More Late Night Channel Banning and a Viewer Recipe the Justopian Way

Male vs. Female


Sausage, Pancetta, Mushroom and Olive Quiche

I just popped into JTV to see what was going on and noticed that the majority of the channels were female broadcasters, nothing new there. And as I popped in and out of rooms I saw people in frantic desperation attempting to get viewers to run to the channel in the #1 position to “see boobs.” Knowing that the guys seem to be pretty serious about trying to keep things “clean” on JTV I figured they would be on it with a ban in quick time. I glided on over and sure enough, they weren’t kidding — full on, live streaming video of a woman having fun attracting viewers while on the phone and having and being an exhibitionist. The room was going wild and the broadcaster was apparently having fun, but it didn’t take long before the channel fell from the bar and then a few minutes later was off the air completely. What has not disappeared are the highlights and I am seeing additional highlights being posted which tells me her archives have not been deleted yet.



And then I made a huge mistake. I headed on over to a link that was…well, it was pure, unadulterated porn. I am not sure if it was live or pre-recorded, but it took just a couple of minutes before it was banished from JTV. The channel icon was the E-Tard icon and I can only imagine someone hacked into his channel and ran this video which I’d guess is going to leave us with a very unhappy E-Tard. I don’t think he broadcasts on JTV any longer, but no matter, what happened under that icon was not what either he or JTV wants to see.

But … moving away from the smut that seems to prevail on JTV, it’s time to hurry along and away from the lifecasting side of life and on to food!


I often ask viewers to send in recipes, and to date only a few have. Today I used a recipe from impeaches who graciously sent alog a number of DEElicious recommedatios. I decided to make the quiche recipe, but to “Justopia’ize” it. I was in the mood for something a but more robust than a basic quiche. I added mild Italian sausage, mushrooms, onions, Kalamata olives, pancetta. I added feta cheese to the gruyere for the custard and a bit of fresh basil.


The final addition was one of those “happy mistakes.” Yesterday I attempted to make “sun dried” tomatoes in my oven. I used a silicon pad … a Silpat. That was a mistake. I should have gone with parchment paper. As a result, the tomatoes were not cooperative and in the end I had a kind of thick compote of very thick, very sweet roasted tomatoes. They were super luxe. I added them to the quiche and the sweet/tart addition was perfect!



The crust was golden and flaky and the dish ended up hearty and satisfying. A real treat.




The night we made the big fat pork chop I used a button thermometer and many did not know what I was referring to. On the broadcast I showed it, but I thought it would be useful to shoe a close up here of just what this is. It’s got a short probe. You can get an idea in the photo below. They are not meant for large pieces of meat or poultry because the probe won’t get deep enough into the meat to take an accurate reading. But it’s great for things like hamburger or a chop or steak. These are made by Taylor and are well worth the investment, which won’t take a large bit out of your wallet.


Sausage and Mushroom Quiche

  • Puff Pastry dough for 1 9 inch pie pan. I prefer a glass or ceramic pan
  • 1 cup milk
  • 2/3 cups heavy cream
  • 6 eggs, beaten
  • 3/4 cup gruyere cheese
  • 1/4 cup feta cheese
  • 2 links mild Italian sausage
  • 4 slices pancetta
  • 1/2 onion, diced
  • 1/2 Kalamata olives, sliced
  • 2/3 cup sliced mushrooms. I used reconstituted field mushrooms, but any kind will do.
  • 2/3 oven dried tomatoes or softened sun dried tomatoes
  • 1 handful fresh basi — or 1 teaspoon dried basil

Preheat the oven to 425º. Fit the pastry into a 9 inch pie pan (preferably glass or ceramic). Line the crust with parchment paper or foil. I prefet parchment paper. I find it is much less likely to stick to the crust. Bake for 15 minutes, or until the crust begins to turn golden brown. Remove the pan from the oven and take out the parchment with the pie weights. Prick the dough with a fork to prevent it from puffing up too much. Return to the oven to brown for 5 more minutes, or until the bottom of the crust is cooked. This is much easier to gauge in a glass pie pan. Reduce the heat to 375º.

Set the pie pan aside to cool.

In a pan, cook the sausage and pancetta. Sweat the onions, and add the mushrooms, about 10 minutes on low heat. In a bowl, whisk the eggs with the cream and milk. Add the cheese and incorporate the sausage, pancetta, onions and mushrooms blending with a wooden, or silicone spoon. Swirl in the tomatoes and olives, add fresh cracked pepper, pour the mixture into the pastry crust and top with chopped basil.

Bake for 30 minutes, or until the center of the quiche does not shimmy when shaken.

Note: I find the quiche does not need salt as the sausage and pancetta are salty meats on their own.