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I remember first hearing how you could cook an egg on the hood of your car, summer days in Chicago. But what about cooking an egg with the heat coming off your cell phone. Is it possible? Well, two Russian Journalists did it.

[Vladimir Lagovski and Andrei Moiseynko from Komsomolskaya Pravda Newspaper in Moscow] created a simple microwave structure as shown in the picture. They called from one cell phone to the other and left both phones on talking mode. They placed a tape recorder next to phones to imitate sounds of speaking so the phones would stay on.

You can read more about the experiment, the cooking times, at the source.

Source:
http://cybour.50webs.com/Resources_fun_mobile.html

Russian Source:
http://www.kp.ru/daily/23694.4/52233/print

Hungry? Maybe need to cook for the week… mjgradziel.com has a recipe for a 17lb Portabella Mushroom Avocado Burger!

Go to the recipe… Tons of pictures!
http://mjgradziel.com/burger/giant_burger.html

I had some leftover ground lamb from my dinner last night, spaghetti with ground lamb bolognese sauce, so I decided to put it to some good use, Ground Lamb Pita Pizza!

It might sound strange, Ground Lamb? On a pizza? But yes, it is fantastic! Lamb has such a distinct, almost sweet flavor, it is a neglected meat in this country. So here we go, my recipe for Ground Lamb Pita Pizza.

Ingredients List (Makes 4 Pita Pizzas)

1. 1 Lb. Ground Lamb
2. 24 Ounces of Tomato Sauce (ahem… You make you own, right?)
3. 4 Pitas
4. 3 to 4 Cups Fresh Mozzarella Cheese
5. 2 Table spoons Extra Virgin Olive Oil
6. Fresh Basil

Cooking Directions

1. Pre-heat your oven to 425 Degrees F
2. Brown the ground lamb in a large skillet, copping it up with a spatchula.
3. While the lamb is browning, heat up you sauce in a medium sauce pan, stirring every few minutes.
4. Take your pitas and lightly coat the bottoms with some extra virgin olive oil and arrange them on a baking sheet.
5. Once the lamb is done browning, with a large kitchen spoon, transfer the meat into your tomato sauce, mix it up and let simmer for about 3 1/2 minutes. (Ideally you will want to then let your sauce cool and be placed in the refrigerator overnight, but lets have a it)
6. With a brush, dab some extra virgin olive oil around the edges of each pita. This will give it that nice golden crust.
7. Spoon some of your lamb sauce, sprinkle some mozzarella cheese over each of the pitas.
8. Throw it into the oven and about 15 minutes later, or until the cheese looks to your liking, pull it out and let it rest for another 10 minutes. (I didn’t have any basil myself, but at this point your could lay some on top of your pizza.
9. Now just cut it up and put it in your mouth! Enjoy!

Next time I think I will try some toppings on mine… Maybe some green peppers and kalamata olives!

ImCooked.com, a video recipe site, has a great video of Christopher Walken explaining his roast chicken with pears recipe. Watch it below.

Go to Watch actor Christopher Walken roast a chicken.

Want a great, simple end of the summer BBQ recipe? One of my favorites, Clementine Citrus BBQ Shrimp Stir-Fry.

I highly recommend frozen raw shrimp. If the shrimp was frozen at the source, the taste does not get any fresher. For this recipe I bought a bag of Trader Joe’s Jumbo Uncooked Shrimp which has between 26 and 30 shrimp. I would also suggest a grill-top frying pan or a special veggie grilling grate, what I use, so you don’t lose any food between the grates of your grill.

Ingredients List

• 25-30 Uncooked Shrimp
• 8 Clementine Oranges
• 1 Cup Clementine Orange Juice
• 1 Zucchini
• 1 Yellow Squash
• 1 Medium-Large Yellow Onion
• 1.5 Tablespoons Low Sodium Soy Sauce
• 2 Tablespoons Honey
• 2 Cloves Garlic
• 1 Yellow Pepper
• 1 Red Pepper
• 2 Teaspoons Red Chili Pepper flakes
• Extra Virgin Olice Oil
• 2 Tablespoons Cilantro (optional)
• 2-4 Cups of Rice

Cooking Directions

1. Mmm… Clementines. I got a 5lb crate of this delicious fruit from Costco over the weekend, cube up 6 clementines and squeeze the juice from 4 into a large mixing bowl.
2. Add 2 finely chopped cloves of garlic, 1.5 tablespoons of soy sauce, 2 tablespoons honey, some black pepper and red chili pepper flakes, to your liking, to the large mixing bowl with the celmetine chunks and juice. Mix it up, tasting along the way to see what needs to be added. Careful with the soy sauce. I recommend adding it at 1/2 tablespoon increments, it can be a bit over powering. Another item you could add to the marinade is cilantro, that would be a nice addition actually.
3. Put the raw, thawed shrimp into the marinade an mix it around, making sure that there is enough juice covering all of your shrimp. If there is not, squeeze some more clementines into the bowl.
4. Grab a large ziplock bag and carefully pour your shrimp and marinade into it, place in the fridge for 1-2 hours. Depending on your grill, gas or charcoal, you may want to get it lit, pre-heat about 15-30 minutes before the shrimp is done marinading.
5. About 15 minutes before your shrimp is done marinading you can cut up your veges. I like big chunks of onion, and thick round slices of zucchini and squash, but cut them anyway you wish, just remember, they will shrink on the grill. Throw them into a large bowl, coat with some olive oil and some salt them set them aside.
6. Now we are ready to cook. Pull the shrimp out of the fridge, grab your veggies and head to your grill. Unzip the ziplock bag, pull out just the shrimp and put them into your grill pan, then throw your veggies on top. Mix the veggies and shrimp around, brushing everything with the leftover marinade every few minutes. If you have a nice and hot grill, cooking should take around 15-20 minutes.
7. If you’d like, while the shrimp cooks, you can make some rice, a little bed for your citrus BBQ shrimp.

Enjoy!