A UK band took advantage of the estimated 13-million (YES, 13 MILLION) CCTV across Britain to make their music video. They filed the UK equivalent of the Freedom of Information Act to get access to the videos. Really creative way to get the message out!
Been a while since my last post so I thought I’d post some random thoughts & observations…
IndyScan.com was once a site for Indiana Scanner Frequencies (4-years ago). Interesting looking at the Blog Logs & seeing the referrals from outdated scanner lists. People are still ending up here when they look for Indy 500 frequencies… Sorry folks, not doing that anymore…
Land Shark Lager (Jimmy Buffet Beer) is, in my opinion, NOT worth the premium price!
Why is it when you order mulch the $30 per yard premium to have them spread it sounds rediculous & when you’re spreading it sounds like a bargin?
Jott.com is one of those web tools I wish I thought of… I just hope they don’t ruin it by implementing ads the wrong way… PLEASE offer a subscription model to those of us willing to pay for it!!!
Szechwan Mahi-Mahi @ Kona Jacks in Indy… Perfect light lunch!
Upcoming blog posts to include my review of a no-kneed bread recipe, my favorite kitchen knife & an ultra precision probe thermometer.
This morning while reading an article in the April 2008 issue of Food & Wine, about the Kendall-Jackson winery, I came upon a recipe for Chicken-and-Sausage Gumbo. It’s a favorite of vintner Jess Jackson when he visits his horse farm in Lexington, Kentucky. Yes, they’re serving Gumbo in Kentucky!
Since it’s a cold and rainy morning in Central Indiana I thought I’d give it a try (actually turned out to be a nice day!). What kind of gumbo can you actually get in the Bluegrass State? We’re going to find out!
One of the main ingredients that makes this a gumbo (vs. a soup or stew) is andouille sausage (a little difficult to find in Indiana). It took me a while but I finally found what I was looking for at a local chain store & headed home to give it a shot.
I took a few pictures with my Treo 700wx but they didn’t turn out very well (note to self, break out the Nikon when taking pictures for the Blog). I pulled out my favorite Le Creuset dutch oven and got to work.
The basic steps of the recipe are:
- Brown Chicken & set aside (remove the skin after browning)
- Brown sausage & set aside
- Cook vegetables & add some flour
- Deglaze with chicken stock & add diced tomatoes
- Return everything to the pot for a 30-40 minute simmer
- Shred the chicken, slice the sausage & add some cooked rice
Overall it’s a pretty easy recipe only requiring a few ingredients. While not true Gumbo it’s pretty darn close.
About 30 minutes later it was time to pull the chicken from the vat of boiling goodness & shred it up (easier said than done with a mass of protein that’s been in 200-degree liquid for half an hour…
The article recommended a side of Cream Biscuits with Dill (these were AWESOME) as well as a bottle of Kendall-Jackson Vintner’s Reserve Chardonnay (nice wine!). Might as well go for the full effect! The wine was easy enough to locate at my neighborhood chain grocery store but it was almost double the estimated price in the magazine article…
The dish was a big hit with the family & we even had enough left over for lunch the next day (it reheats very well). If you’re looking for something a little different, give this recipe a try. I’m sure you won’t be disappointed!
OK, I’ll start… Barcelona (Spanish Tapas) in downtown Indy. What’s your favorite place to eat?