10 Incredibly Unusual Recipes. Food Granted, many of these recipes are not seen as “unusual” in their home towns, but to the average Westerner, there is something awful about each and every one.
Having said that, who are we to judge without trying? I just don’t want to go first! If you have had experience eating any of these dishes, please tell us about it in the comments. Caterpillar Pretzels Mexico Caterpillars of skipper butterflies, which live on the maguey cactus, are toasted or fried and eaten with mescal. Bee Larvae In Coconut Cream Thailand Marinate larvae, sliced onions and lime leaves in coconut cream with some pepper. Collect ants in leaf cups, put directly into the hot ashes of a fire for just a few minutes. Stuffed Pig Rectum Sausage France Soak a calf’s mesentary with the udder of a young beef in cold water, blanch for 30 minutes in boiling water. Fish Sperm Crepes Spread unsweetened crepes with a mixture of chopped fish sperm and mushrooms bound with fish-based béchamel sauce.
Stuffed Dormice Ancient Rome. 19 Pretty Things To Make With Edible Flowers. Amish Friendship Bread. Biological Perspectives on Friendship Bread If you think about it, "friendship" recipes (possibly including sourdough bread ) are actually very bizarre hybrid biological / memetic symbiotes , which use their biological qualities ( ferment ing fungal culture ) to provide a benefit ( cake ) to the host organism (us) which results in the genetic (the culture) and memetic (the recipe) components of the "organism" being spread to new hosts (our friends).
The parallels are not perfect. While wholly biological symbiotes evolve as a result of random mutation and natural selection , one of these hybrids can experience changes in its genome and especially its " memome " as a result of conscious actions on the part of the host. In layman's terms, this is when you change the recipe. . * such as my friend's fortuitous "eggnog friendship cake" variation, which adds an extra egg and substitutes nutmeg for cinnamon. Let’s Go Moroccan. Spicy Moroccan Chicken, Liver and Lamb Meatballs I always loved this Sephardi dish I grew up with: In the finished dish the chicken breasts were diced, the chicken livers were whole and the lamb was shaped into meatballs.
I made it and it was quite delicious but a little messy. When I recently asked my mother how she kept every item so neat and presentable, her “secret” was just too time consuming. Next time around, I ground everything and made meatballs with the whole mixture, and I found making the dish much more accessible and low maintenance, and every bit as delicious . You can save time further by buying the chicken livers broiled: make sure they are broiled properly, not all dried out: We want them tender and creamy!
Bring the first set of ingredients to boil in a wide heavy pot. Moroccan Spicy Romaine Lettuce Chickpea Salad One of my favorites, overlaid with Moroccan flavors. Dressing: Salad: Makes 8 servings. Moroccan Potato, Tomato and Olive Tajine (All Variations) Variations: Absolutely Amazing Aromas: How to Extract Oil Essence at Home - Knoworthy. If you’ve ever used essential oils for their therapeutic benefits, you’re well aware of the amazing effects they can have on you.
From calming your nerves, to lifting your spirits, to even putting you in a frisky mood–these aromatic liquids contain properties that can work wonders. But as breathtaking as essential oils are, have you ever tried absolute oils ? Used for fragrances and aromatherapy, absolutes are similar to essential oils but are usually more concentrated and aromatic. If you haven’t tried your hand at these scented wonders, it’s time you give your nose something to feel happy about. Better yet, you can try making a few at home to make the experience all the more rewarding (and fun!). The major difference between essential oils and absolutes is the production process. We suggest you make vanilla, orange and lemon absolutes. What You Need How to Do It Cut the vanilla pods lengthwise and scrape out the beans from inside. Gluten Free Chocolate Chip Peanut Butter Cups recipe from Pillsbury. Tastes Like Spring — A recipe for Scallion Pancakes.
“What are they?”
Asked my son en passant. “Scallion pancakes; they’re a kind of fry bread.” “Can’t go wrong with fry bread!” He replied, and snatched one to eat before mowing. Yes, Spring is here (again), and we’ve gone through our usual winter-spring-winter-summer-winter-spring nonsense. In a large mixing bowl, blend together: 1 1/2 cups (150 g) all-purpose flour1/2 cup (125 mL) hot water — plus a tablespoon more, if needed Once the dough is rough and clumpy, liberally sprinkle flour on a clean counter, and knead the dough for a few minutes until it’s smooth and workable. 1 1/2 cups (325 mL) scallions, chopped small1 teaspoon (5 g) sugar1 teaspoon (5 g) salt TIP: I wear safety / laboratory goggles when chopping onions, as they keep the fumes from my eyes.
A pair of safety goggles set atop a pile of scallions The scallions need to macerate in the sugar and salt to get soft and tasty, so meanwhile we’re going to do some cleaning up. Flour the counter, and cut the dough into two even lumps. How to Brew The Perfect Pot of Herbal Tea. Tea… a magic word that conjures up fantastic tales of romance and poetry; of clipper ships and trade routes; of intrigue and revolution.
It is “the Plant of Heaven” the “froth of liquid”; it is the “pernicious weed” the “base exotick.”It will keep you awake, it will put you to sleep. It will cure whatever ails you, it will cause your early demise. Some like it hot, some like it cold” – herbalist Edna Cashmore. Yes, there’s a knack to brewing that perfect pot of herbal tea. Tea with appealing aroma and satisfying taste – meaning you’re making it purely for the enjoyment not the medicinal value. So, how do you achieve the above?
An adventurous spirit.Your sense of taste.Proper brewing utensils.The right know-how.A handful of tried and tested recipes. An adventurous spirit Need I say more? Your Sense of Taste Unlike English or China tea, herbal teas don’t darken as they become stronger. Proper Brewing Utensils The Right Know-how Place your herbs in the teapot. Strain and serve. The Best Way to Handle the Coming Cicada Invasion? Heat Up the Deep Fryer. Grape Gumdrops. 1.
Take an 8x8 pan and line with greased foil, set aside.Place the grape juice, fruit pectin, and baking soda in a large, heavy saucepan. Heat on medium low heat until the mixture begins to boil. Reduce the heat to low. 2. In another heavy saucepan, combine the sugar and corn syrup. 3. Amazing! This Bone Healthy Cream Cheese Makes Itself. A few days ago, I stumbled upon a recipe that really caught my attention.
Not only because it’s super-easy to make and can be used in a myriad of ways, but also because it “converts” an acidifying food into an alkalizing food. I’ll explain. As you know by now, cream cheese (and all cheeses) are acidifying foods. If you’re following the Save Our Bones Program, you know that you could still eat it if balanced properly with other alkalizing foods. But with this new cream cheese recipe, you don’t have to even worry about that! I Was Eager to Try the New Recipe It turns out I had the necessary ingredient (yes, there’s only one: plain unsweetened yogurt) and utensils at home, so last night, I decided to give the recipe a try.
With that in mind, I used my phone camera to take pictures every step of the way. Here they are, along with the easy step-by-step instructions: Ingredients: Unsweetened yogurt (which is alkalizing). Step 1: Step 2: Step 3: Step 4: Step 5: Step 6: Till next time, Nigella Lawson's Eggs in Purgatory. A little secret about bone broths. One of the superfoods of the Paleo/Primal diets is the bone broth.
Drinking it as-is, or cooking stews with it will provide the individual with a lot of minerals and other nutritional advantages: from calcium, to phosphorus, and collagen and Magnesium. Mark Sisson has a great article about the how and whys of bone marrow broths. However, I have a little known secret about how to get a good bone broth, at a fraction of the price of grass-fed beef bones. See, the few times I bought grass-fed beef bones (and they were not even marrow bones), cost me $22 here in the Bay Area. I’m sorry, but that’s an excessive price for a bunch of bones. Speaking of chickens, it defeats the whole purpose of the bone broth if it is made from chickens that are younger than 2 years old.
So if most chickens are unsuitable, and good beef bones are too expensive, what to do? From lamb, go for lamb shanks ($3.99/lb in my local shop, dirt cheap). Method 1. 3. 4. 5. 6. 【Rocket Food】 One Piece Chicken! Cook for Monkey D. Luffy at Home Tonight with this Simple Recipe. One Piece fans the world over will have no doubt lost count of the number of times they’ve seen Monkey D.
Luffy chomping on a big hunk of meat. Keen food fans that the RocketNews24 writers are, we can’t help but feel a little peckish every time we see the wide-grinning captain tucking into his meals, and we always find the food he eats, dished up by chain-smoking pirate chef Sanji, absolutely tantalising. But now, thanks to the equally food-loving team at sister site Pouch, we have just the thing to placate our growling stomachs while we watch our One Piece DVDs or flick through our ever-growing stack of comic books: from Chef Sanji’s very own cookbook, egg-stuffed chicken! It’s simple, nutritious and boy is it tasty. Full ingredients and recipe all after the jump > Ingredients (serves 2-4): - 4 x chicken drumsticks- 4 x hard-boiled eggs- 30g soft breadcrumbs- sunflower or cooking oil- milk(A) 500g ground chicken, 1 x (raw) egg, 1 tsp salt, a sprinkle of pepper (mixed well) Method: 1. 2. 3.
Sandwich constructor « Later On. DIY Lotions - Survival Life. Survivalists often fall into the trap and stereotype of being so rugged that they view rough, calloused hands as a trademark of preparedness and forget that their skin is the first line of protection against all sorts of ailments. This protection falls short if the skin is not kept in good shape. While our ancestors used a variety of oils and greases to keep their skin healthy, most of us think of lotion as a luxury that you can only get from the salon or a store. But the truth is you can and should create your own lotions… its actually quite easy and really fun! Keep these lotions for yourself, pass them out as gifts, or use them to trade when TSHTF. You can never have enough lotion to keep your hands and feet in tip top shape.
Homemade Lotion: Basic Ingredients: ½ cup olive oil ¼ cup coconut oil ¼ cup beeswax You may also add: 1 teaspoon vitamin E oil 2 tablespoons cocoa butter Essential oils Put all ingredients into a wide-mouth jar. Then, once melted, pour your lotion into small jars with lids. Orange Mousse in Phyllo Baskets with Citrus Punchsietta - Chic Made Simple. My kitchen houses many of the books in my cookbook collection. On the second-to-lowest shelf is one of my many Martha Stewart Living cookbooks, with a photo of Martha on the spine. When my daughter was a baby, she used to point to the photo and exclaim, “Look, that’s Bubby!” The similarities don’t end there. My mother is quite the domestic diva herself. This exquisite recipe and presentation is one of her signature desserts. Dairy option: Replace the non-dairy whipped topping with heavy cream Ingredients: 1 pkg. phyllo dough (extra-fine sheets) Orange mousse: ¾ cup sugar4 egg yolks1 tbsp. orange zest2 tbsp. cornstarch8 oz. (1 cup) non-dairy whipped topping½ cup fresh orange juice Citrus punchsietta: Orange juiceSplash lime juiceSplash lemon juiceRum Optional garnish: Clementines, thinly slicedSugar Directions: To prepare the phyllo baskets: Preheat the oven to 400° F.
My Kosher Pop-Up Dinner Club by Ariel Pollock. One chef’s adventure bringing exciting, experimental kosher cooking to Chicago Read More By Ariel Pollock / December 17, 2012 The clock suddenly read 7:25 p.m. and every burner on the stove was going full blast. My chef’s uniform had been accidentally left behind at my parent’s house, so my plan had been to change into a respectable outfit of all black before the guests arrived.
But with five minutes to go until service, there was no time. It was the first event of my new kosher pop-up supper club, Rimon Chicago. There is an ongoing, at times vitriolic debate about “food as art,” which is another lengthy discussion on its own. In the niche market that is kosher cuisine, pop-ups are increasingly becoming a popular alternative to visiting the same old restaurants time and again. For all kosher pop-ups, there is the added value of increasing what are sometimes very limited options for high quality meals. I dusted off my degree from the Jerusalem Culinary Institute and got to work. 1. 2. 3. The Kosher Prairie Oyster: The Ultimate Post-Hanukkah Party Hangover Cure.
The Prairie Oyster(TwinCocktails) If your head happens to be stinging the morning after an awesome Hanukkah party (like this morning perhaps), may I humbly recommend a Kosher Prairie Oyster, which is my variation of the original famous hangover cure. The exact origin of the drink is tough to track although it made appearances in David O. Selznick’s A Star Is Born, the Bond flick Thunderball, and Capra’s Mr. Deeds Goes to Town, in which an ailing Gary Cooper is assured by his butler that the drink “will make your head smaller.” The drink dates back to (at least) the late 19th century, is rumored also to cure hiccups, and also appears a number of times in Christopher Isherwood’s Goodbye to Berlin, the book about prelapsarian Weimar Germany and the basis for the musical (and later the film) Cabaret.
Some variations of the recipe call for tomato juice, brandy, and vinegar, but I personally prefer to risk salmonella with as little distraction as possible. That’s good enough for me. PEMMICAN. Chanukah Corn Latkes. What’s Chanukah without fried food? Potato latkes, jelly doughnuts, more potato latkes, more jelly doughnuts . . . after a day or two I’m ready for some variety. After all, it’s the oil we’re commemorating, not the potatoes! So, let’s try some crispy corn latkes. Fresh corn on the cob is what makes this recipe spectacular. I’m not a canned-veggie fan in general, and when it comes to corn there is definitely no comparison! You want the corn crunchy. When the corn has cooled down, cut the kernels off the cob using a sharp knife. Time to fry. While the oil is heating, get out a carrot. Yes, a carrot. Now, a little secret: I am not a fan of carrots.
And yet, I always have a bag of itty-bitty baby carrots in my fridge. Add a piece of carrot to the oil any time you’re frying, and it helps absorb the burnt taste. Back to the latkes. Use a spoon, or a small measuring cup (I use a 1/8 cup), to scoop the batter. Serve warm, or at room temperature. Ingredients: Directions: Yields: 12 medium latkes. Easy Jelly Doughnuts (Dairy) - Doughnuts - Sufganiyot. Sufganiyot - Doughnuts - Sufganiyot. Day-After-Thanksgiving Turkey Carcass Soup Recipe. Chanukah Recipe. Tea Bread. How to Make an All-Instant Thanksgiving Dinner. Not Your Bubbe’s Recipe: Cuban Thanksgiving Turkey by Jessica Fisher. Constitution. In Her Hand. Remembering Hanoch Bar Shalom, the Chef Who Reinvented Israeli Cuisine.
Tablet Magazine. How To Smoke a Cocktail. It’s Time for Fall Foraging and Hunter’s Moon Tea. Serious Eats: The Food Lab. At-home Activity.