Cooking With 28 Days
What were your food influences when you were growing up and what kind of food did you eat at home or with your family?
Strictly meat and 3 sometimes 4 veg loads of steamed puddings toast by the loaf covered in vegemite and in summer fresh picked black berries.
We are Australian after all.
What dish or cuisine do you most like to eat on tour and why?
Ribs Texan style done properly and there’s only one place for that in Australia and that’s The Smoke BBQ in Brisbane that’s why we love playing up there so much.
What type of food do you hate, and what is the most disgusting thing you’ve ever eaten?
Celery and seaweed lets start with celery they say it has no taste I wish it did because the taste it has is the worst most shitest taste I have ever tasted. Now onto seaweed once we were touring Japan and had been stuck literally in a van from Osaka to Tokyo with Frenzal Rhomb in the middle of a Japanese summer which was bullshit hot and humid so after 10 hours in a mini van with 11 people stuck in it we finally arrive hungry as fuck all I want to eat is a salad so we go to a cool looking café and over there they have pictures of the food in the menus so I order what looks like a garden salad it shows up I have one huge bite and nearly vomited on the spot poor cute Japanese waitress thought I was dying so begins my hate hate relationship with seaweed.
What type of food do you make sure to avoid before a gig or going on stage?
Ribs,celery and seaweed!
Imagine for a second you can request anything on your rider at a gig. What food do you put on it?
I guess most people would say lobster or crayfish but when we toured the US on the Vans warped tour we were getting served the BEST Mexican food ever night after night I wish I could track down the Mexican dudes that were cooking magicians they were.
What has been your biggest cooking disaster to date? Tell us the story.
I guess this is boring but I don’t cook I worship GOOD food and I know I could never cook something that would blow me away so I don’t bother
Plus there is so many awesome restaurants in Melbourne
When you tour overseas, what food from home do you miss the most?
Bacon and egg toasted sandwiches coffee no one makes it as good as Aussies, sausages and flake.
This is your last day on earth, what is your final meal?
For fucks sake find me the Mexican dudes from the Warped tour and get them to cook me anything they want!
Catch 28 Days performing at The Evelyn Hotel in Melbourne on Saturday 4 August.
1 dozen corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges
A few sprigs of epazote
Chopped red onion
Avocado, sliced or roughly chopped
It will help with the frying if your tortillas are a little dry. If they are fresh, cut them first, put them in a warm oven for a few minutes first to dry them out a bit, then proceed.
Red chili sauce:
Take 4 dried ancho chiles, remove seeds, stems, and veins. Heat chiles lightly on a skillet on medium heat to draw out their flavor. Put chilies in a saucepan, pour boiling hot water over to cover. Let sit for 15 minutes. Add chiles, 2 garlic cloves, 1/2 teaspoon of salt, 1 1/2 cups of chili soaking liquid to a blender. Hold down lid of blender tightly while blending, blend until completely puréed. Strain through a mesh sieve into a frying pan to make the chilaquiles. (Red chile sauce recipe)
Put 1 lb tomatillos, husks removed, into a saucepan, cover with water by an inch. Add 1 jalapeno, stems and seeds removed. Add 2 cloves garlic. Bring to a boil. Cook for 5 minutes until tomatillos have changed color and are cooked through. Use slotted spoon to remove tomatillos, jalapeno and garlic to a blender. Add a cup of the cooking liquid. Blend until completely puréed. Add salt to taste. (Salsa verde recipe)
1. In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.
2. Add 2 Tbsp oil to pan, bring to high heat again. Add the salsa and let salsa cook for several minutes. If you have a few sprigs of epazote, add them to the salsa. Then add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more.
Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos.
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