Here is a list of Food Blogs ordered by Last Commented, posted by members. A Blog is a journal you may enter about your life, thoughts, interesting experiences, or lessons you've learned. Post an opinion, impart words of wisdom, or talk about something interesting in your day. Update your blog on a regular basis, or just whenever you have something to say. Creating a blog is a good way to share something of yourself with others. Reading blogs is a good way to learn more about others. Click here to post a blog.
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Mummified rice cakes...
I don't have a better name for them right now, but it's a traditional Chinese New Year meal where you have seasoned pork in the center, beans around that and sweet rice on the outside. The entire loaf is wrapped in banana tree leaves and tied with string.
Boiled for a while and allowed to cool then sliced into sections about 2" long.
There you have it... Mummified rice cakes!
Boiled for a while and allowed to cool then sliced into sections about 2" long.
There you have it... Mummified rice cakes!
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Restarting my cooking adventure!
I am pretty adventurous in the kitchen. I love to come up with some good ideas for food. For example: Yesterday, I had four brioche buns with pulled pork. But before I could eat, I had a brainwave: What if I put the buns in the oven for about a minutes time? Maybe that will improve the experience.. It did! The buns were just on the light crispy stage, that I consider the sweet spot! Lemme tell you, it was amazing! It made me think about what else to make. I had some chicken strips in the fridge, and I have a one-person meal of a dish we here call svensk pølseret. Translated to English, it's 'Swedish sausage dish'. It's VERY tasty! It has sausages (obviously), potatoes, onion and a special sauce that's so damn tasty! Anyway, I was wondering how chicken would taste in that dish, so I cooked up some chicken strips, and threw them in the fridge for tomorrow. I will then take half of the chicken and mix it into the sausage dish, just to see how it will taste. I am NOT going outside tomorrow, since I did some food shopping today. I bought enough food for five days, so I am good! And yes, I also bought some more to drink, since I was running low.
Now I just need to figure out what to eat the rest of the week. I have a frozen meal that I can eat one day, and I have some fish and chicken in the freezer, that I can cook up. I also have a bag of hash that I can cook up. For those of you that don't know what hash is, it's a culinary dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning "to chop". It originated as a way to use up leftovers. In the USA by the 1860s, a cheap restaurant was called a "hash house" or "hashery.". Put some ketchup and a fried egg on it, and it's just to DIE for! Well, not LITERALLY to die for, but you get the meaning. I hope. Finally I also have a very Danish dish, that consists of rice, meat balls and a curry sauce! Great comfort food, particularly these days where it's cold and the weather is bad!
I have never really been a good cook. My parents never really taught me to cook. I had my first real cooking experience when I moved to Scotland in 2014. It was a HUGE wake-up call for me. Suddenly I had to do everything myself. I guess I was a pretty oblivious person, now that I think about it.. Anyway.. I mainly lived on frozen food, at least for the first five months. After that, I thought 'I don't want to eat frozen food things forever', so I upgraded to nuggets and fries, and then I branched out to steaks and fries. Lots of fries, for some reason. They are cheap and everyone loves them. Did I eat veggies? Of course! But not as much as I should have done. It's the same story now that I am in Denmark. The last time I ate any sort of vegetable, was when I had cucumber on my lunch last week. Wow, I really need to just eat a salad at some point.
My roommate is, according to himself, an EXCELLENT cook. I beg to differ! For instance, when he cooks pasta, he puts oil - yes oil - into the water. When I suggested that the only thing you really need to cook pasta is water and salt, he was ADAMANT that it was wrong, and his way was the correct way that all the chefs cook pasta. I know a few Italian people who would go 'Mamma mia' if they saw how he cooked pasta. But each to their own, I suppose. If he wants to use oil to cook pasta, then that's what he will use. The pot just gets VERY greasy and yucky after cooking with the oil in, whereas my pot will just be wet. I also finally learned how to cook rice - because I use boil-in-bag rice
. Just follow the instructions, and the rice will be perfect every time.
I'm sorry this blog is a bit long, but sometimes I have a lot to say. Mostly about nothing, but today was about food! By the way, if you have any suggestions for recipes, please let me know in a comment. I'll then cook it and let you know how it was. Just don't make them expensive or super tricky. I am still a novice in cooking. Somewhat.
Now I just need to figure out what to eat the rest of the week. I have a frozen meal that I can eat one day, and I have some fish and chicken in the freezer, that I can cook up. I also have a bag of hash that I can cook up. For those of you that don't know what hash is, it's a culinary dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning "to chop". It originated as a way to use up leftovers. In the USA by the 1860s, a cheap restaurant was called a "hash house" or "hashery.". Put some ketchup and a fried egg on it, and it's just to DIE for! Well, not LITERALLY to die for, but you get the meaning. I hope. Finally I also have a very Danish dish, that consists of rice, meat balls and a curry sauce! Great comfort food, particularly these days where it's cold and the weather is bad!
I have never really been a good cook. My parents never really taught me to cook. I had my first real cooking experience when I moved to Scotland in 2014. It was a HUGE wake-up call for me. Suddenly I had to do everything myself. I guess I was a pretty oblivious person, now that I think about it.. Anyway.. I mainly lived on frozen food, at least for the first five months. After that, I thought 'I don't want to eat frozen food things forever', so I upgraded to nuggets and fries, and then I branched out to steaks and fries. Lots of fries, for some reason. They are cheap and everyone loves them. Did I eat veggies? Of course! But not as much as I should have done. It's the same story now that I am in Denmark. The last time I ate any sort of vegetable, was when I had cucumber on my lunch last week. Wow, I really need to just eat a salad at some point.
My roommate is, according to himself, an EXCELLENT cook. I beg to differ! For instance, when he cooks pasta, he puts oil - yes oil - into the water. When I suggested that the only thing you really need to cook pasta is water and salt, he was ADAMANT that it was wrong, and his way was the correct way that all the chefs cook pasta. I know a few Italian people who would go 'Mamma mia' if they saw how he cooked pasta. But each to their own, I suppose. If he wants to use oil to cook pasta, then that's what he will use. The pot just gets VERY greasy and yucky after cooking with the oil in, whereas my pot will just be wet. I also finally learned how to cook rice - because I use boil-in-bag rice
. Just follow the instructions, and the rice will be perfect every time. I'm sorry this blog is a bit long, but sometimes I have a lot to say. Mostly about nothing, but today was about food! By the way, if you have any suggestions for recipes, please let me know in a comment. I'll then cook it and let you know how it was. Just don't make them expensive or super tricky. I am still a novice in cooking. Somewhat.
online today!
A reprieve....
....of sorts. Saved, from another scientifically valid, but tediously boring, lecture, this time on the PC, VERY PC, topic of transgederism. Yes, another of those ---Ism concepts, and worse, -words. Saved, also, from the pseudo intellectual use of that annoying phrase, with the word digress in it. But only for a while.
No this time, it's on catching Maine lobsters, or more specifically, edible crabbs. On the later, these would be the more manly ones with big claws and thick meaty legs,, not those girly ones in the Caribbean, with mere inedible antennae. And there are at least two uplifting messages here. Or as it were, a twofer at a onesie price. Boyhood and adult alike
So, as a boy, we used to catch large crabs, we called blue or rock crabs. How?, you demand to know. Why with both stealth and cunning. But more importantly, is why?
Culturally, we ate little (expensive) meat. Instead, we got most of our non -plant protein from the sea, which was rendered into mouthwatering dishes, by the cantankerous old Portuguese grannies in the tenement block. And crabs were the one thing young boys could prepare by ourselves, away from home, in our neighborhood jungle boys' life encampments, illegally, using junkyard big boiling pots, water from a manipulated fire hydrant, all over a fire. Well, I'm here to say that such crab meat is much sweeter and tastier than that from any mere lobster But who knew? Yet, how to catch them?
Of course, all our ground and other fish were caught with worms, hook, line and sinker, so to speak. Three brothers, on an abandoned bridge head, and in an hour more than 10 pounds, WAY more, to haul back home as family heroes, on bicycles. But with the crabs, which tended to stalk about in tidal rivulets and pools, we used a more tactical approach. Remember those old liter clear glass milk bottles, the ones with the thick mouth rims, that we could borrow from the milkman's aluminium delivery boxes? Well, put a few chunks of stale bread into these, tie a dark long string around the top, fill with salt water and a trace of sea weed,, toss among the unsuspecting crabbies, forever fighting among themselves, and pull slowly tide out along the shallow sandy bottom, with long poled net in the sneaky other hand. Ha! The dummies never failed to follow what must have looked to all eight eyes like a moving easy meal. Nuff said.
So today, being between our own boats for bay fishing once more, Bravo and I came upon a few fisherperson types at the town landing. They were loading large lobster crates into a big truck, and lobster season being mostly over, except for the real brave alcoholics and their captains, oddly had crabs instead. Bigger blues, that they called Pinkies or Jonahs.
So, above story in mind, I asked how they had caught so many. By using Lobster traps, said they, bearded salts all, with coffin nails danging from each mouth!
You see, I always wondered what the side slots on the traps were for, as the larger ones were net funnels , for the dummy hungry lobsters to saunter in. Well, they said, we just block off the escape slots, insert bait, toss overboad, and bingo, 20 to 30 Kg's of crabs on hauling, next day. For my question, these kindly working men gave us a few big ones to take home. Yum Yum, for us and a neighbor, also from our childhood home town.
But the second story? Also not at all invented. While this was going on, the elderly ex boatyard owner, who used to haul and launch our larger sailboats, and who once stupidity (?drunkenly?) sent one of my masts all the way to a yard in vucking Wisconsin!, arrived on scene. Not exactly on speaking terms for a while, we were, but he made the first kindly friendly move by asking me what was up. Abandoning the defensive idiotic avoidant anger, installed upon us at trusting/tender ages, by homosexual priests, I responded in kind, with the above. Now we are on speaking terms, methinks.
Two steps forward, one in reverse. Can't make any of this up, folks
No this time, it's on catching Maine lobsters, or more specifically, edible crabbs. On the later, these would be the more manly ones with big claws and thick meaty legs,, not those girly ones in the Caribbean, with mere inedible antennae. And there are at least two uplifting messages here. Or as it were, a twofer at a onesie price. Boyhood and adult alike
So, as a boy, we used to catch large crabs, we called blue or rock crabs. How?, you demand to know. Why with both stealth and cunning. But more importantly, is why?
Culturally, we ate little (expensive) meat. Instead, we got most of our non -plant protein from the sea, which was rendered into mouthwatering dishes, by the cantankerous old Portuguese grannies in the tenement block. And crabs were the one thing young boys could prepare by ourselves, away from home, in our neighborhood jungle boys' life encampments, illegally, using junkyard big boiling pots, water from a manipulated fire hydrant, all over a fire. Well, I'm here to say that such crab meat is much sweeter and tastier than that from any mere lobster But who knew? Yet, how to catch them?
Of course, all our ground and other fish were caught with worms, hook, line and sinker, so to speak. Three brothers, on an abandoned bridge head, and in an hour more than 10 pounds, WAY more, to haul back home as family heroes, on bicycles. But with the crabs, which tended to stalk about in tidal rivulets and pools, we used a more tactical approach. Remember those old liter clear glass milk bottles, the ones with the thick mouth rims, that we could borrow from the milkman's aluminium delivery boxes? Well, put a few chunks of stale bread into these, tie a dark long string around the top, fill with salt water and a trace of sea weed,, toss among the unsuspecting crabbies, forever fighting among themselves, and pull slowly tide out along the shallow sandy bottom, with long poled net in the sneaky other hand. Ha! The dummies never failed to follow what must have looked to all eight eyes like a moving easy meal. Nuff said.
So today, being between our own boats for bay fishing once more, Bravo and I came upon a few fisherperson types at the town landing. They were loading large lobster crates into a big truck, and lobster season being mostly over, except for the real brave alcoholics and their captains, oddly had crabs instead. Bigger blues, that they called Pinkies or Jonahs.
So, above story in mind, I asked how they had caught so many. By using Lobster traps, said they, bearded salts all, with coffin nails danging from each mouth!
You see, I always wondered what the side slots on the traps were for, as the larger ones were net funnels , for the dummy hungry lobsters to saunter in. Well, they said, we just block off the escape slots, insert bait, toss overboad, and bingo, 20 to 30 Kg's of crabs on hauling, next day. For my question, these kindly working men gave us a few big ones to take home. Yum Yum, for us and a neighbor, also from our childhood home town.
But the second story? Also not at all invented. While this was going on, the elderly ex boatyard owner, who used to haul and launch our larger sailboats, and who once stupidity (?drunkenly?) sent one of my masts all the way to a yard in vucking Wisconsin!, arrived on scene. Not exactly on speaking terms for a while, we were, but he made the first kindly friendly move by asking me what was up. Abandoning the defensive idiotic avoidant anger, installed upon us at trusting/tender ages, by homosexual priests, I responded in kind, with the above. Now we are on speaking terms, methinks.
Two steps forward, one in reverse. Can't make any of this up, folks
OK step back....more.
I had New England clam chowder with a teaspoon of garlic powder stirred in... for lunch this afternoon.
And a navel orange for dessert.
Caution ! Keep your distance.
Again, cooking is easy.
And a navel orange for dessert.
Caution ! Keep your distance.
Again, cooking is easy.
online today!
Put the LIME in the SOUR CREAM...
Tonight was my first try making the cilantro lime salad dressing in the style of Pollo Tropical restaurant.
The sour cream was too thick an wouldn't turn in the blender, so I added more lime juice.
Oops... too much!
Some recipes call for cream cheese.
I added 2 lumps of cream cheese that helped to thicken the mixture.
It's still pour-able soft with bubbles from the blender.
I'm hoping the refrigeration solidify it and will get the bubbles out.
The flavor was okay, maybe a bit to tangy... too much lime juice.
The sour cream was too thick an wouldn't turn in the blender, so I added more lime juice.
Oops... too much!
Some recipes call for cream cheese.
I added 2 lumps of cream cheese that helped to thicken the mixture.
It's still pour-able soft with bubbles from the blender.
I'm hoping the refrigeration solidify it and will get the bubbles out.
The flavor was okay, maybe a bit to tangy... too much lime juice.
"Venezuelan “arepas”, world’s best breakfast"
"According to a poll by food/drink critic Adam Lapetina, and published by the travel and adventure website Thrillist, the Venezuelan arepa is in the top position in a list of 18 countries’ breakfast, classified regarding their nutrients.
Russia, Myanmar, Australia, France and Japan, among others, are part of the top 18 in which Venezuela reached the main place.
“Venezuela’s breakfast is all about salt, starch, meat, fruit, and cheese, and that’s what makes it the best breakfast in the world”, is the reason why Venezuelan gastronomy was chosen.
Lapetina also commended the arepa because of its endless combinations. “Grilled chorizo, arepas filled with super-savory white cheese, chicken, avocados, and eggs are all guaranteed to keep you full until dinner…” The arepa is therefore one of the world’s most versatile meals.
The arepa, made of corn flour, is the queen of breakfast and also an remarkable side for main dishes, for lunch or dinner, whether fried or baked."
This poll was made seven years ago, but Venezuelan arepas are still the best thing in this world!...
Venezuela... My country... My home... My love... I love you, Venezuela!..
This is the best flour to make arepas... Another Venezuelan pride:
If you can buy "Harina PAN" in your country, give it a try and make your arepas!... You will love them and adopt them as yours!...
Russia, Myanmar, Australia, France and Japan, among others, are part of the top 18 in which Venezuela reached the main place.
“Venezuela’s breakfast is all about salt, starch, meat, fruit, and cheese, and that’s what makes it the best breakfast in the world”, is the reason why Venezuelan gastronomy was chosen.
Lapetina also commended the arepa because of its endless combinations. “Grilled chorizo, arepas filled with super-savory white cheese, chicken, avocados, and eggs are all guaranteed to keep you full until dinner…” The arepa is therefore one of the world’s most versatile meals.
The arepa, made of corn flour, is the queen of breakfast and also an remarkable side for main dishes, for lunch or dinner, whether fried or baked."
This poll was made seven years ago, but Venezuelan arepas are still the best thing in this world!...
Venezuela... My country... My home... My love... I love you, Venezuela!..
This is the best flour to make arepas... Another Venezuelan pride:
If you can buy "Harina PAN" in your country, give it a try and make your arepas!... You will love them and adopt them as yours!...
Food grade physics.[ 2
Tag.} eYe knew it was coming...
And today, it was manifested..[ coffee cup icon.
The product: Covfefe: Making Coffee Great.
Site: doyoucovfefe.com
..drain the Swamp........med. roast
..M A G A......D ark Roast.
Red pill......... Light roast
.. McBob: over priced at $20.00 per 16.oz bag..
..[ unless of course, it's the World's finest covfefe.]
Ultimate Covfefe kit : $ 119.94. ( probably includes a designer cup or 2. )
In other geo- Physical News......
..the Petition to recall Reichmarshal Newsom has now gained 820,000 CA signatures.
A Total of 1,495,709 are needed to proceed to the next level of Impeachment. He is already being classified as "The Worst Governor in CA History."
This is a mouthfull..[ and eYesore.
To anyone chronicalling the former Moonbeam, Jesuit Jerry.
... today's file 303 [ aka rense.com
...is $0 bad / scary....eYe have decided to work on UN remember ing...it...
...hint; ) They caught UP with me in asking the all important question..{ in their Op-Ed.
What in the deep dark Fuch is Wong with the Trump Admin.?
Hint.) As I have said...and say again in Type...
$cripted from 1985 & punctuated with Magic.
And today, it was manifested..[ coffee cup icon.
The product: Covfefe: Making Coffee Great.
Site: doyoucovfefe.com
..drain the Swamp........med. roast
..M A G A......D ark Roast.
Red pill......... Light roast
.. McBob: over priced at $20.00 per 16.oz bag..
..[ unless of course, it's the World's finest covfefe.]
Ultimate Covfefe kit : $ 119.94. ( probably includes a designer cup or 2. )
In other geo- Physical News......
..the Petition to recall Reichmarshal Newsom has now gained 820,000 CA signatures.
A Total of 1,495,709 are needed to proceed to the next level of Impeachment. He is already being classified as "The Worst Governor in CA History."
This is a mouthfull..[ and eYesore.
To anyone chronicalling the former Moonbeam, Jesuit Jerry.
... today's file 303 [ aka rense.com
...is $0 bad / scary....eYe have decided to work on UN remember ing...it...
...hint; ) They caught UP with me in asking the all important question..{ in their Op-Ed.
What in the deep dark Fuch is Wong with the Trump Admin.?
Hint.) As I have said...and say again in Type...
$cripted from 1985 & punctuated with Magic.
online today!
See Food... my new diet plan!
When you order food at a restaurant, they bring a plate and unless it's an all you can eat, that plate of food 'is' your meal. Eat the food and you're done.
Dinner at my house usually has selections with enough food for 3 meals.
I'm taking issue with that... because... I have the ability to eat and eat and eat with no restraint.
For this holiday season, I'm asking not to be on a 'see food' diet.
Take the surplus food away and I'll only eat what's on my plate, nothing more.
Dinner at my house usually has selections with enough food for 3 meals.
I'm taking issue with that... because... I have the ability to eat and eat and eat with no restraint.
For this holiday season, I'm asking not to be on a 'see food' diet.
Take the surplus food away and I'll only eat what's on my plate, nothing more.
And now, a message from my taste buds tonight....
Jim is great ! He gave us the chocolate cake !
Jim is great ! He gave us the chocolate cake !
a fun way to cook!
Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
lots of nuts
1 bottle Vodka
2 cups of dried fruit
Sample the vodka to check quality. Take a large bowl, check the vodka again. To be sure it is the highest quality, pour one level cup and drink.
Repeat.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar. Beat again. At this point it's best to make sure the vodka is shtill OK.
Try another cup .... just in case. Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick fruit off floor.
Mix on the turner.
If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver.
Sample the vodka to check for tonsisticity.
Next, sift two cups of salt. Or something. Who careshz.
Check the vodka.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven and wee in the fridge.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the vodka
Fall into bed.
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
lots of nuts
1 bottle Vodka
2 cups of dried fruit
Sample the vodka to check quality. Take a large bowl, check the vodka again. To be sure it is the highest quality, pour one level cup and drink.
Repeat.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar. Beat again. At this point it's best to make sure the vodka is shtill OK.
Try another cup .... just in case. Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick fruit off floor.
Mix on the turner.
If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver.
Sample the vodka to check for tonsisticity.
Next, sift two cups of salt. Or something. Who careshz.
Check the vodka.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven and wee in the fridge.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the vodka
Fall into bed.
A Blog is a journal you may enter about your life, your thoughts, interesting experiences, or lessons you have learned. It's your own page on Connecting Singles that you can update on a regular basis, or just whenever you have something to say. You can write about an opinion, impart words of wisdom, or talk about something interesting in your day. Creating a blog is a good way to share something of yourself with Connecting Singles members. Reading blogs is a good way to learn more about members you have met here. Please be sure to read the blog rules before posting.
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