Later On

A blog written for those whose interests more or less match mine.

Archive for the ‘Food’ Category

TYD: “All the Breads I’ve Loved Before”

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The Younger Daughter launched a little blog. She loves baking, and you can see some of her favorites here.

Written by LeisureGuy

29 June 2020 at 11:33 am

Posted in Daily life, Food, Recipes

What’s up with my blogging

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A reader wrote inquiring about the change in pattern of my blogging (less frequent) and about the spareribs recipe I posted (do I still follow a whole-food plant-based diet?). I thought others might be wondering about that, so here’s what’s up with me on those accounts.

Blogging and its interruptions

My decision to acquire fluency in Esperanto has required a fair amount of time — here’s my current regimen. That post includes some detail on the reasons for the regimen.

The time spent in study means fewer blog posts. However, I now have the bit in my teeth and am determined to achieve fluency.

Whole-food plant-based diet

I still follow this diet, but my family and (I suspect) many of my readers do not, though certainly my family and I hope my readers do emphasize the consumption of fresh vegetables (including leafy greens), dried beans, intact whole grains, fresh fruit, berries, and nuts and seeds, and minimize the consumption of meat, dairy, and eggs — and try to avoid refined and “product” foods.

Still, I like food, and when I see a recipe like the St.-Louis-style spareribs (riparaĵo laŭ la stilo “St. Louis”), a recipe that is interesting, sounds tasty, and is easy, I post it for my meat-eating readers. Indeed, I might eat a rib or two on a special occasion, but certainly I continue now to follow a diet that is almost exclusively whole-food and plant-based. If I don’t, my blood glucose goes up (since I no longer take any medication for that — or for high blood pressure, since I also have cut out added salt).

I do think it’s a good idea to cut out refined food (e.g., refined sugar and foods that contain it, ultra-processed foods, fruit juice) and move toward whole foods, and to minimize one’s consumption of meat, dairy, and eggs, for the reasons explained in Dr. Michael Greger’s book How Not to Die and his more recent book How Not to Diet. But I figure you can read those and decide for yourself based on the research findings he points out.

 

Written by LeisureGuy

29 June 2020 at 10:25 am

Salt & Pepper Ribs: Easy-Peasy

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Recipe for Salt & Pepper Ribs includes the video below, but is printable at the link. (He serves it with All-American Barbecue Sauce.)

And the sauce:

Written by LeisureGuy

28 June 2020 at 1:00 pm

Posted in Food, Low carb, Recipes

Scientific Panel on New Dietary Guidelines Draws Criticism From Health Advocates

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The US is to a great extent controlled by major corporations, whose interest in the public’s welfare is minimal. Thus nutrition/food guidelines tend to be crafted to support the sale of (highly profitable) junk food rather than fresh vegetables and fruit, dried beans and whole grain, because those are commodities and the big bucks are in candy, soda pop, and highly processed foods.

Andrew Jacbos writes in the NY Times:

Are children who consume prodigious amounts of sugary drinks at higher risk for cardiovascular disease?

Can a diet rich in fruits, vegetables and legumes reduce the risk of hip fractures in older adults?

Should sweetened yogurts be a part of a healthy diet for toddlers making their first foray into solid food?

These and other nutrition-related questions will be addressed on Wednesday when a panel of 20 nutrition scientistsmeeting publicly by videoconference, discusses suggested changes to the federal government’s Dietary Guidelines for Americans, recommendations that directly impact the eating habits of millions of people through food stamp policies, school lunch menus and the product formulations embraced by food manufacturers.

The guidelines, updated every five years by the Department of Agriculture and Department of Health and Human Services, have long prompted jousting among nutrition advocates and food industry interests, like pork producers and soda companies, seeking to influence the final document. But the process this year is especially fraught, given the Trump administration’s skepticism of science and its well-established deference to corporate interests.

More than half of this year’s panel has ties to the food industry, and the scientists leading newly created subcommittees on pregnant women, lactating mothers and toddlers have ties to the baby food industry.

Some groups have criticized federal officials for omitting questions about red meat and salt consumption from the 80 diet-related questions that panel members were charged with answering. And government watchdog groups have questioned the panel’s objectivity.

“Amid a pandemic made worse by diet-related disease that’s hitting black and Indigenous communities hardest, junk food corporations should be paying for their abuses, not stacking scientific panels and official drafting committees,” said Ashka Naik, the research director at the advocacy group Corporate Accountability.

In a statement, the Department of Agriculture said panel members were nominated by the public and that those chosen were required to submit financial disclosure forms that were reviewed by agency staff members for possible conflicts of interest. The entire process, it noted, has garnered 62,000 public comments.

“Throughout the entire 2020-2025 dietary guidelines process, we have relied on the nation’s leading scientists and dietary experts to inform our development of science-based guidelines and have taken numerous steps to promote transparency, integrity, and public involvement,” Pam Miller, the agency’s Food and Nutrition Service Administrator, said in the statement.

The final guidelines, scheduled for release later this year, shape federal food programs in schools, prisons and military bases that sustain one in four Americans.

The coronavirus pandemic has fueled a greater sense of urgency over the guidelines, given emerging research suggesting that people with diet-related illnesses like Type 2 diabetes, hypertension and cardiovascular disease have a significantly higher risk of developing serious complications from Covid-19.

Such diseases, like Covid-19 itself, have struck African-American and Hispanic communities particularly hard. The members of the nutrition panel, however, are almost all white.

“People of color are already disproportionately impacted by chronic diseases but Covid-19 has really placed a magnifying glass on the health disparities that make us more vulnerable to the pandemic,” said Dr. Yolandra Hancock, a pediatrician and obesity expert at George Washington University’s Milken Institute of Public Health. “My concern is that these guidelines, heavily influenced by the food and beverage industry, will dictate what kinds of food are offered at schools and set the eating habits of children, particularly black and brown children, for the rest of their lives.” . . .

Continue reading.

Written by LeisureGuy

23 June 2020 at 10:24 am

The Chinese cleaver is the only knife you need

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I think I’ll get out my Chinese knife (and I think it’s best to think of it as a knife, rather than a “cleaver,” since a cleaver is more akin to a wide hatchet). Fuchsia Dunlop writes in the Economist 1843:

The Chinese cleaver, when compared with the slim, pointed knives used in Western kitchens, may appear to be a crude and brutal object. A rectangular slab of metal with an upper edge extending straight into a handle, it’s more often associated with butchery and murder than julienned vegetables. In China, however, such a knife is the indispensable tool in both domestic and professional kitchens, as delicate and dextrous as it is versatile.

The Chinese cleaver is surprisingly thin and light if you’re expecting a butcher’s weapon. Known as a “vegetable knife” (caidao), it’s typically the only knife in a Chinese home kitchen and used for practically everything. A good caidao does almost all the jobs accomplished by a whole set of French chef’s knives, from slicing a clove of garlic to jointing a chicken. It can be used for filleting and boning (I once watched a young chef debone a duck with a cleaver, while wearing a blindfold, leaving the entrails perfectly contained in the naked carcass and the rest of the bird in one piece). Held at both sides with a rocking motion, it can reduce a pile of herbs to minute scatterings. Slicing potatoes or chopping celery is much faster with a Chinese knife than a French one and probably much safer, because you can lean your knuckles against the sheet of metal as you cut, keeping your fingertips away from the blade.

It’s the supplementary uses of the caidao, however, which make it totally addictive. The flat of the blade can be used to smack garlic cloves to loosen their skins or a piece of ginger to unlock its fragrance for a marinade. With the sharp, right-angled heel, you can crack a fishhead to let its flavours permeate a stock. If you turn the knife upside-down, you can use the blunt backbone to pummel meat or fish to a purée (before the advent of blenders, this skill was ubiquitous in Chinese kitchens). Best of all, you can use the broad blade to scoop up pieces of food from a chopping board and transfer them to the wok.

The basic design of the Chinese knife is remarkably consistent, with variations mainly in size and weight. Professional chefs tend to favour broader blades, perhaps 24cm by 12cm, while a domestic knife is more likely to be in the region of 21cm by 9cm. Lighter knives are mainly used for cutting boneless foods, while a midweight knife comes in handy for chopping poultry on the bone. Heavyweight cleavers (kandao), which really are butchers’ knives, are used more in professional than domestic kitchens. Traditional knives are made from carbon steel, most modern ones from stainless; some have wooden or composite handles, others handles moulded from the same piece of metal as the blade.

The simplicity of the design does not imply any lack of sophistication – far from it. In fact, knifework has been unusually important in Chinese cooking since the dawn of history. An ancient Chinese term for the culinary arts was gepeng, “to cut and to cook”. The sage Confucius is said to have . . .

Continue reading.

This article provides more information and reviews five knives.

Written by LeisureGuy

21 June 2020 at 9:37 am

Hanger steak vs. Flat-iron steak

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Hanger steak is tougher/chewier and has more flavor. Flat-iron steak is pretty tender and very good.

Written by LeisureGuy

19 June 2020 at 5:47 pm

Posted in Daily life, Food, Low carb

Shiitake mushrooms and country living

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Turn on subtitles for text that identifies the foods.

Written by LeisureGuy

13 June 2020 at 9:19 pm

Posted in Food, Video

Hypertension, hibiscus tea, and a plant-based diet

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Worth considering.

Written by LeisureGuy

5 June 2020 at 10:33 am

It’s never too late to start eating healthy

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29 May 2020 at 10:35 am

Cooking in cast-iron, stainless steel, and Teflon

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I got rid of all my Teflon pans some time ago. I now cook mostly in cast-iron and otherwise in stainless steel (the latter for cooking, say, beans and grains). The contamination of seafood is interesting (and depressing):

Written by LeisureGuy

25 May 2020 at 10:03 am

Beef short ribs later today

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I follow a whole-food plant-based diet almost exclusively, and today the emphasis is on “almost.” For some reason I got a hankering for beef after seeing some extremely nice beef short ribs at the supermarket. I got three very chunky short ribs — much meat, little bone — and I browned them well on all sides in a cast-iron skillet while I prepared the veg for slow roasting in my Staub 24cm Round Cocotte, which holds 4 US quarts.

2 heads spring garlic, chopped small along with about 5″ of the stem
2 carrots cut in large dice (or moderate chunks)
1 large red onion cut into chunks
1 largish turnip cut into chunks
about a dozen small domestic white mushrooms, entire

The garlic and carrots went into the pot for the bottom layer, then I nestled the browned shorts into those veg. I scattered the red onion, turnip, the mushrooms over the meat, then added:

about 2 teaspoons dried thyme, rubbed between my hands to crush it
a good amount of ground black pepper
a pinch of smoked salt
a dash of Worcestershire sauce
juice of 2 lemons
a sprinkling of malt vinegar
about 1/4 cup good cognac

Here’s the result:

I covered the pot and put it into a 200ºF oven, where it will laze away the day.

I bought some crème fraîche and I’ll mix that with some:

ground white pepper
horseradish from the refrigerated section, squeezed dry
a little Dijon mustard
a pinch of sugar

That will go nicely with the beef.

UPDATE: The turnips are in lieu of potatoes — potatoes are too starchy for my diabetes. And I like the flavor of turnips. It occurs to me that a cup or so of shredded red cabbage might be very good. I think I’ll add it. One benefit of long slow cooking is that it accommodates afterthoughts.

ANOTHER UPDATE. I found a useful post on the sizes of the Staub round cocottes (and oval cocottes as well). Note that in that post “quart” means the Imperial quart: 1 Imperial qt = 1.2 US quarts. The Staub cocotte pictured is the 24cm one, so is 3.3 Imperial quarts — 3.96 US quarts. My little red Staub round cocotte is 20cm, or 2.25 US quarts.

I really like these Staub round cocottes, FWIW.

VERDICT: I had a bowl at 4:00pm — seven hours of cooking. Delicious. Pot is now atop stove, cooling, and oven is off. Here they are with one bowl (including one short rib) already removed (and eaten). The horseradish sauce,  BTW, was top-notch.

It occurs to me that a little crushed red pepper flakes would have been good — not a lot, just to provide some warmth and presence.

Written by LeisureGuy

23 May 2020 at 9:08 am

More Memphis Meats Musings

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Memphis Meats makes meat — that is, if you look at their beef, you see beef muscle cells growing in the usual structure of beef muscle. Thus what they produce is not “imitation” meat like Beyond Meat and its ilk. Memphis Meat is meat, but vat-grown rather than field-grown (or pen-raised).

All foods result from a process (of growth, harvesting, etc.), so the term “processed food” is for some quite puzzling. Normally, that term has been applied to foods that are the result of deconstructing natural foods, whose various components (such as taking the head of a wheat plant and breaking it up into chaff, wheat bran, wheat germ, and wheat flour) and then combining some components (wheat flour, say) with components from other foods (e.g., corn oil, refined sugar) and with flavorings, colors, and preservatives — and salt, don’t forget salt — to make a product food that can be packaged and has a long shelf-life. The resulting product food is unlike the foods from which it was derived.

Memphis Meats beef, in contrast, consists of growing, rather than deconstructing, the food to be delivered. Memphis Meats beef is more akin to tomatoes grown indoors in a hydroponic garden, away from dirt and insects (and insecticides) and airborne pollutants (various kinds of dust). They are still tomatoes, but they have never tasted dirt nor been victims of storm, insects, and the various poisons applied to outdoor crops. Just as tomatoes from a hydroponic indoor garden are real tomatoes, so is Memphis Meats beef, grown indoors in vats, real beef: the muscle fibers grown in the vat medium just as the muscle fibers grown in a cow.

The big difference is that Memphis Meat does not take so much land, does not pollute the environment so much, does not take so long, does not require so much transport, and does not involve killing an animal. I can see a future in which the consumer is asked, “Do you want killed meat? or grown meat?” (PETA, BTW, should be totally on board with Memphis Meats since no animals are harmed in the making of that product.)

I suggest the large rooms of vats with the growing meat have soothing classical music piped in so that when consumer tours occur the inevitable iPhone videos will have a nice soundtrack.

And in fact an interesting video commercial could be made to contrast the clean, well-lighted vat rooms, with their quiet and soothing music with the sounds and activity of a slaughterhouse in action, something that the killed-meat industry is not eager to display (for some reason).

I do think that the traditional killed-meat producers will fight Memphis Meats tooth and nail unless Memphis Meats finds a way to bring them inside the process. (Example: Fisher once made carriages, but when the automobile came along they found a new niche: making automobile bodies: “Body by Fisher” was once a tagline for well-crafted automobiles.) Perhaps ranchers could find a way to grow the plants and prepare the medium for the grown meat, perhaps slaughterhouses could be purchased and refurbished as vat farms for growing beef instead of killing cows (since slaughterhouses are located at the hub of the existing distribution system, that would help in getting grown meat to market: existing supply chains could be utilized).

I do understand some will not want to eat meat unless it involves killing an animal to get it, but if the meat’s the same, many will see advantages to grown meat. In time one significant advantage in time will be much lower cost, since the growing operation can be scaled and does not involve so much land, so much time, so much labor, so much transportation, so much waste (much of the animal is not edible and some of the animal is downright unsanitary).

Memphis Meat is the future, but it is a future that will be fought by those who kill and cut apart animals for profit.

In Canada, you can view Meat the Future easily. I’m not sure where you can see it in the US. Here’s the IMDB entry.

Written by LeisureGuy

21 May 2020 at 9:56 am

Check out the documentary “Meat the Future”

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Use JustWatch.com to find where you can see it on-line: real meat without killing animals and without the environmental cost. Fascinating: Meat the Future.

Written by LeisureGuy

20 May 2020 at 8:36 pm

Back from fish shopping

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I like having a fish store within easy walking distance. And spring is nice here. I’ve notice that some towns seems to have more houses with flowers than other towns. Things like this along the way, just beside the sidewalk, make the walk so much nicer:

And then a couple of blocks later, I encountered some of these:

The day is a bit overcast, which is fine. I got cold-smoked sablefish, cold-smoked tuna, a large piece of BC halibut for a stir-fry, and a salmon cake for breakfast. As you can see, I am having a bit of fish every now and then.

For the halibut, I’m going to do something along these lines.

I’ll do the scallions as described — sautéing a few bunches of the white part of the scallion, but in 1″ lengths, for 20 minutes, then adding the green part similarly sectioned and cook 15 minutes.

But then I’ll add some spring garlic (with some of the green above the bulb), chopped small, and also some daikon radish, cubed, and sauté that for 5 minutes or so.

Then I’ll add the halibut, cut into chunks, along with the sauce. I’ll use the two kinds of soy sauce (not so much as 1/4 cup though — probably 1.5 tablespoons of each) and also a tablespoon of Chinese black vinegar. I’m not decided about the sugar. I might just skip that.

There’s also the possibility of chopped mushrooms added with the garlic and daikon.

Written by LeisureGuy

20 May 2020 at 12:57 pm

Posted in Food, Low carb, Recipes

Bean discoveries

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Although I have ben cooking beans covered in the oven, I’ve switched to stovetop, and have learned two things:

  1. 1. Don’t cover the pot. Just turn it on to a low simmer and let it cook.
  2. 2. Use just a pinch of baking soda. I just cooked about a pound of beans. I soaked them overnight in salt water (enough water to cover to a depth of about 1″, 2 teaspoons of salt), then drained them, covered with water to a depth of about 1″ and used about 1/4 teaspoon baking soda.

Using 1/4 teaspoon instead of 2 teaspoons means the beans don’t get so very soft but hold their shape better. I’ll experiment with 1/2 teaspoon, but obviously I am cutting back substantially on the salt.

Written by LeisureGuy

19 May 2020 at 2:11 pm

The bright side of supermarkets not having meat on the shelves

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Dr. Michael Greger blogs:

When famed surgeon Michael DeBakey was asked why his studies published back in the 1930s linking smoking and lung cancer were ignored, he had to remind people about what it was like back then. We were a smoking society. Smoking was in the movies, on airplanes. Medical meetings were held in “a heavy haze of smoke.” Smoking was, in a word, normal. Even the congressional debates over cigarettes and lung cancer took place in literal smoke-filled rooms. (This makes me wonder what’s being served at the breakfast buffets of the Dietary Guidelines Committee meetings these days.)

I’ve previously talked about a famous statistician by the name of Ronald Fisher, who railed against what he called “propaganda…to convince the public that cigarette smoking is dangerous.” “Although Fisher made invaluable contributions to the field of statistics, his analysis of the causal association between lung cancer and smoking was flawed by an unwillingness to examine the entire body of data available…” His smokescreen may have been because he was a paid consultant to the tobacco industry, but also because he was himself a smoker. “Part of his resistance to seeing the association may have been rooted in his own fondness for smoking,” which makes me wonder about some of the foods nutrition researchers may be fond of to this day.

As I discuss in my video Don’t Wait Until Your Doctor Kicks the Habit, it always strikes me as ironic when vegetarian researchers are forthright and list their diet as a potential conflict of interest, whereas not once in the 70,000 articles on meat in the medical literature have I ever seen a researcher disclose her or his nonvegetarian habits––because it’s normal. Just like smoking was normal.

How could something that’s so normal be bad for you? And, it’s not as if we fall over dead after smoking one cigarette. Cancer takes decades to develop. “Since at that time most physicians smoked and could not observe any immediate deleterious effects, they were skeptical of the hypothesis and reluctant to accept even the possibility of such a relation”—despite the mountain of evidence.

It may have taken 25 years for the Surgeon General’s report to come out and longer still for mainstream medicine to get on board, but now, at least, there are no longer ads encouraging people to “Inhale to your heart’s content!” Instead, today, there are ads from the Centers for Disease Control and Prevention fighting back.

For food ads, we don’t have to go all the way back to old ads touting “Meat…for Health Defense” or “Nourishing Bacon,” or featuring doctors prescribing meat or soda, or moms relieved that “Trix are habit-forming, thank heavens!” You know things are bad when the sanest dietary advice comes from cigarette ads, as in Lucky Strike’s advertisements proclaiming “More Vegetables––Less Meat” and “Substitute Oatmeal for White Flour.” (You can see these vintage ads from 2:34 in my video).

In modern times, you can see hot dogs and sirloin tips certified by the American Heart Association, right on their packaging. And, of all foods, which was the first to get the Academy of Nutrition and Dietetics’ “Kids Eat Right” logo on its label? Was it an apple? Broccoli, perhaps? Nope, it was a Kraft prepared cheese product.

Now, just as there were those in the 1930s, 40s, and 50s at the vanguard trying to save lives, today, there are those transforming ads about what you can do with pork butt into ads about what the pork can do to your butt: “Hot Dogs Cause Butt Cancer—Processed meats increase colorectal cancer risk” reads an for the Physicians Committee for Responsible Medicine’s “Meat Is the New Tobacco” campaign, which you can see at 3:56 in my video. As Dr. Barnard, PCRM president, tried to convey in an editorial published in the American Medical Association’s Journal of Ethics, “Plant-based diets are the nutritional equivalent of quitting smoking.”

How many more people have to die before the Centers for Disease Control encourages people not to wait for open-heart surgery to start eating healthfully?

Just as we don’t have to wait until our doctor stops smoking to give up cigarettes ourselves, we don’t have to wait until our doctor takes a nutrition class or cleans up his or her diet before choosing to eat healthier. No longer do doctors hold a professional monopoly on health information. There’s been a democratization of knowledge. So, until the system changes, we have to take personal responsibility for our health and for our family’s health. We can’t wait until society catches up with the science again, because it’s a matter of life and death.

Dr. Kim Allan Williams, Sr., became president of the American College of Cardiology a few years back. He was asked why he follows his own advice to eat a plant-based diet. “I don’t mind dying,” Dr. Williams replied. “I just don’t want it to be my fault.”


I find this to be such a powerful concept that I have come at it from different angles. For other takes, check out . . .

Continue reading.

Written by LeisureGuy

19 May 2020 at 10:04 am

World’s best olive oils, the 2020 edition

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Take a look.

Written by LeisureGuy

15 May 2020 at 8:25 am

Posted in Food, Low carb

My eyes have been bad

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I’ve ordered some antihistamine eyedrops that should help. Regullar eyedrops have been no good. This is very new and I imagine seasonal.

Good dinner thought: in Stargazer 12″ skillet, 3 bunches thick scallions chopped, cloves from 1.5 heads of garlic chopped, half of a turmeric root the size of my thumb chopped small, 1 large jalapeño chopped, about 8 oz thin aspargus chopped, about a dozen white mushrooms chopped — all that cooked in a splash of olive oil until it collapses, then added about 1.5 tablespoons ground pepper, and fish cut into chunks: good size red-snapper fillet and a smaller sablefish fillet.

At the end I wanted to add lemon juice but had no lemon. Still, the point is to add some acid, so I added a splash of malt vinegar.

Very tasty: lunch and dinner and more left over.

Written by LeisureGuy

14 May 2020 at 7:50 pm

Posted in Daily life, Food, Recipes

Walkies, cold-smoked fish, and XP

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By the way I saw these flowers, though in fact there was an abundance — perhaps two — of flowers. This was just to show that I did indeed walk  — almost 1 1/2 miles (1.445 miles according to my odometer app) to the Finest at Sea local seafood store, where I purchased several cold-smoked fish. I just had some cold-smoked sable fish with Victoria Distillers Left Coast Hemp Vodka (scroll down here), which drinks very like a Martini from an alternate universe. I take it plain, on the rocks, though a twist would not be amiss. I’m now trying the cold-smoked albacore tuna. I prefer cold-smoked to hot-smoked because cold-smoked is closer to sashimi. And I also tried the cold smoked salmon. In order of preference (most preferred first): sablefish, albacore, salmon. That was a surprise.

And I’m going great guns in Duolingo’s Esperanto course. You’ll never catch me now. Note the trend in daily accumulation of XP. I have to say that I like Duolingo more and more as I understand what they’re up to and how they go about it. Eble mi komencis blogi en Esperanto….

 

Written by LeisureGuy

13 May 2020 at 4:48 pm

The greens this time

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As Sherlock Holmes said to John Watson, “You know my methods. Apply them.”

Greens: rapini, green kale, spinach

Additional veg power: 1 head garlic chopped (after peeling cloves), a dozen mushrooms chopped, two chopped jalapeños, 1/2 chopped large yellow bell pepper, about 3/4 cup diced daikon radish, 1 sliced leek (including all the green), 1 lemon diced

Punch: a good sized turmeric root minced , lots of ground black pepper (probably 2 Tbsp), a big wad of Amano Genmai miso (probably 1/4 cup), Bragg’s apple cider vinegar (maybe 1/4 cup), Shaoxing wine (probably 1/3 cup)

I just had a cup of that (after cooking it ~30 minutes total), with 1/4 cup kamut, 1/4 cup lentils, and 1 tablespoon ground flaxseed. I skipped the 1/4 cup of peanuts, which I ate for breakfast along with steamed broccoli and a piece of steelhead trout.

Very satisfying meal, and now I have enough cooked greens for a few days.

Update: I should note that I used the 6-qt pot. Even so, the uncooked greens would not all fit into the pot at once. I had to simmer a portion covered and let that collapse, then repeat until finally I had all within the pot. Once cooked, they occupied no more than a third of the volume.

Written by LeisureGuy

11 May 2020 at 6:17 pm

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