Saturday, March 5, 2011
Okay; this is the new deal you run for an office in my country you can have 10 times the average salary (yes I fucking understand the average) in each state you are running in. So Arizona that’s about $250,000 or for president that’s 52 times the national average times 10 or about $15,000,000, Give these fuckers an Americapass and they can hit the rails. We need to take the corporations out of the ballot box. They can raise money at a rate of $25 from citizens maximum… no corporate money… that’s right none. They are fucking the workingman beyond anything that Ian Rand could have ever dreamed of. It’s our government not corporate America’s. If they think that it’s worth 200 million dollars to get a $500,000 (or what ever it pays) per year job then you can ride around on trains and tell us why. We will provide city parks and public access TV for you to sell us on why you’re the one that I want to vote for! Just think about It, real candidates actually selling us on their ideas, without writers base on demographics. No… at these prices they’ll have to make it up themselves!
Just a thought!
Friday, March 4, 2011
Thursday, March 3, 2011
We are standing at the doorway to the largest transfer of information in the history of mankind. Our access to the web provides an audience of several billion people. Who or what ever we decide to share, we can now share with the entire world. And more importantly the only filter is our willingness to deliver. Gone are the days of some executive deciding what is good or current or marketable. In true democratic fashion the audience it’s self will decide to share or forward. And unlike TV the work is on 24-7, not just this weeks episode, all of the work. For many years I wanted to be a part of the national discussion of cooking in the Southwest in the world of Television food. For me that has all changed, I’m now convinced that I need to focus on all the things that make up our life here in this beautiful Sonoran Desert, the food, the cactus, the tequila, mesquite grilling, our music, the town of Cave Creek, green building, wood fired ovens, adobe building, our cooking school, the list goes on and on!
We will be taping cooking demonstrations but we will also be doing videos on everything else that we are involved with. With the net there is no cost to add another video to the list. Before we had to buy film or tape, today’s cameras cost about 10% of what they cost when I was first on TV and basic editing can be done on a Mac. A friend recently said to me, “I feel like we are living at the beginning of the Industrial Revolution and own a mechanic’s shop!” So start a blog, or start doing Youtube videos, twitter, facebook, my space, become someone or something that you’ve always wanted to be. Write a book or poetry or music and launch it. Trust me, sooner or later, someone will figure a way to be the gate keeper to this amazing internet, but for the next few years the doors are wide open… now is the time and this your chance. Don’t miss this centuries gold rush!
Tuesday, March 1, 2011
My wife, Chef Kathy and I went shopping two days ago. It was her day off and we went to see a movie. The Kings Speech, a great movie for performers, it was definitely a girl movie… but I loved it!
Anyway after the movie we went to Whole Foods and bought a piece of fresh cod, $8.99 a pound, the Frozen cod was $6.99 a pound. This was a really well spent $2 fresh, full of flavor and delicious. While we were shopping Kathy went to get some sorbet, I was buying dark chocolate covered, roasted almonds. I interrupted Kathy while she was getting the sorbet and she thought she had purchased the Mango… but no! She only thought she had the Mango sorbet.
Upon arriving home I was putting the frozen items in the freezer while Kathy was putting the produce away in the big fridge in the Mad Coyote room. I noticed (to my horror) that we did not have our beloved Mango sorbet… no we had… are you ready for this… Basil Lime sorbet. Who on God’s green earth would fuck up sorbet by combining basil with lime? I was sure that it was some recent culinary school graduate that was dropping acid between convincing his or her uncle that owned a sorbet company, that this was a good idea.
10:45 pm the night of the erroneous sorbet purchase; Kathy in a desperate attempt to find some sweet satisfaction decides to try the Basil lime sorbet. I’m not buying it.
In order to understand the dynamic going on here, you need some history.
Kathy for the past forty years has been the one that will say, “Hey Joe, what do you think that light background flavor in the cream sauce is?” She is acting like this is a little question between a husband and wife. No my friend this is much more devious, this is her punking me, she is stomping the holy shit, out of any chance that I may ever have, to have a better palate than her… and she is always right! Kathy has the most amazing palate that I have ever encountered.
So when she tells me, that the basil lime sorbet has “A flavor that she could become addicted to!” I approach it with caution. Again my wife and childhood sweetheart is spot on.
This is one of the greatest flavor combinations, that I have encountered, hands down.
You need to try Sweet Republic, Basil lime Sorbet!
It has my mind reeling with cooking ideas! My advice... get some tonight!
Mad Coyote Joe
Blogging and Money
We’ve made the decision to place an ad space on our blog page. It can be found below this post. We could place several more but decided on one ad below the current post. A group called AdSense will decide, based on our content, which ads to place. We are in need of funding for our many projects and so we decided to go this way. With Mad Coyote TV we are thinking a pay if and what you can option. Other sites and even restaurants have tried this option with great success. Please share your thoughts on this issue, it helps us provide blog content more in line with your wishes. And as always the best way that you can help us is to repost us, on your favorite social network, or forward us to your friends.
Mad Coyote Joe
Monday, February 28, 2011
http://www.seriouseats.com/ is a website I subscribe to. It’s a great food site, high-energy… lots of good ideas and comments. This morning they had a Ketchup recipe. If you’ve never had homemade ketchup it’s well worth the effort. These were my comments, and below is the recipe, if you try it make sure to use my changes. I know the Italian Tomatoes are about $6 a can, trust me this is the best extra $5 you can spend in your kitchen!
When speaking of Ketchup we are thinking Tomato Ketchup, mushroom and even banana varieties have been popular. There are several different stories about the derivation of the word ketchup, every thing from, fish sauce to type of soy sauce to a sauce of pickled vegetables.
Ketchup like Salsa can be made from many other ingredients, and for my money homemade ketchup again like salsa is far superior to its canned or bottled relative. Once again convenience provides a very stable middle of the road flavor that appeals to the masses but the wow factor is completely lost. The only thing I would change in this recipe is the addition of San Marzano tomatoes from Italy or in season fresh from your garden! Oh… and I might try substituting Chipotle (a peat smoked jalapeno) for the cayenne, but that’s just my Sonoran twist!
Mad Coyote Joe
• 2 tablespoons olive oil
• 1 medium onion, chopped medium
• 1 clove garlic, minced
• 1 28-oz can tomato purée (MCJ Change Use San Marzano Tomatoes from Italy)
• 1/2 cup packed dark brown sugar
• 1/4 cup cider vinegar
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground mustard
• 1/8 teaspoon ground cloves
• 1/8 teaspoon allspice
• 1/8 teaspoon cayenne pepper (MCJ Change Use Chipotle chile up to 1 tsp.)
Heat oil in a medium saucepan over medium heat until shimmering. Add in the onion and cook, stirring occasionally, until softened but not browned, 5 to 8 minutes. Add in the garlic and stir until fragrant, about 30 seconds. Add the tomato purée, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45 to 60 minutes.
Place ketchup in the jar of a blender and purée until completely smooth.
Wash and dry saucepan then place a fine mesh strainer over top. Pour ketchup in the strainer and, using a spatula, force through all of the ketchup.
Taste ketchup and adjust seasonings if necessary. Pour ketchup into a jar, seal, and store in the refrigerator for 3 weeks up to a month.