March 21, 2016
Your D-cups fill out nicely!
This dish is stacked! I mean the cups are full and voluptuous. Ain’t no flat-chested FINGER FOOD here. No need for implants to help these fill out. The chicken breasts are supple and pouting, not to mention double-D-licious! I have enjoyed this dish many times in the company of dates at fine Chinese restaurant and not so fine ones that rhyme with PF WANGS. But only when I made it at home did I realize how simple, tasty, and awesome this dish can be. Blow you date away with some familiar, but so much better since you made it with your own two hands. Take a hold of those lettuce D-Cups, caress, fondle and then let your mouth get to work.
Total time: approximately 25 minutes
Projected cost: $8
Drinking Buddy: Beer or CHASING GINGER TAIL
Ingredients (for 2):
1. Plum or hoisin sauce (at your discretion)
2. 1 tbsp soy sauce
3. 1 tbsp vegetable oil
4. 1 tsp oyster sauce
5. 1 small lettuce head
6. 2 chicken breasts
7. 3 mushrooms sliced thinly
8. 2 green onions chopped coarsely
9. 2 garlic cloves sliced thinly
10. 1 handful chopped peanuts
Mince the chicken finely with your sharpest knife. Marinate it in the soy sauce and oyster sauce (approx 15 min).
Sauté the garlic, green onions and mushrooms with vegetable oil until they soften (approx 3 min). Throw in the chicken and the nuts and cook through (approx 4 min).
Fill up the lettuce cups with the goods. Add a teaspoon or so of the plum or hoisin sauce to each cup and then add a healthy scoop of the minced chicken filling.
Serve them up on a platter to share with the spirit of camaraderie and banging on your mind.
January 26, 2016
- Thai me up, Thai me down, Thai one on!
That’s right! You know how to do what you do so do it. Ooh ooh, baby, do it one more time. I can’t get enough of your tasty taste. It’s so exotic, so flavorful, so foreign to my white bread existence. Suddenly all the TV Dinner memories are evaporating into adventures in Thailand. I’m on a beach getting my hair braided. I’m in the jungle communing with shaman living in a tree house. I’m in Bangkok breaking all 10 Commandments. It’s all because you spice up my life. Keep it up. Now that I’ve tasted the East, these noodles will keep the memories alive at the very least. Read the rest of this entry »
January 9, 2016
Grass, Ass, or Cash-ews
Cash money makes our world go around. It’s the international language of “fuck you, I’m rich!” Here at Cook To Bang we like commerce as much as the next perverted food blog. But the whole spirit of CTB comes from the desire to take money out of the dating equation. Food is the great equalizer. Everyone needs to eat. Almost everyone wants to bang. You don’t have to bang your lover on 1000 gold thread count sheets. A sleeping bag over a La-Z-Boy could be just as much fun and certainly more of an athletic feat. Everyone wins when you Cook To Bang. And this CTB take on a classic Chinese dish will win you much props and improper propositions.
Read the rest of this entry »
December 18, 2015
There's room for one more, three's never a crowd.
I don’t know about the rest of you, but I have a hard time saying no to a three-way. Even if that just means three-sided tofu treats, I’m down. So many good things come in threes. Comedy gold is done in trifecta. My favorite nights of carnal connections involved a third party. Clearly three is company and never a crowd. And what better way to ignite such an evening of exploration and fornication than with some edible treats? These tofu triangles are classy, sassy and won’t leave you gassy. Plus you can appeal to the free loving hippie in all of us by serving tofu. A little curiosity never hurt no one no how! Read the rest of this entry »
November 13, 2015
Eat until they’re cute!
Beer-goggles are a time-honored utility that have justified more than a few plus-sized mistakes. I only wish I could say that I’ve never gone spelunking between rolls of flab. Granted, that was long before the Cook To Bang method was a twinkle in my eye. But too much booze to the brain makes what would have been as appealing as banging a beached whale rotting in the sun while sober seem like a swell idea when tanked. We all make mistakes; I just prefer my mistakes not shop at the Big and Tall. That said, sometimes when you’re in a rut, you just need to bang something. Anything. You need to rebuild your confidence the way a sports franchise has a “rebuilding season”. Beer-goggles are terrific to put your head back into the game as long as it’s far from the eyes of your friends who will no doubt mock you for your homely transgression. When the dirty deed had been done and did, you can fight the hangover and shame with some soul-inspiring beer-battered fish tacos. Or you could just make them for that hottie you’re sweet on.
Total time: approximately 20 minutes
Projected cost: $7
Drinking Buddy: Enough beer to make your dog look like an extra in Gossip Girl
Ingredients (serves 2):
1. 1 cup vegetable oil
2. 1 cup flour
3. 1 cup cheap beer
4. 2 dashes CAYENNE PEPPER
5. ¼ shredded coconut
6. ½ lb of FISH: red snapper, tilapia or rock fish cut in 3 inch slivers
7. ½ AVOCADO sliced thinly
8. HORIZONTAL MAMBO MANGO SALSA
9. 2 handfuls shredded cabbage
10. 1 tomato chopped coarsely
11. 4 small corn tortillas
Create the beer batter by mixing the flour, beer and shredded coconut thoroughly.
Heat up the oil in a pot that is deep and narrow. Dip a sliver of fish into the batter and immediately toss in the oil. Deep fry each piece until golden brown and transfer to a plate covered in paper towels to soak up the grease. Season the fried fish with cayenne pepper.
Assemble the fish tacos by first placing the fish in the middle of the tortilla and then stuffing it with cabbage, tomato, avocado and mango salsa.
Serve these up with a side of GUAPO GRINGO GUACAMOLE if the deep-fried fish doesn’t have enough calories.