tag:blogger.com,1999:blog-32300535214417339292009-12-25T00:37:53.972-08:00Improvisational cooking videosjdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.comBlogger71125tag:blogger.com,1999:blog-3230053521441733929.post-87902005902261070692009-08-04T02:50:00.000-07:002009-08-04T02:52:53.859-07:00

OK even though I haven't posted since October 08 I'm going to ask you to vote for me anyway! All 3 of you who still check to see if I'm alive. I am, but on sabbatical. I will return shortly with a video of my first catering gig. Should be a hoot.So go ahead - Submit!

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com8tag:blogger.com,1999:blog-3230053521441733929.post-87308706627926380132008-10-31T15:31:00.000-07:002008-10-31T15:35:32.364-07:00

Good evening ghosts and goblins of all shapes, sizes and matter! Welcome to the HeadLESS Pepper! Enjoy this pumpkin and fennel soup and sweet potato pie inspired by the Pink Teacup!

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com4tag:blogger.com,1999:blog-3230053521441733929.post-61532431370151999392008-10-25T03:37:00.001-07:002008-10-25T07:30:54.284-07:00

I know it's been a while, but here's a new video! And little did I know that all the while Foodbuzz did not come out zzudboof or whatever. It was just in my little screen. See me show off my new Foodbuzz apron and rubber spatula!These are eggs with onions, chili peppers, shredded potatoes, cheese and cilantro baked in the oven for approx 20 minutes at 200c. Enjoy!

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com0tag:blogger.com,1999:blog-3230053521441733929.post-49392299490342946902008-10-13T15:35:00.000-07:002008-10-13T15:45:35.240-07:00

click on logo for link to site.For Immediate release (it's always nice to be released). I'm spreading the word here about the Foodbuzz blogger community. As many (all 8 of my readers/viewers) know I'm a featured publisher. So I'm pressing you with the press release:LAUNCH OF GLOBAL FOODBUZZ BLOGGER COMMUNITYLEVERAGES REAL-PEOPLE, REAL-TIME POWER OF FOOD PUBLISHINGSan Francisco – October 13, 2008:

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com0tag:blogger.com,1999:blog-3230053521441733929.post-703896276834311562008-09-17T13:58:00.000-07:002008-09-17T14:44:07.576-07:00

...or more specifically Mark Bittman's Hainan chicken.One of the first jobs I ever had was in the kitchen at Hunan Gourmet on Long Island. The job lasted a few long hours and after my shift was through so was I. I was a dishwasher. I got yelled at repeatedly, but so did the guys who were not as slow as molasses like me. "Fuck you fuck clean dish fucking fuck...aaaAAAAAAAAASSSSSSHHHHOOOLLLEEE...

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com7tag:blogger.com,1999:blog-3230053521441733929.post-33295214378956669112008-09-15T03:11:00.000-07:002008-09-15T03:41:13.152-07:00

I know I know. I fell off the map here for a week or two. It happens. In this post I'm just going to recap the last few dishes.Not in any order...I recently found Spanish Recipes after searching around for some reference for preparing snails other than drowning them in garlic and butter. I don't think I followed a recipe, but I allowed my subconscious to pick up on some ingredients. I do this

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com5tag:blogger.com,1999:blog-3230053521441733929.post-54335417990799781612008-08-29T11:46:00.000-07:002008-08-29T11:59:02.938-07:00

It's been a while since I've used the mortar and pestle. I've been thinking about Spain quite a lot lately. I'm craving contrast to my current environment. Maybe it's the rain. Maybe it's my personality. Perhaps it's because I'm a Gemini. Whatever.Above I'm slow roasting potatoes in the pan with some onions and garlic. I like em this way because they come out nice and meaty. The pan it slightly

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com3tag:blogger.com,1999:blog-3230053521441733929.post-76335585414762355502008-08-29T11:30:00.000-07:002008-08-29T11:40:46.467-07:00

The above is a bowl filled with cucumbers, red pepper fruit and onions. They're bathing in salt, lime and vinegar, preparing for their marriage with baby shrimp, elbow pasta and fresh tomatoes. Talk about bigamy. Sheesh!The shrimp is seen here with tomatoes and some homemade mayonnaise awaiting the dowry from the little elbows.Ahhh....the glass breaks and we can all say mazel tov! The pickling

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com4tag:blogger.com,1999:blog-3230053521441733929.post-85830704939123089252008-08-29T11:22:00.000-07:002008-08-29T11:30:09.860-07:00

This is a no-brainer. I made the typical combination of rice wine vinegar, soya, sugar, fish sauce onions, cucumbers and garlic. Stir fried the rice with the sauce and threw in an egg. Some chunks of pork and we good to go, yo.Minimal month will come to a halt soon. Then our asses are gonna get spicy and crazy again. Speaking of crazy I composed a horrific jingle for the Heady Pepper that sounds

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com1tag:blogger.com,1999:blog-3230053521441733929.post-24570716039843434612008-08-29T11:09:00.000-07:002008-08-29T11:21:50.684-07:00

I woke up one morning and saw some fruit that was just about past it's peak - some plums, pears, and apples. I decided to make a jam. I threw the fruit into a pot with about a cup of sugar, water, a pinch of nutmeg and a dash of cinnamon. I brought it to a boil and let it simmer for an hour or two until it looked like...Delicious and no preservatives!And I enjoyed one of my favorite meals.

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com0tag:blogger.com,1999:blog-3230053521441733929.post-56981657570864548792008-08-29T10:58:00.000-07:002008-08-29T11:08:27.188-07:00

In keeping with the theme of the last few weeks, this proved to break through the ever tightening challenge of using what remains in the cabinets.Here we have some ground pork from the freezer, the rest of a bag of penne and a Spanish style tortilla made with carrots instead of potatoes. Crazy I know. Everything cooked separately and then baked a bit in the oven and held together with a home made

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com0tag:blogger.com,1999:blog-3230053521441733929.post-79465550692932455682008-08-28T10:59:00.000-07:002008-08-28T11:11:55.532-07:00

The Heady Pepper needs a jingle! Do you have musical talent and/or just love to futz around with cool programs like Garage Band or even Soundtrack Pro? Audacity or Wavepad? Feel like composing a jingle for the Heady Pepper? How fun would THAT be?The jingle should be fun, silly and a little porn. Lots of pops and bubbles with a bit of sizzle. I'm thinking Esquivil meets Brigitte Bardot.The prize

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com0tag:blogger.com,1999:blog-3230053521441733929.post-39636685712600903882008-08-22T11:17:00.000-07:002008-08-22T11:36:26.257-07:00

Sort of Shepherd's Pie. I've heard of lamb, goat or beef or ox in this. I used ground pork. See, my mother in law was kind enough to deliver a few packages of the minced swine to us so we are grateful. Nothing to really explain here and nothing elaborate. Ground pork with root vegetables, peas and a mashed potato topping with sprinkled millet flakes. Yes i still have not used up the bag of millet

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com3tag:blogger.com,1999:blog-3230053521441733929.post-73846758631496647102008-08-22T07:04:00.000-07:002008-08-22T07:23:04.074-07:00

You know...I discovered Mark Bittman some time after I began the Heady Pepper. I guess I can say that if Bittman were an art movement I would be a Bittmanian. I found that he, like me, does not claim to be a professional cook, but is a passionate home cook. He writes about food (far better than I ever can) and his videos are entertaining and simple. I will always refer to him as he has both

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com1tag:blogger.com,1999:blog-3230053521441733929.post-23350923035063654182008-08-22T06:38:00.000-07:002008-08-22T07:03:58.157-07:00

OK I think the epiphany has not arrived, but instead a sort of a groove. The level of creativity is growing and....WAIT!!!! DING DING DING!!!! EPIPHANY!!!!Whew! First groove then epiphany. This tuna potato salad might not sound so appetizing to some foodies with gourmet tastes, but it's leading to something. It's the wax on wax off or paint the fence meal. One of them. This whole exercise (OK

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com1tag:blogger.com,1999:blog-3230053521441733929.post-71620753592095715612008-08-22T06:25:00.001-07:002008-08-22T06:37:43.801-07:00

Is this deja vu? I'm rather disorganized and I'm quite sure I've posted something similar before, but this is minimal month and, as this is one of the more exciting dishes of this period I'm proud to be redundant. And I did mention that during this time of budget cooking there will be repetition.We seem to be eating a lot of chicken. There's a reason why chickens make the sound: cheap, cheap! OK

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com0tag:blogger.com,1999:blog-3230053521441733929.post-28129468602069836022008-08-21T11:50:00.000-07:002008-08-22T11:45:53.228-07:00

Fresh ripe tomatoes from the gardenIn this second week of tight budget shopping I'm getting bored and anxious. I want to go to the store and get high just choosing ingredients on a whim. But this month is anti-whim. Or is it. Or isn't it. Is it completely non whimsical to use what you have around in the cabinets and fridge? To pick what's growing in the garden? After a couple of weeks of

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com2tag:blogger.com,1999:blog-3230053521441733929.post-15679759978566149062008-08-15T10:23:00.000-07:002008-08-15T11:01:39.388-07:00

To many of you who might be reading this - the title does not indicate any kind of mad Dane. Mad, which is pronounced ... oh jesus. OK I cannot begin to phonetically spell how this would be pronounced. Try MEL as in Mel Torme, but swallow the L, which most Danes will tell you really sounds like a soft D. Nothing to do with an English D. It really sounds like an unfinished L that's being swallowed

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com4tag:blogger.com,1999:blog-3230053521441733929.post-3741074423587718042008-08-15T01:45:00.000-07:002008-08-15T02:06:26.867-07:00

What better minimalist recipe is there than chapatis. And the Minimalist himself- Mark Bittman is here to show us how he does it on the grill. I always love his videos.I used graham flour instead of straight wheat flour, but they were yummy just the same. Here's my unconventional twist though. I enjoyed mine with soft-boiled egg, salami, cheese and ketchup! The Heady Pepper can be trashy if he

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com0tag:blogger.com,1999:blog-3230053521441733929.post-62100147019194053842008-08-15T01:41:00.000-07:002008-08-15T11:44:02.292-07:00

This is actually the 3rd dinner in the minimal month experiment. We did some food shopping to replenish staples and chose a small variety of items to stretch at least until the end of august.Wasabi chicken meatballs rolled in millet flakes and baked in the oven. Lamian noodles and a similar sauce from the other day. Soy sauce, honey, cucumbers, onions, rice wine vinegar, fish sauce and lime juice

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com0tag:blogger.com,1999:blog-3230053521441733929.post-43667541475039050162008-08-13T13:10:00.000-07:002008-08-13T13:39:05.299-07:00

This is a perfect opportunity to get to the basic idea of what the Heady Pepper was originally about - improvisation. Only these coming weeks there is the element of necessity. We're on a shoe string budget at the moment. Summer vacation, private school tuition and whatever other circumstances have led to us tightening our belts. But we can still be inventive with what we have. So here's the

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com3tag:blogger.com,1999:blog-3230053521441733929.post-53865155952905425282008-08-11T13:12:00.000-07:002008-08-11T13:57:48.213-07:00

Where have I been? On Summer vacation. Where else? It's been a busy time. I've been eating other people's food and taking a break for the most part from this computer. Why don't I begin with my most recent favorite dish - ox tails in coconut milk! Of course I've been cooking some enjoyable dishes, but I want to backtrack a bit seeing as I've been absent for a while.I love gamy meats as you

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com5tag:blogger.com,1999:blog-3230053521441733929.post-91607820064496707482008-06-30T08:56:00.000-07:002008-08-28T12:18:40.769-07:00

Some leftover lamb, forgotten bread and a little herb mayo and voila! A LAMBWICH!!!! Dig those Santa Fe peppers! Enjoy!

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com4tag:blogger.com,1999:blog-3230053521441733929.post-74755284569225302342008-06-17T02:36:00.000-07:002008-12-11T11:50:18.249-08:00

I've never been able to measure. One of the reasons I had a hard time with design school was because of my lack of meticulous detail when it came to paste-ups and mechanicals. For those of you in the 20 something age bracket, that's what we did back when I went to design school. There was barely an Internet and certainly not related to graphic design back in the day. I had an easier time eye

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com2tag:blogger.com,1999:blog-3230053521441733929.post-90651169195223060902008-06-12T08:09:00.001-07:002008-12-11T11:50:18.434-08:00

I made something called cassoulet a few months ago, which really wasn't casoulet because cassoulet is called cassoulet for the pot it's cooked in, which happens to be called a cassole. I don't have one. I'll call it a stew. How's that?Today I made a "stew", which I'm tempted to call Dark Horse Cassoulet, but I'll call it Dark Horse Stew. I call it Dark Horse Stew because it's made with this dark

jdbauerhttp://www.blogger.com/profile/09260839716936213353littlebigbauer@gmail.com0