Frankie Doodle Dandy wishes you a happy Independence Day.
Sitting on a blanket of American cheese, he rides in on a toasted English. He’s a Swift Premium Frank. All-American. All-delicious. He’s made with delicious cuts of meat. But not a speck of filler. And all the pizazz of the Fourth of July. In Regular or Beef.
Make Frankie Doodle Dandy by splitting Swift Premium Franks. Dip into boiling water until “arm & legs” spread. Build sandwich and top with frank. Wrap in foil and grill for 10 minutes. Decorate as pictured.
8 inch Crust: 1-1/2 c. flour, 1/2 c. Crisco, 1/4 c. ice water
Mix flour and Crisco with fork. Add ice water. Mix with your hands. When blended, roll into ball and refrigerate overnight. To roll out: flour both rolling pin and flat surface, split ball in two, roll out 1/2 to fit pan and 1/2 for lattice.
Filling: 3 c. cherries (pitted, sour frozen); 1 c. water; 1c. Baker’s sugar; 4 T. cornstarch; 1/8 t. salt
Thaw cherries at room temp and strain (yields 2 c. juice). Taste for sweetness, more/less sugar may be needed. Add 1 c. water to make 3 c. juice (reserve 1 c. juice for cornstarch mix). Dissolve cornstarch in 1 c. juice, stir with whip. Combine 2 c. juice, 2/3 c. sugar, salt, and bring to a boil. Add cornstarch mix, cook until clear, about 5 min. (if cooked to long, syrup gets gummy). Remove from heat, stir in 1/3 c. sugar (blend thoroughly). Pour mixture over cherries, fold with wooden spoon, cool (stir mix while cooling to prevent scum from forming on top). Pour mix in pie shell. Top completed pie with lattice crust.
Eating salt is bad for you. So goes the message that has been hammered into us for an age. Salt improves the taste of things but a cost to your health. Eating too much salt means dying younger. But more research tells us that science is not settled. This is true to such a degree that we know learn that eating salt makes us less thirsty.
The crew members were increasing production of glucocorticoid hormones, which influence both metabolism and immune function.
To get further insight, [Dr. Jens Titze, now a kidney specialist at Vanderbilt University Medical Center and the Interdisciplinary Center for Clinical Research in Erlangen, Germany] began a study of mice in the laboratory. Sure enough, the more salt he added to the animals’ diet, the less water they drank. And he saw why.
The animals were getting water — but not by drinking it. The increased levels of glucocorticoid hormones broke down fat and muscle in their own bodies. This freed up water for the body to use.
But that process requires energy, Dr. Titze also found, which is why the mice ate 25 percent more food on a high-salt diet. The hormones also may be a cause of the strange long-term fluctuations in urine volume.
Scientists knew that a starving body will burn its own fat and muscle for sustenance. But the realization that something similar happens on a salty diet has come as a revelation.
Jim Kovaleski is the nomadic gardener, a doyen of “portable farming” at one point he hies your garden to grow his produce in.
This nomadic gardener travels between Maine to Florida gardening leased front yards. With a frugal lifestyle and revenues as high as $1.5K a week, he’s living the dream.
It’s win-win. You rent out your land for an itinerant worker to farm. You, the gardener and your land become useful and profitable parts of society. If the price of land is lowered because of this new industry, then good. Landu s the largest inout cost. Reduce that and we should rejoice.
Faddish, modish food was played with brilliantly in 1932, when Italian futurist Filippo Marinetti (1876–1944) published Marinetti’s Futurist Cookbook, a cookbook that would trigger a “revolution of cuisine”. Humans, said Marinetti, “think, dream and act according to what they eat and drink”.
The introduction is choice:
Contrary to the predictable criticisms, the Futurist culinary revolution, illustrated in this volume, is aimed at the high end, noble and useful at all to radically change the power of our race, fortifying, dynamizing and spiritualizing it with brand new dishes in which experience, intelligence and imagination economically replace the amount, the banality, repetition and the cost. Our futuristic kitchen, set like a seaplane engine for high speeds, will seem crazy to some trembling and dangerous traditionalist. It wants to eventually create a harmony between the palate of men and their lives today and tomorrow… It is optimism at the table.
Futurist food was full of suggestiveness and provocation. Sex was one topic, the thrill of air travel another. Along with recipes for “Sculpted Meat” and “Man-and-Woman-at-Midnight” came whole scenarios for acting out themed meals while sitting in a biplane. The art chefs of our day, Heston Blumenthal and Ferran Adrià, surely perpetuate what Marinetti began.
By way of a taster, here’s the recipe for The Excited Pig: A “whole salami, skinned” is cooked in strong espresso coffee and flavored with eau-de-cologne.”
Big news on the Sun’s cover is that teetotal Muslims who eat at Brewer’s Fayre and Whitbread Inn pubs will be “outraged” to learn their beef lasagne contains pork. How many Muslims are shocked, dismayed and angered by the presence of non-kosher meats in their non-halal stomach liner could run into the single digits.
The cheesy beef lasagne is, we’re told, 8.5 percent beef and 4.5 per cent pork.
The meal is made by Creative Foods in Flint, Wales. The Sun recalls that in 2013 Creative “sold lasagne containing horse DNA to Whitbread”. Which, as any Italian will tell you, made it pretty authentic.
This is a Not Safe For Lunch video of a dog being treated to its first encounter with fermented herring:
Malin Jonsson from Umeå in northern Sweden spotted her French bulldog, six-year-old Ella, begging for food during a recent surströmming party. But after only sniffing a piece of the fermented herring offered to her, the pet seemed to speak for many people with the way she reacted. “Eating surströmming is an important tradition in my northern family this time of the year. I have an older bulldog, Ernst, who is an avid surströmming lover and shares the delicacies with us every year. When Ella had been begging loudly for a while she got the chance to taste it. We know how strong the craving can be,” she said. “I was very surprised by her reaction. I had expected that she would enjoy it, obviously,” Ella added.
“If your loved ones were in this situation, what would they like you to do? ” asks Venerable Dan of the Great Enlightenment Buddhist Institute Society. As you look at Aunt Maud and wonder how chewy she might be after she’s been boiled alive, know that Venerable Dan and his fellow monks bought 600lbs of lobster from a fisherman, said Buddhist prayers over the creatures and returned them to the seas off the coast of Prince Edward Island, Canada.
“Hopefully, we can find a spot where there are no cages waiting for them,” said Dan. And maybe they’ll be lots of crabs for the lobsters to eat. (Who will think of the crabs?!)
“We respect everyone’s dietary choice, so we’re not doing this to convert everybody to be vegetarians or vegans. This whole purpose for us is to cultivate this compassion toward others,” he adds.
“It doesn’t have to be lobsters, it can be worms, flies, any animals, drive slower so we don’t run over little critters on the street.”
Fly farmers, to Prince Edward Island. The market is booming.
PS: Says Dan: “Fishermen actually found us a better place to release the lobster so they won’t be captured again.”
Hey, if you can’t trust a lobster fisherman to recycle lobsters, who can you trust? (You people are such cynics.)
“We put the bag in the fridge straight away and had our first serving on Saturday night,” says Ian Lovejoy to the Henley Standard.
“It’s horrible to think about that now because it pooed everywhere and we were left wondering what we’d eaten. We decided to have the rest on Sunday but when I dropped the leaves on my plate I just saw this thing in my hand. I thought, ‘what on earth is this?’.
“It frightened me to death and my wife was extremely upset. I’ve never seen anything like it in my life.
“I could probably have coped if it was something small, like an ant, but this was more like something from the Bible. I can’t believe it was still alive after all that time in the bag, first on the shelf and then in our fridge.
“It’s worrying because the bag says the salad’s ready washed but they obviously haven’t cleaned it that well. When the shock had passed we just had some cheese sandwiches… I’d like to think the locust might go to an insect expert who can find a use for it.”
That salad sounds revolting – even a locust won’t eat the stuff.
The Sun newspaper loves Wotsits and those people who eat the cheesy puffs.
WOTSIT?
I’ve lived on Wotsits and chocs for 12yrs – 2008
Back then we met Rachel Scowcroft, 12, who had eaten one hot meal in her life: “her nightly dinner of Rice Krispies covered in melted chocolate.”
Rachel said:
“It’s not that I’m trying to be awkward. But whenever I try new food I get scared. I don’t like anything that’s not crunchy – or anything that’s too crunchy.”
WOTSAT?
You silly bunch of wotsits! – 2006
MUM Hilary Buckland has blasted a council which fined her £75 for dropping a Wotsit snack out of her car window.
WOTSON?
Wotsit all about? James Corden has not let U.S. success stop the snacking – 2015
Says TV’s James:
“There’s a British shop two minutes away from my house. I go in and they’re holding a bag of Wotsits for me.”
YOUWOT?
Bigfoot ate my Wotsit! – 2015
The Sun cheated a little. This was no Wotsit:
Twice divorced Adam Davies – a former call-centre worker turned monster detective [!!!!] – has spent almost 20 years and £60,000 tracking the hairy knuckle-dragger across the globe without ever once catching sight of him. If only he hadn’t gone to his tent when the monster dropped by for a Cheeto – a US snack similar to a Wotsit.
WOTZAT?
I hit 20st scoffing 10,000 bags of Wotsits and giant choc bar every day for 5 years – 2016
Meet Jo HUMPAGE (our capital letters.) Says Jo Humpage:
“When I nipped to the shop in the morning to get milk, I’d buy a super-sized Dairy Milk bar and six bags of Wotsits. I’d eat the chocolate on the way home then munch the crisps throughout the day.”
Mysteriously, she put on weight.
Every few months, Jo — who is married to HGV driver Ros, 43 — expanded by another dress size.
Non-British readers may wonder what all the fuss is about. A Wotsit is a decent enough snack. But what it lacks in nutrients it more than compensates for in its name. Saying ‘Wotsits’ is enjoyable. It’s pretty much the entire point of the Sun’s Food Beat: find a Wotsit story.
You can buy cheese and meat shaped into thin, square slices to slap between two pieces of bread. Now you can buy sliced chocolate for your sarnie. Japanese company Bourbon is selling packets of five two-millimetre thick slices of “nama chocolate”. Time to up your game, Nutella.
“RARE MEAT COULD KILL.” So declares the Sun via its front page. How rare? This rare?
The Sun says “deadly superbugs” might be alive in your meaty dinner. These bugs are “drug-resistant superbugs”, maybe. But worry ye not. They can be killed by… cooking!
The Sun helpfully explains what cooking is to its slack-jawed readers. Tips include:
Use a pan
Use a hot grill
Cook
But mostly vitally: ensure animal is dead. Those things can really kick.
If you ordered zebra and received horse, would you notice? Is the marbling different – the zebra being the more stripy meat? Watford’s Steakhouse eatery has been fined £4,000 after steaks it served as “zebra” and “wildebeest” turned out to be horse and venison.
The Standard says food inspectors “noticed a ticket in relation to their order which read; ‘1 venison, chips and salad; 1 horse, chips and salad” with no reference to either zebra or wildebeest, St Albans Magistrates’ Court heard.”
No horse meat featured on the menu. But 22kg of horse meat was in the restaurant’s freezer.
The Sun has a story hot of the presses: a schoolgirl has had a near-death experience with a crisp.
It is the story of “Tortilla Terror”.
Ashtmatic 14-year-old Beth Laybourn was at school in Scarborough, North Yorkshire, when she ate the hot one in a bag of Dorito’s Roulette.
She says:
“I started retching so I ran to the toilet and was sick. I had four mugs of milk and my throat still wouldn’t stop burning. I couldn’t breathe properly and I really thought I was going to die.”
Adding:
“I love hot food, I love lamb bhunas — but this was the hottest thing I have ever had.”
Daily Mail introduces a new flavour
Beth’s mum then delivers a kick to the health lobby who think all crisps should come with a heavy tax:
“I never thought it could be so dangerous to eat a crisp. I won’t ever let them do it again. This could happen to anyone’s child.”
No longer do kids have to worry about the fat content killing them years own the line – with these new crisps, apparently you could die at any moment, although no-one has.
But can a hot chili kill?
Paul Bosland, professor of horticulture at New Mexico State University and director of the Chile Pepper Institute, was responsible for finding the world’s hottest chili pepper, the Bhut Jolokia.
Bosland says that chili peppers (or as some call them, chile peppers) can indeed cause death — but most people’s bodies would falter long before they reached that point. “Theoretically, one could eat enough really hot chiles to kill you,” he says. “A research study in 1980 calculated that three pounds of extreme chilies in powder form — of something like the Bhut Jolokia — eaten all at once could kill a 150-pound person.”
Stuck for a way to inject chocolate sauce or cream into a ripe banana? Well, worry no more. The Chocobana-na is here to turn the phallic fruit into a loaded missile.
Islington Council will no longer serve pork to primary schools because it says it can no longer monitor which pupils don’t want to eat sausages, bacon and pork chops due to their religious beliefs. Monitoring is an “unnecessary cost at a time of tight budgets”.
Pork will still be served in the borough’s secondary schools. Although, vegetarians can still say “no thank you”.
Chris Godfrey, owner of Godfrey’s butchers in Highbury Park, says it’s “disgusting”.
“I think it is disgusting that they do not have pork on the menu. There are so many religions in this country and if listened to all of them then you would not eat anything. We are pandering to other religions too much – kids that don’t eat pork should take packed lunches. It is not up to us to pander to their requirements.”
To the USA of A, where a woman has found the method of catching (a hook) in her fish dinner.
Don’t worry – get a lawyer
To New York, where Italian restaurant Villagio on the Park is accsused of serving a woman a fish hook with a cooked fish attached.
Aliona Russo had already eatan a chunk of her fish supper before she noticed the 2-inch metal hook. She then spat the fish out. Made a commotion. And took a photo.
Apparently, this near-eating experience incurred medical bills. She wants the eatery to pay them. They say they won’t.
And because this is the US of A, she has a lawyer, one Jay Dankner, who says Villagio is “forcing us to sue” for physical and psychological damages.
DNAinfo says the woman did have small cuts to her mouth. But Sanker is deeply concerned for her mental health:
“She still freaks out about this. She definitely doesn’t eat fish anymore.”
The fish remains dead.
And she might consider herself lucky they fish by hooking. Pass the TNT:
Kingsland Vegetarian Restaurant owner Khanh Hoang says he did not get rid of the cockroaches infesting his restaurant because as a committed vegetarian “killing little insects” goes against all he holds dear.
Hoang is in the dock of Canberra’s ACT Magistrates Court to answer charges of cockroach infestation, incorrect food storage, a dirty kitchen and equipment and obstructed and faulty handwashing facilities.
Remember when fat meant fun? In Western Australia, the food police are clamping down on inappropriate foods. Have you noticed how “inappropriate” is now the buzzword of the intolerant?
In a letter addressed to parents which was leaked to the media today, it was suggested children would have junk food, including lollies, chocolates and potato chips, confiscated if they were brought to school.
“These foods will not be returned to the student until the end of the school day. If your child has chosen to make inappropriate food choices for their lunch they will not be provided with an alternative...”
Tommie Rose, 15, made what the Daily Mirror calls a “fortune” by selling food to his fellow pupils at Buile Hill High School, Salford. He employs casual labour, paying two mates £5.50 a day. Tommie earns £60-£70a day. Not too shabby.
But rather than being praised, Tommie Rose is being threaned with expulsion unless he gives up the day job.
Tommie has been here before. In 2011, he was suspended for 10 days for selling his lovely treats at the Oasis Academy in Salford. So. He changed schools. And he set about earning some more dough.
The 
