Mikey and Rinne Eat In
we eat. you listen. Join Mikey and Rinne each week as they explore new recipes and ingredients, discuss food history and politics and try not to chew loudly while talking into the microphone. Lots of swearing and stupid humor served as condiments. You’re welcome. Let’s EAT!
Listen on:
Episodes
Saturday May 25, 2019
Saturday May 25, 2019
Mikey and Rinne talk about fun times, have some visitors and eat while on microphone. It's a blast. Tune in MF's!
To watch us make googley eyes at each other and also to see the links to cool shit, go to the YouTubes - https://www.youtube.com/watch?v=5FcutbBCB5w&t=43s
Send us your stories: letseat@mikeyandrinnestayin.com
Show Notes:
Kumquat Preserves:
2 cups kumquats, chopped
1/2 cup sugar
1/2 cup water
1. Place the kumquats, sugar, and spices if using in a non-reactive saucepan and let macerate for 15 minutes. 2. Add water and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes or until the liquid has reduced and thickened (it will thicken more as it cools). 3. Place in an airtight container and store in a refrigerator. Use within two weeks. *I find the easiest way to chop kumquats is to cut off one of the ends so you can stand the kumquat upright and quarter it. The seeds are then easy to reach and dispose of.
Beef Liver Paté:
1/2 cup plus 2 tbsp (150 g) ghee, butter,
or other fat
1 very large or 2 med (200 g) onion
2 garlic cloves
14 oz (400 g) liver (beef, lamb, chicken,
or otherwise)
1 tsp salt
1 1/2 tsp allspice, freshly ground (see
above)
1/4 tsp pepper
2 tsp whipping cream (or milk alternative
or I've even used water for dairy free)
Instructions
1. Roughly chop onion and cook on low heat in ghee (or other fat) until caramelized, about 20 minutes.
2. Slice the liver, removing any membrane (white filmy layer).
3.Chop garlic and add to onion for about five minutes.
4. Using a slotted spoon, remove the onions and garlic to a food processor or high speed blender.
5. Cook the liver on med heat in the remaining fat, until no longer bloody.
6. Let the liver and fat cool for a few minutes, then add to food processor.
7. Add salt, allspice, pepper and cream
8. Blend until smooth.
9. Eat it up! Or place in a container and chill for up to 2 weeks (sometimes more!)
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Numi Moroccan Mint Tea: https://shop.numitea.com/moroccan-mint/p/numis-10104&c=numiteastore@bytype@herbal
Som Cordial: https://somcordial.com
Zit Popping Toy: https://popitpal.com
Leikam Brewing: https://leikambrewing.com
Saturday May 25, 2019
Saturday May 25, 2019
Join us for our first episode of Mikey and Rinne Stay In --- just two idiots that think they are super funny and smart, talking at each other for 30 minutes. You will like it. Promise. It's about food, babies, swearing and lots of other things...
Watch our stupid faces on YouTube, and to get links to interesting stuff: https://www.youtube.com/watch?v=9Gjrdin2cX4&t=14s
Send us your stories: letseat@mikeyandrinnestayin.com
Show Notes:
Walnut Cake:8 oz (225 g) Walnuts6 Large Eggs3/4 C (150g) sugar (I used a mix of 25% organic brown sugar, and 75% organic granulated sugar)Zest of 1 large lemonPinch of Kosher SaltConfectioners sugar for dusting
Unsalted butter for pan
Preheat the oven to 350F, Toast Walnuts until just fragrant - use a rotary cheese grater with the finest holes, and grate walnuts onto plate. They should be VERY light and fluffy. DO NOT use a food processor - it will just turn them to paste. Reduce the oven temp to 325F - and butter the bottom of a 9-inch springform pan. Separate the egg yolks and whites, putting them in separate large mixing bowls. In a stand mixer or with a handheld mixer, beat the yolks with half of the sugar until pale yellow, thick and fluffy - about 4 minutes. Clean the beaters and beat the egg whites with the pinch of salt to soft peaks. Raise the speed to high and gradually add the remaining sugar - beat to firm peaks. Pour the beaten yolks over the whites, add gently fold in the grated walnuts 1/4 at a time, trying to preserve the volume of the mixture. Pour the batter into the prepared pan. Bake on the middle rack until the cake is firm to the touch - and a toothpick is clean when removed - about 45-55 minutes. Cool the cake in the pan for 20 minutes and then remove the sides. Dust with confectioners sugar to serve. ENJOY!
Vitamin A for Pregnancy: https://www.healthline.com/nutrition/13-foods-to-eat-when-pregnant#section1
Charlotte's Web CBD: https://www.charlottesweb.com
Mikey's Hat: https://www.hecstudio.com
Reel M Inn Portland: https://www.yelp.com/biz/reel-m-inn-portland