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Posted by Kris Krieger on August 27, 2008, 12:45 pm
>>
>>
>>
>>
>> >> > Pretty amazing photo essay. I really wish there were high
>> >> > resolution pictures so you could zoom in on the specific foods.
>>
>> >> >http://www.time.com/time/photogallery/0,29307,1626519_1373664,00.htm
>> >> >l
>>
>> >> THat *is* interesting. THe settings were also intersting.
>>
>> >> (I do tend to forget just how much junk food other Americans eat :P
>> >> )
>>
>> > Did you see how much soda the Mexicans drank? Unbelievable. I'd
>> > like to think that the people writing and shooting the pictures
>> > really got to the root of the matter regarding what the people
>> > _really_ eat, not just what they said they ate. I'll have to look at
>> > it again, but I noticed beer in the German photo, but not in most of
>> > the others. Alcohol would obviously skew the cost of the "food".
>>
>> > R
>>
>> Actually, I was amazed at how many of the pics did, in fact, show
>> rather a large amount of sodas and boxes/bags of US brand faux-foods.
>>
>> THe absence of beer in US photos doesn't surprise me - these days, if
>> someone asks you whether you drink and if so, how much, if you say
>> anythign other than "rarely - just the occasional social drink", you
>> just about find yourself being hauled off to an AA meeting =>:-p
>
> We make biscuits out of "Bis Quick", but I'm partial
> to onion buns, so I suggested wifey throw in some
> chopped onion. What do you think?
> Ken
>
OK, I'm goign to assume that's a real question (hey, you know by now that I
am The Perfect Straight Man ;) ), so:
BisQuick biscuits aren't bad, but BQ has IIRC "hydrogenated vegetable oil",
or at least, it used to, so check the label. Buscuits are really easy to
make, but the trick is remembering the proportions, so BQ *is* a handy
item.
Onions - hey, sounds good to me, it's ahrd to go wrong with onions (or
garlic <g!>) - I haven't tried that (now I'm curious tho') but I've tried
grated x-tra sharp cheddar - but I think the onions would be better if
toasted first; IIRC you have a toaster oven or something similar ;)
Nice thing with buscuits is that you can also cook them on the stovetop in
a heavy skillet with a lid.
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Posted by Kris Krieger on August 27, 2008, 12:53 pm
86cc-1f13f88b0a9a@z11g2000prl.googlegroups.com:
> Thanks Galina.
>
>> Ken S. Tucker wrote:
>>
>> > We make biscuits out of "Bis Quick", but I'm partial
>> > to onion buns, so I suggested wifey throw in some
>> > chopped onion. What do you think?
>>
>> I think you should invest in yer typical hush puppy premix. Has bits of
>> onion, gets deep fat fried and can then be slathered in butter.
>
> Ug, she puts a bit of olive oil on an electric flying
> pan and then Bis Quick to build a biscuit, that
> turn out great.
> We'll try the "hush puppy" premix, but we don't
> "deep fry" anymore, to much work.
> Ken
>
You can "pseudo-fry" by putting some grapeseed oil** into the skillet. Put
in enough just to reach about the lower third of the item being cooked.
THat's how I make "fried" catfish. It's still a bit messy becasue it pops,
tho' that's reduced if you use a skillet that's just large enough to hold the
food (tho' that makes it even mroe important to have a cvery hot flame going,
because the oil cools more quickly, and it's teh high heat of oil that makes
foods crispy), but at least you don't have a gallon of oil to figure out how
to process (although, it's easier if you know someone who hase a biodiesel-
capable vehicle...)
**grapeseed oil take a high heat without getting all smoky; it also doesn't
impart much of a taste to foods, and is IIRC the most unsaturated oil of all,
so it's the healthiest; almond is next up, IIRC, for being polyunsaturated
and taking higher heat, and has a very light flavor; walnut oil comes next,
and does impart a nyutty flavor to foods; tehn olive oil. I don't know how
peanut or canola oils compare, becasue I don't care for the flavor of either
so don't use them.
HTH!
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Posted by Warm Worm on August 28, 2008, 4:10 pm
RicodJour wrote:
> Pretty amazing photo essay. I really wish there were high resolution
> pictures so you could zoom in on the specific foods.
>
> http://www.time.com/time/photogallery/0,29307,1626519_1373664,00.html
Yes a bigger pic would be nice.
Coincidentally, as a spin-off result of some personal online
paleoentomology research, I ended up looking at a You Tube show on
dining on bugs. Apparently, there's an "upscale" resto in California
that offers bugs as main courses.
Apparently some bugs are related to shrimp and taste just as good.
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Posted by Warm Worm on August 29, 2008, 3:07 am
Pat wrote:
>> RicodJour wrote:
>>> Pretty amazing photo essay. I really wish there were high resolution
>>> pictures so you could zoom in on the specific foods.
>>> http://www.time.com/time/photogallery/0,29307,1626519_1373664,00.html
>> Yes a bigger pic would be nice.
>> Coincidentally, as a spin-off result of some personal online
>> paleoentomology research, I ended up looking at a You Tube show on
>> dining on bugs. Apparently, there's an "upscale" resto in California
>> that offers bugs as main courses.
>> Apparently some bugs are related to shrimp and taste just as good.
>
> Yeah, and some people eat Rocky Mountain Oysters. Yuck.
A few years ago for the first time ever, I had one raw oyster, and will
likely never have another one.
Some things that gross some people out, others relish.
As I type this, I'm eating a can of Cloverleaf smoked oysters by the
way, which your post reminded me we had in the cupboard. :D
> You know, half the reason we revolted against England was because
> their food was revolting.
What do you like to eat normally and periodically? What would you like
to eat that you never have?
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Posted by Warm Worm on August 29, 2008, 4:16 pm
>
>
>
> > Pat wrote:
> > >> RicodJour wrote:
> > >>> Pretty amazing photo essay. =A0I really wish there were high resolu=
tion
> > >>> pictures so you could zoom in on the specific foods.
> > >>>http://www.time.com/time/photogallery/0,29307,1626519_1373664,00.htm=
l
> > >> Yes a bigger pic would be nice.
> > >> Coincidentally, as a spin-off result of some personal online
> > >> paleoentomology research, I ended up looking at a You Tube show on
> > >> dining on bugs. Apparently, there's an "upscale" resto in California
> > >> that offers bugs as main courses.
> > >> Apparently some bugs are related to shrimp and taste just as good.
>
> > > Yeah, and some people eat Rocky Mountain Oysters. =A0Yuck.
>
> > A few years ago for the first time ever, I had one raw oyster, and will
> > likely never have another one.
> > Some things that gross some people out, others relish.
>
> > As I type this, I'm eating a can of Cloverleaf smoked oysters by the
> > way, which your post reminded me we had in the cupboard. :D
>
> > > You know, half the reason we revolted against England was because
> > > their food was revolting.
>
> > What do you like to eat normally and periodically? What would you like
> > to eat that you never have?
>
> I routinely eat raw clams and occasionally mussels. =A0I don't know if
> I've ever eaten raw oysters, but it wouldn't be a stretch. =A0I've also
> eaten raw fish.
Well maybe the oyster I swallowed somehow misrepresented what a fresh
one normally tastes like. So I might try the deed a couple more times
at different establishments for statistical integrity.
The first one was at The Boathouse (on English Bay), for Ken's
interest.
>=A0Tar-tar doesn't interest me because I don't like
> beef, in general.
>
> I like deer heart but have never tried beef.
You've never had beef in your entire life? Holy cow.
Deer heart sounds ok because I like heart in general.
Personally, I've had-- and on the all-too-rare occasion-- French
Canadian-style game-meat stews (sea-pie or ci-p=E2te as it's called)
which have included whatever was caught at the time; deer, moose,
caribou, hare, partridge, pheasants, etc.; with dumplings and herbs/
spices in a sauce. Very hearty and savoury and thoroughly recommended
if you can get it done well.
I doubt squirrel has ever been in there, but that would have been ok.
I also had an ostrich burger once. A little dry, but ok.
I'd be curious to try some kinds of reptile, like snake, iguana or
alligator. How about you?
>=A0Tripe is just too chewy. =A0Squirrel is pretty good. =A0I draw the line=
at woodchuck. =A0It
> would take some gumption to eat that. =A0I'd also have to think about
> eating brain.
I'd eat everything on that list except maybe the tripe. I could
probably eat brain if I pretended it was a no-brainer, or that I was a
zombie. Maybe this Halloween.
...As a side-note, ostensibly you can sign your body off to medical
research when you pass on.
> It would also take some nerve to eat some insects. =A0But I guess I'd
> try it.
Just think shrimp, crab, caviar, or in the case of the huhu beetle
grub, buttered chicken. ;)
> But Rocky Mountain Oysters ain't oysters. =A0Go look it up. =A0I don't
> have the balls to eat them. =A0That's WAY too high of a yuck factor.
Without looking it up, I get the feeling you included what it is, and
if so, I'm with you there.
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