Friday, March 24, 2017

My Mother's Large Appetite


Song:  Cars

Artist:  Gary Newman


Yesterday...
I had bought my mother a large Italian sandwich from Jimmy Johns for lunch.

My mother is now 78 years old.

She still has a large appetite...
yet she doesn't gain weight.

Her metabolic rate is still high.

I also have a high metabolic rate...
as I had inherited this trait from her.


My mother had eaten this whole sandwich in one sitting.


She eats with the fervor of a small child.

She still loves food.

My mother gets embarrassed sometimes when we eat out.

On our last visit to the nearby Korean BBQ restaurant...
we had many orders of Bulgogi and she had eaten four standard sized bowls of rice
with her meal.

I had eaten six bowls with the meal.

It is funny when the waiters give us funny looks after we eat such large meals.


Notice the boxes in the background.

I shop for her online for many of the bulky items from Walmart online.

Anything total over $35.00...and 2 day shipping is free.

She had received 6 boxes on this day...
and she has more on the way.

All non-food items...
I always try to get them delivered.

This way, there is a lot more room in the car just for food items when I shop for her.










Sunday, March 12, 2017

II - Asian Spaghetti - A Delicious Way To Serve Salmon



Song:  Land Of Oz

Artist:  Hilary Stagg


This is the second of two articles showing how to cook 
this highly nutritious and delicious meal...
Asian Spaghetti.


The next cooking pan is a large Wok (14").


The only flavoring sauces are Memmi...
and Sesame Oil.


Everything is set up...
now is the time to do the veg prep.


One bundle of green onions will suffice for the whole meal.

Simply cut away the roots.


Then peel away the outer layer.


Rinse them off...


and you are ready to dice them.




With the green onions cut...
and the Nori (spiced and dried seaweed) ready to top off the completed dish...
it is then on to the final cooking phase.


Pour just enough sesame oil into the wok to coat the lower sides.


Heat up the pan to a medium setting...
then add the minced salmon.


The idea here is to very lightly brown the surface of the salmon.

This will cause the sesame oil to infuse the salmon with a delicious flavor.

It takes just a minute or so for each side of the minced salmon to lightly brown.


Then add the spaghetti.


Separate the noodles to allow an even distribution of the mixture.


Then...
thoroughly mix in the salmon.

The sesame oil will then coat all of the noodles.

The idea is NOT to cook the noodles...
but to allow the sesame oil to flavor the whole mixture.


Turn off the heat...
then add about 3 table spoons of sesame oil in a serpentine fashion over the top.


Then add Memmi in about the same amount...
and in the same fashion.


Once again...
throughly mix the ingredients.

Be sure you mix from the very bottom to ensure an even distribution
of all of the Memmi and sesame oil.


Plate the mixture...
and then you are ready for the toppings.


One to two sheets of Nori per plate will suffice.


Simply tear and crumble the Nori on top.


Then sprinkle the green onions on top for a delicious meal.



Once again...
if you contact Yim's Asian Market in Reno, NV to see if they will ship you
this delicious Kimchi...you won't regret it
(I don't know if they will.  I just visit the market...
as it is but 15 minutes away).

They make it themselves...
and it is the best I have ever had.

This large container is just $9.99.

It is not only highly flavorful...
there is hardly any garlic in it.

Most of its flavor comes from the extra amount of red pepper paste they use.

Kimchi is very healthful.

It is especially good for the digestive system...
and the flavor it adds to Asian dishes is superb!


Everything was ready to try.

This was the first time I had cooked this meal.

It certainly looked delicious.



It turned out to be much better than I had expected it would be on my first try.

It was absolutely delicious!

I now have another salmon dish I may prepare.

You will also notice the large glass of fruit juice.

I now have my mother drink a full glass with her supper.

I will alternate among various color fruit juices for the health benefits.

Sometimes I will have her drink a blueberry, a pomegranate, or an orange juice.

Each color has particularly high nutrients the others do not.

I also have her drink one half a wine glass of very dark wine before bed
(Concord grape, and sometimes, blackberry, Manischewitz wine.
It is absolutely delicious...and chock full of all kinds of health benefits).

This not only helps her sleep...
it helps in her general health long term...
and it will help thin her blood durning the night hours when she sleeps.

She now sips it on a nightly basis as she watches late night TV...
just before she normally gets sleepy.

Heart attacks and strokes often happen between the hours of 2 and 4 AM.

This is when the body is at its lowest ebb in its cycle.

Mini and regular strokes often happen during these times...
as blood flow is at its lowest.

Drinking a half glass of a dark wine just before bed will be 
beneficial for the elderly...unless they have liver problems.


My second helping.


We will often give Hana a taste of our food.



This meal is also...
Hana approved :)


After our meals...
there was still plenty of leftovers.


Hana also ate well on this night (minus onions and Nori).

Onions are toxic to dogs.


Hana ate it all in a few minutes...
and licked her bowl clean.


I then had my mother save the rest for her next day's lunch.


Always remember...
as the mainstay meals...
strive for healthful...
and then look for ways to make them delicious.


In the world of health...
nutrition must be a top priority.

In the world of food...
nutritious may also be highly delicious.

This meal will make everyone supremely happy...
and it will help keep them supremely healthy.

I will also be looking for more ways to incorporate salmon in more dishes... 
as my wife tells me more of the dishes she cooks for Alex.

Salmon is a super food.

Now you have another way to make it into a super meal.











I - Asian Spaghetti - A Delicious Way To Serve Salmon


Song:  Land Of Oz

Artist:  Hilary Stagg



As there are many photos...
I had to break this into two articles.

The is the first article on Asian Spaghetti.

I had asked my wife for another recipe with which I could use salmon.

She told me how to cook Asian Spaghetti
(This is one of my son's (Alex) favorite meals).

As it is a very simple process to cook...
I hadn't any need to write it down.

This is not only a highly nutritious meal...
besides being thoroughly delicious...
it is insanely inexpensive...
and very easy to make.

In the following photos...
I use my mother for demonstration purposes only.

Except for the vegetable prep...
I do all of the cooking.



First of all...
one of the most highly nutritious fish is salmon (as most cold water fish are).

I stock my mom's freezer with 10 lbs of salmon at a time.

A two lb bag of these wild caught skinless Pink Salmon fillets goes for 
$14.99 at Super Walmart.


For this dish...
which will easily feed a full family of five...
I use five fillets (about one lb).


Merely put the individually wrapped fillets in a large bowl and fill it with hot water 
for 10 - 15 minutes to fully defrost them.


This is my favorite spaghetti.

I always buy the thick spaghetti.
It is well worth having to cook it a mere 5 minutes longer than the thin ones.

In Reno...
since we live over a mile in elevation...
it actually takes a little over 20 minutes to fully cook.


Now...
for phase one of this dish...
you will need a good 2.5 gallon stockpot to cook the spaghetti...
and a 12 - 14 inch covered pan to poach the salmon.


Fill the 2.5 gallon stock pot about halfway with water
to ensure the spaghetti is fully submerged as you cook them.


I always cook large pots on the burner with the power boil setting...
as this rapidly gets...and keeps...the water at a roiling boil.


As you can see...
the flame covers the full width of the large stockpot.


I set up the sink with the colander to drain the spaghetti.


My mother's stove evacuation fan actually works almost too well.

I have to use it only on the low setting...
as the higher settings actually cause such an updraft into it
that the flames on the burners actually bend to the rear as the air rushes past them
if I use any other setting.


As you can see...
the exhaust fan set up is very efficient.

It funnels all smoke and moisture into it...
and out of the house, very well.


You will need these implements to manipulate the food during cooking.

The left one is for the pasta...
and the one on the right is to mince the meat.


Of course...
a good spatula is the all purpose turner.


Remember a good set of oven mitts to carry the stock pot to the sink to drain the noodles.

The scissors are necessary to cut open each of the individually sealed fillets.


Simply cut open each packet and drain.


Then place each fillet in the skillet.

Each fillet is filled with liquid.

This is good...
as they will poach in their own juices perfectly.


I use medium heat to poach the salmon.



By this time...
the water should be at a roiling boil.



It is then time to put in the whole package of spaghetti.


The way the meal is timed...
both finish at about the same time...
in about 20 minutes...
with but one turning of the salmon at the ten minute mark.


In the meantime...
it is good to wash and put away any unneeded cooking implements.


Simply sweep the pot from rear to front using the pasta ladle.
Scrape the bottom to ensure no pasta sticks to the stockpot.



Just after turning the first fillet.

Notice there is no burning of the fillet.

Correct poaching leaves the salmon tender and fluffy throughout.


The salmon and the spaghetti are both done at the 20 minute mark
(However...remember...at our elevation...
it takes almost twice as long to cook the spaghetti).



Simply drain the spaghetti...
and let it sit in the colander.





Then place the poached salmon into a large bowl
(I use a very large Vietnamese Pho bowl).



Next...
mince the salmon into bite sized pieces.



Again...
during free time while cooking...
it is always a good idea to wash and put away any unneeded cooking implements.

This will keep the counters neat and clear...
so you may use them freely.

It also prevents any possibility of cross contamination of food.


In the next article...
I will go into the second phase of this incredibly delicious meal.


The last portion will take but a few minutes to complete.