Coconuts Attack!
by Baby Huey

Happy 2007. I'd like to take this opportunity to give 2006 a hearty fuck you and good riddance. It had its moments, but sucked on the whole (hehehe, sucked on the hole).

It's 10pm on New Year's Eve as I'm writing this. Yeah, I'm a party animal. You can't stop me, you can only hope to contain me. My recipe for today is what I made for dinner tonight. It was awesome, and frankly, because of how much I like cooking and how much I dislike people, I really couldn't have enjoyed myself more (please, let me have my delusions here).

Anyway, here's the recipe, let me wallow in my depression! Heh.escrima1.jpg

Thai Chili-Coconut Stew

3 c coconut milk
3 Tbsp rooster sauce
3 Tbsp fish sauce (if you don't have this, you can use 2 Tbsp soy sauce)
2 inch piece of lemongrass
2 inch piece of ginger
1 large onion, sliced
4 oz shiitake mushrooms, sliced
3 cloves garlic, minced
8 oz udon noodles
1 lb chinese long beans (use green beans if you can't find the long beans)
6 oz chinese sweet sausage (you can use andouille if you can't find the chinese stuff)

Cook the noodles according to the package directions. Drain and put them aside for a couple of minutes.

Take half of the ginger and grate it. Take the other half and bruise it with your knife. In a small saucepan over medium-low heat, combine the bruised ginger, coconut milk, fish sauce, lemongrass, and rooster sauce. Let this stew for about 25 minutes.

In a big saute pan, over medium heat, add the sausage and cook for about 10 minutes, to render out the fat. Add the garlic and grated ginger, and cook for about 45 seconds. Add the onions and mushrooms and cook for about 5 minutes, till they're just tender. Add the long beans and cook for about 5 minutes. Toss in the noodles. Fish out the ginger and lemongrass piece from the coconut milk and pour that over the vegetables and noodles. Serves 4 - 6.

I got nothin in the way of metal reviews this week, so here's a sample of what I'm excited for in 2007:

Megadeth - "United Abominations" ... coming out in March.
3 Inches of Blood - Title TBD ... coming out in April.
Job For A Cowboy - Title TBD ... coming out in March.
Mnemic - "Passenger" ... coming out in Feb.

Others for sure, but those are definites I'm excited about.

We all know Josh is hott for coconuts. I still don't know what that means.

Baby Huey -
Metal Director and Host of "Dead of the Night"
Every Tuesday, 10pm - midnight
WXDU, 88.7 FM, Durham, NC



I could never do anything thai. I think it is the coconut milk. Does funny things to me.

/man, that sounds sexual


What does it mean to bruise the ginger with a knife?


To bruise the ginger, take the side of your knife, or a big pan, or something flat, and whack the shit out of it. You basically just want to break it up a bit, but not slice it, so it's easier to fish out.


I could never do anything thai.

Except the ladyboys?


Gotcha. Ginger is fun to cook with, but I don't like the taste. The first time I went to eat sushi, there was a very appetizing mound of salmon on my plate. It was sliced thin, and curled inside on itself. It looked beautiful. So I got the entire thing and popped it in my mouth. It was ginger. Having that much ginger in your mouth is not a good experience. At least it wasn't wasabi.


I love ginger. Turtle hates it, so when we go out for sushi, I get the entire mound of ginger to myself. And a mouthful of wasabi isn't a bad thing. I call that moment when you feel like your eyes are going to pop out of your sinus cavity the "wasabi rush."

Dude. Megadeth is still around? They are about as useless as coconut.


Yeah, how old are those guys anyway? Must be close to getting that senior discount at Denny's that michele was talking about earlier.


Uber, if that's your only experience with ginger, try it again. What you get at sushi joints is gari -- pickled ginger, not fresh. The fresh stuff is much more floral. While I love gari, I fully admit it tastes a bit like pine sol.


Ok, all you fuggin coconut haters, here's an alternate broth:

Replace the coconut milk with chicken, mushroom, or fish stock. Triple the amount of lemon grass. Add 2 cloves of garlic and a handful of chopped scallions. When it's time to take out the stuff, only take out the ginger and lemon grass. Leave the garlic and scallions in.


We actually cook with fresh ginger a decent amount. But even though it's different, I still get flashbacks to that night when I taste it...


Only flashbacks I ever get are to that night you and I spent in that Turkish bath h...I think I've said too much.


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