Category Archives: Greek / Mediterranean
So as you probably know, this entire blog went silent after its last post published on February 10th. Why? Several reasons.
First of all, I got fat and lazy, literally. Shortly after Christmas I went from 135 pounds back up to 180, and it literally took less than 4 months. I know this because I was recording my weight near the end of March, and I was exactly 167.2 on the 19th of March and 179.6 on the 6th of April. This was after I had went from 210 to 140 within a year and couldn’t maintain my weight as I kept dropping all the way to 135 in 3 months. You can call it metabolic damage, but I’m honestly not too sure what happened… One day, the same day I took the test to become a certified food handler, I started to feel incredibly shaky, and at the time I was speculating that I was developing diabetes since I exhibited a lot of the symptoms. Along with the shakiness, I felt hunger. Insatiable hunger. I have never experienced a hunger so fierce before in my life. I was strongly compelled to shovel every nearby calorie source I could find into my mouth and keep eating until I was ready to explode. I ate lunch at 3 different restaurants that day, and I couldn’t even taste the food at the first two. I had to drown my pho noodles in some weird sauce I found on the table before I could even begin to taste anything. It was unreal, I was out of control, and I couldn’t figure out why I was doing what I was doing. Also my mother came back with lots of sweets from Hungary and some pastries that my grandmother baked on that day as well, and I ate pretty much all of that stuff too. Ever since this bizarre day I’ve been stuffing myself until I couldn’t even move, and one time I actually did end up vomiting. I also went vegan some time in April, but that didn’t stop me from eating bread. My sudden change in weight brought on depression, insecurities, apathy, and my energy levels also completely dropped putting me in no mood to cook, let alone take pictures and write a recipe that no one would ever use.
Second of all, I got a job at a restaurant on the 19th of February. I’m now a full-time Chef de Partie and working my way up. This blog never made me any money, all it did for me was give me something to do besides playing video games and watching Star Trek. I had passion, and I was ready to throw some money at this site, but that passion is 100% GONE. I have better things to do with my life than be a fucking food-blogger. I get paid to cook now, this site is a waste of time, and it finally started feeling like a waste of time.
Thirdly, as stated earlier, I have adopted a vegan diet. I was tired of pretending that I was okay with animals having to die so we can eat their cooked corpses especially if it doesn’t benefit us in any logical way besides satiating our cravings to eat dead animals. Our culture is absolutely fucking disgusting. What about eggs? You mean hen’s periods marketed by an industry that grinds up the male chicks alive because they are of no use to the industry? No, this is not okay. It is FUCKED UP. And dairy? As much as I love sour cream, butter and cheese, what I don’t love is an industry that takes newborn calves away from their mothers (who are literally being milked dry by the way) and sending them off to the veal industry. I’d rather leave the sour cream off of my mushroom paprikash than give my money to these psychopaths.
And lastly, it dawned on me that nobody really cares. Nobody’s really interested in authenticity when it comes to another culture’s cuisine besides the people who belong to said culture. I am fed up with the push to remain true to a culture’s roots rather than experimenting and seeing what works better; it goes against our instinctual nature to evolve and better ourselves, and I don’t want to be part of the group that holds humanity back. This is another one of the reasons I’ve adopted a vegan diet; it seems most vegans nowadays are thriving, significantly more so than health-conscious meat eaters. Humans have the potential to be so much more than stationary obese fatties who on the inside know it’s wrong to kill and eat animals for pure pleasure but still do because they think it’s funny to die a pre-mature gluttonous death of cancer or a heart attack in their 70s. Vegans have a much lower risk of all-cause mortality, and the amount of energy high-carb vegans seem to have is incredible. I have admittedly struggled in my own transition, but I know it’s the right then to do and I’m going to keep doing my best to stay on track. I really don’t care if meat would help me lose weight, I cannot bring myself to eat another animal ever again.
Look at you. You probably follow a bunch of blogs, leave nice comments such as “Wow these look amazing! I plan to try them!” but do you ever actually try them? Of course you don’t. You’re not helping anybody. Your kindness means nothing to me. I don’t care about compliments, all I care about are results, and this website did not provide me with results.
I may start some other projects in the future, but this site is done, and my passion for cooking has reached an end. I will continue to work as a chef until I find my new calling. I’ve always had a thing for marine biology…
Also, go vegan. I don’t want to hear SHIT about how you “need” your meat. There is NO reason to have meat in your mouth unless you’re gay. Just shut the fuck up and carb the fuck up.
“Yogurt with Honey”, a quick-fix Greek dessert that consists of nothing more than Greek yogurt, honey, and walnuts.
I use the term quick-fix loosely, because in my kitchen, we’re going to want to strain the Greek yogurt for at least 24 hours and Greek yogurt is literally another way of saying “strained yogurt” so yeah, we’re straining strained yogurt until it is pretty much protein free. This dessert is a bodybuilder’s worst nightmare. (´･ω･`)
I actually gained a few pounds shortly after making this. You have been warned~!! ＼(＾O＾)／
I live nearby a Palestinian restaurant, and they make the best falafel and shawarma sandwiches known to man. Even better than my own, I’m not gonna lie. But making them homemade is more fun than paying someone else to make it for you.
My father asks for “bableves”. I’m trying out Greek recipes to add to my cookbook. Fasolada is a Greek bean soup dish. We had white beans. Bableves is Hungarian for bean soup. It was pretty easy to figure out what to do.
So this is fasolada, which according to Wikipedia is to Greece as Goulash is to Hungary, which is funny because I never actually heard of it until I looked at a list of traditional Greek recipes. Well whatever, it’s Greek, it’s easy to make albeit a little time consuming, and it’s tasty, so why not? ⊂(◉‿◉)つ
It was so tasty I didn’t even need to top it with sour cream! But I did anyway!!! ＼(＾O＾)／
I’ve been meaning to do this dish for about 3 months now, and while the meat wasn’t on special, I was determined last Friday to get this one done and over with. And I’m so glad I did, the flavour of this dish really caught me off guard. It truly is something special, and unlike any other Greek dish I’ve tried thus far.
I really wanted to use lamb meat, but they didn’t have it ground and the cuts they had weren’t ideal for grinding, so whatever… beef is good too. Just not as good. (*ノ・ω・）
A simple and fairly quick dish to make, this is something I just came up with when my father asked me to try a Thai quinoa salad recipe he cut out from a newspaper. Liking the idea of a quinoa salad but not finding the Thai version particularly interesting, I decided to make a more Mediterranean-style salad which better appealed to my tastes using our leftovers veggies, and it was actually pretty tasty. (´･ω･`)
A lower calorie alternative to hummus which tastes more or less like a lighter hummus, this works as a dip for vegetables, chips, a spread on pita bread or in a sandwich, just do me a favour and don’t eat it like you’d eat yogurt. It’s not a meal on its own.
Oh, and unlike hummus, this recipe doesn’t require a food processor to make! Sure, use one if you have one, but don’t go out and spend money unless you need to! And in this case you don’t! (´･ω･`)
The discovery that my body was unable to properly process canola oil (which is the oil that’s in literally every store-bought product that requires oil around here) led me to learning how to make my own hummus. This is the red onion variety that I make, but I also like to make it extra garlicky at times, or even throw in a piece of a red pepper.
It goes excellent with my sweet potato fries recipe, if I do say so myself.