Funky Yummy Popcorn in Slo-Mo

Anything in slow motion is cool.  Add music and it's powerful, riveting stuff.  Behold the power of the montage.
Even commercials for golf tournaments use montages to make the sport exciting.

Quick aside:  You know damn well watching a golf tournament is three mind-numbing hours of green grass and bad pants.  (Congratulations to Rickie Fowler by the way: cool guy, bad clothes.)  Seriously, click on his name here and see his "collection".  Geez.  If I dressed like that?  Chicks dig wealthy guys who dress like that, but everyone else who dresses like that - no effin way!  I happen to like golf and I even watch on TV sometimes, but I'd rather play than watch.

Can slow motion make truly anything cool?  Let's see...  Try clicking here to see popcorn popping in slo-mo!  It's totally cool and one of the guys gets spattered with oil.  What's funny about that?  Are you kidding?  What's NOT funny about that!

Now why am I showing you popcorn?  Because I have this recipe see...

Click on the recipe page in the bar above.  You did notice that I put recipes up there for you, right?  Who cares about you more than anyone (besides your mom)?  That would be me.  Feel free to print them out and  share with chicks who dig you.

We had some amazing fries with truffle-oil, parmesan, and fresh pepper and I had the idea to make the same thing with popcorn.  It's my favorite snack in the world.  Every time I make this popcorn at home I get requests for more.

One word about truffle oil:  the earthy, funky flavor of a strong mushroom is not used in truffle oil.  It's actually olive oil with a synthetic additive (a thioether 2,4-dithiapentane).  Sexy, right?  Well truffles are expensive.  Like Rickie Fowler can afford them but not me type expensive.  But whatever...I'm not going to get all purist on you - it's the flavor that matters here.

And keeping your chick happy.  Dig that.

We're Being Invaded

Giant Asian shrimp are being found on our shores!     WE NEED BUTTER.  LOTS OF BUTTER!
Before any real panic sets in, we here at Chicks Dig Oceanographers Who Cook are going to calm your fears.  If the delicate ecosystem cannot sustain giant shrimp, bring them my way.  I know what to do with those  bad crustaceans.  Two movie references already?


The real concern is the giant shrimp are voracious eaters and are feeding on smaller shrimp (yeah, weird...they eat their own kind) and they are upsetting the delicate balance of our ecosystem.

Hmm... the giant shrimp are eating the small ones.  So?  You ever try peeling two dozen little things and dipping them in cocktail sauce?  What a pain in the ass.  Peel one giant one and munch that.  It's called efficiency baby.


Secondly, the balance of the native ecosystem?  Maybe we are witnessing an evolution of sorts.  Or perhaps like other species (Man for example), these yummy water-dwellers have been desperately trying to reach the Land of Opportunity!  America the Beautiful!  The NOAA website has the report on the science of this invasion.


I say, bring 'em on!  What else are the scientists freaking out about?


 Armored Catfish.  Yeah, I'd eat that.  His armor is no match for my Weber Grill!
 Northern Snakehead.  That bastard deserves to be eaten.  Clearly this guy is full of attitude - yup get my skillet.
  This thing has already been eaten and got pooped out.


   (all photos from http://news.yahoo.com/photos/freaky-fish-fuel-nightmares-slideshow/increase-massive-shrimp-discovered-gulf-photo-115900485.html.)


How about a recipe?  I'm here for you, sir.  We are going to need a sauce for the aqua-invaders. Everybody has a shrimp recipe...  Let's do fish.  Doug, why not shrimp?  Because I already have a fish picture and not a shrimp one, okay?

Salmon with lemon dill sauce.

1/2 Cup sour cream

2 teaspoons dill weed

juice from 1/4 lemon

salt and pepper to taste

salmon 

Mix the sour cream, dill, and lemon juice in a bowl and add salt and pepper to taste.  Both you and the sauce should chill for a while.

Brush olive oil on the salmon and season with salt and pepper.  Heat skillet over medium-high heat and sear salmon, skin side up for 3-4 minutes.  Carefully flip to skin side down and turn the heat down to medium to finish cooking.  Watch the sides to check for desired doneness.  I don't like salmon cooked to well-done.  When mine is medium-rare I turn the heat off and cover for five minutes.  

Top with yummy sauce.