Prawn and scallop sandwich on a warm summer evening
I was inspired this morning to make this prawn and scallop sandwich after watching Quirky Katie Quinn on her YouTube channel. She was sharing her experience of a Po’ Boy in New Orleans.
Katie Quinn
I’ve been following Katie for a few years and always enjoyed her stories. Katie was sharing where to get a good Po’ Boy in New Orleans with her BF Connor.
Is this a Po’ Boy?
Now I’m not suggesting for a moment that I’ve made a Po’ Boy. I really don’t have a good enough grasp of American culinary history to suggest that I could replicate something like that. Instead, I figured I could just sautée some prawns and scallops and put it into a baguette with some lettuce, tomato and garlic aioli.
Prawn and scallop sandwich with tomato and lettuce and garlic aioli
I noticed in Katie’s video that the prawns and oysters were crumbed and deep fried. I’d love to do that but I’m too lazy and sautéing in butter is good enough for me.
Did you know scallops have blue eyes?
I did eat this with some regret. A year or so ago, my friend Jennifer who blogs ate Little Monster Girl mentioned she doesn’t eat scallops because, amongst other things, they have blue eyes. You can search for scallop eyes in Google and check it out. I said to Jennifer I’d refrain from eating scallops but I couldn’t help myself today when I saw them in the display cabinet at the delicatessen section at Coles.
How did the sandwich taste?
As you’d expect, seafood, fresh bread, crispy lettuce and fresh tomato. What more could you want? It tasted great.
Parting words
I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform. I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.
Do you remember when pyramid power was all the rage?
You’d go to The Ekka in Brisbane or any of the other shows, fairs, and fetes; and someone would be trying to flog the enormous health and financial benefits of pyramid power by sitting in a pyramid or storing your valuables in a pyramid. Apparently, pyramid power can sharpen your razors too. Somehow, the wealth and the alleged immortality of the pharaohs would rub off on you if you used pyramids in your life. What a load of rubbish. The pharaohs died and their wealth wasted. They should have shared the wealth amongst their people to enrich their society.
Quackery
It all fits in with the general quackery we see today and the charlatans who are trying to rip people off with unproven and unscientific treatments. What’s worse is when con artists trick you out of your money by applying a veneer of science to their deception. I see it regularly and it makes my blood boil. The amount of money these people demand to treat you is ridiculous. I came across one today which offers a payment plan linked to a credit company so your payment totalling thousands of dollars can be made weekly or monthly. I wonder what the interest rate is.
Power pyramid of chicken drumsticks with duck fat potato
Entrepreneurial spirit
That said, with an entrepreneurial spirit I wonder if I could make money that way?
Just imagine, I could sell a three-sided pyramid made from chicken drumsticks as a super pyramid that meant anything cooked within would taste better and be better for you. It would be the ultimate in wellness and healthfulness. Turkey drumsticks would be better and goose drumsticks better again. After all, bigger is better. For a family feast, can you imagine using three drumsticks from emus and cassowaries? My version of a turducken would be cooking something under the concentric three sides of a pyramid made with turkey, duck and chicken drumsticks. Nine legs have to be better than three right! And three squared is nine and we all know that squaring something adds power.
Orgasmic, multiorgasmic even
I give you my life giving, life saving, life maintaining, life-sustaining duck fat roast potatoes made with pyramid power. A three-sided chicken drumstick pyramid to be precise. Eating these spuds laden in saturated duck fat will give you a longer better healthful life and better sex with amazing orgasms. Hang on, I should add the word organic because that’s what the confidence trick is all about. When people add organic to the name of a food they must really mean it will be orgasmic because really, organic means it contains carbon, as in organic chemistry. Think of that, you can have orgasmic chemistry!!! That would have been much more interesting to study at high school and university. You could write romance novels about couples with orgasmic chemistry!
Power pyramid of chicken drumsticks with duck fat potato
Carbon is good
It’s remarkable that people mistakenly believe carbon is bad when it’s the basis for life on earth as we know it. When did some moron determine that carbon dioxide (CO2) could be shortened to simply carbon? Even worse is the shortening of “carbon dioxide, methane, nitrous oxide and perfluorocarbons” to just carbon. It’s idiotic. What are people being taught in school these days?
So to cure erectile dysfunction and to help achieve longer multiple orgasms, I recommend “organic pyramid power spuds, roasted in duck fat and cooked under three chicken drumsticks shaped into a three-sided super pyramid”.
Pyramid power check list
☑ Better health
☑ Longer life
☑ Better cardiovascular fitness
☑ Better memory
☑ Better endurance and stamina
☑ Higher intelligence
☑ Greater attractiveness to those of your sexual orientation
☑ Better sex including better orgasms
So, anyway, whatevs. Here’s my dinner. Three chicken drumsticks, a spud roasted in duck fat, and some avocado with chillies and spring onion in it.
Power pyramid of chicken drumsticks with duck fat potato and pickled chilli avocado
Sorry, I should have wrapped this entire blog post with facetiousness tags <facetious> </facetious> And please note the disclaimer on this blog about medical advice. I do not have a doctor-patient relationship with you. My cynicism, scepticism and sarcasm are all my own
If you’re a purveyor of, or believer in mindless, baseless, maleficent confidence trickery, I’m sorry for hurting your feelings. Feel free to leave a comment.
Parting words
I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform. I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.
The thought process behind the Salmon ramen noodle curry
I started back at work today (Tuesday 03 January 2017) after some time off over the CNY break. I had some fresh salmon in the refrigerator and at about lunch time I began the usual process of wondering what I might cook for dinner. A ramen noodle dish began to emerge.
I knew in the “shelf of shame” there was some coconut milk as well as some 3-minute noodles. In the refrigerator I had some asparagus and broccoli stalks for greens. To add some spice I had some pickled red and green chillies that I’d prepared on the weekend.
What could be easier than dicing the salmon with a sharp knife and making a simple meal for one.
The cooking process
I cooked the 3-minute ramen noodles by opening a packet into a bowl, emptying the flavour sachet and adding boiling water from a kettle. I stirred that around with a pair of chopsticks for a few minutes and then drained the ramen noodles.
I added the drained ramen noodles into an oiled (I use relatively cheap Coles brand olive oil) frying pan and turned up the heat constantly stirring so the noodles wouldn’t stick. After the noodles began to dry out a little and take on some colour, I added a small tin of coconut milk and kept stirring. My preferred stirring tool is a pair of chopsticks. They are perfect for stirring. I heard Matt Preston criticise wooden spoons recently in favour of silicon spatulas on the basis of hygiene. I hope he’s not critical of wooden chopsticks.
To the ramen noodles and coconut milk, I added the greens and the chillies and brought the liquid to a gentle simmer. Don’t bring it to a rolling (aka roiling) boil, you don’t want to split the coconut milk.
Once the liquid is simmering gently, added the diced salmon. Stir everything gently and keep simmering for about 5 minutes. By then the fish will be mostly cooked.
If you are carbohydrate loading, you could serve this on some red quinoa and brown rice but I think I carbohydrate peaked over the CNY break.
If you want, you can garnish with anything suitable. I used some spring onion I had in the refrigerator.
Salmon and ramen noodles curry with broccoli stalks and asparagus
Social media
I regularly post food photographs to Facebook, Twitter and Instagram. If you have friends stuck for ideas on cooking meals for one, please let them know about Yummy Lummy, that’s me!
And now for something completely different!
If you’re sitting on the toilet and want something of short duration to listen to, why not check out Medical Fun Facts. You can find it in the iTunes podcast store. MFF is also on Stitcher so if you have an Android device, download the Stitcher app from the Google Play store and enjoy the show. I drop a show every Monday and Thursday evening at about 7 pm Canberra time (UTC+11 during DLS and UTC+10 from the first Sunday of April until the first Sunday of October).
So for dinner tonight I had 250 grams of regular beef mince. I was going to make a curry with coconut milk, some greens and serve it with red quinoa and brown rice.
But then I changed my mind and had a hankering for some fried bread.
I got a big handful of regular beef mince and mixed in some olive oil, a beaten egg, grated Coon cheese, chopped pickled jalapeño peppers, chilli flakes and Worcestershire sauce. I flattened out the meat on a piece of bread in a frying pan and then put it into a hot oven (200 °C) for 45 minutes. I served it with some broccoli.
Mince on toast. It will become a big burger on fried toast.
Do you like my pathology tea towel? It’s great, isn’t it?
Happy new year. Oven baked mince on fried toast with broccoli.
Sorry, the broccoli is a bit fuzzy. I was focussing on the corner of the meat and bread closest to the camera.
Really? An oriental ramen noodle chicken casserole!
What on earth is an oriental ramen noodle chicken casserole?
This morning I was watching a YouTube video of one of my favourite on-line cooks, Hilah Johnson of Hilah Cooking. Hilah was making a chicken enchilada casserole and it inspired me to make a chicken casserole for dinner.
Asparagus, Baby spinach, Celery, Jalapeño and Cheddar seasoning mix, Chicken, Coon cheese, Green chillies, Leek, Noodles, Red chillies, Sour cream, Spinach leaves, Sugar snap peas
Method
Watch the video to see how I just bung things in together.
There’s nothing special about how you do this. I’m using a frying pan because it is a good size and it’s oven safe.
The cooking time was a bit of a guess, it could have just as easily been 30 minutes I think.
Why do I like Hilah?
I’ve been following Hilah on YouTube, Twitter and Instagram for years. She’s just very cool. I like the videos she produces and her style. If you like Texans, you’ll love Hilah. Like another favourite Texan, viz., Jules from Jules Strawberry, Hilah now lives in California.
Hilah also produces a video series aptly named, “Put it in my mouth” in which she wears an ‘I ❤️ snacks’ T-shirt and eats things that people from all over the world send her to try.
So how did my chicken casserole turn out?
It was good, albeit a little salty. The quantity of Jalapeño and Cheddar burger mix was probably too much. Otherwise, I really enjoyed it. I’ve saved half for dinner tomorrow night.
Ramen noodles chicken casserole
Try something else
For a nonfood twist, how about checking out my podcast at my other blog, DrGaryLum.com
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