Posts Tagged With: wine

Come Visit “Chatting With Chefs”

 

CHATTING WITH CHEFS

 

Chatting With Chefs” is hoping to foster interaction between chefs and all who love food and food preparation. We would love to see you and anything of the following:

Recipes
Food pictures
Food reviews

Reviews of wines
Food and wine pairings
Restaurant reviews

Recommendations of restaurants and hotel with great food
Listings and description of food tours
Where to find ingredients that are hard to find in some regions or how to find them online

Information on legislation to help restaurants and workers in the food industry.
Information on restaurants that are hiring
Information on restaurants that are the best or worst to work for.

I’d like people to advertise* themselves, their restaurants, and their cookbooks.
* = For the time being, advertising will be on Fridays only. Advertising will also be limited to people and restaurants who contribute, at least a little, to discussions on this group’s site. We don’t want to get spammed. Also, advertisements of a non culinary nature are considered spam.

And, of course, we welcome discussion on anything that’s posted.

Again, please feel to visit and participate.

 

Paul R. De Lancey, Ph.D., an administrator of Chatting With Chefs

 

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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We’re French and You’re Not – Chapter One – Chardonnay Man – Part 3

1:55 p.m.: Mon Dieu! We arrive at our balloon minutes before the start of the race. Jean and I tumble into the basket. Pow! The starting gun fires. Jean starts the flame, so that our balloon will rise. But we are not going anywhere! We have neglected to untie our balloon.

Neither Jean nor I are sober enough to get out of the basket and untie the rope. What are we to do? Jean solves things by sticking his newspaper into the flame. He then sets fire to the rope with the burning newspaper. This maneuver works marvelously well and we soon soar into the heavens. We hear angry voices yelling down below. It seems that the fire from the rope is spreading to a nearby café. We shrug our shoulders, set the balloon on automatic pilot, and open our first bottle of champagne. We look forward to a fine race.

12 November, 10 a.m.: I wake up first and peer cautiously over the basket. It appears that we are over the town of Avignon. Well, I think I recognize the famous Pont d’Avignon. I awaken Jean and tell him our location. Jean marvels that we cleared the southern French Alps without incident. Our balloon’s automatic pilot and automatic navigational devices are working splendidly. We wonder for a moment how our competitors manage without them. We are now eating a simple breakfast of fresh croissants, a small omelette, and Perrier.

Noon: It is lunchtime, so we prepare lunch. We have Gruyère cheese, apples and onion soup. We drink a couple bottles of Chateauneuf du Pape, 1922. We look over the edge of the basket and would you believe it, we are over the town of Chateauneuf du Pape. We celebrate this coincidence by throwing eggs at people in the marketplace. These good-natured jests are the things that make races fun for all.

3 p.m.: We amuse ourselves by shooting at birds that land on our balloon. In a way, it is unfortunate that we are drinking so much or our aim would be better.

7 p.m.: We celebrate reaching Valence with a splendid dinner. We start with crab legs and cheese fondue, then trout à la Jean, beef bourguignon, and eclairs for dessert. We complement this satisfying meal with four bottles of Dom Perignon, 1953. Oh yes, for an after-dinner activity we examine the countryside. Jean notices that we have progressed another 100 kilometers. Splendid!

10:30 p.m.: Jean and I spend the night drinking wine and identifying constellations. I win this game by identifying Orion twenty times to Jean’s eighteen. Poor Jean, the clouds block Orion during two of his turns.

13 November, 9 a.m.: Apparently we are scudding over the city of Lyon. We don’t care much for Lyon. Suddenly, Jean spies a McDonald’s below us. What an affront to French cuisine! We bombard the place with our empty bottles and other trash. Below us, we hear the whine of converging police sirens. We also see the manager shooting his rifle at us. Ha! Ha! It appears that the police are lovers of good cuisine, as they are taking away the stupid manager of the stupid McDonald’s. We thumb our noses at your les hamburgers and your les fries!

Noon: Strong southwesterly winds blow us to the town of Besançon. We celebrate by using Doubs cheese in our magnificent omelettes. We have Kronenbourg with our lunch. This is the only time that we shall drink beer during the race. One needs to clear the palate at times.

4 p.m.: We have been heading northwest for a while. In doing so, we pass over the glorious Champagne region. We honor the land below by drinking champagne for the entire afternoon. I suggest that it would be a fine idea to gaze upon the glorious vineyards. Tears come to our eyes.

 

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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We’re French and You’re Not – Chapter One – Chardonnay Man – Part 2

From the Private Diary of Robert Le Secraisin.

31 October, 5 p.m.: Jean and I begin planning our route for this year’s Chardonnay race. This year’s contest begins in Monaco and ends in Dover. We both agree that we must win the prize money to continue the lifestyle we deserve.

Jean traveled Tuesday to the Academy of Meteorological Sciences in Paris. He claims that he threw a spectacular two-day party there. I can well believe it, for Jean departed from our vineyard with fifty cases of our finest Bordeaux. He was pleasantly surprised that it took such a short time to win over the scientists. Not only did the happy academy give us the weather forecasts and the best routes, it also promised to provide bad information to our competitors. But no! This is not wrong, after all, we thought of it.

5:05 p.m.: Jean and I finish planning our route. We head to a party in Biarritz to honor the Spanish ambassador, or somebody.

2 November: Jean and I got lost yesterday driving back from the party. We spent the entire day driving in circles. We now commence the serious business of planning our menus.

9 November: Jean and I finish the menus. It means putting in a lot of late hours, but one must do these things right! Sacre bleu!

10 November, 9 a.m.: We start packing the food.

Noon: We start packing the wine.

5 p.m.: We start loading the equipment things that make the balloon go.

5:15 p.m.: We finish loading the equipment things. Next, we put the balloon on our limousine. Afterwards, we attend a party held by the mayor of Bordeaux. The mayor toasts our good luck. We promise to bring honor to the town.

11 November, Early morning!: Jean and I ride in our limousine to Monaco. Jean has hired a driver since we left straight from the party and cannot keep our eyes open.

Noon: We unload our balloon by the Boulevard Albert, which runs alongside the Port of Monaco. The race begins at two, so we have time to eat a four-star meal at the Hôtel de Paris. After lunch, we stagger across the street to the new casino to try our luck at roulette.

We do so-so until the ball lands on “00.” But we have all our money on red. The croupier whisks away our chips. We cannot believe it. What is this double-zero? There is no double-zero in roulette. I inform the croupier of this fact. The croupier deigns to reply that they play the American style of roulette in the new casino. Jean insists that we are not in America. I call the croupier a thief. The croupier shrugs his shoulders. Jean punches the croupier in his big stupid nose.

Just ten minutes later, another employee notices his bloodied, fallen comrade and helps him to his feet. The enraged croupier summons the security guards. But it is already too late. We are leaving, having stopped only to play a few hands on the new electronic blackjack machine. We have the good fortune to find a cab outside and so, we speed away to our balloon.

 

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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Bad Advice Friday, 6-02-17

I am ready. I am able to dispense with stupendously bad advice on time because:

1) Plate tectonics was not as bad this week as it was last week.
2) I am one with the universe.
3) Taco forces are advancing all over the glove.

So, I shall once more be dispensing stupendously bad advice.

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LF asks: Why can’t I fly?

Dear LF: You can! You can! You just need a giant slingshot. How big? Oh, about ten yards wide. You will, of course, need a lot of strong men to pull back the sling shot for you. Go to a biker bar and set up your slingshot between two trees. Then run over all their Harley DavidsonsTM several times with a pickup truck. Go into the bar and yell, “Hey wooses, I destroyed your hogs with my pickup trucks. Na na na poo poo!” It’s important to say “na na na poo poo.” They will certainly chase you out the door after that. Place yourself in the slingshot’s pocket, point to the smashed motorcycles, and say, “Hey wooses, what are you going to do about that?” They will certainly pull the slingshot back as far as they can. The joke will be on them however because you will fly through the air when they release. Oh, and I wouldn’t bother going back to whatever will be left of your truck. But you will have flown. And double oh, wear a helmet. Safety first and all that.

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SF asks: How do you pronounce covfefe?

Dear SF: Just like it looks.

Dear SF: Don’t listen to that advice. Change one in a song to covfefe. For example, change the song “Mariah” in Paint Your Wagon to “Covfefe.” “Covfefe, covfefe, they call the wind, Covfefe.” Then change “Shipoopi” from The Music Man to “Covfefe.” Do this for all sorts of songs, new ones too like “Hello” by Adele. Then go around home, work, and shopping, singing these songs one after another. Your covfefe song that gets the most people to grab their heads and yell, “Augh! I can’t get that song out of my head” will be right pronunciation of covfefe.

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SF asks: If I swallow my head, is that good Karma?

Dear SF: I am guessing it’s bad Karma as what you will be attempting will come back to bite you. See what I did there? But seriously, you really will choke yourself to death if you try to swallow your head. Your head is simply much too large to go down your throat in one piece. You will need to devour your head in several pieces. Plus swallowing your entire head is a severe breach of etiquette. A little bit a time, that way you won’t get noticed. And if you’re going to eat your head, I really suggest sautéing it in olive oil with minced onion and garlic cloves. Finally, look at the color of your skin. A light skinned head pairs with a white wine, champagne even if this is a festive occasion and a red wine if you’re dark skinned. Go ahead splurge on an good, expensive wine as this will be a once in a lifetime experience.

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LF asks: Can a stupid person be a smart ass?

Dear LF: This is tough one for me. Best get expert advice. Fortunately this is easy to do. Simply join the Marine Corps. This will entail a four-year commitment–Boy, that word is toughie to spell isn’t it?–but you’re on a quest for knowledge and such trifles shouldn’t deter you. Your drill instructor will give you an order on your very first day. He will then ask you, “Any questions?” This is your opportunity to ask, “Can a stupid person be a smart ass?” The knowledgeable sergeant will tell you loud and clear. Indeed, your inquisitive nature will so capture the heart of the drill instructor that he will pay special attention to you. His thoughtfulness will make basic training go by in no time.

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– 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: bad advice Friday | Tags: , , , , , , , , , , , , , , , , , , | 2 Comments

Bad Advice Friday, 3-31-17

Today is once more Bad-Advice Friday. I shall be dispensing bad advice to all comers. The advice will stupendously bad.

RO asks: Why do I need a trip to Hawaii?

Dear RO: Your life is stressful. Destressify your life or you’ll flip out and murder someone. Although a good lawyer should be able to get you off with manslaughter, you’ll do serious time in jail, which will cost the tax payers a lot. The state will have divert funds from hiring teachers at their universities in order to lock you up and feed your for ten-to-twenty years. The state doesn’t want to do that, you don’t want to rot in jail, and the victim doesn’t want to die. There is an opportunity for a deal. Simply walk into the governor’s and ask money for a calming trip to Hawaii if she doesn’t want to be offed. I guarantee you that within seconds she and her staff will be discussing your request with the utmost seriousness.

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RSD asks:

What is your recipe for greatest sleep ever? What tricks of the sleep trade do you have to share?

Dear RSD:

No matter hard you try, getting a good night’s sleep the first night is impossible. To heck with that noise, go for a good night’s rest the second night. To ensure a solid slumber on the second night, you simply must be completely wired with caffeine the first night. Go early to your neighborhood café or coffeehouse and chain drink coffee. Ask for a ThermosTM full of espresso. Take a walk with the Thermos until its empty. Come back for a refill. Go for another walk. Repeat, you’ll be amazed how much exercise your legs and your heart will be getting. And your mind, my gosh, it will be active all night long reviewing your life. When the next night finally comes, you’ll be so exhausted that you will sleep the sleep of the just. Happy dreams!

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DH asks: How do I keep my dog from eating butter? I go to make cookies and it’s gone.

Dear DH: The dog keeps eating your butter because it tastes good. However, being the dog whisperer that I am, I know that no dog will eat anything that turns its mouth into the fiery inferno of Hell and pooping into a burning river of lava. So, I suggest buying habañero flavored butter. If you can’t find that at your supermarket, you’ll need to inject pureed habañero into the butter. (Be sure to wash your hands before touching your genitals, though.) Then leave the butter out. If the dogs senses something’s amiss, allay its fear by eating the butter first. The dog will follow your lead. Now, the two of you will scream, or bark, at the top of your lungs to be released from life. Of course, the dog will never eat butter again and you will never leave the butter out again. But you will have bonded forever with your pet. All ends well.
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JAS aks: If happy little bluebirds fly beyond the rainbow, why, oh why can’t I?

Dear JAS: Bluebirds can’t fly beyond the rainbow. The leprechauns won’t allow it. They have an anti-happy-little-bluebird force field deployed. The leprechauns don’t want to share their pots-o-gold with gold-bricking bluebirds. The only way for a blue bird to penetrate the force field is to be shot out of a cannon with the same force that NASA uses to launch rockets. It’s astounding that the wee birds go through unscathed through the force field using that method. One would think they’d be annihilated. NASA and the Pentagon are thinking the same thing. They’d be very grateful if you could discover the blue birds’ secret technology. So, buy yourself a cannon put yourself in it and fire away. Good luck! Don’t forget to let NASA and the Pentagon know about technological breakthroughs should you should survive.
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KM How do I get my cat to watch television? She does a lot of other cute things, so why not that, too?

Dear KM: Buy a can of tuna. Buy catnip. Smear tuna and catnip all over your TV screen. Your cat will be sitting in front of the TV forever.

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JR asks: What’s the best starter for a charcoal grill: gasoline or diesel?

Dear JR: Those charcoal briquets are absolutely flame proof. Rural firemen stack them to form impenetrable firewalls out there in the hills. But you want to use charcoal anyway, so the challenge is to use them this one time while curing you of the desire to ever use them again. Put the inert charcoal briquets in the grill. Add gelignite to the grill. Gelignite is safe; I’m reasonably sure it doesn’t go off accidently. Activate gelignite; hitting it with a hammer or pointing a flame thrower at it ought to do the trick. The resulting explosion will scatter your briquets for miles and miles in every direction making it impossible to find them. Oh, you’ll likely to be flung for quite a distance as well. Be sure to have your cell phone with you. It’s doubtful you’ll be able to walk and you’ll be wanting a friend to drive you the ER. However, you’ll never want to go through the frustration of trying ignite charcoal again. I mean, who needs that?

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ABG asks: Red wine or white wine with breakfast? asking for a friend.

Dear ABG: Red wine goes with red food such as ham. White wine goes with white food such as egg whites. If you have something like bacon, however, with its white and red stripes, you’ll have to have a glass of white wine for each white, fatty stripe and a glass of red white for each red stripe. Why? Something in red wine overpowers something bad in red foods and similarly for white wine. (I read something to this effect on a bulletin board in the Med School library in college some decades ago.) So drink up. It’s possible you’ll get too drunk to drive. This is all to the good. It’s not safe to drive anymore. They’re all animals out there. Omg, I’d be remiss if I didn’t say what wine to drink with bacon that’s been in the fridge so long that it’s turning grey. Grey bacon should, of course, be paired with a good Grey Riesling.

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JCA asks: If I see a chicken crossing the road, should I follow?

Dear JCA: First check to see if the road is actually a Mobius strip. If so, following the chicken will simply get you to your starting point. (Of course, you’ll be upside down on the strip. You will fall on your head if you’re not wearing anti-grav boots. Is the chicken wearing anti-grav boots? If not, you’re probably safe from the perils of a Mobius strip.)

Is the chicken heavily armed? If so, it’s probably going into combat. Are you heavily armed as well? If you are, it’s okay to follow. Be sure to bring anti-septic lotions with you though, as chickens can walk under barbed-wire fences while you can’t. It’s this attention to detail that gets us through life.

– 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: bad advice | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Coconut Pepper Steak

Mauretanian Entree

COCONUT PEPPER STEAK

INGREDIENTScoconutpeppersteak

2 cups rice
3 tablespoons cornstarch
¼ cup dry white wine
3 green bell peppers
3 garlic cloves
3 pounds beef tenderloin
2 cubes beef bouillon
⅓ cup peanut oil or vegetable oil
¼ teaspoon chili powder
¾ teaspoon pepper
½ tablespoon salt
⅔ cup coconut milk

SPECIAL UTENSILS

Fist of Doom, kitchen mallet, or heavy can
Dutch oven

Serves 8. Takes 50 minutes.

PREPARATION

Cook rice according to instructions on package. Add cornstarch and dry white wine to mixing bowl. Stir with whisk until cornstarch dissolves. Seed bell peppers. Mince garlic cloves. Slice bell peppers and beef into strips 1″ and up to 3″ long. Smash bouillon cubes with Fist of Doom.

Add peanut oil, bell-pepper strips, garlic, chili powder, pepper, and salt to pan. Sauté on medium-high heat for 2 minutes. Stir frequently. Add beef strips. Sauté for 3 minutes on medium-high heat. Stir occasionally. Add coconut milk and smashed bouillon cubes. Bring to boil using high heat. Stir frequently. Add dissolved cornstarch in wine to pan. Reduce heat to low and simmer for 5 minutes or until sauce thickens. Stir occasionally. Ladle beef strips, bell-strips, and sauce over rice.

TIDBITS

1) This and nearly all other recipes employ fractional amounts of ingredients, such as ½ teaspoon. Fractions are learned in grammar school. This is why there are no kindergarten chefs.

2) There are precious few recipes that list “x teaspoons” and then challenge you to solve for x. There’s been some speculation that Xavier Cougat once wrote a cookbook for algebra lovers, but there’s evidence for it.

3) The letter x is a palindrome. This is why mathematicians love to use it.

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

Taiwanese Beef Noodle Soup

Taiwanese Soup

BEEF NOODLE SOUP

INGREDIENTSbeefnoodlesoup

5 garlic cloves
1 inch ginger root
6 scallions (white part of green onions)
1 Roma tomato
2 Thai chiles or red chiles
8 cups water (or enough to cover short ribs)
1⅓ cups Chinese rice wine or sherry
¾ cup soy sauce
3 tablespoons brown sugar
1 tablespoon Sichuan chili bean sauce
(doubanchiang), Korean gochujang. or bean sauce
4 whole star anise pods
3 pounds beef short ribs
1 cup chicken stock
1¼ pounds Asian wheat noodles or linguine
¼ cup mustard greens or spinach
¼ cup baby bok choy, bok choy, or Napa cabbage
2 tablespoons fresh cilantro

SPECIAL UTENSILS

8 quart pot
tongs

Makes 8 bowls. Takes 4 hours 30 minutes.

PREPARATION

Mince garlic cloves. Peel and grate ginger root. Cut scallions into ¼” slices. Dice tomato and Thai chiles. Add garlic, ginger, scallion, tomato, water, rice wine, soy sauce, brown sugar, chili bean sauce, and star anise into pot. Bring to boil on high heat. Reduce heat to low. Simmer for 10 minutes.

Add short ribs. Cover and simmer on low heat for 2½ hours or until meat is tender to the fork, but is still on the ribs. Turn off heat, remove lid, and let sit for 1 hour. Remove meat from pot with tongs and place on flat surface. Push bones out of short ribs. Shred beef with fork.. Return shredded beef to pot. Add chicken stock. Simmer on low heat for 20 minutes. Stir occasionally.

While soup simmers, cook noodles according to instructions on package. Dice mustard greens, baby bok choy, and cilantro. Add noodles to bowls. Add mustard greens and bok choy to bowls. Ladle soup over mustard greens and baby bok choy. Garnish with cilantro.

TIDBITS

1) Not too many years ago, Susan Chang of Poway, California, posted the following question on FacebookTM, “If we took all the cooked noodles in the world and tied them together, would they reach all the way to Mars?” No response. Susan asked the same question, but added a picture of two kittens playing with noodles.

2) The post went viral. Suddenly, billions of people had to know. Purchases of noodles went up a thousand fold. The entire economies of thirteen smallish countries switched over to making noodles. Greenland built sixty million hot houses to raise wheat. Ten million babies were named after noodles, “Noodlo if they were boys or “Noodla” if they were girls.

3) Soon the world had billions of miles of noodles, enough to cover every road in the world. This naturally made traveling anywhere difficult, unless, of course, you had a JeepTM equipped with noodle tires. But we didn’t have many of those vehicles. Most factories still churned out noodles.

4) Time to cook those noodles. On May 5, all seven billion people cooked noodles. The steam from all that water boiling formed a thick cloud over the entire Earth. The cloud lasted an year. No sunlight got through at all; dinosaurs that somehow survived the meteor from 65 million years ago, died up for good. People tied noodle after noodle together. Soon a string billions of miles long circled the globe countless times. We know it was countless because no one tried counting it.

5) Sally was chose for the honor of stretching the string to Mars. Being five foot seven and standing on her tippy toes and extending her hand to sky, she managed to lift the noodle end seven feet to Mars. This was short of the Red Planet as all could see. So, Sally stood on her boyfriend Bob’s shoulders. Still short of Mars. A troupe of Chinese acrobats came over. Although they stood seventeen people tall, a GuinnessTM record for noodle standing they were still not all the way to Mars.

6) Bushnell AviationTM lent a helicopter. One person, Dwayne, held onto the helicopter and then another person held on to him, and so on. However, even though Wayne was a weight lifter, even he couldn’t hold up 15,000 pounds of people for long. He let go. Fortunately every fill into the community swimming pool, establishing Guinness records for the largest number of people to successfully perform a cannonball into a community pool and for the largest tidal wave in Wyoming.

7) Then NASA and the European Space Agency, seeing people actually performing scientific experiments got into the act. A space shuttle spooled out the noodle string as it traveled Mars. The string measured 135 billion miles, enough to get to that planet when it was closest to Earth.

12) Unfortunately, Mars was farther away than that. The phlegmatic population, there being a global cold, shrugged and built a noodle string three time longer than the first, which is still whipping around the Earth. NASA tried again. It worked! It did. It did. All the way to Mars. Sally clipped the string in two. ESA carried the second string all the way as well. The noodle strings stayed in place as the extremely cold temperatures of space froze them into super strong poles.

13) Then Amos Keeto, at Bushnell ConstructionTM said, “We have extra noodle, enough to make rungs between the noodle poles. The people of Earth, did just that. Now, if you have space suit and have enough supplies, you can climb to Mars. Way cool.

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

Crispy Fish Scallopini

American Entree

CRISPY FISH SCALLOPINI

INGREDIENTScrispycodscallopini

2 garlic cloves
1 pound cod fillets or other white fish
¼ cup flour (1 more tablespoon later)
¼ teaspoon pepper
1 teaspoon sage
¼ teaspoon salt
3 tablespoons chicken broth
1 tablespoons Chardonnay or white wine
3 tablespoons water
1 tablespoon lemon juice
1 teaspoon drained capers
1 tablespoon flour
2 tablespoons butter
1 tablespoon olive oil (up to 2 teaspoons more)
¾ cup grated Parmesan cheese
1 teaspoon parsley

Serves 3. Takes 50 minutes.

SPECIAL UTENSIL

cooking mallet

PREPARATION

Mince garlic cloves. Pound cod fillets to ¼” thickness with clean cooking mallet. If you don’t have such a cooking tool, try putting a few sheets of wax paper on top of the cod and whack away with a blunt instrument.

Combine ¼ cup flour, pepper, sage, and salt in mixing bowl. Dredge the cod fillets through this mixture. Cut cod fillets into 6 cutlets. Put chicken broth, Chardonnay, water, lemon juice, capers, 1 tablespoon flour, and garlic in second mixing bowl. Mix sauce thoroughly.

Melt butter in no-stick frying pan. Cook on medium high and add 1 tablespoon olive oil. Place as many flour/pepper coated fillets as possible into frying pan. Cook for up to 5 minutes on each sides or until cutlets turn golden brown and crispy. Add 1 teaspoon olive oil to the pan each time you cook another batch of fillets. Remove cod.

Pour broth/caper sauce into frying pan. Heat on medium high for 1 to 2 minutes or until sauce boils and thickens. Pour sauce over cod cutlets. Sprinkle Parmesan and parsley over the cod.
TIDBITS

1) Early humans were hunter-gatherers. They liked crispy mastodon steaks. Baby-back mastodon ribs were a particularly liked delicacy.

2) Where delicacy meant a rib or hunk of meat cut of the mastodon with flint, then thrown on to the fire. If the went out early, the meat was cooked on the outside and left rare on the inside, trapping the juices inside. Thus, the culinary technique of searing was born. Well done, mastodon chefs! Well okay, except for the omnipresent layer of ashes on the meat. Mesquite wood provided the tastiest ashes. To this day, mesquite wood is the choice for all serious barbequers. I told you the prehistoric era was a hotbed of culinary innovation. Oh, and sometime the fires were put out by sand.

3) Indeed, a revolutionary recipe by Ogg, a caveman states:

Our People Entree

MASTODON STEAKS

INGREDIENTSmastodonhunt

1 mastodon
many pieces of mesquite wood
many handfuls of sand

Serves many. Takes time.

SPECIAL UTENSIL

flint

PREPARATION

Skin mastodon with flint. Cut out chunks of meat with flint. Pile mesquite near a likely place for a likely lightning strike. Wait for lightning strike. Throw mastodon chunks on fire. Have sex with wife. If the love making is quick, the meat will be rare. If the foreplay is slow and sensitive, the meat will be well done. Put out fire with sand.

4) The eruption of Mt. Vesuvius in 79 AD wiped out the towns of Pompeii and Heraclaneum. However, a survivor, Quintus Cato, gleaned some good out of the bad days. He thought, “What if I flattened some fish with a mallet, breaded it, and gingerly dipped the fish into the edges of the lava flow just long enough for the sand to run through this timer? Why, I’d have some great crispy fish scallopini!”

5) Many fishermen met their end falling into the hot lava while making this dish. The lava method of preparing fish rapidly fell out of favor. People hated Quintus. His family was shunned.

6) Then in 112 AD, his grandson redeemed his family’s honor when he thought, “Oh feck, why not use mesquite wood or even wood from the olive tree?” And so, crispy fish scallopini became easy to make. We are forever grateful.

 

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

Are You a Supermarket Dick?

Are you a supermarket dick? Do you make other shoppers’ time in the store miserable? Take this test and find out.BlockingAisle

Do you:

1) Block the aisle with your cart? (2 points)

2) Still leave your cart in the way, even when you see someone coming toward you? (1 point)

3) Keep the doors to the refrigerated section open so long that they frost over? (1 point)

4) Wait until the cashier has given you your total to start filling in your check? Presumably you knew the name of the store, the date, and even your name when you got in line. (2 points)

5) Write a check? It’s no longer the 20th century. (1 point. 0 points if you can’t get a credit card.)

6) Walk down the middle of the aisle with your cart? This is a mobile version of 1). (1 point)

7) Spend five minutes individually examining every green bean before making your selection? (1 point)

8) Steal a grape and then ask the store to pay for your tooth repair when you didn’t read the stupid sign that said SEEDED. (1 point)

9) Wait until you are in the middle of checking out before asking the cashier product questions? (1 point)

10) Unload thirty or more items at the “15 items or fewer line?” (2 points)

11)Talk loudly in your cell phone all the time? (1 point)

12) Yell at the low-paid store employees? (3 points)

13) Ram someone’s heel with your shopping car? (1 point)

14) Say, “You should have moved faster.” when the person yelps in pain? (1 point)

15) Pile your stuff on the belt before the person in front of you has finished unloading hers? (1 point)

16) Walk off with someone else’s cart? (1 point)

17) Bring out a fistful of paper coupons and argue over an expired one for 25 cents? (2 points)

18) Bring your whole family with you, so multiple people can block the aisle? (1 point)

19) Have kids shrieking all the time and do nothing to stop them? (2 points)

20) Let your kids play tag around the checkout lanes as they squeeze themselves between other people’s carts? (1 point)

21) Leave the line when the cashier is almost done checking you out because you forgot something? (1 point)

22) Interrupt someone’s transaction with the checker to ask about the whereabouts of the Spanish organic wine…and when told, replying, “yes but it’s red wine, I want white wine?” (1 point)

23) Eat out of the bulk bins? (1 point)

.
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What does your total score mean?

0 points: You are in no way a supermarket dick. Congratulations.

1-4 points: It’s still okay for you go into a store unsupervised. See a doctor about your dickish traits while they’re still treatable.

5-8 points: Cause for alarm. You may still enter a supermarket unattended. You will, however, be under constant surveillance.

9-12 points: You’re awful. You must post a bond before you enter any supermarket. The bond will be forfeited to your surrounding shoppers, should you ever run up a score of nine or more points.

13-16: You’re nearly erect. You must post a double bond before going into any supermarket. You must also be accompanied by a guard who will taze if you accumulate a score of thirteen or more points.

17-31: You dick! You will not be allowed inside any store. You will be fitted with an ankle device that will incinerate you if you enter any supermarket.

 

– 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: humor | Tags: , , , , , , , , , , , , , , , , | 4 Comments

Matambre, Argentinian Stuffed Flank Steak

Argentinian Entree

MATAMBRE
(stuffed flank steak)

INGREDIENTSMatambre-

2 pounds flank steak (or skirt steak)
2 eggs
2 carrots
1 celery stalk
2 garlic cloves
1 large onion
2 tablespoons olive oil (2 more tablespoons later)
¼ teaspoon pepper
¾ teaspoon salt
¾ teaspoon parsley
¼ teaspoon thyme
5 ounces spinach
2 tablespoons olive oil
5 cups beef stock
1½ cup red wine

Makes 4 plates. Takes 2 hours.

SPECIAL UTENSILS

Dutch oven
kitchen mallet
kitchen twine

PREPARATION

Butterfly steak if more than 1″ thick by slicing it lengthwise from one side to ½” of the other side. Pound the steak to flatten to less than ½” thick and to even out the thickness. Add eggs to pot. Bring to boil using high heat. Boil for 9 minutes. Remove eggs and let them cool. Peel eggs. Cut each into 4 slice along their lengths. While eggs boil, mince carrots, celery, garlic, and onion. Add carrot, celery, garlic, onion, and 2 tablespoons olive oil to pan. Sauté on medium-high heat for 5 minutes or until onion softens.

Rub pepper and salt into butterflied flank steak. Sprinkle carrot/celery/onion mixture, parsley, and thyme over steak leaving a ½” border along the sides. Layer the spinach over the oniony mixture. Top with egg slices.

Tightly roll up steak into a long roll. Tie steak with kitchen twine. Tie at 1″ intervals. Put 2 tablespoons olive oil in second pan. Add steak roll to Dutch oven. Sauté on medium-high heat for 5-to-8 minutes or until steak is golden brown on all sides. Turn steak roll occasionally to ensure even browning. Add beef stock and red wine. Reduce heat to low. Simmer for about 1½ hours or until meat is quite tender. Cover Dutch oven if liquid doesn’t completely cover the steak roll. Turn occasionally to ensure even cooking.

Remove beef and place on cutting board. Cut steak roll crosswise into ½” slices. Add slices to plate. Top with beef stock/wine as desired. Goes well with small boiled potatoes such as Yukon gold. This dish is also quite tasty when served cold. Save the leftover beef stock/wine. It makes an excellent base for soup.

TIDBITS

1) Matambre is an anagram for Beam MartTM.

2) Beam Mart is your one-stop place for all sorts of beams.

3) High beams is quite a popular sport. All of the high beams used in the Olympics are manufactured and sold by Beam Mart.

4) All.

5) India and Pakistan once were the favorites to host the Olympics for a particular year. Both tried to outdo each other with building new, state-of-the-art athletic venues and with wining and dining the Olympic committee. The competition between the two countries grew fierce. Tensions escalated rapidly. The two nations rushed infantry and tanks to their common border. Fighter planes and bombers were armed. Military commands took their “Launching Nuclear Weapons For Idiots” off their bookshelves. Generals started to jaywalk. Things looked grim.

6) Beam Mart stepped in. The company, in no-uncertain terms, told India and Pakistan to back off. If they went to war, Beam Mart would stop supplying high beams. No high beams for practicing, no gold medals for the high beams. No gold medals for the high beams, no prestige at all in the international community. Other nations, Liechtenstein included, would laugh at them. Pooh pooh even.

7) The generals wavered.

8) And no high beams for your fancy automobiles, thundered Beam Mart, if you go to war. But we must have something to show our peoples for all our effects, whimpered the military leaders.

9) So, Beam Mart sold them their famous Beam SmilesTM with only a 10% markup. The leaders of Pakistan and India quickly agreed to a comprehensive peace. And the people of both lands smiled and smiled and beamed and beamed.

10) This happy state of affairs didn’t last forever, of course, but things never again got as tense between these two countries ever again. The leaders know firsthand the power of Beam Mart and make sure never ever again to rattle their sabers so vigorously.

11) Of course, the world still has hot spots. In these cases, at least one of the angry nations has no desire to win Olympic gold medals for the high beams. It seems incredible that countries could act that way, but it’s true. There is a limit to corporate diplomacy, even for Beam Mart.

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

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