This Week in SnackChat

What an exciting week in SnackChats this has been!

Today is also World Sight Day.  Today we are asked, what sight means to you.  I am very fortunate to live a life where I am afforded the means to go and see an optician.  I am fortunate to get glasses and contacts to fix my nearsightedness.  I am fortunate to see the SnackChats people send me.  Because I am able to see, I can do the things I love, like run and sharing my food experiences with all of you!

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I'll start off this week, with a series of SnackChats,
a tryptic of sorts.

It's like someone knew my period was on the way and knew I wanted to eat everything in sight. 

Adding Le to anything makes it automatically Le Fancy. 

Adding y's to the end of words makes thing automatically cutey. 

I don't think it is possible to make a burger I didn't like.  I guess if they had avocado then maybe I would hate it because I have to.  

Hot indeed.  I wish I could see more of the Banchan! 

Okay, okay, I won't geeze! 

A healthy SnackChat. 

From the bowels of Jesus himself. 

Throatscrapers never go out of style. 

You, yes YOU can SnackChat me on SnapChat!  My user name is: log.lady
I take screencaps!! 

A Betty Crocker Kind of Cookbook Tuesday

Hey kids, you know what time it is?  It's Cookbook Tuesday time!  I actually woke up today thinking it was Wednesday, so I'm not disappointed that it's Cookbook Tuesday, but I kinda am because it's only Tuesday.  But I have a goodie this week.  I have a small collection of Betty Crocker books that span the 1950's through the 1970's and Betty Crocker's Cookbook for Boys and Girls is my favorite.   The illustrations are on point, it's not as sexist as other books of it's time and the color photos make the food look so unappealing.  

These are illustrations of the 12 kids who tested the recipes in the book. What you can't see are all the limbs they're missing. But I for a book of it's time I would have had all girls, but if you were a young boy, it's okay to hang out in the kitchen.

Here are the kids who tested the recipes as cookies. What you can't see are the 3 cookies that were eaten by the kids who made them before the picture was taken.  The angry girl at the top is the best, like someone shit in her cereal. 

The illustration of Three Men in a Boat.

What Three Men in a Boat looks like in real life.   The Raggedy Ann Salad is a hard cooked egg with a half orange, raisins, a piece of cheese, celery and cheese. Questionable but fun right? 

This is the all pig page! I originally thought the little green things with hats were pickles, but they are in fact a wiener and a Frankfurter.  

Girl 1: Oh hey! This party is going to be rad

Girl 2: Eff yea it is!  I'm making a some fucking spaghetti and our hella cool friends are coming over.

Girl 1: Totally! I mean I made a Raggedy Ann Salad and pigs in a blanket.  The salad is cute as fuck!  Did you have mustard?

Girl 1: Yeah, I totally have mustard...wait, who the fuck invited these guys? 

Girl 2: I didn't. 

Girl 1: THE. FUCK. 

-End Scene-

Then there are some questionable salads like the Candle salad that does not illustrate or photograph well. 

And then the tricks and treats....

CIY: A Classic. Chicken Pot Pie.

Here is it, the Chicken Pot Pie Recipe I used for the KCRW Good Food Pie Contest. Now it's time to CIY, Cook it Yourself! I hope you enjoy with friends and good company. I did not win; however, a chicken pot pie took the savory competition and the best in show! So I feel like it was a small victory for the classics.  Special shout out to my husband. He drove and hung out the whole time. He was hungover and it was hot out.  Also to my coworker Darren for stopping by!

I wrote part of this post listening to Iggy Azalea.  The average temperature in Long Beach this weekend was 90 degrees Fahrenheit. I did everything the mornings of Thursday October 3- Sunday October 5, 2014.

Cooks Illustrated Fool Proof Pie Crust, Recipe via Food 52.

To make enough pie for two 9.5 inch pie pans I doubled the recipe and made two batches. You're gonna be flush with dough so be prepared and plan ahead.  Divided dough into four.

Chicken:

For the chicken I bought a whole fryer that had been cut into 8 pieces.   I brined it overnight, then roasted it for 50 minutes at 375 Fahrenheit.  I reserved the pan drippings for the filling. I let it cool and then removed the meat from the bones.  Probably my favorite part of the process.

Brine:

4 cups water
4 garlic cloves with skin
2 handfuls of salt
1 palm full of pepper corns
a few sprigs of thyme
a branch of rosemary
a few sprigs of parsley
I cut up a green onion for a different meal and I had a butt end of one on my cutting board so I threw that in there too.
a butt end of a lemon

Bring this to a boil for 3 minutes, remove from heat and let it cool the eff before you add the chicken.

What I used to make the filling:

4 rainbow carrots, 1 purple, 1 yellow, 2 orange, cubed
1/2 of a yellow onion, diced
1/2 of a leek, chopped
2 cloves of garlic minced
3 Yukon Gold potatoes cubed
1/2 cup of frozen peas (approximately)
3 stalks of celery with the leaves in tact, cubed
an obscene amount of thyme probs 1 tablespoon +
 one branch of rosemary, branch removed leaves coarsely chopped 
a half a handful of parsley leaves coarsely chopped
the leg, thighs and breasts of the roasted chicken chicken.
reserved pan drippings from roasted chicken
 2 vegan Not-So-Chicken bouillon cubes
4 cups of water
1 glug, like pour one for the homies glug, of white white, I used Charles Shaw because I'm a fancy bitch.
4 tablespoons of butter
4 tablespoons of flour
1/4 cup heavy cream

• Soften the onion and garlic in some butter or olive oil or both, then add leeks. Approx 5 minutes, on medium heat. 
• Add glug of white wine and reduce to half.  
•  Then add all the veg, chicken, pan renderings, and herbs. Give it a mix around and then add water bring to a boil then add bouillon cube.
• Reduce heat and cook for 10 minutes. Remove from heat, drain, reserve broth. You want the Veggies to still have some tooth, as they will cook in the oven and you don't want over cooked veggies.
• In same pot, add 4 tablespoons of butter and melt it on low heat.
• Once completely melted, add 1 tablespoon of flour and whisk to incorporate. Once incorporated, add another and another and another. Keep in mind, equal parts flour to butter.  We are making a roux people! Keep heat on low and let butter and flour mixture cook for 5 minutes. It should look like a paste. 
• Still on low, add the heavy cream slowly and whisk.  Then add reserved broth and whisk out those lumps.  Turnt up the heat to medium, take sip of that white wine, and keep an eye till it thickens.  You will feel it.  At this point add the salt and pepper to your liking. 
• Add the cooked veg and meat. Let it come together and turnt down the oven to off. 
• Let it completely cool. I stored it overnight.  

 

• Roll out dough 
• Line bottom of pan
• Fill pan with filling
• Cover and make vents.
• Cook for 45 minutes on 425 degrees Fahrenheit.
• You've made the same pot pie I did! 

Fresh out of the oven!


If you have any questions let me know or if you have tips or ideas, let me know too! I had a few requests to make it for an apartment 7 dinner.  When that happens, I will let you know.

Here are some pictures from the day.  It was soooo hot but totally fun! A special Major THANK YOUS everyone who stopped by and tried my pie.  It really means a lot to me!

Waiting to be consumed.

Blanketing!

 All those people!

Pie eaters! 

Pie Contest Details

Hi Friends! The day is near, the KCRW- 6th Annual Good Food Pie Contest is SUNDAY!!  I would love to see some familiar faces, so peep game on the details below.Over 300 participants! Holy smokes! Hopefully I'll see you there!  

On Monday I'll have the pie recipe posted so stay tuned! For now a little sneak preview.

When: Sunday, October 5th

Where: Fowler Museum at UCLA

Pie Tasting begins at 2pm. Those who come to taste pie will receive 2 tickets that will allow them to taste 2 pieces of pie. Tickets are free and will be given out on a first come first served basis. Your friends and family will have to wait in line with the public to get their tickets.

WHAT ELSE IS GOING ON?

Museum Tours

Tours will commence at 1:15 pm, 2:00 pm, and 2:45 pm; sign up for a time slot in the Fowler lobby. The Museum is open all day from noon to 5pm.

Kid’s in the Courtyard

From 1 to 4pm the Fowler will be hosting pie-related kid’s activities in the museum courtyard. Make a mini pie! 

Artisan Marketplace

Vendors will be selling coffee, preserves, ceramics, confections and more from 11am to 4pm.

Food Trucks

Bring a picnic blanket and grab food from the Green Truck and more.

Music

KCRW DJ Anne Litt will be spinning during the event.

For more details and directions!

This Week in SnackChat

Another Thursday another This Week in SnackChat.  As you may or may not have noticed, but this is now www.eizelleeatsout.com!  Woot Woot! All growns up.

As always, you can SnackChat me on SnapChat.  I am user, log.lady. Full disclosure, I will screencap and publish them. Keep the nudes to a minimum and the SnackChats a plenty!

Here are your SnackChats for the week.  

 

 This was taken when I was driving an hour from Orange County to LA and I was hungry.

The best way to celebrate funemployment is to drink the work memories away.

More like a MealChat, cause that ain't a snack! Damn, that's a big plate of food for a small country.

Pork Belly =  a happy belly

Healthy eating is  key like 4 days out of the week.

Conveyor belt sushi gives me anxiety.  I have to think about shit and when I finally decide to pick that sushi off the line, the person five seats down gobbled it up. Then I wait to see if there is another one traveling around and so I have to wait for another rotation.  Most times I lose track so it's gone like five rotations and I still haven't grabbed anything.  Guh, so stressful.  I'm glad my friend is confident and can dominate.

Carl's Jr. is the definition of luxury. 

Weekday drinking. Jells.

 

I think I know where this is from so I'm going to reserve my opinions. 

September 5 Favorties

Really, It's October 1st? WTF?!? Someone wake up Bily Joe Armstrong because September is fucking OVER!  

Ah, it's finally Fall, but I'm not getting my hopes up, because this is Southern California. I got married in November of 2012 in 87 degree weather.  Saturday, it's going to be 95 degrees out.  #sadface  

Well, because September is over, it's that time once again where I condense and combine my Internet trolling and my love for eating in one place.  Ladies and gents, my Five Faves for September!

Favorite Food Blog:

 Culinary Bro-Down: My coworker and I love to take words and turn them into bro words. For example,  Santa Bar-bro.  What can I say, I'm a sucker for puns. When I saw it listed as one of Saveur's Best Food Blogs for writing, I had to read it.  Then a quick click to the About Me, I found the following: 

I consider creatine to be an essential food group. Sometimes I’ll sprinkle it into a risotto. I call it “brosotto”. It’s in the same spirit as the “fruit and brogurt parfait” and “broatmeal”

  

New favorite food blog and he's a pretty good writer. Brovo my friend!

Favorite Chef with a Show that Starts Soon, but like has a Trailer out like Right Now:

Matty Matheson. With such quotes like, "I'm just going to rat fuck your mise en place," how can I not like the man? Oh yeah, hes Canadian.  Hilarious! I love it! I Tweeted out a while ago that someone should give him his own show and they did! It's called Keep it Canada. Thank you Vice Munchies you da best.




Favorite Mini Documentary:

Eight Chapters of Ramen.You all read the Cookbook Tuesday post on Ivan Ramen right? Well, if you didn't, this video is a condensed version of crazy genius that is Ivan Orkin.  It will make you want to eat ramen immediately! 

Favorite Instagram:

California Donuts. A few days ago I fell into the depths of Instagram trolling donuts. Sad, but very true. I stumbled upon this donut shop in K-town Called California Donuts.  While I have not eaten here, the pictures are donut dreams that one day hope to consume in moderation. 



Favorite SnackChat from September:

Congratulations to SnapChat user digglives93.  It just all makes sense and I can only hope no stoves were left on in the making of this SnackChat. 

October, here I come! Thanks friends!

Cookbook Tuesday: Thomas Keller's Ad Hoc at Home

There has been a lot of poultry on my mind lately.  Maybe because it is Fall and the air is a bit crisp Or that the pie contest is on SUNDAY, SUNDAY, SUNDAY!  But I heard this weekend that its going to be crisp 100 degrees in Southern California.  So it's totally Autumn.

When I think of chicken, I think of Thomas Keller's Ad Hoc. 

Oh there's a pig on the cover...

There we go.  We took a trip out to Napa for Memorial Day. While we didn't eat at Ad Hoc, we at at Addendum. I had to try the fried chicken.  We were in this mood where we had to make fried chicken and that the fried chicken from Ad Hoc would be a good control. It was a good as I thought it would be.  Armed with this taste memory, I made the chicken according to Ad Hoc at Home and it was effing delish! 

This book, to me, is the perfect Fall book.

Oh, A summer vegetable gratin? 

Well, uhh, does it look a little familiar? 

FUN FACT: Thomas Keller was the food consultant on the Pixar movie, Ratatouille.

This book is great reference book for almost anything.  Need a Thanksgiving side dish? A chicken pot pie recipe perhaps? Ad Hoc's got it! Thomas Keller's cooking is beyond me, see Per Se. What  I love about Ad Hoc at Home is that it is food for the home and they are easily adaptable.

Want to eat there? Ad Hoc