Archive for the 'Three Bulls! Recipe Corner' Category

Junk food

There has been a recent plea shouted into the dark vacuum of the internet:

Also, what can the ombudscommittee do about this travesty appearing in my inbox

Junk Foods That Could Save Your Life
August 7, 2009

From Cheez Whiz to blue M&M’s, here are five dietary don’ts with surprising health virtues. More…

Fortunately for Kathleen, wagons of ombud (this is not what the MoH thinks it is) can hear just fine in a vacuum.

Kathleen is correct, immediate action is needed. I, Ombudwagon, will take this important responsibility onto myself. Much like the several months I spent deeply researching issues regarding esoteric pornography other stuff, I will now throw myself into dealing with the travesty that has assaulted Kathleen from this e-missive. I believe the action items for dealing with the aforementioned problem are:

1) Transfer the entire abomination to one Pinko Punko using a preferred method of e-transfer.

2) Someone temporarily un-fire one Pinko Punko until such time as he can post the e-transferred e-missive in its e-ntirety into Delish or Disgust. Re-termination (or even re-animation if the timing is good) can be immediately enacted upon completion of his duties.

3) Tapping into the power of the internets, we can then  “crowdsource” the validity of the purported health claims for the various “junk foods.” Volunteers will extreme test each foodstuff for its potential health benefits and report back results to the central junk food bureau of standards and measures.

N.B.  Experimentation is encouraged in maximizing potential benefits through food synergies. E.g. Would Cheez Whiz Blue M&M pie confer additive or synergistic benefits to the eater?

4) Once the data has been carefully vetted and all important conclusions have been made, we will then proceed to ignore the report because who actually reads D or D anyway? Well at least it isn’t Celebrity Dream Cameo…

World Premiere

The Theme Song that rocked the bake off and America’s hearts. I only wish I could watch this movie with Brando. Besides Smokey Dog looking so handsome, James Woods looks so young. It was a different era in Holiday Bake Off mastery.

Year of the delicious succulent pig

A tad late, but we at Three Bulls! want to wish a most happy, tasty, and crispy Chinese New Year to our dear readers. This looks to be a most delicious year for all of us.

Lisa: No, I can’t! I can’t eat any of them!
Homer: Wait a minute, wait a minute, wait a minute. Lisa, honey, are you saying you’re never going to eat any animal again? What about bacon?
Lisa: No.
Homer: Ham?
Lisa: No.
Homer: Pork chops?
Lisa: Dad! Those all come from the same animal!
Homer: [chuckles] Yeah, right, Lisa. A wonderful, magical animal.

Indeed, Homer, indeed. Happy 4705!

Three Bulls! Recipe Corner-Vegetarian Pot Stickers!

These bad boys are really tasty. If you can get some Thai basil (try your local farmers market) mix some in to the filling-


1 lb ground pork or chicken
1 bunch scallions (finely chopped, white parts and some green)
4 cloves garlic (minced)
1/2 medium green or napa cabbage (finely chopped in blender)

2 Tbs soy sauce
Rice vinegar
Black pepper
Sesame Oil
Sugar or Kecap Manis (sweet Indonesian soy sauce)
Thai Basil
Cilantro (if you want half your guests to think the pot stickers taste like soap)

2-3 tsp salt

2 packages Wonton or Pot sticker wraps

1 can chicken broth (low salt)

Mix the salt and cabbage in a bowl, let sit for 1/2 hour. This is to dehydrate the cabbage, more crucial if you are using napa. Drain liquid from cabbage, pressing to remove excess.

Mix in garlic, scallions, cabbage and seasonings with ground pork or chicken. I usually mix the seasonings in a separate bowl to taste first. You can try a bunch of things, but I like to have something a little savory, but not too strong because you can have dipping sauces with them after they are cooked. Lay out wrappers on tray. Place a scoop of filling in the center of each wrapper and fold the wrapper over, sealing it. You can facilitate sealing the dumplings by wetting the edge of the wrapper with some water.

Cook dumplings in batches. Heat enough oil in skillet to lightly cover surface on medium high until hot. Fill pan with dumplings. Cook dumplings uncovered until nicely browned on bottom, then add chicken broth to pan (maybe 1/3 of a cup) and cover immediately. Turn down heat to medium, let dumplings steam, maybe three minutes. Remove cover to cook off remaining broth, and brown dumplinsg to desired crispness on bottom.

Suggesting dipping sauces:

Hoisin sauce with side of sriracha (orange hot sauce you’ll see at Vietnamese places/some chinese take-out places)
Thai Sweet Chili Sauce
Soy sauce with vinegar and chili oil