international

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.

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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.

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Favorite Pizza Toppings Around the World

Craving a different sort of pizza? See what the world has to offer.

America: bacon, Canadian bacon, ground beef, bell pepper, extra cheese, mushrooms (ugh. Sorry, I don’t like them), onion, pepperoni, pineapple, sausage, tomatoes
Australia: shrimp, pineapple, barbecue sauce

Brunei: honey, garlic, barbecue, chicken
Brazil: green peas, hard-boiled eggs
Canada: spaghetti
China: thousand island dressing, eel sushi

Costa Rica: coconut, pineapple
France: flambée (bacon, onion, fresh cream)
Germany: egg, asparagus, tuna

India: pickled ginger, lamb, chicken tikka
Italy: pepperoni, prosciutto, sausage, pancetta, tomato, peas, olive
Japan: ketchup, eel, squid, and Mayo Jaga (mayonnaise, potato, bacon)

Korea: sweet potato, shrimp
Netherlands: double meat, double cheese, double onion
Pakistan: curry
Russia: mockba (a combination of sardines, tuna, mackerel, salmon, and onions), red herring

Sweden*: allspice, artichoke, banana, bacon, beets, bell pepper, Bearnaise sauce, cabbage, caper, carrot, chicken, chocolate, crab, curry, duck, eggplant, filet mignon, French fries, fruit cocktail, gorgonzola, guacamole, ham, hard-boiled eggs, honey. kebab meat. leeks, mashed potato, mayonnaise, onion, peanut, pepperoni, pickles, pineapple, raisin, salami, sausage, shallot, shrimp, white sauce, taco spices, tuna, and zucchini.
Venezuela: corn, goat cheese

Enjoy!

* = Sweden really is the cutting edge of pizza toppings.

 

– 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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Beef Lasagna

Italian Entree

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BEEF LASAGNA

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INGREDIENTS – PASTA­
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3 cups flour*
2 eggs
1 egg yolk
½ cup water or more
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* = More might be needed for dusting, texture.
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INGREDIENTS – BEEF & CHEESE
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3 garlic cloves
1 white onion
½ cup fresh Parmesan cheese (2 tablespoons more later)
½ pound mozzarella cheese
1 cup ricotta cheese
1 pound ground beef
⅓ cup red wine
1 26-ounce jar spaghetti sauce
1 15-ounce can diced tomatoes
1 teaspoon basil
1 bay leaf
1 teaspoon Italian seasoning
1 teaspoon oregano
¼ teaspoon pepper
½ teaspoon salt
½ teaspoon thyme
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INGREDIENTS – ASSEMBLY
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2 tablespoons Parmesan cheese
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SPECIAL UTENSILS
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9-inch x 13-inch baking dish
no-stick pastry mat
rolling pin
hand crank pasta machine
cooking scissors (If your baking dish is 8-inches x 8-inches, for example)
no-stick spray
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Serves 12. Takes 3 hours 10 minutes.
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PREPARATION – DOUGH
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Combine 3 cups flour, eggs, egg yolk, and water into large mixing bowl. Knead with hands for 15 minutes. Make a ball of the mixture. It should be only slightly sticky and should just be able to come off your hand. If some of the ball sticks to your hand, then add a bit more flour, mix again, and try the new flour. If the flour ball is powdery, it is too dry. Add a bit more water, mix again, and try the consistency of the next ball. There may be a number of these iterations but it must be done. Divide dough ball into 3 equal mini-dough balls. Wrap mini-dough balls with plastic wrap and let sit in refrigerator for 1 hour.
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PREPARATION – BEEF & CHEESE
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Preheat oven to 375 degrees. Mince garlic cloves and onion. Grate, Parmesan cheese. Add mozzarella, Parmesan, and ricotta cheeses to medium mixing bowl. Mix with fork until well blended
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Add ground beef, onion, and garlic to frying pan. Cook at medium heat for 5 minutes or until onion softens. Add red wine, spaghetti sauce, diced tomatoes, basil, bay leaf, Italian seasoning, oregano, pepper, salt, and thyme. Cook on medium heat for 3 minutes, stirring occasionally.
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PREPARATION – PASTA
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This preparation needs to be done 3 times. Dust no-stick pastry mat with flour. Remove 1 dough ball from refrigerator. Keep remaining amount in fridge until needed. Put this ¼ dough ball on pastry mat. Dust rolling pin. Roll out dough into oval shape 5½” wide and ¼” thick. (Anything thicker inhibits dough from going through hand-crank pasta machine.)
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Use pasta machine’s thickest setting. (#1 on mine.) Hold dough vertically and straight as possible over pasta machine’s roller. Turn crank slowly to feed dough oval through roller. Fold resulting dough sheet in half. Cut about ¼” off each side to make it rectangular and thus easier to feed into roller. (This also makes for uniform dough sheets.) Run this folded sheet through roller.
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Dust dough sheet. Set pasta’s setting the next narrower setting. (#2 on mine.) Again, hold dough sheet vertically and straight as possible over pasta machine’s roller. Repeat process, selecting a narrower setting each time, until final pasta sheet is about 1/16″ thick. Repeat entire pasta-sheet preparation until all dough is used. Trim pasta sheets to be 13″ * 4½”. The cutoff pieces of dough can be used to make another sheet.
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PREPARATION – ASSEMBLY
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Grate 2 teaspoons Parmesan. Use no-stick spray on baking dish. Put a layer of lasagna, 2 side-by-side noodles on the dish. If the noodles happen to be longer than your baking dish, snip off the excess length with your scissors. In this recipe, 6 noodles will make one lasagna dish with 2 layers of meat sauce. Reserve about ½ cup meat sauce. Divide remaining meat sauce and cheese equally between layers.
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Cover this 1st layer of noodles with a layer of meat sauce and a layer of cheese. Add a 2nd
layer of noodles, meat sauce, and cheese. Add a 3rd layer of noodles. Spoon just a little meat sauce atop the top layer along with 2 tablespoons Parmesan cheese. Put glass lid or aluminum foil on top of baking dish. Cook lasagna in covered baking dish in oven at 375 degrees for 45 minutes. Cook uncovered for an additional 15 minutes or until bubbly. Remove and let sit for 5 minutes more.
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TIDBITS
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1) Beef lasagna with homemade noodles takes a lot preparation. I believe it’s worth it. The texture of the homemade noodles far surpasses what you would get from using dry, premade noodles.
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2) Still, it’s lot of continual work. So, be nice to the chef who makes this dish. In fact, lavish gifts would be appropriate.
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3) You might even proposing marriage to the chef who makes this entree. Could you do better with any other eligible bachelor or bachelorette? No, I didn’t think so.
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4) This dish is also complicated for the restaurant. Add in the cost of the beef and cheeses and you can see why can be expensive to order lasagna.
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5) Humor break!
Q: Why did the chicken cross to the other side?
A: It didn’t. It was on a Mobius strip.
Ha! Ha! Ha!
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6) The following are dishes that I’ve made that require a fair amount of preparation or regular monitoring.
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7) Tamales. Why that’s just a lot of corn floury stuff and lead pencil’s worth of filling. Should be cheap. Then you try to make it by hand.
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8) Mincemeat pies. As with this dish, Beef Lasagne, there’s a lot of fuss make the pastry.
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9) Ravioli. Lasagna’s cousin. You make the pasta the same way. However, you still have to form the individual raviolo–Yes, that is indeed the singular form of ravioli–one way or another from the pasta sheets.
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10) Enough of the complicated dishes. Let’s have something easy. Okay, peanut butter and jelly sandwich. That surely is the simplest thing to make. Or is it?
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11) Peanut butter sandwich.
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12) Two slices of bread.
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13) One slice of bread.
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14) Nothing on a plate. The virtue of the this dish arises from its utter simplicity in preparation and ingredients. You will never, I guarantee it, need to dash off to the store for a missing ingredient. You might never have on hand some rare herb, but you will always have something of nothing on hand and that’s something. Also, there’s no greater friend to the would-be dieter. There’s literally no calories in nothing.
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15) There’s one more simplification. Dispense with the plate. Serve your nothing on nothing. Nothing on nothing remains the most transportable dish ever devised. There you go.
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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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Maple Sausage Patties

American Breakfast

MAPLE SAUSAGE PATTIES

INGREDIENTS
1 pound ground pork
5 teaspoons maple syrup
½ teaspoon garlic powder
¾ teaspoon fennel seeds
¾ teaspoon garlic powder
¼ teaspoon nutmeg
½ teaspoon onion powder
¼ teaspoon pepper
1 teaspoon sage
¾ teaspoon salt
½ teaspoon thyme
no-stick spray
Serves 4. Takes 50 minutes.
PREPARATION
Add all ingredients except spray to mixing bowl. Mix with hands until well blended. Shape into 8 3″ patties. Place patties on plate. Cover. Let sit in refrigerator for 30 minutes.
Spray large pan with no-stick spray. Add patties to pan. Cook at medium heat for 4 minutes or until bottom of patties turn brown. Move patties occasionally to prevent sticking. Flip patties over and cook for 3 minutes more or until the new bottom of the patties brown. Move patties occasionally to prevent sticking.
TIDBITS
1) Maple Sausage Patties, a tongue twister.
Maple Meat Patties
Maple meat meal
Miss Marple’s meat meal
Mabel, Miss Marple’s meat meal
Marvel Mabel, Miss Marple’s meat meal
Marvel Mabel, Miss Marple’s marbled meat meal
Marvel maven Mabel, Miss Marple’s marbled meat meal
Mean marvel maven Mabel. Miss Marple’s marbled meat meal
Marvel mean maven Maiden Mabel, Miss Marple’s marbled meat meal.
Meet mean marvel maven Maiden Mabel, Miss Marple’s marbled meat meal.
Meet mean marvel maven Maiden Mabel, Miss Marple’s many marbled meat meals.
Meet mean marvel maven Maiden Mabel, Miss Marple made many marbled meat meals.
Meet mean marvel maven Maiden Mabel, Miss Marple made mainly many marbled meat meals.
Meet mean marvel maven Maiden Mabel, Mad Ms. Marple made mainly many marbled meat meals.
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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: international, recipes | Tags: , , , , , , , , , , , , , , | 1 Comment

Malva Pudding

South African Dessert

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MALVA PUDDING

(Malvapoeding)

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INGREDIENTS – CAKE
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2 tablespoons butter, melted
⅔ cup white sugar
3½ tablespoons apricot jam
2 eggs
1 teaspoon baking powder
¾ cup whole milk
¼ teaspoon salt
1¼ cups flour
no-stick spray
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INGREDIENTS – SAUCE
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1 cup evaporated milk or heavy whipping cream
½ cup brown sugar
5 tablespoons butter
1 teaspoon vanilla extract
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SPECIAL UTENSILS
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electric beater
8″ * 8″ baking or casserole dish
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Serves 8. Takes 1 hour.
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PREPARATION – CAKE
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Preheat oven to 350 degrees. Add 2 tablespoons melted butter and sugar to large mixing bowl. Mix with electric beater set on medium until butter and sugar become creamy. Add apricot jam, baking powder, eggs, milk, and salt. Mix with beater set on medium until mixture becomes fluffy. Gradually add flour, mixing all the while until well blended. Spray baking dish with no-stick spray. Pour batter into baking dish. Bake for 35 minutes at 350 degrees or until toothpick inserted into middle comes out clean. Poke holes in cake with fork.
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PREPARATION – SAUCE
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About 10 minutes before cake is done, add all sauce ingredients to large pan. Cook at medium heat for 5 minutes or until sugar and butter melt, the mixture becomes smooth, and bubbles start to form. Remove from heat and cover. Ladle warm sauce evenly over cake. Let cake sit for 20 minutes to give the cake time to absorb the sauce. Cut cake into 12 pieces. Goes well with vanilla ice cream.
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TIDBITS
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1) Malva puddings are square. Keyboard keys are square. Keyboard keys were inspired by malva puddings. Because everyone loves malva puddings.
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2) Most malva pudding is to be found in South Africa. But there can’t be many South Africa keyboard users and professional typists in comparison to the rest of the world.
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3) That’s true now, but in the first year in the existence of the square keys, 98% of the square-key enthusiasts were South African.
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4) Indeed, these squarekeyers so loved their malva pudding that they made their keys from fresh malva. As one could imagine, typing with fresh malva was quite squishy. Globs of malva pudding got into everything, particularly the keyboard. Typing became impossible.
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5) Everyone knows the surrender ceremony ending the war with Japan was signed on the Battleship Missouri. This document was supposed to have been composed on a square-key typewriter. But the fresh malva keys gummed up the typewriter. No more malva typewriters, no Japanese surrender. No surrender would have meant more atomic bombs, perhaps a bloody invasion of Japan.
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6) Which was bad.
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7) Fortunately, Corporal Lucy Dubai, reserve typist second class, had her personal round-key with her. Her roundkeyer was made of metal with glass caps.
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8) Sure, these keys didn’t give off the same pleasing scent of the square malva keys, but they worked. General MacArthur had Corporal type up the surrender document. The relevant dignitaries signed the surrender terms that very day.
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9) Grateful soldiers and marines, scheduled for the invasion of Japan. Lucy Dubai became a wildly popular pinup girl in barracks all over the Pacific Ocean. Her roundkeyer replaced the malvakeyer as the number-one typewriter pinup. Round keys would dominate the world for decades.
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10) Culinary anthropologists general credit Lucy* of Olduvai Gorge with inventing the first roundkeyer. So, you’d think that round keys would dominate the world to the very moment that you’re reading this tidbit.
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11) However, much of humanity left Africa after Lucy’s invention. Those who went to Europe would favor square keys. This bias can be found in their DNA. However, the tribes who stayed in Africa and those who trekked to Asia preferred round keys. Waves of squarekeyers and roundkeyers would eventually wash up on the shores of North America causing tension and conflict in the United States that haunts us to this very day.
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12) Then how did squares conquer the modern keyboard world? It has something to do with a bar bet at the Blue Armadillo in 1993. There, now you know.
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13) * = Corporal Lucy Dubai could trace direct descent from Lucy of Olduvai Gorge.
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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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Digaag Qumbe (Coconut Yogurt Chicken)

Somali Entree

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DIGAAG QUMBE

­(Coconut Yogurt Chicken)

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INGREDIENTS­
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½ cup rice
2 garlic cloves
1 red onion
1 carrot
1 small potato
1 pound boneless chicken thighs
1 jalapeno
1 red bell pepper
2 tomatoes
¼ cup olive oil
2½ teaspoons ginger
1 teaspoon salt
2 tablespoons Xawaash spice (See above recipe or buy online or at Middle Eastern stores.)
½ cup coconut yogurt or plain yogurt
1 tablespoon ghee or butter
2½ teaspoons tomato paste
¾ cup coconut milk
¼ cup fresh cilantro
6 bananas
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Serves 6. Takes 1 hour 25 minutes.
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SPECIAL UTENSILS
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food processor
mandoline
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PREPARATION
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Cook rice according to instructions on package. Mince garlic and red onion. Use mandoline to cut carrot into circles ¼” thick. Cut potato into ½” cubes. Cut chicken into 1″ cubes. Add jalapeno, bell pepper, and tomatoes to processor. Puree until smooth. Add olive oil, garlic, and red onion to large pot. Sauté for 5 minutes at medium-high heat or until onion softens. Stir frequently.
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Add ginger, salt, Xawaash spice mix, and mixture from blender. Bring to boil using high heat. Stir frequently. Reduce heat to low-medium. Simmer for 5 minutes. Stir occasionally. Add coconut yogurt, ghee, and tomato paste. Simmer for 3 minutes. Add coconut milk, chicken, carrot, and potato. Simmer for 35 minutes or until chicken, carrot and potato are tender and sauce thickens. Stir occasionally. While chicken, carrot, and potato simmer, dice cilantro. Add rice to plates. Top with coconut yogurt/veggies/chicken. Garnish with cilantro. Serve alongside a peeled banana.
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TIDBITS
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1) According to Google Translate(tm). digaag, part of this entree’s name, translates into English as “digaag.”
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2) Digaag translates into French as “digaag.*”
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3) Digaag translates into Spanish as “digaag.”
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4) Tiny Luxembourg has its own language. It’s Luxembourgish. Digaag translates into Luxembourgish as “digaag.”
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5) Digaag even translates into Swahil as “digaag.”
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6) What can we conclude from this?
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7) That “digaag” is an important word to humanity.
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8) How important?
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9) So important that when humanity fractured into different group when they marched out from their common birthplace, Africa, they all hung onto a few common concepts. These common concepts remind us that we share common ground with our brothers and sisters all over the Earth.
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10) When an American man says, “digaag” to a French woman living in Paris, she will understand him just as clearly would any listener in Colorado, Columbia, or Germany.
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11) When we understand our foreign neighbors, we realize just how much we resemble them.
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12) When we know just how much other nations’ peoples resemble ours, our fears of them evaporate.
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13) When our fears evaporate, world peace breaks out.
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14) And that’s a good thing.
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15) So if you hear people speaking in a foreign tongue, go up to them and say, “Digaag.” They will appreciate your effort to communicate to them. They will even smile. You’ll smile back. And just like that, you’ll have new friends.
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16) And that’s a good thing, because one of your old friends still owes you money.
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17) Great news! Other words are the same* in other languages. They are: banana, coffee, computer, dollar, euro, film, gram, huh, internet, kilometer, mama, no, okay, papa, stool, sauna, sushi, and taxi.
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18) The possibilities for talking to people of other languages are endless. You could say, “banana, coffee, sauna, sush” or alternatively, “Internet, film, papa, taxi” and you’d be understood!
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19) You’d be taking one small step for new friends, one giant step for world peace. Yay!
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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, recipes | Tags: , , , , , , , , , , , , , , | Leave a comment

Saoto

Surinamese Soup

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SAOTO

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INGREDIENTS – BROTH­
1 pound chicken breast, boneless
1 small onion
3 garlic cloves
1 lemongrass stalk
1″ galangal root
4 cups chicken broth
4 cups water
3 berries allspice
1 Indonesian bay or bay leaf
2 teaspoons soy sauce
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INGREDIENTS – REST
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1 stalk celery
½ pound rice vermicelli
6 hard boiled eggs
½ pound bean sprouts
2 cups shredded cabbage
2 teaspoons sambal kecap, sambal oelek, or sriracha
½ cup shoestring potatoes
½ cup crispy fried onions
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SPECIAL UTENSIL
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spice grinder
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Serves 6. Takes 1 hour 45 minutes.
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PREPARATION – BROTH
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Cut chicken into 2″ cubes. Dice onion. Mince garlic cloves. Mince inner green part of lemongrass. Use spice grinder to grind galangal into little bits. Add chicken broth and water to large pot. Bring to boil using high heat. Add chicken cubes, galangal, onion, garlic, lemongrass, allspice, bay leaf, and soy sauce to large pot. Reduce heat to low and simmer for 1 hour. Remove chicken cubes with slotted spoon. Shred chicken using two forks.
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PREPARATION – REST
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Which broth simmers, dice celery. Break rice vermicelli into manageable lengths. Slice eggs in two. Add 2 egg halves to each soup bowl and an equal amount of bean sprouts, celery, cabbage, rice vermicelli, sambal, and chicken to each bowl. Ladle an equal amount of broth into bowls. Garnish with shoestring potatoes, and  crispy fried onion
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TIDBITS
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1) Once upon a time lived three squirrels called Berry, Onion, and Galangal.
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2) They all lived in their own tidbits in the far-off land of Surinam.
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3) They loved to eat Saoto.
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4) But the soup, Saoto, required chicken broth.
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5) But this was long ago. (See tidbit 1.) There were no supermarkets. So they couldn’t go down Aisle 7 and fill up their cart with chicken broth. What to do? What to do?
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6) “Why not encourage that roving herd of feral chickens to take baths in our little tide pool?” said Berry.
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7) “Yes, yes.” Onion flapped her little wings in excitement and actually flew 239 feet. This would be a record that would stand for millennia.
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8) Onion flapped her way back. Berry and Galangal spent the time looking for worms.
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9) “Well,” said Onion. “If the chickens spend enough time in the tide pool, we can use the water as chicken broth.
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10) It was at this time, Berry and Galangal pointed out to Onion, that he was, indeed, a squirrel and couldn’t have taken to the sky flapping chicken wings.
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11) “Well,” squeaked Onion, “you’re not chickens either. You’re squirrels. You shouldn’t be eating worms. Shame on you.”
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12) Stronger words were soon squeaked. Fur flew so freely that it blotted out the sky.” This was the first solar fur eclipse.
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13) There have been exactly sixteen such eclipses since then.
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14) The author is taking advantage of the squirrel fight to find out if squirrels are vegetarian.
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15) No they are not. Although they primarily nuts and such stuff, they will chow down on meat if the opportunity arises.
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16) However, I suppose a squirrel could remain a vegetarian for life. It could even be vegan. I mean how, on Earth, are squirrels going to milk a cow?
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17) Anyway, Berry, Onion, and Galangal having established themselves as omnivores, secure once more in their squirrelness, and realizing that their time in Tidbit Land was nearing the bottom of the page, made themselves some yummy Saoto soup.
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18) And they all lived happily ever after.
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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, international | Tags: , , , , , , , , , , , , , , | 1 Comment

Shrimp Pineapple Curry

Sri Lankan Entree

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SHRIMP PINEAPPLE CURRY

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INGREDIENTS – CURRY PASTE­
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2 green chiles
½ teaspoon black mustard or brown mustard seeds
1 medium onion
2 tablespoons sesame, coconut, or vegetable oil
1½ tablespoons fresh curry, kaffir lime, or basil leaves
3 garlic cloves
1½ tablespoons fresh* pandanus** or cilantro
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INGREDIENTS – SHRIMP PINEAPPLE
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1 cup coconut milk
¾ teaspoon fish sauce or soy sauce
1½ tablespoons sugar
1½ cup chopped or crushed pineapple
1 pound shrimp
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* = 1 tablespoon fresh herbs = 1 teaspoon dried herbs
** = Pandanus and some of the other ingredients can be hard to find. This is why I list substitutes.
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SPECIAL UTENSILS
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spice grinder
blender or food processor
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Serves 4. Takes 45 minutes.
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PREPARATION – CURRY PASTE
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Seed chiles. Grind mustard seeds in spice grinder. Mince onion. Add oil and onion to pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add ground mustard seeds, sautéed onion, and the remaining curry paste ingredients to blender. Blend until you get a curry paste.
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PREPARATION – SHRIMP PINEAPPLE
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Add curry paste, coconut milk, fish sauce, and sugar to large pan. Bring to boil using high heat. Stir frequently. Reduce heat to medium and simmer for 5 minutes. Stir occasionally. Add pineapple and shrimp. Simmer at medium heat for 4 minutes or until shrimp turns pink. Stir occasionally. Goes well with rice.
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TIDBITS
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1) Nearly everyone who isn’t a little child finds shrimp to be ever so tasty.
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2) Tots, however, greatly prefer ice cream.  This is why thousands upon thousands of ice cream trucks roams patrol the streets of our towns of cities.
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3) But what about the adults? Why can’t we can’t have shrimp trucks driving around, playing the notes to “Blow the Man Down” or ever better, “Shrimp Boats are  Sailing” Instead of various dairy desserts, these plucky vendors could sell: shrimp cocktails, shrimp scampi, or Shrimp Pineapple Curry?
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4) How did Shrimp Pineapple Curry come about?  Remarkably, while billions of words have been written, over hundreds of years, over what people like to eat and how to make their dishes, nearly nothing has been written about what shrimp like to dine on.
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5) Oh sure, we know they will devour all manner of algae organisms. And itty, bitty bits of deal corral, roots, and other rotting ocean-floor delicacies. But such fare doesn’t sound very appetizing, does it?  No, and the shrimp don’t think so either.
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6) So, it was quite a momentous event for the shrimp nation when the Portuguese navigator Bartolomeo Diaz sailed into the Indian Ocean in 1488.
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7) Bartolomeo had a shrimp, Vasco, for a pet when he was little. Everyday, little Barty watched his plucky shrimp perform high-impact acrobatics. “Wait and see,” said Barty to his pet, “I’m going to achieve great things on the open sea. Just like you.”
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8) But he had to endure endless name calling, such as “Batty Barty,” before he grew up enough to command a crown-sponsored naval expedition. Batty had wanted  trade coconuts to the shrimps of the Indian Ocean in exchange for algae, but a crabby King John II insisted on bringing back valuable spices.
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9) In disgust, Barty threw his cargo of coconuts overboard. The shrimp loved coconuts, once they decomposed. The cleverest shrimps discovered a way to grow ocean-floor coconuts.  A few years later an Arab trading vessel carrying pineapples and curry leaves sank. Brainy shrimps found a way to harvest these ingredients beneath the waves.
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10) Naturally, the shrimps who had been hating their bland diet since tidbit 5) created Pineapple Curry. Brilliant, industrious shrimps created colossal aquatic coconut, curry, and pineapple farms.
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11) Indian Ocean shrimps led a blissful culinary existence until submariners during World War II noticed thousands of square miles aquatic acreage. “I’ll bet Coconut Curry would make a great dish would make a scrumptious entree if one only added shrimp to it,” said Chef Bertie of HMS Entre.
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16) And he did. Now the world eats tons of shrimp every day and their vast aquatic farms lie untended and forgotten. And if you try to tell someone at cocktail party about this, they’ll make a squeaky sound and scurry to the other side of the room.
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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

Pepper Soup From Nigeria

Nigerian Soup

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PEPPER SOUP

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INGREDIENTS
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2¼ pounds chicken, beef, or goat
3 whole nutmegs or calabash nutmegs, or 2 tablespoons nutmeg
1 onion
1 Scotch bonnet, habanero, 2 serrano chiles, or bird’s eye chile
2 MaggiTM** bouillon cubes, flavor should match the meat
4 cups water
2 teaspoons ginger powder
1 teaspoon red pepper flakes
1 teaspoon salt
2 tablespoons shrimp or crayfish powder (or omit)
2 tablespoons scent leaves*: Thai basil, or tarragon
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* = Scent leaves can be hard to find.
** = Doesn’t have to be the Maggi brand, but Maggi is extremely popular in Nigeria and much of the rest of Africa.
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SPECIAL UTENSILS
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spice grinder
sonic obliterator
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Serves 4. Takes 1 hour 20 minutes.
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PREPARATION
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Cut chicken into 1″ cubes. Grind whole nutmegs into powder. Dice onion. Seed and mince Scotch bonnet. (BE SURE to wash your hands thoroughly after touching the Scotch bonnet or its seeds. If however you touch your face after handing the Scotch bonnet or habanero, you will remember the pain it caused for a long time.)
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Add chicken, bouillon cubes, onion, Scotch bonnet, and 4 cups water. Bring to boil using high heat. Stir enough to prevent burning. Reduce heat to low and simmer for 30 minutes. Stir occasionally.
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Add ginger powder, nutmeg, red pepper flakes, salt, and shrimp powder. Simmer on low for 10 minutes. Stir occasionally. Add scent leaves. And simmer for another 5 minutes. Stir occasionally. Use sonic obliterator on any guests who gives your any guff over any ingredient substitutions. You don’t need that negativity in your kitchen.
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TIDBITS
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1) Culinary art historians will tell you, if you have the misfortune of being cornered by a feral gang of them, that the progression of European art can be summarized in the following eight stages.
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2) First stage: Pre-prehistoric art.. How do we know it existed? We don’t. That’s why most of us cross the street to avoid a culinary art historian. (CAH.)
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3) Second stage: .Prehistoric art, such as the wall paintings in the Lescaux Cave. Sadly, because this art comes from a prehistoric time, there are no written records of its history. Bummer. But it also gives rises to the age-old riddle, “Did prehistory inhibit written records or did the absence of written records spawn prehistory?” It is a contentious subject among the fractious CAHs.
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4) Third stage: Roman art. Mosaics and wall paintings of geometric patterns, scenes from mythology, and pastoral landscapes. The Romans really liked the color red. Although when they really let their hair down, they would add black and yellow, hence the many mosaics at Bromidium depicting enraged wasps stinging tomatoes.
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5) Moving onto the Fourth stage; (We really have to cover a lot of ground quickly as we only have one page.) Medieval art: Paintings depicted people of status in incredibly rigid poses. The current planking craze derives nearly all of its inspiration from Medieval nobility. Many Medieval artists made many Medieval medallions and incredibly expensive golden statues. Unfortunately, these stupendously valuable works got robbed by enterprising thieves. All gone. This explains why so few people study Medieval art. This six-sentence review is one of this period’s longest art studies
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6) Fifth stage: Renaissance art. Really, an overall flowering of artistic ideas and techniques. The whole Renaissance era burgeoned with beauty. People love to study Renaissance art, their numbers limited only by the difficulty of spelling the word, “Renaissance.”
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7) Sixth stage: Brown Gravy or Fifty Shades of Beige. Every freaking painting was painted in brown. It really does resemble brown gravy. Museum curators will tell you with admirably straight faces that post-Renaissance teemed with other colors. They say the painted walls, portraits, and tapestries of Hampton Court and the Louvre blazed with vibrant colors and only faded to brown over time.
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8) Rebuttal: pish.
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9) Brown’s supremacy derives from the massive importation of Nigerian Pepper Soup into Europe. Pepper-mad Europeans couldn’t get enough of this dish. Artists thought of Pepper Soup during every waking hour. Then dreamed of it every night.
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10) This dish in this recipe is light brown and dark brown. So, is it any wonder that all Brown-Gravy artists worked only with brown? Where did the European artists get the funds to afford so much Pepper Soup? From the gold stolen in tidbit 5).
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11) Seventh stage: Eventually artists went off feed and discovered other colors, such as can be found in fried eggs and split-pea soup. This naturally brought on the many-colored Impressionistic era.
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12) Eighth stage: Modern art. It’s chock full of modern art. There, you are now an art expert.
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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 | Tags: , , , , , , , , , , , , , , , | 2 Comments

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