I don’t know about you but I’m a bit of a foodie. As like everyone else I have certain foods that I absolutely love but very few that I dislike. I like trying new things and I’ve eaten some things I regret. I spent two years in Korea and inadvertently ate dog soup and spring rolls made with cat. Those for sure I don’t recommend because the resulting projectile vomiting ruined my meal. With that disgusting thought in mind, I felt a post on food trivia was called for. Eat up . . .
Chocolate was once considered a temptation of the devil. In Central American mountain villages during the 18th century, no one under the age of 60 was permitted to drink it, and churchgoers who defied this rule were threatened with excommunication.
Vinegar was the strongest acid known to the ancients.
Most healthy adults can go without eating anything for a month or longer. But they must drink at least 2 quarts of water a day.
A herd of mountain sheep in Alberta, the Canadian province, has been in danger of being killed off. The herd neglects the normal grass diet in favor of the candy and other junk food offered by tourists. The animals are losing weight, and the females may not be producing enough high-quality milk.
When tea was first introduced in the American colonies, many housewives, in their ignorance, served the tea leaves with sugar or syrup after throwing away the water in which they’d been boiled.
The annual harvest of an entire coffee tree is required for a single pound of ground coffee. Every tree bears up to 6 pounds of beans, which are reduced to a pound after the beans are roasted and ground.
The Manhattan cocktail – whiskey and sweet vermouth – was invented by Jenny Jerome, the beautiful New Yorker who was the toast of the town until she went to England as the wife of Lord Randolph Churchill, in 1874, and shortly thereafter gave birth to Winston.
A highway 55 feet wide and 6 feet thick that’s built entirely of grain and stretches around the world at the equator – that’s how much the world’s annual consumption of grain comes to: 1.2 billion metric tons.
Kernels of popcorn were found in the graves of pre-Colombian Indians.
While Europeans in the 16th century did not live by bread alone, it can be said they almost lived by grain alone. Beer and ale, both derived from grain, were consumed in vast quantities. Dutch soldiers on campaign in 1582 received 2 gallons a day. Queen Elizabeth’s men got only one.
I can only assume that all of you are as sick of this pandemic lifestyle we’ve been forced into. I know I’ve made some rather harsh remarks recently about people who refuse to get vaccinations but being a problem solver forced me to find a workable solution to possibly help those folks.
The coronavirus is one of a group of viruses which includes the common cold. I decided to check around to see if I can find anything that might assist the anti-vaxers to battle viruses without compromising their principles. What I’m about to tell you is nothing new but we’re running out of options and this may be the final one available for you undecided folks. Most of the symptoms of Covid-19 are similar to those of the common cold. With vaccines out of the mix I found this ancient remedy that may be worth a try. Doing something is always better than doing nothing. IMO
Make sure to wrap it tightly around your neck for best results.
CURE #1
A woolen sock, yes you heard me, I said, a woolen sock. But you must use a woolen sock – not a synthetic, “nasty” fiber sock. The wool sock must be dirty – worn by someone else, preferably someone who is strong and healthy. It’s best for a woman with symptoms to use a healthy man’s soiled sock and vice versa.
The dirty sock should be turned inside out – with the grungy part on the outside. Wrap the sock around your neck and be sure the foot part of the sock covers the sorest spot of your throat. Leave it there all night. Be warned – you will smell, and it won’t be a good smell. Your partner most assuredly will insist you sleep on the sofa. But try to get a good nights sleep despite the terrible odor. In the morning, remove the sock and Ta Da! Your symptoms should be better.
The magic in this cure is the moisture of the dirty sock. The moisture from the healthy person is absorbed while he or she is wearing it. When that same sock is placed on a sore throat, the moisture is magically absorbed by the sick person and the illness is cured.
Woman holding a dirty vinegary sock with a disgusted look on her face.
CURE #2
Another sock cure is to soak clean cotton socks – again, no synthetic fibers – in vinegar. Squeeze out the excess vinegar and put on the socks. Get a good nights sleep and upon wakening wash your feet. You also may want to open the windows and air out the bedroom! The vinegar in the socks supposedly draws out the illness. Where the symptoms go is anyone’s guess. So be on the safe side, don’t hang around folks who wear vinegar soaked socks. Make sure they’re at least 6 to 8 feet away at all-times. I’m assuming that social distancing isn’t something you object to on moral grounds.
Well there you have it. Two alternate solutions to avoid getting vaccinated and letting the scary government run your life.
THIS HAS BEEN A SARCASTIC PUBLIC SERVICE ANNOUNCEMENT
With the Harvest season in full swing I’ve been wanting to come up with a recipe for something new and out of the ordinary. I’m tired of the same old things and need to step out of the proverbial box if I can. I reached back into my past for inspiration and actually found some.
Having spent a few years in the Republic of South Korea I was introduced to hundreds of dishes I couldn’t have ever imagined. Some were killer and some were more than a little disgusting. After my first year there I was able to adapt my pallet to a much more exotic range of foods.
One thing in particular that at first glance turned my stomach was Korean kimchi, a foul smelling concoction that is eaten by every Korean at every meal. It smells to high heaven and is as hot as blazes. It’s a fermented Korean cabbage dish covered in a smoking hot red pepper mixture and fermented in clay pots buried in the ground for a month or two. Sounds pretty nasty I know but I eventually I came to like it a great deal. Thankfully, once you’ve eaten some of it you can’t smell it on the breath of others which was a blessing when you intended to spend time with native Koreans. It was a learned survival technique.
I decided I’d make an attempt to create a kimchi dish that had less stench, more flavor, and still have a decent level of heat. Much of the kimchi available here in the US is a milder Americanized version with a medium heat level for the faint of heart. I also have an real aversion to eating food that’s been left to ferment in the ground. I prefer something a bit more sanitary.
Step one was to purchase ten pounds of good old American cabbage and a quantity of good quality habanero peppers. Instead of fermenting the cabbage I decided to pickle it to allow for longer term storage.
I shredded the cabbage into smaller than normal pieces to make it easier to handle when filling the jars. I grated the onions and fresh ginger, mixed it together with the shredded cabbage and minced garlic. I’ve developed a pickling mixture of jalapeño vinegar and a handful of other spices and seeds which I think should mimic the Korean flavor pallet. I decided to make only six pounds of the mixture in case this first attempt failed.
As you can see the end result looks good but will it taste good? It’s been a week since I completed the batch and I’m about to give it my taste test. It has that familiar pungent aroma and the level of heat is exactly where I wanted it to be. I’m pleased to announce that the flavor is a little sweet with a serious bite of vinegar. The spice mixture works well with everything else and of course the habaneros are working their magic. I’m a very happy person. This will make an excellent side dish for any meal and could even be used as a relish of sorts for hot dogs, hamburgers, and the occasional taco.
‘Actual Korean Kimchi’
‘My Version’
I look forward to many meals with this dish as a main component. I do anticipate a few adjustments in future batch’s to increase the heat and to refine the flavor to be closer to the original. Cooking is such fun.
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