Most Liked Food Blogs (316)

At one and the same time the most boring, yet potentially most useful, blog I have ever posted.

Those who know their onions eggs can please add their own vital tips for the culinarily-challenged (which includes me)

Fresh eggs drop to the bottom of a glass or bowl of water and lie on their side

Not so fresh, still edible, eggs will drop to the bottom and stand on end

Stale eggs float. Save for throwing at politicians. Do not tell anyone I said you should.

A hardboiled egg in its shell can be kept for up to a week in the fridge

If you can’t remember which eggs are raw and which are hardboiled, a hardboiled egg, if you spin it like a top, spins far faster than an uncooked egg.

Freeze eggs by breaking them into a muffin tin, large ice-cube tray, or their own plastic container if they came in plastic. Once frozen solid you can pop them out and bag them for up to a year in the freezer.

The only thing a defrosted egg doesn’t do as well as a fresh egg is separate, so you could also freeze the yolks and the whites separately.

Egg yolk is good for shampooing hair and egg whites are a good face mask.

Want to know the difference between involved and committed? Look at a plate of bacon and eggs. The hen is involved. The pig is committed.


Okay the last was a joke, the rest is solid gold, even if you knew it all already. And in case you're wondering why my sudden mad fascination with eggs, I bought a half-dozen yesterday, got them home and realized I already had a dozen in the fridge. Not taking a shopping list on my weekly shop is costing me a fortune.

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.

A while back, I bought some cashews in a plastic jar with removable lid. when the cashews were gone, I decided to clean and reuse the container. Sometimes, it's for storage of workshop parts, screws, bolts, washers, etc. This time, I decided to use the empty to hold Ginger Snaps. The brand I buy (from the dollar store) come in a bag so I figured it would be easier than clipping the bag each time I wanted a cookie.

The cookies have sugar so I only have 1 or 2 a week and noticed after a month, they aren't as crunchy as when the bag was first opened or when clipped every time I opened. Obviously, it's the air in the container making them stale where I'm unable to close tight like the bag.

As kids, my grandmother baked so well, that neighbors would come to watch her, taking notes as she kept all her secret recipes in her head!
My brother told me she used to work in a bakery and that's where she honed her cooking skills.

As far as her cookies go, when we visited, she would wrap her freshly baked cookies (chocolate chip were her best) in wax paper and aluminum foil for us to bring home.
We weren't concerned about sugar then, so the cookies weren't around long enough to become stale.

Something to note... her secret for soft chocolate chip cookies was substituting orange juice for milk in the recipe.

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.

Kale
Sea Moss
Avocados
Walnuts
Water Melon
Cucumbers
Limes

....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

I like cake, sometimes, everything in moderation. But the worst experience i have had is thinking a cake was sweet when it actually could have harmful effects. One such cake is the space cake...

ALTHOUGH THERE ARE CLAIMS THAT EATING SPACE CAKES CAN LEAD TO PSYCHOSIS OR PSYCHOSIS SYMPTOMS FOR SOME PEOPLE, THERE'S STILL NOT ENOUGH CONCLUSIVE SCIENTIFIC EVIDENCE TO SUPPORT THEM. Originating from Amsterdam, space cake is a notorious delicacy that belongs to a group of cannabis-infused edibles.

This blog is open to discuss foods, the healthy and not healthy. Some people read all the ingredients on the packaging before they will eat it. I saw a woman who was always reading labels, she seemed obsessive, but if she knew what was good for her and what wasn't then i guess she was a step up on many of us. I still have a lot to learn about food. I want to eat healthy food but I don't want to be obsessive about it. I also don't want to be around people who are miserable and only nice when you serve to meet their need, and are jealous of your lifestyle. They drain your energy...this much i have learned. Life is a learning process, everyone is at a different place.

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!

Mmmm... it was good. I expect to get some tail every night this week!



One translation called it Chinese Lettuce and another called it vegetable core and another says it's AA Choy Stem.
My partner calls it tail. So, I'll be getting tail all week!

Peel the outside, slice thin and saute.

I saw eggnog ice cream last year at Wal Mart. I didn't buy it but regretted not doing so all year since. A friend of mine's daughter was there last year when I saw it and today she brought me a quart of it she bought yesterday when she was shopping.

Total bliss when having it for desert today.