Oh no! Just when you thought it was safe to hang out at the Quick Stop…
Cabin Fever (hosted by the twisted souls Brian Fitzpatrick and Aaron Poole) is the result of having too much time on your hands and access to your local community radio station.
Over the course of an hour, they manage to trawl the depths of good taste, plus throw some music in. How much more could you want from a podcast?… Quality? Oh… we didn’t think of that.
Enjoy! And we hope our cross Atlantic friends can understand the Irish accent 😉
Hugs and Kisses,
Aaron P. + Rev. Fitzy
CABIN FEVER #27: Let’s Get Wet – Do you remember Wet Wet Wet? No? We do. And we remembered them about 2 minutes before we started to record this show, which unfortunately led to us babbling on about them for a long time. We do have a lot of the regular stuff for you though. Stories about free airplanes, innuendo ridden nails in the head, and the good news that we can be your financial managers. And Wet Wet Wet. I can’t stress enough how much Marti Pellow is involved. Chef Joel (creator of the Snydewich) was wonderful enough to create a splendor for us too. Check it out below!
[CONTENT WARNING]: Explicit contents! We say every naughty word you can think of. You have been warned!
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Episode #27 (MP3 format)
[audio:http://traffic.libsyn.com/cabinfever/cabin_fever_27.mp3]
CABIN FEVER NIGHTS – While planning to record a show one evening, we thought it a good idea to invite some friends over for afterwards. A “post-show party” if you will. However, Brian, as always, was late and the party had already started by the time he arrived. Liquored up and determined to not let a little thing like alcoholism and noise get in the way of recording a perfectly good podcast, the following show was completed. Once the cold light of day, and harsh hangover, presented themselves we realised that we couldn’t in all good sense let this abomination be considered a real episode and have decided to present it here (in all its ugly glory) to all those brave enough to listen as an example of what not to do with two microphones and several bottles of booze. Don’t say we didn’t warn you. So without further a do may I introduce the cautionary tale of “Cabin Fever Nights”. Music provided by Richard Cheese & Lounge Against The Machine.
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Cabin Fever Nights (MP3 format)
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THE FEVER DREAM
by Official Cabin Fever Chef Joel Roush
This is an open-faced meatball sandwich using my own recipe for tomato sauce and a special mixture of spices to make the Meat Bollocks. I made chips as per Aaron’s request and I mixed together a special seasoning for them. Add a cold bottle of Sammy’s on the side and there’s a handsome sandwich.
Enjoy!
Joel (recipes follow)
The Fever Dream
1 large slice Garlic Bread
5 Meat Bollocks in Basic Tomato Sauce
1 slice Provolone Cheese
Prepare the Garlic Bread, Basic Tomato Sauce, and Meat Bollocks according to the recipes. Turn on your oven to the broiler setting. Assemble the sandwich on a baking sheet thusly (from bottom to top):
Garlic bread
Meat Bollocks (add another spoonful of Tomato Sauce on top)
Provolone cheese
Put the assembled sandwich under the broiler for about 30 seconds, just long enough to melt the cheese. Take it out of the oven and carefully use a spatula to transfer the sandwich to a plate. Garnish the plate with a generous pile of Cabin Fever chips on the side. Bon appétit.
Basic Tomato Sauce
3 tbs. Extra-virgin olive oil
1 Yellow onion, roughly chopped
4 Garlic cloves, crushed
1 tbs. Dried oregano
1 tsp. Salt
2 tsp. Black pepper
½ can Tomato paste (the tiny can)
28 oz. can Whole peeled tomatoes, crushed by hand (the big can)
Heat the olive oil in a large pot over medium heat. When the oil starts to smoke slightly, add the onions to the pot. Sauté them for about 3 minutes, then add the garlic. Cook the garlic until it becomes fragrant, which should only take 15 seconds or so. Add the oregano, salt, and pepper and stir it in. Add the tomato paste and stir it in, allowing it to cook for 2 minutes, making a gummed-up onion/garlic/spice mixture. Dump in the crushed tomatoes and stir them in. Turn the heat to medium-low and cover the pot. Let simmer for 30 minutes. It’s done.
To make the Fever Dream sandwich, add the meatballs to the finished sauce and simmer for 30 minutes to finish them. This is a very versatile sauce; you can use it as a straight tomato sauce for pasta. Also, you can put it in the blender and use it as pizza sauce.
Prep tips:
The secret to making sure this goes well is to have everything prepped, ready to go, and sitting next to the stove before you start cooking.
Pour the contents of the tomato can into a bowl and crush them well in your fist. Just squish them up until each tomato is well-pulverized.
Have the onions and garlic cut and ready to go in separate piles.
Combine the oregano, salt, and pepper into a single mixture, ready to be added to the sauce when the time comes.
Meat Bollocks
1 Egg
½ Yellow onion, roughly chopped
5 Garlic cloves ““ or about 3 tbs. minced
1 tbs. Fennel seeds
1 tbs. Red pepper flakes
2 tbs. Dried oregano
½ lb. Ground beef
½ lb. Ground pork
¾ c. Bread crumbs
2 tsp. Salt
1 tbs. Black pepper
Olive oil for sautéing
Add the egg, onion, garlic, fennel seeds, red pepper, and oregano to a blender. Blend on high until the solids are liquefied. Add the beef, pork, bread crumbs, salt, pepper, and liquefied egg mixture to a large bowl. Mix together by hand until uniformly mixed. Form the meatballs by taking 2 ounces of the meat mixture and rolling it into a ball in your hands.
Heat a large, nonstick frying pan over medium heat. Make sure to let it get hot for about 3 minutes first. When it’s hot, add enough olive oil to coat the bottom of the pan. Add half of the meatballs to the pan and brown them on all sides. Remove them to a plate and do the rest of the meatballs the same way. Don’t eat them yet ““ they’re still raw on the inside.
After you’ve finished the meatballs in the frying pan, add them to large pot and pour in one recipe worth of Basic Tomato Sauce. Cover the pot and simmer the meatballs in the sauce over medium-low heat for 30 minutes, stirring occasionally. They’re done.
Garlic Bread
1 loaf of good, crusty bread
4 tbs. Butter, softened
1 tbs. Garlic powder
1 tsp. Dried oregano
Turn the oven on to the broiler setting. Split the bread lengthwise and spread each exposed half with the butter. Sprinkle each half with the garlic and oregano. Put both halves on a baking sheet, butter side up, and put under the broiler. Just check on the bread every minute or so, and once it’s golden-brown and delicious, it’s ready to go.
Cabin Fever Chips
2 Yukon Gold potatoes, cut into steak fries
Vegetable oil for frying
Spice mixture
We’re going to fry these twice and the first step is to cook the potatoes through at a low heat. Fill a large, heavy-bottomed pot with the oil until it’s half full. Heat the oil to 280°F/140°C. Add the potatoes carefully to the oil and cook them for 5 minutes. Remove the potatoes and put them to the side.
This second fry is used to make the fries brown and crispy. Heat the oil up to 350°F/180°C. Add the cooked potatoes to the hot oil and cook until golden and crispy. Remove the chips from the oil and let them drain on a small stack of paper towels. Immediately dust them with Cabin Fever chip spice.
A tip for good chips:
Store your potatoes at room temperature instead of in the refrigerator.
Cabin Fever Chip Spice
2 tbs. Salt
1 tbs. Black pepper
1 tbs. Garlic powder
Just mix it all together.
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CABIN FEVER #25: If At First You Don’t Succeed – Our demented duo return after a short hiatus and, due to rustiness, the episode gets off to the worst of starts – mics aren’t switched on, audio is lost, and everything that can go wrong does until take 3. Undaunted, they manage to squeeze out an hour of infotainment regarding 13-year old geniuses, incarcerated donkeys, and the diplomatic power of Hello Kitty. All this, and they also manage a second installment of the much-lauded “taste test” segment, focusing this time on the almost mythical wax candy: Nik-L-Nips.
