I don’t want to have the conversation about it right now,
but: Insane Clown Posse really got me and Meg through a rough patch working on
the last book. I know we mentioned this earlier, but everyone probably thought
it was a joke, but it wasn’t. I’m not going to try to talk anyone else into it,
but I want to present two videos just so you can see:
Admit it. You smiled.
Anyway, one of the principal things of ICP is a regional
soda called Faygo. It makes a cameo in the “Homies” video – see that blue stuff
poured over the guy’s head early on? According to legend (Wikipedia), they also
spray the audience with it during live shows. Meg and I are in talks to borrow
the technology so we can spray Kendall-Jackson chardonnay on the audience at
our next event.
I had so much “luck” with the Four Loko roast that I decided
to give it another shot. Ladies and gentlemen, may I present:
Recipe Corner: Faygo Roast
Roasts are fun to make
because the only real work required is tossing spices into liquid, pouring it
on meat, and doing something else for a few hours. I ordered the Faygo from
someone called “detroitwhut” on Amazon, and it arrived quickly and as described. After much thought – seriously, I was
willing to do anything to postpone working on that book – I chose the flavor
“Rock & Rye,” which is named after a cocktail. A Rock & Rye is a glass
of rye whiskey with a piece of rock candy in it, which sounds… effective. The
Faygo version of it tastes more or less like birch beer and is actually pretty
good.
Don’t you like how the iPod
camera really picks up the red in the meat?
Faygo, up close, with
thumb.
Not until I saw this
picture did I realize that I set this bowl dangerously close to the counter.
The marinade contained: base of Faygo Rock & Rye with a splash of Old Crow
for luck, coarse ground black pepper, hot paprika, a solid belt of Tony
Chacere’s Cajun Seasoning, a solid belt of Lea and Perrins, and about 1/3
teaspoon of ground cloves as the official “what the hell” ingredient. I put a
bed of chopped onions down in the bottom of the slow cooker, put the meat on
top, then poured the marinade over it. I proceeded to watch several hours of
TV.
First turn. The dye has
soaked into the beef and turned it an unusual, almost Chinese red.
It’s not a roast without a
handful of carrots to keep the roast company!
Results: This turned out
fucking great. None of the “well, let’s make the most of this” bravado of the
Four Loko roast. Faygo and I just did a genuinely good job here. I started it a
little late so it wasn’t as tender as I wanted it, but flavor-wise it was
totally solid. The cloves worked and matched the spice notes in the soda, and
the peeper kept it from being too sweet. I was super proud of this.
Industrial food dye is
cool. Note how the fat is still fat-colored, but suspended in reddish marinade.
The onions, however, were
more than happy to accept the dye.
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