Appreciation Dinner - Food Politics (pt 1)

Last night we had an Appreciation Dinner for our crew. I must say that I didn't actually make it to the ceremonies/meal (I was on the phone with my wife, you understand?).

We did a pretty good meal for just using available things on board (and for those of you who are on board, I thought our meals were 'special' every night?).

We made~
Braided loaves of bread filled with complimenting herbs served with a garlic butter.
Peas with sliced onion and garlic, a hint of sesame. (hey, what can I say? We need to creatively use up leftovers)
Lemongrass-White Wine Risotto
Sweet Soy Salmon Fillet
Lemon-Thyme Chicken Breast

For Dessert~
We had all kinds of toppings available to us, and brownies were made so...make your own Sundae Bar

Pretty good menu line-up for a missions ship don't you think?

I wanted to make some side notes on the food just from general speculation:

• As I was smelling the aroma from the risotto I realized that even though it was savory(the rice dish), the lemongrass puts off an aroma that reminds me of a pudding, or sweet lemon tea...what do I mean by pudding? If I was to do a dessert with a rice pudding I would think that the aroma of lemongrass would be very complimentary for a sweet dish. For those of you who don't use lemongrass, we have it here on board in big bags of dried bundles. I use it by steeping the lemongrass in hot water, then using the liquid in dishes, like ladling it in the risotto.
• For the chicken breast we used a basic brine but then added a small bit of Lemon Essence to it. A sauce was also made, very light (liquid speaking) and strong in taste. The chicken came out of the oven very juicy and on the 'medium' level for toughness. But as the 'holding' time progressed I think the chicken breasts got tougher. You may say that happens when slow heat is pushing the liquid out, but I say that we just need a better quality chicken. Although I must remind you that we are on a budget so sometimes a little extra cutting and manipulating of the chicken is better than spending more money. But not always.
• The salmon was good but it probably could have been moister (is that a word?...maybe more moist?). It was baked and I did not have enough pans or room to have a single layer of fish cooking in each pan so in order to get it all cooked some pieces 'dry out' and/or cook quicker than other AND the recipe was adapted from a 'flat-top' or 'BBQ' grill recipe...so we do what we can, right?

This is not a restaurant, or even a cafeteria/camp kitchen...so if we have anything by the way of being 'posh' or 'lush' in essence rest assured it was a gift, blessing, donation, and/or bargain price in nature. We are also not on the 'cheap' level altogether. We supply the standard protein, starch, and veggies with a few extras thrown in here and there (and if we can't buy adequate bread we bake our own, hard to buy bread while sailing!)...and sometimes there are donations or monies set aside just to produce a 'special' meal or occasion.

There are however Captain's Lunches, Media Functions, Pastor Conferences and/or Breakfast, and Dignitaries that come on board for which there is allotted monies for making these functions nice or fancy, so to speak.

When local government officials (lets say for instance the Lady President of Liberia, Ellen Johnson Sirleaf) come to visit the ship, and remember now, they have most likely given you free port space, free water, and other great amenities...wouldn't it be good to be a gracious host?

Yes, of course we are supplying free services estimated in the thousands of dollars and life changing operations and relationships that far outweigh the cost of any port 'fees'. But I think it would be nice and respectful of us to show our hospitality to someone and/or government that doesn't have to acknowledge you at all if they choose not too. Its kind of like confirming or acquiring a 'right of passage' to the things you need entry or permission to, the 'meeting' of the 'handshake' to get started, are you understanding my explanation?

Its kinda hard doing mission/humanitarian work if you can't even get in the country. Wouldn't you say?

So yes, I believe its good to have monies/funds/budgets set aside for these things. This hospitality is expected in most realms of 'politics' and salutations on this level.

I will pursue the 'thoughts' on this area further at a later posting...this will probably be enough to think about for now.

Agree? Disagree? Post a comment.

Did you know its fake?

Hocus-Pocus, and a Beaker of Truffles

By DANIEL PATTERSON
Published: May 16, 2007

In many restaurants across the country, the truffle flavor advertised on the menu comes not from the actual product but from a laboratory-made ingredient.

synthetic ~ The truffle oil used in many restaurants does not get its flavor from truffles. It is a mix of olive oil and chemical compounds.

Tenerife Pics

SPAM!!!

Picked up some of this energy drink in Rotterdam...Lawsuit anyone?

Rotterdam and food

Rotterdam was great!

It was busy the whole time...over 800 visitors/guests coming on board Sunday and 1200 visitors/guests on Monday(estimated). Dutch Mercy Ships office and Rabobank were onboard for a look at Mercy Ships thru media, tours, and testimonies from some of our leaders and founder Don Stephens.

But for me...well lets just say it was more cooking. We are now baking fresh bread for the crew since we will be doing quite a bit of sailing now, two weeks with a stop here and there. Audry and I put on a lovely breakfast sunday morning with a southern twist (because I could). Eggs, Bacon, Sausage, Biscuits & Gravy and all the other things like dry cereals, oatmeal, and fresh fruit (and coffee, tea, orange juice, things of that nature) were put out by the dining room crew.

I don't really want to run down the whole menu for the last couple of days but to mention a few things. Five dutch volunteers came in for the lunch on monday to help us with the preparation of 'lunch' dutch style. We have various rolls and buns (sesame, poppyseed, wheat, cinnamon raisin -no, not the dessert kind in the U.S. more like dinner rolls-, etc...) that were prepared with ham and gouda (cheese that is pronounced here in Holland as How-Dah with a throat clearling hard H) that we americans pronounce as goo-dah. They like one slice of meat, and one slice of cheese. They do not like it piled up, and they also like the bread buttered. Some sandwiches were made with just the Brie (another different kind of cheese) and no meat on them. Also the addition of thinly sliced cucumbers, lettuce, and tomato were involved. Now I am sure that I have not covered all the diferent kinds of sandwiches and ways they prepare them, but this was just to give you a good idea. Also potato chips as we call them are usually eaten as a snack, and not with a meal...so no potato chips. They did however eat a 'salad' that was very close to a potato salad that we enjoy in the U.S. but it was more like our potato salad made with mashed/whipped potatoes.

Later that evening we prepared some hors d'ouevrs (appetizers) including bitterballen with is unique to the Dutch. Bitterballen is like a thick roux with veal added to it, chilled, rolled into balls (little smaller than golf balls) then breaded and fried ...usually served with our yellow mustard. Very iteresting indeed! But it tastes great! I was surprised at how simple they were in concept (at least to me) but I must confess that it would have been to many to make with little time to do it so we bought them frozen locally and fried them in the fryer. But this will be a neat thing to try out at home or for guests with a great culture and story to go behind/with it.

Maybe as I have time we will talk about other great dutch snacks like fries and peanut sauce (or mayonaise is a big sauce for fries too, I find the mayo' to be a bit different though) and I will certainly get around to talking about my favorite, Stroopwafel!

* Bitterballen are a savoury Dutch meat-based snack, typically containing a mixture of beef (minced or chopped), beef broth, flour and butter for thickening, parsley, salt and pepper. Some recipes also include nutmeg and/or curry powder. The ingredients are combined and cooked, then refrigerated so the mixture can firm up. Once firm, the filling is then rolled into balls roughly 3 cm in diameter, and battered in a breadcrumb, milk and egg mixture and deep-fried. They are typically served with a ramekin or small bowl of mustard for dipping. Popular on Dutch pub menus, bitterballen are very similar to kroketten in their ingredients and preparation/cooking methods, as well as flavour, though kroketten have a distinct oblong sausage shape, with a similar diameter, so kroketten are larger.-- Wickipedia

** Bitterballen Recipe

...cook, chef, culinary sponge, traveler, volunteer, missionary.

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