View Full Version : Iron Chef, 'Fans Style!
Wyl Staedtler
May 28th, 2008, 10:52:12 PM
You've seen the show, now it's your turn to display your culinary skills in a showcase of supreme cuisine!
Each week a new challenge will be issued and you will have the weekend to tackle the theme ingredient, using all your senses, skills and creativity to prepare artistic dishes the likes of which have never been seen before!
... Or that are at least yummy. ;)
Post a record of your attempt, describing your methods and with photos of the finished product by Sunday at 12:00 midnight, PST, to be considered for the weekly win!
The heat is on!
This weeks secret ingredient is...
ANGEL HAIR PASTA!
Nya Halcyon
May 29th, 2008, 03:23:44 AM
This is a fun idea. I believe I shall try out this week's ingredient. Now I just have to find out where to get it.
Ummm... for those who don't live in the US - what exactly is Iron Chef? Does it require one dish or several made up with the same ingredient?
Turbogeek
May 29th, 2008, 05:50:44 AM
Take 4 meters of CDS 38mm diameter chromium steel.
Apply on end to a 10 ton pipe bender and twist to 45 degrees.
Move tube 1 meter down, then repeat pipe bend but to 15 degrees. Bend again for 30 degrees 10 cm further along.
Measure from las bend 1 meter, use a drop saw to cut to length. Set aside left over tube.
Measure two steel patches, 4mm thick. Cut to shape of wheel well.
Find Argon MIG and BOC welding mask, apply patch to floor, spot weld to floor.
Place pipe in postion, carefully adjusting as required. Cut either end to length as required.
Spot weld what is now A pillar rollcage pipe to mounting point on floor.
Get hungry and get pasta. Use oxy set to boil water, insert noodles and stir. Measure for the JC Bar as you eat.
Now there's some real iron chef.
Dasquian Belargic
May 29th, 2008, 06:39:46 AM
^ Post fails.
Kvettch
May 29th, 2008, 07:32:09 AM
O_o
errrr... that I'd love to see.
Travis North
May 29th, 2008, 09:39:11 AM
I'm up for this. If I get time this week I'll cook up a storm.
Park Kraken
May 29th, 2008, 11:52:34 AM
I shall enter as well, and will apply the KISS principle to my dishes to keep from getting myself overworked.
Kvettch
May 29th, 2008, 12:06:26 PM
Can someone PLEASE explain Iron Chef? I've seen all kinds of cooking shows so I have no idea what the deal is with this.
And is it just one dish or many, using the "secret ingredient" for all?
Tess Abrahams
May 29th, 2008, 12:42:29 PM
It's a show in which challengers compete against the so-called "Iron Chef" (a chef specializing in a type of cuisine) and have an hour to prepare a multi-course meal revolving around the theme ingredient, which is then judged by a panel of culinary folk. Wiki has more! (http://en.wikipedia.org/wiki/Iron_Chef):)
I don't think we need to do a whole bunch of dishes though, as that could get a little complicated.
Turbogeek
May 29th, 2008, 02:53:18 PM
^ Post fails.
It has Iron working and cheffing so technically it's within the bounds of discussion :p . But if you want some iron cheffing, use an angle grinder to shower sparks over noodles and and tasty and crunchy iron to the food. Goes down well with washed down with a bottle of black death.
Locksmith
May 29th, 2008, 06:41:24 PM
Now, for reference, are we shooting for the totally awesome, amazing and admirable level of greatness that is Iron Chef (Japan), or are we okay with being untalented, arrogant and consistently mediocre like Food Network's Iron Chef America?
I for one strive for the former, but sadly will have no time to cook this week. =(
Vipul Chandrashekar
May 29th, 2008, 07:21:26 PM
I don't think we need to do a whole bunch of dishes though, as that could get a little complicated.
Right, it's going to be simplified into being a single dish thing. You can probably get away with accompaniments, but you want to use the ingredient of the week as a feature in what you create.
Park Kraken
May 30th, 2008, 07:56:22 AM
BTW, let's take turns coming up with "secret ingredients" for the dishes each week. Which, BTW, I call next week's announcement of a secret ingredient!
Locksmith
May 30th, 2008, 09:01:42 PM
When I dig up the spare cash, I will take six applications for Tin Chef, then mail out the secret ingredient to those six people. The catch: if you sign up, you must cook.
Anyone interested?
--EDIT--
I'll start another thread for this when I scrape up the funds. Pictures will be required. =) Even if they're crappy camera-phone pics.
Colonel Karrnage
May 30th, 2008, 09:16:58 PM
I am interested, but start another thread for that so we don't get the wires crossed :)
Mercure
May 30th, 2008, 09:18:11 PM
Moi, aussi. :)
Kvettch
May 31st, 2008, 04:19:37 AM
I'm up for that.
Ryan Pode
May 31st, 2008, 10:00:53 PM
I'll do it.
Batdude
May 31st, 2008, 10:07:17 PM
Okay guys you've got one day left to make something magical.
Wyl Staedtler
Jun 1st, 2008, 01:52:25 AM
Magic has been achieved, homie. :smokin
Kvettch
Jun 1st, 2008, 04:17:48 AM
I'll be posting mine tonight....
Colonel Karrnage
Jun 1st, 2008, 01:07:52 PM
Me too. I'm just now doing prep and getting the kitchen ready.
SEE YOU IN HELL!!!! >D
Nya Halcyon
Jun 1st, 2008, 02:45:05 PM
Scallops and Asparagus Pasta on a bed of creamed leeks
(serves 2)
14-16 thin green asparagus stalks
6 scallops
1 tbsp salted butter
2 tsp fresh ginger, peeled and thinly sliced
1 large leek (the white part only), quartered and sliced thinly
1 tbsp butter
1 pint milk
garlic salt, pepper, nutmeg
Angel hair pasta, cooked
fresh basil (a handful is about the right amount), finely chopped
3 tbsp olive oil
salt, pepper
1 tsp grated parmesan cheese
1/2 tsp ground hazelnuts
I had something like this while on vacation so decided to try and re-create the dish.
Firstly, I cut the asparagus stalks into two pieces: the top halves gets fried and eaten, the bottom halves are cooked with the pasta to give it a unique flavor. Those halves I cut lengthwise and added them to the water for the pasta, and boiled them with it.
I melted the butter in a shallow pan and added the ginger and asparagus to it. Shook it around a bit to get the asparagus coated in butter, then let it sit there and sizzle away for a while at medium heat.
Meanwhile, another spoon of butter was melting in a medium-sized pot and I added the leek to it, stirred it, threw some salt and pepper on it then drowned it all in milk. It's boiling pretty fast and because of the milk it can get burnt so I was stirring away for a while even at low heat, at the same time extricating the asparagus from the pan and setting it aside for later.
After five minutes or so the leek was safe to leave unsupervised, so I salted and peppered the scallops and fried them in the same frying pan as the asparagus, taking care to mix them with the ginger slices as that adds some nice flavor and is a good substitute for lemon or lime. Scallops don't need to be fried for long - give them 5 minutes on each side and they're okay. I took them off the stove after 10 minutes but left them sitting in the ginger-flavored butter.
Right about then I remembered that I needed to make some pesto sauce, so I picked a handful of fresh basil, finely chopped it and then stirred it with the olive oil in a small pot over a low heat. This doesn't need to get too hot. Usually I'd add rocket leaves and pine nuts but I didn't want to add yet another flavor to this so I left the rocket out and added a spoonful of ground hazelnuts, which really goes well with the leek. Finally I added some freshly shredded parmesan, seasoned it and stirred it well for a minute.
I was going to pour a spoonful of the pesto sauce over the pasta on the top, but at the last minute decided that I'd mix it with the leeks instead - which turned out fine because the nuts and the parmesan cheese helped thicken the creamed (or rather: milky) leek a little and gave it a lovely flavor.
Just before serving, I threw the asparagus back into the frying pan with the scallops and heated them up a bit again at high heat for two minutes.
The pasta was done, drained and separated from the asparagus pieces by then, so I put two serving spoonfuls of creamed leek on a plate, arranged a nest of pasta on top and stuck the asparagus stalks into the middle. Then I arranged half of the scallops around this nest and finally sprinkled grated parmesan cheese over it. Et voila!
It got rave reviews from my daughter who doesn't usually eat asparagus, and the ginger was really adding a wonderful flavor to it - just a bit of bite but in a good way.
* Side Note: Angel Hair Pasta over here is advertised as Spaghettini, so I am not sure I had the right kind of pasta. I used Spaghettini but I don't know if that really is the same.
Colonel Karrnage
Jun 1st, 2008, 07:39:47 PM
Wow that is amazing. I'm already jealous! You plate your dish so incredibly well!!!
Wyl Staedtler
Jun 1st, 2008, 07:55:31 PM
Oooh that looks fantastic!
Providence Pasta
Pasta and I are old friends - we go back about twenty-three years. With a Welsh-born mother and an Afrikaner father this might not have been the case had my parents not been a) frugal and b) eager to assimilate into their new country. Spaghetti is a cheap, quick, and a staple in Canadian homes.
Like many childhood buddies however, pasta and I gradually lost touch. Never a huge fan of red sauce, I had to give up cream-based sauces because my body just couldn't process the lactose. When I stopped eating meat, I cut pasta too - it's very easy to load up on superfluous carbohydrates when you're a vegetarian.
So when I started to sift through my old recipe book for this weeks challenge, I was looking forward to revisiting a long-lost companion. But none of my old standards particularly appealed anymore.
By yesterday morning I still had only a very vague idea of what sort of dish I wanted to make. James - on his way out for a weekend surf getaway with the guys and sick of hearing me agonize - suggested that instead of worrying about it (which wasn't helping anything) I just collect things throughout the day and let inspiration do it's thing. It seemed as good an idea as any.
So that's what I did. There was a can of chickpeas in the cupboard that begged to be used for something other than hummus; One of the basil plants in the garden was bursting; a co-worker brought me a tray of cherry tomatoes from the farmers market; I was too full at lunch to eat my orange. By the time I drove up to the kitchen I was borrowing (we have limited electricity) there were two bags of odds 'n ends to sort through. What was there begged to be used in a casual, market-type dish like the ones you find in Sicily.
Ingredients (all measurements approximate)
1 lb angel hair pasta (we only eat whole wheat and organic; I recommend DeBoles, as it has a beautifully subtle nutty taste and isn't tough like some w.w pasta can be)
1 15 oz can chickpeas, drained
Zest of one orange
2 cups cherry tomatoes, halved
1/2 Spanish onion, diced
6-8 cloves garlic, roughly chopped (pr if you're a garlic nut like me, 12)
1/4 - 1/2 tsp red pepper chile flakes
1/2 tsp oregano
1 loose cup fresh basil, roughly chopped
1 handful Kalamata olives, pitted and chopped
salt and pepper to taste
http://i13.photobucket.com/albums/a266/lizmclellan/beforecooking.jpg
The ingredients all lined up to go!
A note about the basil (basically just because I am an herb geek): I used lemon basil in this recipe, which has a vastly different flavour from other varieties because of the citral in it. It has a very strong citrus smell that is absolutely heavenly when cooking.
http://i13.photobucket.com/albums/a266/lizmclellan/freshbasil.jpg
Fresh basil from the garden. The mixture of young and mature leaves provides a nice variation in taste.
The first thing I did was to get all my ingredients prepped - chop the garlic, onion, basil and olives, grate the lemon, drain the chickpeas etc.. There really wasn't a need to take a picture of this, but I did.
http://i13.photobucket.com/albums/a266/lizmclellan/preppedingredients.jpg
Everything ready to be turned into deliciousness.
The first thing you want to do is put a thin film of extra-virgin olive oil in a large, deep skillet to heat. When it's hot enough, saute your garlic just until it turns golden brown. It should look something like this:
http://i13.photobucket.com/albums/a266/lizmclellan/brownedgarlic.jpg
Be careful not to use too high a heat otherwise your garlic will burn.
Remove the garlic from the pan and set aside.
In the same pan saute your onions, adding salt and pepper to taste, until they are soft. Stir in the orange zest and cook for about thirty more seconds. Add in the oregano and the red pepper chile flakes and cook for an additional ten seconds. Remove from heat.
http://i13.photobucket.com/albums/a266/lizmclellan/cookedonions.jpg
Onions and spices, smelling mighty fine!
Next put a pot of water on to boil. Cook the pasta and when it is almost done (firm to the bite) add in the drained chickpeas. Cook until pasta is finished.
Remove about a cup of the pasta water from the pot and add it to your skillet with the onions. Drain the pasta.
http://i13.photobucket.com/albums/a266/lizmclellan/pastawithchickpeas.jpg
Steaming pasta and garbanzo beans.
Add the reserved garlic to the onion mix and bring to a simmer.
http://i13.photobucket.com/albums/a266/lizmclellan/simmeringsauce.jpg
Pulling it all together.
Allow the garlic and onions to meld and then add basil and Kalamata olives. Stir. Add salt and pepper to taste.
Remove from heat and add the drained pasta and chickpeas, tossing to coat evenly. Add halved cherry tomatoes and toss some more.
http://i13.photobucket.com/albums/a266/lizmclellan/mealfromafar.jpg
http://i13.photobucket.com/albums/a266/lizmclellan/mealcloseup.jpg
A yummy meal ready to be served and eaten.
The end result was really delicious - zesty with orange, salty with olives, and spicy with garlic and pepper flakes. The tomatoes gave it a fresh, light taste that went really well with a crisp white wine.
We followed it with tea and homemade lemon meringue pie made totally from scratch - Rhys' doctor was nice enough to let me steal lemons from his tree! All in all dinner was a hit, and this was the perfect way to end a successful experiment. :)
Colonel Karrnage
Jun 1st, 2008, 08:34:54 PM
Here goes nothin...
Garum angel hair with spinach calimari fritto and roasted red pepper pesto
Okay, this is broken down into a few things. Here's the overview of it. Take notes, there's a test later!
http://i127.photobucket.com/albums/p156/LoungieMu/garumprep.jpg
Got all that! Put it in a bowl and hit it with a hammer. That's how you make my dish! Ta-da!!!
Kidding, kidding.
Let's start off with the pesto sauce. For that, you want:
One large red bell pepper
Two teaspoons olive oil (I used an oil impregnated with garlic and mushrooms)
Teaspoon of dried oregano
Teaspoon of dried basil
Teaspoon of fresh rosemary leaves, chopped
Cracked black pepper (maybe half teaspoon?)
Pinch of kosher salt
Handful of pine nuts
Two teaspoons tahini
1/4 Roma tomato
Cut your pepper in half lengthwise, and lay in a pyrex or similar baking dish. See the seeds inside? We hate seeds! Yank them out and throw them across the kitchen with rage. Make sure you clean out any stowaways too. Now, along the inner flesh of both halves, spread your olive oil, herbs, salt and pepper. You have something that probably looks like this:
http://i127.photobucket.com/albums/p156/LoungieMu/pepperbefore.jpg
Preheat your oven to 450 and slap that sucker in for about 15-20 minutes, or until the skin on the bottoms starts to brown and pucker a bit.
While that's happening, grab your pinenuts and put them in a skillet on medium heat without any oil. Roll them around a bit until you get a good bit of browning on them:
http://i127.photobucket.com/albums/p156/LoungieMu/pinenuts.jpg
Shouldn't take long at all, and once they start to darken up a little, take the skillet off heat and put them in a dish.
Have a beer. Relax. Maybe do some dishes. You can also take this opportunity to make the spinach batter for the calamari fritto.
Easy peasy, here's what you need:
About a half cup of gluten free rice flour (add more to adjust consistency)
About half a cup of water (keep this conservative)
Big huge wad of baby spinach. (About two good fistfulls.)
Two pinches of kosher salt
Teaspoon of baking powder
Half teaspoon cracked black pepper
About a dozen calamari rings (give or take)
Oil for frying (I use canola)
Okay, zip your spinach in a processor. I mean really go to town on it. You'll probably want to add a little of that water to the spinach so that you can keep the blades spinning and really get that stuff reduced into nearly a paste.
http://i127.photobucket.com/albums/p156/LoungieMu/spinachpuree.jpg
Looks like a green milkshake, kinda. That's good. We want the gorgeous color that the spinach has in it, and this is going to make a beautiful batter.
Add the salt, pepper, baking powder, and spinach milkshake to your rice flour.
http://i127.photobucket.com/albums/p156/LoungieMu/greenbatter.jpg
If it's watery, add flour. If it's cakey, add water. The best way to test is to dip a ring of calamari into the batter. If it sticks in a generally uniform way, it's perfect. Either way, set this batter aside for now. You'll be using it soon.
Zut alors! Your peppers must be done by now!
http://i127.photobucket.com/albums/p156/LoungieMu/pepperafter.jpg
Doesn't look like much changed, except for that shot of steam in your face and that wonderfully pungent pepper smell. Look at the skin. See how its dark and a bit pruney? Let this sit and cool for a while (PS get another beer). When its cooled to where you can handle it, flip each pepper half over in the dish and give the skin a tug. It should slough off almost entirely in one big piece. Throw that skin away, its work is done :)
Now, plop both halves of pepper, spices, and oil into your food processor. Add your tahini and piece of roma tomato, and puree. You want a nearly uniform pesto. It's okay to have a little chunk, but we want to keep that to a minimum. Once it's done in the processor, scoop that fire-red pesto into a dish and crush your pine nuts, stirring them inside. I didn't take a picture of this for some reason, but you will see the finished result later.
Now, back to frying the calamari fritto. I fry in a cast iron skillet but this is the sort of thing that a deep fryer would also work well for, or anything where you can add more oil. Start nearly at high temp. I choose canola because aside from being generally one of the healthier oils, its got a high smoke point, and tolerates a temperature that high. At any rate, you want it nearly at high temp, and then dial it back to medium high to drop your calamari in. This is going to flash seal your batter and allow for a slower, tastier cooking of the stuff within. Too often calamari is tough and rubbery, but it does not have to be. You're only going to have the rings in the oil for about two minutes, tops. Get them out and set them on a drying rack, like this:
http://i127.photobucket.com/albums/p156/LoungieMu/calamari.jpg
Notice the green? It doesn't look like much, but wait for it in the final dish. Take a tiny pinch of fine-ground kosher salt and slightly sprinkle on each ring while it dries on the rack.
While your calamari cools, take about six stalks of asparagus, and cut the pale bases of the stalks off. In another pan, add just barely enough olive oil to moisten the bottom, and crush half a clove of garlic. Cook on medium heat for about five minutes or so, and remove. While that's simmering a little, slice out about six very thin slices of roma tomato, and set aside.
Now, what are we forgetting? Angel hair pasta! The base of our dish! I hope I don't have to tell you how to cook pasta, BUT if you are that one person who has never done it before, you want a big pot 3/4 full of water on high heat, with a teaspoon of kosher salt as well. When it boils, drop in your pasta. I used a full pack, but I wouldn't recommend it as it made too much pasta for the servings I was going for. A half pack should be fine. You will stir the pasta and water for about two or three minutes, and then take it off high heat and put into a collander to shake out any excess moisture. Transfer that to a big bowl where you can toss that pasta, because we're going to add some oil and garum to it!
What is garum? GLAD YOU ASKED!
Garum is a family of sauces and additives that was popularized in the ancient roman empire. It's very similar to some southeast asian fish sauces, and usually involves parts of fish, whole fish, fish guts, etc of whatever people had, put into a brining barrel, and left over the summer season to ferment.
Disgusted yet? Don't lose heart, fermenting is great! You wouldn't have that beer in your hand if you were afraid of a little fermentation! That magic of science that turns grains, yeast, and water into beer is the same magic that turns briney old fish leavings into fantastic flavor!
At any rate, the garum I use is a particular kind, called garum colatura. If you must know, it is made of gutted anchovies, and comes from Italy. It has an amber color, a lightly pungent, yeasty smell, and a salty taste, with an extremely subtle essence of fish. I take about two tablespoons of this stuff, and pair it with four to five tablespoons of my garlic and mushroom olive oil:
http://i127.photobucket.com/albums/p156/LoungieMu/pasta.jpg
Add a bit of cracked black pepper, and toss that about until the entire batch of pasta has a glistening, oily patina. You'll catch faint notes of that rustic garum smell as you do it, and I guarantee you'll be anxious to finish this dish.
Fortunately, you're done! Arrange on a plate as you will (I suck at plating but that's something I'll get with repetition) and serve! With a half pack of pasta, iit will be good for serving four people.
http://i127.photobucket.com/albums/p156/LoungieMu/garumfinal.jpg
The dish, how do I describe it? Light. Very light.
The flavors here are all about freshness, and color is what I wanted. Nothing comes on too strong, and though even the fiery pesto was intended only for the calamari, you can dress the pasta with that directly and it doesn't crowd out the garlic, mushrooms, or garum taste. The calimari was very tender with a good crisp crunch to the batter, which is what you get from rice flour. To be honest, the asparagus and tomato aren't really needed for this, and were added as complimentary garnish. They taste great of course, but they're minor actors.
Colonel Karrnage
Jun 1st, 2008, 10:51:26 PM
Okay, we've only got about two hours left. Waiting for Kraken and Travis, I think.
Nya Halcyon
Jun 2nd, 2008, 02:29:55 AM
Ahhhh... next time I'll take pictures during the cooking process too....
Colonel Karrnage
Jun 2nd, 2008, 02:46:38 AM
Ahhhh... next time I'll take pictures during the cooking process too....
Yes please. I am intrigued. I still love your presentation :) I'm just learning how to arrange a spread like that, and the little things like arranging the pasta around the aparagus stalks is really stylish.
Did you get to try it? I would love to hear more.
And Wyl, that is really unorthodox :) I would never think about arranging chicpeas and kalamatas into angel hair, and I am always eager to see how you use fresh spices. It's really robust looking, and amazing that you can make it work with dainty angel hair. Looks fantastic!
Dasquian Belargic
Jun 2nd, 2008, 04:47:47 AM
Wow. Everything looks great! I hope you guys keep doing this, on a regular basis :D
Nya Halcyon
Jun 2nd, 2008, 05:37:44 AM
Presentation... well.... it comes from being a fascinated observer while eating out in restaurants, and I DID once work in one, too (as a waitress, not a cook). I have about a million and one cooking magazines, too.... that's where I get the ideas from, I never manage to follow one recipe. I was going to put the asparagus on top of the pasta nests but that didn't work out so well.
Did I get to try the food? Yeah - it was last night's dinner :p
I've got to try the spinach-calamari once....
I think Kraken already called dibs on next week's ingredient - then I'll call dibs on the week after that.
Colonel Karrnage
Jun 2nd, 2008, 07:33:33 AM
Kraken was a no show :p I think we would not mind if you called this week's ingredient.
Park Kraken
Jun 2nd, 2008, 08:03:33 AM
I thought the due date was today, not yesterday. :p
Ah well, I'll go ahead and prepare my dish and submit it anyways, tardy as it may be. I'm not gonna buy food and end up doing nothing with it.
Park Kraken
Jun 2nd, 2008, 04:35:07 PM
Umm, I'm preparing my dish right now, but I've run into a problem concerning posting up the evidence that I actually did anything. Unless I can get my camera to working again, does anyone know how to upload cellphone pictures using a Cingular Razr cellphone?
Todd Abrahams
Jun 2nd, 2008, 04:40:59 PM
Try texting it to your email address. That's what I did. :)
Park Kraken
Jun 2nd, 2008, 07:41:43 PM
Kraken's Volcano Spaghetti
Ingredients:
1xPackage of Angel Hair Pasta
1x1lb Package of Ground Beef (Ground Round or Ground Sirloin works best)
1xJar of Italian Pasta Sauce
1xPackage of Garlic Toast or Bread
Plus the following dashes of spices:
4-5 Dashes of Cayenne Pepper
1-2 Dashes of Curry Powder
4-5 Dashes of Paprika
4-5 Dashes of Oregano
4-5 Dashes of Garlic Salt
4-5 Dashes of Onion Blend
4-5 Dashes of Bayou Blend
Preparation:
Brown the meat, boil the spaghetti, and put on the Garlic Bread. Drain the fat out of the meat, then add the sauce and spices, stirring while bringing to a low boil. Drain the water out of the spaghetti when done, and put it aside for now.
Once the garlic bread is done, remove it from oven or grill, and proceed to chop it into tiny bit sized pieces. Then combine spaghetti, meat sauce, and garlic bread into bowl, stirring well until everything is coated with red sauce.
Personally, I served it in a large punch bowl (which most closely resembles a cauldron), and it was delicious. My stomach let out a long loud sigh of content (too bad it went the wrong direction and didn't smell too good), signalling the end of a job well done.
Pictures will be forthcoming.
Sanis Prent
Jun 2nd, 2008, 09:51:06 PM
Interesting choice of curry powder for spaghetti sauce. That sounds like an experience. Probably wouldn't turn it into Rogan Josh over pasta, but that's got to make for a nice aroma :)
What is in bayou blend? I'm not too familiar with that. Something like Tony Chacheres?
Nya Halcyon
Jun 3rd, 2008, 05:06:05 AM
Hmmm.... sounds like something I've got to try out the next time my dad comes over for dinner....
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