Posts Tagged With: scientists

Kachumbari (Kenyan Tomato Onion Salad)

Kenyan Appetizer

KACHUMBARI
(Tomato Onion Salad)

INGREDIENTS

½ cup fresh cilantro
1 medium red onion
4 tomatoes
½ cucumber
1 red chile
1¼ teaspoons salt
1 cup water
1 avocado
1½ tablespoons lime juice
1 tablespoon olive oil

Serves 4. Takes 20 minutes.

PREPARATION

Dice cilantro, red onion, and tomatoes. Peel and dice cucumber. Seed and mince red chile. Add diced red onion and salt to small mixing bowl. Mix with hand until red-onion bits are well coated with salt. Add water. Let red onion soak for 10 minutes. Drain red onion.

Peel, seed, and dice avocado. Add all ingredients to large mixing bowl. Toss with fork until well blended.

TIDBITS

1) One of the most unsung trade routes of the Late Middle Ages, according to culinary, historians, was for Kenyan Kachumbari in exchange for Florentine wool. The Kenyans, or another name for Kenyans as historians had another name for the natives who lived then, prized Florentine wool.

2) For the Kenyans, made excellent KevlarTM type vests out of this most excellent wool. These vests proved impenetrable to all spears, arrows, swords, and knives. Kenya could never be conquered as long as it preserved the secret to making their vests. Unfortunately, in 1632, a kitchen maid, Machupa Mwangi, used the papers containing the secret vest formula to line her pie tins. These papers did not survive the baking. A few years later, Omani Arabs conquered Kenya. Kenya would not regain its independence for over 300 years. Bummer.

3) Florentine painters used Kachumbari to make vibrant landscapes. Unfortunately, these paintings had to be small as the ingredients of Kachumbari were quite perishable. (I don’t know how the Kenyan caravaners kept their avocados, which normally go bad in a few days, fresh on their months-long trek north. Modern scientists are eager to rediscover this lost art.) But one morning, Lorenzo Rotini, discovered paints could be made from minerals and plants. And they would last long enough to produce even the largest paints. The Renaissance began the very next day. Huzzah!

 

– 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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Stovetop Popcorn

American Dessert

STOVETOP POPCORN

 

INGREDIENTS

3 tablespoons coconut, avocado, olive, peanut, or vegetable oil
½ cup popcorn kernels

1 tablespoon melted butter or to taste
½ teaspoon salt or to taste

Serves 4 Takes 15 minutes.

PREPARATION

Add oil to pot. Heat oil using medium-high heat. Put 3 kernels in pot. Cover with lid. Wait until you hear them all pop. Add popcorn kernels as evenly as you can. Cover pot. Remove pan from heat for 30 seconds. This brings all the kernels to the same temperature so that they will pop at about the same time.

Return pot to stove. Shake the pot gently once popping begins to ensure even heating. Remove pot from heat when the interval between popping reaches 3 seconds. Remove from heat. Wait for 15 seconds. (This prevents kernels popping up to your face.) Remove lid and pour popcorn into large serving bowl. Sprinkle popcorn with salt. Drizzle popcorn evenly with melted butter. Gently stir popcorn to ensure butter on all kernels.

TIDBITS

1) Mr. La Fong lived in Paducah, Kentucky in the early 20th century. He sold socks and loved stovetop popcorn. One Saturday he forgot to put the lid atop the pan with the popcorn. The absent minded Carl became the first human to really watch corn kernels pop. To his amazement nearly all of the popping occurred within a few seconds. During that flurry of activity, little kernels burst open to become much bigger popcorn. The thin layer of kernels on the pan erupted into a mountain of popcorn. Then popcorn flew out of the pan of the pan, rocketing to all corners of the kitchen.

2) Now, of course, La Fong possessed the rudimentary knowledge of Einstein’s equations necessary to any successful 20th century Kentuckian sock merchant. “Whoa ho,” said the worthy sock seller, “the universe itself must have started the very same way as this popcorn.” He wrote feverishly through the night to put down his The Big Popcorn Popping Theory of the Universe. He went to bed, exhausted yet proud. Unfortunately, his dog, Rex, ate his manuscript during the night. Later scientists would receive acclaim with the only slightly different Big Bang Theory. However, the eating of his theory, while unarguably bad for the Sock Man of Paducah, did give rise to the “Dog ate my homework excuse” which school kids have used ever since. So, some good came of it.

 

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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Eggs Padang In Spicy Coconut Milk

Indonesian Entree

EGGS PADANG IN SPICY COCONUT MILK

 

INGREDIENTS – GARNISH

6 shallots (6 more later)
½ cup – vegetable oil (2 more tablespoons later)

INGREDIENTS – SPICE PASTE

1″ galangal root* or ginger root
1″ ginger root or 2 teaspoons ginger powder
½” turmeric root* or ½ teaspoon turmeric powder
6 shallots
5 Thai chiles (also known as bird’s eye chiles) or Fresno chiles
5 garlic cloves
1 tablespoon coconut milk (2 more cups later)

INGREDIENTS – REST

10 hard-boiled eggs
1 stalk lemongrass or 1 tablespoon lemon zest
2 tablespoons vegetable oil
4 kaffir lime leaves* or bay leaves, or 1 teaspoon lemon zest
2 cups coconut milk
1 tablespoon tamarind juice*, tamarind paste*, white wine, or rice vinegar

* = You can get these items at Asian or world supermarkets, or use the substitutes listed above.

SPECIAL UTENSILS

mandoline
spice grinder
food processor
wok or pan with tall sides
sonic obliterator (No modern kitchen should be without one)

Serves 4. Takes 2 hours 5 minutes.

PREPARATION – GARNISH

Peel shallots. Use mandoline or knife to thinly slice 6 shallots. Add shallot slices and ½ cup vegetable oil to pan. Sauté for 5 minutes at medium-high heat or until shallot becomes crispy and turns golden brown. Remove crispy shallot from pan. Drain and reserve.

PREPARATION – SPICE PASTE

Use spice grinder to make paste of galangal root, ginger root, and turmeric root. Peel 6 shallots. Add all spice-paste ingredients to food processor. Blend until you get a paste.

PREPARATION – REST

Add enough water to cover 10 eggs to large pot. Bring water to boil using high heat. Carefully add eggs. Boil from 6 minutes (for soft-boiled eggs) to 12 minutes (for hard-boiled eggs.) Remove shells.

While eggs boil, remove white, hard part of lemongrass. Dice the green, inside part.. Add 2 tablespoons oil, diced lemongrass, and kaffir lime leaves to pan. Sauté for 5 minutes at medium-high heat or until the sautéed ingredients becomes fragrant. Stir frequently.

Add 2 cups coconut milk to wok. Bring to boil using medium heat. Stir frequently. Add spice paste and sautéed kaffir leaves and lemongrass. Cook for two minutes. Stir frequently. Carefully add eggs. Bring to boil again using medium heat, stirring frequently. Reduce heat to low and simmer for 12 minutes or sauce. Stir enough to prevent burning. Add tamarind juice. Stir gently until well blended. Remove kaffir lime leaves. Garnish with crispy shallot slices. Use sonic obliterator to zap guests who complain your substituted ingredients or anything else. You don’t need their negativity in your kitchen.

TIDBITS

1) It almost goes without saying that eggs are egg shaped. That’s because they are eggs. Elephants, however, are not egg shaped. Indonesia has both elephants and eggs. Indonesia has the Sumatran elephant. This elephant is the smallest Asian elephant. Indonesia also has small eggs.

2) So, we can conclude that the existence of eggs is a necessary requirement for elephants to live. It’s doubtful that elephants eat chicken eggs or any other egg type for that matter. So why do elephants only flourish around eggs? No consensus among the world’s culinary scientists. However, we can answer the age-old riddle, “Which came first, the elephant or the egg?”

3) It’s the egg.

4) Eggs are shaped like the bottom of bowling pins. Indeed eggs bowling was popular in Indonesia in May, 927. But its appeal waned rapidly as the egg pins always fell over and rolled into the gutters. Egg bowlers took to bowling one gutter ball after another. The easy success of knocking down an egg pin that was already down led to constant, lengthy disputes about scoring. Also striking an egg with a bowling ball inevitably shattered the egg. Indonesian bowling leagues used up eggs at a prodigious rate. Only the nation’s leaders could afford to eat eggs. This egg shortage made the common people restless. Indeed, egg anger rose to such a fever pitch, that the elite banned egg bowling. Serenity returned to Indonesia’s beautiful islands but, it had been a near run thing.

5) Then in 1299, Oswaldo Wooden came up with the happy idea of making bowling pins out of wood. The sport of bowling has thrived ever since.

 

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

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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Medfouna

Moroccan Entree

MEDFOUNA
(Marrakech Pizza)

INGREDIENTS – DOUGH

2¼ teaspoons yeast
¾ cup warm water
1¾ cups all-purpose flour (4 more tablespoons later)
½ cup wheat flour or semolina
¾ teaspoon salt

INGREDIENTS – FILLING
1 onion
1 red chile
⅓ cup fresh parsley
1 teaspoon coriander
½ teaspoon cumin
½ teaspoon pepper
¼ teaspoon sea salt or salt (¼ teaspoon more later)
1 pound steak or lamb (minced or ground)

INGREDIENTS – FINAL

2 tablespoons all-purpose flour (2 more tablespoons later)
2 tablespoons all-purpose flour
1 egg
¼ teaspoon sea salt or salt

SPECIAL UTENSILS

electric beater
plastic wrap or kitchen towels
baking sheet
parchment paper

Serves 4. Takes 1 hour 45 minutes.

PREPARATION – DOUGH

Add yeast and warm water to 1st large mixing bowl. Stir with fork until yeasts dissolves. Let sit for 10 minutes or until yeast becomes bubbly. Gradually add in 1¾ cups all-purpose flour, wheat flour, and salt. Stir with fork until well blended. Use medium setting for electric beater on flour/yeast mix until you get a smooth and elastic ball of dough.

Divide dough into two equal balls. Place in bowls and cover with plastic wrap or kitchen towels. Let rise for 45 minutes or until dough doubles in size.

PREPARATION – FILLING

While dough rises. mince onion. Seed and dice red chile. Dice parsley. Add all filling ingredients to 2nd large mixing bowl. Mix well with hands until well blended.

PREPARATION – FINAL

Preheat oven to 360 degrees. Dust flat surface with 2 tablespoons all-purpose flour. Roll out one dough ball until it’s a circle 11″ across. Cover baking sheet with parchment paper. Put 11″ dough circle on parchment paper. Poke the circle 10 times with a fork. Spread filing over 11″ circle, leaving 1″ uncovered around the edges.

Dust flat surface with 2 tablespoons all-purpose flour. Roll out remaining dough ball into an 11″ circle. Place this 11″ dough circle on top of filling. Dip fingers in water and press edges together to form a seal. Beat egg. Spread egg on top. Sprinkle with sea salt. Bake at 360 degrees for 25 minutes or until golden brown.

TIDBITS

1) In 1801, William Playfair ordered medfouna in a small cafe in while in Marrakech. He sliced his pizza into four pieces. He ate a slice. It was delicious. Playfair gazed at the three remaining pieces. The proportion of the slices equaled the ratios of the Ottoman Empire that were in Europe, Asia, and Africa! He called his startling idea the “pizza-pie chart,” shortened afterward to “pie chart.”

2) You might think his idea would have sparked little interest among Britain’s scientific community. But no, that’s all the island nation’s greatest minds could talk about. They’d gone pie-chart mad.

4) So much so that the British scientists abandoned all research on the not as sexy topic of time travel. That’s too bad for King George III’s redcoats. For if Britain had had time travel, they could have gone forward to the 20th century and bought back machine guns, howitzers, jet fighters, and all sorts of bombers. It’s difficult to see how the French army of the early 19th century could have stood up to all of that, even with the element of surprise.

5) But the pie-chart mania precluded the development of all modern weaponry. The Napoleonic Wars dragged on for fourteen more bloody years. The British public blamed the pie chart. Whereas, pie charts were once found on every street in London, by 1816 they were all gone.

7) Pie charts came back during the Crimean War when Nurse Florence Nightingale taught the idea to her bandaged patients. It was her way of helping them pass the time. Pie charts died out when the war ended and Britain closed all its pie-chart hospitals in Crimea.

8) Pie charts remained unloved when World War II rolled around. With no pie charts to distract them, British boffins created one dazzling breakthrough after another, such as radar and the Spitfire. Enabled by this technology, the British defeated the Nazi War machine. Now, of course, we have both spiffy weapons and pie charts, but only because today’s scientists have learned to specialize.

– 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

Fish and Chips

British Entree

FISH AND CHIPS

INGREDIENTSFishAndChips-

2½ pounds potatoes (King Edward or Maris if you can get them.)
1⅓ cups flour (3 additional tablespoons later)
1 teaspoon pepper
1 teaspoon sea salt or salt
1¼ cups (10 ounces) beer
2 cups peanut oil
5 cups (or enough to cover fish) vegetable oil
4 7-ounce cod, pollock, or haddock fillets
3 tablespoons flour
malt vinegar (to be added by guest)

SPECIAL UTENSIL

deep fryer

Makes 4 servings. Takes 1 hour 30 minutes
Note:: Cooking times vary a lot between fryers or with the amount of food you put in them, so you’ll need to check the fryer periodically.

PREPARATION

Peel potatoes. Slice potatoes along their lengths into ½” by ½” strips. Add potato strips to first bowl filled with cold water. Let soak for 1 hour to remove starch. Pat the potato strips with paper towels until the strips are completely dry.

This is important. If you leave moisture on your potato strips, then your chips, if you are British, or your French fries, if you’re American, will not turn out well and the Earth will leave its orbit and spiral into the Sun. Enough said.

While potato strips are soaking, add 1⅓ cups flour, pepper, and salt to large, second mixing bowl. Mix thoroughly with whisk. Add beer. Stir with whisk until there are no lumps and mixture has the consistency of whipping cream.

When the potato strips have only 15 minutes left to soak, pre-heat oven to 200 degrees. (You will be making this entree in batches. Put fried fish and completely done fries warm in oven until everything is ready.) Add peanut oil and vegetable oil to deep fryer. Heat oil to 275 degrees. Carefully add ¼ of potato strips to deep fryer. Fry potato strips for 5 minutes or until any of them start to brown. There are now officially French fries or chips. (Pauses for ceremony.) Remove chips from fryer, drain, and set aside. Repeat for each batch of potato strips.

Add 3 tablespoons flour to third bowl. Add fish fillets, one at a time to bowl. Turn fish fillets around until they are coated with flour. This flour keeps the batter from slipping off later. Add flour-covered fish fillets to mixing bowl with batter. Slowly turn fish fillets until they are thoroughly covered with batter.

Increase heat on deep fryer to 375 degrees. Carefully add fish fillets to deep fryer. Fry for 6-to-10 minutes or until batter is crisp and golden brown. Turn fillets two or three times with wooden spoon to ensure even frying. Remove fish fillets with slotted spoon and place on wire rack above plate and let drain.

Add partially cooked French fries to deep fryer for second time. Keep heat at 375 degrees. Fry French fries for 10-to-20 minutes or until they are golden brown and crispy. Remove French fries with slotted spoon and dry with paper towels.

Serve fish and chips and malt vinegar to adoring, appreciative guests. Dredge unappreciative guests through any remaining batter. You were cooking with hot oil, for goodness sake.

TIDBITS

1) Gratuitous Capitalizing of Words has not been allowed in English speaking countries since 1945. Indeed, World War II was fought to preserve our minimalist capitalization approach.

2) You see, Germany capitalizes all nouns. Germany wants the whole world to capitalize nouns. Why does Germany want all this capitalization? Who would benefit from this?

3) The German ink makers. Capitalized letters take more ink than small letters. More capitalized letters means more ink. More ink means more income for the ink makers. No German government from 1814 to 1945 was strong enough to resist the dictates of the German Ink Makers’ League, GIML. So, when GIML told their leaders to invade one country after another to open up new market for ink, their governments obliged.

4) Things looked bad for the minimal-capitalizing countries in mid1940. The British Expeditionary Force was trapped against the beaches of Dunkirk. If this force had surrendered, Britain, the last hold out against German Capitalizing aggression, would have had to give up all resistance.

5) Fortunately in 1940, a young physicist named Peter Sakes, was in a London pub waiting for his fish and chips. Boom! A gigantic explosion blew apart the kitchen walls. Hot cod and hot potato strips flew into the eating and drinking areas. Patrons ran screaming from the establishment. A light clicked in Sakes’ head. Perhaps the same process used to explode fish and chips could be employed to make nuclear fission. A nuclear bomb would surely stop the invincible German armies.

7) Prime Minister Churchill agreed and gathered all British scientists to develop the atomic bomb. Well, the whole thing took longer than expected; the heat from cooking oil proved insufficient to trigger a nuclear chain reaction. So the Americans came on board with their Manhattan Project and by August, 1945, had an atomic bomb to use on Japan.

8) The atomic bomb came too late to use on Germany which had already surrendered. However, the mere hope the bomb had brought to Churchill had given him to will to resist. We owe our freedom and our small-lettered nouns to Mr. Sakes and his idea. Here’s to him and fish and chips!

– 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.

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Peanut Soup

Cameroonian Soup

PEANUT SOUP

INGREDIENTSPeanutSoup-

1 red chile pepper
1 yellow onion
2 tomatoes
2 garlic cloves
1 green bell pepper
⅓ cup unsalted peanuts
2 tablespoons peanut oil
4 cups vegetable or chicken broth
1 cup peanut butter (smooth or chunky)
¼ teaspoon pepper
½ teaspoon salt
1 cup baby spinach

SPECIAL UTENSIL

spice grinder

PREPARATION

Remove seeds from red chile pepper. Dice onion and tomatoes. Mince garlic cloves, green bell pepper, and red chile pepper. Grind peanuts in spice grinder.

Add peanut oil, garlic, onion, green bell pepper, and red chile pepper to pot. Sauté at medium-high heat for 5 minutes or until onion softens. Add vegetable broth, peanut butter, tomato, pepper, and salt. Stir until peanut butter dissolves into soup. Reduce heat to low. Simmer for 15 minutes, stirring occasionally. Add spinach. Simmer on low for another 5 minutes, stirring occasionally.

Ladle soup into bowls. Top soup with ground peanuts.

TIDBITS

1) In 1472, Portuguese explorers named one of Cameroon’s rivers Rio dos Camarões after all the shrimp in it. This is how the country, Cameroon, gets it name. Way cool. I wish where I lived could be renamed Taco. I love tacos.

2)In 1931, Cameroon sent $3.77 to America’s starving. Or they could have sent shrimp.

3) The world’s biggest specie of frog lives in Cameroon. One of them is called Jeremiah.

4)The yellow stripe in Cameroon’s flag represents sunshine. Antarctica, if it ever becomes a country, should have a white stripe representing snow and a beaker in honor of all the scientists living there.

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

Omani Mezroota

Omani Entree

MEZROOTA

INGREDIENTSMezroota-

1 medium onion
2 tablespoons salt
2 5 ounce cans white tuna
2 tablespoons butter
1/4 cup lemon juice (or lime juice)
1/2 teaspoon cayenne
1 tablespoon cumin
1 teaspoon oregano
1 gram saffron (let me know if you can afford a lot of saffron and I’ll come over and cook for you. Saffron’s expensive.)
1/2 cup rice
1 cup water

PREPARATION

Peel and thinly slice onion. Put onion and salt in mixing bowl. Mix with spoon. Place bowl in direct sunlight for 1-to-2 hours.

30 minutes prior to retrieving the bowl of onion slices, starting cooking rice according to instructions on bag. Bring in bowl and wash onions. Drain bowl. Repeat two more times. Melt butter. Drain tuna and separate the pieces. Add tuna, butter, lemon juice, cayenne, cumin, oregano, and saffron. Serve tuna/onion/lemon mixture over hot rice.

This dish has a strong flavor and is an acquired taste. Make it for yourself first before serving it to your boss when you’re due for a raise.

TIDBITS

1) Oman is home to around twenty percent of the world’s recent meteorite finds.

2) Many scientists believe a giant meteorite caused the demise of the dinosaurs. Some believe a severe global warming killed them. It’s quite possible the dinosaurs weren’t physically able to adapt.

3) So far as I know, none of the dinosaurs had opposable thumbs and even if they did, they possessed sharp claws and talons. All surfers know you can’t apply even the lowest SPF sun-block lotions with claws. You can’t hold a tube of sun screen without opposable thumbs. I mean, have you ever seen a dinosaur surf? Enough said. No sun screen, no protection from the relentless Cretacean sun. The dinosaurs died. Bummer.

“All over Laurasia, and the blue Tethys Sea, every dino’s gone surfing, surfing Gondwanaland.”

– 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

Chicken Tamale Pie

Mexican Entree

CHICKEN TAMALE PIE

INGREDIENTS

1 pound chicken breasts
2 16 ounce cans of chili with beef
1 14.5 ounce can diced tomatoes
1 large jalapeno pepper
1/2 cup grated Four Mexican cheeses (1 1/2 cups total, 1 cup below)
3/4 cup yellow corn meal
2 cups water
1 cup grated Four Mexican cheeses (1 1/2 cups total, 1/2 cup above)

no-stick spray
PREPARATION

Preheat oven to 375 degrees. Dice the chicken in a food processor. (If you are using a knife for the chicken, the chicken is most easily diced when partially thawed.) Add chili with beef, diced tomatoes, jalapeno pepper, and 1/ 2 cup of Four Mexican cheeses. Cook on low heat for 15 minutes.

Mix the corn meal and water until well blended. Bring to boil then reduce heat to low. Stir constantly for 12 minutes. Remove from heat.

Lightly coat baking pan with no-stick spray. (You might need two if your baking pans are small.) Pour chicken mix into baking pan. Spoon-corn meal mix on top of chicken mix. Smooth corn meal mix with spoon. Sprinkle remaining 1 cup of Four Mexican cheeses on the top.

Bake for 40 minutes at 375 degrees.

TIDBITS

1) You’ll have to be satisfied with chicken breasts that weigh close to one pound. Scientists have yet to come up with chickens that have breasts weighing exactly one pound.

2) And if scientists could alter the size of chicken breasts at will, don’t you think they’d work on human ones first?

3) My wife cleaned up the huge mess after this meal. Thanks, honey.

4) I’ve seen “corn meal” spelled “cornmeal” as well.

5) It used to be that cans were always 16 ounces. Now they’re 15 ounces or 14.5 or some stupid nonsense like that. The sneaky supermarkets do that instead of raising prices which is more noticeable. It sure makes cooking a little more adventuresome. So now you’re not only a chef, but a trail blazing one as well.

– 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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