Last Commented Food Blogs (315)

After hearing about all its health benefits I decided to give it a lash Wednesday night.
Since my local butcher didn't have bones, fancy that a butcher without bones, beats me
but anyways, I decided to go with a chicken carcass, a broth and leave roasting marrow bone for another day instead.

After roasting the carcass for 40mins I then popped it into the slow cooker, an hour later I went to bed but not first without lifting the lid to give it a stir, yuck did it stink
hoped it taste better then it smelled.

After 12hrs it was done, after allowing it to cool I took a taste, not bad, at least its drinkable.
Have to admit there was a bitter taste which mad me question had I over used the apple cider vinegar or perhaps too much black corn pepper.

As the day went on I began feeling sick, all night long I had become very unwell, hardly slept a wink
next morning I had to ring into work to let them know I wouldn't be in.
At this stage the broth should of Gelled, it had not but instead there was what seemed like a cloud of some sort of fungus was growing within the jar, growing by the hour, still ungelled so at this stage I doubt it shall.

At this stage I'm convinced I've poisoned myself .....
but since you can't kill a bad thing, as you can see I'm still here
not rightly better but thankfully I've survived the worst.
Anyway......
I don't yet want to give up on bone marrow broth or roasting so if anyone is familiar with the recipe I'd appreciate anyone's advice as to where could I of gone wrong
I'm guessing the apple cider vinegar unless of the fault was with the carcass.

I went out for my morning walk and see someone had dropped 2 bagels in the parking lot expecting to feed the birds.
Some black crows were picking, but strangely no takers.
The reason why... the bagels were stale, as in hard like stone.

I started breaking a bagel into small pieces and throwing out to the birds who quickly ate them up. A squirrel wanted in on the action, so I threw a few larger pieces his way. He grabbed one, climbed the tree and returned for another.

To my surprise, some white birds with long bills came and chased the crows away. They had some difficulty with the size of the pieces I was breaking off for the crows, so I pinched them in 'pea' size chunks and they began to fight over them, eating as fast as I could toss them to the group.

I could see other birds in the nearby tree waiting and after the white birds left, they came over and started feeding. The whole event was more than 30 minutes and both bagels were gone!

I didn't get much walking this morning, but the birds got breakfast on me!

According to new research on foods supposed to be for vegans, one third of these products was found to contain animal by products, such as milk and eggs. Apparently it is very difficult to find vegan foods that are 100% without some form of animal by product.

I remember many, many, MANY years ago, the only thing I could cook was frozen pizzas, ready-made lasagna and pasta. I then moved overseas, and then I was forced to learn how to make food, because if I didn't do that, I would starve. Either that or eat out.

Fast forward to now. I run my own food blog, which I started back in April, so it only has 14 followers, but still - it's my own food blog!

On that, I post a variety of recipes and pictures of the food I make.

My first really big thing I made was this


It's a triple cheeseburger, with six rashers of bacon, two on top of each layer of cheese. It was VERY wet and drippy. The juice from the meat combined with the fat from the bacon and the cheese made me feel VERY American (yeeyee). It was glorious!

I then began to make more quick things - like toasties. Instead of ham, I used pepperoni, which made it taste like a pepperoni pizza, in a way.

Today, I made this


The patties are a blend of pork and bacon, with some bbq seasoning mixed in. It was great! I need more of those, so I am buying more tomorrow. The best part is that the patties were 15 Danish kroner for the pair. 15 Danish kroner is $2.26. A bargain!

If and when I find someone, I will definitely try to learn to cook more elaborate meals. I would LOVE to be able to make a beef wellington!

Now I just need to find someone who wants to give me a chance..

One of the best Sushi restaurants in Boca Raton closed their doors at the beginning of COVID. They had 3 locations (West Hollywood, Fort Lauderdale, Boca Raton) and only the Fort Lauderdale store is still open for business.

Many of my coworkers used to go there for lunch on Friday and always the food was fresh. It's was a buffet style all-you-can-eat lunch or dinner with a grill. The selections for dinner were more, like steamed crab legs and baked salmon, but the price was justifiably higher.

I knew some of the waitresses had scattered to different businesses, many were unrelated to food service. There is another sushi restaurant in East Boca Raton that I go to now that gets so busy you have to leave your name with the greeter and they would call you when a table was available. Always a wait, often 20 to 30 minutes. Much higher prices nowadays but an awesome selection. One waitress from the other place relocated there and it's nice when she's my server.

Plans are to go there tomorrow in the afternoon after the lunch crowd dissipates and before they close to setup for dinner. I'll skip lunch and dinner tomorrow knowing the one meal could be 10,000 calories!
Okay, I'm exaggerating, it's more like 5,000 calories.

Last night, I passed the old sushi place and the building had been repainted, new lighting and the parking lot was re-striped. The sign on the front read: CURALEAF
I Googled the name to find they are a Marijuana Dispensary.

It ain't sushi anymore...

A cold dessert popular in the Indian subcontinent, traditionally made from rose syrup, vermicelli, sweet basil seeds and pieces of jelly with milk.

Main ingredients
Milk, rose syrup, vermicelli, sweet basil

Serving temperature
Cold

Course
Beverage

Falooda with kulfi, rose syrup, and basil seeds (sabja seeds)
A Few Basil Leaves.

The vermicelli used for preparing falooda is made from wheat,arrowroot, cornstarch, or sago.

A falooda is a Mughlai cuisine version of a cold dessert made with noodles.

Rose. Rose falooda is the most traditional, classic and renowned flavour of the dessert, especially during warm weather as rose is naturally cooling. This drink, with an arresting shade of pink, has delicate notes of rose and is occasionally garnished with rose petals.

i can not live..... with out
this drink...
once in a few days.... a must
drink for me... ofcourse
i have a my own recipe.

This is not a complaint blog. It's an observation and a question. I live near Pittsburgh, PA. On the 4th of July my son went to the store to pick up a few dinner items. I rarely have a craving for hotdogs, but that's what I wanted to make for our Independence day dinner. As my son was in town I asked him to pick up a few things, including hot dog relish which is like a finely diced sweet pickle with mustard. No hot dog relish to be found. In fact he'd never heard of it. As I said we rarely dine on hotdogs. They had regular sweet relish. That's it. I thought surely he must have failed to look properly. After the holiday I went to the store and no hot dog relish to be found. Apparently it's not a thing in the Pittsburgh area. Days later I still can't get over it. Yes, absolutely there are far greater (and real) problems in the world than the fact that people where I live fail to recognize the awesomeness of hot dog relish. To be honest, I usually prefer to drown my dogs with yellow mustard and diced raw onions.

Anywhoo...that got me thinking. In the hotdog-eating world, what is the standard of excellence of toppings? Anyone who mentions ketchup gets ignored.

Every 4th, Nathan's Famous does a hotdog eating contest and every year Joey Chestnut beats the competition. In 10 minutes he consumed 62 hotdogs. The 2nd place winner trailed by 14 dogs...



Link:

Though stevia is most likely as safe as artificial sweeteners (or more so), few long-term studies have been done to document its health effects in humans. A review conducted by toxicologists at UCLA, which was commissioned by nutrition advocate Center for Science in the Public Interest (Kobylewski & Eckhert, 2008), raised concerns that stevia could contribute to cancer. The authors noted that in some test tube and animal studies, stevioside (but not rebaudioside A) caused genetic mutations, chromosome damage and DNA breakage. These changes presumably could contribute to malignancy, though no one has actually studied if these compounds cause cancer in animal models. Link: NATALIE DIGATE MUTH, M.D., M.P.H., R.D.
I think maple syrup, honey are only alternatives to sugar. At the end we’ll see that better use sugar than stevia, etc...

Many years ago, I took a cheap serrated blade steak knife and used it for cutting watermelon. To accomplish this, I curved the blade. The plastic handle cracked last month. I when shopping for a replacement at the dollar store... where things are $1.25 now.

Times change and the steak knives they now carry, have a straight edge. No problem, so I bought two. I opened one package, washed it and was amazed at the quality of the knife.
Stainless steel with a moulded handle. It cuts much better than the other steak knives and I plan to go back and get a few more.

It cuts like a knife, but it feels so right!




The old knife served me well...


Seedless round melon