Recreating Los Pollos Hermanos from Breaking Bad at home, with recipe

GeekPlate's Los Pollos Hermanos fried chicken: highly addictive

GeekPlate’s Los Pollos Hermanos fried chicken: highly addictive

On our recent visit to Albuquerque, New Mexico, we visited a number of the locations that appeared regularly in the incredible Breaking Bad TV SerieFrom Walter and Skyler White’s house to the A1A car wash, these locations are memorable features of the show, alongside the RV, Walter’s underpants and the iconic blue meth.

Most notable for us here at GeekPlate, however, was Los Pollos Hermanos, the chicken shop run as a drug front by Gus Fring. Continue reading

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Rachel’s Thanksgiving Trifle from Friends

Friends-Trifle-1500

Rachel: It’s a trifle. It’s got all of these layers. First there’s a layer of ladyfingers, then a layer of jam, then custard, which I made from scratch, then raspberries, more ladyfingers, then beef sauteed with peas and onions, then a little more custard, and then bananas, and then I just put some whipped cream on top!

Ross: What was the one right before bananas?

Rachel: The beef? Yeah, that was weird to me, too. But then, y’know, I thought “well, there’s mincemeat pie,” I mean, that’s an English dessert, these people just put very strange things in their food, y’know?

Chilled monkey brains

GeekPlate Chilled Monkey Brains Recreation

Maybe it’s the whip, or maybe it’s the still-beating heart being ripped out of the chest (“KALI MAAAA!”), but Indiana Jones and the Temple of Doom seems like the perfect Valentine’s Day movie to us.

So we’re celebrating with some delicious chilled monkey brains.

Sure, it’s just vanilla custard with whipped cream, topped with a cherry and blood plum puree, but served in the head of a freshly decapitated primate, it just screams ‘romance’.

At least, we think that’s what it was screaming…

Happy Valentine’s Day from your lovers at GeekPlate! heart emoticon

Indiana Jones and the Temple of Doom Chilled Monkey Brain Recipe:

Ingredients:

500ml skim milk
3 eggs
6 tbsp sugar
4 tbsp cornflour
6 drops vanilla essence
1 cup cream
2 tbsp castor sugar
500g tin plums in syrup
20g maraschino cherries

Directions

1. Put aside 1/2 milk. Place remainder of milk in saucepan over low heat. Heat slowly, stir often and do not boil.

2. Meanwhile, beat eggs, regular sugar and vanilla essence in large bowl until combined.

3. Dissolve cornflour in half cup of milk, mixing throughly to ensure no lumps remain.

4. Add milk/cornflour to eggs/sugar and beat until combined.

5. Pour hot milk into other ingredients and beat lightly.

6. Pour hot milk/egg mix into the saucepan and return to low heat

7. Whisk continuously and heat slowly. Do not use a spoon for this as the custard will thicken unevenly and a whisk avoids it going lumpy.

8. Mixture will turn into thick custard. Further heating will thicken some more but be careful not to burn. Custard will thicken even further on cooling. Pour into serving bowl once cooled slightly, but before set. There should be at least an inch of space remaining in the bowl above the custard.

9. Combine cream and castor sugar in a large bowl and beat with an electric mixer until whipped.

10. Once custard is cold, cover with whipped cream, creating a ‘brain’ texture.

11. Remove stones from plums, then combine with syrup from tin and maraschino cherries. Blend until it looks like brain juice. Spoon over whipped cream.