Twitter

Gorgonzola and Twitter

Posted by Gary

If you don’t want to read the introductory words, click here for the recipe.

Introduction

Dear Reader,

I hope you’ve had an enjoyable week. Mine has been good, being back behind my desk after a week away.

Inspiration

A tweet from a couple of weeks ago inspired tonight’s meal.

Gorgonzola inspiring tweet from Michel J

Michel J has an aversion to gorgonzola[1–4] cheese and, from time to time, will comment on my tweets if I’m enjoying some. He saw the scrambled eggs I made and wondered where the gorgonzola cheese was.

I have been on and off Twitter[5] since about 2010. It’s changed a lot since the early days. COVID-19 saw Twitter become a tool for academics to share pre-peer review findings with other scholars and helped educate people on the biology of SARS-COV-2 and the epidemiology of COVID-19. With the recent change in ownership and management, the platform has also seen a shift in how and what sort of news is shared.

Recipe

Equipment

  • Pressure cooker
  • Oven
  • Frypan

Ingredients

  • Gorgonzola
  • Pumpkin
  • Garlic-infused olive oil.
  • Iodised salt
  • Freshly ground black peppercorns (with a pestle in a mortar)
  • Garlic powder
  • Baby spinach
  • Pine nuts
  • Beetroot
  • Beef cheeks
  • Barbecue sauce
  • French onion soup mix

Instructions

Pumpkin mash

  1. Toast some pine nuts in a frypan.
  2. Crumble the gorgonzola into small crumbs.
  3. Dice the pumpkin, rub it with olive oil, and season it with salt, pepper, and garlic powder.
  4. Cook the pumpkin in the oven until it’s soft enough to mash with a fork.
  5. Mash the pumpkin and stir through a bit of olive oil along with the crumbled cheese, spinach leaves, and pine nuts.

Beef cheeks

  1. Brown the beef in a frypan or an oven.
  2. Put the beef into the pressure cooker and add the soup mix plus barbecue sauce.
  3. Cook for one hour and allow the pressure to equilibrate naturally.
  4. Remove the meat, tease the muscle bundles, and add some more barbecue sauce.
  5. Put the meat onto a baking sheet and place it under the grill to caramelise the beef and evaporate excess water.

Plating up

  1. Put some pumpkin mash onto the dinner plate and spread it with a spoon.
  2. Put some of the meat on the pumpkin mash.
  3. You can add extra vegetables if you like.
  4. Give thanks to the Lord.
  5. Eat with a fork.

Thoughts on the meal

I liked it. I feel full and sated. I have enough beef cheek meat leftover for a few more meals.

What have I been watching?

Succession

Another doctor I work with has been talking about the TV series, Succession, which portrays a family of an ageing media mogul in the worst possible way. The comedy is dark and satirical. The characters are horrible people. The show, though, is compelling. It ran for four seasons, and I’m into the third season.

I started watching season one on the flight home last week. I found it so compelling that I stayed awake watching it last night well after midnight. That says something for someone generally in bed at 8.30 and usually asleep by 9.30. 🤔

If you like dark humour, give it a go.

Colin from Accounts

The other TV series I started watching on the flights to and from the US was Colin from Accounts. The show was created by and stars two Australians who develop a romantic relationship after meeting when a car hits a dog. There is a significant age gap between the two. One of the characters is a final-year medical student, and the other owns and runs a brewery.

I was laughing out loud as I watched it on the flights.

Both these TV series have warnings about using coarse language and some offensive imagery.

Final thoughts

  • Do you like gorgonzola? How do you prefer eating it?
  • How do you feel about Twitter?
  • Have you watched any new shows on TV?
  • I hope you have a wonderful week filled with peace and joy and happiness.

Photograph Gallery

Pressure cooker beef cheeks with pumpkin mashed with Gorgonzola, spinach leaves, and pine nuts
Beef cheeks
Butternut pumpkin
Gorgonzola
Gorgonzola
Pressure cooker beef cheeks with pumpkin mashed with Gorgonzola, spinach leaves, and pine nuts
Pressure cooker beef cheeks with pumpkin mashed with Gorgonzola, spinach leaves, and pine nuts
Pressure cooker beef cheeks with pumpkin mashed with Gorgonzola, spinach leaves, and pine nuts
Pressure cooker beef cheeks with pumpkin mashed with Gorgonzola, spinach leaves, and pine nuts
Pressure cooker beef cheeks with pumpkin mashed with Gorgonzola, spinach leaves, and pine nuts

References

  1. Lomonaco, S., et al., Listeria monocytogenes in Gorgonzola: subtypes, diversity and persistence over time. Int J Food Microbiol, 2009. 128(3): p. 516-20.
  2. Moio, L., P. Piombino, and F. Addeo, Odour-impact compounds of Gorgonzola cheese. J Dairy Res, 2000. 67(2): p. 273-85.
  3. Panebianco, F., et al., Understanding the Effect of Ozone on Listeria monocytogenes and Resident Microbiota of Gorgonzola Cheese Surface: A Culturomic Approach. Foods, 2022. 11(17).
  4. Torri, L., et al., Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese. Foods, 2021. 10(11).
  5. Zheng, B. and G. Beck Dallaghan, A Twitter-facilitated professional learning community: online participation, connectedness, and satisfaction. BMC Med Educ, 2022. 22(1): p. 577.

A photograph of the Big Belconnen Owl with a blue sky background and deciduous trees.
After a week of gloomy damp weather, the sun shone on the Owl statue today.
The trip to the US resulted in a small blip 😉

When Twitter confounds @NotQuiteNigella

Posted by Gary

On Sunday, Lorraine Elliott, aka, NotQuiteNigella, posted about “Salmon and Bear” in Zetland.

Her first food photograph on that NotQuiteNigella post (apart from a photograph of a deer mounted on a wall) was a salmon burger. I managed to beat all the fans of NQN and get the first comment in and mentioned I would make a salmon burger.

Well yesterday, I was thinking of said salmon burger. Being Monday and being a salmon day I pondered the burger and all the yeasty foods I’d enjoyed over the weekend. Should I go with more bread or just salmon and a salad?

Ask Twitter and your questions will be answered

So I asked Twitter. Salmon burger or salmon salad?

 


 

I received a 3:1 response, salad over a burger. It was also a three women to one man response with the bloke from England suggesting I make a salmon burger.

This is the link to the full Twitter conversation Have a read

Well, last night I made a quick and simple salmon salad.

Salmon and mango avocado limey lummy salad Gary Lum
Salmon and mango avocado limey lummy salad

Salmon burger

Tonight I still had a piece of salmon, so a burger it is.

Because my bread roll was three days old I thought I should toast it, and rather than just shoving it into my little benchtop oven for a browning, I put some olive oil into a frying pan, heated it up and then liberally coated one side of the bread roll with warm oil. I then took both halves off and allowed them to cool while I cleaned off the frying pan.

Lash that roll

Then I applied a good lashing of garlic aioli to each half of the bread roll. On the bottom half I then added some rings of red onion.

Fill the hole in the roll

I then built the sandwich with the salmon that I’d baked for 13 minutes at 200 °C in my benchtop oven, some crispy iceberg lettuce and a couple of slices of vine ripened tomato.

I added a pinch of curry powder to the tomato as well as a good grinding of black pepper.

Which is better?

The burger of course. What could be better than a burger?

Baked salmon burger with lettuce, curry tomato, red onion, and aioli Gary Lum
Baked salmon burger with lettuce, curry tomato, red onion, and aioli

Can anyone tell me what a quoll tastes like?

Do Canberra quolls taste better?

I wonder what Canberra quolls taste like on a toasted ham, cheese, and tomato roll with Dijon mustard Gary Lum
I wonder what Canberra quolls taste like on a toasted ham, cheese, and tomato roll with Dijon mustard

What do you think of when you see the word pussy?

 

Last night’s podcast was on pus. Go on, have a listen. Let me know what you think. You can also read it on the blog. 

 

Tidying up my on-line presence

Posted by Gary

Hello there, I need to tidy up my on-line presence. I’ve been thinking for a while that I should disentangle my various social media accounts and look at trying not jumble everything together.

To that end, because I’ve recently started playing with video and posting them to YouTube I thought I should have a clean channel for the food videos. Of course, it isn’t that easy, YouTube has rules so, for the time being, I can’t get a customised URL.

So in the meantime, I’d really appreciate you visiting http://bit.ly/YummyLummyYouTube and taking a look around and subscribing. Thank you so much.

Yummy Lummy logo and text

 

I’ll be keeping my main channel for other things. Again, I would love if you could visit http://bit.ly/GaryLumYouTube, take a look around and subscribe there to. Thank you very much.

Work presence

Some readers know that I have work accounts for Twitter and Facebook. I try not to do anything on them apart from the odd retweet and share. I use those accounts to follow work-related Twitter and Facebook feeds. I also have a couple of websites for ‘work’ related stuff. They are at http://drgarylum.com/ and https://garydavidlum.com/  Please visit these sites and check them out.

Gary trying to be a better photographer

I really enjoy photography. My interest started when I built my own laboratory in the rumpus room of my parent’s house in 1981. I had an Olympus OM-1 and adapted it to shoot through my microscope. When I was working in Darwin I shot clinical photographs of patient’s wounds, especially their feet if they had diabetes-related foot infections. Back then I shot with a Nikon F90.

It’s not just the shooting of a photograph but it’s also the ‘magic’ that happens when I transfer the digital information into software and play around with it. I am just in awe of how clever people are when it comes to designing and manufacturing the hardware and software for digital photography from cameras through to the computer. I spend a good portion of my free time viewing YouTube videos on photography.

My social media accounts for photography and basically nonfood material:

Twitter http://Twitter.com/garydlum

Facebook https://www.facebook.com/garylumphotography/

Instagram https://www.instagram.com/garydlum/ is my general all-purpose account and https://www.instagram.com/garylumphotography/ if for nonfood photography

Website http://garylumphotography.com/

My food accounts

If you’re reading this, then you know about http://YummyLummy.com  The name came from a friend at work. At primary school, I was called all manner of things from awful racist names through to the innocuous Lummy Bummy. My youngest brother was called Yummy. I suppose if he ever becomes a food blogger we will need to discuss whether I hand over the name Yummy Lummy to him (or not!).

Website http://YummyLummy.com

Twitter http://Twitter.com/Yummy_Lummy

Instagram http://Instagram.com/YummyLummyBlog

Facebook http://Facebook.com/YummyLummy

Snapchat

I’m also trying to learn Snapchat. I like that it has various funny filters and the short videos can be saved to my iPhone’s camera roll and then uploaded to Instagram.

You can find me at garydlum

Final words

While I’d love a follow/like on all these accounts, please pick and choose and make contact. If you choose one please make it Yummy Lummy on YouTube 

Thank you so much.

Salmon and rice

Posted by Gary

Tonight I cooked salmon and rice (and it’s not Monday 😀 )

A friendly tweep, we’ll call her Jane, asked her twitter followers what’s for dinner. I posted her a photograph of my dinner and well, here you go, read the exchange we had here. Click on the time link in the top right corner and you should see the entire thread

 

 

Salmon on brown rice with lup cheong, peas, carrots, corn, coconut cream and chili NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/8, 1/160sec, ISO 400
Salmon on brown rice with lup cheong, peas, carrots, corn, coconut cream and chili NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/8, 1/160sec, ISO 400

Salmon and rice
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Salmon fillet portions
  • Lup cheong
  • Peas
  • Carrots diced
  • Corn
  • Chili sliced
  • Brown rice
  • Coconut cream
  • Pepper
Instructions
  1. Get everything out on a bench and get ready to cook
  2. Heat up a frying pan and when it’s hot add some vegetable oil and put the salmon in and then add a lid. Cook the salmon on high heat for 5 minutes.
  3. Cook the rice, I used a packet of microwave brown rice and cooked it for 90 seconds in the microwave oven. If you make it in a saucepan I’d prepare the rice first.
  4. At the 5 minute mark on the salmon turn it down and remove the lid and then add a tin of coconut cream.
  5. Add the lup cheong and peas, carrots and corn
  6. Cook until the coconut cream has reduced a little and the vegetables are soft.
  7. Put the cooked rice in a bowl.
  8. Put the salmon on the rice.
  9. Pour everything else in the bowl.
  10. Add the sliced chili on top.
  11. Shoot a photograph of the meal.
  12. Eat the meal.
  13. Wash the dishes.
  14. Post photographs to Instagram, Twitter and Facebook and hope people like it.
  15. If a friendly tweep asked for the recipe, then do all this and blog (verb).
 

 

Merry Christmas

Posted by Gary

Dear Readers

I hope you have a peaceful and safe CNY break. Have a Merry Christmas and a Happy New Year.

Peter's Turkish delight rocky road
Peter’s Turkish delight rocky road

This is the Turkish delight rocky road my friend Peter made and which we enjoyed at last weekend’s Christmas party. 

 

If you’re driving this holiday season please do so safely. If you’re drinking alcohol please do so responsibly. If you’re smoking this holiday season please don’t. If you’re eating vast quantities of food please enjoy it knowing that exercise and a period of watching what you eat will probably be necessary early in 2015 

I’ll catch you soon with some of my food experiences this CNY break. I hope you have a great CNY break and I look forward to reading your posts and sharing more of my thoughts in 2015. 

Wishing you a Merry Christmas and a Happy new Year. 

If you’re not already following me on Instagram please check out my feed This link opens my five most liked posts on YummyLummyBlog on Instagram

If you’re not already following me on Facebook please check out my page

If you’re not already following me on Twitter please check out my time line

So what are you doing for this CNY break? What have you eaten Christmas day? If you’re in Australia will you be watching the Boxing Day test match on television and watching the start of the Sydney to Hobart yacht race?

Do you have new year’s resolutions? I have started a list which I’ll share in 2015.  

Just a hint many of the resolutions relate to improving my photography. I expect after Christmas Day I’ll also add one about losing weight too