I love good food. I love good food so much that I put good food on good food.
The array dazzles me dizzy.
How does one sauce up a plate when sugar, gluten, and soy are off the table. Well, here is what’s shaken on my kitchen shelf.
1) Salt: Not just salt. Infused salt. Plain white salt is for prison cafeteria, I am overwhelmed by the amount intriguing and delicious salt variations I come across. I will only touch on one. It is a celtic sea salt imbued with dried mushroom.
When I use it tiny crystal pyramids dissolve slowly on the tongue, flooding my brain with slow release umami mania. Any food I put it on trespasses deep into personally unknown realms of flavor country.
Salt, push its limits. Shake it liberally.
2) Hot Sauce: I worry about the additives packaged food, so I use hot sauce.
Options galore, with ingredients lists that satisfy even the most scrupulous clean eater. Burn Baby Burn (Disco Inferno!) Brand is currently bring the Hell to my plate.
Proceeds go to support the Black Panther Party’s philanthropic efforts. Groovy
3) Sprouted Stuff: What makes a salad great, crunchy bits. No wonder old stale chunks of bread (croutons) accompany greens in the poshest of restaurants.
Nuts to your croutons! Nuts instead of croutons for that matter. A jar some sort of nut or seed is usually on my table. Being a nutrition nerd, I often go the extra mile and sprout and dehydrate them as well. This is great fun and rather easy.
Still, we are busy folks. For care free Cruching just put a jar pumpkin seeds/almonds/cashews on the table
4) Mustard: Wonderful for the same reason as hot sauce. The ingredients are friendly (quite healthy in fact) and the varieties seem to be endless.
5) Pepper: Flavor bomb. No explanation necessary.
Five fun finishers for you healthful palate. Heap em’ on with out a care.
Bridges to Breakfast:
“The Dude does not abide kids missing breakfast because they can’t make it to school in time.” – Politico
I had not idea Jeff Bridges was such a gritty champion of hunger issues in the USA. His latest venture is a push to have breakfast served at the beginning of class for students who can not make it to school before the bell. Schools seem reluctant because they fear for the class time it will take… But
A report from Deloitte has found that if 70 percent of elementary had access to breakfast in the classroom, it could mean that 3.2 million more students would score higher on their standardized math tests and up to 4.8 million fewer school absences per year.
That should make up for the eggie interruption. I just hope Kellogg’s and Post Cereal don’t hope onboard.
Greenland and Icey Floating Farms:
“We had what seemed to us a massive resource on one hand, and a massive lack — no local produce — on the other,” Meriem Chabani
Iceland new farming method is a projected beauty. Full of icebergs and happy families apparently. I hope it comes true.
This Weeks Ferment: Creole Kraut
- 3 heads green cabbage
- 2 big golden beats
- 20 tiny Thai chilles
- Paprika, black pepper, cumin, cinnamon, cayenne
- 3 TB pink salt
I am thinking about 10 days ferment time should do it.
When it comes to spice the Thai do not play nice. Each meal I ate was the spiciest meal I has ever eaten. For examples, my last day in Thailand I ate the spiciest meal I have ever eaten.
Pat Krapao Moo Sap (spicy pork and basil salad.) prepared by this women.
By bite three face was beet red, bite five my lips went numb, ten bites in and my nose was running like a Niagara Falls on a rainy day.
I cried. I am not afraid to admit it.
Thailand, your climate is hot. Why the desire to eat pure (though often delicious) fire?
Simple answer, spoilage.
As an animal attempting to eat ancestrally, I consume a good deal of other animals. I make a respectful effort to ensure that is kept fresh and chilly, not wasted. In the tropics heat and humidity make this endeavour more challenging.
Hence the spice.
Chillie, curries, peppers, they all boast impressive antimicrobial properties that protect eaters from rapidly fermenting flesh.
Thus, the more my mouth melts the less food born baddies with burn up my belly. Good news to me as my travellers diet is comprised of 90% street cart food.
Central America, Central Africa, India, and of course Thailand, they all have long histories of hot dishes.
the arguement could be made that modern refrigeration has undone a lot of the need for such spicy measures.
But I’m sitting at my new favorite BBQ stand, watching a chef cut papaya and crack crabs in to a mixing bowl. O, I be grateful for chillie powder.
Helpful Thai phrases:
Lek lek pec kap khon kap = just a little spicy thank you
and for the daring,
Mak mak pec kap khon kap = spice it up