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Archive for March, 2012

Cooking Food

A secret of mine is cooking.  I enjoy taking recipes that sound good to me and making the food item.  I’ll usually modify the recipe, unless traditional, to my liking.  I’m no chef even though I may in the future take a culinary course for my own enjoyment.

Tonight I’m in the mood for egg rolls.  I’ve researched recipes and found a group.  Instead of using a recipe, I’ll make one of my own based on the recipes I’ve read through.  This is where homeschooling kicks in.  My lads will assist me in this process and either enjoy or retch in the end.

I believe it is very necessary for a person to learn how to prepare food without using processed food items.  It is way too simple to go out to eat or buy that processed item that is heat and eat.  These methods are very unhealthy.  If a young person learns how to cook , they’ll be better prepared for life on their own.  This is why I believe it is important for not only homeschool youth but all youth to learn how to prepare food.  If you know how to prepare food and cook food you can stay healthier.

One more thing, if your child can cook then maybe you can get a night off from cooking.  Now I need to teach them how to brew.

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Lactose Tolerance and Otzi

Reading a little about Otzi, the man found in the Alps, I discovered an interesting tidbit of information.  I have a gene mutation.  In other words, I am one of the few.  Otzi was found to be lactose intolerant.  I’m on the other end.  I can enjoy cheese, ice cream and milk.  He could not.  This is not what was interesting.  The fact that I am in the minority is.

I suffer from Lactase persistence.  Lactase persistence is a realitivley new mutation.  The vast majority of the world’s population is lactase non-persistent.  If you are of Asian, African or even South American heritage you likely are normal.  Those of us with European, mainly Northern, may very well suffer from this defect.

At birth all mammals are lactase persistent.  As we are weaned off of our mother’s milk, we generally become lactose intolerant.  In the past 10,000 years, many of our ancestors evolved with the ability to tolerate milk.  Erupeans have a history of dairying, so they tend to be more tolerant.

Thanks to Otzi, I have learned about lactase persistence.  I’m to be in the minority.

Irish Soda Bread

March 1, 2012 1 comment

A few years back I was researching a few Irish recipes.  There was Irish stew, Guinness bread and soda bread.  I spent a considerable amount of time researching the recipes.  I now have a nice stew that I have modified – modified Irish stew.  The Guinness Bread isn’t my favorite and I lost some good beer with this.  Soda bread was another problem.

As you research this food, you’ll discover varying recipes claiming to be Irish Soda Bread.  Most assuredly they’re not.  This bread was developed in the early 1800’s post Irish movement to America.  This item was a poor person’s food item.  It isn’t the tastiest in my opinion.  There are only four ingredients to this delight.

If it is made with any other ingredient, it is NOT Irish Soda Bread.  The addition of raisins changes this to Spotted Dog.  As you add additional ingredients it will become a Railway Cake.  You see, Irish Soda Bread is NOT sweet and nor is it a cake.  There is no yeast in this item.  Once you change an ingredient or add another the Irish Soda Bread goes away.  For those of you using yeast, the soda in the name is a clue that you are not making soda bread.

Flour, salt, baking soda and buttermilk are the four ingredients.  If you go more traditional you’ll have to bake this in an open hearth stove in a dutch oven.  Even then I may not be perfect on it.  Now to a recipe and no I did not come up with it.

4 cups of all purpose flour
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk

Heat the oven to425 °F. degrees.  Unless you have non-stick, grease and lightly flour whatever pan you will bake in.  Combine all dry ingredients in a bowl.  You should sieve these.  Add the buttermilk.  The dough will be sticky.  You need to put this on a floured surface like a bread board.  Gently knead this and you will make it into a round shape.  Typically a cross is cut  in the top of the dough.  Cover the pan and bake for thirty minutes.  Uncover and bake an additional fifteen minutes. 

I borrowed this recipe from the internet a while ago and can not do proper homage to the person that wrote it.