Tag Archives: recipe

More like Spam or more like Alpo?

AlpoI’m sorry I’ve been away. I’ve been agonizing over my work situation, and also went to visit the nuns (seven hours each way on the bus). But I had time to long after something to buy.

A story: Someone I knew admitted to having eaten Alpo. The dog food reputed to be the meat of last resort of impoverished senior citizens. It was pretty good, he said.

He did not specify the circumstances, whether poverty or curiosity, that had led to that ingestion, but he sparked my curiosity.

SpamYou see, like everyone who has some connection to Hawaii’s local culture, I love Spam, which too is canned meat. Spam is excellent sliced, fried, and served on fluffy, sticky steamed short-grain rice like Kokuho Rose brand. Serve in stir-fry dishes with vegetables, cut it into matchsticks and put on top of your ramen, and of course make sandwiches.

KokuhoRoseRiceSpam is an excellent ingredient in omusubi (rice balls) or sushi, replacing the traditional pickled plums in the former and the boiled shrimp in the latter. This video shows the simplest way of making this homestyle comfort food. Did you know you can make delicious sushi on the cheap? Indeed you can!

Being a poor graduate student, I looked for ways to eat more cheaply, since I subsisted on sandwiches from the convenience store. So I decided to try Alpo.

When I opened up the can, I was surprised at how good it smelled. I saw bits of offal in it, veins and such, but being an eater of such delicacies as fish eyeballs and chicken hearts, I had no hesitation at its looks.

I dug into the can. Oh, the horror! The horror! It tasted indescribably nasty; the bits of offal were rubbery to the point of being unchewable; and the heavy grease had no flavor, being more appropriate to a tallow candle or lubricating a garden fence hinge. Promptly I threw the can away. The word “animadversion” was made for such a situation.

CannedBeefMeatSo I was intrigued when I ran across “Canned Beef Meat” on the Lehman’s website. “Be prepared to cook hot, wholesome meals in an emergency, or simply stock your pantry for your family’s everyday dining.” “Enjoy in all your favorite recipes: stews, soups, casseroles, ethnic dishes and more.” Ethnic dishes? Hmm.

The sole ingredients are beef and salt. I can’t help wondering: Is it more like Spam or more like Alpo? At least it’s made for human consumption, but…

I would love to find out. But at $10.95 plus shipping for a 28-ounce can, it is too expensive to fulfill my curiosity. Maybe you can try it and let me know.

Too sweet to eat

This recipe probably should be called not “Arroz con Leche” but, rather, “Death to All Diabetics!” It is delightfully and lethally full of sugar, starch, and saturated fat.

Furthermore, not only is this bad for anyone with blood glucose control issues, it is one of those dishes, like lobster drenched with margarine and served with glasses of champagne, that meets the ascetic dietary rules of my religion for the pre-Christmas season while utterly violating their spirit (which is why those rules are only guidelines and not religious law). This dessert is really a feasting food, and only if you aren’t diabetic, hyperinsulinemic, glucose intolerant, or the like.

eagle-brand-sweetened-condensed-milkThoughts of this recipe have been bothering me for a solid month and a half. I can imagine its milky, coconutty, starchy, sweet, delicately spiced rice flavor and chewy grainy texture with such vividness that I have been constantly tempted to buy all the ingredients and beg my friends to let me use their kitchen to make it. I yearn for the taste of condensed milk, which is a canned cream-colored substance composed of whole milk cooked with so much sugar it is extremely viscous, and almost solid when chilled, and for the aroma of coconut milk, which is a thick product much richer (i.e., fattier) than coconut water.

I want to take a big bowl, fetch a pint of this rice dessert, and go to town, my eyelids drooping half-closed in pleasure as I chew slowly, lick my sticky lips, and suck on the spoon. No matter if I’m nauseated, sleepy, and headachy for a full day afterward while my blood sugar soars through the roof — the pleasure’s the thing.

Just like my other fantasies of acquiring particular objects, the desire to eat arroz con leche is another manifestation of a type of greed — gluttony — that I wish to turn away from. I share the recipe with you partly in case you are one of those people who can eat anything (at least a bit now and then) without ill effects or religious strictures, but mostly because this blog really has been helping me to let go of these pesky greedy obsessive thoughts about things I choose not to indulge in. Herewith:

Arroz con Leche

By Elizabeth Carrion
Published October 11, 2013
Fox News Latino

Ingredients

  • 3 cups water
  • 3-4 cinnamon sticks
  • 5-6 cloves
  • 1 inch piece fresh ginger
  • 2 cups short or medium grain rice
  • 12 ounce can coconut milk
  • 12 ounce can evaporated milk
  • 14 ounce can condensed milk
  • ½ to ¾ cup raisins
  • Ground cinnamon

Directions

  1. Add water, cinnamon sticks, cloves and ginger to a large pot and bring to a boil. Simmer for 5-10 minutes.
  2. Strain to remove spices. Add same water back to pot.
  3.  Add rice and simmer on low for 30 minutes.
  4. Add coconut, evaporated and condensed milk and continue to cook on low until rice is tender to your preference. Mix frequently so that rice does not stick to the bottom of the pot.
  5. When ready, fold in raisins.
  6. Serve in bowls and sprinkle with ground cinnamon.

Tip: If rice is not tender enough or has dried out, add milk ½ cup at a time and sugar to taste.

Serves a crowd.

http://latino.foxnews.com/latino/lifestyle/2013/10/11/hispanic-heritage-month-arroz-con-leche/

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