sanctified tofu

• extra virgin olive oil
• tofu, very firm - preferably organic & diced
• tomatoes, one or two - diced in moderately sized chunks.
• honey soy
• chinese barbeque thick paste / sauce
• juice of half a lemon
• tandoori seasoning
• hot tabasco

Use a high quality teflon pan, warm a little olive oil & put the ingredients in as listed. Fry medium-high, flipping and to-ing and fro-ing, then reduce the heat, and let it all cook slowly. Be sure to keep turning the tofu though. Use whatever flavour amounts work with your tastebuds. Add enough of the hotter elements though, and this tofu will surely centre your universe.

danger rice!

to satisfy your need to make bad decisions.

this is a hackjob breakfast which can be created with great ease even when you are drunk or very hungover. the only truly vital part is that you add way more hot sauce than seems neccessary. soon your booze related aches will vanish in a malaise of burned tastebuds and digestive problems.

4 eggs
1 cup generic white rice
1 small white onion
4-5tbsp sesame oil
1-2 tsp fish oil
1-2 tsp soy sauce
a heaping glob of vietnamese garlic/chili paste

start to steam your rice. when it's about half done, scramble your eggs up and begin to heat about half of your sesame oil in a medium wok. it's important that this sesame oil be the concentrated japanese kind. when it reaches temperature (and hopefully your rice is just about done) throw in the eggs and onions and scramble them.

toss all the rice into the wok on top of the already cooked eggs. stir it around as you add the remainder of your sauces, taking special care to ignore any episodes of good judgement which might occur when you add the chili paste. when i say chili paste i'm referring to the shit with the rooster on it. accept no substitutes. it is a hangover remedy as well as a general magic elixir.

throw in some minced ginger if you're feeling saucy or just keep some pickled on the side.

i'm sitting here and eating this dish now, along with a bottle of blueberry/pomegranate juice. it (the juice) may be the flyest shit ever to grace these lips. do yourself a favour and buy some.

panang curry.

1/4-1/2lb. of green beans
1 cup sliced mushrooms
1/2 red bell pepper, in large triangular chunks
1/2 orange or yellow bell pepper, cut in thin slices
1 can coconut cream
1 can coconut milk
1-2 small onions, largely diced
2 shallots, minced or sliced
~3 tsps panang curry paste
~2 cups shrimp or tofu
nutmeg, red chili paste, cilantro, salt, cayenne and garlic to taste
peanuts and/or green onions as a garnish if you're feeling fancy.


if you're using tofu, grill it in a medium wok and spice with tumeric.
if you're using shrimp, i suggest sauteeing it in a bit of garlic, vegetable oil, cilantro and lemon juice.
add the coconut cream to a seperate (large) wok and cook over medium
heat, stirring, until it becomes well mixed and some oil starts to rise
to the top
add the coconut milk and desired amount of curry paste and cook for about three minutes.
add peppers, onions and shallots and continue cooking for a few minutes
this is probably a good time to start your rice
add the beans, mushrooms, shrimp/tofu and spices. reduce the heat and cover the wok for a minute or two.
serve over jasmine rice.

(in regard to the spices, i suggest using quite a bit of red chili paste or crushed red chilies. because this curry is coconut based, even a lot of spice is quite paletteable. the nutmeg is most important, and for a more rich flavour try adding a few dashes of fish sauce when you add the onions.)

tasty and delicious.

red-wine roasted mushrooms

• mushrooms • sundried tomatoes, sliced • fresh basil leaves • red wine | other possibilities: • vintage or smoked cheese • sundried tomato, bacon, garlic or spring onion dip

aeon & I created these recently. anything that can be pushed into or floated on the mushroom hollows should be, foil bent over the underbellies of the mushrooms to create a steamy enclosed environment for the wine to permeate the flesh & mingle with any extra richness added. slide the whole baking dish into a standard baking temperature, about 180 degrees celsius, for forty to fifty minutes. put some audiovisuals on, and the scent and simplicity of these cooking, combines to be an absolute firestarter. there'll be dancing in the kitchen and all, just you watch.

'born slippy'

a blank conjunctive canvas ready to be buttoned, caressed, inhaled, shaped, and tasted upon.