eating

Book Review: World’s Craziest Recipes

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51tzg6PwUSL__BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA278_PIkin4,BottomRight,-70,22_AA300_SH20_OU01_Okay, so it was a free download, but I am looking for some new recipes.
This ish right here is off the chair, the rail, the hook and even Andrew Zimmerman would by pass some of this.

Deep Fried Pork Brains
Blood Pancakes
Grilled Sweetbreads
Curry Fish Head

Here is the recipe for Mexican Beef Tongue Tacos
Ingredients 1 3/ 4 lb beef tongue 2 large onions, peeled The bulb of garlic, peeled and crushed 6 to 7 bay leaves 1 Tbsp. of peppercorns 2 Tbsps. salt Vegetable oil Corn tortillas (2 to 3 per person) Bottled or canned salsa verde

 

Other recipes include.
Callos Madrilenos
Thai Water Beetle and Fish Dip
Ant Egg Soup
Stuffed Rat  ( say what now?

Here is the Recipe for Bosintang (Dog Soup)
Ingredients

100g of boiled dog meat

500g of gravy

20g of green onion

10g of a leek

10g of perilla leaves

100g of taro stalk soaked in water

Yes, it said a 100g of dog meat.  I think I just vomited a little in my mouth.  However, the crazy recipes don’t stop here.  Other gems in this book are:

Steamed Sea Cucumber
Banana Worm Bread
Adobong Balut
Fried Beef Penis  (Uh Garcon, how is the Penis today?)
Cuy Picante (Guinea Pig)
Huanuqueno Style Squirrel Pot Pie
Mealworm Fried Rice
Crispy Tarantula
Pickled Pigs Feet

If Chef Ban ever invites you to dinner, say hell nawwww!

Ban, Chef (2012-10-25). World’s Craziest Recipes (Chef Ban’s International Recipe Series) (Kindle Locations 344-357).

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Read the Label!

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    As we head into the second week of the New Year, many are finding that the weight loss battle is really just beginning. The gyms are now over crowded with people who have no idea of what they are doing and coworkers are walking about with gallon jugs of water. All of the cleansing and sweat beds in the world will not wash away the poundage of bad food choices.

    Poor dietary habits are not only detrimental to the health of those who carry a few extra pounds; it can also be harmful for those who do not weigh enough. The BBC hosts a reality series of Supersize vs. Superskinny . This show contrasts the extreme relationships that people have with food. One of these shows showcased an 85 pound young lady who spent 3 hours in the grocery store, and no, she was not an extreme couponer. She was reading the labels on the food containers. Three hours in a grocery store just reading labels and she left the store with six items. Well, hell, I’d weigh 85 pounds too if I could be that discriminating. I then put it to the test, which things did I buy on a regular that I just did not bother to read the label.

    Starting at the top of my day, I looked at my cereal. My whole grain partner that boasts 51 grams of colon happy fiber filling was labeled at 160 calories without milk. Adding skim milk takes my whole grain goodness to 200 calories. Not bad to start, but I also have coffee in the morning and orange juice. I will do 2% milk because skim milk looks like white water and is gross. The 2% milk weighs in at 160 calories alone and I am suddenly feeling fat.

There are so many calories and so little time, and even though we each try to watch what we eat, it is the portions that can really throw you. I never measure out a cup of the cereal; I pour a good measure into the bowl. I stop when it looks like the bowl is overflowing and I feel like I am being greedy.

    The same concept applies to bag of chips. Even eating baked Ruffles, it is nice to know that the label says it is only 120 calories. Yes, only 120 calories for 10 chips. Who’s going to eat 10 when the company motto is “you can’t eat just one?” Or is that Lay’s? It doesn’t matter because I have never counted out and ate just 10 chips. But there is the rub; you have to read the label. Those labels will drive you nucking futty! I can now see why 85 Pound Lady she spent 3 hours in the store! I read the label on a boxed version of macaroni and cheese and nearly had an aneurism. I am not going to even discuss what I read because I don’t want you to panic. However, I was just thinking, if the caloric count is that high on the box, what is it when we make it at home from scratch and use four different cheeses? Again, I am feeling fat.

    I am going to play this smart and work my way into my weight loss plan. First, I will make sure I understand what fuel I am putting into my Über sexy vehicle. I am going to register on my calorie counter. Next, I am going to get a gallon jug like my coworkers and start pumping in some pure water. Last but not least, as discussed earlier, I am going to get out into my yard and work on making my backyard a haven.

This only leaves one label left to read. If I may be so trite with the perfect label and quote Fred, “Right”.

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Smothered & Scattered w/ Burt’s Chili

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         Southerners are very picky about their food. There are certain items that have to be fried and other items that are just plain Southern. Southern cuisine is often cherished, craved and fondly regarded. Vacations and trips to the south also includes a stop at a local favorite, the Waffle House.
Once you cross the Mason Dixon line, you know you have entered the South because you start to see the familiar yellow signs. Now don’t get the Waffle House confused with the Huddle House, or any other waffle shack. There is no confusing this southern icon.
Late night partiers, early morning diners, and people who are just in the mood for a waffle, often pop in, and say, “Howdy!” Hubby and I love to head in for the $5 breakfast special of a sausage, egg and cheese biscuit, with hash browns, a small orange juice and a coffee. We often say we want to be adventurous and try the hash browns different ways. You can get your hash browns scattered, smothered or covered in everything from onions, cheese, and gravy or ham chunks.
If you are not into the whole waffle thing, you can try some of Bert’s chili, a steak, or even some of Walt’s soup. The Waffle House also is a great place to start a career If you have not tasted or tried the Waffle House, here is your chance. For a limited time, you can get a free Waffle.



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Give the Gift Of Flavor

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Flavired Oils and Vinegars

Okay, Okay, I have been yammering on and on about saving money by giving a holiday gift that you can make. I have offered a few links to a few sites but have not really shared with you an idea that anyone can do at any skill level.  Well here it is flavored oils, vinegars and rubs!  You see these in specialty stores all the time and shop owners can charge some hefty prices.  This year, you can give these über chic gifts for just a fraction of the cost.

First things if first, let’s round up those empty wine and beer bottles. Run them through the dishwasher and use some peanut butter to remove the excess gunk from the labels.  Let’s start simple with a basic herb oil, most people will choose a thyme.  I like to use fennel.  I pulled this recipe from Allyou.com.

Ingredients:

Springs of Dried Thyme, 2 teaspoons of peppercorns, 1 1/2 cups oil (vegetable or olive)

Preparation

Place all ingredients in a pot. Warm over medium-low heat.  Using a candy thermometer, check oil until the thermometer reads 165ºF. Allow the oil to cool, then strain; reserving thyme and peppercorns. Pour into bottle. Add thyme and peppercorns. Cork; chill for up to 1 month.

Pretty simple isn’t it?  Now let’s really go poo-poo Chi-Chi with some rubs for steaks and chops.  I usually make my own instead of paying the $4.50 a jar from the shelf brands.  If I make my own I can also monitor the sodium content. Here is a simple recipe.  I also like to use the little jars for preserves. Prep time for this simple gift idea takes about 5 minutes and this recipe only makes about 2 jars.

Ingredients

1/3 cup cumin                          3 tablespoons allspice             4 teaspoons garlic powder

4 teaspoons cinnamon           1  1/2 teaspoons cayenne        1 tablespoon salt

2 teaspoons pepper

Combine all of the ingredients in a small bowl, mix well and then distribute evenly in jars. Seal jar tightly and add ribbons of cute labels. I found some really regal labels on the Microsoft.com template page.

And last but not least, herbal vinegars.  I picked this little recipe up from Colorado State University.  These require a little more work and know how, but once you learn the technique, this is a gift that can literally keep on giving.

Herbal Vinegar

  • 4 cups red wine vinegar
  • 8 sprigs fresh parsley
  • 2 teaspoons thyme leaves
  • 1 teaspoon rosemary leaves
  • 1 teaspoon sage leaves

Thoroughly wash herbs and dip in solution of 1 teaspoon household bleach in 6 cups water. Rinse thoroughly under cool running water and pat dry. Place herbs in sterilized quart jar. Heat the vinegar to just below boiling point (190 F); pour over herbs. Cap tightly and allowing the vinegars to stand in cool, dark place for three to four weeks, shaking occasionally. Strain out herbs. Pour vinegar into clean sterilized bottles with tight fitting covers. Add a fresh sprig of cleaned and sanitized parsley, if desired. Store in the refrigerator.  This recipe makes 1 quart.

Check back with me later in the week as I start to tackle those New Year’s resolutions you have been thinking about and know you are not going to follow.  Hopefully, I can help you plan some new resolutions that are doable.

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For These Things I Am Thankful

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I am going on strike. I have been asked by six people what I am planning to cook for Thanksgiving, and each have been shocked when I have responded, “very little.” I have the bird, I have some vegetables and I have stuff to make desserts, but am I cooking for two days to eat left overs for four, heck no! I plan to celebrate Thanksgiving, but not in the traditional way.

I am thankful to be able to have the means in which to purchase the needed items to make such a splendid meal. However, with the cost of food and fuel, I see no reason to spend $200 to make dinner. If I am going to have a $200 dinner, the Chef best come to my table and make sure I enjoyed every savory morsel!

I cook five or six days a week and Tuesdays are my baking day. I bake fresh each week and my friends are all well aware. I am usually asked to share what I make and often do. Today is Tuesday so I have decided to make a pie. I am thankful that I have friends who enjoy my cooking 52 times per year. I do not need them to wait until the final Thursday in November.

Because I cook so often, I have found clever if not unusual means to recycle my leftovers. The roast from Sunday is often cut down to make tacos on Mondays or soups or stews throughout the week. The left over cornbread I made on Sunday is perfect for some cornbread dressing. I am thankful that there is enough leftover and I do not have to make a fresh pan special for Thanksgiving.

I have potatoes, both white and sweet, along with peas and other items bought from local growers. I am going to cook for the week anyway, but this week, I am planning to cook a turkey. Since the bird is mid-sized, it is also perfect for making turkey pot pie, turkey noodle soup and turkey salad. I am thankful that I know how to stretch my food budget.

So often we spend this day of Thanksgiving engorging ourselves with overly rich foods, overspending and annoying the hell out of each other. Again, I am protesting. My modest dinner this Thursday will consist of a bird and two side dishes. I am not heading out on Black Friday to shop for items I don’t need either. I am staying home.

I have been blessed this year with clarity to understand my place on this universe. I have learned in the past year that less is more. I have learned that to be an educator, I must first educate myself. I have learned that in order to be loved, I must, without reservation give it to those who deserve it, as well as those finding their way. I have, most of all, learned that I am still learning.

I do not require a certain day in which to cook a meal to share with my family and friends. I have learned to manage my money so that I do not have to shop like a maniac the day after Thanksgiving. I have learned to be crafty and can make my friends items they will appreciate, so I do not need to spend money. And for these things, I am thankful.

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