international

Iran is Niger, Only Upside Down!

Look at the following map of the world. Notice anything spooky?

 

Iran is Niger upside down. Look, look! Someone copied Niger (ctrl-c), flipped it vertically, and plopped it down (ctrl-v)  between Turkey and Pakistan.

Niger and Iran even have the same color.

Wow.

Proof you cannot deny.

It’s so clear! It’s so clear.

Okay, maybe you’re not convinced.

 

Let’s compare the map of an upside down Niger with that of a right-side up Iran.

Identical. The maps don’t lie

 

So, the boundaries of Iran and flipped Niger are the same. But for my hypothesis to hold, Iranians must be flipped Nigeriens. Is this true? Yes. How do we know. People that are upside down will have a flag that’s turned upside down as well. Is this true? Let’s see.

Upside down Nigerien Flag                            Rightside up Iranian flag

But for the fact that the orange print cartridge on the upside down Nigerien flag deteriorated into red on the Iranian flag and the ink started to run out in spots on the right, the flags are identical. Proof you cannot deny.

There you have it. The land and people of Iran are identical to those of Niger, only upside down. So you only need to visit one of the countries. Remember to stand on your head and walk upside down if you travel to Iran. It is for this reason people usually choose to vacation in Niger.

 

– 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: international, observations, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Tourist Spots for the Extreme Introvert

People-free paradise

 

 

 

 

 

 

 

 

You say you’re an introvert? You say you really hate crowds? You hate them more than lutefisk, filing taxes, and paper cuts? Are you oh so wary of catching a pandemic virus, or even a three-week cold? But you also like to travel?

I’m glad you spoke up. Here are the most beautiful, least tourist-ridden spots in the world. My rankings:

1. Naru

This island paradise gets only 200 tourists a year. Granted that’s 199 visitors a year more than you’d like, but you have to remember that you’ll be one of the 200. People don’t go there because it’s tiny, covering 8 squares miles. Although, this means you don’t have to go far for anything. The beaches are incredibly beautiful and uncrowded. Go there. Go there!

2. Tuvalu

This beautiful speck of land, hardly bigger than a burrito, manages to take in only 1,000 tourists a year. It would receive more visitors, but it’s so hard to get there; only a few sporadic flights connect it with Fiji. That’s great news for us. It keeps the riff raff away. Very few loud oafs infest the island oh so gorgeous beaches and the locals are so laid back that it’s quite easy and stress free to avoid them. Go there soon as global warning may drown this introverts’ paradise. Tuvalu would have easily gotten out number-one rankings if its annual mob of tourists hadn’t exceeded Nauru’s by 800.

3. Kiribati

Kiribati’s splendidly attractive. The life style is relaxed. The beaches are pristine and mostly uninfected by clamorous tourists. The gently swaying palm trees lull you into blissful tranquility. Unfortunately, the atoll-nation attracts 6,000 tourists per annum. That’s too many for us. We must regretfully assign a low ranking to Kiribato. Even so, you might want to go there once before rising water levels submerge the country forever. (The government actively considers relocation to other islands for its people.)

4. Montserrat

A huge volcanic eruption devastated this island in 1995. The southern half of the island was covered in ash and declared uninhabitable. The thriving musical culture got wiped out. So, fewer tourists came to once-island paradise. However, this will make a visit here more attractive. On the other hand, 7,000 clods visit the site every year. Fortunately, they tend to only clog up spots near the volcano. Apparently, people like to see towns and countrysides blanketed with ash. On the third hand, this strange behavior is a boon to us. We get the beautiful beach and wondrous scenery in the untouched north all to our selves.

5. Niue

This pretty little island is just the place for people-hating adventurers. It’s splendidly isolated from the world’s people-teeming nations. It’s beaches are few, small, and hard to get to. But how beach do you need when you’re by yourself, and at most, with one significant other? This little speck of lands is just the thing for divers. Nowhere else on Earth can you explore as many uncluttered underwater tunnels and caves. Supposedly, there’s internet connection all over the island. So if you must contact someone, you can do it at a blissful distance. However, 7,000 tourists manage to get there every year. So, Niue only manages to beat out Somalia and North Korea.

6. Somalia

This African nation is just the spot for tourist-hating travelers. Just 500 people visit the land’s beaches and haunting landscapes. Since, Somalia is a fairly big nation, this means the probability of running into any of the perhaps dozens of tourists there at any one time. On the other hand, it’s not much of a nation. The authority of the central government remains quite limited. The downsides to visiting Somalia are: political instability,  extremists running amok, and military coups. Still there are many forsaken, beautiful landscapes to behold if you’re willing to stock up and rent an all-terrain vehicle. Hey, it’s better than North Korea.

7. North Korea

You might be surprised that we included this country in our introverts’ must-see sites. This country steadfastly remains at the top-of-the-top list for its capricious, brutal dictatorship, rampant human rights violations, and annual food shortages. Paradoxically, these factors earn it a spot on our lists as these frankly horrible attributes keep the number of visitors down to 6,000. Oh and I forgot, you can’t go anywhere without a guide. If you talk to locals, the omnipresent police will kick you out of the country and possibly jail the local you spoke to. You should also assume your hotel room will be bugged.  There are no palatable restaurants. It’s airline, Air Koryo,  consistently wins the award for the world’s worst burger. It’s strange to say then that Air Koryo is North Korea’s primary attraction. There is simply no other airlines that give you a glimpse into what budget air travel was 70 years ago. Still, it’s hard to overcome the nation’s faults and the fact that you will be traveling in an airplane rife with tourists. We easily gave North Korea our worst rating. I mean, it’s like Somalia with 5,500 extra tourists. Brr!

 

– 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: international, things to see and do | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

Shrimp Cashew Stir Fry

Chinese Entree

SHRIMP CASHEW STIR FRY

INGREDIENTS

2 celery stalks
3 dry red chiles or Thai chiles
3 scallions or green onions
3 tablespoons vegetable oil
1½ tablespoons light soy sauce or soy sauce
½ teaspoon sugar
1 pound shrimp, pealed, deveined, 31-40 count
⅔ cup roasted cashews*
¼ cup water chestnuts, sliced

* = Roast plain cashews with 2 teaspoons vegetable oil in pan or air fryer, if you can’t find roasted cashews.

Serves 4. Takes 40 minutes.

PREPARATION

Dice celery,. Add enough water to cover celery to small pot. Bring water to boil using high heat. Add celery. Boil celery for 30 seconds. Drain and set aside.

Dice chiles, and scallions. Add vegetable oil to large pot. Heat at medium-high heat until a bit of scallion starts to dance. Add scallion, light soy sauce, and sugar. Sauté at medium-high heat for 2 minutes. Stir frequently.

Reduce heat to medium. Add shrimp, cashews, chile, and water chestnuts. and sauté for 3 minutes or until shrimp turns pink or orange. Stir frequently. Add celery. Simmer for 2 minutes. Stir frequently.

TIDBITS

1) I wrote this recipe assuming a person would be reading it, that a person would be making this dish come to life.

2) But there’s absolutely nothing in the recipe referring to a human chef.

3) There’s even no mention of the cook needing an opposable thumbs. So, if you’re quite the clever sheep, clever enough to read recipes in English, then go for it.

4) The title could also be interpreted as telling a shrimp to stir fry a cashew.

5) Or perhaps this stir fry is meant for a chef named Shrimp Cashew and no one else.

 

– 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, international, observations | Tags: , , , , , , , , , , , , , , , , | 2 Comments

Samoan Chop Sui

Samoan Entree

CHOP SUI

INGREDIENTS

½ pound noodles, rice vermicelli or bean thread
4 cups chicken broth and water as necessary to cover noodles
1 medium onion
1 fresh bok choy or 2 cups Chinese cabbage
1 pound chicken breast
2 tablespoons peanut oil or vegetable oil
2 teaspoons minced garlic
1¼ teaspoons minced ginger
1 cup soy sauce
¼ cup kecap manis or soy sauce
3 spring onions

SPECIAL UTENSILS

colander
kitchen scissors

Serves 4. Takes 45 minutes.

PREPARATION

Add rice noodles to large pot. Add hot chicken and as much hot water as necessary to cover noodles. Drain in colander, reserving 1 cup chicken broth from pot. Dice onion. Shred bok choy. Cut chicken into ½” cubes.

Add oil and green onion to pot. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add chicken cubes, minced garlic, and minced ginger. Stir until well blended. Reduce heat to medium. Simmer for 10 minutes or until chicken cubes brown. Stir enough to ensure even browning.

Add reserved 1 cup chicken broth from pot, cooked noodles, bok choy. soy sauce, and kecap manis. Reduce heat to low-medium and simmer for 5 minutes. Stir frequently. Snip noodles into manageable bits with kitchen scissors or regular scissors. Dice spring onions. Garnish chop sui with spring onion.

TIDBITS

1) Pause and reflect.

2) Meditate.

3) Now look at the following pictures.

boulette                                                                         roulette

 

4) They look amazingly similar, don’t they? This is no accident.

5) The picture on the left is a boulette wheel.

6) The one on the right is a roulette wheel.

7) Boulette and roulette are both games of chance.

8) They are both played with a bowl.

9) The two games are fun ways to lose money quickly.

10) Boulette means little bowl in French. Roulette translates as little wheel.

11) If these two gambling ventures are so similar, how is it that we only play roulette?

12) Both games involves spinning.

13) In roulette, a finely balanced wheel is spun within a bowl. However in boulette, the entire bowl is spun. Spinning a bowl works fine when it sits on a well oiled table. Well sort of. An over enthusiastic spin will send the bowl off the table where it will shatter into a million pieces.

14) Also, it is remarkably hard to spin a bowl of chop sui that’s atop tablecloth. Go ahead, try it. On second thought, no. And then, and then, so many games of boulette ended when a hungry gambler ate the chop sui. No chop sui, no pointer green onion to point at a number, no game. And so, boulette rapidly fell out of favor. Long live roulette.

 

– 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 | Tags: , , , , , , , , , , | Leave a comment

Paul the Liberator

Independence Fireworks

By far, the greatest number of nations achieving independence has occurred in my lifetime. It’s true. You can look it up. I am, of course, rather humbled by this knowledge. I don’t recall having much direct influence on this march to freedom but nevertheless, it has happened concurrently with my existence. I can only surmise that my life has always been a  beacon of hope to people in downtrodden lands.

I see a Nobel Peace Prize in the near future.

For the record, countries achieving independence since my birth are:

Togo
Guinea
Madagascar
Mali
Senegal
Ivory Coast
Niger
Cameroon
Togo
Madagascar
Democratic Republic of Congo
Somalia
Benin
Burkina Faso
Chad
Central African Republic
Republic of Congo
Gabon
Nigeria
Mauritania
Sierra Leone
Tanzania
Uganda
Burundi
Rwanda
Algeria
Kenya
Malawi
Zambia
Gambia
Zimbabwe
Rhodesia
Botswana
Lesotho
Mauritius
Eswatini (Swaziland)
Equatorial Guinea
Guinea-Bissau
Mozambique
Cabo Verde
Comoros
São Tomé and Príncipe
Angola
Seychelles
Djibouti
Namibia
Eritrea
South Sudan

Antigua and Barbuda
Bahamas
Barbados
Belize
Dominica
Grenada
Guyana
Jamaica
Saint Kitts and Nevis
Saint Lucia
Saint Vincent and the Grenadines
Suriname
Trinidad and Tobago

Bahrain
Bangladesh
Brunei
Kuwait
Kyrgyzstan
Malaysia
Singapore
Maldives
Palestine
Tajikistan
Timor-Leste
Turkmenistan
United Arab Emirates
Uzbekistan
Yemen

Belarus
Bosnia and Herzegovina
Croatia
Czech Republic
Estonia
Latvia
Lithuania
Malta
Moldova
Montenegro
North Macedonia
Serbia
Slovakia
Slovenia
Ukraine

Fiji
Kiribat
Nauru
Samoa
Palau
Papua New Guinea
Solomon Islands
Tonga
Tuvalu
Vanuatu

Armenia
Azerbaijan
Cyprus
Georgia
Abkhazia
South Ossetia
Kazakhstan

 

– 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 | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Coffee Pudding

Romanian Dessert

COFFEE PUDDING

INGREDIENTS

1 cup strong coffee*
or 1 cup regular coffee plus 4 teaspoons instant coffee)
6 ounces bagels, bread, or dinner rolls**
1 cup milk
4 eggs
⅓ cup butter, softened
¾ cup sugar
no-stick spary

* = Or ¼ cup coffee grounds in 1 cup water
** = 2 bagels, 6 slices bread, or 4 dinner rolls

SPECIAL UTENSILS

coffee maker
blender
electric beater
6 ramekins
9″ * 13″ casserole dish

Serves 6. Takes 1 hour 5 minutes.

PREPARATION

Make 1 cup strong coffee. Put bagels in 1st mixing bowl. Pour coffee over bagels. Let coffee soften bagels. Add coffee, softened bagels, and milk to blender. Puree until you get a paste.

Preheat oven to 375 degrees. Separate eggs .Add egg yolks, butter and sugar to 2nd mixing bowl. Combine with fork until well blended. Add this egg/butter/sugar mix to 1st mixing bowl with coffee/bagel. Mix with whisk until well blended. Add egg whites to 3rd mixing bowl. Whip egg whites with electric beater until peaks form. Fold egg whites into coffee/bagel/sugar/egg yolk mix.

Spray ramekins with no-stick spray. Pour mixture into ramekins. Put ramekins in casserole dish. Add water to casserole until water is 2/3 way up the ramekin sides. Bake at 375 degrees for 45 minutes or until surface of puddings become firm to the touch and cracks in the surfaces appear. Goes well with vanilla sugar on top or with a scoop of vanilla cream on the side.

TIDBITS

1) See how, in the above picture, the ramekin filled with coffee pudding has broken down the color of the plate into its constituent colors. All culinary scientists use coffee in their spectrometers.

 

– 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, international | Tags: , , , , , , , , , , , , , , | Leave a comment

Tuna Macaroni Salad

Filipino Entree

TUNA MACARONI SALAD

INGREDIENTS

1 pound macaroni
1 large carrot
1 celery stalk
½ red onion, white onion, or yellow onion
1 cup cheddar cheese, grated
¼ teaspoon pepper
1 teaspoon salt
2 cups mayonnaise
½ pound pineapple pieces, drained
3 cans tuna (15 ounces)

SPECIAL UTENSIL

2 quart casserole dish

Serves 8. Takes 35 minutes.

PREPARATION

Cook macaroni according to instructions on package. Drain, set aside, and let cool. While macaroni cooks, dice carrot and celery. Mince onion.

Add carrot, celery, onion, cheese, pepper, and salt to mixing bowl. Stir with fork until well blended. Add mayonnaise, pineapple pieces, and tuna. Add this mix and macaroni to casserole dish. Mix with fork until well blended.

TIDBITS

1) For longest time, barbarian horsemen had pillaged northern China with scant opposition. For whenever, the armored Chinese infantry plodded toward them, the invaders’ simply rode away.

2) Then about March 31, 4 BC, Wanli Tofu was struck by a brilliant idea. It really was a falling apple that had struck him, but the pain got him thinking, “Why not block the invaders with a wall, a really long wall, one that covers the length of the country?” So Emperor Mung Bean, founder of the Mung dynasty decreed the Great Wall of China.

3) Unfortunately, the Chinese built the wall by simply stacking one stone over another. The invaders just took down the stones and invaded anew. But China got lucky. Filipino trader Marcos Marcos Marcos happened to be at court hoping to sell his Tuna Macaroni Salad to the Emperor. Tofu saw that Tuna Macaroni Salad could be used a mortar to hold the wall’s stones together. So the Chinese tried the Salad mortar. It worked! The invasions stopped. Yay!

 

– 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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Cardamom Cookies

Afghan Dessert

CARDAMOM COOKIES

INGREDIENTS

¼ cup shelled pistachios (36 more later)
2¾ cups flour
1 teaspoon baking powder
½ tablespoon cardamom
1 cup confectioners’ sugar
⅔ cup vegetable oil
⅓ cup butter, softened
2¼ teaspoons rose water, orange water, or lemon
no-stick spray
36 shelled pistachios (1 for each cookie)

SPECIAL UTENSILS

spice grinder
electric beater
cookie sheet

Makes 36 cookies. Takes 1 hour.

PREPARATION

Preheat oven to 400 degrees. Use spice grinder on ¼ cup shelled pistachios until you get little bits. Add flour, baking powder, cardamom, and confectioners’ sugar to mixing bowl. Stir with whisk or fork until well blended.

Add oil to pan. Warm oil using low-medium heat for 90 seconds. Gradually blend in oil to mixing bowl with beater set to low. Gradually add in butter with beater still set to low. Add rose water. Blend for 5 minutes with beater set to medium or until you get dough.

Spray cookie sheet with no-stick spray. Form dough into 1″ balls on cookie sheet. Don’t let them touch each other. Make imprint in middle of dough balls with thumb. (Hold sides of cookie as you do. This prevents the cookie from crumbling.) Bake at 400 degrees for 10 minutes or until cookies are crumbly, start to crack, and are just starting to brown around the edges. Sprinkle pistachio bits over cookies. Gently push a shelled pistachio into the imprint of each cookie. (Hold sides of cookie as you do. This prevents the cookie from crumbling.)

TIDBITS

1) Cardamom cookies are fun looking. See them in the picture above playing “Guess the herb.” There is no rule against the cookies bringing books on herbs. Cardamom cookies can’t read. Can other cookies read? I don’t think so and and anyway, they’re not talking.

 

– 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, international | Tags: , , , , , , , , , , , , , , | Leave a comment

Meatball in Pasta Nest

Italian Appetizer

MEATBALL IN PASTA NEST

INGREDIENTS

6 Italian pasta nests*
6 premade meatballs
9 tablespoons Alfredo sauce
½ teaspoon Italian seasoning
1½ cups mozzarella cheese
2 teaspoons parsley

* = Found in supermarkets with a large pasta section or online.

SPECIAL UTENSIL

sonic obliterator, how have you gone so long without one

Serves 6. Takes 20-to-40 minutes.

PREPARATION

Cook pasta nests according to instructions on package. Cook meatballs according to instruction on package Place nests on plate. The nests might need some gentle reshaping to look like a nest again.
.
Spoon an equal amount of Alfredo sauce into the middle of each nest. Place a meatball in center of each pasta nest. Sprinkle an equal amount of Italian seasoning over each meatball.

Add mozzarella to pan. Heat at medium heat until it becomes gooey. Spoon 1/6th of the mozzarella over each meatball. You might need to reshape the mozzarella so that it totally covers the meatball and not much else.

Sprinkle an equal amount of parsley over each egg. The whole thing should look like a speckled, white egg in a nest. Use sonic obliterator to zap any oafish guest who says your cheese-covered meatball doesn’t really look like an egg. You don’t need negativity in your kitchen.

TIDBITS

1) The photo for this recipe is a Rorschach test.

2) Do you see a bird’s egg or only a meatball covered with Alfredo sauce?

3) Or did you see a space alien with two small eyes, one large pointy ear, a big nose, a slightly open mouth, a shoulder, part of a chest, and a glorious mass of tangled blond hair? Me neither.

 

– 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, international | Tags: , , , , , , , , , , , , , , , , , | 2 Comments

Kunde

Kenyan Entree

KUNDE

INGREDIENTS

1 cup rice
1 medium onion
2 tomatoes
½ cup unsalted peanuts or ¼ cup creamy peanut butter
2 tablespoons vegetable oil
½ teaspoon coriander
½ teaspoon turmeric
½ teaspoon salt
1½ pounds black-eyed peas, cooked and drained
½ cup water

SPECIAL UTENSIL

food processor or coffee grinder

Serves 4. Takes 25 minutes.

PREPARATION

Cook rice according to instructions on package. Mince onion. Dice tomatoes. Grind peanuts in food processor until you get a paste. Add oil and onion to pan. Sauté at medium-high heat for 5 minutes or until onion softens. Sur frequently. Add coriander and turmeric. Cook for 1 minute or until fragrant. Stir constantly.

Add tomato and salt. Reduce heat to medium and cook for 5 minutes or until liquid disappears. Stir frequently. Lightly mash black-eyed peas with a fork. Add peanut paste, black-eyed peas, and water. Bring to boil at high heat. Reduce temperature to low medium. Simmer for 5 minutes or until dish gets to the consistency of a stew. Stir enough to prevent burning. Serve over rice.

TIDBITS

1) Really ancient humans worshiped the Sun as a god. They could have adored the potato instead. But they didn’t. Not many peoples even had potatoes. So, it never occurred to these tribes to worship the mighty spud. It’s just like wanting to eat lutefisk when you’ve never heard of it. You wouldn’t want to; it’s horrible. Not enough half-centuries have gone by before I’ll eat lutefisk again.

2) Anyway, the Rohohoe tribe, prehistoric Kenyans, had the Sun and they worshiped it. After much discussion, the religious leaders decided that the best way to worship Sun was to make an entree out of: rice, onion, tomatoes, peanuts, veggie oil, coriander, turmeric, salt, black-eyed peas, and water. The brownish mix of ingredients in the middle represents the Sun and the rice, its rays. There.

 

– 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

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