A friend of mine posted this photo to her Facebook wall today and wrote:
Dunkin Donuts, may I suggest a better abbreviation for a coconut iced coffee???
She then said:
And I even tipped!
With thanks to Rebecca!
Dangerous Minds pal Glen E. Friedman turned me on to the glorious Thug Kitchen website. If you’re curious as to what Thug Kitchen has to offer, there’s an extremely helpful FAQ section.
“where the fuck am I?”
THUG KITCHEN, BITCH. THAT’S WHERE THE INTERNET BUS DRIVER JUST DROPPED YOUR SORRY ASS OFF. YOU’RE IN MY HOUSE. I’M GOING TO DROP SOME KNOWLEDGE ON YOUR ASS.
“what is thug kitchen?”
THIS SITE IS HERE TO HELP YOUR NARROW DIETARY MINDED ASS EXPLORE SOME FUCKING OPTIONS SO THAT YOU CAN LOOK AND FEEL LIKE A FUCKING CHAMP. PART OF WHAT WE ENJOY ABOUT TK IS HOW, HOPEFULLY, IT WILL GET READERS THINKING ABOUT WHAT KIND OF ADDITIONAL BEHAVIORS THEY ATTRIBUTE TO PEOPLE WHO TRY TO EAT HEALTHY. EVERYONE DESERVES TO FEEL A PART OF OUR COUNTRY’S PUSH TOWARD A HEALTHIER DIET, NOT JUST PEOPLE WITH DISPOSABLE INCOMES WHO SPEAK A CERTAIN WAY. WE AIM TO EDUCATE AS WELL AS ENTERTAIN, MOTHER FUCKER.
YES! MY PEOPLE!
Not only are there plentiful amounts of useful dietary factoids on TK, it’s loaded with healthy recipes, too! According to TK, a cookbook is in the works:
“I’LL KEEP YOU POSTED ON WHEN YOU CAN EXPECT MY BOOK IN YOUR FUCKING KITCHEN.”
Agua Fresca recipe
Alright, so you want something sweet, refreshing, and isn’t made by coca-cola? Son, agua fresca is the fucking JAM. Look, all the shit you need is:
6 cups of fruit (I used cantaloupe, but you can use strawberries, pineapple, watermelon, etc)
1 cup of ice
3 cups of water
3 tablespoons of lime juice
3 tablespoons of agave or cane sugar
pinch of saltToss all that shit in a blender and zap it. Fucking done. Some people strain the blended fruit for pulp, which makes the consistency a bit more watery. Not me, I like some pulp in that shit. Every sip reminds me what I’m drinking isn’t gasoline.
Natural sugar is way better for you than that garbage they put in soda. No bitch, I don’t “wanta Fanta” go get the fuck on. Shit.
Visit Thug Kitchen for more recipes, bitches.
Jerry Garden—apparently a man who enjoys both fine dining and tripping—reviews The Sparrow restaurant located in Plateau Mont-Royal, Montréal.
Jerry Garden starts out with “Just finished eating at sparrow.” I imagine Jerry tripping feverishly and saying to himself, “Must. Get. Back. Home. And. Write. Review. For. The. Sparrow.”
Please enjoy Jerry’s review of The Sparrow via Urban Spoon:
Just finished eating at sparrow and had a great time! I must say that this is the best restaurant in Montreal to attend while high on acid.
My dining partner and I dropped two tabs of LSD right before entering the bar. It’s probably a good thing that the waitress took a half hour to come to our table as by that point we were tripping balls. I ordered a st Ambroise oatmeal stout and my friend ordered a varietal of scotch. It was while he was ordering that I noticed that the flowery print on her shirt seemed to meld into the extravagant wallpaper (which also featured sounds of tw rainforest and real bird calls).
For an entree, I ordered the BLT and she got the hamburger. My BLT was great and the overflowing boar bacon juice moisturizer my hands nicely. My dining partner could not approach her burger as they kept returning it too rare (she swears that the patty was pulsating and full of blood, perhaps still alive).
After we finished, we waited for what seeme like forever before we got the bill. To our amazing surprise, the bill had been there the whole time and the waitress abruptly asked us to settle up. I was simply having too great a time with the ceiling fans and over-the-top wall paper! Sparrow rules, as does LSD.
I got pretty confused while trying to sort out the bills in my wallet as the colors seemed to bleed together and almost speak to me… But our waitress was so helpful with the math!
I highly recommend this restaurant for anyone high on acid!
With thanks to Reuel!
The title kinda says it all, does it not?
There are some terrific reviews (natch) for Marie T Smith’s Microwave Cooking for One on Amazon
Learn more (or shed some tears) at the official site for Microwave Cooking for One.
Thank you kindly, Barbara Rininger!
This strawberry cream bread which is being marketed as “cherry blossom-shaped” clearly looks like a vagina, or well, a cluster of vaginas.
The tasty treat is a collaboration between holographic superstar “Hatsune Miku” and Japan’s biggest chain of convenience stores, Family Mart.
Predictably, people are shouting from the rooftops (just message boards so far), “OBSCENE!”
To me this just looks like something out of an early David Cronenberg film. Yuck!
Via Laughing Squid
Via Lynch Net:
The Recipe
8 inch Crust: 1-1/2 c. flour, 1/2 c. Crisco, 1/4 c. ice water
Mix flour and Crisco with fork. Add ice water. Mix with your hands. When blended, roll into ball and refrigerate overnight. To roll out: flour both rolling pin and flat surface, split ball in two, roll out 1/2 to fit pan and 1/2 for lattice.
Filling: 3 c. cherries (pitted, sour frozen); 1 c. water; 1c. Baker’s sugar; 4 T. cornstarch; 1/8 t. salt
Thaw cherries at room temp and strain (yields 2 c. juice). Taste for sweetness, more/less sugar may be needed. Add 1 c. water to make 3 c. juice (reserve 1 c. juice for cornstarch mix). Dissolve cornstarch in 1 c. juice, stir with whip. Combine 2 c. juice, 2/3 c. sugar, salt, and bring to a boil. Add cornstarch mix, cook until clear, about 5 min. (if cooked to long, syrup gets gummy). Remove from heat, stir in 1/3 c. sugar (blend thoroughly). Pour mixture over cherries, fold with wooden spoon, cool (stir mix while cooling to prevent scum from forming on top). Pour mix in pie shell. Top completed pie with lattice crust.
Bake @ 425 degrees for 35-40 min.
Previously on Dangerous Minds:
Kind of Spicy: Miles Davis’ recipe for ‘South Side Chicago Chili Mack’
The Freddie Mercury Chicken Dhansak
I can’t decide which non sequitur confection best captures the morbid nature of the Lynchian milieu, what say you?
(The artist behind the cake pops also does full casts of Vincent Price’s head in chocolate!)
No Wave underground legend, feminist icon, artist, author, actress, musician and all-around troublemaker Lydia Lunch is now the author of a cookbook, The Need to Feed: Recipes for Developing a Healthy Obsession for Deeply Satisfying Foods
Via email Lydia answered a few questions.
Dangerous Minds: Our mutual friend, author Chris Campion, told me that you were coming out with a cookbook, and via hoighty-toighty publisher Rizzoli, even, and that seemed somewhat out of character for you. Chris assured me that you were indeed a *most fantastic gourmet chef* and that your culinary skills were a not-so-very well-kept secret. The recipes in The Need to Feed
Lydia Lunch: A few bizarre coincidences led up to me pitching the idea to Rizzoli. I had written the introduction to Cesar Padilla’s book Ripped: T-Shirts from the Underground
I kept seeing it everywhere. Artist Martynka Wawrzyniak, R.Kern’s partner, had originally pitched the book to Rizzoli and worked on it with Cesar. I was on a rare visit to New York shortly after its publication and met with Martynka. She suggested we pitch something to Rizzoli together and was instrumental in making The Need to Feed
Around the same time someone had sent me an article from the TV Guide, in which Michelle Forbes claimed I was the inspiration for her character in True Blood. A witchy vixen who throws orgiastic bacchanals full of food laced with intoxicants in order to celebrate the resultant pandemonium. This inspired me to pen The Need to Feed.
Martynka is Vegan, loves food and to cook, shares my political disgust with the US Food industry and is a brilliant artist in her own right. Acting as editor and co-conspirator, she was able to push forward my politics, sass and vitriol, not the typical fare of a book that deals with food.
DM: And so now you are the proud author of a cookbook.
Lydia Lunch:I wrote the recipes with Marcy Blaustein, a friend of many years who left the thankless confines of the music industry to concentrate on catering in Hollywood, because as she once said “Everyone loves you when you feed them.” She’s just opened her first restaurant in Los Angeles called Eat This on Santa Monica and Hudson.
DM: Since I’ve never been invited to one, what are your dinner parties like? And what is the secret ingredient for a perfect Lydia Lunch dinner party?
Lydia Lunch: A great mix of people, enough time to enjoy the evening (long Sunday afternoons are actually best). Easy, spicy, tasty finger foods, great music, stimulating conversation…A relaxed atmosphere where people leave full of LIFE.
I asked Lydia if there was just one dish that was her favorite from The Need to Feed
I Said Jerk That Chicken!
If it’s hot…no doubt I’m going to want to stick it in my mouth. Just the way I am. I love any food that makes me break a sweat. Slowly savoring the healing heat as it penetrates every cell, kick starting the nerve endings and revitalizing the synapses as they gush with endorphins. Gooey good fun! Jamaican jerk marinades are magic to the mouth. The combination of heat, sweet and pungency create a powerful tangy rush of oral delight! Jerk is exotic, deeply penetrating, incredibly satisfying and yet highly addictive goodness. Gotta love it.
1-tablespoon ground allspice
1-teaspoon ground cinnamon
1/2-teaspoon ground nutmeg
1/4-teaspoon cayenne pepper
1 teaspoon ground black pepper
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
6 scallions, green tops only, thinly sliced
2 small yellow onions diced
2 large cloves of garlic minced
1 inch of fresh ginger minced
2 - 3 Scotch Bonnet chili peppers deseeded and chopped
1 tablespoon dark-brown sugar
1/2 cup fresh squeezed orange juice
Juice of 1 lime
1/4 cup red-wine vinegar
1/4 cup low sodium soy sauce
1/4 cup olive oil
METHOD:
Toast the allspice, cinnamon and nutmeg in a dry pan on low heat for 1 minute. Transfer to a blender adding cayenne, black pepper, thyme, scallions, onions, garlic, ginger, chili peppers, brown sugar, orange juice and lime juice, vinegar, soy sauce and olive oil. STAND BACK! And blend. Refrigerate for a few hours.
Use as marinade for chicken, turkey, pork or vegetables. Lather both sides of meat in jerk sauce and marinate for at least 2 hours in the fridge. Reserve the rest of the marinade for dipping. Grill, broil or bake. Use to brush on vegetables before grilling. Serve with rice and Mango Salsa.
Mango Salsa:
2 tablespoons brown sugar
3 tablespoons freshly squeezed lime juice
1 tablespoon minced ginger
1 mango, diced
1 cucumber, diced
1 small red onion thinly sliced
1 tablespoon of fresh cilantro minced
Sprinkle of cayenne pepper
Combine all of the ingredients and allow to marinate and to chill for 1 hour.
*Word of warning: Wear plastic gloves when handling hot chili peppers. Especially Scotch Bonnet…you touch yourself and the neighbors will hear you scream. You touch someone else, they will be calling the police.
One of the things I enjoy most about reading biographies is the little personal details, which reveal much of what a subject liked or disliked. For example, Freddie Mercury liked Quality Street assorted candies; enjoyed Stolichnaya vodka; and had a love of spicy food.
According to Peter Freestone, who worked as Freddie’s personal assistant for more than a decade, Chicken Dhansak was one of the singer’s favorite meals. Peter (aka Phoebe) has now written-up the recipe for this mouth-watering dish over at FreddieMercury.com, where he explains:
Chicken Dhansak
This Indian inspired dish rose up the popularity stakes because it embraced two separate dishes, a dal which for Freddie was always a moistening accompaniment and a ‘curry’ meat dish which often, on its own, tended to be dryer. Living in Earls Court, both Joe [Fanelli] and I had easy access to supermarkets where every spice known to mankind was stocked as a matter of regular principle. The area was such a melting pot of nationalities that for anyone not to have been able to buy fenugreek seeds would be for the property market in the area to plummet in value immediately!
25 gm channa, 25 gm moong, 25gm red and 50 gm toor lentils
125 ml oil
650 gm boneless chicken 2cm cubes
3 med onions
2 cloves garlic
410 gm tinned tomatoes
1 medium aubergine chopped
1 large potato chopped
115 gm spinach (frozen)
100 gm fresh coriander
50 gm fresh mint
1 teaspoon cumin seeds
1 brown cardamom
5cm cassia bark
½ teaspoon black mustard seeds
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon ground fenugreek seeds
½ teaspoon chilli powder
Salt.Wash the lentils thoroughly, making sure you remove all the grit and residual husk. Soak together overnight.
The following day, cook the lentils in twice their volume of water for approx. 30 minutes. While the lentils are cooking, heat the oil in a heavy saucepan and fry the meat at a high temperature for 5 – 10 minutes until browned. Remove from the saucepan and keep in a warm place.
Fry the cumin seeds, cardamom, cassia bark and mustard seeds adding the onions, garlic and salt. When they have turned a golden brown, add the tomatoes and cook for about 5 more minutes.
Add the remaining chopped vegetables, mix and cook for 10 minutes.
Add the lentils and roughly mash everything together.
Add the meat and rest of the spices. Mix well and cook gently for a further 40 minutes.
Add the fresh coriander and mint and cook for at least 10 minutes.
Serve with plain boiled rice.
It is more than a decade since I met Peter for a documentary I was producing called When Freddie Mercury Met Kenny Everett. Peter had written an insightful and highly enjoyable book on his day-to-day life working for Freddie. I met Peter in Prague, at his city apartment, where we filmed the interview, before taking some walking shots on the Charles Bridge. Peter was charming, delightful company, and if you are interested, you can ask Phoebe questions about his life with Freddie here.
Vintage Everyday has compiled a nice selection of passport photos of some famous mugs from the past. The Man in Black couldn’t look more thrilled…
Here are a few choice selections. To see more, visit Vintage Everyday.
A few more after the jump…