Lagniappe: #StopYuLin2015

Have you been wondering about the #StopYuLin2015 hashtag floating around social media at the moment? I was too. I thought YuLin was some asshole person that needed to be stopped.

Turns out that it's actually a Dog Meat Festival happening in a town called YuLin in south-west China. Understandably there’s been a lot of outrage and international pressure in backlash to the facts being (sensationally) reported by CNN, The Guardian, and the BBC, namely:

  • The festival has been running since 1995, though YuLin's local government has distanced itself from the controversial event and claims there's no official festival at all
     
  • It involves the slaughter and processing of approximately 10,000 dogs, some of which are raised expressly for human consumption and others that are rumored to have been stolen from urban areas either as strays, guard dogs, or even pets.
     
  • Some of the dogs are in ill health as a result of malnourishment and inhumane housing conditions, but are processed anyway.

People are most pissed off about two pretty obvious things: one, Fluffy’s being served up for lunch, and two, that Fluffy might have been stolen from his loving family. No one’s going to disagree with that second one of course; stealing is bullshit and the theft of an animal considered to be family is even crueler than that of an inanimate object.

But that first point…

That first point…where do we begin? Let's just think about this for a second. Open your mind, and think through this with me logically--then leave your opinions in the comments below.

I have a puppy, Tula, who is my father’s whole world. She is absolutely a family member and I love her to bits and pieces.

Rub a dub dub.

I have no plans to eat dog. I don't personally agree with it, grouping my disagreement under the same "fuzzy" moral umbrella I use to justify usually abstaining from lamb and veal (I don't eat baby anything; not only because it's a baby, which seems cruel to me, but also for the conditions these particular animals are commonly raised in) and foie gras because of the often deplorable way in which it is produced.

What I really don’t understand, though, is the outrageous righteous anger at the concept of eating dog. Think about it for a second: what makes eating dog different from eating cow, chicken, or pork?

“But dogs are like family! Those other animals don’t have personalities like my dog and they’re raised to be eaten anyway!”

I get that dogs are like family—to us, here, in the West and other similar cultures. But in some Asian countries and also commonly in South America, dogs are not viewed as family members but as pests, workers, or as a food source. In fact, dogs have been raised as a food source in China since the Neolithic period, right alongside fowl, chicken, pigs, and cows. An animal that’s family to you is good eating to someone on the other side of the world, and vice versa. Try to consider that.

As to those “other animals” not having as much personality as your dog—can you really say that? How much experience do you REALLY have getting to know the personalities of chickens, pigs, and cows?

I have a bit, and I can tell you that pigs are incredibly smart and opinionated with their own likes and dislikes, and can very easily form bonds with humans. So can chickens, to a lesser degree. Cows even have best friends in their herds and senses of humour, and are capable of making intelligent decisions. These animals aren’t just mindless slabs of living tenderloin waiting to make it onto your grill. So, what’s the real difference here?

If you’ve followed my blog for a while you know I do eat meat. I used to be a vegetarian and a pescatarian (fish being my only source of meat) but being passionate about food I sort of swung back around to the omnivore persuasion.

But the key for me is trying to be mindful about what I eat. I know what I’m doing. It’s an educated decision about the type of animal, how it was raised and where and under what conditions. I try not to just thoughtlessly shove any meat I can find into my face.

If you’re going to be outraged about people eating dog, then perhaps you should also give a little bit more thought about the meat you eat. Be outraged about all meat eating, or choose to be understanding of other cultures.

What are your thoughts on the issue? Let me know in the comments. I'm always up for lively, informed, and intelligent debate. If you're just going to be an ignorant asshole, please go away. :)

Ciao!

Posted on June 28, 2015 and filed under Lagniappe.

Lekker: Quinoa Tabbouleh

No, I didn't sneeze. It's food, I promise.

TABBOULEH! Know it? It's a Middle Eastern grain salad that's been around for eons upon ages, and typically it's not one of my favourite foods. Nothing against Middle Eastern food, of course--in fact I love it--but tabbouleh usually has a consistency that is not very pleasing to my tongue. With this recipe so chock full of fresh veggies and salty goodness, though, we've got zero problems.

And yes yes I know. Quinoa (KEEN-wah, if you haven't heard the yuppies talking about it as the next big health craze for the last 5 years) is not the traditional grain to use in tabbouleh. TOO BAD; that's what I had in my fridge and I like it better than bulgur anyway because it's got more protein per serving: 8 grams per cooked cup versus bulgur's 6. This is also an excellent swap if you're gluten-free since quinoa is technically a seed, not a wheat product.

I am *also* aware that traditional tabbouleh does not contain carrots, olives, or feta cheese, but if you're going to say no to those types of things I'm not sure I want to be friends with you anyway.

So, onwards we go to this strangely addictive light vegetarian lunch or dinner option (oooorrrr just add some grilled chicken to blow that whole vegetarian thing out of the water)!

This is the only time grain salads look pretty. Not pictured: olives and feta cheese.

QUINOA TABBOULEH
serves two as a full salad for lunch or dinner; add grilled chicken if you want it a bit more filling

WHAT YOU NEED
1 1/2-2 cups cooked quinoa (I used tri-colour since that's what I had)
2 Persian cucumbers, diced small (Persian cukes are the little wee ones packaged in a tray and covered with plastic wrap; I like them because they're super crunchy with minimal seeds but feel free to use an English hothouse cucumber--the super long ones wrapped in cling wrap--as well. Regular cucumbers don't have the kind of crunch you want here.)
1 large beefsteak tomato or 2-3 smaller Roma tomatoes, diced
2 scallions, finely diced
1 medium carrot, peeled and diced
~1/3 cup kalamata olives, pitted and roughly chopped (Why are you bothering to measure a salad? Just take a "1/3 cup" to mean "a handful.")
~1/3 cup feta cheese, crumbled (or however much you want; I never let people tell me how much cheese I should or should not be eating dammit)
8-10 leaves fresh mint, finely chopped (Don't cheap out and use dried herbs! In this salad it's a total loss.)
8-10 leaves fresh Italian flat parsley, finely chopped
1 garlic clove, peeled and finely minced
Juice of 1 small lemon, pulp and seeds strained out
~1/4 cup extra virgin olive oil
salt & pepper, to taste

WHAT YOU DO
1. In a large bowl, toss together the cooked quinoa, diced cucumbers, diced tomatoes, scallions, carrots, olives, cheese, mint, and parsley. Then in a separate small bowl whisk up the garlic, lemon juice, olive oil, salt, and pepper until well combined to become your dressing.

2. Toss the salad with your dressing (add a bit more olive oil if it looks too dry), and leave it to chill out in the fridge for 15-20 minutes.

As I said, this dish is actually super addictive. I wasn’t a huge fan of it the first time I ate it, but after it sat in the fridge for an hour I had another serving, and the more I ate it the more I wanted to eat more of it until I was essentially just shoveling it into my piehole, grains and parsley leaves flying everywhere. I are sexy.

Buon appetito!

Posted on June 20, 2015 and filed under Lekker.

Lagniappe: Meow! Squee! AHHH!

These are all just conglomerations of what I'm feeling right now: excited, thrilled, panicky, overwhelmed, pumped, and also a little hungry. (Always.)

HI GUYS! This is the first blog post on my BRAND NEW SITE! WOO! In just a couple of months I will hit the two year mark of having accidentally started this little blog, and I honestly can't believe you people are still voluntarily reading this weirdness.

It all started because of this:

Lekker-and-Liquor-Beginnings

...which actually came after months of me trying to explain other recipes over Instagram. From that one Instagram post we now have this super slick new site with all sorts of snazzy features, a newsletter you can sign up for that'll send you awesome recipes whenever I can remember to send it, and COMING SOON even an e-store that will sell some kickass doodads for your kitchen. The e-store will also play host to my biggest project yet: authoring and publishing a series of unique recipe books. The first one is underway and I am scared completely shitless, but you guys are awesome and make me feel like it might be cool anyway.

My blog posting has been basically nonexistent for the past six months because I've been studying abroad in Rome, Italy, and blogging about that elsewhere but this summer I'm gonna have tons more content coming at you. I've since moved from Rome to New York to study up on the slow food movement and get a primer on traditional Greek cooking from a bunch of actual crazy Greeks. (Surprise--I fit in just fine.)

LekkerandLiquorLogo

Some things have changed a lot since the beginning...

• the look and feel of the site
• <--- the logo (designed by my incredibly patient and creative godsister Bo Ashley, whose graphic design and architecture work you can check out here)
• my e-mail address (now grace@lekkerandliquor.com)
• my career (paralegal → full time college student again)
• my address (I've moved 6 times since we started)

 

And some things have definitely not!

• I'm still passionate about balanced, delicious food and sharing the good stuff (both recipes & info) with you.
• I still drink. Duh.
• I still try to find creative ways to say the F-word without actually saying it because my Dad doesn't like it and I like him.

But above all else, I'm still thankful for all the support and encouragement I've gotten for this site. My tribe is amazing. It's so much fun to share my foodie adventures with you guys, and I love hearing about yours. Feel free to like and share the Facebook page, follow me on Instagram or Twitter, or PIN ME!

Stay tuned for more. In the meantime~be rad and do rad stuff.

Tig

Posted on June 15, 2015 .