ReasonTalk.com

Feel free to let the 'you are what you eat jokes' commence.

hello,

my ex girlfriend is from guyana
when she got here to the US
she used to get whole coconuts
crack them, cut them, and grate them
for fresh coconut
then one day at the grocery store she found coconut milk / cream
she was so happy
no more bloody fingers from grating

when we went to guyana for spring break
her family wouldn't let me use a cutlass to open a coconut
because they thought i'd chop my hand off

i did get to climb a cocoa tree

Caribbean food is so good
from all the islands
pepperpot for christmas
bake and saltfish for breakfast
fish stew
curry chicken and roti
porridge
oxtail, peas, and rice
ackee and saltfish
jerk chicken
shrimp and pumpkin with rice

goodgood eats

and thai food with a peanut sauce
using a mortar and pestle with some chile
and black chinese vinegar

cheers,

j

Fresh organically grown lettuce, swiss chard and perpetual spinach for salads and juicing. Grown in hoop houses all winter long on our farm. In a few weeks beets, radishes, peas. Tomorrow we start planting tomatoes cucumbers squash moringa eggplant broccoli asparagus and lots of herbs and too many other veggies to list. Its going to be a busy spring this year. When i walk out my back door and pick fresh veggies and herbs for a meal I feel like the luckiest s.o.b. on the planet! What a beautiful day!!

hello,

happy easter

the couscous recipe looks good
i deepdived that youtube channel and got some other goodgood ideas

@woo
to be able to reap all the benefits of a home garden is wonderful
fantastic exercise, too
i live in an apartment in brooklyn
but i am gonna try to grow mushrooms in a bucket

might try to grow another type of plant as well, now that it's legalized here in ny

for easter supper
i got a lamb leg
there are so many delicious lamb recipes
that i plan on slicing the lamb leg up into chops
and then marinate them different ways
i've been stuck on Mediterranean food for the last 2 months
(took a shortcut for st patricks day to do a corned beef and cabbage)

tabbouleh, tzatziki, hummus, pita, olives, feta, greek salad

i have all the ingredients to make some wicked greek pasteli

have a great day,

j

littlejam wrote: ↑

30 Apr 2020

Caribbean food is so good

Yeah, it really is.
I lived in S. London for years and was always excited if I was on a job near a caribean joint. Which was pretty likely generally.
ALways seems dipropotionately expensive but always worth it!
Pretty much any stew or curry w rice n peas man. Lickin the bowl!!!

I don;t really get easter cause I'm not a christian so to me it's just an excuse to cook. So I'm making parmigiana according to my granny's style.
Spent the morning frying eggplants and tray 1 of 2 is in the oven now!!!

Whoops. Too big photo, sorry!

hello,

i live in brooklyn, yet deepdiving recipes from the Mediterranean
babagonush
and now turkish dessert recipes

here is one




put the voice into a program that can make wave samples
like black rob and dmx
whoa

it is also interesting to read / listen to
different countries / regions stating that such and such a recipe belongs to them
there are many people who love fusion recipes
yet others are so adamant on authenticity

trying to put together an octopusrex dish
all i have now is canned spanish octopus
sometimes it comes from another place, but as long as the labeling is correct
there are a couple of places that i can get frozen baby octopus
it wold be neat to go into the bronx at like 4am est and see what they have

octopus, olives, red onion, olive oil, spinach, tomatoes. cucumber, sumac, lemon
and iceburg lettuce

i like comparing the recipes / ingredients to regions / countries that are close together

the whole discussion about ny / brooklyn / nj / connecticut pizza
like whoa

cheers,
j

hello,

i'm still mainly in Mediterranean food
but i get distracted with foods around the world

here is a russian salad SHUBA
the video has a fantastic score to it, too



i haven't seen many food videos with a trance / house / dance song

the recipe / salad is delicious

cheers,

j

littlejam wrote: ↑

15 May 2021

the recipe / salad is delicious

I make it about monthly.
Two remarks: herring fillets in oil is not the right type of fish, it just needs to be salted (like they do it in Hague), no oil or vinegar. And it goes to the bottom layer.

I got hooked on donuts. My wife and I picked up a cool device for baking donuts Babycakes DN-6. Found such a contraption in this review https://mykitchenadvisor.com/donut-maker/. We decided to try what would come of it. It turns out cool, very tasty.

hello,

those donut makers might be dangerous for the belly
i do like them
would be fun to mix in some vegetable / meat / spices
and create some savory donuts

while looking up ways to cook okra
found this video



and this comment really was profound

Xiaocheng Peng
1 year ago
Actually in China almost everything can be used in Chinese cooking. Example: crayfish used to be a kind of invasive species in China, then a new recipe spicy crayfish got popular in China. Crayfishes have never been a problem for Chinese ecosystems, because Chinese people effectively control their population by eating them. And now all the crayfishes in Chinese restaurants are from aquaculture, because crayfishes are almost gone in the wild.

i'm going for canned mackerel in tomato sauce / okra / plantains / onions / tomatoes / peppers
i'm leaning towards the caribbean side like a fish stew
wish i had some scotch bonnet peppers

goodgood eats and cheers,

j

Almost no bread. Cutting down heavily on the pasta/rice, everything carbs. Grapefruit sometimes as breakfast. I also do EMS training, lost almost 2 inches of bellyfat and about 20 pounds of weight in 6 months.

hello,

here is an ultimate asmr video on your way to mt. Everest
PLEASE BE CAREFUL OF YOUR SPEAKER / HEADPHONE VOLUME

would be great neat to load this into grain or something
talk about drones and glitches



cheers and eat well,

j

littlejam wrote: ↑

15 May 2021

hello,

i'm still mainly in Mediterranean food
but i get distracted with foods around the world

here is a russian salad SHUBA
the video has a fantastic score to it, too

i haven't seen many food videos with a trance / house / dance song

the recipe / salad is delicious

cheers,

j

Damn, that is an atwactive looking food thing. 10/10 visual presentation.
I am also nuts about okra, being originally from the southern US et al

Natto. Anybody here into it? It's the kind of thing you either love or hate, but if you love it it's a serious addiction

A shop has just opened near where I live that stocks it. Haven't been able to get it for years, and now it's just a short drive away. This represents a significant boost to my overall quality of life

hello,

checking out how to ferment chickpeas instead of soybeans
led me to more tepache recipes



another cool soundtrack (i think it's looped)

and then make an 'alien secretion'
coconut rum / midori / tepache with kombucha

i'm trying to figure out which is better:
asmr videos or these music videos

the asmr videos 'scare' me because of the audio levels

cheers,

j

Rundstykke med pålegg and yoghurt and juice for breakfasts. The rest is varying day to day at this hotel. We don't get to choose. But at least they are following my allergy guidelines and we're getting lots of veggies so I'm happy.

Vegan since before R2.5

hello,

fishhead curry with coconut milk

this guy's food videos are very cool
sometimes he just goes around and eats at different places
he provides great history and landscape video

it is a 30 minute video, but is very easy to watch

sometimes, like this video, he describes a lot of the cooking process




sometimes, he actually cooks in his back yard

grabbed a bunch of dumpling recipes, also

cheers,

jfishhead

dvdrtldg wrote: ↑

28 May 2021

Natto. Anybody here into it? It's the kind of thing you either love or hate, but if you love it it's a serious addiction

A shop has just opened near where I live that stocks it. Haven't been able to get it for years, and now it's just a short drive away. This represents a significant boost to my overall quality of life

I can't tell what that is.. looks like peanuts coated in some sugary glaze

edit; Oh I didn't see "Natto" - After looking it up, i'm interested in trying it

aeox wrote: ↑

08 Jun 2021

"Natto" - After looking it up, i'm interested in trying it

It's great if you like super funky fermented umami overload type flavours (although the texture is off putting for some people, very slimy & sticky)

There are two styles, kotsubu natto uses the whole beans while hikiwari natto is chopped up. Kotsubu is a bit more intense in flavour, hikiwari is milder but slimier

Japanese people often can't believe it when a non-Japanese person is into natto. I used to live in Tokyo and would buy it at the local supermarket, I lost count of the number of times I had to explain to the checkout girl that yes, I was really buying natto and no, it wasn't a mistake and yes, I really liked it. They always say "Can you eat natto?" - never "Do you like natto?", it's always framed as a question of ability rather than preference

hello,

trying out some swedish meatballs and found this cool recipe track



i have the audio on loop now while cutting up vegetables
for a coconut milk moo goo gai pan with chile over rice noodles

lingonberry garnish might be a tasteful addition for the stir fry

and maangchi has recipes for fermented squid



and this third one has got a cool groove
i think it's mrFigg on guitar and motuScott 'the thread ripper' on drums



this one will be the last one: a banger



the cafedelights website is full of these recipes / tracks
the recipes seem pretty legit or use as a point of reference

i have 10 songs / recipes now
the playlist reads very cool
'hey, yo, bring back that honey mustard chicken joint...'
'naw, the shrimp scampi hook is dope'


cheers,

j

I've been eating lots of crow and hats lately.