Last Viewed Food Blogs (316)

This round I did a switch.
I wanted to try something sweet... but I didn't have any cream cheese.
Fresh mango, yogurt, honey, mozzarella cheese, pizza dough.
It was okay, but after I realized I forgot butter !



The side split getting it into the pan so some mango juice oozed out.

I was at work today, and me and a co worker were in a disagreement about whether a meal at 5pm is called dinner or supper. I say dinner, and he refers to it as supper. I know a lot of country folk use the word supper, but us city slickers refer to it as dinner.

At long last, they are finally beginning to turn red..

....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

There are potentially many health benefits to eating organic DARK chocolate
(conversely, milk chocolate is higher in fat & sugar).

Of course, it tastes good.
But, in moderation it may also be good for you in other ways.
For instance, it appears to have cardiovascular benefits,
improving blood flow and sometimes lowering blood pressure,
while increasing 'good cholesterol' (HDL) and lowering 'bad cholesterol' (LDL)
and protecting the LDL from being oxidized.

It also is a rich source of natural antioxidants, as well as a dietary source of fiber,
iron, magnesium, copper, manganese, potassium, zinc and selenium.

Also, when eaten, it can protect your skin from damage caused by sunlight.
If you eat dark chocolate before sunbathing it can decrease your chances of
sun burning.

For a more thorough explanation go to this link



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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!

When I was a kid, I adored the taste of a hamburger. It was simply awesome. Over the years I lost my love for the hamburger. How did this happen? Were my taste buds changing, or has the hamburger changed? For years I believed that I had aged and my food preferences had matured.
Then in the 1980's I found myself living on a farm and running a small beef cow/calf operation. I had 2 Angus, 1 Hereford and 2 Charolais cows. I would go to livestock auctions to see what was going through the ring and one day an incredible Angus cow was brought out with her fat little bull calf. The cow was not for sale but the calf was and the cow was brought out to show the lineage. I was the winning bidder for the calf which kind of surprised me to be so lucky. I concluded none of the big buyers present needed a bull calf that day. The truth was elsewhere. When I got the calf home I put him in the barn (it's good practice to keep a new animal separated from your herd in case he has cooties) he began eating hay immediately. This was odd because he was too young to be eating hay already. He also seemed to be coughing quite a bit. Not wanting to take any chances with infecting my herd I hauled him to a large animal vet in my Chevy van. He was found to have pneumonia and was infested with worms which was what gave him his nice round appearance, he was also about 6 months old, not a month old like I thought. This explained the hay eating. Thinking back I remembered something I observed in the auction ring but disregarded at the time. The mother cow was avoiding the calf totally. Apparently she had never even seen this calf prior to being brought into the ring with him. The other, far more experienced buyers didn't miss this fact and withheld bidding. They could see the scam the auction was perpetrating by offing this runt on some shmuck (me) and I couldn't. WTH, I grew up in midtown Manhattan I had a lot to learn about cattle farming, apparently I needed educating about livestock auctions too.

I would love to have a job torture testing products to see if they are safe for consumers or if the manufacturer's claims are correct.
Some people on YouTube post videos of their own product testing...
Some go to extremes!

Jamaican Rice and peas

Ingredient:

2lbs rice
1/2 pint kidney beans or Gungo peas
1 large coconut or tin coconut or powder coconut
1 glove garlic
5 stalk escallion
3 sprigs thyme
2 table spoon sugar (optional )
Salt to taste
1 green pepper
pieces of ginger to add taste


Preparation and cooking:

1. Cook peas and garlic to an almost tender state.
2. Grate coconut and extract the milk through a sieve (strainer).
3. Add this prepared milk cream to peas
4. Allow to boil for 10 minutes
5. Add pepper, thyme, salt, sugar, ginger, escallion
6. Boil for three minutes
7. Taste your pot, does it need more salt, set desired taste
8. Then you add rice
9. Allows to boil for 3 minutes high heat
10. Now min the heat
11. Allow to steam for twenty minutes or until rice is tender
12. Alright rice is done!