Hello once again. Boy, it has been a while since I last posted. I was busy these past few months with this convention last weekend in Milwaukee. But, I am back and I came back with some new stories and good news.
First off, let me tell you about the convention I went to last weekend. This all started about four months ago. I just finished the Flutterbat Gazpacho when I got a Facebook message from my good friend Seth from the Midwest Brony Division. He was planning to have a cocktail/ sing-along panel at this convention in Milwaukee called Ponyville Ciderfest in November and he was so impressed with my culinary work that he decided to make me bartender/mixologist for the panel.
To be honest, before the convention, I never actually bar tended but I was willing to try everything once. So I decided to attend some classes at my local community college to learn the basics and develop some cocktails based on the characters. It took me about 4 months of experimenting, conceptualizing and testing until I got everything perfect.
While I was working on the liquor, Seth was organizing everything from the songs to the drinking games and everything in between. We had a lot of fun making this project a reality and creating these drinks.
When the big day arrived, we had to scramble to everything ready but we luckily got everything together and even some of my friends from Chicago came to help me set everything up. I am very lucky to be with a community of people who are willing to help make an event this enjoyable and memorable. So if anyone is reading this who participated in the Slap-happy Drunken Sing-a-long Panel during Ponyville Ciderfest and volunteer there time to help with set-up as well as serve during the event, I would like to say "Thank You for all your hard work!"
I hope to do another panel just like this one next year. In fact, I was so inspired by the success of the panel, I decided to create a Tumblr blog for the cocktails and some other pony inspired bar food I like to call "Le Brony Gourmet's Bar and Grill". This Tumblr is a recipe blog that includes cocktails and other tapas style bites inspired by the show. If like to check it out to see the recipes that I did for Ciderfest as well as some other drinks I might share in the near future.
That's all I need to say for now but there will be more drinks, food and who knows what. Until next time, I bid all of you a-do.
Tuesday, November 11, 2014
Wednesday, August 13, 2014
Brony Chef Project # 24: Flutterbats "Veganpire" Gazpacho
I have been waiting for this post ever since the "Bats" episode is released. Before I go into more detail, let me tell you guys a quick story of how I got inspired to make this post today.
During my time in "bronydom" I always feel neutral about Fluttershy. I do like her and she is a good character, but sometimes she seems not that interesting to me. I think the only times I really like Fluttershy is when she goes "out-of-character" and reveals her more crazy side. I don't know why but I kind of like her when ever she has her "psychotic break downs" like at the Grand Galloping Gala or when she turned into "Flutterhulk" in Power Ponies.
So when I heard rumors that season 4 would involve Fluttershy becoming a vampire, I thought to myself "Oh boy, here comes another 'Twilight Vampire Story' I have to sit through". Yet when I tuned into the episode "Bats" and saw Flutterbat for the first time, I was excited, because she not only looks menacing but her design is pretty amazing. Although, I am getting ahead of myself. Lets dive into the creature to be Flutterbat.
The Origin of Flutterbat was originally an accident on Twilights part. It all started when there was a vampire fruitbat infestation at Sweet Apple Achers. Applejack proposed that she wants the bats out through artificial means (aka extermination/mental brainwash). Although Fluttershy actually perpose to not get rid of the bats but to use them to produce more apple. Yet through peer presure, she was succumbed to Twilight Sparkles plan to brainwash the bats by stareing into the terifying creatures eyes to hold them still. Yet when Twilight casted the spell, the desire to suck out the apples juices from the whole flock transfered to Fluttershy through magical radioactivity. (To all of the non-brony readers of this post: This is Pony Physics ladies and gentlemen. Try not to think about it too much or you will get a migrain that will last for days.)
After the treatment that was delivered to the bats, the problem of the ruined apples still persisted and nopony knows why. Later that night, The Mane 6 decied to comence a steak out by the orchard. Little do the group of brave ponies know that the beast was ready to pounce.
Once they split up, each pony saw the shadowy figure flying over devouring Applejacks crops. Little did they know that the creature was one of there own possesed by the desires of the vampire fruit bat. When Applejack discovered the source of her apple problems (with Applejacks greatest reaction face ever), she discovered that her once quite freind has turned into......Flutterbat! Luckily, she reverted back into the original Fluttershy. Although, rumors say that Twilight's Spell did not get rid of all of the vampire desires.
She was savage and wild with a haughnting hiss that brings chills downs one spine. This is what I love about Flutterbat: she is NOT the styrotypical vampire from Transiviania or the Twilight vampire movies. Flutterbat looks and sounds like a lagitamit monster that bring actual fear and threat. Even if she does not eat ponies or draws blood from her victumes, she still retains that fear of the beast existing in one's body. Plus the fact that she brings ruin in her wake brings up a message of how artificial pestisides (Twilights Spell) could not only distroy the nateral enviorment of our food source, but also the consumers who were in the crossfire of this chemical debachol. (Note: Im not trying to be political about where our food comes from, this is just an observation of the message behind the episode.)
For those don't know what a Gazpacho is, it is originally a Mediterranean dish that is traditionally made with cucumber and other fresh herbs with some cool vegetable juice. What makes this soup different from other soups is that there is no heat needed to create the soup. In fact it was used to help cool down the body during the very hot and dry summer months on the Mediterranean sea. It was also used as medicine to help bring down fevers and other heat related illnesses.
For Flutterbats Gazpacho, its really more of a modification of Fluttershys Vegan Tomato Soup. Instead of being warm and inviting, the Flutterbat "Veganpire Gazpacho" is more cold and somewhat savage. To be honest, the recipe is more of a character profile then a look into the life of Flutterbat. (Since she was in one episode so far.) There is obviously apple juice and apple juice to compliment her diet, as well as cherry juice and raspberries to give the illusion of blood, and just like the Fluttershy Soup this Gazpacho is vegan. It also has some cucumber blended in to give it a more cooling sensation to fend of the hot late summer heat.
Soup Base
1 Cucumber: Peeled, Seeded and Chopped Finely
2 Apples: Peeled and Chopped
2 1/2 cups of Frozen Raspberries (Fresh will work but add a few ice cubes to make it cold.)
8 oz of Apple Juice
16 oz of Cherry Juice
Apple Chunks
2 Apples: Peeled and Chopped into bite size pieces
Seasonings
1 Tsp of Ground Ginger
Sea Salt to taste
1. Place all your chopped cucumber, apples and raspberries into a big bowl.
2. Add 1/3 of your fruit mixture to the blender along with the apple and cherry juice. Blend the mixture until it is liquefied. Keep adding the chopped fruit mixture (a few scoops at a time) and blend them into the soup until all the fruit is blended.
3. Pour the soup into a separate bowl and add the apple chunks to the gazpacho. You can add more chopped apples for a more chunkier soup.
4. Season your Gazpacho with the ground ginger and stir. Add some sea salt to the soup to taste and stir.
5. Serve your gazpacho in small bowls with a sliver of apple.
This dish is more suitable for the summer months, but you can also use it as a Halloween type of dish to freak some of your Friends out. Although, it is also a good soup to have something is summery and also a good transition from the summer months into more of the fall. The month that I would choose to eat this would be September since there is still that summer heat but the signs of fall are approaching in sight.
I want to thank you guys for keeping in touch of my website. I know I haven't been up-to-date as much but these posts take a lot of work. Speaking of which, I am also working on a new project. I'm not going to say much it is going to be something a little special. I will provide a few clues and hints about what it is but other then that I will keep this under wraps. Hope you guys stay cool from the August heat and I bid all of you a-do.
During my time in "bronydom" I always feel neutral about Fluttershy. I do like her and she is a good character, but sometimes she seems not that interesting to me. I think the only times I really like Fluttershy is when she goes "out-of-character" and reveals her more crazy side. I don't know why but I kind of like her when ever she has her "psychotic break downs" like at the Grand Galloping Gala or when she turned into "Flutterhulk" in Power Ponies.
So when I heard rumors that season 4 would involve Fluttershy becoming a vampire, I thought to myself "Oh boy, here comes another 'Twilight Vampire Story' I have to sit through". Yet when I tuned into the episode "Bats" and saw Flutterbat for the first time, I was excited, because she not only looks menacing but her design is pretty amazing. Although, I am getting ahead of myself. Lets dive into the creature to be Flutterbat.
 |
| Flutterbats Stare from "Bats": Season 4 Episode 7 |
The Origin of Flutterbat was originally an accident on Twilights part. It all started when there was a vampire fruitbat infestation at Sweet Apple Achers. Applejack proposed that she wants the bats out through artificial means (aka extermination/mental brainwash). Although Fluttershy actually perpose to not get rid of the bats but to use them to produce more apple. Yet through peer presure, she was succumbed to Twilight Sparkles plan to brainwash the bats by stareing into the terifying creatures eyes to hold them still. Yet when Twilight casted the spell, the desire to suck out the apples juices from the whole flock transfered to Fluttershy through magical radioactivity. (To all of the non-brony readers of this post: This is Pony Physics ladies and gentlemen. Try not to think about it too much or you will get a migrain that will last for days.)
 |
| Flutterbat on the hunt for Apples |
 |
| Flutterbat Swooping Down |
After the treatment that was delivered to the bats, the problem of the ruined apples still persisted and nopony knows why. Later that night, The Mane 6 decied to comence a steak out by the orchard. Little do the group of brave ponies know that the beast was ready to pounce.
 |
| Flutterbat paralyzed by her appearance |
Once they split up, each pony saw the shadowy figure flying over devouring Applejacks crops. Little did they know that the creature was one of there own possesed by the desires of the vampire fruit bat. When Applejack discovered the source of her apple problems (with Applejacks greatest reaction face ever), she discovered that her once quite freind has turned into......Flutterbat! Luckily, she reverted back into the original Fluttershy. Although, rumors say that Twilight's Spell did not get rid of all of the vampire desires.
She was savage and wild with a haughnting hiss that brings chills downs one spine. This is what I love about Flutterbat: she is NOT the styrotypical vampire from Transiviania or the Twilight vampire movies. Flutterbat looks and sounds like a lagitamit monster that bring actual fear and threat. Even if she does not eat ponies or draws blood from her victumes, she still retains that fear of the beast existing in one's body. Plus the fact that she brings ruin in her wake brings up a message of how artificial pestisides (Twilights Spell) could not only distroy the nateral enviorment of our food source, but also the consumers who were in the crossfire of this chemical debachol. (Note: Im not trying to be political about where our food comes from, this is just an observation of the message behind the episode.)
For those don't know what a Gazpacho is, it is originally a Mediterranean dish that is traditionally made with cucumber and other fresh herbs with some cool vegetable juice. What makes this soup different from other soups is that there is no heat needed to create the soup. In fact it was used to help cool down the body during the very hot and dry summer months on the Mediterranean sea. It was also used as medicine to help bring down fevers and other heat related illnesses.
 |
| Flutterbats "Veganpire" Gazpacho |
Flutterbats "Veganpire" Gazpacho
Soup Base
1 Cucumber: Peeled, Seeded and Chopped Finely
2 Apples: Peeled and Chopped
2 1/2 cups of Frozen Raspberries (Fresh will work but add a few ice cubes to make it cold.)
8 oz of Apple Juice
16 oz of Cherry Juice
Apple Chunks
2 Apples: Peeled and Chopped into bite size pieces
Seasonings
1 Tsp of Ground Ginger
Sea Salt to taste
 |
| Adding the fruit to the blender |
2. Add 1/3 of your fruit mixture to the blender along with the apple and cherry juice. Blend the mixture until it is liquefied. Keep adding the chopped fruit mixture (a few scoops at a time) and blend them into the soup until all the fruit is blended.
 |
| Adding the fruit juice |
4. Season your Gazpacho with the ground ginger and stir. Add some sea salt to the soup to taste and stir.
5. Serve your gazpacho in small bowls with a sliver of apple.
This dish is more suitable for the summer months, but you can also use it as a Halloween type of dish to freak some of your Friends out. Although, it is also a good soup to have something is summery and also a good transition from the summer months into more of the fall. The month that I would choose to eat this would be September since there is still that summer heat but the signs of fall are approaching in sight.
I want to thank you guys for keeping in touch of my website. I know I haven't been up-to-date as much but these posts take a lot of work. Speaking of which, I am also working on a new project. I'm not going to say much it is going to be something a little special. I will provide a few clues and hints about what it is but other then that I will keep this under wraps. Hope you guys stay cool from the August heat and I bid all of you a-do.
Friday, August 1, 2014
News from the Chef #5
Some of you may be wondering where I have been after the Fluffle Puff post or why I have not been to Bronycon this summer....Well a lot has happened over the past month. I recently moved to a new place after a whole year of putting the old house up for market. Unfortunately, my grandfather passed away during the move so I needed to have some time to get my body, mind, and emotions to catch up and adjust to my new life of moving forward.
I also stated a new job as a Brand Ambassador. It may not be the most "culinary intense position" but I do enjoy talking to people and informing them about the many gourmet food products I represent. To be honest, I actuauallly like this better then my other jobs. Don't worry though, I'm not giving up on the whole chef dream just because I got a new job that I like. I am simply changing it to more media based then practical based. Plus, I can always find a new job nearby my new home of Oak Park. (and yes, I know its only about 2 miles away from my old home but 2 miles can really change ones lifestyle.)
Speaking of media based culinary jobs, I have actually decided to audition for food competition shows. So far I have auditioned for shows such as Jamie Oliver's Drinks Tube Star Search, The Taste on ABC, and so much more. In fact, ABC actually contacted me about the audition in Chicago. Unfortunately, I was not able to attend due to work. Yet, I still push on to other shows and making my life-long dreams of being a Food Celebrity a reality.
So enough excuses, here is what I am up to now and some announcements.
First off, I'm actually going to be out of town for the next couple of days in Northern Wisconsin starting tomorrow until Wednesday evening. I'm going to have very limited signal since I am going to a farm resort in the middle of the woods. (Its a family tradition for every summer.) So for my Twitter followers, I would not be able to post as much but when I do get a signal, I will respond back when I can.
For the website itself, I am currently working on "A Chicagoan in Trotcon" post for the Brony Chef Project. Its just with the new changes in my life, I have been quite distracted with settling in to my new place. Hopefully, Ill be able to finish it up hopefully during my trip to Wisconsin. It is going to be one epic post and I think it would defiantly be one of the best articles I have ever wrote for the Brony Chef Project.
For the Youtube Channel "Le Brony Gourmet", there have been some new videos. Although, it has been focused more on the auditions for the shows, there has been a new video that involves....a cocktail based on Pinkie Pie? That is right, I am going to start doing alcoholic drinks for "Le Brony Gourmet". It may be excluding to a younger audience for "Le Brony Gourmet" for some who are under 21 in the U.S (or under 18 for the rest of the world) for some videos. Yet, I think it adds a more "adult spin" to the show and I think it defiantly adds more variety to what I do as a chef. I might even start a new show within the "Le Brony Gourmet" channel if anyone of drinking age would be interested. Here is my first cocktail video if anyone wants to take a look.
The Pinkie Pie: https://www.youtube.com/watch?v=XkxtU_GTq30
I am also in the works of a new culinary episode of "Le Brony Gourmet". I am actually super excited to work on this one for not only the channel but also for the the Project itself. I'm not really going to spoil it but, it does involve one of my most favorite character of the whole MLP: FiM series. If you wish to see what it is, your going to have to follow my Twitter @bronychefpro when I get back from Wisconsin to find out.
My final announcement for the day is that im going to be at Ponyville Cider Fest from Nov 6th-Nov 9th in Milwaukee, Wisconsin. Me and a friend of mine from Chicago are going to hosting a cocktail/ drunken sing-along panel. So if you want to learn how to make awesome pony-themed cocktails, play some drinking games and sing your drunken lungs out, come join us in the Hyatt Regency in Downtown Milwaukee.
That's all I need to say for now. If you want any updates about anything from the culinary to the Pony, feel free to follow me on Twitter and Subscribe to my Youtube channel (Hooray for shameless promotion!). Although, I must say farewell for now as I must get ready for my trip to Wisconsin. So for now, I bid all of you, a-do.
Friday, June 27, 2014
Brony Chef Project #23: Fluffle Puffs Chili-Lime "Bakenuts"
Today, we are going to try something different. Instead of referencing a character directly from the show, we are actually going to take a look at an "Original Character" (or an OC for short). I always wanted to explore more of the free form original characters from the "tumbler verse" and what better place to start then one of the most well known through out the Brony Community. Ladies and Gentlemen, the one recipie you all been waiting for....Fluffle Puff.
From "SUDOWOODO.WMV" of Youtube Channel Fluffy Mixer: The first animated appearence of Fluffle Puff.
Fluffle Puff is quite unique in terms of origin as an idependant character. Originally, Fluffle Puff was a fan made joke for the early fandom tumbler Dan-vs.-FiM. After a barage of popularity and fan fair from the cute pink puff ball, She got her own official tumbler and she has been up there since her debut.
From "Just Another Day" by Fluffy Mixer: Fluffles "Family"
Since Fluffle Puff is technically not from Hasbro and the official FiM Franchise, the therory is that Fluffle Puff is from another "tumbler verse" or a parelle universe where Twilight, a human named Dan and Queen Chryslis live under the same roof with Fluffle Puff. This practice of "what if insert character here lived with insert unruly or whacky character here " is actually pretty common not only in the Brony community but also with plenty of other fandoms who use tumbler. If you truly think about it, Tumbler has always been the "multi-verse Hub" for many different kinds of characters and stories that can be from any other show or something completly original. You might say that tumbler is the Stargate of the internet.
From "FPMV: 'PFUDOR'" by Fluffy Mixer: Fluffle Puff Dancing on Rainbows Meme
As for Fluffle Puff herself, its very difficult to truly describe her as a character. She has virtually no dialog beside her signiture "phfflll" and her gasp. Yet what she lacks in verbal dialog, she uses her non-verbal actions and expressions do all the talking. She is carefree, bubbly and always carring for her freinds and her lover Chrysalis. Fluffle is also curious and enjoys everything about life that interests her (like tacos for example). In short, I think she is just a little filly who just enjoys being herself and getting into all sorts of situations.
From "Fluffle Puff Tales: 'Nightmare Night'" : Another Situation with Chysilis and Fluffles
As for dish itself, I decied to make something that seems familiar but really unique to fit with Fluffle Puffs character. I decided to use an original recipie that I created by accident and desperation known as the "Bakenut". If you are familuar with doughnuts, then you would see that its originally dough that is deep fried. But what's different about the Bakenut is that it is "half-fried and half-baked" to give the pastry good semi-crispy out side with a very soft inside.
The dough was actually based off of an Italian doughnut known as "Zappole" (zap-o-Le). I decided modify the recipie to use lime zest instead of lemon zest to give the bakenuts more flavor and to set it apart from other Italian Desserts. I also used more of an old world technique of creating the dough by making a patte a choux to give it body as well as fluffness.
The chilie lime surgar is more of a gimmick then the main attraction of the semi-fried pastry. Mostly because, it's more of an attention grabber then the main focus of the Bakenut it self. This relates more towards the unique character design of Fluffles of having some familuar features of a pony but covered in fluff that grabs most of the attention of everyone else. I'm not going to lie, it is unusual in America to make a surgar that is more savory with spices and citrus then making it sweeter then it's intended. Yet somehow, it all balances out when the combination of sweet, spicy and sour to create something that is truly unique compared to the old fashioned doughnuts that we are all familiar with. In terms of how Fluffles act, it defiantly shows that sometimes the bizzare and uncharacteristic of what is expected, can be a beatuiful and delicious phenomenon. Now here is a recipie that essentially branches out to that mode of thinking.
Fluffle Puffs Chili-Lime "Bakenuts"
Dough
1 stick of butter (yes 1 stick)
1/2 cup of sugar
1 cup of water
1 cup of flour
4 egg yolks
Zest of 1 lime
Chili Lime Surgar
2 cups of surgar
3-4 Tablespoons of Chili Powder
1 Tablespoon of smoked paprika
2 teaspoons of cumin
A pinch of cayene pepper
Juice of 1 lime
1. Heat the water, butter, surgar and some salt in a small sauce pan and simmer it for 10-15 seconds. After it is simmered, remove the sauce pan from the heat and add your flour. Stir your mixture with a wooden spoon in the sauce pan until the flour is fully incorperated.
2. Transfer your dough into another bowl and let it cool for a couple of seconds. Then, with your hand mixer on low speed, add one of your egg yolks and mix until it is fully incorperated. Keep incorperateing the rest of the egg yolk, one yolk at a time until the mixture is fully incorperated. After your incorperated your eggs, add the lime zest to the dough and fold in into the mixture until incorperated.
3. Preheat your oven to 350 F. Then take a cookie sheet pan and rub it vegitable shorting until the pan is covered in fat. (You can also use butter or olive oil as a substitute.) With a small spoon or ice cream scoop, scoop the mixture onto the sheet pan. Make sure to add enough space in between to make flipping easier.
4. Once your oven is preheated, add your pan in the oven for 13 minutes. After 8 minutes of cooking, open the oven and use a spatula to flip your bakenuts over. Once they are flip, continue to cook for 5 more minutes.
5. While your bakenuts are in the oven, combine all of the chili surgar ingredients into a bowl and mix it together with a wisk until incorperated and turns into a light red color. ( if you see clumps of surgar stuck together by the lime juice, just use your clean fingers to crumble into the surgar and keep mixing in the bowl ) you can store the surgar in an air tight bag in a dry cuburb for up to a week.
6. After about 13 minutes of cooking your bakenuts should be done. If you want to check the doneness of the pastry, take a tooth pick or the tip of your dinner knife into the tickest part of your thickest looking Bakenut and then remove after a few seconds. If the knife or tooth pick comes out clean, it is ready. If there is still some dough stuck to the knife or toothpick, then let it rest in the heated oven for a few more minutes until fully cooked. Once done, let them cool in a cooling rack or a paper towel lined plate.
7. While the bakenuts are still warm, take the bakenuts and cover them with the Chilli-lime sugar. (You can always take the bakenuts and flip them around the bowl.) Shake off the excess surgar and serve with a lime wedge or in a paper, brown bag.
What's really neat about bakenuts or doughnuts in general is that you can customize them with different toppings and different flavors. I choose chili-lime surgar because it gives the Bakenut a more Tex-Max twist to the Bakenut (obviously referencing Fluffle Puffs love for tacos and Latin American food). I also wanted to give it the Bakenut a new flavor profile outside of the sweetness spectrum of deserts for that uniqueness quality.
I'm actually glad I decied to cover a character outside of the show for once. It gives me a fresh new look not only at the show MLP: FiM, but it also gives me new ideas of how I can tackle other characters outside of the fandom. Maybe there could be other fandoms I could try someday. Who knows.
But anyways, I could say with confidence that Fluffle Puff is one of the best recipies I ever tried outside of the fandom.
Before I go through, I do want to say that there would be a new video comming out on my youtube channel pretty soon. It is about my trip to my first Brony Convention at Trotcon as well as some other neat news I might share. Although for now, I'm afraid I must bid all of you a-do and enjoy something fluffy tonight.
From "A Day in the Life" from Fluffy Mixer: Fluffle Puff and Quenn Chrysalis Sleeping Soundly.
Posted with BlogsyWednesday, June 18, 2014
The Road to Trotcon: Hotels and Your Stay.
Hotels can be either your haven from the chaos from the crazy running back and forth from a day of "convention trecking" or possibly your biggest headache of the entire trip. For most first-time cons, it could also be the first time that they ever stayed at a hotel by them selfs or with a group of strangers. Some people might be discouraged to not go at all because it seems so intimadating. Even though Hotels can sometimes be "persnickety" about policy and price, it is sometimes nessesary to find a room to even attend. Although that should not stop you from meeting Terra Strong or showcase your art for all to see. Here are a few tips to make your stay not only easier but also enjoyable experience.
Tip #1: Plan Ahead
A very common mistake I hear about with attending Pony Conventions is that they don't book their hotel room until the very last minute. Now, it is a very common for people to check-in at hotel rooms without a reservation ,but with a big weekend long event such as Trotcon, it is almost impossible to find a room at last minute. It requires planning and commitment to stay because most of these conventions are being held at a hotel.
So the best thing to do is to check out the convention websites. For a big event, such as Trotcon, they have all the information you need to find a place to stay and much more. They also have forums on many topics about hotels and past experiences with those hotels. You can also check with the hotel website hosting the con to get more info and to book your room. Its also a good idea to check hotel reviews on Expidia, Hotwire, or any other review site to see if it is worth it to stay at the hotel where the convention is being held or if you need to go off-site.
Tip #2: Budget for your trip.
Purchasing a room to stay is not really the same as purchasing a plush. Your paying for a service to not only stay and sleep in the room; but your also encouraged to eat there bath there, use there internet, ect. If you add up all the other services that I mentioned before, your hotel Bill could be to big for your wallet to chew.
So when planning for your trip, take a look at the prices of not only the room, but also the prices for the hotel resturant, amenities and shops. Half the time, you can find cheaper and more effective hygiene products and food items outside of the hotel. You can also bring your own snacks and food from home to pack for the weekend. Just make sure you use the mini fridge to keep your perishable food items cold.
Tip #3: Sharing your room with friends or other people
It could really get super expensive staying in a single room and sometimes its not really as fun staying by yourself in a hotel room, waiting for the con doors to open. A new method I heard about, that probably has been used for centuries, was to share a room with either a dear freind or with a stranger that may or may not have a healthy obsesstion with the My Little Pony franchise. With the internet booming in the mid 2000's, it bacame more common practice for people to share rooms that they met over the internet and save some mony by sleeping on the floor.
For this situation, I would perfer to go who you know. It could be a great bonding experience with your friend, spouse, partner or signifigent other to experience something new. If you are going with people that you met over the internet, its best to meet with the person face-to-face first before agreeing to stay in the same room. They may have different needs from someone else and its best to meet with them and plan how to stay (as well as pay) through out your entire weekend.
Tip #4: Hotels don't have any rooms to book? Find an alternitive.
What happens when the hotel that the convention is hosting is completely book or if you don't have a big enough budget to stay there? In big cities like Chicago, New York or any other city, there are tons of hotels to stay at for any budget. They could be 5 star resorts or simple place to stay, that is just a few blocks away from the con. Plus, a lot of small hotels could give you a better deal because of a room that has not been taken up yet.
As many other hotels, take a look around on the internet for available hotels around the area. You can also check out some "boutique hotels" for deals and to make your stay a quite haven to recharge your battery's. They are also hostels that would be perfect for someone with a super low budget. Thay are simular to hotel's in terms of service but the are designed more like dorm rooms and doesn't really have all the amenities. You could also be Bed and Breakfastes for a more "homey" feel and better on the wallet but they can be pretty far from the convention center depending on where its located. A good rule of thumb to finding a good alternative place to stay is to look for a place that is 10-20 minutes away from the convention center by use of public transit.
Tip #5: Actually Enjoy Your Stay
Countless times, I have heard people burning out from a weekend convention because they spend 90% of the weekend at the convention itself and not resting at the room to recharge. Even though you are there for the con, it's also important to rest and recharge for the next best thing.
I understand if you want to "see everything and meet with everyone and enjoy every little thing", but sometimes you just need to rest in between. It could get tiring with a crowded room for hours at a time and you may not be able to enjoy everything if your too tired. The hotels are there because to is place to rest up and get ready for the next big thing.
What I like to do on a trip is that ,after a relaxing lunch, I go back to the hotel and take a quick nap (or in Mexico, a siesta) before going back down for more exploring. You can also just hang back and read or just watch some episode of My Little Pony: Freindship is Magic to chill for a bit.
If you think about it, sometimes its better to take good things in small and appreciative bites. Hope you enjoy your stay and I bid you a-do.
Friday, June 13, 2014
The Road to Trotcon: Transportation and Traveling to the Convention
To start off this article series, I belive its important to cover transportation first since it's the first thought in peoples mind after the whole commitment decision. In the begining of the whole Brony Movment, most of the conventions use to just be local. Yet over time, it has become more of a global affiar for fans of the show to go as far to not only go to America but also to Brittan, Germany and to Japan to discuss about colorful equines that teach us the magic of freindship. So its no surprise that it takes quite a bit of Travling to get to some of these events and it could leave the first-time goer a little intimidated to find the money and time to arrange the Trip to get there and back. Luckily, there are many options in terms of travel and how to get there.
Air Travel
One of the most commenly used modes of long distant Transport is air travel, esspecially to the international crowd. In fact it is sometimes necessary to fly "across the pond" to get to the right country. If it is more domestic flight, it is more of a convince to get to a nearby state or to the otherside of the country.
Some of the pros of air travle is that it is faster than taking the Train or driving cross country. It is also easier to plan ahead with your travel agent and with the new technology, check in is not a long complicated task. You can pack as little or as much as you wish as long as you have the mony for it.
Unfortunatly, this is where some of the cons begin. It is super expensive to purchase the ticket alone and to check in your bags. Plus with the new security measures added to airports in recent years: it could result in long lines, delays, and possible socially awkward social situations when they pat you down and find a Rainbow Dash key chain that you accidentally left in your pocket.
Although, it's not the most horrible experience. If you have the money and the knowledge of how the airport policy works, its perfect way to get there without too much hassle or bearing too much responsibility on yourself. If I could give advice to anyone flying to Trotcon or any other convention, I would say "Make it easier on yourself and plan way ahead of time before flying." If you pack light, get your ticket online and get to the airport ~3 hours before your flight: then you will be o.k.
The Train
A more economical situation to cross the country with ease is taking a train. For centeries, the railway has been Americas and Canada's oldest and most reliable transit system. It could get you from Chicago to Ohio in a matter of hours. Its a not as fast as air travel, but still effective if you want to plan ahead.
It is more affordable to go by train since it's not as costly to get to other parts of the U.S from state to state. Plus there are not as many security restrictions to get on or off the train so there would be no awkward strip searches. It is also better option for people who want to go to conventions more around a neighboring states within the regional area, such as the Mid West, then going to another part of the country. The train also has a more static scheduled system then The air port does to make planing easier and to track.
Although do keep in mind, that it does take longer to get there then air travle and if you miss it....you miss it. Not to mention that depending on how long the trip it is, it could take multible days to get to and for someone who is working, it maybe not the best solution. Plus there is also the problems with multible stops. If you accidently left the train or get on the wrong train to get to the next stop, you are probably going the wrong way or possibly stranded until the next train comes.
So if you have the patience, I would suggest the train. Also its a good idea to travel with a freind on your train adventures. It could be a bonding experience for who ever your with. Plus you can also bring along some Good Books or Fan Fiction to catch up on some reading. As long as your on time and have a lot of time to get there, then it is perfect for the Travler with a lot of time on your hands.
The Megabus or Long Travel Busses
Popular with minor league sports teams and students alike, the Long Distance Travel Bus is probably the cheapest form of Travel for anyone who doesn't have a car. It was really popular to take a cross country bus durring the middle of the 20th centery and commercial airlines where more exclusive to the upper class. Today, it is not as popular as air lines, but it is perfect if you want to travel on a budget.
Its perfect for students who want to go from the University to the convention itself in neighboring states and it does stops in various major cities to where most conventions are held (ex. New York and Milwaukee) . They also make some rest stops depending on your travel, so food is not much of an issue. Plus, you can also meet other people on your journey to share stories and to make new freinds along the way.
The only cons I could really think of is that the scedualed Time Of Arrival (TOA) could be really unpredictable. On some days, you can be early since the highway was empty half the time or you can be stuck for hours on the same spot because some strawberry truck fliped over and it looked like a fruit salad massacre. It could also cause some health problems for your spine back. Since your sitting there for hours in one position could ruin your spine and your good time.
The best advice I give to people for when Travling on the Long Distance bus is to get comfortable for the long haul. Get yourself a portable DVD player and a couple of good movies and favorite episodes of My Little Pony to keep you occupied. I would also suggest a good book but your going to have to get a lot of air from a fan and sit up front to prevent motion sickness. Also try to get up once in a while durring the rest stops and get some non-perishable snacks (Chips, Water, Sports Drinks, Fruit, and my personal favortie Cheeze-its) because you are going to be hungry and you need to be hydrated durring the summer. Also please be considerate to the person next to you durring your journey, because you are going to be stuck with that person for a long time.
The Road Trip
I've saved the best for last when it comes to creating memories that would last a life time. The Road Trip or Car Trip that some people say sometimes, is considered one of Americas greatest past times. It is a time to bond with, a time to devolob friendships or to introduce new experiences to your freinds along the way.
It is perfect for anyone who is looking to be more independant with there trip. If you have a car and some freinds who are willing to go with you on an adventure, then the road trip is for you. Not only would you enjoy each other's company, but you get to enjoy the many vast landscapes of the American Landscape. Comming from someone who once travled from Chicago to Aspen, Colorado; the Great Plains is quite the sight for you and your pony freinds to enjoy and take photos. You also have the freedom to stop when ever you wish to get food, supplies, medicine or to stop and rest for a bit.
Although the road trip is fun, it is also a big responsibility. For people taking the trip, no matter what distance you must be aware of certain situations on the road. Not only do you have to keep an eye of your fellow adventurers but you must also be willing to spend extra money on gas, car repairs, maintainence, and parking at the hotel (which will be covered in the next article). Also be aware of your other passengers if they have certain health issues with motion sickness and other issues.
The best way to approach the road trip is to appoint a leader for the expedition. It doesn't have to be a "bossy" leader but there has to be someone in charge to give the trip direction and to keep everyone organized. Ussually the owner of the car that you are taking is ussually the leader, but you can also appoint someone to be the "organizer" of the group if you wish. It's also a good idea, to have freinds who are willing to drive at certain parts in case the owner of the car get tired or take a break. If you are driving alone, then just take breaks often. Also be aware of the road. Just like the bus, taffic can be unpredictable and could be dangorous. But besides that, it will definitely be an experience that would defiantly be worth it.
With that mind, no matter what mode of Transporation you take, it always best to travel with a freind and to enjoy the journey to another big experience that would be worth the effort. If have any other question or any other suggestions of The Road to Trotcon I should cover, feel free to Tweet me or leave a comment below.
That's all I have for today, but I will be back tomarrow to discuss about the Hotel Aspect of the conventions and how to find a place to stay with no headachs. For now, I must bid you all a-do.
Ladies and Gentlemen, I now Present.....Pre-Trotcon Week
As many of know, about a couple of months ago, I made a promise to present a series of Articles about how to enjoy Trotcon and many other conventions to come. It was supposed to be a week-by-week series called The Road to Trotcon but, with my new job and potential audition to be on Food Network, I have been extreamly busy. So now, I am going to do 4 articles (maybe possibly more) of how to get there, how to meet your favorite Brony Artist/Voice Actors, make hotel arrangements with out hassle, and maybe some food writing in between.
If your wondering other details about what I'll be doing with these series, I did made a video that goes into more detail of what I am doing. I will post it down here if you wish to see my new update.
Other than that, I am also working on the next recipie a little bit later today. So if you wish to see the progress on my newest creation and play a part of the experimenting process, follow @bronychefpro on Twitter for more.
For now, I must get to work on the first article of my Road to Trotcon series and try to complete it by today. "Wait? Your going to try to post 2 posts in 1 day? Are your mad?" Well actually I am mad enough to do just that and I think I can manage 2 posts in 1 day: even though I have not written on this blog for about a month. Don't worry though, I can survive it. I will see you guys in a bit.
Tuesday, May 20, 2014
Brony Chef Project #22: CMC Series #3: Applebloom
We have officially got to the leader and Founder of the Cutie Mark Crusaders. It took awhile but, there is finnally an appitizer that fully describes not only her stong will to keep trying but also the determination to try something different. It may not be perfect but, I can truly say that this masterpeice can finnally put Applebloom in the lime light she deserves.
From "Call of The Cutie" Episode 12, Season 1: The Founding of the Cutie Mark Crusaders
From Left-to-right: Scootaloo, Applebloom, and Sweetie Belle
Applebloom was first introduced in the very first episode as the little sister of Applejack and for awhile she was not really present most of the time. But her true debut as a side character really shined through in Bridle Gossip as somepony who was somewhat rebellious but still young enough to be innocent and carefree if she wanted to. Although, the one episode that really gave not only made Applebloom a character of a seperate major story line but made a group of characters to have a seperate story line without overshadowing the Mane 6 storyline is quite revolutionary. Although, I'm not writing exactly how The Cuitie Mark Crusaders is a miracle on itself....yet. This post is mainly focused on the founder of the group and how Applebloom can be a signifigent character on her own.
From "The Cutie Pox" Episode 6, Season 2: Appleblooms Apprenticeship with Zacora
Appleblooms character can be sumerized as a "comming-of-age" story. She starts off innocent in the begining, but then she starts to grow as a character who's will to change is stronger then anyone else. She is willing to push the boundries byond the small child stereotype and succeed in earning her cutie Mark that is the symbol of her maturity. Try her many attempts were unsuccessful. In fact, it has gotten her more into trouble then it has provided the solution to her problems. Yet at the end if the day, she redeems herself by providing the backbone moral of the Cutie Mark Crusaders.
From "The Cutie Pox" Episode 6, Season 2: Applebloom tamming some lions while infected with the Cutie Pox.
The inspiration behind this particular dish was mostly based on Applebloom's determination and curious nature. I try to incorperate many different cultural influences to create something that really screams out "My name is Applebloom and I'm willing to get my Cutie Mark, no matter what!" I used many different kinds of spices and unique ingredients to make it stand outfrom the others. There was a lot of inspiration from the Applejack recipie and see if you can spot those influences in the ingredients below.
Appleblooms Ambitious Flatbread with Apple Spice Hummus
Serves 6
Caramelized Onions
1 White Onion, Sliced
1/4 cup of extra virgin Olive Oil
1 tsp of surgar
Hummus Mod
8-10 oz of Pre-made Hummus
1 jazz apple: Small Dice
4-5 Allspice Pods: Crushed or 3/4 tsp of Powered All-spice
2 tsp of smoked paprika
2 tsp of ground chipotle
1 tsp of granulated sugar
Flatbread + Toppings
1 Large or 2 Medium Slabs of Flatbread (such as Naan or Pita bread)
4-5 slices of prosciutto
1 Jazz Apple: Cut into bite size chunks
A small handful of Parmesan cheese
1.Heat a large sauté pan on medium high heat with the olive oil covering the bottom of the pan. Once the pan is heated up, add in your sliced onions to the pan and let them cook for 20-30 minutes until they are a dark Carmel color. Make sure to stir around the onions every few minutes to prevent burning. You can also add some sugar to help with the caramelization.
2. While the onions are cooking, combine all of the hummus ingredients in a large bowl and season to taste. Then place the hummus ,covered, in the fridge until ready to serve.
3. Once the onions are done cooking, remove the onions from the pan and set them on Side until you are ready to assemble. You can also store your caramelized onions in fridge for up to 3 days.
4. Prepare your flat bread using the instructions on the back of the bag in order for the bread to be fully cooked. If your bread is fully cooked, prepare your station for assembling as shown below.
5. Start Assembling by placing the prosciutto on the bottom of the bread. Then add the apple, the caramelized onion and some Parmesan cheese. You can also customize your flat bread with any other ingrediants you want.
6. Place your broiler on medium high and broil your bread on a sheet pan about 2/3 way up to the top or higher. Broil until the cheese on top is browned.
7. Cut up the flatbread into small pieces and serve them on a platter or on a paddle bread board with apple spice hummus on the side.
I really enjoyed makeing this Flatbread mostly because I put the most time really focusing on the "uniqueness" of Applebloom and it took me a couple months of brainstorming but I finally hit the nail on the head.
I want to thank everyone for sticking with me after a very long hiatus. I recently got a new job and it takes a lot out of me. But there will be more to come. Yet for now, I bid you all a-do.
Monday, April 7, 2014
Introducing: "Le Brony Gourmet"
Ever wanted to see a Brony cook like a 5 star chef and teach you how to impress your friends with your new amazing culinary skills? If you do, I have the top notch cooking show for you. If not....I'm not sure what to say but, "it's here to stay weather you like it or not".
Anyways, this is the very first episode based on the very first recipe: Applejack. Feel free to comment and subscribe for more demonstrations to come. Also feel free to Facebook and Twitter the show to share to other friends. It might be in the way for future recipies for the site but I think that this is the best front step forward.
I also want to note that I would make a "remastered" version of the first episode in the near future. It is a little choppy and I do want to fix a few things but I'm still proud of my first try at a cooking show. Without further a-do, here is the first episode of Le Brony Gourmet.
Thursday, April 3, 2014
My Story of Opportunity Lost and A New Begining.
I want to share a story with all my readers of this site. I has been a while (as ussual) since I developed one of my recipies or have one of my "tweet-by-tweets" sessions on Twitter. But this story would explain everything that happened before the revival of this site to today where I am writing in my favortie Starbucks enjoying a grande soy cappuccino. This story is true in everyday and it was not as joyful as my other posts of the past,yet I feel as though that people must know about this strange journey I went through. The names of the producers and the company has there names changed to protect the identity of the innocent. This is my story of oppertunity denied in the harshest way.
It all started in November of 2013. I was still taking classes just to find a back-up plan for my life as my culinary career was not moving forward as I imagined. I saw this advertisement for a Food compition show comming to Chicago and they were holding auditions for contestants to participate. I decied to apply just to see if Channel X would respond to my unusual idea of combining ponies with the culinary arts. Channel X is a channel who's main audience was college level heterosexual men. It had many shows about manly things and a lot of programming that My Little Pony would never be in the same ballpark as them. I did the application online and told them everything about the Bronies, The Brony Chef Project, My dish based off of Applejack and I what I do for a living.
After a few days, I got a call back for an audition durring my Christmas break and in January I went to audition in the Northside of Chicago. I wasn't exactly proud of my audition but, I did feel like I did tryed and I could be confident about what I do on the project of MLP:FiM. After a few weeks, they said I made it in to the show and I was on my way for a new career in Food television.
I've spend 2 months training, practiceing and improving on my dish. I developed many statagies, invest in new equipment and a new wardrobe (that was very expensive) and invited freinds to see me cook and watch my new life unfold. I filled out all the paperwork, take time off of work to be on the show without pay, and spent so much time and energy to bring all my culinary skill and passion to the stage. I felt so happy, excited and proud to be a Brony. I even came out to my co-workers and they become so accepting of who I am. I was ready to be discovered and make my dreams come true.
Yet....that was never going to happen. On the night before my big day on camera, I got a phone call from the producer of the show and I was told I could not particiapte. I did not understand. Why at last minute did the producer cut me out of the show after all that hard work and dedication to start my new food star career on the right foot? I tried to say it was a mistake but, she said that there was too many competators and they must cut people. There reason was so vague that it felt like there was no reason at all. At first, it sounded like they were having financial troubles, but a strange deep down feeling I've had was telling me I was being discriminated for basing my dish on a show originally desined for little girls. I'm not sure if it was not true and it was all a misunderstanding: but the enthusiasm of her voice about the bad news of my misfortune did not help.
I was at work when this happened. I was mad, upset and felt like the door to my new begining was slamed to my face. I had to leave early from work to calm myself down and to recover of what I had left. I walked home cold in the moist April rain to lay on my bed and wondered what I did wrong. After drinking some hard apple cider and watching Faulty Towers, I felt better about myself. Yet, I felt like that whole time of practicing and investing myself into that one show was all for nothing.
Yet, I did not let rejection of Applejacks Skirtsteak and "Bucked-up" Apples destroy me. I picked myself up and I decided to start my own youtube channel. Right now it is still in the planning stages, but the ideas are solid and looking prosperous. I have the pilot of my new series all planed out and ready film by tomorrow. I could not reveal what the premis of this series is, but I can give you guys the title. Le Brony Gourmet.
I want to share this experience with you because I felt like it should be a lesson on how new ideas would not be accepted right away and success does not ride if you get in or not to popular media. I learned that you should never "sell-out" to big companies or T.V shows just to get noticed. For Culinary Artists and many other artists beyond that genere, true success comes from staying true to being who you are and never changing yourself just to get the fame. I now know that in order to become the best new food star, I must stay true to my art and produce my own show to offer what I do have and not what is popular at the moment. When ever a window of opportunity closes in on your face, there is always a sledge hammer to break through the walls and expand that opertunity.
I hope you enjoyed my story and I really hope you check out my new new show "Le Brony Gourmet" on youtube when it comes out. For now, I'll bid you all a-do and stay true to yourself.
Thursday, March 20, 2014
Brony Chef Project #21: Cheerilee's Spring Jubilee Salad
With Winter Wrap-up finnally commenced yesterday, Spring has finally sprung. With a brand new season and warm weather on the horizon, there should be something new and fresh on the BCP. Maybe something that is crisp, happy and celebrates the bright and fresh outlook of Spring itself. Maybe it is time to introduce, one of the very few teachers of Ponyville that fits in with all these descriptions. Allow me to introduce you class to Mrs. Cheerilee.
From "Call of the Cuite" episode 12, Season 1: Mrs.Cheerilee teaching her class about "cutimarks".
Mrs. Cheerilee is the school teacher of Ponyville Elementary Schoolhouse and one of the very few characters that became a side character from being in the background early on in the series. Her first "official" appearence started in out in Call of the Cutie as the school teacher of Appleblooms school. She was a bit down played from the speaking role after her second appearence in Show Stoppers, but she did recieve her own episode in season 2 with "Hearts and Hooves Day" with Big Mac. Although since then, she kind of pops in and out though out the whole series with some speaking roles that kind-of involves the plot but not directly referencing to the current situation. Yet, she is still a lovable character despite her lack of screen time, and her character is the perfect fit for the "voice of reason" without sounding cynical.
From "Hearts and Hooves Day" episode 17, Season 2: Cheerilee's and Big Mac's awkward date.
To celebrate Cheerilee's Cheerful attitude and positive out look of education, I decied to create a salad that transitions from winter into spring with some small hints of summer. It starts out with some crunchy Kale to provide a seasonality between the Winter months of Febuary to the early crisp and green weather of March. Then some spring vegitables come in to symbolize her blooming disposition with some bright colors. Then I add some sliced chicken glazed with dark cherry jam, red wine vinigir, and some ginger to give it balance in flavor and substance. Finally, the red wine dill vinigerette brings every thing together with its smooth consistancy and verity of color that Sping and Summer could bring together in harmony.
Cheerilee's Spring Jubilee Salad
Serves 2
Glaze
2 Tsp of Black Cherry Jam
1 1/2 tsp of Red Wine Vinegar
1/4 tsp of freshly ground ginger
Pinch of salt
Chicken
1 lb. of Boneless Chicken Breats
2 Tsp of Extra Virgin Olive Oil
A pinch of salt and pepper
Salad
3-4 Kale leaves chopped
1/2 of a red onion, cut into thin rings
1 Roma Tomato cut into 6 wedges
6 thin slices of Granny Smith apple
Dressing
1 tsp of Dijon Mustard
1/4 cup of Red Wine vinegar
1/4 cup of Extra Virgin Olive Oil
1 tsp of Dill Weed
1. Preheat the oven at 350 F and create the Glaze in a very small bowl by combining all of the Glaze ingredients. Set them aside for later.
2. Take the raw chicken and rub the oil, salt and pepper until completly covered. (Remember to also wash your hands immediately after handling raw poultry.)
3. Take out a medium size sauté pan on medium high heat and drizzle a very light coat of extra olive oil (to prevent sticking) in the pan. Place the chicken in the pan and cook until the chicken is golden brown on both sides. Once done, set them to the side and let it rest for five minutes.
4. Take out a sheet pan wrapped in foil and spray some non-stick spay on the pan. Place the two browned chicken breasts on the sheet pan and brush on the glaze that was made earlier with a basting brush or spoon. Then bake the chicken for 13-15 minutes.
5. While the chicken bakes, create the dressing by adding the mustard and vinegar first to the small bowl. Then add the oil in a slow steam to the vinegar/mustard mixture while whipping with a whisk until fully incorperated. Add the dill at the end and stir.
6. Once the chicken is done, let the chicken cool for 5-10 minutes. Then cut the chicken breasts into strips and set aside. (If the chicken is still pink in the middle, broil the chicken on high in your oven for 1-2 minutes or until fully cooked.)
7. Assemble your salad by tossing the chopped vegetables in a bowl with some of the vinaigrette and placing the sliced chicken on top or you can set the kale on the plate and decorate the kale with the other ingredients to create your own Cheerilee Salad. Serve it Family Style or on Individual plates.
This salad is perfect for any occation for a lunch or dinner setting. Weather you want to have a nice, fresh salad to celebrate the Spring or have a nice school lunch if you want something besides tuna fish sandwich and cheez its for the millionth time. (Disclaimer: I absolutly love Tuna Fish sandwich with Cheez-its. I'm just using this as an example of repetitiveness.)
I wanted to create something that could be a lunch that is perfect for any teacher or student to enjoy durring the school day that wants something different. I would go on how this dish is represented and how This represents Cheerilee, but I think I would save that for a "behind-the-scenes" post or make a video of the experimentation process. Although for now, I think I summed up Cheerilee quite nicely.
That's all for this post of the Brony Chef Project. Stay tuned for more recipies, ponies and many other culinary adventures with yours truly, Kyle Hedlund. Although for now, I bid you all a-do.
Saturday, March 1, 2014
Brony Chef Project #20: Derpy's Baked Bad's (Derpy Day Special)
Hello everyone and Happy Derpy Day to all! Today is a very special day because today, after much delay and pondering; I have finnally developed a recipie for the one and only Derpy (A.K.A Ditzy Doo). Before I begin, I do want to say that I wouldn't cover every single little detail of Derpy's history but I will cover some of the most distinctive features of Derpy that is the most signifigent to the fandom. So without further a-do, here is a chefs perspectives of the internet icon known as "Derpy Hooves".
From "Applebuck Season" episode 5, Season 1: When Derpy (on top center) said "Muffins!"
Derpy first appeared in the very first episode of the series as a background pony. At first she was not really recognized until the Fandom started to notice that one of the background pony's had 2 eyes were going in opposite directions. The reason why she was crossed eyed is quite somewhat unknown. Some say that it was an animation error or just one of the many Easter eggs that was hidden through out the series. After the first episode was aired a 4chan user named Dr. Foreigner, noticed the strange looking mare and named her Derpy Hooves.
From "Rainbow Falls" Episode 10, Season 4: (From left to right) Fluttershy, Bulk Bicepts amd Derpy Hooves gasping at the shocking truth.
From that very day, Derpy had became a symbol for the fandoms creativity and the fannon side of the fandom. (If your not sure what "fannon" is, check out the Octavia post down below for more.) She has seen controversy and censorship from veiwers, love and devotion from fans, and recognition from the internet as a symbol for enthusiasm and self-identity. For the actual character herself, she is bubbly, exciteable and always ready to go for any challange for the day that's ahead of her. She is the official Mail Mare of Ponyville (according to the fannon influence from 4chan). She also have a passtion for muffins. She is different from the many other characters, but she is ok being different. This would later on being the philosophy of Derpy Hooves that it is ok to be different. According to Chirstopher Bell from the University of Colorado, Derpy was considered as a symbol for the Brony fandom for being different fromt he other fandoms.The physical character was created by the animators but the personality was collaborated by the fandom itself.
From "Sonic Rainboom", episode 16, Season 1: Derpy just flying by.
The culinary inspiration behind Derpy was more of a direct reference to the episode "Applebucking Day" with the accidental creation of "Baked Bads", muffins that everyone got sick from except for Derpy herself. I originally wanted to recreate the recipie word by word but I didn't really wanted to create soda bread in a muffin form. So then instead, I decided to focus more on the different flavors that create a somewhat "Harmonious Scateredness" compisition to represent her carefree nature. Even though some of the ingredients are unussual for a traditional muffin recipie, it still has the same elements and formula for creating any basic quick bread recipie. This would inspire many different variations and customized your very own Baked Bads to create and share.
Derpy's Baked Bads
Makes 12 medium muffins or 4 giant muffins
Candied Bacon
4 Strips of Thick Cut Bacon
1/3 cup of light brown
Black Pepper to taste
A can of cooking spray
Dry
1 and1/2 cups of all purpose flour
1/2 a cup of Whole Wheat flour
1 Tsp of Baking powder
1/2 cup of Sugar
Wet
2 eggs
1 cup of Milk
Flavorings
1 Tsp of Fig preservatives or fig spread
~1/3-1/2 cup of Crushed Potato Chips
1. Preheat your oven to 375 F. While the oven is preheating, wrap 2 sheet pans with tin foil and add a light coat of cooking spray to the top of one pan and the bottom of another.
2. Coat the bacon in brown surgar in a small bowl season with some pepper. Then add the strips of bacon flat on the sheet pan with the coating on top. Add additional brown surgar on top of the bacon if there is any left over. Once your oven is preheated, put the sheet pan with bacon in first, then put the sheet pan with the non-stick coating on the bottom on top of the first sheet. Bake for about 30-40 minutes.
3. While the Bacon is cooking combine the dry ingredients in one bowl and the wet ingredients In another. Wrap the bowl of wet ingredients with plastic wrap and place inside the fridge until the bacon is done cooking. Wrap the dry ingredients in plastic wrap as well and set aside at room tempreture.
4. Once the bacon is done cooking, carefully take the bacon out of the pan and onto a cutting board. When you remove the bacon from the oven, bring the heat of the oven to 500 F. Wait for the bacon to cool (~2-3 minutes) before cutting. Chop the bacon into bite size peices and place them in a seperate bowl.
5. Remove the plastic wrap from the both the wet and dry bowl and combine into one big bowl. Stir until dough starts to form. Then add the bacon and other Flavorings to the dough and gentle fold them into the batter until incorperated.
6. On a muffin tin or ramikin, spray a light coat in the cups to prevent sticking. Then add the batter to the muffin cups 2/3 the way full, until the batter is completely used.
7. When adding the muffin try to the oven, turn down the ovens heat to 400 F while baking. If you are making the medium sized muffins, bake the muffins for about 16-18 minutes. If you are baking in the ramikins, bake for about 25-28 minutes.
8. Once done, remove the muffins from the oven and let them cool for 15-20 minutes before removing them from the vessels and serve.
To create the kosher vertion of this recipie: Take 6 slices of turkey bacon with 1 Tsp of honey and bake for about 12 minutes at 375 F.
This was a very special recipie that was in months of developing. It took quite a lot of time but I think I made Derpy proud. It's the perfect recipie for any type of meetup or just for something different for breakfast.
I'm sorry if this post was late. This post was made through out the day and I wanted to be perfect. Better late then never. I hope you enjoy National Derpy Day and hoping there are many more in the near future. For now I bid you all a-do.
Tuesday, February 18, 2014
News from the Chef #4
It has been while since I have updated the site and I do have a few announcements that I like to share. They are mostly just general updates and some new Twitter information but, I think its best to sum it all up in here. So here is, after a short absence, the News from the Chef.
First off, I would like to announce that I do have a separate Twitter account exclusively from The Brony Chef Project. If you have a Twitter account and like to see some up-to-date information, follow @bronychefpro on Twitter. You can see and share different updates on the website and have a sneak peek at the experimenting process of each recipe. So go ahead and follow to your hearts content.
I would also like to announce that there will be a delay on the newest recipe. Since my parents are selling there house, I couldn't really use there kitchen from experimenting . Until I can find a more suitable space, the next recipe would come by a little later by late February/early March. I will keep you updated on Twitter and Facebook.
That is all the news I just wanted to share. It is a bit short but I do have a very busy schedule. Don't worry, more updates will be coming up really soon.
First off, I would like to announce that I do have a separate Twitter account exclusively from The Brony Chef Project. If you have a Twitter account and like to see some up-to-date information, follow @bronychefpro on Twitter. You can see and share different updates on the website and have a sneak peek at the experimenting process of each recipe. So go ahead and follow to your hearts content.
I would also like to announce that there will be a delay on the newest recipe. Since my parents are selling there house, I couldn't really use there kitchen from experimenting . Until I can find a more suitable space, the next recipe would come by a little later by late February/early March. I will keep you updated on Twitter and Facebook.
That is all the news I just wanted to share. It is a bit short but I do have a very busy schedule. Don't worry, more updates will be coming up really soon.