And so do I. Don’t you want to pet it? And with a photo, there’s no fiercely protective, real life mama tiger around. So it’s all good.
You need to see #27
– 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.
Yoga Instructor #6
– 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.
INGREDIENTS
1½ tablespoons olive oil
1 white onion
3 garlic cloves
2 stalks green onion
3 cups cooked brown rice
2 15-ounce cans small red beans
1 15-ounce can unsweetened coconut milk
1 tablespoon brown sugar
1 teaspoon allspice
½ teaspoon thyme
½ teaspoon sea salt
¼ teaspoon pepper
PREPARATION
Cook rice as directed on package.
Drain cans of red beans. Mince white onion, garlic cloves, and green onion. Heat oil in pot. Add white onion, garlic, and green onion. Cook on medium-low heat until white onion is soft and is starting to turn golden.
Add rice, beans, coconut milk, brown sugar, allspice, thyme, salt, and pepper. Cook for about 15 minutes on medium-low heat until rice absorbs most of the coconut milk. The rice and beans should be moist.
This dish can be made as spicy as you want. Jamaicans often add Scotch bonnet pepper which is one of the hottest peppers in the world. This spice is also hard to find.
TIDBITS
1) Jamaicans like to cook with allspice.
2) Swedes like to cook with allspice.
3) The Mayans of Mexico built vast stone temples and cities. They were superb ancient astronomers.
4) The Mayans also loved allspice.
5) My grandmother always cooked with allspice.
6) Eva, a Swedish friend of my mother, said allspice was, “nature’s spice.”
7) Where did this tidbit go?
8) The evidence has amounted to such a point that we must conclude that ancient mariners carried themselves and allspice all over Europe and North America.
9) But in which direction? America to Europe or vice versa?
10) There is no evidence that ancient Mayans or Jamaicans ever crossed the Atlantic Ocean.
11) However, there is considerable evidence through sagas and the unearthed remains of a Viking village in L’Anse Aux Meadows, Newfoundland that Vikings visited and settled the New World.
12) Thus, we must conclude that the Caribbean and the eastern part of North America were not only discovered and populated by ancient Swedes, but were culinarily enhanced as well.
13) The discoverer of America was Leif Ericson.
14) My grandmother’s name was Erickson.
15) My ancestors discovered America.
16) My it’s been a long time in the hot kitchen.
– 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.
This struggle is eternal with me.
Angry Man #18
– 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.
Dave Cornelius always thought that the hymn “Up From The Grave He Arose” was about gravy. It does make the hymn sound ominous.
Thanks to Dave Cornelius for sharing this misheard hymn title.
– 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.
I really thought for the longest time that the Glory Be to the Father prayer started with the following words:
Misheard #3
Apparently, the word “shouting” was really “shall be” all along. I must say that changes the meaning somewhat. God doesn’t literally think we’re all hard of hearing. Though perhaps methaphorically,
– 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.
Heck no, I wont make this.
INGREDIENTS
Dried cod
Lye
Water
Other stuff
PREPARATION
No! No, a thousand times, no. I will not give you a recipe for lutefisk. You bought my cookbook. I have a warm and fuzzy feeling for you. So, look at the ingredients. Lye is a poison.
Furthermore, lutefisk assaults the senses as no other widespread dish. It looks like glue or broiled phlegm; there is some debate on this. It smells like, like, a rat dried under the furnace supplying central heating. It has the texture of boogers. It tastes like fermented cod-liver oil. Fortunately, lutefisk cannot speak.
When I was little, my mother made me eat lutefisk to show what she had to go through when she was small. My grandmother fed lutefisk to my mother to show what she had to go through when she was little girl. My grandmother’s parents left Sweden in the 1880s to get away from lutefisk.
Vikings raided Europe with unparalleled ferocity stoked by lutefisk meal after lutefisk meal in the homeland. Many thousands of them never came back.
There are more disgusting dishes than lutefisk, but they are little known and regional. Let’s pray they stay that way.
– 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.
And so do I.
You need to see #26
– 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.
INGREDIENTS
1 cup Crema Mexicana (Mexican sour cream)
¼ cup green onion
1½ tablespoons parsley
1 garlic clove
½ teaspoon Vegetable MagicTM spice
½ cup Cotija cheese
PREPARATION
Mince green onion and garlic clove. Crumble Cotija cheese. Mix all ingredients in bowl. Serve as a dip or on baked potatoes.
Wow! Wow! Wow! Two lines of instruction. It doesn’t get much easier than this or tastier.
(The following three blank lines are reserved for tic-tac-toe games.)
TIDBITS
1) According to a GoogleTM search there are no fun facts about sour cream, only interesting ones.
2) Further investigation showed the information that was supposed to be listed here to be false. So, it was deleted.
3) That is why the following tidbit now makes no sense.
4) I’m guessing a year is way more than sufficient.
5) I told you above that tidbit 4) no longer makes sense. Did you listen?
6) Russians use sour cream in cold, salted potato fish soups.
7) Yum.
8) Not.
9) It is unlikely that there will ever be a movie about sour cream as there was about FacebookTM.
– 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.
Google Instructor #5
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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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