecue fans. Welcome to another Barbecue Secrets video podcast. This spring I was a guest on Vancouver's Global Morning News demonstrating plank cooking recipes from my new book, Planking Secrets . With the kind help of Sharron Bates of Global I'm re-broadcasting them on this podcast, and I'm posting the recipes from each show here on the podcast blog. This is the second of five segments. Planked Pork Loin Roast with Whisky-Apricot Glaze (From Planking Secrets ) Serves 4 to 6 In this recipe the aromatic, spicy, mildly astringent flavor of the cedar smoke nicely complements the sweetness and richness of the pork. The trick with plank-cooking a roast this big is to get the plank smoldering on a high or medium-high heat, and then turn it down to medium as soon as you get the meat on. Serve slices of the pork with roasted vegetables on the side and, if you like, some Roasted Garlic Mashed Potatoes. 1 cedar cooking plank, soaked overnight or at least 1 hour one 14-oz./398 mL can apricot halves in light syrup 1/4 cup/50 mL Dijon mustard 1/4 cup/50 mL Jack Daniel's whisky 1/4 cup/50 mL brown sugar 1/4 cup/50 mL apricot jam pinch cayenne pepper one 3-lb./1.5-kg pork loin roast with a 1/8-inch/3-mm fat cap kosher salt and freshly ground black pepper sprigs fresh parsley and thyme for garnish Open the can of apricots and drain the syrup into a medium-sized saucepan, reserving the fruit. Add the mustard, Jack Daniel's, brown sugar, apricot jam, and cayenne to the syrup. Over medium heat, bring the mixture to a low boil, stirring to melt the sugar and the jam. When it looks like a smooth, fairly thick sauce (about 5 minutes), take it off the heat and set it in a bowl of ice cubes to cool. Lightly score the fat cap of the pork loin in a diamond pattern. Season it with salt and pepper, and set the meat on a sheet of heavy-duty aluminum foil. Spoon half of the mustard-whisky mixture over the loin and pat it all over to coat. Wrap the foil around the meat, sealing it as best you can. Place the wrapped loin in the meat drawer of your fridge. Let it sit for a couple of hours at least, but overnight if possible. Combine the remaining half of the sauce with the reserved apricot halves, cover and refrigerate. Preheat the grill on medium-high for 5 or 10 minutes or until the chamber temperature rises above 500°C. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 or 5 minutes, or until it's starting to throw off a bit of smoke and crackling lightly. Reduce the heat to medium-low. Place the marinated pork loin on the plank fat side up. Cover the grill and cook for 1 hour, checking periodically for flare-ups. At the one-hour mark, take the reserved apricots out of the sauce mixture and place them on the plank next to the roast. Baste the roast with some of the sauce and cook for about another 10 or 20 minutes, until the internal temperature of the roast reaches 140°C. Take off the roast and lightly tent it in foil. Transfer the apricot halves to a cutting board and coarsely chop them. Warm the remaining sauce on the stovetop or in the microwave and add the chopped apricots. Let the roast rest for at least 15 minutes (while it's resting, roast some vegetables on the grill). Carve the roast into 1/2-inch/1-cm slices and serve on warmed plates with a spoonful of the apricots and sauce. Garnish with sprigs of parsley and thyme. ___
Rockin' Ronnie Shewchuk is the author of Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor , and Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion , published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com .
