Smartie's Bar & Grill #68

I expect the guards to be hauled in front of their State licensing agency to explain, at the very least.

 

Too much sugar !!

But perhaps you @Smartmouthwoman need a weekly sugar fix.

I had a few donuts with my coffee earlier this week.

 

Funny !!

 

I slept from early dawn twilight to early afternoon following my graveyard shift at the children's hospital.

As I awoke and turned on the tv, Big Ben was floundering. And foundering. Good bye Big Ben. I think he will retire soon. Maybe play a few years as a backup like Joe Montana did. He needs to pass the torch to a younger generation.

Watching Drew Brees get pommelled now. He was my other favorite pick. Old guys just favor other old guys.

Warmed up some chunky beef and vegie stew with noodles for brunch.

On call for another graveyard shift tonight.

The flu has leveled a lot of people out here -- and everywhere according to the news.

Flu is now an epidemic across the USA.

Flu comes from China each year.

The wild geese infect the farm geese, which in turn infect the pigs, which then infects the Chinese farmers, which then causes infection in the Chinese cities, and then these sick morons travel while sick and infect the rest of the world, as well as morons visiting China during the winter months get sick there and bring their flu home with them.

We need to nuke China once and for all. There are 500,000 flu deaths annually in the world. This is a war crime.

 

I wouldn't have imagined that food jokes were BiG on yer
list of belly laughs.
Did you hear the one about a Polar bear who decided to name a
frozen treat after hisself.
I guess it wasn't so funny during the dog days of august.

 

I like the old oily gumbos as well, but you can get a good dark roux for gumbo without stirring flour in hot oil for a long time.
You still get some oil from some of the other ingredients - especially sausage. You may want to try it - save you some cook time.

Flour that is baked tan will produce a dark gumbo when you add the water.

 

The hospital administrator and his hospital are far more vulnerable than the guards. Vulnerable to the patient and to the guards.

 

Gumbo like a good stew or Chili is almost always better the
next day or as leftovers.I like Andouille sausage.
However I gave up on fresh shrimp years ago.Too many oil
spills and stuff like the Fukushima Nuclear Disaster.Which we
were lied about.
However there was a time when Lake Erie was very polluted.
And the Cuyahoga river { downtown Cleveland } once caught fire.
Plus there's footage of a guy walking across the Cuyahoga.
From all the debris that was in it { circa late 60's }.
I recall the great fishing on Lake Erie,in particular the Perch.
You had to buy an electric scaler but pan-fried fresh perch
lighty breaded and fried in butter is a sheer delicacy.

 

You don't understand. Private security requires a special license and is high scrutinized.

With this kind of bad press these two security guards could be in for new careers.

 

It is not important to me how a sauce looks.

I care how it tastes more.

I normally start out all my meals stir frying something in vegie oil. I used to use olive oil but it burns too easily.

I add to the stir fry depending on how fast things cook.

Mushrooms cook slowest so they usually get fried first.

Okra second.

Red meat third.

Chicken or sea food fourth.

Fish (tilapia or salmon) very last -- after everything else -- and the brew is boiling in water.

 

water is like gold when one is thirsty, but what about when they are not thirsty?

some may only need water to pursue happiness, while others would like an honest days work for an honest days pay.

 

Today's breakfast -- served at 0200AM:

2 soft boiled eggs

5 strips of thick bacon

2 sections of waffles reheated in the toaster

Coca-Cola.

After you do a graveyard shift your body does not immediately go back to normal daylight time.

 

My Mother had a special pan she used for baking flour for roux she used the roux in a lot of different things she cooked.

 

My mom used flour for gravy too. But I don't.

 

One can go on a Fast { fasting } as some did in the 60's,70's
to lose weight and purge their body's of all the junk that accumulated.
Going as long as 3-4 weeks.But not so with water or fluids.
The max is around 3-4 days.
Even if one is a Mad Max movie fan.
Know thy limits.

 

Of course, they face career ending punishment for obeying their hospital bosses. In tortish: damages.

 

A creole gumbo is made with a dark flour roux which is tricky to make without burning the flour.
Since you mention okra, which is often part of a gumbo - enough of it might be a substitute for the thickener - the roux. Have never tried that approach.

 

Good morning and happy MLK Day! Cold front moving in tonight with 90% chance of light snow. Wouldnt it be terrible to get snowed in the day after a holiday weekend? *hope, hope, hope*

Making a big pot of potato-leek soup today.

But first...

 

All kinds of sauces, light and dark, call for a flour roux. Only an option for me 1 day a week. There are substitutes - orn starch, egg whites, even cottage cheese and maybe okra.

 

fasting should be consensual, not because times are hard.

when hard times forces a fast the cleanse is not pure, and the people never understand its real meaning

 

If your stir fry is boiling, it isn’t stir fry. I have a large cast iron wok and heat it on my 100,000 btu burner that I use for making beer. Any moisture in the greens evaporates. And everything is fried. I don’t do soggy stir fry.

 

Leeks are kinda funny.You gotta inspect them and then wash out all
the hidden dirt inside.Then If'n yer lucky you could take a can of
varnish and coat the thicker stalks and let dry.Makes for good
house decorations or maybe use as a backup barber's razor-strap.

 

There is a thing as flash point.When the oil in a vat or burner
gets too hot.It can happen to a McDonalds French fry vat if the
shortening is not changed on a maintenance schedule.But first
the broken down shortening will start to smoke.Plus have a dark color.
One must keep in mind,depending on the oil used how hot the
pan or skillet should be.

 

I put a bit of olive oil in the cold wok and swirl it to coat the sides, put the fire to it just until it slightly smokes, turn the flame down, add ingredients and turn flame back up. I turn it back down to stir and then back to high. You can’t work over 100,000 btu’s, it’s just too hot. The heavy cast wok holds the heat well and turning it down for a minute to stir doesn’t really cool it down. Trying to stir fry on a standard stove top doesn’t do well. The cold food cools the wok too much and it goes soggy.

 

True, agreed.

First it fries, then eventually I add water to it to make the sauce.

So for me, stir-frying is just a phase in cooking, leading to a scorched pan, to which I add water and form a meat sauce of some kind, aka gravy.