Tag Archives: food

What Kind of Food do They Eat in Scotland?

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I’ve never been to the UK, but I’ve always wanted to go. Heck, I’d love to visit Ireland and Scotland as well. I got an email the other day that I thought would be fun to make into a video. I get emails from all over the world. I really love hearing about your countries, and even the favorite foods of your locale. So Neil sent me an email with the top five meals in Scotland for me to share with you.

  • Haggis, Neeps and Tatties. Ever heard of this? Didn’t think so. This is his favorite meal. Haggis is not exactly the best-sounding food. It’s sheep heart, lungs and liver all mixed up and served in a sheep’s stomach. It’s YUMMY, trust me. Neeps are a watery vegetable with a sweetness to it. Tatties are potatoes, usually mashed.
  • Full Scottish breakfast. I don’t tend to eat this every morning, as it can be unhealthy. It consists of Black pudding (which contains oatmeal and pig or cow blood), baked beans, eggs, bacon, sausage, hash browns and fried tomatoes.
  • Stovies. Stovies is traditionally a left over dish from the Sunday Roast, using the tatties, meat and dripping leftovers all thrown into one pot. Meat used varies from chicken, beef and lamb.
  • Scottish steak. This is more of a worldwide dish. It has to be angus beef, fried with onions and tomatoe, and a pepper sauce.
  • Fish supper. This is really a carry-out meal. It consists of Haddock deep fried in batter with chips. Scottish people prefer this to things like hamburgers.

Send me an email to tell me about the favorite foods and meals from your country! I’d love to hear about it.


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How to Go Grocery Shopping

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Chris P writes: “I have worked in a supermarket for a number of years. I have seen a lot of people come into the store in a good mood… and leave in a bad one! Here are my top 5 tips for a easy and stress-free shopping trip.”

  • Know the busy and quiet times of a store. this can help you have a quicker shop, and less people to get in the way. If you go during the busy times, it will almost certainly lead to stress during your shopping… for a number of reasons.
  • Be prepared. There’s nothing worse than if you are on a monthly shopping budget, than to go into a supermarket with out a shopping list or idea of what you want.Creating a list… whether it be on your PDA, or a piece of paper… can save you from those impulse buys that stores strive for, thus saving you money.
  • Try to be in a good mood! The cashiers have been sitting there all day, doing the same thing. It gets repetitive. In most cases, the casher will be polite to you. Be polite back! This will not only make your checkout experience a lot better… it will also improve the cashers mood, causing less mistakes!
  • Choose the right cart. If you have a small cart or a basket you cant fit much in them, meaning you have to buy less items. Having a big cart makes you want to fill it, or tempts you to buy more than you normally would have.
  • Do you really need to go shopping and spend more hard-earned cash? Make sure you actually need to go shopping. Whats in your cabinets and fridge? In most cases, you can have enough food in the house without actually going shopping for more!


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Garlic Recipes

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I love garlic. Face it, garlic is one of the cheapest and easiest ways (not to mention yummiest!) to season foods of all kinds. Here are several different uses for garlic.

  • Within pasta dishes, when no sauce is readily available and you’re limited on the food thats in the house, try adding minced garlic to pasta. Use with salt and pepper and a knob of butter, and although a little dry, the pasta will be far more edible than if eaten unflavored.
  • On foods using cheese, it might sound stupid and ridiculous, but when garlic and cheese are combined the outcome is generally well received, toast or crackers that have been rubbed with garlic before hand and then had cheese applied are a nice change.
  • On pizza, when a person thinks of ordering a takeaway, a pizza is usually thought of (at least in this household). The majority of peoplethink of margarita, either with or without pepperoni, when garlic is added it brings a whole new outlook on the pizza itself, and is always very well enjoyed by most who eat it.
  • In bread, (when I say in bread I in no way mean the typically thought of garlic bread which is must like thick toast with garlic butter on the top), I mean freshly baked bread which has had minced or lazy garlic mixed right into the dough. this kind of bread makes for very interesting sandwiches, toast, and even croutons.
  • In mashed potatoes, I always get a mixed response to this, some people say ‘well what the hell are you doing that for’ and some people say ‘ohh thats a great idea’. I live in Sheffield England, and every Sunday we have the typical British sunday dinner. I always prepare my Yorkshire puddings, mashed potatoes and stuffing with garlic. of course, I have no meat or gravy so I am forced to produce some interesting flavors on the dish, and garlic certainly is one of the better ones. I know I for one can’t have mashed potatoes without garlic puree any more. I am a self confessed garlic addict.

Here are some additional tips, when cooking with Garlic:

  • Pasta w/garlic and butter and add white wine
  • Don’t burn your garlic, it’ll make it taste awful.
  • Only cook garlic long enough until you can smell it.
  • Fresh Garlic ftw: don’t use powdered.
  • Roasted Garlic Mashed potatoes for the win!
  • Margarita style Pizza – chesse pizza in the USA.

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How to Cook at Home

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Here are some tips sent in by Michael, who works as a Culinary Chef. They are designed to help make cooking at home easier for you, and more enjoyable!

  • Read the recipe. Use it as guideline… not merely as a set of instructions. Most recipe books will give you only general instructions about the exact method they used to create the item pictured or described. I have come across many instances where certain measurements have been left out or a complete step altogether. While this may be frustrating please remember that trying new recopies is an adventure into new tastes and new cooking techniques. Though I wouldn’t suggest this with time-tested family recipes handed down though out the years.
  • “mise en place”, A French cooking term for “to put in place”. This is a basic cooking term that means be prepared. Have a clean working area, have the correct utensils ready, have the correct ingredients, etc. Set yourself up for success. There is nothing worse than finding out you don’t have a crucial part of your recipe while in the midst of cooking and having to run to the local vendor to get it. Think ahead before you begin.
  • Know your knife. This is fundamental for safety. Have a sharp knife! While it is a potentially dangerous tool it is not as dangerous as a dull knife. A well kept blade will easily slice, while a dull one will force you to put more pressure on the blade and may result a cut or even a trip to the hospital. In general if you want to buy a good kitchen knife that is relatively safe and wont dull I would suggest one with a serrated edge, or a high end forged blade.
  • Get to know your appliances. What type of stove top range do you have? Gas or Electric? Convection oven or standard? Hopefully you have had the opportunity to know that not every stove top and oven distribute heat the same way. While a gas burning device is the best for conductivity an electric or ceramic range top can work just as well, just differently. Microwaves if you use them, look for one with a variety of settings and high wattage. Any other kitchen gadgets you may wish to own (mixers, food processors, i.e.) try buy the best that you can afford and go with a reputable brand. Quality is King. And If in doubt: always read the manual.
  • Teflon(non stick)-vs-Metal pots and Pans. If you aren’t aware of this already please, and I mean please for the love of all that is holy do not use a metal utensils on a non stick pan! This is akin to scratching your fingernails on chalkboard only that you would rip off part of the chalkboard itself. Use either a heat tempered plastic or rubber utensil with non-stick pans. I may also add that if you get a non-stick pan too hot it will degrade the coating. Culinary professionals use metal pots and pans for 90% of their use and only use non stick pans for delicate items like eggs or crepes.

Experiment a little. Say you try a new recipe and you didn’t like a certain ingredient. Can you think of something that you would like to replace it with. Maybe you didn’t like the texture or didn’t like the method that it was cooked under. Well be free to take the liberty to create your own version of that particular dish. This is what cooking is all about. Practice, and you will find out you can satisfy your own taste buds.

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25 Dinner Options for a Friday Evening at Home

  1. Leftovers
  2. Chinese delivery
  3. Pizza
  4. Chinese pizza delivery leftovers
  5. Animal crackers
  6. Italian, but only if they deliver
  7. Bread, butter optional
  8. Not a Bologna Sandwich (NSFW)
  9. Thai
  10. A mai thai
  11. My tie
  12. Nothing
  13. Parsley
  14. Parsley leftovers
  15. Hershey’s Special Dark
  16. A cup of Peet’s Kenya blend
  17. Baked beans
  18. Something microwavable
  19. Braunschwager
  20. Peanut butter on a spoon
  21. Powdered milk
  22. Rice
  23. Ice
  24. Whatever Ponzi orders
  25. Olive Garden (nah, I’m not in the mood)

Dinner's On Us

Everybody knows we feed you well at Gnomedex (in fact, our breakfasts have now been officially sponsored). Lunch is provided, and there are snacks and drinks throughout the entire day at the conference center. However, we also scored some nice food for your dinner meals. Ponzi’s taking a well-deserved nap right now, but I hope to post details of the food we’re serving you on Saturday night. We couldn’t find a sponsor to cover our Friday night party, but that didn’t keep us from making it a kick-ass spread:

Thursday Night Food (Dinner)

  • Assorted Bruschetta ~ Sun-Dried Tomato Parmesan, Kalamata Olive Tapenade, Artichoke, and Cannellini Beans with White Truffle Oil Drizzle
  • Grilled Chicken Pinwheels with Herbed Cream Cheese
  • Spinach and Tortilla Wrap
  • Shrimp Salad Profiteroles
  • Crisp Coconut Prawns with Citrus Chili Dipping Sauce
  • Fiery Mongolian Meatballs with Hoisin Barbecue Glaze
  • Baked Brie en Croute with Fresh Fruit and Croustades
  • Caramelized Onion and Gruyere Tartlet
  • Mediterranean Antipasto Platter ~ Includes an Assortment of Cured Meats, Imported Select Cheeses, Seasonal Vegetables and Assorted Salads
  • Cocktails, non-alcoholic beverages, etc.

Friday Night Food (Dinner)

  • Seasonal Fresh & Dried Fruit Display, garnished with Assorted Nuts
  • Roasted Vegetable Kabobs
  • Smoked Gouda, Tillamook Cheddar, Gorgonzola, Chèvre with Breads & Crackers
  • Northwest Wild Mushroom Tartlet with Parmesan & Filberts
  • Dungeness & Shrimp Crab Cakes with Brandy Rémoulade
  • Cheese Tortellini with Pesto Cream
  • Lemon Rosemary Chicken Skewers with a Green Peppercorn Aioli
  • New York Striploin with Horseradish Cream
  • Chocolate Truffles, rolled in Coconut, Pistachio & Dried Cranberry
  • Cocktails, non-alcoholic beverages, etc.

Saturday Night Food (Dinner)

  • Waiting for Ponzi to send me the menu

Gnomedex Will Feed You Dinner

Okay, it’s not enough that we’re giving you breakfast and lunch at Gnomedex, but Ponzi just told me that we’re also giving you dinner on Friday and Saturday night!!! It’s not going to be a three-course layout either night, but should prove to be something substantial (far beyond carrot sticks and dip). She says: “it probably won’t look like dinner, but it’ll be filling.” I’ll have the menus posted soon enough so you can decide for yourself, but we’re basically telling everybody that we treat all Gnomedex attendees like VIPs. This includes all Cove Gnomedexers, too. Now you wonder why we’re still looking for sponsors – this food extravaganza is killing our budget!

Portion Control

Here’s one phrase in the English language that I can’t stand: “portion control.” It drives me up the wall. You’re telling me that I have to control the amount of food that’s presented to me? No, I’m not always the one in control of the portions – and I know I’m not always going to be conscious about my hand-to-mouth activity. Case in point: I ate entirely too many dried fruit & nuts at Lili Cheng’s the other night (the bowl was within arm’s reach, and I was engrossed in the conversation). Are you telling me I didn’t exercise control over my unconscious behaviors?! I have nobody to blame but myself, but what about those times that someone else serves you and expects you (socially or personally) to eat everything? The FDA aims to help Improve Consumers Ability to Manage Calorie Intake:

Companies, government, health organizations, and others should expand and align marketing initiatives (both commercial and social) that help consumers to manage their calorie intake. Foodservice companies and venues should use their full range of creativity and resources to promote food choices and eating behaviors that are consistent with healthy weight management.

In other words: they’re recommending the death of super-sized meals. We’ve been “trained” to believe that we should get more food for our money – but the only thing we’re getting more of is ourselves (that is, fatter). The restaurants have to stop serving as much, and we consumers have to stop expecting so much – but which comes first, the chicken or the egg substitute? Ultimately, it’s our responsiblity to take control of the portions we accept – but I really have a problem with people who tell me that I have to exercise portion control (which isn’t always under my control).

Party, Party, Party

We’ve posted details on the Gnomedex parties today – although nobody has yet stepped up to the plate to sponsor Friday night’s event.

Thursday night, like last year, we are having early registration and a mixer at the Odyssey Maritime museum. There will be cocktails and food. It’s a chance to see where the conference center is and get to know the other attendees before Gnomedex gets into full swing.

Friday, we are having a party at The Museum of Flight – in The personal Courage Wing. Could there be a better spot to have conversations about technology, innovation, and talk of what is to come on Saturday’s event? The Personal Courage Wing will put us in the midst of personal stories of the innovative thinkers from the past. Poetically, this is perfect because that’s who the Gnomedex attendee is – an innovative thinker for tomorrow (living today). We are still in need of sponsorship for this party – as no company has yet stepped up to the plate to help make this happen (so we’re having to fund this night out of our own pocket).

Saturday, thanks in large part to Microsoft, the party is at The Experience Music Project and The Science Fiction Museum. And my personal favorite treat – Doubletake – an art exhibit, on display at EMP. Here’s an excerpt of their discription. “These pairings include Impressionist and Post-Impressionist works from masters such as Claude Monet, Pierre-Auguste Renoir, Edgar Dégas and Vincent van Gogh with modern and contemporary works from such artists as Pablo Picasso, Mark Rothko, Jasper Johns and Roy Lichtenstein. We believe that these comparisons will give Impressionism a new context for modern audiences, resurrecting the power of the artists’ rebellious intent.” In case you didn’t know, Gnomedexers are the avant-garde.

Again, if your company is interested in sponsoring Friday’s party at the Museum of Flight, let us know ASAP. We still have a few other major sponsors to announce (to list alongside Microsoft, Yahoo!, Ask, GoDaddy, PRWeb, WeatherBug, and Waggener Edstrom). Each one of our parties is designed to facilitate and support conversation and interpersonal networking, FWIW.

50 Weight Loss Tips

I lost 30 pounds in three months. If you wanted to know how I did it, and how I intend on maintaining my current weight, then these 50 weight loss tips are for you. I’m not an expert, but I do speak from experience. If it helps you attain your own weight loss goals, then I’m happy to have helped (if only to serve as a reinforcement of knowledge you already possess). Most of this, I learned on my own or through close friends and family members. Feel free to add your own tips to this list, too!

If you want even more help, I now have an PDF eBook series available, which includes an ebook version of the diet and weight loss tips that follow. Be sure to download my weight loss ebook before you scoot away! Having these tips on your hard drive or your iPhone will serve as a regular reminder of how to maintain your personal health.

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