Escape from Elba
Exiles of the New York Times
January 19, 2018, 10:34:11 AM *
Welcome, Guest. Please login or register.

Login with username, password and session length
News: As you may have noticed, this is a very old backup, I'm still working through restoring the site.  Don't be surprised if you post and it all goes missing....
 
   Home   Help Search Login Register  
Pages: 1 ... 58 59 [60]
  Print  
Author Topic: Food Matters  (Read 10353 times)
0 Members and 1 Guest are viewing this topic.
madupont
Superhero Member
******
Posts: 5413


View Profile

Ignore
« Reply #885 on: June 21, 2008, 04:10:32 PM »

Thanks for a vegetarian idea, Madupont.  Those fake meat patties are not really all that tasty  -- one could substitute black beans or pintos for the faux-meat, huh?


Ps. I know. Several weeks ago, I mistakenly thought I ought to try Bell & Evans chicken pressed patties, or perhaps better to say pressed chicken patties otherwise it sounds like the chicken sat on them.

I regularly buy Bell & Evans chickens from Fredericksburg, Pa. Have for years when they were brought to market in Trenton,New Jersey at the Farmers Circle, because they were the cleanest best tasting chickens ever. Now they are rarely found in the area from which they originate, and it is almost a two hour drive to go up to Fredburg and back to buy poultry in the shop at the processing plant.  But I am able to find parts and occasionally a whole chicken right in my nearby neighborhood, so I throw them into the freezer to have on hand for different recipes.   

And I'm able to alternate with Harvest Time whose packages are individually marked to identify the farms on which the chicken in the package was produced. They also have a good flavor, as an organic chicken, but higher priced for the cutting of breast into tenders so that you seldom see the regular breast that is simpler to prepare for summertime dishes.

Anyway, I saw the familar colorful box of Bell& Evans chicken patties in the freezer where it was winking at me before I got out of the store.  They sell tons of various prepared B&E frozen specialities in Princeton which I left eleven years ago but I did go back a year ago to my optometrist to provide what I needed in "Shades" which were not available here. So I stopped in at the local Princeton McCaffery which we were once glad to have in Princeton when it first arrived but now I wondered about how far it had gone down hill since I'd last seen it. My favorite Italian butcher was no longer there either so there really was no point in being concerned but I did notice the frozen food was well supplied to that market rather than back in Pennsylvania.

I think I was making some kind of zesty patty sandwich on a bun, with the works, it was a total disappointment of  compression tasting like nothing, at least nothing like chicken, and had a texture like plastic when pan fried. Better to stick with regular chicken in summer, after learning the facts from a table point of view that not all is gustatory about the process of providing chicken done everyway.
Logged
FlyingVProd
Full Member
***
Posts: 149


View Profile

Ignore
« Reply #886 on: October 31, 2017, 10:17:16 PM »

Here is a recipe from the Star Wars newsletter, it looks pretty good so I thought that I would share it here.

FOR THE JEDI IT IS TIME TO EAT

As the colder months approach now is the perfect time to whip up something yummy befitting of a Jedi Master. Here's a tasty interpretation of "Yoda's Incredible Herb Stew" -- originally prepared exclusively for National Public Radio by noted gourmet chef and author, Craig Claiborne.

This recipe goes waaay back to 1983, when NPR debuted a new 10-part radio drama based on The Empire Strikes Back. Craig Claiborne was invited to create his own tasty version of "rootleaf," a succulent dish featured in both the film and radio versions. If you remember, "rootleaf" was prepared for Luke Skywalker by Yoda, the ancient Jedi Master.

We believe you'll find the following recipe a perfect food idea for eight hungry young Jedi. Kids should have adult supervision and assistance when making this meal.

3 pounds lean lamb or other meat
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons light vegetable or other oil
6 cups finely chopped parsley
3 cups thinly sliced onions
1 tablespoon finely chopped garlic
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 tablespoons finely minced ginger root
1 teaspoon finely chopped seeded hot green or red chilies
1/4 teaspoon ground cardamon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 bay leaf
3 pounds fresh spinach, well rinsed and tough stems removed.

INSTRUCTIONS:

1. Cut the meat into one inch cubes, and add salt and pepper to taste.

2. Heat half the oil in a heavy skillet and add the meat, turning to brown the pieces on all sides.

3. Heat the remaining oil in a Dutch oven or heavy casserole and add parsley, onions and garlic. Cook, stirring often until the onions are wilted. Add the meat, coriander, cumin, turmeric, ginger root, chilies, cardamon, cinnamon, cloves, bay leaf, and salt and pepper to taste. Stir.

4. Add water to cover, bring to boil and cover tightly. Let simmer about 2 to 2 1/2 hours until the meat is quite tender.

5. Meanwhile, drop the spinach into a kettle of boiling water with salt to taste and let simmer about five minutes. Drain well and run under cold water. Drain thoroughly.

6. Squeeze the spinach to remove all excess liquid. Place the spinach on a chopping block and chop coarsely.

7. Add the spinach to the stew and stir. Let simmer together about five minutes.

Yield: Eight servings.

----

Salute,

Tony V.
Logged
FlyingVProd
Full Member
***
Posts: 149


View Profile

Ignore
« Reply #887 on: November 29, 2017, 07:15:45 PM »

Usually I buy the cheapest turkey bologna sandwich meat at the market, but if you spend just three dollars more then you can get the really good smoked turkey breast. So, I spent three dollars more and bought the good stuff. I also bought fresh baked bread from the market, it is so great. I also have a fresh onion, and romaine lettuce, and the good kind of mustard that is like the kind you get at the fair, the classic Springfield yellow mustard. 

I love good sandwiches, and for a couple dollars extra you can make really good sandwiches, it is worth it to spend a little more money for the good ingredients.

And the sandwiches are really good with ice cold beer, or with a nice wine.

Salute,

Tony V. 
Logged
FlyingVProd
Full Member
***
Posts: 149


View Profile

Ignore
« Reply #888 on: December 01, 2017, 09:27:33 PM »

I just saw on the television news that fish is good for your eyes, and they said that cheese is healthy, so you need to eat fish tacos with cheese and salsa with guacamole, and it is a healthy meal. And you can feed your whole neighborhood on one day of deep sea fishing for fish such as Mahi Mahi, for fish tacos for everyone. We threw parties with fish tacos here...

Here is a video of a song that my friend Jon's band did here at my apartment complex for the mahi mahi taco party....

Never Too Late
By NASTY HABITS

http://youtu.be/x4K7dnixw5I


Salute,

Tony V.
Logged
FlyingVProd
Full Member
***
Posts: 149


View Profile

Ignore
« Reply #889 on: December 10, 2017, 07:14:47 PM »

The best food to eat if you feel a cold coming on, is spicy Thai soup, it is awesome. 

I have a nice local delivery service for Thai food here in Anaheim, they have great food.

Link...

http://youandithai.com/

That is a great thing about Anaheim, is that you can find a wide variety of foods. You can even find sushi at midnight.

Salute,

Tony V. 
Logged
FlyingVProd
Full Member
***
Posts: 149


View Profile

Ignore
« Reply #890 on: December 10, 2017, 07:58:10 PM »

We have a place right down the street from where I live where you can buy tacos at three o'clock in the morning, they are open 24 hours per day, and they have real authentic Mexican food. Anaheim has a great variety of great foods.

Link...

http://www.taqueriasguadalajara.com/

Salute

Tony V.
Logged
FlyingVProd
Full Member
***
Posts: 149


View Profile

Ignore
« Reply #891 on: December 10, 2017, 11:16:09 PM »

The Teppanyaki Grill Supreme Buffet in Anaheim is awesome...

https://www.yelp.com/biz/teppanyaki-grill-supreme-buffet-anaheim

They have great food, including all you can eat sushi.

Salute,

Tony V.
« Last Edit: December 31, 2017, 12:45:52 AM by FlyingVProd » Logged
FlyingVProd
Full Member
***
Posts: 149


View Profile

Ignore
« Reply #892 on: December 31, 2017, 12:35:40 AM »

I guess Monroe's restaurant in Malibu is now the Sunset restaurant...

http://www.thesunsetrestaurant.com/

Monroe's was named after Marilyn Monroe, and it was the best restaurant in Malibu. Their fillet mignon was the best. I used to sit there and eat fillet mignon and watch the sunset and drink Coronas.

I will have to try the new one.

----------
The Paradise Cove Beach Cafe in Malibu is now owned by someone named Bob Morris...

http://www.paradisecovemalibu.com/

-----------

Spruzzo in Malibu has good Lasagna, and you can eat on the patio overlooking the ocean, and they serve Peroni beer. 

https://www.spruzzomalibu.com/

Salute,

Tony V.
Logged
FlyingVProd
Full Member
***
Posts: 149


View Profile

Ignore
« Reply #893 on: December 31, 2017, 02:56:37 AM »

If frog legs, escargot, and caviar, are on your bucket list, then you need to go to the White House Restaurant in Anaheim when they reopen, the place burned, but Chef Bruno is rebuilding. Chef Bruno does a lot of charity work, and he feeds hungry children who live in motels, etc. 

http://www.anaheimwhitehouse.com/

They have fillet mignon too.

Salute,

Tony V.
Logged
FlyingVProd
Full Member
***
Posts: 149


View Profile

Ignore
« Reply #894 on: December 31, 2017, 05:24:18 PM »

The local market here, The Northgate Gonzalez Market, sells cactus to eat, and lots of people here eat it. And the really great part is that they make candy out of the cactus, how cool is that? The children get candy from the cactus, and the adults love it too.

People who are starving can eat cactus, and it is great with scrambled eggs. People in starving nations will love cactus, and the children will love the cactus candy. Eating cactus is way better than starving, many people here love it.

Here is a recipe for cactus with scrambled eggs...

http://www.bhg.com/recipe/eggs/scrambled-eggs-with-cactus/

Salute,

Tony V.
Logged
FlyingVProd
Full Member
***
Posts: 149


View Profile

Ignore
« Reply #895 on: January 01, 2018, 08:05:13 PM »

When I make chicken fajitas burritos...
 
My ingredients are...
 
marinated chicken fajitas
onions
bell peppers
olives
cilantro
 
I cook the ingredients in a wok.
 
Then I use large flour tortillas, and I add these ingredients on the burritos...
 
cheese
sour cream
guacamole
salsa
 
Sometimes I add shrimp, and sometimes I add refried beans. If I am feeding a large group of people then I can add the refried beans as a cheap filler to make more burritos. I could also add Mexican rice.
 
I go to a Mexican market, Northgate, which has the marinated chicken fajitas all ready, I just go to the counter and ask for it. If you want to make and marinate your own chicken fajitas, here is a recipe...
 
INGREDIENTS for Marinated Chicken Fajitas
 
1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds diced chicken breast
2 teaspoons salt
 
In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the diced chicken, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
 
You can also make your own salsa and guacamole, but the Mexican market that I go to has all of that already made.
 
Salute,
 
Tony V
Logged
FlyingVProd
Full Member
***
Posts: 149


View Profile

Ignore
« Reply #896 on: January 01, 2018, 08:28:29 PM »

Here are some good recipes for Mexican food...

----

Rosita's Style Carne Asada Recipe:


10 Bottom Round Steaks (you can use any type of steak you like)

Cumin

Black peppercorns

A pinch of oregano

Kosher salt to taste

3 bay leaves

Minced garlic

Fresh cilantro leaves

2 tablespoons of olive oil

A tablespoon of lime juice

One 12 oz can of beer

Mix all ingredients. Place steaks in a ziploc bag, and pour ingredients over steaks. Place bag in fridge and marinate for 3/4/5/etc. hours. The longer you leave it in fridge, the better.

Good to cook on the grill and slice for tacos. May serve with pico de gallo, and guacamole. And Mexican rice.

--------

Fresh Raw Salsa:

Rome tomatoes

Onion

Garlic

Jalapenos

Cilantro

About a teaspoon of lime juice and olive oil

Salt & pepper to taste

Chop all veggies and mix with the rest of ingredients.

Fresh Cooked Salsa:

Same ingredients as above:

Boil all veggies (except cilantro) until tender. Place in food presesor to make either runny salsa, or chunky. Add liquid from pan if you want it runny. Add the rest of ingredients to food processor.

----------

Semi-creamy Guacamole

2 large ripe avocados

1 small onion, chopped

1 medium tomato, chopped

1 fresh chile jalapeno or serrano, seeded and finely chopped

1 tbsp cilantro, chopped

1 tsp of lime juice

Salt to taste

Cut avocados in halve, get rid of seed and scoop out of shell with a spoon
into a bowl. Mash with a fork. Add remaining ingredients, and mix together.

It is best to prepare this shortly before serving. If you need to store
longer add extra lime juice however it will make the guacamole a bit more
tart.

Chunky Guacamole

2 ripe avocados, chopped

1 small onion, chopped

1 chile jalapeno or serrano

Cilantro, chopped

Salt to taste

In a medium mixing bowl combine avocados, onion, jalapeno [or serrano]. Stir
until well combined. Add salt just before served. Put avocado pit in
guacamole to prevent browning.

Easy Guacamole

2 ripe avocados, chopped or mashed

1/4 cup of your favorite salsa or hot sauce, homemade or store bought

Salt to taste

Place all ingredients in a medium bowl and mix together. Just before
serving, add salt.

Since this recipe does not have lime juice to prevent it from browning, it
is best to prepare shortly before serving.

For creamy guacamole, use a food processor with any of the three recipes.

---------------

Bacon Wrapped Stuffed Jalapeno Peppers


12 -24 large jalapeno peppers (as large as possible)
16 ounces cream cheese, room temp. (2 packages Philadelphia works best)
4 large garlic cloves, minced
1/4 cup finely chopped sun-dried tomato
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon coarse sea salt (to taste)
1 lb bacon
toothpicks, soaked for about 15 minutes in water

1. Mix cream cheese, garlic, sundried tomatoes, cilantro and salt until well blended. You can now set the mixture aside or even freeze for up to a couple of months in a freezer bag.

2. You'll want to wear some kitchen gloves for this step! Slice the jalapeƱos lengthwise, being careful not to slice them in half. Then slice at the top along the width of the pepper just about a quarter inch below the base of the stem until you cut through the core, again being careful not to cut completely through the pepper (This step will probably take some practice). Now you need to decide whether you want to keep the seed webbing for those that like it really hot, or remove them for a lot less heat. I like to do about half and half so that you can please everyone. Anyway, if removing the seeds, gently remove the core using a paring knife by spreading the pepper carefully, you may need to shake some of the remaining seeds out.

3. Separate the strips of bacon and cook in the microwave for about 5 minutes on high, just enough to give it a head start. Then pat dry with paper towels. Just to soak up some of the grease. Set it aside to cool.

4. Fill either a pastry bag or just a freezer bag (cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper.

5. Wrap each pepper with a strip of bacon then use two or three toothpicks to secure the pepper closed.

6. Place the jalapeƱos on a medium heat grill and cook until the bacon is crisp. you'll need to turn frequently to heat them evenly. you may even want to use foil to prevent the mess. I find that by cooking the bacon a little first and not over filling that you'll get minimal mess however.

7. Let them sit for about 5 to 10 minutes and serve them up! Don't forget which ones have the seeds!

------------

Salute,

Tony V.
Logged
FlyingVProd
Full Member
***
Posts: 149


View Profile

Ignore
« Reply #897 on: January 13, 2018, 12:40:11 AM »

It is mussel season right now on the West Coast, during any month with an "R" in the name you can harvest and eat wild, natural mussels. And it is also the season for clams, and oysters, etc etc etc.

Salute,

Tony V.
Logged
FlyingVProd
Full Member
***
Posts: 149


View Profile

Ignore
« Reply #898 on: January 14, 2018, 06:31:07 PM »

The cowboys in the USA used windmills to pump water, and they saved the water in little ponds, and then they used the water from the ponds to irrigate their food gardens, etc.

Link...

http://www.backwoodshome.com/water-pumping-windmills/

Also, water systems are easy to do. I worked for the Burbank YMCA at a summer camp in the Tehachapi mountains, and I was in charge of the water system. It depends on the area how you go about building a water system, no child should ever go without clean water to drink. And people can even take showers. Water should be cheap and plentiful.

Salute,

Tony V.
« Last Edit: January 14, 2018, 06:47:27 PM by FlyingVProd » Logged
Pages: 1 ... 58 59 [60]
  Print  
 
Jump to:  

Powered by MySQL Powered by PHP Powered by SMF 1.1.20 | SMF © 2013, Simple Machines Valid XHTML 1.0! Valid CSS!