Mods Again, ECV Returns to the .TV world and Catching up on Recipes

Long Time


Brie en Croute prior to baking

So, it’s been a long time since we’ve talked about the JTV moderator program and how pissed off it makes me — in some rooms. Now that I have my own broadcast I can understand how easily mistakes can be made, but I don’t understand how some broadcasters allow for so much subjectivity.

I was in iJustine’s room this morning for a little while and watched as Justine did some house keeping and packing. The room was tame compared to what used to go on in there with her adoring fans, but the mod situation was the same. Anything lacking a positive, smiling tone warranted banning. I’ve got a few words for that – No the best choice of viewer management if you want to keep your audience and keep them happy. So what if someone speaks in caps for a few lines? So what if some states that they are hungry in 3 different lines in 3 different ways so that they can beat out rate limiting? If you ignore them, either by using the ignore feature on JTV or by just simply pretending they aren’t there, they will go away, but kicking or banning someone for this is just immature subjectivity.

I’m kind of sick of the argument though so it’s time to move on.

EastCoastVegas Live

While not on JTV, ECV was back on the airwaves tonight, although not on JTV — rather, he was on USTREAM. The show consisted of JTV talk and there was no video at this point, but the fans seemed very happy to have the comedy of the EastCoastVegas show back tonight. The room was full of chatters. It seems EastCoast was able to draw his fan base right over to USTREAM without missing a beat. I listened for quite a while, but had to get on the ball with my commitment to posting recent recipes, so I will have to listen in tomorrow night to hear more.


Below are a number of recent recipes. I ask that you have some flexibility with this. I am not a professional chef and unless I am baking I cook from recipes if I haven’t committed the ingredients and processes to memory, so I am making estimates on sizes and measurements and steps when writing in retrospect. For the most part, these should all work out just fine, but if you see something that doesn’t look right as you are putting the dishes together, alter it to suit your needs.

Cole Slaw

  • 1 Bag shredded or chopped cabbage or 1 small cabbage, chopped or shredded
  • 1 Small onion, finely chopped
  • 1 Carrot shredded or chopped
  • 1 Bell pepper (any color, but I prefer the sweeter red or yellow), finely chopped
  • 1/2 Cup mayonnaise
  • 1/4 Cup vinegar
  • 2 Tablespoons sugar
  • 1 Tablespoon celery seeds
  • Salt and Pepper to taste

In a mixing or serving bowl, whisk the mayonnaise and vinegar together. Add sugar, celery seeds, salt and pepper until combined. Add the vegetables and stir to combine thoroughly and let sit in the refrigerator for at least 2 hours before serving. Toss before serving.

Cream of Mushroom Soup


Cream of Mushroom Soup and Salad

  • 2 lbs. Mushrooms – I use fresh and dried mushrooms. If using dried mushrooms, re-hydrate according to package directions before continuing
  • 1 Small leek, white and light green only, cleaned well and sliced into very thin rounds
  • 2 Cloves garlic, minced
  • 1/4 Cup butter – unsalted
  • 1/4 Cup extra virgin olive oil
  • 2 Cups chicken stock – low or no salt
  • 1 -3/4 cups Beef stock – low or no salt
  • 1/4 Cup Marsala wine adds a touch of sweetness
  • 1/8 Cup white wine
  • 1 cup Heavy cream
  • Croutons for garnish
  • Salt and Pepper to taste

Heat butter and oil on medium heat in a saucepan or stockpot that you will continue cooking the soup in. Once heated, add the mushrooms. After about 5 minutes, add onion and garlic. Cook another 5 minutes, taking care not to let the onions or garlic get too dark. Once the mushrooms and onions have given off a fair amount of moisture, remove 1 cup of the mixture to a small bowl and set aside. Add the wine. Cook off some of the alcohol and reduce the liquid by about 1/3 (3 – 5 minutes). Add the chicken and beef stock and stir. Bring to a boil. Once boiling, reduce heat to a simmer and let cook, stirring frequently for 20 minutes.

Take the pot off the stove and add the cream, stirring to combine thoroughly. Return to the stove on medium heat and stir constantly until the soup has thickened. At this point, it is time to blend the soup to a smooth, creamy consistency. You may use any kind of blending device available. A hand-held emulsion blender is most convenient, but a food processor or blender will work just as well.

Coarsely chop the mushrooms you have set aside and add to the soup when done for added texture. Ladle into bowls, adding croutons as desired for a bit of crunch.

Pulled Pork Barbecue

  • 2 lbs. Pork Shoulder, cut to fit into crock pot or other slow cooking vessel
  • Dry rub mixture of the following seasonings to thickly coat the pork
  • Salt
  • Pepper
  • Brown Sugar
  • Cayenne Pepper
  • Paprika
  • 1/2 Cup wine vinegar
  • Water to just cover the meat
  • Barbecue sauce of choice to cover and flavor finished pork

Cook in crock pot or slow cook on the stove for 8 hours. If using a stovetop method cover the pot and be sure to check every 20 – 30 minutes to ensure the moisture has not cooked off too much. You will want to keep the meat covered in liquid throughout the cooking process.

Check the pork to see if it falls apart when a fork is inserted into the meat. When done, pull the pork apart by using two forks and working in opposite directions. Once all of the pork has been pulled, place it in a ceramic baking pan. Pour desired barbecue sauce over pork and place pan in oven at 350º for about 45 minutes, or just to cook through with the sauce and to create some crunchy bits.

Once done, the pork barbecue is ready for serving and when cooled, can be stored in the freezer.

Potato Salad Mediterranean Style

  • 1 Potato, boiled and tender
  • 1/2 Onion, thinly sliced
  • 1 Egg, quartered
  • 2 Sprigs parsley
  • 1/4 Cup extra virgin olive oil
  • 2 Tablespoons vinegar or lemon juice
  • Salt and Pepper to taste

Place olive oil in bowl. Whisk in vinegar or juice until thickened. Add salt and pepper and combine.

Compose salad on a plate. Place the potatoes first adding the rest of the ingredients in layers. Dress the salad.

Brie en Croute

  • Puff Pastry Dough
  • Ripe Brie Cheese
  • 1 Egg, slightly beaten
  • 1 Teaspoon Water

Roll dough large enough to cover cheese with a slight overlap. Encase the cheese in the dough and seal to prevent cheese from leaking out. Whisk egg and water to create egg wash and brush over pastry-enclosed brie before putting into a 350º oven for 20 minutes, or until golden brown.
Banana Bread with a Chocolate Chip Twist


  • 3 – 4 Ripe bananas
  • 1/4 Cup melted butter
  • 1 Cup sugar
  • 1 1/2 Cups flour
  • 1/4 Teaspoon salt
  • 2 Egg, beaten
  • 1 Teaspoon baking soda
  • 8 Oz. Semisweet chocolate chips
  • 3/4 Cups chopped pecans or walnuts reserving 1/4 cup for top of bread

Add Bananas to electric mixer and mix until bananas are mashed, but with some chunks remaining. Add remaining ingredients at the same time and mix until thoroughly blended. Add chocolate chips and stir into batter adding nuts at the end..

Butter a loaf pan and pour in batter. Add reserved 1/4 cup of chopped nuts to the top of the bread before placing on a baking pan in a preheated 350º oven for 55 – 60 minutes or until a toothpick stuck in the middle of the bread comes out clean. DEElicious!

Blue Cheese Gougeres – Cream Puffs


  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon Essence, recipe follows
  • 1 cup all-purpose flour
  • 4 large eggs, at room temperature
  • 1/4 pound blue cheese, or other creamy blue cheese
  • 1 Tablespoon Paprika
  • 1 Tablespoon Oregano
  • 2 Teaspoons Oregano
  • 2 Teaspoons Thyme
  • 1 Teaspoon Cayenne Pepper

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.


In a large saucepan, combine the milk, butter, salt, black pepper, spices and seasonings over medium-high heat. Bring to a boil, and then remove from the heat. Add the flour, and stir constantly with a large wooden spoon to incorporate, about 1 minute. Return to medium-high heat and cook, stirring constantly, for 1 minute. Remove from the heat and add the eggs 1 at a time, beating well after each addition. Add the cheese and beat until mixed well and a slightly soft dough forms.

Pipe the dough through a pastry bag onto a the parchment paper lined baking sheet. Bake for 10 minutes, then reduce the temperature to 350º degrees F, and bake until golden brown, about 20 to 25 minutes.

If desired, you can pipe various fillings into the gougeres. Salmon mousse would be a DEElicious addition.

Rebroadcasting and Fake Broadcasting

Wrestling to the End

ECV has been gone for weeks now and there apparently has been an announcement that he will be moving to USTREAM. I wonder if the law of diminishing returns might be against him though in terms of who will follow him over. It is going to be very interesting to watch to see how the transition plays out.

We saw something interesting, although not so much fun if you ask me. A lifecaster was dressed up like ECV and was trying to do an ECV style show with the schtick and comedy that ECV has provided on JTV for a number of months now. I’m not sure how successful he was, but I’d imagine he will have another go at it tomorrow so we will see how many people return for an encore.

Copyright Infringement?

Someone made note that iJustine was in a bar and was rebroadcasting a mixed martial arts match that was being played on PayPerView. While I could care less about sports, especially a sport that involves sweaty guys flipping and flopping all over each other, the turmoil that iJustine’s camera being pointed at the television monitor for a little while caused quite a bit of JTV drama tonight.

I don’t know if she realized what she was doing. If she did, I am not sure what she hoped to gain from it, but I was in her room a couple of hours earlier when she was saying it was a Saturday night and she had nothing to do and needed to think of something fun.

I don’t know about you , but for some reason I just don’t see Justine scratching her head and saying – “GEE! I just thought of something terribly fun to do tonight. I want to go to a mixed martial arts match and take my lifecasting setup and rebroadcast it illegally! Yeah, that’s a great way to spend my Saturday night

I left to do my broadcast, but by the time I came back she was headed into the bar and I headed to other channels. When I heard the flap about her rebroadcasting and how people wanted her banned, that caught my attention and I stuck it out on the ECV impersonator’s channel and watched as people offered all kinds of opinions about what is and is not legal to broadcast while lifecasting. I, for one, do not believe it is legal to broadcast music that you do not have express permission to broadcast even if you did pay for the CD or Single. My understanding is that this does not give you permission to do anything other than listen to it yourself or to make copies for yourself.

Playing it on JTV is rebroadcasting the music and it is not legal. I have used music for my podcasts, but as was explained to me, the law allows for broadcast of 15 seconds or less or when you have permission. I use and Apple’s GarageBand demo music for these purposes. I think the law is a bit confusing and it might help if the Terms of Service were a bit more specific to mitigate mistakes in broadcasting.

What I did find interesting was that people were going into iJustine’s room to report her, but she never dropped off the bar leading people to speculate about whether she has some kind of JTV protection. Today, at 2am, it’s just not that important to me. We have seen other lifecasters broadcast PPV sports events and either not be shut down to return after being shut down. Rehashing something for long stretches of time is boring. So I move on.

Should it be permitted, probably not. Should a lifecaster make it his mission to go on and on about the issue well after the person broadcasting the illegal content has ceased? No, probably not. But, like everything else with JTV, we have the ultimate power — we can close our browsers and move on.

Good Cookin’

What’s Next?


Yesterday after putting together the cassoulet I realized I had far too much pork shoulder leftover and needed to think something to do with the remaining pork that I had cut into 3/4″ pieces. That was easy. I pulled out the small Rival Crock Pot and put the pork in with cider vinegar, brown sugar, paprika, garlic, salt pepper, and onion and a bit of water and let it cook over a period of 8 hours. I pulled it out of the crock and let it cool so that I could do something with it for dinner tonight. The result was pulled pork barbecue.


And it made one wonderful sandwich on a potato roll with home made cole slaw and a potato salad with eggs and tomatoes. Wow, was it ever a DEElicious dinner, but that wasn’t the end of it. Before the broadcast was over, we were back in the kitchen whipping up a DEElicious Chocolate Chip Banana Bread. If you weren’t there, you missed out!


I don’t normally like using silicone pans for baking, but I made sure the oven was preheated to the proper temperature and kept an eye on things so that it didn’t come out too early or too late. The result — a DEElicious treat. It is so easy. As a matter of fact, the entire meal was easy.


I am finally going to be able to catch up on posting some of the recent recipes and will be putting together a New Years Eve menu that I will broadcast on Sunday. We’ll do some nice finger foods that you can create for your own party this coming week.


Oh, and did I say how much I love the snowfall that the WordPress guys created for the holiday season this year? I would love to see it or some other animation continue after January 2, but that is the date the snow is going to melt and go away. I wonder if we will have some animated hearts for Valentine’s Day and what do we have in store for President’s Day, do I dare ask?

New Fan

I am a new Paula Dean convert. Actually, very new. After the broadcast tonight I tuned into the FoodNetwork and Pauls was on with a Fire and Ice episode. It was a great show — so much better than hopping channels in JTV for a night. She had Dorothy Hammel on first. I have not seen the gold medal olympic skater in years and have to say that she looks incredible. She is a year older than me and looks 10 years younger! Then a couple of guys called Fear No Ice performed ice sculpture carving in a very entertaining way to music. They work swiftly and with great skill and it is a bit scary to watch with chain saws blazing. They carved out the Paula Dean’s Party logo in a few minutes flat. The next segment was a fire segment and a guy that eats fire was the guest. She finished with Ben & Jerry’s and a couple of flavors that were inspired by some of her recipes.


One of the guys from Fear no Ice was invited up to the stage and he brought salad plates made from ice with him to which he added a salad with a really cool dressing which I plan to create for tomorrow night’s broadcast. He made a dressing from a frozen vinaigrette. I like my salad cool and crisp, and this seems like a perfect twist. I can’t wait.


In all, I am happy that I turned on the tube tonight and my plan is to wake up and turn on the FoodNetwork to get inspiration for he week’s menus.

Dinner for an Army

Food Galore

I’m not sure, but I think I could feed most of my building with the food I’ve made in the past two days.  It has nothing at all to do with the holidays and it’s not cold, so I am not “storing up for winter.”  I’m not really sure what it’s all about, but the result is that I have had great meals and now have some great food in the freezer that I can count on when the weather gets cold.  I am wondering if Winter will return actually.  It was warm again today and I just keep waiting for snow.  The one little storm we had last year doesn’t cut it as far as I’m concerned.  But when if it does come I will be ready!


Cassoulet and Frenched Green Beans with Black Sea Salt and Toasted Almonds

One of my coworkers asked me to make potato pancakes to bring to work today, so I woke up and began working on the cassoulet and then put together a DEElicious batch of potato pancakes.  I had so much extra pork that I decided to pull out the slow cooker and make some pulled pork for pork barbecue sandwiches.  I am going to be more than sick of pork once this week is over!


Bouquet Garni

In the Way

Work has thrown a wrench in the works when it comes to my time spent on and finding interesting subjects to write about, but I am scheduled to work much fewer hours starting on Saturday so I expect I will be back at it next week.  I am hoping something will capture my attention and give me something to get the brain working again.  A friend told me that the blog has been pretty boring and she is absolutely right on the mark with that comment.  I have not had the viewing time needed for interesting subject matter, but that should soon be changing.

I am looking forward to my pre Wililams-Sonoma working days … at least for a week.  🙂


Simmering the Cassoulet before it goes into the oven with nice, crusty country bread torn into bite sized pieces

The Cat’s Out of the Bag

Full Disclosure


Sorini Panetone French Toast with Bacon and Preserves

In the call center world, full disclosure is an important term. Fully disclosing the details of a verbal contract are essential Ensuring that the person on the other end of the phone understands and is fully aware of what is going to happen next with the service, or product or process he or she called or was called about is essential to mitigating the need for a repeat call and for potential legal ramifications in the future.


In many cases, full disclosure is a means of educating people. Take cigarette packages, for example. Without the full disclosure, or disclaimer, some people would have no idea that they were about to shorten their life if they did not read the warning on the side of the carton or package. I’m not sure how they could be so uninformed, but I do believe there are people that still live in caves.

Guess What?


So, with full disclosure in mind I decided today was the day to inform my children of the Justopian life. I decided that since one of my sons was off being a scientist and working on argon dating rock samples and the other was on his way to being the next Federico Fedellini, making films that will hopefully win great praise outside of friends and family, that it was time for me to let them in on my JTV life.

So, now they know — their mom is on “TV” cooking and there is one last group to tackle. It’s the tough one too, but it will have to be done sooner or later — my folks and sister. I mean, how do I hide the lamp without the shade on the pass-through in the kitchen, the monitor and computer on the counter across from the sink and the cookbooks all over when they come to visit?


It’s got a nice crisp on the outside and is creamy on the inside. DEElicious!


I didn’t realize until someone mentioned it that the channel bar icons have been restored to their former size so now you don’t need to have an icon that stands out against JTV blue. Apparently a person or two did not realize that this is my icon now.


That makes it easier on baby boomer eyes. Which brings up a question I’d like answered. Why didn’t they tell us in school that once you turned about 40 your eyes would rebel? We learn all kinds of stuff in health ed, but nothing about aging. What’s THAT all about?

Who’s Minding the Store?

I remember a few weeks ago there was some creep on camera doing gross things and that the channel remained on the bar for a while until it was banned. I seem to recall it was a day or weekend when the boys were not around — maybe the weekend of the football game? Anyway, I believe he was back this afternoon. I made the mistake of clicking on an icon and being met with old male body parts on my monitor. I quickly clicked through, and ended up in Dealer’s room. Alan and his viewers were talking about it and I have a feeling … just a guess … that it’s the same guy. He’s no idiot. I bet he had the fratboys figured out. It’s like — When the cat’s away… So, it was a big holiday and pervy man figured he could get his jollies until the JTV crew was notified.

As far as I know, this kind of thing has been pretty well controlled, but even one time is a bad thing, especially since there are bound to be minors hanging around on the site and potentially being exposed. Oh well, I give up asking the questions about Terms of Service enforcement on JTV. It’s an old question and that dead horse has been punished enough.

I’ll Stay Home for Christmas… and a new Product Line at Zazzle!

OMG! I did it again. I was up so late putting this post together and yet I forgot to click the Publish button! LOL S So…here is yesterday’s post. And since I’m here, I thought I’d post a link for a great blog post I read this morning. It makes me thankful for the job I have! It’s called Will Work for Tips and I just added it to my blogroll. It’s too good to forget and the particular post I note here is a real winner.



Braised lamb shank and couscous with dried apricots

I don’t know about you, but I am ready for the new year. I have not been bombarded by Christmas commercials this year because I haven’t really turned on the TV for any period of time since the spring, but working retail has taught me a real lesson in how things go during the holidays.


I haven’t really been into the whole thing since my boys were young so I have not had to do battle in the malls, but working in a popular store during this season has shown me how things go from the other side of the counter. It’s a pretty eye opening experience. I am worried and yet kind of excited to see what tomorrow brings. People desperate in that last minute attempt to get just the perfect thing for the person they love. Ummm…why wait until the very last minute if you truly love the person. Why hasn’t thought gone into this long before the last minute?

I’m just sayin’ Apparel and More

I’m a clicker. I am one of the “cash cows” that marketers love to death. I click on banners and advertisements and especially love the video ads I come across — or should I say that are served to me. An ad caught my eye yesterday before I headed to work and I was immediately hooked. It was an AT&T ad and it led me to It is a marketplace for custom designed products.

I saw it and immediately went to work creating some paraphenalia! Spookygrl requested a coffee mug, so I will work on that this week as well as what is currently out there — apron, calendar and mousepad. What’s next? I bet I can come up with a whole bunch of stuff! Be on the look out for your item! Suggestions are welcome.


I stepped onto the balcony when I saw the wild stuff going on in the skies to the west and when I looked down I saw people and cars and rain all mixing it up on the day before the day before Christmas. I think the rain stopped some from getting out and finishing up today. What does that mean for tomorrow?! 🙂


Mad crush at Best Buy tonight!

You’ve Got to Have Friends

Social Networks

I’m not a fan of Facebook and I’m not a fan of MySpace. LinkedIn has never made me feel all giddy, and Plaxo is well, nothing to jump up and down about, But has changed how I feel about these things. I thought they were a cluttered, useless mess, but JTV’s approach is much more simple, clean and not overwhelmingly crowded with useless “stuff” I won’t use. Maybe it’s not that it’s so easy to use but rather, the fact that I “know,” at least by user name and sometimes avatar or photo, the people that have “friended” me or that I have “friended,”

In a span of less than 24 hours I have more friends on my JTV social network than I do in any of the others I am registered with. And I suspect I will get more use out of it as well.

I’ve gotten a few messages and have sent a few myself this evening. All in all, at first blush, I am liking the new features and look forward to whatever is next on the JTV horizon.