Tag Archives: cuisine

About that Herb Ox Bouillon – MSG Deniers

Low sodium / no sodium Saimin

I got this in an email from Jeanne sometime during the night:

it has two ingredients which  minimize the amount of MSG, but they don’t remove all the MSG in the product.   Better read up on them before you decide it’s safe to consume any.

http://healthybliss.net/the-truth-in-food-labeling-food-additives-to-avoid-hidden-sources-of-msg/


http://www.livestrong.com/article/551058-disodium-guanylate-vs-monosodium-glutamate/

 

To be honest I hadn’t gotten around to hoping it would be this complicated.  MSGs more of a poison to me than too much salt.  But I’m not sure I’ll be able to figure out yea or nay without bellying up to the bar and watching my blood pressure afterward.

Old Jules

Low sodium / no sodium Saimin

Hi readers.  My occasional yearning for saimin [ en.wikipedia.org/wiki/Saimin ] experienced a hiccup when the various sawbones convinced me I needed to be serious about sodium if I wanted to keep making a nuisance of myself.

The other ingredients aren’t a problem, but finding a low sodium, easy to prepare broth is.  I tried using the onion ice cubes and it almost worked, but not quite.  Onion ice cubes, jalapeno ice cubes

But there’s an auction near here every Saturday, and everything that doesn’t sell goes out into the parking area to be sifted through by anyone who wants it before they haul it away to the dump.  I occasionally find things I want there because Jeanne’s been a frequenter and trafficker of auction castaways for a number of years.

Saturday I hit the jackpot.  A brand new, unopened box of Herb Ox NO SODUM chicken bouillon broth.  I never knew such a thing existed.  Never thought it might enough to search for it.

So when I arrived back at Jeanne’s I immediately used one package to test as a cup of bouillon hot drink and it was great.

Yesterday I used one of those onion ice cubes, a package of Herb Ox NO SODIUM bouillon as the base for my first post-discovery saimin.  Everything added was sodium free, or only had naturally systemic sodium.

I used bean sprouts, thin wheat noodles, shredded cabbage and carrots, mushrooms, some corn off-the-cob, and various seasonings.

Tasted precisely as saimin ought to taste, which varies.

Old Jules

 

No sodium catchup substitute better than catsup

sweet pepper and bells

Hi readers.  Thanks for coming by for a read.  I’m sitting here dipping home-made no sodium catsup substitute in Art’s & Mary’s no salt homestyle potato chips.

So shoot me.  Fact is, this catsup substitute tastes so much better than catsup a person might as well call catsup a substitute for whatever this como se llama delicious concoction is.  And it’s so damned easy to make they ought to put grocers in jail for carrying the original salt-bomb Hunts, Heinz, you name it catsups on the shelves.  Killing people slowly.

 sweet pepper and bells in blender

What you need to make Como Se Llama?   Sweet peppers and/or Bell peppers of various colors.  A blender.  3/4 cup apple cider vinegar.  A cup of sugar, or however much less you prefer.  A tablespoon of black pepper.

sweet pepper and bells blended

Blend it until it’s all liquid, adding the sugar and vinegar while it’s blending.  I use unground peppercorn and let the blending reduce the grain size with everything else.

sweet pepper and bells ireducing

Once that’s done all you need to do is put it over medium heat and bring it to a boil, then let it simmer until it’s reduced approximately 1/3, but mainly is the thickness you prefer in a Como se Llama.  Keep it in mind you’re using it for a dip.

If it gets so you’re on the road or for come other reason can’t make Como se Llama, you can always stop into a grocery store and buy a bottle of catsup for a temporary substitute.

Old Jules

Preparing dried peppers for kitchen use

Hi readers.  Thanks for coming by.

Does it bother you when you go to a restaurant, order something spicy, and the plate comes with a bunch of cockroach-sized peppers intact scattered into the food?  No way of eating them if you still own your appendix and want to continue in that vein.

Ancho is a favorite of mine because they aren't much hotter than bell peppers, but they have a strong flavor.  Dusky, smoky flavor.  But only rarely will you find them fresh.

Ancho is a favorite of mine because they aren’t much hotter than bell peppers, but they have a strong flavor. Dusky, smoky flavor. But only rarely will you find them fresh.

Same applies for home cooking.  Some of the best, such as anchos, can only rarely be found fresh.  And using them dried requires some preparation if you want to taste the flavor.

 

The blender beats any other method I've ever found for reducing them to a worthy size. Unless it's the heat you're after, such as with habenero. But that's an entirely different story.

The blender beats any other method I’ve ever found for reducing them to a worthy size. Unless it’s the heat you’re after, such as with habenero. But that’s an entirely different story.

Enter, the blender.  No need to dig out the mortar and pistle.  It wouldn’t work anyway.

ancho grinding 1

Starting with low speeds seems to work best.

ancho grinding 2

Be patient and hang in there.  You’ll be able to see the particle sizes decreasing.

`ancho ground

Eventually you’ll end up with this.  Ready to use ancho, not ground enough to qualify as molido, a bit coarse, but with enough surface areas exposed to bring out the flavor.

I suspect one of the reasons so few people use dried peppers is a result  of not knowing what the hell to do with them.  Reducing the particle size enough to bring out the flaver and render them capable of being digested helps.

Old Jules

Sumptuous low sodium avocado sandwich

Once again readers, you’re hearing it here first.

  • 2 slices low sodium [85 mg per slice] oatmeal bread
  • 1/2 avocado mashed to paste
  • handful of bean sprouts
  • 14 leafs fresh spinach
  • 1 green onion, chopped
  • handful of chopped fresh cilantro
  • no other seasoning

Count’em:  190 mg of sodium, total.  And it melts in your mouth.

Old Jules

Delicious low sodium hamburger

Hi readers.  I just devoured one of these  and can testify there’s none better.

  1. When you make up your ground beef patties use onion powder as a flour to separate the patties.  But first sprinkle on lime powder, coriander, black pepper.
  2. Thaw one Pattie and cook or grill it.
  3. Using two slices of low sodium sandwich bread paste on home-made catsup [no sodium] made from sweet peppers and rice vinegar blended and boiled.
  4. Prepare the bread surface with no sodium catsup below cilantro, chopped green onions and spinach leaves on one slice.
  5. If you like mustard, mix a tablespoon of mustard flour with equal amount of water and spread on the surface of the remaining bread slice.
  6. Place the meat, cooked to taste, on the bread with the spinach, cilantro, and green onion, then cover it all with the slice covered with mustard.

Beats hell out of traditional hamburgers and you only get the salt that came naturally in the ground beef, plus 30-60 mg of salt in each slice of bread.

Old Jules

Afterthought:  If you don’t have an economical source for lime juice powder and onion flour [powder] you can buy it by the pound from www.FirehousePantryStore.com  – the mixture of onion flour and lime juice powder is the absolute best substitute for salt I’ve found, bar none.  Beats the stuff sold as salt substitutes such as wossname, Madam Upso Salt and Mr. Ersatz Sodium all to hell.

 

Onion ice cubes, jalapeno ice cubes

onion ice cube jalapeno ice cube

Hi readers.  Thanks for coming by for a read.  This is an idea of mine that worked out really well.  Hell, it wasn’t my idea.  It was Jeanne’s.  But I’m the one put that whole bag of onions in the blender, liquified them, and poured them into ice cube trays.  Jeanne just thought of it because the onions go bad so quickly these days.

Anyway, even before the low sodium fanaticism and the sexual experimentation with various foods that followed, counting sodium mgs the way other people count calories, even before that I used a LOT of onions, a lot of jalapeno [and other peppers].

But Jeanne’s ice cube idea throws the entire thing into a new realm.  A new threshold, new horizon of culinary potential.  And you don’t have to chop them every damned time you get hungry and start searching for something to cook.

The onions turn into tiny onion chips when thawed, and a lot of onion juice.  They make an onion broth quicker than I can type it.  And the jalapeno ice cube are great anywhere.  Shove a popsicle stick into them and you have a jalapeno popsicle.  Otherwise just use them the way you’d normally use a jalapeno shaped like an ice cube.

Remember where you heard it first.  It was here.  Not Jeanne’s Library blog.  But if I could think of a way to keep them from melting I’d send some postcard style to her Johnson County Library Postcard Art project.  Because damn me, these are art.  Tastiest damned art I’ve ever eaten.

Old Jules

 

Amazingly toothsome no-sodium/low sodium salad

great salad

Hi readers.  Jeanne suggested I take a picture of this and post it.  I’m not certain why.  I just got sort of carried away making that salad and as always, it turned out toothsome.

Spinach, bean sprouts, frozen grapes, frozen cranberries, sesame seeds, chopped celery, celery seed, chopped carrots and sweet peppers, raw peanuts and snow peas [chopped].  Dressing is rice vinegar and olive oil with a dose of minced garlic and some ginger.

Takes a lot to fill the void, but the sour from the cranberries discourages over indulging.  Not unpleasantly, but insistently.  This one made two meals, second one as appealing as the first.

Old Jules

Curry fish for the Gods only

ironhorse wall menu

The pink haired, much pierced daughter of the Hong Kongish couple owning the Iron Horse [low sodium] Asian restaurant spent a year or more doing the menu-items on the walls and ceiling. Prices don’t change much and aren’t likely to, I’m thinking.

Hi readers.  Thanks for coming by for a read.

A person gets a hankering to eat someplace with storebought food occasionally, and if he does he can figure on getting a salt-load worthy of the Morton Girl.  Here in Olathe there’s a Chinese joint named the Iron Horse tries to breach the pattern, might even succeed except for the taste.  It’s not great, but they’ll swear there’s no added salt and no wossname monosodium glutamate.

But I gradually am coming to think I can’t afford to eat in food joints, and that they can’t make as good an Asian food as I can, and I know how much salt is in it.  Without having to listen and feel around for spots in front of my eyes or blind staggers.  Maybe if Chinese steel weren’t so lousy I’d be more prone to believe what’s said about the contents of food items.

Anyway, I was leading up to saying I made up the most toothsome stir-fry  curry dish without any salt at all last night, with steamed rice.  Gave Jeanne a taste before dumping it onto the rice.  A look of delight crossed her face briefly before she gasped, “Wow!” and ran for something to drink.

She’s of the opinion that all my years of loving habenero and other seasonings have left me bereft of taste buds.  Claimed she could feel that spoonful burning it’s way all the way down her goozle.

Being the best no-sodium Asian chef in Christiandom’s fairly nice, but I can’t find anyone else who can eat my creations.

Old Jules

 

 

The heel of the loaf

Hi readers.  Thanks for coming by for a read.

I mostly never forget to do my gratitude affirmation ritual as many times per day as I remember to do it.  Suffice to say, many times each day.  But I’m prone to forget my forgiveness rituals unless I catch myself being angry, or sense a seed of anger feeling around for a hold on my consciousness.

This morning I had to add forgiveness affirmations as an adjunct to the gratitudes, however.  Old memories climbing up into my head for a breath of air.

I was associated for a number of years with a family who didn’t throw away the heel of the loaf, as some families do and my own family would have never considered because it was too alien a concept.  In my childhood home you ate the heel if it arrived on pain of I can’t imagine what.

But this family I had to forgive this morning found a way around throwing the heel away, or throwing it away.  They’d each reach past it and get the next slice down, leaving the heel for someone else.  Me when I was around, because they all just passed it by.

When the loaf bag went empty except for two heels, someone would carefully place the two heels into a bag of left over heels, presumably in case anyone came along who’d prefer eating a dry heel to a piece of wasp nest fresh out of the loaf.

A lot of it got thrown away I’m sure, and a fair amount fed birds or went into stuffings.  Meatloafs got rice instead of dry breadcrumbs.

Something got me remembering that after all these years, and I felt my gorge rising.  Damned people leaving the heel for someone else.  And what it implies.

And had myself a specially scheduled on-the-spot ritual of forgiveness affirmations.

Old Jules