{"id":362,"date":"2023-07-24T20:24:30","date_gmt":"2023-07-25T01:24:30","guid":{"rendered":"https:\/\/blogs.ethnos360.org\/jared-kresge\/?p=362"},"modified":"2023-07-24T20:24:32","modified_gmt":"2023-07-25T01:24:32","slug":"day-2-lets-talk-about-food","status":"publish","type":"post","link":"https:\/\/blogs.ethnos360.org\/jared-kresge\/2023\/07\/24\/day-2-lets-talk-about-food\/","title":{"rendered":"Day 2: Let’s Talk About Food"},"content":{"rendered":"\n

This post was originally published on July 21, 2021 at https:\/\/thekresges.com\/2021\/07\/21\/day-2-lets-talk-about-food\/<\/a>.<\/em><\/p>\n\n\n\n

Americans get a bad rap for being obsessed with food. It\u2019s true, we do like our cuisine, but it\u2019s also true that people from every <\/em>country and culture love to prepare, talk about, and eat good food. Eating is common to all mankind; it brings us together, and delightful memories are often made around a shared table. Although our tastes differ, let\u2019s face it: we all relish a good meal.<\/p>\n\n\n\n

Our host country boasts a huge variety of delicious fruits. The fresh bananas, mangos, and pineapples put the Walmart and Kroger produce aisles to shame. However, our city is noted not for its fruit but for its unique love of pork. We even have a popular restaurant called Porky\u2019s!<\/p>\n\n\n\n

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Fried \u201cPork Knuckle\u201d with a side of spicy sambal<\/figcaption><\/figure>\n\n\n\n

Pork is available everywhere in town. Along with a wide variety of fish and seafood, pork is the staple meat. Our boys love going to the supermarket where they can see things like this:<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

And when the guys from the hangar go out for lunch, they usually choose a place where they can polish off a few bones.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Frying is a delicious and safe way to enjoy many foods here. Gorengan <\/em>(fried snacks) are available at kiosks on almost every street or in the parking lots of convenience stores. One tasty treat is called perkedel <\/em>(PERK-uh-DALE), which is a fritter usually made from either corn or potato. In our area, perkedel kentang<\/em> (potato fritters) often contain minced pork or smoked tuna for extra flavor.<\/p>\n\n\n\n

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Perkedel kentang<\/figcaption><\/figure>\n\n\n\n

Without further ado, I\u2019d like to welcome you to \u201cCooking with Carol,\u201d which is always an adventure. (I like to measure with my heart, and my heart is a wayward and changeable thing.) I\u2019m not going to give you any measurements for the following recipe. Use your own natural gumption and lots of garlic!<\/p>\n\n\n\n

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Welcome to my kitchen (make-up and hairbrush not required)<\/figcaption><\/figure>\n\n\n\n

Let\u2019s make perkedel kentang<\/strong><\/em>, American breakfast style! You\u2019ll need:<\/p>\n\n\n\n

Potatoes, peeled and chopped
Bacon, cooked and crumbled (or other minced meat)
Fresh green onions or chives, minced
Shallots, minced, opt.
Fresh garlic, grated or minced
Parsley, opt.
Salt and pepper to taste
1 egg, beaten
Oil for frying<\/p>\n\n\n\n

Cook the potatoes by frying or boiling until soft. (I wouldn\u2019t recommend using leftover mashed potatoes for this recipe because they are too soft and will fall apart during frying.) Once thoroughly cooked, smash the potatoes and mix well with the bacon, green onions, shallots, garlic, and parsley. Season to taste with salt and pepper. Heat some oil in a pan and shape the potato mixture into patties. Dip each patty in the beaten egg before frying. Fry until the outside is golden brown. It\u2019s that simple!<\/p>\n\n\n\n

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Whatever you eat today, be intentional and make some sweet memories over your next meal\u2026and think of us the next time you eat pork!<\/p>\n\n\n\n

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Enjoying a meal at Porky\u2019s with our team<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

This post was originally published on July 21, 2021 at https:\/\/thekresges.com\/2021\/07\/21\/day-2-lets-talk-about-food\/. Americans get a bad rap for being obsessed with food. It\u2019s true, we do like our cuisine, but it\u2019s also true that people from every country and culture love to prepare, talk about, and eat good food. Eating is common to all mankind; it brings us […]<\/p>\n","protected":false},"author":1082,"featured_media":364,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-362","post","type-post","status-publish","format-standard","has-post-thumbnail","category-uncategorized","entry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.ethnos360.org\/jared-kresge\/wp-json\/wp\/v2\/posts\/362","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ethnos360.org\/jared-kresge\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ethnos360.org\/jared-kresge\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/jared-kresge\/wp-json\/wp\/v2\/users\/1082"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/jared-kresge\/wp-json\/wp\/v2\/comments?post=362"}],"version-history":[{"count":0,"href":"https:\/\/blogs.ethnos360.org\/jared-kresge\/wp-json\/wp\/v2\/posts\/362\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/jared-kresge\/wp-json\/wp\/v2\/media\/364"}],"wp:attachment":[{"href":"https:\/\/blogs.ethnos360.org\/jared-kresge\/wp-json\/wp\/v2\/media?parent=362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/jared-kresge\/wp-json\/wp\/v2\/categories?post=362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/jared-kresge\/wp-json\/wp\/v2\/tags?post=362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}