Last posts on food

Play Free : The Coffee Cafe Games At Y8 Online Games

2011-01-06T23:41:41+01:00

Play Free : The Coffee Cafe Games At Y8 Online Games
	Description : Get dolled up for a day of hanging out with the girls at your favorite coffee cafe.. Hope you enjoyed our games The Coffee Cafe on Y8 Online Games Control : This game is played with mouse only.
Control : 1 Player, Dress Up, Flash, Food, Girl, Kids, Mouse Skill,
Play Free : Vampire Love Games At Y8 Online Games
	Description : Meet your vampire love in the castle for a midnight kissing rendezvous.Click and hold to kiss, but make sure that your mystical friends don't catch you! Fill the kissing meter before time runs out, or this love story might end in tears and tragedy.. Hope you enjoyed our games Vampire Love on Y8 Online Games Control : This game is played with mouse only.
Control : 1 Player, Flash, Mouse Skill, Timing Game,
Play Free : Zombies In Da House Games At Y8 Online Games
	Description : Zombies have taken over the city. Defend yourself til rescue arrives or be bombed with the zombies.. Hope you enjoyed our games Zombies In Da House on Y8 Online Games Control : Mouse key - To aim and shoot.Press R - To reload.Space bar - To use alternate weapon.
Control : 1 Player, Action, Defend, Defense, Flash, House, Purchase Equipment Upgrades, Shoot Em Up, Shooting, Undead, Zombies,
Play Free : Jungle Plunge Games At Y8 Online Games
	Description : Jungle Plunge, a fast high score game where you navigate a verticle puzzle with a monkey in a bubble! Its cute, its fun, its a barrel of monkies.. Hope you enjoyed our games Jungle Plunge on Y8 Online Games Control : Arrow keys / A or D - To move the monkey.
Control : 1 Player, Adventure, Bananas, Bubbles, Collecting Games, Flash, Fruit, Monkey, Obstacle, Platforms, Puzzle,
Play Free : Abandoned Laboratory Games At Y8 Online Games
	Description : Keep an eye open for items to pickup and use in this radioactive escape game.. Hope you enjoyed our games Abandoned Laboratory on Y8 Online Games Control : This game is played with mouse only.
Control : 1 Player, Adventure, Escape, Flash, Mouse Skill,
Play Free : Shoot' Em Up Hidden Foes Games At Y8 Online Games
	Description : Find out all the Foes of our Nation, Who are hidden themselves in various locations. Click on them to shoot.. Hope you enjoyed our games Shoot' Em Up Hidden Foes on Y8 Online Games Control : This game is played with mouse only.
Control : 1 Player, Flash, Mouse Skill, Shoot Em Up, Shooting, Timing Game,
Play Free : Defend My Cake Games At Y8 Online Games
	Description : A group of ants wants to eat up your cake. Hit the ants with the same colored ball. Try to stop the ants away from the warning line.. Hope you enjoyed our games Defend My Cake on Y8 Online Games Control : This game is played with mouse only.
Control : 1 Player, Ant, Ball, Defend, Flash, Food, Matching Game, Shoot Em Up, Shooting,
Play Free : Cutie Hair Salon Games At Y8 Online Games
	Description : It's back to school season. The cutie wants to change her hairstyle for the new semester. Please help her choose the right shampoo, towel, scissor, etc. and get the new hair done!. Hope you enjoyed our games Cutie Hair Salon on Y8 Online Games Control : This game is played with mouse only.
Control : 1 Player, Flash, Girl,
Play Free : Ginger Winx Club Pets Recall Games At Y8 Online Games
	Description : Ginger needs your help to practice his memory skill!. Hope you enjoyed our games Ginger Winx Club Pets Recall on Y8 Online Games Control : This game is played with mouse only.
Control : 1 Player, Flash, Girl, Matching Game, Memory Game, Puzzle,
Play Free : Barbie Memoz Games At Y8 Online Games
	Description : Find matching pairs of cards!. Hope you enjoyed our games Barbie Memoz on Y8 Online Games Control : This game is played with mouse only.
Control : 1 Player, Cards, Flash, Girl, Matching Game, Memory Game, Puzzle,

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How to Make The Best Investment For Your Pet’s food?

2010-10-29T15:27:13+02:00

Pets have always been the best companions of humans and if you love to keep pets then you also need to reflect upon what kind of pet food you give them. This is one of the most important thing that needs to be considered and that keep your pet healthy. The well being of your canine mainly depends upon the nutrition. Your pets body will be lack of nourishment if you only provide them with the supplementary food. So, it is very important to select the right pet food for your loved one. Nutrition Requirement for Your DogDog health requirements are not usually fulfilled by the pet food. The main constituent that they require in their diet is protein that can be attained through the meat products. That's the reason why there are majority of foods in the market that have meat as the main ingredient. Usually the people also give the grains to their dogs as this is also an important ingredient that should be added to their diet but most of the brands include fiber in their pet food. This can make your dog's health deficient of various important constituents, so it is very important to check the ingredients of the pet food before purchasing it. Grains helps in providing nutrients to animal body and also improve their digestion.Fats are also important for the body but they are less important than the meat and they help in building vitamins and minerals. Following things should be considered before you go for the purchase of the pet food and that is the manufacturing date, ingredients and of course the label. If you want to maintain the fur coat shine, then go or the barking heads that improves omega 6 and 3 fatty acids. These products are really good as the natural foods that also comes in different flavors. Which brand is preferable?The large number of choices in the market for the pet foods brings confusion in the minds of the owners that what they should purchase for their loved pet. There are various famous brands these days available but before making the purchase you need to consider some factors. When choosing the food for the young working dogs then it is good to choose James Wellbeloved Dog Food and Skinners dog food as they provide most important nutrients that are required for the healthy development of the body. Whereas in the case of the mature dogs you need to purchase the food that has regular or moderate energy nutrients added. Some of the brands add the easy to digest chicken in the food that builds up the muscles, bones and teeth. However, if your canine is sensitive to meat, then preferably fish based diet can work well for him. These products come under the field of salmon and rice hypoallergenic and they are exclusively produced for the fulfillment of nutrition in sensitive dogs. So, if you want your canine to perform well and live healthily, then you must reflect on all these factors.

Carl's Jr. Unleashes the Philly Cheesesteak Burger

2010-10-07T07:41:00+02:00

Meat lovers will no longer be forced to make the critical choice between a Philly Cheesesteak sandwich or a delicious charbroiled burger. Carl’s Jr. has unveiled its take on the best of both worlds - the cheesy, meaty and delicious Philly Cheesesteak Burger. This ultimate meat-on-meat offering consists of thinly sliced steak on top of a charbroiled burger patty, finished off with peppers, onions, Swiss and American cheeses, and mayonnaise, all on a seeded bun.“Carl’s Jr. has developed many successful burger creations by combining the great taste of charbroiled beef with popular, all-American sandwiches, and the new Philly Cheesesteak Burger is the best yet,” said Brad Haley, executive vice president of marketing at CKE Restaurants. “To truly deliver the taste that the name evokes, we didn’t just put cheese and grilled onions and peppers on a burger, we put the sliced steak on it, too. So, whether you’re a burger lover or a cheesesteak lover or both, the Philly Cheesesteak Burger really has what you’re looking for.”The Philly Cheesesteak Burger is available at Carl’s Jr. for $3.49, or as a combo with fries and a drink for $5.99. Prices may vary by location. The burger will be promoted through ads created by Los Angeles-based advertising agency Mendelsohn|Zien, the firm behind many iconic ads for Carl’s Jr. and sister chain Hardee’s. Titled “We Don’t Do That,” the commercial shows what happens when an authentic, no-nonsense Philly cheesesteak joint gets a phone order for a cheesesteak on a burger.Digital marketing efforts for the Philly Cheesesteak Burger will include three Philadelphia-themed stop-motion viral films created with plastic building blocks. A Rocky-inspired video, titled “The Champ,” can be viewed on the Carl’s Jr. YouTube channel. Stay tuned to the Carl’s Jr. website, Facebook page and Twitter feed for additional Philly Cheesesteak Burger videos, news and coupon offers.

Otak-Otak Place @ Tropicana City Mall

2010-09-06T14:09:00+02:00

Yesterday I went to Tropicana City Mall, Damansara with someone. Had our buka puasa at Otak-Otak Place and watched Piranha. While I like the ambiance of Tropicana’s Golden Screen hall, I don’t like the movie that we watched. Piranha was okay. But its ending sucks! Maybe it would be better if the movie is a lil’ bit longer. So, I am not going to write about the movie but I will write about our buka puasa place, Otak-Otak Place.

Otak-Otak Place… I like the setting, I love the food and the price is also not too expensive. Imagine eating in a restaurant where you feel like you are walking down memory lane. With old bicycle on the shelf, old thermos, mangkuk tingkat, and lampu pelita among others, it feels like you are eating in the 1970s. Oh, not to be forgotten, the old-style gate that you couldn’t find in modern days shop-houses.

The food was nice. We chose buka puasa set and it worth the money. For only RM 9.90 ++ [5% service charge], I had nasi goreng kampung with sambal, acar, two pieces of fried chicken, a fried egg and keropok ikan. For the same price, my girlfriend had mee bandung. Oh, mind you the mee bandung was absolutely delicious. The set came together with two dates, one agar-agar, bottomless drink of the day [in our case, it was free refill air sirap], and two sticks of otak-otak . The otak-otak were also amazing. Tak hanyir macam yang selalu kita makan kat bazar. But I don’t personally like the agar-agar. My mum’s better

So folks, if you are looking for a new nice place to eat, head on to Otak-Otak Place!

Otak-Otak Place
Lot L1-58, 1st Floor
Tropicana City Mall
3, Jalan SS20/27
47400 Petaling Jaya
GPS: 3.130757,101.626421
Tel:03-7728 0403

Postponed entries...

2010-09-05T14:03:00+02:00

Postponed entries…

These entries were supposed to be published a couple of days ago. But I am so lazy even to type my blog. So, I postponed those entries until today. Here goes…

Iftar @ Belanga, Empire Shopping Gallery, Subang Jaya [Wednesday, the 1st of September 2010]

Had iftar with my dad after I took my PCEIA examination at Maju Junction KL. Overall, the food was okay. I love Nasi Tumpang. It is rice packed in a cone-shaped banana leaf, consists of an omelette, meat floss, fish or shrimp curry and sweet gravy. I chose fish curry coz’ my sinus won’t let me eat shrimp. My dad took nasi tumpang with shrimp curry. It was delicious. The price is a bit pricey though. RM 6.50 for fish curry and RM 6.90 for shrimp curry.

Nasi tumpang...

This is how it looks like when you unpacked the pack...

For the main course, my dad had nasi lemak ayam goreng berempah. The ayam berempah was delicious but the nasi lemak was ordinary. Except that it was cooked with air pandan and made the rice green in colour. Price: RM 13.90.

Nasi lemak ayam goreng berempah...

As for me, I had nasi dagang. The kari ikan tongkol was nice. But I don’t like the nasi dagang itself. It tastes weird. ;p Price: RM 12.90.

Nasi dagang...

Belanga
Empire Shopping Gallery
UG-18
Jalan SS 16/1
47500 Subang Jaya
GPS: 3.08183,101.583039
Tel No: 03-5630 2780

Iftar @ Nando’s [Friday, the 3rd of September 2010]

Since today is the last day for me and my friends to buka puasa together as students [next year, insyaAllah we will start our working life or pupillage life], we decided to go to Nando’s Jusco Bukit Raja.

Iftar @ William's

2010-08-20T13:56:00+02:00

I’ve never been to William’s before. Worse, never heard of it before. So, when my friends said that we are going to William’s to break fast, I was like baby baby baby oh…

wth is William’s and where th is William’s?

So, we travelled from Shah Alam to Kelana Jaya… and traffic jams were everywhere .

Honestly, when I first heard of the name, I was imagining a restaurant situated at the shoplots. When we arrived at Taman Mayang [earlier I thought it was Taman Megah. But never mind, both are situated next to each other ], Akmal said,

“Haa.. tu dia William’s!”.

I turned left and saw a roadside stall [with a huge green board macam kat skolah full with the menus], almost like a ‘warung mamak tepi jalan dekat tengah2 bandar‘. And yes, William’s is exactly a roadside stall. A roadside stall with a ‘super-duper-yummy-umph-food’.

Hasinah, being the only person living in Kelana Jaya where William’s is like her “Eh, jom William’s” place to eat ordered for almost all of us. I had a…..sorry, I can’t remember what the food name is…hehe… and a jumbo size Ribena Longan. Others had meatball spaghetti, seafood arrabiata with spaghetti, meatball lasagna etc.

The price seems expensive. Mine is RM 20. The seafood arrabiata with spaghetti is RM 30. And the Ribena Longan is RM 7. But actually, it was reasonable considering the portion of foods that we had amid the warung-style ambiance.

Recap II - Graduation Party...

2010-08-08T18:20:00+02:00

A continuation of [Recap I].

GRADUATION PARTY @ BORA OMBAK, AMPANG – 22nd May 2010

GRADUATION PARTY @ CUT THE CRAB, SECTION 13, SHAH ALAM – 23rd May 2010

cLICK Here for photos!

Hungry

2010-05-22T20:26:00+02:00

Hungry

No. It just stopped working. It does not keep things—it does not keep anything—cold anymore. The woman thought about her options as far as getting food went: The soup kitchen? No, she couldn’t eat a couple of sandwiches in one sitting and the soup wouldn’t last till the evening. What else? She tried hard to think of a solution, but that was impossible. Hungry. That’s how she felt. She thought about a time, a long time ago, when she stayed in a hotel room with a high ceiling and there was nowhere to keep food there either. She’d go to the supermarket twice a day, once at around noon and once just before it closed, to get something to eat. That supermarket was close by. In this new place, the walk to the nearest supermarket was on the long side. She had heard about people going to bed hungry. Now it was happening to her. Just like in a movie, she thought. No, it’s not a movie. It is even more real.

Hungry

Reinventing the wheel

2010-03-31T01:08:42+02:00

Last Sunday at church, I was talking to a complete stranger about an idea I had. Weird, I know, but it was meant to be. While we were talking, he made the statement, "You don't want to get into reinventing the wheel." To be totally honest, it's one of those adages I never understood. Okay, I personally think everyone has a few of those, but I'm here to admit it. For years, I didn't understand what hanging someone out to dry meant until the invention of the internet. But that's not the point. We were talking about using something already there to make something new. Basically, life is about reinventing the wheel. I sat in complete awe this afternoon of my husband. He got an idea a few weeks ago to take out the existing brick patio and build a new one. That was a workout in itself. But tonight, as I sat on the new patio holding my son drenched in the evening rays of light (thanks to daylight savings, hrmph), I watched him plaster stucco on one of two brick pillars he made out of the brick that used to be the patio.Amazed. My husband took what looked old and disgusting and broken and made it into something beautiful. Sometimes as I struggle to lose weight for good, not for a few months, I think that maybe I can't do it. I think look at this belly, covered in pink roads. Look at this stretched out poofy body. Can it ever be small? Can it pop a muscle?I choose to believe that yes, I can do it. If my husband can use a bunch of old moldy (moss, I know, whatever) bricks to build a beatiful stone pillar for a lamp post, I can remodel this big bag of delicious into a small sillhouette of lovely.God Bless You and I love you!2 Corinthians 5:7 We live by faith, not by sight.P.S. Today is weigh-in day. And I lost 3.8lbs!!!!!!!!!!!!!!!!

Two Gatherings on January 2

2010-01-02T17:37:32+01:00

I-MASUNURIN TO RANDOM
It's been half an hour since I got back from Market! Market! for a little gathering with my high school classmates, friends and batchmates. It was fun. I miss them, and I hope we will have more gatherings like this in the coming months.

PASTA FOR BIRTHDAY
Before I went to Market! Market!, I was in Neko's place. We were also having a mini gathering for Ban's birthday. Actually, there were only four of us: Ban, Jay, Neko, and me. I made pasta for Ban's birthday in Neko's kitchen. Lurved it. I'd love to do it again next time. Perhaps on Neko's birthday next month.

The pasta sauce I used were carbonara and herb and garlic. It was not the conventional carbonara, for it was not supposed to be one. I'd rather call my dish as Faitherz' Carbonara Herb Pasta with Tuna, Ham and Bacon. Neko, Jay and Dave said it was delicious. I'm glad they enjoyed it. ^_^

Food and the Rain

2009-10-16T20:31:50+02:00

Friday, October 16, 2009:
Thursday: 5:30 P.M.
I rushed to the soup kitchen line, but there were only a few men waiting. Most were against the wall of the church on 51st. Street. The rain came down and down. I was already all wet from walking all over Manhattan.
Usually when the weather is bad, we get fed early, but this time something must have happened to delayed them. I placed myself in the line reserved for the ladies. The first lady, I thought and I smiled.
A volunteer came out and told us there’d be no food, to come back tomorrow. When he saw the look of consternation on my face, he laughed. No! I can in the rain for this? I thought. Got all wet for this?
A few minutes later, the first Coalition for the Homeless truck arrived. More waiting for the truck to be opened so that the heavy containers could be carried to the cafeteria. James, the supervisor, opened the truck and some of the men carried the stuff inside. More ladies joined the line and he told us to wait inside. I could see that we'd get a lot of food—the volunteers were setting the tables and there was plenty of everything—salads, sandwiches, bread.
The men who had helped carry the food got their share and we, the women, went to get our portion.

I can eat pork. I just don't want to.

2009-09-21T04:11:14+02:00

Most of my friends know that I do not eat pork. I am not a Muslim nor a Jew, but I somehow observe their diet when it comes to pork. Somehow because I can still eat pork.

It all started when I was 7 or 8 years old. I've always been fond of reading. We had enough books at home to keep me interested. One day, when I was quite bored or perhaps just curious of the books we had at home, I checked our cabinet and looked for something informative and interesting.

I found Modern Medical Guide. I decided to read anything from the book. As I was turning the pages, I found something about worms then I saw a picture of a pig and how it is fed. A pig eats anything and almost everything it can put into its mouth, including what goes out of the body. With such piggy character it is not impossible for the animal to have worms. These worms are not easy to be eliminated. They even settle beyond the digestive system.

I remember a picture of pork that has not been cooked or prepared properly and the pork was about to be ingested (or eaten) by a man. It was when I decided that I shall eat no more pork.

Whenever I refuse to eat pork, people usually ask me if I am a Muslim. What a pity. Muslims are not the only people who do not eat pork.

Of course I have eaten pork in the past two years. I broke my "oath" when a friend of mine told me that I only live once. I was craving for a Siomai but the only Siomai available was Pork Siomai.

When I bought the Pork Siomai, I was bothered. First, because I broke my "oath" and second, the taste was quite bothersome. It's been years.

During summer last year, I also ate pork. It was barbecue. To my surprise, I liked it. Perhaps eating barbecue with friends was a factor why I liked the pork barbecue. But I think those barbecues were the last pork I consumed.

Oh, not actually. I had another pork a couple of weeks ago. I wouldn't have eaten it if it wasn't because of someone who prayed for the food. I only refuse to eat pork if the person knows that I don't eat pork or, at least, he can understand that I don't eat pork.

If I happen to come to a house where I will be served with nothing but pork, I shall eat it. I give justice to the food served for me. It'd be impolite.

If any of those who do not believe invites you to dinner, and you desire to go, eat whatever is set before you, asking no question for conscience’ sake.
-1 Corinthians 5:27

[Fotolog] : Sekilas pandang...

2009-08-29T19:03:19+02:00

Dah lama sangat aku tak hapdet blog ni. Lama... Bebulan dah. Ada masa, mood tak ada. Ada mood, internet takde. Jadi, bersawang je lah blog aku ni. Aku sekarang dah Part 6 program Bachelor of Legal Studies (Hons.) kat UiTM Malaysia. Sekejap je rasanya. Macam baru lagi aku masuk pre-law fasttrack uitm. Tau2 sekarang da Part 6 dah. InsyaAllah, hujung tahun ni grad dan tahun depan, sambung LL.B (Hons.). Huhu..

Kat bawah ni gambar2 yang aku ambik sepanjang kebosanan aku..hehe

Gambar sebahagian budak kelas aku. Ambik sebelum sesi fotografi kelas...

Caption sama macam yang atas ;)

Lauk jimat aku. Nasik ngan tempe. Tapi tak jimat gak sebab untuk yang ini, aku dicaj RM 2.50. Asalnya 2.80.

Haa... yang ni jimat. Makan tengahari kat kafe bisnes kat belakang bangunan fakulti. Nasik, sayur, sambal belacan. RM 1.30. =)

Larian SAF 2009. Akmal ngan rem ada dalam gambar ni.. haha

Kuih muih beraneka jenis. Mak aku jual kat bazar ramadhan alam megah [depan kfc] seksyen 28, shah alam. Lot mak aku nombor 74. Moh le datang... hehe

Batch aku. BLS (Hons.) * graduating class of 2009 *

[Fotolog] : Sarapan @ Josh and Jana's...

2009-05-31T17:40:05+02:00

Pagi tadi aku bangun lewat. Malam semalam makan ubat selsema. Baru je mak, maklong ngan adik Ati gerak pergi sarapan, sahabat baik aku masa sekolah rendah yang pindah Parit Raja, Batu Pahat lepas habis darjah lima call aku. Rupanya dia ada depan rumah. Huhu. Mandi cincai2, sembang2 ngan dia jap.Pastu pergi Giant Putra Heights, nak sarapan kat Josh and Jana's.

Sedap makanan kat sini. Harga dia lebih sikit dari Old Town. Tapi makanan dia best dan banyak. Berbaloi dengan apa yang kita makan. Aku makan Clear Soup with Chicken - Meehoon [bahasa mudahnya bihun sup] ngan Milo panas. Adik Ati makan fish and chip, maklong makan Nasi Lemak Sambal Sotong, mak makan roti bakar dengan fries.

Tapi makanan dia memang best. Tauke dia, yang kebetulan jaga kedai masa kami makan, sangat baik. Tak pasti sama ada tauke dia memang mat saleh betul atau kacukan. Tapi, cara cakap dan muka ada macam mat saleh sikit. Huhu... Sekarang tengah ada promosi. Siapa-siapa yang nak pergi, Josh and Jana's [tagline: A new lifestyle kopitiam], letaknya kat tingkat atas, Giant Putra Heights, depan farmasi Guardian.

p/s: Tadi ada kenduri kawen orang depan rumah. Sekarang tengah lapar, teringat nasi minyak, ayam masak merah ngan daging tadi. Haa!! Baru teringat. Kek Choc Mud aku ngan Ejat tak makan lagi kat rumah...

Cheesed off by isolationism

2009-01-17T16:46:00+01:00

Just as President Bush was 'deeply mourning' the death of Andrew Wyeth, his administration was being derided for one of its last balmy acts. A 300% tariff is being imposed on one particular French cheese. Whilst the rest escape with a mere 100% penalty in retailation for French refusal to accept US hormone-treated beef, only Roquefort rejoices in the distinction of being placed firmly beyond the reach of American consumers. Whether or not US goat's cheese makers are celebrating their new found commercial advantage is hard to say, but French farmers are telling a very different story. Last time they were punished in this way they burnt down a Mcdonalds. But a reprieve may be imminent. In the hope that he will wake up and smell the fromage, President Elect Obama has been sent a sample of the blue-veined product.

Thanksgiving Leftovers

2008-11-29T01:26:40+01:00

Had Thanksgiving leftovers tonight for dinner. Served the crab au gratin on English muffin, the last of the Pommes Anna alongside them, and a fresh batch of baby spinach sauteed with garlic in olive oil. With the rest of the Beringer's chenin blanc. And more pumpkin pie. Mmm.

Yellow

2008-10-27T04:22:00+01:00

If the Yellow River is the cradle of Chinese civilization, then yellow (soy) beans must be what made me yellow.

I've been drinking yellow (soy) milk and dipping yellow (soy) sauce for all my life. Yet, I've never ever seen or touched a yellow (soy) plant until this week, when I travelled with a bunch color people to a 93% white suburb of Missouri.

It was such a strange feeling, that I had to go all the way across the globe to come face to face for with this pod of familiar beans for the first time.

I even remember that famous 7-step "bean" Classic poem from the 3rd century Three Kingdom.

No mum. I want a black president and I suck white cock, but I haven't lost my true color.

Meals This Week

2008-09-15T02:45:00+02:00

More Meals

Dinners since last post, so these are from 7 Sept -14 Sept.

Sunday: I made asparagus risotto, which uses arborio rice, white wine, chicken stock (or "chick-un stock" in my case -- chicken-free), onions, garlic, black pepper, a little butter and olive oil, and roasted asparagus. Served that with a green salad of mesclun, carrots, tomato, cucumber, and kalamata olives with a little Caesar dressing. Glass (or almost) of white wine, an Albet i Noya Xarel-Lo Classic 2007, which we bought after a wine tasting earlier this year. The usual s-f fudgecicle for dessert.

Monday: Tacos again, with soy crumbles, taco sauce and spices, onions, along with lettuce, tomatoes, black olives, Mexican cheeses, salsa, and taco shells. With a Geary's Autumn Ale. Sugar-free fudgecicle for dessert. I hadn't made tacos in more than a year until last week and now here they show up again!

Tuesday: Leftover asparagus risotto, to which I added peas and shrimp, plus a green salad with most of the usual ingredients. Served with the Albet i Noya Xarel-Lo Classic (white wine). Usual fudgecicle.

Wednesday: Seafood casserole (a la Amy Dacyczyn): mayonnaise, white wine, powdered mustard, canned tuna, shredded cheese, black pepper, and a celery soup made from scratch with butter, flour, milk powder, vegetable stock, and celery, plus whole wheat rotini. Baked for 35 mins at 350 (it was very chilly in the house that day, so the oven was a welcome heat source). Last 5-10 mins. of cooking, a topping of combined bread crumbs and melted butter is added and the top is removed from the casserole dish so it browns well. Served with the usual green salad, and a glass or two of a cheap ($8) red wine, Altano Duoro 2004 (Tinta Roriz and Touriga Franca varietals). The usual fudgecicle for dessert.

Thursday: Yup, leftover seafood casserole, served with cooked spinach and a half-glass of the Altano Duoro red wine. Usual fudgecicle.

Friday: I wasn't very hungry, so I had just a green salad (with the usual, including hard-boiled egg and garbanzos), and some roasted potatoes I made. (T. finished the seafood casserole leftovers, and had potatoes and salad). We finished the Altano red wine and had some of the Bartlett's dry blueberry wine, too. S-f fudgecicle for dessert.

Saturday: Ate out at Chinese buffet. Had a green salad (romaine, hard-boiled egg, green pepper, kidney beans, black olives, cucumber) plus 4 cold shrimp. Egg-drop soup with crunchy noodles. Smatterings of brown rice, garlic green beans, pepper shrimp, veggie lo mein. Biscuit. A little mint chocolate chip ice cream. Lots of hot tea.

Sunday: Ate out at lunch, so just had blue corn chips, salsa and low-fat cheese for dinner, with a Geary's Autumn Ale. Football Sunday!

More Meals

2008-09-07T15:30:00+02:00

Dinners since last post, so these are from 24 Aug - 6 Sept.

Last Week

Sunday: We ate out for lunch so just had sparse leftovers for dinner: a couple of tofu corn cakes, the green salad with tuna, and T. had half of his lunch meal that was left over. I think we had a new red wine with that, Bohemian Highway 2006, a Calif. cab sav., which I bought the day before at Whole Foods for $6. Sugar-free fudgesicle for dessert

Monday: I steamed two ears of corn-on-the-cob, and I made a one-dish meal of whole wheat rotini with pesto, steamed green beans, and grilled mahi-mahi. I grilled (really, broiled) the mahi-mahi on skewers in the oven for about 6 mins. total, after marinating them for a while in balsamic vinegar, olive oil, fresh chopped basil, and black pepper. Split a Negra Modelo for dinner. Sugar-free fudgesicle for dessert

Tuesday: You guessed it: leftovers! The rest of the pesto pasta mahi dish, and I made two more ears of corn, plus I made another green salad with the usual ingredients (including egg but minus tuna), and then at the last minute I cooked up (pan-grilled) about 12 jumbo shrimp coated in Old Bay and divided those among the pesto pasta mahi dish and the salad. Split another Negra Modelo with that. Sugar-free fudgesicle for dessert

Wednesday: I ate alone; T was out fishing until late. Two jumbo soy dogs with low-fat cheese, one corn cake. Glass of Bohemian Highway red wine. For dessert, a serving of grapenuts and a half-serving of raisin bran with low-fat milk.

Thursday: Stir-fry of mahi-mahi (marinated in rice wine, soy sauce, a litte peanut oil, and black pepper), green beans, shredded carrots, spicy and mesclun greens and spinach, broccolini, leeks, summer squash, scallions, garlic, ginger, and whole wheat rotini. Served with the Bohemian Highway red wine. Sugar-free fudgesicle for dessert

Friday: Leftover veggie/mahi-mahi stir-fry, a couple of leftover corn cakes, and we finished the Bohemian Highway red wine. Sugar-free fudgesicle for dessert

This Week

Saturday: Ate out: artichoke and black olive pizza, anemic garden salad (iceberg lettuce, tomatoes, green pepper, onion, black olives, italian dressing), a glass of Avalon cab sav 2005. Sugar-free fudgesicles for dessert

Sunday: Gardenburger (flame grilled style) with swiss cheese, lettuce and ketchup, and salad: mesclun greens, hard-boiled egg, cucumber, red pepper, shredded carrots, garbanzo beans, black and green olives, whole wheat rotiini and caesar dressing. Half a Negra Modelo. Sugar-free fudgesicle for dessert.

Monday (Labour Day): A slice of leftover artichoke and black olive pizza, the usual summer salad (see above ingredients, with tuna), wistful end-of-summer gin and tonics! Sugar-free fudgesicle for dessert.

Tuesday: Tacos made with Morningstar soy crumbles sauted in taco spices and sauces with onions, and served with corn taco shells, diced tomatoes, mixed Mexican cheeses, romaine lettuce, black olives. With a Negra Modelo. Sugar-free fudgesicle for dessert.

Wednesday: Stir fry: shrimp, whole wheat rotini, broccolini, spinach, leeks, summer squash, shredded carrots, garlic and ginger, green beans, red bell pepper, water chestnuts, soy sauce, rice wine, and peanut oil. Split a glass of Avalon cabernet sauvignon 2005, which I quite like. Sugar-free fudgesicle for dessert and some moose tracks (toffee) ice cream.

Thursday: I ate alone - T. was volunteering: Taco salad from leftovers: soy crumbles, lettuce, cheese, tomatoes, black olives, broken taco shell. A Geary's Autumn Ale. Sugar-free fudgesicle for dessert.

Friday: Leftover stir fry from Wed. and Swiss chard sauted with garlic. 3/4 of a Geary's Autumn Ale. Sugar-free fudgesicle for dessert and some moose tracks (toffee) ice cream.

Saturday: Scrambled eggs, half-English muffin, cooked spinach, with 1/2 glass of Avalon cab sav. Sugar-free fudgesicle for dessert and some moose tracks (toffee) ice cream. After dinner: Half-glass of Bartlett's dry blueberry wine (accidentally aged about 10 yrs -- we forgot we had it -- and it's tasting fine!).

More Food Choices: Local or Vegetarian?

2008-08-31T17:50:00+02:00

If you need to make a choice, don't worry so much about eating local food as about eating less meat, says this study (pdf), reported at Marketplace, and cited at Marginal Revolution, where Cowen offers his suggestions for non-meat meals:

"Maybe you don't like tofu but sardines are delicious, or use Goya small red beans with shredded Mexican cheese (even the Kraft package is decent) and ground chile on a corn tortilla. Don't forget the lime on top."

Speaking of food ...

2008-08-29T20:00:00+02:00

Joe Posnanski blogs in some depth about favourite childhood foods that don't taste the same to the adult palate. And so far, there are 167 comments.

Q.v., Baseball Card Gum ("As a child it tastes like: Bubble blowing magic. As an adult it tastes like: Sugared sandpaper"); Beanie Weenies; Candy Cigarettes; Cotton Candy; Dinty Moore Beef Stew; Fig Newtons; Fluff; FunDip; Hungry Man (Turkey TV Dinner); Kentucky Fried Chicken; Necco Wafers; Pink Snowballs; Pop Tarts; Spaghetti-O’s; and Tang.

Meals

2008-08-22T16:05:00+02:00

I feel like blogging what I'm eating and making for dinner these days, I'd love to hear what other people are eating and making, too. I'm trying to incorporate more fish and fiber into my diet. A lot of that happens at breakfast (fiber -- 10 gms. in the oatmeal!) and lunch (fish and fiber) but I'm focusing on dinner here.

Last Week

I was on vacation in Boston, MA, and in Rehoboth Beach, DE. To the best of my memory, this is what I had for dinner (I didn't cook any of it):

Saturday: I attended an outdoor wedding of people I don't know with X, who does know them. Ate some appetizers like spicy cold shrimp and spanikopita (one of my favourites), along with champagne, then dinner for me was veggie kabobs and something else veggie with rice. Red wine with dinner, and lots of water. Dessert (the wedding cake) was scrumptious, moist red velvet cake. We ate outside, overlooking a meadow, and it was idyllic. I talked with my tablemates (an interesting ex-Presby pastor now working with juveniles in the prison system and his wife, an Episcopal Sunday School teacher/learning disabilities teacher) about Girard and mimetic theory! God knows what I said.

Sunday: My friend R. made dinner. It was broiled or baked flounder, baked macaroni with cheese (and maybe tofu in it?), and some veggies I can't recall but I'm sure they were good. We had X's delicious chocolate chip cookies for dessert, and blueberries and other fruit. Dogfish beer and brewed iced tea for drinks.

Monday: We (6 of us) went out to a Chinese place (Confucius) which was very good. (It was the only place we could get into at 9 p.m. without an hour's wait.) As Ch. said, it shouldn't be called Chinese; it's gourmet. I had excellent crispy fried halibut, as did Ch. I thought it was going to come with the head on and I was prepared to cut if off and ignore it, but thankfully it was headless (and more importantly, eyeless). X had sweet and sour flounder (yum), R had spicy duck that she was very pleased with, and the two vegetarians had veggie fried rice and some kind of broccoli rabe. We also shared out some appetizers, like a yummy garlic spinach. Some of us had wine, I think, and some had beer, and I had a pot of hot jasmine tea. Our only complaint with this place was that it was annoyingly loud and there weren't that many people in the room we were in. Must be the acoustics. Still, fun. I brought back half my dinner and Ch. ate it for lunch the next day.

Tuesday: R. made dinner again (for 8 people), with help. She marinated and grilled shark, mahi-mahi, and bluefish, and all were tender and delicious. We also had corn cakes with tofu (yum!), maybe ratatouille?, a tomato/avocado/? salad, fresh pesto pasta, and other veggies. Red wine to drink. Then various ice creams and X's chocolate chip cookies for dessert, and sliced peaches and plums. I had a blast with Ch and N especially, laughed to the point of pain.

Wednesday: The least best meal, at the Rusty Rudder in Dewey Beach. It was buffet for R and me, and crabcakes for Ch and X. (The kids all defected.) What was really fun was time on the deck by the canal, in the sun, beforehand, with beachy drinks (hurricanes for me), listening to Calypso music and eating a half-pound of Old Bay-spiced hot shrimp -- the kind you can't get where I live now, alas. Even the buffet was good for me, with all-I-wanted yummy crab balls (my second dose of the day), pan-battered fried shrimp, crab-stuffed flounder, lotsa veggies and green salad. We four shared a bottle of red wine with dinner.

Thursday: The best, 4 dozen large Maryland blue crabs. Mmmm! Plus those yummy corn cakes again, ratatouille, the tomato/avocado salad, and probably other things I ignored in my obsession with the crabs. I think I ate a dozen and there were 7 of us crab eaters at the table (plus two vegetarians). Drinks, thanks to J and Ch, were Modelo Especial, PBR, Blue Moon, and various (locally brewed) Dogfish beers. And iced tea. Ice creams (including cookie dough) and fruit for dessert. X shot some video of this dinner.

Friday: Before we went out to eat, we had lovely vodka cocktails at the beachhouse. Our last beach meal was at Porcini House Bistro and Treetop Lounge (they don't have a website), on 2nd St at Wilmington Ave, which I heartily recommend for nice, fairly high-end Italian dining in a casual yet elegant space. We wanted to eat in the treehouse (upstairs deck) but because it was raining buckets right up until meal time at 7, we sat in the glassed-in front porch, very comfortably. (And they contacted us in the afternoon to let us know our reservation for the treehouse would be honoured inside.) Again, it was 9 of us (including two minors, who are both vegetarians). We had two bottles of red wine with dinner, shared out some appetizers, and I had a green salad and the half portion of crab risotto for dinner. The risotto was OK (could have been more crabby -- but then, what couldn't?), but X's mushroom soup was heaven (this said by a mushroom hater), the salads (including the caprese, with ripe summer tomatoes) were fresh, the steak, flatbread and fish-eaters seemed happy with their lot, the truffled mac & cheese (using orichietti) was perfectly creamy and savory, the desserts (chocolate mousse, lemon tart, and something else) were delish, and the service was extremely attentive -- until we were charged for 3 bottles of wine (at $39 per pop) instead of 2. That put a slight damper on the evening but we got it worked out and left happy.

Saturday: I was in Jamaica Plain and ate at a place fast becoming a favourite, Alchemist Lounge. They have absinthe! X and I didn't order that this time but I got the lovely, wonderful St. Germain Champagne cocktail (then a glass of red wine) and she had the Leatherlips IPA from Haverhill Brewery. We started with guacamole and chips, and then for dinner, I had the broiled haddock (with rice and asparagus) and she had the fish and chips. (I've tried to find the St. Germain elderflower liqueur since but have not been able to ... )

This Week

Sunday: Home again. We ordered out for Chinese. Mine was shrimp cashew with white rice, T's was shrimp lo mein. A bottle of Gritty's Vacationland Summer Ale with dinner.

Monday: More of the Chinese.

Tuesday: I made a hybrid meal of macaroni (whole wheat rotini) and cheeses (cheddar and Parmesan) with a roux/white sauce (butter, flour, mustard powder, milk -- should have added white wine, will do so next time), baked that with thawed frozen peas and a couple of cans of albacore tuna, with breadcrumbs and Parmesan on top. and served it with cooked spinach and a green salad (mesclun, red pepper, cucumber, black and green olives, shredded carrots, corn, Caesar dressing). Red wine with dinner.

Wednesday: Same as Tuesday.

Thursday: Same as Wednesday, with the addition of a hard-boiled egg in the salad. We finished up the bottle of wine we started on Tuesday, a Portuguese red wine I got cheap ($6?) at Whole Foods, Cerejeiras Vinho Regional Estremadura 2007. It was so-so. I don't think I'd buy it again.

Friday: I made the pan-fried tofu-corn cakes we had at the beach (corn, tofu, egg, milk, flour, butter, baking powder, scallions, salt, pepper), and a salad of mesclun, cucumber, red bell pepper, shredded carrots, black and green olives, garbanzo beans, whole wheat rotini, and albacore tuna, with Cardini Caesar dressing. With the Gritty's Vacationland beer.

Saturday (ate dinner alone): Green salad as on Friday (with tuna and beans), plus a couple of corn cakes. Lots of decaf iced tea.

Whole Wheat Pumpkin Muffins Recipe

2008-08-17T15:42:36+02:00

Whole Wheat Pumpkin Muffins RecipeFrom http://www.delicious-food.org2 c. whole wheat flour 2 t. baking powder 1 t. cinnamon 1/4 t. nutmeg pinch allspice 1/2 t. ginger 1/4 t. salt 2 eggs 1/4 c. maple syrup (or honey) 1 1/2 c. plain cooked pumpkin 1/4 c. oil 1/2 c. golden raisins 1) Preheat oven to 375°F. Grease muffin tin. 2) Mix all dry ingredients in one bowl. Combine all wet ingredients in another, mix raisins in with wet ingredients. 3) Add wet ingredients to dry and mix until just combined. Spoon into muffin tins (very thick batter), and bake about 20 minutes. Makes 8-12 muffins depending on sizePrev: Whole Wheat Pancakes Recipe Next: Yummiest Vegan French Toast Recipe

Bias and Diet

2008-07-29T15:55:00+02:00

Stuart Buck at Overcoming Bias looks at the overarching theme of bias in Gary Taubes' book Good Calories, Bad Calories [published as The Diet Delusion in the UK], "a book of some 600 pages (nearly 70 of which are the bibliography). ...

"Why is Taubes so interested in bias? For several decades, it has been the conventional wisdom that dietary fat (and especially saturated fat) contributes to obesity, heart disease, and cancer. Judging from Taubes' exhaustive research -- indeed, I'd be surprised if any other book examined bias within a particular scientific field in such detail -- the conventional wisdom was based on unreliable and slender evidence that, once established and institutionalized in government funding, set a pattern of confirmation bias by which further research was judged (or ignored)."

Examples follow, including that dietary researchers ignored or suppressed "studies showing that diet, cholesterol, and heart disease were not even correlated ... or even that low cholesterol raises other risks of death."

Taubes' contention, by the way, is that heart disease and other "diseases of civilization" are more likely caused by high triglyceride levels, which are elevated by eating refined carbohydrates.

In a January 2008 interview with the Telegraph, he admits "that he himself might be biased: 'What are the chances of writing an article that says the entire medical establishment is wrong, and them going, "Good point, thank you, Gary. Can we give you an award?" When people challenge the establishment, 99.9 per cent of the time they are wrong. If I was writing about me, I'd begin from the assumption that I am both wrong and a quack.' ... 'I have a friend who says that, if I'm wrong, I will have to live in Argentina with all the other mass murderers."

(Is that a real cat in the photo??)

Feed The Palestinians

2008-07-11T00:05:04+02:00

"Letter To The NDP, Germany, And Nazis Worldwide" June 23, 2008 Dear Sirs, Isaiah 59:19 tells us that at the time of the floods, when the enemy is moving in and the straits are narrow, that it is the time to raise the standard against it, and to point the way out. The standard is the Third Reich, the Blood Standard of the red and black and white of the Nazi Flag. We are also told in Isaiah 57:14 to clear the way for the people, build the highway, clear out the stumblingblock, and to heap it up. Pile them up, the corpses of the wicked, meaning the Jews. Shocking? I doubt it, for any true-blooded German reading this. I have no doubt that this is what God intends, and that the Third Reich was His delight, in all its brute strength and determination, and all its cruel aggressions against the well-deserving Jews.The floods are upon us, catastrophic floods in various regions, and God tells us very clearly that this is the time to start pointing the way home. It would be very inappropriate to grieve the loss of the past, because God plans to seam it up with our future. The fall of the Third Reich was in His hands, to be used for the final capture of the great beast. This is the truth that everyone of spirit needs to grasp fully. God gives His blessing of peace upon Hitler and his people in Isaiah 57:17-21, and gives us the understanding of what happened and what is to happen. "And I will heal him". (Is. 57:19) As a sort of meditation, the entire passage reads as a description of a mystical event of two fisherman standing on distant shores, divided by time and space, casting a huge net in the sea, and slowly pulling it out to catch the great serpent. If you read in Isaiah 14:29-32, you can get another idea of God's plan here. Israel must not rejoice because the Third Reich was brought low the first time around, because in its third generation a new aggressor will emerge, and this is Zion. Hitler knew what he was doing, and that this was the beginning of the thousand year reign of Christ, and the beginning of Zion. Please remember, never to allow the Jew to tell you that it is over. The spirit will reemerge, because it is the spirit of humanity, and God's eternal kingdom. Undoubtedly the wicked in your ranks will block you against taking appropriate action against them. For the righteous of the Third Reich, it is time to stay low and do only what can be done without the Jew killing you, what is feasible in the midst of the terror and oppression. In the appropriate time the wicked will be removed from the ranks, so stronger actions can be taken. The Third Reich is a global Reich, and the nations of the world are looking forward to joining the ranks. "For the nation and kingdom that will not serve thee shall perish; yea, those nations shall be utterly wasted." (Is. 60:12) It is time for all humanity to join in the fight against wickedness, meaning the Jews and then their followers. This is the common bond we all have. God wants this for all of us, because the strength and fortitude of the Third Reich is the only answer against the wickedness of the Jews. There is no other way. The legacy of the Nazis is a joy for everyone, and it is as good for Palestine, Lebanon, and Afghanistan, China, Myanmar, and Indonesia, South Africa, Sudan, Chile, Argentina, and Brazil, as it is for Germany, France and the U.S. And so on. This is our only way to liberation from captivity, and to establishing full and everlasting peace on earth. Everyone is invited to the festivities. The enemy is coming in like a flood, both by the constrictions in our freedoms and rights in the face of the Jewish presence and Jewish privileges and hegemony, through slavery, rape, vomiting, and tortures, but also like a flood by the promise of future catastrophes, natural disasters, starvation, bloodshed on a massive scale, and eventual destruction of the human species. The Jew is the serpent and is the enemy of humanity, and the signs are around us now. God has told us what to do. Point the world in the right direction to give them hope, and the promise of their salvation, through our God-given birthright to destroy the wicked and remove them from our midst forever. I am including a letter I am just now sending out to different people, concerning food for Palestine. This is a project that most people can get involved in, no matter how constricted they may feel, and something that the NDP can put themselves in the middle of. I am trying to solicit donations of food and money to help the Palestinians, and eventually all of the Middle East, and the hungry of the world, to help tide them over during this horrible siege against humanity. In our world of western abundance, this is the least we all can do. I am also trying to get reparations started between the U.S. Pentagon and Palestine and Iraq, which at this time amounts basically to more provisions, to help ease them out of crisis, and all of us away from a possible global catastrophe. National Socialists worldwide can help in the dissemination of this request and this information, and those with any resources at all could help with donations and time. Another way you could help would be to offer a voice to the U.S. military and the U.S. government concerning the need for them to withdraw support from Israel, and the need for them to follow through with offerings of supplies and food throughout the Middle East. Likewise, you could offer a voice to your own government and your own military to support this position and this effort. Third, you could send this message out to encourage others to do the same. Below you will find a string of some letters concerning this issue. Please send this along as well as you can. Thank-you very much. Heil Hitler! Susan F. Smith-------------------------------------------------------------------------------------------------------------------------------------"Blog That Was Rejected Because I Was Trying To Help The Palestinians"June 19, 2008 To Whom It May Concern,I wanted to share with you two letters I tried to post on blogger.com, but I was rejected for no apparent reason. The excuse they gave me was that the bottom didn't agree with the top, in terms of computer language. Undoubtedly, the unspoken reason was because I was trying to find food donations for Palestine. I am offering this for your enjoyment. Perhaps your offices could share this around.Thank-you very much.Heil Hitler!Susan F. Smith-------------------------------------------------------------------------------------------------------------------------------------Food For PeaceBelow you will find a letter I wrote about a year ago, requesting food and supplies donations to Palestine. I want to share this with you today, on the first day of the current cease-fire between Hamas and Israel. I believe the letter is just appropriate today as it was a year ago. Palestine is under siege by the nation of Israel, and they have suffered unimaginable hardships on account of the paralysis and inaction by the international community to address the injustices of the illegal and brutal occupation by Israel. The people of Palestine have struggled and died for injustices that were no fault of their own. The land does not belong to Israel, and simply because of the fact that the popular government of Palestine, being Hamas, knew this fact well enough and were willing to stand for this truth, all of the Palestinian people have been attacked and put under siege by the barbarian regime of Israel. The Palestinian people, regardless of what recourse they have taken to try and save their land from theft and destruction, and their people from slavery and genocide, are the victims. It is time for the world to consider very seriously the wrong they have made to the Palestinians by turning away and taking no action as the Palestinian homes were bulldozed, their orchards destroyed, and their people and whole villages were massacred in cold blood, and at the same time crying out to everyone for help. It is time for the world to begin serious reparations for the damages that have incurred in the land of Palestine. Israel has absolutely no claim to the land of Palestine. Any claim by Israel to the right to live in peace on land that does not belong to them is a lie. The logic of this should be obvious to all. Any measure of punishment against the Palestinians simply for their trying to defend their land, regardless of what action they have taken, is completely unjust and based on lies. This means for seventy years the Palestinians have suffered land theft and devastation for something that was not their fault, while the world looked on doing almost nothing. It's time to turn this around. In addition to my request below for food and supplies donations, I am offering a new idea to make it easier for people to help out. Simply purchase a gift certificate card from your local supermarket or discount store such as Walmart, or even a bank gift card such as American Express, put it in a regular sized envelope wrapped in folded cardboard, in the manner most of us have received cards, and mail it to one of the addresses I have posted below. These are addresses of trusted embassies and U.N. missions, who will forward the card on to buyers who can make purchases and send these to Palestine. Perhaps if you are reluctant to send a lot of money at first in this manner, you can send a small amount, such as five or ten dollars, and see if this effort is successful. You could also send a number of cards with small amounts, either to one address or to several, and we can also see if specific embassies are more appropriate than others. I plan to watch to see if this is fruitful, and in a month or so I will make a report here and elsewhere about whether to continue. We need to make it better for the Palestinians. They have suffered much too long for something that they had nothing to do with. Israel's occupation is completely unjustifiable and is based on lies. Please do what you can to help them. They need to rest from this horrible and bloody siege against their people, and we need to do whatever we can to help them. Below I am offering some addresses of places where you can send the cards or donations. We all need to pray for a permanent peace, both in Palestine and worldwide. Thank-you very much. Heil Hitler! Susan F. Smith ------------------------------------------------------------------------------------------------- Addresses to send gift cards and donations: Embassy of Pakistan Interests Section of the Islamic Republic of Iran 2209 Wisconsin Avenue, N.W. Washington, D.C. 20007 requests@daftar.org Telephone Numbers (202) 965-4990 (202) 965-4991 (202) 965-4992 (202) 965-4993 (202) 965-4994 (202) 965-4999 Fax Numbers (202) 965-1073 (202) 965-4990 Iranian Mission at the United Nations 622 Third Ave. New York, NY 10017 Tel: (212) 687-2020 / Fax: (212) 867-7086 E-mail: iran@un.int Royal Embassy of Saudi Arabia 601 New Hampshire Avenue, NW Washington, DC 20037 Main Number: (202) 342-3800 Consulate/Visa Section: (202) 944-3126 Medical Office: (202) 342-7393 Commercial Office: (202) 337-4088 e-mail: info@saudiembassy.net, saudiarabia@un.int Saudi Arabia Mission to the United Nations 809 United Nations Plaza 10th Floor New York, NY 10017 (212)697-4831 Saudi Press Agency: (202) 944-3890 Consulate/Visa Section (202) 944-3126 Saudi Arabian Consulates General 866 Second Ave., 5th Floor New York, NY 10017 (212) 752-2740 5718 Westheimer, Ste 1500 Houston , TX 77057 (713) 785-5577 2045 Sawtelle Blvd. Los Angeles, CA 90025 (310) 479-6000 Saudi Arabian Mission to the United Nations 809 UN Plaza, 10th/11th Floor New York, NY 10017 (212) 557-1525 Saudi Arabian Cultural Mission 2600 Virginia Avenue, NW, Ste 800 Washington, DC 20037 (202) 337-9450 Saudi Armed Forces Office 1001 30th Street, NW Washington, DC 20007 (202) 857-0122 Saudi Arabian Navy Office 1755 Jefferson Davis Hwy, Ste 500 Arlington, VA 22202 EMBASSY OF THE ARAB REPUBLIC OF EGYPT CHANCERY 3521 International Ct. Nw Washington DC 20008 TEL: 202.895.5400 FAX: 202.244.4319 202.244.5131 Email:Embassy@egyptembassy.net CONSULAR SECTION TEL: 202.966.6342 FAX: 202.244.4319 Email:Consulate@egyptembassy.net MEDICAL OFFICE TEL:202.296.5286 FAX: 202.296.5288 AGRICULTURAL OFFICE TEL: 202.966.2080 FAX: 202.895.5493 DEFENSE OFFICE 2590 L. St. Washington DC 20037 TEL: 202.333.1283 FAX: 202.333.7240 PROCUREMENT OFFICE 5500 16th St. Nw Washington DC 20011 TEL: 202.726.8006 FAX: 202.829.4909 202.829.5530 EGYPTIAN MISSION TO THE UN 304 East 44th St. New York, NY 10017 TEL: 212.503.0300 FAX: 212.949.5999 Embassy of Lebanon 2560 28th Street, NW Washington, DC 20008 Tel: (202) 939-6300 Fax: (202) 939-6324 Email: info@lebanonembassyus.org Permanent Mission of Lebanon to the United Nations 866 United Nations Plaza, Room 531-533 New York, NY 10017 Telephone: (212) 355-5460 Fax: (212) 838-2819 E-Mail: lebanon@nyct.net United Nations Mission Of Belgium One Dag Hammarskjöld Plaza 885 Second Avenue, 41st Floor New York, N.Y. 10017 Tel: 1/212/378 6300 Fax: 1/212/681 7618 newyorkUN@diplobel.be French Mission At United Nations 245 East 47th Street 44th floor New York, NY 10017 Etats-Unis ------------------------------------------------------------------------------------------------- "Donations Request For Palestine" July 25, 2007 To Whom It May Concern, Palestinians are starving due to land usurpation, crop destruction, theft of water resources, and blockage of tax revenues that are due them. This is not to mention the ongoing inhibition of community and economic stability, the choking off of the land and water resources through the building of the security wall and the illegal takeover of Palestinian water resources. When a person's life is threatened, the threat can provoke the person to violence and chaos, as it provokes the individuals into an ongoing state of dread and panic. This can bring the person to panic and lash out at unstrategic times. The axiom from this is that if a person or nation feels sufficiently secure in its day to day needs, including the provisions of food, medical supplies, and necessary sundries, it will tend not to be so provoked into chaos and panic, and into lashing out against aggressors or by provocation. When a person or nation are more comfortable and secure, they will tend to be more willing to accept more peacful solutions to their problems. I want to mention briefly here some ideas that most people should know by now. The land of Israel simply does not belong to the Jews. Whether or not this land was promised to the Jews, in whatever capacity, through the politics of Great Britain and her emissary Lord Balfour, a promise that is based on false assumptions is null and void. According to international law, and all reasonable standards, the Jews had no valid historical claim to the land, as they had lost the land thousands of years ago, and it has been inhabited by the Arab people for the past fifteen hundred years. International law and custom determines that the historical occupants of the land have the legitimate claim to the land, and these would be the Palestinians. The second point is the fact that the Jews have no Biblical claim to the land, according to the terms of their own Covenant and Law. God promised the Israelites that they would stay on the land if and only if they obeyed His Law as it was written. If they did not obey His Law, they would lose the land. Once the land had been lost, the only way they were to return to the land, would be if they repented their wickedness, and returned to the true Law. It was to be God Who would guide them back to the land. They have never repented, as it should be obvious by the events happening now in Palestine. Another part of our understanding of God's Word, is the fact that as the Jews are understood to be God's Covenanted people, their existence is fully dependent on this very same Covenant. Their only righteousness is in obedience to God's Law. God determines whether or not the Jews have any right to live anywhere as a nation, and God told them they had no right to return to the land, until they had repented and turned back to Him. The Jews have no inherent right to live together in a state of their own. This right is determined by God, and is contingent on the Jews' obedience to Him. The Jews especially have no right to live in a state of their own, at the cost of loss and destruction of another righteous people. The world has been pandering to the Jews, showing them privileges and favoritism, to the detriment and destruction of the indigenous people of Palestine, without actually understanding the terms of the very Covenant and Law that they are supposedly trying to respect for the Jews' sake. In addition to the ongoing destruction and suffocation of Palestinian infrastructure and agricultural base, Israel has recently taken it upon herself to violate the terms of the Oslo Accord and the Paris Protocol, which she was signatory to in 1994, and is boycotting promised resources and fundings, as well as food supplies from reaching Palestine, causing an extreme humanitarian crisis in Gaza. Israel has taken it upon herself to take illegal and very inhumane action against the Palestinians for the simple reason that the Palestinians voted in a free election for a political party that Israel doesn't want in office. Again, Israel claims that she is doing this in self-defense, while the truth of the issue is that Israel has no real claim to the land at all, and therefore has no inherent right to self-defense whatsoever. The political party that Israel finds fearsome is Hamas, which has recognized this very truth that Israel has no claim to the land. Hamas was voted into office in a legal and free democratic election, while Israel, living on land that does not belong to her, has violated international laws and treaties, in order to suffocate, massacre, and starve out the indigenous people. I am writing to you here to make a special request for the sake of the Palestinian people, and for the sake of obtaining peace and stability in the land. If the Palestinians throughout the land, both in Gaza and in the West Bank, could find themselves with sufficient supplies so they would feel at rest, they would be much less apt to panic or be provoked into taking extreme actions against the ongoing irritant of the Israeli presence. This provision of rest for the Palestinians could very possibly be a first step to the establishment of a solid and permanent peace in the Middle East. I want you to look at this situation from another angle: We owe it to the Palestinians to provide for them so they can rest during these horrible times, and from the violences and degradations they have suffered for the last seventy years. This conflict was not of their choosing, and they have lost millions of their own people through terror, starvation, massacres, degradations, and the destruction of land and property, because the world looked on while they cried for help, and little was done. We owe it to them, to provide for them however we can with the abundance they need to see them through these days of violence and destruction. I am requesting that you make an effort to give whatever you can from your industry and resources to help provide the abundance of food and supplies that would help give rest and security to the Palestinians, until a more permanent peace and stability can be established. Here are some of the organizations who can help you with your donations: The United Nations UNICEF World Health Organization CARE OXFAM Much needed provisions include canned meat and bottled water, and all other protein products that have a shelf-life, such as canned milk and fish; dried beans and dried milk; flour, rice and other grains; canned vegetables and fruit; dried fruits, nuts and vegetables, nuts; sugar, cooking oil, salt, pepper, spices; vinegar; pastas, dried or canned dinner mixes such as canned ravioli or macaroni and cheese dinners; dried and canned soups and stews, sweets and chocolate; coffee and tea. Also needed are fresh or frozen meat, or even donations of livestock, poultry, and fresh fish, all other foodstuffs that could be used immediately; fresh produce and fruits that can be shipped quickly with minimal spoilage. Sundries include paper products, hygiene products, candles, matches, machine oil, kerosene, books, pencils and pens. Medical supplies include equipment, aspirin, bandages, rubbing alcohol, adhesive tape, cotton balls. The future of humanity is at risk of starvation and destruction, in the name of the very same lie that we are witnessing now in Palestine and the illegal occupation. It is time to turn events around, for everyone's sake. Any effort you can take to help will be greatly appreciated. Food, supplies, and cash donations are all welcome. Thank-you for taking this into your very serious consideration. Heil Hitler! Susan F. Smith

Today wasn't too bad:

2008-07-09T06:40:00+02:00

I ate the following:- Two Tim Horton Tim Bit Donuts- Four vegetarian breakfast sausages (gave half of one to my mom, she wanted to try it), (altogether = size of a hot dog)- Spaghetti sauce (no noodles, large bowl though, but not too large)

Trying out New Restaurants with Company

2008-06-26T12:29:29+02:00

Trying out a new restaurant with company is a tricky task. The name might sound interesting, the place might look great, but the service and food can let you down badly. Or the food and service might also be great but the pocket can take a thorough beating. The worst thing one wants is to cut a sorry figure when taking someone out for dinner, especially if it’s a date. It is of utmost importance to get a heads up on a restaurant before you go there. A great way to do this is references. A disadvantage here might be that what your friend or relative thinks is a great place might fall short of your expectations. Today, the internet makes restaurant search very simple and dependable too. Restaurant search engines are a great way to source out good restaurants that go with your personal requirements. They provide local restaurants reviews with emphasis on cuisine, ambience, service and pricing. Some very good search engines have an average of 800 reviews per restaurant, which can give you a clear idea of the place. Any restaurant that has more than 75 to 80 percent positive reviews can’t go drastically wrong. So the next time you want to take someone special out on a date, do your ground work before choosing a restaurant to save yourself embarrassment and to have a great dining experience.

Paper plate(dish) machine

2008-06-26T05:00:00+02:00

Model ZDJ-500 Intelligent Medium-speed Paper Plate Forming Machineintelligent paper plate machine, intelligent paper dishe machinePaper Plates, Paper dishes, Paper Trayes...........................................................Morepaper plate,paper dishe,paper trayProducts Description :ZDJ-500 Intelligent Medium-speed Paper Plate Forming Machine is designed for the market requirement, It has integrated the pneumatic and the mechanic technologies, which makes it has the functions of faster working speed, higher safety-performance, safer operation and easier maintenance .Model ZDJ-500 Intelligent medium-speed paper plate machine adopts high efficient pressurizing air cylinder, so that the Max. pressure can reach to 3T ,Compared with the oil pressure one, it has the advantages of high speed, environment protection and humanism desin .Model ZDJ-500 Intelligent medium-speed paper plate machine is our fourth-era equipments in paper plate forming .It is widely applied to make paper plates or aluminium foil plates, round or square paper plates, circular or rectangle paper tray dishes of different specifications, reqular or irregular shape plates etc paper dishwares.Technical Specification of ZDJ-500 Paper Plate Machine : * Paper Plate Size : 5--10 inch (mold exchangeable); * Raw Material : Paper/paperboard or One-PE coated paper or other; * Suitable paper weight : 100gsm--1000 gsm; * Rated Productivity : 80--100 pcs / minute; * Total Power : 3 KW; * Power Source : 220V 50Hz or other required; * Total Weight : 500 Kg; * Package Size (L x W x H):1700 x 1700 x 1900 mm ; * Air source : Working pressure 0.8Mpa ,working air volume 1 cubic meter/min;Pressurizing Air Cylinder Technical Specification : * MPT-63-150-3T-10; * Air flow vlume :0.8 cubic/min; * Air pressure:0.5-0.6Mpa; * Air cylinder stroke:150mm;Operating Video of ZDJ-500 Paper Plate Forming Machine ......Watch the Operation VideoDownload this Article Paper [ZDJ-500 Paper Plate Forming Machine]Related Link : The samples of Paper Plates,Paper trays, Paper dishes,ZDJ-300 Paper Plate Machine, ZDJ-400 Paper Plate Machine, Food Tray Machine,Send a message to inquire the price ? [Click to send an inquiry ]Quick Link : JBZ-A12 Paper Cup Machine, JBZ-S12 Paper Cup Machine, Paper Cone Sleeve Forming Machine, Paper Dinner Case Machine, Paper food pail machine, JBZ-D30 Paper Bowl Machine, JBZ-S30 Paper Bowl Machine,Tel : 0086-577-65027599 , 65027588 Fax: 0086-577-65027577E-mail: highborn577@gmail.com Online Catalogue http://www.hb-machinery.comRuian Huabang Machinery Co.,LTD offerPaper cup machine , Paper cup machine , Paper plate machine ,Intelligent paper late machine , Paper cake tray machine , Paper lunch box machine , Paper food pail machine , Paper cone sleeve forming machine, etc.

Paper cup machine

2008-06-26T04:58:42+02:00

Model JBZ-A12 Automatic Paper Cup Forming MachinePaper cup machine JBZ-A12Paper Cups ...............................................................................................Morepaper cups,disposable paper cupsOperating Video of JBZ-A12 Paper Cup Forming Machine......More Operation VideoProducts Description :Model JBZ-A12 Paper Cup Forming Machine is an automatic machine with multi-working station, which has the function of photocell detection, failure alarm, counter and the advantages of humanism design, safer operation and easier maintance.It produces one-side-PE-film-coated paper cups after running a whole procedure of automatic pre-printed fan-shape-paper feeding, cup-side-body sealing(heater), silicone-oil lubricating(for top curling), bottom punching, bottom pre-heating and pre-folding, main heating, bottom knurling, top curling and cup discharging.It is an ideal equipment of making hot drinks (tea, coffee, milk) disposable paper cups and ice-cream paper cups etc.Technical Specification of JBZ-A12 Paper Cup Machine : * Paper Cup Size : 2.5--12oz, height cup to 120 mm (mold exchangeable); * Raw Material : One-side PE(polyethylene) film coated/laminated paper; * Suitable paper weight : 135gsm--320 gsm (Recommend 170--280 gsm); * Rated Productivity : 40---50 pcs / minute; * Total Power : 5 KW; * Power Source : 220/380V 50Hz or other required; * Total Weight : 1300 Kg; * Package Size (L x W x H) : 2500 x 1200 x 1400 mm; * Electric Control Box Size : 730 x 600 x 1300 mmOperating Video of JBZ-A12 Paper Cup Forming Machine ......Watch the Operation VideoDownload this Article Paper [JBZ-A12 Paper Cup Forming Machine]Related Link :Paper Cup Samples, Paper Cup Size, Paper Cup Cost Analysis , Flow Chart of making paper cups,JBZ-S12 Paper Cup Machine, Paper Cup Sleeve Forming Machine, Cake Cup Machine,Send a message to inquire the price ? [Click to send an inquiry ]Quick Link :ZDJ-300 Paper Plate Machine, ZDJ-400 Paper Plate Machine, ZDJ-500 Paper Plate Machine, Paper Dish Box Machine, Paper food pail machine, JBZ-D30 Paper Bowl Machine, JBZ-S30 Paper Bowl Machine,Tel : 0086-577-65027599 , 65027588 Fax: 0086-577-65027577E-mail: highborn577@gmail.com Online Catalogue http://www.hb-machinery.com [url=http://www.hb-machinery.com/en-Paper-cup-machine-A12.html]paper cup machine[/url], , [url=http://www.hb-machinery.com/en-Paper-plate-machine-400.html]paper plate machine[/url], , [url=http://www.hb-machinery.com/en-Cake-tray-machine.html]food tray machine[/url]

Local Food

2008-06-02T17:12:51+02:00

Interactive map to show what's fresh in your state, by month. How come New Hampshire and Vermont have artichokes in June but Maine, Massachusetts, and Connecticut don't?

(via Rebecca)

Pills that make you ill?

2008-04-18T19:10:00+02:00

Another health scare made front page news this week. A Danish study pooling 67 randomised trials with 232,550 participants concluding that taking "beta-carotene, vitamin A, and vitamin E significantly increased mortality". And taking vitamin C had "no significant benefit".

The mass media attention is fuelled by our mistrust of 'nasty chemicals' which we forget are in natural foods as well as - in pure form - in test tubes.

The BBC website reports that "After various factors were taken into account and a further 20 studies excluded, the researchers linked vitamin A supplements to a 16% increased risk of dying, beta-carotene to a 7% increased risk and vitamin E to a 4% increased risk." Scary stuff? Maybe, considering how many vitamins are both naturally present in and added to foods, including bread and cereals. How many realise synthetic vitamin A is added to cod liver oil pills, usually taken as a traditional 'natural' remedy?

One blogger at least believes it is all lies, damn lies and statistics. Letters from a Tory reports that the studies used on average a dose of around 8 times the recommended amount for vitamin A, and other averages were also well above recommended amounts.

Does that make pills that deliver 100% of RDA 100% safe? I still somehow doubt it, so I'll mostly be sticking to as much fruit and veg as possible, including my own list of so-called 'superfoods' which, whatever the exact merits of the claims made for them, just happen to be delicious:

Broccoli: rich in vitamins A and C and anti-cancer ingredients, reduces cholesterol and has anti-viral benefits*
Garlic: regulates blood pressure, anti-viral and good for the heart
Mushrooms: anti-viral
Spinach: high in beta-carotene, good for the eyes, bones and more*
Cooked tomatoes: anti-cancer properties, anti-inflammatory*
Watercress: anti-cancer properties
Turmeric: anti-inflammatory and anti-viral, resists Alzheimers
Ginger: anti-oxidant, anti-coagulant, promotes healing
Oily fish: anti-viral and good for the heart
Raw olive oil: anti-inflammatory and cholesterol lowering
Apples: cholesterol lowering, eliminate toxins*
Blueberries: over-hyped but taste good!*
Cranberries: good for the kidney
Grapefruit: anti-coagulant, and more
Kiwifruit: high in vitamin C, anti-oxidant, eye protecting*
Pineapple: anti-inflammatory
Pomegranate: good for the heart?
Strawberries: lower blood pressure, anti-ageing and good for the heart
Walnuts: anti-inflammatory and cholesterol lowering*
Green tea: anti-oxidant and makes you feel good
Dark chocolate: lowers blood pressure and makes you feel good
Red wine: lowers cholesterol and makes you feel good

*I'm able to cut down on food miles by growing these at home.

The Pizza Slice

2008-03-07T02:23:43+01:00

Friday, March 7, 2008: I sat down to dinner with my sister and her family. A few minutes earlier I had seen her take 2 small pizzas out of the freezer. I looked at them and wondered: Will I get one this time? After a few minutes in the oven, the pizzas were put on the kitchen counter. Can I have one?, I asked, looking at her husband Dave as he bit into a slice. No, there's not enough, was her answer. Whatever happened to sharing?

Popovers, mmm

2008-03-06T18:15:00+01:00

Popovers are one of my favourite foods to make and serve, especially as the first course in an afternoon tea, with butter and fruit preserves. The first time I recall having them at tea was outdoors on the lawn at Jordan Pond House, on a trip to Maine in 1993, though we may have had them in England earlier than that. I remember scones in the UK, which I don't like nearly as well, though they do go down a treat with clotted cream.

I have most often made popovers, on request, when a friend and her family (also friends) come to visit, because the daughter in particular likes popovers and/or perhaps the ritual of eating them.

Kim O'Donnel at WaPo tackles popovers today in her column. She mentions that there are many different popover recipes and philosophies, which I have also found to be true. Joy of Cooking mentions the same thing: "Everyone enthusiastically gives us a favorite popover recipe, and all are equally enthusiastic, but contradictory, about baking advice."

The recipe I use -- which is Susan Branch's, in Notes From a Vineyard Kitchen -- is almost identical to O'Donnel's, except that for Branch's recipe the oven temperature is lower, the cooking time is longer -- and Branch's recipe serves 12 while O'Donnel's serves 6; the difference is whether you use a regular muffin pan or a dedicated popover tin, with deeper cups. (They work fine in a regular muffin tin.)

Other variances I've noted in reading popover recipes over the years include whether to preheat the oven or to start cold, how high the oven temperature should be set to start and whether to reduce it at some point in the process, and how long to bake the popovers: suggested times range from a total of 25 minutes to 50. To wit:

Joy of Cooking starts at with a temp of 450F and after 15 minutes reduces to 350F for another 20 minutes; Martha Stewart does the same.

Cinnamon Mornings by Lanier starts at 450F for 15 mins, then reduces to 375F for 30 mins.

Great Food Without Fuss by McCullough and Witt (which has a number of good bread recipes) emphatically says not to preheat the oven and to bake at 400F for 40 minutes, or, for drier popovers -- why? -- at 375F for 50 mins; I found that 400F at 30 minutes works best for their recipe.

Fifty Ways to Cook Most Everything by Schloss (which I rely on for cooking rather than baking) recommends 450F for 15 mins, then 375F for 10 mins more, the briefest cooking time I've found.

Paula Deen (at Food Network) bakes for 30 minutes at 450F.

Beard on Bread doesn't include popovers. Can't find them in any of the five Moosewood cookbooks I have, either.

Two things everyone agrees on: don't overmix the batter, and serve them right away.

I'm baking chocolate chip cookies as I type this and it's confusing my brain to smell one delicacy while thinking about another...

<< Photo credit: Nicole at Baking Bites (see her recipe, too) >>

Foodieness - In Sickness And In Health

2008-03-06T12:00:00+01:00

Ok, I really must try to expand my Sick Recipe List.I'm feeling pretty run down right now, and that means that although I want/need something good to eat, the amount of effort I can put into it is rock bottom.Tonight, my boyfriend-flatmate and I are having my garlic chicken, which involves less effort than a pack of Supernoodles (although the latter is finished more quickly).No-one can say they can't be bothered to smear some butter over a chicken breast and add some garlic and seeds. Just two things I do have to excuse, before anyone blasts me - I admit that there are degrees of illness where this wouldn't be possible, and also that my boyfriend will be butchering the chicken a little for me (but that's his fault for only getting the part-boned chicken breasts instead of the boneless sort).The problem comes in the fact that:Firstly, I haven't shopped properly this week and lack many staples (like bread!)Secondly, my list hasn't many cheap light lunchesSo, what am I going to do this lunchtime? Given that yesterday's fodder of canned pasta shapes, cereal and ham-from-the-packet (not mixed!) is no longer in the store-cupboard and not good diet.I desperately crave tomato soup, but even if I successfully make it from passata, I've no bread to go with it.I'm off to search my food stocks and play a half-effort RSC...

Green Cabbage

2008-01-16T15:10:00+01:00

Cabbage, one of the oldest of the brassica family is the ancestor of modern day broccoli and cauliflower. Many varieties of cabbage are found today, but here I will concentrate on the green cabbage varieties such as Savoy, Kale, Curly kale and the Drumhead.HISTORY:Cabbage has eaten in Europe for more than 4,000 years even before it became a domestic vegetable. The original cabbage, related to the mustard family, was a large open leafed plant, which has been bread since the Middle Ages by northern European farmers to produce the large dense headed vegetable we know today. It soon became a major crop in Europe being perfectly adapted to a northern European climate, produces high yields per hectare and stores well throughout the winter.The Latin word brassica is said to derive from the Celtic word for cabbage, bresic. The English name cabbage comes from the French slang caboche, meaning head, which refers to its round form.Common green cabbages have thick leaves, which are tightly wrapped to form a large dense head. The leaves of the Savoy cabbage are crinkled and thinner than common cabbage, and the Savoy has a les pronounced flavour. Cabbage, as with other brassicas, has a high sulphur content, which is released whilst cooking and is one possible reason for cabbage having such a bad name as a vegetable, we all remember the smell of over boiled cabbage from school. BUYING:As with all green vegetables, freshness is the key to success. Cabbage should always be eaten as fresh as possible, as it has the most to make up compared to others. Often wrapped in cellophane making it difficult to fully assess how fresh the vegetable really is. A cabbage should have large outer leaves left intact as it is these which wilt first thus showing the cabbage is not as fresh as it could be. These outer leaves, too bitter to be enjoyed, are removed and discarded, preferable composted. The inner cabbage head should be bright, firm and feel heavy in the hand. The leaves should squeak as they are removed-a sure sign of a fresh cabbage.STORING:Cabbages can be stored for a week or so in a cool well ventilated place, the bottom of the fridge is not ideal as the leaves soon become desiccated, losing nutrients and flavour. PREPARING:•Discard the large, dark outer leaves leaving just the tightly packed head. •Carefully remove the leaves one at a time and remove the central vein running up the middle of each leaf.•Place a manageable quantity of leaves stacked one on the other in a pile on a chopping board. •Using a large cooks knife cut across the pile of leaves, shredding them as finely as is possible. The finer they can be shredded, the quicker they will cook and the better they will taste.•If you wish the central stem can also be shredded, it can be bitter, and is not to everyone’s taste, so many prefer to discard it.COOKING:The trick to making cabbage not only edible but a joy is to cook it in plenty of lightly salted boiling water and to cook for only 3 or 4 minutes depending on taste. Once cooked, and it must have some bite left in it, drain swiftly and add to a pan containing melted butter, just foaming. Season with salt and pepper and serve. OTHER INFORMATION:Cabbage is one vegetable that does not benefit from long cooking or being ‘messed about with,’ quick simple cooking is preferred. The flavour of cabbage, which is strong and peppery, is well complemented by any of the following spices: black pepper, caraway seed, celery seed, dill weed, garlic, mustard seed, nutmeg, savoury, tarragon and thyme. Cabbage goes particularly well with other winter vegetables such as carrots, leeks, onions and potatoes.Cabbage is an ingredient in certain varieties of borscht, when combined with beetroot. In Central Europe it is made into a soup and is also extremely popular in India. Stuffed cabbage is an East European delicacy. The leaves, which are often used in place of vine leaves, which are filled with chopped meat and rice.Cabbage is the basis for the famous German sauerkraut and the lesser known Korean kimchi. RECIPES.Caldo verde (Portuguese green soup)Wilted cabbage salad with bacon and cashel blue cheese stir fried green cabbage assorted cabbage recipes spiced Indian cabbage

Galettes des Rois Part I,II,III

2008-01-16T14:59:53+01:00

In France the sixth of January is known as the Day of the Kings, and in common with many other countries of the world it is the day when figurines of the three kings are traditionally added to the Christmas nativity scene; thus extending the festival beyond the customary twelve days celebrated in Great Britain.The French have a rich and varied culinary history and French chefs have for centuries adapted their skills and recipes to commemorate famous historical events. Whether it is a pastry commemorating the Paris-Brest-Paris bicycle race, or a chicken stew with eggs and crayfish to celebrate Napoleons crushing victory at the Battle of Marengo (14 June 1800), or even the much-maligned Peach Melba, invented to commemorate the visit of a famous opera singer to England.In the case of Epiphany they created a cake… the Kings Cake, made in celebration of the three wise men and their visit to Bethlehem 2007 years ago. The moniker kings did not appear until the third century AD and was an elevation of the term, wise men, or magi.The Gateaux des Rois or the Galettes des Rois, depending on whether you live in the north or the south of the country, fill the shelves and window displays of both Boulangeries and Pâtisseries all over France from just after New Year, right through to Easter. But, the most important day is the sixth of January, Epiphany.The date for the festival was set Pope Julius II (December 5th, 1443 – February 21st, 1513), the one time bishop of Carpentras, a town situated north east of Avignon on the edge of the Rhone Valley, in south-east France. In England, Epiphany begins the day after Twelfth Night, which traditionally brings the Christmas period to an end. In France however, Christmas officially ends on February the second with yet another celebration, the feast of Candlemas. Thus the serving of Galettes des Rois is still thought of as a Christmas time celebration, which has been practiced for years.It is not clear when the Galettes des Rois were first invented, let alone whether that invention was French or not. Certainly eating special cakes in celebration of the Epiphany is not just a French tradition, as the same exists in North America, Spain, Mexico and other European countries.In France, during the reign of Louis XIV (September 5th, 1638 – September 1st, 1715) the ‘celebration of the festival of the kings’ was banned. The church believing that the festival had its roots in early paganism and was contrary to biblical teaching, thus the interdict. The Catholic Church also believed that the day of celebration was merely an excuse for overindulgence and unwanted immoral behaviour and was not something good God-fearing people should entertain.The French people ever inventive at getting round rules and regulations they do not agree with, re-introduced the day as ‘La fête du bon voisinage,’ or ‘good neighbours day’ and presumably the cake was reintroduced at the same time, but with possibly a different name.Cakes have been used in the celebration of the Epiphany since the Middle Ages and as with other regions of the world the cake in France varies from one region to another.Of the two versions in existence in France today, the southern Brioche based bun is probably the elder of the two.The current version of the Galette, which is indistinguishable from Gateaux Pithiviers, in all but name, was probably not in existence before the 17th Century. Yeast based buns have been used in pagan festivals since the times of the pharaohs and were being baked in ancient Greece as long ago as 1500BC. Bouns or buns were used in pagan worship in celebration of Cecrops the First, the founder of Athens, which was long before the modern version of puff pastry was perfected by Marie Antoine (Antonin) Carême (June 8, 1784–January 12, 1833). Carême, often called the chef of kings and the king of chefs, perfected modern day puff pastry from which the northern Galettes des Rois and Pithiviers are made. However, Carême did not invent puff pastry. The delicate leaves of this wonderful creation have graced recipes both sweet and savoury since the 18th century, but the original recipe probably a variation of Baklava, was introduced into France during the Islamic occupation of the country in the 8th Century.

Regardless of which recipe was used, all reference to kings, kingdoms and crowns were dropped during the French revolution (1789 - 1799.) when the festival of the kings fell as the executioner’s blade. The original celebration may have been usurped, but not so the cake. Renamed the ‘Gâteau de l’Êgalité or the equality cake, for obvious reasons, the French drew lots to decide which citizen would present the galettes to the assembled masses and the tradition of dividing and sharing the pastry continued.The cake, in France has two forms: a pastry and a bun and neither can be called a true cake.In the north of the country, including Brittany, the Galettes des Rois is more evident. The Galette is based on one of the most famous French Pastries coming from a commune in the Loiret département of France. To all intents and purposes the Galettes de Rois is a Pithiviers made in a slightly different shape. Some recipes however, do call for the addition of cinnamon, cloves or other eastern spices, which make it dissimilar to the traditional pastry, which contain just frangipane or almond paste (not to be confused with marzipan). The addition of spices reaches back to the nativity and is a reminder of the wise men and their gift of spice and is a strong bond with Epiphany.In the south, notably in the region of Provence and further west along the Mediterranean coast towards Spain, the preferred recipe uses brioche. Brioche is a butter enriched yeast dough which for the gateaux is made into a ring and decorated and adorned with candied fruit, glazed with syrup and sometimes flavoured with orange oil. The fruit, brightly coloured, emulate the jewels of a crown and the gateaux is glazed and baked until it glistens, resembling gold. Neither version can be called a true cake, regardless of where they come from, nor are they the only Kings Cake that exist.In the Catalan region of Spain, an autonomous region historically associated with France, there are neither the Gateaux des Rois or the Galette des Rois. In Catalonia the Tortell de Reis is King.The Tortell is a ring or crown shaped enriched sweet bread, similar to the French brioche, which are often stuffed with marzipan and topped with glazed fruit. The Spanish influence transcends the Atlantic Ocean into Mexico, where the Rosca de Reyes is made to celebrate the magi. This version calls for sweetened bread, decorated with pieces of candied fruit such as orange and lime, which are again representations of the jewels in a crown. The Mexican version is often filled with nuts, dried figs, and cherries, not necessarily an almond paste as in Europe. In Germany and Switzerland the Dreikönigskuchen or the three kings cake is eaten for breakfast on the day of epiphany and is another derivative of the rich brioche based bun from the south of France.The Kings Cake, in a similar guise, is also found a few miles north of Mexico, in the southern states of America. Here, vast numbers are eaten, forming a focal point of the celebration of Mardi gras. In early Catholicism, Epiphany was considered to be the first day of lent and the eating of the Kings cake was also an excuse for using up food not suitable to be consumed during the fasting period: such as almonds, eggs, sugar and butter. Mardi gras, a French word, literally meaning fat Tuesday, is the same celebration as the British Shrove Tuesday or Pancake Day, which heralds the opening of the Lenten period. The word shrove, not common in American English, is the past tense of the old English word to shrive, and describes the period of confession early Anglo-Saxon Christians were expected to perform prior to Lent.It is not clear whether the American version of the cake is an adaptation of the Mexican and Spanish Rosca and Tortel’s or if the gateaux arrived with the Acadian settlers forced to head south through America, into Louisiana, following the Great Expulsion. The Acadians were French immigrants who originally settled in the northeastern region of North America, until they were forced from their homes, by the British during the great Expulsion of 1755. This expulsion, also known as the Great Upheaval, was the forced removal of the French speaking population of Nova Scotia between 1755-1763.The migrants moved south and settled in and around Louisiana where they became know as the Cajuns and it was possibly these people who introduced the southern French Kings Cake into the present day United States of America.The American version of the Kings Cake, which is similar in style to the one eaten in Spain, pre-dates modern day puff pastry. This further suggests that the southern French brioche based recipe is older than the more recognisable puff pastry based Galettes des Rois eaten further north. It is a simple fact that the French had fully established their colonies in America by the time Antonin Carême worked his magic and the lighter version of the cake, so enjoyed in Brittany, did not make its was across the Atlantic to the Americas.To be continued ©MalcolmHamilton 2007

A day in the life

2007-11-21T13:10:00+01:00

I'm up early on this non-teaching day to bake the following:(1) Mascarpone brownies(2) Pumpkin pie (which, despite my belief that all desserts must contain cheese, will contain no cheese). My plans to stage a Thanksgiving coup are going well so far. I've convinced my mother to allow me to make the stuffing (she usually just boils store-bought bread cubes in water) and actually stuff the turkey (she fears salmonella) at her apartment tomorrow. I like cooking for her because she has the palate of a picky seven-year-old. She's good practice for the children I would like to have someday, post-dissertation. Have I just broken some sort of unspoken "don't blog about your mother" rule? I hope not. After baking, I'm off to dinner (I've already warned my dinner companion that I will likely have flour and cocoa powder in my hair) and then to The Wooster Group's Hamlet at the Public Theater. I'll post a review (though not too in-depth; my advisor thinks I should write a proper review and send it to Shakespeare Bulletin or the like) sometime after Turkey Day.

The Morel

2007-11-10T21:12:21+01:00

The morel is an edible cup fungi to the experts and one of the most prized edible wild mushrooms to those of us who cook.

They are rarely available fresh in the shops; they are fragile and do not keep or travel well. The vast majority of fresh morels are picked by amateur mushroom collectors for their own enjoyment and do not make it past the mushroom collectors basket.Morels grow in either deciduous or coniferous woodlands often hidden beneath the leaf litter, thus making them difficult to find. There are thoughts that a symbiotic relationship exists between the morel mushroom and the common Ash tree (Fraxinus excelsior) thus making the fungi prevalent around the base of such trees.They appear in the late spring and have a cone-shaped cap that is pitted and ridged. They vary in colour and size depending on the species and are particularly partial to woodland hollows or around tree stumps where the soil is kept perpetually moist.Morels particularly like growing in areas that have been exposed to fire usually three years after the fire has passed. In certain areas of Europe and North America pickers will concentrate on areas previously affected by fire in a hope to obtain these highly prized mushrooms.The morel is very choosy where it will grow, and the conditions for cultivation are so finely balanced that they prevent the mushroom being farmed commercially.Morels should never be eaten raw as some people do have an allergic reaction to these mushrooms, which is dispelled by cooking.For most of us the only experience we will have of this wonderful mushroom is the dried variety. Do not despair, they are wonderful and although not the same as the fresh, they do add a depth of character to almost any dish to which they are added.

There flavour is strong and only a few need to be added to enhance a dish, which is good as they are expensive. They are particularly good when added to stews and casseroles and if so they do not require any pre-soaking.On occasion the larger morels do contain a small amount of grit, which can be removed by soaking the morels in a small bowl just covered with boiling water and left for one hour. Once soft, cut the morels in half and rinse in the same bowl. Then pass the brown mushroom liquid through a coffee filter paper to remove the grit, but be sure to retain the liquid.The dried morel has a rich woody flavour and a pleasant smoked earth flavour, which is ideal when added to a mushroom sauce to be served with pasta.Acknowledgemets and references.http://www.agr.gov.sk.ca/docs/crops/northern_agriculture/HarvestWMrms.asphttp://en.wikipedia.org/wiki/Morelhttp://www.rogersmushrooms.com/gallery/default~gid~~page~2~startPage~1~chr~m.asphttp://en.wikipedia.org/wiki/Muscodahttp://thegreatmorel.com/index.shtmlhttp://www.agr.gov.sk.ca/docs/crops/northern_agriculture/HarvestWMrms.aspKuo, M. (2002, December). Types of (true) morels. Retrieved from the MushroomExpert.Com Web site: http://www.mushroomexpert.com/morels/true.html

Conversation Topics

2007-10-26T03:13:23+02:00

She must be kidding.

Gretchen at The Happiness Project lists the "Seven topics to avoid if you don't want to risk being a bore."

Among them:

A dream.
An excellent meal you once had at a restaurant.
The latest additions to your wine cellar.

Dreams and food are two of my favourite discussion topics. I can easily believe that I am thought a bore, but I also love to hear other people's dreams, the details of their favourite meals, the drinks they like and why.

Her reasoning is even more dubious: She says that when faced with these topics, "the listener has nothing to add. He or she must just hear you describe your experience."

The 'listener' is not much of a conversationalist, imo, if they can't interestingly discuss your dream or theirs (it's a lot like talking about art, generally considered a perfectly acceptable topic of conversation), the strange and unaccountable phenomenon of dreams in general, the practical and neurological nature of sleep; or hold up their end of a conversation about cuisine and potables, the subtle factors of restaurant ambiance, the pleasures of eating al fresco, alone, in a happy crowd, etc.

What would be boring is to hear about a week's worth of dreams, meals and wine-tastings all in one go with no space for questions or observations.

Some of the comments seem more incisive to me, like the very sage advice to avoid "providing a detailed account of your fantasy football team's heartbreaking loss over the weekend," "a thorough review of your struggles with your latest non-life threatening illness," or"intricate details of the latest problem with your car and how the problem was fixed," and the always-apt reminder that conversation is an exchange. It doesn't have to be an equal exchange, word for word, or even nearly equal; success lies in consideration for and attentiveness to the other.

Comfort Food

2007-10-15T23:10:00+02:00

One of my current favourite 'must sees' on TV is 'Nigella Express', presented by the fabulously beautiful Nigella Lawson.

Her speciality for this series is producing great tasting comfort food in a hurry - and she really delivers.

Even if you're not into cooking, this show is a delight to watch as Nigella wafts about her kitchen - complete with huge walk-in pantry big enough to live in - gleefully tossing some tasty ingredients into a bowl or pan and with a quick stir rustles up an irresistable meal that even the fussiest of eaters wouldn't refuse.

l love the way Nigella so shamelessly tucks into her food; and the closing scene where she goes back to her fridge at the end of the day to polish off the left-overs!!

Truly a woman after my own heart.

Check out some of her recipes at www.bbc.co.uk/food/tv_and_radio/nigellaexpress_index.shtml

Coquilles St Jacques

2007-10-09T20:35:56+02:00

Give me my scallop-shell of quiet, My staff of faith to walk upon, My scrip of joy, immortal diet, My bottle of salvation, My gown of glory, hope's true gage, And thus I'll make my pilgrimage.The Passionate Man's Pilgrimage By Sir Walter Raleigh

With that poem we begin one of the most important seasons of the year, not climatic but gastronomic, the Coquilles St Jacques!It is not unusual for their arrival to attract banner like announcements in the papers, “They have arrived!” People stop in the street and discuss what the coming season is going to be like, will there be enough, are they going to be more expensive than last year bust most of all when will they arrive. In this region of Brittany nothing is anticipated quite like the first Coquilles St Jacques of the season and fetes are organised just to celebrate this wonderful harvest from the sea. Watch the FilmThe name is so recognisable that it transcends normal language barriers being known as Coquille St Jacque in other tongues apart from French. Even in Britain the name Coquille St Jacque is more recognisable to most than that of the mundane scallop.The shell is the archetypal shape for a seashell, and the one most easily recognisable by adults and children alike. Coquille St Jacque as with other shellfish are not generally popular in Britain, we seem to find mussels, oysters and other shellfish somewhat daunting and yet they are what the British want to eat when they come to Brittany. It is a sad fact that very few children in Britain will taste the wonderful sweet flavour of fresh Coquilles St Jacques and although the sale of frozen scallops has increased two fold in the past ten years, the availability of good fresh scallops, away from the coasts is still abysmal for a country surrounded by water. As a nation, unlike the French, we have not grown up with shellfish as part of our diet. Why coquilles St Jacques?The scallop shell is the traditional emblem of Saint James the Great St Jacques being the French for St James. It is worn by pilgrims following the pilgrimage to the shrine of St James in Santiago de Compostela in Galicia, Spain.Santiago, which is Spanish for St James, is named after the disciple who went to Galicia to spread Christianity to the people of that region. His connection to scallop shells comes from myth and legend and is derived from two similar stories. One tells of St James wading out into the sea and rescuing a fallen knight who had become unseated from his horse. When the knight emerged from the water he was covered in scallop shells.The other story, along similar lines, attests that whilst St. James's remains were being transported to Spain for burial, the horse of a knight fell into the water, and emerged covered scallop shells.In the year 40 James returned to Judea to continue his ministry, which was not long lived. St James was put to death by King Herod Agrippa in the year 44. Following his execution the king refused permission for the body to be buried and during the night his friends stole the body and left Judea with it, by boat. They eventually arrived of the Spanish coast and St James was laid to rest in a secret place in a wood.Centuries later a hermit was sitting in the wood when he saw a strange light shining over the place where James was laid to rest. The hermit named the place, "Campus Stellae", or ‘the field of the star.’ That name later evolved into Compostela and hence to Santiago de Compostella or "St. James in the Field of the Star".Incidentally the Swedish name for a scallop translates as The Pilgrim Mussel and in Dutch Jakobsschelp, which means ‘James shell.’ The French means Shell of St James.What are Scallops?They are bi-valve molluscs, related to the oyster, although scallops have a larger adductor muscle, which is the edible part of the shellfish.They have the distinction in being the only bi-valve molluscs, which are capable of self-propelled independent movement; which they achieve by rapidly opening and closing their shell thus expelling water at force, and enabling the scallop to move; a natural form of jet propulsion. Scallops use this method to migrate around the seabed their position depending on the season, the tides and the climatic conditions.Scallops are hermaphroditic, which means they can change sex and it is their sex, which determines if the shell will contain the additional delicacy of the roe or not. A red roe indicates a female scallop; white for male, and it is usually only the bright red or orange roe of the female scallop, which is eaten.The flesh of a scallop is firm with a delicate sweet flavour. The row has a much softer texture and is less popular owing to its softness.Fishing for Scallops

Scallops are traditionally caught by dragging the seabed with a specially designed metal drag net, or dredger. There is however, a market for dived scallops, which are hand selected and usually larger than the fished varieties.There are two main areas of scallop fishing in Northern France, The bay of the Seine, in Normandy, and the Bay of St-Brieuc in Brittany. The rights to the fishing grounds are fiercely protected and fishing for scallops is restricted by a great many statutes.The size and number of dredgers permitted per boat is also controlled. They must not be wider than two metres and have a metal net of interlocking rings fitted whose diameter must be greater than ten centimetres, thus allowing smaller specimens to fall through the net and be returned to the sea bed unharmed. Large boats can drag up to thirty dredgers at a time, but in the Bay of St Brieuc the maximum number permitted is two per boat.The time permitted for fishing is also strictly controlled and any breach of the regulations results in the fisherman’s licence being revoked and hence his livelihood.The boats are limited to no more than 13m in length with engines no bigger than 250 hp. They are only allowed to fish twice a week and for no more than 45 minutes at each session. They are only allowed to catch 250 Kg of scallops per fisherman on board regardless of how long it takes to catch them. The opening of scallops on board is forbidden as is the taking of undersized specimens and the scallops must be no smaller than 102mm in diameter.The open season for scallops is between October and May; the exact date varies from year to year. Diving for scallops is permitted all year round in the waters surrounding Jersey.How to open and clean a scallop1.To open a scallop, Hold the curved side up and hinge away from you2.Insert an oyster knife between the two shells and rock the knife from sided to side to break the muscle that form the hinge. You can tell the scallop is alive for as you cut the hinge the two half’s of the shell try to close and this is an indication of freshness. Scallops should always be bought live.3.Insert the knife or a spoon between the top and bottom shells from the right side, just in front of the hinge, and cut the muscle away from the inside of the top shell (the curved one) this release the top shell. 4.Open the scallop and discard the top shell. 5.Then scrape off and discard all of the innards except the sweet, white muscle. 6.Do this by gently scraping off the dark innards, starting from the hinge side of the muscle and scraping over the muscle towards the front. You can always pull any bits free with your fingers7.Properly done, this will peel the innards from the muscle, leaving it attached to the bottom shell.CookingScallops have a delicate sweet flavour which can easily be overpowered by strong spices and seasoning.As with much seafood the simplest methods of cooking are often the best and scallops are no exception.My favourite method of cooking and one, which only takes a few minutes, is to heat a pan, preferably non-stick with a tablespoon of oil until hot, but not smoking. This will take few minutes but is very important when cooking scallops.

·Open the scallops as above, discard the waste and remove the white scallop meat. Carefully dry the cleaned scallops with a cloth, as any additional liquid will cool the pan the scallops will not seal but boil in their own juice.·Add the scallops and cook for about a minute on each side. Very large scallops can be cut in half.·When cooked place the scallops on a warmed serving plate.·Add a good sized lump of butter to the pan and when it has melted and begun to foam and a thimble full of Noilly Prat, give the pan a quick shake and pour the butter over the scallops.·Grind on some black pepper and a sprinkle of fine Guérande sea salt.·Serve with a green salad, and fresh bread.·Sublime with a fruity Muscadet, but not one that is too dry.References and Acknowledgements.http://www.sud-goelo.info/http://www.ouest-france.fr/dossiershtm/coquille/30.htmhttp://www.ifremer.fr/envlit/pdf/actualitespdf/20041207Coquille_Saint_Jacques_Bretagne.pdfhttp://www.eurofish.dk/indexSub.php?id=3255http://www.red2000.com/spain/santiago/An Illustrated Guide to Cleaning A Scallopby Charlie Courtney

Contemporary 'Fortune' Cookies

2007-10-08T22:05:00+02:00

I have been known to complain that so-called fortune cookies don't usually contain fortunes as such but rather advice, banal cliches, truisms, and statements of fact. (<-- click photo to enlarge) Apparently I'm not the only one:

"Wonton [Foods] has a catalogue of 10,000 fortunes, and about a quarter of them are in rotation at any given time. It introduced 600 new ones several months ago, including about 150 in the popular 'fortune-telling' category. Other message categories are humor, motivational sayings, riddles and translated Chinese idioms. ...

"But, [Derrick Wong, vice president for sales at Wonton,] added, as customers requested more fortunes with actual predictions rather than cryptic sayings, the writers removed their rose-colored glasses.

"'It's very hard to come up with more fortunes,' Wong said. 'Some people may not like them.'"

The new wave of fortune cookie still doesn't necessarily predict, but when it does, it now may forecast ill fortune instead of good (and then adds the advice):

"Today is a disastrous day. If you can't beat 'em, join 'em." (statement about present and future, plus advice)

"It's over your head now. Time to get some professional help." (statement about present condition, plus advice)

"Your problem just got bigger. Think, what have you done?" (statement about immediate past, plus advice)

"Perhaps you've been focusing too much on yourself." (not a fortune)

"There may be a crisis looming, be ready for it." (not technically a fortune ... anything may happen; plus advice)

"Your luck is just not there. Attend to practical matters today." (statement about present condition, veering into the near future)

I don't have any problem with whatever they want to put inside fortune cookies; just don't call them fortune cookies when they don't forecast luck but simply state what was, is -- or may be -- happening!

The Wikipedia entry on fortune cookies describes the fortune as "a piece of paper with words of faux wisdom or vague prophecy."

Deciphering those cryptic and ambiguous cookie fortunes at TMN: 'Tonight offers the possibility of lifelong romance.' I found this one particularly disturbing, having just ordered in, alone, at a somewhat remote ranch in Napa Valley while dog-sitting an acquaintance's five riley pooches."

Weird Fortune Cookies with photos

Tasteless Fortunes -- some very like the new Wonton Foods fortunes

McSweeney's Mildly Upsetting Fortune-Cookie Messages ... "The man you've just hired to paint your house is an alcoholic. His work will be mediocre at best." Now that's a fortune!

Another real fortune:

(Do they put frowny faces on the mis-fortunes?)

120 Calories

2007-08-24T19:37:16+02:00

120 calories isn't much, except in terms of fruit, cherry tomatoes, and celery. But the photos are sort of mesmerising ...

I stood in Rite Aid drug store last night, considering a box of Jujyfruits (like the Wine Gums in the photos), and saw that 7 or 8 pieces of candy is 120 calories. The whole box contained over 1,000 calories and I have, on occasion, eaten a whole box of Jujyfruits at the movies. A Sobering Thought.

a trip back to yamazaki

2007-08-20T06:53:53+02:00

Back when I was still training in ACTION, our senseis brought us to Yamazaki, a Japanese restaurant--probably their way of congratulating us for having successfully completed the first module of our training course. I think the act has already become a tradition on their part, because from what I've heard, the current batch was also treated to a Japanese restaurant during their first module's end. With 14 trainees, 4 trainers and 2 training assistants, we crowded the tiny restaurant back then. And the amount of food served on our table might well be considered a feast.

More than a year since, I was able to visit Yamazaki again. This time, however, I am not with a crowd. It was only me and Sir Nep, the "chief" ACTION instructor. And unlike our previous visit when the food was a treat, I have to pay for what I'll eat in the Japanese food place.

Upon the prodding of Sir Nep, we had a dinner at Yamazaki last Tuesday, after my training job for ACTION has ended. He said that I must experience eating at an authentic Japanese restaurant again (after a long time, eh). As I am not familiar with the restaurant's menu (with the menu written in Japanese simply increasing my confusion), I was forced to follow what Sir Nep has to order. We had a Hanchan set that night. And while Sir Nep has actually written about this set on his blog already, I don't think he would mind if I write about it again in my own space and give it my own verdict.

So what is a Hanchan set? At Yamazaki, a Hanchan set is a meal composed of 1 big bowl of ramen (don't ask me what kind as I am not familiar with the flavors of ramen), 5 pieces of gyoza, and a half serving of Chahan or Japanese fried rice. This comes with free servings of Mugicha (roasted barley tea), which I believe is served free (and bottomless) with any food ordered from the place. The whole set costs P180. A reasonable price? I believe it was.

When eating at a Japanese restaurant, you'll normally expect that the price you'll have to pay is high. This, however, is not the only thing that justifies the price of the Hanchan set. I'll say there's more than one factor affecting the price, and one of them is the serving size. When I said earlier that it had 1 big bowl of ramen, I meant it that way without any exaggeration. Sir Nep gobbled the whole bowl effortlessly, but I was only able to finish half of it. Then, the half serving of Chahan has more rice in it than a serving in most fast-food joints in the Metro. Feeling full without being able to finish everything, I can't help but cry over the ramen left on my bowl (now that's exaggeration ;p).

As to the set's taste, I'll have to say I found nothing too fancy about it, which is actually good for more reasons than one. The ramen was just what it was supposed to be (my opinion)--a flavorful combination of noodles, broth, some kind of dry seaweeds (don't know what it’s called), two thin slices of pork, and vegetable (I think its pechay). It actually tasted great, though no amount of tastiness can force me to eat up all that is inside the gigantic bowl. The gyoza passed the standards of my discriminating taste buds, but what I loved most in the meal is the Chahan. There was nothing much in it but it was very flavorful. A sucker for fried rice, it made me wish to order more. Then, I remembered my budget. :D

Like the food, there wasn't anything too fancy about the place. The restaurant is small, with simple Japanese accessories. I found the style provincial (if there is really an adjective as such to describe a place) and it reminded me of a bakery-cum-fast-food joint in my home city. If anything, it was a good place for dining, with a Japanese ambiance provided by its style and the people surrounding you while you are eating.

If you want to experience the taste of the Hanchan set or any of the numerous meals offered at the place, visit Yamazaki. The Japanese restaurant (and grocery) can be found at Fernando St., Pio del Pilar, Makati City.

Food in hospital.

2007-08-12T22:50:00+02:00

I have been reading about patients not getting enough to eat in hospitals. Ok. Now, all I know about is the one I work at, (part time.) There is nothing wrong with the sizes of the meals. You could choose from, small, medium or large. Lunch is a three course meal and so is what we call supper. I work with elderly patients. Now, my memory isn't good. I am first to admit it. So, tomorrow (Monday) a nurse will go through the menu with the patient. (Unless the patient can do it themselves.) They will be asked what they would like for lunch on Wednesday. So say, tomato soup, Lancashire hotpot and rice pudding for afters. They will choose for supper too.Ok. Later that day.Supper time, 5pm. Soup, sandwich and Plum Fool arrive. "But I didn't order that" they say, "I ordered Hotpot." Might even remember what they ordered for Tuesday. But it is different to what they ordered Saturday for tomorrow!Hope you are keeping up with this. lol Of course, not all patients have a memory like me, but there are a few!Please tell me too, how on earth can you make a patient eat when they don't want to??? It is sad for a nurse to see someone not eating. It's worse if they don't eat for a few days. All the encouraging, coaxing and such in the world won't make them eat if they don't want to do so. Visitors bring things in and even they are left untouched. It's so sad.

The Coco de Paimpol

2007-07-19T22:35:49+02:00

The Coco de Paimpol is a semi-dry white bean grown in the Tregor-Goëlo area of the Cotes d’Armor region of Brittany in North West France.The name Paimpol comes from the port of the same name where it is believed the beans were first imported from South America in the 1920’s. (3° 02' 43" W 48° 46' 43" N)The beans are now a staple of the Breton diet and their harvest between July and October is eagerly awaited. The Coco is a fragile crop, which has to be harvested by hand and cannot be undertaken when it is raining as the excess water causes the pods to rot. The Coco Pluckers, as they are called, descend on this region for the harvest and can be seen ‘plucking’ the crop, seated, in small groups, very often under the shade of a parasol. The same families return year after year to bring in the harvest, selecting the best pods and renew acquaintances with old friends. A good plucker can pick anything up to 150Kg of beans a day. To celebrate the new harvest a large fete is organised in August every year with competitions to find the best plucker of the year.The mature Coco bean is often overlooked by the British visitor as the pod has an unappetising dried up appearance and the yellow skin marbled with red and violet can give the impression that the bean is rotten. In fact in any lot of Coco-beans one will always find slightly better looking pale green examples, which are in fact under ripe and will not have the wonderful chestnut flavour that develops in mature examples.They are easy to cook, once de-shelled; requiring much less time than other dried varieties of bean and require no pre-soaking. About 35 minutes in boiling salted water is usually enough, any longer and the beans begin to lose their form and become ‘mushy’. They are great in soups and casseroles where they keep their form over prolonged cooking periodsThe beans are rich in fibre and Vitamins B5 and B1. They are a good source of Iron and essential oils.The Coco de Paimpol was the first vegetable in France to receive the much acclaimedAppellations d'origine contrôlée. The origins of AOC date back to the 15th century but the Law for the Protection of the Place of Origin the first modern law was passed in 1919.This law was to specify the region and commune that any given product must be manufactured in. Its remit was later broadened to also including setting down how certain products could be produced. In 1935, the Institut National des Appellations d'Origine (INAO), a branch of the French Ministry of Agriculture, was created to manage the administration of the process for wines. In 1990, the scope of work of the INAO was extended beyond wines to cover other agricultural products, including the famous Coco de Paimpol.References and acknowledgemets.Institut National des Appellations d'Origine http://en.wikipedia.org/wiki/Appellation_d%27Origine_Contr%C3%B4l%C3%A9eThe Coco de Paimpolhttp://www.prince-de-bretagne.com/presse/dossiers-presse/pdf/dossier-presse-coco-paimpol-07-2005.pdfMore information (French) http://carnetsdebord.over-blog.net/article-3467148.html

Le Gouermel

2007-07-19T22:34:57+02:00

A new film show(takes about 30 seconds to load, if not then click the start button again and the slides will play)

My favourite restaurant but by no means the most expensive. Le Gouermel is a small beachfront Crêperie in the Anse de Gouermel found between Plougrescant and Bugéles in the Cote d’Armor. It provides nearly everything eating out in Brittany has to offer. Wonderful scenery, the pleasure of eating outdoors under a large umbrella- or not as weather permits. Local food, cold wine beer or cider, gracious and inviting hosts and the completely relaxed and unhurried attitude the French have towards eating and entertaining. This restaurant does not offer expensive faddy food, but provides inexpensive, well-cooked simple food to be enjoyed at leisure and in company. The restaurant resembles a beach hut, the inside décor is bleached wood, wooden tables, the walls being used to display paintings by local artists as well as one or two other works of art.The view at high or low tide is spectacular and adds to the atmosphere of the place, but is best enjoyed at high tide in the early summer, before it gets too hot and the summer crowds.A perfect place for a spot of lunch after a walk along the beach.The restaurant is open six days a week from midday but is closed Sunday evening and Mondays. From September onwards opening is usually just on Friday Saturday and Sunday lunchtimes. The restaurant is closed from Christmas to Easter approximately.

Reservations tel 0296 92-55-26

Food

2007-06-29T12:55:00+02:00

FOOD Food is a basic necessity of man, not just a mere necessity but a desire, and, probably, there is no greater love than the love of food. I am an avid Foodie, and not only do I love and relish eating good food, but I am fond of all aspects of food – reading, writing, watching about food. So when I chanced upon an appetizing anthology, of writings on Food, in my library I was indeed enticed. Dear Reader, and Fellow Foodie, let me tell you about it. Title: FOOD An Oxford Anthology Edited by: BRIGID ALLEN Published by: Oxford University Press (1994) ISBN 0-19-212327-0 The brief introduction elucidates that “The chief objects of this anthology are to satisfy curiosity (about what and how people ate, what they felt about food, how they celebrated with it, and how it varied from country to country and region to region), and to provide both pleasure and literary reflection.” The anthology comprises pieces of prose and poetry which explore attitudes, emotional and social resonances connected with food. The anthology comprises six parts titled – People, Foodstuffs and Cooking, Eating at Home and Abroad, Lavishness, Austerity, and Food and Emotions – and each past contains a number of interesting sections on a variety of topics ranging from Food and Character, Eating Habits, Recipes, Parties and Ceremonial Food to explorations between Food and various emotions like Dreams, fantasy, Distress, Happiness, Sensuality, Love, and Sex. “Food is a profound subject and one, incidentally, about which no writer lies,” writes Iris Murdoch (p 20) in the featured extract of The Sea, The Sea, in the chapter on Eating Habits, and continues, “I wonder whence I derived my felicitous gastronomic intelligence.” Appetizing descriptions of food experienced by travelers all over the world, including on board ships, are featured in the section on Eating at Home and Abroad. The pieces on India (reminiscent of the Raj including pieces by VS Naipaul and EM Forster) make entertaining reading as do the recipes in poetry form. The meat of the book is the section titled “Lavishness” comprising writings on Ceremonial Food, Parties, Greed, Excess – and lest you get carried away and indulge yourself too much there immediately follows the chapter on “Austerity” which extols the virtues of Simple Food, Diets and Dieting and goes on to kill your appetite with nauseating stomach-churning prose and poems on Unpleasant Food. I enjoyed the chapter on Food and Emotions. Here is a poem on Food and Happiness “TO A POOR OLD WOMAN” (p 388): munching a plum on the street a paper bag of them in her hand They taste good to her They taste good to her. They taste good to her. And what can I say on the concluding section of the anthology titled “Food, Sensuality, Love, and Sex”? Well, Dear Reader, why don’t you read it for yourself? The dust jacket, with a decorative illustration of a vegetable market on the cover, introduces the Editor, Brigid Allen, as a cookery writer and historian educated at Oxford and London Universities and indeed she has compiled an appetizing, droll and enjoyable collection of writing on Food. A good book on food – nourishing reading for foodies and bibliophiles alike. VIKRAM KARVE http://vikramkarve.sulekha.com http://www.linkedin.com/in/karve http://www.ryze.com/go/karve http://vwkarve.wordpress.com vikramkarve@sify.com vikramkarve@hotmail.com

Wild Mushrooms...Girolles

2007-06-03T19:42:01+02:00

Autumn is a strange season, hovering between the memory of summer and the onslaught of the coming winter; its passing is made easier by the appearance of the jewels of the forest… wild mushrooms.These are not the white cap commercial varieties grown in the dark in sterile conditions, these are the real deal, mushrooms which deserve names such as Morilles, Pied de Mouton, Trompette de mort and of course the Girolles. Traditionally autumn is the time when the French disappear into the woods with furtive backward glances, ensuring that their secret mushroom haunt remains just that; theirs and secret. You can always try asking a Frenchman where the mushrooms grow… but he will probably just shrug his shoulders, walk away shaking his head - laughing to himself. These secret places, ‘les bons endroits,’ passed from father to son are not given up lightly. A full moon, after the softest of rains is the best time to go, baskets battered and worn carried as a badge of honour portraying an individual’s mushroom gathering credentials.But, it can be a risky business, not all mushrooms are edible and every year people die in France from having eaten poisonous examples notwithstanding that all pharmacies are able to give advice on mushroom types and at this time of the year mushroom fairs are arranged so one can learn from the experts.Now a few varieties are available fresh in the supermarkets vegetable sections or dried hidden away on some high long forgotten shelf, they are expensive.The Girolle is a mushroom not to be missed. Many are collected wild but they are now cultivated in Rumania and the United States and are not confused with any inedible varieties.The Girolle is one of the world's best-known wild mushrooms growing in woodlands under Oaks and Conifers, sometimes in perfusion. Its official title Cantharellus cibarius does this golden prize no favours at all but this pleasantly aromatic fleshy wild mushroom shining like an exotic golden flower, when seen from a distance, against the drab brown of the autumnal forest floor. The French know them as Girolles, so do the Italians. The Germans know them as Pfifferling and in general we the British…know them not.Mushroom gathering was a common past time between the wars, but the experience needed when gathering wild mushrooms seems to have been lost, as have many of the wild varieties which used to grow in the UK.If you get the chance to taste some before the season ends then you will be fortunate indeed but like any fresh food a little knowledge will help with that enjoyment.Girolles when bought should look appealing. They should look and feel firm to the touch and certainly not slimy or have any dark decaying parts. It is better to hand pick each Girolle with care making sure you get the very best. Avoid scooping a bagful, as they are expensive, €19-25 a kilo, and buying slimy examples is just a waste of money.

The Girolle is distinctive in both flavour and texture. Spicy, peppery although some mention an Apricot undertone, which seems to escape me. They should be firm, almost crisp and should look appealing.Girolles are delicate and like all mushrooms do not like being submerged in water during cleaning, it destroys the flavour. If they have to be washed then this should be done just prior to cooking and is better done under a running tap, wet mushrooms will not keep. Fresh mushrooms keep best in brown paper bags as opposed to plastic, which causes them to sweat and rot prematurely.Acknowledgementshttp://www.rogersmushrooms.com/http://en.wikipedia.org/wiki/Chanterelle

The Month of May

2007-05-24T21:45:24+02:00

April’s showers have abated and the Ides of March are long since past, but the end of spring often arrives as a damp squib.May, a month unable to decide if it belongs to spring or summer, varies from day to day. Driving rain, chill winds and yet on occasions such wonderfully clear blue skies that leave the sweltering days of full summer to shame.Food is as problematic as the climate at this time of the year, and as one seasonal fare comes to an end so another falteringly begins. The mainstays of winter fruit, apples and pears have had their day, stored since last autumn when they were plucked from orchards all over France. Their end is nie; even having been stored in a protective suffocating atmosphere cannot prevent their slow inevitable demise.

Oranges seem to have shrunk from within and the bittersweet juice of last summer is but a memory.Strawberries arrive early in the month, far too early; and without enough sun are bland and tasteless as the monstrous greenhouses in which they are forced.The first cherries appear in the second week of May, expensive 11€ a kilo ($3.80 - Lb, £3.40 - Lb), apparently cheaper than last year but in another two weeks the heat of flaming June will make them worth buying and the price will have fallen to something we can all afford.Too early for peaches, nectarines and plums and the first melons come from Morocco.We are graced with new potatoes with their thin skins and pale waxy flesh but broccoli and cauliflowers are coming to an end, and the ever-elusive asparagus never quite seems to appear. A few stems of tasteless deathly white grass are on offer at the moment but the slender green variety which used to be grown all over France, including Brittany, are but dew on a summer morning, here one minute gone the next.Rhubarb, a vegetable which the French are not really convinced about, can be found in a few markets and supermarkets but not the fine champagne variety so sought after by chefs all over the world.

Pré-salé lamb, fed exclusively on the salt marshes around Mont St Michel in Normandy is a meat not to be forgotten. The pastures covered by the sea twice a day leave a residue of salt in the grass on which the lambs feed. However, it is reluctant to make an appearance in Brittany and only a few butchers stock this wonderful product.The Scallop season is over and the water is too cold for mussels worth eating.The finest Breton Artichokes are still two or three weeks away from being available, leeks are turning woody, garlic is drying out and the onions seem to be sprouting into life forgetting they are on a market trolley and not in the soil.One could be led to believe that May was a depressing time for the avid gastronome or gourmand…not so. This lack of availability is merely but a pause, a break in the natural cycle of the world, a lull between seasons. This respite has been lost in the UK and USA, with twenty-four hour a day three hundred and sixty five days a year commercialism, consumerism and the feeding of mammon.Strawberries at Christmas, peaches in January and asparagus all year round, in fact every day of the year every single fruit and vegetable known to man can be bought in nearly all supermarkets throughout these two lands. No wonder people moan and complain that the fruit is not the same as the fruit of their youth; the fruit of their youth did not cross the globe, under ripe, overpriced and unready for anything apart from the bin. But these same people still buy food out of season, still complain and still finance the trade in tasteless food.I would rather put up with the vagaries of May if it meant that I could taste those first strawberries, bite into the very first green asparagus stems or feast myself on a pot of plump fresh mussels when they are ready to be eaten. May gives the body a little time to rest, a time to dwell on the wonderful fruits, vegetables and other foods from both the sea and the land, which will all be available in their time and season. May gives us time to prepare, to dust of the cookery books and be ready for the onslaught of colours and taste, which will soon assail our sensesMay is such a great month.©Copywrite Malcolm Hamilton 2007©