ZOMBIELAND

Zombieland

Now I am not one for zombie movies, the undead, vampires, or horror flick in general, but when I seen the previews for Zombieland in the theater I turned to my son and said, "We gotta see that!"

Woody Harrelson (Cheer's, Natural Born Killers, Indecent proposal, Whaite men can't jump . . . ) Jesse Eisenberg (The Education of Charly Banks, The Village, Cursed)
Emma Stone (Super Bad, House Bunnies) all around hottie, and Abigail Breslin (Little Miss Sunshine, My Sisters Keeper, No Reservations, The Ghost Whisperer, The Santa Clause )

Excellent cast as you can tell, all have been acting for some time, and Abigail Breslin has as an impressive list of movies she has been in as Woody Harrelson. I loved Little Miss Sunshine. So the acting in the movie is excellent, and the writing was done just as well. There is no part in the movie that slows down enough that you think, I can go to the bathroom now. My Son held 32 oz of soda throught the whole movie because he did not want to miss a second of the action.

People on earth have been infected by a virus that is turning everyone into zombies, and if your not infected be prepared to defend yourself. This quartet of actors are thrust together during the course of the movie and find that since none of them have any family left, their little group is the closest thing they will have since the nation is in ruin. Each character in the movie goes by their hometown instead of their name, Woody (Tallahassee), Jesse (Columbus), Abigail (Little Rock), and Emma (Wichita), which adds a secret club feel to the movie.

There are excellent special effect to make you jump, but everything has a really light hearted feel to it that makes it very funny at times. Every character has a very unique quality to add to the movie that you will connect with at times, but Jesse Eisenburgs character is the one I connected with the most. He is the geek, just trying to make it in this new world of survival, and has made a list of rules to now live by. As the movie progresses the rules pop up on the screen, and 30 minutes into the movie you find yourself mentioning the rule to live by before it domes up on screen.

I highly recommend you go see ZOMBIELAND, it good enough you should see it twice.

~PleasantHillBilly ~

Follow up on the steak blog below with a video from my favorite Food Network Chef, Alton Brown.
In this video he will explain steak, whats a good cut, and how to cook it. Check it out.

Watch and Learn - Click HERE

Alton is kind of goofy, but understand he wrote and produced commercials before becoming a chef, so each episode is a little artsy but very informative. I love it.

Here is the second half the episode. - Click HERE

~Pleasant Hill-Billy~

Grillin' and Chillin'

(Your guide to grillin' a perfect steak)

Okay listen up bachelors this one is for you.

I know gettin' a good meal cuts into your beer fund, and entertainment unless your dining at Mom and Dad's, but if your going to make it in this big ol' world here are a few thing that you need to know.

1. Good food is obtainable from your local grocer, and at a much cheaper price than at a fast food

joint.

2. Your grocer also carries beer, national brands to local favorites that are much cheaper than in

a restaurant.

3. You can do this, and it is well worth the effort and time. (it will also impress you friends)

Ingredients:

2 ea. Rib Eye Steaks (one for you, and the other in case you fuck up)

(let me give you some pointers on this because there are Rib-Eye Steaks, and there

are Rib-Eyes that are crap "cut too close to the end")

Note; A good Rib-Eye Steak has a noticeable edge of fat on one side, not to thick about

3/16" of an inch is just right. Then look at the meat itself, you should see fine marbling

inside the structure of the meat. This marbling will add flavor and assist you in creating

great steak by lubricating the muscle tissue while it cooks to keep it moist. (Also fat taste

good.)

Rib-Eye is one of the best steaks for beginner cooks because it contains plenty of

intramuscular fat and so feel juicy, in the mouth, even if cooked a little too much.

(nuff said)

Cooking selection: Look not all of you have nice gas or charcoal grill at home, this doesn't mean that you can not cook good tasting steak. To tell you the truth boyz the best method for cooking a Rib-Eye Steak is to pan fry it. (Gospel there, it's even in the red letter text, check it

out)

But what you do need is a skillet that can take the heat, and we are talking about cast iron. Yes, head down to your local department store and pick up a 12" beauty to do you biding. Bring it home and season it in the oven by pouring a table spoon of vegetable oil in it and putting it in a 400 degree F oven for 30 minutes. (turn on the fan you'll need it) what you'll end up with is a pan with a natural like Teflon coating, and mass to volume ration that is perfect for cookin' steak.

Okay your ready to get some groceries down you neck I understand, but you need more than a steak for ingredients . . . . read on.

1 ea. Clove Garlic (minced) I mean fresh garlic and as fresh as you can git it.

1 ea. Teaspoon kosher salt. (iodized salt is good, but get yourself some kosher salt boy, damn)

1 ea. Tablespoon Fresh ground black pepper (if you don't have fresh pepper corns then go git some at the local market, bulk is cheapest) Grind 'em, crush 'em with a hammer in a plastic bag, whatever, but fresh is best.

1 ea. Tablespoon olive oil. (vegetable oil is fine)

Your close don't give up now mister. (Glory awaits)

Place the steak on a plate and let come to room temperature for 1 hour, yes it will be okay. Cover with a paper towel to keep the flies off.

Rub steak with olive, or vegetable oil, season with salt, pepper, and minced garlic.

Remove cast iron skillet from oven (450 degrees F) and place on med. high burner.

Place steak in pan and sear on each side for 1 minute, "Do not move steak while cooking". (time it).

Once complete on each side, place pan and steak in oven for 2 minutes on each side. (Flip with tongs) Remove, steak from oven, interior temperature should be no more than 140 and no less than 130 degrees for medium rare. (That's right scooter you need a meat thermometer)

Serve this bad-boy (10-16 oz) with an ice cold beer, and a baked potato, oh and corn on the cob if you have it.

Now if you need any assistance with this PLEASE contact me, and I will come over and lay claim to that second steak.

Enjoy !

~Pleasant Hill Billy~