Fibbing Friday — You Are What You Eat

Frank (aka PCGuy) and Di (aka Pensitivity101) alternate as hosts for Fibbing Friday, a silly little exercise where we are to write a post with our answers to the ten questions below. But as the title suggests, truth is not an option. The idea is to fib a little, a lot, tell whoppers, be inventive, silly, or even outrageous, in our responses. Today is Frank’s turn and he wants to know….

1. Why is it called “Beef Wellington”? Because the Wellington family members were all vegetarian, but they decided to name their children after foods they could not eat. Beef was the oldest, and his siblings were named Pork, Chicken, Lamb, and Veal.

2. What makes it “Yorkshire Pudding”? It’s the type of thick mud that was first encountered in the shire of York after the deluge of 1811.

3. Is there a difference between “Ketchup” and “Catsup”? Yes, they are spelled differently and pronounced differently and taste differently. Otherwise they are identical.

4. Why are the five mother sauces so named? Because each of them, members of the world renown Sauce family, had five of their own little girl Sauces, and those offspring ended up being members of the first all-female soccer team to win the World Cup.

5. Meat from cows and pigs get fancy names, but meat from chickens is just called chicken. Why? Chicken are plain, unassuming creatures, and relative to cows and pigs, are small. So they chose to categorize their cuts into just four straightforward body parts designations: breast, thigh, wing, and leg.

6. What is ratatouille? A stew made from rat meat.

7. What’s the difference between lamb and mutton? Sideburns.

8. What is beurre blanc? It’s a medical condition caused by overexposure to the bitter cold.

9. Why do some say you shouldn’t serve red wine with fish? For the same reason some say ketchup and others say catsup.

10. Why do chefs toss a pinch of salt over their shoulder? Because rats find salt irresistible, and it’s how the best chefs can ensure that they’ll have enough rats when they make their signature ratatouille dish.

E.M.’s Sunday Ramble Prompt — In the Kitchen

It’s time once again for E.M. Kingston’s The Sunday Ramble. Her prompt is based upon a certain topic about which she asks five questions. We are invited to ramble on about that topic however we wish. Today’s topic is “Kitchen and Food.”

When you are in the kitchen cooking (or cleaning), do you have anything playing in the background (e.g.,TV, music, Julia Childs, etc.) while you are completing your tasks?

I almost always have my favorite SiriusXM channel, Classic Vinyl, from my TV on in the background. I loved me my classic rock.

What is the weirdest thing you have ever eaten that someone cooked for you?

Tongue, as I explained in this post.

Thinking of that weird food, did you like it enough to eat it again or get the recipe?

Once I put two and two together, I refused to eat tongue ever again.

What’s the food you usually refuse to share?

For the right people, there is no food I would refuse to share.

Do you use recipes when you cook, or do you have your own way of cooking the food that you love?

I generally follow directions the first few times I prepare a particular meal. However, after that, I will often improvise.

Bonus: Pick three smells in your kitchen that make you happy when you smell them.

  • Fresh brewed coffee
  • Sizzling bacon
  • Freshly baked bread

Fandango


Photo credit: shutterstock.com

Truthful Tuesday — Food vs Service

Frank, aka PCGuy, has published another one of his Truthful Tuesday posts. This week Frank wants to know…

When it comes to dining out, does superb quality of food make up for subpar service, or does stellar service make up for lackluster food?

It’s been at least a year and a half since I actually went to a restaurant and sat down for a meal that was served to me. Most of the restaurant-prepared meals we’ve had since March 2020 have been either take-out or delivery. And given that, the quality of the food is the only measure we use when evaluating a restaurant.

Thinking back to the Before Days, when we would often go out to eat at a restaurant, our primary reason for dining out at a restaurant was for the food. I agree that poor service can diminish the dining experience no matter how good the food. But stellar service does not make up for a poorly prepared meal or for food that tastes sub-par.

So, in summary, it’s all about the food

Share Your World — 9/6/2021

For this week’s Share Your World prompt, Melanie wants to know…

Do you believe in soulmates? (Melanie defines a ‘soulmate’ as the IDEAL romantic partner.)

This may sound antithetical to Melanie’s definition of soulmate, but I believe that finding your “soulmate” is a matter of timing, attitude, and situation. Your “soulmate” often turns out to be the person you’re with when you’re ready to make a “lifelong” commitment to someone, and when your attitude and situation makes that the feel like the right thing to do.

Of course, the sliver of romanticism that exists in me admits that such timing, attitude, and situation may come together because you have found your soulmate.

What are three scents you like?

Coffee brewing, fresh popcorn, and freshly baked goods.

What are some things that you might be considered too old to do, but that you enjoy?

So is the question about things I enjoy doing but I no longer can do because I’m too old? Or is it about things I still do — and enjoy doing — even though some may believe I’m too old to be doing them?

If it’s the former, most such activities involve a combination of diminished reflexes and potentially more brittle bones that old age brings. Things like downhill skiing or motorcycle cruising. If it’s the latter, even as a septuagenarian, I’m still into bicycling and hiking.

What is one food you absolutely refuse to share?

I have no food that I refuse to share with anyone else. In fact, if there is a particular type of food that I love, I will encourage others to take a taste. I’m just that kind of a guy. 😉

Truthful Tuesday — Whether the Weather

Frank, aka PCGuy, has published another one of his Truthful Tuesday posts. This week Frank wants to know whether the weather affects what we like to eat. He asks…

Whether it’s soups, stews, or chili, are there certain foods that you consider “winter fare,” only suitable when the temperature dips low enough to turn the furnace on, or do you just eat whatever whenever?

Before I moved to the East Bay last year around this time, I used to live in San Francisco. One of the characteristics of San Francisco’s weather is that there’s not much of a difference between summer and winter. Yes, occasionally that city will have a hot day in the summer or a chilly day in the winter, but for the most part, summer highs rarely exceed 70 and winter lows rarely dip below 40.

So the short answer to Frank’s question is no, I don’t consider certains foods to be “winter fare” or “summer fare.” I’ll eat whatever whenever.

That said, where I live now — 35 miles to the east of San Francisco across the San Francisco Bay — has definitive seasons. It hits the upper 90s to the low 100s on most days during the summer months and can get down to the low 30s in the winter.

And yet, I will still enjoy a piping hot bowl of chili even in the heat of the East Bay summers and still eat a half pint of Ben & Jerry’s Stephen Colbert’s Americone ice cream for dessert on most nights even in the dead of winter.