Just something  that looked perfect for this blog.  More food updates soon!

Eggs In Space

Hey y'all, been a while.  I know you were wondering: what took so long?  What food and science fiction combination were we waiting for without knowing it?

Answers: of course, I've been busy time traveling (forward, at one second per second).  I'm watching Lunopolis and chowing down on some tasty scotch eggs.  In this post-diluvian world, I was hoping to watch Escape from New York, to see the Kurt Russellian apocalypse I missed out on because of Obama's competence in the face of the deluge.  If only the government had collapsed into chaos and we had all gotten awesome ab tats!  But, alas! Snake Plissken isn't on instantview, so I'm settling for this oddball Scientology-time-travel hybrid.  My evaluation so far?  Primer is a better indie time travel movie.  Moon is a better lunar conspiracy theory movie.  Let's pretend I'm watching Escape from New York.

Today we're gonna make some scotch eggs, which, like Kurt Russell's bare chest, are oily but appealing. Maybe a bit too rich. Ingredients are simple:

Broccoli Fritters

This is a bit of a work in progress:  I'm trying to develop a broccoli version of jalapeno poppers.  Here's what I've got:
For about ten broccoli florets,
Make a batter out of 3/4 cups flour
1/2 cup almond milk
1 egg (or egg substitute)
1/4 cup flour
1/4 cup bread crumbs
1/2 tsp seasoned salt
1/2 tsp black pepper
Other spices (cumin, paprika, curry powder, etc) to taste

Also, shred 1/2 cup cheddar cheese

Boil the broccoli florets for three minutes.  Drain and roll them in cheddar cheese, then dip then in the batter.  IMMEDIATELY ROLL THEM IN A 50/50 MIX OF FLOUR AND BREAD CRUMBS.  Then fridge them for a half hour.  Deep fry til golden brown.  Eat.

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Understanding Philosophy with Arnold

Two facts about me:

1. I taught a class called 'Understanding Philosophy through Science Fiction' last summer.

2. I just watched 'Last Action Hero'; it was amazing.

I'm thinking next year I'll teach this class again, but only use Arnold Schwarzenegger's fine films. There's not space here to discuss all of Arnold's art, but every movie I've seen yet has some serious philosophical content. Check it:

Great, more Gravy!

It's been a bit but I'm back; I've got three or four new meals stored up, but I only seem to get to half of my hopes, so I'll plan for a fresh pair of posts. Here's the first: following breakfast gravy, I've got some for dinner. And following a summary of a Dick book, I have a summary of a Dick book:

Soggy Biscuits and Nut Gravy

Hello, old friends, here is a new post! I've been gone a bit, but of course I couldn't stop cooking.

First, a reading update: I've delved deeply into Dick and, I hope, come out with an improved understanding of the interrelationships between possible worlds, psychedelic hallucinogens, time travel, lost love, and the I Ching. I'd advise a shot at The Three Stigmata of Palmer Eldritch if you've spacetime to spare. If not, here's a quick and unrelated webcomic about familial fractures and the moon.

Now, today's recipe: biscuits and gravy, vegan style, avec almonds! (thanks to Steve and Melissa for help with this one).

Frice Cream

Or: I scream, you scream, we all scream for fried soy!

Oilistas,

I think that I’ve finally found the holy grail of artery-clogging animal-free perfection: fried soy cream. Yes, my friends, you can fry soy cream (actually, you can fry any ice cream substitute. Or any ice cream substitute substitute, for example, ice cream). Why do this, you wonder? Because it’s there. Because you can. Because it’s time to prove that there’s no dish so filled with sugar and fat that adding more fat and sugar won’t make it better. And it’s time to show those health-based vegetarians how wrong they are. Vegans, I say, can be just as fat and gross as meaties. And here’s how: