Fool Proof BBQ Chicken

22 Jul


old photo, a little burnt in spots


Here’s how I make the easiest bbq chicken on the planet. All you do is marinate your chicken in balsamic vinegar, honey, pepper and rosemary. That’s it. Salt it before you cook it. Cook it any way you want to, but it wouldn’t be bbq without the grill.

The balsamic vinegar isn’t too acidic so you don’t need to add anything else. It’s not going to be tangy. You can marinate for as long as you want. You can add as much honey as you want. Hell, you can leave the honey out. It’s that fool proof.


Miss Me?

11 Jul

I swear I’m back. Promise. I’ve got two upcoming posts Pork and veal. Maybe some girly things and general bitching along the way.

Using Leftovers: Char Siu

14 May


Trying to use up leftovers is usually a failure for me. Which is why I try not to cook more than we need. This week was different. The only pork I found on Monday was a large piece. So, there were leftovers, and lots of them. Plus I had a pound of sauce to use. So large was the only way to go.

Now that there is a mountain of pork in the freezer I have to use it.

First way: An uninspired stir fry! Also a great way of using veggies that are, well on life support.

A hunk of frozen pork was taken out of the freezer and thinly sliced. Then it was re-marinated in soy sauce, sambal and hoisin. Just for kicks and giggles. Once defrosted and at room temperature it was ready to cook.

For veggies I used cabbage, carrot, onion, long hot green pepper, ginger, burdock, diakon and peas.

The marinade for the pork is enough liquid. If you feel like you need more go ahead and add more!

I used quinoa in lieu of rice. You know, because it’s healthy.

Things I Might Buy Again: B’Liv Off With Those Heads

14 May

image from B’

B’Liv is a “younger hipper” line made by Cellnique, a company out of Malaysia. B’Liv is a tad cheaper than Cellnqiue, a tad. Neither one is a cheap brand. More along the lines of a mid to high priced department store line. If you want cheap, it’s not the line for you.

Off With Those Heads ($59, 30ml) is a serum that helps to remove black and white heads without “violence or pain”. Does it work? Yes and no. Mostly yes. Being oily and acne prone I do have a problem with cogged pores. It does a decent job at clearing them. It didn’t completely get rid of all of them. But it really did help. This isn’t a magic bullet. There is no magic bullet. As long has you remember that you will be happy if this.

After a couple of weeks of use I was able to do extractions without much effort. It even helped the areas where I have congestion, mainly my cheek and jaw line.

Ordering from B’Liv was great. The shipping was very fast (got to me in a weeks time) Everything was packaged nicely and securely.I even got a sample!

The only real draw back is the price. But the product does work, so it’s only a minor draw back.

Now will I buy it again? Yes, when I finally run out of everything else. I have lots of things to use up first.

In case you’re wondering here’s the ingredients:

Purified Water (Aqua), Aloe Vera (Aloe barbadensis) Extract, Witch Hazel (Hamamelis virginiana) Extract, Carbomer, Propylene Glycol, Menthol, Tea Tree (Melaleuca alternifolia) Oil, Poly(Oxy-1,2-Ethanediyl)Α-(Donyl Phenyl)-Ω-Hydroxy, Sodium Hydroxide, Perppermint (Metha piperita )Oil, Methylparaben, Propylparaben, Diazolidinyl Urea.

Things I hope Never to Buy Again: Mandom Cleansing Express Moist

12 May

image from

Mandom Cleansing Express is a line of micellar cleansers. There is a formula for oily, dry and anti aging. There is another formula, but those are the only 3 I’ve ever seen. What it is supposed to do is remove all the days makeup and grime without needing 2 separate cleansers. In theory this is great. But in practice it isn’t so great.

First off you are supposed to keep wiping saturated cotton pads over your face until they come clean. Even when wearing just powder, it took forever to get my face clean. After my face was red from the repeated application of cotton pads. It was almost like Monty Python’s Spanish Inquisition sketch. You don’t think it will be torture, but it is. Well, more annoying than torture but you get the idea. You don’t rinse after so you proceed with the rest of your regimen. Now I never really felt clean after just using this. Probably because I wasn’t.

Now using it after a separate makeup remover was better. It still wasn’t great though. It still didn’t feel as clean as I’m used to. Using it first and then following with another cleanser worked fine. I was able to use it up this way so I didn’t waste it. But I hope never to buy it again. Seeing as how I have a short and selected memory, I’m sure I will.

I bought this at either the Shiseido shop on Rockville Pike or at Maruichi. I can’t remember what I paid, I’m sure it was less than $20.

My char siu

10 May

I need a real camera

Char siu is just a roast or cooked over an open fire pork. It’s a pretty adaptable thing. Which is nice because it can usually be made with things on hand. Now I do buy a pre-made sauce for mine.

This is what I use. Get it here or at your local Asian mega mart.

I use a picnic ham because I’m a cheap fatty. This is not a lean piece of meat.

Now the canned sauce I use is a bit on the funky fishy side. It’s pretty much just fish, shrimp and some sort of bean (soy?). Not being a huge funky fishy fan, I don’t use the whole can. Only half of it. Yes I throw away the other half. I will never use it. There is a vegetarian version, but I find it doesn’t taste the same. I doctor up the marinade to mask the funky fishy smell and add to the flavor.

My marinade is as follows:

1/2 can of funky fishy bbq sauce

soy sauce, Chinese cooking wine, sugar and five spice powder to taste, er,  smell

The pork needs to marinate a long time, I’m talking 4 to 48 hours here. So plan ahead.

Cooking the pork is either fun or dangerous. I find it fun. When you build your fire build it on one side of the grill. That way you can control the flames. Because the pork will fame.  It also takes a while to cook depending on the size of the pork, so start early. Give yourself 1 to 3 hours to cook.

Start cooking the pork on the fire less side of the grill. This way the drippings will not catch on fire. Flip it over every 30 minuets. Move the pork directly over the fire during the last few minutes of cooking. That will give you a crust without burning.

More food I didn’t take pictures of: Stuffed Cabbage

10 May

picture from

It didn’t occur to me to take a photo of mine. Bad blogger, bad.

For the sauce I used 1 can of tomato sauce and 1 can of crushed tomatoes, plus 1 can off water. I dumped those into the rice cooker and seasoned to taste. For seasoning I used ginger, all spice, sugar, lemon juice and cinnamon. I let it all cook till the rice cooker click off. Since the rice cooker stays on, the sauce continues to cook only at a lower temperature. It will never burn!

For the filling I used ground beef. Shocking. But you can use any gorund meat of tofu or quorn. Does qourn still exist? After cooking the beef I drained it and cooked 1/4 of an onion and 1 tbl of garlic in the fat. Then the beef was retutrned to the pan. I then seasoned it all spice, cinnamon, salt and pepper. All to taste. I then added some barley and some of the sauce. Mix and cook until the barley was partly cooked. Remember to taste and adjust or seasonings! Let cool.

To soften the cabbage I used a ziplock bag and a pot of boiling water. You simply do the whole boil in a bag thing for a couple of minutes. The cabbage needs to be soft enough to roll, but not too soft. If it’s too soft it will get really slimy.

Then I stuffed the cabbage! The sauce was poured on top. Pretty easy.

This was meal for a friend, which is why I didn’t cook the barley all the way and left the cabbage a bit crunchy. I knew she would reheat it in a microwave, thus cooking it all the way. This bypassed the steaming or oven baking that would normally take place.