meal seven: oak town garlic vinegar chicken, mambo rice, s'more pizza
Allie: The other day was Chris's birthday, as you probably gathered by my weird rant on the last post! Weirdly, when I asked him what disgusting cocktail he wanted to make for his party, he was like, "I'm having a real party with a theme and food that tastes good" and I was like "WHY DIDN'T I THINK OF THAT" and then I got mad at him. I also got mad at him because I made the pun "money nut Cheerios" and he didn't think it was funny. I am officially one pair of Dockers away from turning into my dad!
I let Chris choose the meal this week, under the guise of "it's your birthday, you get to decide what to cook!" but it was really because I didn't want to spend another 20 minutes of my life flipping dejectedly through this cookbook trying to pick a recipe that sounds good but not TOO good so we don't use up all the recipes that look good too early in the year. Anyway, Chris chose some chicken and rice and we shoved our expectations deep down as far as they would go, like they were the Ark of the Covenant and we were the dudes who ran the warehouse where they hid the Ark of the Covenant. Stay tuned for the next Indiana Jones movie, where he goes to look for the fabled lost city of Flavertown and everyone hates it!
Allie: For our main course, we made something called "Oak Town Garlic Vinegar Chicken". The connection between this chicken and Oakland appears to be essentially nonexistent, but Guy again seems to like naming his recipes after people and things and places he just sees lying around. Speaking of things that are just lying around, this recipe contains a can of Miller Lite. Chris and I approached this chicken with the world-weariness of Cate Blanchett in Carol. The recipe required a bunch of weird steps that I'll let Chris talk about, since I'm busy thinking about Carol now. Anyway, this was actually pretty good! I liked the flavors a lot, and it didn't take six hours to make. It actually went really well with the rice we made (see below). I do think it's important to note that between the two recipes we made, we used almost an entire squeeze bottle of minced garlic. That's... you guys, that's so much garlic. Allie's rating: 4.5 out of 5 thousand pounds of garlic
Chris: I don't know what Carol is. I assume it's about two people who make good decisions about what kind of blog to have and now use the bathroom normally.
I picked this recipe because it seemed pretty safe and I already had most of the ingredients, and for once this basically paid off. Look, this wasn't amazing. Really, this never rose above "solid" on the quality scale. But, on the sliding scale of this cookbook, this registers as basically Citizen Kane. Honestly, I have no idea if we even made this right. There was no picture or anything in the cookbook and the name "Oak Town Garlic Vinegar Chicken" doesn't exactly paint word pictures. Basically, we stewed onions and poblano peppers (We were supposed to use Anaheim Chilis, but after half-heartedly looking for them in the produce section for like 15 seconds, I googled substitutions), then added chicken thighs. Next, we rubbed a chili-garlic paste we made onto the chicken and boiled the chicken in Miller Light. One of the best parts of this recipe is that there was left over Miller Light and I had to drink it. The chicken came out tender, and there was actually nice flavor to it. Look this was pretty good. I'm not gonna make it again, because I'm busy making normal food, but yea it wasn't bad. Chris's rating: 4.5 out of 5 partially drank cans of Miller Light.
Allie: We also made "mambo rice", which is where you cook rice in a rice cooker and mix it with garlic and parsley. It was super easy, because a machine did all the cooking for us! I have learned nothing from any of the Terminator movies. This rice is basically a rip-off of Chipotle's cilantro-lime rice, except we nixed the cilantro, because cilantro is disgusting. This rice actually went really well with the chicken, I think because the parsley really accentuated the undertones of the Miller Lite in the chicken. I do have one major critique and that is that the recipe in the cookbook calls for two and a half teaspoons of salt which is HOLY MOLY a lot of salt. Like, we were all kind of choking this down after a few bites. The bandana-wearing horse editor strikes again! Allie's rating: 3 out of 5 I don't even have any jokes here just please season the rice to taste
Chris: Holy Moly indeed. This was salty. Not only was there the added kosher salt, we also cooked the rice in chicken stock, not to mention all of our tears that inevitably fell into the rice cooker. It tasted almost like we boiled a pot of salt, and added rice to taste. Setting aside the crazy saltiness of the rice, this has to be one of the lamest recipes in the entire book. It's basically just rice with garlic and lime. I mean, I'm surprised I'm complaining about this, too, but I kind of wanted Guy to add some crazy ingredients and mix things up. Like two spoonfuls of Tang and a splash of Red Bull or something. I don't know, just kind of feels like Guy phoned it in on this one a little bit. Chris's rating: 2.5 out of 5 stars (see Guy, I can phone it in, too).
Allie: Finally, we made a s'mores pizza. We bought all the ingredients for this literally a month ago and have been putting this off FOREVER and now that we've made it, I don't really know why, because it took like eight minutes to make and it was solidly fine. It's literally just pizza dough covered in chocolate and marshmallows and graham crackers that are mixed with cayenne and chili powder for some reason. Guy said he did this because he likes that it adds some pizzazz and flair to the dish. As a counterpoint, I would argue that adding cayenne powder to s'mores is stupid. I get that Guy is driven by a need to always be innovating but dude, sometimes... s'more is s'less. Allie's rating: 3 out of 5 resigned shrugs
Chris: Why is S'mores pizza even a thing? It's not like Guy invented it. This is a thing you can find out in the wild. And it doesn't even seem like a natural pairing. S'mores is a camping food! Why does it need to be melted onto pizza crust? Like Allie said, we've had these ingredients for several weeks. I brought them over to Allie's a couple weeks ago, where they sat for a while. Now, they've returned home to my apartment. I just watched Homeward Bound on Netflix, and these ingredients have faced just as many dangers as those pets. Where's their movie? Too bad Don Ameche is dead or he could play the wise, but gruff pizza dough. Guy has a pizza crust recipe in this book, but perhaps sensing that anyone cooking this would be worn down by having to cook a Guy Fieri main course, he says to just use a store bought crust for the S'mores Pizza. So yea, we melted some shit on a pizza crust and then crumbled graham crackers on it. It kind of tasted like S'mores. Also it was spicy for some reason. I'm glad we don't have to keep storing these ingredients, so that's a plus. Chris's rating: 3 out of 5 spicy dessert pizzas
Final summary:
Total dishes made: 18/153
Worst sentence in one of these recipes: "This rice has flair, some spice, and really dances in your mouth. Just the reason I called it mambo. Lyyyyyeeea...lyyyeaaaaaah! (Inspirational cheer!)"
Allie: A cool pro tip is that if you give up early on, you too can make a s'mores pizza that looks like Australia
Chris: Another cool pro tip is that beer makes these recipes better. You don't even have to add it to the dish!