Welcome to Yummy Lummy. A food blog about cooking meals for one.
Introduction
How has your week been? I enjoyed some warmer days early in the week with daily maximum temperatures around 28 °C (about 82 °F). It was nice to be able to walk around in shorts and also to get outside and expose my scar to some sunlight. Yes, I have ichthyosis. My skin is always dry and scaly.
Patella ORIF scar getting some “bennies“.
I’m looking forward to warmer weather, although all residents of Canberra know that we can expect frost any morning until at least the second Tuesday of November.
What I’ve been watching this week
The bearded butchers
“The Bearded Butchers” is a YouTube channel featuring a butcher business from the USA. They specialise in sharing information on cattle, pig, and sheep butchery and meat processing for our tables.
I have this desire to learn how to butcher cuts of meat properly. I want to break down and fabricate an entire pig and lamb.
I also dream of having a decent workbench and freezer to cut and freeze my cuts.
House
Originally titled “House M.D.”, this is one of my all-time favourite shows on TV. Gregory House is an antisocial medical practitioner with specialist training in infectious diseases and nephrology.
A muscle infarction in his right thigh left him with chronic severe pain, influencing his personality. The chronic pain has resulted in opioid dependence and the need to use a cane.
He’s abrasive and contrary, but more often than not he’s correct. I don’t mind people who are obnoxious if they’re right; I do not like opinionated, obnoxious people who try to foist their views on me with poor-quality evidence.
A big surprise
I haven’t measured my mass since the morning of my injury. Because I cannot remove the brace, I didn’t see much point standing on the scales. I also don’t know the mass of the leg brace.
During the week, curiosity got the better of me, and I stood naked on the scales after breakfast, coffee, and about a litre of water. With the brace on my mass, it was a huge surprise. I was more than a kilogram lighter than I’d been since high school.
New Apple operating systems
This week, Apple released iOS17 and iPadOS17. Updating the operating system on these devices feels more effortless these days. With Apple providing beta versions months in advance, release problems are fewer.
Both devices feel faster to use, and I like some app enhancements.
Given how expensive new Apple devices are, these major operating system updates are like getting a new smartphone and tablet without paying for them.
Recipe
I cooked this during the week and thought it was worth sharing on the blog.
Equipment
Slow cooker
Oven
Ingredients
Lamb shoulder roast — boneless, rolled, and trussed with butcher’s twine
Speck — I think of speck as fancy bacon. There will be readers who think cured meat is bad for our health. But there is no proof of causation of cured meat and malignancy. At best, there are association studies. The odds ratios, however, are fairly poor and close to 1. Unlike the epidemiological studies associating cigarette smoking and lung carcinoma which was later proven with mechanistic research.
Salt — I use iodised salt
Black and white peppercorns
Instructions
Place the lamb and pork into the slow cooker with a cup of water, a couple of teaspoons of salt, and a couple of teaspoons of whole peppercorns.
Cook on low heat for 10 hours.
Carefully remove the meat and strain the liquid to remove solid matter.
Place the meat into a baking tray and cook uncovered in an oven set at 180 °C (356 °F) for 30 minutes. The oven stage will dry the surface and create a thin crust over the lamb.
While the meat is in the oven, slowly boil the strained cooking liquor to evaporate the water and thicken the liquor. The reduced liquor will make a lovely lamb and pork broth.
Remove the meat from the oven and break it down with tongs. The lamb and pork will fall apart with little effort.
Transfer the pulled meat to a container for refrigeration.
Lamb shoulder roastSpeckSlow cooker lamb shoulder and speckSlow cooker lamb shoulder and speckSlow cooker lamb shoulder and speck pulled and ready for refrigeration.
Meal ideas
Here are some photographs of how I used the lamb and pork in a few meals. I still have most of the lamb and pork in the refrigerator, and it will keep me going for a few more meals.
Slow cooker lamb shoulder and speck served with cherry tomatoes, cauliflower, and broccoli. Leftover slow cooker lamb and speck mixed with full “cream” coconut cream, olives, capers, and cherry tomatoes plus tasty and mozzarella cheeses. This was cooked in an oven at 180 °C (356 °F) for 30 minutes. It was served with an avocado cheek. Leftover slow cooker lamb shoulder and speck, with coconut cream, cherry tomatoes, broccoli, and cauliflower. I heated the lamb and pork in lamb fat before I added the coconut cream.
Final thoughts
How has your week been?
Do you update operating systems as soon as they’re released?
It was lovely this afternoon in the sun, looking at the clouds and the water.
Introduction
Dear Reader,
How has your week been? Mine has been fantastic. Monday was a gazetted public holiday in the Australian Capital Territory (also known as Canberra). We have one more public holiday before Christmas. I reckon Canberra has more public holidays than any other jurisdiction in Australia.
During the week, there was a church vestry committee meeting. I enjoy these evening meetings. We discuss what is going well and what is not in the fellowship and plan for improving things.
In the middle of the week, I did a webinar with pathology (microbiology) trainees nationwide as part of their professional development. I loved sharing with them how being a pathologist and working as a public servant in government is a rich and rewarding career path. While not the same as working in a laboratory every day and working with other clinicians, I exposed them to some of the inner workings of how things get done in government.
I attended a workshop on Thursday that brought together different Australian Government agencies. Understanding the perspective and point of view of others always makes for better outcomes (in my opinion). A shared understanding helps develop and maintain cooperation.
All in all, it was a busy and rewarding week. It has been a week of mercy and grace.
Ramen Daddy and Jasper + Myrtle
Jasper + Myrtle chocolate with emphasis on Queensland nuts
On Sunday, I was invited to lunch by my friends who own and operate Jasper + Myrtle. It was good to catch up with them. I have not seen either of them since before COVID-19.
I had the “Classic Daddy“, which was fantastic. I didn’t shoot a photograph because I wasn’t in the mood. It was good catching up with friends and enjoying eating the meal.
After lunch, I got a tour of the Jasper + Myrtle chocolate factory. I remember they started in their garage with a relatively small setup. They’ve been to Italy a few times to purchase equipment for their manufacturing process. They import all the beans from PNG, so they are genuinely bean-to-bar in their manufacturing process.
There was a lot of gleaming stainless steel and chocolate to see.
What have I been reading?
Phillipa Sage’s “Off-road with Clarkson, Hammond, and May” and “The Wonderful World of Jeremy Clarkson.”
While Maté’s book is about feelings, emotions, attachment, and embracing customs from first nations people groups, Peterson uses observation and empirical data to emphasise evolutionary biology. I’m part-way through the rules for life. “12 Rules for Life” is an audiobook that requires concentration. Peterson is fond of using words and terms which are technical and accurate, which can make comprehension a challenge when the words are not in everyday use. I’m learning new words.
While Maté takes a post-modern view of identity, Peterson relies on the power and force of evolution.
The contrasts are fascinating.
Peterson also takes this empirical view in his description of Christianity. His characterisation is academic, and while his exposition is scholarly, it sounds shallow compared with the depth and winsome conviction of Martyn Lloyd-Jones and Timothy Keller. He understands the bible (he also includes the Apocrypha) as a literary work and a guide for life, but not as the Word of God.
Recipe
Equipment
Pressure cooker
Ingredients
Speck
Brown rice – 1 cup
Celery – a few stalks – sliced roughly.
French onion soup packet mix
8 cups of boiling water
Red onion – chopped.
Whole black peppercorns for some extra “bite.”
Iodised salt is unnecessary because of the salt in the speck and the packet mix.
Spring onion
Instructions
Wash the rice until the water runs clear.
Combine the soup mix and the boiling water.
Put the rice and French onion soup mix (stock) into the pressure cooker.
Place the speck on top and add the celery.
Add in the onion and peppercorns.
Cook for one hour.
Allow the pressure to equilibrium naturally.
Open the lid and remove the piece of speck. Dice the meat while it is hot and return it to the pressure cooker to stir it through the developed rice gruel.
Transfer the congee to containers for storage, leaving aside enough for dinner.
Put the remaining congee into a bowl and garnish with spring onion.
Give thanks to the Lord.
Eat with a spoon.
Thoughts on the meal
As I’ve written many times, congee or jook is my favourite food. The meal was excellent and comforting.
Some readers will object to my use of speck because cured pork is unhealthy[1]. If you don’t like cured pork, you can use chicken sans skin and fat. You could also use tofu and increase your plant œstrogen[2] intake.
I’ve got enough left over from this meal to keep me happy for a week.
Final thoughts
Do you like supporting local artisans, like Peter and Li Peng and their endeavour with Jasper + Myrtle?
Have you had a rewarding week?
Would you make tofu congee?
Queensland and NSW play again in game two of this year’s State of Origin series this Wednesday. Queensland won the first game in Adelaide. Game two is at Lang Park, with a sold-out stadium. I’d give a body part to be at that game.
Photographs
Brown rice and French onion soup mixSpeck portionSpeckSpeckSpeck congeeSpeck congee
References
1. Bouvard, V., et al., Carcinogenicity of consumption of red and processed meat. The Lancet Oncology, 2015. 16(16): p. 1599-1600.
2. Rietjens, I., J. Louisse, and K. Beekmann, The potential health effects of dietary phytoestrogens. Br J Pharmacol, 2017. 174(11): p. 1263-1280.
Welcome to Canberra, where this morning, when I alighted from bed at 4 am, it was –5.9 °C with an apparent temperature of –8.6 °C.
The best food for such a cold morning is my favourite food. Congee transports me back to my childhood, except at home, we called it jook.
As I was showering yesterday, I decided on jook for tea tonight. Coincidentally, Lorraine’s Friday blog post also mentioned congee, so the deal was sealed in my head.
In the title of this post, you’ll see I’ve mentioned duck. Last weekend I cooked two duck breasts, and I still had a portion to use. There’s no way I would waste duck breast, especially since I kept the skin and fat. 😊
Wash the rice in tap water until the starch has been removed. Did you know that the consistency and appearance of the stools associated with cholera diarrhoea is described as rice water? (Alexakis 2017) When you look at the water as you finish washing rice, think of the ongoing cholera pandemic (seventh), which started in Indonesia in 1961 and continues today. Check out the reference for photographs of the rice water stool.
Add some cold stock to the rice in a pressure cooker vessel.
Slice the shallots and chillies and toss them in along with a few dried shiitake mushrooms.
Mix through the duck breast pieces and lay the chicken thighs and speck on top.
Splash some sesame oil over the skin of the chicken.
Seal the lid of the pressure cooker and cook for 45 minutes.
When the pressure inside the cooking vessels equals the pressure outside, remove the lid and carefully scoop out the chicken pieces and speck. The meat may tear off during the lifting from the pressure cooker so be careful.
Place the chicken in a large bowl and the speck on a cutting board.
Pull the chicken meat and skin with two forks and sucks the bones of the juices and remaining tit bits of flesh.
Roughly cut up the speck with a knife.
Put the meat back into the cooking vessel and with a spoon stir the meat through the rice gruel.
Slice some spring onion for garnishing.
Transfer some jook to a bowl, add a splash of soy sauce, and garnish with the spring onion.
I also prepared some crispy kale sprouts with my meal. Mum would often have shredded ham and iceberg lettuce too.
Give thanks to the Lord.
Eat with a spoon and feel good knowing this rice gruel will pass through your œsophagus into your stomach and feel like it will warm you from the inside.
Thoughts on the meal
I remain impressed with my electrically powered pressure cooker. It is more convenient than a traditional stovetop version. Last night, I had a chicken though, a small portion of pumpkin, some vegetable stock, and some chillies. Within an hour I had a delicious chicken soup.
Spicy chicken and pumpkin soupSpicy chicken and pumpkin soup
I feel full. I think tomorrow when I weigh myself, I might be a kilogram heavier than I weighed this morning.
Photograph Gallery
Here are some photographs of my dinner.
Duck breastChicken thighsSpeckArborio riceBird’s eye chillies and a shallotShiitake mushroomsCooked speckCooked speckCooked chicken thighCooked chicken thighChicken and speck congee with a hint of duckChicken and speck congee with a hint of duckChicken and speck congee with a hint of duck
Final thoughts
I hope you enjoyed reading this recipe and let me know if you try it.
References
Alexakis, L. C. (2017). “Cholera -“Rice water stools.” Pan Afr Med J 26: 147.
Chen, X., et al. (2021). “Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods.” Food Chem 338: 128138.
The aim of this study was to investigate the effects of different curing methods on protein structure, protein and lipid oxidation, lipolysis and volatile compounds in duck breast meat. The results showed that compared to static brining and pulsed pressure salting, the vacuum tumbling curing significantly decreased the oxidation of proteins and lipids, and the surface hydrophobicity of proteins, increased α-helix structure but decreased the proportion of β-sheet, and increased actomyosin dissociation, liplysis and the free fatty acid content in meat. Meanwhile, vacuum tumbling curing decreased the amount of volatile flavor compounds, hexanal, 2,3-octanone, and off-flavor compounds 1-octen-3-ol and 1-hexanol. This study suggests that concerns on healthiness and the sensory quality of processed meat products should be paid in the selection of curing methods and vacuum tumbling curing is superior in terms of both aspects.
Obayashi, Y. and Y. Nagamura (2016). “Does monosodium glutamate really cause headache? A systematic review of human studies.” J Headache Pain 17: 54.
Although monosodium glutamate (MSG) is classified as a causative substance of headache in the International Classification of Headache Disorders 3rd edition (ICHD-III beta), there is no literature in which causal relationship between MSG and headache was comprehensively reviewed. We performed systematic review of human studies which include the incidence of headache after an oral administration of MSG. An analysis was made by separating the human studies with MSG administration with or without food, because of the significant difference of kinetics of glutamate between those conditions (Am J Clin Nutr 37:194-200, 1983; J Nutr 130:1002S-1004S, 2000) and there are some papers which report the difference of the manifestation of symptoms after MSG ingestion with or without food (Food Chem Toxicol 31:1019-1035, 1993; J Nutr 125:2891S-2906S, 1995). Of five papers including six studies with food, none showed a significant difference in the incidence of headache except for the female group in one study. Of five papers including seven studies without food, four studies showed a significant difference. Many of the studies involved administration of MSG in solution at high concentrations (>2 %). Since the distinctive MSG is readily identified at such concentrations, these studies were thought not to be properly blinded. Because of the absence of proper blinding, and the inconsistency of the findings, we conclude that further studies are required to evaluate whether or not a causal relationship exists between MSG ingestion and headache.
Vici, G., et al. (2021). “Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet.” Foods 10(6).
Gluten-free diets are often characterized by an inadequate intake of nutrients and are generally monotonous for the limited number of products celiac patients can use. As rice is the most used cereal by celiac consumers, studying rice varieties nutritional characteristics is of interest to manage diet quality and variety. Proteins, total carbohydrates and amylose content of six rice varieties (Ribe, Vialone Nano, Carnaroli, Arborio, Basmati, and Fragrance) were analyzed. Analyses were performed in raw products and after boiling, stewing, and microwaving. A decrease of proteins and total carbohydrates amount was observed in cooked rice. The same was reported for amylose content with boiling showing the highest loss (average retained amylose 53%). Considering amylose percentage with respect to total carbohydrates, each variety showed either an increase or a decrease depending on cooking method. The highest values were obtained with stewing above all for Basmati rice and Arborio rice. However, exceptions can be underlined as Carnaroli rice, showing the highest percentage when boiled. In this context, nutritional characteristics of cooked rice varieties appear to be of great importance to increase specific nutritional knowledge to better manage gluten-free diets.
Zhang, X., et al. (2022). “Effects of different breeds/strains on fatty acid composition and lipid metabolism-related genes expression in breast muscle of ducks.” Poult Sci 101(5): 101813.
Fatty acid composition contributes greatly to the nutritional value of meat, and breeds/strains are important factors affecting the composition of fatty acid. Recently, few studies have focused on the fatty acid composition in breast muscle of different duck breeds. Therefore, the objective of the present study was to compare the fatty acid composition and lipid metabolism-related genes expression in breast muscle of Jianchang duck (J), Cherry Verry duck (CV) and 3 crossbred strains (BH1, BH2 and MCmale symbol x (BGF2male symbol x GF2female symbol)female symbol (MBG)). Our results showed that the breast muscle of J had the highest contents of C22:1(n-9) but the lowest ratios of -omega 6 (n-6)/-omega 3 (n-3), -mono-unsaturated fatty acid (MUFA)/-saturated fatty acid (SFA) and -polyunsaturated fatty acid (PUFA)/SFA. The PUFA/SFA ratio was higher in breast muscle of MBG than in that of BH2 and CV, and the contents of C22:1(n-9), MUFA and PUFA were higher in BH1 than in BH2 and CV. Furthermore, the mRNA levels of SCD1, FADS2, ELOVL2, and ELOVL5 were significantly higher in MBG (P < 0.05), while those of FASD1 and ACACA were significantly higher in BH1 than in BH2 and CV (P < 0.05). Principal component analysis showed that fatty acids variation exhibited extensive positive loading on principal components (PCs). Correlation analysis showed that PC1 and PC3 of BH1, as well as PC1 of MBG were correlated with the mRNA levels of ACACA and FABP3, respectively. Thus, it could be concluded that the breast muscles of MBG and BH1 have better fatty acid composition, which was closely related to the increased expression levels of SCD1, FADS2, ELOVL2, and ELOVL5 genes in MBG but FADS1 and ACACA in BH1. Moreover, these results also showed that crossbreeding could optimize the composition of fatty acid in breast muscle of ducks.
Happy Saturday. I hope you’re well and you’ve enjoyed the past week. I’ve enjoyed a brilliant week apart from the worst week of hay fever so far this year. Praise God for antihistamine drugs 🙂
During the week, a member of the Facebook group “Cooking meals for one,” Merryn suggested I write a post about the speck I’d cooked.
For readers who don’t know, speck is smoked pork belly. I usually describe it as fancy bacon.
The easiest way to cook it is in a pressure cooker. I cut the block of pork into three thick longitudinal strips. If you didn’t use a pressure cooker, I’d recommend stripping away the rind, which can be a little chewy. Because speck is pork belly, it feels fatty and dense in your hand. I use a sharp knife to slice it safely due to the denseness of the pork. For example, I use my Dick butchers knife.
For flavouring and to balance the nutritional value, I usually add some lentils, whole peppercorns, Chinese-five-spice powder, star anise, and master stock.
For a small block of speck, I cook the meat for 30 minutes under pressure.
The three strips make a minimum of three meals for me. This week, I got four meals out of the three strips.
Pressure cooker speck and pork belly with lentils, peppercorns, potato mash, and baby green peas.
Wednesday evening’s meal.
Pressure cooker speck and pork belly with lentils, peppercorns, potato mash, and baby green peas.
Pressure cooker speck, lentils, and peppercorns wrapped in puff pastry with a salad.
Thursday evening’s meal.
Pressure cooker speck, lentils, and peppercorns in puff pastry with a salad
Pressure cooker speck, lentils, and peppercorns wrapped in puff pastry with smokey barbecue sauce.
Friday’s lunch.
Pressure cooker speck, lentils, and peppercorns in puff pastry with smokey barbecue sauce
Pressure cooker speck, lentils, and peppercorns cooked in pumpkin soup.
Tonight’s meal consisted of a pumpkin soup made with roast Kent pumpkin, coconut cream, along with the lentils and peppercorns blended into a soup. I broke up the speck and added it to the soup.
Ingredients
Leftover cooked speck, lentils, and peppercorns
Kent pumpkin
Olive oil
Iodised salt
Dark brown sugar
Coconut cream
Vegetable stock
Instructions
Lovingly sharpen your cook’s knife (as iron sharpens iron, so a friend sharpens a friend Proverbs 27:17 NLT).
Remove the seeds and the connective tissue of the core of the pumpkin.
Carefully cut the pumpkin into chunks approximately 8 cm³. Leave the skin.
Gently rub oil over the pumpkin chunks with your hands.
Rub in some salt and then rub in some of the dark brown sugar.
Place the pumpkin pieces onto a baking sheet and place them into a hot oven until the pumpkin is soft enough to pierce with a sharp probe. The aim is to penetrate the pumpkin’s flesh, and on withdrawing the instrument, no pumpkin residue should be on the metal surface. It should go in and out smoothly. Ideally, the caramelisation of the surface of the flesh with the aid of sugar will have occurred.
In a saucepan, add the cooked pumpkin, coconut cream, stock, lentils, and peppercorns.
Bring the soup to a simmer and cook until the coconut cream begins to thicken.
Puree the soup with a stick blender.
Continue simmering the soup and drop in pieces of your pulled speck gently while stirring.
Serve the soup into a bowl and garnish with whatever herbs you feel desirable.
Give thanks to the Lord for the meal.
Take a large spoon and enjoy the soup.
Takeaways
The soup is good. It is thick and spicy. The peppercorns in the soup are like a party in my mouth. The speck is tender, succulent, and moist. The coconut cream gives the soup an Asian feel. To augment that, I should have added some curry paste, perhaps, a laksa paste.
Final thoughts
How was your week?
Are you a fan of bacon? I went out this morning and enjoyed eggs benedict with bacon. It’s the first bacon I’ve eaten in months.
I reckon if you like bacon, you’ll love speck. Would you please give it a go and let me know what you think?
Do you have plans for Christmas? I’m looking forward to summer.
Eggs Benedict with bacon from Stella’s by the lake
Pressure cooker speck, lentils, and peppercorns cooked in pumpkin soup
Pressure cooker speck, lentils, and peppercorns cooked in pumpkin soup
Pressure cooker speck, lentils, and peppercorns cooked in pumpkin soup
Tonight, I have pulled beef short rib and Speck for lux congee.
Lux beef short rib finger and Speck congee made with Italian arborio rice and tri-colour quinoa. Served with cucumber and soy sauce.
Ingredients
Beef short rib fingers (3)
Diced Speck (100 g)
Dried anchovies (1 handful)
Italian arborio rice (1 cup)
Tri-colour quinoa (1 cup)
Beef stock (6 cups)
Soy sauce
Fried shallots
Instructions
Wash the rice and quinoa with cold water until the water is clear and not cloudy.
Put the rice and quinoa into the vessel of a slow cooker.
Add in the stock.
Add in the beef short rib fingers and Speck.
Cook on low heat for 8 hours.
Remove the cooking vessel and pull out the rib fingers. Pick the meat from the ribs, pull the muscle fibres apart, and add the beef back to the cooking vessel. Unless you leave the beef short rib fingers out for a few minutes, you’ll find the process of removing the meat unpleasant as the tips of your fingers burn from the retained heat. I recommend waiting or trying to ameliorate the problem by wearing a couple of latex gloves on each hand to dampen the transfer of heat from the meat to your nerve ending enriched fingertips.
With a wooden spoon (or a metal spoon if you don’t care about scratching your cookware), mix the beef through the congee (also known as jook).
Remove the congee from the cooking vessel and aliquot into containers.
Serve a bowl of congee with some soy sauce and fried shallots.
Given thanks to the Lord and eat with a spoon.
Final thoughts
How would you make congee more luxurious?
Do you like adding dried anchovies to give your meals a little more umami?
What’s been the highlight of your week?
What’s happened this week?
This past week has been great. Work has been busy and exciting. I am so very grateful for the fantastic people with who I work.
Apart from work, I’ve enjoyed reading Don Carson’s book, “Praying with Paul”. I’ve also been bingeing on YouTube videos featuring Alistair Begg. I love his mixture of humour and seriousness with a gloriously compelling Scottish accent.
William Booth. “I consider that the chief dangers which confront the coming century will be religion without the Holy ghost, Christianity without Christ, forgiveness without repentance, salvation without regeneration, politics without God, and heaven without hell.
Notes
Lux is short for luxury.
Coles Australian Beef Short rib fingers
Coles Australian Beef Short rib fingers and Primo Speck portion
Fried shallot and Dried anchovy fillet
Lux beef short rib finger and Speck congee made with Italian arborio rice and tri-colour quinoa. Served with cucumber and soy sauce.
Lux beef short rib finger and Speck congee made with Italian arborio rice and tri-colour quinoa. Served with cucumber and soy sauce.
Lux beef short rib finger and Speck congee made with Italian arborio rice and tri-colour quinoa. Served with cucumber and soy sauce.
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