Author Archives: Gary

About Gary

I like to cook, photograph and eat food. I'm an occasional podcaster too. I have a weekly diary blog named My Thoughts and Stuff, this is where I share what's been happening in my life for the preceding week. When I'm not cooking I'm practising medicine. You can find more information at my about.me page. I'm based in Canberra, Australia, so the food and recipes I share will tend to be seasonal and regional to Australia, but I hope if you're from somewhere else you'll find these recipes adaptable to suit your needs. Feel free to send me an e-mail if you have any questions.

Speck congee

Posted by Gary

You can jump to the recipe if you do not have time for the obtuse and dreary introduction.

A photograph of Lake Ginninderra and clouds. The sky is blue and the water is calm. You can see the Belconnen Arts Centre in the shot too.
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. 

Lunch was at Ramen Daddy in their Canteen in the 1 Dairy Road precinct in Fyshwick. 

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.” 

Phillipa recently wrote two books about her work and personal relationships with Jeremy Clarkson, Richard Hammond, and James May. 

I know these three entertainers are polarising in society; however, Phillipa provides some insight that isn’t evident from their TV work. 

Jordan Peterson’s 12 Rules for Life 

In the same way, I read Gabor Maté’s “The Myth of Normal” based on a recommendation from blogger Jessica Cyphers; I started listening to this book by Jordan Peterson. 

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 

  1. Wash the rice until the water runs clear.
  2. Combine the soup mix and the boiling water.
  3. Put the rice and French onion soup mix (stock) into the pressure cooker.
  4. Place the speck on top and add the celery.
  5. Add in the onion and peppercorns.
  6. Cook for one hour.
  7. Allow the pressure to equilibrium naturally.
  8. 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.
  9. Transfer the congee to containers for storage, leaving aside enough for dinner.
  10. Put the remaining congee into a bowl and garnish with spring onion.
  11. Give thanks to the Lord.
  12. 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 mix
Speck portion
Speck
Speck
Speck congee
Speck 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.

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 😉

Alexandria, Virginia

Posted by Gary

Dear Reader,

I’ve been travelling this week for work. During my stay, I enjoyed some meals; however, I did not shoot many photographs or collect stories to tell.

I hope you had an enjoyable week. I’m not interested in travel these days; it’s the work I enjoy. That said, being in an aeroplane for many hours makes focusing easier. I spent my time reading and listening to podcasts and books.

When not working, I enjoyed seeing some excellent American automobiles as I walked along and across the streets. I came across a Dodge SRT that was big black, and beautiful. I had American muscle car envy.

Large pickup trucks were ubiquitous. It was great seeing Ford Bronco and Dodge Ram trucks. Seeing so many V8-powered cars is unlike Canberra, apart from January and Summernats.

The one similarity is the prevalence of Subaru Outlander SUVs in Canberra and Alexandria.

I didn’t see many electric vehicles, which contrasts with Canberra. The occasional Tesla existed, but fossil fuel-powered cars dominated the scene. Canberra is replete with EVs and other compact cars.

I ventured out to restaurants and a local diner while not eating in the hotel’s restaurant. There is a plentiful supply of eating establishments in and around Old Town, Alexandria.

I decided not to track my food in the CSIRO TWD app and enjoy the time away because I had stabilised my weight before leaving Australia.

To that end, breakfasts were a mixture of eggs and pancakes, bacon, steak, and hash brown potatoes.

Bob and Edith’s Diner Two eggs over easy, toasted rye, and hash brown potatoes

I grew fond of toasted rye bread and strong black coffee. The coffee mugs were so thick they constituted a dangerous weapon. I’m going to look for one to use at home.

Pastrami Reuben June Coffee

Working lunches consisted of salads, apart from Friday, which happened to be doughnut day where I was, and they were free.

The hotel restaurant served Indo-Chinese cuisine, so I enjoyed pork belly pieces and spicy prawns one night.

Pork belly and spicy prawns

I went to Laporta’s the following evening with a few colleagues. I ate a hanger steak with barbecue bourbon sauce and macaroni cheese. I chose it because when in America, eat like an American. The hanger steak cut represents the crura of the diaphragm from a bovid. It is tender and retains a beefy flavour. You will not find hanger steak commonly sold in Australia.

The steak was tender, and the sauce imparted a delicious flavour. It went well with the rich and creamy macaroni cheese.

Hanger steak Bourbon barbecue sauce Macaroni and cheese

The following night, the contingent of people I worked with dined at Whiskey and Oysters.

I ate Oysters Rockefeller, and battered cod and chips. I’d never eaten Oysters Rockefeller before. The meal was delicious.

On the final evening, I stuck with the other Australians I travelled with, and we went to a Mexican joint named Tequila and Taco.

I ate a bowl of ceviche and a platter of pork belly nachos. Given how large the main meals looked, I thought two appetisers would be better than a main meal. It was a mistake. The ceviche and nachos meals were huge. They were huge and delicious.

Tequila and Taco Ceviche Pork belly nachos

I only wrote one Google Maps review. It was for Bob and Edith’s Diner on King Street, Alexandria, VA.

https://maps.app.goo.gl/fgwRq3fiaMcvgNc99

Bob and Edith’s Diner since 1969
Thick walled coffee mug
Bob and Edith’s Diner country fried steak, brown gravy, hash brown potatoes, and eggs

Final thoughts

  • Have you spent time in Alexandria, Virginia?
  • I flew to Dulles via San Francisco. The flight I took was recently reviewed by Lorraine on her blog.
  • Have you enjoyed a meal from an American diner? What’s your favourite diner food?
  • I mentioned last week that the first of this year’s Origin games was being played in Adelaide. I missed seeing it because I was otherwise occupied, but Queensland defeated NSW, so I had a smile all day.
  • I hope you have a magnificent week.

Supplementary pork chop and apple

Posted by Gary

Dear Reader,

Last night, I cooked a pork chop. I had prepared two but only cooked one.

Tonight I’m having the second one but cooking it differently.

Last night I used a frypan and monitored the internal temperature with a manual meat probe (rather than the wireless device I often use).

Tonight I’m using a water bath and a precision cooker.

The reason for the difference is that for rapid cooking, getting an internal temperature of 68 °C is important for food safety. I can pasteurise the meat at a lower temperature with a water bath for a more succulent mouthfeel.

Different tastes and textures on my tongue and in my mouth are what I enjoy about eating.

Recipe

Equipment

  • Water bath
  • Precision cooker

Ingredients

  • Pork chop (dry brined)
  • Salt
  • Pepper
  • Garlic powder
  • Pink Lady apple
  • Strawberry jam
  • Leftover tomato sauce (from last night’s meal)
  • Red cabbage

Instructions

  1. Place the pork chop into a bag and seal it.
  2. Cook the pork at 54.4 °C for 1 hour.
  3. Remove the chop from the bag, dry the surface, and sear it.
  4. Cut a Pink Lady apple into eight slices longitudinally.
  5. Put the apple into a bag along with a tablespoon of strawberry jam and about ⅓ cup of leftover tomato sauce.
  6. Seal the bag and cook in a water bath at 65 °C for 2 hours.
  7. Slice the cabbage and sauté in a frypan.
  8. Serve everything on a plate.
  9. Give thanks to the Lord.
  10. Eat with a knife and fork.

Thoughts

The pork chop was succulent and delicious. The apple added a spicy sweetness which was enjoyable.

I’m excited about the week to come. I hope you have a great week doing whatever you enjoy in life.

Photographs

Pork chop
Sous vide pork chop with Pink Lady apple and red cabbage
Sous vide pork chop with Pink Lady apple and red cabbage
Sous vide pork chop with Pink Lady apple and red cabbage
Sous vide pork chop with Pink Lady apple and red cabbage

Pork chop and cabbage

Posted by Gary


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

Dear Reader,

Introduction

I hope you’ve had a good week. My week was rewarding and satisfying. Next week will be even better. 

Inspiration 

I got the inspiration for tonight’s meal from a bible study friend. She mentioned that she and her husband enjoy pork chops. I haven’t eaten a pork chop for I can’t remember how long. 

I went to the supermarket on Friday evening to dry brine the pork overnight for tonight’s meal.

Pork chop with red cabbage, potato wedges, and spicy tomato sauce

What have I been reading? 

I’m in the last part of “The Myth of Normal” by Gabor Maté.

I’m not sure what I’ll read next. It may be some science fiction. If anyone has any suggestions, let me know. I enjoyed the “Monroe Doctrine” series that advanced into science fiction with artificial intelligence-enhanced warfighting. The addition of biological and nuclear weapons heightened my interest. 

Recipe

  • Equipment 
  • Frypan 
  • Saucepan 
  • Oven 
  • Mortar and pestle 
  • Meat thermometer

Ingredients 

  • Pork loin chops with the bone in 
  • Flaky iodised salt 
  • Black peppercorns 
  • Garlic powder 
  • Rice bran oil 
  • Red (purple) cabbage 
  • Marmalade 
  • Potato 
  • Tomatoes
  • Worcestershire sauce

Instructions

  1. Grind some peppercorns in a mortar with a pestle.
  2. Dry brine the pork by seasoning it with salt, pepper, and garlic powder and refrigerating it uncovered overnight.
  3. Slice some cabbage and sauté in a frypan until it’s softened. 
  4. Add in some marmalade and stir it through. 
  5. Transfer the cabbage to a warm bowl for later. 
  6. Wash the dirt off the potato, quarter it longitudinally, rub in a little oil, and season the pieces with salt. 
  7. Place the potato into a hot oven (220 °C) and cook for about 25 minutes. 
  8. Cook the pork in a frypan for a few minutes on each side and measure the internal temperature. 
  9. The aim is to get the internal temperature to 68 °C. 
  10. Allow the pork to rest for the equivalent amount of time it took to cook on the frypan. 
  11. Quarter six small tomatoes and blend with some marmalade and Worcestershire sauce. Bring it to a slow simmer in a small saucepan. Then add ground peppercorns, salt, and garlic powder. I added too much pepper, so the sauce is bordering on uncomfortably spicy. It was surprisingly good with the finished meal.
  12. Dissect the bone from the meat with a knife and then slice the pork. 
  13. Plate up and give thanks to the Lord. 
  14. Eat with a fork while watching TV. 

What’s happening next week? 

I’m travelling and off to meet people I’ve only met online. It should be good. 

I’m shy and introverted, and meeting people in person can be awkward. We’ll see; I’m looking at it all positively. 

The rugby league State of Origin competition kicks off in Adelaide this week. I hope for a great game between the Queensland Maroons and the New South Wales Blues.

Because I’ll be away, I may not post next weekend. 

Self-hosting to WordPress.com 

I’ve considered moving from a self-hosted site to WordPress.com for this blog. The server charges are high, and my commitment to blogging isn’t as strong as it once was. 

My original idea when starting a self-hosted site was to be free to change things I desired without being constrained. Because of my current employment, income wasn’t a consideration. Drawing a second income would not be permitted. 

I’ve seen how WordPress.com has developed since then, and there are fewer constraints and more freedom. 

I’ve just paid my server fees for three years, so this is not something I’ll embark on soon, but it will be something to plan and execute at the right time. 

Final thoughts 

The pork was perfectly cooked. It was tender and juicy.

  • Do you like pork chops? How do you like them cooked, and what do you serve with them? 
  • Do you enjoy meeting people in person who you’ve only known online? 
  • What are you reading at present? 

Have a good week, and happy eating and living. 

Photographs

Pork chop
Pork chop
Pork chop
Pork chop
Pork chop
Pork chop with red cabbage, potato wedges, and spicy tomato sauce
Pork chop with red cabbage, potato wedges, and spicy tomato sauce
Pork chop with red cabbage, potato wedges, and spicy tomato sauce
Pork chop with red cabbage, potato wedges, and spicy tomato sauce
Pork chop with red cabbage, potato wedges, and spicy tomato sauce
Pork chop with red cabbage, potato wedges, and spicy tomato sauce
Pork chop with red cabbage, potato wedges, and spicy tomato sauce
Pork chop with red cabbage, potato wedges, and spicy tomato sauce