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peegaw:

masterchefonfox:

Submitted to MasterChef by peegaw
So I got the list of the ingredients in the MasterChef at Home Mystery Box this week and they were: Ground beef, dill pickles, soy sauce, button mushrooms, russet potato, white rice, iceberg lettuce, blue cheese crumbles, peanuts, yellow mustard, sour cream and balsamic vinegar. This could have gone in a lot of different directions - sour cream gratin, cottage pie, a fusion larb? But in the end I settled with making some sliders, and while a burger version of these will undoubtedly earn itself a spot in thisiswhyyourefat.com, sliders are small enough to be just that indulgent without you wanting to crawl and hibernate after the meal.
BLUE CHEESE JUICY LUCY ROSTI SLIDERS (serves 4):

BLEU CHEESE JUICY LUCY PATTY:
1 1/2 lb ground beef
1 tablespoon soy sauce 
1/4 teaspoon sugar 
1/4 teaspoon ground black pepper
1/4 lb blue cheese.
In a bowl, mix together the ground beef, soy sauce, sugar and black pepper. Mix until just incorporated. Divide into 3 portions. Take 2/3 and divide into 4 large balls. Divide the rest (1/3) of the mixture into 4 small balls.Make an indentation into the large balls while spreading into a patty size of your choice. Fill the indentation with the blue cheese. Flatten the smaller balls, making them into lids, and place the lids on top of the cheese-filled patties. Pinch the seams, making sure there are no gaps. Refrigerate until needed. To cook, cook on a grill or skillet over medium high heat (about 2-3 minutes per side).


CARAMELIZED MUSHROOM:
1 lb button mushroom, sliced
2 tablespoon olive oil
1 tablespoon butter
1 tablespoon brown sugar
2 tablespoon balsamic vinegar
Heat butter and oil in a skillet and add in the mushroom. Stir every other minute until it starts to brown. Sprinkle the brown sugar and stir. Cook for 4 minutes until caramelized. Add in the vinegar and cook until the vinegar evaporates.

POTATO ROSTI:
3 medium russet potatoes
5 tablespoons olive oil
kosher salt
Grate the potatoes into matchsticks and gather in a clean tea towel. Squeeze as much water as you can.
Divide into 8 equal portions. Heat a large frying pan over medium heat and add two tablespoons of olive oil.
If you have it, place a metal chef’s ring inside the frying pan and fill with one portion of grated potatoes.Gently push down with a spoon. Remove the ring and repeat with remaining potatoes. If you don’t have a ring, add 1 tablespoon of flour and shape the potatoes into 8 patties.
Fry the rosti for 3-4 minutes on both sides until golden brown, adding more oil if needed.

ASSEMBLY:
Take a rosti and top with a few leaves of iceberg lettuce. Put the blue-cheese patty on top. Top with caramelized mushroom and sour cream. Take another rosti and lightly press on top of the whole thing. Use a toothpick to keep things in place if necessary. 



Enjoy!

One down, two to go. 

peegaw:

masterchefonfox:

Submitted to MasterChef by peegaw

So I got the list of the ingredients in the MasterChef at Home Mystery Box this week and they were: Ground beef, dill pickles, soy sauce, button mushrooms, russet potato, white rice, iceberg lettuce, blue cheese crumbles, peanuts, yellow mustard, sour cream and balsamic vinegar. This could have gone in a lot of different directions - sour cream gratin, cottage pie, a fusion larb? But in the end I settled with making some sliders, and while a burger version of these will undoubtedly earn itself a spot in thisiswhyyourefat.com, sliders are small enough to be just that indulgent without you wanting to crawl and hibernate after the meal.

BLUE CHEESE JUICY LUCY ROSTI SLIDERS (serves 4):

image

BLEU CHEESE JUICY LUCY PATTY:

  • 1 1/2 lb ground beef
  • 1 tablespoon soy sauce 
  • 1/4 teaspoon sugar 
  • 1/4 teaspoon ground black pepper
  • 1/4 lb blue cheese.

In a bowl, mix together the ground beef, soy sauce, sugar and black pepper. Mix until just incorporated. Divide into 3 portions. Take 2/3 and divide into 4 large balls. Divide the rest (1/3) of the mixture into 4 small balls.
Make an indentation into the large balls while spreading into a patty size of your choice. Fill the indentation with the blue cheese. Flatten the smaller balls, making them into lids, and place the lids on top of the cheese-filled patties. Pinch the seams, making sure there are no gaps. Refrigerate until needed. To cook, cook on a grill or skillet over medium high heat (about 2-3 minutes per side).

image

image

CARAMELIZED MUSHROOM:

  • 1 lb button mushroom, sliced
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 2 tablespoon balsamic vinegar

Heat butter and oil in a skillet and add in the mushroom. Stir every other minute until it starts to brown. Sprinkle the brown sugar and stir. Cook for 4 minutes until caramelized. Add in the vinegar and cook until the vinegar evaporates.

image

POTATO ROSTI:

  • 3 medium russet potatoes
  • 5 tablespoons olive oil
  • kosher salt

Grate the potatoes into matchsticks and gather in a clean tea towel. Squeeze as much water as you can.

Divide into 8 equal portions. Heat a large frying pan over medium heat and add two tablespoons of olive oil.

If you have it, place a metal chef’s ring inside the frying pan and fill with one portion of grated potatoes.Gently push down with a spoon. Remove the ring and repeat with remaining potatoes. If you don’t have a ring, add 1 tablespoon of flour and shape the potatoes into 8 patties.

Fry the rosti for 3-4 minutes on both sides until golden brown, adding more oil if needed.

image

ASSEMBLY:

Take a rosti and top with a few leaves of iceberg lettuce. Put the blue-cheese patty on top. Top with caramelized mushroom and sour cream. Take another rosti and lightly press on top of the whole thing. Use a toothpick to keep things in place if necessary. 

image

image

image

Enjoy!

One down, two to go. 

Walking in the woods in the evening of late summer

As I walked I inhaled deeply.  The sweet scent of turpentine filled the air.  Where was the fresh cut?

sixsteen:

if u feel sad right now look at this bunny eating a flower

image

image

(via molasses-feet)

Rubblebucket – Came Out of a Lady

jewbruh-music:

So catchy! Wow! Thanks ezraboning for the recommendation.

nprmusic:

dynamofire:

luv u so much, monáe

Best. —Lars

Ten Walls - Walking With Elephants [Official Video]

(Source: vimeo.com)

instagram:

Chasing Musical Moments with Director @nabildo

For more snapshots from Nabil’s journeys, follow @nabildo on Instagram. To follow the 2014 MTV Music Video Awards—where Nabil’s video for “All Of Me” has been nominated—browse the #VMA hashtag.

"When I hear music I like, my mind turns into a pinball machine," says Nabil Elderkin (@nabildo). “Music, traveling and even some self-doubt are probably what drive me the most creatively.”

Though Nabil is perhaps best known as a video director—his recent work includes John Legend’s “All Of Me" and Beats by Dr. Dre’s "The Game Before The Game"—Nabil also self-identifies as a photographer and “amateur professional.”

"My film work can be pretty dark," he admits. "I like to think I am a little more approachable and humorous on Instagram."

His account reflects this playful, almost music-video-like sensibility, and often feels like a scrapbook of vibrant street photography from his international travels.

"I chase birds all over the world with my iPhone,” jokes Nabil. "When I get off a plane in a new place, my lungs fill with a new air."

(via darksilenceinsuburbia)

polyfonic:

fileformat:

I love us

I have seen the promised land

"prices as low as Yamcha’s ki"

(Source: primateculture, via champagnesquishee)

peegaw:

masterchefonfox:

Submitted to MasterChef by peegaw
So I got the list of the ingredients in the MasterChef at Home Mystery Box this week and they were: Ground beef, dill pickles, soy sauce, button mushrooms, russet potato, white rice, iceberg lettuce, blue cheese crumbles, peanuts, yellow mustard, sour cream and balsamic vinegar. This could have gone in a lot of different directions - sour cream gratin, cottage pie, a fusion larb? But in the end I settled with making some sliders, and while a burger version of these will undoubtedly earn itself a spot in thisiswhyyourefat.com, sliders are small enough to be just that indulgent without you wanting to crawl and hibernate after the meal.
BLUE CHEESE JUICY LUCY ROSTI SLIDERS (serves 4):

BLEU CHEESE JUICY LUCY PATTY:
1 1/2 lb ground beef
1 tablespoon soy sauce 
1/4 teaspoon sugar 
1/4 teaspoon ground black pepper
1/4 lb blue cheese.
In a bowl, mix together the ground beef, soy sauce, sugar and black pepper. Mix until just incorporated. Divide into 3 portions. Take 2/3 and divide into 4 large balls. Divide the rest (1/3) of the mixture into 4 small balls.Make an indentation into the large balls while spreading into a patty size of your choice. Fill the indentation with the blue cheese. Flatten the smaller balls, making them into lids, and place the lids on top of the cheese-filled patties. Pinch the seams, making sure there are no gaps. Refrigerate until needed. To cook, cook on a grill or skillet over medium high heat (about 2-3 minutes per side).


CARAMELIZED MUSHROOM:
1 lb button mushroom, sliced
2 tablespoon olive oil
1 tablespoon butter
1 tablespoon brown sugar
2 tablespoon balsamic vinegar
Heat butter and oil in a skillet and add in the mushroom. Stir every other minute until it starts to brown. Sprinkle the brown sugar and stir. Cook for 4 minutes until caramelized. Add in the vinegar and cook until the vinegar evaporates.

POTATO ROSTI:
3 medium russet potatoes
5 tablespoons olive oil
kosher salt
Grate the potatoes into matchsticks and gather in a clean tea towel. Squeeze as much water as you can.
Divide into 8 equal portions. Heat a large frying pan over medium heat and add two tablespoons of olive oil.
If you have it, place a metal chef’s ring inside the frying pan and fill with one portion of grated potatoes.Gently push down with a spoon. Remove the ring and repeat with remaining potatoes. If you don’t have a ring, add 1 tablespoon of flour and shape the potatoes into 8 patties.
Fry the rosti for 3-4 minutes on both sides until golden brown, adding more oil if needed.

ASSEMBLY:
Take a rosti and top with a few leaves of iceberg lettuce. Put the blue-cheese patty on top. Top with caramelized mushroom and sour cream. Take another rosti and lightly press on top of the whole thing. Use a toothpick to keep things in place if necessary. 



Enjoy!

One down, two to go. 

peegaw:

masterchefonfox:

Submitted to MasterChef by peegaw

So I got the list of the ingredients in the MasterChef at Home Mystery Box this week and they were: Ground beef, dill pickles, soy sauce, button mushrooms, russet potato, white rice, iceberg lettuce, blue cheese crumbles, peanuts, yellow mustard, sour cream and balsamic vinegar. This could have gone in a lot of different directions - sour cream gratin, cottage pie, a fusion larb? But in the end I settled with making some sliders, and while a burger version of these will undoubtedly earn itself a spot in thisiswhyyourefat.com, sliders are small enough to be just that indulgent without you wanting to crawl and hibernate after the meal.

BLUE CHEESE JUICY LUCY ROSTI SLIDERS (serves 4):

image

BLEU CHEESE JUICY LUCY PATTY:

  • 1 1/2 lb ground beef
  • 1 tablespoon soy sauce 
  • 1/4 teaspoon sugar 
  • 1/4 teaspoon ground black pepper
  • 1/4 lb blue cheese.

In a bowl, mix together the ground beef, soy sauce, sugar and black pepper. Mix until just incorporated. Divide into 3 portions. Take 2/3 and divide into 4 large balls. Divide the rest (1/3) of the mixture into 4 small balls.
Make an indentation into the large balls while spreading into a patty size of your choice. Fill the indentation with the blue cheese. Flatten the smaller balls, making them into lids, and place the lids on top of the cheese-filled patties. Pinch the seams, making sure there are no gaps. Refrigerate until needed. To cook, cook on a grill or skillet over medium high heat (about 2-3 minutes per side).

image

image

CARAMELIZED MUSHROOM:

  • 1 lb button mushroom, sliced
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 2 tablespoon balsamic vinegar

Heat butter and oil in a skillet and add in the mushroom. Stir every other minute until it starts to brown. Sprinkle the brown sugar and stir. Cook for 4 minutes until caramelized. Add in the vinegar and cook until the vinegar evaporates.

image

POTATO ROSTI:

  • 3 medium russet potatoes
  • 5 tablespoons olive oil
  • kosher salt

Grate the potatoes into matchsticks and gather in a clean tea towel. Squeeze as much water as you can.

Divide into 8 equal portions. Heat a large frying pan over medium heat and add two tablespoons of olive oil.

If you have it, place a metal chef’s ring inside the frying pan and fill with one portion of grated potatoes.Gently push down with a spoon. Remove the ring and repeat with remaining potatoes. If you don’t have a ring, add 1 tablespoon of flour and shape the potatoes into 8 patties.

Fry the rosti for 3-4 minutes on both sides until golden brown, adding more oil if needed.

image

ASSEMBLY:

Take a rosti and top with a few leaves of iceberg lettuce. Put the blue-cheese patty on top. Top with caramelized mushroom and sour cream. Take another rosti and lightly press on top of the whole thing. Use a toothpick to keep things in place if necessary. 

image

image

image

Enjoy!

One down, two to go. 

Walking in the woods in the evening of late summer

As I walked I inhaled deeply.  The sweet scent of turpentine filled the air.  Where was the fresh cut?

corwood:

 

sixsteen:

if u feel sad right now look at this bunny eating a flower

image

image

(via molasses-feet)

nprmusic:

dynamofire:

luv u so much, monáe

Best. —Lars

Ten Walls - Walking With Elephants [Official Video]

(Source: vimeo.com)

instagram:

Chasing Musical Moments with Director @nabildo

For more snapshots from Nabil’s journeys, follow @nabildo on Instagram. To follow the 2014 MTV Music Video Awards—where Nabil’s video for “All Of Me” has been nominated—browse the #VMA hashtag.

"When I hear music I like, my mind turns into a pinball machine," says Nabil Elderkin (@nabildo). “Music, traveling and even some self-doubt are probably what drive me the most creatively.”

Though Nabil is perhaps best known as a video director—his recent work includes John Legend’s “All Of Me" and Beats by Dr. Dre’s "The Game Before The Game"—Nabil also self-identifies as a photographer and “amateur professional.”

"My film work can be pretty dark," he admits. "I like to think I am a little more approachable and humorous on Instagram."

His account reflects this playful, almost music-video-like sensibility, and often feels like a scrapbook of vibrant street photography from his international travels.

"I chase birds all over the world with my iPhone,” jokes Nabil. "When I get off a plane in a new place, my lungs fill with a new air."

(via darksilenceinsuburbia)

polyfonic:

fileformat:

I love us

I have seen the promised land

"prices as low as Yamcha’s ki"

(Source: primateculture, via champagnesquishee)

Walking in the woods in the evening of late summer
Rubblebucket – Came Out of a Lady

jewbruh-music:

So catchy! Wow! Thanks ezraboning for the recommendation.

About:

The Pilsooki Challenge is derived from Dream High, KBS 2011, Episode 8: loose 30 kg in 200 days.

This blog will follow both food, nutrition and fitness, and the relationships associated thereof. -- With the above quest in mind. Fighting!

(Oh yeah and to learning to b-boy and free run through the forest by 40 (8year countdown!)

Also: learning using the diaphragm of (Japanese and Korean) pop culture....err and music, in general, probably.