Tuesday, September 1, 2020

The Boys of Pompeii Pork Chops

Here is another slow cooking meal that insures your chops will be juicy and tender. It cooks on low for four hours! We dedicate it to the long lost gay community of ancient Pompeii. Read about them after the recipe.


Nice bone in chops, slow cooked in a soup based sauce, easy and juicy!


Ingredients:

4 pork chops, bone in (about 2 pounds)

1 onion, sliced

4 cloves garlic, minced

¼ cup flour

1 can evaporated milk

1 can cream of onion soup

2 tsp. paprika

2 tsp. garlic powder

1 tsp. poultry seasoning

1 tablespoon Dijon mustard

½ teaspoon each salt + pepper


Directions:


First, always wipe out your slow cooker and spray it.



Do your cutting: carefully slice the onion on a mandolin slicer. Mince the garlic.



Brown the pork chops on both sides in a large frying pan over high heat.

Add the sliced onion and the minced garlic in the bottom of the slow cooker. Place the pork chops on top. Set on LOW.


In a medium-sized bowl, whisk the evaporated milk together with the cream of onion soup and ¼ cup flour until blended. Stir in the mustard and the spices before pouring over the pork chops.


Cook on low for 4 hours.

Once ready, remove the pork chops from the slow cooker and serve with the cooking gravy.

Goes well with potatoes, rice or pasta and a green vegetable.


For our music: https://www.youtube.com/watch?v=wIiVp3poe2c


So honored to serve this to my Master on the occasion of his birthday!

socialslave


To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

..I cook!


Please buy slave's cookbook:


The Little Black Book of Indiscreet Recipes by Dan White

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

 

               

===================================

The Boys of Pompeii


Back in 79 AD, Mt Vesuvius erupted burying Pompeii yet preserving the city.

The ash preserved homoerotic frescoes that Christianity would no doubt have destroyed had they not been covered.

The city was not completely buried, and tops of buildings were still above the ash making it obvious where to dig or salvage building material. But it was mostly forgotten.

Further eruptions particularly in 471–473 and 512 covered the remains more deeply.

Around 1700 the city of Pompeii and a sister city Herculaneum were “re-discovered” and work began on excavations.

When the artwork was first discovered, people found it so scandalous that much of it was locked away in the National Museum of Naples, where it remained hidden from view for over 100 years. In 2000, the art was finally made view-able to the public, but minors must be accompanied by an adult.


The art work was not just sexual, much of it was HOMOSEXUAL!


Largely preserved under the ash, the excavated city offered a unique look at Roman life, frozen at the moment it was buried. Historians got an extraordinarily detailed insight into the everyday life of its inhabitants, although much of the evidence was lost in the early excavations.


Organic remains, including wooden objects and human bodies, were entombed in the ash and decayed leaving voids which archaeologists found could be used as molds to make plaster casts of unique and often gruesome figures in their final moments of life. This technique is still in use today, with a clear resin now used instead of plaster because it is more durable, and does not destroy the bones, allowing further analysis.


Two such bodies were found wrapped in a poignant embrace as they were covered beneath molten rock and layers of ash. The heterocentric culture of the scientists assumed them to be two women. However that was not the case.

The bodies were originally dubbed “The Two Maidens” but in a startling discovery scientists found the two bodies were actually male – raising speculation that they may have been gay lovers.

“We always imagined that it was an embrace between women. But a CAT scan and DNA have revealed that they are men. “You can’t say for sure that the two were lovers. But considering their position, you can make that hypothesis. It is difficult to say with certainty.” said Massimo Osanna, director-general of the world-famous archaeological site.

One of the two bodies is lying at a right angle to the other and seen with his head resting on the other’s chest in search of comfort and perhaps protection.

Extensive anthropological tests of the duo’s bones and teeth have revealed that one of the them was a young man aged about 18 years of age while the second was probably an adult male aged about 2 years older. Buried for centuries, the tenderness and love still evokes feelings today.


Gay history was usually erased, but glimpses are preserved on the walls of Pompeii. One of the fascinating things preserved in Pompeii is the graffiti on the city walls where the thoughts of the people remain, uncensored by subsequent history.

One scratching on a wall reads, ” Phoebus the perfume sellers sucks real good.”

Others walls around Pompeii read like a truck stop bathroom, including some colorful gay comments:

On the bar-brothel of Innulus and Papilio:

Weep, you girls. My penis has given you up. Now it penetrates men’s behinds. Goodbye, wondrous femininity!

On the house of the Citharist below a drawing of a man with a large nose:

Amplicatus, I know that Icarus is buggering you. Salvius wrote this.

On the basilica:

Phileros is a eunuch!

On the Eumachia Building:

Secundus likes to screw boys.

On the house of Orpheus:

I have buggered men.


 

There is a frieze on the walls of the Suburban Baths showing sixteen sex scenes, including male-male and female-female couples and same-sex pairings within group sex scenes. Both men and women went to the bathe there, sharing a singular changing room.

The scenes may have served as a way to remember where you put your clothing! Like parking lots that use animals or colors.





Human history is filled with the love shared by LGBT's, a history too often hidden from us. So let us rejoice and share these long forgotten important parts of life.






















 

Friday, August 28, 2020

3 way Macaroni Salad

Here is a basic macaroni salad that can be served three ways, depending on what you feel like. A great deli-style Mac salad, a shrimp salad, or a ham & egg salad. Once you get the basics down you can play with just about anything you wish to add.


First make the dressing, then cook the pasta, let it cool! Blend together. Refrigerate overnight and freshen in the morning with the yogurt.



Ingredients;

1 pound (4 cups) uncooked elbow macaroni, cooked in well-salted water


For the dressing:

1 cup mayonnaise, plus an extra spoon as needed

¼ cup white vinegar

1 or 2 tbsp white sugar

2 tablespoons mustard

2 tsp kosher salt, plus more to taste

½ teaspoon ground black pepper
1 Tbs sweet and sour sauce is optional

½ cup green onions, white and light parts

1 cup finely diced celery

½ cup diced green pepper

½ cup grated carrot

5 oz tub of plain non fat Greek style yogurt


Directions:


Make the dressing first. Mix the vinegar and mustard into the mayonnaise. Add the sugar and taste before mixing in salt & pepper. If using, add the sweet & sour sauce now.



 

 Do your cutting: you want the dices to be even and about ¼ inch across. About the size of a green pea.



Mix the vegetables into the dressing. Cover and place in refrigerator four about 2 hours. This lets the flavors blend and partially pickle in the vinegar.

Now cook the macaroni. Cook it all the way not just to al dente'. When finished, drain into a colander but DO NOT RINSE. Let it drain for a few minutes shaking occasionally to completely drain.


Now cool the pasta by placing in a large bowl and tossing with a spatula. You want it down to room temperature. This is an important step. As the pasta cools a thin layer of starch forms that will attract the dressing.

When it is cool to the touch you will find it tends to stick to your hand. This is what you want.

Gently fold in dressing & vegetables into the pasta. Do not taste yet! Cover and refrigerate for a few hours or best overnight.


You will find that nearly all of the dressing will have disappeared into the pasta. Taste test for any salt & pepper at this time. I like to freshen it up with a bit of non fat plain flavored Greek style yogurt. This gives it a nice texture without making a mayonnaise soup out of it.


Now if you wish to make all three versions, dish out about a third of the mix. Thaw out a lbs of 31 – 40 sized shrimp. I cut each one so they are not so large. Mix this into the pasta mix and garnish with a dash of old bay seasonings. Cover and refrigerate.


Now take a half of what is left and dish it into a large bowl. Cut up 6 hard cooked eggs and about ½ cup of tiny cubes of ham. Mix these into the pasta. Again cover.



Now you have three fantastic home made salads for any outside eating you might plan. Just don't let the mayo egg mixture sit in the sun for long, it will make people sick. Even in the refrigerator, don't plan on keeping for more than a week.


For our music: https://www.youtube.com/watch?v=SJF6xSpDdZs


What a hot weather treat to serve my Master Indy.

socialslave


To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

..I cook!


Please buy slave's cookbook:


The Little Black Book of Indiscreet Recipes by Dan White

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon




Saturday, August 22, 2020

Chicken Supreme

French gastronomy is part of the world's "intangible cultural heritage". So why do I include “french recipes”? Well for one they are recognized as the best in the world. For another, when a novice cook can fix a decent meal from one of these, it enhances their sense of accomplishment. It gives pride and develops the nerve to try new things, to explore, and to feel more confident in their Kitchen Temples!

 

Our recipe tonight is taken from one considered to be the pinnacle of French chicken haute cusine. A specialty recipe from the Franche-comte region. Here it has been modified for our everyday grocery selections and budgets.

Chicken in a creamy garlicky mushroom sauce is one of the great comfort foods of modern times. What's more these easy steps can lead you to a culinary masterpiece that will wow your guests.


Ingredients:

4 chicken thighs, (with bone & skin)

1 Tbs olive oil

½ tsp garlic powder

salt & pepper to taste

For the sauce:

3 slices bacon, diced

¾ cup sliced fresh mushrooms

1 can evaporated milk

½ cup chicken broth (low salt)

½ cup grated Parmesan cheese

chopped fresh parsley to garnish

Directions:

Preheat the oven to 400 degrees.


Wash and slice the mushrooms.


Chop up the bacon.


Arrange the chicken on a plate. In a small bowl mix the oil with garlic powder, salt & pepper. Rub this on each piece of chicken to completely coat.


Heat a large skillet over medium high heat. Sear the chicken, skin side down first until the skin is crisp and golden brown.


Turn the pieces and sear the underside, (about 2 – 3 minutes).


Transfer to an oven prof casserole dish and roast uncovered for 25 – 30 mins. Temp should reach: 175 degrees. Remove from oven place pieces on plate and cover with foil to keep warm.


Using the same skillet the chicken was in, pour any juice from baking. Add the bacon and fry until just beginning to crisp. Add the mushrooms and sprinkle with another tsp garlic powder.

Let cook for about 5 minutes for the mushrooms to soften and release their juice.

Pour in the can of milk, ½ cup of broth and the Parmesan cheese. Let simmer for about 3 minutes or until the sauce is slightly thickened.

* if too thick, add some milk, if too thin, mix 1 tbs cornstarch with 2Tbs milk until blended and stir into the sauce.

Taste and adjust salt & pepper, as the bacon may have added more salt.


Now carefully place the chicken thighs back on top of the sauce, making sure the crisp skin stays above and does not get soggy. Cover and let simmer about 5 minutes. This makes sure chicken is hot and flavors have melded.


Garnish with chopped parsley or grated Parmesan.

I served this with some pasta and some green mixed vegetables.

Julia Child would be proud! And so should you!


For our music: https://www.youtube.com/watch?v=eMFH29gywpI

socialslave


To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

..I cook!


Please buy slave's cookbook:


The Little Black Book of Indiscreet Recipes by 

Dan White 

 

http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon



 

Wednesday, August 19, 2020

One-Pot Pasta Bolognese

A bolognese sauce is an age-old Italian pasta sauce which originated in Bologna and was very much meat-based. The original sauce is quite different from the tomato heavy sauces these days. Pronounced “Bolo- NAYS”, I first thought it was cross between luncheon meat and the Polish National Anthem.


This hearty one pot Italian feast is made with few ingredients, much time & love! It will first fill your home with the most wonderful aroma then fill your guests with a loving home-cooked meal they would never expect from a novice cook.


Ingredients

2 tablespoons olive oil

1 onion, diced

2 carrots, peeled & sliced thin (about 1 cup)

1 teaspoon salt

1 lb (at least 80%) ground beef

1 bratwurst, cut open and remove casing

1 small can tomato paste

1 can (15 oz) stewed tomatoes, un-drained

1 carton (32 oz) beef broth divided

½ teaspoon crushed red pepper flakes optional

2 teaspoons Italian seasoning

½ lb uncooked pasta

½ cup shredded Parmesan cheese

Parsley 


Directions:

Do your cutting: Cut open the bratwurst:



chop the onion:

 

 

slice the carrots:



In Dutch oven, heat oil over medium-high heat until hot. Cook onions and carrots 5 to 8 minutes or until softened.


Add meats; cook 5 to 8 minutes, stirring frequently, until browned.


Add 1 cup of broth and scrape any “fond” from the bottom of the pot.

Stir in tomato paste and stewed tomatoes with juice. Stir the Italian seasoning; heat to simmering. Simmer (with a lid askew) for at least 2 hours. Stir occasionally to keep from burning on the bottom.

(I stirred every 20 mins) KEEP the heat low, just barely bubbling. Otherwise you will end up with a bunch of burned crud on the pot and a bad taste in your sauce.


Thirty minutes before you are ready to serve, add the rest of the beef stock. Bring back to a simmer. Tuck pasta into simmering liquid, covering completely. Continue to simmer for another half an hour or until pasta is soft. Stir occasionally. By cooking the pasta in the sauce the extra starch will thicken the mixture and the pasta will be flavored.


Top with Parmesan cheese and chopped parsley if wanted.

This was served with a side of roasted Brussels Sprouts and some store prepared garlic bread.


For our music: https://www.youtube.com/watch?v=NdoI4udLOxs Time has Come Michael Finstien


What an Italian Feast for my Master Indy


socialslave


To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

..I cook!


Please buy slave's cookbook:


The Little Black Book of Indiscreet Recipes by 

Dan White 


http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon






Friday, August 14, 2020

Drag Queen Coronation Salad

With apologies to Her Majesty, here we present a chicken salad fashioned after one that was created for Queen Elizabeth II's 1953 coronation luncheon. Its curry flavors remain a favorite throughout England today. Drag Queens are perhaps the most misunderstood entertainers, Learn a little about these fierce creatures after the recipe.


Here is an easier take-off made with common pantry items that will liven up any summer time get together. Not your grandmothers bland spread. A spicy chicken salad with the cool tastes of melon and dried cranberries. Serve as a sandwich, on lettuce, or in a wrap to carry with you.


Ingredients:

2 cans cooked chicken chopped

1 cup cantaloupe melon

1 stalk celery, chopped

½ cup dried cranberries

½ cup mayonnaise

½ teaspoon dry mustard powder.

½ teaspoon Old Bay powder

2 TBS sweat and sour sauce

Directions:

Do your cutting. Cut the celery into fine little pieces. Cut the melon into ½ inch cubes.


In a bowl, add mayonnaise and sweet and sour sauce. Mix well. Add the ½ tsp of Old Bay and dry mustard. Again mix well. Taste test. You might want a touch of cayenne pepper if you like it really spicy, but TASTE FIRST! REMEMBER you can add but not take away.



In a large bowl add the caned chicken (this is even better if you start with a piece of chicken breast cooked in the oven and cooled, but who has time?)

Stir in the celery and the dried cranberries. Now add the dressing mix and make sure everything is coated well. Cover and refrigerate for about 2 hours to blend flavors.



This makes wonderful sandwiches, or serve on a piece of lettuce for a luncheon, or wrap up in a tortilla to carry with you.

For our music: https://www.youtube.com/watch?v=fx227986hc8



So happy to serve this for my Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

..I cook!

Please buy slave's cookbook:


The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon



=======================================

Drag Queens


A drag queen is a person, who uses clothing and makeup to imitate and often exaggerate famine gender traits and looks for entertainment purposes. Historically, most drag queens have been men dressing as women. Drag shows frequently include lip-syncing, live singing, and dancing. They occur at events like gay pride parades and drag pageants and in venues such as cabarets and nightclubs. Drag queens vary by type and culture. What is most common is portraying over the top and exaggerated femininity.

Drag Queens are different from the way actors had to portray woman's roles back when real women were forbidden to appear onstage. Whereas most cross-dressers or transvestites do not want to draw attention to themselves, a drag queen demands attention. In Eastern cultures many drag queens present more of a Kabuki affectation. Note the film “Priscilla, Queen of the Desert”.


Another term for a drag queen is female impersonator. Female impersonation has been and continues to be illegal in some places. American drag queen RuPaul once said, "I do not impersonate females! How many women do you know who wear seven-inch heels, four-foot wigs, and skintight dresses?" He also said, "I don't dress like a woman; I dress like a drag queen!"


                                  RuPaul

The first person to describe himself as "the queen of drag" was William Dorsey Swann from Washington DC. In the 1880s Swann started hosting “drag balls” attended by other men who were former slaves, and often raided by the police, as documented in the newspapers. In 1896, Swann was convicted and sentenced to 10 months in jail on the false charge of "keeping a disorderly house" (euphemism for running a brothel) and demanded a pardon from the president for holding a drag ball (the demand was denied).

When vaudeville become popular, it allowed female impersonators to become popular as well. Many female impersonators started with low comedy in vaudeville and worked their way up to perform as the prima donna. They were known to perform song and dance routines with multiple outfit changes. In New York City, famous female impersonator Julian Eltinge found success, and he eventually made his way to the Broadway stage performing as a woman. Meanwhile, in San Francisco, Bothwell Browne was the top female impersonator of the West Coast. He performed at the Grand Opera House and Central Theater, among other venues, went on tour with United Vaudeville, and later appeared in the film Yankee Doodle in Berlin (1919), produced by Mack Sennett.

In the early to mid-1900s, female impersonation had become tied in the public mind to the LGBT community and thus criminality, so it had to change forms and locations. It moved from being popular mainstream entertainment to something done only at night in disreputable areas. Here female impersonation started to evolve into what we today know as drag and drag queens. People went to these nightclubs to play with the boundaries of gender and sexuality and it became a place for the LBGT community, especially gay men, to feel accepted. As LGBT culture has slowly become more accepted in American society, drag has also become more, though not totally, acceptable in today's society.


                        Marsha P Johnson

Drag Queens have always been in the fore front of LGBT rights.

The Cooper Donuts Riot was a 1959 incident in Los Angeles in which drag queens, lesbians, transgender women, and gay men rioted; it was one of the first LGBT uprisings in the United States.

The Compton's Cafeteria riot, which involved drag queens and others, occurred in San Francisco in 1966.

Drag queens were also involved in the Stonewall riots, against a police raid that took place in the early morning hours of June 28, 1969, at the Stonewall Inn. The riots are widely considered to be the catalyst for the gay liberation movement and the modern fight for LGBT rights in the United States.

When AIDS hit the community it was the drag queens who first raised money for support of the patients. 


 In December 2015, Radar Productions and Michelle Tea developed the concept of Drag Queen Story Hour. Launched at the San Francisco Public Library, Drag Queen Story Hour was adopted by the Brooklyn Public Library in the summer of 2016, and has since traveled to various libraries, museums, bookstores, and recreation centers, and parks across the United States, Canada, and the United Kingdom. Such events sometimes prompt opposition against the libraries and organizers.

The process of getting into drag or into character can take hours. A drag queen may aim for a certain style, celebrity impression, or message with their look. Hair, make-up, and costumes are the most important essentials for drag queens. Drag queens go for a more exaggerated look with a lot more makeup than a typical woman would wear.


Many parts of the drag show, and of the drag queens' other intellectual properties, cannot be protected by intellectual property law. To substitute the lack of legal protection, drag queens revert to social norms in order to protect their intellectual property.

Drag Queens tend to be performers who dress and perform in an exaggerated female persona. While appearing female, most of these performers don’t want to actually be female; they don’t even try to fool you into thinking they’re biologically female.

As a drag queen they’re able to perform their act, show their skills and be their true self.

Drag King

Drag King is the term used to define a drag performer who dresses in an exaggeratedly male persona.
Often the costume and personality of the performer will be a lot larger than the look and feel of an everyday man.

While performing as a drag king is as legitimate as a drag queen, it hasn’t enjoyed the fame and accolade provided to drag queens.