Foreign Foods In Foreign Lands

I don’t like French food in France. I don’t like Russian food in Russia, I don’t like Hawaiian food in Hawaii. I don’t like Asian food in Hawaii. I don’t like Italian food in Italy. I don’t like German food in Germany. I don’t like Mexican food in Mexico. I don’t like English food in Britain. I don’t like Dutch food in Holland (the Netherlands). I don’t like Swiss food in Switzerland. I don’t like Belgian food in Belgium. I don’t like Austrian food in Austria. I don’t like Finnish food in Finland.

I don’t like street food anywhere.

I like everything À la Sharon. My way not your way. My taste buds not yours. In the style and manner of me. Using ingredients I like from everywhere that I want them from, combined and cooked the way I like to combine and cook them, not according to your culture or your dried up used up old never going to work for me method. I don’t give a rat’s ass about your culture and how you dismember an animal dead or alive passed down from generation to generation of serial offenders.

I don’t like your bread unless it’s made in an American bakery – the way I like bread to be made, the way I like bread to taste and texture. I don’t want you to pound the dough on a rock with filthy hands you scratched your ass and the snot from your nose with, then sell it to me as authentic.

The only thing I want authentic is me – not your greasy, slimy, dirty, grown in toilet water garbage that you call authentic foreign food.

I don’t like the animal in anything.

So all you foreigners who eat insects, keep them out of the foods you sell to me, unbeknownst to me, because you made a deal with somebody in the USA government giving you permission to use products I don’t want in my food. We’ll make the people adjust was the plan.

Not this old lady. I don’t adjust to slaughter and filth and allergic reactions to shell insects – yeah that’s right. Shell fish. Shell insects, beetles, whatever the name du jour happens to be in any given year. Keep your allergy producing foods in your own country, in your own pantry. I don’t want them.

It’s about moving forward – not moving backwards, where we all return to the jungle to scrape the dirt with sticks to gouge up worms for snacks. Whose global planning idea was that?

Fire their asses.






 

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THE BEAST SAYS:

ROOK 1

ROOK WINS






HIDING BEHIND THE VEGAN LABEL

People on Facebook who comment on vegan recipes using the words ‘puke’, ‘yuck’, ‘ghastly’ or words describing other body functions associated with waste, who also claim to be vegan are hiding their eating disorders and food phobias under the vegan label.

Or worse, they’re terrorist trolls posing as vegans to take real vegans down by associating repulsive words with vegan foods.






 

PROGRESSIVE BRAIN DISEASE

High animal diet equals high progressive brain disease probability.

~ Sharon Lee Davies-Tight






ANIMAL – PLANT

You can’t make an animal taste and texture like a plant, but you can make a plant taste and texture like an animal.

~ Sharon Lee Davies-Tight







WHAT’S THE DIFFERENCE?

What’s the difference between eating a veg burger fried on the same flat top that an animal burger was fried on and eating seaweed that is harvested from an ocean in which humans slaughter fish?

Should we not eat the veg burger fried in a place where animals were fried? Should we also not eat seaweed harvested from a place where sea animals were slaughtered?

Can you taste the blood from the slaughtered animal in the veg burger and seaweed?

It’s there to be sure. But isn’t there blood everywhere?

How about the soil where soldiers lay their blood? Are we not to grow plant foods nor flowers in places where slaughter fed the earth? Are we not to drink the water from streams laced with the DNA of cows, pigs, chickens and deer, lambs and goats?

The blood is washed away to some place we all find familiar at some point.

The blood always comes home to us in some way.

~ The Animal-Free Chef





 

THIRSTING FOR BLOOD

CGTS3

If the only reason you eat animals is to get protein in your diet, there are lots of other ways to achieve that end without enslaving, torturing and murdering a living, breathing animal.

Are you thirsting for blood? The blood of the plant satisfies your thirst.

~ The Animal-Free Chef






SCIENTISTS WITHOUT TASTE BUDS

Scientists without taste buds shouldn’t be designing foods for the planet. They could end up poisoning us.






 

THE SEED

Oh my goodness. The seed. The most nutrient dense part of the plant. Reserved for the smaller animals of the planet, but we humans just have to have it.

The purpose of the seed is to grow a plant. Then you eat the fruit of that plant – that which the plant bears – then plant the seeds to grow more plants.

But oh no, you have to eat the seed. THE SEED.

And you tell the world, the entire world, that the only way to perfect health is to eat these seeds.

Those are the words of an annihilist. Give to me all I need to live forever, and screw the rest of the planet. Give me the most nutrient dense part of the plant – the seeds. Grow a million plants so I can get a bucket of seeds to last me a month. Sounds like factory farming to me – of plants.

If the rest of the planet followed that instruction/direction to eat all the seeds, there would be no plants left.

The seeds are meant for growing; the fruit of the plant is meant for eating. When you eat the seed, instead of the plant, you block nature.

So all you vegans who care supposedly for the animals and the planet are proposing a plan that is not sustainable.

Eating the seed and not the fruit/veggie is not the fountain of youth you erroneously think it is.

The seed, like the milked cow, will be spent before it’s time.






 

KALE

Nature’s way of protecting wild and domesticated life from poisons – that which would harm the organism – is to make those foods containing said poisons taste badly, turn up your nose to them, by-pass them, don’t want to eat this because it chews badly, smells badly, tastes badly, spit it out before you swallow it.

Not all greens taste badly. In fact many greens, when prepared right, taste and texture great. I find it odd, however, that the one green that everybody should hate, vegans love.

But it’s good for you.

Prove it.

Okay, I used it a few times. Took a lot of effort with lots of other ingredients to mask it. And I would make one recipe again only to please the kale lovers.

But, I can guarantee that you will not live one day longer because you ate kale.

Taste bud punishment is not being offered on this site.

Go someplace else for your daily dose of masochism.

You don’t belong here.






 

WATCH YOUR WEIGHT | BE A WORK IN PROGRESS

WATCH YOUR WEIGHT | BE A WORK IN PROGRESS

Too often we set unrealistic short-term goals that should be in the long-term category. We’re always going to start tomorrow or next week and those weeks turn into years, because the job of reaching the goal is overwhelming.

Your weight doesn’t begin and end with a weight goal. Look at yourself like you look at everything else. This needs improvement, something else does, then set about changing what you don’t like by tweaking, instead of overhauling.

Eat a little less to begin.

Start thinking about what your body needs rather than what you think it wants.

Stop thinking that you can never lose that excess weight. You can and will, understanding that you’re the one who controls what you put into your gut.

If you raise children, you don’t start out being the perfect parent. It’s a work in progress as you make adjustments in your approach from day-to-day.

When you go to work, same thing. You adjust to new information, new duties, changes in the job description, new bosses etc.

Do the same with how you approach what’s best for your body. Allow yourself to be that work in progress.

Remember, goals without a plan won’t work. Saying that you’ll do something tomorrow or next week won’t work. Declining the candy bar or super-sized soda pop or second or third helpings of food works in the moment. That’s when you’re plan goes into effect–when you’re faced with a decision to do, or not to do.

Feeding your body the same huge volume even when it’s all good food is not the solution.

Over-stuffing your gut is dangerous no matter what you over-stuff it with. Remember, the gut pushes up against the heart. Push too hard and it restricts the heart’s ability to beat unencumbered. Think of it as blowing up a balloon beyond capacity.

People often end up in the emergency room thinking they’re having a heart attack after they’ve eaten a large meal. The doctor says it’s indigestion, which translates to the lay person as ‘what’ they ate, not that they ate too much. ‘Get rid of the gas’ is the usual prescribed remedy, when actually ‘put your fork down’ should be the primary prescription. Eat less food and you’ll create less gas.

Give your heart a fighting chance. Keep smothering it and eventually when you climb that flight of stairs, when your heart needs to pump harder, your bloated gut will block your heart’s effort to get up those stairs. The heart will circumvent by beating a lot of short beats quickly in order to compensate, then because it’s beating so fast will flip into arrhythmias. Next thing you know you’re in the hospital.

Sure it takes discipline. But you get up everyday don’t you? You shower and dress and go to work and come home and watch T.V. or go back to work a second job. That all takes discipline. So it isn’t that you’re lacking in the discipline department. Eating a mammoth amount of food takes discipline too.

Stop asking other people why you do it. It tastes good, it feels good. No it doesn’t. You feel like hell. Then why do I do it? Ask yourself that question. Nobody knows you like you know yourself. Why do you go to work everyday? Because I have to. Why do you get up everyday? Because I have to. Why do you eat so much? Because I have to. No you don’t. That’s one thing you don’t have to do. Yeah, but I do it anyway. Try doing something you don’t have to do. You just might like that feeling of freedom. Just because you feel enslaved by everything else in your life, doesn’t mean you have to enslave yourself in areas that you have total power over.

Try power on for size. I’ll bet it fits like a glove!

Chef Davies-Tight






CALORIES IN FAT AND SUGAR

I discovered over the years that if I kept in mind the calories in fat and sugar in the foods that I consumed that I was better able to control my weight. Too much fat not good. Too much sugar not good. It’s that simple.

FAT:

Margarine:

1 teaspoon = 34 calories

1 tablespoon = 102 calories

Oil: 

1 teaspoon = 40 calories

1 tablespoon = 119 calories

SUGAR:

White granulated:

1 teaspoon = 15 calories

1 tablespoon = 46 calories

Brown sugar:

1 teaspoon = 17 calories

1 tablespoon = 52 calories

SLAUGHTER SUSTAINABILITY

We grow more plants to feed animals whom we kill to eat, than we grow to feed humans.

But when we eat the animals we’re not getting the benefit of all those veggies eaten by all those animals, because the veggies are no longer veggies.

The veggies eaten by the animal build muscle, fat and bone as well as maintain all organs and systems of the animal. Knowing that, why not eat the plants in their natural form instead of processing them through an animal? If plants build muscle, fat and bone as well as maintain all organs and other systems in the animal you’re eating, then why not cut out the middle man and eat plants directly, letting our own bodies build from the benefit?

People who want corn fed cows or grass fed cows are making a connection between what a cow eats and what they want to put, pre-processed by the animal, into their bodies. But these same people won’t eat corn. It makes no logical sense to get the benefits of corn after a cow has eaten it. When you eat a cow you’re not getting the benefit of the corn. You have to eat the corn to get that benefit

We don’t get two in one by processing veggies in the animal before we eat the animal.

Cut out the middle man – the processing animal – so we get our plant food in it’s non-processed form.

Then stop raising animals to eat.

Feeding animals veggies and other animals, then killing them for our plate isn’t an efficient way to feed humans.

~ Sharon Lee Davies-Tight


KEEP IT GOING

I’m going to keep using the words meat, meaty, to describe the main part and/or texture of the plant until such time that meat = plant.

I will never, however, refer to a plant as an animal –  or an animal as a plant.

Chef Davies-Tight






 

A Big Mac A Day Won’t Keep Diseases Away

Since fast food feeds America, then fast food establishments and their respective umbrella companies need to be held accountable for diseases caused by eating an abundance of fast food. Thus advertising by these companies needs also to be scrutinized and held accountable when implying through said advertisements that fast food is healthy, and in particular when fast food targets low income groups with the purpose of enticing them to eat their product based specifically on their low incomes.

A Big Mac a day or a double bacon cheeseburger a day might keep the doctor away, because you can’t afford to go to one, but it won’t keep diseases away.

Doctors tell patients not to smoke. Doctors need to tell their patients not to eat fast food until fast food becomes healthy.

Cheap, healthy, tasty fast food is possible. Just take the animal products out and start from the beginning, square one, from scratch. Start over. The sooner you do the more likely that fast food establishments will stay in business.

Right now major grocery chains are selling prepared foods from their deli cases and food bars. A stop on the way home for supper, that all they need do is reheat, or picking up a healthy sandwich, that doesn’t require reheating, while grabbing a couple of beers or a bottle of wine at the same place is sounding more appealing to many Americans.

Driving while eating can be as dangerous as texting while driving. Attempting to eat, drink, answer the phone and drive simultaneously is an accident waiting to happen.

Arrive alive. Stop at the grocery for supper and beverage. No worries. Eat and drink at home.

I can already see in my mind’s eye the advertisement and I know you can too.






 

CREATE vs ENGINEER

 

the-animal-free-chef-logo

Create connotes willy-nilly. There’s nothing willy-nilly about my process.

I engineer everything I do – the entire recipe developing process is engineered. I don’t cross my fingers, take a deep breath or hold my breath, pray, hope, wish or hand it over to the universe. I take control at every juncture.

I don’t try something merely to see if it might fly, or just out of curiosity. The world is full of curious-seekers. I’m not one of them. If I’m thinking about it, I already have a pretty good idea whether it will or won’t fly or if it won’t, can I make it fly, and is it worth it? If I’m excited about the possibility I’ll continue. If I’m holding my breath, I won’t.

In the rare instances where I have to make more than one attempt, I do so knowing in advance that I will succeed – eventually. I keep the pace that the project sets for me – not the other way around. I don’t frantically test and retest to get it right. When the skill set matches the mind set and the products are available to make it happen, I’ll be there to make sure it does.

Nobody can tell me to hold up a project for their own self-serving interests. Nobody can tell me to give a project to somebody else whom the world favors more. I don’t have private investors who play all sides of the fence – even the top and the bottom of the fence (put it on hold or sink it parts of the fence).

I’m not a tumbleweed. I don’t go where the wind takes me. I make the wind turn in my direction – because it sees the value in going the way of the Five Principles.

I don’t force it. It wants to be a part of this great project.

If you want to be a part of it all, then you had better show up with some talent and know what those talents are.

You can stay a tumbleweed if you want. But if you want in on this, then you had better talk to that tumble part in you and line up with the Five Principles:

No prejudice, discrimination, enslavement, torture and slaughter.

There’s nothing willy-nilly about me.

Remember that.

Sharon Lee Davies-Tight, the animal-free chef






KEEP IT GOING

I’m going to keep using the words meat, meaty, to describe the main part and/or texture of the plant until such time that meat = plant.

I will never, however, refer to a plant as an animal – or an animal as a plant.

Plant chicken, yes. Because that’s what some brilliant people were able to make a plant taste like. But a chicken will never be a plant.

A plant is a plant and an animal is an animal. Right now, meat can mean either animal or plant. Eventually, and that day will come, animals will no longer be considered food on this planet, so the term meat will refer to the main part and/or texture of whatever plant is under discussion.

Chef Davies-Tight






 

GARLIC: POWDER vs GRANULATED

garlic-powder - Edited

GARLIC: POWDER vs GRANULATED

Garlic powder textures like cornstarch. Granulated garlic textures like salt, but doesn’t melt or dissolve. The finer the granulation, the better. Shop around.

Most markets now carry only the granulated, yet label it as garlic powder. Ninety-nine percent of the time I use granulated labeled as powder. I know it’s confusing, but that’s what manufacturers do.

If you shop at a specialty market or wholesale food store, you’ll be able to buy granulated labeled as granulated, and powdered labeled as powder.

If you want extra smooth, then use powder. If it doesn’t matter, then use granulated labeled as powder, or labeled as granulated. The powder is white and the granulated is tan.

* The same is true for onion powder.