FOOD FOR THOUGHT
My daily #AtoZ posts combine two concepts in under-300-words per day:
an appealing food choice along with thoughts that spring to mind.
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| Udon Noodles Stir-fry |
"What's the difference between Udon, Soba, and Rice noodles?" I wanted to know. After trying all three, it didn't take long to decide I didn't like long-rice noodles. To me, it was like eating rubbery cellophane and probably the reason I never order chicken long-rice.
Soba noodles are made of wheat flour and have square surfaces, odd for someone who grew up in the Great Lakes area eating plain ol' white-flour spaghetti.
This brings me to Udon noodles, much closer in shape to spaghetti. But I prefer angel hair spaghetti, and Udon noodles are "fat" in comparison. They're fine in a good stir-fry, though, using plenty of vegetables, soy sauce, and adding onion and ginger to taste.
Noodles come with their own personalities. Shell noodles, for instance, blend well in a cold tuna salad. Bohemian goulash needs fat egg noodles; chicken soup requires finely cut, homemade egg noodles. My mother, and her mother, always made chili with elbow macaroni noodles. I thought it an odd tradition to serve rice with chili. Now I often eat it with rice, or even polenta.
What is your favorite noodle dish?
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| Ugli Fruit |
It is no wonder people refer to the Ugli as an ugly fruit. Not nice, just understandable.
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| Grapefruit, Orange, Tangerine Fruit |
The Ugli is a Jamaican form of the tangelo, which in turn is a cross between a grapefruit, an orange, and a tangerine. Why anyone felt a need to create a hybrid of these three fruits is beyond me. Especially when the result was, well, an Ugli fruit. I would much prefer to experience each of these fruits separately.
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