It was a South Indian Cuisine Night at Justopia.com
I had a thought about EastCoastVegas’ disappearance from the network which turned into a scenario which I am pretty sure is going to answer all the questions the millions of people who have been so miserable and distraught over the fact that he hasn’t been seen broadcasting since his trip to San Francisco some time ago have been asking.
I thought I’d share it with you and I’d love it if you’d leave a comment when you’re done reading. I want to know if I am the only one that thinks this theory has merit.
Once Upon a Time
In a land long ago there was a totally politically incorrect, over the top, crossing the line with those comments kind of guy that found his way to Justin.tv and the world of lifecasting. He launched his channel with less than flattering comments about just about every race, religion, nationality, disability, and fish species that has ever walked the planet. But this didn’t stop people from tuning in each night/morning, for hours at a time.
Yes, I was one of the viewing minions that tuned in each night after I finished my rather tame and relaxed and far less viewed nightly culinary broadcast. Not only did I tune in, but on a few occasions I called in to the show. Time passed very quickly. I’d find myself up until dawn on many occasions along with other ECV fans. We watched as he melted down a few times and as he brought on a variety of producers and extras to the show, one by one tossing them aside until he found just the right combo — pceasy, Lorenzo and Lesmoonves, along with frequent guest appearances by Laggie. Oh! And how can I forget OmegaJ? Ok, well, moving along in the theory department.
On the Road
Spicy Grilled Chicken, Lemon Rice, Spinach Dahl and Spicy Cabbage and Lentils
ECV announced that he was going to head out on the road and would be broadcasting from a variety of locations around the US, but we only saw him a few times. He would call in claiming a lack of reliable internet service on “The Ranch” in Mississippi. I didn’t realize they called them ranches in Mississippi, I thought they were antebellum style estates, but what do I know, I’m from Jersey (Exit 10).
When he appeared on camera in San Francisco, we realized he was still alive and although much more subdued, the wig and hat and clothing remained in tact, even as his commentary continued to lack tact. Remember, this is what kept most people coming back for more, even those on the receiving end — OmegaJ, HypeTV,Silverhigh, and more. The fun continued, but people were beginning to give up on seeing EastCoast on camera once he departed San Francisco and did not show up with a broadcast on any network again. He’d tried USTREAM and Mogulus before he arrived in San Francisco and announced that he was once again a tried and true, loyal faithful JTV broadcaster.
However, as of this date, he has yet to appear on JTV with any regularity. Hell, he has yet to appear really.
Posts to the iownthenetwork blog continue to appear, although not as frequently, but what we see happening most frequently are Twitters. Tweets throughout the day, mostly about his affection for TheRoxie. He’s been Twittering more than iJustine and that is remarkable if there isn’t something logical behind it.
I know I’ve spent a lot of time leading up to the theory, but if you are not familiar with EastCoastVegas then you needed detailed background and for those that have been ECV followers probably needed a stroll down memory lane, so here we go…
We know that ECV likes to gamble, or at least spend a lot of time at the Beau Rivage Hotel and Casino in Biloxi, Mississippi. He has frequently mentioned going there and how well they treat him. But I began to wonder … has his disappearance from the .tv world been something as benign as the lack of internet connectivity, or … is he a new croupier at the casino??
Is EastCoastVegas holed up in a training class under lock and key, with a Non Disclosure Agreement that has left him powerless to broadcast, to tell us what he is doing each day? Is EastCoastVegas hanging around Craps and Poker tables as an employee of said casino? If we were to take a trip to the Beau Rivage, would we encounter a guy in a familiar striped shirt and dark jacket, but without the trademark ECV hat and wig? Is this the ranch he’s been talking about? I recall ECV telling us he was taking a trip to Vegas. Perhaps new employees are flown out to Vegas as part of their training program?
I think it makes perfect sense. He has mentioned that he is going to be launching his broadcast again on March 1, 2008. That is just a week away! Will he be on camera with a green visor and a bow tie — possibly arm bands? Will we see and hear the sights and sounds of slot machines and in the background through clouds of smoke in the casino as he mans his JTV channel and his table?
Tell me, what do you think?
Recipes adapted from the, Fresh Indian cookbook by Sunil Vijayakar
Grilled Spicy Chicken
- 4 Skinless, boneless chicken breasts
- Juice of 1 lemon
- Sea Salt
- 1 teaspoon amchoor (dried mango powder)
- 1 teaspoon crushed fenugreek seeds
- 1 teaspoon garam masala
- 2 teaspoons finely grated fresh ginger root
- 2 teaspoons finely grated garlic
- 2 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup low-fat plain yogurt
- lime wedges to serve (optional)
Score each breast diagonally, 3- 4 times and place them in a shallow, non-reactive dish. Pour the lemon juice over the top and season with salt. cover an set aside.
Meanwhile, place all the marinade ingredients into a food processor and blend until smooth. Pour this mixture over the chicken, cover and allow to marinate in the refrigerator for 2 – 3 hours.
When you are ready to cook, remove the chicken from the marinade and place them on a grill or in a hot grill pan. Cook over a medium-hot grill for 15 minutes, turning them half way through, or until they are cooked and lightly charred on the edges.
Serve immediately with a crisp salad and garnish with lime wedges.
Note: I brined the breasts for 6 hours prior to marinating. This is optional, but I find that brining keeps the breasts very moist.
Mustard-braised spiced cabbage
- 1 tablespoon sunflower oil
- 1 1/2 tablespoons black mustard seeds
- 10 – 12 fresh curry leaves
- 1 teaspoon dried urad dhal
- 2 onions, halved and very thinly sliced
- 2 dried red chiles
- 1 teaspoon tumeric
- 1 pound green or white cabbage, very finely shredded
- 1/2 cup water
- freshly grated coconut to garnish
Heat the oil in a large, nonstick fying pan over medium heat. (I did not use non stick. I do not have any non stick pots or pans in my kitchen aside from my grill pan). Add the mustard seeds; when they start to “pop,” add the curry leaves and urad dhal. Stir-fry for 2 – 3 minutes or until the dhal starts to brown.
Stir in the onions and red chiles. Cook over high heat, stirring often, for 4 – 5 minutes or until the onions soften. Add the tumeric and the cabbage and stir and cook for 2 – 3 minutes. Add the water, cover, and cook gently for 5 – 7 minutes or until the cabbage has softened, but still retains a crunch. Season and sere immediately, sprinkled with freshly grated coconut.
Spiced Lemon Rice
- 1 cup basmati rice
- 1 tablespoon light olive oil
- 12 – 14 fresh curry leaves
- 1 dried red chile
- 1-inch piece of cinnamon stick
- 2 or 3 whole cloves
- 4 – 6 cardamom pods
- 2 teaspoons cumin seeds
- 1/4 teaspoon tumeric
- juice of 1 large lemon
- 1 1/2 cups boiling water
- sea salt
- chopped cilantro leaves to garnish (optional, but DEElicious!)
Place the rice in a strainer and wash it thoroughly under cold running water. Drain well and set aside.
Heat the oil in a nonstick saucepan (again, I did not use nonstick); when it is hot, add the curry leaves, chile, cinnamon, cloves, cardamom, cumin seeds, and tumeric. Stir-fry for 20 – 30 seconds and add the rice. Stir-fry for 2 minutes, then add the lemon juice and the boiling water. Bring to a boil, cover the pan tightly, and reduce the heat to low.
Cook for 10 – 12 minutes, remove from the heat, and allow to stand undisturbed for 10 minutes. Fluff the rice with a fork, season and garinsh with the chopped cilantro before serving.
- 8 ounces red lentils, rinsed and drained
- 4 cups water
- 1/4 teaspoon tumeric
- 1 teaspoon finely grated fresh ginger root
- 3 1/2 ounces baby spinach leaves, chopped
- large handful of fresh cilantro leaves, chopped
- 2 teaspoons light olive oil
- 5 garlic cloves, finely sliced
- 2 teaspoons cumin seeds
- 2 teaspoons mustard seeds
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 red chile, finely chopped
- sea salt
Place the lentils in a large saucepan with the water, tumeric and ginger. Bring to a boil. Skim off any foam that forms on the surface.
Lower the heat and cook gently for 20 minutes, stirring occasionally. Add the spinach and chopped cilantro, stir and cook for 8 – 10 minutes.
Heat the oil in a small frying pan and when it is hot, add the garlic, cumin and mustard seeds, ground cumin, ground coriander and red chile. Stir-fry over high heat for 2 – 3 minutes, then pour this mixture into the lentils. Stir to mix well, season and serve immediately with rice of naan bread.