Oyster flavored chicken ought to be interesting
Oyster stuffing for poultry has been around a long time. Jack, I'm sure, remembers one of the best film scenes from the 70's. I'm shocked no one has put it up on Youtube.
(I think I told this story here before)
When we were in Paris a few years ago we were treated to a nice lunch at Le Boeuf Sur Le Toit, I think it was Jan 2. As we were leaving I noticed an older woman seated alone near the front window. She was all dolled up, fur coat tossed over the other chair at her table. She was drinking champagne and had a 3-tiered tray of oysters that she was working through, and she looked very pleased with herself. I admired her style.
Last night I cooked a piece of sirloin tip, sold as a roast but more of a thick slab. I seasoned it simply with salt, pepper, and a bit of paprika and cooked it on the charcoal grill but indirect heat, and threw some hardwood pieces on the coals now and then to make some nice smoke. By the time it was cooked through about medium rare (still plenty juicy) the coals were cooling a bit so I could finish the meat directly over the coals. It turned out very well, made a nice dinner and a good smoky beef sandwich for lunch today..
PS: That reminds me, I need to lash down the BBQs before Teddy gets here.
PS: That reminds me, I need to lash down the BBQs before Teddy gets here.
Thai food this week. A Thai friend recommended pre-made curry paste from Maesri since some of the ingredients are hard to find here and hand grinding a curry paste is a lot of work in any case. I was surprised to find they don't use a single industrial ingredient in any of their products. This pork karee curry was very nice over brown Basmati rice.
Our local farm meat share included 5lb of oxtail this month so half of that went into a made from scratch Thai oxtail soup which is now resting for tomorrow. I have bags of galangal, lime leaves, and lemongrass in the freezer but find I need to double the amounts in most recipes to get that perfume I like.
Our local farm meat share included 5lb of oxtail this month so half of that went into a made from scratch Thai oxtail soup which is now resting for tomorrow. I have bags of galangal, lime leaves, and lemongrass in the freezer but find I need to double the amounts in most recipes to get that perfume I like.
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I was prescribed to consume more food contians omega 3 fatty acid. Otherwise, I was asked to have omega 3 capsule once a day. I'm not much interested in fish or food with fish. I'm very grateful if someone could make aware of food rich in Omega 3 except Fish. I'd rather get to know vegan food rich in omega 3 fatty acid if there any
Actually its the 500,085 as I need a house with a bigger kitchen and more power outlets before I consider it. Dunno if kitchen layout counts as a valid discussion on this thread?
But what I do know is that it's a pain with poxy brit cookers when you need to run two pressure cookers at once (large for adults, small for kids) so an electric pressure cooker that can sit on the side and get on with things would be a bonus
Sabrina, They seem to cover the very roughest basics here:
Vegan Omega-3 Sources, How to Get Omega-3 on Vegan Diet - Dr. Axe
Problem is I do not see anything in that article about the other substances in the mentioned ingredients, while I am certainly not an expert in the topic (or any topic really...). It is a fact that even though these ingredients contain some omega 3 they also contain other things that require a bit of careful balancing to get just right. Some things you need more of, but then you might end up getting a bit much of something else. Hope you find the right solution for your problem.
We have vegan only once or twice a week, fish usually 2-3 times, rest is some kind of meat.
Some years ago when I was by myself I would have a few weeks long periods of vegan or vegetarian, but I would never switch completely.
To me it is not only about animal welfare, but a big mix of "getting it mostly right" in terms of dietary needs, where and how everything is grown, transportation, deforestation for the sake of farming, company ethics, child labour, drug cartels meddling with avocado farms (horrible stuff...), Labour intensity per product +++
Add it all together and I've landed just about "trying to get it mostly right", it takes enough effort to live on untravelled or short travelled food and take all these things into account.
Vegan Omega-3 Sources, How to Get Omega-3 on Vegan Diet - Dr. Axe
Problem is I do not see anything in that article about the other substances in the mentioned ingredients, while I am certainly not an expert in the topic (or any topic really...). It is a fact that even though these ingredients contain some omega 3 they also contain other things that require a bit of careful balancing to get just right. Some things you need more of, but then you might end up getting a bit much of something else. Hope you find the right solution for your problem.
We have vegan only once or twice a week, fish usually 2-3 times, rest is some kind of meat.
Some years ago when I was by myself I would have a few weeks long periods of vegan or vegetarian, but I would never switch completely.
To me it is not only about animal welfare, but a big mix of "getting it mostly right" in terms of dietary needs, where and how everything is grown, transportation, deforestation for the sake of farming, company ethics, child labour, drug cartels meddling with avocado farms (horrible stuff...), Labour intensity per product +++
Add it all together and I've landed just about "trying to get it mostly right", it takes enough effort to live on untravelled or short travelled food and take all these things into account.
Ten years ago I was having chest pains about half way up my sternum and 2" to the left. I told my GP and he ran an EKG which showed nothing. He told me to go to the ER next time it happened.
A days later later it started again so I went to the ER. EKG negative, Enzyme test Negative. Cardiologist notes I was 59 at the time and asked if I, have ever had a stress test? Since I hadn't, he recommend I stay over nite and they will run one.
Next day results show a "shadow" on the back of my heart and he recommends they do an exploratory and end up putting in a stint.
A year later I am still having the same chest pains. Cardiologist moves away and I get a new one. He runs a nuclear stress test and sees nothing. We are going through my meds and he notices I take Fish Oil supplements. He tells me to quit taking it and see if the chest pain goes away.
Sure enough after a couple of days the pains went away. I started the fish oil again and after a couple of days the pain came back. So, I quit taking it and eat more salmon.
My Cardiologist told me that 90% of chest pain in men is indigestion.
A days later later it started again so I went to the ER. EKG negative, Enzyme test Negative. Cardiologist notes I was 59 at the time and asked if I, have ever had a stress test? Since I hadn't, he recommend I stay over nite and they will run one.
Next day results show a "shadow" on the back of my heart and he recommends they do an exploratory and end up putting in a stint.
A year later I am still having the same chest pains. Cardiologist moves away and I get a new one. He runs a nuclear stress test and sees nothing. We are going through my meds and he notices I take Fish Oil supplements. He tells me to quit taking it and see if the chest pain goes away.
Sure enough after a couple of days the pains went away. I started the fish oil again and after a couple of days the pain came back. So, I quit taking it and eat more salmon.
My Cardiologist told me that 90% of chest pain in men is indigestion.
My favorite type meat ( close to the bone ( gelatinous ) ) .
Oxtail has become so expensive , I have switched to neck bones .
FWIW, I bought an Instant Pot when Costco had them cheap, thinking it would replace the overly-large rice cooker we had received as a wedding gift.
As a pressure cooker it's quite small and heats slowly, a 15A 120V wall outlet just doesn't provide enough energy to heat it quickly. You also can't just hold it under the tap to cool it quickly. The automation is fine, but I'd rather use my big stovetop pressure cooker.
It also fails as a rice cooker, it's faster to do it on the stove, though it does require someone to remove the pot from the heat when it's done.
The only thing I do use it for is as a sous vide bath, but the capacity is still very small (ok for two portions, not really more). I suppose for a vegetarian that function wouldn't really be worthwhile, either.
In the end I'd have done better putting the money towards a real sous vide circulating heater, and a maybe small Zojirushi rice cooker.
Heat slowly? Yes, somewhat but it's about the same as our rice cooker at coming to a boil. Once under pressure the rice takes only a few minutes and what is does do is make the rice fluffy, even brown rice, and for that, it wins hands down.
With the immersion elements, couldn't agree more. That why I use a drink cooler as my bath. InstaPot would not cut it.
With the immersion elements, couldn't agree more. That why I use a drink cooler as my bath. InstaPot would not cut it.