Most Commented Food Blogs (315)

Your first thoughts were probably about additives, pesticides and some of the preservatives that we are subjected to every day in the food we eat but I’m not talking about that today. I’m talking about our fresh products as it comes from the ground, spiked with toxins by nature. We probably consume enough toxins to kill an ox.

Everybody is quick to point out the disadvantages of (red) meat but it would seem that other foods are just as bad. It is no longer just sugar, salt, nicotine, alcohol, and fat to worry about.

The green leaves of Rhubarb contain Oxalic Acid. It causes kidney stones and, if you eat enough of it, it can kill you.

Kidney beans contain large quantities of Lectin and as little as only 3 uncooked beans can cause severe vomiting and diarrhea.

Apple pips contain Cyanide. If you eat enough it will cause vomiting.

The area near the stem of tomatoes contains a toxin called Tomatine that is sometimes used in pest control.

Green potatoes are extremely rich in Glycoalkaloid poison. Death by potatoes is rare but not unheard of at all.

The pips of cherries contain Hydrogen Cyanide. This can cause vomiting, breathing problems, and even kidney failure.

Brazil nuts contain extremely high concentrations of Radium, a thousand times more that the average levels in other foods, making it the most radioactive food in the world.

Nutmeg, a known hallucinogen can cause nutmeg psychosis which leads to depression and a feeling of impending doom.

Then lastly, to draw the attention away from plant toxins, eating the puffer fish leads to paralysis or death if prepared incorrectly. Chefs train for up to 3 years to prepare it correctly but people still die as a result from time to time.

So, what shall I say; Bon Appetite? We may as well start with the hand picked mushrooms. Only about 5% of mushroom varieties are poisonous and you will have a 95% chance of survival; or would you rather starve to death?

What the hell, I’m hungry. I must find something toxic to eat before I get withdrawal symptoms. I got used to having all these toxins in my system.


Have a wonderful day. There is no need to start your new diet today. Nothing has changed.

Sunday morning and I'm trying to organize this weeks work.
We have a special event this week, 200 guests.
It's a meal for single people. Chinese menu.
The problem is we have to make 200 fortune cookies. Means 200 diferent fortune cookie messages.
I need help. I've been checking internet and found some but still need plenty more.

- Marriage lets you annoy one special person for the rest of your life.
- Confusius says lovers in triangle not on square.
- It's easier to resist at the beginning that at the end.
- Flattery will go far tonight.
- Some men dream of fortune, others of dream of cookies.
- A tub and a rub will change your day.
- Never forget a friend , especially if he owes you.

Need so many more, any ideas?
Help please.

Do you like painting your fingernails?

I love making chocolate confections. There is something about the glistening smoothness and dark rich color that brings all of my senses alive.

To make chocolate covered strawberries, first pick the freshest, plumpest, juiciest, bright red berries you can find. They must look as though they would burst in your mouth in divine splendor.

Next, find the chocolate that sings to you. I love a dark chocolate. It has to have just the right stiffness to it...a snap, yet it must melt in your mouth like the creamiest butter. The flavor ought to unveil itself as it touches your tongue and leave a slightly sweet yet bitter after taste. Depending on where the cacao was grown there will be different undertones of taste sensations hidden in the chocolate. As it melts slowly on your tongue it ought to beguile you in its complexity.

Now, once the chocolate is picked from the myriad of choices, gently melt it at a low temp. It's important to go slowly, stirring and heating the chocolate until it has melted and becomes a smooth and shining liquid. It must not be too hot as it will not envelop the strawberry in a thick coating. It must be warm to the touch and thick enough to cling to your spoon.

Once the chocolate is at its perfect temperature and consistency, gently dip the strawberry into the ready and waiting velvety dark smoothness. Undulate the strawberry in such a way as to get a good coating. Remove the strawberry from the delectable and tantalizing confection. Repeat dipping and pulling until you get the desired coating on the strawberry.

Carefully lay the finished product onto an appropriate surface for cooling. Once the chocolate has hardened, it is ready to be enjoyed in its entirety.

but I have worked in refugee camps and the videos of the guys stealing the food from the van, I have seen this before in other camps. The operative word is gangs.

They take the food, horde it and give it out only to those who pay for it. They do the same thing for clothes and other stuff. They can be violent too. Any person going into a refugee camp has to recognize the camp is basically without laws. The strong rule. The weak beg on the sidelines.

In America how many remember the Hearst family food giveaways when Patty was captive? The same scenario. That was street gangs seizing an opportunity. Nothing more. Quite literally at the US refugee camps I have worked in each delivery truck came with a second truck full of MPs with big truncheons they used to keep the gangs off the food truck. Of course this was a wasted effort because the gangs would stay outside the circle and just steal the food from the women and children and weaker men when they exited the crowd. I have a friend who worked with OAS at the camps in Somalia and he told me the behavior is the same.

In any country where the government has collapsed or a civil war rages, one of the standard tactics of criminal gangs and rebels is to free all the prisoners in local jails (except for a select few they kill in the cells along with the guards) who then merge with the general population and later become refugees, if profit is seen in doing so. Except they arrive off the boat as an already organized gang mixed in with the innocent. If it is a civil war driving them, rest assured, mixed in with the women and occasional child you may find a whole company of fighters wearing refugee clothing but only pretending to be refugees. They will see to it that they eat first and that they are the ones who decide who else gets to eat. Such is the reality of life in refugee camps and shelters.

Don't look to the camp staff for help. They are usually terrified. At Ft. Chaffe, Indian Town Gap and Ft. Mcoy (3 I worked at) many of the staff lock themselves inside their little office with barricades on the door. Those who ventured out were often beaten and sometimes killed. I know of one case at Indiantown Gap where one of the camp workers had witnessed something. She had time for one panicked phone call before the gentle refugees ripped down the phone line on the building outside, smashed the door open and dragged her out. Many months went by before her dried out corpse was finally found in a barracks attic on the other side of the camp. Jimmy Carter's DOJ declared everything that happened in his Refugee camps to be Secret, but I saw it. Many of the refugees are not good people, although some are. The reality of life behind the barbed wire is not pretty in the least.

I hardly ever bother with fruit but when I do pick something up at the supermarket it hardly ever encourages me to do it more often. I’ve noticed that more and more supermarket fruit is labelled “ripen at home”, with that particular feature presented as a virtue; whereas, in reality, it is obviously a dodge to save someone along the supply chain the expense of ripening it before it goes on sale.

This wouldn’t be a major problem were it not for the producers inserting some sort of genetic timing mechanism into the fruit that gives the consumer a one hour window of opportunity to eat it between the states of rock hard and fermenting mush.

So this, along with the way they seem to have bred all traces of flavour out of most fruit, is the reason I hardly ever bother with it.

Hmmm, I fancy a banana next Wednesday; so when do I need to purchase one, Well it’s Saturday today so..................

Will you please stop putting sliced potato in your moussaka and replace it with more aubergine? I will gladly pay the few extra pence this will cost you.

Yours in anticipation, Harbal.

I always thought of puddings as sweet and with lots of nuts and fruits......
Yesterday someone told me the English use' beef ' in their Christmas pudding
Is it true?......
How is a pudding made in different countries?

I was at Whole Foods Market yesterday morning returning an Amazon purchase. It was before lunch and the cooked foods weren't available... no pizza ready either. I've been eating less beef lately, but I passed the refrigerated section and curious when I saw ground Bison meat on sale. Okay, let's do it!

From what I read, Bison meat is an excellent source of protein, rich in B vitamins, high in iron, selenium, and zinc. The package listed 10% fat.

I fried up a Bison burger for lunch today and found it cooks differently than beef. I had the skillet temperature on medium, a normal setting for beef hamburgers. Not much fat coming from the burger. Noticeably, the texture was different and it broke when flipping it a few times. When pressed, blood oozed indicating it wasn't cooked enough.
If you've pan fried flank steak, you know it takes much, much longer to cook down to the center... Bison is much the same.

So, how does it taste?
I read it has a mild flavor. That's about right... I've got enough meat for 2 more burgers... maybe Friday and Saturday.
I'll be sure to have the windows open to let the smoke escape!

Harina P.A.N. The abbreviation stands for Producto Alimenticio Nacional, which translates in English into: National Food Product. It is the first brand of boiled maize flour in Venezuela. The brand itself became a synecdoche, as even with other large competitors in the market, it is used as a noun to indicate any similar maize flour.

Harina PAN is used to make the maize flour dough also known as "masa de arepa" or "masarepa", which is used to make Venezuelan dishes such as arepas, hallacas, empanadas, and bollos pelones. Harina PAN is found in varieties made from white and yellow corn. It contains no additives and is considered suitable for those with restricted diets.

For decades, Harina PAN has been an essential ingredient for Venezuelans, and more recently in Colombian cooking, with websites dedicated to locating the nearest distributor in several countries in the world. Pre-made arepa flour is specially prepared for making arepas and other maize dough-based dishes, such as Venezuelan hallacas, bollos, and empanadas. The most popular brand names of corn flour are Harina PAN in Venezuela, and Areparina in Colombia. Pre-made arepa flour is usually made from white corn, but there are yellow corn varieties available. To Venezuelans, it forms a part of their national identity, making up a large portion of their diet.



Venezuela... My country... My home... My love... I love you, Venezuela!...