Odd Video: Evian Babies Ad

From Denny: Have you seen this? Entertaining, unusual and just plain odd! Amusing, harmless and there is no way it is what it appears to be. Some great visual effects though, enjoy!

The Story of Snakeheads aka FrankenFish

From Denny: This is such a good article from Country Roads Magazine I just had to share it with you. It's about those bizarre snakehead fish we keep hearing about in the news. There was a lot of description, information and first-hand experience with this weirdo fish that might end up required reading for everyone across America as this greedy destructive fish invades our waterways. The folks over at Country Roads Magazine out of St. Francisville, Louisiana, write in an entertaining manner that is an easy read along with the information.

Here's an excerpt:

The Story of Snakeheads

by Lucile Bayon Hume @ Country Roads Magazine

"This time, Satan swims instead of slithers.

"Snakehead fish may be coming to a lake, pond, puddle, river, stream or creek near you. Go ahead, scream. I began checking into these invaders after a perfect weekend of fly fishing on the Little Red River in Arkansas with Philip, my boy turned pro fishing guide who practices catch and release and has the utmost respect and affection for the trout whose habits he’s studied. Heading home, we heard via radio that snakeheads, the topic of fishy horror stories, were found in a creek in Arkansas. OMG, were our beautiful fish the color of the rainbow in jeopardy along with other native fish? I should’ve saved this topic for Halloween. It’s a scary one. Incidentally, a snakehead costume would be way more original and spooky than has-been standards like witches, devils, goblins and psychotic Freddy Kruger.

"Snakeheads, nicknamed “Frankenfish” by media, are ecological terrorists and ugly monsters with cavernously big mouths packed with oversized razor sharp teeth that can cut prey in half, a slimy mucus coating (yech!) on their blotched brown or greenish cylindrical bodies, enlarged scales on their heads and eyes set unusually forward in the same position as old snake eyes. No, this isn’t just another pretty little fish face.

"And snakehead capabilities that send up red flags are its ability to breathe using air sacs so it can exist as a fish out of water, and, get this—some species can “walk” by flip flopping and wriggling across muddy terrain to take a stroll of sorts from location to location, which makes the slippery varmints hard to confine.

"There’s not much redeeming about them. Mr. S.H. is a nasty character who hits hard and eats prey in one gulp. There’s a horrifying YouTube video of a poor dumb bass dumped in a tank with a snakehead who strikes viciously over and over until the bass goes belly up then into the snakehead’s belly. Our villain’s hungry and can swallow prey (fish, frogs, water birds, small mammals, possibly pets) as large as he is without batting a fish eye.

"One observer calls him “a belly with fins.” And temperament is at best peevish, particularly when parents guard nests of their young. One story tells of a snared snakehead lunging and leaving tooth marks in steel-toed boots, though there’s skepticism among some who say the Northern snakehead, our most prevalent species, doesn’t attack humans as the Giant snakehead does. Thanks, I’ll still keep my distance.

"But the real Frankenfish nightmare is his potential to upset the ecological applecart if he moves in with slimy luggage and embodies the old saying about the smell of guests who overstay. In waters inhabited by our native fishes, his appetite is unleashed on them, plus he takes over the real estate, displacing the locals, particularly if there’s a pair of interlopers reproducing in staggering numbers. He also carries parasites and diseases lethal to our fish.

"Having no natural predators puts him at the top of the food chain and lands our American fish in a position lower on the eco-totem pole, endangered in their own natural habitats. The ultimate illegal alien is indeed both an alien creature and illegal to import or transport live across state lines because of the threat authorities believe he poses to our native fish, to their aquatic systems, to the balance of nature and to the fishing industry, including recreational fishing.

"As it stands now, the fish can be imported frozen, i.e. dead. The intruder is native to Asia and Africa and has been purposefully introduced to various areas including the Philippines and Hawaii as a food source. U.S. fish markets profitably sell them, now only frozen, i.e. dead. Snakeheads are reputed to be a delicacy when smoked, dried, grilled, fried, or cooked with noodles or in watercress soup. Some Chinese believe it helps heal wounds and keeps human skin supple, soft, young. Pass the snakehead, please."

For the rest of this funny yet informative article, just click on the title link!

Here's a National Geographic video on the Snakehead:





Snakeheads United States America catch and release outdoors recreation fishing fly fishing food source

Recipe: Shrimp and Andouille Sausage Gumbo

From Denny: This is a dish folks in Louisiana make often, especially during the summer and football season! It's easy to make. If you are allergic to shellfish or find it too expensive for your wallet right now - do like we do - make it with chicken and andouille sausage! Both versions are wonderful! This recipe is from a Louisiana tourism site.

Another version of gumbo Photo by foooooey @ flickr. This photo is of a gumbo based off of Chuck Taggert's Gumbo du Monde, found here - where he talks a lot in detail about the making of stock and gumbo. Enjoy!

Shrimp & Andouille Sausage Gumbo

From: Joel Ehrlich @ Experience New Orleans

Serves: 8 Servings

Ingredients:

1/2 Cup Vegetable Oil (Denny: we like canola oil at our house, cleaner fresher taste and no cholesterol)

1/2 Cup All-Purpose Flour

4 Stalks Celery, chopped coarse

2 Medium Onions, chopped coarse

2 Green Bell Peppers; seeded, cored & chopped

2 Bay Leaves

2 teapoons Salt

2 teaspoon Dried Oregano, crumbled

1/2 tsp Cayenne

40 ounces Clam Juice

28 ounces Canned Plum Tomatoes, drained & chopped

1 pound Smoked Andouille Sausage, halved lengthwise & cut into 1/4" slices

1/2 pound Okra, trimmed & cut crosswise into 1/4" slices

2 pounds Uncooked Medium Shrimp, peeled & de-veined

Cooked Long Grain Rice

2 Tomatoes, seeded & diced

Cooking Instructions:

Heat the oil in a large Dutch oven over high heat until it is almost smoking.

Add the flour and cook, stirring, until dark reddish brown (about 8 minutes).

Add the celery, onions and bell peppers at once.

Cook 5 minutes, stirring and scraping the bottom of the pan.

Mix in the bay leaves, salt, oregano and cayenne.

Add the clam juice, canned plum tomatoes and sausage.

Boil 15 minutes.

Add the okra.

Reduce heat.

Simmer until the okra is tender (about 15 minutes).

Add the shrimp.

Simmer until just cooked through (about 3 minutes).

Mound rice in each soup bowl.

Ladle the gumbo over the rice.

Serve sprinkled with diced tomato.

shrimp andouille sausage gumbo new orleans tourism louisiana recipes seafood

Recipe: Chocolate Glazed Chocolate Tart

From Denny: When you really want something special just hike yourself on over to Epicurious.com for a chocolate delight! I found this easy to make special tart and thought you might enjoy.

Chocolate Glazed Chocolate Tart

From: Paul Grimes

Epicurious: "A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time."

Yield: Makes 8 to 10 servings
Active Time: 30 min
Total Time: 2 3/4 hr (includes cooling)

For crust:

9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)

5 tablespoons unsalted butter, melted

1/4 cup sugar

For filling:

1 1/4 cups heavy cream

9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped

2 large eggs

1 teaspoon pure vanilla extract

1/4 teaspoon salt

For glaze:

2 tablespoon heavy cream

1 3/4 ounces bittersweet chocolate, finely chopped

1 teaspoon light corn syrup

1 tablespoon warm water

Equipment:

a 9-inch round fluted tart pan (1 inch deep)

Make crust:

Preheat oven to 350°F with rack in middle.

Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes

Make filling:

Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

Make glaze:

Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water

Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Cooks' note:

Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.

Photo from Epicurious.com

Paul Grimes Epicurious.com Conde Nast chocolate tart home cooking baking

Video: Nutriticious Ice Cream?

From Denny: Here's a good video to help us along with choosing better ice cream calories in this summer heat! The Early Show on CBS was doing a taste test of those ice creams and sorbets that were considered the tastiest, healthiest and also available nationwide. Take a look!


Watch CBS Videos Online

ice cream sorbet healthy diet food chocolate Haagen Das Ben and Jerry mango blueberry raspberry strawberry frozen yogurt