Posts Tagged ‘food’

Geek Brunch 183 – Poison Ivey

Wednesday, June 5th, 2013

With Mike out this week Bill and Micah are joined by Retro-Cast’s other host Chris Ivey! He’s excited to talk about comics printed after 1980. Before the comics talk though, there’s lots of yammering about delicious food and no judgement vegetarianism. Yum. Micah sings the praises of Fast and Furious 6 and the fast and furious franchise in general. From there we talk about comic book movies and silver lining’s playbook and Django Unchained. There is some TV talk with stuff like EndGame, Elementary, and Game of Thrones. There still a lot of comics talk! Yay! Black Panther, Jack Kirby’s awesomeness, Chin Music, Half Past Danger, Dream Merchant, Marbles, Metal Gear Solid, Suicide Risk, and Punk Rock Jesus all get some love in this episode, so kick back and listen.

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Sardine Recipe

Thursday, April 22nd, 2010

Since it was requested, here is the recipe for Sardine Sandwiches that I’ve mentioned several times on the show. They are quite delicious. Brisling sardines are more expensive than the cheapies, but soooooo much better; I love those delicious little bastards. I still haven’t gotten any sherry wine vinegar, so I’ve just used Red Wine vinegar instead. Should be similar, no? I also use a bit of lemon juice instead of lemon zest, which isn’t quite the same, but again, similar. The avocado is a bit weird, and the sandwich is fine without it. Although, as I write this I am envisioning one with avocado, and damn it’s tasty. Give it a try!

Sherried Sardine Toast

Ingredients
2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
2 tablespoons finely chopped parsley leaves, divided
1 tablespoon sherry vinegar
1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
Freshly ground black pepper
4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
1 ripe Hass avocado
Coarse sea salt

Directions
Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.

After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.

Halve the avocado and remove the pit. Smash the flesh in each half with a fork.

Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.

Season lightly with sea salt and serve with lemon wedges.

Recipe from Alton BrownFood Network

Geek Brunch Episode 77

Thursday, January 22nd, 2009

Heath and Mike, solo (duo?) once again, discuss the usual crop of comics, movies, tv, and edibles. Be warned, this contains spoilers for just about everything: Astounding Wolf Man, Jumper, Eagle Eye, The Sixth Sense, Dallas, who killed Laura Palmer, where’s the beef, what happened to the lost colony of Roanoke, how Tupac faked his death, the truth behind the Hoffa mystery, how Elvis is really alive, Where Jim Morrison has been for the last few decades, which came first, the chicken or the egg, and what women really want. We answer and spoil it all. Bon Apetit!

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Image by scene*s, used under a Creative Commons license.