Archive for the ‘Food’ Category

Russia Virus Quarantine BBQ

Wednesday, 8 July 2020

[Images found here.]

These cakes are CAKES.

Monday, 29 June 2020

[Images found here.]

Sandwiches

Monday, 22 June 2020

Why isn’t this on the menu?

[Found somewhere. I don’t bemebber.]

Monkburgers

Tuesday, 16 June 2020

[Found here.]

Original Djungelvrål Hot Links

Sunday, 14 June 2020

Perry ComoThe Theme to Chaz (1969)

Kill Haole Day.

Leafblower [via].

Roll cloud rocks.

I Want Some Of That.

Who was Quentin Dean?

V8 Massey Ferguson MF-350.

Got Batgirl? Then you need this.

Interactive geographic clipping is kinda cool.

The total lunar eclipse of 1 March 1504 was historic.


Malaco Djungelvrål Swedish licorice is not for the timid.

Licorice is an herb that grows in parts of Europe and Asia. The root is used as medicine. Licorice root contains glycyrrhizic acid. Glycyrrhizic acid can cause complications when eaten in large quantities.”

[Top image from here.]


From the Archives: 1 year ago. 5 years ago. 10 years ago.

 

I’m in the mood for a little KFC.

Thursday, 11 June 2020

[Found here.]

The .Gif Friday Post No. 633 – Breakfast Chump, Shotgun & Dog Fish

Friday, 8 May 2020

[Found here, here and here.]

Scorpy’s Hungry.

Wednesday, 29 April 2020

[Found here.]

Wait… I know that guy.

Monday, 27 April 2020

[Found here.]

Doktorskaya kolbasa

Wednesday, 15 April 2020

Russian Докторская колбаса (Doctor’s sausage) had it’s origins in the United States.

The Bolsheviks mismanaged food production resulting in a widespread famine, so in 1936 Josef Stalin sent his food industry administrator to find out what the Americans were doing. Anastas Mikoyan found a lot of bologna.

Here is the exact recipe of Doktorskaya kolbasa that was used as industry standard from 1936 till 1974:

Quantities of ingredients to produce 100 kg of Doktorskaya kolbasa:

    • 25 kg of beef meat
    • 70 kg of semi-lean pork meat
    • 3 liters of milk
    • 2 liters of eggs
    • 2 kg of salt and 200 gr of sugar
    • 30 gr of cardamom
    • 50 gr of ascorbic acid (color stabilizer)

Manufacturing technology included dicing and mixing all ingredients in a homogenous paste, filling the tubes and later drying and boiling the sausage. Final product was incredibly tasty and quite healthy.

At least it was tasty and healthy enough for those who hadn’t starved to death during the famine, or slaughtered during Большой террор.

[Image found in here, story here.]


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