Gordon Murray’s McLaren F1 Successor T.50 News, Specs, Photos

(I wish I could say I’m getting this for Christmas.)

(But I can’t say it. The Auto-Drivers Union would take away my license and then I’d have to walk beside it while someone else wheel-drove at a creeping pace into my garage…. You know? They make these cars as miniatures first and that’s how you buy them, as a pre-designed order, then, when they get to you, you just enlarge them in your garage in the auto-enlarger. So it’s not really that big of an expense…. OK! Now I have completed a real post from my Facebook onto my blog and I haven’t even told my Facebook Page about it. I hope that makes everyone happy with why I don’t post too much like I do on Facebook.)

What a nice car.

Gordon Murray’s McLaren F1 Successor T.50 News, Specs, Photos

The Boston Turkish Festival’s Documentary & Short Film Competition | Museum of Fine Arts, Boston

The Announcement (movie)

The Boston Turkish Festival’s Documentary & Short Film Competition | Museum of Fine Arts, Boston

“The MFA Film Program and the Turkish American Cultural Society of New England are proud to present a selection of short films and documentaries as part of the 24th Boston Turkish Festival’s Documentary & Short Film Competition. The first of its kind in North America, this competition, which celebrates its 14th year in 2019, has transformed into a tradition and received remarkable international attention. The competition opens with Mahmut Fazıl Coşkun’s feature film The Announcement, winner of Special Orizzonti Jury Prize at the Venice Film Festival. Following the screening, don’t miss a Q and A with the director and reception in Taste with live music.

More than 30 films are screening at this year’s program. Screenings take place at the MFA on November 15, 16, 22, and 24, and at Boston University on November 18. In addition to jury selections—Best Documentary and Best Short Film—Audience Awards are announced. In this rare opportunity, Boston-area film enthusiasts can explore works by young filmmakers firsthand.”

Members of this year’s competition jury include:

Dr. Kurt Fendt, Massachusetts Institute of Technology
Peter Keough, Film Critic, The Boston Globe
Carter Long, Katharine Stone White Curator of Film and Video, Museum of Fine Arts, Boston

Tickets: MFA members, seniors and students $10; general admission $13. Exception: Opening night $16; $20.

All films are in English or with English subtitles.

Garden Vegetable Bread Recipe | Taste of Home

Today I am posting recipes which are for the most part close to vegan if not vegan.

For that matter, in one of my posts I happened to mention Vegetable Loaf. I didn’t really speak in any terms of decision about it. I thought I would return with an idea for it. Since, like I feel it is important to say, I’m not an accomplished cook, my offer on it isn’t finished or tried or even true, but I think it could be worked and become doable. (I’d have to work on it myself several times and I can’t right now or soon, so I’m sorry I won’t be able to define it any better than the general terms I’m going to give.)

In the meanwhile, I wanted to put out a “real” recipe for vegetable loaf, or vegetable bread and that is what is at the link here below. My experiment with the idea is beneath the link. There is no link for it besides of course and no pictures, sorry. This is all hypothetical.

 

Garden Vegetable Bread Recipe | Taste of Home

 

The Possible Vegetable Loaf; VEGLOAF

 

Let’s look at a list of things to use in the possibility of a recipe or otherwise, recipes first. This is my breakdown, by primary inclusion ingredients and other possible inclusion ingredients and also alternative inclusion ingredients.

So, for the primary inclusion ingredients, we have the actual vegetables I would use to pull it off successfully (if I could, somehow I doubt, putting it all together that it works, but it might make some fried bread of some kind).

Cauliflower, eggplant, green fave beans, white whole cap mushrooms, green peppers, red peppers, yellow or Spanish onions, cashews and almonds.

Also part of primary but in separate category: parsley, minced aioli garlic (from prepared jar), onion powder, pinto beans, red beans, white unseasoned breadcrumbs, durum wheat (white) flour, vegan ghee, water, whole eggs.

Now for the alternatives. Instead of durum wheat (white) flour, you might use potato flour, or else, durum with corn flour added, or else also add in chickpea flour to whatever base flour you use.

Alternative vegetable inclusions could be celery, yams, sweet potatoes, carrots or tomatoes. I’d really like to say that you might actually need a small measured portion of all these ingredients, flours to vegetables, from the base start above, but as I’ve said, I have no way to test this now.

Finally also seasoning additives might be cayenne pepper powder, chili powder, cumin, tarragon, oregano, sage or thyme. Right now, I decided to keep the seasoning very plain to make even a base trial of breads, if I ever could. I would be very happy to find, that after everything is trialed and measured, you could use ALL of these ingredients together to finish off a very excellent deluxe VEGLOAF.

A final alternative additive for bake finishing is tomato juice, this is option too.

My serving suggestions after the Vegloaf is baked is corn chips and guacamole or else a pasta or potato dish, the same you might with an ordinary beef or veal meatloaf.

Since I can’t measure these materials, I’m at a loss for good instructions.

My suggestion to myself if I had the space, time and money to get on with trialing the idea, would be to get together all my materials and steam all the vegetables, set aside all the other additive prep materials ready to go and then chop everything once it is soft enough to work with, but not watery enough to be useless. (I have recommendation that if tomatoes are included they must also be steamed slightly or stewed, one or the other and that in this case, tomato sauce completion for baking should NOT be used.)

The nuts and the pinto beans and the red beans should not be steamed (that’s obvious right, but just in case) and the nuts should also be minced or else, you could buy the nuts already minced.

If the idea of nuts is detestable, I would take them out, I’m not really sure if I want to use nuts in this loaf or if I am thinking I want to add nut flours to the durum wheat white flour in my conditions, since I would not (for myself) use the potato flour and corn flour options. I’m looking for consistency to hold together the steamed vegetables, so I will only use durum wheat white flour, with some chickpea flour to add effect to the breadcrumbs and then also — maybe — take out the minced nuts and add in almond flour; but I’m not sure.

Now I’m going to try to put the materials all together.

Cutting in together, my seasonings, however many of the list I’m using (my own base is a simple, garlic aioli mince, parsley, onion powder; I myself would need a consultant to help me decide which of the others to use at open), I am adding whole eggs, flour(s) and breadcrumbs, some water, a little bit ghee (this is where I’m going to go wrong I’m sure and I know it, so you might want to omit ghee if you’re experienced and try this), beaten together to make a frying pastina (paste) actually. And then I am mashing in my beans, including the fave beans (which have been steamed slightly), all together into this pastina.

I’m accounting that this gives me the connective material to add in what are the chopped steamed vegetables. I’m almost sure I’m making a pizza though. Or else a very small loaf — so once again, my lacking measurements are losing my story. Let’s assume that we’re willing to add in as much of everything as it would take to make a small flour pastina into a large pastina loaf.

This is brought together and set in a ghee greased loaf pan — at this point I’m sort of upset thinking that, it won’t cook without burning first before it is completed. I’ve done something wrong in omission besides the measurements. In that case, I am recommending that it might be cooked at very low temperature, like 300 or 325 at most and no more, a little piece at a time, being checked at 10 minute intervals for if the grease burning — in which case, if it does, definitely no grease and only spray the loaf pan with spray grease. (My fried Vegloaf idea will have to wait.)

Pending that none of that works, the actual pastina, might make a nice fry patty job. I would be willing to sell it to McDonald’s for a pittance. I don’t know exactly what I mean by that, but like a pittance in the amount it takes to hire an actual vegan consultant for actual vegan burgers. I said too much. Okay, they won’t want it anyway. (I just added that at last for the fun of it.)

I hope to try my own plan of this someday. When I do, I will tell my results.

In the meanwhile, please remember that if you are ambitious with me to actually discover a VegLoaf dimension for a wholesome, simple vegan alternative at the table please promise me in spirit to proceed with some great caution in the actual cook through process. I confess it again to have no idea if it might burn the stove. Which is my fear. How irresponsible is that? I’m used to having persons to ask about ideas and in this case, I really don’t have an outlet right now.

Furthermore, I wanted to be able to say enjoy, but I will surely restrain that hope for now. I hope this post is enjoyable. In a good way.

Production and sell Chiodino mushroom, wide choise of Cultivating MUSHROOMS | Sgaravatti Shop

You know? I’m a little bit upset with myself that I wouldn’t do more research on the problem of this dangerous item I’ve introduced. So I did.

And what else I have to submit (besides the article on professional advice below — for reference issue, check calendar date 10/25/2019 for all references on honey mushrooms), is just a few things.

Honey Mushrooms are translated into Italian again as Chiodino. (How could I forget this word.) My parents used to get them imported. So I looked and looked for wherever they might be imported. They are apparently, I myself thinking I have a good outlet base to search from, no longer in imports. They used to be in some waters under glass and metal cap. Used sparingly for starchy dishes for me or else for peppered dishes for the rest of the adults for the most part, back in the day. Later on, I have to confess, I lost track of whatever Italian imports they were (my family members) were trafficking into our kitchen. I just sat and enjoyed without too many questions.)

Also, this dry cluster looks very familiar and also, I remember instructively, it has to sit and be left alone until someone well schooled would use it. I suppose it might at one time have been expensive. Today I learn that you have to grow the cultivatable species by yourself and that this is what is best. I find it strange that Italians would loose the opportunity to sell Americans whatever they already have in opportunity because they (the Italians) either know more about it or have been about the work of it longer. But apparently, this is now the thing done, avoidance. I wasn’t aware.

So you’d have to grow your own from rather easy to purchase seed with sold instructions, because you cannot buy honey mushrooms or chiodino anywhere in imports or domestic in a broad and free range search of the matter.

Furthermore. Piopinni mushrooms, called velvet mushrooms, are a culinary delight — for a while — also well known to original kitchen of family heritage — but they get dull for their luxuriating tastes and also can lead to velvety symptoms if overdone. Pretty much, you’re stuck with gourmet usages.

Morels are more than anything else replacing this chiodino and also the Japenese mushrooms which resemble this other one in picture, are not the same. They even taste different; chiodino are rather mild and mushroomy. Well bred and ordinary, if cultivated; a nice separation from ordinary cap. But honestly, you can know this from any ordinary hike in the North American woods, even their odor is a little poisonous in the wild. This is why I am surprised with my decision to leave the topic unattended. I was very surprised to find the usage of a cross-cultural recipe including an ingredient of so much controversy according to rules of government commerce and practices.

But okay, for that matter, I can say finally something I sure will be taken rather radically. But I don’t mean it to be radical. I have always found it difficult to believe that wild-life farming (which is the origin of agriculture in Italy) has never taken hold in the United States and I’ve always wondered why it has not. I suppose there’s a good reason that it doesn’t fit into the free enterprise and land development systematic of our country, but with all the outrageous things we have going on under incorporations, I’m surprised there are no wildlife farms corporatized besides private, individual co-operative groups which sell gourmet goods. Possibly I just even don’t know any better. So I apologize if that’s it.

I wash my hands of this all. The recipe was really worth keeping in the pantry list though.

 

 

Production and sell Chiodino mushroom, wide choise of Cultivating MUSHROOMS | Sgaravatti Shop

Art in Tune | Museum of Fine Arts, Boston

“It’s the MFA like you’ve never seen—or heard—it before! The Museum’s musical instrument collection comes to life and fills the galleries with spectacular sound during this evening of free performances. Wander the Museum, drop in to different galleries, and discover music from all over the world—much of it played on instruments from the collection. Performances take place in galleries relating to the eras and culture of the instruments, creating an immersive experience you don’t want to miss.”

November 14, 2019

Art in Tune | Museum of Fine Arts, Boston

Jalapeño Jack Quinoa Slider – MARS Foodservices

Someone asked me to come up with a vegan-esque burger creation of my own that doesn’t use grains. I’ve come up with some vegan-esque burger creations before, but I use them to hold my ground against what doesn’t have to be about undeveloped trademark plant-based burgers, so I haven’t really shared the creation aspect in full. I’ve just suggested vegetable additives to the base pulp of the plant basis.

For that matter, I do prefer vegetable meatloaf burgers (as defined below) to plant-based solutions (which still is seeming a funny fetish craze lately to me).

I love butternut squash as I have said very often and I’m not sure if chickpea flour counts for grain or not so I will not include it as milder grain. I am also not sure if rice flour counts for grain. But I would use a staple combination of vegetable oil or canola oil with thick plain Greek yogurt and a small amount of firm tofu, smashed up into a glutamase elixir which could substitute flour to hold together the mashy-liquidy flours that could be made out of softened vegetables.

So to get a little frilly. I don’t know if it meets everyone’s requirements because I’m not obviously vegan, I just like some vegetables more than other meateaters — but I would combine zucchini and buttnernut squash and small cannellini beans (the zucchini and the butternut chunk pieces having been steamed to a slight amount for easier mashing and also drained of excess water; and the cannellini beans drained of excess water). Then I would mash them all together and add in also the glutamase elixir yogurt. I would guess by then, it smells and tastes not very good. But I’m planning to fry it and not bake it, so my temptation to add a small mixed amount of rice and chickpea flour treated in soy milk, is also huge. I won’t do it.

In which case, I need more herb, spice and vegetable garnish extension into the recipe in order to make it palatable. I’m not sure how to do it. So I would make one last ditch effort to try to get red beet flour (which I know exists somewhere) accepted in as non-flour substance, adding to it some fresh parsley, fresh minced garlic and basic Italian herb seasonings. Frankly, having done that, I might also add some minced, chopped spinach and minced, chopped scallions to thicken out the minced oily garlic and add some extra tension to the full mixture.

In all I have in content: zucchini, buttnernut squash, cannellini at base, a yogurt glutamase solution to combine and a prepared red beet flour mix with Italian herbs, minced oily garlic, chopped/minced scallions and spinach leaves with chopped fresh parsley (optional).

I’m using the same oil to fry as the oil that went into my elixir yogurt mace and after I’ve dipped the primary loaf burger into the red beet mixture, I’m ready to fry.

Haven’t got a clue if it is worth the trouble though. It just sounds like something I would eat in a salad and I have no reason not to eat it as a red beet flour loaf. Would hope that the side include the option of steamed green beans. I love those! Oh and maybe cheese curds!

This here below is a recipe from a separate website and has nothing to do with the words above it. I just wanted to include it today.

 

Jalapeño Jack Quinoa Slider – MARS Foodservices

4 Ways to Cook Chuck Steak – wikiHow

So in continuing and completing the post I began below this today (10/17/2019), I thought this article amplified the same methods of cooking chuck steak with pictures.

The reason why I am choosing chuck steak is because I thought that I would use this day to make an example of myself and my lacking cooking skills as I promised that I would from time to time. I’m really not that much of a cook and I have to remind everyone that from time to time. This is one of those times.

Grilling steak is nothing that I let myself do. I guess you could say that grilled steak has got to be something of everyone’s favorites in the meat-eating class of persons. That’s agreed. But there are all sorts of reasons, not just expense, that make grilling a regular lean steak a difficulty and it’s not always that great to skip your beef or eat burgers because you can’t grill a steak for yourself or even finish it properly to made.

I like chuck steak for the way out of it — either in actual chunks and boned or else in full with the bones and veins and every problem that it has. This is because I like have steak with plain rice and maybe some vegetable greens on the side.

Since I’ve been a pretty limited cook all my life, cooking meat has been one of my worst subjects of all subjects. I only have one of two of the same methods. I think I must have covered this somewhere on my Facebook page before. But I’ve had a little success that has stopped hunger a few times.

In a regular fry pan (that is secured as a bona fide non-stick frying pan), use one or two regular chuck steak (you don’t have to be too particular because it’s going to get cut up into bits when you’re done with it) for the works. You might want to make sure to cook two chuck steaks in this round, because there’s very little meat left when you cut off the meat from the vein and bone; that’s true.

Put even up to 3 tablespoons of “skinny oil” in your pan — skinny oil being your favorite vegetable oil. Don’t use olive oil, that is just a waste of your better oil to learn that chuck steak won’t infuse anything so precious — so, peanut oil, corn oil, safflower oil, plain vegetable oil, canola oil. Let the oil get slightly warm because what you will do with it will make it sear and burn, so also, be careful; mainly don’t give the oil a chance to get hot.

Aside: (Please remember you’re going to get but just a few bites from one steak, so recommend one or two to yourself as needed, it’s going over white rice or plain noodles. The size of your pan should depend on your number of steaks. I try to use at least a 10″ pan for this because I like to begin cutting the chuck steak away from the bone while it’s cooking and the larger pan helps but I can’t say you have to do that. And also, make sure that your pan should be at least deep enough that it can hold about a short stack of visible water in it, because that will go into it too. Possibly also, in a variation, a little bit of tomato juice.) 

Place the chuck steak in the pan and let it get accustomed to the oil at the bottom, so that it looks freshly greased from side to side of the one or two steaks. If you have some special seasons — either a steak season mix or else your favorites, like maybe chili powder and garlic powder, but it’s really your own decision, anything now except black pepper and salt, because that will make the taste too big of black pepper and salt while it’s getting new oil —  put in the powder seasons you want here, nothing salty or course or grainy though. Let the seasons get accustomed to the oil and flip the steaks over side to side. You notice that the steak doesn’t want to behave and has a bad constituency and rolls up, because the cut is so weak and problemed at origin. Yes, but it’s still usable beef. So you want to take a sharp cooking knife long enough to get in and out of your pan easily without burning yourself and slightly cut the meat up where it’s curling at the edges upwards. When you’ve done this — usually from the bone and cartilage if it has cartilage — I usually go after the worst chuck steaks I can because they make good cut ups for rice and noodles of course — begin to let it finish cooking in parboiled water and oil. You want to have a measuring cup of tepid water and pour in about even up to 1/8th of a cup into the pan and let it sear and whimper while it cooks in this sad state, still turning the steaks side to side. At some point of this treatment, the steak will be browned enough that there is no more red interior — you can see this from the cut. You will have some usuable cooked meat that is rather oily but nevertheless boil cooked in pan-oils.

Remove the steak(s) from the pan onto a plate with a towel on it and let it sit for a moment. Remove the pan from the stove and turn off the stove. Remove the towel from the plate and cut up the steak from the rest of the unusable part. Hold it aside, covered up.

In the meanwhile, you should have had some steamed white rice or else steamed noodles of your choice prepared. I would also suggest getting together some steamed green beans.

Take the chuck steak from its resting plate and combine it with the rice or noodles or also add the green beans. Ready!

Another alternative, is rather than using only the waters to finish the pan sear of the chuck, also add a short amount — 1/8th to 1/4th cup of tomato juice and let the chuck steak simmer up the same way to completion.

Final also alternative is to serve over mashed potatoes.

 

4 Ways to Cook Chuck Steak – wikiHow

Our Best Pork Recipes: 35 Easy Recipes for Pork Chops, Pork Roasts, and More | MrFood.com

Get this great, free Mr. Food ebook, pdf cookbook by clicking the link and following out the picture on the Mr. Food web page to “Get Our Free Ebook”. It promises and delivers 35 Easy Recipes for Pork Chops, Pork Roasts and More and you can store it easily on your desktop or laptop!

 

Our Best Pork Recipes: 35 Easy Recipes for Pork Chops, Pork Roasts, and More | MrFood.com

There’s an Apple Watch for Everyone | Apple

Amendment: There’s an Apple Watch for Everyone with $400 or more to waste on a watch that tells time and pretends to be a PC accessory. (Oh I’m sorry it’s also a phone. I don’t really follow the Apple Watch Mystery too much.) The deal I chose changes the cream band to a black band and gets me GPS (which could actually be really great for taking long walks or just getting around the city on foot) and Cellular Service with any of T-Mobile, Sprint, AT&T or Verizon. For an extra $80.00/year (or $4.00/month) I can sign up for watch insurance.

Could I spend anymore money on this watch? For instance, could I learn German without learning German by spending another $50.00 a month on it? You know, if it won’t learn languages and tighten up my high school math and language skills and keep a check on all my humanities interests from college, I don’t see the point of it. It just tells time, well lots of watches do that? What? Are they saying other watches are just jewelry and don’t even tell time? Because, everyone knows, the quartz age was pretty effective in that respect! Sure, you can’t get a quartz watch to make phone calls, but it can wake you up like it does by alarm.

 

There’s an Apple Watch for Everyone | Apple

I couldn’t resist and copied and pasted all the features on this watch.

I do like it though.

  • Space Gray aluminum case
  • LTE and UTMS
  • Always-On Retina display with Force Touch
  • LTPO OLED display (1000 nits)
  • GPS/GNSS
  • Built-in Compass
  • S5 with 64-bit dual-core processor
  • W3 Apple wireless chip
  • Barometric altimeter
  • Optical heart sensor
  • Electrical heart sensor
  • Accelerometer up to 32 g-forces
  • Gyroscope
  • Improved ambient light sensor
  • Capacity 32GB2
  • Digital Crown with haptic feedback
  • Speaker
  • Ion-X strengthened glass
  • Sapphire crystal and ceramic back
  • Wi-Fi (802.11b/g/n 2.4GHz)
  • Bluetooth 5.0
  • Built-in rechargeable lithium-ion battery
  • Up to 18 hours of battery life3
  • Water resistant 50 meters4
  • watchOS 6

Well it has WIFI. That. Is pretty interesting to me. I wonder if you can download a location app that will locate you to free wifi zones if you turn it on when you are lost; simply send an “I am lost signal” to a waiting free wifi zone that looks for lost people with wifi watches of any kind. Not that I get lost often. I’m just saying in general terms.

 

Thanksgiving Traditions: Canadian Style – Food Services

Quick article on Thanksgiving in Canada.

It does date back to 1578, but it hasn’t been in ordinary yearly rotation but has not been in use for that long. It was formally instituted by the parliamentary government in 1879. It is a little bit interesting to learn that, in the US, the official government institution of Thanksgiving was in 1863 and was made by Abraham Lincoln.

Martin Frobisher made the ceremony in 1578 in New Brunswick, the far-eastern peninsular province of English-speaking Canada, beside Nova Scotia and directly beside French-speaking Quebec and beneath Labrador, what province is part of Newfoundland thereat.

New Brunswick was at one time a contended settlement between what are now the United States and Canada, in separation. And it was rarely separated  in those earlier centuries by settlers, but frequented by the same settlers of “kinds and tribes” as many as those found in northern New England in the main part.

Possibly the true foreigners to the area were farther south in Virginia, which was the stronghold of the continent in settler expeditionary times. It’s difficult to believe how the eastern provinces (of Canada), for all that, were separated from New England; except in the two facts that, first of all, the indigenous Indian tribes north to south were a bit in conflict; in that, even if they were friends, they were separated already by their own customs and not interested more than probably of being united by any means. And secondarily, the French settlers in the lower continent (now the US) were determined to take the entire continent for New France, whereas, all the other expeditions and settlements, were hoping to colonize for any other potentates of Europe besides France, primarily England, of course; also since, the Spanish were already involved in settlements throughout the south of the Hemisphere and losing their powers in the north for good with French conflicts happening all around. With the French leaving to the north, most of all their interests and their tribal relations went with them and the border was closed.

Interestingly otherwise, if you believe in the Viking pre-settlement of the North American continent at any time and pre-ancient Spanish Iberian settlements into North America from South America, you can find that indigenous politics were more influential on settlers than history probably gives credit for. The divisions of land borders in North America are probably more dependent in influence on pagan, indigenous histories than church-settlement relation histories to a great extent; in so far as, the pagan traditions of North America still control customary laws and rulings everywhere, tribaly and secularly over the centuries since the earliest times, more than there are laws to be written examining those traditions. This fact is rather well known. And so you can realize that, Canadian and American traditions are separated by and large by the pagan influence of the tribal Indians and their separations prior to settlements here. For a greater part, Mexico to the south of us also follows suit in the same, except that Mexico was so incredibly consolidated by the Catholic Church in its revision of pagan policies, that it is nearly in a unified state with the Catholic Church over the revision of customary pagan policies.

Thanksgiving Traditions: Canadian Style – Food Services

Hamburger with scamorza cheese and mushrooms – Panini e Bruschette

At my new fast food restaurant there is NO meatless meat. BUT, you can get a burger in ground meats that are: beef, chicken, turkey, veal, or also lamb (not always lamb, but a monthly special). There are vegan patty burgers — you can ask for a chick pea burger, a butternut squash burger, an eggplant burger, a mushroom burger and a black bean burger. I’m thinking of also adding a basic Boca Soy burger. There are salads and fried vegetables and pastas there too. And very few sandwiches, like a pulled pork, a pulled chicken, a fried cod, a philly cheesesteak and also meatball subs in both the vegan class and also the non-vegan class. The vegan materials are pre-prepped and they are also assembled in their own area, so no more grill contaminations. There are other things you can get there.

I don’t know when I will open it. I hope sometime before the end of the 20s. I’d like to call it McNamara’s but that’s a pretty famous person’s name, I have already forgotten who, so it makes it a little seedy and yes, it was just to include a “Mc” on it. So I don’t know what to call it yet. Possibly, Tarquin’s, but there’s no better reason for it than antiquity. Haven’t really decided.

 

Hamburger with scamorza cheese and mushrooms – Panini e Bruschette

Chicken Livers, Onions, Shallots, Mushrooms, Red Beans, White Rice, Pappardelle — a look

I love chicken livers over rice and I also love red beans and rice and I also love mushrooms and rice. There’s very few in the list of vegetables singularly over rice that I don’t like, like, broccoli, peas, onions, potatoes, sun-dried tomatoes, green string beans; and of course, chicken livers and red beans aren’t even really vegetables, except that someone in a rice kitchen might allow for it. (I know that’s uncouth today. I prefer the old tradition of allowing light meat substances in the vegan kitchen — I’m always saying this.)

And well — I’m not a very accomplished cook standing alone in bare feet so I can’t say if I know that you can make a real white rice melange smothered in chicken livers, onions, mushrooms, AND red beans. I never see the red beans paired in with chicken livers on the rest of this onions/mushrooms combo.

But finally, since I don’t have a solution for my question and all I could think of today was all of these ingredients in a rice bowl, I pulled together a few good recipe links for rice and some of these key ingredients.

Never found what I was actually looking for.

Easy Rice with Chicken Livers | Tasty Kitchen

Chicken Livers Baked Rice | Recipe Goldmine

Chicken Livers with Rice | Food.com

Mushroom Rice with Onion & Shallots

Mushroom Wild Rice Pilaf | Betty Crocker

Spicy Mushroom Rice | Food.com

Potato and Basmati Rice Pilaf | The Spruce Eats (Shown)

And, since I love red beans and rice probably as much as liver, onion, mushrooms and rice, I thought I would just post a page of 10 different red beans and rice recipes from The Spruce Eats, here; Red Beans and Rice!

But nothing chicken liver, onions, mushrooms and red beans over rice — whether it’s saffron rice or white rice, either.

(I don’t think dirty rice is the same thing. So I’ve also included a dirty rice recipe.)

Classic Cajun Dirty Rice | The Spruce Eats (Shown)

This does not even compare; it’s ingredients are entirely different. Even though dirty rice is a delicious rice dish, it isn’t anything like combining chicken livers, onions and mushrooms with red beans and rice.

So to solve my problem, and to continue to prove my ineffectiveness as a cook — I thought I’d show how I typically might try to get out of this craving. I’ve found two more excellent recipes — one for red beans and rice, and another for pasta with mushrooms and chicken livers and shallots. I was thinking of adding rice to rice. But instead, I found that maybe the total ineffective nature of the idea is better to show, rather than make it believable and lead people astray. I honestly don’t think you could combine these two recipes and win.

But for the sake of the argument. Using these two recipes following, I make a few suggested amendments.

Red Beans and Rice Recipe | Bon Appetit

Pappardelle with Chicken Livers and Mushrooms (and Shallots) | Food and Wine

Not exactly what anyone means by fusion cooking probably, but honestly, if you prepare the red beans with long grain wild rice instead of long grain white rice, it is a possibility to share the plate with the pappardelle, especially if, you’re willing to chop up your pappardelle into small bits. And finally, finishing off the red beans and wild rice pilaf and keeping it aside, and finished off the topping for the pappardelle; and, chopping up the pappardelle into small fragments like 2 inches (with a knife once they’re cooked), there’s nothing to stop anyone from adding the chicken livers toppings over onto the wild rice pilaf and beans, mixing it all like a salad and throwing the chopped papardelle on top and remixing again like a salad.

It’s probably not worth remembering again.

It would probably be more valuable to saute all the pasta toppings including all the ingredients for the red beans and rice (without any rice), steam the wild rice, steam the pappardelle, chop the pappardelle and then put it all together like a salad.

Well I tried. (I promised myself to be a cooking disaster every once in a while so no one believes I am not sharing because I don’t want to.)

 

 

 

IFC Center

This week at IFC Calendar here.

IFC Center – NYC

(I just can’t do it. Stay off my own blog because I am so mad. But I’m going to, also because I am so mad. Any and all of these movies also look good meanwhile. And my television service is completely on the blink. After spending a year preparing to sing the praises of IPTV and singing them, I have nothing to say, but Xtream Codes API is blinking sets everywhere and you can barely watch 5 random channels a day! Not happy.)

There I have contributed to my own page, since I’m the only one allowed to. But I don’t know when I will again. Probably not until next week, unless there’s more museum/film news I want to share.

Film Finder – Milwaukee Film Festival | Milwaukee Film

Because some cities and their Film Festivals (like the annual Fall Milwaukee Film Festival) is such an over-bearing, callous sophisticates party, that sometimes — all you can think about is wanting to be a simpleton who’s into being trendy and having a good time again.

Seriously, this is a big important Film Festival (close to me) and I am never able to go to it, year after year — it never works out for me, it may as well be a Gala Night at the Guggenheim!

But deserves trendy museum-ish mention anyway.

Laid back museum news — that’s what I like!

 

Film Finder – Milwaukee Film Festival | Milwaukee Film

Boston Women’s Film Festival | Museum of Fine Arts, Boston

Trendy movie fixes your necessary thing in life for feeling like you’re a real person? Then besides IFC in NYC, there’s the MFA in Boston, or I should have said, BC (Boston City). Well, anyway, falling in or falling out of trends, all things seem hopeful for some good times or a plan for one.

Film Schedule | Museum of Fine Arts Boston (happening now)

Boston Women’s Film Festival | Museum of Fine Arts, Boston

YOU dance Programme | The National Ballet of Canada | The National Ballet of Canada

More INFO on YOU DANCE

“YOU dance stands for Youth, Outreach and Understanding Dance and is designed to introduce students in grades four to six to the world of dance through FREE workshops and performances. Workshops are led by an Artist Educator and present a learning experience for both students and classroom teachers.”

YOU dance Programme | The National Ballet of Canada | The National Ballet of Canada

Drink These 25 Bottles and Become a Wine Master | Food & Wine

I find — I shouldn’t say this because it talks about my own pretensions to knowing things that I truly know that I don’t. But for the experience, I find that, in making menu suggestions every week of my life for one reason or another, and not knowing how to pair liquors or wines of any kind (this is a lifelong curse, belonging to my determinism not to drink alone or ever really), that, the request I get the most often for pairing is a very deep, thick red (would you believe it?) of any quality really or else a very light, almost soda-ey bianco, nothing ever in between. Well okay. Something learned.

Drink These 25 Bottles and Become a Wine Master | Food & Wine

Butcherbox Changing Way People Buy Eat Meat – ButcherBox

I forgot to advertise Butcher Box on my Blog Site here. I wish I knew how to set up an ad on my Blog Site — actually I do. I need to spend some time pinning some staple ad sites. I feel it’s best. I really think that using ground meats in your regular diet regularizes your use of both meats and vegetables and other food substances, separating out the heavy meats from the heap.

I’ve always appreciated Butcher Box’s dedication to meat sales to everyone who signs up properly for their offers. Grocery shopping can be hard work sometimes, having to pay attention to whatever is out there that’s good.

 

Butcherbox Changing Way People Buy Eat Meat – ButcherBox

Pasta for breakfast is good for your health – SheKnows

This morning early I found a Wall Street Journal article from the food and features section which gave a recipe for Breakfast Lasagna. I was disappointed that I couldn’t get it to reprint it without a Wall Street Journal digital subscription. (Am I slamming online news magazines that advertise good articles that might help people find things they want to know on the internet and find their ways with searching topics? Yes, a little bit. While everyone else gives away free articles, newspapers, can never find it in their hearts to choose what articles they are going to send to google search for finding and to allow for free read-throughs of the entire articles. That’s a little deceitful and openly self-seeking and my respect for some newspapers is dwindled on that account. Anyway…. but that’s not just the WSJ.)

So I searched for Breakfast Lasagna on my own and put up five posts earlier today. In the meanwhile, I didn’t have a story for Breakfast Lasagna (because of newspaper policies) and I found this article which everyone CAN read, which explains that breakfast pasta might be healthy, period.

I thought it was a nice thought.

 

Pasta for breakfast is good for your health – SheKnows

Back-to-School Weeknight Dinners – MyRecipes

I gave this some thought today. I don’t often give contributions for recipes on my own blog. (I think I’ve already covered the many reasons for that, here and elsewhere.) But I was thinking about back-to-school ideas and how I always loved to pack a lunch or actually, how I looked forward to whatever was my packed lunch. And though I have to admit, there were times that my lunches were as dull as anyone could figure a dull lunch could get, I also had a few interesting lunches to my memory. Most of most of the interesting lunches were left overs redistributed for packaging reasons, to the next day’s lunch — like lasagna, baked chicken, mac & cheese, dinner salad, spaghetti and meatballs, panini.

I thought I would return a bit to the creative side of lunch for sandwiches.

So a few thoughts. Choosing for wheat bread, or white bread, or pita bread pockets (or a pita sliced in two to make two pockets), or sub rolls (long or short, soft or hard), or kaiser rolls, ciabatta, or even hamburger buns (that’s something someone besides myself might like for making sandwiches) — this will be the bread to use, any of these choices.

Choosing for toasted or un-toasted (bread), with sides cut off or sides uncut — also personal choices, but something to consider.

Choosing for the insides — deli salads or cold cuts or cutlets — we’ll discuss some choices shortly. That is all of our discussion for sandwiches.

It’s not that creative really, but it gets things moving.

Now we have to talk about filling out the bag to making the sandwich experience worthwhile. I think that this is making a bag lunch (or a box lunch; whichever it actually is, is beside the point of necessary discretion), is the selling point of making the sandwich lunch experience worthwhile. I compare it to being able to eat out. If your sandwich bagged lunch is something that compares to the same bag lunch you get from a professional restaurant, even if it isn’t a famous local burger and fries, it has the greatest of potential to be a happy experience.

What kind of appetizers sides might be the best to pair with sandwiches? Needless to say, children of all ages crave a cessation to the sweet tooth tug they feel all day long. It’s safe to make assumptions about pre-bagged sweets or homemade sweets. Let’s just be general and accept that our sandwich homemade “carry-out” bag includes a sweet. My suggestion is not something most people will be happy hearing from a blogger, probably — it is store bought sweet cakes, like Little Debbie, Hostess, Dolly Madison — or Pepperidge Farms (as for instance a couple of large chocolate chip cookies bagged), or a bag of mini-Nabisco chocolate chips.

(It seriously sounds like I am trying to advertise for commerce in this post and that maybe I am making the post for that reason…. Nope!)

If that’s no good, then the other idea I would use, would be to prepare a box cake of choice, like Duncan Hines or Betty Crocker (or of choice), or for instance, any bagged cake, like the kind you find at King Arthur Flour Co., and cut it into pieces for zipper bagging and inclusion in the bag.

Otherwise, with the very excellent creativity you find on the internet (that I am used to sharing), you could always find a way to prepare a “healthy” dessert. All the same, I would include a daily “sweet”. It breaks up a lot of stress and tension in the middle of the day and helps make things brighter.

Ethically, everyone assigned with making someone else’s lunch, parents or others, are interested in preparing something healthy primary goal. Have we covered that? Not especially. So far I have suggested, what might be your average run of the mill salami and ham with mustard and mayonnaise with lettuce leaves on kaiser rolls, maybe even to receive a rude rejection; (especially when I add the suggestion of Swiss or provolone cheese to it). That is why I haven’t suggested that yet. (Maybe someone would like it…. It can surely be altered. It was just my off the top.)

So let’s think healthy and when we do, let’s think lunches that complete to a happy resolution that lunch is a good time of day!

Vegetables. This is what is on everyone’s mind. The sandwich is good, the sweets are good, but the vegetables keep seeming to go bad, because nobody wants them. Is this true? How would that carry-out place do it? (Besides excluding vegetables?)

I suggest preparing cooked, as in steamed for easier travel, vegetables earlier and in time, that can be transported easily by plastic container and plastic utensil in a bag or box and that makes the meal a better one by being a reason to indulge and enjoy a bag of chips! This is my vegetable alternative. Or otherwise, a plastic box packaged vegetable plate, which does not have to be salad, but which includes the combination of several uncooked vegetables, without the lettuce, (which some people don’t seem to like for lunch for some reason); for instance: celery, carrots, cauliflower, radishes, peas, chickpeas, broccoli … I might have gone to far. An uncooked salad, without lettuce anyway. It’s a little radical, maybe I should have left it out and left it at cold steamers.

This portion goes directly to the chips (of any kind).

Let’s return to the sandwiches and review our deli: salads and cold-cuts and cutlets. Boneless cutlet sandwiches, also need to be prepared ahead of time and so might be a bit too much work and nevertheless, should be something to consider — pan-frying the boneless cutlet (chicken or beef) the evening before and leaving it overnight to use first thing in the morning or else microwaving the same from frozen, including fish filet, in the morning — might be too tedious. But it’s something to consider.

Deli salads, are easy to find in the grocery store. Of course, homemade deli salads are also something easy for some people to make. (I offer no suggestions.) Among the favorite, there are ham salads, tuna salads, egg salads — that make good sandwiches. Potato salad, we’ll have to leave out of course; but for the record, there might be someone who thinks that coleslaw sandwiches are good, like me, and so I will include that as well. Also thinking that, you can add cheese to coleslaw and make it a cheese and coleslaw sandwich — easy peazy.

Finally, cold cuts are always plenty and the best ones are best with each other and cheese — so we hope to build something with cold cuts that is two slices of meat and one slice of cheese (two slices of cheese to be extravagant and all 3-4 slices being cheese if we’re making a cheese sandwich). Let’s review some great cold-cuts — ham, of course, who could doubt I’d say ham sandwiches by the end of this post? So, let’s begin there and notice that there are so many different types of ham available, it’s something to look out for. And basically then in addition to ham, also, roast beef (yes I said it! it should be put under consideration despite the expense), turkey, salami, chicken loaf, turkey bologna; (I’m am a complete un-fan of bologna so I am trying to leave it out, but I include turkey bologna and for that matter suggest, some people might like something like olive loaf or pimento loaf which is easy to find, cheap and much healthier than bologna. Being Italian I also would love to suggest something like mortadella as a bologna alternative however, some people might think the fat in it is controversial; it’s still healthier than bologna.)

Now for cheeses — provolone, mozzarella, Swiss, Munster, brick, yellow, cheddar, cream cheese. Those are my basics for the cold cuts. There are others and feel free to call cheese cheese for your own discretion; I’m making the basic suggestion composition for lunch box/bag assembly.

What are we going to call finishing the sandwich? Condiments and vegetables. There is the word vegetables again. Condiments are rather individualistic — ketchup, mustard, mayonnaise, sandwich spread, dressing, nothing at all — is something people have to work out for themselves; I completely respect that, let’s move on to vegetables. Should we add vegetables to the sandwich or not? This is pretty much a restauranteur’s question if we are comparing the homemade “carry-out” to ourselves. What would a restaurant say about adding vegetables to sandwiches? I think there are many diverse answers, but I’m going to go with the fast food industry and assume we are going to add a possible group of options in the area of onions, lettuce, tomato and pickle. So I will say a few vegetables under negotiation — or none if that is what the customer negotiates.

Discretion, always discretion. As with the next step. I believe it is the bag chips that will make this lunch. People say that that is the least part of any bag lunch experience, but I think it is the central part. So actually, choosing whatever will be — hopefully a larger bag, opposed to a smaller bag — of chips — will lead the sandwich, vegetable, dessert compilation, into the future of itself with satisfaction of it’s consumption.

This is my idea of back-to-schooling lunches.

It’s pretty basic I admit.

Thought I would try it.

People say I don’t write here much. So I did.

 

Sheet Pan Shrimp & Sausage Jambalaya

Back-to-School Weeknight Dinners – MyRecipes

Mantova Spray Avocado Oil – Fine Italian Food – All-Natural Ingredients

I notice that the recipes in the next few posts below this are using avocado oil to complete every dish and since I like to follow up and ingredients which are possibly difficult to find in the store from my reblog posts, I thought to check up on avocado oil, which I haven’t really heard too much about.

I find that it is easy to find on amazon, at walmart, at costco, at target, and in many regular, ordinary, local, grocery store by the street venues. So I didn’t have to really post this.

Since I also like to promote shopping for Italian groceries and also shopping Italian grocery stores online, I thought I would post this reference through to an Italian online grocery store that carries it. Montava — is the name of the online store here.

Remarkably, I find, searching Italian online grocery stores that the move on alternative cooking oils is not big any time newly or soon in Italian cuisine. I’m rather stumped by that, understanding that, Italian cuisine, in local of the nation, is dedicated to the newer health-conscious and environment-conscious standard adopted all over the world and especially over here in the United States. I truly believe I’m right in believing that. And yet, our dedication seems to be only in the category of olive oils, probably for being the greatest famed in the purveyorship of it.

I hope to bring that up to my general working notes sometimes, that I find it odd that Italian commerce hasn’t become invested in procuring and selling alternative commercial cooking oils.

Well this has been a good day for me on that account, to have learned something about Italian cooking and food commerce.

 

 

Mantova Spray Avocado Oil – Fine Italian Food – All-Natural Ingredients