7 Foods We Never Eat

There are some foods which i agree, we don’t eat too often.  And as a result, we omit some of the better foods in favour of lesser foods.  The list as found here is good but there are some foods missed.

I would add, endamame beans-   full of protein and low in fat,in fact it is one of the few lentils which is a full protein.

TVP -  Texturized Vegetable Protein – simple to use, good for you, and full of fiber as well as protein -  I have made chili with it, and my meat eating friends couldn’t taste the difference.  Pennies a bag and found everywhere this is a cheap form of protien -  a good student friendly food.

End

Gourmet Ice???

So, the new hottest craze sweeping the nation of the USA, besides the impending election is something a little more frosty.

Chewable Ice – believe it or not, in the US right now there is a new food trend of ice munching , literally crunching ice in its various forms. Ice is judged by, texture and taste (as much as it has). The interesting thing is that there is a growing market for chewable ice, and there is a growing trend that is simply unbelievable – people eating, crunching and munching up to 8lbs of ice a day. This habit seems weird but weirder still is that there is a whole sub-culture growing around this phenomenon – more notably the on-line fora, where munchers can talk shop about the best places to purchase pre made ice and the best methods of making it.

What astounds me is that there is a growing market for pre-made chewable ice, my other thing is that the people who vociferously discuss this topic with the passion of ice munching addicts. For some people it is an all consuming passion with their teeth bearing the brunt of abuse and heavy water retention being the only real drawback. Cool.

Primitive eating

You know, food is a strange thing.  Lots of choices out there, but I am not too convinced this is going to take off -  Primitive Eating -  I mean if you are an outdoors nut and love the alfresco lifestyle -  then perhaps, but I am ore of a cultivated food person.  It is not that I don’t like the thought of the foods.  I have eaten peonies from the garden and other edible flowers like Johnny Jumpers, but come on folks – I thik I draw the line at bark soup and some such.

If I want splinters in my food-  I’ll make planked salmon -  in the raw.

Dog days of Winter

I’ve been suffering through the food blahs recently. Not that I haven’t been inspired by eating good food. I have eaten at some of the better tables in the city since the beginning of the new year and I have had a wonderful time out – but that’s just the thing – I am eating out more and cooking better food less. Why?

I’m really not inspired to cook at the moment.

Sure I have the ideas – Pork tenderloin rolled in Rosemary, Thyme, Salt and pepper as well as pickled garlic and pan roasted with winter veg is hardly inspirational – mainly sustenance cookery.

Sad how it is right now I have had several requests to cook for friends and I have turned them all down – it’s a shame.

I haven’t felt the need to chare my craft – and I haven’t really felt that inspired due to the monstrous snow piles, the daily slog and tight deadlines of getting food to the table.

I cook for the household every day. It is what I do. I do not begrudge anyone for forcing me to do it, but if I didn’t have to cook all the time I wouldn’t – right now.

Finding the passion in food has never been a struggle before.

Like writing I was inspired by the greats and curious about the fringe elements.

Like what Tony Bourdain says about other chefs – “When Chefs talk about other chefs we talk about them like sports stars - Keller, Batali, Rippert, Adria, Blumenthal, Bayless, Boulud - we rattle off the stats, know the signatures and recall past plays.”

That’s where I want to be – consumed by the culinary world yet again – I need to feed this ebb and flow and get through this “dog day” of winter and fixate upon the coming season – Spring.

While the snow falls we can enjoy the winter foods – like lobster. Dream of fall foods – moose, venison, elk and caribou – and envision the spring and summer yet to come – fresh tomatoes, basil, soft fruits, lettuces .

My current inspiration will revolve around pairing the summer with the winter - grilled pork tenderloin and grilled peaches and pears - that’s tonight. Now what about tomorrow?