#and also did you know that the development of flour tortillas as we know is an extremely recent thing

[mochinomnoms]

ARENT TADPOLES,,,like, a solid dark green color,,

wait are eels even green i uhm apologies late night rambling

🇫🇷

I thought that tadpoles were translucent and turn color when they get bigger like eels do. But Imma be honest, I only know as much as I do about morays because I hyperfixate hard and idk much about frogs.

When I get really interested in something I become google for it aksdalkjsdkl

[toddlazarski]

A Definitive Taco Truck Tour

Shepherd Express

Before 2010, when The Fast Foodie trademarked the name “Globaco” in some kind of full shark-jumping signifier of the epochal food truck wars, and long before today’s scene of the Zocalo food truck park, complete with the backing of real estate developers and an “incubator” program; before food truck festivals, Food Truck Friday, Food Truck Thursday, Takeout Tuesday, changing locations necessitating hungers be equipped with GPS-capabilities, before $12 crepes, $5 mushroom tacos, takeovers, residencies, Food Network validation, before the food truck was a hip wedding menu option—almost all somehow worth it, all ridiculous but inevitable, overdone but delicious—there was the taco truck.  

Really since, probably, 1974. That is when Raul Martinez converted an ice cream truck into King Taco and parked it outside of an L.A. bar. Lines formed, a legend was born, offshoots ensued, and it was a first step toward fixed, consistent locations. A metaphorical flag seemed planted. The dawn of an era, certainly, but really it was but the next step in a lineage that flows organically, pragmatically, from roaming street tamale vendors that date to as early as the late 1800’s. Also, more simply, from lunch carts at construction sites. Any time humans move, mass, and build, portable kitchens will surely follow. Today, in an era of mobile offerings listing the likes of Mochaccino cupcakes, how much said kitchens choose to raise their fists in culinary challenge to brick-and-mortars really just seems a matter of ambition and philosophy.  

But a quest for such bygone spots is not just an act of nostalgia. It’s far from slumming or the loaded, problematic idea of authenticity. It’s a harkening of a simpler time, before we gussied menus and overshadowed the farmers at farmers markets with lines for $8 waffles, before mobile grilled cheeses required “Cedar Valley 2 Year Aged Cheddar,” before what Ta-Nehisi Coates, in a skeptical essay penned in the Atlantic in 2010, termed with some derision, “nuevo-food trucks.” 

If you know where to look, when to stop, how to navigate crinkly handwritten placards of exotic sounding mouth meats and such, can make yourself heard over grumbling generators attached to rickety Freightliners, glimpses of this old world still abound. Quick, cheap, consistent, doused in multiple salsas, chased with frigid Jarritos, this is a pursuit of no-frills, flavorful, long-stewed quick meal. You don’t have to live every moment like it’s a beer commercial afterall, with an Instagrammable converted camper, with clever alliteration names, hyper-specification, like it was Austin, like it was Portland, pesky cities of smug overachieving and some oblique pursuit of “weirdness.” Sometimes you just want a taco. Through a hungry and thorough survey of Milwaukee summer streets, these are your best bets for such movable feasts. 

12. El Charrito

Some slithery cooked onions and half of a huge charred jalapeño side a taco plate—the only real indicator this is anything but standard, cheap workaday Mexican fare. But that might very well be what you’re after, especially after shopping at the never-ending Restaurant Depot, or cranking on the sprawling hard hat site that is the new Michels Corp development that one of the four El Charrito’s sits beside. If so the pastor is a satisfyingly seasoned pork filling, tender and mostly drowning in blood red adobo-rich sauce. The asada might land on the dry side, but that actually makes it rightly fit for salsa water-falling. A chorizo torta, with not quite crisped but not too greasy meat, is a big-hearted lunchtime bomb of a sandwich just this side of nap-inducing, held together precariously by a griddled bolillo roll, souled up with the usual filler of cream, lettuce, tomato. Side anything with the special stewy charro beans—pintos in a smoky, soupy broth—to fill out a full appetite. Otherwise it is limited-menu, no-frills starter platter fare starring prominently two-buck, double corn tortilla tacos, packed with the salty meatstuff of your preference, peaked with heaps of onion and cilantro, sided by exactly the well-executed baseline taco truck spirit that flattops-on-wheels should always embody. 

11. Tacos El Amigo

Perhaps as a nod to the neighborhood’s encroaching condo sprawl the menu here sports the likes of nachos, wings, pulled pork, other Philly sandwich type stuffs. Also, perhaps in protest, the dark truck appears in raggedy, noisy form, the service comes sans smile, and the vibe is that of the Black Hat character on the 1st and National scene.     

Skip the drunk college kid fare, also the singular allure of what proves to be a docile shrimp taco. Rather the milanesa torta hits all pleasure points for a quick lunch or a hunger-necessitating buzz from too many nearby craft cocktails. Inside the pale, soft bolillo roll, breaded, lightly fried chicken cutlet hunks form a well-rounded flavor squad with pinto beans, avocado, mayo, and melty queso. Or try the pastor, which is tender and scooped in smoky hunks that are a bit sweet, minimally saucy. There is also the always helpful campechano - a taco filling combo of the eater’s own calculus, for those who can’t decide. Chorizo and asada is a personal favorite. But they even have hot dog on the meat list here, so a choose-your-own adventure might be endless.  

10. Taqueria Buenavista 

Despite consistency woes, and worse, a reliance on lettuce-and-tomato taco topping sacrilege, this rolling outpost of the ‘Stallis taqueria deserves much matchmaker credit for my introduction to this verde salsa, a comforting friend now oft-found about the southside taqueria scene. The emulsified sauce is a spicy viscous goo: part oil, part cream, plenty of green pepper capsaicin zing, and a whole lot of soul. It can perform the soft miracle of making dry pollo good, or further enhance a stew-y birria that is by itself a saucy hangover comfort blanket. Really anything at the spot—regularly stopped suggestively outside of the Piggly Wiggly, seemingly nudging, prodding, asking: “why cook yourself?”—is mostly canvas for the bite-back salsa.  

9. Las 7 Estrellas

Even an unabiding love for the singular offering of albondigas couldn’t sell me on any exceptionalism at the brick-and-mortar branch of this new-ish Bay View spot. Then the truck popped up nearby, and seemed aggressively approximate to Buenavista—a decidedly unchill encroachment of competition. Nonetheless, there is our local Home Depot, and there are Saturday to-do lists, and there is a unique “order ready” system that finds a siren wailing once your number is up. Ringing like Pavlov’s perro, it is an indicator that it’s time to get your fingers greasy, the cuticles a bit burnt, especially by way of pambazo. This is a soft-bunned bruiser of a sandwich, the bread of which is dunked in fire-y hot sauce, griddled, and then lined reasonably with meat, lettuce, crema. The salty chorizo, or a saucy, pineapple-flecked pastor are ideal.    

Or there is tripa, cabeza, lengua—more proletariat cuts for less Americanized palates. No matter the filling, the bun will bleed delicious salsa onto your fingers, staining skin, implicating eaters, making it obvious you did more than make a productive run for yard work supplies.

8. Taqueria El Paso

The good guy in the white vs. black hat rivalry in the 1st and National zone of moving taco trucks, El Paso belies it’s mildly racist caricature—brown skinned man in a sombrero and pancho, holding a burrito, grinning under a mustache amongst desert and cactuses—with smiles, a welcome picnic table, and even friendlier meat cuts. Look no further than the alambre. It’s a gargantuan two-meal styrofoam plate of melty queso, variably crisped asada bits, salty, suggestive bacon hunks, onions and peppers, and beefy, grounded flavor scoops for personal taco crafting. Spike it with the spark plug orange-red salsa, which also works well with a dry, salty, scrappy take on pastor. 

Bold, or, possibly too-drunk Walker’s Point feasters might combine these two and venture a stomach for the El Paso Special: steak, pork, bacon, onions, peppers, mushrooms, cheese, pineapple. It is basically like an alambre on steroids, which is a dish that is already itself like a Mexican skillet on HGH. Maybe American obesity is a bit inspired afterall.  

7. El Tapatio

Speaking of American appetites, a white person order, the Taco Bell-ification of our view of Mexican cuisine, the oft-called “gringa” is a popular truck option mistakenly easy to sleep on. It’s basically a quesadilla—a large, griddled flour tortilla, lined with gooing cheese and whichever meatstuff. Simple, basic, here it is the everything you want in one bite, especially with the asada. Deep, greasy, fatty grilled steak flavor, aggressively chopped, almost pulled, sticks and makes close friends with half-soft queso. Smoky rojo elevates it well beyond the realm of packaged ‘Fire’ sauce and into something that reeks of an old country. The same can be said about the pastor, another in the line of adobo-seasoned pork offerings, one with murmurs and rumors of pineapple, something sweet, something smoky, chopped and sauced to the point of making salsa optional, the taco package happily sassy as is. It’s maybe the best such version around, and is offered generously, heaping. 

It’s a truck along the lines of Charrito—in fact they also have 4 roaming kitchens about town, and a minimal menu. But you can tell by the milling eaters huddled across the street from Koz’s: these are the basics cooked slowly, carefully, everything seemingly done, welcomely, much better than it has to be. 

6. La Mazorca 

Sometime early next summer, when the troves of “Actually, Milwaukee’s Not So Bad” headlines make their way through the national press to preview how to spend time here during the DNC, there will certainly be an article fronted by a picture of Mazorca, the entirety of the new Zocalo food truck park. Perched against not-quite gentrification—the shell of Camacho’s bar and a discarded sidewalk syringe loomed over a recent Sunday afternoon visit—it is still adorably cutesy, the taco truck made for Instagram. It’s almost worth an eye-roll. As a tree grows in Brooklyn, so a food truck grows in a gentrifying warehouse district. The tacos themselves also come overly-crafted, like a contoured Mexican experience: the pastor is pre-topped with avocado cilantro salsa, the birria with pickled red onions, the bistec is marinated in “Wisconsin beer” and topped with pintos and tomatillo salsa. It’s a tad unfortunate, a bit prefab-feeling. Especially as the two fire-colored squirt bottles of salsa and endless to-go containers pack so much arbol sizzle, creamy piquant buzz.

It’s also not that unfortunate, because said tacos are indeed bursting with vitality, high-end flavor. The pastor especially oozes with adobo essence and juicy grilled-ness, the birria is a perfect texture template for an overly avuncular orange salsa pour, the steak strips are smartly seasoned and thin and unimpeachably beefy. 

On a true crawl of southside streets, amidst grime and espanol-only ordering, a trek here can seem like selling out, like going Pirates of the Caribbean. But then you walk out, past the patio lights and bumping “Wonderwall,” and realize you’re sucking air, craving water, and wondering why your mouth is still on fire. Serious tacos come in many backdrops. 

5. El Comedor

The on-paper listing of the aptly named Torta Suprema here is absurdly gluttonous, borderline-stunt-ish: ham, mozzarella, chorizo, milanesa. That’s not a choice of meat types, it is the lineup. Additionally, unannounced, coming off the bench, there are refried beans. Then you see it, scoop it, can’t stop. And you realize it’s actually an exercise in restraint, with thin, minimal layers of each ingredient laid carefully atop one another, all beautifully constructed for integrity, neatness, consistency, the whole beast cut in half for easy, no-fallout management. Of course it is still absurdly gluttonous. It is two kinds of pig—crumbly, greasy chorizo and fatty golden ham slices, with chicken—golden-fried strips of barely-breaded breast, all tied together with stretchy, melty virgin-white mozzarella gliding throughout, every bite contrasting soft and crisp, as the fluffy bolillo has been gently charred both inside and out, and lined with mayo, lettuce, tomato.  

There’s, also, somehow, a Cubano, the same sandwich with American cheese and turkey added to the fertile fray. And, according to handwritten cardboard signs, there are occasional special mole offerings. But Comedor is definitely, foremost, the rolling torta king, the truck on 13th and Hayes good enough to make it forgettable that their brick-and-mortar big brother is mostly known for its pastor. Which, when you try it here, is a succulent, juice-running, half-crispy shimmering pork take, delicious and welcoming of fiery red or fresh green salsa. No matter though, the most important impression you’re taking away is really that other half of torta, for the fridge, and then for a brilliant late-night snack. 

4. La Flamita

 Flamita might serve the greasiest chorizo around, the finest, tiniest dice of any meat on any menu, and the most over-stuffed of all taco truck tacos. There’s also a big, bad alambre— an asada, bacon, cheese, pepper, onion melange of heft and farmland machismo.   

But, on Sundays, between 3pm and midnight, when pastor tacos are $1, when the crowds gather, when the knives are being sharpened by big laughing men glimpsed through the little window, it’s trompo time on 20th and National. It’s the only time of the week they use the vertical spit of Lebanese, Greek, Turkish descent. As if coming to life for everyone else’s day of rest, it wields slithery wedges of reddish-brown and amber, the half-charred pig flavor dribbling juice, the tacos decked with huge wedges of pineapple, splashed liberally with onion and cilantro. 

Some bites come on like bacon, some like semi-fatty shoulder, taste profiles bounce between rich, fruity, bracing, and, if you’re doing it right with the orange sauce, tingly and blood-flowing. They are little six-bite nuggets of life affirmation, pillowed by double corn layers, gleaned for less than it costs to park downtown for an hour-and-a-half. 

3. Marta’s Tamales

There is no way to half-ass tamales. A labor-intensive dish of corn husks, steam, and up-at-dawn love, it would be like your doctor just sort-of practicing medicine. That’s why if it’s in the name, if it is in the taco-slinging game, there’s certainly legit pedigree. So it is with the Christmas-lighted truck on Cesar Chavez, amidst the cacophonous intersection by El Rey. You can tell the seriousness from the crumbly, heavily seasoned, ground-beefy asada, from an inspired, neatly shredded, soupy barbacoa, rich with faraway spices and earthy, funky sweet-savory balance. Big appetites and food pic takers will be drawn to the pambazo. The chorizo and potato mix is especially hearty, filling, crisped with lettuce wedges, the entire drowned-roll concoction crowned with a sea of crema and a little mountain of crumbly cotija. It’s a sandwich basking in photo op. Then there are elotes—the favorite Mexican street dish of corn smeared in mayo, cream, cheese and spicy pepper seasoning—served either on the cob, or, for those dainty or with a too-nice-an-interior to spill queso, in a dish.   

And what of those tamales? Bulbous and piping hot, try the puerco, which is tender pale chunks chock with a potent red-hot chile pepper mash. It is 2-buck brilliance. And somehow almost an afterthought.

2. La Guelaguetza

Rick Bayless once famously opined that the best taquerias are those attached to grocery stores. So it would follow that Guelaguetza, it’s extra long frame situated outside El Rey at 13th and Burnham, is a natural extension, a vomitorium, if you will, of the always-bustling, teeming, slightly-stressful emporium of meats, seasonings, breads, and everything that you could possibly imagine inside. Pig’s feet? Yes. Jewelry? It’s by the checkout counter. Take, for example, the fact that a recent trek found radishes and fresh cucumber offered along the counter salsa bar. Like they belong to a CSA and aren’t sure what to do with all their extra stuff. Sometimes though, there is a downright ferocious onion-habenero pickled mix. In a world of menu repetition, it’s such small touches that add up, that get you a top-2 ranking. It helps that they have a trompo, one of the very few in town. This spit yields pale, red-hued chopped pork scraps, a touch fatty but beautiful, with whiffs of adobo-seasoning, maybe cinnamon, something bright and sweet and indefinable in each balanced bite. There is also a deep-stewed, earthy barbocoa, with intense, unrelenting beefiness. There are, maybe, if you know how to ask, homemade tortillas. And, of course, there is an alambre. It is best as a piping, queso-gooey gumbo of steak, chorizo, crumbly bacon bits, peppers, onions, and the subsequent happiest grease slither of DIY-taco mix possible. Or try try one of their specials that might team ham with pastor. Either way it’s sided by a baked potato, seemingly as that something extra, to give the feel of going to grandma’s house, her wanting to show that she loves you very much, wants you to eat, and to get fat.  

1. Taqueria La Costena

There is a filter on Instagram—Nashville, Ludwig, whatever—that brightens, lightens, accentuates, makes pop all the colors and vividness of the happy summer days of life. The tlayuda here, once you pour some thick smoky rojo salsa atop, seems to exist in this doctored state of beauty all on its own: dazzling green avocado, pristine and pure crema, milky queso, sheeny tomato and lettuce flecks, the whole thing framed by they earthy tones of a griddled tortilla and pinto beans. Red, white, green, it looks like the Mexican flag, waving loudly, begging to be scooped, one triangle wedge at a time, folded like a NY-style slice, and devoured. Top it with perfect crumbly chorizo—like a little but ambitious cousin of piquant pepperoni—to complete the Mexican-pizza experience. It’s a destination-worthy dish. But really the fake-wood paneled, slant-roofed mini house is more, much more than just an adorable tlayuda outpost between St. Luke’s and the Domes. 

They also have a specific take on pastor: drier, but still liberally seasoned, small-diced, with half-blackened bits, the result yielding moist, just-grilled flavor that allows the meat itself to shine. The same can be said about the smoky, beefy barbocoa. Or even the asada—-so often rote, so often a shoulder-shrug of a meat offering, here is tender, juicy, and seems to fully reveal a careful hand at the flattop. It’s indicative of a subtle touch, a deft hand, offered with friendly delivery. Everything here is more than enough reason to stop the car while cruising 27th Street. It’s actually inspiration to get in the car, to get a car-meal, in the first place. 

[wikitopx]

From street tacos and breakfast burritos to rustic Italian fare, the best restaurants in El Paso go beyond the obvious.

The food scene in El Paso often gets overlooked, largely because out-of-towners tend to view this western border town as a place to pass through – and not a worthy destination in its own right. But it’s their loss, because in addition to a plethora of things to do worth staying for, El Paso boasts a truly distinctive foodie culture, not to mention several top-notch restaurants that rival those of any other in the Lone Star state. You can taste the intermingling of Mexican and American cultures practically anywhere you eat, the results of which are usually incredibly tasty. Whether you’re craving unassuming street tacos, rustic Italian cuisine, succulent BBQ or the best breakfast burritos of your life, chances are you can find it in El Paso. Here are best restaurants in El Paso.

1. Tacoholics

What is it? A former gourmet food truck turned brick-and-mortar that serves sinfully delicious tacos and burritos.

Why go? This taco joint is a favorite among locals, and you can’t go wrong with anything on the menu. But at Tacoholics you can only eat one meal, make it the popular rolled tacos of  the Flautas Ahogadas, El Paso. Made with white wheat flour and corn masa, the tortillas for the flautas are stuffed with ground beef, fried and then smothered in queso fresco and tangy salsa verde. Seriously, if you come to El Paso and you don’t eat the flautas at Tacoholics, we don’t want to know about it.

Price Bracket: Average

2. L & J Café

What is it? An institution in El Paso dating back to 1927 that is often regarded as the city's best restaurant.

Why go? Steeped in four generations of family tradition, L & J Café is the very soul of El Paso itself. The food is incredible – the chile de arbol salsa is so good that it’s bottled and sold on the premises, and the red enchiladas, tostadas, ground beef tacos and chile rellenos are the stuff of legend. L & J has been beloved by locals for nearly a century, and the restaurant has won numerous awards and accolades over the years.

Price Bracket: Average

3. Cattlemen’s Steakhouse

What is it? An iconic family-style restaurant located 20 miles east of El Paso on the Indian Cliffs Ranch.

Why go? Cattleman’s Steakhouse may not technically be in El Paso, but the drive is well worth your time. The hearty T-bone steaks are cut on the premises every day, and the desert scenery is stunning. This is also the perfect place to bring kiddos since, in addition to the restaurant, there’s a lake, a private petting zoo, a movie set, hayrides and more.

Price Bracket: Pricey

4. Café Central

What is it? An elegant bistro that serves the most upscale food in the city, in a lovely setting on Oregon Street.

Why go? Café Central aims to impress: The seasonal cuisine is reliably outstanding, with popular menu items like Miso Chilean Sea Bass and Angus Ribeye Cocktail, and the ambiance is tres chic. Named one of Travel + Leisure’s “100 Moat Romantic Restaurants in the U.S.”, Café Central is a great date night spot. Even if you don’t feel like splurging on a meal, this is a fabulous place for late-night drinks, thanks to the inviting outdoor terrace and fully-stocked bar.

Price Bracket: Blowout

5. Salma Farah’s

What is it? A little slice of Lebanese food in a friendly El Paso strip-mall restaurant.

Why go? For a taste of the Mediterranean. This is the place to come for authentic falafel sandwiches, fatayer pastries, gyro wraps, sizzling shawarma and so much more. And in case you can’t see it when you’re driving by, it’s situated behind Singapore Café.

Price Bracket: Average

6. H&H Car Wash and Coffee Shop

What is it? Equal parts car wash and famed foodie spot, and the only place in town (and probably the state) where you can get your car serviced while you chow down on burritos and Huevos rancheros.

Why go? H&H Car Wash and Coffee Shop has been run by the same family since it opened its doors in 1958, and locals have always gathered at this tiny yet welcoming café. The burgers are perfectly fine, but it’s the Tex-Mex – flavorful eggs and chorizo and enchiladas drowning in chile Colorado and chile verde – that keeps folks coming back. Don’t leave town without stopping by H&H Car Wash and Coffee Shop; you’ll thank your lucky Lone Star that you did.

Price Bracket: Bargain

7. Ardovino’s Desert Crossing

What is it? A garden-fresh, scenic Italian restaurant over the border in New Mexico that also hosts a popular farmers’ market most weekends.

Why go? Well known as one of the region’s premier spots for fine dining, Ardovino’s is the perfect place to spend a Saturday. The mountainous desert scenery here is stunning, most of the veggies and herbs are grown on site and, for over 16 years, the Farmers’ Market at Ardovino’s Desert Crossing has sold high-quality produce, foodstuffs and cutesy homemade gifts.

Price Bracket: Pricey

8. Tabla

What is it? A lively, hip eatery in the heart of downtown El Paso, where the plates are shareable, and the custom-infused liquors are exquisite.

Why go? Tabla is the perfect place to enjoy a meal with multiple people – tapas are what’s on the menu. This stylish restaurant doesn’t skimp on portions or taste, and while there are some Spanish influences and Moroccan touches thrown in the mix, Tabla really has its own thing going on. Go for the Baked Goat Cheese, with sweet onion jam and grilled bread, the Chickpea Fries or virtually any of the seafood items.

Price Bracket: Pricey

9. Café Mayapan

What is it? A beloved café and a social initiative that contributes to female empowerment and local community development, serving traditional yet nutritional Mexican fare since 2001.

Why go? The menu changes with the seasons, but visitors can rest assured that their meal at Café Mayapan will be excellent, regardless of the time of year. Indulge in hearty, healthy classic dishes with a twist – like roasted cactus and turkey picadillo lettuce wrap tacos – and then shop for artisanal goods at Lum Metik Fair Trade Company, located right behind the café.

Price Bracket: Average

10. Kiki’s Mexican Restaurant

What is it? One of those rare places whose huge reputation is actually well-deserved.

Why go? Though Kiki’s Mexican Restaurant was a well-kept secret among locals for years, this friendly little café is now Food Network-approved. Both dinner and lunch are usually packed, so you’ll need to arrive early if you want to snag a spot. The house specialty is the “Machaca”, a braised beef dish layered with green chili sauce, onions, tomatoes and cheese, and topped with a runny egg. Yum!

Price Bracket: Average

RECOMMEND: Top 10 things to do in El Paso

From : https://wikitopx.com/food/top-10-best-restaurants-in-el-paso-700558.html

[moonpriestessa]

The Killer Sandwich

I feel like I’ve uncovered some Big Breadda conspiracy....

Today’s blog post is going to address a weird subject: 

Bread. Specifically the weird science-y ingredients added to bread to make it cheaper to make or whatever reason why. I’m using this blog post to report my findings from the research I did for the video I made. 

THE KILLER SANDWICH

Research on Breads Ingredients Sliced Pans

I was looking at the back of the packets of Sliced Pan bread in my house and I found all these science-y names that I couldn’t pronounce and so I Googled them to find out more. I was specifically researching the “Triacylglycerols’ (try saying that out loud) and I found some interesting things. 

I’ve attached the links to the studies and articles I’ve found in this post and I’ve made a video for this research too which I will post here.

I have compiled a list of the commonly found breads here in Irish markets that contain these ingredients and a list of these that are safer but still a risk and I will be doing a simple video on how to make bread next.

BREADS THAT HAVE THESE INGREDIENTS:

Tesco White Sliced Bread 800G

Tesco White Tortilla Wraps 8 Pack

Tesco Multi Seed Tortilla Wraps 8 Pack

Irish Pride Sandwich Pan White 800G

Irish Pride Vitamin D Wholemeal 800G

Irish Pride Big Toast White Sl. 800G

Fitzgeralds 6 Kids Wraps Plus 2 Free 320G

Pats Toasty Sliced Pan White 800G

Pat The Baker 100% Wholemeal Thck Sliced Bread 800G

Weight Watchers Wraps 6 Pack

…

This is just an example of some of the breads I found on the Tesco Website that had these ingredients listed. Some breads did not have these ingredients listed such as Brennan’s Bread, however they did have other scientific names listed in their ingredients that I am weary of ( and also will have to Google to understand what they are ).

So what I discovered was that one study found that Triacylglycerols were linked to causing cholesterol and visceral fats. That there was no doubt and that these things are detrimental to cardiovascular health in particular.

Fatty Acids have detrimental impact on Heart Health [https://www.ncbi.nlm.nih.gov/pubmed/23531781] acc. Aug 25

The triacylglycerols ( triglyceride, di- and mono-glyceride fatty acids ) are directly linked to cardiovascular health issues such ad heart disease, Atherosclerosis ( the build up of plaque in arteries: cholesterol ), stroke, Adult On-set of Diabetes and play a major role in metabolism. 

Trigylcerides have to be converted by special enzymes into free fatty acids and glycerol. If not broken down they are stored as fat and as fat in the liver typically [https://source.wustl.edu/2009/08/fat-in-the-liver-not-the-belly-is-a-better-marker-for-disease-risk/], or as visceral fat ( which is the most dangerous kind of fat to have as it surrounds the organs, rather than in the skin tissue - it is the hardest fat to lose, cannot be lost through exercise ) which increase the risk of diseases such as:

The following diseases are caused by visceral fat, visceral fat is a result of too much of these tricylglycerols.

Type 2 diabetes

Heart disease

Breast cancer

Colorectal cancer

Alzheimer's disease

[https://www.diabetes.co.uk/body/visceral-fat.html] acc. Aug 2018

Personal Opinion/Observation: 

“I am no scientist but I recently made an observation. My parents, and further back - my grandmother, who’s 92, would have been raised generally on the kind of bread that was made fresh daily, it was stale after a day, but all it would have been was “Flour, Water, Butter, Yeast, Salt” - whole ingredients. In their lifetime the daily substitute for bread has been switched from that Whole Bread to these Store bought Sliced pan that have all these ingredients added to them. They eat bread daily and have done for 50+ years. Their generation is also experiencing a huge increase in cardiovascular health problems, adult onset diabetes, breast cancer and weight issues. Now I am aware there are many factors contributing to this such as many having a much more sedentary lifestyle than their parents, or grandparents may have had etc. BUT I also worked n the Healthfoods industry for a few years and the number one thing we saw people coming into the shop with was their children’s allergies to wheat and dairy. That was the number one thing I saw - so many children developing allergies to both wheat and dairy - but what if they aren’t? What if it’s these chemical ingredients being put into our foods that our children are so sensitive to? If there is even a slight correlation between these ingredients that are being added to our foods - like the household staple of bread, and causing an increased risk in these diseases - wouldn’t we all want to know? So that we could prevent them? I mean food and eating is literally chemistry but many people aren’t aware of the impacts of what they eat has on their bodies. Someone who is already predisposed to higher glycerol levels will be more likely to be prone to these health risks just from eating habits. No one ever checks their personal levels before they have their lunch sandwich - they just eat the sandwich - and they shouldn’t have to think of these things. They should just trust that bread is going to be bread and fuel them not slowly kill them.”

What You Can Do: 

My advice is to either go to a trusted bakery, find out what their ingredients are, and if they are regular old flour/water/milk/fat, then support them with your custom. Or alternatively learn to make bread yourself - it is honestly so cheap and easy to do and takes 20 minutes. ( the same time as a shopping trip or cooking a meal - cheaper in the longer run and safer for you! ).

Or alternatively cut bread out completely. Eat only in minimal amounts.

I would also avoid anything that has science-y names on the ingredients; if you can’t understand what it is at a glance you shouldn’t be eating it.

All these science-y things like triacylglycerols are found in our foods - but the difference is that those foods work with our bodies to break them down, to add them into foods and add things like Thiamin and Niacin and omega 3 oils - which sound like they make the bread “healthier” but I’m now even more suspicious that they are not just added to counter the effects or lessen the affects of the added triacylgylcerols, as the Wiki page suggest in the “Reducing triacylgylcerol levels” section found here [https://en.wikipedia.org/wiki/Triglyceride#Metabolism] .

Apologies if I’ve offended any food scientist or nutritionist - I am not a scientist. I am just someone who thought about these two things and formed a possible link based on what I can see. I mean I can think of many people I know in real life that have suffered from all these diseases listed and they would have had bread daily if not even more regularly. ( I am aware that these ingredients would be present in other foods and I am not ruling other foods out. They occur naturally in fats like olive oil and butter - but perhaps its the extracted version that’s being chemically added to the food that’s the issue. I am just questioning the necessity of these ingredient in breads, and if they are necessary in those “Store Bought Sliced Pans” then my question extends as to whether “Store Bought Sliced Pans” themselves are necessary and whether or not we should go back to the old way of having bread: freshly baked every day from the home or local bakery - with the simplest of ingredients… Flour, Milk/ Vegan Milk/Water, Oil, Soda, Yeast, etc. 

Extras: 

Tesco Food that’s NOT bread that has these ingredients that were NOT DECLARED but are PRESENT!!! [See Ingredient section]

https://www.tesco.ie/groceries/Product/Details/?id=299556420 

As “Humectant” Glycerol - 

https://www.tesco.ie/groceries/Product/Details/?id=275712998

More Studies: 

Relationship of lipoproteins to cardiovascular events: the AIM-HIGH Trial (Atherothrombosis Intervention in Metabolic Syndrome With Low HDL/High Triglycerides and Impact on Global Health Outcomes).

https://www.ncbi.nlm.nih.gov/pubmed/23916935

[acc Aug 2018]

Triacylglycerols Determination by High-temperature Gas Chromatography in the Analysis of Vegetable Oils and Foods: A Review of the Past 10 Years.

https://www.ncbi.nlm.nih.gov/pubmed/24279461

[acc. Aug 2018 ]

[superfitbabe]

Just as a quick little disclaimer, don’t use this full day of eating as medical advice or dietary advice for how you should eat on a daily basis. Please seek professional guidance if you are looking for more knowledge on optimal nutrition.

With that being said, happy Tuesday, everyone! Can you believe that it’s already the last week of May? Where did spring go? Unfathomably so, the year is already almost halfway completed. I noticed that I haven’t been posting as many recaps of my Food Science classes on my blog as I have on my Instagram, which is a shame, given that one of my New Year’s resolutions was to showcase more of my Food Science journey on this platform. To be fair, these types of posts are very time-consuming and take the most editing and drafting. I’m the person that wants to publish as much valuable content as I can, even if that means pushing some categories to the side. But, I obviously still desire to share what I’ve been learning at my college here as well, because I believe that my curriculum has a lot of valuable information otherwise.

As a side note, I thought I’d also share what foods I ate on this day! Not gonna lie, this is just because all the foods I’ve eaten the same day were absolutely incredible–in fact, some of the best meals I have ever made are included–and who doesn’t love finding new products and recipes? This date is actually from Friday, May 11th, so during the second week of this month. Yep, it’s a throwback. I plan on sharing more posts like this in the future–not necessarily of every single school day, but most likely a few where I’ve had cooking labs, and in a consecutive manner. Without further ado, let’s get onto the food!

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BREAKFAST: around three and a half cups of Trader Joe’s crunchy maple ladders in unsweetened almond milk! This was the perfect pre-workout breakfast because of its balanced ratio of carbohydrates and protein, plus it tastes really delicious. The cereal remains pretty crunchy while soaked in the almond milk for quite a long time, and it’s not too overbearingly sweet. Given that this cereal is made with chickpea flour, it does have a bit of a nutty bean flavor. If you don’t really mind this quality, I highly recommend you try out this cereal out! It’s got a decent amount of fiber (3 grams per cup) and protein (five grams a cup) as well as a good amount of fortified calcium (8% DV per cup).

POST-WORKOUT SNACK: one scoop of True Nutrition cookies n’ creme vegan protein (blend of soy, pea, and brown rice protein) mixed with cacao powder, Stevia, and a mixture of almond milk and water. Tastes amazing, but honestly, the picture is so unexciting that I’m not bothering to post it.

LAB (and some munchies)

This day’s Food Science lab revolved around the SNAP challenge, otherwise the Supplemental Nutrition Assistance Program, which centers around providing eligible households additional resources such as food stamps to buy food at stores accepting EBT’s. The SNAP challenge aims to combat food insecurity, or limited access to adequate food from lack of money and/or resources, in the United States. Inadequate nutrient, let alone food, consumption has a vast array of health consequences pertaining to immunity, cognitive function, physical growth, child development, emotional well-being, social stability, and personal adequacy. Sadly, one in eight American households are food insecure, hence far too many individuals lack enough resources to provide for their families.

My professor restricted our ingredients budget to $21, which was supposed to amply provide for a family of four. My lab group’s goal was to create a meal plan that would suffice adequate nutrition, flavor profiles, quality ingredients, recipe appeals, and preparation reasonableness all while staying under or exactly on the $21 mark.

  My main job consisted of cooking up the easy homemade applesauce, but I did help out a bit with the coconut chickpea curry (we substituted the coconut oil for vegetable oil and added sweet potato and spinach for extra vitamin A, iron, and B vitamins) and got assistance with peeling and chopping the raw apples, which were a PAIN due to my lack of patience.

    Our kitchen started to smell super heavenly with the mix of spices!

      For the designated beverage, my lab group and I went with a simple but tasty mango lassi (honey omitted since it did not fit into the budget). It’s a traditional mango yogurt dessert beverage from Indian cuisine.

      Mashing the applesauce also served as a challenge because I was adamant about eliminating every single chunk of apple pieces. Fortunately, the apples cooked down quite a lot and I eventually yielded a smooth texture that was mostly consistent. I also decided to add around 1/4 of a teaspoon more of cinnamon for extra flavor because the cinnamon stick didn’t seem to yield enough to be noticeable.

One by one, the groups showcased their meal plans on the central kitchen counter by serving their whole recipes in designated bowls/plates, setting up a presentation plate, and verbally talking about their meals, ingredients, and cost of each meal.

First group’s feast: Thai peanut chicken noodles served with lime wedges; banana bread loaf served with honey!

Second group’s meal plan: zucchini fettuccine, strawberry yogurt sorbet, and green lentil daal–this meal plan was completely vegetarian, but nothing was vegan.

Our group’s presentation: sweet potato coconut chickpea curry, brown rice, tomato and cucumber salad with a dill Greek yogurt dressing, homemade applesauce, and the mango lassi!

  Had to help myself to some curry, brown rice, and applesauce (not pictured)! My first serving was garnished with a little bit of scorpion chili flakes from the spice counter (my latest obsession). Just a teensy pinch of these flakes, and you got a killer spice kick that you can’t help but love!

Last group’s family feast: lentil soup (made with chicken broth), tomato spinach grilled cheese, citrus water, and cinnamon apple peaches (made with butter) with a side of whipped cream!

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LUNCH: two roasted Japanese sweet potatoes covered in Noosh brands birthday cake almond butter, strawberry jam, and cinnamon alongside two homemade baguette sticks! No. Freaking. Words. Can describe how glorious this combination was. You have a savory version of glutinous and crispy toasted carbs and a sweet creamy cake-like carb source coated with luscious almond butter and tart jam. Also, take the time to appreciate how balanced this meal is. The breadsticks may not be the healthiest, whereas the Japanese sweet potatoes and almond butter (made with MCT oil) are practically superfoods. What could be any better than this?

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DESSERT/PRE-GROCERY TRIP SNACK: peanut butter chocolate chip Larabar (one of my Top 3 favorite Larabar flavors!), which tasted like sweet fruity cookie dough! The best parts were the combination of crunchy peanuts and the sweet chocolate chips. I am always a fan of different textures!

VEGAN TATCHOS TASTING

Around 7:00 P.M., my boyfriend and I walked to a study lounge where one of my friends was hosting a vegan taste test party! This time, the star dish was tatchos, otherwise tater tots served nacho-style! One side of the tater tots was blanketed in Daiya cheddar cheese and another side was plain. Alongside the tater tots were corn tortillas, fajita vegetables, black beans, sweet potato, guacamole, salsa, tortilla chips, vegan arroz con leche, Almond Dream mint chocolate chip ice cream, and a homemade chocolate cake topped with a decadent peanut butter frosting and cacao nibs!

DINNER: my first helping consisted of a mini “tostada” bowl with black beans, tater tots, sweet potato, fajitas, and guacamole!

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Of course for my dessert plate, I had to go with a hearty square of the chocolate peanut butter cake with a teensy bit of the mint chocolate chip ice cream. Oh. My. Gee. This cake had me at a loss for words.

Have you ever tasted a cake that was so perfectly gooey and fudgy that you felt like digging into the entire cake tin rather than serving yourself individual slices? Because to me, I wanted to do exactly that–dig into the entire cake tin like I was eating a giant slice of cake. The fluffy texture combined with the creamy and sugary-sticky peanut butter frosting married together like the moon and the night sky. Consider the cacao nibs like the stars–glittering all over the place!

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And I don’t know about you, but I don’t normally stop at one dessert round. Thus, my next helping consisted of the cinnamon arroz con leche with chocolate cake crumbs, and, no surprise, another cake square!

Hope you had an amazing week! What do your Friday plans look like?

(5/11/18) What I Eat in a Day as a Food Science Student: the SNAP Budget Challenge + Vegan Tatchos Tasting Party Just as a quick little disclaimer, don't use this full day of eating as medical advice or dietary advice for how you 

[omnomwithrob]

Deep in the heart of Texas.

I have so much to tell you about the food we ate on August 12th. We started our day at El Chilito Tacos y Cafe (http://www.elchilito.com/), where Bryan proclaimed the greatness of Austin’s breakfast taco scene could be found.

All three of us had a “chicon,” one of the breakfast tacos that is available to order all day. You choose your tortilla (below you see a flour one) and it gets stuffed with scrambled eggs, beef picadillo (usually beef cooked with peppers, onions, tomatoes, and garlic), potatoes, and queso. Like tacos, queso seems to be an anytime food in Austin, and this is ok with me.

I noticed that they had puffy tacos on the menu and could not be deterred from trying one - I have long heard tales of puffy tacos, especially in the southwestern United States, on food and travel shows and have always wanted to try one! Though I could have applied the puffy, deep-fried corn tortilla to any of the breakfast tacos on the menu, I decided to have the classic, non-breakfast version, full of beef picadillo, lettuce, and pico de gallo. It was so, so good, and I was especially impressed with the pico, which had a great balance among its ingredients (not too oniony, etc.). This definitely lived up to the puffy hype!

As I shared my intrigue with puffy tacos with Rob, he became convinced to try one, too. So he ordered the “vaquero” on a puffy taco, which was full of eggs, carne asada, and jack cheese. Protein bomb!

I should also mention how much I loved this smoky black salsa that came with our tacos - it was a fabulous accompaniment to both the fresh ingredients in my puffy taco and to the beefy, cheesy heaven in our breakfast tacos. It came in a comically small container, as demonstrated by Rob here.

After a fabulous taco breakfast at El Chilito, Bryan took us to Barton Springs (https://austintexas.gov/department/barton-springs-pool), which is a natural, springwater pool that was created when Barton Creek was dammed. I had never seen anything like it - what a beautiful feat of nature and engineering!

After a few hours of lazing in and around the spring, we sojourned south to the small town of Lockhart, Texas, the “barbecue capital of Texas.” Bryan had planned a greatly anticipated lunch for us at one of Lockhart’s great institutions, Black’s BBQ (https://www.blacksbbq.com/).

I had really only had Texas-style barbecue once before, and it was in the basement of the Brooklyn Flea Market back when Rob lived in New York (http://omnomwithrob.tumblr.com/post/45841351118/brooklyn-brooklyn-take-me-in). It was incredible, but let me tell you what. Black’s BBQ ain’t no Brooklyn Flea.

We excitedly joined the line that was trailing out the front door, served ourselves some sides buffet-style as the line moved along, and finally got to the full-service meat counter. The big time!

Our focus was mostly on brisket acquisition; whereas Kansas City is most known for its pulled pork, Texas is famous for its brisket, and we couldn’t wait to try it. Rob also requested that we order some sausage links, so we got a garlic and an “original.”

My special request for the meal was chopped beef. I’d had it once before, again, when Rob lived in New York and his mom sent us some Jack Stack from Kansas City (http://omnomwithrob.tumblr.com/post/37836196441/a-taste-of-home). The chopped beef was my favorite part of the care package, but it turned out to be a tragically elusive item, nearly impossible to find anywhere, not even at Jack Stack’s restaurant! So when I saw it on the menu at Black’s, the boys humored me and ordered some.

Rob and Bryan were more interested in the trio of meats than in the sides, but I love barbecue sides and enjoyed my meat between bites of mashed potatoes with cream gravy, cornbread, pickles, and coleslaw. And that happy little bowl at three o’clock is peach cobbler, which I’d been craving since they ran out of it at Taste of Chicago a few weeks before (http://omnomwithrob.tumblr.com/post/167256244392/im-going-to-sing-the-doom-song-now)

So, let’s talk about this. The brisket? Phenomenal. It reminded me more of pastrami than it reminded me of anything posing as brisket Chicago or Kansas City; so buttery with a deep, smoky bark on the outside. Magic, just unreal, everything a brisket could hope to be. I enjoyed mine with a little barbecue sauce on the side, which was spicy as opposed to Kansas City’s thicker, sweeter style - I liked the sauce a lot, but to be honest, the brisket didn’t need it. To me, this is serious; I’ve encountered establishments before that don’t even offer sauce, boasting that their meat is so good, it doesn’t need it. Black’s lacks this pretention, happily offering their tasty sauce to anyone who would like it, but surely, humbly, knowing that their meat stands on its own.

The chopped beef was also fantastic, and I was relieved that both guys were pretty impressed with it, too. The sauce it was served in was so savory and flavorful - I loved it! The weak link (muah) of the trio was the sausage. The flavor was ok, but it was dry and had kind of a weird, crumbly texture. Rob and I differ on this, but I don’t really consider sausage to be part of barbecue cuisine in the first place, so I was not too heartbroken. My only visceral reaction was a full tummy.

As far as the sides, the coleslaw and the mashed potatoes were both great - it’s so hard to find cream gravy north of the Mason-Dixon line! The pickles were nice and sweet, and the peach cobbler was lukewarm, but still tasty.

That was a crazy, crazy good meal. While we digested, Bryan showed us around a few other places known for their barbecue in Lockhart, including Kreuz’s Market (https://www.kreuzmarket.com/). This is one of those “sauce-free” establishments, so I was a little wary, but we still enjoyed a look around.

I should mention that something seemed to happen to Rob as we ate our brisket and explored Lockhart - his interest in and appreciation for barbecue seemed to swell. This is very much like Rob, to encounter something he didn’t realize could be so awesome and then to develop a feverish interest in it. Watching him snap photos of the big barbecue pits at Kreuz’s was like watching a little kid at Christmastime, and even the staff were endeared to him, proudly posing for photos with their smoking pork products.

We returned to Austin after our successful and downright spiritual pilgrimage to Lockhart - I don’t even remember what we did for the rest of the afternoon, it’s all eclipsed by brisket. But as evening rolled around and we began to vaguely have an appetite again, Bryan took us for a light dinner at Torchy’s Tacos (https://torchystacos.com/), because tacos --> brisket --> tacos is Austin’s dreamy order of operations.

Even a light dinner in Austin has to start with queso, and we ordered the green chile queso, which is topped with creamy guacamole, salty, crumbly cotija cheese, “diablo sauce,” and fresh cilantro. I liked it better than the Bob Armstrong dip at Matt’s El Rancho the previous night (http://omnomwithrob.tumblr.com/post/168000152787/i-dont-know-where-tex-come-from); this surprised me just as much as anyone, given that I have a mild avocado allergy and don’t really like cilantro. It was spicier and had more cilantro flavor than Matt’s, but the cheese flavor was just better!

Rob ordered the “Mr. Pink,” which involved corn tortillas, guajillo-seared ahi tuna, fresh cabbage, cotija cheese, and a creamy chipotle sauce, served with fresh cilantro and a lime wedge. I’d say this was a light, refreshing selection following our big barbecue lunch, but good ol’ Rob added queso to this taco. Not so light anymore, but exponentially more delicious.

Bryan recommended the “trailer park, trashy style,” and I did not argue. I mean, the combination of fried chicken, green chiles, lettuce, pico de gallo, cheddar and jack cheese, and a creamy poblano sauce certainly didn’t sound bad!

As is, this is already a pretty gringo taco, but making it “trashy style” upped the ante, calling for queso in lieu of lettuce. I was tickled that they felt compelled to make this a substitution and not simply an addition, but I had no complaints - that was a darn satisfying taco.

We enjoyed our tacos with Bryan of course, and Danielle, who joined us after spending her day getting fitted for her wedding gown! Also with us at Torchy’s was Danielle’s friend Aldon, who then accompanied us downtown for some live music.

We had been at Beer Land (exactly where you’d expect to find a pregnant woman!) for about an hour, chatting and shooting pool, before the music started (http://www.beerlandtexas.com/). It was around then that I realized and then googled to confirm that raucous music prrrrobably wasn’t best for the hearing of my unborn child, so Danielle and I went home to relax while the boys enjoyed their night out.

I secretly (and sometimes not so secretly) love a night in, so this was a perfectly fine way to end an absolutely wonderful food day in Austin. I could get used to alternating barbecue and tacos on a regular basis, and what we had of each domain that day was truly scrumptious, from our puffy tacos at breakfast to our trashy tacos for dinner, and the totally divine barbecued beef products we had for lunch. Consider these Kansas Citians charmed and ready for more.

Caroline

[mostly-plants]

Week 3 of eating vegan

Day 15 started with baking a couple of loaves of my new favourite bread: Caraway Rye Sourdough. It is soooo savoury and delicious, and develops such a beautiful rich chestnut colour when baked. I was taking one to a friend, and one was for the boyfriend and I to eat over the week.

Once the bread was out of the oven I travelled through the city to go to a workshop on plant based nutrition by Bloom Nutritionist, who my friend had recommended. The workshop was very informative and covered a range of key practical info, including recommendations to supplement a whole food vegan diet with B12, Algal Omega 3s, and a multivitamin to cover things like Iodine and Selenium. I got a lot out of the workshop, but I had made the mistake of not having lunch because I’d had a reasonably late breakfast, and wasn’t hungry - until I got to the workshop venue. I managed to score an apple at the event, but I got the brain-fades half-way through the talk, and then by the time I got home I was so hungry I ate a stack of food including Popcorn Tofu with chilli sauce, leftover vegan pizza, and a handful of these very un-nutritious cookies. Oops!

Day 16: I had some bircher muesli with blueberries for breakfast, and ordered some more fruit and veggies / pantry staples from CERES Fair Food. I had a late snack and then made wholemeal pasta with lentils and veggies for dinner, topped (of course) with a generous amount of Cashy-Cashy Parm-Parm. YUM!

Day 17 was a very busy day getting prepared for some upcoming work deadlines and then going to class in the evening, but because the fridge was stocked with leftover pasta that made lunch easy. The boyfriend and I were both finishing our days late, so we ended up meeting up in the evening and getting dinner from a local Mexican food place. Luckily they had good vegan options, but I did feel a bit sad not being able to just share our meals like we usually would. I think this was the first day that I started to feel challenged by eating vegan. For me it’s not the food part, because I love fruit, veggies, nuts and seeds (and yes, I love my legumes now too). I can imagine being fairly happy eating these things as the main components of my diet, but I realised I would really miss the positive feelings that comes with sharing the same food together with loved ones. In starting this challenge I had thought that the social aspect of eating vegan would be the most difficult part for me, and that’s probably the case. 

Day 18: Overall I’ve been feeling really good after eating vegan for two weeks - my energy levels are the same or better than they have been, I feel fine physically and mentally, my digestion is great, and weirdly I don’t seem to be sweating as much? (Not that this was particularly a problem before, it’s just my observation). I have been trying to read and listen to more information about the case for (or against) plant-based eating in order to weigh up the available evidence and decide whether to continue. 

Although I’m leaning towards more plant-based eating (mostly because of the environmental and welfare impacts of animal products), I do think I would struggle with not being able to share things with my partner, or participate in family dinners etc. in the same way. At the moment, I think I might end up settling on more of a flexitarian approach (i.e. mostly plant-based, but flexible on occasion). I guess I’ll see how I go with the rest of this challenge...

Day 19 I woke up a bit tired because I’d had coffee about 5pm the day before and was a bit too wired for sleep until about 3am. My bf had the opposite problem and woke up super early. Luckily, he somehow managed to be functional anyway, and because he is lovely I got coffee delivered right to my bedside <3 I made a quick breakfast of avocado on toast, and chopped up some raw veggies that needed using, to take with baba ganoush dip for lunch. I also packed some homemade granola, a bit of dark chocolate, an apple and a banana (I’m getting better at this “always have plenty of snacks available” thing.  Work was pretty hectic, so I didn’t get to have lunch until about 3:30pm when I realised I was getting pretty hangry. I felt much better after some food, and a little afternoon chocolate pick-me-up. I felt like something a bit different for dinner, so ended up making miso-glazed eggplant with garlic bok choy, and crumb-coated smoked tofu and sweet potato. I know that sounds super fancy, but actually it was mostly so I could use up the wilting bok choy at the back of the fridge (and bump up my calcium intake for the day!). 

The miso glaze for the eggplant is sooooooooo ridiculously good, and actually very quick and easy to make (my favourite combination in cooking!) We got the recipe from a vegetarian / vegan cooking class at Gourmet Kitchen Cooking School - I’d highly recommend their classes as something fun and special to do. Anyway, so, you want some miso glaze? (Spoiler alert: yeah, ya do). Just get a small saucepan and mix in: 2 Tablespoons of Miso Paste (I used white miso) 2 Tablespoons of sugar (or a neutral tasting liquid sweetener like agave syrup) 1 Tablespoon of Mirin 1 Tablespoon of Sake (I didn’t have this, so used Shaoxing Chinese cooking wine instead - it worked totally fine) Pop the saucepan on a low heat, stir/whisk the ingredients together, and in mere moments you will have your golden brown and delicious miso glaze! The eggplant gets sliced in half lengthways and roasted cut side down at 220c for about 30 mins. Then you turn the eggplant cut side up, and coat generously with miso glaze. Like... Seriously. Just pour that goodness all over everything, it is DELICIOUS! Pop the glazed eggplant halves back into the oven/under the grill for a few mins (watching that the glaze doesn’t burn), and then when you just can’t wait any longer, take them out of the oven, sprinkle them with some green spring onion and sesame seed, and try not to burn your mouth as you inhale that deliciousness!  The bok choy I (finally) learned how to cook properly from watching the Viet Vegan, and the crumbed tofu and sweet potato was just to use up the rest of the coating mixture from making Popcorn Tofu earlier this week. It was great! If you want to try this, I’d definitely recommend marinating your tofu beforehand, or dunking it in a really flavourful sauce afterwards, because although the crumb coating is tasty, the tofu itself doesn’t have much flavour. The sweet potato was a definite winner! No oil needed, just toss bite-sized pieces of raw sweet potato in your crumb/seasoning coating, and bake them in the oven at 220c for about 45 minutes. NOM. So, at the end of Day 19 I’m feeling good about kicking some nutrition goals, and eating some hella tasty food. Yay!

Day 20: I felt like something savoury for breakfast and since I had the luxury of working from home on Friday, I decided on a Mexican inspired breakfast, with a spicy mix of cooked black beans, onion, carrots, corn, topped with fresh tomato, chives and coriander, and (of course) guacamole. Tortillas from La Tortilleria because they are by far the best I’ve had. A very satisfying start to the day!

Lunch was nice and easy - leftover bok choy and sweet potato with steamed silken tofu and a quick miso dressing (1/2 tablespoon miso paste, 1/2 tablespoon mirin, 1/2 tablespoon maple syrup and 1/2-1 tablespoon of water to get the desired consistency. Then, because it was so tasty - more Mexican for dinner, along with some red wine and dark chocolate for dessert. :)

Day 21: BREAKING NEWS - Scrambled silken tofu with miso dressing and chives on toast is DELICIOUS. I know the recipes say to use firm tofu for scrambling, but personally I think silken tofu matches the texture of scrambled eggs more closely. The miso dressing works great in this, because it’s got the salty/savoury flavour going on, and the slight sweetness balances the slight bitterness that some tofu can have. Sold!

After breakfast we went to the markets to pick up a few ingredients for the bakesale we were doing on Sunday. We braved the supermarket on a Saturday, bought many kilos of flour and sugar, and then paid a visit to Trang for Banh Mi - they have stacks of vegan options so I’m keen to try more, but so far I can’t get past the vegan BBQ pork because it is so tasty!  I was pretty hungry by the time we ate so forgot to take a photo, but trust me - it is packed with lightly pickled veggies, fried spring onion and delicious magical vegan meat (I’m guessing they’re probably seitan-based, but I don’t know for sure).  Pretty much the rest of Saturday was spent baking a ton of things for Sunday’s bakesale, and “quality testing” the several batches of cookies I made. I also ate wayyyyyy too much cinnamon coffee icing while trying to get the right consistency to top the chocolate cupcakes I made. Whoopsies! So... I guess I’m proving that you can definitely be vegan and eat a bunch of junk food, but then you probably won’t feel so great afterwards. Eat your veggies, kids! 

[touristguidebuzz]

9 Years of Legal Nomads

Ever since I left my job as a lawyer on April 1, 2008, I’ve shared my plans and my thoughts about the prior 12 months at the beginning of April. These annual review posts serve the same purpose as a new year self-reflection, tracing my sabbatical that eventually and accidentally turned into a new career.

During the last 9 years, I learned how to sail. I climbed a volcano while it was erupting. I sat with spiders for 10 days. I figured out how to speak in front of crowds, at first following a vomit session spurred by nervousness, and eventually a keynote without barfing. I stumbled into a lot of stupid mistakes and shared some of the more embarrassing ones.  I made friends, the kind of friends where you pick up after months and months of not seeing each other as if it were yesterday. I feel grateful for these experiences and people, and for the ability to earn a living by being as curious as I can.

Last April, I wrote about the most frequently asked question I received: when will I settle down? My reply dismissively suggested that the question itself was faulty. That what I’ve chosen to do is not temporary, but simply a lifestyle change. “My roots are there,” I wrote, “they just splay out sideways, reaching farther but not quite as deep.”

The joke’s on me, because this year marked the end of my nomadic wanderings – at least for now.

The lesson for Year 8? Acceptance.

At Least There are Tacos

“Pain is inevitable. Suffering is optional. Say you’re running and you think, ‘Man, this hurts, I can’t take it anymore. The ‘hurt’ part is an unavoidable reality, but whether or not you can stand anymore is up to the runner himself.”

― Haruki Murakami, What I Talk About When I Talk About Running

In October I took a deep breath and poured out a piece about my struggles with chronic pain during the last few years. Having a public site is difficult in this respect, because there’s always a line between sharing-to-help, and over sharing. I’ve had no problems writing about the challenges of my life choices, mostly to counterbalance the many “it’s all ponies and rainbows” pieces out there. But I didn’t want to complain.

Eventually, my pain levels and shitty immune system interfered with my ability to live the life I had built. Friends and family had not realized the extent of what had changed until I wrote the post. The Guardian picked up the piece, and the hundreds of emails from readers sharing their own stories with invisible illness were remarkable. Some people chastised me for “giving up,” but there is a distinction between passivity and acceptance. The latter involves more wallowing; the former channels Murakami’s decision to keep standing up to your present.

I’ve written about how travel helps us keep perspective, but it’s more than that. Travel doesn’t change you by itself; it shows you how un-special you are by giving you a spectrum of living to go by. Writing about my experiences with invisible illness did the same thing. Out of the woodwork came men and women who made me feel less alone in the experience of pain, and less invisible.

I knew I wasn’t unique in what I was going through. No one is. But it was very comforting to share with a few people who have similar issues, where we are each other’s sounding boards from afar.

To be clear, my day-to-day is not miserable. The problem is that in addition to the joint pain, my immune system is not very strong. I wrote about some coping mechanisms in the pain piece — yoga, eating healthily, probiotics, meditation, etc — but they haven’t stopped me from getting sick often. If there’s a bug going around, it’s bound to find me. I seem to have developed seasonal allergies that I never had before. I’ve been really frustrated by starting to feel ok, only to find myself felled by something totally different.

I had a very long, low-grade temper tantrum earlier this year about what felt like a loss of identity. And then I sat down and wrote that piece on chronic pain. The acceptance of Year 8 came in the form of stopping – literally and figuratively – and saying it’s enough.

I told my landlord I’d be renewing my lease in Oaxaca, bought a few rugs, and settled in for the winter. I still do get sick often here, but at least there are tacos.

Goat tacos at the Friday tanguis in Llano park.

Friday rituals, FTW.

A More Stable Life of In Betweens

In March of 2012, I wrote a piece about my “life of in betweens” and homesickness while traveling. I was 3 years into my wanderings, starting to realize that I might not head ‘home,’ and a bit concerned about what the constant movement would do.

“On my end, I certainly do think we leave a part of us in each of the places we visit. There are repercussions to doing this with frequency, too – if you keep leaving parts of yourself around the world, what’s left to leave? And is there a way to go back eventually and collect all the pieces?”

As anyone who has moved then not moved knows, I was over thinking things. But then again, I still have a lawyer brain, and I always over think things.

The truth is far more straightforward. You are the aggregate of your experiences and the people who teach you to live in this world. What your personality absorbs as you travel, what you “leave” of yourself in the places you love isn’t a lacuna. It’s an exchange. It makes room for all of the new wonder and recipes and memories. That’s simply life.

It’s also simply life to undergo big shifts in who you are, often because of circumstances that are out of your control. What this year taught me was that fighting my state of being was making things worse. Wanting to feel healthy again and being able to move around whenever I wanted to was not possible. Pushing myself to the point of exhaustion simply made me more exhausted.

And what made me exhausted was a lot less than most of my friends or family. That was probably the hardest part, because I felt anxious and foolish for being so tired or in pain. Ultimately, anxiety can lead to self-absorption because you fixate on what you’re experiencing instead of the wider picture.

In situations of traditional grief and loss, professionals recommend shifting from a more passive process of suffering to one of actively constructing new meaning from what now is. The advice remains sound, even if my preoccupations the last few months aren’t grief per se. Once I swallowed the dissonance and got over feeling sorry for myself, I looked at my business and started to build something new.

Business Projects for the Coming Year

In the fall, my 6-year partnership with G Adventures came to an end when they shuttered their Wanderers in Residence programme with the bloggers that served as brand ambassadors. I will still be writing for them once per month, mostly about food. In addition, as any of you with affiliates on Amazon know, Amazon halved their affiliate percentage payouts for many categories.

I wanted to work on my own projects, but I worried about focusing on them when my income came primarily off-site. These changes spurred me to turn back to Legal Nomads and redirect my energy to the projects below that excite me.

It wasn’t just the income levels that felt a bit scary, but also confidence. I didn’t believe I had the authority to offer a class on storytelling. I was not a formally trained writer, and while I could draft a mean indemnity clause, that didn’t make me an expert on narrative structure. I didn’t think I had the right to share my tips for public speaking, because I landed my first keynote by accident – and then threw up for an entire year before each of my talks.

It’s thanks to readers that I feel more comfortable putting out these projects. You were the ones to ask me for the storytelling course, for the speaking post, for more food maps. You’ve sent me your own stories, your soups, your tacos, and most recently – and a bit jarringly – your pictures of dogs wearing raincoats. (For the record, I’ll accept all animal photos, no questions asked.)

My focus for the 9th year of Legal Nomads is to offer products and services that are different, hopefully valuable, and boosted by the cumulative output of this site.

1. Gluten Free Translation Cards for Celiacs

As I mentioned last year, I’m building out what I’ve called the Gluten Free Cards Project, a database of celiac translation cards for purchase alongside free guides listing foods that are safe and unsafe to eat. Yes, there are translation cards out there, both for free and for purchase. The problem is I still get sick when I use them.

Why? Because they don’t account for things like cross-contamination, or use local dish names, or list ingredients that may have hidden wheat. I’ve found that in many countries, especially developing countries, saying you can’t eat wheat or gluten isn’t sufficient. You need to use local names, as well as listing out the sauces or additives that contain wheat.

An example from this week: I wrote a draft of this post from San Cristobal de las Casas. I went to a taco spot and made sure the tortillas were pure corn. The meat wasn’t marinated. There was no flour in the sauces on the table. Despite this, and communicating in Spanish that I can’t eat anything with wheat, I saw the chef add “salsa Ingles” to the meat she was cooking. Salsa Ingles is basically Worcestershire Sauce – which has wheat. It’s barely used in Oaxaca, but is common in other parts of Mexico. And as most people don’t realize it’s unsafe, of course the waiter didn’t think to check or mention it. This is also why I try to eat in food stalls or places with open kitchens, so I can pay attention.

All this to say: the cards are different because people like me get very sick and need something to make sure they don’t.

You may recall that last year I was planning to offer these gluten free translation cards for free, hoping readers bought from the shop.

I’ve learned that no one buys from the shop. (Sigh.)

So now these cards sell for $8.99, with the longer guides still offered for free.

I’ve completed Italy, Japan, Portugal, Vietnam, and Greece. Next up is Spain, with cards for Spanish, Catalan, and Galician. And then Germany.

I’ve redirected a chunk of the earnings from this project to hire another food-obsessed celiac who is helping research future cards. Once these go through two translators for accuracy, I convert them into branded versions (below) using Canva.

The project has felt overwhelming at times, but it is all worthwhile when I get an email thanking me for a reader not getting sick. A celiac acquaintance in Oaxaca was planning a trip to Japan and her tour company suggested she buy the “Legal Nomads Japan Card” – it’s taken on a life of its own! I’m excited to get more of these guides and cards out in the coming year.

Mock up of my Japan card.

2. Public Speaking.

I plan to write a piece about how I got over my fear of public speaking. For the last talk I gave, for example, I read that overclocking my brain may help me memorize my speech – so I practiced reciting it from memory whilst listening to heavy metal music.

It’s all about experimenting with what your brain needs and wants, and then remembering that you are there for a reason, and the audience wants you to succeed. Usually. I mean there are certainly times where they want you to fail miserably and epically, but thankfully I’ve never had to face that kind of crowd.

Me at my first talk, WDS 2011.

My public speaking goals are to focus on opportunities outside the travels sphere, and as with last year I will aim for education and food.

3. Typographic Food Maps.

Portugal is complete, new and cheaper black tote bags are in the store, and I’ve sent out the Japan list of foods for approval so we can get that one inked too. These did very well around Christmastime, and I have so appreciated the photos of my maps on your apartment or home walls, and in restaurants.

After Japan, readers have asked for Spain, France, and Canada. Since you guys vote on the next country, I’m all ears for what you’d like to see.

4. Writing Course.

I quietly put up a link in my monthly newsletter about a course I planned to lead that focused on storytelling in a digital world. I have yet to put the full outline and costs online, but the gist of it is to learn how to tell better stories in a crowded digital world.

Instead of a massive online class, I wanted a more intimate group that could benefit from each other’s energy. I also wanted to personally edit each assignment, so I will limit the class to 10 people each time it runs.

Unfortunately, due to the aforementioned issues I’ve not been able to focus on this as much as I want – sitting and writing has not done wonders for my nerve pain. But I will build out the workbook this season and hope to start the inaugural class later this year.

You can learn more here.

5. Oaxaca Street Food Walks.

1st Oaxaca food walk! This stall isn’t on the food walk itself, but loved this family so much we just kept going.

THESE HAVE BEEN SO FUN. While Oaxaca city does not have a density of street food like Saigon or Bangkok, I’ve formed relationships with vendors who make incredible food. It’s been great to share them with readers who pass through.

The family above was my 1st food walk in town, and they were happy to beta test all of my delicious eats. Alexandra is a reader who, like me, can’t have gluten — so all the better that my first walk was a celiac-friendly one. Her family was so lovely that we kept on going and ended with mezcal and long conversations.

I’ve been asked to scale these out further and partner with other companies, but I want to keep them for readers as combo meetup plus eat-up.

Readers coming through Oaxaca can learn more here.

6. More Writing on Legal Nomads.

As these other projects have taken shape I haven’t had the time to write on the blog as much as I would like. More histories of food ingredients and herbs and spices, more profiles of local vendors, and more photoessays. I also have a food guide to Oaxaca coming up, as well as what to do and see in the surrounding area.

* * *

That’s a wrap for my 9th anniversary of Legal Nomads.

Thank you for reading, sharing, and following along. Here’s to another year of stories, tacos, and learning through food.

Comments to this post are closed, but if you’d like to comment please do via my post on the LN Facebook page.

-Jodi

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