Mad Macedonian

Eat Yer Veggies! That Means the Broccoli and Brussels Sprouts, too!

 

Growing up I loathed Brussels Sprouts, Asparagus, and  other such worthies.

Now, all is forgiven.

I love the stuff!

Wassup with that?

Mother Earth News had a fascinating article in its Feb/Mar 2009 Issue, about growing the little darlings in your garden, and it ends with a recipe, and the following:

"The Ick Factor: A Scientific Explanation:

If you’re a member of the “leave ’em, can’t love ’em” crowd who detests Brussels sprouts, there may be a scientific explanation for your aversion to the cabbage family’s smallest member.

A study published in 2006 in Current Biology concludes that some people’s palates may be genetically wired to react more strongly to the bitter compounds known as glucosinolates found in cruciferous vegetables such as broccoli, Brussels sprouts, radishes and turnips.

But don’t assume you’re in this camp until you’ve tried properly prepared Brussels sprouts!"

READ: Brussels Sprouts: Love 'Em, Don't Leave 'Em.

Maybe these poems will also help explain things?

ODE TO THE SPROUT by Robert Chaplin

BRUSSELS SPROUTS by Catherine Savage Brosman

Or, um, maybe not...

No more B.S. by Grandpa Tucker

"I'll take a beer!" (From a 4 page Poetry Thread, still being contributed to after 5 years, devoted to Brussels Sprouts, where most contributors are not exactly enamored of the little green veggie.)

Hee, hee! ;-D

Dining Out With Mad 3: Pestering Pasta Purveyors

 

I once went out to dinner, a few years ago, to The Old Spaghetti Factory, in Fullerton, Ca....

When I went to the front desk to get on the wait list ( 20 min. ) I asked the gal how old the spaghetti was.

She gave me a funny look, and I said that considering the name of the place I thought I'd ask.

I said, "What? You ain't never been asked that question before?"

Apparently not. ;-D

When my Waitress came to take my order I squinted at the menu looked quizically at her, and asked her which spaghetti was the oldest.

She looked at me real funny, and I told her that considering the name of the place I wanted to know the ages of the various Pasta so I could order the oldest one. 

I said, "What? You ain't never been asked that question before?"

Apparently not. ;-D

They took my humor good naturedly..

Nothing unusual turned up in the order ( Spaghetti with Rich Meat Sauce AND Ministrone Soup, Fresh Baked Bread, and Spunoni Ice Cream, included. ). ;-D

I once went out to dinner, a few years ago, to The Old Spaghetti Factory, in Fullerton, Ca....

When I went to the front desk to get on the wait list ( 20 min. ) I asked the gal how old the spaghetti was.

She gave me a funny look, and I said that considering the name of the place I thought I'd ask.

I said, "What? You ain't never been asked that question before?"

Apparently not. ;-D

When my Waitress came to take my order I squinted at the menu looked quizically at her, and asked her which spaghetti was the oldest.

She looked at me real funny, and I told her that considering the name of the place I wanted to know the ages of the various Pasta so I could order the oldest one. 

I said, "What? You ain't never been asked that question before?"

Apparently not. ;-D

They took my humor good naturedly..

Nothing unusual turned up in the order ( Spaghetti with Rich Meat Sauce AND Ministrone Soup, Fresh Baked Bread, and Spunoni Ice Cream, included. ). ;-D

Cooking, and Dining Out, Like Mad: A Review of Previous Posts

When I began this blog in October 2007 I had the intention of Blogging about my adventures in cooking, and eating out, a lot more than I have.

Things didn't exactly work out as I planned.

That's about to change.

A Mad Macedonian has gotta eat, right?

I wrote about a reconnaisance mission I once undertook of the 1st area I ever lived in here in the OC, for shopping, and eating, venues.

In the 1st 2 posts in a series that I call "Dining Out With Mad" (As in me, the Mad Macedonian!) I wrote about Cafe Ruba, and the loss of a local Burger King.

Recently I gave a brief report on my 1st visit to a local Greek Cafe: It's All Greek to Me...Good Though!

I'm also a cook...sort of...a little. ;-D

As I wrote:

Are you ready for my adventures in cooking? :-D

Ever since my Sainted Ma died, in 1990, I've had to cook for myself (In addition to relying on fast food, and frozen dinners, on occasion).

My first adventures in cooking occurred as a teen when I learned to scramble a truly MEAN egg (Actually three) for my breakfast, progressing to fixing my own Mac and cheese/tomato concoctions.

Of course I became expert at putting together peanut butter sandwiches, tuna sandwiches, various lunch meat sandwiches and assorted other delicacies essential for a bachelors very survival.

The next big step in my Culinary Edumication came in 1995 when a friend of mine gave me a basic recipe for a rice and ground beef meal and 1 for fixing a Pot Roast.

God! Was I in heaven, or what? :-D

Well, this led to my eventually improvising additions to the 1st recipe and even to my Macaroni meals, and then buying my first crock pot.

In this old post you can read more including the recipe for my Special Combo Meal.

I've also shared  my Mad Macedonian's Crockpot Roast du Bachelor, and a Possum Recipe that my Uncle Paul once shared.

I am gearing up for more eating out, and more cooking for myself, and in coming days I will write about the Electric Cooking Toys I've long had in my kitchen, the book collection I've built up over more than a decade, and the shopping spree I've just gone on to make sure I have what I need in my kitchen so I can start learning to cook more for myself.

I also plan to make some additions, and changes, to my sidebar.

Cooking Like Mad, and Dining Out With Mad, will be the names of the ongoing series of posts I hope to entertain, amuse, educate, and inform you with, so Chef Kiril says stay tuned, as things get interesting and, no doubt, more than a little messy! ;-D

It's All Greek to Me...Good Though!

About a mile or so from where I live is a small, year old, Greek Cafe called the Greek Garden Grill.

Gustavo Arrelano, the esteemed Food Critic of one of my favorite SoCal Liberal Weeklies, OC Weekly, has this to say about the place: "great entrées, a what’s-what of a standard Greektown dive"

I'm interested in finding not just affordable Greek eateries I can visit, but Macedonian, Bulgarian, Croat, and Serbian, places if possible, so I decided to finally pay this place a visit. ;-D

I bought the Souvlaki Lamb Sandwich, with fries, and while the fries were great, the Pita Bread sandwich was to die for! ;-D

Taco Trucks are Everywhere, Especially in the OC, and the Fare is Tasty

They are EVERYWHERE!

At all hours of the day, and night, and not just in East LA, and other familiar places.

In recent years Orange County has seen a rise in them, and the acknowledged hub of activity is the most Hispanic city in the county, the county seat, Santa Ana.

Taco Trucks!

They ain't yer Pappys Roach Coaches, though, these days.

Well, most of them aren't anyway. ;-D

I've made purchases from a few, late at night, on the way home from work, and lived to tell tale. ;-D

Gustavo Arellano, of the OC Weekly, is known by many for his Ask a Mexican Column, and his journalism in general, but he is also well known as the Foodie responsible for the Hole in the Wall Column, as well.

All three sides of his work are featured in a new story that shares "Tales From the Taco Trucks --
Bribery, threats, broken-down vehicles, lawsuits, pioneers and good food: the lives of Orange County’s loncheros"

 He writes:

The roach coach. Botulism on wheels. Mobile Montezuma’s revenge. The humble taco truck, known universally in Latino OC as loncheras, its workers as loncheros, has finally left its mooring as the feedbag for immigrants, construction workers and prescient foodies and become mainstream, even hip. Young chefs across the country are increasingly using them to sell innovative gourmet street food, none more acclaimed than Kogi BBQ, a Los Angeles-based company that occasionally visits Orange County; its fusion of Korean and Mexican food, combined with a mastery of Internet and social-networking skills, has earned it a cultish following and national media coverage.

But these stars, well-funded and well-versed in the ways of Twitter and Facebook, are the new wave of loncheras. Loncheras have become largely acceptable only because of the battles—some with blood, some in the courtroom—fought by immigrant men and women, most of whom still toil in obscurity, all looking to change the ways of the past to improve the future for all loncheros.

You can read the whole long, fascinating, piece, here.

Food: It's the F-Word the Whole World Gets Most Worked Up About

From vending machines to fast food joints, from the fields to Farmer's Markets, from supermarket shelves to the Breakfast and Dinner Table everyone has the F-word on their lips:

Scene:  A Kitchen in a typical middle-class American home.  The table is occupied by a man, a woman, a baby, and a male and female teen.  Looking in the windows, from outside, are various figures representing farmers, retailers, environmental/animal activists, media and politicians, including Presidential Candidates, and scientists who want to investigate and modify every living thing. Whenever the word "Food" is repeated, these observers begin singing and/or chanting.

Man:	Will you say grace, dear.
Wife:	Good bread, good meat, Dear Lord please bless what we are about to eat.
Man:	Amen!
Teens:	Amen!
Man:	Well, what've you got?
Wife:	Well, there's eggs and bacon; sausage and hash browns; peanut butter and jam;  Bread, oatmeal, coffee, orange juice, milk, and spam. Take your pick, its all good food.
Observers:	Food food food food...
Wife:	...Food that is tasty, nourishing...
Observers:	Food! Lovely food! Lovely food!
Wife:	...it cost me more than last month when I went shopping, even using coupons!
Teen Son:	Can I have $10 to go to Burger King? I don't feel like eating this food.
Man:	Well, there's healthy food, then there's fast food, and we have this food, so eat your food.
Teen Daughter:	I don't want ANY of this food!
Teen Son:	Why can't we have Burger King food?
Wife:	THAT'S food that's got too many calories!
Man:	Our food hasn't got as much calories in it as fast food, right?
Observers:	Food food food food... (Crescendo through next few lines...)
Wife:	Could you pass me the margarine and bread?
Teens:	Urgghh!
Wife:	What do you mean 'Urgghh'? It's good food!
Observers:	Lovely food! Wonderful food!
Family:	Shut up!
Presidential Candidates:	Lovely food! Wonderful food!
Wife:	Shut up! (Candidates stop) Damn retailers, health nuts, scientists, and politicians! You can't have food of any type without someone trying to scare you about the food.
Teens:	We don't want this food!
Man:	Sshh, kids, don't cause a fuss. I'll have more of this food. I love it. We're having this food EVERY morning!
Observers:	Food food food food. Lovely food! Wonderful food!
Wife:	Shut up!! Look the baby has nodded off.
Man:	Well, wake him up, and give him HIS food!
Wife:	(Awakening the baby, and cooing in a loving voice) Here, little one, here's your food food food food food food... (The baby giggles as the teens try to leave the table, but it is too late as the observers enter the kitchen, blocking the door)
Observers:	Food food food food. Lovely food! Wonderful food! Food fo-o-o-o-o-d food fo-o-o-o-o-d food. Lovely food! Lovely food! Lovely food! Lovely food! Lovely food! Food food food food!

In the Kitchen 3: A Mad Macedonian Thanksgiving

Like the 1st recipe I shared this one is Guarandamnteed to put hair on yer chest!

Even if you ARE a Female of the Species! ;-D

While most folks dig into Turkey during this holiday, and Rednecks, Hillbillies and other REFINED, and CULTURED, Americans prefer possum, I being a bachelor, have learned to fend for myself.

The following recipe, for Pot Roast (5lb.), including the addition by me of a most important ingredient, was given to me by a long ago friend and has served me well during Holidays.

I call it ...

The Mad Macedonian's Crockpot Roast du Bachelor

Step 1: Run down to your favorite market, the evening before (That's Thanksgiving Eve for all you in Rio Linda.), to buy ingredients, and stand in freakishly long Express Line full of people who can't count, or maybe can't read English, or are just too damned tired from shopping to give a Rats Ass (Count the clerks in the tired category for sure!).

Step 2:  Stop at local Liquor Store to buy a 6 pack (Stay with me here, the reason for this will be made clear later!).

Why a Liquor Store? Did you just forget the Booze, and didn't want to go back?

No damnit! It's just that it's Un-American, not to mention un-dignified, to buy your Beer at the same place you buy items in the other Food Groups.

Step 3:  Once home, stuff everything in the Fridge, or the Cupboard, as appropriate, and explain to the cat that, no he can't play with the Pot Roast.

Step 4: Fix dinner, relax with a DVD, and go to bed.

No, you are not done yet!

In the Kitchen 2: Possum as a Thanksgiving Alternative

My Uncle Paul once shared a recipe for an alternative choice of meat for Thanksgiving Dinner and I, Chef Kiril, thought I'd share it for anyone brave, or curious, enough to try it. ;-D

He wrote:

This goes back to the days of my childhood. I would ask my mother what was for supper and her inevitable reply would be " Poor Do" this was anything we had we made do.

OPOSSUM ROAST

Opossum is very fat with a peculiarly flavored meat. To dress, imerse
in very hot water (not boiling) for 1 minute.

Remove and use a dull knife to scrape off the hair so that the skin
is not cut. Slit from the bottom of the throat to hind legs and remove
entrails.

Remove head and tail if desired. Wash thoroughly, inside and out, with
hot water. Cover with cold water to which has been added 1 cup of
salt. Allow to stand over night; in the morning drain off the salted
water and rinse with clear, boiling water.

Make a stuffing as follows: Brown 1 large,fine-chopped onion with 1
tablespoon of butter. Add chopped opossum liver and cook until
tender. Add 1 cup of bread crumbs, a little chopped red pepper, a hard
cooked egg finely chopped, dash of Worcestershire sauce, salt and water
to moisten.

Stuff the opossum with mixture, fastening the opening with skewers or
by sewing. With 2 tablespoons of water roast in a moderate oven (350)
until meat is richly browned.

Baste constantly with the opossum's own fat. Remove skewers or
stiches, serve on heated platter. Skim fat from the gravy and serve with
baked yams or sweet potatoes."

" BON Appetite"

Boy, you just gotta love them Kentucky good ol' boys, and their taste in victuals, don't ya? :-D

My Uncle Paul once shared a recipe for an alternative choice of meat for Thanksgiving Dinner and I, Chef Kiril, thought I'd share it for anyone brave, or curious, enough to try it. ;-D

He wrote:

This goes back to the days of my childhood. I would ask my mother what was for supper and her inevitable reply would be " Poor Do" this was anything we had we made do.

OPOSSUM ROAST

Opossum is very fat with a peculiarly flavored meat. To dress, imerse
in very hot water (not boiling) for 1 minute.

Remove and use a dull knife to scrape off the hair so that the skin
is not cut. Slit from the bottom of the throat to hind legs and remove
entrails.

Remove head and tail if desired. Wash thoroughly, inside and out, with
hot water. Cover with cold water to which has been added 1 cup of
salt. Allow to stand over night; in the morning drain off the salted
water and rinse with clear, boiling water.

Make a stuffing as follows: Brown 1 large,fine-chopped onion with 1
tablespoon of butter. Add chopped opossum liver and cook until
tender. Add 1 cup of bread crumbs, a little chopped red pepper, a hard
cooked egg finely chopped, dash of Worcestershire sauce, salt and water
to moisten.

Stuff the opossum with mixture, fastening the opening with skewers or
by sewing. With 2 tablespoons of water roast in a moderate oven (350)
until meat is richly browned.

Baste constantly with the opossum's own fat. Remove skewers or
stiches, serve on heated platter. Skim fat from the gravy and serve with
baked yams or sweet potatoes."

" BON Appetite"

Boy, you just gotta love them Kentucky good ol' boys, and their taste in victuals, don't ya? :-D

In the Kitchen With the Mad Macedonian

Are you ready for my adventures in cooking? :-D

Ever since my Sainted Ma died, in 1990 I've had to cook for myself (In addition to relying on fast food, and frozen dinners, on occasion).

My first adventures in cooking occurred as a teen when I learned to scramble a truly MEAN egg (Actually three) for my breakfast, progressing to fixing my own Mac and cheese/tomato concoctions.

Of course I became expert at putting together peanut butter sandwiches, tuna sandwiches, various lunch meat sandwiches and assorted other delicacies essential for a bachelors very survival.

The next big step in my Culinary Edumication came in 1995 when a friend of mine gave me a basic recipe for a rice and ground beef meal and 1 for fixing a Pot Roast.

God! Was I in heaven, or what? :-D

Chef Kiril was in his element! ;-D

Well, this led to my eventually improvising additions to the 1st recipe and even to my Macaroni meals, and then buying my first crock pot.

A 6 qt. one. (Well, Mom always said my eyes were bigger than my stomach!)

I also started buying various cookbooks in preperation for the day when I could afford to splurge some on my grocery shopping and expand my meal horizons.

In recent years I've mastered the Smoothie Machine, the Waffle Maker and a few other gadgets as well.

I've still gotta explore those cookbooks!

Afterall, a man's gotta eat and if he lives alone he's gotta continually learn to cook for himself!

Soooo...

I intend to share my cooking skills, here, and encourage the brave to fix and try my handywork. ;-D

Naked Chef eat yer heart out! ;-D

First up is my Special Combo Meal.

Are you ready for my adventures in cooking? :-D

Ever since my Sainted Ma died, in 1990 I've had to cook for myself (In addition to relying on fast food, and frozen dinners, on occasion).

My first adventures in cooking occurred as a teen when I learned to scramble a truly MEAN egg (Actually three) for my breakfast, progressing to fixing my own Mac and cheese/tomato concoctions.

Of course I became expert at putting together peanut butter sandwiches, tuna sandwiches, various lunch meat sandwiches and assorted other delicacies essential for a bachelors very survival.

The next big step in my Culinary Edumication came in 1995 when a friend of mine gave me a basic recipe for a rice and ground beef meal and 1 for fixing a Pot Roast.

God! Was I in heaven, or what? :-D

Chef Kiril was in his element! ;-D

Well, this led to my eventually improvising additions to the 1st recipe and even to my Macaroni meals, and then buying my first crock pot.

A 6 qt. one. (Well, Mom always said my eyes were bigger than my stomach!)

I also started buying various cookbooks in preperation for the day when I could afford to splurge some on my grocery shopping and expand my meal horizons.

In recent years I've mastered the Smoothie Machine, the Waffle Maker and a few other gadgets as well.

I've still gotta explore those cookbooks!

Afterall, a man's gotta eat and if he lives alone he's gotta continually learn to cook for himself!

Soooo...

I intend to share my cooking skills, here, and encourage the brave to fix and try my handywork. ;-D

Naked Chef eat yer heart out! ;-D

First up is my Special Combo Meal.

Dining Out With Mad 2: There is No Pattern Here!

The other day I wrote about the closing, this summer, of a Cafe I used to frequent.

These things happen, what can I say.

There is absolutely no reason to make a connection.

I love Burger King!

I love the BK Veggie Burger and their fries!

However, the most important reason I love Burger King is that some of them have those condiment pumps that allow you to get as much ketchup as your heart desires.

I absolutely refuse to use those little packets that most places give you!

Give me a pump, damn it, and access to those plastic lids for the jumbo size soft drinks and I am one happy camper!

Recently my favorite BK closed...

Well, um, actually, every business on the corner closed down...

The "official" reason was that they lost their lease.

So, you see, it was just a coincidence that I ate at this place a lot.

At the same time the Carl's Jr. across the street embarked on a remodel of the inside of their location.

To give lost and forlorn BK customers a reason to cross the street?

I love eating there, too! I have for a long time!

There is no reason to connect me with this move to protect their profitability, absolutely none whatsoever!

Erase such thoughts from your mind this minute! ;-D