Friday, 5 August 2022

Mushroom Season

NAME: _Mushroom Season
INGREDIENTS/UTENSILS:
500g fresh local mushrooms (about 700g if you remove stems, see Notes)
50g salted butter
1 tsp yeast flakes
1/2 tsp Vegemite
2 tsp AP flour
1/2cup - 1 cup water
salt and ground black pepper to season

METHOD:
Slice the mushrooms (with or without stems) and fry medium hot in butter until they start to smell mushroomy then reduce the heat. (Sorry, I don't know a better way to describe this. Cooking fast initially starts browning the mushroom and gives some nice flavour, and you can smell it.)

Keep the mushrooms stirrring for about five minutes then add the flour and stir it into the mushrooms, add water, reduce heat further, add yeast flakes and vegemite, taste and season if needed. 
 
SERVING:
As a side dish to many meals, or on toast, just get those mushrooms into your belly! Yumm!
 
NOTES:
Some people find the stems of field mushrooms a bit woody, and yes, if they've lived part of their life in a plastic tray in a chiller room or left to grow too long then they may well be. I often cut half the stems back before slicing, and sometimes, with the store bought white and Swiss mushrooms, the whole stem has to come off. (But don't throw them away! Give them a quick wash/brushoff and freeze them in a ziplock bag to use in a future stock! Don't waste such a flavour resource.)
 
ENJOY!

Thursday, 28 July 2022

No Hope For Food Knowledge

Just Scary News

Seems we're STILL not getting food education right. The only point I disagree with this article on is that I reckon the adults in those kids' lives aren't really a full bottle on food origins either. 

Seeing how mothers go to war with teachers for telling kids that fish come from the sea when she knew for a fact that fish came from the supermarket.

Score one more point for food ignorance.

Game over.

Thursday, 16 June 2022

Recipe/News Roundup 01

Another Block Roundup

Yeehar. This is going to be exciting. Did you notice my enthusiasm? No? Good. This is meant to be my recipe blog and I've been so busy that I've dug up new recipes and ideas to try but haven't had time to truly get into the Cooking Zone and experiment.

However, you'll still get a giggle and some inspiration from the bunch of food links I've collected and curated over the last year or so.

Today the "Enjoy!" comes first.

https://www.taste.com.au/recipes/4-minute-microwave-passionfruit-lemon-curd-recipe/u72dce8s 

https://www.taste.com.au/recipes/mini-caramilk-rice-puddings-recipe/ptr8uq0o 

https://commonsensehome.com/canning-oranges/ 

A few recipes to start off with, and now a story that I've heard with a dozen variations but always the same message - we're becoming "food dumb."

Can't Possibly Be True

In a study published in the December issue of the Journal of Environmental Psychology, researchers from Furman University asked children ages 4 to 7 to identify whether certain foods come from plants or animals, and which things were OK to eat. The results were shocking, as Oddee.com reported: About a third of the kids thought eggs came from plants. Forty percent thought hot dogs and bacon were vegetables. Almost half thought french fries were animal-based. More than a third thought chicken nuggets were plant-based, even though the word "chicken" is right there in the name. Another third said fish were not OK to eat. Seventy-six percent said cows were not OK to eat. We have some work to do, folks. [Oddee.com, 11/10/2021]

https://www.uexpress.com/oddities/news-of-the-weird/2021/11/12#:~:text=Can%27t%20Possibly%20Be,OK%20to%20eat

A few more recipes:

One-pan teriyaki beef and rice recipe 

5-ingredient Spanish chicken 

Best "Cheeseburger" Pie - Comfortable Food 

https://www.indianhealthyrecipes.com/potato-recipes-aloo-recipes/ 

And now a big block more of them:

https://thenewdaily.com.au/life/wellbeing/2022/01/05/four-plant-based-foods

http://coorowseeds.com.au/seed/lupins-for-human-consumption/dehulled-lupins/ 

How to Cook Lupin Bean Stew | Miss Kabaki

30 Delicious Recipes for Your Bread Machine  

Jamu (Indonesian Turmeric Ginger Drink) 

How to Make Ginger Switchel 

https://www.simplejoy.com/chicken-noodle-casserole 

Philly Cheese Steak Casserole Recipe 

Crockpot Little Smokies - Simple Joy

Cowboy Caviar Dip - Simple Joy  

I'm not sure how many links is too much. I think this already is, but I'll welcome discussion.

As you probably know by now, I'm not a chef and the closest I got to commercial cooking was helping a then-local food co-op with preserving excess foods. My real passion is writing up good recipes (and please note the fact that I've included the above links based only on me wanting to check them and develop "my style" recipes based on them) and the rest of my passion is writing about unjust and fraudulent food practices and politics, unjust politics, the state of the planet and the mountains of waste we've wastefully created, technology both good (I praise and extol that kind) and bad (where I just tell you why I think it's bad and then hope everyone boycotts it) and how to use technology to recover from the waste and weather problems we're having.

If you want to see what I mean, dive into the Footnote just below. 

Footnote:

In addition to writing these articles I'm also experimenting with ways of recycling waste that can be done at the cottage industry or community hub levels, not so much because it'll magically convert 100% of local waste into recycled useful articles, but because people who are doing these sorts of activities are likely to talk about them to people in their community, and so raise even more awareness of the issues and dangers.

So please - if you can at all spare some time, take a look at my News Stand where you'll see live updated links to everything I publish; And take some time and share the links to the News Stand and this article with your friends and readers. 

Take a subscription to my weekly newsletter where you'll receive the same information; 

Or maybe contact me via the webform; Or email me;

You can also donate either directly or at my Ko-Fi page for the price of a coffee, or even make a regular monthly donation there.

All donations are put towards keeping these websites online, and for developing devices, machines, and techniques to easily and safely recycle materials on a tiny scale.


Friday, 3 June 2022

An Overlooked Anniversary

I've just noticed that give or take a few months, TEdAMENU Tuckertime is over fifteen years old! 

That is all. 

Sunday, 22 May 2022

News Special: Food Shortages Are Coming

The Food System Is Set To Implode

Many small things are coming together to collapse the food system. That's the chatter coming in from all over the place. Get ready for 'shrinkflation' and inflation and outright stock runouts. Maybe this is a good time to get gardening, too, and I have one tip for you to get up and running quickly here.

This is a break from the usual recipe format, I'll put food news and occasional 'linkdumps' of food/foodie links I've been following here now from time to time, so I'll also have to go back and tag all my old posts and set up the search facility on the blog.

George Monbiot has a good explainer here, which I highly recommend. Various others have article explaining shrinkflation (where an item is quietly downsized but the packaging - and the price - remain the same, and sometimes the price even goes up. 

As discussed in that article above, food's grown into a monopoly or duopoly in many cases, with the various players all connected, colluding, and collaborating. In the middle of last century the various food corporations managed to drive a wedge between their customers and their suppliers. The disconnect left us with people unable to tell if chicken was an animal or vegetable, people swearing that fish didn't come from the sea but from supermarkets, and in general most people can no longer tell a mallow plant from a lawn any more. 

(Which is sad because mallow is a widely-growing plant that likes disturbed poor soil so it's a good fit for cities and in fact grows in a lot of them, it's nutritious, and can be cooked with like a spinach or other green - for free. You can see how well this plays to the Big Food playbook, can't you? On the way to the supermarket, to pay a dwindling supply of your income, to an ever-wealthier supermarket corporation, for ever-more-expensive spinach, you walk past three mallow plants and perhaps even kick them over because "damn weeds"...)

Is It A Purge? A Purification? (Spoiler: Nope.) 

It seems like everything's come together in an almost-too-perfect storm: COVID, hyperinflation, food systems under attack, and monkey pox. "Them" seem to be trying to kill us, starve us, give us one weird epidemic after another . . . But it actually IS a perfect storm. And it's mostly come about due to some very different reasons than we may be thinking.

It would be easy to blame our exploitation of the Earth's resources - without remediation or seeming care for the consequences - for the problems. After all, it's our craven greed that got us into contact with bats and monkeys carrying odd viruses. Isn't it? 

I'm convinced it's the very very VERY VERY large wealth inequality in the world today. 1% of the population hold somewhere between 70% and 80% of all the wealth in the world; Then a small middle class owns 80% of what's left; and then the lowest and largest segment own just a few percent of the world's wealth. 

It kicks everyone's survival instincts into high gear - "must on more! Must own more!" and that breeds greed, and that means we must use whatever means are at our disposal including dishonesty, exploitation, and killing others (including the planet) to survive. In a bit of a remarkable study I've read about, justice appears to result in a world where everyone can have enough. I can't locate that study but it'll be one of those in the table on the latter page.

Our survival imperative is to survive long enough to pass on our genes to a new generation. In the world that has existed until very recently, that was fair enough in a number of ways:

  • There were plentiful resources but it was hard for a single person to get enough.
  • There were plentiful threats to survival and therefore massive overbreeding was needed.

But we're now in a situation where everyone on Earth can have any resource they need. There are fewer and fewer existential threats to our existence. (Except ourselves...) But the old ways of thinking still rule us, and so we have inequality and injustice.

Because deaths are more common if you're of lower economic status, you need to breed more offspring in order to ensure your genes survive. But whereas before, this meant you had more peoplepower for gathering resources, now you have fewer resources so each person has less. 

In short: If everyone had been prepared to live a modest and adequate life, we could all have lived on the production of the world. There's more and more clean energy coming online, we waste more food each year than could comfortably support the entire poulation and overconsume the rest so that it feeds only a small upper percentile, and everyone is looking over their shoulder because for sure someone is coming after our share...

All because we still think we are the most unique and fit-to-survive organism on the planet.

What's The Solution?

You're not going to like it. Give up the idea of fast foods, give up on owning a car or a house or a boat, forget mindless seasrching for that one perfect entertainment. Give up on unbridled greed for money.

Instead, look forward to free housing, free food, free transport anytime and anywhere you need it for any purpose whatsoever, turning your hand to anything you feel you have a knack or talent for, and forget about a system that created a world where over half had to live in abject horrible conditions to give you a fraction - a mere fraction (less than 16% of the world's wealth overall shared between 30% of the population) - of what's in the first paragraph.  

Well - let me correct that. McDonalds and Wendy's and Subway et al feed a relatively huge portion of that middle income band and a smaller portion of the lowest. But the 1% - aside from a few notable exceptions - don't eat junk food like that. But if you could have great tasting healthy food without the hassles, I imagine most people wouldn't be too put out by those big food chains to subside into the background.

But - right now - we can already get a taste for this. Form a 'community dinner club' locally - everyone chips in some amount for fresh food, some for the energy cost, and some for the cooks. You name the cooks, the buyers, wait staff, and recipients. Food ingredients are kept all around the community, brought to whoever's the cook place for the day, the people nominated as staff for the day get busy cooking the meal(s) and the person whose home is being used for cooking gets a bit to put towards the energy bill. 

For maximum economy see if anyone can grow some ingredients, and buy them for the cooperative. Everyone gets meals for the family, fresh and tastier than fast food, and no doubt also a lot cheaper. And that's how food would work in the future, except for the part about money.

Because, given the choice of working for money and working for a community, I'd rather work for the group. If I was good at putting up housing, I'd ask someone who's good at drawing house plans for a plan, then ask the guys down at the hardware for all the bits, then go and find a group of us and make a house.

The guys down at the hardware would ask the guys at the fittings factories to send more hardware and fittings, and someone that enjoys driving a truck could sit in the mostly self-driving delivery truck and deliver all the stuff.

If someone wanted to create art - create art! If someone wanted to go fishing - go fishing! And so forth.

If that sounds a whole lot like a fairy tale to you, it's because we've had the fairy tale beaten out of us. Deliberately, because to some people there's never enough, and it's never enough to have enough, you also have to have extreme 'have-nots' to compare and measure yourself against. If you think hard enough, I'm sure you can think of several billionnaires who could end world hunger and housing shortages using just a tenth or a quarter of their enormous fortune that they'll never ever use - and aren't doing it. 

The fact that this attitude is prevalent at all strata of human society doesn't mean it's right - it just means the top 1%'s propaganda's still winning.

Stuff to be aware of: Living in the country and a breadbasket region as my wife and I do, we don't have as many worries sourcing food. And the region is still sending as much of the produce to the city so everyone has enough.

Except. 

When the pandemic created chaos in the supermarkets, the people from the city would basically send 'raiding parties' down the coast and buy everything out from under us. That's set to start becoming a feature of food shopping here when this particular famine hits. One person hoarding triggers hoarding behaviour in others. And then the few that have held back must hoard too or starve. And THAT is also all down to money, greed, and the imperative to survive better than anyone else, at any cost

And funny, but 'famine' is going to be the exact right word to use, and as mentioned elsewhere in this article, climate change has been one of THE triggers for this FoodApocalypse. The Climate Food Apocalypse of the Early Anthropocene, it'll be called in the history books. IF we have anyone left to write history books, anyway. 

Also funny is that every famine has come down to our actions or inactions. Here's a site where you can make a difference.

There ARE things we can do now - I'm not going to make this a huge long article, but I hope it's given you some news about food that's becoming important and will become VERY important VERY soon. If you can help in any way, get in touch with me. If you have a crop going to waste let people around you know and let them come pick some up for others to use to survive on.  Use every buy-swap-sell page, every social media, every noticeboard, but don't let a largely engineered food shortage develop.

And I'm writing this stuff up here and on my other blogs, and will help coordinate efforts where I can.

So please - if you can at all spare some time, take a look at my News Stand where you'll see live updated links to everything I publish; Or take a subscription to my weekly newsletter where you'll receive the same information automatically once a week; Or contact me via email; Or donate either directly or at my Ko-Fi page for the price of a coffee, or even make a regular monthly donation there. 

Sunday, 17 April 2022

Korean BBQ Hoki Poki [tm]

NAME: _Korean BBQ Hoki Poki

I invented it so I get to name it and this sounds so 'shonky-Aussie pretending to know Korean' that I knew I had to almost trademark the name... 😁 It was just a recipe that I pulled out of my hat at the last moment and it came out glorious. Do you hate recipe blogs that go into five pages of some ripping yarn before the recipe? So do I - so here's the recipe already. (Oh and a pic... )
Forgot to take a pic before we devoured it...
  
INGREDIENTS/UTENSILS:
500 g Hoki fillets (see Notes) 
150 - 200 ml Korean BBQ Sauce
Medium/large brown onion
pinch of powdered ginger
4-5 cloves garlic
3-4 tbsp peanut oil (see Notes)
Salt as per Method
Juice of around 1/2 a lemon


METHOD:
Cut the fillets crosswise into slices about 4-5cm wide and place in a bowl. (I buy frozen fillets and only partially thaw them for this as it gives firmer chunks. Fresh Hoki would also be firm enough for the recipe.) Drizzle the BBQ sauce over and stir pieces about to coat evenly. Return to this periodically as you prepare the rest of the recipe.

Peel and cut the onion into fairly chunky pieces, close to 1cm is good. Peel the garlic cloves and make chunky cubes around 4-5mm by slicing lengthways to that dimension, then cut the slices lengthways and then cut the sticks into cubes. Gently fry the onions until glassy, add the garlic and keep frying until some browning takes place then lift it out and set aside. 

Lift the fish pieces out of the sauce and allow to partially drip off then fry until the sweet BBQ sauce starts to develop light brown spots then add back the onions and garlic, sprinkle the powdered ginger over. Reduce heat, cover with a lid and let cook very gently for ten minutes or just turn off heat and stand for about 20 before serving.
 
SERVING:
We served it with a fried rice with fresh garden veg, instant winner dinner for three people. 
 
NOTES:
I use ALDI frozen Hoki skinless Hoki fillets, and about half a pack feeds three people with rice additional. I also only half thaw before proceeding as per method as it results in much finer portions, see Method.

Peanut oil is good but vegetable oil will do. Peanut has a better smoking point and I find it releases out of foods better than most other oils and fries cleaner.
 
ENJOY!

COUNTER

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