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!)