FOF #1496 – Exotic Gay Supper Clubs and Glittery Foods
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Underground dining is hot right now as it gives people a chance to try out exciting new cuisine while meeting interesting folks in an intimate setting.
Today Mikey Corona and Brian Riggenbach, the gay couple behind YoSoy, one of Chicago’s most popular underground supper clubs and certainly the most gay talk about strange and exotic Mexican foods, dating, supper clubs and edible glitter.
FOF #1497 – A Real Body – 12.09.11
Trendpocalpyse 2012
ETSYLEAKS BOMBSHELL: Glitter’s Not-So-Sparkling History
Glitter is Gay
2 Comments
Comments
Great show today. Can you send me some of those cupcakes?
Hey guys, great show, Here are some of the recipes that we discussed.
Carrot and star anise soup
5lbs Carrots, peeled and roughly chopped
6 cups high quality chicken stock, preferably homemade
5-6 Star Anise pods
3 cloves garlic, whole
10 peppercorns
In a large stock pot heat three tablespoons of olive oil until shimmering, saute the carrots in the oil for a few minutes until slightly browned. Cover in stock and bring to a boil. Take the Star anise, garlic and peppercorns and tie them in a sachet, (cheesecloth works great, though in a pinch a large coffee filter would do the trick.) Add the sachet to the pot and let infuse while simmering for 10 minutes or until the carrots are fork tender. Remove the pot from the heat and let cool with the sachet still in the soup for 1 hour. Remove the sachet and puree the soup in batches, here use either a hand held immersion blender or a regular countertop blender, to puree until completely smooth. Season with salt and pepper and serve.
Alright here is the dessert recipe
Angle food, Salted caramel trifle with candied rose petals
For the Angle food cake:
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar
For the Caramel:
2 14 ounce cans sweetened condensed milk
Fleur de sel
For the rose petals:
2 organic rose petals
1 large egg white, lightly beaten
1/2 cup superfine sugar, or edible glitter
For the whipped cream:
2 cups heavy cream
2 tablespoons confectioners sugar
For the cake:
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan. Tear into 2 inch pieces, reserve.
For the caramel:
Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. The consistency of the caramel should be like dulce de leche. Don’t worry if it is lumpy; it will smooth out as it chills.
In a bowl, using an electric mixer, beat the cream with the confectioners’ sugar until firm.Reserve.
For the Rose petals:
Line a baking sheet with wax paper. Brush both sides of each rose petal with the beaten egg white and dip in the sugar. Let dry on the wax paper. This may take a few hours to completely set.
To assemble:
In a tall glass or mason jar begin with a large scoop of the caramel, the sprinkle with fleur de sell, top with angle food pieces, more caramel, fleur de sel and finally top with a dollop of the whipped cream and garnish with the rose petals and additional glitter. Serve.
* The angle food cake can be substituted by a high quality store made cake form your local bakery
And now for the most important part, the cocktail!
This was a cocktail the we served at a recent event at the National museum of Mexican art, in conjunction with the Del Corazon festival.
“Bee still mi corazon”
1 oz Del maguey Mezcal
1 oz pure agave silver Tequila
3 oz blood orange juice
1 tablespoon honey
1 oz orange liquor
in a glass dissolve the honey in the mescal, top with the remaining ingredients and pour into a shaker, top with ice, shake and strain into a clean glass with fresh ice. repeat as necessary.
Thanks for posting these guys! They look delicious!
I like to know where is that place. Thanks
Michele Bachman and the young activist
http://www.chicagonow.com/whats-a-boy-to-do/2011/12/michelle-bachman-and-the-young-activist/
[quote]
I [Jennifer Macara] was the person that recorded this; the mom uploaded.
Sexuality is only political because ignorant people have made it so. To some people, it’s a political stance– to his mom, and him, it’s a part of his life. He loves his mom and her partner.
Back to the story– I was standing in line with Elijah and his mom. His mom was going to say something to her, but she got nervous and told me she wanted to leave. We were about to step out of the line but Elijah cried out, “Nooo!” He grabbed onto her coat and pulled her back in the line, saying he wanted to talk to her.
When we got up to Michele, he got a little stage fright. His mom just didn’t want him to not say it because he was afraid, because she knew he would regret it if he didn’t. I used to do ballet as a child, and before performances, I’d want to no do it– my mom pushed me to perform. Afterwards, I’d run to her and tell her how happy I was. How is this any different? If we were shown a video of a child before a school play, or a recital, being pushed to perform and not give into stage fright, would we get the same reaction? My gut says no.
[/quote]
Great show!
Some of the worst foods I have tried.
1. Pickled cow tongue
2. Romeritos – a traditional Mexican dish consisting of salt, salted dried shrimp, more salt, and what tastes like rotted cabbage (probably with salt).
3. Silkworm pupae – no matter what you do to them, they are still vile.
4. Any stinky cheese and Swiss cheese (which I describe as solidified vomit)
5. Canned peas
6. Menudo – tasted fine, smelled like cow manure, and the thought of eating stomach made me queasy
#6. ick ick ick ick. and ICK!
Even though i grew up in Mexico I didn’t try it until i was an adult and living in the US (a mexican american family friend made it). I thought it was pozole, boy was i wrong.
Menudo scares the hell out of me too.
Just got to listen to these two shows, Brian & Mickey are great. BTW, Tommy and I just celebrated our 12th year together and tells everyone the only reason I can stay is that I can cook.
EXCELLENT show!!
I just got back from Nayarit (just north of Puerto Vallarta) where I was visiting my parents at their beach house. The very first thing my mother asked me when I told her i was coming was “what do you want to eat”. We had great meals all weak long!
We were at the super market and saw verdolagas (purslane). that night we had pork with tomatillos and verdolagas. Amazing!! Every day for breakfast i had scrambled eggs with nopales (i agree on the texture, every now and then a batch is too slimy).
When i was in Greece i was surprised to see the napal cactus (prickly pear cactus). Somehow it got exported to the Mediterranean. I asked the locals if they ate it and they said only the fruit. Same in Peru, they eat only the fruit.
re: couples sitting together. I can’t agree more. you can date on your own time! if you haven’t seen each other all week then you should have stayed home! Curious what you think of seating charts at large events, I’m a big fan (i had one for my 40th dinner where we hosted 20 for a sit down dinner).
Again, GREAT show.