cool or lame?

seriously, I can't tell. Is this website cool or lame?


The Post Punk Kitchen. It was a tv show that aired from 2003-2005 on brooklyn and manhatten public access. as I did not live there, I never saw it/heard of it. now it is a website/cookbook etc. some of the recipe's actually look pretty good. (see below)

I just can't decide if a title of "Riot Grrril" for this recipe of Orange Maple Barbeque Sauce is funny and cute or totally sad and dumb?

SOMEBODY HELP ME DECIDE!



Vegan Sushi

Yamroom roll

prep time: 15 minutes | cooking time: however long rice takes + 10 m | makes 4 rolls

Sweet yams and salty earthy mushrooms make this roll an absolute must for any sushi party worth it's weight in wasabi. Use our sushi tips to ensure perfect rolls. Equipment: Bamboo sushi rolling mat Really sharp serrated knife Rice cooker or pot for rice Large preferabely glass bowl to cool rice down in Small saute pan Tongs, if you are going to be roasting the nori Ingredients For the rice 1 cup sushi rice made with 1 1/4 cup H20, prepared according to package directions About 2 Tablespoons Rice vinegar (do not use regular or any other kind!) 1 teaspoon sugar 4 sheets nori* For the filling 1 small peeled Japanese or Korean yam (or sweet potato), chopped & boiled till tender 4-5 shitaki mushrooms (dried or fresh), steamed till tender with a dash or shoyu or mirin cooking wine, and sliced into strips 1/2 tsp sesame oil Directions For the rice Prepare rice according to package instructions. It should be something like 1 1/4 cup H20 to 1 cup rice. Cook till rice is tender but firm, even a little dry. Empty hot rice into a large glass bowl. Sprinkle with about rice vinegar and 1 sugar. Fold rice gently with a large spoon or rice paddle. Rice should be moist and have a mild vinegar flavor. Cover with plastic wrap. When rice is slightly warmer than room temperature it's ready to work with. For the filling Mash steamed yam with sesame oil. Layer with mushrooms & roll away! *If you like, use a pair of tongs to roast the nori sheets over the oven flame for 2-3 seconds.

Vegan Soy Ice Cream

prep time: 5-10 minutes | cooking time: 25 minutes freezing time | makes 3 cups of vegan ice cream

This vegan soy ice cream recipe is easy to make, infinitely customizable, and has a luxuriously creamy texture. It was developed by the head chef at Goodbaker Gourmet, where we make the world's best organic vegan baking mixes. We wanted something to enjoy with our vegan cake and cookie mixes...

Equipment: - Blender or food processor - Ice cream machine (the kind with the tub you chill in the freezer works fine, and they cost less than $50) Ingredients 1 tetra box firm silken tofu (like Mori-Nu) -or- 8 ounces soy yogurt Between 3/4 to 1 cup plain soy milk 1/3 cup maple syrup or brown rice syrup (or a combination) 2 tsp vanilla Directions Combine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and freeze following the manufacturer's instructions. Add-ins: For various flavors, add to the food processor: For Banana Soy Ice Cream, blend in 2 ripe bananas For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries. For Pineapple Soy Ice Cream, blend in 1 can or 1 cup of pineapple (well drained). You may want more sweetener. For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up). Use your imagination to come up with new flavors! Flavored liquers or syrups are a great way to add punch. Try creme de menthe and chocolate chips, or coffee liqueur, or instant coffee powder...

btw don't get it twisted. I am NOT turning vegan. debwa still loves red meat. just incorporating (non-dairy, thanks lactose intolerence!) different things into the diet, that's all! (this lady doth not protest too much)