OT: The M-Fing Food Thread
- Thread starter Preston
- Start date
Cal Gal
Well-known member
Not sure what to make of this except that food manufacturers make it easy to accommodate bad habits all over the world. I've had the good fortune of visiting Canada many times, including a lengthy arts-related residency, and I never had a problem adhering to my whole, healthy food preferences.
www.yahoo.com
What are the worst ultra-processed foods? New study links them to nearly 1 in 4 heart and stroke deaths in Canada
Researchers are calling for more comprehensive policies to reduce the currently-high rate that Canadians consume ultra-processed foods.
Cal Gal
Well-known member
Breakfast or "Before the Cold" Soup
Although this one began as a dinner dish, it became a nourishing breakfast dish because, as we know, soups and stews often become better next day. The pepper, sriracha, and vitamin C work well to push back the malaise of a cold trying to come on. Tasty, too!
The trick is knowing when to put your solid components into the boiling broth that you've built, and then not boiling them to death. A little more than al dente worked for me and also heated up nicely next morning. Remember to "roll your own" for measurements and ratios.
Ingredients, chopped into chunks
▪︎ tomato
▪︎ pineapple (canned, in its own juice, 'cuz I couldn't be bothered
)
▪︎ green bell pepper
▪︎ shrimp peeled, deveined, left whole
Ingredients for broth
(You will ID my tendencies*)
▪︎ water
▪︎ pineapple juice
▪︎ poivre a la mode*
▪︎ garlic powder*
▪︎ sriracha*
▪︎ red wine vinegar*
▪︎ Worcestershire sauce
▪︎ soy sauce
▪︎ salt to correct
>Once the broth gets to a rolling boil, add the bell pepper and pineapple chunks.
>Lower heat and simmer until the bell pepper chunks are just easily pierced with a fork.
>Add the tomato chunks and shrimp.
>Simmer until shrimp are pink O's, which is about long enough for the tomatoes without them getting too soft.
>Dot with cilantro leaf before serving if you like; enjoy in a large bowl.
(Add tamarind to the broth for a Vietnamese touch!)
Although this one began as a dinner dish, it became a nourishing breakfast dish because, as we know, soups and stews often become better next day. The pepper, sriracha, and vitamin C work well to push back the malaise of a cold trying to come on. Tasty, too!
The trick is knowing when to put your solid components into the boiling broth that you've built, and then not boiling them to death. A little more than al dente worked for me and also heated up nicely next morning. Remember to "roll your own" for measurements and ratios.
Ingredients, chopped into chunks
▪︎ tomato
▪︎ pineapple (canned, in its own juice, 'cuz I couldn't be bothered
) ▪︎ green bell pepper
▪︎ shrimp peeled, deveined, left whole
Ingredients for broth
(You will ID my tendencies*)
▪︎ water
▪︎ pineapple juice
▪︎ poivre a la mode*
▪︎ garlic powder*
▪︎ sriracha*
▪︎ red wine vinegar*
▪︎ Worcestershire sauce
▪︎ soy sauce
▪︎ salt to correct
>Once the broth gets to a rolling boil, add the bell pepper and pineapple chunks.
>Lower heat and simmer until the bell pepper chunks are just easily pierced with a fork.
>Add the tomato chunks and shrimp.
>Simmer until shrimp are pink O's, which is about long enough for the tomatoes without them getting too soft.
>Dot with cilantro leaf before serving if you like; enjoy in a large bowl.
(Add tamarind to the broth for a Vietnamese touch!)
Cal Gal
Well-known member
I found a zucchini bread recipe to share that's easy, even for me, tasty and moist, and does a pretty good job of temporarily chasing away the political blues for awhile. I smiled at its title/name because, hearkening back to when my mom was getting food on the table for us, baked goods were very comme ci, comme ça. For example, her persimmon cookies were either the best god damned persimmon cookies you'd ever had, or they were suitable only as clay pigeons: Pull : 
!! (My baking leans etsi ketsi, so I don’t gotta trek down to the range too often.)
So anyway, I hope you enjoy this very easy recipe for a yummy diversion from the toils of the day. Small note: I used about half the recommended sugar. I also used evoo because I freakin' love it, plus it gives this bread a rustic, countryside character, which is where I'm from in the first place, but you know - roll yer own.
Bon appétit!
Mom's Zucchini Bread
Ingredients
Original recipe (1X) yields 24 servings
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 3 large eggs
• 1 cup vegetable oil
• 2 ¼ cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts
Directions
▪︎ Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
▪︎ Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
▪︎ Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well.
▪︎ Stir in zucchini and walnuts until well combined.
▪︎ Pour batter into the prepared pans.
▪︎ Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.
▪︎ Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
This bread freezes well. Just be sure to wrap with cello film or waxed paper beforehand.
!! (My baking leans etsi ketsi, so I don’t gotta trek down to the range too often.) So anyway, I hope you enjoy this very easy recipe for a yummy diversion from the toils of the day. Small note: I used about half the recommended sugar. I also used evoo because I freakin' love it, plus it gives this bread a rustic, countryside character, which is where I'm from in the first place, but you know - roll yer own.
Bon appétit!
Mom's Zucchini Bread
Ingredients
Original recipe (1X) yields 24 servings
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 3 large eggs
• 1 cup vegetable oil
• 2 ¼ cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts
Directions
▪︎ Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
▪︎ Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
▪︎ Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well.
▪︎ Stir in zucchini and walnuts until well combined.
▪︎ Pour batter into the prepared pans.
▪︎ Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.
▪︎ Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
This bread freezes well. Just be sure to wrap with cello film or waxed paper beforehand.
