It is Summer and I grill just about every night…..chicken, pork, burgers, steak and veggies…..so on the weekends when I try to be an FYI blog I want to write about FOOD.
BBQ! Personally I do not like BBQ…to me it is only a way to cover up bad cooking skills…….I use BBQ sauce for dipping only…..(a recipe to follow)…….
But what about BBQ? What is the history?
Ask and thou shalt receive……
Yet while barbecues may be dear to the American soul, they are not native to the US. Instead, they trace their roots to the indigenous peoples of North and South America – and their troubled, often confusing, history says more about colonialism, war and migration than it does about freedom.
The news from the UN is not all that promising about our future food supply…..
The global food supply is on the brink of disaster, according to a newly published report by the United Nation’s Intergovernmental Panel on Climate Change.
More than 100 experts contributed to the report, which concludes that climate change is already negatively impacting food production in real ways. And the problem is poised to get even worse if global temperatures continue to increase — though it’s not yet too late to avoid a total catastrophe.
The world has a hunger problem and food shortages……a problem that goes way under reported in the era of Trump and such…..but what has been done to try and find a solution to the problem?
It’s not like you can make food out of thin air. Well…it turns out you can. A company from Finland, Solar Foods, is planning to bring to market a new protein powder, Solein, made out of CO₂, water and electricity. It’s a high-protein, flour-like ingredient that contains 50 percent protein content, 5–10 percent fat, and 20–25 percent carbs. It reportedly looks and tastes like wheat flour, and could become an ingredient in a wide variety of food products after its initial launch in 2021.
It’s likely to first appear on grocery shelves in protein shakes and yogurt. It could be an exciting development: Solein’s manufacturing process is carbon neutral and the potential for scalability seems unlimited — we’ve got too much CO₂, if anything. Why not get rid of some greenhouse gas with a side of fries?
How many enjoy a lobster now and then? With garlic butter and lemon? Did you know that the lobster is considered the cockroach of the sea?
Why? Well first of all, it’s called a “cockroach of the sea” because it literally looks like what would happen if I turned normal cockroaches into water-breathing creatures and filled them with white meat. Lobster = cockroach meat.
As promised this is my homemade BBQ sauce recipe…..after years of trial and error this is the best…at least for my tastes.
- 1/4 onion minced
- 2 cloves garlic minced
- 1/4 cup bourbon whiskey (I use Old Crow)
- 1/2 cup ketchup
- 2 tablespoons tomato paste
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1/4 cup blue agave
- 1 tablespoon of chipotle powder
Saute onions and garlic for about 7 minutes
Add onions, garlic and the rest of the ingredients to a pan and bring to a boil
Reduce heat to low and simmer for about 20 minutes
Either strain or use a immersion blender to make the sauce smooth
Sauce will keep for about a week in the refrig.
Damn I am hungry!
Hope all have a good Saturday and I will be back Sunday with more Stuff……
“Lego Ergo Scribo”