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The Food Almanac: Wednesday, December 12, 2012

The Food Almanac: Wednesday, December 12, 2012


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In The Food Almanac, Tom Fitzmorris of the online newsletter The New Orleans Menu notes food facts and sayings.

Days Until
Christmas--13
New Year's Eve--19

Today's Flavor
Today is National Hot Cocoa Day. I never was much on cocoa--cafe au lait fills the same need in my beverage selections. But my wife loves the stuff, and on cold days she makes a very rich version of it that reminds her of the cocoa they make at the El Tovar Hotel in the Grand Canyon, where she used to work. She said that many of the staff put on a lot of weight every winter just from drinking that cocoa.

My favorite use of powdered cocoa is to dust desserts, notably chocolate truffles and tiramisu. If you place a doily on top of the item to be cocoa-dusted, you can get interesting patterns.

Another source says that today isNational Ambrosia Day. "Food of the gods" is what that word literally means. So why should a concoction of coconut and orange sections get such a name?

Gourmet Gazetteer
Grapevine, Texas is a suburb of Dallas and Fort Worth, just north of DFW Airport. Restaurants of note in Grapevine include Tolbert's, with as Texas a menu as can be imagined. Its founder, journalist Frank X. Tolbert, co-founded the International Chili Cookoff at Terlingua, Texas. On April Fool's Day in 1934, Bonnie and Clyde killed two policemen in Grapevine.

The Saints
Today is the feast day of Our Lady of Guadalupe, the patron of Mexico and the entire New World, especially the Spanish-speaking part of it. There is hardly a family-owned Mexican restaurant that doesn't have a reproduction of her famous image somewhere.

Edible Dictionary
satay, n.--The kebabs of Southeast Asia, satays are among the most common dishes in Indonesia and Malaysia. They're made two ways. Chicken, beef, or pork is cut into long strips, marinated, and then threaded in a zig-zag way on a skewer. Or it can be made into a finely-ground meatball and packed around the skewer. (Shrimp satays are very often made in this latter style.) Either way, the skewers are then grilled and served with (most often) a peanut sauce. Satays usually turn up as appetizers in all kinds of Asian restaurants in this country, particularly Thai places.

Music To Dine In Italian Restaurants By
Today is the birthday of Frank Sinatra, in 1915. Certainly no vocalist is more played in restaurants, or anywhere else. Indeed, I'm listening to his classic A Jolly Christmas album as I write this. "May you live long," he used to say, "and may the last voice you hear be mine." Even though he died in 1998, his voice is still the last one a lot of people hear. If I could have two selfish wishes, the first would be to be sixteen again, and the second would be to be Frank Sinatra.

Deft Dining Rule #872:
A restaurant that plays a great deal of Frank Sinatra on its sound system will have many regular customers.

Food In The Movies
On this date in 1967, the film Guess Who's Coming To Dinner premiered. It was about the reaction that a proper white couple (Spencer Tracy and Katharine Hepburn, no less) had when their daughter brought an African-American fiancé (Sidney Poitier) home to meet the folks. I was disappointed that they didn't focus more on the food being served.

Food In The Funnies
The Katzenjammer Kids, the oldest comic strip still running, made its first appearance today in 1897. One of the running jokes in the German-flavored strip was the efforts of Fritz and Hans (the Kids) to steal Mama's pies from the windowsill. Mama always seems to be baking pies, and Der Kaptain always seems to be thinking about eating.

Food Namesakes
Nilda Pinto, a writer from Curacao, was born today in 1918. ArtistEdvard Munch, whose famous painting was "The Scream," probably came out screaming today in 1863. . Philip Drinker, who invented the iron lung, took his first sip today in 1894. . Jim Bunn,Congressman from Oregon, was bunn today in 1956.

Words To Eat By
"Animal crackers, and cocoa to drink
That is the finest of suppers, I think
When I'm grown up and can have what I please,
I think I shall always insist upon these."--Christopher Morley.

Words To Drink By
"Alcohol may be man's worst enemy, but the Bible says love your enemy."--Frank Sinatra, born today in 1915.


Old Fashioned Biscuit Bread

Though skillet bread has been around since pre-Colonial times, this biscuit bread was likely a staple during the Great Depression and probably most often eaten for breakfast, typically just torn from the cake, rather than cut.

Not much more than simply flour, fat and milk back then, and often only water, when there was no money for milk. Thankfully we can be just a tad more indulgent and use a little butter and some buttermilk in ours. If you're in the mood for biscuits but don't want to bother with the rolling and cutting out part, this is a great way to get them, because essentially this is pretty much just one giant biscuit, with a different preparation.

Some southerners call this skillet biscuit a hoecake, and as always, we southerners can get a little bit, well. let's say passionate, about something we grew up with, especially when it comes to food. Some of us insist a hoecake is a small medallion of cornmeal cakes cooked in a skillet, sort of like a pancake. Others of us say that this flour rendition is a hoecake, and their cornmeal cousins are something altogether different. I say that, just like cornbread and potato salad in your gumbo, I think it honestly just depends on where you grew up and what you grew up knowing. No one way is the only right way, except your mama's way!

No matter whether you call this a hoecake, biscuit bread, flour bread, flitter bread, flour pone, ponecake, pone bread, biscuit pone, skillet bread, skillet biscuit or gallettes - just a few of the many names this bread is known by - there seems to be at least two solid rules to this biscuit bread. It should be cooked in a cast iron skillet and always on the top of the stove, though a third rule for using bacon fat doesn't really hurt either if you ask me.

I like to cover the skillet when the bread is cooking, because it seems to help to retain the heat, giving a better rise on the dough and cooks it through more evenly and faster. I also like to pour some melted butter on top after I turn it, but that's just me, so it's optional. You can just add your butter as you pull off a chunk.

Biscuit bread is suitable for breakfast, lunch or dinner, and it's as good drizzled with syrup or honey, as it is as a side bread for soup, beans, chicken and dumplings, or with Sunday supper.

In an 8-inch cast iron skillet, melt the bacon fat over medium high heat.

Meanwhile, cut the cold butter into the flour. Although I didn't show it here, I just used a pastry cutter as usual.

Add only enough buttermilk to form into a stiff, shaggy dough - like a biscuit dough.

You could potentially just dump this mass of dough in your hot skillet and mash it in real quick, but I prefer to gather the dough up a bit first. Turn the dough out onto a floured surface and sprinkle a little flour on top. Pull the dough together to form a disc.

Turn over and tighten the disc, shaping it slightly smaller than the skillet. Sorry for the shading - I apparently had a lighting issue with my camera. Hey, I never said I was a photographer!

Use a wide spatula to carefully lift the dough up and transfer to the hot skillet. This actually works easier if you can get the dough and the skillet in close proximity to each other, but if you don't get it in there perfect don't sweat it either. The dough should sizzle - pretty much the same as it does with your skillet cornbread. Reduce heat to between medium to medium low and cover the skillet.

Cook until the bread browns then flip over. Cooking time is gonna be dependent on how your heat is set and how hot your skillet is, so just use a spatula to peek under it every once in awhile and don't go running off to check your Facebook page. By the way. if your dough sticks, then it's time to re-season your skillet.

I like to go ahead and pour melted butter on top once I flip it, but that is totally optional. You can omit it and just save the butter for later. Cover the skillet and cook until browned on the other side.

Cut into wedges or break off pieces and tell me you don't just love this old fashioned recipe!

Serve your chunks with pure butter, honey, sorghum or cane syrup, or use your favorite jam, jelly, preserves or fruit butter, or eat it as a bread for supper.

For more of my favorite quick bread recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Old Fashioned Biscuit Bread

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: About 4 to 6 servings

  • 2 teaspoons of bacon drippings
  • 2 cups of self rising flour
  • 1/4 cup very cold butter , cubed
  • 3/4 to 1 cup cold buttermilk
  • 2 tablespoons of butter , melted, optional

In an 8-inch cast iron skillet, melt the bacon fat over medium high heat. Meanwhile, cut the cold butter into the flour. Add only enough buttermilk to the flour to form into a shaggy dough, turn out onto a floured surface, sprinkle a small amount of flour on top and quickly shape into a disc. Turn over, sprinkle additional flour on top and tighten disc, just slightly smaller than the skillet.

Use a wide spatula to transfer the dough to the hot skillet. Cover and reduce heat to between medium and medium low. Cover and cook until the bread browns on the bottom, then flip over, pour melted butter on top if desired, cover and cook until browned on the other side. Break off pieces or cut into wedges and serve with pure butter, honey, sorghum or cane syrup, or use your favorite jam, jelly, preserves or fruit butter.

Cook's Notes: Can substitute vegetable shortening (like Crisco) for the bacon drippings. I use White Lily self rising flour and Land O'Lakes butter for this recipe.

Oven Version: While traditionally made on the stovetop, you can also make this in the oven. Preheat oven to 400 degrees F. Add the bacon drippings to the 8 inch cast iron skillet and place into the oven. Meanwhile, cut the cold butter into the flour. Add buttermilk, increasing to about 1-1/2 to 2 cups, or until mixture is gooey, but still thick and not soupy. Using pot holders, carefully remove skillet from the oven and quickly pour the batter into the skillet, using a spatula to spread the dough across the skillet. Pour the melted butter on top, and place into oven, baking uncovered at 400 degrees F for about 20 to 25 minutes, or until top is golden brown.

Oven Cheese Biscuit Bread: Add 1 cup of shredded mozzarella or cheddar, 1/4 cup grated Parmesan cheese and 1/4 teaspoon of dried herbs (basil, sage, oregano, Italian seasoning, etc.) to the batter before adding the buttermilk. Cook in the oven as above.

Galettes: Instead of shaping into one biscuit, pinch off pieces of individual dough about a small palmful. Use fingertips to pat out into individual thin, flat breads, about 1/4 inch thick. Use the tip of a sharp knife to cut a small slit in the center of the bread. Omit the bacon drippings and fry galettes individually in about 1/2 inch of hot oil, turning once, until browned on both sides. Immediately brush with melted butter and sprinkle lightly with granulated or powdered sugar. Can also serve with jam, jelly, preserves, honey or cane syrup.

Check These Recipes Out Too Y'all!

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.


Hello Fresh

Background Hello Fresh was launched in January 2012 by former lawyer Patrick Drake, who had to give up his day job after colleagues discovered him moonlighting in a restaurant at lunchtimes.

Set up Hello Fresh provides all the ingredients you need – already measured out – to cook a meal it says all you need in your cupboard is salt, pepper, olive oil, butter and white sugar. Provided you eat meat and fish, you can choose to buy the ingredients for three or five meals each week, with portions for two, four or six people. If you are vegetarian you can only order three meals at a time for two, four or six people. No other choice is given as to the meals you receive. Hello Fresh provides recipe cards with a photo for every step and says that preparing and cooking the food typically takes no more than 30 minutes.

Price Three-meal box for two: £39 (vegetarian option £36) three-meal box for four: £59 (vegetarian option £57) three-meal box for six: £89 (vegetarian option £78). Five-meal box for two: £49 five-meal box for four: £89 five-meal box for six: £129. Delivery is free in mainland UK but there is a surcharge of £13 a box for deliveries to Northern Ireland, the Scottish Highlands and the Isle of Wight.

Typical meals Cheeky chicken chow mein with oyster sauce and water chestnuts the Emperor's chocolate chilli con carne decadent wild mushroom and truffle macaroni undercover ratatouille with lemon roasted sea bream and pork loin wrapped in streaky bacon with broccoli and mashed potato.

Deals The company is offering a Christmas Box for four to six people for £155 (usually £192) or eight to 10 people for £225 (usually £304). This includes ingredients for a prawn cocktail starter, turkey (breast only for four to six people) plus trimmings, Christmas pudding and brandy butter, gourmet cheese board, mince pies and crackers.

Quality The quality of the food is generally excellent: I've never had such crisp and juicy ginger and the meat and fish was well-prepared and fresh. The company provides full details of its suppliers, which include James Knight of Mayfair for fish, Tom Hixson of Smithfield market for meat and Covent Garden Supply for vegetables. Hello Fresh says it uses local, UK originating, seasonal, free range and organic ingredients, and only uses substitutes where absolutely necessary.

Verdict The amounts of meat and fish are very generous: I fed three people easily (with some left over) with ingredients meant for two. However, we could have done with more vegetables and three of the meals included broccoli as the main or only vegetable, which seemed a bit lacking in inspiration. One or two crucial ingredients had been omitted from the box: the noodles for the cheeky chicken chow mein, and an onion for the chilli. But the thing that annoyed me most was not being able to choose the recipes: I don't like pork and I'm not a huge fish eater, so I spent much of the week dreading two of the meals. The chilli recipe was a bit weird too it left out tomatoes, using a couple of sachets of ketchup instead, and used star anise, which overpowered the other flavours. Hello Fresh says it aims to introduce choice in early 2013. The quality of ingredients is high, but this is reflected in the price.

Rating 6/10.


The Food Almanac: Wednesday, December 12, 2012 - Recipes

I picked up an eyeglass case at the dollar store the other day with the intention of making this sewing kit case for my niece who started to show interest in sewing. I thought she would like something like this to carry around. :)

Because the eyeglass case you can find might be different size and all, I am not going to give measurements and such. This is a brief how-to-post.

Eyeglass case
Fabric of your choice for outside and inside the case
Mod Podge
Sponge Brush
Ribbon to hide the hinge area
Fabric glue (or glue gun)

1. Cut fabric for the inside and outside of the case. For outer fabric, make sure that you have enough to cover the whole thing and tuck inside the case. For inner fabric, cut the edges with pinking shears to prevent fraying.

2. It is helpful to use a small dish and such to trace the curve and cut the corners.
Also, fold the fabric horizontally in the middle, cut into about an inch or so from both sides to make it easier to hold the fabric in around the hinges.

3. Spread the mod podge onto the case evenly and carefully place the fabric. Make sure there are no air bubbles. Then attach the inner fabric in the same manner too.


4. I pasted small ribbons around the hinges area to hide the "ugly" part that I couldn't get quite right. If you don't need it, you can skip this part.

5. Make a small pincushion. All you need to do is measure the inside of the case and decide how big you want the pincushion to be. Don't forget to add an inch or so to the measurement, when you stuff it, the length and width will "shrink" (because it gets puffy). Glue the pincushion inside of the case.


That's how I made this sewing kit case.

Do you wanna see the inside?

I didn't have any plan when I was making this. I just went with the flow. If I am going to make this again, I think I will try to pay more close attention to the hinge area. You don't want fabric to get bulged up around that area, because the case won't close all the way. I had to redo it a couple times. Keep that in mind, but it is a fairly fun and easy project, not to mention very cheap too! :)


Musical Food (and Drink).

Today, November 22nd …

Today is the feast day of St Cecilia, the patron saint of all things musical, which gives us an excuse to consider once again "The Taste of Music". There are plenty of ideas still unexplored.

We could simply choose random dishes with musical names, such as carta di musica, (thin flatbreads from Sicily) or timbales (“kettledrums”, that is, dishes made in a sort of bell shape, and either sweet or savoury, large or small). We look to classical cuisine for one of the many dishes named for composers, singers or operas – how about Tournedos Rossini followed by Pêche Melba for example? For a lighter meal there is a good choice of egg dishes with musical names – such as Eggs Adelina Patti, or Massenet or Manon. Unless you would prefer something like Salade Tosca? We could even have a whole menu inspired by the names of musical compositions: the Ox-Minuet, followed by Lumps of Pudding (from the Beggar’s Opera), and Bach’s Coffee Cantata.

All this music and singing is thirsty work however, so we can do no better than make a long, relaxing drink to enjoy with whatever is in the freezer. The musical society named for St Cecilia in Charleston, South Carolina developed a wonderful version to be served at their annual ball (you get extra thirsty if you dance with your music). But Beware! this Punch packs a hefty one!

St Cecilia Punch.

2 lemons, thinly sliced.
1 cup brandy
½ pineapple cut in 1 inch chunks
¾ cup sugar
1 cup green tea, chilled
½ cup rum
1 cup peach brandy
1 cup champagne
3 cups Club soda.

Combine the lemons and brandy in a small bowl and refrigerate for 24 hours.
A few hours before serving, place the pineapple in the punch bowl, add the lemon and brandy mixture, with the sugar, tea, rum, and peach brandy. Just before serving time add the champagne and soda. Serve over ice.

A previous Story for this Day …

The story for November 22nd 2005 was "Propaganda and Puddings". It has a recipe for "All British Christmas Pudding", also known as "Empire Christmas Pudding".

Tomorrow’s Story …

From Jujubes to Jelly Babies.

Quotation for the Day …

Composing a concert is like composing a menu … If you start with light pieces and play a 45-minute sonata after the interlude, it's like starting dinner with hors d'oeuvres and dessert and finishing with a Châteaubriand and vegetables. Arthur Rubinstein.


The Pavlova: the story.

Today, January 31st …

[update: February 7th, see the entry for 1933]

The Russian ballerina Anna Pavlova was born on this day in 1885, so there is no difficulty guessing our topic today – ‘the pavlova, the sweet dessert’. There has been a longstanding battle between Australia and New Zealand as to who 'invented' the pavlova, with tempers getting quite nasty at times. This is my contribution to the war.

For those of you who need the clarification, a pavlova as defined by the OED is “a dessert consisting of a soft-centred meringue base or shell filled with whipped cream and fruit.” I would like it put on notice here that the OED, which should be absolutely non-partisan, has clearly allied itself with the “soft-centred like marshmallow” school of thought, in complete disregard for the very vocal opposition school that maintains a pavlova should be thoroughly dried and crisp throughout.

We have established then, that a pavlova is a form of meringue. Neither Australia nor New Zealand invented the meringue, because the meringue was invented before they were. As for meringue, it was not, repeat NOT ‘invented in 1720 by a Swiss pastry-cook called Gasparini, who practised his art in Mehrinyghen [hence ‘meringue’], a small town in the State of Saxe-Coburg-Gotha.’ Even the venerable Larousse perpetrates this myth, in complete disregard for the fact that confections made from sweetened, stiffly-beaten egg whites appear in cookbooks printed well before that date. The earliest I can find appears in the recipe collection of Lady Elinor Fettiplace, which is dated 1604, which she calls White Bisket Bread.

To make White Bisket Bread.
Take a pound & a half of sugar, & an handful of fine white flower [flour], the whites of twelve eggs, beaten verie finelie, and a little annisseed brused, temper all this together, till it be no thicker than pap, make coffins with paper, and put it into the oven, after the manchet [bread] is drawn.

Note: this is clearly what we would call ‘meringue’, but Lady Elinor does not use the name. The first use that I am aware of (and I stand willing to be corrected) is in the cookbook of François Massialot, the first chef of Louis XIV (1638 - 1715). His book was published in 1692, and contained a chapter on “Meringues and Macaroons”. This is one of the recipes from the English translation of 1702.

Dry Meringues.
Having caus’d the Whites of four new-laid Eggs to be whipt, as before, till they rise up to a Snow, let four Spoonfuls of very dry Powder-sugar be put into it, and well-temper’d with a Spoon: Then let all be set over a gentle Fire, to be dried a little at two several times, and add some Pistachoes, that are pounded and dried a little in the Stove. Afterwards, they are to be dress’d as other, and bak’d in the Oven somewhat leisurely, with a little Fire underneath, and more on the top When they are sufficiently done, and very dry, let them be taken out, and cut off with a Knife: Lastly, as soon as they are somewhat cold, let them be laid upon Paper, and set into the Stove to be kept dry.

So, should M.Massialot get the credit for ‘inventing’ the meringue, as the evidence is that he used the name first? Or, until an earlier manuscript turns up, should it go to Lady Elinor, on the principle that the concept is the thing, not the name?

Australia and New Zealand, we have established, did not invent the bisket-bread/meringue style confection itself. Did either of them actually invent the particular iteration which both now call the pavlova, or did one of them steal the name an apply it to a similar, but quintessentially different variation? Here we have the nub of the dispute. It is all in the name.

It is not my job here to take sides (although as I have pointed out elsewhere, NZ is the country that re-named the Chinese Gooseberry the Kiwi Fruit, in what was clearly an attempt to give it origin status), so I hereby give you the known facts/factoids in chronological order for you to make up your own minds.

1926: A cookbook printed in NZ called Cookery for New Zealand, by E. Futter contained a recipe ‘Meringue with Fruit Filling’. It was not, however, called Pavlova.

1927: The OED cites the first use of the word ‘pavlova’ in ‘Davis Dainty Dishes’, published by Davis Gelatine in NZ. It was ‘composed of coloured layers of jelly made in a mould resembling a ballerina's tutu’. Pavlova, as coloured jelly – I don’t think so!

1927: A group of Congregational Church ladies produced a cookbook called Terrace Tested Recipes, in Wellington NZ in 1927. One recipe was for ‘Meringue Cake’, which was made in two tins, the resulting two cakes being sandwiched together with cream and fruit, or serves as two cakes. Not called pavlova. Structure similar? Not the two layer one, certainly.

1929: Yet another NZ cookbook, Mrs. McKay’s Practical Home Cookery, had a recipe for ‘Pavlova Cakes’, the plural representing the three dozen little confections made from the mixture. This is hardly the same thing as a pavlova with the traditional filling/topping, now is it?
1933: Bron at Bron Marshall Classic & Creative Cuisine sends this correction on Feb 7th:

The recipe was submitted by a Laurina Stevens for the Rangiora Mother’s Union Cookery Book, it was called “Pavlova” - the correct name, the recipe was for one large cake and contained the correct ingredients, egg white, sugar, cornflour, and vinegar, and it had the correct method for cooking. This has been proven thanks to the research of Professor Helen Leach, of the University of Otago’s anthropology department. Prof Leach also uncovered a 1929 pavlova recipe in a New Zealand rural magazine which had the correct ingredients and correct method of cooking, however it was unfortunately published under a pseudonym.

1935: The family of Herbert Sachse of the Hotel Esplanade in Perth, Western Australia have maintained a vigorous claim that he invented the dish to be served at afternoon tea, and commented (or someone did) that “It is as light as Pavlova”, and hence the name Sachse claimed in a magazine interview that he ‘improved’ a recipe for Meringue Cake he found in the Women’s Mirror Magazine on April 2, 1935 (which had been submitted by a NZ resident.

I guess the only way this dispute will get resolved is if we can come to a consensus as to what defines a pavlova, as distinct from a meringue or a meringue cake or a pavlova cake(s).

I reckon the passionfruit is crucial.

Tomorrow’s Story …

Pepys’ Pease Porridge.

A Previous Story for this Day …

We had a story about monkeys and bananas on this day last year.

Quotation for the Day …

Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold. Judith Olney.


>> Thursday, January 05, 2012

We ended last year on a quiet note. A much needed getaway, far from work and obligations. It wasn't far away but we stayed in a quiet, tranquil Japanese inn called Shizuka Ryokan near Daylesford.

For a few days, we relaxed ourselves entirely. Bush walking, bathing in mineral water, wandering around in different stores. Most of the time, we were happy to read and reflect quietly in the room overlooking a private Japanese style garden.

Food, we did indulge ourselves. Trips to the Lake House have not disappointed unlike its cousin the Wombat Hill cafe. But the meal I like the most is the Japanese style breakfast. Although the salmon seemed a bit heavy for morning meal, the meal itself was nourishing and comforting. I love miso soup for the morning with rice. A few salad dishes were healthy and wholesome. Such a great start for the day.

Coming back, renewed, I continue that simplicity philosophy in food preparation. I remember a really nice, simple soy bean dish simmered in sweet soy sauce I had a while back. Traditionally, black beans are used, and it is a Japanese New Year dish called Kuromame. The version I made has an additional warm tone of ginger.

The beans are sweet, savoury and have that wholesome 'al-dente' bite to each piece. This is a kind of small dish you can offer in everyday Asian style meal. Serve it as you would serve pickles I say. The following recipe makes quite a bit, and we have enjoyed it for a few days.

I am sending this recipe to a lovely blogging event called My Legume Love Affair. It was started by my friend Susan of the Well-seasoned Cook. This month host is Claire of Chez Cayenne .

Simmered Soy Beans with ginger and soy sauce
based on a recipe here. This dish has a long cooking time, but it's really simple to make.


150g dried soy beans (or black beans)
½ cup sugar
2 tablespoons light soy sauce
A pinch of salt
A piece of thumb-size ginger, cut into three large pieces

Wash the beans and soak them in warm water for 3-4 hours.

Drain and simmer the beans in a pot with a lot of water and the pieces of ginger until cooked through (2-3 hours). The beans should be soft with a bite.

Now add the seasoning and continue to simmer with the lowest heat possible until most of the liquid evaporates (1-2 hours). Check the beans – you don't want them to be mushy but wholesome and 'al dente'.

Serve at room temperature. Store in an air-tight container for around 4-5 days.


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Simple Sesame Chicken Skillet.

I don’t mean to be a bully, but seriously? You sort of suck. I think I’m done with this whole “doing fun things” on the weekends and then having a Monday that consists of a… Monday.

And my “doing fun things” translates to pot pie on Saturday night and may as well equal early bird specials and senior citizen discounts but so what? Even that is pretty much better than most hours that will occupy this day. Whomp whomp.

On Mondays, in no particular order I want to:

drink the leftover wine (wait… what?)

wake up and watch all the shows i DVRed sunday night

not see peanut butter m&m’s sitting on my counter

ponder all the shows i watched since they’re real life

go shopping because i browsed beauty blogs all morning

not unload the dishwasher (um hi worst chore ever)

eat a dinner consisting of pancakes

Hmmm. Think that about covers it.

Instead of doing all of those lovely things, I’m gonna be a grown up since I’m almost 30 and stuff like that. Work work work, maybe some play, maybe some chocolate, eh… we’ll see how it goes. Probably finish it off with a nice little balanced dinner… something like this chicken… that’s a little sticky and sweet and covered in sesame seeds because OMGilovethem. And before we know it, it’s Tuesdeeee.


Hello Friends! Monday, April 19th is World IBS Day. As part of World IBS Day and IBS awareness month, I will go live with gastroenterologist, William Chey, MD and GI psychologist, Laurie Keefer, PhD to provide a free interactive webinar titled: IBS- Myths and Misconceptions on April 19th from 7:30-8:30 PM. This webinar is part of [&hellip]

Hello Friends- I write today with a hopeful heart but also realize that there is much work to be done for people living with both food insecurity and food intolerance. Last week on our east coast #EndHungerPain tour I met up with incredible helpers. A person’s most useful asset is not a head full of [&hellip]


Watch the video: Одесса. Сто после 2021год


Comments:

  1. Taveon

    Thanks for the information, can I help you synonymous with something?

  2. Spelding

    very useful room

  3. Tukora

    Quite right! I think this is a great idea. I agree with you.

  4. Nikasa

    Many are outraged that Russians use foul language too often. No, it is the Americans who swear, and we are TALKING TO them.A well-fixed patient does not need anesthesia.All people are divided into two categories:

  5. Nikogami

    Thank you, I liked the article



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