Gochujang chicken on Turkish bread with mayonnaise, tomato, lettuce, avocado, and brie

Gochujang chicken on Turkish bread with mayonnaise, tomato, lettuce, avocado, and brie is a sandwich of champions.

Gochujang chicken on Turkish bread with mayonnaise, tomato, lettuce, avocado, and brie is a sandwich of champions.

Recipe

Equipment

  • Toasted sandwich press
  • Water bath
  • Immersion circulator

Ingredients

  • Gochujang paste
  • Soy sauce
  • Sesame oil
  • Honey
  • Chicken thigh
  • Turkish bread roll
  • Mayonnaise
  • Tomato
  • Lettuce
  • Avocado
  • Brie

Instructions

  1. Marinate the chicken with the gochujang paste, soy sauce, sesame oil, and honey. Then cook in a water bath for 2 hours at 76 °C.
  2. Allow the chicken to cool and pull the meat from the bones.
  3. Trowel mayonnaise onto both sides of a cut bread roll.
  4. Thickly slice a tomato and season with flaky iodised salt.
  5. Lay the tomato on the butt.
  6. Add some lettuce leaves.
  7. Layer on the chicken skin and meat.
  8. Add slices of avocado and brie.
  9. Toast the sandwich.
  10. Cut into triangles because triangles taste better.

    Leftover congee and pork belly

    Tonight I made leftover congee and pork belly. It was a good meal on a Friday night after a long week.

    Recipe

    Ingredients

    Instructions

    1. The congee had previously been cooked in a pressure cooker and this portion had frozen in a vacuum bag.
    2. The pork belly had been cooked in a pressure cooker and then frozen in a vacuum bag.
    3. Boil some water in a large saucepan and place the bags into the water. Heat the bags in the boiling water for ten minutes.
    4. Transfer the congee to a bowl.
    5. Transfer the pork belly into the bowl on the congee.
    6. Slice a chilli and a spring onion and garnish the meal.
    7. Add some soy sauce for taste.
    8. Give thanks to the Lord.
    9. Eat with a spoon.

    Photographs

    References

    Gabbay, E., et al. (2021). “Congee for the Soul.” Hastings Cent Rep 51(1): 10-12.

    Provision of adequate nutrition to elderly patients who develop dysphagia after a stroke can be quite challenging, often leading to the placement of a percutaneous entero-gastrostomy (PEG) tube for nutritional support. This hypothetical case describes the additional challenge of cross-cultural belief that leads a daughter to provide oral feeding to her mother, an act that the medical team believes is dangerous and the daughter sees as salubrious. In this case, what is the proper balance between patient safety and deference to cultural traditions and norms? Where are the limits? Two commentaries offer insights for conflict resolution, including recommending that the medical team seek to understand the cultural motivations of the family, balancing safety and respect for cultural norms. The second commentary also disagrees with the team’s presumption that the daughter’s feeding of her mother is a greater threat to the patient than the PEG tube feeding is.

    Lau, E. Y., et al. (2016). “Importance of clothing removal in scalds.” Hong Kong Med J 22(2): 152-157.

    OBJECTIVE: To test the hypothesis that prompt removal of clothing after scalds lessens the severity of injury. METHODS: This experimental study and case series was carried out in the Burn Centre of a tertiary hospital in Hong Kong. An experimental burn model using Allevyn (Smith & Nephew Medical Limited, Hull, England) as a skin substitute was designed to test the effect of delayed clothing removal on skin temperature using hot water and congee. Data of patients admitted with scalding by congee over a 10-year period (January 2005 to December 2014) were also studied. RESULTS: A significant reduction in the temperature of the skin model following a hot water scald was detected only if clothing was removed within the first 10 seconds of injury. With congee scalds, the temperature of the skin model progressively increased with further delay in clothing removal. During the study period, 35 patients were admitted with congee scalds to our unit via the emergency department. The majority were children. Definite conclusions supporting the importance of clothing removal could not be drawn due to our small sample size. Nonetheless, our data suggest that appropriate prehospital burn management can reduce patient morbidity. CONCLUSIONS: Prompt removal of clothing after scalding by congee may reduce post-burn morbidity.

    Ng, M. L. and H. Y. Lui (2022). “Rice congee as an alternative to thickened liquids for patients with swallowing disorders.” J Texture Stud 53(3): 405-416.

    Seeing the popularity of rice congee consumption among Asian families, the present study examined the possibility of preparing thickened liquids from rice congee of different consistency levels that are commonly prescribed for individuals with swallowing disorders. The two most common rice varieties in Hong Kong, indica and japonica rice grains, were used to prepare rice congee from which thickened liquids were extracted. By varying the water-to-rice ratio, cooking time, optional reheating on a frying pan, and temperature, slightly thick, mildly thick, moderately thick, and extremely thick liquids were obtained. Recipes for extracting thickened liquids of different consistencies from rice congee cooked with indica and japonica rice grains were established. The consistency levels were defined with reference to although not strictly following the International Dysphagia Diet Standardization Initiative framework. Results revealed that the consistency of the product varied with water-to-rice ratio, cooking time, and temperature. Recipes were established for preparing thickened liquids using rice grains at both serving and room temperatures. Findings support that thickened liquids so obtained can be used as an alternative to thickened liquids preparing using commercial thickeners.

    Sous vide chicken and pressure cooker pumpkin soup

    Recipe

    Equipment

    • Pressure cooker
    • Stick blender
    • Water bath
    • Water heater/circulator

    Ingredients

    • Chicken thigh and drumstick
    • Pumpkin
    • Ginger
    • Shallot
    • Spring onion
    • MSG
    • Pepper
    • Maggi original seasoning

    Instructions

    1. The night before place the chicken into a vacuum bag and add some Maggi original seasoning. Seal the bag and put it into the refrigerator.
    2. The following day, cook the chicken for 2 hours at 76 °C.
    3. Open the bag and put the chicken into a bowl and pour the cooking liquor into a jug.
    4. Pull the meat and skin from the bones.
    5. Dice a Kent pumpkin leaving the skin on the flesh.
    6. Peel a rhizome of ginger with a spoon and finely dice it.
    7. Peel a shallot and finely dice it.
    8. Place the pumpkin into the pressure cooker.
    9. Add the ginger and shallot.
    10. Pour in the chicken cooking liquor and add water to just cover the pumpkin.
    11. Seal the lid of the pressure cooker and cook for 45 minutes.
    12. When the pressure in the pressure cooker equals the pressure outside, open the lid.
    13. Put the chicken meat into the centre of a soup bowl.
    14. Season the soup with MSG and pepper and process with a stick blender.
    15. When the soup is smooth, spoon it into the bowl with a ladle around the chicken.
    16. Garnish the soup with slices of spring onion.
    17. Give thanks to the Lord.
    18. Eat with a spoon.

    Photographs

    Chicken and pumpkin soup

    This was a surprisingly good soup. Well worth the effort of using the pressure cooker. Give it a go.

    Recipe

    Equipment

    • Pressure cooker (Cook, McDaniel et al. 2021)
    • Stick blender

    Ingredients

    • Pumpkin (Men, Choi et al. 2021)
    • Shallot
    • Bird’s eye chillies (Shi, Riley et al. 2018)
    • Vegetable stock
    • Chicken thigh
    • Sesame oil (Wan, Li et al. 2015, Jayaraj, Narasimhulu et al. 2020)
    • Spring onion
    • Sourdough roll

    Instructions

    1. Place a quarter of a Kent pumpkin (with the skin attached) into the pressure cooker chamber and 500 mL of stock.
    2. Peel shallot and cut it into quarters. Add it to the pressure cooker.
    3. Cut two birds’ eye chillies longitudinally and add them into the pressure cooker.
    4. Place the chicken thigh on the pumpkin and pour some sesame oil over the skin.
    5. Seal the lid of the pressure cooker and cook for 45 minutes.
    6. Open the lid and carefully remove the chicken thigh.
    7. Pull the meat from the chicken and set it aside.
    8. Process the contents of the pressure cooker with a stick blender until smooth.
    9. Place the chicken pieces into the middle of a shallow bowl.
    10. Ladle soup around the chicken.
    11. Garnish the soup with spring onion.
    12. Toast the bread and enjoy soaking up some of the spicy soup.
    13. Give thanks to the Lord.
    14. Enjoy the soup with a spoon.

    Photographs

    References

    Cook, R. K., et al. (2021). “Use of a Pressure Cooker to Achieve Sterilization for an Expeditionary Environment.” J Spec Oper Med 21(1): 37-39.

    BACKGROUND: Sterilization of healthcare instruments in an expeditionary environment presents a myriad of challenges including portability, cost, and sufficient electrical power. Using pressure cookers to sterilize instruments presents a low-cost option for sterilization in prehospital settings. This project’s objective was to determine if sterility can be achieved using a commercially available pressure cooker. METHODS: Presto(R) 4-quart stainless steel pressure cookers were heated using Cuisinart(R) CB-30 cast-iron single burners. One 3M Attest 1292 Rapid Readout Biological Indicator and one 3M Comply SteriGage integrator strip were sealed in a Henry Schein(R) Sterilization Pouch and placed in a pressure cooker and brought to a pressure of 103.4kPa. Sterility was verified after 20 minutes at pressure. The Attest vials were incubated in a 3M Attest 290 Auto-Reader for 3 hours with a control vial. RESULTS: Sterility using the pressure cooker was achieved in all tested bags, integrator strips, and Attest vials (n = 128). The mean time to achieve the necessary 103.4kPa was 379 seconds (standard deviation (SD) = 77). Neither the ambient temperature nor humidity were found to affect the pressure cooker’s time to achieve adequate pressure, nor the achieved depth on the integrator strip (all p > .05). CONCLUSION: This study provides evidence that sterilization is possible with offthe- shelf pressure cookers. Though lacking US Food and Drug Administration (FDA) approval, the use of this commercially available pressure cooker may provide a method of sterilization requiring minimal resources from providers working in expeditionary environments.

    Jayaraj, P., et al. (2020). “Sesamol: a powerful functional food ingredient from sesame oil for cardioprotection.” Food Funct 11(2): 1198-1210.

    Phytophenols are important bioactive food based chemical entities, largely present in several natural sources. Among them, sesamol is one of the key natural phenols found in sesame seeds, Piper cubeba etc. Several studies have reported that sesame oil is a potent cardioprotective functional food. Papers on the utility of sesamol in sesame oil (the chemical name of sesamol is methylenedioxyphenol, MDP) have appeared in the literature, though there is no single concise review on the usefulness of sesamol in sesame oil in CVD in the literature. Cardiovascular disease (CVD) is the most challenging health problem encountered by the global population. There has been increasing interest in the growth of effective cardiovascular therapeutics, specifically of natural origin. Among various natural sources of chemicals, phytochemicals are micronutrients and bio-compatible scaffolds having an extraordinary efficacy at multiple disease targets with minimal or no adverse effect. This review offers a perspective on the existing literature on functional ingredients in sesame oil with particular focus on sesamol and its derivatives having nutritional and cardioprotective properties. This is demonstrated to have shown a specifically modulating oxidative enzyme myeloperoxidase (MPO) and other proteins which are detrimental to human well-being. The molecular mechanism of cardioprotection by this food ingredient is primarily attributed to the methylenedioxy group present in the sesamol component.

    Men, X., et al. (2021). “Physicochemical, nutritional and functional properties of Cucurbita moschata.” Food Sci Biotechnol 30(2): 171-183.

    Cucurbita moschata is widely planted in most parts of the world, and is rich in carotenoids, vitamins, dietary fiber, minerals, and phenolic compounds. It also has important medicinal value. Some related research has proven that Cucurbita moschata has the potential ability to induce anti-obesity, anti-diabetic, antibacterial, and anticancer effects. At the same time, it has attracted more attention in the medical field. These nutrients and bioactive compounds in Cucurbita moschata have important effects on human health. In order to make better use of this crop, it still needs further study. Therefore, the purpose of this article is to summarize the physicochemical properties and nutritional components of Cucurbita moschata, and to provide a reference for further research on the benefits of on human health.

    Shi, Z., et al. (2018). “Chilli intake is inversely associated with hypertension among adults.” Clin Nutr ESPEN23: 67-72.

    BACKGROUND & AIMS: This study aimed to examine the association between chilli intake and the incidence of hypertension in a Chinese adult population. METHODS: Adults aged 20-75 years in the China Health and Nutrition Survey were followed from 1991 to 2011. Dietary data were collected during home visits using a 3-day food record in 1991, 1993, 1997, 2000, 2004, 2006, 2009 and 2011. Cox regression was used in the analysis. Blood pressure was measured at each data collection point. RESULTS: 13,670 adults were followed for a median of 9.0 years. During 132,089 person years of follow-up 4040 subjects developed hypertension. Chilli consumption was inversely associated with the incidence of hypertension. The incidence rate of hypertension was 30.5, 33.4, 31.9, and 24.0 per 1000 person years among those who consumed no chilli or 1-20, 20.1-50, ≥50.1 g/day respectively. Adjusting for age, gender, energy intake, sodium and fat intake, smoking, alcohol consumption and physical activity, those with increasing cumulative average chilli intake were less likely to develop hypertension: 0, 1-20, 20.1-50 and ≥50.1 g/day had a hazard ratio (HR) for hypertension of 1.00, 0.80 (95%CI 0.73-0.88), 0.81 (0.73-0.89) and 0.65 (0.57-0.75) (p for trend <0.001) respectively. The association was independent of overall dietary patterns and BMI. There was no significant interaction between chilli intake and gender, income, education and residence (urban/rural) in relation to the risk of hypertension. CONCLUSIONS: Chilli intake is inversely associated with the risk of developing hypertension in Chinese adults.

    Wan, Y., et al. (2015). “The relationship of antioxidant components and antioxidant activity of sesame seed oil.” J Sci Food Agric 95(13): 2571-2578.

    Although sesame seed oil contains high levels of unsaturated fatty acids and even a small amount of free fatty acids in its unrefined flavored form, it shows markedly greater stability than other dietary vegetable oils. The good stability of sesame seed oil against autoxidation has been ascribed not only to its inherent lignans and tocopherols but also to browning reaction products generated when sesame seeds are roasted. Also, there is a strong synergistic effect among these components. The lignans in sesame seed oil can be categorized into two types, i.e. inherent lignans (sesamin, sesamolin) and lignans mainly formed during the oil production process (sesamol, sesamolinol, etc.). The most abundant tocopherol in sesame seed oil is γ-tocopherol. This article reviews the antioxidant activities of lignans and tocopherols as well as the browning reaction and its products in sesame seed and/or its oil. It is concluded that the composition and structure of browning reaction products and their impacts on sesame ingredients need to be further studied to better explain the remaining mysteries of sesame oil.

    Leftover sous vide salmon and Hokkien noodles

    This was a really Nice salmon and noodles dish. Full of flavour.

    Hello reader,

    I hope you’re well. I normally take the leftover salmon to work for lunch but today I reserved it for dinner.

    If you’ve never eaten sous vide salmon before, it’s a very different texture. It flakes more easily and even for 30 minutes at 50 °C it’s difficult to keep its form.

    For that reason, leftover salmon is perfect for any dish that requires flaked fish.

    Leftover sous vide salmon and Hokkien noodles

    Ingredients

    • Leftover sous vide salmon
    • Hokkien noodles (packet variety)
    • Bird’s-eye chillies
    • Carrot
    • Daikon
    • Ginger
    • Spring onion
    • MSG
    • Lime juice
    • Vegetable stock
    • Peanut oil
    • Sesame oil
    • Soy sauce

    Instructions

    1. Boil some vegetable stock.
    2. Julienne some carrot and daikon.
    3. Mince some ginger.
    4. Chop the chillies.
    5. Slice some spring onion.
    6. Pour the boiling stock over the noodles, chillies, carrot, daikon, and ginger.
    7. When the noodles are soft, drain the stock.
    8. Heat a wok and add some peanut oil.
    9. Quickly fry some spring onion until it becomes aromatic.
    10. Add in the noodles, carrot, daikon, and ginger.
    11. Add some MSG if you like.
    12. Stir through the flaked salmon.
    13. Add some sesame oil and soy sauce.
    14. Garnish with spring onion.
    15. Give thanks to the Lord.
    16. Eat with chopsticks and a spoon.
    Leftover sous vide salmon and Hokkien noodles

    Sous vide salmon and cabbage

    Okay, so some may think this is an old combination, but it tasted great.

    Hello reader,

    Tonight, I wanted something light.

    Ingredients

    • Salmon
    • Cabbage
    • Carrot
    • Daikon
    • Vegetable stock
    • MSG
    • Pepper
    • Peanut oil
    • Sesame oil

    Instructions

    1. Season the salmon with MSG and store in a vacuum bag for a couple of nights in the refrigerator.
    2. Cook the salmon in a water bath at 50 °C for 30 minutes.
    3. Boil the vegetable stock.
    4. Julienne the carrot and daikon.
    5. Shred the cabbage.
    6. Put the cabbage, carrot, and daikon in a bowl and cover with boiling stock and leave for about 5 minutes.
    7. Drain the vegetables and toss in a hot frying pan with some peanut oil and finish with some sesame oil.
    8. Transfer the vegetables to a bowl and season with pepper.
    9. Serve with the salmon.
    10. Give thanks to the Lord.
    11. Split in half to have leftovers for lunch.
    12. Eat with chopsticks and a spoon.
    Sous vide salmon with pickled cabbage, daikon, carrot, and Bird’s-eye chillies

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    Pickled pork belly fried rice

    Check out this amazing meal which will have your mouth tingling like there is a party in it. Pickled pork belly fried rice with loads of Bird’s-eye chillies to keep your tongue and lips alight.

    Hello and happy Sunday. I hope you’re well on this lovely day.

    Last night I cooked a childhood favourite, viz., pig trotters with vinegar and ginger. In cooking that meal I included a piece of pork belly. You can get the full recipe and a story here.

    Tonight I have the pickled pork belly with the leftover rice from last night and made a pickled pork belly fried rice.

    Pig trotters and pork belly

    Ingredients

    • Pickled pork belly (see last night’s recipe) as well as the leftover reduced cooking liquor
    • Leftover rice
    • Ginger
    • Garlic
    • Spring onion whites
    • Shallots
    • Broccolini stalks
    • Carrot
    • Daikon
    • Broccolini florets
    • Spring onion greens
    • Bird’s-eye chillies
    • Peanut oil
    • Sesame oil
    • Soy sauce
    • Dry sherry

    Instructions

    1. Mince the ginger and garlic.
    2. Dice the shallots.
    3. Slice the spring onion whites.
    4. Slice the Broccolini stalks.
    5. Julienne the carrot and daikon.
    6. Slice and shred the spring onion greens.
    7. Slice the Bird’s-eye chillies.
    8. Slice the pickled pork belly.
    9. Heat the wok.
    10. Add the peanut oil.
    11. Fry the aromatic ingredients.
    12. Soften the florets, carrot, and daikon.
    13. Warm through the pickled pork belly.
    14. Heat the leftover cooking liquor using microwave radiation.
    15. Stir through and toss the leftover rice.
    16. Add sesame oil, some dry sherry, and soy sauce and cook to keep the rice grains separated.
    17. Turn the heat off and stir through the garnish vegetables.
    18. Transfer to a bowl.
    19. Spoon over hot liquor.
    20. Give thanks to the Lord.
    21. Eat with chopsticks and a spoon.

    Spam fried rice

    Tonight I’m making Spam fried rice. Check out the recipe and feel free to leave me comments.

    Hello Reader,

    Tonight I had a choice between leftover sous vide kangaroo and Spam. I don’t love kangaroo meat. I do like Spam a lot.

    Spam fried rice

    Ingredients

    • Spam
    • Rice1
    • Shallots
    • Garlic
    • Ginger
    • Fennel
    • Coriander
    • Spring onion
    • Red chillies
    • Carrot
    • Daikon
    • Cabbage
    • MSG2
    • Peanut oil
    • Sesame oil
    • Soy sauce

    Instructions

    1. Dice the fennel and shallots; slice the coriander roots and stalks; mince the garlic and ginger, and slice the spring onion whites.
    2. For garnish, slice the spring onion greens and red chilli. The coriander leaves are also a great garnish.
    3. Dice the Spam.
    4. Julienne the carrot and daikon.
    5. Shred and cross-shred the cabbage.
    6. Heat a wok and add some peanut oil and sesame oil.
    7. Stir-fry the aromatic ingredients.
    8. Transfer to a bowl and stir-fry the Spam until it gets some colour and a bit of a crust.
    9. Transfer the Spam to a bowl and stir-fry the carrot, daikon, and cabbage.
    10. When the carrot, daikon, and cabbage soften, add the MSG plus the aromatics and Spam.
    11. Add the rice and remove the clumps by pressing down with a spatula.
    12. Squirt soy sauce around the sides of the wok. This heats on the way down into the rice.
    13. Toss the wok.
    14. Turn off the heat and mix through the garnish vegetables.
    15. Transfer to a bowl.
    16. Give thanks to the Lord.
    17. Eat with chopsticks and a spoon.

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    Footnotes

    1. The rice should be cold and cooked within the last 24 hours. Ideally, it should be dry, so the grains fall apart.
    2. King of flavour
    Spam fried rice

    Cabbage stir-fry with sous vide chicken

    Here’s a relatively low carb cabbage and chicken stir-fry which I’m sure you’ll love.

    Dear Reader,

    Tonight I cooked a cabbage-based dish.

    Cabbage with sous vide chicken thigh and stir-fry carrot and daikon radish

    Ingredients

    • Drumhead cabbage
    • Sous vide chicken thigh
    • Carrot
    • Daikon radish
    • Fennel
    • Ginger
    • Shallots
    • Coriander
    • Red chilli
    • Spring onion
    • MSG
    • Dry sherry
    • Soy sauce
    • Peanut oil
    • Sesame oil
    • Cornflour

    Instructions

    1. Dice the shallots and fennel
    2. Mince the ginger
    3. Slice the spring onion
    4. Slice the coriander roots and stalks
    5. Julienne the carrot and daikon radish
    6. Shred the cabbage
    7. Slice the chicken
    8. Heat a wok
    9. Add some peanut and sesame oils
    10. Toss in the aromatic ingredients and stir-fry until they become fragrant
    11. Toss in the chicken, carrot, and daikon and stir-fry
    12. Add a splash of dry sherry to create some steam and water vapour
    13. Add in the cabbage and toss the wok
    14. Add a splash of soy sauce and the MSG
    15. Make a slurry with cornflour and water
    16. Thicken the sauce with the slurry of cornflour and water
    17. Turn off the heat and stir through the red chillies, coriander leaves and spring onion greens
    18. Transfer everything to a bowl
    19. Give thanks to the Lord
    20. Eat with chopsticks and a spoon
    Cabbage with sous vide chicken thigh and stir-fry carrot and daikon radish

    Hokkien noodles, sous vide chicken thigh, and stir-fry vegetables

    Dear Reader,

    Good evening. I hope you are well. Tonight I wanted to use some noodles with my chicken.

    Daikon radish, carrot, red chilli, and lime

    Ingredients

    • Hokkien noodles
    • Sous vide chicken thigh
    • Carrot
    • Daikon radish
    • Fennel
    • Ginger
    • Shallots
    • Coriander
    • Red chilli
    • Spring onion
    • MSG
    • Dry sherry
    • Soy sauce
    • Peanut oil
    • Sesame oil

    Instructions

    1. Mince the ginger and chop the shallots plus the fennel and coriander roots and stems.
    2. Julienne the daikon and carrot.
    3. Slice the spring onions and red chilli.
    4. Slice the chicken thigh.
    5. Cook the noodles with boiling water.
    6. Heat a wok.
    7. Add in the peanut and sesame oils.
    8. Cook the ginger, fennel, coriander roots and stems, and the shallots.
    9. Toss in the carrot and daikon and soften with a little dry sherry.
    10. Add in the chicken meat and some soy sauce.
    11. Toss in the noodles and toss the wok.
    12. Turn off the heat and mix through the coriander leaves, red chillies, and spring onions.
    13. Thank the Lord.
    14. Transfer everything to a bowl.
    15. Eat with chopsticks and a spoon.

    For stories with recipes, check out the food blog Facebook banned, viz., YummyLummy.com

    Hokkien noodles with sous vide chicken thigh and stir-fry carrot and daikon radish
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