Posts Tagged With: cabbage

Today Was Better

First, I did finances. This activity keeps me off the street where I would only foment revolution. And we don’t want that, do we? No, we do not.

I hope I spelled it correctly. It would be so much easier if we could only agree to call it “Tacos Yabba Dabbo Do.”

So, I tried to make a pizza. For some reason the bread maker produced not dough, but little pellets. Ah well, some good did come out of it. I learned how to keep yeast longer.

Exclesior. I made a good pizza crust. Toppings were: pasta sauce and a cheese blend of asiago, Parmesan, and mozzarella. I made pork sausage meatballs with Italian seasoning.  They went on the pizza as well along with red bell-pepper strips. The natives loved the pizza. This made me happy.

My wife got a little gizmo that translates foreign languages. She wants to use it to translate Tagalog. She had some problems, so she had me speak French into it.

Me: Tu es ma petite choux. (I know, I know, I should have said , “Tu es ma petite choux choux.” Which means, “You are my little cabbage.” Where “little cabbage is slang for dear, sweetheart, or something life that.

Translator try #1: You are a little thing.

Translator try #2: You are little garbage.

There are a few bug left in the system.

 

– 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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What I Did Today

I got up and did finances.

I started soaking pinto beans for Beans Soup. I diced and minced lots of things, mostly cabbage though, for Chow Chow, a Southern relish. I then let it marinate.

I did all sorts of grocery shopping, ate lunch, and worked on my latch-hook project with the Crochet Club. I drove home.

I defused the Filipino-Icelander border dispute by pointing out to them that they didn’t share a border.

I washed a lot of dishes. Worked like a maniac making Chow Chow and Beans Soup. These dishes were a bit hit with the natives. I cleaned more dishes during lulls in the preparation.

I’m going to lie down for a while. My back hurts from all that standing.

Behave yourselves while I’m resting.

 

– 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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What I Did Today

I didn’t invade.

Woke up at 4:40 am with cold feet. I had kicked off the blanket in my sleep. I suppose I could have been be proud of the achievement as I had had a heavy blanket on top of me. And a gigantic headache. I don’t recomend starting the day this way. Couldn’t do much of anything around the house as I didn’t want to wake anyone. And at this hour, there was nothing I wanted to do on the internet

Got up, showered, and dressed. It’s important to do this in the right order. I also shampooed, It’s critical to live large every now and then.

I woke up super tired. Had a coffee drink. Then another, This is rare. Sliced onion, carrots, and potatoes. Put these ingredients and corned beef into two crock pots. Started the slow cooking

Picked up a friend. Then we went to the dentist for x-rays and teeth cleaning. I know! Fun.

Drove home. Got back just in time to invade Texas. What can I say? I love brisket.

But I fell asleep. When I woke, Texas’ invasion hours were over.

Sliced cabbage. Put cabbage in slow cookers. Slow cooked for another 45 minutes. (Not me, the food,)

The natives loved the corned beef meal.

Well, that’s enough excited for today. Must learn to pace myself.

Au revoir.

 

– 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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Slow Cooker Kalua Pork With Cabbage

Hawaiian Appetizer

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SLOW COOKER KALUA PORK WITH CABBAGE

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INGREDIENTS
2½ pounds pork, butt, roast, or shoulder
4 teaspoons Hawaiian salt or Himalayan pink salt, fleur de sel, or coarse sea salt
1 tablespoon liquid smoke
½ head cabbage
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Serves 8. Takes 4 hours 50 minutes.
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PREPARATION
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Rub pork with Hawaiian salt. Add pork to slow cooker. Use fork to poke holes in pork. (This helps get liquid smoke into pork.) Pour liquid smoke onto pork. Cover and cook at high setting for 2 hours. Flip pork. Cover and cook at 2nd time at high setting for 1 hours 30 minutes.
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While pork cooks a 2nd time, cut cabbage into 1½” cubes. Place cabbage to side of pork. Cover again and cook a 3rd and final time at high setting for 30 minutes or until cabbage becomes tender. Use slotted spoon to add pork to serving bowl. Shred pork with two forks. Use slotted spoon to add cabbage to serving bowl. Mix with spatula or fork.
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Goes well with macaroni salad or rice.
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TIDBITS
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1) Norse mythologists hold the primary head god of the Vikings was Odin. Nose mythologists hold their noses. Culinary Norse mythologists believe that Kalua ruled Valhalla before Odin.
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2) Kalua cooked slowly, hence “Slow Cooker Kalua.” Kalua retorted that he cooked slowly because he cooked with a slow cooker. The other Norse gods yelled, “Na, na, poo, poo. We don’t care. Serve us now.”
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3) Kalua said, “I will serve my pork with cabbage when it’s ready and no sooner.”
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4) This didn’t sit well with the surly gods. Alternative lineages were given. The assemblage bandied about all sorts of words. The more irate divinities even conjugated Portuguese verbs incorrectly. Truly, Valhalla was ripe for revolution. The insurgents toppled Kalua, replacing him with Odin. The new All Father learned his lesson well. Out with slow cookers. In with the Valhalla caterers.
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5) Slow cookers would not reappear until the late 20th century. The Norse gods didn’t live to see it. Culinary historians say they disappeared with the onset of fast-cooking Christian missionaries. Something to remember when dining on this entree.
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– Paul De Lancey, The Comic Chef, Ph.D.
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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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Simple Corned Beef 2

Irish Entree

SIMPLE CORNED BEEF 2

INGREDIENTS

6 russet potatoes
3 large carrots
1 large white onion
1 4- pound ready-to-cook corned beef brisket
½ head cabbage

SPECIAL UTENSIL

crock pot

Serves 6. Takes 8 hours using low setting on crock pot and 14 hours using high setting.

PREPARATION

Clean potatoes and carrots. Cut potatoes in two. Cut carrots and onion into slices no thicker than ½”. Add potato, carrots, onion, and corned beef to crock pot. You may need to cut the corned beef into smaller pieces depending on the size of your crock pot. Add water to crock pot until it covers the corned beef. If using low setting on crock pot, cook for 12 hours, possibly overnight. If using high setting, cook for 8 hours (or 2 hours per pound.) Either way, cook until brisket is tender.

Now that you have lots of time, let’s play tic-tac-toe.

 

 

 

 

 

45 minutes before corned beef is ready, cut cabbage into slices no thicker than ½”. (1 hour 30 minutes before if using low heat.) Add cabbage to crock pot. Add water until it covers the cabbage. Cook on high setting for about 45 minutes or on low setting for 1 hour 30 minutes or until everything is tender. Serve to adoring guests.

Tell your spellbound guests corned-beef takes 10 days to prepare. This, of course, is the do-it-yourself corned-beef version. You used ready-to-eat corned beef brisket. But you needn’t tell them that.

TIDBITS

1) Potatoes make great French fries.

2) They’re nutritious and a great source of calories too.

3) They grow in the ground where they can’t be seen by hungry, foraging armies marching back and forth across peasants’ fields.

4) On July 14, 1689 Madame Farine du Blé of Poulet sur Marne noticed invading Bavarians ransacking the granary of her neighbors, the Herbes, while leaving her own field of potatoes untouched.

5) This fact kinda excited the peasantry of France who relied almost exclusively on food for eating.

6) Frederick the Great of Prussia noticed this fact as well. He insisted that all the Prussian peasants plant potatoes.

7) And boy, those peasants were glad they did. Massive French, Austrian, and Russian armies crisscrossed the Prussian kingdom from 1756 to 1763 carting off all the wheat they could find. But the Prussian peasants didn’t starve.

8) Why? These farmers simply waited for the invading soldiers to leave, dug up their potatoes, and cooked them. And if the peasants also had the proper spices and deep fryers, they dined on papas rellena, Peruvian stuffed potatoes.

9) When individual peasants don’t starve, the country as a whole doesn’t starve. A well-fed nation can afford to feed its armies in the field. And those Prussian armies did really well earning both victory and survival at the end of the Seven Years War.

10) Prussia united Germany in 1871. A united Germany caused World War I. A united Germany caused World War II. Both wars were unarguably unpleasant.

11) So think about that when you are asked, “Do you want fries with that?”

 

– 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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Vietnamese Shredded Chicken Salad

Vietnamese Entree

SHREDDED CHICKEN SALAD
(Gơi Gà)

INGREDIENTS – CHICKEN

2 chicken breasts
¾ teaspoon salt

INGREDIENTS – SALAD

½ red onion
2 tablespoons rice wine vinegar
⅔ head Napa cabbage or ½ head green cabbage
1 large carrot
½ cup fresh cilantro
½ cup fresh mint
2 green onions
⅓ cup roasted peanuts
¼ teaspoon black pepper

INGREDIENTS – DRESSING

2 garlic cloves
3 tablespoons lime juice
1 tablespoons chili garlic sauce or sriracha
2 tablespoons fish sauce or soy sauce
2 tablespoons sugar

SPECIAL UTENSIL

mandoline

Serves 6. Takes 1 hour.

PREPARATION – CHICKEN

Add chicken and salt to pot. Add enough water to cover chicken. Bring to boil using medium-high heat. Reduce heat to low-medium. Cover and simmer for 15 minutes or until chicken is cooked through and tender to the fork. Remove chicken and shred with two forks.

PREPARATION -SALAD

While chicken simmers, use mandoline or knife to cut red onion into slices ¼” thick. Add red-onion slices and rice wine vinegar to large mixing bowl. Mix with fork until well blended. Let sit for 15 minutes.

While chicken simmers and sliced red onion sits, shred Napa cabbage. Julienne carrot. Dice cilantro, mint, and green onion. Add shredded chicken and all remaining salad ingredients to mixing bowl with red onion..

PREPARATION – DRESSING

Mince garlic cloves. Add all dressing ingredients to small mixing bowl. Mix with whisk or fork until well blended.

Add dressing ingredients to bowl with chicken and salad. Toss salad and dressing with two forks until well blended.

TIDBITS

1) Shredded Chicken Salad uses shredded chicken.

2) You can tell my synapses are really firing today.

3) Shredding is also a surfing term. It means to surf a wave in a flamboyant and adept manner.

4) Shredding and shredding means to shred a wave then shred chicken for a meal or eat shredded chicken for a meal. The following conversation illustrates the two meanings of shredding.

Surfer 1: “Whoa dude, you really shredded the gnarly waves out there.”
Surfer 2: “Thanks man, primo waves. Primo waves.”
Surfer 1: “Ya hungry for Ho Chi’s chicken shack?”
Surfer 2: “Cowabunga dude, he really shreds the chicken.”

5) Wouldn’t The Two Meanings of Shredding be a great title for a book on Eastern philosophy?

6) Potato chip is a derisive term for a ridiculously small surf board.

7) Note that a small surf board is relative to the size of a surf. What is a potato chip for a 6′ 7″ man would be an okay board for a petite woman.

8) Surf boards for chicken are never called potato chips.

9) Because chickens are so small to start with.

10) Most chickens never master the art of surfing. Turkeys never do. Roosters could shred the waves if they would only concentrate. But after every successful maneuver, they’ll crow to the heavens, lose sight of the waves, and wipeout. And let me tell you, there’s nothing surlier than a rooster that’s bailed.

11) However, a small number hens can really surf. If you’re lucky you can see hens shooting the curls at your local beach. But if you want to be guaranteed world-class hens shredding the waves, you really must attend the Hilo Chicken Surfing Invitational every May. Be sure to book right away. Tickets and rooms disappear months in advance.

 

– 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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Stuffed Cabbage Rolls (Golumkies)

Polish Entree

STUFFED CABBAGE ROLLS
(Golumkies)

INGREDIENTSstuffedcabbage

1 medium cabbage head
½ cup rice
3 garlic cloves
1 small onion
2 tablespoons olive oil
1 egg
1 pound ground beef
½ pound ground pork
¼ teaspoon sweet basil or basil
1 teaspoon paprika
1 teaspoon parsley
¼ teaspoon pepper
1 tablespoon sugar
1½ cups tomato sauce
½ cup diced tomatoes
1 tablespoon white wine vinegar or vinegar

SPECIAL UTENSILS

9″ x 13″ casserole dish
8-quart pot
x-ray vision
kitchen scissors

Makes 12 cabbage rolls. Takes 2 hours.

PREPARATION

Add cabbage head to 8-quart pot. Add enough water to cover cabbage. Bring to boil using high heat. Boil for 15 minutes or until leaves are soft and pliable enough to be removed easily. Remove cabbage from pot. Let sit until leaves are cool enough to be removed by hand. Drain cabbage. Remove and reserve damaged outer leaves. Carefully remove 12 leaves. Snip off the top part of the large spines on the cabbage leaves. This will make folding the cabbage rolls easier.

While cabbage boils, cook rice according to instructions on package. Dice garlic and onion. Add garlic, onion, and olive oil to pan. Sauté at medium-high heat for 5 minutes or until garlic and onion soften. Beat egg in small bowl with whisk.

Add garlic, onion, rice, egg, ground beef, ground pork, sweet basil, paprika, parsley, and pepper to large mixing bowl. Mix ingredients with hands until well blended. Place 1/12 of the rice/meat mixture in the lower, middle part of a boiled cabbage leaf. Fold the sides of the leaf over the rice/meat mixture. Roll up the leaf from the bottom to make a cabbage roll. Repeat for the other 11 leaves.

Preheat oven to 350 degrees. Add sugar, tomato sauce, diced tomatoes, and white wine vinegar to mixing bowl. Mix with whisk. Place damaged outer cabbage leaves on the bottom and on the sides of casserole dish. (This helps prevent the cabbage rolls from burning.) Place cabbage rolls seam side down in casserole dish. Pour tomato sauce/crushed tomatoes over cabbage rolls. Bake at 350 degrees for 45 minutes to 1 hour or until meat is done.

(The doneness of the meat is difficult to assess without x-ray vision. If for some reason you don’t possess that capability, may I suggest discretely sampling one? Okay, okay that cabbage roll is yours.)

Place cabbage rolls on plates. Ladle tomato sauce from casserole dish onto cabbage rolls.

TIDBITS

1) There is only one way to spell “taco.” That way is “taco.” However, this are multiple ways to spell this entree, “golumkies.” They are: golumpkies, golabkis, and galumkies. There are probably many other spellings used by underground culinary cultures.

2) There are many, many taco trucks in America. But there aren’t many golumki trucks. This goes back to tidbit 1. All hungry eaters know what they’ll be enjoying when they go up to a taco truck.

3) What if you grew up thinking the correct spelling was golabki?. What if you saw a golumki truck on your street corner? What if you also suffered from dyslexia? You might think the vendor was selling “K gum oil.” You wouldn’t buy that, certainly not the “K” variety. You’d scurry down to the other corner where a truck owner sold tacos. The word tacos is so well known that even dyslexics won’t confuse it with any other word.

4) Lefthanders are much more likely to suffer from dyslexia than are northpaws.

5) There was a time way back when people walked hunched over. Half of them were cro magnon and the others were neanderthals.

6) We know now a right-handed cro magnon named Bartolomeo Diaz killed the first elk. It was delicious, especially cooked that new-fangled way with fire. In fact Bartolomeo routinely won all the caveman chef contests. Bartolomeo, being a kind hearted soul, rushed to all the neighboring caves and wrote, “I so gum elk.” Cavemen, notorious for bad dental hygiene, usually lost all their teeth by adulthood. So their word for “eat” was “gum.”

7) The right-handed cro magnons read Bartolomeo’s words and hunted elk. Elk meat is high in protein. The cro magnons grew in strength and stature. They would conquer the animal kingdom and rule the world.

8) Neanderthals were all lefthanded dyslexics. They interpreted the cave-wall writing as “golumkies.” They stopped all hunter-gatherings and searched for golumki trucks. There were no prehistoric golumki trucks. There are none now. The neanderthals died out. Bummer.

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

The Fart Primer

Our schools teach us how to solve quadratic equations. Our schools teach us how to compose essays on 19th-century English literature. They do not teach real-life survival skills. Specifically, they do not point out what foods make us fart. Say what you will about researching a prospective employer, all will go to naught if you bombard the interviewer with a barrage of deep and sonorous toots. Particularly if your blasts are stinky. So with the public welfare in mind, I present the following list. You’re welcome.

The worst fart causing foods are*:pintobeans

Bacon. Bacon! Bacon tastes great, worth any amount of farts.

Beans! What’s wrong with good ol’ reliable beans? “Beans, beans, the musical fruit . . . ”

Boiled cabbage. Smells like a fart when boiled. Still smells like a fart when farted.

Broccoli. There’s a reason President Bush didn’t like them.

Brussel sprouts. Must be tastier ways to construct a fart.

Candy: Especially if made with artificial sweeteners. Bad for the butt. Bad for the teeth. Bad at both ends.

Carrots: Improves your eyesight and more!

Cauliflower. Don’t let your dog eat this.

Cheese. Essential to modern cuisine, Italian, Mexican, you name it. Causes farts in countries around the world.

Collard Greens. Tasty if cooked right. Generates lethal farts either way.

Curry. The spice, not the actor.

Eggplant. Don’t let your dog eat this either.

Eggs. A versatile culinary ingredients. Eggs are essential to many fine dishes. Cooked by themselves, they are fart-making machies.

Fatty duck. Rendered goose fat is fantastic for making French fries. This dish is truly a doubled-cheeked sword.

French onion soup with cheese. Tastes great. The aroma changes on the way out, though.

Fried food, particularly fried chicken. Sometimes the taste is worth the consequences.

Frog legs. Why? Why? Why?

Lentils. Very vegetarian and vegan friendly. Not nose friendly.

Lutefisk. Smells horrible. Farting in a room with lutefisk will only make things smell better.

Milk. Especially if you have trouble breaking down lactose. Bowls of cereals, time bombs for the classroom.

Mushrooms. Slimy and fart causing.

Onion rings. Their taste will make guests want to come over. The farts will make them want to leave. Win. Win.

Pineapples. Visions of Hawaii. Odors of Hell.

Prunes. Makes you toot. Opens open your sluice gates as well.

Reconstituted beans. sulpher bombs. The ones backpackers use these on cross country trips. Your fellow trekkers will really believe they’re smelling a geyser or volcano.

Smoked oysters. Produce gourmet farts.

Snails with butter. Ew! Gross! Snails with anything are gross, expensive too. May I suggest beans?

Stuff canned in cottonseed oil. One of the food industry’s finest food-like products.

Tripe. Inards. Enough said. Stick with beans

* = Warning, results may vary.

 

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

Curtido (pickled coleslaw) from El Salvador

El Salvadoran Appetizer

CURTIDO
(pickled coleslaw)

INGREDIENTSCortido-

½ head cabbage
1 carrot
2 scallions or small onion
½ cup water
¾ teaspoon red pepper flakes
½ tablespoon Mexican oregano or oregano
½ cup white vinegar or apple cider vinegar

Makes 8 servings. Takes 3 hours including sitting and chilling.. A few hours of sitting and chilling is good for the chef as well.

PREPARATION

Shred cabbage. Grate carrot. Mince scallions. Add cabbage and carrot to large mixing bowl. Mix with whisk. Boil water. Pour boiling water over cabbage and carrot. Let sit for 5 minutes. Drain. Add red pepper flakes, Mexican oregano, and white vinegar to bowl. Let sit for at least 2 hours. Chill in refrigerator for 15 minutes.

Goes well with many El Salvadorean dishes including Pupusas.

TIDBITS

1) This recipe only uses a half-head of cabbage. This leaves another half. What can you make with cabbage?

2) Coleslaw and corned beef and cabbage, of course.

3) Suppose, however, your significant other hates cabbage and only ate it this time for this dish to show eternal devotion. However, if his/her–I have to do this his/her because I don’t know the sex of your sweetheart, but you’ll be able to tell just by looking–eyes turn bright red and his/her neck rotates three times at the thought of eating cabbage again, here are some suggestions:

3A) Take up the art of cabbage origami. Unfortunately, cabbage origami is a dying art since cabbage is much less flexible than paper. So, books on cabbage origami are quite hard to find.

3B) Wear a couple layers of cabbage leaves on your head whenever people come to your door to sell you something. One glance at your leafy hat and they’ll be gone lickety split.

3C) Use the cabbage layers as FrisbeesTM. It’s fun for the whole family. Then when the cabbage wilts, use it in your garden as a mulch. Can you do that with a regular Frisbee? I don’t think so.

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

Filipino Pancit

Filipino Entree

PANCIT

INGREDIENTSPancit-

1 pound chicken breast
4 garlic cloves
⅓ cup soy sauce
10 ounces rice noodles
2 tablespoons vegetable oil
½ head cabbage
8 ounces de-veined shrimp
¼ teaspoon pepper
3 lemons

Takes a bit more than an hour
Makes 9 bowls

PREPARATION

Cut chicken into ½” cubes. Mince garlic cloves. Add chicken, half of the minced garlic, and soy sauce to mixing bowl. Coat chicken cubes with garlic and soy sauce. Let chicken marinate for 1 hour.

While chicken marinates, add rice noodles to large mixing bowl. Cover noodles with warm water. Let sit for 30 minutes. Drain completely.

While chicken marinates and rice noodles sit in warm water, shred cabbage. Add oil and second half of the minced garlic to pan. Sauté on medium-high heat for 5 minutes or until garlic softens. Stir frequently. Add chicken cubes and its marinade to pan. Sauté for another 5 minutes or until chicken starts to brown. Stir frequently.

Add cabbage, shrimp, and pepper to pan. Cook for 5 minutes on medium heat or until cabbage becomes tender and shrimp turns orange and is no longer translucent. Add rice noodles to pot. Cook on medium for 3 minutes or until noodles are warm. Stir occasionally. Serve in bowls. Cut each lemon into 6 slices. Garnish each bowl of pancit with 2 lemon slices.

TIDBITS

1) Filipino doctor Aguilar discovered the antibiotic “erythromycin.”

2) Whatever that is.

3) A Filipino scientist invented the flourescent lamp. Well maybe, lots of people helped it along.

4) Why is spell check claiming I misspelled “flourescent?” Okay, the dictionary says it’s “fluorescent.” In Chef Versus Spell Checker, Spell Checker wins. Bummer.

– 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, food, humor, international, recipes | Tags: , , , , , , , , , , , , | Leave a comment

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