likethebeer: (Codex from Avatar)
http://americanlivewire.com/2014-02-02-this-omega-3-fatty-acid-protect-brain-from-alzheimers/

Y'know how a piece of fish will taste if you leave it on the counter for a day or two, then eat it?1 That's what most fish tastes like to me, all the time. Plus, I just don't get this thing that people will say about making stuff with fish: "It doesn't taste like fish." If you all agree it doesn't taste that good, why do you keep eating it? I would try a fish taco (coz, yay! taco); but the name just makes me think you're talking about a woman's private parts, and I'm not interested in chowing down on that.

Regarding Omega 3, I hear you can get Omega 3 fatty acid in pills (which won't be as good, but it's better than nothing).

1I don't think that most people would just leave fish out on the counter for a day or two; but I can't think of any other way to describe what eating fish tastes like to me.

On the other hand, I'm fine with fish sticks. So maybe it's a sign that there isn't much fish in fish sticks. And I'm ok with tuna fish. Maybe one day I'll try to reproduce that tuna fish that mda used to make, with anise seed and dill, and then put it in a grilled cheese sandwich. That was pretty damned good. See, immemor: the guy used to cook before his entire diet became gin & pizza ;>
likethebeer: (Codex from Avatar)
So, years ago (in my attempt to read old newspapers for the project I was doing about Hillside), I copied a page from a newspaper issue from January 1, 1925 with recipes using honey. This was prepared by the United States Department of Agriculture!

So, here's the recipe:
3/4 cupfuls of honey
1/4 cupful butter
1/8 teaspoonful of cloves
1 egg
1 1/2 to 2 cupfuls of flour
1/2 teaspoonful soda
2 tablespoonfuls water
1 cupful raisins, cut in small pieces
1/4 teaspoonful salt
1 teaspoonful baking powder.

Heat the honey and butter until the butter melts. While the mixture is warm add the spices. When cold, add part of the flour, the egg well beaten, the soda dissolved in water, and the raisins. Add enough other flour to make a dough that will hold its shape. Drop by spoonfuls on a buttered tin and bake in a moderate oven.
I didn't read the thing about the flour correctly; I added all of the flour, then added a little more (about 3/4 cup-ful). I probably wouldn't do that again (it tastes ok, just more like flour than I'd want). But I did get 3 dozen cookies.

Oh! And - importantly - I found out (by going to Google) that a "moderate oven" is about 350-375°. Since it didn't tell me how long it should bake, I used the amt of time I use on my other cookies, which is 9 minutes.

And I didn't "butter the tin". I freaked about that with the first batch, thinking they would stick horribly; but it was fine without anything. Whaddya know - the function of baking sheets has really improved since 1925!

But, anyway: the taste is reminiscent of old lady food. Good; but it didn't blow my brain to the back of my head. I think it's the cloves. Makes me think of old ladies.

There was another honey-cookie recipe from 1925 that calls for "finely chopped candied orange peel" (and "walnut meats, finely chopped) and if I were going to make candied orange peel (I've got the recipe thanks to coconuthead), I would just eat those, because they're marvelous. Oh, and just so you know: chopping raisins isn't easy, and it makes your hands sticky. But I cut them enough so I thought I did my part.

There are two recipes for cake (and for frosting). I'm not a cake baker, but I'd try the frosting if I were.
likethebeer: (Codex Game On)
Made from the book I have, Vegetarian Meals You Can Make in 20 Minutes. I finally used vegetable stock instead of chicken stock. It's good! Would have been vegan until (oops) I put in the sour cream. D'oh! But I was thinking vegetable stock would take away what I like about it.

Ok: I'm back to eating.

Edit: I ate it yesterday without sour cream & it was good, too!
likethebeer: (Codex Game On)
Although the word "cashew" makes me think this is not wicked cheap. Might be better than those veggie burgers that always seem to stick to the skillet when you're making them, though.

http://www.eatingwell.com/recipes/curried_cashew_burgers.html
likethebeer: (Mom)
To those of you who have been keeping track, I have been trying to make mom's chili for about a year (well, 5 times).

Last night I went out to get ingredients for mom's chili (which *is* really simple - think "bringing up 3 kids & just need to feed 'em").
  • A lb. of hamburger
  • A can of: kidney beans, pinto beans & red beans
  • A can of stewed tomatoes
  • a pack of chili seasoning (the cheapest is just fine)
  • elbow macaroni.
  • Prepare the noodles, drain the beans, brown the hamburger, stick everything in there. Make sure it's hot enough, get some crackers, and eat.

    So, I was buying the ingredients last night, a 16 oz can of stewed tomatoes was on sale, so I picked it up. And I think this damned thing is it! 'Cause I've been getting the 8 oz. cans. I think this is what I've been trying for!

    And now I know how to make variations on this chili that involve sauteed onions, less stewed tomatoes, sour cream, cheese, those things. But I think I've got mom's chili. =D
    likethebeer: (Varm milk)
    I took the plunge this evening & made sugar cookies using bacon fat. This is the recipe I got from RecipeSource.com:
    Title: Sugar Cookies
    Categories: Polkadot, Faylen, Cookies
    Yield: 1 Servings 3 cookie sheets for me, so I actually DID make 3 dozen cookies with a recipe!
    3 c Flour
    1 1/2 c Sugar
    2 ts Baking powder
    1 pn Salt
    1 c Butter
    2 lg Eggs, beaten
    1 ts Vanilla

    Preheat oven to 350 degrees. Sift dry ingredients together. Work butter into the dry mixture with a pastry cutter until it becomes coarse grains. Add eggs and vanilla and mix until blended. You can use an electric mixer at this point, but it’s better if done by hand.

    Roll out dough to about 1/8 inch thick and cut with cookie cutter. I didn't do that - just used the size of a teaspoon. Space cookies 2 inches apart on baking sheets. Bake 8-10 minutes and cool on racks. Cool completely before frosting.

    These are the Christmas cookies that my family’s sworn by for three generations. You can fool around with them by adding different extracts - I've done well with mint extract and almond extract. I'm guessing the next time I'll be making Christmas cookies will be when I see my niece & nephew which means no bacon fat (my middle sister's a vegetarian; and E won't have it sitting around).

    Recipe By: Beth Shoot
    Instead of 1 cup butter, I used 1/2 cup butter & 1/2 cup bacon fat. Since this went well, I might do the whole thing next time (although the bacon fat did make it richer).

    And I didn't use a sifter or a pastry cutter to mix all of the ingredients together: I just used a fork, muscle, and time (which I had).

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