dinner

” Homemade Vanilla Ice Cream & Raspberry Puree “

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Yesterday afternoon felt like ice cream,

did not want to drive to the store,

– made my own 🙂

Life is good !
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” Sardine Sandwiches on Knäckebröd “

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Last night’s midnight snack.

Beer and sardines.

What’s not to like ?      🙂

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” Arroz Caldo “

Tonight’s Pinoy Dinner : Arroz Caldo

Arroz Caldo (literally translated as warm rice) is a type of congee (or lugaw)
that in texture and apparence somehow resembles risotto. Though this dish
is of Chinese origin, the (new) name was actually given by the Spaniards
because of pronunciation issues.

Suggested condiments :
Safflower (wild saffron),toasted garlic, calamansi, scallions raw egg yolk,
hard boiled egg are added to enhance the  flavor, color, and aroma of the dish.

I just love that stuff ! Live is Good !






” Your own spin ! “

Here is some info / advise I’d like to share :

Hi Mark,

To answer your question for the recipe :
The ingredient’s (except most standard seasonings) are usually pictured in the first picture..
The idea is to have you add as much /  little of one ingredient as you like :
Don’t like much garlic? Add less! Love garlic?  Add more.
In savory cooking, recipes are usually just guidelines, which you should interprete
according to your taste and preferences (Don’t like butter? Use olive oil!
Don’t like butter nor olive oil? Use Canola oil or peanut oil or whatever fat you like !
Prefer your soup / sauce thicker or thinner ? Add more or less thickener !
Don’t want fat in your food? Leave it out!

Cooking is a labor of love.
Do what makes you happy, as long as you understand the guidelines.
  :-)

Bon Appetit !   Life is Good !

WOWWW ! No ” good eat’n ” here :-(

Worst Meal Ever: 21 Tales of Disastrous Dinners

Excerpt’s from Zagat:

A Funky Asian Disaster

As a food writer it’s a bit embarrassing to admit that I’ve never been a fan of, well…stinky ingredients. (I’m just being honest.) I mean I’m not the kind of person who’s going to sit there and pretend I snack on durian and fermented fish paste just because it sounds cool. One night I was eating dinner at a hot spot known for its inventive Asian fare. The dishes sounded really good on the menu so we ordered close to an entire menu’s worth of the goods. Basically, if you want to stink worse than a batch of hard-boiled eggs dipped in vinegar, you should eat here. I watched in shock as my dining companions ooh-ed and ahh-ed at the “deliciousness” of the meal, which had actually made me physically nauseated. Also the desserts were some of the worst things I’ve ever put in my mouth and included flavor combos that while inventive, did not work in the slightest. One dish tasted like spiced gravel doused with orange marmalade. I’ll say no more, but I can tell you that I won’t be returning to this joint ever again.

-Kelly Dobkin is an editor for the Zagat Blog

20 more dinner diaster’s HERE 

” Baked Walla Walla Onion Stuffed With Chorizo & Cheese “


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No “Food Porn” here 😦
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(other than the stuff you can get anytime at home if you really want it  )
– and that ‘s usually the best ” Stuff “,  anyway.
Delicious, satisfying, exiting food. What else is there ?
Yeah, I can think of a few things, but let’s stick to food 🙂
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Bon Appetit ! Life is Good !
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” Corn Meal Crusted Cod Filet “

Tonight’s Dinner :

Cornmeal crusted cod fillet sauteed in butter,
greek yoghurt mixed with thai sweet chili sauce
and israeli couscous with vegetables.

Bon Appetit ! Life is Good !     🙂

 

 

” Chicken, Veggies & Potato Stew “

Skipped breakfast today, so at 11.00am, early lunch.

A friend   asked me the other day to make some stew for
him and his wife, so he’ll be happy when I show up in a while
with a steaming pot of this  🙂

Bon Appetit ! Life is Good !

 

” Sauteed Chicken Liver’s On Romaine Lettuce ”

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Tonight’s dinner, as dinner should be:

Light, tasty. fresh, “offal laden”        🙂
Enjoyed it tremendously.

Life is Good !
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” The Art Of The Snack, One Illustration At A Time “

I came across this today on  “http://www.npr.org/”  and I just had to share it.

In a food world which takes itself sometimes too serious and forget’s the pleasure
that food is supposed to give us besides nutrition, this comes across as witty,
funny, wonderfully quirky.
I just love it. Hans   🙂

Take the link to SNACK DATA and have a few (or more) moments of food delight.

Excerpt from “http://www.npr.org/&#8221; :
Next time you need some help deciding what to pick for a midday munch,
try Snack Data, a quirky, illustrated catalogue of foods. Part reference guide,
part art project, it’s the latest idiosyncratic creation of Los Angeles-based
web developer Beau Johnson. The entries are arranged by flavor, cuisine, and
type of food, making it easy to find whatever kind of snack you desire. And for foods
with more than one ingredient, the components are cross-listed to reveal
connections between foods (e.g. Spaghetti & Meatballs – see also: Spaghetti, Meatball).

As an art project, Snack Data has a primal, throw-back feel. Accompanying the
pixelated images arebits of questionable trivia and highly subjective tasting notes —
kind of like a clever middle school kid’s book report on foods from around the world,
not an authoritative reference.Johnson creates the illustrations
using Photoshop, in the blocky style of early-1990s computer games like King’s Quest.
But Johnson, 27, says it wasn’t meant to be retro.”I know it has those associations,”
he says. It’s also meant as a departure from the food photography that saturates the
Internet, he adds. For the text, Johnson pulls facts from Wikipedia or simply invents
his own, like “the hot dog bun can be thought of as an edible glove” and “taco salad
is something that happened when people in the United States got tired of eating
regular taco.” “I try to give a little bit of real background,” Johnson says,
but admits,”I don’t spend too long researching them.”Johnson has added to the
database regularly since its creation in mid-April. He’s almost done with the
primary entries, and he takesrequests through email.None of the entries are
brand-name products, although some doresemble well-known brands.
Johnson felt it was important to focus on the foods themselves.
“If you’re writing about an orange or an apple or a scallop,there’s no one to answer
for it,”he says. “You’re just kind of commenting on this thing that’s always been there.”
We’ve selected a few of Johnson’s favorites to feature in our Snack Data slideshow
above, as well as a few of our own.Naturally, we’ve included the entry on salt.

To explore the entire collection, visit snackdata.com.