Shamwow Guy in Trouble

Vince Shlomi known for his super absorbent Shamwow (which is basically a rag) has been arrested for some not so clean fun. The TV pitchman was arrested in Miami beach on February after authorities say he assaulted a prostitute. According to the smoking gun, the prostitute came back to the TV personalities hotel where the declined to file formal charges against the two of them.two got into an altercation. Shlomi punched the woman several times after she bit his tongue and would not let go. Both of them were arrested for felony aggravated battery but the smoking gun says prosecutors failed to file formal charges against the two of them.

Orange Sherbet

A sure treat on a hot summers day!

1/4 c cold water
1 tsp unflavored gelatin
3/4 c boiling water
3/4 c sugar
2 1/4 tbs orange zest
1/2 c orange juice
1/4 c lemon juice
1 egg yolk, beaten
1/2 c heavy cream
3 tbs sugar
1 pinch salt
1 egg white

Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand five minutes. In a medium bowl stir together boiling water 3/4 c sugar and soaked gelatin. Stir untill gelatin and sugar are dissolved. Stir in orange juice, lemon juice, and egg yolk. Set aside.

In a large bowl, whip cream with three tbsp of sugar and salt untill stiff peaks form. In a seperate bowl, whip egg whites untill stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into shallow dish and place in freezer. Freeze untill firm, stirring twice during the first hour.

Corned Beef And Cabbage

St. Patrick's Day is on it's way. This doesn't mean you need to put green dye in your beer to be festive. Instead have a real Irish recipe with beer included of course!!

Corned Beef And Cabbage

3 3/4 corned beef
2 bay leaves
12 black pepper corns
12 juniper berries
12 red boiling potatoes washed
12 carrots peeled and sliced diagonally
12 parsnips sliced diagonally
mustard and brown sugar
2 small green cabbages cut into 8 wedges
mustard and horse radish as condiments

Rinse meat under cold water. Place in pot cover with 6 inches of water. cover and bring to a boil. Drain and repeat. Do this 3 times for a less salty taste. Use a slotted spoon to skim off any scum from the cooking liquid. Add bay leaves, pepper corns and juniper berries to the pot. Lower heat, cover and simmer until meat is very tender but still holds together.

Add potatoes carrots and parsnips to the pot 40 min before meat is to be done. Bring to a boil then reduce heat and simmer until meat and vegetables are tender.

Remove meat and vegies. Slice meat thinly. Glaze with a mixture of mustard and brown sugar. Arrange meat on a platter with cooked potatoes carrots and parsnips. Keep warm.

Add cabbage wedges to the pot. cook 4 to 6 min. Drizzle some of the remaining hot cooking liquid over the meat and veggies.

Serve with mustard and horse radish and beer!!!