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With an episode devoted to Iron Chef, how could I pass up Futurama? Popplers Popplers are described as fried shrimp or fried prawns and yet they are clearly much tastier and more addictive. I decided to spice them up with some cajun seasoning and serve them with cocktail sauce as befits a dish served at fishy joes Poppler Ingredients: Peanut Oil Fresh Srimp Panko Eggs Garlic Powder Onion Powder Paprika Cayenne Pepper Kosher Salt Black Pepper Dry Thyme Dry Oregano Cocktail Sauce Ingredients: 1/4 cup Ketchup 1 tbs. Horseradish .5 tbs. Siracha .5 tbs. Lemon Juice   Combine the dry herbs and spices in a bowl then toss with panko bread crumbs. Spice to taste.  Bring a couple of inches of peanut oil to temperature in a cast iron dutch oven. A spritz of water tossed in should sizzle not simmer. Clean, shell, and devein the shrimp.   Beat 2 eggs.  Dip the shrimp in eggs then toss in panko/spice mixture. Fry in oil until golden brown.  Mix up the coctail sauce.  Pop a poppler in your mouth.  Purple Neptunian Slug While the most prominent finished entree with Neptunian slug is none too appetizing, it's clearly a very popular ingredient in the year 3000. I decided to use red wine braised squid as the closest thing I could imagine to a giant slug. I used an old french recipe braising squid with leeks and topped with croutons. Looks like braised slug to me. Ingredients: 1 tbs. Flour 1 lbs. Squid 2 Leeks 1 tbs. Olive oil Fresh Thyme 2 Bay Leaves Fresh Basil 6 cloves Garlic, peeled and sliced thin Cayenne pepper to taste 1.5 cups Red Wine (Jug of Burgundy in this case, so that you have plenty to drink.) Stale Bread Salt and Pepper  Trim the Ends off the Leeks. Cut down the center. Rinse out the grit. Slice across the grain into quarters.  Start about a tablespoon of olive oil in a small stock pot. Add the leeks and give it a blast from your spice weasel (a pepper mill will have to suffice).   Clean and trim the squid. Slice into 1/2 inch sections.  Remove the leeks and simmer the squid until most of the water has evaporated.  Add some flour and Cayenne pepper and give it a quick stir.  Return the leeks along with, thyme, bay, garlic, and wine to cover. Stir and simmer for about an hour and a half.   Slice up some stale bread, brush with butter, and toast in a 375F oven.   Spoon the stew into bowls and dust with croutons and chopped basil.   Helmut Spargle's Souffle Helmut Spargle can make a pie from his own boots that inspires a hobo to flight. I decided not to make a dessert out of boots. Instead I made a souffle from his heyday. The souffle is reddish brown and of gigantic proportions. When I see deep reddish brown, I think red velvet. I adapted a chocolate souffle recipe to use the old fashioned red velvet reaction, with alkaline chocolate powder and vinegar. Ingredients: 5 egg whites butter 7.5 tbs. alkaline cocoa powder, not the typical stuff 10 tbs. flour 5 tbs. sugar .25 cups milk 2 tbs. vanilla extract 6 tbs. vinegar 3 ounces butter 3 ounces cream cheese .25 cup more milk .25 cup powdered sugar  Preheat oven to 400F Separate 5 egg whites. You can always use the left over yolks for some home made mayonaise.  Coat a 60 ounce ramekin with butter.  Combine dry ingredients.  Bring .25 cup milk to a boil. Whisk in the dry ingredients.  Move the mixture to a cool bowl and let sit for atleast 4 minutes. Whisk the egg whites on high in a stand mixer until the form stiff peaks. Add vinegar and vanilla extract to the chocolate mixture. Carefully fold egg whites into chocolate mixture, ensuring no air is lost.  Bake in overn for about 30 minutes, until a chop stick inserted comes out clean (toothpicks are way too small).  Comine cream cheese, milk, powdered sugar, and butter to make sauce.  Serve souffle. 
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Sep 8, 2014 03:51
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| # ? Apr 28, 2024 23:16 |
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Not even one bam? You drizzler.
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Sep 8, 2014 04:50
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Where's the Slurm?
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Sep 8, 2014 06:23
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Drink and Fight posted:Where's the Slurm? Fry's bowel
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Sep 8, 2014 23:04
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