Monday, October 18, 2010

Support WMMT-FM and What's Cookin' Now!

It was about a year and a half ago when Tricia and Jenny and I started kicking around the idea of joining forces and reviving What's Cookin' Now!, WMMT's off-and-on live radio cooking show.  We had done it before separately, and we learned how hard it is to fill an hour of radio by ones' self.  But the three of us together? We'd be unstoppable!

Sixteen shows later, I think we were right.

Unlike a lot of the food media out there, we weren't created in a focus group.  We're not trying to appeal to a demographic or sell you anything.  We're just a trio of bigmouthed foodies who think there is no greater joy than creating real food with real people and for real people.

And that's what I love about WMMT--it's Real People Radio.  Its programmers are real people who want to share their record collection, or their observations about the community, or their innuendo-laden kitchen ramblings with you. In a world where so much media feels like marketing, WMMT is everything that radio should be.

WMMT's Fall Fund Drive is going on now. We don't have a show during the fund drive, but you can call (606) 633-1208, (888) 396-1208, or go to anytime to donate whatever you can to keep Real People Radio and shows like What's Cookin' Now! on the air.

Thanks! And keep on cookin'!

Sunday, October 17, 2010

Thai Food Birthday Extravaganza

Today we had a family gathering to celebrate the kids birthdays. Ashley and Zach will be 21 on Oct. 20 and Crystal will be 23 on Nov. 3. Everyone, of course, requested Thai food. I thought I'd share another Thai recipe and a few pics...
Made homemade Thai Eggrolls, Toy's Chicken PotPic, boneless as requested by Zach

and Fried Beef as requested by Ashley and Crystal.

The rice on the left is sticky or glutinious rice and goes with the fried beef. On the right is jasmine rice for the pot pic.
My Birthday Babies ~ Zach, Crystal and Ashley

Grandma Toy's Pot Pic

2 lbs. chicken breast, cut into bite size pieces 1 Tbs fresh grated ginger
8 – 10 cloves garlic, peeled 10 -15 Thai peppers
1 tsp. chicken/onion/garlic spice mix* 2 Tbs. oil
1 can bamboo shoots 1 Tbs. fish sauce
1 Tbs. Sugar

Add ginger, garlic, peppers, ginger and spice mix to a food processor and combine until smooth, adding a little water to make a paste. Add mix to medium size cooker and cook on medium high till water is evaporated. Add 2 Tbs. oil and cook a minute. Add chicken and stir to coat. Cook on medium till chicken is no longer pink. Add bamboo shoots, fish sauce and sugar. Serve with hot jasmine rice.

* The chicken/onion/garlic spice mix is available at Asian markets. All the words on the package are in Thai so I call it chicken/onion garlic spice mix. Could substitute by using equal parts chicken buillion, onion powder and granulated garlic.

PS. I almost forgot to say thanks to Jenny and Jonathan for always talking about the deliciousness that is pan sludge. Today, the best part of my whole meal was the pan goo from the Fried Beef. omg.