Last Commented Food Blogs (315)

News today that 2 employees of the Mars Wrigley factory in Pennsylvania fell into the chocolate tank and emergency crews had to cut a hole in the side of the tank to get them out.
One of the workers had to be airlifted to the hospital.
Inquiring minds want to know... how did they get into the tank?
Details are sketchy.

Story link:

...Now, all branches of anthropology are finally being combined with lab bench science, and the new epi-genomic genetics.
So what? Well, for starters, it seems that the diet/life style our 2 million year old proto homo erectus evolution, to which everything from enzymes to telomeres is closely adapted, is at odds with what we've been hearing from the nuts and twig vegan, new age, energy channel-crystal worshiping, alt leftie moonbats.
But I digress.
This newer anthropology, for example, takes human relics, mostly bones, from dig sites, with dates, and using modern chemical techniques, including various chromatographical/mass spectroscopic analyses, and gets a much better hold on what we ate, until the Neolithic period, with settlement based grain farming, some measly ten thousand years ago.
Skipping the usual Vierk bombast, just the facts Ma'am. So---
Lean, large cuts of meat, fish, with some animal fats, and colored (fresh/frozen) veggies, along with fruits (nuts), seem the best choices. Soy, dairy, grains of any sorts, especially wheat products---not so much. No processed anything, and no sugar, especially Fructose---deadly "fruit syrup". Add in lots of good water and plenty of walking (as if in search of the next mammoth or deer), and bingo!
Now, personally, I'd like to see corroborating evidence from the biological study of living tribal folk, as in the Amazon, or SA and the Southern Darkie Continent, and elsewhere with free living populations, along with lots more from public health research, but I'm buying it all without such.
Doubt it? Just look at that beautiful smile, tall stature, healthy face and head of hair. Don't only take my words for it.

Kale
Sea Moss
Avocados
Walnuts
Water Melon
Cucumbers
Limes

I came across a video on tuna harvesting where they are farmed and contained in nets getting fresh salt water. This is totally different than older processes where fish are in a lake and the sea water is pumped in.

Or at least go visit every year during fall, just to get my hands on them yummy ginkgo biloba that can be found all over NYC in abundance.

I spent Thanksgiving with my son in NYC. My first trip to NYC and for him, the second. We arrived on Tuesday and the first thing that struck me as we got out from the subway station and walked to our hotel that was just two blocks away, the streets were lined with beautiful ginkgo biloba trees or commonly known as Maidenhair trees here in North America. Their light-green leaves turned gloriously golden in fall.





They are everywhere in the streets of New York!



Strawberry Fields should be called Ginkgo Fields instead





I decided to watch the Rockettes on my last night in NYC. On my way walking back to the hotel ( which took me less than 20 minutes), I stopped by the side of a church to collect the fallen ginkgo fruits by the pavement, produced by female ginkgo trees.











To the uninitiated, the pulp of the ginkgo fruit has been compared from rancid butter to dog excrement!



It was cold and windy but it didn’t deter me from taking my gloves off and with my bad knees, bend ing over to collect them, one by one., with my bare hand. I spent about an hour and reluctantly pulled myself away and resumed my walk back to the hotel. Upon reaching the hotel, I discovered there were more fruits to be collected in front of the hotel and the nuts from those fruits were really “plumpy” and that made plumpy MiMi very happy!

I put them in my carry-on bag and was keeping my fingers crossed that the double layers of plastic bags will contain the putrid smell and was hoping no leakage or whatsoever. I certainly do not want the smell to permeate through the whole aircraft cabin





Was washing them in the kitchen when Art suddenly walked in and started screaming, “What in the hell is THAT smell?!?!! Puke? Dead animal?!?

He went on, “What are you going to do with them?!?”
I answered, “Why, I eat them of course! I’ve been eating them all my life!” Feeling annoyed and went on to explain to him the health benefits of consuming ginkgo biloba. He was not impressed at all and made me promised I will get rid of the smell by tomorrow morning.

I lit several scented candles and spray the whole house with air freshener hoping to be ridden of the vile and foul smell before Art wakes up.

Well, I’m too tired to think of other hacks and going to sleep now, thinking of the yummy dessert I’d be making with these nuts

Pak gor yee mai fu chuk, my late maternal grandma used to make them every now and then. Can be consumed either hot or cold.

As I watched the video, I wasn't sure what the end result was going to be. It appeared to be the consistency of salt water taffy, then as they worked it and the candy cooled it was brittle as though they were working with glass.
Al that work is revealed in the last minute of the video.

I know what I like and don't like when it comes to foods. With limits, I'll try new things from time to time. It was time to buy another package of Italian bread crumbs and Panko style came into my radar.
Without a doubt, organic chicken breasts dipped in eggs and rolled in Panko then pan fried was 'totally awesome man'




Unlike the photo, it's best to cut the chicken into thin strips so the Panko covers every piece!

When I started working in Boca Raton, my coworkers would frequent a Chinese restaurant named Hunan Palace. Through the years it must have been owned by different people but, it was a mainstay as the winter months had people standing outside waiting to get a seat.
Dingy, crowded, booths, a menu with numbers to order by. Lunch for $6 and a dollar more if you made substitutions.

COVID hit and the business suffered. As people started going back, the place was totally renovated. The huge aquarium in the middle was gone and the booths were taken out and replaced with tables. The floor was changed to ceramic tiles.
It must be hard keeping a good chef as the food was great one month and not-so-great the next. The one good thing about Chinese restaurants is they're never closed on American Holidays. Thanksgiving and Christmas were their 2 best days.

I haven't gone to eat there in more than I can remember and a friend complained to the owner about the variances in quality. That must have been happening too often and the name removed from the front of the place indicated a kiss of death.

Driving by last night, I see a banner across the old signage for a new business of buffet style Indian Cuisine. It's been a while for me to have food in Indian style, so I'll have to pay my respects to the late Mr. Chen and see new foods are being cooked in my neighborhood.