Category Archives: I used to like Bourdain but he’s an anti-gun facist

I used to be an enthusiastic follower of Bourdain’s show, but his obvious hatred fro white America, and his anti- idiocy makes him the hands down winner for my “Jackass of the Year” award. I have some old posts that mention him so I am not deleting the category, but I won’t be talking about him in a complementary manner in the future.

Tapas experiment

tapas shopping

My family and I suspect most Americans don’t spend enough time eating. Oh my we get enough FOOD to eat, but seem to spend very little time enjoying the experience.  We’ve been working at adding more variety to our diet in the form of organ meats, sea food and vegetables, to my dear husbands meat-and-potato-loving horror.  I noticed a while back that in order to get my family to eat a wider variety of food, we needed to do it more like a restaurant would, in courses. First a salad, then maybe a nice cup of soup, and finally the main course (don’t forget dessert!)

So last night I was watching a Tony Bourdain marathon (I know! W00t!) and his Spain and Venice episodes really brought the eating more slowly and with great gusto idea home for me. Even Tony was waxing poteic at sitting at the table with a family eating and conversing, drinking wine and enjoying the company. I want that! No more TV on the news while we eat from TV trays! No more throwing together a plate of food and horching it down so  can get back to whatever busywork task or internet BS I am currently involved in (doom-watching takes a lotta time, ya know?!?) At least we eat together, in the same room. But we can do better.

The clips I am referring to are embedded above.The meat of the matter starts at about the 7 minute mark in the first clip.

[youtube id=WpEmxIrprik] [youtube id=yYyJbcGawjE]

So, the new phase in our expansion of food choices: tapas. From our good friend Wikipedia (bold is mine):

Tapas (IPA: [ˈtaˌpas]) is the name of a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as puntillitas, which are battered, fried baby squid).

In North America and the United Kingdom, as well as in select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. In these countries, patrons of tapas restaurants can order many different tapas and combine them to make a full meal.

The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them.[citation needed] Also, in some countries it is customary for diners to stand and move about while eating tapas.

Conversation? During a hillbilly meal? Impossible you say. The hard part will be in getting the Old Man to turn off the news. Fortunately the local news recycles their BS at the top of every hour so if we eat promptly at 5 pm, the preferred time in these here hills, we can catch the news at 6 and not miss a darned thing. I have a nifty table that can be raised and lowered and has leaves, so we can drag it out and set it up quickly to eat then put it away.

The tapas recipes I am going to try are already loaded into the recipe section of the site, and I will get up pictures as I go along.

The highlights:

Bacon wrapped shrimp, stuffed artichoke croquettes, ham or shrimp croquettes, Russian Salad, garlic mushrooms, meatballs in tomato sauce, roasted spicy almonds, skewered chorizo and shrimp, and Mediterranean eggs. These are all items made with familiar items but put together in ways that my family might not have tried previously. As you can see, I did not get terribly adventurous for the first week. As they get used to it, however: whammo! out comes the fried octopus or liver bits. Blam. I modified all these recipes from the originals to make them WAPF friendly.

We might put together a video if I am feeling ambitious. The pic up top? It’s from my grocery shopping today. I’ve noticed a lot of my favorite food bloggers are following the lead of that article that showed a pictorial of what people eat for a week. The items in the pic are all I needed to round out what I already have in the hillbilly larder. I think it looks nice 😉

Bought a big bone

That childe of mine and I went to the store last night and bought a Big Bone. A cow’s femur, to be exact.  Bones, yay!  The Old Man promptly sawed it in half per my request so it would both fit in the freezer as well as fit in the stock pot. It will be a big steaming pot of stock this weekend, and then into a big, nourishing pot of soup for the week.  It is SO HARD to find bones in meat here in California, or organ meats that aren’t nasty chicken livers in a plastic tub.  I think it is the growing hispanic population that is bringing the bones back.  A lack of decent bone is probably the reason for the limp spinelessness of the general population in our area, IMHO.

When looking at the Big Bone (ginormous! Huuuge! Holy Cow!) I was instantly reminded of the Near Nude Bourdain pic I posted on a different date.  I think I shall repost Bourdain’s Big Bone in honor of my big Bone.

NSFW Bourdain after the jump

Continue reading Bought a big bone

I Been Stimulated!

Stimulated, I tell ya!  By both the timely stimulus check from Unka Sam and by Tony Bourdain in Colombia tonight.  I just love that man.  I had a nice Honey Moon beer from Belgium Brewery while watching the show.  I swear the man smokes so much that he makes ME wanna smoke while the show is on and I don’t smoke!  I also saw the Colombian version of chiccarones tonight and was going to attempt to emulate it with thick bacon and my Fry-Daddy but alas, I could not find the cord for the wee bugger.  Never have teenage children.  (Although my teens are rolling into twenty-somethings this weekend. **sigh**)

My stimulus check was well spent on a new 23 Qt. pressure canner, a food-sucka-ma-jigger (vacuum sealer), a boat-load of wide mouth canning jars, and FOOD!  More food than you could shake a stick at, if you were so inclined. As I start canning and pickling I will post pics.

Also up: an 870 Remington Marine Magnum 12 GA shotgun and an 870 Remington 18″ Express Synthetic 20 GA shotgun with loads of shells and clay pigeons. But that is another conversation!

What’s for lunch, you ask?

For no particular reason!

I just whomped up the most scrumptious salad for lunch after lunch (bad meal out at a new local restaurant.  Made me come home for food. Baaad.):

Mixed salad greens, artichoke hearts, kalamata olives, capers, red onions, crusty sourdough croutons, crumbled gorgonzola cheese, prosciutto, cherry roma tomatoes, mostaccioli, and Annie’s Tuscan Italian dressing.

HEAVEN!!!!! **insert passionate moaning here***

I would imagine Bourdain would approve of this salad.  Maybe.   Maybe we could eat it together.  While he is “dressed” like this

(NSFW image of Mr. Bourdain swiped from the MeeVee blog after the jump.  Really NSFW, if ya catch my drift. )

Continue reading What’s for lunch, you ask?

The Joy of Sausage

Charcuterie. MMMM sausage…… sigh…

I LOVE sausage. I obsess about good sausage. I make great homemade sausage. I ran out and bought Ruhlman’s book after hearing about it on No Reservations.  Tony Bourdain’s da bomb.  I’d do him in a hot New York minute, so to speak.

Here’s a great pic/rendering I found on Salon of the two of them:

bourdain-ruhlman

 

Why not indulge and open a charcuterie?

I am thinking seriously about opening a sausage shop if and when we relocate.
Sausages, pate, terrines, good quality hotdogs, scrapple, and all the great things I already have a great deal of knowledge about. And I have run small restaurants in the past, before moving into social work (what a transmogrification! Story for another day, fer shure.) Good quality local meats, no preservatives beyond salt and seasonings, maybe sell hot sausages on good quality buns along side…

I was in a sausage shop recently while this occurred to me, btw. I had to drive to the valley (150 mile round trip) to drop my daughter off at the ‘rents and I always shop while I am down there for fresh vegetables and fruits along with sausages at the Lockeford Meat and Sausage Company. Disagreeable political posters on the wall, but good sausages can make me overlook a LOT of things. I watched them sell hundreds of dollars in sausages while I stood there (now of course, they have been there for a long time and have a great reputation, but good things come with time, eh?)I bought Dakota brats, Wisconsin Brats, both smoked, along with some fresh sausage.

And don’t forget the sauerkraut! MMMMM~~~~~