history

Vanilla Frosting

American Dessert

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VANILLA FROSTING

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INGREDIENTS
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½ cup butter, softened
3½ cups confectioners’ sugar
3 tablespoons whole milk, room temperature
1¼ teaspoons vanilla extract
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Makes enough to frost 2 9″ cakes. Takes 15 minutes.
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PREPARATION
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Add butter and confectioners’ sugar to large mixing bowl. Blend with electric beater set on medium until mixture becomes fluffy. Add whole milk and vanilla extract. Blend using electric beater set on medium until frosting become fluffy and smooth.
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TIDBITS
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1) Most people believe that punk rock is a relatively new phenomenon*, starting in the 1970s. Modern punk rock’s features electric guitars. The first widely popular punk was the Sex Pistols.
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2) * = By the way, phenomenon** is a hard word to spell. So, is the song “Mahna Mahna” as sung by the Muppets(tm)
, which in turn was heavily based on “Mah Nà, Mah Nà,” by Piero Umiliani.
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3) Anyway, culinary musical historians tell us that punk-rock first surfaced in 1587. There were no electric guitars in 1587, because there were no electrical outlets. Nor many giga watt electrical power stations either during the reign of Elizabeth II. Nor many true guitars. In fact, the Elizabethan Age’s punkest musical instrument, the violin, was invested during her reign. Go, good Queen Bess.
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4) Philip II of Spain, a fervent Catholic, hated Liz’s Protestant England. Catholics and Protestants all over loathed each other. Indeed, Monarchs often burned followers of the wrong religion, Speaking of burning heretics, you were wise not to bring up religion at BBQs or any gathering, really.
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5) Then in early 1588, Flagrant Violins, the first true punk band, came out with “Philip II is a Fathead.” The song hit the top of the charts. An already irate Phil hit the roof. Indeed, he ordered the construction of the mighty Armada to conquer England.
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6) English sailors and cold winter winds destroyed the Armada. Spain would never again threaten England. But it had been a near thing. So, good Queen Bess forbad punk rock music until April 1, 1970. The anagram loving queen even ordered Flagrant Violins to change its name to Vanilla Frosting. English chefs thought, “Vanilla Frosting, what a good idea!” Which is why we have cakes with this frosting. Life is good.
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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Lemon Cooler Cookies

American Dessert

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LEMON COOLER COOKIES

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INGREDIENTS – COOKIES
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¼ teaspoon baking powder
¼ teaspoon baking soda
2 cups flour
¼ teaspoon salt
¾ cup butter, softened
1 egg
½ tablespoon fresh lemon zest
4 teaspoons lemon juice
1 cup sugar
¾ teaspoon lemon extract or vanilla extract
1¼ cup confectioners’ sugar
7 packages True LemonTM crystals *
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* = Available in stores or online.
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SPECIAL UTENSILS
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electric beater
parchment paper
2 baking sheets
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Makes 48 cookies. Takes 4 hours.
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PREPARATION – COOKIES
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Add baking powder, baking soda, flour, and salt to medium mixing bowl. Mix with whisk or fork until well blended. Add butter, egg, fresh lemon zest, lemon juice, sugar, and lemon extract to large mixing bowl. Blend with electric beater set on medium until thoroughly blended. Gradually add dry mix to large mixing bowl. Blend with electric beater set on medium until dough is thoroughly blended. Cover and refrigerate dough for 1 hour 30 minutes.
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While cookies cool, add confectioners’ sugar and True Lemon crystals to small mixing bowl. Stir with whisk or fork until well blended. Preheat oven to 340 degrees. Place parchment paper on cookie sheets. Roll dough into little balls about 1″ wide. Place dough balls on parchment paper. Leave a 1″ gap between dough balls. Bake at 340 degrees for 12 minutes or until golden brown. (Baking times for any successive batches may vary.) Let cookies cool for 2 minutes before transferring with a spatula to wire rack or cold plate.
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After the 2 minutes elapse, add cookies to bowl with confectioners’ sugar/True Lemon mix. Gently turn cookies until there are completely coated with mix. Let coated cookies sit for 1 hour or until completely cooled. Add coated cookies back to confectioners’ sugar/True Lemon mix and gently turn cookies until are completely coated again.
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TIDBITS
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1) Snowball fights are fun, especially for the kids.
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2) As you can get older snowball fights begin to lose their appeal. For one thing, these fights only when snows sticks to the ground.
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3) When that happens, the adults have to shovel sidewalks.
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4) We have to drive in snow. Our cars kid snow turns to ice.
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5) We have to wear parks, snow boots, and long johns. Oh my.
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6) How can we make winter more fun?  By injecting the winter months with philosophy.
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7) “I think it’s cold, therefore I shiver.” Rene Descartes.
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8) Well, that didn’t help much, did it?  Rene turned to his chef friend, Pattes de Mouche for help. Pattes added lemon zest, lemon juice, and lemon extract to snow balls. Yellow snow ball fights adorned wintry French countryside and cities. What fun!
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9) Until January 17, 1665 a peasant called Jacques Bonnhome threw a rather icy snowball at King Louis XIV, the Sun King. It hit the Big Cheese in the temple.
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10) Now, Louis was already quite crabby being a sun king in the middle of winter. After all, what was this point of being king of the Sun whine he couldn’t command it to melt away snow.
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11) Anyway, the snowball rather hurt. Already barely hinged, Louis became completely so and declared war on just about everybody.
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12) His constant wars drained the French treasury and impoverished the peasantry.
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13) Indeed, Louis XVI had to convene the first French parlement in over 100 years to levy taxes on the nobles. The aristocracy objected. Things were said in anger, words that couldn’t be taken back such as, “Ta maman.” Things got out of hand.
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14) Discontent burgeoned to such an extent that many people lost their heads and soon we had the ever so messy French Revolution. Things didn’t really settle down until the establishment of the Third French Revolution in 1871.
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15) Suitably aware of the terrifying consequences of yellow snowballs, the government banned them. But what were the men who sold the ingredients that made these yellow spheres to do?
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16) Unemployed lemon zest, lemon juice, and lemon extract makers almost started an second revolution. But then chef Jaune Poivre baked the Lemon Cooler Cookies of this recipe. French lemon growers now had a market for their goods. Peace and harmony would henceforth reign in France, with the exception of a world war or two. Now, you know.
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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: history, international, politics | Tags: , , , , , , , , , , , , , | Leave a comment

Cranberry Sauce

Bosnian Appetizer

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CRANBERRY SAUCE

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INGREDIENTS
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1⅓ cups sugar
½ cup orange juice
¾ cup water
1 pound cranberries
Mason jars for unused sauce
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Makes 3¼ cups. Takes 1 hour 30 minutes.
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PREPARATION
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Add sugar, orange juice, and water to pot. Simmer at low-medium heat for 5 minutes or until sugar dissolves completely. Stir frequently. Add cranberries. Cook at medium heat for 15 minutes or until cranberries crack open and sauce is dark and thick. Stir frequently. Remove sauce from heat. (Sauce should thicken more as it cools.) Leave in refrigerator for 1 hour or until sufficiently cooled. . Goes well on poultry, pork, beef, and fish. Store excess in Mason jars.
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TIDBITS
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1) Cranberries are good for you in all sorts of ways. I forget some of them. Apparently, cranberries don’t help the memory much.
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2) The Picts and Celts in Ancient Britain were fierce warriors. They got their energy and stamina from eating cranberries. If the these ancient fighters ate too many cranberries they got tummy aches. They also found oodles and oodles of excess energy coursing through their veins. They became too hot. The Picts and Celts had to let some of their escape or they’d collapse.
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3) So the first Britons took off all their clothes to cool off. Being nude, they painted their bodies blue for modesty’s sake. Then they charged the opposing army with a ferocity that’s never again been equaled. But they didn’t wear hats or paint their heads. The skin on their heads turned red under the hot unforgiving sun. The invading Romans thought the Britons’ skulls, crania, looked as red as the cranberry that the natives ate. So, the Romans called this red berry, the cranberry.
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4) I almost forgot, a Roman chef, Quintus Cato, looked at the cranberry sauce in his Mason jar and thought, “The Mason jar is much taller than it’s wide. Is it possible to build like that as well?” He wrote of this idea to his pal, Emperor Vespasian of Rome. The energetic Emperor immediately ordered construction of the Colosseum, so named because it’s colossal in size. Now you know.
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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , | Leave a comment

Navajo Tacos

Navajo Entree

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NAVAJO TACOS

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INGREDIENTS
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1 small onion
1 tablespoon vegetable oil.
8 Navajo fry breads (See previous recipe for 4 fry breads and double its ingredients)*
1 pound ground beef
1 15-ounce can pinto beans or red kidney beans, drained
1 15-ounce can diced tomatoes (1 more cup later)
1 4-ounce can diced green chiles
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon pepper
½ teaspoon salt
1 avocado
2 cups shredded cheddar cheese
1 cup shredded lettuce
1 cup sour cream
1 cup diced tomatoes
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* = Or halve the ingredients in this recipe. You’ll need to find 7.5-ounce cans. Life is hard.
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Serves 8. Takes 40 minutes.
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PREPARATION
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Dice onion. Add vegetable oil and oil to pan. Sauté onion at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add ground beef. Cook at medium heat for 3 minutes or until beef is no longer pink. Stir occasionally.
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Add pinto beans, 15-ounce can diced tomatoes, green chiles, chili powder, cumin, paprika, pepper, and salt. Stir until well blended. Reduce heat to low and simmer for 15 minutes. Stir occasionally. Cover fry breads with an equal amount of this mixture. Top each covered fry breads with equals amounts of avocado, cheddar cheese, lettuce, sour cream, and 1 cup diced tomatoes.
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TIDBITS
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1) It’s not very well known, but Vincent van Gogh absolutely loved Navajo tacos. In fact, culinary art historians have recently uncovered his Navajo taco still life. Magnificent, isn’t it?
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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Pumpkin Shea Butter Soap

PUMPKIN SHEA BUTTER SOAP

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INGREDIENTS
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½ pound pumpkin pulp* (no stringy bits)
1 teaspoon orange mica powder
2 teaspoons pumpkin** spice
2 tablespoons isopropyl alcohol
2 pounds shea butter soap base
1 teaspoon cinnamon leaf essential oil
isopropyl alcohol or butter to coat molding
isopropyl alcohol to spray away bubbles forming on soap
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* = Use the pumpkin pulp from your Halloween pumpkin or possibly pick up a free Halloween pumpkin from your supermarket on November 1.
** = Or substitute with 1 teaspoon cinnamon, ¼ teaspoon ground cloves, ½ teaspoon ginger, and ¼ teaspoon nutmeg.
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SPECIAL UTENSILS
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food processor
soap mold
spray bottle
microwave
soap slicer (optional)
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Makes 10½ bars, 1″ wide. Takes 3 hours 30 minutes.
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PREPARATION
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Puree pumpkin pulp in food processor and set aside. Add orange mica powder, pumpkin spice, and 2 tablespoons isopropyl alcohol to small mixing bowl. Mix with fork until well blended.
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Cut shea butter base into 1″ cubes. Add shea butter base to large glass measuring cups. Melt base in microwave with timer set at 30 seconds. Stir after every time. Add orange mica powder/isopropyl mix and cinnamon leaf essential oil. Stir with knife until well blended. Let sit for 6 minutes. (This inhibits pumpkin bits from settling to the bottom of the soap mold.) Add pureed pumpkin. Mix with knife until well blended.
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Spray silicon mold with isopropyl alcohol or rub with butter. Pour into soap mold. If desired, lightly spray bubbles with isopropyl alcohol to make them disappear. Let soap sit for 3 hours. Use soap slicer to cut soap into slices 1″ wide.
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TIDBITS
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1) Spoiler alert, this soap, Pumpkin Shea Butter Soap uses pumpkin.
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2) So does pumpkin pie.
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3) So do many recipes from Africa.
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4) Pumpkins have other uses.
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5) Like jack o’lanterns.
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6) Like pumpkin bowling ball.
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7) Culinary sport historians assert that pumpkin bowling started in the northern states of the Union in 1865.
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8) Because every Northern soldier returning home after the end of the Civil War was given 50 pumpkins when mustered out of the army.
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9) This meant northern towns and cities became inundated with pumpkins.
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10) Pumpkins that would eventually rot. Ugh.
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11) There were only so many pumpkin pies and African entrees featuring pumpkins that people would eat.
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12) So naturally, pumpkin lawn bowling leagues sprang up in any town greater than 6 people.
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13) Didn’t the pumpkin bowling balls break apart when they hit the bowling pins? Yes, they did. But remember, each returning soldier returned with 50 pumpkins.
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14) Pumpkins still remained. Pumpkin Baseball flourished for two weeks in the summer of ‘65.
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15) Frank Butler and Bartolomeo Diaz of Madison, Wisconsin thought up the game of basket ball on June 15th, 1865.
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16) Pumpkin basketball was such fun. The 39 seconds of the first game thrilled the local fans.
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17) But it took only two shots to demolish the pair of pumpkins. Madison would not get anymore pumpkins until harvest time in the fall.
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18) By which time, people plain forgot about Pumpkin Basket Ball, what with the long days devoted to harvesting and eating pumpkin pies.
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19) This is why June 15th is only remembered as a day to pay taxes and not by the National Basketball Association.
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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: history, soap | Tags: , , , , , , , , , , , , , , | 1 Comment

Apple Cinnamon Cookies With Maple Icing

American Dessert

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APPLE CINNAMON COOKIES WITH MAPLE ICING

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INGREDIENTS – COOKIES
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½ cup butter, softened
¾ cup brown sugar
1 egg
½ teaspoon vanilla extract
¾ teaspoon baking soda
1¼ teaspoons cinnamon
2 cups flour
½ teaspoon salt
1⅓ cups diced*, peeled apple (Your preference: Granny Smith = tart, Fuji = sweet)
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* = 1 Granny Smith apple
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INGREDIENTS – ICING
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1 cup confectioners’ sugar
2 teaspoons milk
½ tablespoon maple syrup
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SPECIAL UTENSILS
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electric beater
2 baking sheets
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Makes 30 cookies. Takes 40 minutes.
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PREPARATION – COOKIES
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Preheat oven to 350 degrees. Add butter and brown sugar to large mixing bowl. Blend with electric beater set on medium until mixture becomes fluffy. Add egg and vanilla extract. Blend with electric beater set on medium until thoroughly blended.
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Add baking soda, cinnamon, flour and salt to medium mixing bowl. Mix with whisk or fork until well blended. Gradually add this dry mix to large mixing bowl. Blend with electric beater set on medium until dough is thoroughly blended. Fold in diced apple.
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Roll dough into little balls about 1″ wide. Leave a 1″ gap between dough balls. Bake at 350 degrees for 12 minutes or until golden brown. (Baking times for any successive batches may vary.) Let cookies cool for 2 minutes before transferring with a spatula to wire rack or cold plate. Let cookies sit until completely cool.
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PREPARATION – ICING
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While cookies bake, add confectioners’ sugar, maple syrup, and milk to small mixing bowl. Mix with fork until thoroughly blended. Use knife to gently spread icing over cookies.
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TIDBITS
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1) It is worth restating from time to time that not all cookies are particularly fleet of foot.
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2) Please notice that the last two letters of “of” are “of.” It’s true. You can tell just by looking.
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3) The first two letters of “foot” are “fo.”
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4) Culinary linguists call whenever the first two letters of the second word are the reverse of the last two letters of the previous word an “offo.”
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5) Use this fact to amaze you fellow partiers. It’s also a sure-fire pick-up line.
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6) Friend: How did you get Miss America 2009 to come home with you?
You: I used the “offo” fact.
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7) See, proof you cannot deny.
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8) Anyway, not all cookies can move on their own.
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9) True, all cookies next to fault line, such as the San Andreas, clearly move in one direction or another. However, culinary seismologists don’t count as cookian–adjective for cookies–self propulsion.
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10) However, some cookies do move rather quickly.
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11) In fact, culinary sports announcers, will tell you after they’ve had a few, that Apple Cinnamon Cookies With Maple Glazing can move rather fast. Indeed, these apple cookies set the record for the 1500 meters with a speed of 2 minutes 2 seconds.
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12) Unfortunately, poor-sports human had Apple Cinnamon Cookies With Maple Glazing from Olympic individual foot races, giving the spurious excuse that Maple Glazing is a banned substance.
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13) However, the humans felt no need to ban Apple Cinnamon Cookies With Maple Glazing from relay racing.
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14) So, these cookies hold their own marathons. They celebrate diversity with all types of cookies encouraged to enter. Poway, California holds one every April 1st. Book you hotel rooms early.
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15) Be sure to look for the Apple Cinnamon Cookies with their Maple Glazing uniforms.
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16) Please refrain from eating cookies in front of the contestants. It rather hurts their feelings.
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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , | Leave a comment

Strawberry Milk

American Dessert

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STRAWBERRY MILK

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INGREDIENTS
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6 cups milk
1½ pounds fresh strawberries*
¾ cup sugar
½ cup water
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SPECIAL UTENSILS
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blender
fine mesh colander
7 cups of mason jars or other airtight containers.
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* = There are only 4 ingredients providing flavor in this recipe. Please use fresh strawberries.
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PREPARATION
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Remove stems from strawberries. Cut strawberries into 4 pieces. Add strawberry bits, sugar, and water to pan. Bring to soft boil (just starting to bubble) using medium heat. Stir occasionally. Reduce heat to low and simmer for 10 minutes or until strawberry bits become tender and mixture starts to thicken.
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Remove from heat. Add strawberry mixture to blender. Puree mixture until smooth. If strawberry bits remain, add strawberry puree to colander. Strain strawberry puree through colander.
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Add strained strawberry puree and milk to Mason jars. Mix with long wooden spoon. Will last 2-to-3 days in an airtight containers in the refrigerator.
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TIDBITS
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1) Many people in Medieval Europe believed in witches. Witches could strike you down with nasty illnesses, make off with you cattle, and turn into a newt. So naturally, peasants back then wanted to catch and burn witches. How did you determine if someone was a witch? Why, she had warts all over her face. People suffering from warts got burned at the stake all the time. While bad for suggested witches, such a practice went a long way to eliminating warts. The advent of modern law  meant that no more people went up in flames. Unfortunately, proving witchcraft beyond the shadow of a doubt, means that warts have made a comeback. There is a tradeoff to everything.
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2) It’s exciting to note that “straw” spelled backwards is “warts.” Indeed, Medieval chefs found that “straw”berries canceled out “warts.” Warty faced peasants drank strawberry milk to get better. No more warts, no more witches. No more burnings, a good thing surely. If you ever suspect the law wants to try you as a witch, may I suggest you make this Strawberry Milk right away?
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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history | Tags: , , , , , , , , , , , , , , | 1 Comment

Egg Foo Young

Chinese Entree

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EGG FOO YOUNG

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INGREDIENTS – VEGGIE & CHICKEN MIX
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8 eggs
1 small chicken breast
1 medium white onion
2 stalks green onion
1 stalk celery
1 garlic clove
1 cup bean sprouts
2 teaspoons sesame oil
½ teaspoon cornstarch (3 more tablespoons below)
1½ tablespoons soy sauce (¼ cup more below)
½ teaspoon salt
¼ teaspoon white pepper
2 tablespoons peanut oil
no-stick spray
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INGREDIENTS – SAUCE
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3 tablespoons cornstarch
¼ cup soy sauce
1 tablespoon dry sherry
⅔ cup water
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Serves 4. Takes 35 minutes.
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PREPARATION – VEGGIES & CHICKEN MIX
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Beat eggs. Dice chicken breast, white onion, green onion, celery, and garlic clove. Put sesame oil in frying pan or skillet. Add white onion, green onion, celery, garlic, and sprouts. Cook on  for about 5 minutes on medium heat or until veggies are tender. Stir frequently.
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Add chicken breast, ½ teaspoon cornstarch, 1½ tablespoons soy sauce, salt, and white pepper. Cook for about 3 minutes on medium or until chicken bits have all changed color. Stir enough to prevent burning. Remove veggie/chicken mixture from frying pan and set aside.
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Spray pan with no-stick spray. Add peanut oil. Cook peanut oil on medium heat. Add ¼ of the beaten eggs and cook with medium heat until egg begin to set. Use a spatula to cut this big patty into 4 patties. Flip over all egg patties. (You might want to use two spatulas.)
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Add ⅓ of the veggie-chicken mix to the top of the 4 patties. Add another ¼ of the beaten eggs and cook on medium until egg on top begins to set. Flip these egg foo young patties. You should now have 2 layers of egg and 1 of mix for each patty. Repeat this step 2 more times until you have 4 layers of eggs and 3 of the mix. Don’t let the  egg layers burn. Place patties on serving plates.
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PREPARATION – SAUCE
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Add 3 tablespoons cornstarch and ¼ cup soy sauce to small mixing bowl. Mix with fork or whisk until well blended. Add dry sherry and water. Mix with fork or whisk until well blended. Add this mix to pan. Bring to boil using medium heat. Remove from heat. Mix with spatula until sauce thickens. Ladle or brush sauce onto egg foo young patties.
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TIDBITS
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1) Many solar orbits ago, 1728 in fact, the second half of the Foo clan finally set off from China in search of culinary freedom. But where to go? They decided to let the next morning Sun decide. As luck would have it, the Sun rose in the east. So they trekked east to America.
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2) Their leader Egg was a good man. So much so, that for ever after, whenever a man was held to be a nice guy, people would call him a “good egg.”
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3) Anyway, Egg Foo led his tribe to the Asia-North America land bridge, which no longer existed in 1738. The Land Bridge had only existed up to 16,000 years ago. The first half of the Foos had managed to cross the Bridge before it disappeared. But Chow Fun had lead the first Foos and he was a dynamic, go getter.
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4) The nice Egg Foo was not. In fact, the second Foos were rather disorganized. They really meant to leave only after the first Foos departed. But delay after delay occurred. The Foos would seem to be ready, then a little girl would forget her doll. Alfonso Foo–a Spaniard who’d married into the Foo clan–realized he’d forgotten his spear and went back into his tent to get it. Hunana Foo, decided to go through her mail. This reminded Xiangzhao Foo that she had forgotten to stop her mail and so hopped off to the post office to do so. In the meantime, Zingzin Foo had gotten peckish and decided to have a rather robust breakfast. Meilee Foo, went through her wardrobe for the 32nd time.
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“Did everyone remember to bring snacks?” asked Egg, No one had. So, all the Foos went back to their tents to make some. “Did everyone remember to bring caps?” asked Mama Xi. “It gets cold at the Asia-North America land bridge.” No one had. So the men folk took to shearing sheep and the women to knitting caps. And so it went. Before anyone knew it, ­­16,000 years had passed. The Bridge had long since been covered by rising water levels.
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5) Fortunately, Egg’s descendant, Egg DCXV–a brilliant man who really deserved to be remembered in history–made the Foos collect tons of krill. It was simplicity itself to trade this food to balleen whales in exchange for passage across the Bering Strait.
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6) In 1878, the Foos finally entered San Francisco. The locals remarked how young Egg DCLV looked. So, it was inevitable that Chef Egg’s first entry got called Egg Foo Young.
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7) Chjcken-egg historians claim that the Egg Foo DCLII joined the Cole-Younger that terrorized Missouri after the Civil War, heralding the formation of the Cole-Younger-Foo (CVF) gang. Naturally, lcocals referred to the Foo’s leader as Egg Foo Younger. In time, folks shortened his moniker to Egg Foo Young. Egg historians even aver that Egg Foo DCLII served this entree to the CVFs before train robberies. However, little evidence exists to support this preposterous, alternative claim.
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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , | Leave a comment

Green Goddess Dressing

American Appetizer

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GREEN GODDESS DRESSING

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INGREDIENTS
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4 anchovies*
2 tablespoons lemon juice
¾ cup mayonnaise
½ cup sour cream
2 tablespoons diced fresh chives
½ tablespoon fresh dill
2 garlic cloves
⅔ cup fresh parsley
¼ teaspoon pepper
¼ teaspoon salt
1 tablespoon fresh tarragon
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* = 2 teaspoons anchovy paste or ½ the anchovy bits in a 2-ounce can.
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SPECIAL UTENSIL
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food processor or blender
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PREPARATION
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Add all ingredients to food processor. Blend until smooth. Use now. Transfer unused portion to Mason jar. Store in refrigerator. Keeps for 1 week.
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TIDBITS
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1) Nearly all dinosaurs died out 66 million years ago (66 mya) when a bloody minded comet slammed into the Earth. The Dinosaur Greeting Card company died out as well. Both are mourned. Only a small percentage of dinosaurs survived this mass extinction. Those that did evolved into birds. But they never lost their dinosaurial–if that is indeed a word–traits. So a condor is a bird. An eagle is a bird. The pigeon that craps on your car is a dinosaur.
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2) The two-ounce hummingbird is a dinosaur. As of press time, the largest dinosaur, amphicoelias fragillimus weighed 100 to 150 tons. That’s quite a weight variance. Perhaps Amphi Fragilli alternated between dieting and binge eating.
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3) Anyway, gigantic mobile plants such as: estranikon (tarragon), anitho (dill) and maintanos (parsley) walked the land after the comet crash. Alas, for this vibrant, burgeoning genus, kinita votana, dinosaur birds and mammals stalked the active plants as an abundant source of vitamin-rich food.
 Noting that their mobility garnered the attention of their predators, mobile plants evolved into stationary and much smaller plants, like the ones we grow or buy at the store. This dish, Green Goddess Dressing honors the survival of these herbs.

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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , | Leave a comment

Nepali Chicken Thukpa

Nepali Soup

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CHICKEN THUKPA

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INGREDIENTS
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½ pound rice noodles
2 garlic cloves
¼ cup fresh cilantro
2 green chiles
2 green onions
1 small yellow or white onion
1 bell pepper
2 carrots
⅔ pound boneless, skinless chicken parts
2 tablespoons olive oil
⅛ teaspoon asafoetida* or ½ teaspoon dried chives
1 teaspoon minced ginger
¼ teaspoon pepper
¼ teaspoon salt
¼ teaspoon timur powder* or Szechuan pepper* or red pepper flakes
½ cup chopped tomatoes
½ teaspoon turmeric
5 cups chicken broth
1 tablespoon lemon juice
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* = These can be found online. Use sonic obliterator on those who complained if you substituted.
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SPECIAL UTENSIL
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sonic obliterator
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Serves 4. Takes 1 hour.
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PREPARATION
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Cook noodles according to instructions on package. Be sure to stir occasionally so noodles don’t stick together. Drain. Rinse with cold water. Mince garlic. Seed green chiles. Dice cilantro, green chiles, green onions, and yellow onion. Julienne bell pepper and carrots. Cut chicken into strips 1½” long and ¼” wide.
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Add olive oil, garlic, and yellow onion to pot. Sauté at medium-high heat for 4 minutes or until yellow onion softens. Stir frequently. Add chicken strips. Sauté at medium heat for 3 minutes or until chicken is cooked. Stir frequently. Add asafoetida, bell pepper, carrot, cilantro, minced ginger, green chile, green onion, pepper, salt, timur powder, tomatoes, and turmeric. Stir until well blended. Add chicken broth. Bring to boil using high heat. Stir enough to prevent burning. Reduce to low heat and simmer for 10 minutes. Stir occasionally. Add lemon juice and stir. Divide noodles into bowls. Ladle chicken soup over noodles.
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TIDBITS
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1) There are reasons why the Nepalis love Chicken Thukpa so much. It’s soup. Who doesn’t love soup?  It has chiles in it. Who loves chiles? People in hot climates, such as Mexico and Kenya.
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2) But just because you love to put spicy chiles in your food doesn’t necessarily mean you can abide your land’s hot, sweltering weather. You leave your homeland in search of cooler climes and you take along with you the seeds of your beloved in chiles.
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3) In fact, culinary historians and anthropologists say the first such migration occurred when Lucy of Olduvai Gorge, a hominid, butterfly* collector, persuaded her tribe to search out cool, pleasant pastures where chicken herds teemed. * = Butterfly fossils are hard to find.
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4) And so Lucy’s tribe trekked north. They got lost many times as their GPS didn’t work and the men refused to ask for directions.
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5) They continued their march to the European-North American land bridge, evolving along the way and relaxing with a good game of bridge during rest stops.
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6) A long time later, give or take a year, the Evolving Hominids–Isn’t that a great name for a rock ‘n’ roll band?–found Mexico where they naturally united with the Polloan Pueblo. The combined chile-seed-carrying Oldupo People crossed over the North American-Asian land bridge and eventually found themselves in what is now modern-day Nepal.
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7) The Oldupo loved the cool breezes coming down from Nepal’s Himalayan mountains and decided to settle down and finish their evolving there. So, we’ve explained the Nepali’s love of chile, but what about chicken? Chicken Thukpa has chicken it. What about that?
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8) The meteor of 66 million years ago that wiped out nearly all dinosaurs, did not result in the extinction of the gigantic Pullumosaur. This dinosaur chicken stretched to 90 feet in length and stood 80 feet high. It’s very size intimidated the heck out of the predators, who noted the Cretaceous maxim, “There’s nothing more dangerous than colossal giant chicken.”
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9) The pullumosaurs managed to dodge the extinction of its fellow dinosaurs with the simple expedient of burying their head in the sand until the meteor event ran its course.
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10) More than a bit skittish, the dinosaur chickens departed for a new home free of meteors. By a strange coincidence, the pullumosaurs–after many exciting adventures–found themselves in modern-day Nepal.
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11) Unfortunately, Nepal simply didn’t have enough food to support countless herds of gigantic chickens. Over time, evolutionary pressures shrank the pullumosaur in size to our current chicken.
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12) When the Oldupo of tidbit 7) arrived in Nepal, they naturally wondered if chickens would be tasty. Would they go with chiles? They wondered and wondered until Juana Lucy first ate one. “They taste just like chicken,” she shouted. “I bet they’ll make a great soup mixed with chiles.” Ever since, the Nepali descendants of the Oldupo have loved Chicken Thuka Soup. And so do I.
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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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