The Dude of Food creates a great new oatmeal-tapioca breakfast treat.

jamtop

Tired of the same old thing for breakfast? Give up on your quest to eat healthier 10 days after your New Years resolution? Perhaps you are a hockey player and have no front teeth to bite a burrito with. What ever the case may be, the Dude of Food has created an awesome new way for people of all ages to enjoy a pretty healthy breakfast.

The Dude of Food decided that he wanted to try a German packaged cereal thing he saw on a market shelf in Munich. The package was made by a guy named Dr. Oetker and was called Griessbrei. As you can see below the label is in German as were the directions for preparation. I had a heck of a time online trying to decipher exactly what the proper measures and times were when I decided to try and prepare it. Anyways to make an interesting story short, the stuff was like a cross between creamed wheat and tapioca pudding. I liked it and mentioned it to my Bavarian friends. They all  said the same thing, “You like baby cereal?”Dr-Oetker-Griebrei-Klassische-Art-Sweet-Porridge-92g_main-1

Well since the stigma is that this stuff is too sweet for a proper adult breakfast the Dude of Food decided to try mixing tapioca pudding with oatmeal. The tapioca pudding is easy to acquire. In the German market the small packet of Dr. Oetker Griessbrei was like .89 euro or about 93 cents. If you can find it in the states or online it is $3.99 a packet.

So the Dude of Food  (www.facebook.com/dudeoffoodpage) prepared 1 cup of oatmeal. Just as it was time to turn it off and cool off I added a little bit of warm homemade tapioca pudding and stirred it together. I topped it with a little bit of strawberry preserves and put it to the taste test. The results = excellent.

Get ready America for a new little something good for breakfast.

The Dude of Food showcases Cee Gee Farm’s homemade goat milk cheese

cheese

Somewhere in the Tucson foothills a couple stones throw away from Arizona Wildcat stadium is located a small rancho that carries the brand name CG. On this small but productive rancho known as Cee Gee Farms live a community of award winning european show goats that are hand kept, cared for and loved by the farm’s, Charlotte G. The Dude of Food recently had the opportunity to spend some time with Charlotte G and her fury Alpine buddies and learned some stuff.

Bred of good farm genes and with the energy of 2 energizer bunnies, Charlotte G breeds, feeds, tattoos, milks, cares for and shows this collection of goats and has been the recipient of more than a dozen Grand Prize and 1st Prize awards over the years for her top notch goats. These goats love to be fed the pods of the mesquite trees that are everywhere. Goats are funny animals and fun to play with for awhile.

Charlotte has learned to make goat milk cheese of various flavors as shown in the photo above and also creates a really nice and all natural goal milk soap that is great for gifting.

Baaasically, the Dude of Food can report that the goats located on this farm in Arizona are a happy bunch of kids.

The Dude of Food tries to infuse tequila

After a visit to the Border Grill in Santa Monica on Easter sunday where I was introduced to this cool new flavor, the Dude of Food decided to try to recreate this awesome taste. Famous chef and restaurant owner, Susan Feniger, knows food and her staff impresses. The bartender on sunday made us try this tequila infused with cucumber and jalapeno peppers and it was delightful.

Today I went to the store and bought some agave tequila, cucumbers and a pepper and put it all together. In a few days I look forward to a cool refreshing taste.

dofws teq

The Dude of Food’s cool cookbook review

The Dude of Food knows wine and cooking enthusiasts will immediately realize that they have uncorked something truly magical with Karen MacNeil’s food book “Wine, Food & Friends”. This book sizzles with the culinary expertise of cooking light with the wine connoisseurship of Karen MacNeil. Award-winning author, lecturer, and television personality, Karen is a champion when it comes to knowledge of food and wine. Pair her zeal for the art of wine with more than 150 cooking light recipes and you have all the notes you need to reach new levels of gastronomical glory.

DownloadedFile

“I like the simplicity and knowledge this food book retains” says the Dude of Food

 

Henri de Toulouse-Lautrec’s cookbook

toulouse-lautrec-et-maurice-joyant-l-art-de-la-cuisine-de-toulouse-lautrec-et-maurice-joyant-197-recettes-400-illustrations-livre-909538089_ML

/               Henri de Toulouse-Lautrec was not only a patron and contributor to the arts but he also wrote a cookbook. It is titled   L’art  de  la Cuisine and was published after his death by his friend Maurice Joyant. The book includes Lautrec  sketches and  interesting menu selections.  Lautrec enjoyed culture and liked to cook, drink and celebrate. He liked to dress up as a samurai or flamenco dancer at his parties and once served a Degas painting for dessert.  Lautrec  also was known to add goldfish to the water pitchers encouraging his guests to imbibe alcohol fueled concoctions instead of water.

More can be read about this fascinating character and his life at the following sites and on wikipedia.

http://www.lautrec.info/

http://www.toulouse-lautrec-foundation.org/