I loved this story. You will too.
My Father had diabetes which contributed to his early demise.
My youngest brother was diagnosed with the disease in his 20’s. He is committing slow suicide by diet.
Way back last century when I was in my 20’s I was involved in a local professional group in Dallas TX. The speaker I brought in was one of the country’s leading endocrinologists from UT Southwestern Medical Center. After his talk I thanked him for his time and for enduring a dinner of rubber chicken and mushy vegetables. But what I really wanted was free medical advice.
“Doctor, my father and brother both have diabetes. Do you have any advice for me?”
The good doctor gave me a steely glare over the top rim of his glasses and said,
“Stay as thin as you can as long as you can.”
“You need to change the name of your food blog.”
“Because no one can remember Dea whatever it is you named it.”
“I didn’t name it. Your daughter-in-law named it. The blog name has some serious emotional attachments and…OK. Let me think about it.”
What The Boss Wants The Boss Gets
So I’ve thought about this for around three weeks. garycancook? No, too long. garysmess? No, readers won’t know the blog is about food. I was stumped until this morning. I needed a new name that was bold, innovative, and easy to remember.
“What do you think about garyskitchen, no apostrophe?”
“I suggested that three weeks ago.”
I hope you’re not looking for this place. Not me. Kind of funny though.
Conclusion: Coffee drinking was associated with reduced risk for death from various causes. This relationship did not vary by country.
Certain life choices are so significant that they change who we are. Before undertaking those choices, we are unable to evaluate them from the perspective and values of our future, changed selves. In other words, your present self cannot know whether your future self will enjoy being a parent or not.
Philosopher L.A. Paul University of North Carolina at Chapel Hill
Iki Marinade 2.0
1/8 C. olive oil
1/8 C. canola oil
1/4 C. light thin Thai soy sauce
2 1/2 T. light brown sugar
2 T. apple cider vinegar
2 1/2 T. ketchup
1/2 T. granulated garlic powder
1/2 T. onion powder
Dash red pepper flakes
The Story Behind Iki 2.0
For the story behind Iki 1.0 the original click here.
Ever wonder how two cooks can make the same recipe and they come out different? One cook makes the dish and it tastes good. The original cook makes the same dish and for some reason no one wants to explain, it doesn’t just taste good it tastes great. Wonder no more! The secret is simple. The original cook uses certain brands of ingredients and also changes the recipe. A digital cookbook is the perfect place to document such changes. As always I leave the original alone and highlight what changes I’ve made.
I moved away from all olive oil to a mixture of olive and canola oils. The soy sauce I use comes from Thailand and is the Happy Boy Thin variety. While I prefer this brand you may not be able to find it in your local Asian grocery. Also be aware that MSG is listed as an ingredient so avoid if you have any sensitivity to this substance. Both of these changes lighten the marinade. Kikkoman which is found almost everywhere is an example of a dark soy sauce. The amounts of brown sugar and ketchup are a little higher than in the original. Thus, this version is a slight bit sweeter. Finally, garlic powder subs for fresh garlic and I’ve added onion powder to the marinade.
The researchers only observed an association between protein distribution and muscle strength, not a direct cause-and-effect relationship.
The study was published in the July issue of the American Journal of Clinical Nutrition.
When friends get together for food and drink, the conversation sometimes gets a bit quirky. It was a small get together of six and somehow the conversation turned to dip.
“What’s in that cheese dip you guys made once. It was awesome.”
“We didn’t have any dip tonight. What are you talking about?”
“I had it one of the other times we were together. It had cheese in it.”
Now that was helpful.
“What else was in it? What kind of cheese? What did it taste like? What kind of chips were served? Can you remember anything else about the dip?”
Imagine six people trying to figure out which cheese dip recipe it was based upon a single clue: cheese. Then the quirky one who started the whole quirky conversation said,
“It also had chilies in it.”
“Oh, you must be referring to Nicky’s Cheese Dip.”
To The Box. I found an email dated January 10, 2010 from one to all of us in the group. There it was and here it is.
- 2 eight ounce packages of Philadelphia cream cheese
- 1 cup mayonnaise
- 1 four-ounce can of chopped green chilies, drained
- 2 ounces diced jalapeño peppers
- 1 cup grated Parmesan cheese
- Blend the cream cheese and mayonnaise using a hand mixer.
- Stir in the Parmesan, peppers and chilies.
- Place mixture into an ovenproof serving or baking dish.
- Bake at 350 degrees for 20 minutes or until bubbly and slightly browned.
- Serve warm with chips.
Random thoughts – For the chips use tortilla chips or Frito’s (if you’re into that sort of thing). For some strange reason I always thought this dip had a few dashes of hot sauce in it. Add a few drops of your favorite hot sauce (trust me on this). He Who Asked the Question will probably play with this recipe by removing some fat and calories while preserving the original flavor profile.
Do it. And if you come up with a tasty low cal version, please share. Let the cream cheese soften a bit at room temperature. Start the mixer at a slow speed unless you want cream cheese and mayo splattered on the wall.