// home

Recipe

foodarazzi.com: Latest post

Nopales: cactus with blood glucose benefits

Nopales are the fleshy pads of the prickly pear cactus. Nopales are eaten all day in Mexico: had them in scrambled eggs, and also as a breakfast side - delicious little stir-fry with onion and tomato, and probably lard. They appear in salads and stews, at all-inclusive resort buffets where they hold well in steam trays, and in fine dining that is serving up local and traditional foods.

Recipe

foodarazzi.com: Latest post

Hijiki: Surprise in Guanajuato

I haven't had hijiki in about 5 years. In fact, I might have cooked up some of the last hijiki in Canada. Okay, that's probably an overstatement - others probably had a better inventory than I did. I don't think my parents were the only ones who squirreled stuff away, bought a lot on sale, and generally liked to keep a cushion of stuff in the house, a trait I share. Think I once read that holocaust survivors had that tendency, and I wonder if the uprooting and internment of Japanese Canadians - albeit a less devastating event - had a similar effect. But back to the present - last week, I again had hijiki, in a lovely little restaurant in Guanajuato, in the highlands of colonial Mexico. What a delightful surprise - both the restaurant and the hijiki.

Asides

  • Sea lice from fish farms threaten salmon fry

    One to three sea lice can kill a juvenile pink salmon. Now, we have evidence that sockeye are also at risk, as they must swim past fish farms where lice infestations are common. To learn more and send a message to the Federal and Provincial governments, go here: http://www.adopt-a-fry.org/

  • Readability

    If the font is too small, please adjust your browser settings

    (that’s the program that you use to access the internet).

    On a PC:

    For Firefox, open View > Text Size > Increase.
    For Internet Explorer 7, click on Page > Text Size > Larger or Largest.

    On a Mac:

    For Firefox, open View > Zoom > Zoom In. (or Command Key plus + key)
    For Safari open View > Zoom In. (or Command Key plus + key)

Welcome to foodarazzi.com

Curious, questioning, and fairly fearless in the kitchen, I’m exploring the theory and practice of eating well as a diabetic. My eclectic approach includes scientific studies and self-experimentation, translated through basic fresh foods, and ideas from around the world - with delicious results on the table!

Recent Posts

Lard: Better than butter
Lard: Better than butter
January 2, 2010
By cassandra
Christmas morning: Absence and adventure
Christmas morning: Absence and adventure
December 25, 2009
By cassandra
Salsa explorations: common ingredients, <BR>different cuisines
Salsa explorations: common ingredients,
different cuisines
December 10, 2009
By cassandra
Meals in the Mercado
Meals in the Mercado
December 4, 2009
By cassandra
Borders: What will we eat?
Borders: What will we eat?
December 1, 2009
By cassandra
Some images of our travels
kidsfountain-1 Guadalajara
hidalgomural Mural of Hidalgo
chairstruck A truck can carry a lot of chairs
gtocolours Houses in Guanajuato

New Post Notification

Sign-up to receive email notice when there's a new post. You may unsubscribe at anytime.

Our strict privacy policy keeps your email address 100% safe & secure

G-Lock opt-in manager for bulk email software.

Recent Comments

  • Nopales: cactus with blood glucose benefits (1)
    • Doug: That nopales stuff is gooooooey…well, not all the time. I know it’s good for you, but I don’t want to eat it…ok, ok, maybe the nuclear scenario, starvation…that...
  • Pacific northwest autumn fare:Halibut and matsutake (6)
    • cassandra: Sounds lovely. What kind of stock base was used? Was it dashi (dried fish, kombu/kelp & more)?
    • Hiromi Matsui: Hi Cassandra, One of the best things I’ve had was matsutake soup in a Japanese restaurant. Clear, simple and great flavour. love, Hiromi
    • cassandra: Lesley, Thank you again for the matsutake(!!) and your very kind words. Your matsutake with pesto and shaved parmesan was spectacular - what a zingy combo you made. Can’t wait to...
    • Lesley: Cassandra, unlike most foodie sites, I love how you include the history, nutritional value and personal information into each posting. As for the masutake, this lot was from Terrace, BC...
    • cassandra: It’s probably too late in the season now, but you could call Fujiya, at Venables and Clark in Vancouver. Good luck!
    • Marsha: Where can I find these mushrooms?
  • Salsa explorations: common ingredients, different cuisines (1)
  • Borders: What will we eat? (2)
    • cassandra: They are delicious - baste with a little fat and grill, turning before they char.
    • Marsha: grilled green onions sound pretty good to me…