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The Food Almanac: Thursday, January 24, 2013

The Food Almanac: Thursday, January 24, 2013

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In The Food Almanac, Tom Fitzmorris of the online newsletter The New Orleans Menu notes food facts and sayings.

Days Until. .
Mardi Gras--19
Valentine's Day--21

Music To Eat Creole Gumbo By
This is the. wait. This doesn't seem possible. The seventy-second birthday of Aaron Neville? He doesn't look it. Certainly doesn't sound like it. One of the great singers to ever emerge from New Orleans, he has an instantly recognizable voice, one with such a high register that it seems unlikely coming from a burly guy like him.

Music To Drink Cheap Bubbly Wine By
Neil Diamond was born the same day and year as Aaron Neville. He had two hits with food titles: Cherry Cherry and Cracklin' Rosie. The latter is a reference to a bubbly, fruity wine called "crackling rose," which was already fading from the scene by the time the song got around to it. The best-known version of crackling rose in these parts was Pink Ripple.

Today's Flavor
It's National Peanut Butter Day, but none of the peanut butter makers agree. (One says it's March 3.) Peanut butter is something you either love or are totally indifferent to; I'm in the latter category. I was especially leery of the use of peanut butter in desserts, until the first time I had the peanut butter pie at Feelings years ago.

It's also rumored to be Lobster Thermidor Day. We're not going along with that, for two reasons. First, this is a notably bad time of year for Maine lobster. Although the Yankees say their lobsters are always in season, the big bugs are better in the summer and early fall. Second, the word "Thermidor" comes from the ancient Gallic name for the month we now call July. As if that weren't enough, lobster Thermidor is a dish of the past, and is almost never seen on menus anymore. The last permanent slot it held on a New Orleans menu was at Antoine's, which has not brought it back since the storm. No great loss. The sauce is a basic white sauce blended into fish stock with a bit of cheese, cream, and cayenne.

The Old Kitchen Sage Sez:
Maine lobster requires six minutes in a pot of salted (1 tsp. per quart) water at a rolling boil--for a one-pound lobster. For each additional pound, add three minutes. That's for the smallest lobster in the pot. Let the bigger ones stay the allotted time, as if they were the only ones in the pot.

Gourmet Gazetteer
Crawfish Creek winds through the beautiful wooded hills in the northeast corner of Alabama, growing larger as it flows north into Georgia, in the same valley that the I-59 follows on its way from Birmingham to Chattanooga. The most appealing restaurants are the Depot Diner and Lazy Bones BBQ, both in the rustic little town of Rising Fawn, GA.

Edible Dictionary
plantain, n.--Any of the many edible varieties of banana that do not become sweet enough to eat raw. Cooked, their starchy component makes for a good side vegetable. Plantains are most commonly found in Hispanic cooking in this country, although they are widespread around the world. In Africa, plantains are processed to make a mashed-potato-looking dish called foo-foo (although cassava root is more commonly used for that). They also make a near-flour of plantains, used for making flat cakes and dumplings. The funny thing about plantains is that, even though they're so closely related to bananas that you could say they are bananas, they offer almost none of the distinctive banana flavor.

Annals Of Popular Cuisine
Eskimo Pie was introduced on this date in 1922 by an Iowan named Christian Nelson. It's a simple enough concept: a slab of vanilla ice cream dipped in chocolate that hardens into a shell upon contact with the cold ice cream. I don't remember seeing Eskimo Pie until the 1960s. Before then, we got something similar, but on a stick, from the ice cream truck. We called it a "polar bar," although I can't remember ever having seen those words on the wrapper. And you could also get something a lot like an Eskimo Pie at the Dairy Queen, where they would dispense one of their cones from the machine, then dip it in hot fudge. If all went well (sometimes the act of holding an ice cream cone upside down had predictable results), you got the same kind of chocolate shell.

Around The Campfire
Today is the anniversary of the Boy Scouts, formed in England by Lord Baden-Powell in 1908. The Scouts were a big and immensely enjoyable part of my life for ten years, as my son grew through its ranks. We cooked and ate many a fine meal (and many a terrible one, too) on our 60 or 70 nights of camping out. Our all-time best was a twenty-pound fillet of lemonfish and an equally large whole sirloin, both grilled over an open wood fire, seasoned with Tony's.

The Scouts have something in common with New Orleans: both have the fleur de lis as their insignia.

Annals Of Beer
Today was the birthday, in 1935, of canned beer. The American Can Company had been working on the idea when Prohibition came in, and got back to work when it went out. The first brewery to get its beer into cans was the Gottfried Kreuger Brewing Company of Newark. The early cans were made of steel, and were taller and much heavier than the paper-thin aluminum balloons they use now. You needed the old "churchkey" can opener to make its distinctive triangular holes in the top, rom which you drank or poured, depending on your preference for formality.

Food And Drink Namesakes
Today in 1995, the O.J. Simpson murder trial began. My radio station carried the entire thing live. It interrupted my radio show maddeningly, sometimes several times in one show. But it brought lots of new listeners. People still tell me they started listening to the show during the trial. It is the birthday of Oral Roberts, 1918. The Apple Macintosh computer was introduced today in 1984. It's a pun, of course, on the Mcintosh (no "a") variety of apple. Tennis pro C. Gene Mako served up the first day of his life today in 1916. (Mako is an eminently edible species of shark.) . . Doris Haddock, a liberal political activist who became famous for walking 3200 miles across the country in her late eighties to demand campaign reform, was born today in 1910. She died last year at a hundred.

Words To Eat By
"Do you know why kids like peanut butter and jelly sandwiches? Because they're good!"--Dick Brennan, Sr.

"I owe it all to little chocolate donuts."--John Belushi, Saturday Night Live original cast member and one of the Blues Brothers, born today in 1949.

Words To Drink By
"Beer has long been the prime lubricant in our social intercourse and the sacred throat-anointing fluid that accompanies the ritual of mateship. To sink a few cold ones with the blokes is both an escape and a confirmation of belonging."--Rennie Ellis, Australian writer and photographer.

Day Two on The Plan

I lost 1.8lbs. It's nice to see the scale go down. I hurt all over yesterday. I ended up getting sick all over myself and my car on the way to work yesterday. My doctor is amazing. He squeezed me in between other appointments diagnosed me with bronchitis, prescribed antibiotics, and told me to stay in bed and away from other people for a week.

I'm glad I followed the plan's advice and did my shopping and cooking in advanced. All this water and healthy food will heal me! While I'm on the subject of water I couldn't drink it all. There just weren't enough hours in the day. I'll try again.

Today's food is the same as yesterday except for minor details which I highlighted in green.

The Food Almanac: Thursday, January 24, 2013 - Recipes

Oh the name just cracks me up. But I guess it's a pretty accurate name because my husband does enjoy this one, then again he loves anything with pasta, cheese etc.

This is another one from my stash of old recipes, I think it came from

I'm not really sure where that name came from, and from what I've gathered over the years, there seem to be quite a few variations on this recipe, I guess in a way it's whatever you have on hand. It does remind me a lot of a good ol baked spaghetti casserole.

1 lb. ground beef
2 (8 oz.) cans tomato sauce
1 1/2 tsp. salt
1/2 tsp. pepper
Pinch of garlic powder
1 1/2 to 3 tbsp. minced onion or 1 onion, chopped
3 oz. cream cheese, softened
1 (8 oz.) carton sour cream
1 (8 oz.) pkg. egg noodles (I used spaghetti noodles this time)
1 (4 oz.) pkg. cheddar cheese, grated (I used mozzarella)

Brown hamburger drain. Add sauce, seasoning, and onion set aside. Cook noodles according to package directions. In small bowl, combine cream cheese and sour cream, mixing well. In 2 quart casserole dish, layer noodles, meat mixture, and sour cream mixture alternately - twice. Sprinkle grated cheese over the top and bake uncovered for 20 minutes at 350 degrees or until hot.

The Food Almanac: Thursday, January 24, 2013 - Recipes

I know what you are thinking, who needs a recipe for a hamburger?! Am I right? I know, I get it. I am generally not one to pull out a recipe for a hamburger. Just like everyone else, I pull the meat out of the fridge, form some patties, sprinkle them with salt and pepper, and top them with a slice of cheese. good to go. And as delicious as a plain old hamburger is in it's own right, these little babies are a good way to go as well. With only slightly more work involved than the old regular burger, you can instead, have this tasty version, stuffed with a creamy cheddar and cream cheese mixture. And thanks to the rosemary and sage, there are little pops of unexpected flavor throughout. So if you are tired of the same-old, same-old, go ahead and give these a try!

Herb & Cheese Stuffed Burgers

1/4 cup shredded cheddar cheese
2 Tablespoon cream cheese, softened
2 teaspoon dried parsley
3 teaspoon Dijon mustard, divided
2 green onions, thinly sliced
3 Tablespoon dry bread crumbs
2 Tablespoon ketchup
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage leaves (I used rubbed sage and it worked great)
1 pound lean ground beef
4 hard rolls, split (I used hamburger buns, and though they worked good, I will try hard rolls next time)
Lettuce leaves, tomato slices optional

In a small bowl, combine cheddar cheese, cream cheese, parsley and 1 teaspoon mustard. Set aside.
In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard. Crumble beef over mixture and mix well. Shape into eight thin patties. Spoon cheese mixture onto the center of four patties and top with remaining patties and press edges firmly to seal.
Grill burgers, covered, over medium heat or broil 4 inches from heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear. Serve burgers on rolls or buns, with lettuce and tomato if desired.

The Food Almanac: Thursday, January 24, 2013 - Recipes

I also cooked my own version of Farmer's Pork Chops. This comfort food dish is perfect for cold January days.

I am going to feature again this week by the most viewed post. Here are the top viewed post from last week's Home Sweet Home party.

Follow me on Twitter
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I will join these ladies today:
Be Inspired Friday at Common Ground


There is nothing like great comfort food on a cold January Day. Congrats to the top 3. beautiful. thanks for hosting and have a great weekend!

Thank you for hosting every week. I always enjoy seeing everyone's great ideas.

Your pineapple upside down cake looks delicious! I love old family recipes. Thanks for hosting!

Thanks for hosting! Hope you have a wonderful week!

Hi Sherry, thank you for hosting your lovely party. I hope you have a wonderful week.

Hi Sherry love your comfort food including the pineapple upside down cake. Thanks for hosting. Great posts joining in today.

Terrific features - I appreciate you hosting,

Such pretty features this week! And so easy to link up these days. Nice. I love pineapple upside down cake! Your family is so lucky! Have a great weekend, Sherry! Thanks so much for hosting.

Hi Sherry, just linked up my Valentine cupboard. thanks for hosting!!

Hi Sherry,
Thanks for hosting. I enjoyed the features and I LOVE the red transferware. On these cold Winter days when we're in the deep freeze, comfort food is especially welcome. Hope you have a nice weekend, my friend.

Thank you for being our sweet hostess!

Big Hugs,
Susan and Bentley

Thanks for sharing your family recipes. Lovely features this week and thanks for hosting!

thanks so much for hosting!!

I adore red transferware and your is lovely! Nice features. I will make my Valentine's Pink for next week too. Thank you for hosting dear Sherry. Big hugs,

It is so sweet of you to host this party every week..thank you!
Hugs, Penny

Thank you for hosting! Have a lovely weekend.

Your home-cooked meals looks yummy! You've showed great features. I linked some Valentine craft ideas. Thanks for hostessing.

Hi Sherry,
I do love the red transferware! All great features. Thank you so much for hosting your party and have a great weekend!

Oh my. I am humbled and honored.
Thank you so much Sherry for the feature.
Hope your week(ending) is extraordinary!

Red transferware is so pretty,it looks so valentine with it's little heart.x

Thanks for hosting, have a great week!

So many sweet projects. So much inspiration. Thank you for bringing it our way!

Thanks so much for hosting! Sure would like to sample some of the pork chops tonight

it all looks so appetizing! Would be perfect on this cold winter's night.

Hi Sherry! Oh, what wonderful features! I just love your party and am so glad to be able to come today.
Be a sweetie,
Shelia )

Sherry, Wonderful Party! Love all the inspirational features! Thanks for always hosting!

Sherry, thank you so much for featuring my post. I am beyond excited! I can't tell you how much I appreciate and love all of the comments and views.

Kelly @ Babiole de Windsor

Everything looks so appetizing in your beautiful photographs. Yum!
Your features this week are very nice . Thank you for hosting Home Sweet Home, it's always fun!

Thank you so much for another awesome party! I love the red transferware and the great features. Happy Friday and have a wonderful weekend.

Thank you for hosting this great party, Sherry. I'm anxious to start visiting the other attendees!

Love the features! Thanks for hosting. hugs. Debbie

Wonderful features! thanks for hosting. have a great weekend!

Thank you for hosting. Great features.

Hi Sherry! Thank you for the feature.I am not sure which I love more, your transferware dishes or that pineapple upside down cake! That is my all time favorite cake and Troy makes it for my birthday every year! Thank you for hosting.

Wow ,Sherry! So many talented bloggers! Can't wait to explore.

Thanks for hosting a beautiful party! Have a great weekend.

Linda and [email protected] The French Hens Nest

Sherry, thank you for the awesome recipes and for hosting! :-)

Sherry, great features and you've cooked up a couple of tasty dishes. I haven't make pineapple upside down cake in years. Might need to!

Thank you for hosting, Sherry. There are always so many lovely things to see here!

Jeanette @ Creating A Life

Happy Sunday! Thanks for hosting the party - I'm really happy to join in. I adore your photography! J9 x

What a wonderful honor to be featured with so many other fantastic posts! Thank you so much! I didn't link up this week but am enjoying all the others!

The Food Almanac: Thursday, January 24, 2013 - Recipes

How 'Bout Dem' CoWbOYs. . oh, never mind.

This is just simply brilliant. thanks for a good laugh!

Eric, please remove URL under sincerely from future comments. Thanks!

I forgot to write back regarding the eggplant sandwiches. The 9ers won because I chowed down those sandwiches. nervously at points. so instead of just good they just may be the best use of eggplant ever. The 9ers are going all the way, if it's in the bones it's got to be true.

Chef John you're adorable. all the single layers all the single layers =L-..

It's unfortunate your perfect record will be tarnished this year. GO RAVENS.

Chef, you knew this would turn into a war but we know the truth, bones don't lie. Sorry James and Erin but you can't argue with the chicken bones. I think Chef is like 18-0 now, can't argue with science. haha.

Have you used this method for other predictions?

To heck with the football crap! My Falcons won't be there. So, bring on all the single layers! That video was so funny. My dog is still trying to figure out what is wrong with me laughing so hard I am crying.

Hilarious! So clever, and now Beyonce's song will never be the same for me again. Love it!

I think part of the success of this wing-o-mancy is the personal involvement the wing-o-mancer has in the magic. Not only must you cook the wings yourself but really, none of that acid or centrifuge thing. The meat must be consumed in order for the direct connection to be made. Or are you just trying to throw off others who attempt this so you may retain your supremacy? -)

This video made me hungry, smile, then laugh and sing. What an amazing plethora!

So. ya comin' down here for dat game dere Chef?

BTW, we LOVE the 49'rs down here, except that we hate 'em cuz they cheated and beat us last minute in the playoffs last year, but I'm pretty sure they'll be safe down here because we all love you and your cooking tutelage. So. I guess the team pretty much owes you their lives.-)

Where is the garlic parm wing recipe? Did you take it down? Oh no, what am I gonna do? :)

I'm crushed you were wrong.

What possessed you to increase the size of the plate? Any idiot knows the increase in barometric pressure alone would cause a point inversion. Lay off the cayenne.

Come on Chef Joh, clearly you cannot use chicken bones to predict a game being played in New Orleans!

There's too much voodoo for a clear chicken bone prediction to come through!

Thursday, January 24, 2013

WA Part 3 - Perth and Fremantle, The Big Smokes!

There's so much to enjoy in Western Australia: the Pinnacles (standing stones), wildlife, monks. even Gina Reinhardt's hole (apparently she's got the biggest one in history, and is importing workers from all over the world to come and make it bigger).

There’s even a town called Wanneroo, also known as the town that lost it’s “t”.

But if you want to have a quality nibble, and I'm not talking getting bitten in half by a shark, you'll need to go to the big smoke of Perth and Fremantle (two country towns that have had a growth spurt and become one through the agency of urban sprawl) .

One thing people told me before going to Perth was: “listen, it’s not cultural, but it does have character”.

I don’t know if that’s local cringe factor, but I found it all very easy going and pretty good quality. Here are some top tips.

Chingri Dhan-Dhana-Dhan -- Pudina Dhaniya Shrimp

O nce upon a time, years ago I used to make a chicken dish with coriander and call it Chicken Dhan Dhana Dhan. At that point I did not know much about cooking. The fact that oil separates from masala at some point of kashano was news to me. Instead I tried to shroud my insipid dishes under dazzling names. That the dishes were flop B-grade movies even with names like "Lal Badshah" was often forgotten amidst laughter over the names. Or people were polite and did not point out the fact blatantly.

Now when I think of Chicken Dhan-dhana-dhan, I have no recollection except for the name. It was green and had dhonepata but it was very different from my Dhonepata Chicken . But the name has stuck in the folds of my memory. Quirky names do that to me. I still remember the name a friend (with a penchant for coining funny names) from college had chosen for a prospective Bollywood movie. "Muhabbat ki Jhopri me Jhaarpit ki Raat" was her name for a Bolly blockbuster. Every time I think of that name, my lips curl up in a smile and I chuckle to myself.

<< Also Yogurt, Onion, Shrimp,Salt,Sugar and Oil which are not shown in the above picture >>

In every stage of life I guess there are names you find to laugh on. For my four year old, freshly introduced to potty humour, it is stuff like "Butt-er" or "Pippi" or even "Green Pea". For another friend it is "Gopi", and since he has drilled into my brain I cannot address a "Gopi" with straight face anymore.

Same is with strange, quirky food names. If the food and hence the name is unfamiliar territory it can be source of much entertainment. Like say "Bibimbap". When I hear "Bibimbap" all I can think of it as, is Raavana's 6th wife with a flared nostril and thick gold nose ring on it. "Kimchi" brings to mind a lot of tiny twittering school girls. "Chenchda" comes alive as a young boy in narrow trousers with long sideburns and hippi haircut

Yesterday on Facebook , I asked for dishes with weird, quirky nonsensical names. Needless to say I had a hilarious time reading what the commenters had to say. There were "Faggots" (a kind of meatball), "Dhop er Chop" (the real deal), "Spotted Dick", "Country Captain", "Baykla Bhajja", "Elo-jhelo", "Round Round Stop", "Moo Goo Gai Pan" and "Gambas pil pil". The name that stole the show for me was "Jil Jil Jigarthanda". I cannot wait for an opportunity to order it with a perfectly serious look. To say "Ek Ji Jil Jigarthanda dena" is a privilege I want to earn. With names like this I am sure the fish and chips eating Bard would never have dared to say "What is in a Name?". A lot of fun if you ask me.

Now back to today's dish which was built on the memory of the now lost "Chicken Dhan-Dhana-Dhan". It was also inspired by the " Pudina Dhaniya Chicken " and " Pepper Shrimp ". The pepper in hot oil and also in the paste adds a very nice flavor layered on mint and cilantro. Chingri Dhan-Dhana-Dhan needs to be pronounced with the right inflection, a slight pause after the first "Dhan" and then "Dhana-Dhan" together with more speed. That is how you will get the right effect .With fresh coriander, green mint, and black peppercorns it will also a deadly combo, truly a dhan-dhana-dhan.

Go Try.And come tell me the weirdest food name that you know.

Also a quick recap of book I have read recently and loved

Room -- Emma Donoghue
Oleander Girl -- Chitra Banerjee Divakurani

Add the following to the blender jar and make a smooth paste
Coriander Leaves -- 1 cup chopped
Mint leaves -- 1/2 cup chopped (If you don't have fresh, use the dried mint but use less of it)
Yogurt - 1/2 cup of thick yogurt
Garlic -- 4 fat clove
Ginger -- 1" peeled and chopped
Hot Indian green chilli -- 2
Whole Black Peppercorns -- 1 tbsp
This greenish paste can be stored for future use and as base for many other curries. But don't use it as paint.

Lightly fry a small onion till it is soft and pink. Remove, cool and make a paste.

Clean and de-vein shrimp or defrost if using frozen ones. Toss them with salt and let sit for 15-20 minutes. I had about 22 medium sized shrimps(not jumbo but the 20-25/lb frozen kind).

Heat 2 tbsp Oil in a fry pan

Now to the oil add
1 tbsp ginger-garlic paste (more garlic than ginger)
1 tbsp fresh black pepper powder

When you get the nice aroma add
3 tbsp of the onion paste

Cook till oil separates. Now add the green masala paste. Add salt to taste, a tsp of sugar. Cook the masala paste till there is no raw smell. Now add little water(about 1/2 cup for gravy) and let the gravy simmer to a boil.

Adjust for salt and sugar at this point. Add juice of a quarter lime and a sprinkle of rock salt(beet noon) to add to the flavor.

Once you think gravy is almost ready add the shrimp and toss with the masala. The shrimp will cook fast and you are done as soon as the shrimp starts loses its raw coloring and looks white and orange. Do not cook the shrimp longer than necessary. The gravy will not be totally dry but will be clinging to the shrimps.

The Food Almanac: Thursday, January 24, 2013 - Recipes

10 Seasonal Smoothie Recipes For A Healthy Gut, Year Round

Because we drink a smoothie each day, coming up with new flavors has been a focus of mine for the past year. We are now up to ten different varieties, so I thought it might be helpful to gather them all up into one neat post, categorized by season. Of course, if you freeze some of your berries and fruit, you can whip them up out of season, as well.

Each of these smoothies are raw and contain enzymes crucial for good digestion and overall health. They all contain cultured dairy to impart probiotics and strengthen immune and digestive systems. If you are dairy-free, you can actually make coconut milk kefir (click on this link for how-to videos and culture starters). Most of the recipes call for kefir, but you can substitute with yogurt cup-for-cup if you prefer. If you have never made your own kefir or yogurt, you might be surprised at how easy it is. You can also find how-to videos and culture starters for those by clicking this link.

The Food Almanac: Thursday, January 24, 2013 - Recipes

It is harrowing to watch. Almost every time a movie or television depicts people watching a movie, a giant bowl of popcorn is placed on the coffee table.

And then it sits there. And sits. And no one takes any of the popcorn. Not one hand swoops down to retrieve a handful of this salty snack. Not one mouth is seen munching. It is one of the saddest sights to behold.

When this happens, Seth and I experience intense distress on behalf of the popcorn. Delicious crunchy puffs just being all lonely in their giant bowl. Unappreciated. Neglected.

We would never treat popcorn in such a disrespectful manner.

When it it is deemed to be a popcorn making/eating occasion, a festive atmosphere settles into our home. We sing the popcorn song (consisting solely of the words "popcorn, oh yeah!" repeated over and over and over and over until someone is finally like OKAY, lets stop with that now) whilst making the ASL sign for popcorn. We might be extremely annoying people to be around.

Some people have fancy salad bowls. We technically have a fancy salad bowl. But salad rarely graces its wooden sloped sides. Our fancy salad bowl is really our fancy popcorn bowl! A wood bowl properly showcases popped kernels of corn. Something about the highlights and shadows really makes it pop. And no, we didn't use it for the photograph. That bowl is our private bowl. You get your own.

And then we dig into that glorious bowl of popcorn. It isn't just an ornament to movie watching. It is THE reason for movie watching.

So when we saw Cooking Light's prediction of the top food trends of 2013 slideshow, and saw popcorn on the list, we were stoked. Deliriously delighted. Popcorn will finally have its moment! Its days of being passed over, overlooked, and ignored will be over this year! 2013 will totally be popcorn's year. So here is a popcorn recipe and song to celebrate its moment. Popcorn, Oh Yeah!

3 tablespoons corn oil
1/2 cup corn kernels
2 -3 tablespoons unsalted butter, melted
1 1/2 tablespoons sesame oil
1 tablespoon ground nori goma furikake (run the nori goma furikake through a spice grinder or food processor)
1/2 teaspoon ichimi togarashi chile powder (or to taste)
1/2 teaspoon ground toasted kosher salt and Szechuan peppercorns (we got this technique from Fiona Smith's book Dim Sum - place 1/4 cup kosher salt and 4 tablespoons Szechuan peppercorns in a skillet and cook over low heat for about 3 minutes, until the mixture has become fragrant. Then run the mixture through a spice grinder).

Heat the corn oil in a large pot over medium heat. Add three kernels of popcorn and cover pot with lid. Once those have popped, add the 1/2 cup of kernels. Shake the pot frequently. In a small bowl, stir the melted butter and the sesame oil together. Once the popping has stopped, turn off heat, add the butter and oil mixture and stir to coat. Add the rest of the seasonings. That's it.


A lonely bowl of popcorn is a sorry sight indeed, this sounds like a great popcorn flavour!

Hey I'm all for it. I love different popcorn accents :) Never thought of using nori but sounds like a great idea with the numbing spice from the peppercorns.

Mini-Potato Burgers

Well, what else could I possibly have made under this week’s circumstances but spud burgers?

Spud burgers, made with actual spuds
(in case you were wondering, like)

An antidote to the what’s-in-my-food blues, these mini-burgers are made from basic, recognisable ingredients, and while the instructions may look long, it’s really just a simple mix of mashed potato with some added egg, cheese, spring onions and a few shredded greens, scoops of which are then coated with shredded raw potato skins and grated raw potato and fried. You can think of them as a cross between potato croquettes and latkes if that helps (or not, if it doesn’t).


  1. Zulugore

    There is something in this. Thanks a lot for the info, now I will know.

  2. Udolf

    Exactly! I think this is an excellent idea. I agree with you.

  3. Raed

    i can will agree with you.

  4. Renton

    By what good topic

  5. Severn

    Even, infinitely

  6. Lyfing


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