"Jack Sprat could eat no fat
His wife could eat no lean
And so betwixt the two of them
They licked the platter clean

"Jack ate all the lean,
Joan ate all the fat.
The bone they picked it clean,
Then gave it to the cat."

I mean, what he's got to deal with. In a co-dependant eating disorder with his wife. He may have had a good BMI, but she probably didn't.

Are you a Jack Sprat?
Are you a Joan Sprat?
Are you in a relationship where your spouse, partner or significant other is fat and you are thin?
Or is it the other way around?

If you're both at a healthy weight God bless you.

Most of us don't drink enough water.

Soda Pop: Most of us drink too much.
Beer: Makes me sleepy.
Juice: Fresh squeezed, please.
Milk: I have a weakness for Chocolate.
Coffee: How I get my caffeine fix.
Energy Drinks: How I won't get my caffeine fix.
Tea: Chamomile calms me at night.

But just H20: maybe it doesn't have that Wow Factor. Or you think buying bottled water is expensive and you won't drink from the tap because thats Fluoridated...

Anyway, drink more water. Don't let the waste products of your body's metabolism accumulate in your system.

Here comes the Bulrush!

Pu Huang Pancakes

1/2 C cattail pollen
1/2 C all purpose flour
2 tsp baking powder
1 C milk (reconstituted can be used) or use buttermilk with additional 1/2 tsp soda
1 egg or egg substitute
1/4 tsp salt
1 Tbsp sugar
2 Tbsp oil

Mix dry ingredients, then add milk and oil. Mix only until moistened. Heat griddle or pan until water drops sizzle. Pour batter on the hot griddle. Turn pancakes when they are full of bubbles, just before they break. Serve hot. Makes 10 four inch pancakes. From:

http://www.primitiveways.com/cattail_pollen_pancakes.html

Cattail Pollen Biscuits

1 cup flour
1 cup cattail pollen
¼ cup butter
1 Tbsp honey or sugar
3 tsp baking powder
1 tsp salt
¾ cup milk

1. Preheat oven to 450 °.
2. Put flour, cattail pollen, salt and baking powder, and butter in a food processor and run on high until you have a course mixture. (If no food processor, cut with a fork or pastry cutter until mixture resembles fine crumbs.)
3. Add honey or sugar plus the milk and whiz just until the dough forms a lump. Do not overmix!
4. Shape into biscuits and bake on ungreased cookie sheet 10-12 minutes until golden brown.
You can make drop biscuits by increasing the milk to 1 cup and dropping by large spoonfuls until a cookie sheet.
Buttermilk biscuits: For the ultimate biscuit, substitute buttermilk for the milk, decrease baking powder to 2 tsp, and add ¼ tsp baking soda. From:

http://cattails.info/Cattail_Recipe.html

Comments?

You know, the brand of 100 Percent Whole Wheat Stone Ground Sesame crackers, that also contain Clover Honey, Dairy Butter, Yeast & Salt?

Ak-Mak

I like mine with Spinach Artichoke Dip.
Or a spreadable cheese.
Or Mettwurst.

Have you ever had a hankering for a distinct shape or variety of Pasta?
One type that you anticipate would "hit the spot" , or does the choice depend on the pasta dish you may be craving?
I don't know, I've been thinking alot about Rigatoni lately.

In the Western novel TRUE GRIT, Charles Portis writes that these were "balls of..hot water cornbread".

How often do you eat cornbread or Johnnycakes, Hush Puppies and the like?

Any favorite recipes or variations?

In posting this I may jog some pleasant memories...

Were you ever amazed by how much someone could eat at one sitting?

I don't mean those competitive eaters who travel around the country making pigs of themselves, but a loved one, a family member or friend you were dining with that just couldn't get enough in his or her belly?

Where was this, and what were they eating?

Imagine.. You have a private jet and a free day to fly on an Eating Tour of the United States. A different city or locale for each meal-- breakfast, lunch and dinner.
Without naming specific restaurants, where would you go and what would you eat?

I'll start off:

Breakfast-Beignets and Coffee in New Orleans.
Lunch- Porterhouse Steak and fine Scotch in New York.
Dinner- An authentic Luau in Hawaii.

Both are healthier than many of the commonly used cooking oils, and have a higher smoke point.

I had not thought of either for high heat frying or sauteing.

Have you, and which do you prefer?

(I like Sauteed Fish with Butter, Lemon & Parsley-- a la Meuniere not Marzipan).

Are these Oils you'd Avocate?

There is a food scene in the movie "Miami Blues" where Jennifer Jason Leigh's character bakes a Vinegar Pie. Alec Baldwin's character tries to eat it--

This is a gritty film.

What does a good Vinegar Pie taste like?

Do you have a favorite recipe you would like to share?

Any opinions are welcome.

This being Dungeness Crab season, of course, I thought of serving Crab Louis for New Years Eve 2013. A classic.

What do you like in yours besides the Crab?
What else do you put in?
What do you leave out?
Would you care to tweak the following recipe?

Wolfgang Puck's Crab Louis

Pick through the crab meat thoroughly and remove any shells.
Place the crab in a small bowl, and fold in the dressing and chives.
Combine the tomato, onion, olive oil, salt, pepper, sugar, and parsley in a small bowl to make a nice relish.
With the endive leaves, create a flower pattern on individual plates. Place a small mound of the Crab Louie mixture in the center. Layer the diced avocado on top of the crab. Layer the tomato mixture on top of the avocado. Serve.

8 ounces jumbo lump crab
3 tablespoons Thousand Island or Russian dressing
2 tablespoons chives
1 vine-ripened tomato, diced and well drained
1/4 red onion, finely diced
2 tablespoons olive oil
Salt
Pepper
1 Pinch of sugar
1 teaspoon chopped parsley
16 endive leaves
1 whole avocado, diced

Pick through the crab meat thoroughly and remove any shells.
Place the crab in a small bowl, and fold in the dressing and chives.
Combine the tomato, onion, olive oil, salt, pepper, sugar, and parsley in a small bowl to make a nice relish.
With the endive leaves, create a flower pattern on individual plates. Place a small mound of the Crab Louie mixture in the center. Layer the diced avocado on top of the crab. Layer the tomato mixture on top of the avocado. Serve.

http://www.seriouseats.com/talk/2010/05/foodie-game.html

Died at age 392...

Why you no like ?

Kholodets, Sultz, Holodez, Galareta, Pihtije, Studen, Piftie, Soltz-- I'm sure there are more names out there for Jellied Meats, or Poultry, or Fish.

Sure, I can Google recipes, but want opinions, input and ideas from readers of Serious Eats.

These are great Old World dishes I've enjoyed, have you tried them?

Do think you would like them?

Is this the first time you've heard of them?

What are some of your favorite uses for this humble ingredient??

In Salad Dressings??

Do you try to sneak it into recipes where its not called for??

Or do you consider it "The Bad Seed"??

You like Poppy and Sesame better.

Has anyone else thought it odd that a family of bears would eat porridge?

Or that a turtle would want to know how many licks it takes to get to the center of a Tootsie Pop??

It might be fun to try and think of other examples in pop culture of animals or other creatures having a taste for the food and drink that people enjoy.

Fat cats drinking brandy...

???