roodonfood
NASA’s Alcohol Prohibition in Outer Space: Where No One Can Hear You Hurl
In the 1970s after successful missions to the moon, NASA was interested in the possibility of long term habitation in space. One of the biggest concerns was nutritious and ideally pleasant tasting food. In both the Gemini and Apollo missions, the food was dehydrated and rather unappetizing. After years of research they made considerable improvements: […]
Nuggle Chocolate (Product of Trinidad and Tobago)
The Nuggle bar is kind of like the Trinidad and Tobago version of the Baby Ruth bar. It has peanuts, caramel, fudge and chocolate. These things sound good on paper but the end result isn’t as tasty as expected. One the positive side it’s packed with peanuts. On the negative side, the caramel and fudge […]
Chapati Movement: Never Trust Unleavened Bread
A chapati is a type of whole wheat unleavened bread popular in Northern India, Pakistan and Bangladesh. Nothing could be more simple. During the British Raj however, the coarse bread became the source of speculation and concern. In the year 1857, tension was building against the British owned East India Company. The company, responsible for […]
Chicken Curry and a Bit of History
The label “curry” is often used to describe dishes from the Indian subcontinent. The word may be derived from the Tamil kari which means sauce according to Slate.com. Unsure of how to describe the dishes they encountered, British traders in the 17th century referred to all savory dishes as curry. A curry, as the Brits defined […]
RoodonFood: 2nd Anniversary
Dear RoodonFooders, The blog just celebrated its 2nd anniversary. Thank you very much for stopping by. And if you’re a regular visitor, thank you for the continued support. Over this period it has grown from a snack focused site to including recipes, articles and interviews. Hopefully it will continue to grow. Inexplicably, one of the most […]
Sweet Saturday: Las Sevillanas Oblea Con Cajeta De Leche De Cabra, 30g Review
This Mexican candy needs a little bit of translation. An oblea is a dessert featuring two thin circular wafers with fillings in between like dulce de leche, jam or even cheese. In addition to Mexico, they’re popular in El Salvador, Ecuador, Colombia, and Venezula. Cajeta is a caramelized condensed milk. In this case, de cabra […]
Valentine’s Day Plans = Making a Nice Meal at Home
Whether you’re single or have a special someone, I hope you have a great Valentine’s day. Years ago, my honey and I stopped doing fancy dinners out in favor of cooking a nice meal together. We’ve had some hits (pasta in vodka sauce) and some misses (beet risotto) but experiencing it together is fun. Even […]
Bigos Recipe AKA Hunter’s Stew
The first time I had bigos, it was at a great little diner in the East Village called Little Poland who served it with potato dumplings in mushroom sauce. It was one of those amazing meals where you feel like you could either build a house afterward or take a carb-induced nap. In a future […]
How to Eat Jicama and an Indian Connection
Jicama is a root vegetable native to Mexico. It’s high in Vitamin B6, C, iron as well as dietary fiber. Shaped somewhat like a conch shell or less creatively, a giant brown radish, it has a thin skin which gives way to white flesh inside. It has a grainy, mildly sweet taste but with the […]
Moderating Daily Sugar Intake
After reading this article from the Salt, you may want to put down that donut. According to a study in JAMA Internal Medicine, Americans who got a quarter of their calories from sugar are “twice as likely to die from heart disease as those who limited their sugar intake to 7 percent of their total […]
