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Do Astronauts Eat Cold Oats?

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Have you ever had a wet dream over cold oatmeal?

I know I’m a bit old for this, but I think I’ve come close.

Yes, Cold Overnight Oats are THAT good (here’s a simple recipe).

Remember last week when I said I was having difficulty in unearthing subject matter to write these posts? I will totally forgive you for thinking that this post might perfectly exemplify that statement.

OK, moving forward…

… Food, glorious food…

In the 1960’s, I grew up on simple, new-age chemical foods. The wonders of modern laboratories. Tinned peas. Astronaut drinks. Spam. TV dinners. All eaten to the soundtrack of Honey (Bobby Goldsboro) and I Heard It Through The Grapevine (Marvin Gaye).

Even babies were fed “nutritionally superior” food from a can or bottle. Women no longer needed breasts, while some of the chemicals we consumed helped men grow breasts, go figure.

When I look back on my childhood and compare it with today… well… the food choices, l’idée du moment, the sheer variety of ingredients, and exposure to ethnic foods has exploded in 50 plus years.

In the early to mid-1960’s I had yet to lay eyes or teeth on a green pepper… a dragonfruit, a passion fruit, a kiwi, a mango, a yam, sushi, turmeric, yogurt, cumin, soybean anything, wild rice, couscous, rotis, lentils, the list continues on to the horizon.

Here I am, half a century later… 50 years in the life of edibles and… food has changed BUT so have I. (A small aside: in 1960, the average Canadian consumed about 2800 calories daily, today it sidles in at close to 3400 calories per person (International Center for Tropical Agriculture (CIAT).)

For most of us today, the health consequences of what we eat is far more front-of-mind than it was 50 years ago; the impact that we have on animal life and the health of soils and eco-systems that grow our sustenance is increasingly more important to us.

Ultimately, what we eat, what we enjoy… are flavours, colours and textures that tempt our senses. While some eat to live, most days I live to eat. Sorry Socrates…

Enjoying, savouring food is one of our greatest human characteristics. The popularity of food shows on our TV’s is a pretty fair testament to our love of delicious foods and the company of those we love to be around while eating.

Time for a gustatory journey…

Let’s go on a small time-travelling tour of the evolution of my food half-century and peek in at some of the changes both to the world I live in now and how I too have changed.

CAUTION: Some of the things I once consumed are a bit scary… PSYCHO of the Cuisine Scene!

13 of My Favourite Foods of 1971 and 2021

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1971

  • 1. Peanut Butter and Jam sandwich on white Wonder Bread
  • 2. Chicken à la King
  • 3. Sweet & Sour Chicken Balls with Egg Rolls
  • 4. Roast Beef with Oven-roasted potatoes
  • 5. French Onion Soup
  • 6. AlphaBits cereal
  • 7. Lipton Onion chip dip
  • 8. Tang orange drink
  • 9. Spaghetti-O’s
  • 10. Jello 1-2-3
  • 11. Cheese Fondue
  • 12. Tuna Noodle Casserole
  • and my all-time favourite 13. Tomato Aspic (YUK!)

2021

  • 1. Peanut Butter and Banana on Crusty Whole Grain
  • 2. Chicken Rogan Josh
  • 3. Steamed Dumplings and Beef and Broccoli Stir Fry
  • 4. Moroccan Tagine
  • 5. Squash Veloute
  • 6. Cold Overnight Banana Blueberry Oats or Bran Flakes
  • 7. Tangy Mango Salsa with Tortilla Chips
  • 8. Freshly Prepared Fruit Salad
  • 9. Pasta E Fagioli
  • 10. Fruit Pizza
  • 11. Chicken Enchiladas
  • 12. Seafood Paella
  • 13. Greek Salad

Back to the future: It’s almost as if I’ve returned from space after 50 years like a modern-day Marco Polo with a cargo bay full of new, pungent spices, and fresh produce, and a lot less chemical additives.

Going forward, I think I could be happy blasting off to Mars with Elon, exploring the cosmos but only so long as I can take along my cold overnight oats (and lattes!) and leave the Spaghetti-O’s and Tomato Aspic behind!

And Now For Something Deliciously Different…

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You gotta eat… right?

OK, well, other than Karen Carpenter… What? Too soon?!

Food for me is like the rest of my existence… it’s an ADHD kind of thing…

I detest mealtime rehashes (at least in the short term).

Every meal, every night… better be something very different from last night or the night before or the …

And something else… you could be forgiven for thinking that as a former lab guy, I would be extremely precise and scientific in my cooking adventures.

That I’d follow recipes to the T like some Julia Child or Child of Julia… BUT, sadly… you would be wrong.

Perhaps I was born to be a lab researcher because I’m constantly tinkering with food preparations… add some turmeric here… more tomato paste there… definitely another teaspoon (although WHO uses an actual teaspoon?) of cinnamon…. less cumin today but let’s throw in some fenugreek leaves.

………….

A man who measures life, never knows his own measure”… from Today’s Special (movie)

………….

And of course the magic ingredient to any dish – savoury or sweet – is a smidgen of sugar.

There’s still more lucky magic for this spoiled late-model westerner…

… beyond my early-life acquaintance with WASPy European cuisinery styles, I’ve been exposed to a hodgepodge of ethnic approaches to cooking through neighbours, friends and relatives…

… but also from various journeys afar to play in the kitchens of cooks from San Juan del Sur, Nicaragua to Havana, Cuba, from Marrakesh, Morocco to Udaipur, India, from Cusco, Peru to Xian, China.

Guinea pig (cuy) in Cusco, Peru
Curry preps in Udaipur, India
Chicken Tajine making in Marrakesh, Morocco

But this COVID era has metaphorically abducted the frying pan from my hands, so I thought I’d review and reflect on some of my favourite “victuals” movies … food flix are a socially acceptable form of sensual porn, don’t you think?

Just this morning, after deciding to write about this topic, I shockingly realized that I’ve missed out on a cornucopia of delectable comestible cinema… why have I missed so many of these yummy selections?

Sure, I’ve absorbed Ratatouille, Fried Green Tomatoes, Chocolat, The Hundred Foot Journey, Julie and Julia… plus most of TV’s Anthony Bourdain, Stanley Tucci in Italy, and The Great British/Canadian Baking Shows… sorry Gordon Ramsay… your food porn is too much like a sexual assault to make it onto my food-lovin’ playlist.

Today, for fun, I thought I’d list a mere few of the movies for you to consider watching that different sites and reviewers think are the Best of the Best, Most Delicious of the Delectables, Chewiest of the Chows.… with a helpful international cuisine guidepost so you can pick your favourite dish from a country of your choosing.

So, here goes… some wonderful calorie-free cinematic morsels for you to chew on and digest:

FRENCH

Babette’s Feast

Julie and Julia

Chocolat

Burnt

Ratatouille

ITALIAN

Big Night

Dinner Rush

MEXICAN

Like Water For Chocolate

Tortilla Soup

CHINESE

Eat Drink Man Woman

BBQ

Fried Green Tomatoes

Uncorked

INDIAN

The Lunchbox

The Hundred Foot Journey (French/Indian)

Maacher Jhol

Nina’s Heavenly Delights

Today’s Special

KOREAN

Always Be My Maybe

Antique

CUBAN

Chef

JAPANESE

Tampopo

The Ramen Girl

Sweet Bean

GERMAN

Mostly Martha

• And finally… to finish off this culinary erotic expedition… a movie about PIE!!

WAITRESS… who could go wrong while sampling these classics… MARSHMELLOW MERMAID PIE, FALLING IN LOVE CHOCOLATE MOUSSE PIE, NAUGHTY PUMPKIN PIE, OLD JOE’S HORNY PIE

… try feasting your palate on some of these cooking movies… a lusty love story in every bite.

BEYOND MOO, Cluck, Oink, Gobble, and GlubGlub…

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The bloodless revolution is in full swing… load up your tofu fork now…

The meaty secret is out of the bag – the world is awash in major transitions in a hundred different areas… and one BIGGEE that strikes us all every day is in what we eat.

Now I’ve talked here before about the challenges I’ve faced in inviting guests into our house and feeding a group that sounds like the making of a CLUE game: Ms. Vegan, Professor Celiac, Lady Lactose Intolerant, Colonel Keto, the list of characters goes on and on…

Today though, I want to delve a bit into the shape of our future as it pertains to MEATY Matters.

North America/Europe/Asia/DownUnder have all led us down the cultural belief-street of the wonders of protein from animal sources.

Family beef roasts were as much a part of my Sunday WASP upbringing as the United Church minister’s boring sermon. I love succulent beef. I savour rich Yorkshire Pudding. Gravy? Mmmmmm….

Meat is convenient and pretty darn easy for the average consumer.

So long as we are willing to cultivate animals (and their products) and then kill/harvest them (or better still, have someone else do the killing), we have a handy source of accessible protein to feed our muscles and bones.

It’s life sustaining for humans.

Watch out though, because, my friend:

As the present now

Will later be past

The order is

Rapidly fadin’.

And the first one now

Will later be last

For the times they are a-changin’.

(Bob Dylan)

Yes, I can see the future in my shiny crystal ball… times are a-changin’, and it will not look like the past, although hopefully, it will taste like the past.

We are entering the Twilight Zone… the relatively new phenomenon of non-animal based protein sources that mimic or reproduce animal foods sans animal. Moo-free meat!

You can’t visit a supermarket or read a news journal without a sighting of non-meat information.

Beyond Meats, Impossible Meats, Soy Curls and Tofu-this-and-that are a mere beginning of what will land on our plates and palates in coming months and years.

Wishful thinking my Carnivore Compadre!

One day you and I will find “steak” and “chicken breasts” and “shrimp” that resemble what we are accustomed to seeing and relishing from the farms of our lush countrysides… EXCEPT:

Those “meats” will be products of food laboratories and industry farms that use miraculous tools of technology to bring us the flavours and textures of cow and chicken and pig… Wagyu beef without the intermediate step of birthing a cow. No heartbeat. No suffering.

My own set of beliefs on the use of meat are in constant flux as we travel this pathway of transition.

We can agree or disagree on the ethics and challenges of these products (and we surely will!)… but… we will not hold back the tide just as we can’t hold off the tsunamis that bowl us over in other areas of our lives.

We can affect the management, politics and morals of it, but we’ll not successfully prevent or outlaw the wholesale use of these sciences.

Here we sit today in a transition period just as the internal combustion engine is in an age of transition… we all need to get used to it and adapt.

Soon, cows and chickens and pigs will celebrate in the streets…

…yes, the bloodless revolution is underway… beet the drums, lettuce make merry… VIVA LA REVOLUCION!