Tag Archives: food

What is this thing called ‘we’?

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Hi readers.    Thanks for coming by.

If you’re like me you probably figure you know an awfully lot about how this country and this world ought to be run.   All sorts of opinions about some composite of human being  bagged into the word, ‘who’ ought to get fed, get rich, or get killed.   Most of that ‘who’ can be distinguished from ‘we’ in various ways.

For instance, people who need killing are usually located outside the boundaries of our country.   And they tend to be inside the boundaries of a country our politicians and wealthy people dislike for one reason or another.   And usually people who need killing get around to being killed if they don’t see the error of their ways.

People who ought to get fed, on the other hand, and those who shouldn’t is a lot more complicated.  Of course, right at the top of what people ought to have full bellies are those blessed with wealth, either by coming from a wealthy family, by being really good at selling something, or by stealing it and getting by with it [or having ancestors who did].

Next, the people who ought to get to keep their tummies full ought to be people as much like ‘us’ and possible.   People who go to jobs everyday that pay enough so’s there’s plenty of money for food and other things.   Naturally those should be fed because they’re like US.

And then of course there are those people who definitely shouldn’t be fed.   Snot nosed kids who are born in bad neighborhoods, who have parents who use drugs, drink too much, and the fathers don’t take responsibility for them.    Those little bastards need to be deprived of food so they can be persuaded to earn an ‘honest’ living.    As prostitutes, say, or selling drugs on schoolgrounds.   If they wanted a better life they should have been born to wealthy parents.

But that’s just me, and you, if you happen to be like me.    A lot of other soft hearted people think EVERYONE ought to be fed and NOBODY ought to go hungry, or suffer cold because he or she can’t afford a warm place to stay.

Yeah, and those commie snowflakes ought to be killed.    They definitely aren’t a piece of ‘we’.

Thanks for the visit.

Old Jules

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Shredded ginger in oatmeal

Hi readers.  Thanks for coming by for a read.

I’ve told you plenty of times the lengths I go to finding miniscule sodium or no sodium food products to prepare for myself.  I’ve found a good many more since the last time I talked about it.

For instance, cranberries were on sale for a buck per bag during the holidays and knowing how heavily I use cranberries I loaded up Jeanne’s freezer.  Every day I put a handful into my breakfast oatmeal.  Adds zest.  But even that gradually becomes ho hum.

Naturally there’s a lot of ginger nodules around here because both Jeanne, and I cook with ginger.  She’s careful and skins hers before grating it.  I just chunk mine into the blender, fill that blender up with shredded ginger, then flatten it so’s it’s easy to break off inside the baggie when frozen.  [Gallon freezer bags work best]  So spang, pull it out of the freezer, break off a piece, and you can put a hefty ginger flavor to anything you please.

This morning I’m having ginger-cranberry oatmeal.  It hits the taste-buds a bit hard the first spoonful, but after that oatmeal becomes a someone you’d like to get to know better.

I’ve come up with a number of other items I’m planning to tell you about, even though there’s probably not anyone else here who’s fanatic about keeping salt ingestion below 2000 grams per day.  There’s stove top pizza, stovetop wheat buns, green chili Swiss cheese omelets [amazingly low sodium] huevos ranchero style.

And so on.  I’m going to try to remember to post some ingredients and methodology as the year rolls out and I find more of them or run new trials on the ones I’ve already invented.

I’ve got to find a replacement for Hatch green chili, by the way.  They had it in the grocery stores [outside them] here during harvest time, and I bought a few pounds to run through the blender and freeze.  But I’m running dry on them.

These were only partly roasted, but Jeanne’s son, Michael, roasted them in an outdoor barbeque for me.  I debated on peeling them and decided it’s time the world found a way to get loose from green chili skins without anything labor-intensive.  So I blended the bejesus out of them and turned out to be right.  They’re great.

Old Jules

 

Cilantro tortillas

Okay readers.  I know a lot of you are desperately sick of hearing new food concoctions invented because they don’t include salt.  But there might come a time after the apocalypse, or Y2K, or your stroke or coronary thrombosis when you’ll say to yourself, “Dayummm.  Wonder if I can find Old Jules blog again?  I sure wouldn’t mind having me some of them masa harina pancakes!”

When that happens maybe this think will still be here, easily located by dogpile.com search engine.

The key is the relationship between a given amount of  masa brosa and water.  Trip down to a store where such things are sold and look for a package, MASA BROSA – Masa Instantanea de maiz.   Harina de Maiz.

It’s cheap.  And once you have it you can forever hence use a ratio of 2 cups of masa to one and one-eight [1 1/8] cup of water unless your water happens to be thick and muddy, or if it comes from downstream of the sewer plant.  If that’s the case you’ll have to experiment for the right texture.

Anyway, you’ll soon get the feel of the dough when it’s right.  You can use a tortilla press, but you don’t need one.  Mash it down with the bottom of a pan, your hands, a rolling pin, or walk on it.  Makes no difference.

Once you understand that relationship between water and masa the sky is the limit.  I don’t personally care to make two cups of masa in one batch.  I use half-cup of masa with quarter+1 tablespoon and make a single, big thick tortilla [or pancake, pita whatever] and it’s usually all I need.  It’s too easy to make to justify doing any ahead of time.

This morning I mixed in chopped cilantro, threw it into a really hot frying pan [no oil, spray, no nuthun] and made one hell of a nice tortilla to be placed underneath fried eggs.

But the concept works with almost any herb and you’ll be hearing about some of them if you keep reading here.  Today I just want to tell you about the cilantro because that’s one real people would pay good money for a taste of while they’re scarfing their eggs.

Old Jules

Hell of a fine no sodium added breakfast. Less than 8.5 mg sodium

Hi readers.  Thanks for coming by for a read.  I just topped off my smile with a deeeeelux double-extra-heaven breakfast I threw together.

First off I built a fat tortilla using half-cup of masa and a quarter-cup+one tablespoon water wadded into a ball, flattened thick, and place onto a frying pan.  Hot frying pan.  Really hot frying pan.  Then flipped it and browned the other side.

Okay, now that goes onto a plate and the frying pan gets a smack of no sodium butter melting into which goes an onion ice-cube, a tomato ice-cube, and a Hatch green chile ice-cube, all sizzling to beat hell.  Two eggs into that, carefully flipped over light at the proper moment.

Then, spang onto that tortilla and you’ve got yourself a breakfast real people would pay good money to have a second serving of in a real eating joint.

And you still have 1991.5 mg sodium left to squander during the rest of the day.

Damn that was good!

Old Jules

Masa harina as a no sodium pizza crust

Hi readers.  Thanks for coming by for a read.

I probably mentioned sometime that I’ve been having dreams about pizza.  The odor and the taste creep into my brain unexpectedly and sometimes I have to threaten myself with a pistol to keep from picking up the phone and ordering a large pepperoni or anchovies delivered.  Aside from me being dead when Jeanne arrived home from work after I sneaked around and did it, she’d never know.

One slice of pizza of any sort anywhere exceeds my 2-gram limit for each day.

Well, I’m wanting to avoid having to shoot myself in the hand or ear to keep from phoning in for a combination pizza.  So I’ve been working on developing a non-sodium, or low sodium substitute.

The filling, I’ve got whipped.  I told you before about my onion ice cubes and my tomato ice cubes.  I used two of each, and might have added one more.  When they were melted I used a lot of minced garlic, turmeric, oregano, cilantro, and ancho pepper.  Mixed them all together and poured them over a couple of slices of zero-sodium bread that’s awful, otherwise unfit for human consumption.

Okay, that stuff is the filling, and it is damned tasty.Roll out a quarter pound of ground beef into silver-dollar sized pieces and season the hell out of them to simulate pepperoni.  Space them around on the surface of the rest of the filling.

Now roll out the real crust using half-cup of masa harina pressed out thicker than tortillas, but not much thicker.  About a quarter-cup plus a tablespoon of water mixed with the masa.

Position that filling onto the crust and shove the entire shebang into the oven at 450 F for as long as it takes for the odor to remind you something’s in the oven.  Probably 20-30 minutes.

This is just the beginning, and you might need to make modifications based on personal tastes and the way your oven behaves itself.  But there’s no need to kill yourself out of desperation for a damned pizza just because it would kill you to eat one.

Make the damned thing from scratch and cheat the undertaker.

Old Jules

 

Culinary arts, broken toes and peaches

Hi readers.  Thanks for coming by for a read.

Because of the differences in our dietary idiosyncracies Jeanne and I don’t cook much for one another, almost never anything shared.  I usually cook breakfast for her, but only as a separate deed.

So yesterday when she pronounced she was going to make two [2] peach pies, one for me without salt, one for herself, I was only surprised she was doing one for me.  She carefully cut up the peaches, got everything ready but the crusts, then refrigerated it all.

I thought she’d already found the crust recipe she’d been searching for.  But there she was barefoot by the bookcase, holding the 10 pound, The Victory Cook Book, Binding of the American Woman’s Victory Edition published in 1943.  Edited by Ruth Berolzheimer, director of the Culinary Arts Institute.

Great book.  Dedicated to General Douglas MacArthur.

“His heroic leadership and gallant fight against overwhelming odds should inspire every American woman to make the most of daily opportunities to support the war effort in her home and in every sphere of worthwhile activity.”

Nice full page pic of Dugout Dug inside opposite the dedication, him having recovered from his nighttime scurry out of Manila leaving his command to surrender to the Japanese, Death March across Bataan, that sort of thing.
But I digress.

Jeanne tried to lift that book and SPANG, it slipped out of her hand!  She doesn’t have much strength in it because it was broken a while back, and it’s not easy for her to remember. CRUMP went Douglas MacArthur and all the cuisine prepared by the women of America supporting WWII.

Jeanne doubled over in pain and I hopped up figuring I’d try to help.  But Jeanne just lost WWII and the War in the Pacific, broke at least one toe, possibly two.

By the end of the evening the one toe was swelling and turning purple.  We were alternating artificial ice in and out of the freezer, and she was in a lot of pain.  The toe is purple enough for most usual purposes today and swollen, but she’s able to get around.

All the peaches are there in the fridge, but I’m thinking I might just figure on eating them without pie crust.  She’s going out with friends tonight and planning to be busy today, so I don’t think cooking pie is in the cards.

I suggested she tell her friends when they ask why she’s limping, tell them I pissed her off and she sidekicked me in the head.  If she doesn’t take me up on it she’s missing one hell of a good story.

Old Jules

Horrified Subway Execs Assumed People Were Buying Footlongs To Share With A Friend

The Onion

http://www.theonion.com/video/horrified-subway-execs-assumed-people-were-buying,36800/?utm_source=The+Onion&utm_campaign=15d188fe67-

The_Onion_Newsletter_Daily_Template&utm_medium=email&utm_term=0_6a8b5ad20e-15d188fe67-16729065

The sandwich chain says it is ‘deeply sorry’ if customers mistakenly believed that eating an entire foot of food could somehow be considered healthy.