November 7th Men Make Dinner Day

I have no idea why the world seems to fall into the same never ending pattern but it does… Whether women work all day, take care of the children, do the gardening… it always seems to be their lot in life to make dinner as well. Today is the day to break that pattern and let the men make dinner instead. I know in my house, the women always make dinner (though I think they prefer it that way). I tend to use a lot of dishes when I cook and I may add some different flavoring, so in the long run you might not like what I make and the clean up is a chore in itself. That’s no excuse though, on the first Thursday in November it is time for men to make dinner. And guys, this does not include bringing dinner home from a restaurant!

How to celebrate – It’s the man’s turn to make dinner! Women relax! Become a chef.

July 25th Culinarian’s Day

 

According to the dictionary, there is nothing such as a Culinarian, I beg to differ. What is a Culinarist but a Culinarian?  We are speaking about someone here that is a step above a cook. There’s some food for thought!

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There is an art to preparing and plating a dish. That often separates a cook from a Culinarian. A cook gives you a hamburger, a Culinarian serves you a hamburger with a tomato.

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Seriously though, true chefs spend years learning their craft. Maybe some of their dishes are beyond your palate but you have to appreciate what they do. They separate those who eat escargot from those who eat snails.

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Food is so much of what we live for that it has to become an art. After all, art mimics life! Or is that the other way around? Either way, today we celebrate the Culinarian’s among us. Those who looked at food and said, “I can make something else out of that!”

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So many of these bizarre holidays have something to do with food. They are a  Culinarian’s delight. The true question here is… can you really trust a skinny Culinarian?

How to celebrate – Become a Culinarian. Go ahead and play with your food today. Sample something you have never tried before today. (Food that is)

July 25th Culinarian’s Day

Today is Culinarian’s Day. If you like to cook, it is you day! Since it has no history and no one claims it as their day, I’ve decided to give you some recipes you might be able to dazzle you friends with.

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Century Eggs. These are eggs (Normally duck eggs) that have been stored in Salt, lime and ash for 100 years. (Guess that’s why they are black) Sounds yummy but you may want to have a stomach pump ready to go if you serve them. This delicacy comes to us from China.

DA47KX Stargazy pie West Country fish dish Cornwall UK

Stargazey Pie.  Another yummy dish, this time coming to us from England. I guess they call it Stargazey because the fish heads are looking up at the stars. (Actually it was the last name of a fisherman who saved a part of England from starvation by finding sardines for all to eat.) This is probably a healthy meal, it is definitely good for those on a diet because… who could eat it!

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Locusts. From Israel we love our locust. Apparently locust are quite a treat. They can be barbecued, baked, broiled or boiled. So the next time you see a field infested with locust don’t think of it as a disaster, think of it as lunch!

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My last offering is Casa Marzu.  It comes from Italy and is a cheese used as a dip or served with bread. It is Pecorino Sardo, a sheep’s cheese that left out, covered and allowed to be infested with maggots. You harvest the cheese after the maggots have laid their eggs (Larvae) and then served as an appetizer or snack. The larvae is still alive so you might want to check and make sure they don’t come back up on you before you are able to thrown them up.

How to celebrate – Try any of these tasty treats or come up with one of your own. Buy a chef’s hat and at least look the part of a culinary genius! Attend a Culinary class.

March 23rd National Chips & Dip Day

Break out those potato chips, tortilla chips, or the chip of your choice and start dipping! This is your day!  No one knows when it began, or why it began other than as an excuse to add a few extra pounds.  We do, however, have a little history on when the potato chip got its start.

The first reference to a thinly sliced chip made of potatoes comes from William Kitchiner’s “The Cook’s Oracle” published in England in 1822, they were called Crisps. At least a little more romantic, the story goes that American Chef George Crum in Saratoga NY, in 1853 got annoyed with one of his customers who kept sending back his potato saying it was under cooked.  Crum cut the potato into very thin slices and fried it until is was burnt to a crisp.  Amused with himself, Crum sent out his joke to his customer who in turn loved the potato adding to Crum’s frustration.  Soon, everybody was asking for Crum’s potatoes and an entire new industry was begun.  His customer may have been Cornelius Vanderbilt which would explain how it caught on so fast.

Now dip has no real history.  It also means many, many different things… chewing tobacco, an unsavory character, or something that enhances the flavor of a chip.  It probably first came from ancient days when breads were dunked in herbs and oils.  Since then, people have been trying all sorts of new items to include in their “dip”.

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So somewhere along the line somebody got the bright idea that our chips and dip were not healthy enough for us.  They decided to put things like fruits and vegetables along side the dip to get us all eating better.  Okay, so it’s a good idea and is better for us but this sort of anarchy just leads us to a total meltdown of what National Chips & Dip Day is all about!

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A little less objectionable to connoisseurs of the traditional Chips and Dips  is the dessert chip & dip.  While it does leave us craving salt it satisfies other taste buds in our palate.

So raise that chip, or carrot, or cookie high in the air and with a determined, yet graceful, motion bring it down and scoop up whatever flavor dip you desire to consume, taking care that you are not close to a spittoon where you might find another sort of dip less accommodating.