Posts Tagged With: British

We’re French and You’re Not – Chapter One – Chardonnay Man – Last Part

6 p.m.: We fly over the battlefields of Verdun, where 350,000 of our countrymen died fighting the brutal German invaders. What is this? Jean points out a crowd of German pig-dog tourists. Enraged, we throw bottles, cabbages, and the contents of our chamber pots at them. Ha! Ha! Suddenly, and without warning, our balloon descends. Horrors! I recognize Président Pommefrite and Chancellor Erwtenzup of Germany. They are very filthy and very angry. They shout and shake their fists at us. We also notice French soldiers firing at us. Jean opines that perhaps we should ascend quickly. Stirred to action, I increase the flame. Our balloon fills with hot air and we leave them far below. Jean and I are so upset by the whole incident that we delay dinner by a full hour.

14 November, 10 a.m.: We find ourselves over the town of Amiens. Jean informs me that Jules Verne used to be its mayor. He astounds me with the information that he had been reading Verne lately. So, that’s what he has been doing with his afternoons. I thought he was cheating on his mistress.

Noon: We reach the town of Calais on the English Channel. We commemorate our successful journey across France with a simple meal of French bread, onion soup, salade Niçoise, and shrimp scampi. We examine the looming channel, but are not frightened.

3 p.m.: A great jolt rouses Jean and me from our naps. What has annoyed us? Oh, our basket has smashed to bits the radar of a French destroyer. “Vive la France!” we amiably cheer. But incredibly, the sailors shout angrily back. Jean suggests that we quickly leave those clods. I once again increase the size of the flame and we climb back into the clouds.

The sailors fire their rifles and the ship’s big guns at us. Boom! But they cannot see us as we are hiding in the clouds and have broken their radar dish. We shout our apologies to our countrymen and fellow adventurers. We toss down cases of caviar and our best champagne to make up for our faux pas. However, this noble gesture does not appease them. Strange to say, they are becoming even angrier. The lack of manners in our navy appalls Jean and me.

6 p.m.: We are over Dover, England. Hurrah! The great race is coming to an end. We see a great crowd below us. It cheers us wildly, so ours must be the first balloon. The throng includes the Queen and most of the Royal family. We also notice an enormous number of police and soldiers. No doubt, they are there to protect us from our enthusiastic admirers.

Jean and I drink several toasts to England, to the Queen, and to a successful race. I stand up and stagger towards the lever to lower the flame. However, I trip on Jean and fall with all my weight on the lever. Instead of lowering the flame, I shut it off completely. We fall precipitously and hit the ground with a squish.

We dust ourselves off and march proudly towards the Queen. For some reason she appears to be upset. However, we attribute her emotion to the passion of the moment. We present her with the first Chardonnay bottle of the season.

But, the Queen, she is not thankful. No, she accuses us of murdering her Corgi. What dog, we ask? “The one under your balloon,” she cries.

Before we think to apologize, ill-mannered British policemen clasp handcuffs on us and lead us away. We hear behind us German and French voices arguing vociferously for the right to arrest us. Their argument appears to be escalating into a brawl. We shrug our shoulders.

* * *

“Bah! Monsieur le reporter, the food here in this jail is horrible! But yes, I have been without Dom Perignon for three days! Why are these stupid English treating me this way? Can it be that they do not care that I won the Chardonnay race?

Monsieur, tell my friends to hurry and get me out of here. The Tour d’Artichoke starts next week! Sacre bleu!”

****

I hope you enjoyed this chapter from my book. Please let me know what you thought of it. Thank you.

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

We’re French and You’re Not, 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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German Bee Sting Cake (Bienenstich Kuchen)

German Dessert

BEE STING CAKE
(Bienenstich Kuchen)

INGREDIENTS – ALMOND TOPPING

½ cup butter (6 tablespoons more later)
5 tablespoons sugar (3 tablespoons more later)
1 tablespoon honey
1½ tablespoons heavy whipping cream (½ cup more later)
1⅓ cup slivered almonds
½ teaspoon vanilla extract

INGREDIENTS – CAKE

2¾ teaspoons yeast
2⅔ cups flour
5 tablespoons butter (1 tablespoon more later)
3 tablespoons sugar
⅔ cup milk, lukewarm (2 cups more later)
1 egg
¼ teaspoon salt
1 tablespoon butter
parchment paper

INGREDIENTS – FILLING

6 tablespoons vanilla pudding powder
1 cup milk
½ cup heavy whipping cream
1 teaspoon vanilla extract (½ teaspoon more later)

SPECIAL UTENSILS

electric beater
8″ * 12″ baking pan
parchment paper

Serves 16. Takes 3 hours 30 minutes.

PREPARATION – ALMOND TOPPING

Add ½ cup butter to pot. Melt butter using low-medium heat. Stir gently and frequently. Add 5 tablespoons sugar and honey. Stir constantly until sugar melts and liquid is well blended. Add 1½ tablespoons heavy whipping cream and ½ teaspoon vanilla extract. Stir with spatula until well blended. Remove from heat. Fold in slivered almonds. Just before cake is ready to be bake, use low heat to make topping lukewarm and spreadable.

PREPARATION – CAKE

Add all cake ingredients except 1 tablespoon butter to mixing bowl. Mix with hands until well blended. Knead for 15 minutes or until mix becomes a smooth and pliable dough. Remove dough. Grease mixing bowl with 1 tablespoon butter. Return dough ball to mixing bowl. Cover with cloth and let rise for 1 hour or until dough doubles in size. 15 minutes before dough has finished rising, preheat oven to 350 degrees.

Cover baking pan with parchment paper. Add dough to baking pan. Smooth dough until it is level. Use spatula to spread almond topping over dough. Bake for 30 minutes at 350 degrees or until cake turns golden brown and a toothpick inserted into middle of cake comes out clean. Remove from heat and let cool for10 minutes. Grab opposite sides of parchment paper, remove cake, and place on serving plate.

Let cool for another 15 minutes. Cut cake into 16 rectangles, 2″ * 3″. Use serrated knife to cut each rectangle lengthwise into 2 thin layers.

PREPARATION – FILLING

While cake cools, add pudding powder 1 cup milk and ½ cup heavy whipping cream to mixing bowl. (Prepare according to instructions on package.) Cover with plastic wrap and chill in refrigerator for 1 hour.

PREPARATION – ASSEMBLY

After filling has chilled, use spatula to carefully spread equal amounts of filling on bottom half of the cake rectangles. (The ones without the slivered-almond topping.) Place cake rectangles with slivered-almond topping on rectangles covered with filling.

A forgotten episode from the Great War

TIDBITS

1) World War I was mostly a static affair as it became incredibly difficult to dislodge the enemy infantry defending their trenches.

2) Then a German beekeeping general thought, why not use bees? After all, everyone flees bees.

3) So, on March 13, 1915 the Germans sent boys and girls carrying this cake to the British lines. The Tommies loved this dessert. So did the bees. The bees dive bombed the British soldiers who fled en masse. The Germans were on the verge of total victory. Then the wind shifted toward the German lines. Countless soldiers on both sides suffered repeated stings. The Great Bee Sting Truce was agreed upon and lasted for two weeks. After that, Bee Sting Cake got banned as a weapon of war.

 

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

Realistic Goals Versus Dreaming

 

I’m doing physical therapy for my lower back. They gently stretch my muscles and have me do exercises.

They do good work. See the picture below.

 

 

i

 

 

 

 

 

 

 

 

 

Here’s what I’d like to be able to do by next week.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

All I want to do is to bend my head and left leg backward so that a golden Easter egg nestles between them all while balancing on the tip of my other foot.

Is that too much to ask?

 

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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Pączki (Polish Doughnuts)

Polish Dessert

PĄCZKI
(Doughnuts)

INGREDIENTS

1½ tablespoons yeast
1 cup milk, warm
1½ tablespoons water, warm
⅓ cup butter, softened
1 teaspoon rum extract or 1 tablespoon brandy (optional)
1 teaspoon salt
½ cup sugar
1 teaspoon vanilla extract
6 eggs
6 cups flour (2 more tablespoons later)
2 tablespoons flour
1 quart lard or vegetable oil
½ cup confectioners’ sugar
½ cup of your favorite jam or jelly

SPECIAL UTENSILS

electric beater (with dough hook, if you have it)
sonic obliterator

Makes 20 doughnuts. Takes 3 hours 30 minutes.

PREPARATION

Add yeast, milk, and water to large mixing bowl. Stir with whisk until yeast dissolves. Add butter. rum extract, salt, sugar. and vanilla. Stir with whisk until sugar dissolves. Add eggs. Mix with electric beater on medium setting until well blended and mixture thickens. Add 6 cups flour gradually and blend with electric beater set on low. (Use beater’s dough hook if you have one.) Mix until dough is smooth and will not stick to your hands. Cover and let rise for 1 hour or until dough doubles in size.

Dust flat surface with 2 tablespoons flour. Roll out dough until it is ¾” thick. Cut dough into 3″ wide circles. (A cookie cutter and upside-down glass work well here.) Let rise for 1 hour on until dough circles double in size.

Add lard to large pan. Heat lard using medium-high heat until a tiny bit of dough dances in the lard. Carefully add as many dough circles as possible without having them touch each other. Fry for 1-to-2 minutes or until the bottom of the dough circles turn golden brown. (Please monitor to prevent burning.) Carefully flip dough circles. Fry for another 1-to-2 minutes or until the second side turns golden brown as well. Remove and place on towel-covered plate. Repeat for the following batches. (Please note that frying times tend to go down with successive batches.)

Let doughnuts cool until they can be handled. Add confectioners’ sugar to mixing bowl. Add doughnut. Turn doughnut until covered with confectioners’ sugar. Use sharp knife to cut a 2″ slit in the middle of a doughnut’s side. Use spoon to insert ½ tablespoon jam into doughnut. Use sonic obliterator on anyone who gives you guff in any way. I mean, geezo flip, you’ve been working with hot grease to make them a super yummy dessert. And no jury would ever convict you.

TIDBITS

1) German bombers attacked London during The First World War, 1914-1918, and World War Two, 1939 -1945.

2) The British, understandably, didn’t like this at all, no not one bit. But what to do? Until the advent of the British radar defense system, the RAC, and later the RAF, found it nearly impossible to find and intercept the German bombers. So, the bombing continued unmolested.

3) Then, on May 19th, 1915, Polish immigrant and master baker, Jan Kowalski, made 20,000 pączki (using this very recipe according to culinary historians) to celebrate the wedding of Antoni Adami and Maja Bartosz.

4) Unfortunately, just before the wedding the father of Antoni told a “Your Mama” joke to the Maja’s mom. It was now well received. Maja’s mom told her husband. Words were said. A few fist fights broke out. The Bartoszes cancelled the wedding. Jan the baker didn’t get paid.

5) Jan’s friend, Bazyli Blaszak, owner of Blaszak’s Catapults was also at the wedding. “I know you feel. I have 500 catapults doing nothing. The British army put in a big order for catapults, but at the last moment they decided to go for75 millimeter artillery pieces instead. Wanted to modernize their army, they said.” He spat. “Dranie.”

6) “Well pierdolić,” said Jan. “We might as well use your catapults to fling my pączki as high as they can go into the sky.” So, the two friends flung up one paçzek after another into the heavens.

7) As contrived luck would have it, a squadron of German Gothas dropped by that very moment to bomb London. The squadron cleared the barrage balloons designed to keep Hun bombers away.

8) But they did not pass through Jan’s and Bazyli’s Polish Doughnut barrage unscathed. Pączek after pączek went through the bombers’ wings, shredding them completely. 31 bombers fell from the skies.

9) The British Army noted the failure of the barrage balloons and invested in anti-aircraft guns, a beefed up fighter force, and 500 polish catapults because hey, they worked.

10) The German air force also took note. All future planes would be designed to fly higher than any catapulted doughnut could achieve. Once the spirit of innovation spread through the Luftwaffe, it never really stopped. Their air planes got better and better. And in May, 1940 the German aircraft played a vital role in overrunning France. Aerial combat had gotten real. So next time, make sure you pay your doughnut caterers.

 

– 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

John Wallis and Infinity

Sure, Greek philosophers, and other smarty pants after them, talked up a storm now and then about the concept of infinity. But none of it wrote down a symbol for it. So they all got forgotten, except for Socrates. And as we all know, Socrates was forced to take hemlock for not coming up with a symbol for infinity. The ancient Athenians took their proto-calculus discussions seriously.

One day, British mathematician and doughnut lover, John Wallis, was sitting at his table looking at two alluring pink doughnuts. His next door neighbor, Carl La Fong sat across from John gazing longingly at the pink delights. The great British painter, John Hoskins, happened to be there. This is his painting, “Two Pink Doughnuts.” It hangs in the Tate Museum in London, England.

 

 

 

 

 

 

 

 

 

 

“May I have one of your pink doughnuts?” asked La Fong.

“No, you may not,” said Wallis, “I love pink doughnuts beyond all measure.”

“Would you, could you, give me one pink doughnut if you had three?” asked La Fong.

“No, I would not. I would eat all three. I would eat them just with me.”

“Would you, could you, give me one pink doughnut if you had four?”

Wallis shook is head. “No, I would not. I would eat all four. I would eat them by the door.”

“Would you, could you, give me one pink doughnut, if you had an infinite number of pink doughnuts?”

“No, I would not. I would eat an infinite number of doughnuts.” Wallis scratched his head. “Say, what would the symbol for infinity look like?”

“Like this, you greedy man.” La Fong squished the two doughnuts.

And, lo and behold, John Hoskins painted the squished doughnuts. The wildly popular painting is on display at the British Science Museum in London. It’s called, “Infinity.” Here it is:

 

 

 

 

 

 

And so due to Wallis, La Fong, and Hoskins, we now have the symbol for infinity. Sir Isaac Newton used it to develop calculus. Now you know.

 

– 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, proof you cannot deny | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Sauna Baked Eggs

People often talk how it’s so hot that they could fry an egg on the sidewalk or on the hood of a jar. Indeed, I saw a film of a British soldier frying an egg on the hood of his jeep. He was part of the British army fighting the Germans in North Africa in 1940-1942.

But what about baking an egg? I had done research on the Finnish Sauna World Championship. Temperatures inside their saunas reached 240 degrees. I wondered if that would be high enough to bake an egg. So, I made the below photos. I was just being whimsical. Then I found out their is such a thing as Korean Sauna Baked Eggs!

Korean sauna goers would munch on eggs actually baked in the sauna. Who knew? The baking took seven hours, turning the egg-white brown and giving the whole egg a nutty flavor. Nowadays, most people make sauna eggs with a specialized rice cooker or with an instant pot. Now you know. And I’ll have to try making Sauna Baked Eggs.

 

 

 

 

 

 

 

 

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

Cut Rounds

British Dessert

CUT ROUNDS

INGREDIENTS

7 teaspoons baking powder
3¼ cups flour (4 tablespoons more later)
⅓ cup milk powder
½ teaspoon salt
¼ cup softened butter
1⅓ cups buttermilk
2 tablespoons flour (2 tablespoons more later)
2 tablespoons flour

SPECIAL UTENSIL

baking sheet

Makes 12. Takes 50 minutes.

PREPARATION

Preheat oven to 400 degrees. Add baking powder, 3¼ cups flour, milk powder, and salt to large mixing bowl. Mix gently with fork until well blended. Rub butter into flour until you get tiny breadcrumbs.

Use fist to make a well in the middle of the tiny breadcrumbs. Knead gently with hands only until you just get a dough ball. (Don’t use electric beater.) If the dough is dry, add just enough extra buttermilk to make dough soft. Dust flat surface with 2 tablespoons flour. Add dough ball to flat surface. Roll dough out into a log that is 3″ wide. Cut round log into 12 pieces. (This is why this dessert is called cut rounds.) Press pieces into a round shape ¾” thick.

Dust baking sheet with 2 tablespoons flour. Place cut rounds on baking sheet. (Don’t let them touch.) Bake in oven at 400 degrees for 20 minutes or until rounds have risen and turned golden brown. Split rounds in half. (This is why they are sometimes called splits.) Rounds go well with cream and jam on them. Use clotted cream if you can get it.

TIDBITS

1) Cut rounds are round. If the jam and the cream that often go inside them were replaced with surveillance devices you could conduct a 360˚ observation. In general, enemy countries are always on the alert for our eavesdropping..

2) But no one would ever suspect a Cut Round. It’s so yummy. So, I propose that the CIA put cameras and listening devices in Cut Rounds and leave them wherever we need to glean foreign intelligence. You could ask the CIA if they already employ Cut Rounds, but they tend not to tell the public things as it is, after all, a top-secret organization.

 

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

Cottage Pie

British Entree

COTTAGE PIE

INGREDIENTS – MASHED POTATOES

4 medium potatoes
⅔ cup milk
⅛ teaspoon pepper
¼ teaspoon salt (½ teaspoon more later)
½ cup Cheddar cheese (¼ cup more later)

INGREDIENTS – FILLING

2 carrots*
1 garlic clove*
1 onion*
1 pound lean ground beef
2 tablespoons fresh parsley**
1 teaspoon fresh rosemary**
2 teaspoons fresh thyme**
2 tablespoons flour
1½ cups beef broth
½ teaspoon salt
1 tablespoon tomato paste
½ tablespoon Worcestershire sauce
½ teaspoon salt
¼ cup frozen peas*

INGREDIENT – FINAL

¼ cup Cheddar cheese

SPECIAL UTENSILS

potato masher
9″ round casserole dish
sonic obliterator (This gadget really is essential for the modern kitchen.)

Serves 6. Takes 1 hour 30 minutes..

* = There is a fierce controversy over what veggies go into a cottage pie. You are one your own on this one. Carrots and peas are the most popular. You’ll probably want a sonic obliterator on hand in case one of your guests argues with you over your vegetable choice. It’s okay to zap them with your sonic obliterator. There is indeed a legal precedent for this. (See M. Soult v M. Oudinot, 1809) Just remember, a cottage pie uses beef while a shepherd’s pie uses lamb.

** = If you don’t have fresh herbs handy, use 1 teaspoon dried herbs for 1 tablespoon fresh herbs.

PREPARATION – MASHED POTATOES

Preheat oven to 400 degrees. Peel and cut potatoes into 1″ cubes. Add potatoes and enough water to cover them to large pot. Bring to boil using high heat. Reduce heat to low and simmer for 15 minutes or until potato cubes are tender. Drain water. Add milk. Mash potato cubes with potato masher. Add pepper, ¼ teaspoon salt, and ½ cup cheese. Stir with fork until well blended.

PREPARATION – FILLING

While potatoes boil and simmer, dice carrots, garlic clove, and onion. Add carrot, garlic, onion, and beef to large pan. Cook at medium-high heat for 5 minutes or until onion softens. Stir frequently. Briefly remove from heat. Dice parsley, rosemary, and thyme. Add parsley, rosemary, thyme, and flour to pan.

Add beef broth, ½ teaspoon salt, tomato paste, and Worcestershire sauce to mixing bowl. Mix with whisk or fork until well blended. Add contents from mixing bowl to pan. Return pan to heat. Simmer at low-medium heat for 20 minutes or until most of the liquid has been absorbed. Stir frequently enough to prevent burning. Stir in peas.

PREPARATION – FINAL

Add filling to casserole dish. Smooth until level. Spread mashed potatoes evenly over filling. If you are adventurous, use fork to make swirly designs in the mashed potatoes. Sprinkle ¼ cup cheese over mashed potatoes.

Bake at 400 degrees for 25 minutes or until top turns golden brown. Serve to appreciative guests. Use sonic obliterator on the ungrateful ones.

TIDBITS

1) Cottage pie uses peas. Peas were likely eaten by Neanderthals 46,000 years ago.

2) Because peas help with: protein, blood-sugar management, digestion, your heart, and protects against cancer. But even so, the Neanderthals died out just 6,000 years later. Why?

3) We know that peas were eaten by modern humans, Cro Magnons 23,000 years ago. So apparently, they went 17,000 years without peas. Yet their branch of the human family tree prospered, Cro Magnon’s descendants walk among us today. I confess to being one of them.

4) Culinary anthropologists agree on the following explanation. From 40,000-to-23,000 thousand years ago, Neanderthals and Cro Magnons engaged in a life-and-death struggle. Both sides strove to gain control of the life-sustaining, wild-pea patches. Ultimately, the Cro Magnons prevailed. So, they lived. The pealess Neanderthals went extinct. Bummer.

5) The Romans ate peas. The built, by conquest, one of the greatest empires in history. The Saxons did not eat peas. The Normans did. This explains the Norman Conquest in 1066.

6) So when your parents told you to eat your peas, they knew what was at stake.

 

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

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

Mulligatawny Soup

Irish Soup

MULLIGATAWNY SOUP

 

INGREDIENTS

2 carrots
2 stalks celery
1 pound chicken breasts
2 garlic cloves
1 medium onion
3 tablespoons olive oil
2½ tablespoons curry powder
2½ tablespoons flour
4½ cups chicken broth
1 green apple
⅓ cup rice
¼ teaspoon pepper
1 teaspoon salt
⅔ cup cream

SPECIAL UTENSIL

Dutch oven

Serves 6. Takes 1 hour minutes.

PREPARATION

Dice carrots and celery stalks. Cut chicken into ½” cubes. Mince garlic cloves and onion. Add carrot, celery, garlic, onion, and olive oil to Dutch oven. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently.

Add chicken cubes, curry powder and flour. Reduce heat to low-medium and simmer for 3 minutes. Stir frequently. While chicken and veggies simmer, peel and core apple. Chop apple into ½” cubes.

Add chicken broth, apple cubes, rice, pepper, and salt. Bring to boil using high heat. Stir occasionally. Cover and reduce heat to low for 20 minutes or until rice is tender. Stir enough to prevent burning. Add cream. Simmer for 1 minute, stirring occasionally.

TIDBITS

1) When Ireland’s bunny population exploded in 1903, they ate up all the land’s carrots, celery, and apples. It became impossible to make delicious mulligatawny soup. This culinary disaster enraged the Irish. They turned concentrated this simmering anger on their foreign, British rulers. “When Ireland was Irish,” they said, “we always had all the ingredients to make mulligatawny soup.” Other resentments were brought up and from that year on, the Irish actively planned for independence.

 

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, politics | Tags: , , , , , , , , , , , , , , | Leave a comment

Baked Scotch Eggs

British Entree

OVEN BAKED SCOTCH EGGS

INGREDIENTS

6 eggs (1 more later)
1 egg
1 pound pork sausage
¼ teaspoon pepper
½ teaspoon salt
¾ cup Panko bread crumbs or regular bread crumbs

SPECIAL UTENSIL

baking sheet
parchment paper
x-ray vision or SupermanTM

PREPARATION

Preheat oven to 400 degrees. Add sufficient water to cover eggs. Bring water to boil using high heat. Use slotted spoon to gently lower eggs into water. (You don’t want eggs to crack. Boil 6 eggs for 8 minutes. ( Or 4 minutes for runny yolks, 6 minutes for creamy yolks, and 10 minutes for hard-boiled. Drain and gently transfer eggs to bowl filled with cold water. Let cool, then peel.

While 6 hard-boiled eggs cool, add 1 egg to small mixing bowl. Beat egg with whisk or fork. Add pork sausage, pepper, and salt to medium mixing bowl. Mix with hands until well blended. Divide pork sausage mix into 6 balls. Add pork balls to flat surface.. Flatten each pork ball until it is a patty about 1″ thick. Place a boiled egg in the middle of each patty. Shape patty completely and evenly around egg.

Dip each patty in beaten egg, then dredge through bowl with seasoned bread crumbs. Cover baking sheet with parchment paper. Gently add sausage/bread-crumb egg to parchment paper. Bake coated eggs for 25 minutes or until bread crumbs turn golden brown and sausage is firm. (And no longer pink as well. X-ray vision helps here. If you don’t have such an ability, please see if Superman is available.) Turn coated eggs over once to ensure even cooking.

Serves 6. Takes 1 hour 10 minutes.

TIDBITS

1) As always, offer Superman a serving if you’ve used his x-ray vision. You’ll be stunned to find out how many people don’t thank super heroes for their help. Good manners are always in fashion.

2) Besides, what if you’re caught in a building that’s being consumed with a raging fire. Do you want Superman to sulk and dawdle because you’d neglected to thank him?

– Paul De Lancey, The Comic Chef

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, humor, international | Tags: , , , , , , , , , , , , , , , | 2 Comments

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