So I was suddenly confronted with a windfall of canned shellfish when our local WalMart Neighborhood store closed this month. I decided to get even more serious about recipes based on McIntosh’s Tin Fish Gourmet. She gives a simple recipe for Oyster and Artichoke Stew, which I embellished beyond all recognition into this rich, creamy (and low-carb) soup: 1 carrot, thinly sliced 1 celery rib, thinly sliced 1/4 red onion, thinly sliced 1 can artichoke hearts, halved 2 tbsp cooking oil 2 oz butter 1/4 cup flour 1 cup milk 1/4 cup sour cream 1 or 2 tins of diced … Continue reading Artichoke and Shellfish Soup
Some time ago, I promised I’d report on my attempts at recipes from Barbara-Jo McIntosh’s Tin Fish Gourmet. As usual, I didn’t read the cookbook so much as fixed recipes, but as more of a guide. So I combined elements from two different recipes, “Christmas Eve Oysters” (p 82) and “Shrimp and Spinach-Stuffed Tomatoes” (p 133). The result is delicious. So here’s my first offering: Oyster-Stuffed Tomatoes. 8 Campari tomatoes one mushroom one green onion one tablespoon capers 1/4 cup grated parmesan cheese one 3 1/2 oz can smoked oysters With a paring knife, cut off the tops of the … Continue reading A Tinned Oyster Treat
So the Mrs and I were sitting in a cafe at the Denver Airport a couple of weeks ago, snacking on a big plate of nachos, and I got this goofy idea. The nachos are tastiest down at the bottom, when the chips start getting soggy, and there’s a lot of melted cheese left on the plate. So why not take it to an extreme? Back home, I tried it out, and ¡mira! it’s good. Nacho Cheese Soup 6 corn tortillas, fried into crispy strips, about 1 x 2″ (I do my own in peanut oil, YMMV) one Fresno or … Continue reading Nacho Cheese Soup
At last, we tinned fish eaters will have our day! Aaron Gilbreath pens an Ode to Canned Fish, and it’s a treat. Just a few minutes with Bing found some great suggestions from the Chowhound. What’s not to like? I’ve just ordered McIntosh’s Tin Fish Gourmet, and I’ll post recommendations as I try recipes. Tip from American Digest, which is patronized by a band of deplorable band of canned fish and (gasp!) Spam eaters. Continue reading Do you have King Salmon in a can?
I see that Chipotle Grill has chosen Nation Taco Day* to announce an exciting “new” addition to their menu–chorizo. Like everyone south of the Riviere Rouge hasn’t been eating chorizo and egg breakfast tacos since the Eisenhower Lincoln Administration. Still, what can you expect from America’s innovator in digestive surprises, when they have a suppository** as their mascot? *Or, as we say in San Antonio, “today.” **If you haven’t heard it, ask one of your more knowledgeable and vulgar friends to tell you The Suppository Joke. Stupid, but funny. Update: Chacho’s Tacos in Corpus Christi (San Antonio-by-the-Sea) sports the ne … Continue reading Chorizo, seriously?
No, really. I suppose men standing around the barbecue burning meat and drinking beer is just another ritual of the Patriarchy. Mark Twain was hip to this sort of thinking over a century ago: In the space of one hundred and seventy-six years the Lower Mississippi has shortened itself two hundred and forty-two miles. That is an average of a trifle over one mile and a third per year. Therefore, any calm person, who is not blind or idiotic, can see that in the Old Oolitic Silurian Period, just a million years ago next November, the Lower Mississippi River was … Continue reading Man Invents Fire, Women and Minorities Hardest Hit
Looks like potatoes are back on the OK to Eat This list, and the usual thumbsuckers are outraged. Nutritionist Marion Nestle and other progressive reformers called foul, denouncing the change. “Really?” Nestle scoffed. “I have a hard time believing that WIC recipients are suffering from lack of potatoes in their diets.” Several watchdog groups and the national WIC advocacy group opposed the change, too. “It’s disappointing that politics has trumped science,” Margo Wootan, director of nutrition policy at the Center for Science in the Public Interest, told reporters. It seems that much of what our betters the Feds have been … Continue reading You say “potato,” I say “po-tah-to”
OK, so I sometimes succumb to fads. While munching on toasted pan de xocol with crunchy peanut butter for breakfast, I mentioned to my lovely wife that we were honorary hipsters, indulging in the latest bistro trend, fancy toast. “You’ve gotta be kidding,” she said. “Toast? Toast?! What happened to muesli and quinoa and cupcakes and kale all that other hippy-dippy stuff?” I assured her that cupcakes were passe, kale was s-o-o-o yesterday, and tapas were, well, toast. I confess, toast is a trend I can get with, mainly because it’s always been with us*–who doesn’t like toast?–now it’s just … Continue reading Here’s to Toast!
Could eating too much margarine be bad for your critical faculties? The “experts” who so confidently advised us to replace saturated fats, such as butter, with polyunsaturated spreads, people who presumably practise what they preach, have suddenly come over all uncertain and seem to be struggling through a mental fog to reformulate their script. Joanna Blythman summarizes all that is dodgy about current nutritional advice both here and in the UK. It’s not just butter vs margarine, either. Red meat, salt, and eggs have been slandered, while the government emphasis on cereals and grains appears increasingly to have been a … Continue reading The Chickens (and Pigs, and Steers, and Lambs) Come Home to Roost
…and apparently, the Crown Hospitality Group thinks most of them are born and raised in New York City. Got a corporate Amex? The $66 one-man ribeye is the priciest I’ve seen in New York; it involves a little bit of mineral-tinged meat and a lot of fat. You will leave hungry. And I’ve yet to find a costlier porterhouse for two than Bill’s $125 offering. The beef, purportedly USDA Prime, is slathered with a mound of whipped horseradish lardo tasting of neither ingredient and as bland as if it had come from the neighborhood supermarket. OK, so I admit to … Continue reading There’s a sucker born every minute…