Found: One food meme via In our kitchen.
How do you like your eggs?
How do you take your coffee/tea:
coffee black, but i rarely do coffee; tea mostly iced and unsweet; don't do hot tea much, either. I'm boring when it comes to drinks. i love water.
Favorite breakfast foods:
eggs over easy, buttered toast, hash browns.
Peanut butter: smooth or crunchy?
What kind of dressing on your salad?
none. if the ingredients are fresh and tasty who needs dressing? otherwise dressing of choice, hands down, is bleu cheese.
Coke or Pepsi?
You're feeling lazy. What do you make?
fried egg sandwich/ grilled cheese sandwich, or mac n cheese from a box
You're feeling really lazy. What kind of pizza do you order?
from a local joint, Italian Pizza Pub. I hate supporting chains. if it's just me, i like it plain or with mushrooms. but we compromise and get pepperoni and black olives.
You feel like cooking. What do you make?
something traditional like meatloaf or chicken n dumplins
Do any foods bring back good memories?
cake reminds me of birthdays.
hot dogs remind me of time spent roasting them on sticks with my grandparents while out in the woods.
i have so many good food associations i can share 'em with folks who didn't luck out like i did.
Do any foods bring back bad memories?
mostly of bad service and bad restaurants
Do any foods remind you of someone?
banana pudding-- grandma and dad; she made it for him all the time
fresh crabs-- Don and Marie (grandparents) they lived in Baltimore for years so when they came to Erwin, Tenn., they made sure to find a crab dealer over in JC where they'd buy pounds and pounds and cook. lucky me.
salmon patties & stuffed bell peppers-- my mom made these all the time when i was young and lived at home.
peas- ian loves them, i've only recently come to appreciate fresh peas; still hate canned ones.
Is there a food you refuse to eat?
probably pickled pigs feet. their appearance is beyond disgusting.
What was your favorite food as a child?
macaroni and cheese
Is there a food that you hated as a child but now love?
peanut butter, beets, soup beans
Is there a food that you loved as a child but now hate?
chunks of cold, hard butter sliced off the butter mold
Favorite fruit & vegetable:
is coconut a fruit? tomatoes.
Favorite junk food:
cheetos cheese curls
Favorite between meal snack:
I'm not a snacker
Do you have any weird food habits:
i eat all fried shrimp parts. crunchy tails, yum. also like those crunchy fish parts like tails and fins.
You're on a diet. What food(s) do you fill up on?
nothing. if I'm dieting, I'm not eating. not like I'm anorexic. hardly, but total restriction works best for me. 2 slim fast bars, one meal.
How spicy do you order Indian/Thai?
Can I get you a drink?
gin and tonic, thanks. or maybe a bloody mary.
Red wine or white?
We only have beer:
coconut cream pie, cheesecake, ice cream
The perfect nightcap?
ambien + a glass of water
Couldn't resist this story. I actually know people who were raised in Puyallup. Kind of like being raised by wolves. But surely there are plenty of lovely folk in Puyallup.
Paul Prudhomme was in Puyallup as part of the Associated Grocer's Inc. trade show.
He urged folks to come on back to New Orleans.
He did Puyallup.
He did not do justice to librarians. Look at this:
Q: How is New Orleans recovering?
A: It's going to be a long time before New Orleans is back to where it was. We still don't have conventions coming to town. We haven't seriously started rebuilding the houses. I live in the Ninth Ward, where the huge devastation was ... there's still trash in the streets and piles of trash on the sidewalks.
[Restaurants have reopened in the French Quarter and Garden District, but in not many other neighborhoods, Prudhomme said.]
Some locals are coming now to eat, but the French Quarter and area makes its living off tourism and has for half a century, and that's not happening now, so it's a hard struggle.
We still don't have conventions coming to town.
Please explain how you missed all 18,000 librarians and library vendors who came to town almost a month ago. Most people were thrilled with our presence. They thanked us, personal-like every chance they got.
There aren't any conventions coming to town? We spent thousands, no, millions of dollars in your restaurants, hotels, and shops. And I personally doled out spare change and kind sentiments to your homeless. Almost a thousand of us volunteered from one to three day's time helping clean up the messes and rebuild. So nice to know how little librarians count.
The most darling consumer product I've seen all week is the Cup-a-Cake.
Take your cup cake on the road with you.
Preserve freshness in blue, pink, or green.
All that jazz.
That is, if you even like cupcakes. Too much sugar. No thank you!
Maybe I should create an anti-cupcake blog. When will the trend come to an end?
Oh, I know! In eight to ten years when some latecomer to the party from the Tri-Cities decides what a great idea a cupcake store would be. Aaaaaaawwwww.
Peach farmers in South Carolina and Georgia are feeling the benefits of the California's poor crop yield. The Golden State grows seventy-six percent of the nation's supply of peaches each year. Peach prices soared due to California's bad weather and both Peach States, who frequently trade the second-place slot after California as biggest producer in the US, feel the pinch. Peaches are scarcer this summer than they were last summer.
Of course, South Carolina claims the peach as the state fruit. And makes this claim, too:
South Carolina is the nation's leading peach producer and shipper east of the Mississippi River.
The Tampa Tribune featured a story about watermelon: Forget about thumping 'em, how to determine the variety, and how to deep fry 'em. Of the three billion tons of watermelon grown annually in the US, Florida, if you couldn't guess, produces the most watermelon of any state. Then Texas, California, and Arizona fall next.
Here's the deep fried watermelon recipe:
1 watermelon (about 10 pounds)
11 tablespoons all-purpose flour
2 egg whites, beaten
7 tablespoons cornstarch
3 cups vegetable oil for deep-frying
Cut the watermelon in half and scoop out the pulp. Remove any seeds, and cut the pulp into diamond shapes. Coat with the flour. Mix the egg whites with the cornstarch and a little water to form a batter.
Heat the oil in a wok to about 250 degrees or until small bubbles appear around a 1-inch cube of day-old bread dropped into the oil.
Working in batches, dip the watermelon pieces in the batter and add to the oil. Deep-fry until the coating becomes firm and light brown. Remove, drain well and sprinkle with powdered sugar. Keep the batches small enough to maintain the 250-degree oil temperature.
Makes 12 servings.
Next on my agenda is making peach chutney from peache fresh from the farmer's market. Will follow this recipe from the Seattle Times.
Makes 4 half-pint containers
- 2 cups cider vinegar
- ¾ cup water
- 1 medium onion, finely chopped
- 1 red bell pepper, seeds removed, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons grated fresh gingerroot
- 2 tablespoons grated orange peel
- ½ teaspoon ground cinnamon
-¼ teaspoon cayenne
- 2-¾ pounds peaches, peeled and pitted
- 1 cup golden baker's sugar or light brown sugar
- ¾ granulated sugar
- ½ cup golden raisins
1. Combine vinegar, water, onion, red pepper, garlic, ginger, orange peel, cinnamon and cayenne. Bring to a boil, reduce heat and gently boil 15 minutes.
2. Cut peaches into ½-inch chunks. Add to the pan with the brown sugar and granulated sugar. Continue cooking at a high simmer 30 minutes, stirring occasionally.
3. Add raisins and continue cooking 30 minutes or until mixture thickens. Stir occasionally.
4. Ladle chutney into four, clean, half-pint freezer containers, leaving ½ -inch headspace. Cool chutney, then adjust lids and store in freezer.
If it tastes better, doesn't that mean it's better for you, too? Case in point: Tomatoes. I've read that when a tomato is refrigerated, the acids morph and it loses it's flavor. Don't know whether it becomes less nutritious or not, but that is the case with watermelon.
When it's ice-cold, watermelon loses beta-carotene and lypocene (an antioxidant that makes watermelons and tomatoes red and may help prevent heart disease and some cancers).
Georgia just passed a strict immigration law. Naturally the ag industry is all atwitter because they're dependent upon migrant labor.
Farmers who depend on migrant labor are concerned that legal farm workers may decide to forego working in Georgia and instead go to neighboring states that don’t have similar laws.
I'm pro-immigration whether it be legal or illegal. Farmers need all the help they can get.
Isn't the state shooting themselves in the foot with this? Who are they going to hire to work the fields? And when food is rotting on the stalk/vine come harvest-time and food prices shoot through the roof, who will they blame?