#100DaysOfFoodBlogging, Recipes, Thought Nuggets

That time I tried to make pork belly ketchup…

Pork Belly Ketchup Fail | Getinmymouf.com

[This is post #017 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

Since I (Evan) am normally the one writing and tweeting and facebooking, people forget how much of an impact Tina has on this blog. To demonstrate, let me tell about the results of a post I was going to do one night while she was away at a bachelorette party:

Pork Belly Ketchup

Sounds like a great topping for a burger, right? I sure thought so…

I didn’t have a clear plan and I’ve tried to forget about it, but from what I can recall there was some combination of these ingredients:

• Pork belly
• Beer
• Hot sauce
• Ketchup

And probably butter. I like to put butter in everything.

First let me start by saying that there are correct ways to cook pork belly. There are fairly easy ways, which when done property can produce brilliant results (See: Momofuku Pork Belly Recipe). I, however, did not choose one of these ways and still expected the pork belly to melt in my mouf.

Melt in my mouf, it did not.

I threw all of the ingredients in a saucepan on medium and thought, “This is going to be amazing!”

Amazing, it was not.

You would think the combination of beer, pork, ketchup, and hot sauce would go well together and likely taste fantastically manly.

Fantastically manly it was not.

What is was, was…well…a failure. In other words:

It tasted like the vomit of a frat boy at a man cave convention.

Although, it actually doesn’t look that bad:

Pork Belly Ketchup Fail | Getinmymouf.com

I mean if it were in focus… Good thing I took another picture:

Pork Belly Ketchup Fail | Getinmymouf.com

Better, but let’s lay it on a random piece of cloth…

Pork Belly Ketchup Fail | Getinmymouf.com

Meh. At least the cheese is almost in focus.

Fortunately the burger itself was good, so I scraped off the “ketchup” and my meal wasn’t totally lost. And then I ate instant ramen for the rest of the weekend.

 

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#100DaysOfFoodBlogging, Thought Nuggets

‘Mise en Place’ for Preventing Writer’s Block

'Mise en Place'

[This is post #015 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

Last week’s post, The Recipe for Writer’s Block, covered (in my opinion) what writer’s block is and what causes it. Like the old G.I. Joe saying goes, “Knowing is half the battle.”

But what about the other half?

I think being aware of what causes writer’s block goes a long way, but there are also other small things that can be done to help prevent it before it strikes. So, much like a chef takes pride in their mise en place, which prepares them for the task/meal/night ahead, writers can also take steps to ensure their writing muse keeps on musing.

Here are five things I do that naturally prevent writer’s block:

1.  When an idea strikes, write it down IMMEDIATELY. 

Fortunately (or unfortunately) I work at a computer for my day job, so if an idea strikes during 9-5 I normally send myself a quick email with the idea and any other relevant bullet points. This serves a couple purposes. First, you eliminate the risk of losing the idea to other random thoughts (like which doughnut I’m going to buy from Astro Doughnuts). Second, by seeing it written down it has more life to it and creates more ownership on eventually following through. At lunch or at night I tend to log into our blog and start the idea as a draft post. It doesn’t necessarily have to be fully thought out, just enough that the idea is conveyed. Over time this helps prevent writer’s block, because every time I log into our blog, I see a list of draft posts waiting to be finished. I’d much rather have the issue of having too many ideas to choose from than too few. Just like doughnuts.

2.  Learn to write anywhere.

Although I haven’t done it recently, there was a period where I would write in my car during my lunch breaks. It actually worked quite well as a little writing bubble. No distractions from people. No wifi. No excuses. Most of my writing now is done at my desk at work during lunch, on the couch at home, or at the kitchen table. But I love to mix it up occasionally and work from coffee shops or restaurants. Writing is great because you can do it anywhere. However, in the early stages of writing, I think it’s easy to become fascinated with finding that “perfect” place to write. One with sweeping views of mountains and the ocean, a cup of tea, and 72 degree weather while birds serenade you like you’ve already won a Pulitzer. The problem is if you believe that you can only write under certain circumstances, then you will wait for those circumstances. And over time, this waiting ferments, but instead of turning into something delicious like kimchi, it turns into writer’s block.

3.  Surround yourself with other writers.

In much the same way that watching David Chang eat ramen on Mind of a Chef will make you crave ramen, by surrounding yourself with other writers you will crave writing. And if you truly crave it, writer’s block won’t be able to touch you. Twitter is a good source of finding other writers to connect with, but it doesn’t hurt to have closer friends that write as well. It doesn’t have to be the same type of writing, either. A novelist, screenwriter, and blogger might work in different ways, but the act of writing is the same. A cup of coffee and the question, “So, what are you writing these days?” can go a long way to creating a dialogue that fosters creativity. And at the very least you can guilt your friend into writing more surfing blog posts. Isn’t that right, MICHAEL?

 4.  Invest in a good laptop.

Okay, I’m not saying that you have to have the best computer money can buy to be a writer. And in no way am I insinuating that having a great laptop will make you a great writer. However, by having a laptop that you love, that’s fast, and doesn’t crash, you will look forward to writing more than if you’re running an IBM from ’92. Plus, if it has decent battery life, then you’ll have no problem carrying it around everywhere you go, which will facilitate #2. Would a chef prepare a great meal with dull knives?

5.  Coffee.

Writer’s block loves to take naps.

Everyone’s mise en place is different and what works for me, might not work for you. What’s useful is knowing what helps you prevent writer’s block. If anyone has any tips, share ’em in the comments so we can stop writer’s block together.

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#100DaysOfFoodBlogging, Cooper's Corner

5 Foods That Excite Both Me and My Dog

Cooper the labradoodle | getinmymouf.com

[This is post #014 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

The internet is full of pictures of people who look like their pets, but my pup, Cooper, and I share something even more important than our looks: We are both highly motivated by food.

We both are more than willing to wag our tails at the mere mention of any of the foods below.

1.  Meatballs

Cooper the labradoodle | getinmymouf.com

“Is…is…is…is that a bag of…MEATBALLS?!”

I won’t lie, I’m really proud that my dog knows the word “meatball.” Technically the ones that he eats are made for dogs by Milo’s Kitchen, but still..don’t take this away from me. Either way, he feels the same way I do when I unwrap a hot melty meatball sub. You know, where that one part of your brain releases happy juice to the other part (biologically speaking). When it comes to Milo’s meatballs, Cooper’s brain releases this happy juice in the form of drool. So, yes, our hardwood floors have a lot of water damage.

 2.  Chicken

Cooper the labradoodle | getinmymouf.com

“May I proceed to devouring the chicken in my bowl?”

Chicken is Cooper’s kryptonite, while fried Chicken is mine. I do generally restrain myself like an adult; however, Coop is still working on his willpower per the exhibits below.

Exhibit A:  That time he pulled my friend’s chicken off his Chi-fil-a sandwich. He was a puppy and that sandwich was also delicious, so it’s hard to blame him. Yeah! In fact, Micah, you shouldn’t have left your sandwich unattended.

Exhibit B:  Although pulling a chicken carcass out of the trash is a severe offense, it is also an impressive form of dedication. When’s the last time you’ve ever committed to something 100%? I’ve never pulled a carcass out of the garbage, but I have been hungry enough to consider dumpster diving behind Popeyes.

3.  Ice Cream

Cooper the labradoodle | getinmymouf.com

“Ice cream is literally the best thing ever!”

We’ve already covered Cooper’s love of our local soft serve joint, Nathan’s Dairy Bar, but his infatuation with the cold creamy stuff doesn’t end there. We (and when I say “we” here I’m talking about the humans in the house) eat a lot of ice cream. Most days deserve to be capped off by a small bowl of ice cream (we’re constantly running out of spoons and bowls). As such, there will occasionally be a scoop of Jeni’s Splendid Ice Cream dropped into Cooper’s bowl. I think I’ve mentioned it before on this blog, but it’s at the point now that he doesn’t even need to hear the word “ice cream,” rather he will wake up from a COMPLETE slumber at the sound of the freezer door opening and a pint hitting the counter. It’s impressive. And he claims to not know how to fetch me my slippers…

4.  Sweet Potato

Cooper the labradoodle

“Totally regretting the fact that I know ‘stay’ right now.”

Conjuring up images of Thanksgiving, my mouth drools at the thought of sweet potatoes. Hell even outside of the holiday, I love them! Mashed, baked, roasted with chipotle pepper, casseroled with marshmallows. I’m there for them all. Although Coop won’t refuse a bit of our sweet potato froyo in his dog bowl, his preference is for the dried variety. I almost always try to keep one in my pocket when we go for walks, just in case he gets off leash. He won’t run away, but the second he tastes freedom he’s not likely to come back to the leash without running around taunting me for a few hours. It’s a fun game we play. However, one mention of “sweet potato” has him sitting in front of me so fast you’d think he was under the spell of a master hypnotist. Which, I can’t blame him for, ’cause I respond the same way when Thanksgiving dinner is ready.

5.  Cheese

Cooper the labradoodle | getinmymouf.com

“It’s…on…my…paws.”

Who doesn’t love cheese? I’m mildly lactose intolerant and I love the stuff! Extra cheese on my pizza, double slices on my sandwiches, heck give me a bottle of wine and wheel of gouda and I’m good-a for dinner. Yikes. Puns aside, we keep a container of grated Parmesan in our fridge not for us, but for Cooper. Maybe it makes us terrible dog-guardians, but he prefers a little grated parm on his food. And the saltiness of the parm does pair nicely with his Eukenuba Large Breed Adult Dry Dog Food. He also recently discovered (while we were making these tacos) his love for cotija and queso fresco.

Disclaimer: If we mentioned a brand, it is only because we actually use it. No money or goods hath exchanged hands or paws. 

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#100DaysOfFoodBlogging, Mouf Links

Mouf Links

Mouf Links Collage 04.21.15

[This is post #013 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

1.  Interview with Jon Favreau – The Tim Ferris Show: This is one of those “perfect storm” interviews that covers just about everything I love: writing, film, food. Although this podcast covers a lot about Jon Favreau’s filmmaker career, a good deal of time is spent talking about the movie Chef and his preparation for the film. Yeah, he actually went through some rigorous training, becoming classically trained and eventually working in Chef Roy Choi’s restaurants. Afterwards, you WILL crave the Cuban sandwich from Chef. Sorry.

2.  “Chefs Daniel Patterson and Roy Choi Reimagine Fast Food” – The Wall Street Journal: This is a great, in-depth follow-up article to a topic in one of our prior posts about Roy Choi’s and Daniel Patterson’s new fast food concept. The duo raised over $128K via crowdfunding and are expecting to open their first location this fall. This WSJ article gives us a peak into some of their menu items, which are divided into the categories of “Rollies, Foldies, Bowls, Burgs, Yotchays [snacks and veggies] and Dulces.”

3.  “What’s So Special About 350ºF?” – the kitchn: I never really thought about why there are so many recipes that require an oven preheated to 350ºF, but this article at the kitchen explores the answers and how varying temperatures can affect certain baked goods. Isn’t learning fun?

4.  “The 33 Best Donut Shops in America – 2015” – Thrillist: Sure, these types of lists are bound to miss a bunch of really good places that arguably should be included (no Stan’s in LA?!). Nonetheless, DC and VA did have some good representatives (I can attest to Astro’s deliciousness) and this compilation serves as a nice Donut Bucket List for the time being. Not to mention the glorious #donutporn pics. So, who wants to go on a road trip?

5.  Jalapeño Mania: This is a new site from Kristy Bernardo of The Wicked Noodle that’s kind of like Foodgawker meets all things peppers. Easy enough, right? So, if you have any recipes with a pepper in it (any pepper), this is another avenue to share and link to your work. And while you’re there, find something spicy to make for dinner (or lunch…or breakfast…or a snack for RIGHT NOW!).

 

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