Food with Attitude!

THAT LOOKS SO GOOD!!!

trade for chili?

ohmygosh Para, just awesome!

Making that was easier then the orange chicken. I guess the strips were easier to dredge and fry then cubes. We might try this with chicken. We usually have more chicken then beef.

I pulled up the beef recipe...decidedly doing that in the next bit. As for 'black garlic' recipe I pulled out...I think I may try this.
[link to www.thespruceeats.com (secure)]
I can always 'remember' how to cook rice in a fricking pot! Or take the garlic out for 30 mins and the add it again.

made homemade Chicken Quesadillas with homemade salsa.

fresh green and red peppers, onions, mushrooms, chicken Cheddar

The homemade salsa was the best part

How freaking cool. I'd have never known, and it's one of my favorites. tyvm.

Petri Dish Food....

Agar is an ingredient found in WF creme brulee.

Ingredients: Creme Brulee (Heavy Whipping Cream [Milk], Pasteurized Sugared Egg Yolk, Granulated Sugar, Vanilla Extract), Apricot Glaze (Sugar, Water, Glucose Syrup, Apricot Puree, Glucose Syrup Solids, Pectin, Natural Flavor, Citric Acid, Sodium Alginate, Agar, Paprika [Color]), Strawberry, Blackberry, Blueberry, Raspberry.

[link to www.wholefoodsmarket.com (secure)]

[link to www.britannica.com (secure)]

agar, also called agar-agar, gelatin-like product made primarily from the red algae Gelidium and Gracilaria (division Rhodophyta). Best known as a solidifying component of bacteriological culture media, it is also used in canning meat, fish, and poultry; in cosmetics, medicines, and dentistry; as a clarifying agent in brewing and wine making; as a thickening agent in ice cream, pastries, desserts, and salad dressings; and as a wire-drawing lubricant. Agar is isolated from the algae as an amorphous and translucent product sold as powder, flakes, or bricks.

:puke: :puke: :puke: :puke:

I don't know, I really like creme brulee! At least one I had at restaurant.

lol. It works the same as gelatin and doesn't come from animals?

Gelatin is a protein obtained by boiling skin, tendons, ligaments, and/or bones with water. It is usually obtained from cows or pigs.

It's from a plant instead of an animal. I guess it doesn't seem that gross to me. I know lots of people who take spirulina for health and that's an algae?

And don't even get me started on Rennet. lol

Good news at the doc today! Labs are not as bad as I thought. The phosphorus issue is with additives in process food now then anything. So I can still eat real food, just nothing processed.

I don't eat that much junk, but it's in everything. So even some quick dinner sides may not be an option. Fresh is better, but more expensive as if the cheaper stuff isn't already more.

Good day indeed!

Last Edited by Paranoiaaaaa on 01/27/2023 04:37 PM

[link to culturesforhealth.com (secure)]

QUOTE
INSTRUCTIONS FOR MAKING NETTLE RENNET
Rinse 2 pounds fresh leaves under cool, filtered water.
Fill a large pot with 4 cups water. Add the clean leaves. Add more water if needed to just cover the nettle leaves. Bring the water and leaves to a light boil; reduce heat, cover and simmer 30 minutes.

Add 1 heaping tablespoon of sea salt to the pot; stir gently to dissolve. The salt will help to break down the leaves and release the coagulating enzyme.

Place a colander inside a large bowl. Line the colander with one layer of clean cheesecloth. Pour nettles into colander. Drain until leaves stop dripping.

The liquid drained from the nettle leaves is the liquid nettle rennet. It can be used in amounts of 1 cup of nettle rennet per 1 gallon of warmed milk.

Keep tightly covered and avoid exposure to light. Nettle rennet will keep in the refrigerator or cold storage for a few weeks if stored properly.
END QUOTE

Bon Appetit!

[link to www.zerohedge.com (secure)]

QUOTE
As of yesterday, a food additive made out of powdered crickets began appearing in foods from pizza, to pasta to cereals across the European Union.

Yes, really.

Defatted house crickets are on the menu for Europeans across the continent, without the vast majority of them knowing it is now in their food.

“This comes thanks to a European Commission ruling passed earlier this month,” reports RT.

“As per the decision, which cited the scientific opinion of the European Food Safety Authority, the additive is safe to use in a whole range of products, including but not limited to cereal bars, biscuits, pizza, pasta-based products, and whey powder.”

But don’t worry, because the crickets first have to be checked to make sure they “discard their bowel content” before being frozen.

Lovely stuff.

Critics suggested that once bugs become widely accepted as a food additive, their consumption will become normalized across the board.

“The Liberal World Order has decided that the little people must eat bugs to prevent the climate from fluctuating, in accordance with ruling class ideology,” writes Dave Blount.
END QUOTE

We had tacos tonite. More correctly the kids had tacos and I had the usual taco salad. I got home late and was so hungry so I started us with some kohlrabi to snack on. I love it and could have just filled up on that.

https://imgur.com/a/bchySBw

And here is the salad before taco toppings. Lettuce, carrots, radishes, and sprouts from the CSA and the tomatoes, cukes and onions are from the store. I added a few crunched up tortilla chips, shredded chicken taco meat, a sprinkle of cheese and some spicy salsa from our garden.

https://imgur.com/U9ccpMD

And Lance I am so glad to read about nettle rennet! I have plenty of nettles come spring. I thought the only options were calf stomach and gmo mushroom production.

I'm on the ball this week in the cooking dept anyhow.

I made curry chicken tonight. But we're still on the corn starch and fry thing, so I did that before I put it in the sauce with the zucchini and mushrooms. I had already cooked them yesterday so I didn't mind the extra step. It turned out good and thickened the sauce a little. I let it simmer with a lid on for about 30 minutes or so.

https://imgur.com/a/KFb8O0a

What was the hair solution?

That looks great! :)

Yes, me and my hair would like to know this too! It wasn't so bad when I was a brunette but now it is literally silvery white and when wet, pretty translucent. lol

And Para...delicious! You are going around the world this week..Mongolia, India, southern bbq...what's next?

It all looks so good!

Last nights dinner was grilled pork chops and curly fries.

https://imgur.com/a/lzaEM5k

Yum! We are having pork chops tonite, but with mashed potatoes, sauerkraut, and applesauce. I have one person here who can't eat pork and they aren't going to be home tonite, so the rest of us have been looking forward to pork chops!

Conversation tonight went from explaining what the man in the boat is to...

" I'm gonna be a virgin until I'm 87!


5 minutes later

" Why do they wanna change history? If we don't know what happened, then we're doomed to repeat it."

We make sure she knows the important things in life.

X 3!!

I got pork chops out of the freezer for tonight! Baby likes them but Daddy isn't big on them, so she doesn't get them much at home

I just remembered my son stopped by earlier and asked me

How to bake pork chops!!

Pork chops, gold potatoes, and corn. Baby's eating the last of my broccoli.

Assorted so they were more like pork steaks underneath the pretty ones. I don't care though. Taste good to me!

https://imgur.com/a/rPq8xb0

Mr really likes the cake young on my peach cobbler. He wanted to try it just as a cake. I spilt it between 2 mini loaf pans as I wasn't sure how it would bake.

It turned out good. Sort of like a butter pound cake. Maybe a little dry, but I could have put it all in one pan. It nice and crunchy this way though. Perfect with ice cream.

https://imgur.com/a/QHRyEHu

Last Edited by Paranoiaaaaa on 01/27/2023 10:29 PM