tag:blogger.com,1999:blog-8911862529168299582024-02-22T09:49:33.771-08:00Food in the QWhat do you eat?Janehttp://www.blogger.com/profile/15297188325067571639noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-891186252916829958.post-32230776202137013132010-10-04T08:57:00.001-07:002010-10-04T08:59:27.491-07:00Chili on the Verge<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_yYslrWjnNkk/TKn5l_tNIjI/AAAAAAAAAEc/3GkVSex10jA/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_yYslrWjnNkk/TKn5l_tNIjI/AAAAAAAAAEc/3GkVSex10jA/s320/001.JPG" width="320" /></a></div>Best. Chili. Ever.<br />
Make it hotter with more chili powder or add hot sauce in the dishes...<br />
Serve with shredded cheddar and sour cream.<br />
<br />
<br />
1 pound lean ground beef<br />
1 ½ cups chopped onion<br />
1 cup chopped green bell pepper<br />
1 teaspoon minced garlic<br />
1 (15 ounce) can kidney beans, drained and rinsed<br />
1 (15 ounce) can pinto beans, drained and rinsed<br />
3 (14.5 ounce) cans diced tomatoes with green chile peppers<br />
2 tablespoons brown sugar<br />
1 tablespoon unsweetened cocoa powder<br />
2 tablespoons chili powder<br />
1 teaspoon ground cumin<br />
<br />
1. Coat a large saucepan with cooking spray and place over medium heat. Cook beef in pan until browned, 5 to 8 minutes. Stir in onions, bell pepper and garlic and cook 5 minutes more.<br />
2. Stir in kidney beans, pinto beans and tomatoes. Season with brown sugar, cocoa powder, chili powder and cumin. Bring to a boil, then reduce heat, cover and simmer 20 to 30 minutes. (To make in a slow cooker, simply transfer beef mixture to a slow cooker, stir in remaining ingredients, cover and cook on low 5 to 6 hours.)Anonymoushttp://www.blogger.com/profile/18154878200284714766noreply@blogger.com2tag:blogger.com,1999:blog-891186252916829958.post-92106890352360158892010-10-02T10:23:00.000-07:002010-10-02T10:23:47.518-07:00Where the Hell Are You? Garbage Plates are on deck!Do you guys know what Garbage Plates are? Well, tomorrow I am making them for my college son and five of his friends. <br />
<br />
Imagine this: A bigass paper plate with a nice layer of french fries, a scoop of macaroni salad to one side. On top of these, two cheeseburgers or two hot dogs (sans buns) and a big scoop of chili with hot sauce over the whole thing.<br />
<br />
Heaven.<br />
<br />
I'll take pics.Anonymoushttp://www.blogger.com/profile/18154878200284714766noreply@blogger.com1tag:blogger.com,1999:blog-891186252916829958.post-10833104256715695452010-04-26T17:52:00.000-07:002010-04-26T17:52:39.318-07:00Pasta Primavera from the VergeHad a hankering for some veggies with my pasta the other night.<br />
<br />
Sauteed a sliced red pepper, a package of sliced baby bella mushrooms, a medium zucchini for about 5-10 minutes. Added a can of those nifty Hunts Fire Roasted tomatoes and simmered until the liquid was pretty much gone. <br />
<br />
Served over pasta with mix of shredded parm, romano, asiago cheeses. YUM.Anonymoushttp://www.blogger.com/profile/18154878200284714766noreply@blogger.com2tag:blogger.com,1999:blog-891186252916829958.post-59400905898726196242010-03-08T10:36:00.000-08:002010-03-08T10:46:31.909-08:00ReUse ReCycleI will admit a dirty little practice that will probably have you bringing your own snacky schnacks to my house. I use day old stale bagels to make bagel chips. They are cheap and the end product is delicious! I do feel like a crazy old cat man asking for the old bagels at the coffeeshop and bakery.<br />First I take the horrible fruit or abnormal flavored ones and toss them out to the birds right away. I slice the bagels about an eighth inch or so thick and toss them in a big bowl. I spray them down with olive oil and then toss in some sea salt and Parmesan cheese. Spread them around on a cookie sheet and broil, keeping an eye on them so they don't burn. I keep a couple of pans going so I have enough for TV snacks. Something simple and it is something I like to munch on, great with a beverage and the game on tv.<br /><br />-TimoTim x 2http://www.blogger.com/profile/11414882062827015581noreply@blogger.com5tag:blogger.com,1999:blog-891186252916829958.post-14884866445972289482010-01-25T12:57:00.000-08:002010-01-25T12:58:48.886-08:00Dire Straits of My OwnI have no pity. No chips? No chocolate? Well, my house is full of that crap and I can't eat any of it. I am trying my damnedest to low carb. <br />
<br />
Some of you know that about a year or so ago my doctor told me that my blood sugar was close to being to high. You know, just enough to be scary, but not enough to actually be a diagnosis. It was an "almost" diagnosis. So I went whole-hog low carb. Lost some weight, got the sugar down. It was all good. Then I cheated.<br />
<br />
You know those people who claim to be carbohydrate addicts and we all thought they were full of shit? Well, I think I just might be one of them. I LOVE carbs. I love to bake. I love to cook. I love to eat. When I cheated, I couldn't go back. But now I have to.<br />
<br />
I am returning to the low carb circle of Hell. Think eggs, meat, cheese, and salad. Anyone who tells you that those Atkins "revolution rolls" are just like bread is lying. They aren't even bread-like. They are just plain nasty.<br />
<br />
So, don't ask me to pity you as you eat your pretzels. At least you can eat pretzels...<br />
<br />
P.S. I'm not really as cranky as I sound. It's just the cravings talking.Anonymoushttp://www.blogger.com/profile/18154878200284714766noreply@blogger.com2tag:blogger.com,1999:blog-891186252916829958.post-56437401585210059152010-01-19T12:38:00.000-08:002010-01-19T12:55:05.174-08:00Dire StraitsI have no chocolate in my house. I have no potato chips. The ice cream flavor of the week--Maple Nut, was a mistake. It calms no cravings.<div><br /></div><div>I am in desperate need for junk food. I look at the oranges in the fridge and the perfectly ripe bananas (no green at all on the stem end and evenly speckled with brown dots but not yet mushy) on the counter and I feel nothing for them.</div><div><br /></div><div>I want a Snickers bar, or some Oreos, or a box of chocolate-covered toffee popcorn. I could make some pudding, but my milk is low. I could go for a big slice of devil's food cake or a huge handful of radioactive-cheese-coated Doritos.</div><div><br /></div><div>A root beer float might do it, or some chocolate chip cookies or maybe even a frozen pot pie. You know the ones, the super cheap ones that go on sale for 3 for a dollar and have like three peas and four chunks of carrot, two tiny bites of chicken and tons of gravy and that fattening crust, in the little tin pan we used to put on the floor for the dog to lick when we were done. </div><div><br /></div><div>Or if I had some cold leftover pizza, that might help, or maybe a box of rosemary and olive oil flavored Triscuits. I'd even settle for a can of Spaghettios. With meatballs.</div><div><br /></div><div>But I don't have any of that. I have some pretzels (not enough fat), some vanilla wafer cookies (store-bought cookies need chocolate to be passable, with the exception of Fig Newtons. Oh, why did I have to think of Fig Newtons?), and some leftover Christmas candy, the kind that looks like little pillows and <a href="http://www.the-beading-emporium.com/mibe.html">millefiori beads</a>. No good at all. No good at all.</div><div><br /></div><div>I think I'll go make a cup of tea. And eat an orange while I wait.</div>anglophilehttp://www.blogger.com/profile/10074462196299441293noreply@blogger.com2tag:blogger.com,1999:blog-891186252916829958.post-40694593932355838262010-01-15T02:38:00.000-08:002010-01-15T02:47:04.873-08:00apologising to the blenderHi all.<br /><br />I know I'm prolific, but hey, I'm sure you want to hear from more people than just me. WotV? Timo? Jane? Sue? RB? Mark? 'rilla? Wade? Morph? Mama? Ghostie? Saysh?<br /><br />Anyways (as my colleague says. He also says 'I would've went' which wouldn't make my hackles rise so much if he wasn't an English teacher with a Master's... funnily enough, my English friend who says 'I lost me phone, see?', doesn't rankle me at all [also an English teacher with a masters], but his misspellings do. What a snob I am - but only in regards to English teachers! )<br /><br />I have a question. How often do you apologise or talk to your kitchen appliances? Tonight I was blending some stuff (I bought a new appliance over Christmas), and of course, I couldn't remove a part, so I was all like, come on you <em>stupidfuckingshitofathing! </em>But then, of course, I had to promptly apologise, and tell it how much its lime green cover suited it, and didn't make its arse fat, and how thankful I was for all that it did for me, for kitchen appliances bear grudges and are vengeful. Yea verily, indeed.lizardrinkinghttp://www.blogger.com/profile/10631267904133624562noreply@blogger.com11tag:blogger.com,1999:blog-891186252916829958.post-88703296174740569202010-01-11T03:27:00.000-08:002010-01-11T04:03:06.048-08:00good cookbooks<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvxLyD_I6lOYRRDjtZ7afk9xMLkVlE_ljsymkD0QuzIuItoT9gp4whyphenhypheno2h8SUh6zDK1M03tOPP1kNSQpOJkulrC4cQqZSXhjOj8YM1Le1MFquqZONzH8TaJbW50vyyho5gH4yspnArEjk/s1600-h/essentialvegetariancookbook.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 250px; DISPLAY: block; HEIGHT: 326px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425443935167024818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvxLyD_I6lOYRRDjtZ7afk9xMLkVlE_ljsymkD0QuzIuItoT9gp4whyphenhypheno2h8SUh6zDK1M03tOPP1kNSQpOJkulrC4cQqZSXhjOj8YM1Le1MFquqZONzH8TaJbW50vyyho5gH4yspnArEjk/s400/essentialvegetariancookbook.jpg" /></a><br /><a href="http://www.amazon.com/gp/search?index=books&linkCode=qs&keywords=174045409X">This one is a winner</a>. If anyone has been following my blathering in the Q, you'll know all about it. I bought the hardback when I worked in the bookshop (it had a prettier cover) and I have used a lot of the recipes which are not only tasty, they are also relatively easy to make. Ooh, I just found a shot of the hardcover. I guess it depends upon how you feel about asparagus. I'm pining (and salivating) just looking at it. Real Parmesan. Mmmm.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwpRD-TgzhoTs0JUhE0CA6HWe9QRi6G_By2UnPr3g2exFNjZM0xSR7ixeTo_-JtceIFdK4xBthKHDjrXQMZ51aBbIlnkC4Y4qain_89PoNN7R0KxFsQ-BiTly0h1_o3k4IgW_TtqHHfQ/s1600-h/vegetarian+hardcover.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425447924184328482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwpRD-TgzhoTs0JUhE0CA6HWe9QRi6G_By2UnPr3g2exFNjZM0xSR7ixeTo_-JtceIFdK4xBthKHDjrXQMZ51aBbIlnkC4Y4qain_89PoNN7R0KxFsQ-BiTly0h1_o3k4IgW_TtqHHfQ/s400/vegetarian+hardcover.jpg" /></a><br />A friend expressed bewilderment at another friend's habit of poring through cookbooks with her brother, just looking at all the recipes. I understood my friend's habit completely! I'm sure you all do, too.<br /><br />Anyway, of course, going through one of my frequent,<i>What's mine is yours and what's yours is mine</i> phases, I left it in N.Z. when I left N.Z. for Oman. See, the thing with Oman is that I had about a week to pack up and go, so lots of the superfluous, though not necessarily unwanted, was left behind. This included an amazing, quirky dream catcher, which I would have called an art piece, that my friend, Sharon, made, a great book called, "<a href="http://www.poets.org/viewmedia.php/prmMID/5692">The Open Boat: Poems from Asian America</a>, and that cookbook.<br /><br />Oh, I also left all my other recipes behind. In my rather transitory life, I had kept them in a sick bag I picked up on a plane when I was 22 or so, maybe my first flight, and for some reason I just thought I wouldn't need those tattered pieces of paper any more. The bag hadn't been used for its intended purpose, let me assure you. I do, generally speaking, vaguely remember how to make things, but having the nitty gritty is nice. Why did I decide not to bring those when they'd held me in good stead for many a year? When they were just pieces of paper I could have stuffed anywhere? I still don't have an answer for that.<br /><br />I did tell my housemate she could have anything that I left behind and when a tumultuous year later (love affairs do that, don't they? That's all I'm saying) I was back in Australia and trying to get some of my effects together before heading to Japan I asked her to please send it over along with other stuff, it never arrived. Other stuff did. A sleeping bag, something else I rarely use. I guess she either gave it away or kept it. I hope it has been put to good use.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScSrHW2M1XsHeGApYLI1XgHXM9ybC66Fw-QrmRrexJ9c2GL8KQhIuhPelaSEBAz-K_qZ26eznecnIjQP_ChBP2kjkyWjNrV1FBOq5lerDryKVT493oG8wy-EqSsXIB3i9lXHd918kyC0/s1600-h/pancakes.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425444419161949154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScSrHW2M1XsHeGApYLI1XgHXM9ybC66Fw-QrmRrexJ9c2GL8KQhIuhPelaSEBAz-K_qZ26eznecnIjQP_ChBP2kjkyWjNrV1FBOq5lerDryKVT493oG8wy-EqSsXIB3i9lXHd918kyC0/s400/pancakes.jpg" /></a> <blockquote><span style="font-size:85%;"><em>This is a screen capture, so not the best quality. The Thai pancakes are at the front. The crucial ingredients are the green peppercorns and the coriander.</em></span></blockquote>The cover shown above is the paperback cover, and the recipe says it feeds 4-6 people. I actually think it only feeds 2, so double the recipe a few times over if you want more. Serve with a sweet chili sauce (the recipe can also be found in the book), or with a fish sauce (a Cambodian lady I knew made some for me, but I never learnt how to make it. I wish I had. My absolute favourite sauce. A fish sauce, sugar and vinegar kind of number. I knew her in Oman, and she has a story, too. She made me a huge jar which I used with these).<br /><br />None of the pictures are mine.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexckGY8T2DutTHk5ZjPiHlYsZP-aa0V5PJJyTqT4sjWwD9LuP6379nn_KVYkRsYHwqVMR3TewoPTV0TVlqKmZ27GUlkqgxhHb0FNKLYueOri5nPFV-tpR_rhUhBekLmOwYgTD55f8d_o/s1600-h/pancakes2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 332px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425445262225742626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexckGY8T2DutTHk5ZjPiHlYsZP-aa0V5PJJyTqT4sjWwD9LuP6379nn_KVYkRsYHwqVMR3TewoPTV0TVlqKmZ27GUlkqgxhHb0FNKLYueOri5nPFV-tpR_rhUhBekLmOwYgTD55f8d_o/s400/pancakes2.jpg" /></a> <blockquote><em><span style="font-size:85%;">A screen capture as well. If you can't read it, leave a comment, and I'll transpose it.</span></em></blockquote>lizardrinkinghttp://www.blogger.com/profile/10631267904133624562noreply@blogger.com2tag:blogger.com,1999:blog-891186252916829958.post-75119205644138318872010-01-01T11:16:00.001-08:002010-01-01T11:21:46.507-08:00Happy New YearWho cares if it's only 17°F/-8°C?<div><br /></div><div>I'm with Rilla. We're having steak:</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYuS8E2uLvC5u0VVjSzkssevvrOxW9ewwF8W3GiIHkjXO83rCtlf0sbw9x5O2vPCJyWvuISNuL1uWV6uvKOxGlyxlt-cVIlMg18dmrZDOnLQYGdF7-oPllBexnJbPchFvgu2Hbp5dlTU/s1600-h/newyears.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYuS8E2uLvC5u0VVjSzkssevvrOxW9ewwF8W3GiIHkjXO83rCtlf0sbw9x5O2vPCJyWvuISNuL1uWV6uvKOxGlyxlt-cVIlMg18dmrZDOnLQYGdF7-oPllBexnJbPchFvgu2Hbp5dlTU/s400/newyears.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5421852665914290706" /></a><br /></div>anglophilehttp://www.blogger.com/profile/10074462196299441293noreply@blogger.com4tag:blogger.com,1999:blog-891186252916829958.post-44205330943605398672009-12-26T08:31:00.000-08:002009-12-26T09:06:31.225-08:00don't judge a beer by its bubbles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamaY1M9Vch0BELJi8uzfWneSvJp7ML8E3KH7mgX1RlyQWT6c2LHR2EnXoWuffUidLyEGlc2kubBc1MFaAgIze3TCpEr5YIUSD1x3zdsvXRfuCP2qcQDOg5gzmQL7nOV7Wf8ZEzeGteEk/s1600-h/ebisubeer.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5419587877676914050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamaY1M9Vch0BELJi8uzfWneSvJp7ML8E3KH7mgX1RlyQWT6c2LHR2EnXoWuffUidLyEGlc2kubBc1MFaAgIze3TCpEr5YIUSD1x3zdsvXRfuCP2qcQDOg5gzmQL7nOV7Wf8ZEzeGteEk/s400/ebisubeer.jpg" /></a><blockquote><span style="font-size:85%;"><em>Not my picture</em></span></blockquote>We had a discussion on Christmas day about which beer cans looked like beer cans. I had bought some beer from the Echigo microbrewery (at the supermarket). Stout, lager, pilsner and a blond (or make that about four of each). Two of the guys who joined us for Chrismas are English and they and their Japanese wives all drink Guinness, so I had that, too. My American colleague also likes it, so they were all well-catered for. I don't like it, but you know, a good host and all that.<br /><br />Guinness is going to win, anyway. It's well-known and it's got that harp which, despite the effects Guinness might have on the drinker, gives the can (we drank the bottles first. We live in Japan, remember, and not Tokyo, some things are hard to get) a touch of class. Know wot I'm saying? Well, sobriety and serenity. Also had some Lowenbrau, which has that wicked griffin kind of design, and Kirin also has a griffin. Yebisu (pronounced Ebisu) has a smiling god, but Echigo has a goat.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG5eS7cP2IOLmxhGmn9fvXrsNJ1TUZxtfcBLKM6YjsWz-ZEeKqLlFDPU3tpTwExhtFgJnxZL_DqPTowNQk_Mei257GdL5P7mZwNtxC5Htgs587F_sSoBaErruNlRaE1XuGsu4du7pavlI/s1600-h/pilsner.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5419588880650360786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG5eS7cP2IOLmxhGmn9fvXrsNJ1TUZxtfcBLKM6YjsWz-ZEeKqLlFDPU3tpTwExhtFgJnxZL_DqPTowNQk_Mei257GdL5P7mZwNtxC5Htgs587F_sSoBaErruNlRaE1XuGsu4du7pavlI/s400/pilsner.jpg" /></a> <blockquote><em><span style="font-size:85%;">A goat sporting a lovely Pilsner in its cloven hoof. This is the Pilsner, as you may have gathered. Jim and I both agreed that the design for the Pilsner and the Blond, which are similar, definitely looked like the product, 'beer'. Ooh, and again, not my photo.</span></em></blockquote>I am in love with the goat, actually, and I like their design a lot. The pilsner and blond are the two that look the best. The lager, though, very tasty, easy to drink, has stripes on the can. My friend was right (let's call him Jim). He said it looked like pop, soda, a soft drink. The stout was apalling. It looked liked a Bundaberg and Coke UDL. We held up the 5 beers or so in front of us to ask Jenny, the only non-alcoholic, which one didn't look like a beer can. She picked the Yebisu. The beautiful red of which is in the picture below in the post on the Japanese party (I'll post another picture later). Just to reiterate, everything tasted fine, but this post is a matter of æsthetic taste.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8JbXa-Nqi-XYWJOnl5wTb_8ca8_zrpfTj1pAMb5sQFObY9JJxV0Nbmm8umFohuVIR6OiyIbZebITZXx9SQF5JqnSZ8hsa4ykvIbgnb2qyrRKrMb7mZ4yqJAus3N4ZJpNW000mgJACvVI/s1600-h/bundaberg.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 265px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5419586025577199202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8JbXa-Nqi-XYWJOnl5wTb_8ca8_zrpfTj1pAMb5sQFObY9JJxV0Nbmm8umFohuVIR6OiyIbZebITZXx9SQF5JqnSZ8hsa4ykvIbgnb2qyrRKrMb7mZ4yqJAus3N4ZJpNW000mgJACvVI/s400/bundaberg.jpg" /></a><blockquote><em><span style="font-size:85%;">Not my picture</span></em></blockquote>I had to disagree on Jenny's call. I love that red (you can see it in the first picture above) and would not equate it with Mountain Dew or Pepsi. Anyway, I'll put up some other pictures later, and throw the question out there if anyone is reading over the holidays - which beer design/can/bottle doesn't in anyway look like a beer to you? Which is a disgrace, in design, if not in taste, to the whole nation of beer-dom?lizardrinkinghttp://www.blogger.com/profile/10631267904133624562noreply@blogger.com2tag:blogger.com,1999:blog-891186252916829958.post-22578236125050561512009-12-22T07:49:00.000-08:002009-12-22T08:03:05.997-08:00Divinity, Part TwoI burned out my hand mixer. I didn't like it anyway, I wanted to buy a new one. If I ever get rich, I will buy a Kitchen Aid stand mixer. I beat the last bit by hand and folded in the walnuts. I spread it in a pan. The results:<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ83qupMU7KXBENZnCNR-_YFlrYv-oOG76Zcix4cphNEBJSJIe8DxS1OImD38-IxQP41m8B5ewQrblvs7jUsal9OA9W2WruzzoW3Gi4Ba0Bl2Wyyde1ezYMOXLg6sA-CJVg4yBJ6mM9NE/s1600-h/divinity.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ83qupMU7KXBENZnCNR-_YFlrYv-oOG76Zcix4cphNEBJSJIe8DxS1OImD38-IxQP41m8B5ewQrblvs7jUsal9OA9W2WruzzoW3Gi4Ba0Bl2Wyyde1ezYMOXLg6sA-CJVg4yBJ6mM9NE/s400/divinity.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5418090835671833234" /></a><br /></div><div>I think it will set up. This is the stiffest I ever got it (hurr, hurr). I don't know if it will be the right texture. To be honest with you, I'm not sure I will remember what my grandmother's divinity was like. But it's tradition, and I like traditions.<br /><br /><div><br /></div><div><br /><div><br /></div><div><br /></div></div></div>anglophilehttp://www.blogger.com/profile/10074462196299441293noreply@blogger.com5tag:blogger.com,1999:blog-891186252916829958.post-46359751156209753112009-12-22T06:59:00.000-08:002009-12-22T07:08:26.978-08:00DivinityMy grandmother made Divinity every year for Christmas. She died when I was 8 years old. We haven't had decent divinity since. Almost every year I attempt it. I have failed every single time. This is my grandmother's recipe:<div><br /></div><div>2 cups sugar</div><div>1 cup corn syrup</div><div>1/2 cup water</div><div>1/8 teaspoon salt</div><div>2 egg whites</div><div>1 teaspoon vanilla</div><div><br /></div><div>That's it. No directions, and doesn't even mention the walnuts she always put in it. In the past, I have tried recipes out of cookbooks. It never sets up. I always end up making some sort of marshmallow cream. This year I am using my grandmother's ingredients and following the directions from another recipe, which is basically: boil the sugar, corn syrup, water and salt until 254°F, beat egg whites until stiff, pour syrup into egg whites slowly while constantly beating, beat the hell out of it until it loses its gloss and sets up. </div><div><br /></div><div>It's that last bit that never happens. </div><div><br /></div><div>This year, I am aware that my thermometer is off, so I'm taking that into account, and I am not making it at 11 pm after a full day of cookie-making. I hope for success. The syrup is boiling now, and almost hot enough. Time for me to chop the walnuts and whip the egg whites. Stay tuned.</div>anglophilehttp://www.blogger.com/profile/10074462196299441293noreply@blogger.com2tag:blogger.com,1999:blog-891186252916829958.post-1803779905280090302009-12-19T08:24:00.000-08:002009-12-19T08:32:37.140-08:00Food and beverage pairingSo many times I hear that phrase. Pairings for wine, for beer. White wine is for white meat and fish. Red for beef and lamb and so on. But shit really does it matter? The great part of having free will, and yes we have free will even in food, is deciding what tastes good with what. The guidelines are thrown out. I had a red Lebenese wine that was so perfect with chocolate cake and baklava. I found a white wine that was strong enough to stand up to Hatch chilies. So i have quit worrying about the "rules" and when I taste a new beer or wine I consider where in my food playlist it will fit. So go on! Eat, drink and love well!Tim x 2http://www.blogger.com/profile/11414882062827015581noreply@blogger.com3tag:blogger.com,1999:blog-891186252916829958.post-44001003555103948612009-12-17T04:18:00.000-08:002009-12-17T04:40:20.763-08:00Christmas Party NomsI don't cook so often, but I would if you were all around. Still, I know that anything I could rustle up would pale in comparison to the yummies that RB has posted, that timo has us salivating over, that 'glo can crank out with hardly blinking, and that fan has been making since her teens.<br /><br />However, I can go to parties. Some yummy noms from a Christmas party I went to. Pictures of your Christmas parties, Thanksgiving gatherings and so on... post 'em! I want to see them ♥<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Vb_ZVVorUtLhD8p53a7oNx6VDsVychaaB7fJL2ubxXrUHj6KIETXI3GVHALKW2fe2ZulfCVJhkxFlG_B7iTvqYGw3P1CenwP8vGKrS-SrEZMM-wBZA8u9mg7YP6KBVoNoB2VeaptDCE/s1600-h/christmaspartyfoodsteak.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 359px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416178985330077746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Vb_ZVVorUtLhD8p53a7oNx6VDsVychaaB7fJL2ubxXrUHj6KIETXI3GVHALKW2fe2ZulfCVJhkxFlG_B7iTvqYGw3P1CenwP8vGKrS-SrEZMM-wBZA8u9mg7YP6KBVoNoB2VeaptDCE/s400/christmaspartyfoodsteak.jpg" /></a> <blockquote>Seared steak. My friend, Kikuchi-san cooked this. It was done to perfection. I don't really eat very much red meat at all, but this one cube was just enough and oh so fucking delicious. </blockquote><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjrF_1FVOjwRxwJuFG6fol6YdFP1gYo86VupEhf3QsuiQvpN60_Zr78jg59UJk3VCDIECFxj28tX8l1YNQIkb3YUoOq5biV6wqzEYbhptlbhjHph5g9THgptyTXjGX-T-Mr6UdyEwR_c/s1600-h/cucumberbeersaladporkbread.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 372px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416179330937951218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjrF_1FVOjwRxwJuFG6fol6YdFP1gYo86VupEhf3QsuiQvpN60_Zr78jg59UJk3VCDIECFxj28tX8l1YNQIkb3YUoOq5biV6wqzEYbhptlbhjHph5g9THgptyTXjGX-T-Mr6UdyEwR_c/s400/cucumberbeersaladporkbread.jpg" /></a> <blockquote>Just to give you some idea of the variety on the table. The parties that Kikuchi-san has are pot luck. Usually I cook, but this time I just brought fruit salad. Cheat's way out, I know.</blockquote><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4X38GiKLgnSA_JaFH7lWqjRDzTyEqtub_bU-pgP2TxFSz4DW9JBOSsGaRSPGy1fLbeyo09XpjHQv_zg1Ag1BQDPbiOxjS_kBAIOx5gOx6cwB9rQQzlSLphIpFt4x3SQrgL0tIK0_nUc/s1600-h/glo'snemesis.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 360px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416179715469075154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4X38GiKLgnSA_JaFH7lWqjRDzTyEqtub_bU-pgP2TxFSz4DW9JBOSsGaRSPGy1fLbeyo09XpjHQv_zg1Ag1BQDPbiOxjS_kBAIOx5gOx6cwB9rQQzlSLphIpFt4x3SQrgL0tIK0_nUc/s400/glo'snemesis.jpg" /></a> <blockquote>Sorry, 'glo! But I just adore crab! I don't usually eat it though, because it is too expensive, and too fiddly to eat. However, the crab that Kikuchi-san's friend had brought was meaty and cut so that it was easy to get the meat out. Yummmmmm! In seventh heaven. You will be pleased to hear that I didn't partake of the crab brains, though. This girl sometimes doesn't go there ;)</blockquote><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUXsZTvSJxcRZNgJl4i-BNdfTJyKKpKac-3haRWTYv7NXJL7mA4ytR6cYCRbg3udT2SH7BoD3ts8Y16jTOlmX6dnBIv-y_y5dYUX6zhur6EAw6Ihy3hrUNhaNoohPLrrguD8d3WFJmA6o/s1600-h/Aniceglassofwhiteoysterrice.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 292px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416180411780938946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUXsZTvSJxcRZNgJl4i-BNdfTJyKKpKac-3haRWTYv7NXJL7mA4ytR6cYCRbg3udT2SH7BoD3ts8Y16jTOlmX6dnBIv-y_y5dYUX6zhur6EAw6Ihy3hrUNhaNoohPLrrguD8d3WFJmA6o/s400/Aniceglassofwhiteoysterrice.jpg" /></a> <blockquote>You might have noticed an abundance of alcohol in the pictures as well. Of course! This wine was from New Zealand (one of my contributions) - also very seriously fucking delicious. The beer in another post is Yebisu - good. I don't drink red, but it took a good photo. And also brought some local blond and pilsner beers! Maybe not bitter enough for the table, but I liked them. White wine goes with seafood, right? Oh, and Kikuchi-san's friend who brought and bought the crab also brought a huge m-f bottle of <em>sake</em>. I should have taken a close shot of it. I don't drink it, so you know, off my radar, but I'm sure the foodies of the Q would have enjoyed it.<br /><br />That's kaki-gohan in the background, or oysters and rice. Kikuchi-san again. I wish I could cook like her. I think I can, but it's an ingredient and method knowledge thing!<br /><br />She later brought out some kind of shellfish (maybe oysters again?) which she'd put a 'secret ingredient' into. She's infamous for this. Putting wasabi (very hot, a form of horse-radish) into things that just shouldn't have wasabi. One of them apparently had a lot of chili, but it must have cooked out. We all said it tasted fine. Then again, I love chili. Maybe I ate the trick shellfish and never even knew it.</blockquote>lizardrinkinghttp://www.blogger.com/profile/10631267904133624562noreply@blogger.com4tag:blogger.com,1999:blog-891186252916829958.post-36415317464045218282009-12-11T08:34:00.001-08:002009-12-11T08:43:04.946-08:00How to Make GravyJust to add to Fan's post on gravy and the fact that Christmas is coming up:<br /><br /><object width="560" height="340"><param name="movie" value="http://www.youtube.com/v/Yb4YWJgfmQE&hl=en_GB&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/Yb4YWJgfmQE&hl=en_GB&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="560" height="340"></embed></object><br /><br /><i>How to Make Gravy</i>, Paul Kelly, an Australian legend... but, not my favourite song, but a good song. Got any good food songs?lizardrinkinghttp://www.blogger.com/profile/10631267904133624562noreply@blogger.com2tag:blogger.com,1999:blog-891186252916829958.post-58406733893153663782009-12-10T09:10:00.000-08:002009-12-10T10:24:16.039-08:00Food Confessions?What strange things do you eat when alone, that you wouldn't eat in public? To confess, or to view the confessional, just click on the comments!Janehttp://www.blogger.com/profile/15297188325067571639noreply@blogger.com8tag:blogger.com,1999:blog-891186252916829958.post-38999398515020743572009-12-08T12:19:00.000-08:002009-12-10T08:58:59.478-08:00Christmas Chai<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJaJ5NUQJqixv1Lxv6DF7zt-UaJeaUkKsStdGK0WqRK7p1xbS_9LN-LUXmbJ2jwXSsolRO9_RZ7WGIKhMPQfiOJmQA_sNYL4ADPiulCrYiTBp3IxZ9A0IidgCVfzJ92Zc3HVFM6QFGQmE/s1600-h/december+09+043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJaJ5NUQJqixv1Lxv6DF7zt-UaJeaUkKsStdGK0WqRK7p1xbS_9LN-LUXmbJ2jwXSsolRO9_RZ7WGIKhMPQfiOJmQA_sNYL4ADPiulCrYiTBp3IxZ9A0IidgCVfzJ92Zc3HVFM6QFGQmE/s400/december+09+043.JPG" /></a><br />
</div><div align="center" class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Christmas Chai Concentrate<br />
</div><br />
<br />
1 14 ounce can sweetened condensed milk<br />
<br />
1 teaspoon granulated sugar<br />
<br />
1 teaspoon ground cardamom<br />
<br />
1 teaspoon ground cinnamon<br />
<br />
1/2 teaspoon ground cloves<br />
<br />
1/2 teaspoon ground nutmeg<br />
<br />
<br />
<br />
In a medium-sized bowl, add sweetened condensed milk, sugar, cardamom, cinnamon, cloves and nutmeg. Mix until combined. Store in the refrigerator.<br />
<br />
<br />
To use: Brew a cup of strong black tea, then add two heaping teaspoons of concentrate or more to taste. Stir well until concentrate has fully melted. Or, pour over vanilla ice cream. Keep refrigerated.<br />
<br />
<br />
To give: Pour into small half pint jars with lids and package decoratively. Attach a tag with instructions to keep the mix refrigerated and how to use it.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div>Janehttp://www.blogger.com/profile/15297188325067571639noreply@blogger.com1tag:blogger.com,1999:blog-891186252916829958.post-88941838509042184652009-12-07T09:06:00.000-08:002009-12-07T09:06:25.803-08:00Gravy and how I learned the hard way<div class="separator" style="clear: both; text-align: center;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUTxvFvfkmmF2jV-Q88eneremtc52Prt1rL1s1hmWecZ4DN9fFQZ87986EoV2pJ7LJsZ1vorMJ2uv9ivJuX9cCLj6KPt7MoXXhZD8fWTvqLQ5Gn_lya4PQZD3a0B7mUBbYJ_Mp8blhTIP/s320/Halloween+2009+034.JPG" /><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I think this was the best picture I could get, the camera went dead after only two pictures. Ham, mashed potatoes, gravy, green beans and salad. It tasted better than it looks. Something about the process of food photography makes everything look like doodie. <br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">No recipe, but hang in there with me, I do have a story to go with this. The story is all about the <em>gravy</em>. Back in the day, when Mr. and I first met, I was all of 13 years old. First time ever to eat dinner with his family and horrors upon horrors, they were having <em>deer!</em> I was from the city, he lived on 40 acres of farm. They grew their own veggies, had chickens, cows, pigs and the like and they killed....oh, yes they did. It no longer bothers me, but at the time it was all I could do to hold it together, the smell of the beast was wafting through the kitchen like tear gas, making my eyes water and the bile rise. I was in the kitchen with my not yet future Mother in Law, trying to keep the gag reflex under control. What to do? Do something quick to get my mind off what was in the oven. I ask not yet future MIL, "May I help with something?" of course I am thinking make salad, set the table, you know, something simple. Oh, was I surprised, she looked at me in all seriousness and says "You can make the <em>gravy</em>!" The <em>most </em>uncomfortable feeling in the world. I was 13 for crying out loud! She was serious. Well, I died a thousand deaths as I stood there, looking like that poor deer right before he took the bullet. The humiliation was unbearable, then it changed to disbelief. Who in their right mind asks <em>anyone</em>, let alone a 13 year old to make gravy! Well, people who live in the country do, that's who. Because of this unfortunate traumatic event I had gravy phobia for many years, but here is the proof, I finally conquered the beast.<br />
</div>Janehttp://www.blogger.com/profile/15297188325067571639noreply@blogger.com5tag:blogger.com,1999:blog-891186252916829958.post-6181654264673219502009-12-06T12:48:00.000-08:002009-12-06T12:49:34.915-08:00My Big Fat Secret Recipe for GunkSeriously, every time I make this everyone LOVES it. And it cleans out my pantry. It's sort of rice krispie treats on steroids. All amounts are approximate.<br />
<br />
I use a 4.5qt dutch oven<br />
<br />
Melt about 1/2 stick of butter over medium heat<br />
<br />
Add about 1 1/2 bags mini marshmallows, stirring constantly until melted<br />
<br />
Add a BIGASS scoop of peanut butter and stir till melted<br />
<br />
Keeping heat on, add whatever cereal you have in the house until the pot is nearly full (Cheerios - regular or honey nut, Reeses, Rice Krispies, Rice Chex, Corn flakes all work well - mix and match. Cereals that are too sweet -Capn Crunch for example - will make the gunk too sweet)<br />
<br />
Stir to coat - this works pretty easily if you keep the heat on<br />
<br />
Dump the gunk into a buttered casserole dish. Do not press down. Heat the pan to release any stuck bits.<br />
<br />
Serve with a spoon and eat like uncivilized beasts... with your hands. <br />
<br />
Enjoy.Anonymoushttp://www.blogger.com/profile/18154878200284714766noreply@blogger.com6tag:blogger.com,1999:blog-891186252916829958.post-65247069733154356782009-12-06T10:52:00.000-08:002009-12-06T11:58:36.741-08:00What the cif's are eating.I would love this to be a place where everyone can put up stories,pictures, recipes. About favorites, new discoveries,funny food stories, real or fiction. Now I need to learn how to make this so that everyone can create posts? Anyone have any ideas?Janehttp://www.blogger.com/profile/15297188325067571639noreply@blogger.com14