Bi- Partisan Thai Noodles

'Hello, anybody still here?'

I think the cartoon above sums everything up, don't you? Think, then blog, Krysta. Smacking my forehead.


*ignore my subversive humor, it doesn't translate well.

Could you imagine if this really happened in the comment sections of blogs? Kind of like Mad Max Beyond Thunderdome...

'Now, when men get to fighting, it happens here! And it finishes here! Two men enter; one man leaves.'

Oh, I'll bring it. Don't worry.

Can we just beat these Buffys down so I can go home? I'm on curfew girl.

Everything. OK! I'll talk! In third grade, I cheated on my history exam. In fourth grade, I stole my uncle Max's toupee and I glued it on my face when I was Moses in my Hebrew School play. In fifth grade, I knocked my sister Edie down the stairs and I blamed it on the dog... When my mom sent me to the summer camp for fat kids and then they served lunch I got nuts and I pigged out and they kicked me out... But the worst thing I ever done - I mixed a pot of fake puke at home and then I went to this movie theater, hid the puke in my jacket, climbed up to the balcony and then, t-t-then, I made a noise like this: hua-hua-hua-huaaaaaaa - and then I dumped it over the side, all over the people in the audience. And then, this was horrible, all the people started getting sick and throwing up all over each other. I never felt so bad in my entire life.

But one thing I think we can agree on is we all feel like the little guy in the picture.

So I bring to the table something yummy to soothe everyone's ruffled feathers and a roll of duct tape for my big ass mouth.

Thai Style Beef with Noodles: (Gourmet Magazine February 2008)

Serves:4

1 tablespoon soy sauce

1 tablespoon mild honey

2 tablespoons Asian fish sauce, divided

1 lb flank steak

3 tablespoons vegetable oil, divided

2 large shallots, thinly sliced (1 cup)

1 tablespoon finely chopped peeled ginger (I used so much more because I love fresh ginger)

1 1/2 teaspoons Thai green-curry paste

1 3/4 cups reduced-sodium beef broth

1 tablespoon fresh lime juice

1 red bell pepper, cut into 1/4-inch strips

1 bunch scallions, trimmed and cut into 3-inch pieces (why in the hell can't we just call them green onions and be done with it? no grocery store or farmers market in my area calls them scallions)

3/4 lb dried Asian egg noodles

Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes. While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes. Add ginger and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes. Stir in lime juice, remaining tablespoon fish sauce, and salt to taste and keep warm, covered. (this is where it got stinky for a second) Heat grill pan over medium-high heat until hot, then lightly oil. Grill steak, turning once, about 8 minutes total (for rare). Transfer to a cutting board and let stand 5 minutes. Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl. While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes. Drain well, then add to vegetables and toss well. Divide noodles among 4 deep bowls and top with broth. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of noodles.

Pinchers of Peril... saved by my Pinchers of Peril

Tasting Notes: Yummy. Spicy, sweet, meaty, lick the bowl clean good. Everyone liked it, which was surprising because during the middle of cooking this dish... it STUNK! Like gag me with a barbie doll leg. All the sous chefs complained about the smell and when that happens it normally equates to 'I'm not eating it.' I thought "Oh, this is not going to be good." but the smell went away and the kitchen filled up with a gingery-spicy aroma. It was well worth the few seconds of nasty to get yummy noodles.

one more for the road...

I will never betray my goon dock friends

We will stick together until the whole world ends

Through heaven and hell, and nuclear war

Good pals like us, will stick like tar

In the city, or the country, or the forest, or the boonies

I am proudly declared a fellow Goony."