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What Are You Eating Today?

steve_bank said:
pood said:
Tonight our new Liberian friend (a refugee at age 4) came over and cooked us African food: plantains, okra, baked chicken and red snapper. Per tradition, we were required to eat with only our fingers and dip them into a water bowl for cleaning.

Fuck Donald Trump. Fuck MAGGOTS. Fuck Nazis and fuck white supremacists.
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Some people have to make politics out of everything.

So, anyone can cross the border as long as they are a good cook?
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Why the hell not? I love Liberian food.
 
I keep a bag of frozen salmon fillets in the refrigerator, individually bagtged

Thaws quickly in a pan of warm tap water.

I put a little water in a covered pan and turn up the heat so it is just bubbling creating steam. Hvaw with precooked rice warmed up and a vegetable.

No muss no fuss, easy cleanup.

Today my dinner salad. A large bowl of mixed vegetables and lettuce with ham. Sesame dressing.
 
We have to go to Midland this morning. They have a Big Boy there that has a nice breakfast bar. That will be my breakfast today.
 
We will be having Thai food for lunch again today. I will probably have the cashew nut stir fry with tofu. It comes with salad and a spring roll. It's delicious. My other two favorites are the vegetable delight and the sweet and sour stir fry. I always choose tofu for my protein.

There must be at least 10 Thai restaurants within a few miles of us. I love Thai food. Speaking of immigrants who are good cooks, what would people eat without all the wonderful ethnic restaurants, especially here in Indy. I've never seen so many Asian, Indian, Mediterranean etc. restaurants as are here and everyone of them is staffed by immigrants. We haven't found a great Mexican one yet, despite there being plenty of try, but there is one in our little town in Georgia that is fantastic, so I'm looking forward to eating there again when we get back to Georgia.

And for that matter, what would people eat without the immigrants who work in the fields, on ranches and places where they slaughter and pack meat. Those are horrible jobs that only hard working immigrants are willing and able to do. That's not meant to be political. It's just a fact that we depend on immigrants for a lot of our food.
 
I just had an alcoholic breakfast. The last ginger in the house (and it will be a couple of weeks before I can get to Melb. for more :( ) was some I soaked in gin and sugar six months ago.

I highly recommend it with corn flakes.

But now I have to change my plans to go out and clear up some ti-tree with the chain saw.

So instead I'm boiling some oranges for an orange and almond cake. The living space smells brilliant!
 
I accept that I will die of a stroke or cholesterol poisoning.

If you stir some rice into the gunk left in the pan after you cook spicy Italian sausages it makes the BEST base for fried rice.

I will die content.
 
spikepipsqueak said:
I accept that I will die of a stroke or cholesterol poisoning.

If you stir some rice into the gunk left in the pan after you cook spicy Italian sausages it makes the BEST base for fried rice.

I will die content.
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I think people underestimate the deliciousness of animal fats in cooking, and overestimate the health risks.

Ferinstance, I've had "gravy" made from broth without any fat and it is nowhere near as tasty as gravy made from drippings. If it's real gravy, a little bit goes a long way; if it's "gravy" it takes a whole lot more to actually be satisfying.

I've noticed the same thing with dairy products. I get better results and flavor using whole milk or cream and using butter than if I'm using non-fat milk or margarine. The food ends up more satisfying for smaller portions.
 
Emily Lake said:
spikepipsqueak said:
I accept that I will die of a stroke or cholesterol poisoning.

If you stir some rice into the gunk left in the pan after you cook spicy Italian sausages it makes the BEST base for fried rice.

I will die content.
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I think people underestimate the deliciousness of animal fats in cooking, and overestimate the health risks.

Ferinstance, I've had "gravy" made from broth without any fat and it is nowhere near as tasty as gravy made from drippings. If it's real gravy, a little bit goes a long way; if it's "gravy" it takes a whole lot more to actually be satisfying.

I've noticed the same thing with dairy products. I get better results and flavor using whole milk or cream and using butter than if I'm using non-fat milk or margarine. The food ends up more satisfying for smaller portions.
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I've never used anything other than chicken thighs to make chicken soup. I know just how much vegetables I can chop before I have to pull the thighs out of the pot. Then the pot is bubbling with all that fatty goodness floating on top but the meat isn't dry and is to be added after the heat is removed. Perfect. I could just slurp down a bowl of hot broth.
 
TV and credit cards said:
I've never used anything other than chicken thighs to make chicken soup. I know just how much vegetables I can chop before I have to pull the thighs out of the pot. Then the pot is bubbling with all that fatty goodness floating on top but the meat isn't dry and is to be added after the heat is removed. Perfect. I could just slurp down a bowl of hot broth.
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About once a year I make chicken stock. While I prefer thighs for plain old eatin' chicken, I use a whole chicken when I make stock - bones and organs included. I've got a ridiculously big soup pot, and I'll do the whole chicken, a large onion quartered, a batch of whole carrots with the tops on, and a full stalk of celery with the greens. I usually toss in a bunch of rosemary or tarragon, and several cracked peppercorns. Simmer for a good 12 hours, then strain. I discard all the now-soggy vegetables and the smooshed herbs and pepper. Once the chicken cools, I debone and shred, then mix it back into the broth. I'll portion out the stock with chicken to ~2 cub portions and freeze them for future use. I usually end up with about two gallons of stock or so.

I'll almost always make soup the next day, with some fresh stock and chicken. I like leeks, carrots, and peas in my soup, along with spaetzle if I don't feel like making homemade egg noodles. And I pretty much never feel like making homemade egg noodles - they're tasty but they're so damned messy.

All in all, that fatty goodness makes the stock delicious :)
 
Emily Lake said:
spikepipsqueak said:
I accept that I will die of a stroke or cholesterol poisoning.

If you stir some rice into the gunk left in the pan after you cook spicy Italian sausages it makes the BEST base for fried rice.

I will die content.
Click to expand...
I think people underestimate the deliciousness of animal fats in cooking, and overestimate the health risks.

Ferinstance, I've had "gravy" made from broth without any fat and it is nowhere near as tasty as gravy made from drippings. If it's real gravy, a little bit goes a long way; if it's "gravy" it takes a whole lot more to actually be satisfying.

I've noticed the same thing with dairy products. I get better results and flavor using whole milk or cream and using butter than if I'm using non-fat milk or margarine. The food ends up more satisfying for smaller portions.
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I've been told by a doctor that blood lipid problems are to a fair degree hereditary. That's why for many people diet alone doesn't have a great track record for reducing those fats.

I eat a crap ton of eggs. Steamed in the morning for breakfast. Hard boiled for snacks. But I have very little blood lipid problems. No one in my family does. Except for my oldest half sister but she was born with a birth defect that makes her prone to those issues along with type 2 diabetes. And it made her about four feet tall. Other than her, no one in my family has diabetes issues too.
 
we had one of my favorite dishes two nights this week, black beans over rice, sprinkled with cut up onions, grape tomatoes and a tiny bit of cheddar cheese. I think I could live on that. It's cheap, healthy and delicious if you know how to make the beans correctly with the right seasonings.

I'm not a fan of beef although I do eat a nice lean homemade burger about once a week with a side of fresh vegetables. Gotta get that extra iron in.
 
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