While one of the new multigrain Pringles flavors is called ‘Truly Original‘, I doubt that the founding fathers of potato chippery ever grew their own supplies of triglycerol mono-oleate. Yup, it’s still junk food but with the appreciable removal of dairy products and that annoying MSG these new chips finally give us an excuse to Pop the Top. Whatta ya mean, they don’t say that anymore? That was the last time I ate a Pringle!
The look of these chips is decidedly multigrain with little seedy things and a slightly browner color but the crunch and flavor is pretty authentic to my mouth memory. Salty, crispy, kind of oily and hard to put a lid on. I’m glad that Pringles finally came around and offered a tube of snacks without MSG coating its shiny innards but for the same price nowadays you can get a bag of infinitely more wholesome chips like almost anything from Garden of Eatin’ or Kettle Foods.
I’m sure there are years of embarrassing hand-in-tube rescue scenarios ahead for me but I’d be much more supportive of Pringles if they’d done this ages ago instead of hopping on the eco-green HealthWagon like everyone else.
This cucumber kimchi recipe was so easy to make especially since I already had the Korean brand red chili flakes (handy in cooking in general). We had a bunch of cucumbers from Farm Fresh Delivery that were starting to go bad. I was thinking I wanted to make dill pickles out of them, but then kimchi popped into my head instead. The thing about kimchi versus dill pickles, for me at least, is kimchi almost always sounds good, but dill pickles I need to be in the mood for. I swear I should’ve been born Korean 
My mp3 player thinks I was!
So first step was googling since I was at work, I also checked one of my Korean cookbooks when I got home, but I ended up sticking with the one I found online for a reason i have since forgotten. I have made a cabbage kimchi before and this was a lot easier in my opinion.
Cucumber Kimchi recipe
What I did differently
- used non-Asian cucumbers
- Let them sit out with salt longer just because I didn’t get back around to them when they specified
- cut the green onion up thinly instead of big pieces like the recipe photos show
- I missed the part about letting the jar sit out 24 hours before refrigerating until I reread it as I made this post. oops! still yummy!
If you make some please share! I plan to make more tomorrow!
One of my tweethearts @mgonyeo retweeted a link to the blog post of reasons to stop eating meat. I thought I’d share it here!
1. To save the lives and well-being of animals. Our animal friends are treated like pieces of meat in most slaughterhouses. Animals have souls. There were over 9 BILLION chickens slaughtered in the US in 2008. Along with over 35 million cattle, 116 million pigs and over 270 million turkey. source
2. Lower your risk for cancers. It is widely accepted in the scientific community that a diet high in meat consumption helps develop certain cancers. On the flip side, if you do not eat meat, you automatically reduce your risk by 64% of developing stomach cancer and lower your risk by 53% for bladder cancer. source
Please visit the original post for the rest of the reasons, but feel free to comment here about the nice changes you’ve experienced since cutting out meat.
Shawn sent me a cool link about eating Dunkin Donuts if you’re vegetarian or vegan. I thought I’d share for him here!
The Subtle Vegetarian
I’m a twitter friend of @TaketheCakeCafe and I read their tempting daily specials. I admit that I am more of a packed lunch eater than a go out eater during a work day. I do want to go someday, really I do! Even Veggie Option made it and it looks good!
Not surprising to anyone, real food never comes close to looking as good as it does on the package or in ads. We’re hit with so many Photochopped images on a daily basis that we probably don’t even think about the differences anymore but a new blog, Food in Real Life, aims to share the world’s comparison photos to help us all realize the stunning and hilarious disparity. There’s not a lot of posts just yet but like any good crowd sourced blog the updates are bound to start piling up.
I am trying to make Kimchi from the “Eating Korean” cookbook. It’s the Quick Kimchi recipes. I made a half gallon amount (halved the recipe) so we shall see if it turns out ok. I sent my Dad a text message of this photo and asked if he wanted some if it turned out good. He replied “YES”. 
Here’s Monday’s lunch! Oh boy! I portioned them all out and had some left for myself today and one for Shawn. I have quick kimchi started and a radish salad too so that can be snacks or added later.
Yay! Now the test will be whether or not I keep this up or get lazy and don’t want to make all my lunches on the weekend. Or maybe I get tired of eating these? I ordered a new cookbook today that is Korean vegetarian, so maybe I will find other stuff!
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