Food Blogs (313)

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.

...behind the Boston Marathon bombing. Three dead, including a young boy. And one college policeman. His brother got more instant justice, Glock style. And this ingrate immigrant, now is in Federal Prison, where Old Sparky still awaits him. Not to digress, but mother dear, also on the family dole, was caught shoplifting. Nice folks, all. And this crumb complains about the food not being up to religion of peace snuff. And sends a handwritten ckemency letter to Merrit Garland.
Well, for whatever reason, the ueber libs are working to save him, to dodge the death penalty. But here's the kicker.
As currently configured, the 1.9 TRILLION boondoggle, most of which goes to Dem causes, abortion and mismanaged cities/states, and not COVID, also includes $1,400 checks to federal inmates. Justice, Liberal styled.

...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.

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 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!

Kale
Sea Moss
Avocados
Walnuts
Water Melon
Cucumbers
Limes

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.

....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 had New England clam chowder with a teaspoon of garlic powder stirred in... for lunch this afternoon.


And a navel orange for dessert.

Caution ! Keep your distance.

Again, cooking is easy.

Tonight was my first try making the cilantro lime salad dressing in the style of Pollo Tropical restaurant.
The sour cream was too thick an wouldn't turn in the blender, so I added more lime juice.
Oops... too much!
Some recipes call for cream cheese.
I added 2 lumps of cream cheese that helped to thicken the mixture.
It's still pour-able soft with bubbles from the blender.
I'm hoping the refrigeration solidify it and will get the bubbles out.

The flavor was okay, maybe a bit to tangy... too much lime juice.