Are digital MANDATORY tattoos in our future? I’ve always suspected that the easy access to and the normalization of tattoos by popular media TV, movies, and magazines was to eventually lower our resistance to digital I.D. tattoos. NinaOnFood.com .
MIT = Massachusetts Institute of Technology
“MIT researchers have now developed a novel way to record a patient’s vaccination history: storing the data in a pattern of dye, invisible to the naked eye, that is delivered under the skin at the same time as the vaccine.
“In areas where paper vaccination cards are often lost or do not exist at all, and electronic databases are unheard of, this technology could enable the rapid and anonymous detection of patient vaccination history to ensure that every child is vaccinated,” says Kevin McHugh, a former MIT postdoc who is now an assistant professor of bioengineering at Rice University.
WHO ARE THE GLOBAL POLICY “EXPERTS?”
Soupe de Poisson
A family favorite that is full of flavor and color. Tips: if your fish smells slightly strong, soak it in milk for 20 minutes; pat dry. Costco has good fresh or frozen cod. Trader Joe's has inexpensive saffron.
Credit: James Beard Cookbook. 1970 revision of 1959 edition.
- 4 T. Olive Oil plus 2 T. Butter3 cloves
- Garlic, minced
- 1 Onion, chopped
- 2 Leeks, sliced thin
- 2 Carrots, peeled and sliced thin
- 1 can (14 oz.) petite chopped Tomatoes
- 1 pound boneless white Fish (cod is best), cut into bite-sized pieces
- Enough water and/or chicken bouillon to cover, about 1-1/2 cups
- 3 T. finely chopped Parsley
- ½ tsp. Thyme
- ½ tsp. Basil
- 1 whole Bay Leaf
- ¼ tsp. Saffron
- 1/3 C. White Wine
- ½ C. cut vermicelli tender
- ½ lb. cooked shrimp meat
- 1 C. frozen peas
DirectionsMelt the butter and oil in a large, heated soup pot or Dutch oven. Add the garlic, onion, leeks, and carrots; cook until slightly soft, about 6 minutes. Stir frequently. Add the tomatoes and fish; cook 5 minutes.
Add enough water and/or chicken stock to cover. Add the parsley, thyme, basil, bay leaf, saffron, and white wine. Stir. Bring to boil over medium heat, cover the pan, and turn the heat to low.
At the last 10 minutes of cooking, add the vermicelli and cook without the lid. At the last 5 minutes of cooking, add the shrimp and peas. If soup is too thick, add water 1/4 cup at a time, being careful not to water down the soup.
To serve, place in individual bowls one thinly-sliced French bread piece that has been lightly browned in butter. Ladle the soup over the bread. Serve.
Another food writer’s hypocrisy and dreams of inequality has got on my nerves. Compare the following.
Rational fears of coronavirus have emptied San Francisco Chinatown restaurants. Eater.com .
Conclusion by the radical left: Chinese who bring infectious diseases are victims of racism. So says a staff writer at Eater.com, article excerpts and link below.
Christopher Columbus – a European and my hero – brought (deliberately?) infectious diseases to America. Many Native Americans died.
Conclusion by the radical Left: Columbus Was A Racist White Supremicist (link to SacBee story below)
Why Can’t We Label Native Americans As Racists For Their Claims of European diseases, Too? In fact, why can’t we label gay men as disease carriers, too? Answer: gays and Chinese are among the victim class.
“Eater” is an online Left-leaning website that willfully injects cringe-worthy politics and social justice into restaurant reviews.
“Pinning Coronavirus on How Chinese People Eat Plays Into Racist Assumptions”
‘The outbreak has had a decidedly dehumanizing effect, reigniting old strains of racism and xenophobia that frame Chinese people as uncivilized, barbaric “others” who bring with them dangerous, contagious diseases and an appetite for dogs, cats, and other animals outside the norms of Occidental diets. These ideas, perennially the subtext behind how Chinese people are viewed by the Western gaze, have been given oxygen anew after preliminary reports linked the coronavirus outbreak to a Wuhan wet market where produce and meat are sold alongside livestock and more exotic wildlife like snakes, civet cats, and bamboo rats; and to bats, which are frequent carriers of viruses that cause human disease.
FACTS ARE LOST ON LIBERAL LEFTIES
The fact that liberals in California affirm that Christopher Columbus was responsible for bringing European diseases to America and thereby (deliberately?) murdering thousands of Natives is lost on Eater’s editors. It’s also lost on Jenny G. Zhang (her article below).
So, while it’s trendy to scream RACISM at European ancestors like myself, it’s forbidden to claim that Natives are racist!
In addition to racist claims, another point Zhang makes in her piece is that one person’s creepy animal protein source is another person’s source of acceptable cultural appropriation. In short, eating bats and rats and dogs — even though unsanitary — is acceptable because it’s Chinese.
Our reasonable fear of coronavirus from a live exotic animal market comes from concerns of sanitation, not race!
Will Chinese-Americans Politicize Coronavirus like the Victims of HIV/AIDS Have?
It’s not by accident that this kind of politicization of a communicable disease comes out of San Francisco. It’s well-known that gay activists there were violently against any kind of routine control of HIV. The result, of course, is victims of the disease have routinely spread HIV/AIDS throughout the U.S. due to a “hands off” policy of the Centers for Disease Control.
“California swaps Columbus Day for Indigenous Peoples Day.” Governor Gavin Newsom: “I will never forget going on the tours of all the Spanish missions and building the actual forts,” Newsom said during a Capitol event to honor Native American Day. “I remember the cowboys and Indians. Nobody taught me empathy, sensitivity or understanding as it relates to what really happened. This was the original genocide. It was about white supremacy.” Sacramento Bee.
“The Politics of The AIDS Movement: Blame Everyone Else.” Stealthcare: exploring biomedical research.
You get the idea.
I was inspired by watching Martha Stewart for this recipe. I am using her dressing recipe and for the rest of the ingredients I used Food Network’s recipe, links below. I am still working to make a dressing that I enjoy, perhaps a homemade Italian. I am not big on dressings with Dijon mustard because it’s too strong. If you have a suggestion put it in comments. Tip: although the steps are easy, there are many to follow. Prepare the ingredients ahead of time.
A nutritious and unique blend of colorful ingredients that are sure to delight. I found jarred Yellow Fin Tuna at Whole Foods.
Martha Stewart’s dressing:
- 1/2 large Shallot or two Scallions, minced
- 2 tsp. capers
- 1 T Dijon mustard
- 1 tsp. Anchovy Paste
- Juice of 1 Lemon
- 1 tsp salt
- 1/4 tsp. pepper
- 1/3 C. olive oil
Whisk together shallot, capers, Dijon, anchovy paste, lemon juice, salt, and pepper. Slowly whisk in oil; set dressing aside.
Food Network’s salad, sans the dressing:
- ½ lb. thin-skinned potatoes, sliced 1/3 inch thick
- 5 ounces haricots verts [Whole Foods frozen] or thin green beans, trimmed
- Salt and Pepper
- 4 cherry tomatoes or small cocktail tomatoes, halved or quartered
- 1/2 head Red French or Butter lettuce, leaves separated
- 1 5-1/2-ounce jar Toninno yellow fin tuna packed in olive oil, drained [Whole Foods]
- 1/4 cup niçoise olives or kalamata, pitted
- 2 hard cooked eggs
Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with 1 T. dressing and let cool. Reserve the saucepan.
Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
Toss the tomatoes in a small bowl with 1 T. dressing, salt, and pepper to taste. Gently toss the cooled potatoes. Quarter the hard-cooked eggs.
Tear off whole lettuce leaves and divide between 2 plates, about 3 leaves each. Arrange the potatoes, haricots verts, artichoke hearts, and tuna on top. Add the tomatoes and eggs to the plates. Drizzle with the dressing and top with the olives. Serve with a baguette.
Spaghetti Alla Carbonara
A surprisingly simple recipe made with bacon and eggs that is full of flavor and nutrition. We couldn't find grated Pecorino cheese and substituted a quality thinly shredded Parmesan by Sartori from Safeway.
Credit: The Vatican Cookbook
1 pound spaghetti
1/2 pound bacon, diced
2 T. white wine
4 eggs, beaten
4 oz. grated Pecorino or Parmesan (we prefer shredded)
Fresh ground black pepper
Place a pot of salted water onto boil. Cook spaghetti in the salted water until al dente. Meanwhile, dice the bacon and cook until crisp in a large pan over medium heat. Scoop out half of the bacon grease with a measuring cup. Add the white wine.
In a bowl, whisk the eggs, the grated cheese, pepper, and salt. Set aside until the pasta is cooked.
Drain the spaghetti and add to the pan of bacon. Mix well. Remove the pan from heat. Add the egg and cheese mixture to the pan and stir vigorously. Mix until the eggs begin to bind. Season to taste, distribute on individual plates and serve.
It should not matter to anyone living in the freest nation on earth where you come from. That is the entire idea behind freedom here.
Here is what I learned on the radio today. The San Francisco Chronicle hired a new food critic. Her name is Soleil Ho. (I mean no disrespect but found I needed to add “Miss” to her name for readability. NinaOnFood.)
Miss Soleil Ho is boastful about being THE Expert Cultural Appropriation Sheriff in town. The Chronicle agrees!
Boy, does she have a chip on her shoulder!
21st Century Paranoia About . . . Cuisine? Give Me A Break!
Writing about recipes and ingredients should be off-limits to social justice platitudes and threats.
Here is what I consider a threat:
“If a radio program is about Mexican food, then a person from that culture should be the one chosen to discuss it. Otherwise, it is misappropriation. “ (Paraphrased.) Miss Soleil Ho on KQED radio Forum December 18, 2018.
Earth to miss Ho: Julia Child was not French yet she hosted “Bon Appetite” and authored cookbooks on the subject. Would Child be accepted in this ice-cold Utopian environment of today’s young people?
In the early days of this country, finding food from your particular ethnic recipes was somewhat difficult. But nobody launched websites about it. In particular, they were not taken seriously if they demanded the “right” to it.
What Can Possibly Go Wrong With Demanding Cultural Appropriation in Food?
Real example. I know of a Mexican family that runs a Greek restaurant. What do impossible Utopians like Miss Ho want to do with this family?
Fair Warning to Cultural Utopians
Do you think it cruel to inform Ms. Ho that The Mexican Race is nonexistent? New York Times – Genetically There’s No Such Thing As A Mexican. The citizens of Mexico are mostly of Spanish European ancestry, i.e., White.
Never Trust A Food Critic!
Quotes by Miss Soleil Ho. She is so self-convinced of her original thinking!!
(1) “Food is so much more than sustenance. It’s political, it’s cultural, it’s personal, and I want to learn about how others experience the things they eat.”
(2) “A lot of my work is focused on how we can use food to talk about bigger issues—racism, sexism, sexual harassment, identity—[…] at the center of so many global trends and power dynamics when you think about colonialism . . .
“If you look past the existing narratives about you can see so many things at play and so many people jockeying for control over the narrative.”
But Can She Cook?
I wonder if Miss Ho knows how to cook. Is she another Food Critic Fraud like played by actress Barbara Stanwick in “Christmas In Connecticut?”
Plot: A renowned magazine food critic known for her holiday meal planning and exceptional knowledge of cuisines is actually a fraud and cannot even boil an egg or make scrambled eggs.
More reading from the Utopian Planners for a world I do not identify with:
What’s Wrong with Cultural Appropriation? Everydayfeminist.
Shopping Tip – Buy the jumbo sized scallops; serving size is approx. 4 scallops per person. We like both the fresh and frozen.
Scallops Saute Provencale
This is a great substitute for the more complex preparation of Coquille St. Jacques. The recipe calls for rolling the raw scallops in flour but it's messy so we skip that step.
1-1/2 pounds jumbo scallops, fresh or frozen (defrosted), rinsed in tap water
1-1/2 T. butter and 1-1/2 T. olive oil
3 cloves garlic, minced
Salt and pepper to taste
1/2 Cup parsley, chopped
Rinse and dry the scallops. In a large skillet, heat the olive oil and melt the butter, add the scallops and cook them very quickly, frequently tossing them lightly. While they are cooking add the garlic and mix it in well. Then salt and pepper to taste. When the scallops are lightly browned with a bit of crust, add the parsley and toss it around so that the scallops are nicely coated with it. Serve with lemon wedges and Orzo pasta.