Archive for eat

Reasons Why Food Sucks

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , on August 17, 2013 by ecofrenfood

December 10, 2012

Reasons Why Food Sucks

1. You eat, then a few hours later you’re hungry again.
2. It messes up your face.
3. It gets stuck in your teeth at the worst possible time.
4. It makes your breath stink.
5. It makes you fart.
6. It makes you poo.
7. It can get you really sick and make you barf.
8. It makes you thirsty, then you have to drink water, and that opens a whole other can of worms.  (Please see “Reasons Why Water Sucks” volumes 1,2, and 3).
9. It makes you fat.
10. It makes you feel like a lazy lion.
11. It gets your teeth all dirty.
12. You HAVE to eat, so you’re a slave to food for your entire life.  Food is your master!  Ahhhhhh!
13. It makes you have to wash your hands and use napkins.
14. It can taste really bad.
15. It can smell up the whole place.
16. When other people are eating food, then you might get hungry too.
17. Did I mention it makes you POO?
18. You get grumpy and start making all these dorky noises when you don’t have food.
19. It can burn and start fires.
20. It makes you indecisive cuz there are so many different types of food.  Then you waste all this time trying to decide while your stomach growls away.  Then you don’t get to eat cuz you spent so much time deciding what you want to eat that you’re now late for your chiropractor appointment.  Then your chriopractor gets pissed and cracks your back in half.

That’s why I say: SCREW FOOD!

Cream Cheese Topping

Posted in Uncategorized with tags , , , , , , , , , , , on November 20, 2012 by ecofrenfood

How to Determine if an Egg is Fresh?

Posted in Uncategorized with tags , , , , , , , , , , , , on November 20, 2012 by ecofrenfood

How to Determine if an Egg is Fresh?

Fill a container up with warm water. I use warm water. The reason for this is. Eggs are porous. If you put an egg in cold water, it will contract and draw any bacteria that is on the outside of the shell in through the pores. This is not good. So, if you use warm water, the egg will expand, and you will notice that little air bubbles form on the shell.

Put your eggs into the warm water, and look at them. A very fresh egg will sink to the bottom and lay on it’s side. Week old eggs will rest on the bottom but the fat end of the egg will rise up slightly. Three week old eggs will be balanced on pointy end with the fat end sticking up. Old eggs will be floating, bobbing along the surface of the water. These floaters should be tossed as they aren’t any good to eat.

Bad habit

Posted in Uncategorized with tags , , , , , , , , , , , , , , , on March 26, 2012 by ecofrenfood

BAD HABITS (Don’t, Don’t, Don’t , DON’T!!!)
For goodness sake don’t eat your nails
They’re made from glue and bits of snails
So if you chew and bite them back
You’ll grow a shell upon your back!

For goodness sake don’t hold your breath
It’s something that can make you deaf
For if your ears fill up with air
You’ll never hear again, I swear!

For goodness sake don’t scratch your bum
‘Cause (I was told this by my mum)
If you should scratch yours every day
You’ll end up scratching it away!

For goodness sake don’t pick your nose,
From this would come the worst of woes,
If you commit this dreadful sin,
Eventually your face caves in!

George Ansell

Strawberry Shortcake Recipe

Posted in Uncategorized with tags , , , , , , , , , , , on February 7, 2012 by ecofrenfood

Strawberry Shortcake Recipe

Prep time: 15 minutesCook time: 25 minutes
Strawberries and whipping cream:
3 baskets of fresh strawberries
1/2 cup sugar
Whipping cream
Remove the stems from the strawberries. Slice into thin (1/4″ to 1/8″) slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.
Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.

Biscuits from scratch
3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.
Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
Makes 9 biscuits. (Adapted from Fine Cooking Magazine, July 2003)

Bisquick biscuits:
2 1/3 cups Bisquick baking mix
3 Tbsp butter, melted
1/2 cup milk
3 Tbsp sugar
The strawberry shortcake biscuit recipe used to be on the side of the Bisquick box. For some unfathomable reason, the company has started to print the recipe on the inside of the box. Talk about not understanding your customers! If you can’t find the recipe, here it is:
Heat oven to 425°F. Stir baking mix, melted butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown.
Makes 6 biscuits.

Gluten-free biscuits:
1-1/2 cups Gluten Free All Purpose Baking Flour (Bob’s Red Mill)
1 Tbsp. Sugar
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Xanthan Gum
1 tsp. Guar Gum
1/2 tsp. Salt
1/4 cup Shortening
1/2 cup Milk
1 large Egg White
Preheat oven to 350º. Line baking sheet with parchment paper or grease lightly.
In food processor, pulse dry ingredients (flour through salt) with shortening until mixture is consistency of small peas. Add milk and egg white. Blend until dough forms ball, scraping down sides with spatula, if necessary. Dough will be somewhat soft.
Place dough on parchment-lined or greased baking sheet that’s been lightly dusted with rice flour. Gently pat to 3/4-inch thick circle with hands or spatula. Lightly dust dough with rice flour. Cut into ten 2-inch circles with floured biscuit cutter. Shape remaining dough to 3/4-inch thick and cut again. If dough is sticky, lightly dust with more flour. Arrange evenly on baking sheet.
Bake 12-15 minutes or until nicely browned. Best when served warm or gently reheated in microwave oven. Serves 10. (Recipe from Bob’s Red Mill)

People Eating Insects and Bugs

Posted in Uncategorized with tags , , , , , , , , , , , , on November 22, 2011 by ecofrenfood

People Eating Insects and Bugs – Wild Food School / FORAGING Times

Food Poisoning Symptoms

Posted in Uncategorized with tags , , , , , , , , , , , , , , , on September 23, 2011 by ecofrenfood

Food Poisoning Symptoms
More than 76 million persons in the United States become ill from the food they eat and over 5000 will die every year from food poisoning. Uncooked or undercooked foods (meat, eggs or fish) and improper cleaning and washing of fruits and vegetables are the main causes of food poisoning.

The reason for Food Poisoning symptoms
The underlying cause of food poisoning is the presence of large amounts bacteria in food. The most common are Staphylococcus ( found in salad dressing, ham, eggs, custard-filled pastries, mayonnaise, and potato salad), Salmonella ( found in poultry, beef, eggs, or dairy products) or E. coli (found in undercooked hamburger, unpasteurized apple juice or cider, raw milk, contaminated water (or ice), vegetables fertilized by cow manure)

Symptoms of Food Poisoning
The symptoms of food poisoning vary with the source and severity of contamination and usually manifest within a few hours of consuming contaminated food. The general symptoms can include one of more of the following:

Upset stomach
Fever that lasts longer than 24 hours
Abdominal cramps
Diarrhea (Bloody diarrhea or pus in the stool)
Dizziness and/ or fainting,
Rapid heart rate
Numbness or tingling in the arms, legs or mouth
Most food poisoning symptoms will resolve themselves on their own in a few days. You should seek medical attention if:

The symptoms of food poisoning last for more than two days of if there is a persistent fever with or without shivers or chills.
There is extremely watery diarrhea
There is blood pus or mucus (whitish-gray in color) mixed in with the stools
There are symptoms of dehydration — excessive thirst, dry mouth, little or no urination, severe weakness, dizziness or lightheadedness
There is anyone else in your family is also sick with similar symptoms.
Fluids and electrolytes and lost from vomiting and diarrhea should be replaced by drinking clear liquids or diluted energy drinks such as Gatorade or Powerade. If medical attention is necessary, a doctor may prescribe medication to treat the fever, vomiting or diarrhea.

Tips to Prevent Food Poisoning
1.Use purified or bottled water
2.Practice proper hygiene (thoroughly washing hands) when coming into contact with food
3.Workers in the food industry should use masks, cap and gloves during cooking and serving.
4.Sick individuals should not handle food
5.Kitchen and other food preparation surfaces should be kept clean
6.Utensils should be washed with soap and hot water.
7.Food that has been prepared should not be kept at room temperature for prolonged periods of time.
8.All food materials should be kept in closed containers.
9.Fruits and Vegetables should be properly washed
10.Meat should be fresh and should be purchased from butcher or market
11.Do not consume foods that passed their expiration or “use by” date

Meet your meat, why you should become vegetarian

Posted in Uncategorized with tags , , , , , , , , , , , , , , on September 1, 2011 by ecofrenfood

Meet your meat, why you should become vegetarian

Dog meat restaurant

Cooking Dog on the BBQ

Speed Cooking- serving live snake and fish

Frogs in Hong Kong

Salt Intake is vital

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , on July 23, 2011 by ecofrenfood

Use of salt is as old as human history. Oldest records come from China. Some 2,700 years B.C.-about 4,700 years ago-there was published in China the PENG-TZAO-KAN-MU. A major portion of this writing discussing of more than 40 kinds of salt, including descriptions of two methods of extracting salt and putting it in usable form that are amazingly similar to processes used today.

Unrefined sea salt contain 98.0 % NaCl (sodium-chloride) and up to 2.0% other minerals (salts) : Epsom salts and other Magnesium salts, Calcium salts, Potassium (Kalium) salts, Manganese salts, Phosphorus salts, Iodine salts, .. all together over 100 minerals composed of 80 chemical elements… Composition of crystal of ocean salt is so complicated that no laboratory in the world can produce it from its basic 80 chemical elements.
Nature is still better chemist than people.

This salt has been used since begining of life, by ocean plants, by animals and by people

Origin of Salt Layers

There are two theories. One says that mineral salt is layer of salt created after evaporation of old seas. According to other theory, layer of mineral salt was created by chemical reaction.

Mineral salt is often in crystal form. It is transparent crystal, or light tan in color with little darker flecks. But, it can also be of many different colors. Not all mineral salts are rich in trace elements. Some are similar to ocean salt, other are not.

If you ask me, I prefer Ocean salt.

Salt is a vital substance for the survival of all living creatures, particularly humans. Water and salt regulate the water content of the body. Water itself regulates the water content of the interior of the cell by working its way into all of the cells it reaches. It has to get there to cleanse and extract the toxic wastes of cell metabolisms. Salt forces some water to stay outside the cells. It balances the amount of water that stays outside the cells. There are two oceans of water in the body; one ocean is held inside the cells of the body, and the other ocean is held outside the cells. Good health depends on a most delicate balance between the volume of these oceans, and this balance is achieved by salt – unrefined salt.

When water is available to get inside the cells freely, it is filtered from the outside salty ocean and injected into the cells that are being overworked despite their water shortage. This is the reason why in severe dehydration we develop an edema and retain water. The design of our bodies is such that the extent of the ocean of water outside the cells is expanded to have the extra water available for filtration and emergency injection into vital cells. The brain commands an increase in salt and water retention by the kidneys. This is how we get an edema when we don’t drink enough water.

Initially, the process of water filtration and its delivery into the cells is more efficient at night when the body is horizontal. The collected water, that mostly pools in the legs, does not have to fight the force of gravity to get onto the blood circulation. If reliance of this process of emergency hydration of some cells continues for long, the lungs begin to get waterlogged at night, and breathing becomes difficult. The person needs more pillows to sit upright to sleep. This condition is the consequence of dehydration. However, you might overload the system by drinking too much water at the beginning. Increases in water intake must be slow and spread out until urine production begins to increase at the same rate that you drink water.

When we drink enough water to pass clear urine, we also pass out a lot of the salt that was held back. This is how we can get rid of edema fluid in the body; by drinking more water. Not diuretics, but more water!! In people who have an extensive edema and show signs of their heart beginning to have irregular or very rapid beats with least effort, the increase in water intake should be gradual and spaced out, but not withheld from the body. Naturally, salt intake should be limited for two or three days because the body is still in an overdrive mode to retain it. Once the edema has cleared up, salt should not be withheld from the body.

Salt has many other functions than just regulating the water content of the body.

FOOD so fun

Posted in Uncategorized with tags , , , , , , , , , on July 23, 2011 by ecofrenfood