Freeganism

I have decided that with my 'official today' local employment as a culinary instructor, and having to adjust my schedule to cook for my household; that I will be posting articles here and there on 'eating' issues and other food related content. That is...until I get into the flow of things, so I am hoping that does not bore you...as I am a food nerd and love talking, reading, listening to food related topics. Be advised...do not read this many hours before your most lovely meals, or long after...

Dumpster Diving-

Have I been living under a rock of sorts since never having heard this term before, 'Dumpster Diving'; it has got me to laughing, or others outraged. Some materials I have 'dug up' to read (sorry puns dot this page) about actual vegan's or just hungry people in California squatting outside of restaurants, bakeries, or markets next to their dumpsters and waiting for discards of the day, week, month to be tossed (I might toss at the smell of a dumpster) as a way to cut back on the huge amounts of waste we have in America. Could it be they want to help or is it an easy way to get out of working and earning a living like most do around the country?

After working in the food industry on all ends and seeing what waste is thrown out because health regulations does not allow it to sit over a certain period of time, or the fact that upper management is just not good at creating a proper waste management program within their system. I would say I am on the fence with the issue, but where the heck have I been? This all started the other night when I had nothing to eat before my open mic.

Afterward a number of us were meeting up at a local pub for St. Paddy's day. I assumed they would have food, since they do most of the time. With time constraints our arrival time was not until after 9 PM, and we discovered all they had were 'on the spot' sliced corn beef sandwiches on rye. That was it! Lots of alcohol and no food are not a good combo, but I encouraged a few to share a sandwich to help line our stomachs with food before drinking. One of the new guys announced "Well I dumpster dive now and then, so I am in". I was intrigued, and being a woman of writing words and poetry I asked him what he meant. I found out that this saying has been around for years...

These days, or at least in his circles it mainly refers to a 'vegan who if hungry enough will take whatever they can get before starving'. Finding no updated or printed information other than this, I felt I had to share to see what many of you thought out there...

FOOD OPTIONS: How to Dumpster Dive By Ded Bolt

From the August Issue of the Indypendent, 2002

Dumpster diving is a liberating act. You can find all the necessities of life in the trash. When poking around in the waste of our consumer society, I'm likely to find fresh organic coconuts, roasted garlic hummus, bagels, soy ice cream (partially melted) and many other tasty goodies. A tip for finding the best dumpsters is to check the phone book and keep and eye out for wholesale distributors. Many grocers will discard more than enough nightly to feed the average family. In most of the world, things are discarded because they are no longer useful or edible. In this country, goods are discarded when they are no longer profitable, no matter that many people struggle to feed themselves. Some foods are cooked or baked for same-day sale. Grocery stores discard produce with minor blemishes, and in many cases fruits are discarded just as they begin to ripen. Food is usually trashed once it has reached its expiration or sell-by date, which is often arbitrary. Foods damaged during shipping or stocking are often fresher than what remains on the shelves. The Environmental Protection Agency has rated dumpster diving (or source reduction and reuse) as the best environmental strategy for dealing with municipal solid waste. Yet in 1999, the U.S. wasted more than 25 million tons of food, approximately .5 pounds of food per person per day, compared to .3 pounds in 1960.

Dumpstering is not an option for everyone. Nor is it any more a revolutionary act than dropping out and living in the wilderness or eating a vegan diet. It neither supports the system of hierarchy and oppression nor threatens it. However, for many dumpstering is a small part of an environmentally conscious lifestyle. Practiced in conjunction with squatting, it makes possible a life free of work and money. The more we liberate ourselves, the more we are able to help others. Mr. Bolt is an anarchist who’s been active in Food Not Bombs, The Mutual Support Network and More Gardens Coalition.

After sorting through articles I discovered yet another word I had not heard before and it is a term developed from this dumpstering genre of eaters now referred to as 'Free-gans'...they say don't let the expiration date fool you, often the stuff is perfectly fine. If in doubt, smell it... Dumpstering can be something someone does on the spur of the moment if they see a useful item being thrown away, a conscious life style choice as part of "freeganism", or an acquired skill by those who may not have many other options economically to obtain needed goods or food.

I will have to publicly admit I have been 'curbing', or rummaging through items such as discarded furniture, electronics, appliances, lamps, books, and clothing are all common items to be found, but mostly furniture that I can refinish for my art. Many people hate to see useful things being discarded, and you know what they say "Another mans trash is someone else's feast"?

Ethiopia- The Cradle of Civilization

'This trip to Ethiopia had a more diverse range of flavor all around the platter...'

Last Sunday we all took a trip to Ethiopia that included a lentil, meat, vegetable, and chicken course along with the traditional bread of injera (100% teff flour). Hubby and I enjoyed the meal and a movie on our last voyage, but this trip to the 'horn' region of Africa we are taking along a few other passengers...













'Company sat around the coffee table and drank wine while my Open Mic friend, Dennis (right) entertained us with his guitar...I told him he had to work for food'!


This week's menu involves a few 'out of the ordinary' recipes I made in the restaurant years ago, and a few things of 'my own' creative side of eating. If you read the history below, like us influences of different cultures reached the area, and that includes their love of 'heat' in many of the dishes. The injera this trip is a blend of brown rice flour (2/3) and teff (1/3) blended with distilled water and let sit with a starter or yeast packet for a few days. Also, Joie de Vivre @ An Amateur Gourmets Guide is not feeling well, so let's give her a big shout out to get well, so she can make the trip next time















'Samosa look more like lumpia's since I ran out of time to properly wrap them...as most know Indian samosa are triangle shaped'

Lentil Salad (Yemiser Selatta) Samosa

1/2 lb. dried green lentils (munng beans)
3 tablespoons red wine vinegar
1/4 onion finely chopped
salt/pepper to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ginger

Rinse the lentils under running water in a sieve. Then drop them into boiling water—enough to cover by 2 inches, and simmer the lentils for 30 minutes, or until tender, and only adding more water if needed.

Combine the vinegar, oil, salt, and black pepper, and mix well. Add the lentils and add equal amount of the chili potatoes. Place egg roll wrapper in folded hand and make a cone, adding a heaping tablespoon of mixture into the wrapper, wipe with egg wash, and seal. Drop in oil and cook until golden brown. Serve with berbere (Ethiopian hot sauce).

This was one of our popular appetizers at Red Sea. The addition of the vinegar and potatoes, along with the berbere make it a unique take on the Indian Samosa. I also saved some lentils for eating with the injera, and the vinegar gives it a sour taste, but still nice and different contrast with the rest of the dishes.

'Eggplant (below) and vegetable berbere is just above'

Eggplant Salad

2 eggplants, peeled, diced
Salt, Pepper
Juice of 1 lemon
1/3 cup olive oil
2 cloves garlic, minced
3 cup cooked black-eyed peas (since I was serving lentils I opted to leave this out)

Place the diced eggplant in a bowl. Mix the salt and lemon juice together and pour over the eggplants. Let sit for 30 minutes.

Sprinkle on the oil and toss well. Gently stir in the garlic and beans. Season with black pepper.














'Chili potatoes and green lentils just above...'

Chili Potatoes (Indian Curried Potatoes)

Boil 4 medium white potatoes, medium cube; until just tender

1/2 yellow onion thinly sliced
2-3 tablespoons oil
1 teaspoon garlic
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
3 tablespoons tomato paste

Heat oil in pan and add onions, when begins to appear tender add seasonings and remove from heat. Add tomato paste and toss in potatoes; cover and let meld.














'Raw meat (grass feed fillet here) is one of the countries dishes...Kifto, tartare steak marinated in lemon, oil, hot pepper, and paprika...'

HISTORY: If you read about the country or remember the focus has been more commonly associated with political theme and drought. Gastronomy had never crossed my mind until I ate at my first Ethiopian restaurant... As with its cuisine remaining pure and untouched for centuries, landlocked Ethiopia lies somewhat separate from Mother Africa. To the north is Eritrea, which has been in an on-again, off-again war with Ethiopia since gaining its independence from the larger country in 1991.

Ethiopia's other borders include Kenya, Somalia, and Sudan and can be easily drawn along an encircling rim of high mountain peaks—some of them reaching over 15,000 feet. Transportation is difficult in this terrain, which is why Ethiopia has maintained its purity—relatively uninfluenced by neighboring countries and their invasions over the centuries.

Since the 1400's, traders have introduced some non-indigenous ingredients that have added to what we now know of as authentic Ethiopian cuisine. From Portugal came chile peppers, and from the Orient—ginger. India played a part in North African trade as well, introducing exotic spices. However, gastronomic influences are not altogether obvious in Ethiopian cuisine because it is so different from all others.

Almost half of Ethiopia's population are Christians, who live in Northern Ethiopia. In the south Muslim factions predominate. Vegetarian dishes are not only a must for the Muslims, but are also popular among Ethiopia's Christian population, who respect nearly 200 fasting days a year (chicken, meat, and dairy products are not allowed).

'Tuna Tartare is one of my favorites, so consider it 'E'...not 'thiopian'...

A Marrow Escape- Osso Bucco

Osso Bucco is said to be a Milanese dish, and is often served with risotto. The name means “bone with a hole” or “hollowed bone”. This refers to the veal shank bone with a large and tasty marrow filling. This slow cooked meat dish is a nice change of pace on the stews that we make today. I remember the first time I had this dish in a Spanish restaurant in Dallas called 'Rouge'... I thought I had just died and gone to bucco heaven...















Chef Joseph (originally from Basque) before opening for dinner would cook his 'marrow' stew by slow cooking the veal, or as we called it 'Oxtail' in clay pots all afternoon. Knowing this would arrive tender and falling off the bone and perfect every time; it seemed to be what I always wanted to order if we ate there. He also served the most wonderful complimentary glass of sangria when you arrived, and his hospitality was beyond measure. The restaurant would move tables aside and convert the center floor into a dance club towards the end of the evening. Hubby and I have many great memories taking friends and out of town company there...

Talking with him on our last visit, I asked if he would let me in his kitchen to learn a few of his Basque cooking tricks. Until I started preparing my 'mise' for this dish I had almost forgotten all that Joseph had taught me. He had shared with me that adding lemon to the dish while cooking gave it an extra kick of flavor. I will have to re-create more recipes from his fabulous cooking lessons back in Dallas. Many years have gone by since I made this dish, and I am looking forward to tasting it...



















Chefs, cooks, and even restaurants garnish the finale platting with a gremolata (or Gremolada), consisting of a mixture of Italian parsley, garlic and grated lemon peel, but it occurred to me goat cheese could be added as an extra layer of creaminess to the risotto. My final decision was to serve it with an Italian Lemon granita and grappa shooter to emulate the garnish and serve it with a lemon goat cheese risotto (GF- brown rice, stock, cream, goat cheese, lemon zest).

The out come... with the sourness of the lemon, smoothness of the cheese and the bite from the zesty tomatoes and vegetable...just seems of Un menage a trois in your mouth!



















We 'marrowly' escape eating more than our share, but do stick to portion control tonight...

We travel to Ethiopia again, and the chef tries out a few fusion dishes tomorrow on company...

Take A Quiz With Me

No excuses right, where is the food post? Okay, I got an email that my new employer (school) wanted a budget for my culinary classes, and that means research...plus I just found out I will be doing an art showing along with my friend Gen, and need to get canvases ready...so, this will have to pacify you for now...osso bucco is coming...or I could...bore you...with how to put together a 'Kitchen Budget'...

New York Times, Health, March 17th Issue

What’s Your Cooking Personality!

Stuart Bradford

In today’s Well column, “Who’s Cooking? (For Health, It Matters), I write about how different cooking personalities can influence the entire family’s eating habits. Cornell University researchers studied nearly 800 family cooks and determined five distinct types. So what’s your cooking personality? Take the Well quiz to find out.

1) When I prepare a meal, I typically:

a) Rely on classic dishes my family has always enjoyed.
b) Follow a recipe step-by-step.
c) Substitute more healthful ingredients.
d) Go all out and try to impress my guests.
e) Rarely use recipes (inspired) and like to experiment.

2) Some of my favorite ingredients are:

a) Lots of bread, starches and red meat.
b) Beef and chicken.
c) Fish and vegetables.
d) A trendy ingredient I saw on the Food Network.
e) Vegetables, spices and unusual ingredients I find in the market, and all the above.

3) In my free time I like to:

a) Visit with friends and family.
b) Organize the house.
c) Exercise or take a fitness class.
d) Be spontaneous and seek adventure.
e) Take part in creative or artistic pursuits.
f) All of the above.

4) My favorite things to cook are:

a) Home-baked goodies.
b) Casseroles.
c) Foods with fresh ingredients and herbs.
d) Anything that lets me fire up the grill.
e) Ethnic foods and wok dishes.

f) what ever your little heart desires, and all the above

5) Other people describe me as:

a) Really friendly.
b) Diligent and methodical.
c) Health conscious.
d) Intense.
e) Curious.

f) A food nerd with the above qualities combined

There may be overlap in the answers you give, but is there one letter that you picked most often? Here’s what your answers say about your cooking style:

a) Giving: Friendly, well-liked and enthusiastic, giving cooks seldom experiment, love baking and like to serve tried-and-true family favorites, although that sometimes means serving less healthful foods.

b) Methodical: Talented cooks who rely heavily on recipes. The methodical cook has refined tastes and manners. Their creations always look exactly like the picture in the cookbook.

c) Healthy: Optimistic, book-loving, nature enthusiasts, healthy cooks experiment with fish, fresh produce and herbs. Health comes first, even if it means sometimes sacrificing taste.

d) Competitive: The Iron Chef of the neighborhood, competitive cooks have dominant personalities and are intense perfectionists who love to impress their guests.

e) Innovative: Creative and trend-setting, innovative cooks seldom use recipes and like to experiment with ingredients, cuisine styles and cooking methods.

f) Just a darn nut, cook, and friend! You are a combination of everything but on a dash of B & D, and you intend to cook until you drop while surrounded by your loved ones.

Okay folks, the questionnaire is real, but I embellished on the f)'s, because many of us do not fit into any certain category, and honestly I have never wanted to. I do this because I enjoy exploring and it is a creative passion of mine.

I read recently read that we only exceed in what we really enjoy, and stress over the little things; when we should be enjoying ourselves. So no matter what you try and do to convince me...the flavor, foods, and friendships are what make a good eating experience!

STORY: Back in 1989 I saw this gorgeous cake in a magazine, so I followed every care in the recipe to bake it correctly, make it look just like the picture, and even tied a beautiful bow around it. As I walked out of the back room of my salon and carefully walked across the floor to set it down on the table for all my clients and fellow stylist to partake...while everyone oooo'd and ahhh'd...then my heel got caught on the rug and off the cake went...upside down and sideways *smash* on the coffee table! (and that was before digital cameras were in the hands of the experienced or me)

My whole day was ruined due to the fact that I wanted it to be perfect, so I could show off; when they all said it tasted great, and that they did not care about the presentation, they expressed they already knew I was creative in many areas. We should remember what is important is that we put our heart in sole into our cooking and that says a lot!

Go check out 'Everybody is beautiful in their own way' on Mid-life, Menopause, Mistakes, and Random Stuff...her blog is from the heart and she embodies the face of being human...

Whisky is the Irish Devil! & Award Thank Yous...

How about some Irish humor before we partake of our favorite food, reads, whisky or some green beer!

What is an Irish seven course meal? A potato and a six pack...okay now I hope you are laughing right now...let' try this one...




A Texan rancher comes to Ireland and meets a Kerry farmer. The Texan says : "Takes me a whole day to drive from one side of my ranch to the other." The Kerry farmer says: "Ah sure, I know, sir. We have tractors like that over here too."

My mother made a good corn beef and cabbage now and then as I grew up, but I discovered there is nothing like taking the left overs and making 'Corn Beef Hash' with a good ole egg on top. We also love to eat it for breakfast in unique eateries on our travels. That is where I ran across the most delectable dish of hash I had ever had in my life! It was sweet with a flavor I knew, but could not put my finger on. I asked the waiter if he could get the recipe for me. I was only a traveler that lived half way across the country, so would I be imposing? Yes...the waiter told me he said it was on the menu...NOT! I walked away a little annoyed with envy for that wonderful eating experience. From then on I decided that is it I will share my recipes with whomever shall ask...

So after we left the small whole in the wall, I realized 'were close to Canada', it dawned on me...'It was Maple Syrup I kept tasting'!















Drunken Irish Hash

1 bottle of the best Irish Whisky in your cupboard (4 shots for the recipe, the rest for me!)
1 3.5 pound truly Irish Corn Beef (leprechaun is the clue), leave pickling seasoning as it retains the true corn beef flavor along with slight sweetness
1 quart to just cover the corn beef, stock
1/2 cup maple syrup
1/2 cup light brown sugar
salt/pepper to taste
1 tablespoon garlic










First blanch the beef in cold water bath to medium high simmer; skim the riff raff off the top, simmer for half hour; back into stock and boil for an hour with whisky, garlic, brown sugar, and syrup, s/p...After that last hour add potatoes, carrots, onions and give it a go for another hour, or until tender to slice. Chop it all up and then throw in the skillet with a little oil to brown the next day for breakfast, or lunch...hell dinner! Top o' the mornin' eggs, along with a green beer and your off to a good start o' the day ladies and lads...

Personally, I think that Green Beer and Corned Beef is a better deal than corned beer and green beef…but there ya go…

Also I would like to thank some people, and those I have forgotten for their awards!

Donna-FFW @ My Tasty Treasures (the life and times of a sexy Irish Pirate-FFW)
Jennifer @ Savor The Thyme (eating your words inspiration)
Sam @ My Carolina Kitchen (I aspire to be like her in many ways)

well...I am choosing...EVERYONE I can remember to name, and it is hard to choose only a few...I love you all! Each one of you are admirable, true, and fill me with inspiration daily!

Gen @ Gen's Bloggidy Blog
5 Star Foodie @ Culinary Adventures
Greg @ Sippity Sup
Joie de vivre @ An Amateur Gourmets Guide
Reeni @ Cinnamon Spice & Everything Nice
Tangled Noodle @ In Search of the Why Chow
Alexis @ Running Away? I'll help you pack!
Cheff Bliss @ Cheff Bliss
Mommy @ My Original Recipes
Femin Susan @ Vegetable Art (go take a look she is very creative)
Kendra @ Home Grown Housewife
Sam @ My Carolina Kitchen
Blonde Duck @ A Duck In Her Pond (she has to be Irish to be surrounded my such wee mystical creatures)
John & Lisa Are Eating in South Jersey (they give you lots to do down there!)
-bcgw @ Boy Chef, Girl Wonder (would like to hire her for my photos!)
Dee @ Texas to Mexico & Her daughter,
Horns Fan @ Bytes From Texas
Ricardo @ Opinions & Rectums...we all got one!
Micheal @ Dash of Stash
SoCalPastryChef
Lisa @ Lisa Is Cooking
The Duo Dishes
Tiger @ Pie Of The Tiger
Sarah @ sjgourmet
Elyse @ Elyse's Confectionery Creations
On Line Pastry Chef
Tree House Chef @ Tree House Kitchen

...so many wonderful people here, and wonderful friends that follow my TMI blog about life, love, and loss...

You are suppose to pass on their awards, but I have decided (I break rules often) to just make you all honorary 'Irish Chefs' along with me...and break a blog record...

Spud @ The Daily Spud, I did not forget you! You are a true blood of Irish through and through and one day we will meet on the Emerald Isle and share some good food! She lists a variety of 'Potato Day Spuds' on her blog today that is and always very informative...














IRISH STORY: I ran into Gabriel Byrnes in CA once off the strip while taking a walk, and all I could think of when he looked down at me and smiled was 'Top o' the mornin' to ya', and like an idiot I ran back to the hotel to tell my two clueless boys, and they had to look him up on the computer... I also traveled to Erin back in 2000 and spent three fabulous weeks with a friend, Joyce. We drove all over the south from Dublin, criss crossed, and then in Galway, went back across. What a great trip that was!

Lets travel to Africa!

'The food is served on baskets or large platters covered in their traditional bread and eating utensil, injera. Sitting in this communal way...good conversation is carried on while picking up small amounts of foods to eat'

Having received a cookbook of the Swahili culture then longing for one of my favorite cuisines from Ethiopia I decided it is time to take a trip back and create some of my favorite dishes. First, we will visit the horn of Africa where the Ethiopian country takes up more space than my beloved home state, Texas!

A few weeks ago I went to a New Brunswick, NJ restaurant Makedas, and in that post talk about working for the Red Sea restaurant in St Louis. That is where I learned many Ethiopian cooking secrets, but also realized after researching, the owner who was Ethiopian had mingled dishes together to save time. Actually it was much better than what I experienced at Makedas, and it did save time.

Get your passport out and find out how simple the food preparation can really be, and will start with a few staples of their cooking. Joie de vivre @ An amateur gourmets guide has also signed up to take this journey with me and I hope you check out what she has made...









'my first batch I used a recipe of corn/teff flour, and we did not care for that flavor, as well as it was a bit stiff after sitting- injera should be sponge like in between a crepe and pancake size'

Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. While teff is very nutritious, it contains practically no gluten. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste.

I had made a sour-dough starter which was needed for one of the recipes I found, but you can simply mix the teff with water, salt, mix well and let sit for up to three days. If you want to keep this starter going, then you just add a third of the mixture into a new batch of teff, and the yeast will keep going...each day you use this up...repeat. I found recipes that said you can add other flours, so next time I am going to try one with potato or rice flour, and found no starter was needed at all.














'I strain it through a moist paper towel to remove milk solids and return onions, etc into pot for vegetables'

Neter Kiba (above- seasoned Ethiopian butter). Basically you take a few pounds of chopped onions, 2 cups of butter, small amounts of garlic, turmeric, ginger, and slow cook it for 2-3 hours and then strain. When it slowly begins to heat you are making clarified butter, and it will keep for a long period of time if you skim the milk solids from the top (great for seasoning many sauted vegetables). Turmeric does stain, so be care I spilled some on the counter and it let a nice yellow reminder! (Bleach will take this off, but clothes are another story!)

Lemony Lentils are a staple in the Ethiopian diet and you make them with the Neter Kiba and a few other ingredients- lemon, chopped onions, garlic and cook them into a paste. The restaurant I worked for added chicken thighs and legs simmering until the meat is ready to fall off the bone. My Doro Aleche (non-spicy) will consist of split skin-less chicken breast...for my dislike of dark meat (I know how un-American or even southern of me!).









'A good glass of wine, pop in 'Australia'...sit back and enjoy!'


The Doro Watt (spicy) dishes contain smoked chili powder mixture called Berbere (Ethiopian hotsauce). You will see Puree of Lamb Maschii (upper right) and Vegetable Stew Aleche (upper left) on the plate. I find I have to have spicy foods almost at each meal, 'Some Like It Hot'...















'I promise you will be full and no worries about making too much injera for everyone...'

Get Ready for another day in Ethiopia next Sunday...and check out the two post before this if you had a lazy weekend and need to catch up...I made Brie, Scallop, and Figgy Focaccia and Brunch for everyone!

Email me if anyone wants these easy recipes, I always figure out shortcuts and it all tasted so good...elizabeth@cookappeal.com

panis focacius delicious

If you are a scallop lover like someone in my house is then you want to try every recipe you might think up to keep 'him' happy. His (our) taste buds demand it... This whole post could have become a blah 'figgy pie' or if you read up on focaccia, 'figgy cake', but you know me I just cannot let it stop there!














'mise' minus the scallops and brie...

The focaccia will be infused with herbs, so all you have to do is top it with the ingredients and bake! *finger tapping counter while waiting for the final rise*















Not a lot of words today, just let the thought of what this slice topped with its cheesy scallop and figgy goodness left behind in your mouth...

HISTORY: In ancient Rome, panis focacius^[2] was a flat bread baked in the ashes of the fireplace, (focus in Latin). The word is derived from the Latin focus meaning “centre” and also “fireplace” -- the fireplace being in the centre of the house. In American-English, it is sometimes redundantly referred to as focaccia bread. As the tradition spread, the different dialects and diverse local ingredients resulted in a large variety of bread (some even may be considered cake).