Yummy Delicious Blog

RUTABAGA Night! Deelicious

cdin — Sun, 18 Oct 2009 19:24:41 +0000

Yesterday, dinner was simmered organic rutabaga. Frankly, it was extraordinarily delicious. "Rutabaga!" you say. "Are you kidding?"

No, I'm not. I've ALWAYS loved rutabagas, but nobody else I know does. However... last night, I simmered them up till tender, sweet and golden, added a bit of fresh hormone free butter, organic salt, a sprinkle of fresh ground pepper and served them up to a hesitant audience.

They ate it ALL up and LIKED it.

Rutabaga has the creamy rich texture of both russet and golden potatoes together and the delicate flavor of cabbage and radish all at once. That is, if you buy the rutagbagas I did.

I always buy organic ($1.89 a pound) because they just taste so home garden fresh. I don't cook a huge amount, you know... less is best!

If young grumpy guys like rutabaga, if small kids like it, then most likely you and yours will, too. : )

If you don't, give me your helping. I will eat your rutabagas. I will eat them ALL up.

Credits: Thanks to Elissa - the picture above was constructed from the original image found here. I adapted the picture to look just like MY rutabaga. Take away the parsley and it pretty much is identical. (I neglected to take pictures of my original dish)

Eating Uni in the Car

admin — Thu, 03 Sep 2009 06:08:20 +0000

My friend loves Sushi. So, down to Food Heaven we went, the Land of Infinite Delicacies from around the world. (Kearny Mesa area of San Diego County)

Off to the Japanese Market, where he got this little tub of colorful artistry - Fresh Uni (thank you dear little prickly sea urchin), pickled emerald green sesame seaweed salad, pickled sweet ginger, salmon caviar roe, over a bed of Japanese white rice. My understanding is, that it was quite delicious...

You can see we ate in the car, and it was a fine, and beautiful, experience. As for me... all right... I admit it... I had crisped roasted seaweed in tiny packets with bites of uni roe, too. Yes I felt guilty... Guilty little pleasure I felt.

It will be a long time before uni graces my tastebuds again. But I will tell you... it was rich, sweet, fresh, buttery, and tasting of the sea. I honor the little lady that spawned the roe, and I honor the fisherman that scooped her children from her, for me.

As for the crisped seaweed - it was perfect. Roasted and delicately salted to perfection - tasting of the most perfectly seasoned bacon.

Had there been a little salad, I would have shred a little of these dark bacony strips atop. Perfect complement. Imagine - Crisp fresh lettuce, fresh tomatoes, bacony seaweed to tickle the taste buds... perfect.

Want bacon without all the guilt? Roasted seasoned seaweed, from little packages. Nutritious, delicious, satisfying.

A lovely little few moments down in Food Heaven... one lovely little Saturday afternoon.

Ultimate Luxury

cdin — Sun, 23 Aug 2009 02:19:57 +0000

"There is nothing so sweetly sublime as the light of dusk on a field of vines..." Above: a phantasmagorical expression of vines, oaks and olive trees nestling in the hills.

Today is Saturday and I happened to glimpse a picture of a winery online. (Not the picture above, but another picture you can see here of Heron Hill Winery in New York.)

For whatever reason, it sparked an evocative memory from the past and voila - my mind was off on a whirl.

At this moment, three quickies come to mind when I think of ultimate luxury - one, wineries, second, an exclusive Ferrari collectors' meet at some secret hideaway, third, a Kentucky Thoroughbred Farm owners' gala fest.

(As for Dinner at the Windsor Castle, world cruises, super yacht fests and the like, another time perhaps.)

This moment, I will just wax elongated on wineries.

Wineries Sweet Wineries...

Wineries are places of men's "dreams."

Once upon a time, some man, (perhaps woman), fond of the way of the grape, decided to plant the fruit and sell their fermented juices. (We won't consider those who inherit a winery.)

After much research and more heartache than he could have imagined, the new winery owner finally acquired land and vines and commenced planting.

As he worked the soil, ever subject to Nature's truculence, he eventually harvested his succulent little globules experiencing surging, rousing elation (and even disbelief) with the taste of his first, great fermented pressings.

He could not help but grow more and more quality conscious. Eventually, even exceedingly so.

After all, both in the making and the tasting, there's SUCH a huge difference between good and great, even, when the difference is minute.

In fact, when the quality difference in wines seems barely perceptible to the uninitiated, that tiny little different can distinguish a nice experience from a transformative experience.

And so it just naturally transpires, that the Temple of Sublime Pleasures of the Almighty Grape must be matched with mood elevating, classically stunning and evocative architectural surroundings along with surreal, sublime cuisine.

This is the way of the wine aficionado. And of course.... along with the imbibing comes the infinitely heightening pleasures of the alcohol muse. Everything takes on a glow.

Therefore... if you are invited to a wine tasting at the winery owner's home, you may very well experience the greatest, transcendant, culinary experience of your life.

You will most likely be surrounded by the mystical melded beauty of candlelight and dusk, stone masonry and polished wood, silverware of purest carat, flowers of the most delicate fragrance and color, an unforgettable view, food of unparalleled taste, finest invisible hovering service, and convivial banter both pleasant and bright.

Perhaps we can speculate that a Ferrari Get Together at a Winery in Kentucky would truly take the cake.

I'm game.

~~~

Popcorn Puppy

cdin — Wed, 19 Aug 2009 21:12:07 +0000

Is this amazing or what? Some people see Mother Mary, others see their Lord and Saviour. I saw a pup.

Story: Whilst I was munching while cooking, this little guy fell into the sauce. Did he fall, or did he flee from my fingers? Now upon reflection, wish I hadn't eaten him. Cute little boogie... eh?

In a Mood for Egypt

admin — Tue, 18 Aug 2009 07:49:49 +0000

Anthony Bourdain: No Reservations - Egyptian Breakfast of Ful

Don't ask me why, but this dish captured my memory and my heart the first time I saw it over a year ago. It stuck with me. In fact, I've gradually accumulated a can of fava beans, onions, eggs for boiling, seasonings and spices. It's been in my dreams...
It might have been the street vendors - somehow the sights and sounds are so alive with fragrance, sound and movement.

HOWEVER... my memory failed me because in ACTUALITY, I had mixed TWO Bourdain Egyptian recipes into one.

The OTHER recipe is for Koshary - an extremely popular dish of rice, noodles, garbanzo beans, lentils, special seasonings and plenty of oily fried onions. Heavenly.

They are similar, and yet not...

Combined, the ideal Foul/Koshary Union would consist of the following authentic layers:

Cooked Rice Cooked Vermicelli Mashed Boiled Fava Beans Black Lentils Spicy Red Sauce with Red Pepper, Cumin, Cardamon, dash cinnamon Garbanzo Beans (Chickpeas) Rich, oily fried Onions Chop Boiled Egg

Seasonings Spicy Lemon Sauce with Black Pepper

Serve with Brown Flat Bread - Fresh and Hot

These incredible dishes have nourished nations.

Here's my perfect Foul-Kosharie Recipe Directions: Incredibly delicious, filling, rich and nutritious - Feeds 20 for about $5.00

Wash and gently boil the following, separately: Rice with dash of butter and natural salt till fluffy separate Vermicelli until soft, drain and toss with oil and salt Fava beans until tender, then mash till lumpy (Canned, drained, simmered for 10 minutes is fine) Black Lentils until tender Garbanzo beans (canned, drained and simmered for 10 minutes is fine)

Simmer a sauce of tomato paste, dash chili powder, vinegar (adds sour, your choice), cumin, cardamon, tiny dash cinnamon, black pepper, salt, Olive Oil. Season to taste. Add several cloves of garlic if you wish. Garlic is more Moraccan than Egyptian, they say.

Thinly slice and finely chop onions, fry in plenty of your favorite oil (mine is Organic filtered Peanut Oil) until brown and crisp - they will make your cooking area smell divine

Slice a boiled egg into thin slivers and cut crossways
Fresh slices lemon or lime
Red pepper spice, Black Pepper

Layer your small tub, bowl or dish as follows:

2 heaping tbsps Rice
2 heaping tbsps Vermicelli
1 heaping tbsp Lentils
1 tbsp Dash Red Sauce
2 tbsps Dashes Lumpy fava bean gravy
1 heaping tbsp sprinkling of tender chickpeas (garbanzos)
1 tbsp Dash Red Sauce Dash Red Sauce
Giant heaping tbsp (Plenty!) of Onion Bits with Delicious Oil
(Use organic oil so you don't feel guilty)
(Don't worry - oil is only 100 calories a tablespoon,
so a teaspoon is only 33 calories)

Top with heaping tsp of chopped egg
Perhaps squeeze of lime or lemon, dash black pepper

Serve with small chunk of flat brown bread

This dish will lodge in your stomach like a mortar and last you the entire day. You should feel sustained and strong.

If you ate this everyday, you would live long enough to build... a pyramid! These dishes are beloved in Egypt, where they originated from India and were adapted to Egyptian tastes and palates. The Brits call the Indian dish, Kitcheree.

NOTE Separate out the fava bean stew and serve with bread, sauce, fried onions, boiled eggs and plenty of warm flat brown bread. Yummm Oh, as Rachel Ray would say! : )

Meanwhile, while I drool, it's late. Off to bed... dreaming of Anthony Bourdain and his immemorable trip to Egypt.

Check out his Egyptian restaurant review HERE at TravelChannel.

Smiles!

First Grape Harvest

admin — Fri, 07 Aug 2009 23:47:56 +0000

First REAL Grape Harvest...

"Govern a great website as you would treat a small fish. Let it find many
friends, share delicious food, and freely wander wherever its heart desires."

– Lao Tzu or Perhaps Another Philosopher

This is my slightly spiffed image of the first grape "harvest" ever. No wonder grapes hold such high esteem as a painter's object d'choice d'art... there's something wonderful about grapes sitting in a shaft of sunlight on your table.

4:30 PM 8/7/2009
First Grape Harvest this Year

Had my first grape harvest this year. What a rush - the vines grew wildly and rampantly and disgorged the most marvelously tasting merlots and concords.

I had ignored the vines, letting them overgrow in winter and never watering
in the Spring and Summer. Tall grass covered them, wisteria overshadowed them and a blue rose or two stabbed them.

Amongst all the competition, they rose to occasion, climbing their fellows reaching for the sun. The calm before the storm... riotous grapes burst from tiny clusters of bubbles like effervescent soda.

One of the most interesting things about these grapes - they healed. They took away my appetite for anything unhealthy, and the next morning I awoke refreshed and glowy.

Never used any pesticides, never did anything to the soil. In fact, thought the soil was beyond redemption. Who knows the lead content from the past? But, one thing is for sure - there's been no chemicals for over 12 years, winter rains have washed the soil repeatedly, and not a bit of fertilizer has ever been applied.

Don't know which was more fun - eating these globules of goodness or taking their picture.
Grow your own...

Notes: Bought the original vines from local hardware store. Lucked out - they were a spectacular variety. You can order online. I would buy heirloom these days... then test.

I would plant grapes around any house I would have - vines and vines. Would trellis them, arbors galore. Life couldn't be sweeter.

The large plate overflows with grapes. I had gone out the previous night with a small flashlight, plucked these from a vine and left them on an outside table for morning, where they greeted me with this picture. They were absolutely delicious. Had I had enough, would have made new wine... but not with the feet... their flavors were divine - muscat and concord.

Resveratrol - Fountain of Youth?

admin — Tue, 21 Apr 2009 00:14:43 +0000

The following product may help with disease, extend and improve longevity, increase the possiblity of experiencing and sharing things yummy and delicious. You decide.

The following report was on 60 Minutes, lending it a certain credibility. The head researcher is Harvard trained, and the company he formed to research this product has been sold to GlaxoSmithKline for a reported three quarters of a billion dollars.

(Unfortunately, this video begins with an image of a caged
research monkey. We thought long and hard about reporting
on this piece for that very reason.)
For those with the time and income, the quest for the Fountain of Youth never ends.

We've heard about healthy aspects of red wine. Evidently, the skin of red grapes contain a compound called 'resveratrol." This compound contains higher levels of antioxidants which supposedly counteract harmful precursors to the symptoms of aging, such as wrinkling and skin mottling.

This 60 Minutes piece features a researcher who believes that concentrated, synthetic reservatrol supplements may significantly reduce symptoms of aging, and the complications of disease.

He feels the research results thus far are little short of astounding.

Each tablet may contain the same amount of reservetrol as 1000 bottles of red wine. He hopes to bring out a pill for consumers within 5 years, and is getting ready for human clinical trials soon.

What does Yummy Delicious think about all of this? Well, we've heard about innumerable anti-aging remedies. We've all noticed how aging movie stars seem to magically regain their youthful good looks and vitality.

How do they do this? After all, they are ordinary, regular folk as all of us, and are genetically equivalent to most all of us. They do not have "super genes," as many might want to believe.

What they do have is access to the best and most effective anti-aging medical and cosmetic treatments in the world.

After all, their incomes as well as the incomes of large corporations depend upon their vitality, presence and appearance.

Whatever these stars and performers are doing, is working. They go to spas, eat very special and oftentimes spartan high nutrition diets to look and perform their best, especially when being filmed before the uncompromising camera. They are on strict exercise regimens.

And, they use methods and procedures not availabe to the general public.

It is not unreasonable to assume that they are privy to such aids as resveratrol and other anti-aging information before the general public, and that many of these products actually do work.

We've all seen it on the widescreen. For example, you might have noticed a number of very beautiful actresses losing their good looks after the age of 35 or so. They have developed jowls, puffiness, wrinkles, cellulite, hair changes.

Then, in a new movie, they appear decades younger with smooth unblemished skin, tight calves and thighs, glowing complexions and luxurious, shiny hair.

Obviously, some of these products and procedures are very effective, if only for the short term. Lately, it seems that it's more for the long term.

What does this mean for you and me? Well, for one thing, it's probably going to be an expensive proposition to regularly purchase these anti-aging supplements. Furthermore, one has to question whether the synthetic versions of these drugs will have side effects and be as effective as the natural extracts, even if one does have the requisite budget.

So we're not quite sure whether these products will work, even though they seem to work on mice. However, between 90% to 99% of products that work on mice have little or no effect on people. (We deplore the little mice forced to run - hopefully not to utter, cruel exhaustion... an aside, and we apologize. : )

Nevertheless, it is inevitable that the path to eternal youth will be powdered, littered with and overrun with all sorts of chemicals, treatments and procedures. Some will work, some won't. The proof will be in the face of our most famous and rich.

If you do stay younger longer, healthier longer, there's little to argue against. That would just mean you would be able to happily extend the possibility of a life filled with yummy, delicious possibilities.

We would encourage all those fortunate enough to be able to afford these products to consider helping others along the way.

Meanwhile, if we come up with more information, we will post it here.

Yummy Delicious Footnote: If a product is able to stem disease, alleviate suffering and cause little of no side effects, we find it valuable to report even if we disagree with the research methods. We were particularly affected by the concept of keeping monkeys in small cages for their entire lifetimes of over 25 years. Yummy Delicious is very much against animal research, but nevertheless, are still willing to feature scientific information that can benefit all.

Perhaps in the future we will preclude all dissemination all information that harms the most innocent. At this time, we leave the perogatives entirely up to you.

Another point is whether life extension for only those who are rich is equitable, even beneficial for society as a whole. Again, it's your perogative. We report, you choose.

Another point: We are of the mind that any artificially created high concentrations of any chemical compounds may not be the best way to ingest nutrients and medicine. Again... we leave the final decision what to accept or not accept up to you.

Are we all looking for the magical, profitable panacea? It is food for thought.

Tynt Tracer - Trace Who Copies Your Site

admin — Fri, 17 Apr 2009 06:04:59 +0000

Review

Update 5:28 PM 4/17/2009: Not quite sure whether I will continue to use this tool on the site. It works quite well, but is it a bit over the top? Does it wander a teeny bit into the realm of intrusiveness for my visitors?

As websites become more and more "gadgetty" and "widgetty," they also lose their friendliness.

Suddenly, as a visitor, I'm reminded that I'm just a statistic to be analyzed and mined for my monetary contributary possiblities.

I'm not quite so happy about that... It can be a bit disquieting and not very conducive to establishing a relationship of trust and comfort between website owner and visitor.

Of course one needs to mention that if a website provides a myriad of free services or lots of beneficial free information, the gathering of statistics to help monetize one's site is understandable. There seems to be a delicate balance between crass and creative online marketing.

However, regarding this tool...

The one thing I like in particular is that it creates a friendly little link back and doesn't seem to be too intrusive otherwise. It doesn't capture the IP address, for instance. I actually like that.

I just logged into my Tynt panel and saw that 356 words have been copied by 3 people. Actually, I'm a bit flattered and happy. They might be using the information for their own personal use, or perhaps on Stumbleupon or Del.icio.us or Facebook, who's to know? Are they using it on their own website? Not sure.

But one thing is evident... copying just a little here and there and allowing the link to remain is a good thing - good for me, good for the copier.

After reflection, I am still liking this tool! : )

Previous Post:

This is a very interesting tool. Once it's installed on your website with a tiny javascript code, it lets you know whenever anyone copies your site. It also creates a link back to your site so you will get credit. Great idea, and seems like a pretty good implementation.

"When your content is copied, Tracer automatically adds an attribution link to claim it as yours."
Read more: "Tynt Tracer: What's being copied from your site?" - http://tynt.com/#ixzz0Cua7fYOE&A

"Tracer gives you actionable insight into what content your users find most engaging."
Read more: "Tynt Tracer: What's being copied from your site?" - http://tynt.com/#ixzz0CuZv3o8a&A

"Tracer drives traffic back to your site using your copied content with no extra effort or cost."
Read more: "Tynt Tracer: What's being copied from your site?" - http://tynt.com/#ixzz0Cua1NBNM&A

“Butter Spoon” Popcorn

admin — Sat, 11 Apr 2009 01:32:46 +0000

Update: Popcorn Eaten with a “Butter Spoon” instead of Dipped in Butter

Forget about dipping your popcorn in butter. Instead, create a Butter Spoon. That’s right, a Butter Spoon.

Get a little spoon. Scoop a little round of fresh, room temperature butter (not too warm, not too cool) onto the tip of your spoon.

Dip your little buttered spoon into the bowl of popcorn. Up will come a few pieces of popcorn neatly stuck to the butter spoon. The little pieces will have the perfect amount of butter!

You will:
1. Use much less butter (max butter flavor, min butter use)
2. Have delicious buttery flavor with every bite
2. Have perfectly clean hands
3. Have no melted butter pan to wash
4. Have no oily dish to wash
5. Have fun eating popcorn from the spoon
6. Fill up fast!

Variations:
1. Whip your butter with some brown sugar and cinnamon.
2. Whip your butter with some parmesan cheese.
3. Whip your butter with some maple syrup or agave syrup.
4. Whip your butter with organic sweetened condensed milk

Note:
Limit kids to just 2 Butter Spoons. Tell them when they run out of butter, that’s it! They will surprise you by being very judicious with their butter usage. No fair licking the spoon. : )

PS Note: Limit yourself, too. Then you have a very low calorie, satisfying and delicious snack. Butter is only 100 calories for a whole tablesoon, even less for 2 little Butter Spoons. Enjoy!

Previous Post:

Organic Pop Corn Dipped in Butter

Super low calorie but absolutely filling and delicious if done right. Just a little butter goes a long way when you dip!

Quality: Superb. This popcorn was more delicate and crisp than my local supplier’s.
Poppability: excellent. Almost every kernel popped even tho I left the container open.
Calories, Nutrition: Super low calories, natural corn, cheese, pat of butter. Good 4 you. Natural butter has not been shown to have the same effects as hydrogenated fats and beef tallow.
Price: Less than $1.25 a pound. Can’t remember exact amount - very inexpensive.
Notes: Practically hulless. No mean little husks jabbing your gums!

What? Dip your popcorn in butter? Yes - absolutely scrumptious.

You airpop some organic popcorn (ditch the GMO stuff!) in your little airpop popcorn maker. You take a pat of softened butter in a little dish with a low rim.

You dip a little edge of a small group popcorn kernels (popped of course!) into the butter for a delicious full buttery taste. Do this for every other bite. The butter taste and richness will go further.

Your hands stay clean! You get massive buttery goodness and flavor, and no need to pour anything over anything.

ALWAYS use BST free butter from cows that have been treated and fed well. You don’t want butter from cows that have been fed… unmentionable things… :O

If you can afford it and have it close by, use raw certified organic butter.

Note: Add a small wedge of natural delicious cheese and you will practically have a full meal.

This little snack is under 150 calories for a large bowlful, 100 calories for the cheese.

You will be very satisfied!

Tomorrow: An even MORE interesting subject! Toast… : ) Then, Mock Foie Gras… that’ll be a hoot… :O

Welcome

admin — Tue, 07 Apr 2009 05:02:09 +0000

Welcome to Our New Yummy Delicious Blog

"Govern a great website as you would treat a small fish. Let it find many
friends, share delicious food, and freely wander wherever its heart desires."

– Lao Tzu or Perhaps Another Philosopher

Things to watch out for… food warnings, recalls, safety issues, rumors

Recipe of the Week - Something very special, Unique, Delicious! : )

1:44 AM 4/9/2009
A Lovely Journey Into CSS and Food Blogging

Welcome to the newly designed and updated Yummy Delicious Food website blog. A tad different coloring, the promise of new exciting links to come.

We hope this becomes a rollicking adventure for all. Life recipes including a pinch of delight, cup of fun, finest ingredients of eats and thinks ever to grace the Halls of BLogdom. Come back often... Surprises will await! : )

Yes, we are a Land. Mystical, lyrical, magical... well, not so quite but wishfully thinking, nevertheless! We can dream, right? Wish us luck, and we wish you all the best, too!

Bon Appetit for Life, Love, Eats and Treats! Let the games begin! : )

English Fish and Chips

admin — Thu, 02 Apr 2009 06:32:59 +0000

Yummy Delicious Recipe of the Week
Classic English Fish and Chips with Green Salad

"Govern a great nation as you would cook a small fish. Do not overdo it."

– Lao Tzu

Classic English Fish and Chips - Net Caught Wild
Cod, Seasoned with Vinegar

Fresh Classic Green Salad with Tomatoes, Cucumber, Seasoned Bread Crumbs

Traditional Chips - Organic Potatoes Deep Fried in Peanut Oil with Sea Salt

5:13 PM 2/14/2009 - A Lovely Saturday Late Afternoon

THE FISH

This delicious natural old world recipe will surprise you - the batter will be particularly light and crispy. The fish skin will add flavor. The fresher the fish, the sweeter, more tender and flaky the fish.

Fish and chips may be one of the dishes that never gets old. Today, high quality fish is becoming increasingly rare due to over fishing. Unfortunately, many fish varieties are no longer available. Enjoy in moderation, and encourage sustainable Net fishing.

Ingredients
1 3/4 Cups of Unbleached Flour
1 Teaspoon Natural Baking Soda
2 Small Pinches Sea Salt
2 Pounds Fresh Whitefish with Skin - Cod, Halibut,
Haddock, Flounder, Perch cut into serving sized pieces
1 Cup Ice Water OR
1/2 Cup Ice Water and
1/2 Cup Cold Effervescent English Beer
(If you prefer to eliminate beer, increase water to 1 Cup)
Peanut or High Quality Oil or Natural Organic Lard,
minimum 1 inch deep in pan, 3 inches in pot for deep
frying

2 Pounds Peeled and Dried Potatoes cut into small strips
Barley Malt Vinegar

Instructions
Mix flour, Salt and Water into a smooth batter. This can be accomplished by making a well in the center of the flour and gradually and gently stir in the ice water. When smooth, add baking soda and gently stir. "Rest" the batter in the refrigerator for at least 45 minutes to an hour.

Make sure fillets are dry. Dredge in a little flour and salt.
Heat the oil till drop of water sizzles and pops. Dip the fish into the batter and fry until golden brown, aproximately 5
minutes. Drain on wire rack, keep warm in oven.

THE POTATOES

Deep fry potatoes in oil into golden brown, serve with fish and season to taste with vinegar and salt.

Notes About Making the Best English Chips

Ah yes... the secret to making the perfect English Chips. First of all, unlike American Potato Chips, English chips are not wafer thin circles, crunchy all the way through. The English Chip is basically a fat American french fry. Or, vice versa...

First of all, consider the potato itself. Each variety has good and not as good points. Some are fluffy, others silky. Some mash nicely, others are best boiled.

For chips, the best varieties of potatoes will fry up tender, rich and fluffy on the inside and crisply golden brown on the outside. They will soak oil creamily, and taste like heaven. Some even like them soft, a bit chewy, soggy, but crisped on the outside. Interesting!

If the fat is superb, then perhaps any amount will seem acceptable. Nothing is worse than old, rancid oil or fat. Plus, it's terrible for you.

In America, organic russets do the trick quite nicely and are common.

The secret potato tricks are these:

Soaking in icy water with a dash of salt in the fridge for several hours, then draining and drying
Frying twice
Using the finest natural organic lard
If no lard, then organic filtered peanut oil

Fry up once at lower heat. Then, when ready to serve, fry at high heat to golden, perfect brown. Sprinkle with the best natural salt and fine malt vinegar.

No wonder fish and chips is a national favorite. Add salad, perhaps a bit of fruit ice for dessert. Incredible.

THE SALAD
The secret to a delicious fresh green salad is hidden in the name - fresh. The more recently the greens were picked, the more pure and delicate the flavors and the tender with full crispness and satisfying crunch.

Another major secret is the dressing. Any delicious dressing can make a mediocre salad taste good.

But, when you marry fresh greens and a great dressing, nirvana is attained.

Ingredients
1/4 Head Green Leaf Lettuce
1/4 Head Iceberg Lettuce
4 Large Romaine Lettuce Leaves
2 Small or 1 Large Tomato
3 oz. Your Favorite Cheese
Chopped Scallions (Optional)
Finely Sliced Rings of Red Onion
Your Favorite Fresh Baked Croutons

Organic Apple Cider or Malt Vinegar
2 Tbsp. Light Organic Olive Oil or High Quality Vegetable Oil
1 Teaspoon Organic Raw Sugar to Taste
Sea or Natural Non-Heat Treated Salt
1/4 Finely Minced Garlic Clove (Optional)
Fresh Ground Pepper
Fresh Finely Chopped Herbs - Use Sparingly
Particular Favorites
Oregano, Thyme, Basil, Tarragon, Rosemary, Sage
Note: Freshly snipped home grown herbs taste
remarkably different than dried seasoning herbs.

Instructions
Tear Greens into bite sized pieces. You can chop them without a problem as well; they will still taste just as good. Once it was considered bad form to chop salad greens. This may be possibly due to the use of non-stainless steel utensils.

Mix salt, finely chopped herbs, fresh ground pepper, sugar, garlic and vinegar and mix gently. Set Aside. Toss greens with Olive Oil. Add a tablespoon water to the herb mixture, stir and toss into the greens. Top with Scallions, Croutons, Red Onion Rings. Serve immediately with your hot fish and potatoes.

Bon Appetit! : )

Food Combining

admin — Tue, 30 Nov 1999 00:00:00 +0000

All About Yummy Delicious Food,
Drink, Light, Laughter, Love...

"It is in the quietude of the moment, without expectation, that idle
speculation and wistful musings provides nourishment for the soul."

– Another Yum Dee Philosopher

New research supports food combining for enhanced nutrient absorption. Mixing
right foods together works synergistically.

UPDATE: 2:18 PM 3/6/2009 -
Food Combining - Good or Bad?

Food Combining, Food Synergy or Complementing Foods basically describe mixing 2 or more foods together in one sitting to derive greater nutrition.

You might have heard that food combining is useful, or useless. What is the real story?

Tomatoes, Avocados, Olive Oil
Well, consider this. If you eat tomatoes with a bit of fat from sources such as avocadoes or salad dressing, the lycopene in the tomato and lutein in leafy green vegetables are absorbed more easily.

Tomatoes and Broccoli
Another fascinating combining duo - tomatoes are broccoli. When consumed together, they work even more efficaciously than alone. Researchers do not yet know why. Could it be that the acids in the tomato augment the absorbtion of valuable broccoli components?

Could nutrients work better when hand in hand with other specific nutrients?

Apples, Raspberries and Grapes
According to a recent Cornell study, the scientists found that a MIX of apples, oranges, blueberries, grapes had a greater antioxidant response than each alone. The study author states "no single antioxidant can replace the combination of natural phytochemicals in fruits and vegetables."

Evidently apples and raspberries contain the flavanoid catechin, while raspberries contain the flavanoid, quercertin. When consumed together, the flavanoids work together more effectively as antioxidants than when consumed alone.

Squeeze of Lemon Juice and Salad
How about this: a squeeze of citrus on your salad helps with the absorption of vegetable iron. It seems that the vitamin C is the happy instigator. So, a lemony salad dressing may be more than just delicious.

Soy and Vitamin D
Did you read or hear that soy had negative health effects? Well, perhaps if eaten as soy flour, soy cheese and soy milk.

However, when eaten in reasonable amounts as naturally fermented tofu or edamame, they are perfectly fine and even increase the bioavailability of Vitamin D in the colon and prostate.

So eating foods high in Vitamin D such as salmon with your tofu could be a very good thing!

Whole Grain Bread and Peanut Butter
Some have said that protein combining is useless. However, when complementary proteins are present in the gut, the body is much more likely to use the full proteins together. That means the classic peanut butter and whole grain bread together provide full protein building blocks in one serving.

That means less chance of excreting useless nutrients that require other nutrients to work properly.

Rosemary and Red Meat
Rosemary is a wonderful antioxidant. Evidently, rosemary "soaks up" the dangerous free radicals found in roasted, grilled and charred meats.

More Combinations
Other great get togethers include eggs and cantaloupe, almonds and yogurt, seafood and garlic.

For more detailed information, click HERE to visit MSNBC's comprehensive article. (Link opens new window : )