Look, I love jalapenos as much as the next person, but heed this advice. If you ever chop up say, 10 of them, even if you scrub your hands a bunch, don’t just go and take out your contacts later, as if it were nothing. And then, for god’s sake, don’t just forget about the ungodly stinging and try to put on contacts again in the morning (’cos honestly, who can remember about the jalapeno hands — it’s the next day already!). If you do, you’ll likely scream and clutch your eye for a good long time and then need to ask someone with untainted hands to take out the contact again once you can squint your eyes back open. And hold a rabbit until the pain subsides. (Thanks, Frost. Sorry about the tears in your furs.)

Apparently, lemon juice helps. That aubergine chili though, it was gorgingly delicious. And it had chocolate, but it works.

Never, ever eat something called a Baconator.

No, I didn’t eat one. I’m just saying don’t do it on principle.

Remember, the body is a temple. Would you let something called a Baconator into your temple? No.

Neb turned 30 last week with a lot of sugar and not much fanfare. We celebrated with champagne and some good eats at XYZ.

For the most part, he’s taking thirty well, although he’s been a little bit brooding lately because it’s time to figure out his goals for the next decade. But at least he had a bunch of cupcakes to help (thanks to his KC family!). I think he ate about a dozen of ‘em. :D

Here’s the the next decade, Bento box.

Here’s the Recipe.

Right now we’re thawing the phyllo dough for 5 hours.

Update 6:54pm: Ok things are on hold for a bit. We’re going to a party in our building. As soon as we return, the dough will be thawed and ready to go.

Update 11:22pm: Nora is helping us now. This is amazing. I’ll post a picture.

Update 1:16am: Damn this was good. Nora did most of the work. Thanks Nora!

More Updates later…

We literally have stacks of them now.

Last year we ordered 1 box and then ordered another. So this year we went for four boxes.

Order here.

Oh, and also?
YEAH! (from Zack & Wiki)

This post has been brought to you by Patron Silver.

Here at furyandfrost.com, we realize you have many choices when it comes to choosing the fare with which to feed your face. We would thus like to share one of our favorite foods, the oft-overlooked faux fauna (fake meats). With that in mind, each week we feature a fake flesh, including fotographs and ratings. We hope you enjoy the first part of our fifty two part series.

Celebration Roast

This is our first foray into the product line of the Field Roast Grain Meat Co, which claims to fuse Chinese Buddhist’s monk’s “Mien Ching” fake meat, Japanese seitan and European grains and flavors into their own “field roast.” The Celebration Roast is a hand-formed vegetarian roast, filled with a sausage-style stuffing made from butternut squash, apples and mushrooms. We found it for $5.99 at our friendly local Whole Foods.

The package is fairly hefty, so we ate only half of it for our feast. I don’t know much about preparing a roast, so I just baked it in the toaster oven wrapped in foil to keep the fragant juices contained with the roast. The packaging instructed me to flavor with gravy, but I can’t fathom making gravy so I drizzled the green bean sauce (a spicy Asian-style sauce) on top, and we finished out our fare with whole wheat cous cous for starch.

It may be a fallacy that we found this one as our first, because it turned out to be a favorite. I was an instant fan. It was fresh, flavorful and fantastic.

Misa made Ratatouille from organic vegetables from our CSA. The CSA gave us eggplant and big fat heirloom tomatoes which seemed perfect for making ratatouille.

It was quite good — the roasting of the vegetables really brought out their flavor. And it didn’t even require any fake meat.

Speaking of fake meat, there’ll be more about that here next week.
mouth watering

Lisa and I have become addicted to the special Japan-only Azuki (red bean) frappucino.
They are very good, but probably pretty bad for you. Starbucks is everywhere in Japan and they often develop special Japan only flavors that eventually translate over to the US. For instance, the matcha (green tea) Frappucino originated in Japan… Anyway, we’ll miss these — its the only frappucino we really like.

… watermelons are pyramids.

Or at least they can be.

Oh yes, we’ve been waiting to have okonomiyaki again for quite awhile. Some people call it Japanese pancakes but I’m not sure that quite explains it. It has layers of noodles and cabbage and egg. It also is made from some sort of secret batter with flour, broth and powdered milk. They are a covered on top with a delicious sauce.
This first one is “Modern-style” okonomiyaki, which seems to have noodles.

This next one is Osaka-style.

They also have Hiroshima-style but that was pork only so we passed. I really wish this was available in the States. While in Amsterdam, we went to a place called the Japanese Pancake House where a guy was trying to popularize it in Europe. Anyway, you’ll have to try it someday.